4.2 • 1.1K Ratings
🗓️ 14 August 2021
⏱️ 47 minutes
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0:00.0 | Welcome to another edition of Rick and Bubba University, the podcast. |
0:10.9 | This is a unique podcast that comes your way every week, unless we're on vacation or something |
0:15.8 | like that. |
0:16.8 | And you can go grab this wherever you get podcasts. |
0:19.6 | Now if you only know us by the podcast, we host the Rick and Bubba show, which is a weekly, |
0:25.0 | five days a week show that runs for five hours if you count the kickoff hour and Bubba |
0:30.3 | and I are on it for four hours. |
0:31.8 | If you want to find that information about that, simply go to Rick and Bubba, spell out |
0:35.7 | the word, and dot com. |
0:37.4 | Bubba today, one of our favorite topics, my friend. |
0:40.1 | We are going to get to talk about food and we're glad to have world-renowned shelf. |
0:45.9 | Chris Hastings with us. |
0:46.9 | Chris, how are you doing, sir? |
0:47.9 | What about it, buddy? |
0:48.9 | Good morning, guys. |
0:49.9 | Good to be on you on the podcast and I'm looking forward to talking about my favorite subject. |
0:54.7 | It's food with y'all who have to be connoisseurs of the first order. |
0:59.2 | Well, let me tell you something. |
1:00.2 | If you were like you are with food like a brilliant musician, you know, there's nothing |
1:05.2 | that a brilliant musician loves more than for someone who sits around who loves music. |
1:09.4 | Well, you, sir, the brilliant chef that you and your wife and your son and all these |
1:13.9 | great chefs that you've trained, we are fans. |
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