If I know Billy, Big Billy Bad Butts out there in my front yard right now, I'm going to wait for him to leave.

Big Billy Bad But.

Boom, boom, boom, checking, everything's bumping.

Okay, welcome to another episode of the Speak the Language podcast.

Hope you enjoyed last week's episode with Michael Hunter, the Hunter Chef.

Jordan, you never...

Have you...

I'm following.

Yeah, but I know he did a bunch of stuff with my seioca.

I didn't know if you ever were around him when you were there.

Yeah, he came in like right after I lived.

Gotcha. But yeah I've all I've been a fan of him for a while. He's a good dude. Yeah. And that's like

Daniel Hayes text me right when that podcast come out.

He's like, man, that's awesome. I love that guy.

Which is the second time he's come on.

Yeah.

But yeah, we had him talking about his cookbook, which it actually came in the mail, like I got it yesterday, and it was thumbing through it.

And there's some stuff, I was looking through that book, and there's some stuff, I'm like, all right, I could, I, got enough stuff to take up on that right now.

And then he, and he said this, he said most of it's, you know, you can follow, but then there's some

stuff that's more in depth. Like some of the stuff he had in that cookbook, like I want to try try but I ain't got everything to try it I mean it's

like like some trained chef stuff you know what I mean but we ain't trained chefs

no but that's why I got that cookbook. You get a little creative.

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