Welcome in to My Dogs Are Barkin on MPW Digital, presented by Heath Riles Barbecue.

Welcome to this Thursday edition of the show.

And I've got to be honest, you know, when football season ends, sometimes it's hard, especially in the summertime, to come up with content, just some good things to cover.

And today is just not one of those days in Mississippi State athletics.

There's a lot of big things going on.

And honestly, a lot of exciting things going on for Mississippi State.

And so we're going to cover those today.

We're also going to look at the regional starting tomorrow.

Florida State plays, oh, goodness, Bethune Cookman, tomorrow in the 330 slot, I believe it is. And State is in the 630 slot to take on Northeastern. We'll look at that. State has announced a starting pitcher, not the person that we expected, to be honest, but we'll cover that. Northeastern is still yet to announce who is starting for them. So keeping it close to the chest. Although I imagine by the time this comes out, it's Thursday, but I imagine maybe late Thursday night, they'll announce it and get that out there. But we will get into all those things. Head coaching news, basketball news for Mississippi State men, a lot of good stuff to talk about. So we will get there, but we want to let you know that this episode and every episode is brought to you by our presenting sponsor, Heath Riles Barbecue.

Heath Riles is home to award-winning rubs, seasoning, sauces, glazes, marinades, and injections.

It's created by 2025 Memphis and May Grand Champion and 81-time barbecue grand champion Heath Riles.

And these products are trusted by pit masters and backyards,

cooks alike for bold flavor and winning results.

I know I went this weekend with the barbecue glaze.

Let's see if you can get that on camera.

There we go.

Cherry apple, habanero, and I added it onto some port belly,

and it was fantastic.

And you know, pork belly is almost kind of like candy anyway, kind of like meat candy.

And this just added so much extra flavor and also color to it as well.

You know, I always heard that saying you eat with your eyes first.

And a part of that is kind of what you're looking like whenever it comes to the meat itself.

...