Burnt Hands Perspective
This is a raw and unfiltered look into the pu$$ification and state of the restaurant industry as a whole, powered by longtime friends Chef/Owner Antonio Caruana and former bartender turned News Anchor/TV Host Kristen Crowley.
Representing all aspects of the industry from the front to the back of the house we will dig into the juiciest stories and pull from decades of experience in one of the sexiest and most exciting industries in the world...the food and beverage industry.
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Burnt Hands Perspective
Reimagining Southern Cuisine - A Modern Twist on Tradition - World Food Championships
This episode showcases three exceptional female chefs who have triumphed at the World Food Championships, sharing their insights on Southern cuisine, competition, and the challenges of restaurant ownership. Their stories are rich with tradition, perseverance, and the love of cooking that connects them and inspires their culinary innovations.
• Introduction of the chefs and their culinary journeys
• Discussion of their award-winning competition dish
• Insights into the challenges of restaurant ownership
• The importance of camaraderie and collaboration in the culinary world
• Reflections on the authenticity and execution of Southern cooking
• Rapid fire question segment revealing personal preferences
• Closing thoughts on the future of Southern cuisine and competition
Connect with Chelsea and her team here: https://www.instagram.com/southrngritskitchen/
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All right, kristen, here we are, man. World Food Championships. Our first interview, our first kind of podcast here today, yeah Right, so I'm walking through the venue real quick and I see these three right here.
Speaker 2:Amazing women.
Speaker 1:First time I see you guys, you're actually walking. You weren't even cooking or anything yet and I said yo.
Speaker 2:Them, them, they're the first ones.
Speaker 1:We need them to fire us up and get this thing going right, right, yeah, hell, yeah, they did. So we're going to ask you some questions at the end here, but right now, what I really want to hear is and whoever wants to start, go for it. Right, that around your neck, okay? Yes, you are wearing the medal, so you won yesterday's competition. That's going to bring you into the finals of this thing, correct? But you guys worked together for a long time, right? You guys? This isn't your first rodeo together.
Speaker 2:Well, it's our first rodeo for competing. Oh wow, yes, so I met CJ by reviewing her restaurant.
Speaker 1:Good reviews are shitty. Please Tell me.
Speaker 3:She's still alive, isn't she?
Speaker 2:Yeah. But she was like, hey, you want to come cook some whole snapper in my kitchen? And I was like sure, why the hell not? So that's how we became best friends. That's the best, and then me was her sous chef, so like all three of us have been just friends for about a year.
Speaker 1:That's amazing. That's awesome. So when you win this, you feel wonderful. You're on top of the world, you're going into the finals. You guys, as a team, pulled it, knocked it out right. So you, you're a restaurant owner, correct? Yes, and how's that going for you? What do you think of this life?
Speaker 3:I've only been a restaurant owner for about a year and that first year was, um, a little bit like hell and a little bit like heaven. It's kind of like when you have children. It's like the most wonderful thing and the most torturous thing in your entire life right, yeah, yeah, you're also in the same.
Speaker 1:You're the sous chef there. I'm not a sous chef anymore.
Speaker 2:I have my food truck now.
Speaker 1:Oh good, oh wow, that's a whole new world.
Speaker 2:Okay, so we do need to get the info, so introduce yourselves each individually, and where you're at and where the restaurant is.
Speaker 3:I'm Chef CJ. I am the owner and chef at the Barrel Room in Enterprise Alabama.
Speaker 1:Barrel Room nice I.
Speaker 2:I am Chelsea of Southern Grits Kitchen on Facebook, Instagram and TikTok and I do food blogging. I'm a columnist, I'm a chef as well.
Speaker 1:And you're an ass kicker too, in the kitchen, right.
Speaker 2:Oh yeah, Professional.
Speaker 1:Right into the mic, chef B.
Speaker 2:And I'm Bronco Chef B. I help keep Turkey and Enterprise Alabama called Non-Stop Donors. I sell the Turkish German donut kebab. I just launched it in September, Pretty excited about that. I love it. All right, let's get to the competition. Tell everybody what you competed in, how it went yesterday, how everything was what you competed in.
Speaker 3:We're in the rice category and we brought a little bit of salt up here and made a fried rice grit cake with some braised collards, a Cajun cream sauce, sauce, some pan seared scallops and fried lemon wow, those combinations.
Speaker 1:Right, there are flavors, you said it yourself. So that's the south represented in a fucking boom in one in one hammer. So every aspect and every uh level of that, every layer, has to be done in the traditional southern way. Right, it has, or better with a little elevation with a little elevation, right.
Speaker 1:So you got to really execute that right. So you know, when you mess with a grit or grit cake or whatever it may be, everyone's doing that, but there's only this many people who do it right, right, and then to win the competition you have to do it better than them, right, right. So that's amazing. The braids, collards, a lot of people totally underrated, right, I think.
Speaker 3:Oh my god, yeah, totally underrated everybody in the south like well, not in the south. But everybody up north thinks everybody in the south just soaks everything in meat juice, right, like just meat water everything.
Speaker 3:That's the common thought, and it doesn't have to be that, like some people soak their collards or cook their collards for like 12 hours, I only cook them for like 45 minutes because you want that bite and the salty and like the meat and the Like tang and the like vinegar and the sugar and the spice and like everything in there.
Speaker 1:it's not just a one hit wonder is there any meat into roast at all in yours, or is it? Smoked turkey smoked turkey perfect, so that's good. So the smoke brings it in there. But you're absolutely right. You know the problem with the greens and especially on what you were doing there. If you do overcook, that, that ruins your whole dish anyway, because you're gonna get that you know what water? Yeah, why a crispy? You're not gonna have nothing crispy at that point.
Speaker 3:Yeah, I stopped eating baby food at like two years old. I don't want it no more, yeah right.
Speaker 1:And no babies and no baby food.
Speaker 3:I want like texture and flavor and layers and just like all the elements of everything. You know. Like I went to culinary school, v went to culinary school. I don't know how she became a magician, like just everything, like she's cooked everything under the sun. She could talk to you hours, hours about like growing up and like slaughtering animals and some of the stuff that this woman has eaten, so you just cook by natural default.
Speaker 2:Yeah, my great-grandma and my mama, which is my grandma. They both taught me how to cook, so I've been cooking since I was in high-tier grasshopper.
Speaker 1:And what people might not know is that not only did you cook, you're beating people, you're beating chefs right in this thing and your Food Network deal you beat.
Speaker 2:Talk about that real quick. I was on out chef season 3, episode 2. 3 episode 2, I mean Alex Gornoschelli 3 to 1. So that's why we are iron grits, because I beat an iron chef, nice yeah that's amazing.
Speaker 1:So we're talking to some. Some, I mean the talent in this room, the talent behind us Mike's right here is out of control. I look into what I do and I'm always surrounded by talented people either way, so it keeps my level up, right, I can't sit here and talk to you guys if I don't know what the hell I'm talking about, right, so it drives me to consistently learn more. And I'm not a Southern cook, but I am a Southern eater, right and when.
Speaker 2:I get shitty.
Speaker 1:Southern food. I want to ball it up and fucking throw it right at them. Right, I hate it because it can easily be screwed up and it's one of them dishes everyone thinks is easy. Southern food is not easy to cook. You have to learn how to make it, and the hardest part to me about Southern cooking is learning it. Executing it. Okay, I get it, but you got to have ties, man. That's not something that just gets handed out. But you gotta have ties, man. That's not something that just gets handed out.
Speaker 2:You gotta have an in somewhere to get that Southern cooking Real Southern food doesn't require recipes as well Like you, season until your ancestors tell you to stop. Right and like it's like built into you. You know what the flavor palette is supposed to be. You know what the textures are supposed to be Like. Southern food isn't just opening a cookbook. You have to pour your heart, your soul into it to make it comforting.
Speaker 1:So are you guys? Of course you are. I already know the answer here, but let's talk about it in a fun way. When you go to a Southern restaurant, you're looking, you're critiquing, you're fucking them up, You're automatically right away. You're walking in that door. Oh no, I'm a chef. I don't critique other people's food, trust me. Bullshit.
Speaker 3:Don't send us to a restaurant together. We're bad. We're so fucking bad.
Speaker 1:So you're a monster blogger and you're a chef. How about you when you go in?
Speaker 2:I'm just enjoying the food.
Speaker 1:You don't care right.
Speaker 2:At the same time, I'm thinking about how I can make this better at home. Yeah, that's right. Yeah, yeah, yeah.
Speaker 3:She's way less vocal than we are. Like we were sitting in the bar eating and people where we live already know from like our face. Like they always say. Like fix your face. Like I can't fix my face. If I don't like, if I don't like something, you know that I don't like it. Right? If I like something, then I, you know I like it. And if I'm like completely, like in the middle on it, there's no such thing, right?
Speaker 1:It's either there or not and you're like fix your face yeah.
Speaker 3:When we were sitting at the bar. I don't remember where we're going, or where we're coming from.
Speaker 2:I know where we were.
Speaker 3:Yeah, but so there was a food show on the TV and we're sitting there talking about it and we had so much commentary on that show that the staff was sitting at the end of the bar listening to us talk about the show and then watching us eat the food. And then I was like we need to do like some kind of mystery science theater, like comment thing, like in one of our houses somewhere. Because, we bounce off each other.
Speaker 2:so much you have to.
Speaker 1:So when I walk into a restaurant, right, my friends, everybody I'm with, they're like oh we got to go out with a chef, with the chef, you know. No, I honestly, honestly, don't go out critiquing or else I'll be disappointed anytime. I just want to eat a burger.
Speaker 3:Yeah, so I've learned a long time ago not to do that right we do it with each other, but when we're in a group, we just make eye contact and we know what our expressions are.
Speaker 2:Yeah, yeah, this is dry. Your face has your face right?
Speaker 1:yeah, exactly, exactly but here's the deal. So last night I'm gonna tell you you a story. Last night I went out for a steak. I just wanted a steak. I'm telling you.
Speaker 3:I already told him about our experience last night. Okay, I went out for a steak, right.
Speaker 1:So I had to literally explain to this person what the steak reminded me of, right? Because it was so fucking bad. I'm not going to lie to you. I usually don't say anything. I never send anything back, I just take it for what it is. But sometimes, if something is so bad, you got to say something. So there's a story.
Speaker 1:I was a young kid, I was eight years old. I was riding down the railroad tracks a little trail in the tracks, and I had a mini bike right, and I was learning how to ride the damn thing. Something happened along the way and I crashed and I went over the handlebars and hit my face on the front tire, somehow right. And I told the guy this story right, just like this. And I said you know what this steak tastes like, that tire? Okay, so you did. This. Cooking brought me back to my youth. But that's the part that brought me back to me when I crashed on my motorcycle and ate a tire. That's what this tasted like to me and I don't ever say something like that, but that was bad, I'm not gonna put them on blast yeah, I'm gonna do that.
Speaker 3:Was everybody's meal bad? No, it wasn't.
Speaker 2:It wasn't phenomenal, it was the most ratchet high-end steakhouse we have ever been to at our we went to a southern restaurant last night in indianapolis, which was not the best decision, but we liked the graphics um, hey, a good logo gets you right, it was cute it was and I love the venue and I'm not gonna name it yeah but I think a little bit of everybody's food, and the only thing that was good was one dish and I had some brisket meatloaf that I have never had brisket that fucking dry in my life and I was just like, and the dude, and if you can't cook a perfect green bean, if your green bean does not snap when yes, when you crunch on it get out then, you should not be in the kitchen just leave, yeah, just go home and the dude asked me if he wanted me to box it or wanted him to box it, and I was like no, oh my God, thank you.
Speaker 2:Though, and in the back of my mind, I was like please tell them that they need to learn how to make proper brisket yeah, put that box, make it a casket and then the fried chicken they're known for. I was just like that is not. I mean, the brine was good, the brine was really good, the brine was really good, but I don't know what the hell they were doing with the chicken Execution, it comes down to execution.
Speaker 3:It wasn't a thick crunchy crust without the sweat and without the crunch.
Speaker 1:Being a restaurant owner and working in the restaurants, right, we know that everything had to start If they were busy and the venue was nice. No, it wasn't busy, they were not. You got to wonder where did the execution go wrong? Because nobody started that and it's still around a year or two later, three years later, correct. Something went wrong in the execution, somewhere where maybe the owner left, or maybe he doesn't care anymore. She doesn't care anymore, or maybe the staff has more power over the owner than the owner does over them, but something went wrong. And it's horrible to say and I don't like that and I feel bad.
Speaker 3:Appearance-wise, it looked like it was executed correctly. Appearance-wise, the dishes were gorgeous.
Speaker 1:So there was pride in the appearance, just lack of education in the process?
Speaker 3:Yeah, so in the appearance, just lack of education in the process. Yeah, so, like I run my restaurant and I have like a staff and some of my staff has some experience, but like my lead right now, she never worked in a restaurant before now. She day one she was actually supposed to be a server and my front of house person wanted to fire her really and I was like, well, let me give her a shot in the kitchen. She has to see how she does back there and she went from not knowing anything about professional cooking to being my lead in like four months because she had the drive, she had the execution, she had the like she wants to learn like anytime somebody comes in there and shows her anything, she just absorbs it and she always wants to suggest dishes too.
Speaker 3:So I'm trying to teach her the difference between like a home, like cooking at home, and then restaurant presentation and rest like restaurant style cooking. And she's picking it up a little bit, um, but so, like at this restaurant that we went to, it was the appearance was gorgeous. So if you look at it coming out of the kitchen it looks like it's exactly what it's supposed to be, but like with the green beans. If you just flash fried those things, they'd'd be perfect, but it really tastes like they just blanched them too long and then just heated them to send them out.
Speaker 1:So down south, I know this Well, you're talking about the green beans. This is the perfect level of what we're talking about the execution. I understand what I'm going to say. You're going to wince at because you should, but the canned green beans with the bacon right that they do in some of these southern places and water on their face. Look at her face. Make sure we put something on warning.
Speaker 3:So so you know that's what I'm talking about.
Speaker 1:There was a day, at point in time, where I know some of these people were cooking green beans proper and they said you know what? Let's just fucking save the time and money, because when whoever was doing it may have left or something, and that's how these places go down, and I think that's what happens to a lot of these places. That place we went last night was a beautiful venue. It was packed to the fucking hill. The damn ratings on it were amazing and I'm not being picky this place was straight up. I I almost think it was almost part of the act how the service was and it was. I mean, these guys were good guys, they were nice dudes and everything, and I totally think they would rock and roll in a different environment. They would be stellar, right, but they were just getting by on what they knew and they knew so much that they got by easily, right, but if they were honed in, it would have been a nice place. Somewhere along the line. That went wrong Somewhere along the line because the place didn't start that way't. We all didn't sit there and go there under the assumption of what we see. We're seeing it right, we're not. This isn't a perception. We're looking at. You walk in this place got their shit together at one point in time. What the fuck happened on my plate? What happened to us when? What happened to us here? You know I'm saying obviously something went wrong and they're just going in flow right. That doesn't happen here. You got medals on. You guys are doing it right. You're holding the standard high and that is amazing.
Speaker 1:I cannot wait to actually go check you out. I'm going to go in your area at some point in time and I want your restaurant to be there. I want everything to be just as we're talking today. I want success for you guys. I'm already following you and we've already talked about it. It's an amazing time and I think that anything that you guys are doing to represent the restaurant industry is phenomenal. Like I said yesterday, when I saw you three walking around, right away I told her they get it, they get it, and that makes me happy, because you don't have to be all pretty, do you? You know what I mean. When you're you, it's going to come out in your food, I can tell.
Speaker 3:Yeah, when we were talking about coming here, I was like, what do you want to do? Because, like my restaurant is, so I've traveled all over the world because I was in the military, v's traveled all over the world. She was in the military, so we pulled in a lot of things from other places that we've been. My last overseas assignment was italy, so I have a lot of influence from there.
Speaker 3:Like fresh ingredients farm to table and that's basically how I try to run my restaurant. Like we're a from scratch kitchen, like I think 85% of everything we put out is made in-house, like we start prep early every day, even on our days that were closed and um. So when I asked her what she wanted to do, like I was throwing ideas out there and she's like, no, it's not southern enough, it's not southern enough. Like I'm sticking to. Like even like we were talking to somebody yesterday, she was very hard fast at sticking to her roots, like elevating it, but bringing her here, not just bringing a dish that we think will win, but bringing a dish that represents everything that she has built all of her reputation on.
Speaker 1:Yeah, you guys are doing a great job and I can see when you were cooking yesterday. I have some B-roll and we're going to put that on. I actually have that. I stole what you posted of you winning or being called for the winner, so we're going to put that B-roll on during this segment. Once we're on YouTube and we put this up and edit and everything, we're going to put that B-roll on there so people can see. We're going to love to see all that stuff and you guys are really doing a great job. Thank you for what you're doing for the restaurant industry all of you and thank you for your service. I'm a veteran as well.
Speaker 2:What branch? Thank you for your service. What?
Speaker 1:branch All represented, marine and the Coast Guard will be all right, right, right.
Speaker 3:You got the whole thing. Coast Guard had a bunch of teams down there. They had a winner. Yeah, we're going to talk to them.
Speaker 1:Let's do something fun. We got a rapid fire Questions right. We're going to throw them out there. Crystal's going to read them. I'm going to do in. So I mean, cj, you can go first. Let's work our way down, so we'll stay in a rotation, okay.
Speaker 2:All right.
Speaker 3:So first question is your go-to?
Speaker 2:kitchen tool, no matter what.
Speaker 1:Chef knife.
Speaker 3:Iron skillet Spatula. All right, okay, chef, knife's not allowed. Go ahead. Okay, chef, that's not allowed. Go ahead One more, oh God.
Speaker 1:Whisk? I'm not sure it says whisk. Taker Mine handheld chinois small.
Speaker 2:Throw that whisk in a circle.
Speaker 1:We got it Okay, all right.
Speaker 3:Next one.
Speaker 2:What puts you in the mood? More Smell or visual Smell? Visual Smell, all right, wor worst position in the kitchen. So that kind of position we got, went there real quick. Okay, all right, not dishwasher. We're bending over, all right. Oh sorry, we're talking about this, no it could have been. I knew you were going to go there, though, all right, best position in the kitchen.
Speaker 3:Expo yeah.
Speaker 1:Expo, expo, expo is good, agreed, favorite, favorite ingredient ever Shit, shit. That was where I was last night was theirs.
Speaker 2:Right, same we're having dinner.
Speaker 3:Oh, my favorite ingredient, oh. That smoked salt you got was killer.
Speaker 1:Smoked salt is good. I get a good one from Iceland.
Speaker 2:We have a local one in Alabama.
Speaker 1:Oh, really it's called Shug's. Okay, give me that link after let's plug them. So good, okay, plug them if you want Go ahead.
Speaker 2:Shug's smokes salt and they do paprika and they're ballin'.
Speaker 1:And they're ballin'.
Speaker 2:Okay, bang out, I like it All right. What method of cooking intimidates you the most?
Speaker 3:Intimidates me the most, oh God. Well, I'm not really intimidated, but I guess the thing I don't like cooking with the most is an air fryer that works. What's that thing called Pressure cooker?
Speaker 2:Yeah, yeah, I have an air fryer. I collect the dust Air fryer.
Speaker 1:Yeah, worst method.
Speaker 2:I don't like it. Okay, if microwaving was a method, I cannot.
Speaker 1:Okay.
Speaker 2:Anything, not even reheated Worst one.
Speaker 1:So you're not intimidated by anything like that. I guess what we're looking for is French cooking. Oh, yeah. I mean the beans and stuff like that, you know.
Speaker 2:French, for sure.
Speaker 1:French, yeah, or like the British stuff.
Speaker 2:I can't get down with the beans you can't get down with the meat pie. You don't need to, oh no.
Speaker 1:I love. It All right, what else do we?
Speaker 2:got All right favorite fast food restaurant Go.
Speaker 3:Oh, the one where you can get like the corn dog and the barbecue sandwich that starts with a C Cookout yes, cookout yeah.
Speaker 1:That's a good one. That's a good one.
Speaker 2:You can get whatever you want Shelly's and Rally's.
Speaker 1:Yeah, shelly's and Rally's, perfect.
Speaker 2:I'm not a fast food person either, but Culver's.
Speaker 1:Okay, I have not had that Culver's. We saw that last night. What is this?
Speaker 2:Culver's. It's like a smash burger butter burger.
Speaker 1:There we have Culver's. We saw it last night.
Speaker 2:It was popping last night, so alright.
Speaker 1:Here we go.
Speaker 2:If your kitchen was a car, what kind of car would it be?
Speaker 3:Oh God, like a 1980s pickup truck.
Speaker 1:Yeah, perfect.
Speaker 2:I live in a double-wide, so it's going to be like a Pinto.
Speaker 1:I love it, I love it.
Speaker 2:I have a little food truck, but I'm upgrading, so I'm going from like a studio to like a one-bedroom apartment Nice.
Speaker 1:I love it.
Speaker 2:That's good, okay. Baking, yes or no, no, hell, no, no.
Speaker 3:I hate baking. That was pretty good across the board.
Speaker 2:Don't ask me to measure nothing Gloves or washing your hands. Gloves, gloves, quicker Gloves, all right.
Speaker 1:Glove, glove.
Speaker 2:Do you know the owner? What do you think of that? I know the owner.
Speaker 3:I know at least one of her personalities.
Speaker 2:Of the seven.
Speaker 1:So we brought that question up because you always go into the restaurant and you always have the people we know, the owner. What do you feel about that? When someone says that Half the times I don't know about it.
Speaker 3:So my restaurant is small. It only has at max 80 seats, including the bar, and we have a very small staff.
Speaker 1:That's not that small, that At max 80 seats including the bar, and we have a very small staff. That's not that small, that's pretty good 80 seats.
Speaker 2:That's decent. It's small compared to like most of the restaurants in our area.
Speaker 1:Okay gotcha.
Speaker 3:Yeah, because it's 40 inside and 40 outside. I built a patio onto it when I bought it.
Speaker 1:It was just like a little tiny place.
Speaker 3:So our staff is small, Like I only have like three. We have one bartender and three servers max. So if somebody calls out I'm picking up something somewhere. So when I'm bartending and somebody says I know the owner, I'm like oh my god, I know the owner.
Speaker 1:There you go. That's what I'm waiting to hear. That's what? Yeah, that's what I'm waiting to hear. That bitch, exactly that happens to me all the time. One guy I was in there. I pulled into my motorcycle, I'm outside, I'm waiting to go in my own place. I left my, so I'm waiting for my sous chef to show up. He's right behind me, not far, and the guy's waiting in there and he's like I got to come in. I have a meeting with the owner. I go do you what time is that at? It's any time now. It's any time. I got to get in. Okay, cool, I'll let him know when you get. What's our meeting about, bro, because I am the owner. He's like oh shit, there was no meeting after, because he was just he wanted to get in the bar early. Funny as shit. But I know the owner.
Speaker 2:Final question All right, if you could cook with anyone, who would it be? These two?
Speaker 3:Aw, I was going to say Sean Brock but these two, these two, I love that. I love these bitches. I'm going to keep them. That was a pageant answer. That was a pageant answer I want to save the world.
Speaker 1:I love it, I did those for 13 years.
Speaker 2:Okay, you know, I understand. Give me the wave, yeah.
Speaker 1:How about you?
Speaker 2:If I was like a celebrity chef Gordon Ramsay, gordon Ramsay, yeah, gordon Ramsay, yeah, that's cool.
Speaker 1:He's a good chef. I can't lie. I think mine would be Jeremiah Turner or Jamie Oliver. Jamie Oliver, jamie Oliver, he's good, he's awesome, makes things happen out of nothing. I love him.
Speaker 3:I watched the episode where he was going into schools and trying to make food healthier and stuff.
Speaker 1:Yeah, I saw that it was good.
Speaker 3:My favorite one is when he makes real chicken nuggets and the kids are like I'd still eat it and he was like what he's like? This did not go how I planned Well that's great.
Speaker 1:Listen, it was awesome having you ladies on here. We really appreciate it. Strength in representing women in this fucking industry is huge. I'm a huge advocate of it. I stand behind you. You know what I mean. The whole way. I'm your biggest. I'm the biggest cheerleader. I love it. Keep doing what you're doing. I had the honor to meet you guys here. This is the first time we meet, but not the last time we see each other. That's awesome and glad to be in this industry with you and sharing it. And Kristen is as well.
Speaker 2:Exactly so, as we close it out, go ahead and introduce you and tell everybody where they can find each of you online, so they know Well we're in Southeast Alabama.
Speaker 3:This is the B in Enterprise Alabama. I'm Chef CJ, I run it with amazing staff and my partner Tanner Kerrigan. We're just rocking it out.
Speaker 1:We've been in business for about a year and a half. I'm working on it.
Speaker 2:I've got to do it. Oh, hold on the competition is starting.
Speaker 1:Hold on, we are live. It got loud real quick Someone tell him to stop yelling.
Speaker 2:Why are you hollering?
Speaker 1:What's he yelling about?
Speaker 2:That's for sure. Y'all can just click for kitchen. You can talk about signing on.
Speaker 1:All right, go ahead. Thanks for waiting.
Speaker 2:You can find me on Instagram, tiktok and Facebook. Southern Grits Kitchen without the E in Southern, oh okay.
Speaker 1:Okay, I was drunk and playing Call of Duty when that made it Southern Grits Cooking.
Speaker 2:Southern Grits Kitchen Kitchen.
Speaker 1:Southern Grits Kitchen.
Speaker 2:And I have a food truck I just opened in southeast Alabama, in Enterprise Alabama. It's Non-Stop Donor, and non is spelled like the bread N-A-A-N, and you can find me on Facebook and Instagram, all right. So what's next in the competition for you as we wrap it up, yep.
Speaker 1:Duck Sweet.
Speaker 2:Okay, how are we going?
Speaker 1:with it Smoked sous vide pan fried crisp or do we not know?
Speaker 2:Oh, she ain't telling you, we're changing it.
Speaker 3:We're gonna. We're gonna. You're gonna have to bribe us with a whole lot more to get that information.
Speaker 1:Yes, Okay, I'm just gonna go down there and look. I know, yeah, that's all I'm gonna do.
Speaker 2:I'm gonna invade your kitchen space.
