Head Chef all the way, Ted's many potatoes are kicking off barbecue season.

Barbecue.

Oh, yeah.

With some of the regions of barbecue without our country. All right. Okay. So every day has a different specialty depending on where you are, different animal depending on where you are. Different sauces. Different sauces, different rubs. I'm curious. On that note, Ted, maybe you know people talk about Korean barbecue, right? Correct. as far as you know does

Korea have different regions of Barbic because it said, maybe you know, people talk about Korean barbecue, right? Correct. As far as you know,

does Korea have different regions of barbecue? Because if you go to a foreign country and they say

American barbecue, typically it reflects Texas, right? Or Kansas City. Maybe, but I feel like

if it represents Casey, they will say Casey-style barbecue. If it just says barbecue and you're not in the U.S., it's going to be Texas barbecue. Yeah, outside of the Carolinas, I'd agree. So Korean... I'm just wondering, like, if I went to Korea, they're like, look, man, you like Seoul, but we got four other regions to do it. I'll get into this difference between barbecuing and grilling. Okay. But Korean barbecue is more like, to me, every time I've done it, it's more of a fun adventure. Yeah, you're grilling.

But you and grilling. Okay. But Korean barbecue is more like, to me, every time I've done it, it's more of a fun

adventure.

Yeah, you're grilling.

But you're grilling.

But you're grilling over a flame and it's hotter and faster. And the meat is usually smaller. You know what I mean? You can get brisket, but it's not like a big old piece of briskia. And there's some smaller areas that have their own regional barbecues and don't get the credit, but they're still unique and good.

There's a Kentucky barbecue, St. Louis Barbecue doesn't get the credit. Probably it deserves. St. Louis just doesn't get the credit. It deserves for a lot of stuff, right? Like, their little square-cut pizza is good. Head chef coming up with barbecue season kicking off at 430 with Ted's meat and potatoes. And in the meantime, the game is Big Dummy, 206, 803 rock. I do know the reason Korean Fried Chicken is so good because they're using cornstarch. I've heard that. And it just goes from so many American GIs being over there. And they want it chicken wings, but they just don't use flour like we do. So they started making them with cornstarch, and that's why they're crispy or generally the sauce I don't know about, but I know that about the wing. Delicious.

Big dummy! Hello, Julie. Welcome to the men's room.

Hola, guys.

Hola!

Julie, are you sober or not sober?

I am sober.

Okay, welcome to big dummy, Julie.

You know this is that biggest hands west of the Mississippi.

Oh, Julie, what's up?

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