Latest / Tigs Bits Podcast / Gabby Wilson Talks Food, Family & Flavors

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Gabby Wilson Talks Food, Family & Flavors · Tigs Bits Podcast

• 0:00
  We got a very special guest, Miss Gabrielle, also known as
• 0:04
  Gabby. Is that what you prefer to be
• 0:05
  called? Gabby Gab.
• 0:07
  Whatever. Anything.
• 0:10
  Everyone. I have Gabrielle on my Facebook,
• 0:13
  but everyone calls me Gabrielle. I'm like, that's not my name,
• 0:15
  that's not my. Name.
• 0:17
  Yeah. No, that's great.
• 0:18
  No, that's Gabby. Really.
• 0:20
  I mean, Yep, I you don't look like a Gabriel to me.
• 0:25
  Not at all. So Gabrielle Gabby is the force
• 0:30
  behind What You Cooking, good looking, her Facebook community
• 0:34
  with nearly 80,000 members and the creator of that amazing
• 0:39
  all-purpose seasoning, What You Cooking Cajun.
• 0:42
  Seasoning sorry to interrupt you buddy here.
• 0:47
  I think you sent me a different bio sheet here buddy.
• 0:50
  What do you mean? I thought she was a like a I, I
• 0:54
  thought she was a drone specialist, like a leading
• 0:57
  expert in drone technology is what you sent over to me.
• 0:59
  So it's a robust background in aerospace engineering and
• 1:01
  passion for innovation and she dedicated career and advancing
• 1:05
  capability and applications unmanned aerial systems.
• 1:09
  That sounds awesome. That's are y'all messing with
• 1:13
  us. No, no, no, I'm not.
• 1:16
  I'm not. Wait, wait.
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  Graduated from MIT. That's what I sent in the
• 1:20
  e-mail. Yeah, dude, I've got the bio
• 1:22
  sheet. I'm sitting here looking at it
• 1:23
  on my phone saying Gabby. This is what I'm talking about.
• 1:26
  This is how unprofessional. I don't make mistakes like this.
• 1:30
  So I don't, I don't, I don't believe.
• 1:32
  What you talking I'm? Looking I'm reading it.
• 1:34
  She's Gabby is an author. She's authored numerous papers
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  on drone technology and has applications of prestigious
• 1:40
  journals such as Journals Airspace Engineering and and
• 1:43
  International Journal of Robotics Research Jr.
• 1:45
  What are you reading? Do you see any of this?
• 1:47
  Yeah. That was the that was on the
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  Riverside deal for. Me there dude y'all are listen
• 1:51
  with us Is it like. It ain't not just look now
• 1:53
  let's. Find that job that's fine that.
• 1:56
  One because. That's what I sent them.
• 1:57
  That's that's Wednesday's show, boys.
• 2:00
  That's Wednesday's show. No, it's not.
• 2:02
  Yeah, it is. I got them inverted.
• 2:03
  We're going to blame ChatGPT and Notion Time.
• 2:09
  Out time. Hold on.
• 2:10
  Hold on dude. That's what happened.
• 2:11
  Hold on, I need to really get my mind right, So you got to be
• 2:14
  kidding me. Like no, y'all were actually
• 2:16
  messing with us, right? Like she is a drone expert
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  because we're going to talk about New Jersey and the drones.
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  I got all my notes. Everything's built around this
• 2:23
  Tigs. But look, I do see one thing.
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  Hold on. It says you're going to have to
• 2:27
  deviate. It says, hold on, what?
• 2:29
  Here's something that has something to do with food?
• 2:31
  Kind of, but I don't. It says Gabby holds a world
• 2:34
  record for the most drones flown simultaneously in a synchronized
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  culinary display featuring over 100 drones creating a
• 2:41
  mesmerizing light show while cooking a live 5 course meal.
• 2:46
  Is it? Please tell me this is true.
• 2:48
  I thought there's a video of that like the drone.
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  Pranking. Is this a joke?
• 2:54
  No. Gabby, Gabby, welcome to Tigs
• 3:00
  Bits. Welcome to Tigs bits.
• 3:05
  Look, they didn't even tell me until like 2 minutes ago, Gabby,
• 3:08
  when you popped on because they knew I would fill the beans.
• 3:10
  We. Were going to look, so yeah, you
• 3:12
  got to shift gears, you know? We can't find a drone, I mean.
• 3:19
  When I first read it earlier, I really did.
• 3:21
  I said I thought this was hey, good looking, what you cooking?
• 3:23
  Not drones. And I was like, my stepdad just
• 3:25
  got a drone, Maybe I can bring that up.
• 3:27
  And then and then I saw what you were doing and I was like, OK,
• 3:30
  OK, I got the right person, OK. To be fair, we are having a show
• 3:34
  Wednesday with a guy. About our Yeah.
• 3:37
  Cheers. Cheers.
• 3:40
  Welcome to Jigspits. Gabby said.
• 3:41
  Look, you made the mistake of telling me you were a little
• 3:45
  nervous this morning. I was like, we're going to break
• 3:47
  the ice. Blacie and I had a little
• 3:49
  conversation this morning. We're like, we're going to break
• 3:52
  the ice with her. I think she'll like us right off
• 3:55
  the bat. We're crazy all.
• 3:56
  Right. All right, Good one.
• 4:06
  Welcome to the show. We're so thankful for real this
• 4:09
  time. We're so thankful to have you,
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  have you on and, and get to visit with you about all of the
• 4:14
  amazing stuff that you do and, and, and everything.
• 4:17
  So let's just jump right into it and tell us a little bit.
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  Like, give us the elevator speech of who Gabby Wilson is.
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  All right, well, I am. I'm 36, I started my cooking
• 4:31
  group in 2017 and all originated because I like to post my food.
• 4:37
  I like to cook and post my food and share what I'm cooking and I
• 4:41
  figured other people like to see that too.
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  Well, lo and behold, that wasn't the case.
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  I posted it one day on Facebook and so on.
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  Right after that, posted a status saying no one wants to
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  see what you're cooking tonight. And I'm like, oh.
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  It's like my post every day. OK, I get it.
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  That was for me. That's me.
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  And I'm like, oh, OK. So I made a group and I wanted
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  everybody to show, you know, what they're cooking, what
• 5:07
  they're eating the night, what they got going on in their home,
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  in their kitchen. And so I thought it'd be just a
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  fun place to share all of that. And yeah, it kind of grew from
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  there. And yeah, it's been, it's been
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  fun. And then I've always wanted to
• 5:22
  make a seasoning. I knew that.
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  I knew I wanted a seasoning with a bunch of flavor in it, and I'm
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  sure that's what everyone's goal is, to have a seasoning with
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  flavor. I knew I didn't want paprika,
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  but I wanted onion and garlic, bell pepper.
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  I feel like everybody in the South, that's what you know, you
• 5:39
  use and every. 100% there. So.
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  Yeah, and what I love and not to, not to jump ahead or
• 5:46
  anything here, but I've been pumped about talking about this
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  because as I'm in my mid 40s now, I used to throw down and
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  eat everything that was in front of my face.
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  But Father Time is undefeated now.
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  I'm looking for the same thing I, I love, but with a more
• 6:02
  health conscious lean like most of us these days.
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  And I love, love, love the low sodium.
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  I love the alternative stuff. I was so pumped to talk to you
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  about that. I can't wait to try it.
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  I love that idea because I get grief now.
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  I'm from Alabama, my wife's from Houma, LA and my family's from
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  Jackson, Ms. originally. So I'm like deep Deep South.
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  So now that I drink unsweet tea, people just want to crucify me
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  and I'm like guys, I get it. But I can't go around drinking
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  sugar sweet tea like we did at Kids or kool-aid. 2 cups of
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  sugar all day. That stuff was sweet too, that
• 6:36
  we grew up on. Jr.
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  That stuff was sweet. It was too.
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  Much so I use a little Stevie now or I use a little hat, a
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  little low, low sugar lemonade or something to cut it.
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  So I'm always looking for that next thing that actually gets
• 6:48
  the gets the flavor right, but can ease up on the soda.
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  I like a little salt. You need some salt, the good
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  kind of salt and all that stuff. So anyway, I was pumped to see
• 6:56
  that as part of, of of your seasoning game plan and then
• 7:01
  watching your stuff. I'm just like, luckily tonight,
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  usually we talk about food. We all leave here starving.
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  We're like trying to hurry up and get off at the eggs.
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  We're all so hungry by the I went to Gambino's in Fairhope,
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  AL and had a nice Italian meal before the show today.
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  So we can talk about food and I'm not going to have to rush
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  away because I watched those videos earlier today and I was
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  so hungry. Cherise and I, my wife and I
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  were out doing Christmas shopping.
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  I said we're going to go eat a good meal because we're going to
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  talk about food tonight and I don't want to be starving.
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  That's great. So now you can talk about it,
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  sit back and relax. That's funny.
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  I actually went to Amici's like last night down here and took my
• 7:32
  son out to eat and then we ate Italian.
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  So that would. Yeah, we went and got after it.
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  So now that's awesome. And I.
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  Had gumbo to start with, though I did start off with a bowl of
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  gumbo and my wife and my wife approved and she, I mean she's
• 7:45
  from homeless. She doesn't always but she
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  approved. There's it was a chicken, crab,
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  sausage and shrimp. It was.
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  Pretty day good. Sounds real nice.
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  I had AI, had AI, had a bowl of gumbo about an hour ago.
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  I made a gumbo yesterday. Fantastic.
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  Hung out myself overnight. Even better.
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  Better. Yeah.
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  Gumbo season, man. Yeah, it was so much better.
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  It was so much better tonight than it was last night.
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  It was great last night, but. And I also posted a picture of
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  my food today but I don't get thousands of likes and comments
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  like Gabby does when she hates her food.
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  But mine doesn't look as good as yours usually.
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  No, I don't. I don't know how to do.
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  I try to do that. I play around, I look like an
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  idiot. I send it over to Brantley and
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  he tells me good job, buddy, you just keep up the good work.
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  You know, he makes me feel good, like a little kid.
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  And I say thank you. That's it.
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  That's it. Yeah, Yeah, that's great.
• 8:34
  Hey, I I do want to ask you something.
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  I'm going to throw Brantley off. He's got a whole thing lined up
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  and we're just disrupting it. I love it having.
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  Fun. That's it.
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  We're going. Going where it takes us.
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  I did see you like we're talking about salt a minute ago.
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  And I some some back up your seasoning.
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  I love the ingredients. I was looking at garlic, onion,
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  celery, bell pepper, you know, and some spice like that.
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  I'd throw that in about everything that I cook, you
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  know, whether it be fresh or something else.
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  So that's a great combo in the low sodium deal.
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  But you were throwing something, some kind of a rock salt deal
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  that you were cooking or. Something.
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  Yeah. What?
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  Is that? Can you talk to me about that a
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  little bit? So that's that I got as a
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  Christmas gift last year. Yeah.
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  It's from a local place. I think it's in Lafayette.
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  I haven't been to the store yet. I've been trying to get there,
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  haven't been there yet. It's so good though.
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  It's delicious. It has sea salt, red pepper
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  flakes, granulated garlic, some other things in there, but it's
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  just like, it's really good. It's really.
• 9:35
  That's awesome, yeah. Yeah, yeah, it's.
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  Specialty salt, yeah, that's the next.
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  That's the next level. That specialty salt stuff.
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  It's already in there. Yeah, I know here.
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  There's a meat market here, and I think there was one in Houma,
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  too. We could get it.
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  I know there's one here in. I live in Gulf Shores, AL, I
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  think it's one in Orange Beach where Grice, a friend of ours
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  and I have been. And you can get the different
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  color sauce with all the different seasonings in it and
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  different ones, different grains and and things like that.
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  And man, that's a, that's a next level.
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  Deal. There it is.
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  That's becoming like a really big thing.
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  That's something I would kind of like to dabble in, but.
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  We'll see. I use the Como salt or the
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  Celtic salt is what I normally try to use at home.
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  And I, we have regular iodized for certain things, but I try to
• 10:18
  go up a A grade with your salt too, because if you're using
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  great ingredients everywhere else, why wouldn't you upgrade
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  your salt That's. Yeah, those are a.
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  Big part of your base for. Sure.
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  Yeah. And I've been using that pink
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  Himalayan salt for a while, too. Like, you know, Yeah, you read,
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  you read. And it's like, it's got to be a
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  little bit better, you know? It is better.
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  A lot better for you for sure. For sure.
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  That's it. Don't wake up your fingers
• 10:38
  swollen and pop and hurting like a crawfish bowl.
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  You know what I mean? Like crawfish bowl and toes?
• 10:43
  And I tell you, I was on AI was on a hunt a couple years ago out
• 10:46
  in in Colorado and there were some pro level chefs there from
• 10:50
  a big resort up in Idaho that were there cooking for everybody
• 10:54
  that week. And I remember one of the things
• 10:56
  I took away from that when he was using salt, he was using
• 10:59
  heavy rock salt on things. And I remember talking to him
• 11:03
  about it and he said that one of our big problems with diabetes
• 11:07
  in our country is the form of salt we're taking.
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  It used to all be big like that. You had to crush it down.
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  Now they give it to us and smaller.
• 11:13
  So you have to distribute more to get the same effect, blah,
• 11:16
  blah, blah. It was scientific study.
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  But big salt, better than little salt is basically what I took
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  away. And I didn't have any.
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  And, you know, he was a some kind of master chef from
• 11:25
  somewhere. And I thought, man, that makes
• 11:27
  sense because you have to put so much if it's real light and
• 11:30
  thin. Or it makes pop.
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  You get the big pop of the good salt here and there.
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  Just like everything else. They make it cheap as they can,
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  so it's. Yeah.
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  Unbelievable. I didn't realize we were going
• 11:43
  to go into such a deep dive on salt.
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  But I think we need to spend at least another 30 minutes on salt
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  here. My last name, Salter.
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  I'm loving this. I mean, it's really.
• 11:52
  Discover. It's a huge deal, I.
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  Mean it is a. Huge deal to deal with with a
• 11:57
  sodium level intakes and stuff or whatever.
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  Help it is. Crazy.
• 12:01
  Major part of it. Well, we all eat like farmers,
• 12:04
  but we're not all farmers anymore, you know, We still eat
• 12:06
  like big meals and stuff, but we don't work and work and sweat
• 12:09
  and work. Hard.
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  Exactly. Brass tacks, unless you go hit
• 12:13
  the golf course like I did today.
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  Then you work it out a little. That's the same thing as our
• 12:16
  grandfathers working 15 hours a day.
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  It's exactly the same. Exactly the same.
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  Our grandmother's working 15 acres worth of worth of gardens
• 12:25
  so the family could eat and can all imagine, you know, same
• 12:28
  thing. Imagine our grandparents making
• 12:31
  a video on the 7th hole for an eagle.
• 12:36
  Just just just think about that, like I'm going out, I'm going to
• 12:40
  go to video. Yeah, that's what.
• 12:45
  Blake Gabby's like, what's wrong with y'all?
• 12:47
  What y'all talking about? Yeah.
• 12:49
  She knows she's she's seeing it too.
• 12:51
  She's like, yeah, I get it. I get.
• 12:53
  She gets it. Yeah, Gabby, just to give you
• 12:55
  that, this will take 10 seconds, but I was playing golf today by
• 12:58
  myself. I just went out there, just
• 13:00
  wanted I hadn't played forever and I played nine holes and I
• 13:02
  played kind of like garbage. I hadn't played much golf and
• 13:04
  then got the 8th hole. You know what I'm going to do?
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  I'm on video every single shot. I don't care if I make a
• 13:08
  quadruple bogey or 12 son of a gun if I didn't absolutely
• 13:13
  destroy the par 5, hammered it down the middle, hit the green.
• 13:17
  Second shot they made like a 3540 foot putt for eagle and
• 13:20
  videoed the whole thing by myself.
• 13:22
  I was like, this is crazy, like I can't.
• 13:24
  And I said I felt pretty good. I should have walked off.
• 13:26
  My next tee shot on 9 went straight right?
• 13:28
  You know what I mean? But anyway, it was fun.
• 13:32
  But it was. Yeah, we videoed it.
• 13:34
  Don't worry, you'll see it tomorrow on our socials.
• 13:36
  It's going that's dropping for sure, for sure.
• 13:40
  But look, that, I mean, the salt thing brings us to a good, a
• 13:43
  good place to kind of wind it back for a second.
• 13:45
  Where did this you? Obviously you have a great
• 13:48
  palette, Gabby, because you've been doing this, you've created
• 13:51
  a seasoning. You you your videos are amazing.
• 13:54
  They look like I can smell and taste the food through the
• 13:58
  camera. I mean, it's you do great.
• 14:00
  I I want it. How where did this love of food
• 14:05
  and all of that begin? How did this all get started?
• 14:07
  Like going back to when you were a little girl and at somewhere
• 14:10
  in there it had to start. I would think so.
• 14:14
  I was always in the kitchen with my mom.
• 14:16
  She always had me on her hip. She was always cooking every
• 14:20
  night. She she cooked almost every
• 14:22
  night, not every night, but almost every night.
• 14:24
  And we always had these great meals.
• 14:30
  And I remember. So she ended up moving away and
• 14:35
  I was there with my dad. I was younger and I'm like,
• 14:38
  well, you don't cook my brother. And I'm like, so how are we
• 14:42
  going to eat? You know, how are we going to do
• 14:44
  this? I was like, all right, it's my
• 14:46
  time to shine. I'm going to cook for us.
• 14:48
  It may not have been the best, but I was like, I'm going to do
• 14:50
  it, I'm going to do it. So I cook and I just kind of
• 14:54
  love the kitchen now. And it's kind of like my
• 14:56
  getaway. That's his, you know, I go in
• 14:59
  the. Kind of relaxing.
• 15:02
  Yeah, it is relaxing for me. It's very.
• 15:04
  That's an awesome start. I mean, yours came out of a,
• 15:06
  like, necessity to go. You know what?
• 15:07
  I'm tired of eating y'all's garbage.
• 15:08
  You're trying to. I got to figure this cooking
• 15:10
  thing out because I like to eat good food.
• 15:12
  And I'm fixing to do this. Exactly.
• 15:13
  That's how you arrived. Yeah, you've already.
• 15:15
  Had good food because your mom cooked goods you're like I know
• 15:18
  it can be done I'm not going to settle for for crap I want to
• 15:21
  we'll we'll go my. Dad was like boiling eggs all
• 15:23
  the time. And I'm like, no, I don't want
• 15:27
  to buy egg tonight. I don't want.
• 15:28
  No, no. And like, blessed all, he was
• 15:31
  like, you know, trying to do everything.
• 15:32
  But I was like, OK, I'm going to try rice and gravy.
• 15:35
  So let's, you know, And it worked.
• 15:36
  It worked. At least everyone, you know,
• 15:38
  they could have been lying to me.
• 15:39
  But hey, they still ate it. No.
• 15:43
  Yeah. They didn't want to cook.
• 15:46
  They pushed you out of the way to cook.
• 15:47
  They didn't want to cook so it was fine.
• 15:49
  It worked out. What would you say?
• 15:52
  What would you say your signature style is like what
• 15:54
  have you? You mentioned rice and gravy.
• 15:56
  We've had Brittany Camille on the show.
• 15:58
  I love it before and we've had others and it always seems to
• 16:01
  come back to rice and gravy. Is that kind of where it
• 16:04
  started? Like your signature dish now?
• 16:10
  I love pasta honestly. OK, my mom's from Indiana, so
• 16:15
  like, no one knows that. But yeah, she's a Hoosier.
• 16:18
  So I'm not like 100% Cajun, you know?
• 16:22
  So she always made meatloaf. And I like meatloaf, but like,
• 16:30
  she would make rice and gravy too.
• 16:31
  But I don't know. I like pasta.
• 16:35
  Pasta is my jam. And I always go back to pasta.
• 16:39
  If you want a good a good meal like let's cook pasta.
• 16:43
  Is it? Yeah.
• 16:43
  Is it pasta Lye? Is it Cajun style dishes or you
• 16:46
  do Italian type stuff? Italian type stuff you do I can
• 16:49
  eat, like pasta with butter, olive oil and spices and I'm
• 16:53
  good. I'm fine.
• 16:55
  My family's like, OK, Mom, no. We're sick of this.
• 16:58
  We're sick of this. Yeah.
• 16:59
  Where's the meat? Yeah, my youngest son, that's
• 17:02
  I'm telling you what, he could live on that like some sort of a
• 17:05
  pasta. You give him a little bit of
• 17:06
  olive oil, you give him a little some sort of a seasoning, He'll
• 17:09
  switch up the seasonings from Italian season, a little Cajun
• 17:12
  seasoning. He changed, but he could go
• 17:14
  pasta every single day. I mean, I love rice and gravy
• 17:17
  too. I love rice and gravy.
• 17:20
  I mean, I cook it twice a week at least.
• 17:24
  But if I'm going to pick, we're eating pasta.
• 17:27
  It's pasta. Every time.
• 17:29
  Yeah, yeah. I love, I love some spaghetti.
• 17:30
  Spaghetti is my favorite thing to cook, probably my favorite
• 17:33
  dish. I cook it at least once a week,
• 17:34
  you know, and I, I change it up almost every time to a little
• 17:38
  bit, you know, like last time I put, I actually smoked some
• 17:40
  Boston butt and put some Boston butt and spaghetti.
• 17:42
  Yeah, I've. Never done that.
• 17:44
  Yeah. And it was good.
• 17:46
  It wasn't my favorite spaghetti I've ever made, but it was good.
• 17:49
  It was different, Yeah. Looks good.
• 17:51
  Yeah. I just love pasta.
• 17:52
  Spaghetti is a favorite. It is good.
• 17:54
  Yeah, shrimp Alfredo. I just love it.
• 17:57
  I'm hungry. So good, isn't it?
• 17:59
  If you ever got like a bowl of pasta with shrimp or chicken or
• 18:02
  something, being like this is terrible.
• 18:03
  Like, no, not ever, no, you know what I mean?
• 18:05
  It's always good. Whenever, even if you make it
• 18:07
  yourself, what does your, what is your family?
• 18:09
  What are what are they excited when you tell them that's what
• 18:11
  you're going to make tonight? Rice and gravy.
• 18:15
  They always want rice and gravy. Rice and gravy.
• 18:20
  Now my son, he's 16. All of a sudden he he doesn't
• 18:24
  even eat with us anymore. You know, he's on the road.
• 18:27
  I get that. And so he's like, he has
• 18:29
  McDonald's, but if I do cook rice and gravy, he's.
• 18:34
  He will. He'll I bet he comes home for
• 18:36
  that. Yeah, I.
• 18:38
  Get that calls him in, huh? Yeah, it calls him in.
• 18:40
  Yeah. It still.
• 18:42
  Works. My mom did that to me, too.
• 18:44
  I can remember when I was like your son.
• 18:45
  I like to RIP and run. As soon as I hit 16, I was ready
• 18:48
  to go. But I knew if mom was cooking
• 18:50
  certain things, I would be back to get that.
• 18:52
  I might go back out or leave, you know, whatever I was doing.
• 18:55
  Oh, that's great. Yeah, you got to call them in
• 18:57
  and it's like ringing that that bell, you know what I mean?
• 19:00
  There's certain things you ring that thing just right, they'll
• 19:02
  somehow magically appear. You know, that's my oldest one
• 19:05
  who's now just turned 18 yesterday.
• 19:07
  It's he's the same way. Yeah, I know.
• 19:09
  He's 18, 18, man. Yeah, that's wild.
• 19:12
  That kind of really hit me yesterday.
• 19:14
  I was like, dude, he is 18 years old like.
• 19:16
  Got an adult as a child. Unbelievable.
• 19:19
  Yeah, I do. So yeah, it's crazy stuff.
• 19:21
  So. But it was good, Yeah.
• 19:22
  We got to hang out, eat and do all that fun stuff.
• 19:24
  But Gabby, are you a big bread person?
• 19:27
  Like I'm man, bread's my weakness.
• 19:29
  I. Really like bread.
• 19:30
  And I just tried to make bread. Yeah, it was a complete fail.
• 19:35
  It was a complete fail. Oh yeah, that video that that
• 19:38
  video that you made, I saw a video that you claimed was a
• 19:42
  fail with bread or and I that didn't look like a fail.
• 19:45
  Yeah, post. But maybe it was.
• 19:47
  And it was, it was, it's sourdough.
• 19:49
  So it's supposed to be dance anyways, but it no, I mean, like
• 19:54
  I could have threw out the wall. It was like it was no, it was,
• 19:58
  no, it was like, no, it was really hard.
• 20:01
  And like I even made my own butter that night and
• 20:04
  everything. And I was like, oh, we're going
• 20:06
  to. Have.
• 20:07
  Yeah, it was so excited and. So, like, you whipped up your
• 20:11
  own butter? Yeah.
• 20:12
  The KitchenAid got a new mixer and I was like, oh, we're making
• 20:15
  butter tonight. Some delicious homemade butter
• 20:17
  and. Fresh we go.
• 20:19
  Butter, Fresh bread. Oh, it's going to be.
• 20:21
  Great. It's going to be great.
• 20:22
  No, it wasn't great. It wasn't great.
• 20:25
  Was the butter? Was.
• 20:26
  The butter great. I bet the butter was good.
• 20:29
  It was good just on some just on some light bread.
• 20:32
  Just move on. You know what?
• 20:32
  I. Mean it was good.
• 20:33
  I made regular butter and then I made a cinnamon and sugar
• 20:35
  butter. Have you made a video of that?
• 20:38
  No, you got to make a video. And I want to know how to make
• 20:42
  it, yeah. Yeah, I've never made butter
• 20:43
  either. The whole.
• 20:44
  Video making thing. It really scares me, honestly,
• 20:48
  it, it, it does because I'm so awkward and making voice overs
• 20:54
  and everything. Everybody that knows me like I
• 20:56
  go to work to make people laugh like I everyone just gets, you
• 21:01
  know, they just laugh at me and I'm and I don't know.
• 21:04
  So making videos, I'm trying to be serious while I'm doing it
• 21:07
  and it's just, I don't know. I get, I like, I think all three
• 21:12
  of us can say that we get it just from doing this podcast.
• 21:15
  And I would say if you just look at the three of us from a show
• 21:19
  that we did a year ago, Jr. was a lot more seasoned than Blasey
• 21:23
  and myself. And then you look at shows that
• 21:26
  we do now, I think our personality comes more out in
• 21:30
  the shows that we do now of like who we really are.
• 21:34
  And it's just simply because we've gotten comfortable with
• 21:38
  like no longer caring what what, what this thinks about what that
• 21:43
  says. It's all in here.
• 21:44
  It's just practice. It's just and it's still.
• 21:46
  Easier for me to be right here. Even when I'm in there to me
• 21:50
  it's still or anywhere and I just by myself.
• 21:53
  That's still awkward for me. It feels weird, you know what I
• 21:55
  mean? This doesn't feel weird.
• 21:56
  Anytime this comes on, y'all are all there.
• 21:58
  This is just like me sitting in a room talking to people.
• 22:00
  So this is fine. I'm way used to, but that that's
• 22:02
  still a little something that I'm still trying to get used to.
• 22:05
  You know what I mean? So no, I totally get it.
• 22:07
  Like you and like Austin Dennis, when I see that, I'm like, man,
• 22:10
  to kind of try to bring that out, that's tough, you know what
• 22:12
  I mean? Get that personality out, you
• 22:14
  know? Yes, and it's like I, I don't
• 22:17
  know, I'm just such an awkward person.
• 22:19
  And like when I go to work the next day after making a video,
• 22:21
  they're like, what what are you doing?
• 22:24
  And I'm like, I don't know, I'm trying to make a video.
• 22:26
  Like I'm just trying to, you know, I'm trying to make a video
• 22:28
  and they make fun of me and I'm like, whatever you.
• 22:32
  Know that. All right, so look, I get that
• 22:34
  because I'm in a we're all in different group texts with
• 22:39
  people and dudes are relentless as well.
• 22:44
  They're especially relentless with any anything.
• 22:47
  And you know, on our show we talk about a lot of stuff.
• 22:49
  The only way that you can get any attention in this world or
• 22:52
  have anybody have us have guests or anything like that is to make
• 22:56
  videos. Yeah, make little shorts and
• 22:58
  stuff like that. So as soon as we started doing
• 23:02
  that and still we get, I know I get hit all the time.
• 23:06
  I'm like, I can't believe you did that and you're an idiot.
• 23:09
  And Alabama white sauce, I get hit with that one all the time.
• 23:13
  The Alabama white sauce, like you're from Louisiana.
• 23:17
  Why do you talk about that? It's like, well, we're kind of a
• 23:19
  we're an international show bitch.
• 23:21
  That's what we are. So that's a little bigger than.
• 23:23
  A little bigger than the neighborhood.
• 23:25
  Yeah. Yeah, that's kind of small
• 23:27
  minded. Like we're, you know, I'm from
• 23:29
  Alabama and live in Florida and I love to cook crawfish and, you
• 23:32
  know, and it's a southern bow and like just a southern stuff.
• 23:35
  That'd be weird if I no, I'm not cooking any of those Louisiana
• 23:38
  dishes. Right, right.
• 23:39
  Exactly. Yeah, I mean.
• 23:41
  Anyhow, I say it's a Southern. I get it.
• 23:44
  You know, yeah, you will though. You'll get Gabby.
• 23:47
  You'll get more once you do it more.
• 23:49
  Because I failed speech 6 times in college, right?
• 23:52
  I could talk in front of the homies at the attorney party,
• 23:55
  whatever, locker room, hold court, I was the funniest guy,
• 23:58
  whatever, but get me in front of a couple people I didn't know or
• 24:00
  some adults I didn't. Couldn't say crap.
• 24:02
  All right, Fast forward to I work in the music business is my
• 24:05
  full time job. I work on the road.
• 24:07
  I'm a road manager for country singer.
• 24:08
  So I have to go out and interact with people all the time.
• 24:11
  Now I get up on stage and actually make the stage
• 24:13
  announcement for thousands of people, you know, stuff like
• 24:15
  that. I couldn't imagine have done
• 24:17
  that and I had to literally 23 years of doing it little by
• 24:21
  little in year 22 I started, you know what I'm saying?
• 24:24
  It took me a long time, but even like talking to other people
• 24:27
  like it groups like before, you know, like security meeting or
• 24:31
  just in front of a bunch of people, I could never have done
• 24:34
  that unless just practice and being confident and your stuff's
• 24:38
  good and everybody loves it. So you once you your confidence
• 24:41
  catches up with your ability, then you get that screen time
• 24:44
  and that practice time and boom, boom, boom, it'll flow.
• 24:46
  I mean, Austin said it's a lot of work.
• 24:48
  And I've said that too to people in that, you know, that have no
• 24:51
  idea how anything works outside of their bubble when they talk
• 24:55
  about people and their success for whatever field it is.
• 24:57
  And I'm like, you have no idea how many hours or what, at what
• 25:00
  level of, of creativity or technology or, or, or drive it
• 25:05
  takes to get that stuff done. So don't knock it because
• 25:08
  there's 99.9% of people either couldn't even do it, wouldn't do
• 25:12
  it, you know what I mean? So.
• 25:14
  It's just. You know what I'm going to say
• 25:16
  something to the people that I know that are going to watch
• 25:18
  this show Screw y'all for dicking with Gabby.
• 25:22
  Let her go. We're done with this That's it.
• 25:26
  That's all I gotta say. You gotta say because they're.
• 25:28
  Gonna bird fly. I mean, and that's another thing
• 25:31
  like I drop F bombs all the time.
• 25:36
  Like if you don't. Do it it just.
• 25:37
  Make that part of the show. Make it part of the show.
• 25:41
  And I want to. Put cool y'all when it instead
• 25:43
  of the F bomb it just blurp out cool y'all and have like a voice
• 25:46
  over thing and just or something whatever.
• 25:48
  You know, but just use first thing I'm all and I shouldn't.
• 25:51
  I should be more lazy like but like.
• 25:54
  It's OK, Embrace yourself. Well, water's sitting next to me
• 25:56
  doing this, shaking her head, saying yes, I should.
• 25:59
  But you're from Louisiana. That's just kind of how it is.
• 26:01
  Kind of how you roll, Yeah, I've heard.
• 26:04
  Austin Dennis and I know you know who Austin is.
• 26:07
  I'm sure you I think you do you know that these same.
• 26:11
  I think that's how you came onto my radar is well, it was Mac and
• 26:15
  cheese number one. I know what it was because I
• 26:17
  remember seeing I was like, and I'm I love Mac and cheese.
• 26:21
  It's it's that potato salad or a couple of my biggest side
• 26:24
  weaknesses. But anyhow, we'll get to that
• 26:27
  later. But Austin had said Austin had
• 26:31
  kind of said something very, very similar that hell, I lost
• 26:36
  my train of thought. The Mac and cheese, man.
• 26:38
  You're talking about Austin? So you know where I was.
• 26:40
  That's so good. I love it.
• 26:41
  I love it it. Did it really made me just.
• 26:43
  That's how much he likes Mac and cheese, Gabby.
• 26:45
  He just got lost. I got, I got.
• 26:47
  I've been visioning it just. That's so good.
• 26:53
  You know where I was going with this with Austin Blasey, We've
• 26:56
  been doing this long enough. Speaking of testing, where was I
• 26:59
  going? I mean, I've just completely
• 27:00
  lost my train of thought. I had a good.
• 27:03
  Point no, I think that's, I think the best point is the fact
• 27:05
  you lost your train of thought and yeah, they're doing this.
• 27:08
  That's perfect. Now you were talking about like,
• 27:10
  you know, she's doing, you know, kind of being nervous and some
• 27:13
  of her friends saying stuff and trying to embracing who she is
• 27:17
  and kind of doing what, you know, kind of letting that come.
• 27:19
  Yeah, no, the cussing, the. Cussing.
• 27:22
  That's where I was. Going with it, yeah.
• 27:23
  There we go. Yeah.
• 27:24
  Yeah, yeah, thank you. See, Blasey looks like we're an
• 27:26
  old married couple. He knows how to bring reel me
• 27:29
  back in. So with Austin, he had said his
• 27:33
  what the hell is going on that, which, you know, he does.
• 27:38
  He's OK with that with the kids. But it's, you know, now that's
• 27:41
  good shit. His wife isn't necessarily the
• 27:44
  happiest in the world that he says that.
• 27:46
  That's his tagline. But I mean, it's kind of his
• 27:48
  tagline, you know, I mean. You kind of expected on the that
• 27:51
  that on the front end and that on the back end, you know.
• 27:53
  Yeah, but I get the dilemma he has.
• 27:56
  His child is a baby. He's a little baby right now,
• 28:00
  but I get it going down the road.
• 28:01
  But here's what I figured out. I have a 21 year old and a 12
• 28:05
  year old and you know, it makes me think of the little sign
• 28:09
  that's in my mom and dad's house.
• 28:11
  Mom's got a little something. It's like I love Jesus, but I
• 28:15
  may cuss a little or something like that.
• 28:17
  You know, it's kind of I cuss a lot, but still, you know, I try
• 28:22
  to not so the kids know, you know, So that's where I was
• 28:25
  going with that. Yeah, I tried tonight, but my
• 28:28
  kids know, you know, they're 16 and 10.
• 28:30
  They know. They know what's going to follow
• 28:31
  my mouth. Exact.
• 28:34
  They've heard it the. Real world.
• 28:36
  The real world's a lot more vicious than.
• 28:38
  That Yeah. And they know the repeat and you
• 28:41
  know. Yeah, that's right.
• 28:43
  When you're an adult and you know you're having fun, it's not
• 28:46
  like you do anything crazy. You know, it's just you just
• 28:49
  talk it like you probably normally talk around the house,
• 28:50
  to be honest with you. So so it's nothing really crazy.
• 28:53
  New Jri got an idea. You should do like your whole
• 28:56
  lot intro that you do. You should do one for Gabby at
• 28:58
  some point. She can just use that.
• 29:00
  And then she could hear it when she probably went on.
• 29:02
  She'd probably just absolutely kill it, you know what I mean?
• 29:05
  She'd be something. She'll do one for the show, too,
• 29:08
  while you're doing it. Yeah, I hadn't even done one for
• 29:10
  us yet. Yeah, yeah, I'm trying to back
• 29:12
  door. I was going to I was kind of a,
• 29:14
  a back door work. Deal.
• 29:16
  OK. It was kind of a work like, like
• 29:18
  at the top of the show, our work.
• 29:19
  Yeah, all of that. I love that kind of.
• 29:21
  Coming from the backside, reach around Willie, you know what I'm
• 29:24
  saying? I love that.
• 29:28
  I love that. So Jr. is being a little bit
• 29:31
  humble. Gabby, he is the tour manager
• 29:34
  for country singer Justin Moore, which I'm sure you you're
• 29:38
  familiar with him and he's at what now?
• 29:42
  13 number ones is it? Yeah, 14.
• 29:46
  Yeah, I believe so. Yeah.
• 29:47
  And his wife is also from Houma, LA.
• 29:49
  His wife and my wife graduated like a year apart, and their
• 29:52
  older sisters were both buddies and stuff.
• 29:54
  So I'll actually be heading back to Louisiana next week and we'll
• 29:59
  be there for Christmas Day. And I overheard my mother-in-law
• 30:02
  and my wife on the phone today talking about dinner plans.
• 30:05
  And I think, I think we've got green beans in the pressure
• 30:07
  cooker. I know we're going to have
• 30:08
  gumbo. We're doing a roast.
• 30:11
  Nice dirty rice. Nice.
• 30:13
  That's I heard those for sure. So I'm like, all that sounds
• 30:16
  good. Yeah, Jr. just shows up.
• 30:18
  Just tell me what's on the menu. I'm there to eat it.
• 30:21
  Oh, I love it. They all, they got a kick out of
• 30:23
  it when I first started going down there, you know, because I
• 30:25
  don't talk like them or look like them.
• 30:27
  They'd always you eat, you eat this kind of stuff, you know,
• 30:30
  and I'm like, Oh yeah, I eat all of it.
• 30:32
  I love it. I've been, because I had been to
• 30:33
  Morgan City before I went down there, so I'd already been
• 30:37
  acclimated. My family's from Jackson, so we
• 30:38
  were in New Orleans a lot, so I was already kind of.
• 30:42
  I love seafood and wild game and and what, you ain't going unless
• 30:45
  it's something real crazy, you're not gonna throw me a
• 30:47
  curveball. I'm down.
• 30:48
  I'm down to munch. You know, I was just looking
• 30:53
  actually and found the card is what I'm not trying to not pay
• 30:56
  attention over here, but I just found the card for Chef Victor
• 31:00
  from the Idaho Rocky Mountain Ranch.
• 31:02
  That was the chef about the salt and that made me think we need
• 31:06
  to have him on and we'll get Gabby to come back on so he she
• 31:08
  can listen in with us and we'll get him to tell us that story
• 31:10
  about salt and drop some tips on.
• 31:12
  Yeah, I'd like that. That kind of stuff, yeah.
• 31:16
  May learn how to make it there, Gabby.
• 31:18
  And then there's a whole other product.
• 31:22
  Be a good business because I know that bag we bought was like
• 31:24
  $25 for this tiniest bag of salt.
• 31:27
  I'm like that's more expensive than other stuff you buy in
• 31:29
  small white bags. Not that I would know, but I
• 31:36
  heard. Allegedly, Gabby, how did that,
• 31:41
  how did it start? Where, where did you say, where
• 31:44
  did you wake up one day and you say, I know, you know what?
• 31:48
  I will start a seasoning. We're going to build it from
• 31:52
  scratch. Here's the product that's going
• 31:54
  on shelves. I'm going to sell it.
• 31:56
  So in my group, I was always using onion, garlic, well, onion
• 32:04
  powder, garlic powder, celery, red pepper.
• 32:08
  And I just knew I wanted to make something that had all of that
• 32:13
  in it, you know, instead of having to grab everything all
• 32:16
  the time. And I mean, I still do grab
• 32:17
  other things at times. And I knew I wanted to base it
• 32:21
  around my group. I have been telling everybody in
• 32:23
  my group, hey, I'm working on this.
• 32:26
  Sooner or later I'm going to have this life took over.
• 32:32
  So it just took a while to get it out, but yeah, that's where
• 32:36
  it started. I knew that I wanted all these
• 32:38
  flavors in one. I didn't want to have to reach
• 32:40
  for everything every time. I just wanted all in one salt.
• 32:44
  You're. Grabbing that almost every time,
• 32:45
  every like all those, every time, like like let's get my
• 32:48
  common. This is just, yeah, this is my
• 32:49
  starter action. And then everything else, yeah.
• 32:51
  And you know the, you know the amounts and you add that if it
• 32:54
  even if it's a equal parts, then you add a little more of what
• 32:57
  you need for each individual dish to take it up a notch.
• 32:59
  That makes a lot of sense. Right.
• 33:02
  So like for Italian dishes, I usually always grab more garlic
• 33:05
  powder all the time, but I knew I wanted something that had
• 33:11
  everything in one and that's where that's where it started.
• 33:14
  And I really love my group. I love my little cooking group.
• 33:19
  I feel like overtime it kind of slowed down with growing, which
• 33:21
  is fine with me, but it's really a community like it really.
• 33:25
  I've met so many people from my cooking group and it's really
• 33:30
  nice. It's really nice, just like
• 33:32
  talking to people. Yeah.
• 33:34
  I don't know. It's really, it was cool.
• 33:36
  There's a lot of video. There's a lot of our pictures.
• 33:39
  There's some videos too, but a lot of pictures every day.
• 33:42
  I'm a member of the group and have been for for a while.
• 33:45
  Number one, I just like the name of it, you know, but it was, I
• 33:49
  started seeing it started popping up like in my feed of
• 33:52
  pictures of food and I'm like, oh, I think I want to be a part
• 33:55
  of this. So, you know, joined in and I
• 33:59
  don't ever share or anything in there, you know, but but yeah,
• 34:04
  but I probably should every now and then.
• 34:06
  But but yeah. So so that got started.
• 34:11
  How do you have you met some of these folks over time?
• 34:14
  Have you ever done like a meet and greet kind of deal or
• 34:17
  anything? Or how many admins do you have
• 34:20
  that help you run this just like some basic questions.
• 34:24
  I maybe have about 10 admin that helped me run it.
• 34:28
  They're local people. Some of them I've never met
• 34:31
  before. Some of them I know personally.
• 34:36
  I just like the ones that I don't know at all.
• 34:39
  The ones I've never met asked in the group.
• 34:41
  One day I was like, hey, I could use some help if anybody would
• 34:44
  like to. And they were like, hey, I'd
• 34:45
  love to. So they jumped in and we did a
• 34:49
  great job. I love them for what they do
• 34:52
  because they really help out because some people are just
• 34:54
  crazy in there and whoever you're in a cooking group, so
• 34:59
  who would ever think that would happen, but it does.
• 35:02
  Oh, well, I think that's why the that's why I think cooking
• 35:05
  content does so well. Hey, you know, I mean.
• 35:08
  I have the best gumbo and then this one's like, no, you don't.
• 35:11
  I have No, you don't. That's right.
• 35:13
  And I you know what? I'm a sucker for it.
• 35:15
  I'm like, let's go, let's I want to speak, I'll have to say.
• 35:19
  And then my admin deletes and I'm like no.
• 35:21
  No. It's.
• 35:23
  Too quickly I wanted to read it, but it's a great community.
• 35:28
  That's part of that's awesome. Yeah, that's the fun.
• 35:31
  You kind of like a little a little bit of controversy.
• 35:34
  We've got a little controversy from the other night.
• 35:37
  In fact, not our boy. Austin it came out of nowhere.
• 35:41
  It really did out of nowhere. He grew in over there, yeah.
• 35:45
  Yeah, Austin called out the hot night Kitchen Country cooking
• 35:48
  with Joni. Great guy too.
• 35:50
  He put on the social media meet and greet here recently and.
• 35:55
  So I think but Austin Dennis said you don't want none.
• 35:58
  That's what he told him. He said in our show none.
• 36:01
  And he laughed. He kind of took me.
• 36:03
  I love him. He don't want any.
• 36:05
  I was. Really surprised when he
• 36:07
  started, when he's like he was, he started going on about I was
• 36:09
  like where did this come from? This is gold, but where did this
• 36:12
  come from? It's really off completely.
• 36:15
  I was like, oh wow, Austin, that's, I feel some animosity
• 36:18
  and some heat there. Somewhere we're gonna have
• 36:20
  celebrity Cajun. Cajun Cajun food death match
• 36:24
  down in. I'm hearing that hearing that
• 36:27
  we'll get a rebuttal from Joni here soon.
• 36:30
  All next week stir. This continued.
• 36:33
  Let's stir this pot. No.
• 36:34
  Pun. Intended.
• 36:36
  Yeah, but it just goes back to food is controversy.
• 36:40
  I think that they're one in the same, you know, like, yeah,
• 36:44
  exactly. Your gumbo is my gumbo's better
• 36:47
  than your gumbo. I have a darker Roux.
• 36:49
  I actually made my Roux, you know, stuff like.
• 36:51
  Seafood, seafood or chicken and sausage?
• 36:54
  I mean do you use okra? No in your gumbo.
• 36:56
  Right. Do you put potato salad in your
• 36:59
  gumbo? A big dollar for that at the
• 37:00
  end, I mean. Yeah, crackers, oysters, I mean
• 37:04
  sweet potato coming in that gumbo.
• 37:06
  Wow, the first time. That's a wow, Gabby, you ever
• 37:09
  had sweet potato in your? I have not.
• 37:11
  That is a new one. That is a new one, yeah.
• 37:13
  Sweet potato and boiled egg, those were both in there.
• 37:16
  Yeah, so a. Poached egg.
• 37:18
  Sorry, not a boiled egg. Poached egg A.
• 37:19
  Poached egg. Wow.
• 37:20
  Poached it in the gumbo, yeah. I see people do that.
• 37:23
  I'm not a big fan of the gum eggs and gumbo.
• 37:26
  It's not for me. I like yeah, something, but
• 37:29
  it's. Not going to mess up the gumbo,
• 37:30
  so if you don't want it, you work around it.
• 37:32
  It's. Not I can tell you right now, I
• 37:33
  think the sweet potato would be for you.
• 37:36
  Like you said, it's money. I'm not even like a huge sweet
• 37:39
  potato person whatsoever. I do like potato salad in in a
• 37:42
  gumbo potato. Salad.
• 37:43
  Wait, if I that guy if I remember he was from New New
• 37:47
  Iberia area right? I think he was.
• 37:50
  And there's a lot of potatoes up there, he said.
• 37:51
  There's an abundance of sweet potatoes is what he said.
• 37:54
  So the the God, they had to figure out what to do with a lot
• 37:56
  of the sweet potatoes. And that's kind of how it
• 37:57
  started. I think that's where he's from.
• 37:59
  Is that where he said he was from?
• 38:00
  I think. That is where he said he was
• 38:01
  from. Yeah, that's where Gabby's from.
• 38:05
  I don't think we've ever actually said that, but that is
• 38:07
  that is where she's coming to us from 40 minutes into the show,
• 38:13
  whatever. Welcome to Tigs bits.
• 38:16
  Welcome to Tigs bits. So that's on the western, just
• 38:20
  for geographical sake here for anybody listening, that's on the
• 38:24
  western side of Louisiana towards the Texas border.
• 38:27
  That would be between or You're South of Lafayette, right?
• 38:31
  Yeah, South. South of Lafayette.
• 38:34
  Kind of in. Between you're right at the
• 38:36
  turn, right? You're like, you're at the turn
• 38:38
  when we start, when we go down 90 and then turn like going back
• 38:42
  towards Morgan City and home and stuff.
• 38:44
  Yeah, you're before you guys. I know exactly.
• 38:46
  I'm in my head now. I can think about it.
• 38:47
  Yeah, because if I'm leaving home and I go through Morgan
• 38:49
  City and I'm going to Lafayette right before I get to Lafayette.
• 38:52
  Yeah, it'll be us. Yeah, and then if you keep
• 38:54
  going, you'll go through the beautiful bustling town of
• 38:58
  Florine and Louisiana, where Tigs is from.
• 39:02
  What's the other town? It depends.
• 39:04
  If you're trying to get to like Shreveport and you go through
• 39:08
  fluorine, you done messed up. You're going to have issue.
• 39:11
  You're going to hit I 49 at some point in this and you're going
• 39:14
  to rock'n'roll. But if you're on 171, go through
• 39:18
  fluorine and of course, hit our good friends Shannon at
• 39:21
  Shannon's, Shannon's butcher block and our friends at Curtis
• 39:24
  Grocery there. We got a shameless plug in and
• 39:27
  our good friends at Toledo Bend Lake Country, they are they
• 39:31
  bring us this show every single week.
• 39:34
  So give them a shout out. We're we're not good about that
• 39:37
  Jr. and we're just all over the place tonight, Gabby.
• 39:40
  A softball right there. Welcome to a show.
• 39:42
  It's almost like we're live tonight, but we're not.
• 39:45
  It's so good and we're not having it.
• 39:48
  Yeah, it's fun. So tell us a little bit about
• 39:51
  your family dynamics. Gabby.
• 39:53
  You've got a son and a daughter, husband.
• 39:59
  How so? Full disclosure, this morning
• 40:03
  whenever I texted her that whole call back to the the couch
• 40:07
  comment, she told me that her husband was a streamer.
• 40:14
  And I was like, okay, cool, what is he, what's he streaming?
• 40:16
  So I'm like, perfect. Well, she's got this set up.
• 40:19
  Is it going to be, this is going to be a piece of cake, a
• 40:21
  streamer. Yeah, so a streamer.
• 40:23
  I'm like, what is he streaming? And no he.
• 40:27
  So what does he do? Trades Futures.
• 40:29
  So yes. Oh, OK, stock stuff.
• 40:31
  So I thought I was going to be set up in his room, in his
• 40:34
  office, but it's really dark. And then ultimately you're not
• 40:38
  well, it's a lovely, it's a lovely room.
• 40:40
  Thank you. Christmas tree back there so.
• 40:42
  Great backdrop, great back. Very good backdrop.
• 40:45
  No, no tech, no stock dark office.
• 40:51
  Yeah, you chose. You chose well.
• 40:53
  That's awesome. That's cool.
• 40:55
  Yeah, it really is. And and like Blake said, gamer,
• 40:57
  there's so many options. We were saying that a few weeks
• 40:59
  ago on one of our shows that the things when we were kids you
• 41:02
  dreamed about to grow up and do it changed so much what the
• 41:05
  options are to do. Like all these things that are
• 41:07
  available now. When we were growing up, we
• 41:09
  didn't even know these were going to be options.
• 41:10
  Now I still don't know what I want to do.
• 41:12
  I don't know. I think.
• 41:15
  It's starting. You're going to be a streamer
• 41:18
  too, it looks like of some sort. Maybe one day.
• 41:20
  Maybe y'all could do a combo show and get a sponsor a food
• 41:24
  and. A.
• 41:25
  Financial sponsor, Yeah, cooking futures.
• 41:28
  And he's got the graph. It's bits production and.
• 41:31
  You're making gumbo. We got to get ourself in
• 41:33
  somehow. There we go.
• 41:34
  Damn right. We just sit there like the
• 41:39
  peanut gallery, like the like the guys from What's that show,
• 41:42
  The Muppets or whatever. We just sat there and we just
• 41:44
  talk about it. We're just sitting up there.
• 41:46
  We'll build this whole show on y'all show.
• 41:49
  We'll be happy to. We do that already.
• 41:51
  We do. We do that later.
• 41:54
  Great. Sorry about that, Gabby.
• 41:55
  Oh no, no. But yeah, I I mean I, I have 4
• 41:59
  jobs I think right now. Holy cow.
• 42:02
  Yeah, I was going to ask. You said I don't know what I
• 42:05
  want to do. That's wow.
• 42:06
  Well, she told me, she told me this afternoon she was making
• 42:09
  sure we were going on tonight at at this time and and she said
• 42:13
  sorry, I just got out of surgery and I went, wait, what?
• 42:17
  You just got out of surgery. You look what we need for.
• 42:20
  Somebody just got out of surgery.
• 42:21
  Is there another? Should we maybe do this another
• 42:23
  time? Is there a better time?
• 42:25
  So and I didn't ask. I did say I'd save that for the
• 42:30
  show. So what the hell did that mean?
• 42:31
  Yeah, you just came in a search. I work in oral and facial
• 42:34
  surgery. OK, so you used to work full
• 42:38
  time doing this. I would travel to Lake Charles
• 42:41
  one day. I was like, you know what?
• 42:43
  I'm over it. I don't want to travel anymore.
• 42:46
  I feel like I'm getting old. And I was like, I'm no, I don't
• 42:50
  want to do it anymore. So I actually quit and then I
• 42:55
  went and learned how to do permanent makeup.
• 42:58
  So I do that now, permanent makeup.
• 42:59
  And then my job call me and we're like, please come back.
• 43:02
  Just work part time in New Iberia for us two days a week.
• 43:05
  And I was like, great, I would love to do that.
• 43:08
  So I do that permanent makeup. Is that like an office based
• 43:11
  setting like with the surgery? Is that like AASC or something
• 43:14
  or a? Yeah, at a doctor's office.
• 43:16
  It's you're in a. Office like an office based lab
• 43:18
  they've got. OK, that's cool.
• 43:20
  Yeah, I'm in medical device healthcare stuff too.
• 43:23
  So yeah. So then that's, that's awesome.
• 43:25
  So you do that and then you and then what else are you doing
• 43:28
  that are you doing like the the string eyebrow thing?
• 43:32
  No, it's like tattoos. I'm I'm tattooing with your
• 43:35
  eyebrows. OK, yeah, tell us a little bit
• 43:39
  more about that because I've wondered and Blasey, I'm glad
• 43:42
  that you asked that because I, I've seen at my house in
• 43:47
  Florida, Blasey, we've seen a lady with the needling thing,
• 43:50
  whatever that is, exactly. And but I don't know if men do
• 43:55
  this or not, Gabby, But what, what would?
• 43:57
  I've got a nice full set of eyebrows right now.
• 43:59
  I. See that?
• 44:00
  Like a reduction, I need a reduction not not more.
• 44:04
  But how does that work? Pull mine out.
• 44:06
  So it's basically just a tattoo, but I numb you, so I'm going to
• 44:11
  numb you up, put your cream on, let you sit for about 30
• 44:15
  minutes, and then we go to town. It's like, it's like, it's like
• 44:20
  your paint. It takes about two hours or so.
• 44:23
  So it's like a, so you're going like under the skin like.
• 44:26
  Under the tattoo, yes. Yeah, first layers there.
• 44:29
  OK, Wow. Cool.
• 44:31
  Wow. Now some guys do it.
• 44:32
  I did learn how to do hair follicles like the fake hair
• 44:35
  follicles. A lot of I saw a guy on Kill
• 44:38
  Tony. Yeah.
• 44:39
  That had that and it was terrible.
• 44:41
  Yeah, it was not that, but I mean, it was like his whole
• 44:44
  head. Yeah.
• 44:45
  Like it was he's a dude who needed to shave his head.
• 44:47
  It was, he was beyond hope. And it wasn't just like a little
• 44:51
  fill in kind of deal that no, it didn't work.
• 44:56
  So I learned how to do that, but I never got into it.
• 44:59
  I was like, Oh yeah, no, not for me.
• 45:01
  So yeah, yes, that. And then I teach workout classes
• 45:06
  and during the summer I do swimming lessons.
• 45:10
  I teach swimming lessons. Wow.
• 45:12
  And then you've got your seasoning slinging on the side
• 45:14
  and all where let me ask you this on your seasoning, where
• 45:17
  all can you like, where are you right now?
• 45:19
  Like as far as somebody wants to get your seasoning, you know, So
• 45:22
  how do you get some of that? What you cook in Cajun
• 45:24
  seasoning? Right now I'm in three local
• 45:27
  stores in New Iberia, Bilo, Millside, LaSalle Gas, or you
• 45:33
  can reach out to me. I'll ship if someone needs it.
• 45:36
  I'm starting to venture out. I've made it into New News 2
• 45:41
  local boutiques. Actually, yes, I just made it to
• 45:44
  New News and I'm talking with a few other people to get into
• 45:47
  some stores. It's kind of nerve wracking
• 45:49
  reaching out to people and be like, hey, do you want this in
• 45:52
  your store? It's kind of, I don't know.
• 45:55
  Walk us through that process. I'm kind of curious as to and
• 45:58
  it's something that we've had these other folks on that
• 46:01
  haven't really ever asked like how's the sales call go?
• 46:05
  So my first few they reached out to me.
• 46:10
  Thankfully I was like, thank you.
• 46:14
  Yes, yes. One lady was like, hey, I've
• 46:16
  been, you're in my store every day.
• 46:18
  Are you going to ask me? And I'm like, ask you what I'm
• 46:23
  like. Well, my first store that I
• 46:27
  ventured out to, which is a local store, everyone was like,
• 46:31
  you need to go here. We want you, we want your season
• 46:33
  in here. And I was like, all right, I'm
• 46:34
  going to do it. I'm going to do it.
• 46:35
  And when my husband's around, I don't like him to like right
• 46:41
  now, I hear him in the kitchen. But I told him I was like, I
• 46:43
  don't want you in here. It makes me nervous.
• 46:45
  I don't want him recording video you.
• 46:47
  Don't want him to stand over there and look at you.
• 46:49
  Like, yeah, because that's what he's going to do.
• 46:50
  He's going to stare at me and he's going to make me nervous.
• 46:52
  So I told him I was like, OK, we're going to go to the store.
• 46:54
  I said, but I'm going to get down.
• 46:56
  I'm going to go by myself. So I went in and I was like, hi.
• 46:59
  I was like, I have a few local people who shop here often.
• 47:02
  They wanted me to see if you guys would like to carry my
• 47:05
  seasoning. And he was like, Nope, we're
• 47:08
  full, the season and shelf is full.
• 47:10
  And I was like, okay, okay. And I mean, that's basically how
• 47:16
  it goes. It's very nerve wracking, very
• 47:19
  nerve wracking. Yeah, I'm in sales, so I get it.
• 47:23
  I I get him too. You get a lot more no's than yes
• 47:26
  is. And if that's not your strong
• 47:29
  suit, that might be something that you need to do outsource,
• 47:31
  you know, find somebody of a friend, a family member, Tigs,
• 47:34
  somebody who will, who will be the person to reach out and and
• 47:38
  try to make those sales things that way.
• 47:40
  It's kind of like playing the good cop, bad cop, Justin.
• 47:42
  I do it on the road all the time.
• 47:43
  I shine him up. He comes in, says a few things.
• 47:46
  Tell him what he needs, you know, boom, boom, boom.
• 47:48
  Yeah, Sometimes it works better that way.
• 47:50
  That way you can concentrate on what you need to be really
• 47:53
  focusing your energy on. You know, I'm just a thought
• 47:55
  though. That's right.
• 47:56
  And I know some of our good friends at Rouses listen to this
• 47:59
  show. So hopefully they're going to
• 48:01
  call you in the next week or two and they'll make it easy and no
• 48:04
  hassle on that. But we're going to work on that.
• 48:06
  One way or the other I want to try this.
• 48:09
  I haven't had a chance to get any.
• 48:10
  I'd love to send you guys some. Please do and we'll and we'll
• 48:14
  make sure to feature it on the Bubba show and maybe we can get
• 48:17
  Pub somebody in Florida paying attention to get with Publix.
• 48:20
  And that's how it needs to work 'cause I know I go through there
• 48:23
  and I've tried and no knock on it, I'm not going to name any
• 48:26
  names, but I've tried some of the no salt, low salt seasonings
• 48:28
  at Rouses before and I quit just because they never had enough
• 48:34
  flavor to get the job done. But I'm always wanting to try
• 48:39
  one. And that would be a strong
• 48:40
  selling point to anybody. Like, you know, people are
• 48:42
  asking for this and they don't find it on your shelves.
• 48:46
  I really think we should give this a shot.
• 48:48
  Here's a box. If they say no, well, here's my
• 48:50
  card. If you change your mind, let me
• 48:51
  know. I'll be down the street at the
• 48:53
  bigger store, you know, kind of deal.
• 48:55
  And I just think that that would be something that a lot of
• 49:00
  people that eat the way we do and live the live where we do
• 49:04
  would be interested in, you know?
• 49:05
  Yeah. Yeah, it's a, it's a very, you
• 49:10
  know it. Everyone down here, we eat.
• 49:13
  We don't eat the best, you know, in Louisiana, we.
• 49:16
  Really know that? It's the sea salt is really
• 49:19
  help. It's really helping in that
• 49:20
  aspect. So I don't know.
• 49:23
  I hope, I hope everybody likes it and we'll see where it goes,
• 49:28
  you know? Yeah, it looks good, I know.
• 49:30
  I can't wait to try so but no it's perfect.
• 49:33
  I was like, I it's funny, I was actually just reading the bio
• 49:35
  stuff, the real bio, and I was like, those are just, that's
• 49:39
  something I throw in everything, you know, it was just so basic,
• 49:41
  you know, like usually it's like all these other things which are
• 49:44
  great too. But I'm like, yeah, that sounds
• 49:45
  interesting. But this just sounds like, well,
• 49:47
  this is what I use almost every day.
• 49:48
  Right, right. It's basic.
• 49:50
  Yeah, it is basic. And I knew I wanted to keep
• 49:53
  sugar out of it. A lot of people have sugar in
• 49:55
  there. A lot of people have paprika.
• 49:57
  I didn't want to put any of that.
• 49:58
  I just wanted your basic things and.
• 50:01
  It's basic, but it still differentiates itself from other
• 50:04
  stuff because, you know, other stuff tries to go off and do its
• 50:08
  own little thing, you know, so. It's got those flavors, it's
• 50:11
  going to packages it. Who?
• 50:13
  Who's your Packer? Louisiana House of Spice
• 50:17
  actually notice all right that you guys talked to David.
• 50:20
  Yeah, we did. Yeah.
• 50:21
  I'm, I'm looking at his card card right here.
• 50:24
  And that's why I was I was thinking I was like New Iberia,
• 50:29
  they're in New Iberia. This sounds like.
• 50:31
  And if I wonder if they're wonder if they're making this
• 50:34
  and they have they have one that's not not like what you
• 50:37
  have at all. Yours is an all-purpose
• 50:39
  seasoning. But they gave us a sample and
• 50:42
  y'all haven't had this yet, boys.
• 50:43
  Sorry. It's called the Cajun 180.
• 50:46
  And because they do everything in reverse, you know, like we
• 50:49
  should, like we played the other night on the on the deal and
• 50:52
  salt is the last ingredient on it, but it has a lot of the
• 50:56
  Trinity basically in it and garlic and stuff.
• 50:59
  I put it because I wanted to test it just on chicken thighs
• 51:03
  the other day and it was phenomenal.
• 51:05
  Just chicken thighs and they he kept going in on like compound
• 51:08
  butters and stuff like that. But just any anything, hers
• 51:13
  would be more of like that traditional.
• 51:15
  I'm assuming this without trying it will give I will give the
• 51:18
  proper review at some point. We all will give a proper
• 51:21
  review. But I think yours is going to be
• 51:23
  more like our like our buddy T Russ is Cypress dust.
• 51:27
  It's going to be more like that Creole with a little kick with
• 51:31
  all of the the goodness of a Trinity.
• 51:34
  Am I right? Is that kind of?
• 51:36
  Oh yeah. Yeah, I mean.
• 51:37
  Excited about it going. Wrong with no sugar, has David.
• 51:42
  So you won't burn stuff. With the kick in it.
• 51:45
  Yeah, there you go. Like it.
• 51:46
  Yeah, like anything with a kick in it, you know?
• 51:48
  And that's, and I love stuff like that.
• 51:50
  And me, it's like I grew up on Lowry seasoning salt in Alabama
• 51:53
  for a Turkey sandwich, for a ham sandwich, anything like that.
• 51:55
  But I love trying these type new stuff and that sounds like
• 51:58
  something perfect for a Turkey and mayonnaise sandwich.
• 52:01
  Yes, yes. I rode in a parade Saturday
• 52:03
  night and I made chicken salad sandwiches for everybody and I
• 52:06
  just sprinkled it on top and it was just perfect.
• 52:08
  Just a little sprinkling. That on the Turkey.
• 52:10
  It was good. I saw, I saw somebody say made a
• 52:15
  post or you reposted it or something.
• 52:17
  This is so Louisiana because you were throwing out little
• 52:20
  seasoning. Packets.
• 52:24
  That's awesome. That's so good.
• 52:26
  That's so I would, I would, I would love to catch that at.
• 52:28
  Parade. I know, right?
• 52:29
  Yes, give me all of y'all's. I know you're going to just
• 52:32
  throw them away and help them and what they're going in
• 52:35
  Louisiana, they're going to get used.
• 52:37
  What's the, what's the parade we have after Mardi Gras, Saint
• 52:41
  Patrick's Day parade where they where they throw the food and
• 52:43
  you get the cabbage and this carrots and all that.
• 52:45
  That's where you need to have them out because you got all the
• 52:47
  ingredients. That's it.
• 52:49
  I've always wanted to go to one of those.
• 52:51
  I think they're, are they in New Orleans?
• 52:53
  We have them in Houma. I know there's a big one in
• 52:55
  Houma. We go to, we take the fishing
• 52:57
  Nets and all that. And I mean we, I mean, you end
• 52:59
  up with a good bit of stuff. Really it's.
• 53:01
  A huge one here in Baton Rouge. Y'all do tigs you have in Baton
• 53:04
  Rouge? Yeah, we have a big one.
• 53:05
  Yeah. Yeah.
• 53:06
  My favorite parade in Baton Rouge is 100% the Saint Patty's
• 53:10
  Day. Really.
• 53:11
  Mine was too, yeah. I've never been to it.
• 53:12
  Yeah, I've never done that. Me either, yeah.
• 53:15
  And I would love to do that. I would love to do that, yeah.
• 53:17
  Yeah. Well, Gabby, I think we're we're
• 53:20
  we're reaching a point in the show where we get to kind of
• 53:24
  like we've had a lot of fun from the whole jump.
• 53:28
  But we have a little segment of our show that we haven't got to
• 53:31
  do this whole year or I haven't done and not a whole year, but
• 53:35
  like in a couple of months. We've been busy and boys, I
• 53:39
  don't know if y'all know this. This probably going to be our
• 53:41
  last interview of the year. Wow.
• 53:43
  Well no wait, we've got one Wednesday.
• 53:45
  Never. Mind.
• 53:45
  Oh yeah. After that, but we'll wrap it
• 53:47
  up. We're the last female artist of
• 53:50
  the year will be absolutely for sure, for sure.
• 53:54
  But we like to play a little thing, and there's no right or
• 53:57
  wrong answers. We'd like to play a little thing
• 54:00
  called Little Bits of Controversy.
• 54:04
  And Blasey is the host of this segment.
• 54:08
  So yeah, have your sip of wine. Sit back.
• 54:11
  Relax. Yeah.
• 54:13
  Let's see what you got for us tonight.
• 54:16
  Very easy stuff here, very easy stuff.
• 54:18
  We'll start off we'll get her warmed up, you know, so when it
• 54:20
  comes to crawfish, I mean, do you dust your crawfish or do you
• 54:24
  not dust your crawfish like with season?
• 54:27
  Both both OK we're. Going with both.
• 54:30
  You're going to ride the fence on this, Gabby, and you're going
• 54:32
  to. I haven't seen anybody ride the
• 54:33
  fence the first time. No.
• 54:34
  It's an interesting move. I like it on my fingers.
• 54:37
  I like it, but oh, you do. Yeah, I only peel my.
• 54:41
  That doesn't bother. You I don't like it in on all my
• 54:43
  fingers. I only peel crawfish like this,
• 54:45
  but I like the seasoning on the outside.
• 54:47
  So you don't wear gloves? I don't want Oh no, Oh no I.
• 54:51
  Like her? That's interesting.
• 54:52
  OK, Yeah, right. That's that's that's
• 54:54
  interesting. All right, I like it.
• 54:57
  All right, so let's let's advance this a little bit more.
• 54:59
  So you know, we talked about I thought you were a drone expert
• 55:02
  when you came on the show. So I was already prepared to
• 55:04
  talk about drones tonight and what's going on up in New Jersey
• 55:07
  and these drones coming out over the water and appearing and 50
• 55:11
  at a time and then disappearing back into the water wherever
• 55:14
  they're going. Crazy stuff, right?
• 55:17
  I've been I don't know if you've been following any of this
• 55:19
  stuff, but it's pretty wild. Have you been following it?
• 55:22
  First of all, like all these drones in New Jersey and stuff.
• 55:25
  No, I heard about it today when I was at work.
• 55:28
  One of the girls, she works in the Army and she worked, she's
• 55:32
  in the Army and she brought it up today and I hadn't heard
• 55:35
  anything about that yet. Did she give a position on that?
• 55:39
  Like did she say what she thought it was?
• 55:41
  Because the like apparently the government says they have no
• 55:43
  idea what it is. The government says it's not us.
• 55:47
  The government says it's not a foreign entity.
• 55:49
  But they said don't get guys relax it's nothing don't worry
• 55:52
  about it. Like dude, that is such a psyop
• 55:55
  to get us all scared for some reason and something they're
• 55:58
  trying to round down our throat from a government standpoint to
• 56:01
  control, like to buy a new law something.
• 56:03
  It's a work, dude. You talk about a work like this
• 56:06
  is like, this is a work. This is a work.
• 56:08
  That's what I was going to ask you.
• 56:09
  I didn't know. So you hadn't seen a lot of it,
• 56:10
  you know, like, but my first thought was that what do you
• 56:13
  think it is? She said she just thinks, you
• 56:17
  know, they know what it is, but they're not going to tell us, of
• 56:20
  course. So she said she went down a
• 56:23
  couple wormholes last night and I was like, so all right, come
• 56:27
  on, come on, give us the juice. And she just said that they,
• 56:32
  they know what it is. You know something, you don't
• 56:35
  have something flying in the air that big and they don't know
• 56:38
  what it is. And they're just saying, oh,
• 56:39
  it's everything is fine, you guys, everything is fine.
• 56:42
  But that's all she said is that they know.
• 56:45
  They know. It's crazy.
• 56:47
  What do you boys think about that?
• 56:49
  Like, I mean, I don't want to stay here too long, but man,
• 56:52
  this is kind of crazy stuff I hadn't really dug into.
• 56:54
  It, I'm aware of the headline, but I, I hadn't dug into it.
• 56:57
  Really. I've been, I've told somebody
• 56:58
  the other day I'm, you know, I've kind of checked out on it
• 57:01
  since the election. I don't, I have no conspiracies,
• 57:04
  no news watching. I don't even watch my local
• 57:06
  news. I just keep, I look at the
• 57:08
  weather on my phone. I'm, I'm checked out till
• 57:10
  Christmas, boys. Santa Claus is over.
• 57:11
  I'll be back on the clock. All these conspiracies and all
• 57:14
  this high level stuff. But, but, but if I had to make
• 57:19
  an educated guess, just off the top of my thing with a little
• 57:22
  thinking, I think it's the aliens we've been talking about
• 57:23
  for the last couple months that live in the water and all those
• 57:25
  things. I think that's them popping up
• 57:27
  in different places letting us know, yeah, it's real.
• 57:30
  It could be, it could be, you know, it could be.
• 57:33
  I don't really believe that Gabby, I just say.
• 57:34
  That yes, he does. But it could be.
• 57:37
  But he could. Go back and watch something.
• 57:43
  What do you think? Tick nasty.
• 57:44
  I think it's, I think it's we have a nuclear warhead that's
• 57:47
  capable of destroying an entire city that is leaked into the
• 57:51
  United States from the Ukraine. And we're looking for it.
• 57:54
  And we're looking for and. Those things, yeah, those.
• 57:56
  Things and that's what's happening.
• 57:57
  I think it's. There's like, that's what's
• 57:59
  happening. Like it's a Die Hard movie.
• 58:01
  Christmas Eve coming up. Somebody's got to save us.
• 58:03
  This nuclear warheads coming into the country somewhere and
• 58:06
  being escorted by these drones. Are they sniffing them out?
• 58:10
  They're looking. For they're looking for the gas.
• 58:12
  They're looking for the gas. For the gas.
• 58:14
  To find it, no. Matter what, it's a weird
• 58:19
  situation. What if it's, what if it's a
• 58:20
  bunch of kids? It's a bunch of hackers in New
• 58:22
  Jersey that are drone, It's a drone club of a bunch of
• 58:25
  teenagers. You know, I mean, that's used.
• 58:27
  That's probably what it is. They're going to find a group of
• 58:28
  kids in there and they're all control them because one of
• 58:30
  them's dad's rich and they bought a crap ton of $15,000
• 58:33
  drones and they got a horde of them over there playing games.
• 58:37
  You know, like war. Games Senator or something?
• 58:41
  Of. Course we get off on a tangent.
• 58:45
  No, it's fine. See, I was out.
• 58:46
  They brought me back in. Y'all pull me back.
• 58:48
  In I'm not, I'm not, I'm not going to engage in these
• 58:50
  conspiracies until you ask me and then I will do it.
• 58:53
  That's what that guy I do not. Anyway, Brantley, I think you
• 58:58
  said I've got like one or two more, but didn't you say you
• 59:01
  might have one or two questions on this?
• 59:02
  I got a. Couple.
• 59:03
  I do. I've got a couple, let's say
• 59:07
  this. All right, so what's playing in
• 59:11
  the background when you're cooking?
• 59:14
  Music podcast, Silence if music, what's playing?
• 59:20
  Let's see my playlist right here.
• 59:23
  Boom. Always.
• 59:28
  We're going to go with three more days Radio.
• 59:32
  So are you a Pandora girl or Spotify Apple?
• 59:36
  What you using? Spotify.
• 59:39
  Like her? Spot on.
• 59:40
  Yep, Yep, Yep. Every time, yeah.
• 59:45
  Every time. So it it's one of the that's the
• 59:47
  beauty of Spotify's the playlist continuously update or some of
• 59:51
  them that's probably one of them that that does.
• 59:53
  So it's different just, you know, keeps coming and going.
• 59:57
  Yeah, I have a cooking playlist and my car and, you know, alone.
• 1:00:02
  So different, yeah, just where you're setting is, yeah.
• 1:00:05
  Yeah, that makes sense. I like it.
• 1:00:08
  I. Think I think I'd be remiss
• 1:00:12
  based off of what she said earlier about being doing some
• 1:00:18
  fitness instruction and a question that I posed so many
• 1:00:21
  times over the course of the last three months.
• 1:00:24
  It tells from the tailgate how much bench.
• 1:00:31
  Sounds so good. I didn't see that coming.
• 1:00:34
  For some dumb reason I did not see that coming.
• 1:00:37
  You caught me by surprise. That's so good.
• 1:00:40
  Good question. That's a great question.
• 1:00:43
  I don't that's that's not. The you don't beach there.
• 1:00:46
  It is no but so. I teach like.
• 1:00:49
  What do? What do you teach?
• 1:00:50
  Lagree, it's a form of. It's like Pilates almost.
• 1:00:55
  That's the best way to describe it.
• 1:00:58
  We're on a big reformer machine and you have to go as slow as
• 1:01:03
  possible, slow as possible. All your moves have to be
• 1:01:07
  extremely. Slow movement time like the
• 1:01:09
  whole Bruce Lee type stuff back in the day, huh?
• 1:01:12
  Yeah. Move it through clay.
• 1:01:14
  Yeah. That's what DDP.
• 1:01:16
  Oh, also that stuff you want to have that motion through pushing
• 1:01:19
  through things, being fluid. Yeah, yeah, Gabby, whip your
• 1:01:22
  ass. What would happen?
• 1:01:24
  For sure, For sure. Hey, I got a question and I
• 1:01:27
  don't know when this show's coming out because they don't
• 1:01:29
  tell me anything. They barely.
• 1:01:30
  Tell me we don't either. I don't.
• 1:01:31
  I don't know either. But either post or post or pre
• 1:01:35
  Christmas whenever this does come out.
• 1:01:37
  What's your favorite Christmas song?
• 1:01:38
  Gabby. Oh, I think Feliz Navidad.
• 1:01:44
  That's a good. One or I can't think of what
• 1:01:47
  it's called. Something of carols.
• 1:01:50
  It's from home alone. I like their soundtrack.
• 1:01:54
  Yeah, Yeah, yeah, yes, yeah. I know what you're talking
• 1:01:57
  about. I've seen.
• 1:01:58
  It on some base. But on some, yes, that's it.
• 1:02:00
  It's Carol of the Belt. So yeah, I know what you're
• 1:02:04
  talking. About We heard a song today
• 1:02:06
  called Christmas Blues by a guy named Uncle Eddie on the R&B
• 1:02:10
  channel. It was pretty good.
• 1:02:11
  Y'all have to check that out. That'll be my lesson of the day.
• 1:02:13
  My wife loves Feliz Navidad, also Gabby because her name is
• 1:02:16
  Cherise. So when she was little her they,
• 1:02:18
  her mom and sister be like Cherise Navidad.
• 1:02:21
  So yeah, of course. So we always get a kick out of
• 1:02:24
  that one. Yeah, I love it.
• 1:02:25
  I love it. What about movie?
• 1:02:27
  What's your yeah? What's your favorite Christmas
• 1:02:29
  movie? Oh, Christmas movie.
• 1:02:32
  Anything. Yeah.
• 1:02:34
  Chevy Chase, Is that his name? Yes, that's it.
• 1:02:38
  Christmas vacation. It's tough to beat.
• 1:02:40
  It's so hard. It's it's perfect.
• 1:02:42
  It's the we, we've, we've decided that's the perfect
• 1:02:44
  champion. Anyone in a King of the Hill two
• 1:02:47
  to 100, that's the best movie you're going to find.
• 1:02:49
  It's everybody's, it's in some part of it's everybody's life
• 1:02:53
  and situation. Somehow you can relate to some
• 1:02:55
  part. Of it.
• 1:02:56
  Oh yeah. Oh, yeah.
• 1:02:57
  There's no, it's it's a good movie.
• 1:02:59
  It's a good movie classic for sure.
• 1:03:01
  I do like the Santa Claus with Tim Allen.
• 1:03:04
  Yeah, yeah. That's a good one.
• 1:03:05
  Yeah, that's good stuff too. I like Bad Santa as well.
• 1:03:08
  It's a total opposite, yeah. Mentally.
• 1:03:12
  Watch Bad Santa tonight. Who else?
• 1:03:14
  Bad Santa who played? Oh, what's what's his name?
• 1:03:17
  Billy Ball. Land man, land man.
• 1:03:20
  He wears, you know, he wears women's jeans now and two hats.
• 1:03:23
  That's a, that's a thing that's interesting he talked about on
• 1:03:26
  the show. And I was like, really?
• 1:03:28
  Really. Yes he did.
• 1:03:29
  He wore 2 ads. He wore 2 and they asked you
• 1:03:31
  why? He said a band he used to know
• 1:03:32
  did it. He thought it was cool, so he's
• 1:03:34
  going to start doing it. And then he was on, I think it
• 1:03:36
  was holding Jenna this morning or yesterday morning asked Yeah,
• 1:03:39
  he wears size 7 woman's pants now because he's got little
• 1:03:42
  legs, he says, and regular men's pants or two, you know, and I've
• 1:03:46
  been around him once or twice, but that's a lot of times with
• 1:03:49
  celebrities and stuff, man, that's a different hole out
• 1:03:51
  there. They wear with pants.
• 1:03:53
  You know, I get it, whatever I mean, or you can just find some
• 1:03:56
  guys pants that fit properly. I mean, you know, but whatever
• 1:03:59
  you want to do about it, whatever, you know, he, you
• 1:04:01
  know, he's from, he's from Malvern, AR he's from no nowhere
• 1:04:05
  Arkansas, Yeah, which is a a town of, I don't know, 10,000
• 1:04:08
  people. Maybe he's.
• 1:04:09
  Such a good actor. Dude.
• 1:04:10
  I'd love him. He feels so good.
• 1:04:12
  He's so good at what he does. And I have not watched that land
• 1:04:15
  man and and for and you know, we're going to do a show soon,
• 1:04:18
  Gabby. And they sent me the list over
• 1:04:19
  of like the top 20 or 30 shows of all time.
• 1:04:23
  And looking through that list, y'all and a lot of them are
• 1:04:25
  newer shows. I've only seen literally like
• 1:04:27
  three of those shows ever. I don't watch any of those.
• 1:04:30
  If something super popular and everybody's watching it, you can
• 1:04:32
  just go on and count on. I ain't watching.
• 1:04:34
  Yeah, I don't keep up really with TV shows or anything like
• 1:04:38
  that, really. Me, either I watch the reason I
• 1:04:41
  watching reruns of Friends or Golden Girls or a team or Magnum
• 1:04:45
  Pi or something. OK, Yeah, reruns.
• 1:04:48
  Hey Dexter, watch TV. There's a new thing of Dexter on
• 1:04:51
  right now. So good.
• 1:04:53
  See, I watch. That Do you watch TV at all,
• 1:04:56
  Gabby? Any shows that you like?
• 1:04:59
  No, no, I just watched. I watched Ozark.
• 1:05:04
  I really, I like Jason Bate. Oh, that's great.
• 1:05:06
  Ozark was good. Yes, my husband tried to get me
• 1:05:11
  to watch The Office, but it's just.
• 1:05:14
  I don't know. I didn't.
• 1:05:17
  I didn't. You can't get into it.
• 1:05:18
  No, like I like it, but then I don't know.
• 1:05:22
  I don't know. You got too much stuff going on.
• 1:05:25
  Yeah, yeah. It's like you you start thinking
• 1:05:29
  I could probably be doing something else with my time
• 1:05:31
  right now besides. Watching, I feel like I've been
• 1:05:33
  really warped with my phone lately and I want to get out of
• 1:05:36
  that, you know, for like the next week or two.
• 1:05:39
  It's just trying to keep up with everything.
• 1:05:41
  It's like life is such a rat race and.
• 1:05:47
  And everything you do adds more to it.
• 1:05:49
  You try to do something to alleviate something and you just
• 1:05:52
  end up adding more. Yeah.
• 1:05:54
  Just another layer. Another layer.
• 1:05:55
  Yeah, never end. Yeah, it's never ending rat
• 1:05:58
  race. And so I don't know, I'm not
• 1:06:02
  lately I haven't been watching any shows or anything and I
• 1:06:06
  don't know, maybe I should find something to get into late soon.
• 1:06:10
  Well. I mean, sometimes man.
• 1:06:12
  Would be a great place to start here.
• 1:06:14
  I tell you right now with all their shows, I mean, they're so
• 1:06:17
  good. You got land, man.
• 1:06:18
  You got that Sylvester Stallone show that's on there.
• 1:06:21
  I just found it. It's really good.
• 1:06:24
  I can't crap Tulsa King. Tulsa King Yeah.
• 1:06:26
  Then then the other one they just did, that's out right now
• 1:06:30
  too. I can't think of it, but it's
• 1:06:31
  the same guy from Yellowstone that did all three of them, you
• 1:06:33
  know, include Yellowstone four. Yeah, it's good.
• 1:06:37
  And then? Gabby, did you ever watch did
• 1:06:39
  you ever watch any Anthony Bourdains TV shows?
• 1:06:41
  He had the chef Anthony Bourdain.
• 1:06:43
  I was going to say if you didn't go back and.
• 1:06:45
  There's just some stuff. To veg out on, I still go back
• 1:06:48
  and watch, watch some of those shows and I'm just like man, I
• 1:06:51
  hate to lost him. Such a such a talent man.
• 1:06:54
  Great, great, talented, very talented.
• 1:06:57
  Jr. as always with his perfect Segways, I had one final
• 1:07:02
  question and we'll we'll wrap this up.
• 1:07:06
  If you had one cook 1 celebrity chef that you could cook
• 1:07:10
  alongside with ever in the history of the world, who would
• 1:07:14
  it be? You know, I watched a lot of
• 1:07:19
  Rachael Ray. Don't know.
• 1:07:22
  That yeah, I love. Ray.
• 1:07:23
  I love Ray. Me too, man.
• 1:07:26
  I had a crush on her. I really like her.
• 1:07:29
  I really like her. You know, what I've always taken
• 1:07:31
  away is your trash bowl. Whenever you're cooking, you put
• 1:07:35
  all your, you know, your little onions, whatever you call them,
• 1:07:39
  you put them in the bowl, put all your trash in the bowl, and
• 1:07:41
  then you just throw the whole bowl away.
• 1:07:42
  And I've always done that. I've always, I make my little
• 1:07:44
  pile. I really like her.
• 1:07:47
  I really do like Ray. Yeah.
• 1:07:48
  Yeah, she like, I like Rachael Ray.
• 1:07:51
  That would be good too because she's New York and or
• 1:07:54
  Connecticut or New York and you're Louisiana.
• 1:07:56
  Boy, I bet y'all would come up with some.
• 1:07:57
  Some magic. Bobby Flay is another great one
• 1:08:00
  too. I really like my play.
• 1:08:03
  Who else? The lady?
• 1:08:05
  A little lady and her husband. They were always on Food
• 1:08:08
  Network. I can't think of her name.
• 1:08:10
  I think I know exactly what you're.
• 1:08:12
  Talking about is he see the blonde haired.
• 1:08:14
  Kind of. Not Gianna De Laurentiis,
• 1:08:16
  Gianna. Not Gianna.
• 1:08:18
  She this lady, she's older. What is her name?
• 1:08:23
  I can't think of her name, but she was a good one a lot of the
• 1:08:25
  time. Dean.
• 1:08:27
  And I apologize you. Know oh, cooking with.
• 1:08:30
  Ina. Ina, yeah.
• 1:08:32
  Ina, Ina Gordon. I think it's her.
• 1:08:35
  I really like her too. Yes, well, those would be like
• 1:08:37
  my top three. The.
• 1:08:38
  Italian lady, yes. I love that.
• 1:08:41
  And you know what that makes sense?
• 1:08:44
  Watching your videos, watching what you cook, watching your
• 1:08:47
  style. That is your style.
• 1:08:49
  That's your style. That's awesome.
• 1:08:51
  It totally makes it makes sense. I look that's the fun of doing
• 1:08:55
  this is kind of peeling everything back unveiling,
• 1:08:58
  seeing every kind of like what makes the videos that we watch
• 1:09:03
  of you guys like who are y'all really like?
• 1:09:06
  Who are you really? And it's cool cuz.
• 1:09:08
  You're normally when. You in the video.
• 1:09:10
  Peel it off. It just usually everybody's a
• 1:09:11
  culmination of their experiences and their influences.
• 1:09:14
  So, you know, it started with your mom and then these people
• 1:09:16
  you saw on television and then your friends and you partners,
• 1:09:19
  you know. Yeah, I love.
• 1:09:20
  It that's great. That's right.
• 1:09:22
  That's right. Hey, Gabby, we do have one more.
• 1:09:24
  I got one more question for. You what you got.
• 1:09:26
  I'm just curious, like kind of going back to kind of like pop
• 1:09:28
  culture and a few things happening in that arena.
• 1:09:31
  I mean, how much of like, so Hulk Hogan, I don't know if
• 1:09:34
  you're familiar with Hulk Hogan. OK.
• 1:09:36
  So of his success that he's had, his comeback he's had, and the
• 1:09:39
  wealth that he's been able to build, how much of that do you
• 1:09:42
  think he he owes to Bubba the Love Sponge?
• 1:09:45
  To the what? I'm just wondering of the
• 1:09:48
  success that he's had later in his career, in the last part of
• 1:09:51
  his career, he's been able to build a tremendous amount of
• 1:09:53
  wealth. I mean, how much of that do you
• 1:09:55
  think he really owes to Bubba the Love Sponge?
• 1:09:59
  Wait, wait. Well, I don't even know.
• 1:10:11
  I don't even know what you're saying in the end.
• 1:10:14
  That's there's a there's a there's a radio personality from
• 1:10:18
  Tampa, FL named Bubba the Love Sponge.
• 1:10:21
  Love Sponge? That's his love sponge.
• 1:10:24
  He's been on radio down there forever.
• 1:10:26
  He was Hulk Hogan's best friend. They had a big falling out
• 1:10:29
  because they had this sex tape scandal with their wives or
• 1:10:31
  something, and that was what the big went to.
• 1:10:34
  He got paid, went to court and all that.
• 1:10:37
  They're not friends anymore. Bubba's still on the radio down
• 1:10:39
  in Tampa. Hulk Hogan still lives in Tampa.
• 1:10:41
  And it's weird, but Bubba, we, we actually, they host our show,
• 1:10:45
  one of our shows on Bubba's radio network, his podcast
• 1:10:48
  network. So we're friends with Bubba
• 1:10:50
  Blacy's like one of his best friends.
• 1:10:52
  And he has to ask that. Usually it's just a thing to see
• 1:10:56
  if anyone knows who Bubba is or. Not so I I did.
• 1:10:59
  Some not wrong for not knowing it's.
• 1:11:01
  Totally just OK, so I. Did some bullying today.
• 1:11:05
  And I, I read Bubba a bunch of times, but I was like, OK, Blasi
• 1:11:09
  is not Bubba, but Bubba. And I was like, is that Bubba?
• 1:11:15
  Who's Bubba? What?
• 1:11:17
  Who's? We all look like we could be
• 1:11:19
  Bubba. We all look like our.
• 1:11:20
  Names are fat. Those are his fat men.
• 1:11:22
  Dunks. That's his shoes.
• 1:11:23
  OK, so I was. Yeah, he's dunking a donut.
• 1:11:26
  Yeah, this guy, this. Guy was in wrestling for a
• 1:11:29
  little while too. He's a big personality on
• 1:11:31
  morning radio down out of Tampa in Orlando, South Florida area
• 1:11:35
  and then doing it for but he was in wrestling and stuff, but had
• 1:11:37
  this big scandal with his wife and Hulk Hogan and a sex tape
• 1:11:40
  like, you know, 15, 20 years ago or something.
• 1:11:42
  It's still a big stink and he's still Bubba still brings it up
• 1:11:46
  every 30 seconds and is bitter about it.
• 1:11:49
  And but he's went on to do all kinds of great things anyway.
• 1:11:52
  And he's just, it's a weird thing, but we have to ask it
• 1:11:55
  because it's part of our it's part of our network.
• 1:11:57
  They're our friends and all that we love.
• 1:11:59
  Them it's just funny. And he gets a kick out of it.
• 1:12:02
  He doesn't get offended. He loves it.
• 1:12:03
  He just loves hearing his name. Bubba blah blah blah blah blah
• 1:12:05
  blah blah blah. And you may have given us the
• 1:12:08
  best reaction of the entire year.
• 1:12:10
  That's. Good.
• 1:12:12
  I haven't even heard Hulk Hogan's name and I don't even
• 1:12:15
  know how long. Well, it's because he got paid
• 1:12:18
  $100 million from the sex tape from Gawker, and then he's.
• 1:12:23
  Going to work now. Now he's got a little.
• 1:12:26
  Bit more He's got beer. He's got a beer now.
• 1:12:28
  He's selling Hulk Hogan's All American Beer or something.
• 1:12:31
  He's going to. Liquor stores What does Brooke
• 1:12:33
  do? Where?
• 1:12:34
  What happened with her? Where did she go?
• 1:12:36
  That's. A good question.
• 1:12:37
  I met her in Nashville one time right after, like when she was
• 1:12:40
  trying to do her music thing. She is tall.
• 1:12:42
  I'm gonna say that first. How tall?
• 1:12:43
  How tall is she? Taller than me?
• 1:12:45
  I'm 6/1 and she's taller than me.
• 1:12:48
  So she's 62. How?
• 1:12:49
  Tall are you Gabby 6? She's at least 6 foot.
• 1:12:52
  She like if she had heels on and was taller than me.
• 1:12:54
  I know I had boots on. I wasn't in flip flop.
• 1:12:56
  So I mean I'm 61 all day. So she was as tall as I am.
• 1:13:00
  Yeah. What from what I?
• 1:13:01
  Remember, I used a music career, though.
• 1:13:02
  I used. To drink a lot of dead, right?
• 1:13:05
  Been like 20 years. Yeah, as far as I know, I don't.
• 1:13:08
  I don't know if anything ever happened with her music.
• 1:13:10
  I know his son had got in some trouble and then.
• 1:13:12
  They got a couple Duis and stuff.
• 1:13:14
  He was back out. They're probably just laying low
• 1:13:16
  and counting Hulk's money. I'm hoping that's right, or
• 1:13:19
  Bubba's money or somebody. 'S money somebody's.
• 1:13:21
  Money. Somebody's.
• 1:13:22
  Money. It's Bubba's money, ain't it
• 1:13:23
  Gabby? That's Bubba.
• 1:13:24
  'S money. That's Bubba.
• 1:13:25
  Bubba didn't paid anything and they all got rich, Yeah.
• 1:13:29
  Poor guy. It's so crazy.
• 1:13:30
  It really is this job. I'm not and I'm not a huge like
• 1:13:34
  debater on this thing. I'm just because I'm not.
• 1:13:36
  I wasn't a Bubba Army guy until I met these guys.
• 1:13:38
  But looking at it from a a new set of eyes and, you know, ears,
• 1:13:44
  it looks like Bubba got hosed on this deal.
• 1:13:46
  It just does. It really does.
• 1:13:48
  It's like Hogan got paid, Bubba got fired, and the guy that that
• 1:13:51
  Bubba got his job? Nobody.
• 1:13:53
  Got screwed and Bubba got divorced later on so throw those
• 1:13:58
  on into the whole met. And they stole it.
• 1:14:00
  He didn't give it to him. Somebody stole it from him,
• 1:14:02
  stole it from his desk, all these things.
• 1:14:05
  They tried to hold him up, say give us $1,000,000, we won't let
• 1:14:07
  it out. And nobody got in trouble for
• 1:14:09
  any of this extortion or anything.
• 1:14:11
  It's so crazy, unbelievable. Anyway, so now you know who
• 1:14:14
  Bubba is. So next time, next time you come
• 1:14:17
  home, you'll know who Bubba. Is I will know.
• 1:14:20
  Oh, this. It's funny.
• 1:14:21
  But we but they're, but they're good and they, they help our
• 1:14:23
  radio, they help our podcast out and they'll make sure to plug
• 1:14:26
  this stuff for us. He and Seth, who runs his
• 1:14:28
  podcast department, are good people and they help us a lot.
• 1:14:31
  They're big food and, and southern culture folks too.
• 1:14:34
  So I'm hoping this will get spread around on everything.
• 1:14:37
  I. Was trying to do my homework
• 1:14:39
  today and you know. Saw that Bubba?
• 1:14:42
  But Bubba, I don't know who Bubba was.
• 1:14:45
  I was getting confused. I was.
• 1:14:46
  And it's what else this is not a little bits of controversy
• 1:14:50
  question, but what else did you notice from the outside that
• 1:14:53
  made you maybe quite any other questions or like who is this
• 1:14:57
  Bubba character? Anything else that popped out
• 1:15:00
  this good feedback? OK, so my questions Tigs bits
• 1:15:06
  What? What is Tigs bits?
• 1:15:08
  What? Where'd that name come from?
• 1:15:11
  What is that? It's a great question.
• 1:15:13
  Number one, don't inverse the letters and it is never was
• 1:15:17
  meant to be that. So my nickname is Tiggs.
• 1:15:20
  I'm Tiggs and that all stemmed back 100,000 for a 30,000 foot
• 1:15:25
  view Quickly. I was on a message board, an LSU
• 1:15:28
  message board years ago and you had to have a handle.
• 1:15:32
  My handle was LSU Tigs because I stole my buddy's license plate
• 1:15:36
  who is from Arkansas. That was his personalized
• 1:15:39
  license plate, so I took his name as a handle.
• 1:15:42
  You're the Bill Gates tigs. Yeah, he didn't care about the
• 1:15:45
  Internet or any chat rooms or anything.
• 1:15:47
  So I took that. And then we all ended up meeting
• 1:15:50
  up in real life and like, getting to know each other from
• 1:15:54
  this message board, and people just started calling me Tigs.
• 1:15:57
  So my nickname has been Tigs for years.
• 1:16:00
  OK. I've had some radio show stints
• 1:16:04
  in radio and stuff like that. And at one point I had a little
• 1:16:08
  segment that was called Tigs Bits where I just went.
• 1:16:11
  It was a sports talk radio show here in Baton Rouge on ESPN
• 1:16:14
  Radio and it was 2 hour show and in the second hour we started
• 1:16:19
  off the top of it with Tigs Bits.
• 1:16:21
  Generally I was energized at that point.
• 1:16:24
  In other words, I'd had a couple of libations and was loose and
• 1:16:27
  ready to rock'n'roll. So Tigs Bits came into Motley
• 1:16:30
  Crue's Wild and off I went and just went into tangents about
• 1:16:36
  whatever it was. So then that was the birth of
• 1:16:40
  Tigs Bits, re rebranded it later on as a podcast, started as
• 1:16:46
  myself and then these gentlemen join me and we've been doing it
• 1:16:49
  ever since. Then we noticed once we started
• 1:16:52
  making merchandise and I was on the beach walking one day and
• 1:16:55
  this girl, probably 15 or 16, walking with her mom saw me and
• 1:17:00
  was wearing this shirt. And they both just started
• 1:17:02
  laughing and I kept on walking. It was like, they're surely
• 1:17:05
  they're not, why are they laughing at me?
• 1:17:06
  They're not laughing at me and kept on walking.
• 1:17:09
  And then the moms like, we love your shirt.
• 1:17:12
  It was like, what are you talking about?
• 1:17:13
  And it was, I looked down. I was like, oh, I'm wearing
• 1:17:15
  Tigsbit shirt. And she's like, we didn't think
• 1:17:19
  it said that. And I went, Oh my God, here we
• 1:17:23
  are. That's where nobody really
• 1:17:25
  believes. It took about 9 episodes for I
• 1:17:27
  put two and two together. I didn't.
• 1:17:29
  It took me 9 episodes before I put it on the IT was that I.
• 1:17:33
  Wear a hat every day and everybody looks at me like I'm
• 1:17:36
  just like, Oh yeah, big old. I got asked about my hat
• 1:17:40
  recently in a restaurant and and they said just had to see what
• 1:17:43
  the hat said. I like it by the way, or
• 1:17:45
  something because I they thought it might be offense if they
• 1:17:47
  weren't going to let me wear my hat in this restaurant.
• 1:17:49
  I swear, I swear I forgot to tell you guys that I was at an
• 1:17:52
  airport or somewhere, I think it was at the airport in Key,
• 1:17:57
  almost in Key West or leaving Key West or somewhere like that,
• 1:17:59
  yeah, or something. And I was like.
• 1:18:01
  They questioned it. Yeah, and then they laughed and
• 1:18:04
  the manager likes it or I like it or something.
• 1:18:06
  They one of them said they liked it or something but they had to
• 1:18:07
  double get a closer look to make sure it said what they thought
• 1:18:09
  it said. That's so good.
• 1:18:11
  That's so good. We've been, we've been.
• 1:18:13
  That's it. We've been denied press
• 1:18:15
  credentials for like Senior Bowl and football games and and we
• 1:18:20
  have to e-mail them and follow up and go guys, this is what it
• 1:18:23
  is. Oh, OK, Sorry.
• 1:18:24
  Come on. In.
• 1:18:25
  Yeah. So it's it's it's.
• 1:18:26
  And I because I thought the whole time it was Tigs bits,
• 1:18:28
  tiger bites, LSU tiger because it's Tigs and it was purple.
• 1:18:31
  I've never put. I just always thought it was LSU
• 1:18:33
  stuff. Tigs tigers, tigs bites, tiger
• 1:18:36
  bites. Well, in a sense it kind.
• 1:18:37
  Of keeps going. I love it.
• 1:18:39
  I love the fact that it just keeps going.
• 1:18:40
  Yeah, there's there's a mystery. To it, and they're good.
• 1:18:43
  It could be this, it could be this and you know, so I was
• 1:18:45
  doing all. Would you change it?
• 1:18:47
  Should we change it, Gabby? Or you think we should stick
• 1:18:49
  with it now, knowing what you know?
• 1:18:51
  No, stick with it. Stick with it.
• 1:18:53
  Keep everybody warm. Everybody wants to know
• 1:18:56
  everybody. Wants.
• 1:18:56
  There's some mystery to it, yeah.
• 1:18:58
  Yeah, that's that's it. Any other questions like?
• 1:19:01
  Yeah, it was a good question. That was a great question.
• 1:19:03
  Yeah, we don't have. It's just kind of fun.
• 1:19:06
  Flip the script. Yeah.
• 1:19:08
  What you got for? Us.
• 1:19:09
  Well, OK, Blasey, is that your last name?
• 1:19:13
  It is, yeah. It's Italian.
• 1:19:15
  My grandfather's first generation.
• 1:19:19
  I heard it in tomorrow, so I was like, maybe that's where that
• 1:19:21
  came from. It's an old song though.
• 1:19:24
  That rap song. That rap song, yeah, yeah.
• 1:19:28
  I was like, maybe that's where that's from, but maybe that's
• 1:19:30
  just his name. I just, I like to, I like to
• 1:19:33
  read and start digging and seeing.
• 1:19:34
  Blasi. Blasi is something about
• 1:19:36
  Maserati. Something I don't know.
• 1:19:37
  I just remember. Yeah, Blasi, I don't know.
• 1:19:39
  That's it. So it's always good to know how
• 1:19:42
  a lady's going to crime dog us. So this is good.
• 1:19:45
  And I think we're coming out pretty clean.
• 1:19:47
  So that's good. We are.
• 1:19:48
  This is fantastic news for the show.
• 1:19:53
  And then is it Junior Jr. the handler?
• 1:19:58
  Jr. Yeah, whatever.
• 1:19:59
  I always tell people I've been called worse.
• 1:20:01
  Whatever anything's. Fine, Anything's fine.
• 1:20:03
  OK, OK. So he's a handler.
• 1:20:05
  That's his nickname in country music because he's he handles
• 1:20:08
  country music artist. So he's the handler OK.
• 1:20:11
  I had a buddy, I had a buddy, Craig Sweet Dog Pickering in
• 1:20:14
  Tuscaloosa, who was a road manager for like a lot of Blues
• 1:20:17
  artist out of Mississippi. And he was called The Fixer
• 1:20:20
  because you know, when you go on location, when you go somewhere
• 1:20:23
  to shoot a movie or music video, anything like that, you have a
• 1:20:26
  local liaison, they're called a fixer.
• 1:20:28
  They can run around and show you, get you a car, get you get
• 1:20:31
  you access to this property, get you a boat where you know
• 1:20:33
  they're a fixer. So Craig was his nickname was
• 1:20:36
  Sweet Dog, but then they called him the Fixer.
• 1:20:38
  And then he dubbed me the handler or drummer.
• 1:20:40
  And then one of the guys in the band, this was 20 something
• 1:20:42
  years ago, took that. And because I was just always
• 1:20:45
  pretty, pretty handy at helping out with things, whatever needed
• 1:20:48
  to be done. Because I don't play music, I
• 1:20:49
  don't ride, I don't sing, I don't do any of that.
• 1:20:51
  I just help out and I've that's, that's all I've ever done was
• 1:20:54
  help. I drive, make talk, talk if I
• 1:20:56
  need to talk, whatever's got to be done, make sure we get paid,
• 1:20:59
  get everybody home safe. There you go.
• 1:21:02
  So that's it, the handler thing. And then in 2020 when the
• 1:21:06
  shutdown went down, Justin Moore and I've been talking about
• 1:21:08
  doing a podcast for several years because he liked Howard
• 1:21:12
  Stern and I was a Big Joe Rogan guy.
• 1:21:14
  And when we were not on the road for a couple of months, we're
• 1:21:18
  like, all right, let's do a podcast.
• 1:21:19
  So we started a podcast. So I I made the branding and
• 1:21:22
  stuff like that for that show. And then it kind of stuck and
• 1:21:25
  was in some of the music videos and this and that.
• 1:21:27
  So it kind of stuck. But just good old Jr. like Jr.
• 1:21:31
  for wrestling. Is, is is good enough?
• 1:21:34
  So good. Good, good.
• 1:21:36
  Very nice. But those are good questions,
• 1:21:39
  Gabby. Great.
• 1:21:40
  Yeah, I love that. I love that.
• 1:21:41
  Thanks. Well, I think we've kept you for
• 1:21:43
  entirely, entirely too long. We didn't mean to go this long.
• 1:21:47
  But we had fun. Well, good, good.
• 1:21:50
  Yeah, we. Appreciate you.
• 1:21:51
  Thank you for being such a good sport too.
• 1:21:52
  Yeah, we appreciate it. Yes, we had.
• 1:21:54
  We had a little fun with you. Shenanigans.
• 1:21:59
  It was a great time. Thank you all very much for
• 1:22:01
  having me. I really appreciate it.
• 1:22:03
  Thank you so much. You're welcome.
• 1:22:05
  You're welcome. Hopefully we'll catch up with
• 1:22:07
  you again sometime. Yes, pretty soon.
• 1:22:09
  I was going. To say come back in a couple of
• 1:22:11
  months so you can give us an update on what's going on.
• 1:22:13
  We look forward to seeing these videos and everybody go follow
• 1:22:16
  her and all that good stuff. And yeah, we want to get an
• 1:22:18
  update in a few months with what's going on because we know
• 1:22:20
  you're going to be conquering and crushing in the new year.
• 1:22:25
  Yeah. And I, I'll shoot you our
• 1:22:27
  addresses and all that good stuff, but but I know that you
• 1:22:31
  have an event that you plan that's coming up in January.
• 1:22:36
  Tell everybody a little bit about.
• 1:22:37
  That yeah. So January 11th, I have some
• 1:22:40
  local vendors coming in. I have Brittany Camille coming
• 1:22:43
  in, she's going to come cook. Some other people that are local
• 1:22:47
  here, they're going to cook as well.
• 1:22:49
  I'm just hoping to really boost people's sales, you know, small
• 1:22:55
  business after holidays, and I just hope everybody does well.
• 1:23:01
  Is that the shop Small Saturday? That is, yes.
• 1:23:05
  Look at there. Look at me.
• 1:23:06
  All right, Yeah, I I was going to ask you about that.
• 1:23:08
  So one thing I didn't get around to That's that's cool.
• 1:23:10
  That's. Super cool.
• 1:23:10
  Yeah. So I'm hoping we have a good
• 1:23:11
  turn out, a good time. We're going to have a food, art,
• 1:23:16
  music, hopefully a pop up degree class if anybody wants to learn
• 1:23:21
  about the degree. A fun jump for kids.
• 1:23:25
  Just a good time. Yeah, it sounds great.
• 1:23:27
  The one thing that jumped down the page to me was free food.
• 1:23:30
  I saw that free food. I need to get over there and.
• 1:23:33
  Brittanys cooking too, so yeah, okay, great, yeah.
• 1:23:36
  We were talking last night, actually.
• 1:23:37
  She's like, what should I cook? And I'm like, hey, whatever,
• 1:23:41
  whatever you want, whatever. There's nothing is going to be
• 1:23:46
  bad that she cooks. I've been watching her go, she's
• 1:23:49
  doing these library events and stuff like that so.
• 1:23:52
  Cool. I know.
• 1:23:52
  That's so awesome to me. That's so awesome.
• 1:23:54
  I love. It is.
• 1:23:55
  She's awesome, she's awesome. She's just she's a joy.
• 1:23:58
  Can't wait to have her back on too.
• 1:24:01
  And and I saw that picture with the two of y'all here recently.
• 1:24:04
  I was like, oh, there's two of my girls.
• 1:24:06
  I love it. Like such a genuine soul, you
• 1:24:09
  know, just a good a good person. No doubt much like you and
• 1:24:13
  that's what we're having fun doing with with bringing in
• 1:24:17
  these local personalities and social media folks that that
• 1:24:23
  that we gel with as well that it's just kind of like our
• 1:24:26
  people so it's just it's a lot of fun a lot of cast of
• 1:24:30
  characters and all of that good stuff so we're going to have a
• 1:24:32
  lot of fun in 2025 bringing all of that content would love to
• 1:24:37
  come on the 11th if. We're able to make it out here.
• 1:24:41
  That'd be. Great.
• 1:24:42
  We'll slip down if we can. I don't know what our schedule
• 1:24:45
  is as of as of yet, but it's there.
• 1:24:48
  I know it's happening and and it'll be fun.
• 1:24:50
  We'll boys anything else before we let Miss Gabby get get back
• 1:24:56
  to. Gabby, who's who's on your right
• 1:24:57
  there? Who's the Who's the junior chef
• 1:24:59
  in the making? Oh, this is Olivia.
• 1:25:02
  Hey, Olivia. There she is.
• 1:25:03
  I didn't even see her. Hey, Olivia.
• 1:25:05
  She's been right here the whole time.
• 1:25:07
  She's she's been typing up messages on my phone.
• 1:25:09
  Can I say hello? Can I say hello?
• 1:25:11
  That's awesome, of course. Absolutely.
• 1:25:14
  She's so. You have to have you on our
• 1:25:15
  show. Yeah, yes, she's on it.
• 1:25:19
  She's on it now. We'll have to have her on
• 1:25:20
  another time because she also makes videos and I've seen her
• 1:25:24
  Mama post some of her videos that she's made.
• 1:25:27
  She's learning from Mama there. That's.
• 1:25:28
  Awesome. Olivia, Olivia, What's your
• 1:25:30
  favorite thing to cook? If you had to cook one thing,
• 1:25:33
  what would you cook? Spaghetti.
• 1:25:35
  Spaghetti. Spaghetti just like her mom The
• 1:25:37
  the pasta goes back to the pasta.
• 1:25:39
  I love it. It's.
• 1:25:40
  The pasta, yes, made full circle here.
• 1:25:43
  We did. We came all the way around.
• 1:25:45
  It's great. Well, thank you.
• 1:25:47
  So. Much thank y'all had a great.
• 1:25:48
  Coming on and yeah, we'll do it again.
• 1:25:51
  Sounds good, sounds good all. Right.
• 1:25:53
  Thanks, Gabby. Good luck.
• 1:25:54
  We'll talk to you again soon. Good luck with everything.
• 1:25:56
  Bye, Olivia. See you next time.
• 1:25:58
  Bye, Olivia.