All right, all right, and welcome to Nodrick.

You represent Smoketour of the world's cheapest beer podcast.

This is bash number 309.

Put me in a brine and let me get all salty and well-seasoned and then dry me out and then pat me with a paper towel before you

throw me on a sizzling hot pan so I don't come out gray and steamed. I come out with a nice

crust. You're all about the cured meats these days or what's what's going on in the stevenverse?

No, cured meats. Brian's, this is for making a big juicy bird or, or, uh, some sort of like, a hunk of meat that you're going to grill up. Oh, see, my mind, I was thinking pastrami. I was thinking those, like, massive salt kernels. No, yeah, that's a brine. Is that considered cured? I thought cured were like deli meats.

I think I would say, some people would say that that's, that's brined and cured.

But listen, I'm no, I'm no pickling expert.

I hope myself out.

There's a lot of niche hobbies that I get into and pretend to know a lot about, but that's not one of them. That's one where I'm, thankfully, I've not been bitten by the picklebug yet.

I feel like that'd be up your alley.

Stephen, you love vegan stuff and you like making stuff?

Not in the pickle game yet, huh?

You know what?

Here's the thing about pickling that that intimidates me.

It's the, like the, the, you have to like boil the, the can in like hot water for it to like seal.

Yeah, like make it preserves.

Preserves, yeah.

And like that's always the thing.

I was like, man, that's, that step seems so intimidating for, to me for some reason that I'm always just like, like, I'll make like pickled, uh, red onions. And I'm just like, all right, water, vinegar, uh, like salt or whatever and some sugar. And then it just kind of like, and I just try to eat it, like, within like four or five

days. But none of this like, yeah, like do it. And then it shelf stable. And then, you know,

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