What's up?

It's Draymond Green.

I'm back for my 14th NBA season and my podcast to Dremont Green Show is back too.

This season I'm breaking down games, reacting to the biggest NBA stories, and sitting down

with teammates, rivals, and culture shapers.

And trust me, I'm not holding back on the court or on the mic.

Two new episodes every week, new segments, big conversations, real basketball talk for the real

hoop heads. Listen to and follow the Draymond Green Show wherever you get your podcast. We're back,

we're better. Let's get it. A couple more and they will end us on a slightly different note.

One involves Michigan State, which I don't think it's going to send

you on a tangent. And then the other one is food related. People are starting to make requests

of you, Mike, as we get closer to the holiday. Let's just get to the food first. And that's

a good pivot here. It's, it's Michael Whitmore Lake. He says the peach pulled pork. Hey guys,

I'm hosting Friendsgiving this year. And I want to make the peach pulled pork because turkey sucks. I'm going to put a pin in that word. Come back to that. It says, I dug through the Spotify archives and could not find the episode where it's been discussed. Can I get a redux or title of the episode? Thanks and appreciate the content. All right. You got two methods here. If you have a smoker, use the smoker. If you don't, don't shy away from this. You can absolutely do this in the oven. Oh, I said it. You're going to use a Dutch oven, not a crock pot. You're going to use a heavy Dutch oven with a lid. The seasoning you're going to go and buy,

this is real simple. There's a guy named Heath Riles. He makes a peach, a cherry, an apple.

Get the peach. There's no sugar in it uses good ingredients. I think the results are fantastic.

You can score or not score your pork rub, your pork

butt, your choice. All you got to do, though, be careful. If you go to Costco, they're deboned.

I don't think the results are as good without the bone. So go get the appropriate amount. And whatever

you do, understand, you're going to have

leftovers. There's no, this is not like coursing out pasta. So look, heavy handed on the rub. I'd use an

SPG to start or an all purpose. Then you're going to hammer it with the peach rub. You can use a binder or not. I don't think it really matters. I'm being straight with you. People obsess about, well, I use mustard. I use Worcestershire. I use W sauce. I don't think it matters. It's the same thing for spritzing. I don't think you need to spritz provided you're going to wrap

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