PKN 511. What's up boys? Hello there. Not too much. I've been smoking a ton of meats. Nice. I was unsure where that was going. I've been I'm back in the mix baby. Oh, you're in the game now.

Making pulled pork.

Nothing healthy yet, but, you know, I keep saying I'm gonna do a chicken

and then I do ribs and pulled pork instead I think I'm going to do brisket, not this upcoming weekend, but the weekend after.

Do you ever put veggies in foil and cook it along with them?

I usually do the vegetables just in the oven like roasted

the sparingist or whatever. I really thought that was a thing. Smoked vegetables. Yeah I've

never done vegetables in the smoke thing. Well maybe it's the smoke thing I guess I'm just

putting all the grills together. Yeah grilled veggies are really good but yeah I've

been doing like pulled pork and then baking I guess roasting like green beans or something like that to go along with it.

There's some coal slaw, a vinegar-based coal slaw, never mayo.

Get mayo-based coal slaw right out of here, but it sucks.

I'm a discriminated against entity here in the Midwest because I'll like

I'll go into any grocery store in my area and be like, do you guys have like vinegar-based coal slaw and they look at me like I'd like I'm just screaming like I'm screaming like I'm streaming the N word you are wrong I mean it should be barbecue sauce based. Oh wait, Coleslaw.

Carl, that would be wild. I'm sorry, I'm on what is the thing, barbecue's pork, pork, pork,

pork, right? So some people do barbecue sauce, some people do

vinegar in their pulled pork. And then somehow I didn't translate to coal salt.

This is my fault, I'm sorry. It's all good. But I'll take umbrage even there with you because I'm also discriminated against by Midwest

Casey and St Louis style barbecue because they're all about those sweet sugary sauces and I like that that Carolina style we should

switch places because I think Missouri has it right and you think

North Carolina has it right.

I think so.

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