Time to open wide and sample Ted's meat.

And potatoes.

Now, here's your host, head chef of the men's room.

The Ted Nuget.

Head chef in the house.

Thank you, folks.

Thank you.

It's that time of year.

You can smell the charcoal. You could smell the wood. You could smell the pellets. What are we talking about? Barbecuing. Also, public service announcement. I say this every year. I shouldn't have to. And I think most of you don't care. But if you invite me over for a barbecue, it better be barbecue. You could just say, hey, we're having a cookout, right?

Cookout.

Grill it.

Barbecue is low and slow. Cooking out is hot and fast. Oh, man, all these people are not going to invite you now. Like, oh, damn, wait. What a bummer. I should let that go. Get rid of the Eivite. Invite Stephen myself. Yeah. we'll go to your barbecue

I'm just I should let it go

I just can't

I can't I know you won't

I know you won't I know you Steve and myself. Yeah. We'll go to your barbecue. I'm just, I should let it go.

I just can't.

I can't. I know you won't. I know. You can be hung up on this forever. Stakes. Lobster on the grill. It's not barbecue. This is very delicious, but we're having a cookout. No, you need to tip someone's grill over. You need to send that message home. No, you tell them you're grilling.

They're not using a smoker.

You can smoke on a grill.

But it's...

You can, you can smoke on a grill, but it's, you can't, that's what I'm saying. If you're, if you cook anything with the flames touching it or getting near it and it doesn't take, you know, eight hours on low heat, that's not barbecue. I won't. All right. I mean, you won't. You just did. I'm saying, I won't let it go. Oh, you won't let it go. I'll have this conversation again next year around this time of year. Next year. You can have this conversation within the next 36 hours. I'll be going off tonight. I know. But barbecue, all styles of barbecue are good. All right, before we get

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