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Happy Thanksgiving. On today's starting nine, Jake and Carl celebrate our beloved American

holiday with warm and cheerful off-season banner as we headed to some rare downtime on the

baseball calendar. Lucky enough, there's plenty to keep us busy from John Lanky's Hall of Fame

candidacy to change smoking heaters that will minor league dug out, to even considering the

likelihood that one of us gets successfully hiked across a continental 48 with nothing but a

baseball glove in your traditional spread of entry-level survival. Happy Turkey Day from

our family yours. This is the official starting nine Thanksgiving episode. Action! Welcome back to

starting nine, Carl here at Chicago. A little bit of a construction zone. Might hear some hammers,

some nails. Jay, happy Thanksgiving. Happy Thanksgiving, man. Got some friends in town. We got a bunch

of food that's going on the green egg, making some brisket chili. Got to pick up a bunch of pies

this morning because we don't make the pies. We do all the other stuff, but we'll leave the pies

to the professionals. It's just it's a lot of work to do everything. So kind of, you know, everybody has

their, you know, what they're supposed to bring, side dishes, or the turkey, or whatever. We're

bringing pies. And I'm excited making brisket chili kind of for the first time in the new house.

I totally, chilly, pal. Chilly is chilly. I disagree. Turkey, chilly, being chilly. The process of

making a great chili, really the focus should be on the, should be on the brisket. Yes, but a lot

of people don't do brisket chili. They do like ground, ground beef chili, or bison chili, which is

great. And I don't know how you feel about it, but I don't mind beans in the chili. I think it's fine.

You just have to have a lot of like meat to bean ratio. It's got to be like four to one.

Isn't that a Texas chili thing when they don't have beans in it? I was surprised you even brought up

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