You ever mess up the meat on a barbecue grill? Ashamedly. There's, I'm not ashamed about much, but the embarrassment that comes with messing up. So did you overcook or under? I've done both before. You burnt. Well, the first time I undercooked chicken. Who, which one's worse? Burning? Like, to a crisp or undercooking? Which one's worse? Burning. Like to a crisp or under cooking?

Which one's worse?

Burning.

Yeah, yeah.

It has to be.

It's like, man, you mismanaged. We can kind of sell. I'll just go throw it back on for a little bit. Yeah, yeah. Burning an expensive piece of meat. Was it your meat? Did you buy it? I did. Oh, okay. That's better. Yeah.

You don't want to burn somebody else's meat.

Somebody shows up with some rib eyes or some T-bones and you burn them.

There's some confidence to go, yeah, bring me your stuff. I'll cook it. Like, you got to have some real. I was barbecue last week. We barbecued last night. We barbecue last week. The weather's so good here in L.A. We're barbecue all the time. And there was a guy that was asking me as I'm making

the steaks, how do you know they're ready? And I said, by my eye. And he's like, really? And I was

like, yeah, just watch it. And then I made the stakes, you know, and got them all ready and killed it.

Put them on the, you know, the dish that Julia had gave me. I brought him in. She goes, who those are perfect. And I look at the guy and I went, you already know. Let's go. And he was like, what? He's like, I got this whole method and this thing, you know? Yeah, same. Yeah, no, man. I think I'm a straight scientist. I've been trained by Julia. I've been disciple by my wife. She's a grill master. Oh, gosh. He's anointed by her father for barbecue. It's crazy. I swear she could walk out and buy the smell, go, you need to flip those. Yeah. Yeah, it's great. Yes. We had that thing rocking last night. I mean, chicken, steak. It was somebody's birthday, so we were, you know, trying to go big for him. And we are working. You know, it's the worst one, you got that barbecue going. It's at a very important moment. And then the smoke gets in your eye. He says, like, oh, gosh, you know, I'm wiping. I'm like, complete disorienting.

And I'm just thinking, you can't feel me now, ice. I need you, buddy. It's the only way I know if it's good. And nothing's better when it's like, you know, one's cooking real good at the, you know, because you know your barbecue. Yeah, the hot spots. You know the hot spots and the chill spots. Everyone's different.

And I'm like, you know, I got to get this guy back here up here to the right.

It's like ameners in the church. Don't sit a good amenor in the back. No. Put them right here in the front. You know, you're moving that meat around. So, you know, we killed the meat last night. Unbelievable. When this morning Julia is making, you know, she packs a lunch. She's very responsible. Wow. I've never packed a lunch my life. What? Hey, Julia. She says, hmm, this chicken is undercooked. And I was thinking, thank God. She didn't catch that last night. She's like, you know, this piece right here doesn't look that good and I was like it's fine she says

it now the next day did you guys eat it yeah I don't feel that bad I but but my point is in

she's like oh it's good it's good enough but you know it wasn't like yeah she you know

it wasn't the to her standards right but I was thinking thank God I didn't face any embarrassment last night in front of the group. Because I could have gotten sideways. I could have gotten killed last night. We did rib-eyes on the grill last night. Oh, same. The best. Halfway through the cook, the propane goes out. No. So we got to move them. We don't have AC in our kitchen.

It's the thing reads 87 degrees in our house. We're just, we're literally, we're cooking as hot as the rip-up. As the meat. Yeah. It was great. Have you seen some of these TikToks where it's like people are frying eggs on the side of the road? It's just insane. It's. Nothing better, though, than a good barbecue. You know, you make your salad. You make your meat. You know, you chill. You feel, you sit there as a man and you feel accomplished. Yeah. More so on the grill than any other. You didn't. We did nothing. We went to Whole Foods about meat. Turned on the heat. Yeah, they did. I did nothing. I feel like a man. It's like, dude, you're having barata with, with, with peaches that were on the grill. And you feel like a man. It's terrible. It's terrible thinking. But it's like, yeah, I made this. Like, bro, it came prepared from the butcher at Whole Foods.

So stupid.

All right, let's go.

All right, welcome back, everybody, to another episode of leadership.

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