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Hour Three | More Coach O Talk, Munchies · Off The Bench

• 0:00
  Speaker 1: Off the bench with Jacob Hester and Matt Flynn and.
• 0:04
  Speaker 2: Say Hester and Hester got it fart.
• 0:07
  Speaker 1: A pat from carrying each other to a natty to
• 0:10
  Speaker 1: carrying each other on the.
• 0:11
  Speaker 3: Air where there's brought control.
• 0:16
  Speaker 1: Live from the Raising Kine studio. It's off the bench, so.
• 0:57
  Speaker 3: Can't say that.
• 1:00
  Speaker 4: All right, welcome back in OTB here live from the
• 1:03
  Speaker 4: Raizy Kaines studio. It's actually true this time. If you
• 1:08
  Speaker 4: want to go check out the cell that they have
• 1:11
  Speaker 4: at rouses on my high it's actually.
• 1:13
  Speaker 5: Very true live it ran in their ad.
• 1:17
  Speaker 4: Actually it feels like somebody sent off somebody, and by somebody,
• 1:21
  Speaker 4: I mean I forgot to flip the switch on the cell.
• 1:24
  Speaker 4: But it is now active there at your local rouses off.
• 1:29
  Speaker 6: That's uh. I'm a big deal it is. It's just
• 1:33
  Speaker 6: not something you run every day.
• 1:35
  Speaker 4: Only in the month of May.
• 1:37
  Speaker 5: After that's eighty cents on the dollar.
• 1:38
  Speaker 4: After Matt flips the switch, they're.
• 1:41
  Speaker 5: Gonna check it out, go get hydrated.
• 1:43
  Speaker 6: This is uh, because it'll be running for I believe
• 1:45
  Speaker 6: it's two weeks that the deal is running for. So
• 1:50
  Speaker 6: I know we have heard along the rest of May
• 1:52
  Speaker 6: has that people have people have reached out and said
• 1:54
  Speaker 6: that some of the shelves have been cleared already when
• 1:57
  Speaker 6: they get there. So go stock up. Go tell the
• 2:01
  Speaker 6: Rouses folks if it's empty, hey, we ne need some
• 2:03
  Speaker 6: more of the stuff.
• 2:08
  Speaker 4: Also, you can check out right now. They've got the
• 2:10
  Speaker 4: breakfast bar that's live. If it's a little bit later
• 2:12
  Speaker 4: on today, they've got the lunch bar, the sushi bar,
• 2:16
  Speaker 4: the salad bar, the pre may meals already ready to go.
• 2:19
  Speaker 4: It's a big selling point, I know for me and
• 2:21
  Speaker 4: my family because like if you want to you know,
• 2:23
  Speaker 4: quickly grab something, well, you can go in there. You
• 2:25
  Speaker 4: can make like a huge salad for the family. For
• 2:28
  Speaker 4: dinner that night, you can go and you get a
• 2:29
  Speaker 4: rotisserie chicken, you can get a pre made meal. And
• 2:32
  Speaker 4: so if you're like at the ball field, if you're
• 2:33
  Speaker 4: a dance late, whatever it might be, it's going to
• 2:36
  Speaker 4: be convenient for you. And again they've always got those
• 2:38
  Speaker 4: fresh meals ready to go for you. And of course
• 2:42
  Speaker 4: things like my high that is local. They've got a
• 2:44
  Speaker 4: lot of local flare in your local Rouses. So go
• 2:46
  Speaker 4: check them out today. Go to Rouses dot com to
• 2:49
  Speaker 4: find the location that's most convenient for you. You know, we
• 2:54
  Speaker 4: were talking obviously about coach o coming back and it
• 2:56
  Speaker 4: was awesome, and we're talking about recruiting, we're talking about
• 2:58
  Speaker 4: all the things that it's going to be benefit for
• 3:01
  Speaker 4: LSU football. But one thing that we didn't really mention
• 3:05
  Speaker 4: that's going to I think absolutely be impactful this year.
• 3:10
  Speaker 4: What do we talk about the other day when we're
• 3:12
  Speaker 4: talking about impactful freshmen? We talked about Brown, Gerald and Anderson,
• 3:20
  Speaker 4: three freshman defensive tackles that were three of your biggest recruits.
• 3:25
  Speaker 4: If there's one thing that we're in the football field
• 3:29
  Speaker 4: that Coacho is going to be able to do, it's
• 3:32
  Speaker 4: helped the interior defensive line sit in those meetings and look,
• 3:36
  Speaker 4: you're not overstepping. That's why you're there, though. You were
• 3:39
  Speaker 4: there to be able to, you know, be a voice
• 3:43
  Speaker 4: and be an ear and help out that position group.
• 3:47
  Speaker 4: Is what I'm going to assume it's going to be
• 3:49
  Speaker 4: the interior defensive line where he is going to kind
• 3:52
  Speaker 4: of ya'll out.
• 3:54
  Speaker 6: I'll be interested to see how that dynamic works, because
• 3:58
  Speaker 6: now I would think clearly like coach here for he
• 4:01
  Speaker 6: was hired for a reason, which is for the recruiting aspect,
• 4:05
  Speaker 6: and sure the sitter like love of the university. What
• 4:08
  Speaker 6: a great ambassador he is as well. Now I'll be
• 4:12
  Speaker 6: curious to see is how that all plays out. Obviously
• 4:14
  Speaker 6: there's a lot of coaches on the staff, So how
• 4:18
  Speaker 6: is that? I don't even want to say power dynamic
• 4:20
  Speaker 6: because that kind of brings like a negative connotation to it,
• 4:23
  Speaker 6: because if just like judging a book by its cover
• 4:27
  Speaker 6: and like seeing everything at a very surface level, like
• 4:29
  Speaker 6: Coacho seems like the perfect person that's not going to
• 4:32
  Speaker 6: overstep like anything. So it's I mean, it'll be up
• 4:36
  Speaker 6: to Lane Kiffin to see how that how involved They're
• 4:38
  Speaker 6: not involved on the on the field stuff, but like
• 4:41
  Speaker 6: certainly what a shoulder to lean on though for those
• 4:44
  Speaker 6: defensive tackles, and even like the interior defensive line coach,
• 4:48
  Speaker 6: Like what a what a person to a great person
• 4:50
  Speaker 6: to learn from and get stories from and have old
• 4:53
  Speaker 6: techniques and talk about old war stories about what worked
• 4:56
  Speaker 6: and what didn't work. Because he's an incredible resource to have.
• 5:03
  Speaker 6: Now what kind of on the field impact really have
• 5:06
  Speaker 6: that remains to be seen, and that remains to be
• 5:08
  Speaker 6: seen for a lot of coaches. I mean that's kind
• 5:10
  Speaker 6: of the reason why we got in that you know,
• 5:12
  Speaker 6: we were been joking around about Tim Martin and kind
• 5:16
  Speaker 6: of all jokes aside is like what kind of impact
• 5:18
  Speaker 6: can a coach that's that lay of an ab actually
• 5:21
  Speaker 6: have on the field, because it feels like there's you know,
• 5:23
  Speaker 6: kind of put a plan in place together with the
• 5:26
  Speaker 6: coaches you do have. Then you start adding stuff. How
• 5:28
  Speaker 6: does that change and coach, you know, coaches with egos
• 5:32
  Speaker 6: and stuff like, how does that.
• 5:33
  Speaker 5: Change their mentality? Defensive line coach for l s U.
• 5:36
  Speaker 6: Now, but like, wait, hold on, now, I thought this
• 5:39
  Speaker 6: was my I thought this was my room. So that's
• 5:42
  Speaker 6: that's for laying to balance and a juggle. But either way,
• 5:47
  Speaker 6: that's it's an incredible move.
• 5:49
  Speaker 4: It is. And like to the coaching point of it,
• 5:52
  Speaker 4: like he's not there to every single day get that
• 5:55
  Speaker 4: position group ready.
• 5:56
  Speaker 5: But hey, coach, come over here. What do you think?
• 5:59
  Speaker 5: What do you what do you sit here?
• 6:00
  Speaker 4: Yeah? So one year when I was in San Diego,
• 6:03
  Speaker 4: so North, Turner brought John Robinson, who they were incredibly
• 6:06
  Speaker 4: coach and John Robinson one of the greatest coaches in
• 6:09
  Speaker 4: football history. He brought him in during training camp and
• 6:13
  Speaker 4: John Robinson would mostly sit with us in the running
• 6:16
  Speaker 4: back room, but he'd kind of go to different rooms
• 6:18
  Speaker 4: and just sit in and Coach Robinson wasn't there to overstep,
• 6:21
  Speaker 4: he wasn't there to change how the position coach was coaching.
• 6:24
  Speaker 4: But he was there and he would give advice. Guys
• 6:28
  Speaker 4: won a lot of games on different levels, right, So
• 6:30
  Speaker 4: he would sit in and he would just you know,
• 6:32
  Speaker 4: every five minutes or so, he'd have a talking point, YEP,
• 6:35
  Speaker 4: and he'd say it real quick. We'd hear it and
• 6:38
  Speaker 4: we'd go on and the position coach was still coaching.
• 6:40
  Speaker 4: Then hey, coach rob you got anything. And that's how
• 6:43
  Speaker 4: it was, and it was a great asset. He did
• 6:44
  Speaker 4: two different training camps for US and then of course
• 6:46
  Speaker 4: John Robinson ended up coaching here was coach O. But
• 6:49
  Speaker 4: like it was a great resource for us.
• 6:50
  Speaker 6: Well, Coach Oh has done this with other universities, and
• 6:53
  Speaker 6: there's a lot of coaches that have done this, like
• 6:55
  Speaker 6: at LSU's you know what he sent, Like Pete Jenkins
• 6:58
  Speaker 6: did that for a long time. Like that, that was
• 7:00
  Speaker 6: part of his job. He would go out and he'd
• 7:02
  Speaker 6: be hired or contracted out by you know, different universities
• 7:05
  Speaker 6: and a lot of people are like to come in
• 7:06
  Speaker 6: for training camp and be that kind of like we
• 7:08
  Speaker 6: bounce ideas of he tell us some like tell your history,
• 7:11
  Speaker 6: like what's worked, I mean what because what worked in
• 7:13
  Speaker 6: the past could work now, And like there might be
• 7:17
  Speaker 6: different coaching technique.
• 7:18
  Speaker 5: Coacho did that last year.
• 7:19
  Speaker 6: We saw him with different different uniform and I know
• 7:22
  Speaker 6: Kyle Williams did that with some NFL like NFL college
• 7:25
  Speaker 6: they bring people in for training camps.
• 7:26
  Speaker 5: But now in this new.
• 7:27
  Speaker 6: Age of college athletics, if you can afford it, you
• 7:30
  Speaker 6: can make it a full time position. Being that just
• 7:34
  Speaker 6: kind of like a defensive line or a position group consultant.
• 7:38
  Speaker 5: Yeah, oh that's what it is now.
• 7:40
  Speaker 6: It can just be a full time position and oh
• 7:42
  Speaker 6: yeah you're gonna consult. You can consult on that. But
• 7:44
  Speaker 6: you can also be the best dam recruiter in the country. Yeah,
• 7:49
  Speaker 6: I'll take it.
• 7:49
  Speaker 4: Yeah, I'm right there with you and looking forward to
• 7:51
  Speaker 4: seeing how that plays out. Again, it's a perfect year
• 7:53
  Speaker 4: to do it as well, with three true freshman defensive
• 7:57
  Speaker 4: tackles that you're going to you're going to ask them
• 8:00
  Speaker 4: to play. I think all three of those players are
• 8:02
  Speaker 4: going to play.
• 8:02
  Speaker 5: Now.
• 8:03
  Speaker 4: Two of those guys were here in the spring, and
• 8:05
  Speaker 4: you certainly saw the flashes Lamar Brown, who was as
• 8:08
  Speaker 4: highly rated as anybody coming out of high school. He's
• 8:11
  Speaker 4: going to obviously be there for fall camp. He's there now,
• 8:14
  Speaker 4: he wasn't there in the spring. But it's going to
• 8:17
  Speaker 4: be a very important position group. It is one last
• 8:20
  Speaker 4: year that frankly just didn't have a lot and Kyle
• 8:24
  Speaker 4: Williams got the most out of players Jacoby and Gillory
• 8:26
  Speaker 4: had his best year and you tried to squeeze everything
• 8:29
  Speaker 4: you could out of that group. Way more talent in
• 8:32
  Speaker 4: that room this year, and looking forward to seeing how
• 8:35
  Speaker 4: all that plays out. But again I think somebody like
• 8:37
  Speaker 4: a coach O to be able to go out there
• 8:39
  Speaker 4: help that position group, kind of focus in on that
• 8:41
  Speaker 4: position group while also you know, respecting the position coach
• 8:45
  Speaker 4: take a step back. So looking forward to seeing how
• 8:47
  Speaker 4: that plays out. We know the recruiting portion of it.
• 8:49
  Speaker 4: We talked about that a little bit earlier if you
• 8:52
  Speaker 4: missed it in our number one, like that is a
• 8:55
  Speaker 4: man that is going to be boots on the ground
• 8:57
  Speaker 4: in every major high school in Louisiana because remember the
• 9:01
  Speaker 4: new rules, he can recruit on the road, he can't
• 9:04
  Speaker 4: go be in those coaches offices you know up at
• 9:08
  Speaker 4: evangel and West Monroe and Rustin and Neville and ash
• 9:13
  Speaker 4: up in North Louisiana. He can be on to buy
• 9:16
  Speaker 4: you all the great schools there where he's from and
• 9:18
  Speaker 4: certainly has ends on all that. He can be a
• 9:20
  Speaker 4: car He can be at rum Well, he can be
• 9:23
  Speaker 4: at Catholic High here in bad Ruge. You high what
• 9:25
  Speaker 4: have done him? Like he's gonna immediately have access to
• 9:30
  Speaker 4: every school and that's that's unique. Like he can go
• 9:33
  Speaker 4: to a Kadiana, He's gonna walk right in, he can
• 9:35
  Speaker 4: go to Turlings, He's gonna walk right in. That is
• 9:39
  Speaker 4: not a position that everybody has. It's really not. You
• 9:43
  Speaker 4: gotta like kind of work your way and you got
• 9:45
  Speaker 4: to try to earn the ride in. There's been coaches
• 9:47
  Speaker 4: in Louisiana that have had man that's our New Orleans guy,
• 9:51
  Speaker 4: that's our three one eight guy, that's our laugh Yette guy.
• 9:54
  Speaker 4: Very rarely do you get a guy that can be
• 9:56
  Speaker 4: all that in one and he can hit the ground running.
• 10:00
  Speaker 6: They talked about all those high schools, talked about different
• 10:03
  Speaker 6: you know, all the admin's, athletic directors, you know, maybe
• 10:07
  Speaker 6: it's city officials, mayors, whatever it is it's hard to
• 10:11
  Speaker 6: earn that right, and Coacho already has everybody saved in
• 10:15
  Speaker 6: his address. But you know what I mean, like texting
• 10:18
  Speaker 6: turned hey, I'll be there, and it just feels like
• 10:21
  Speaker 6: Coach O has an open door, a revolving door at
• 10:25
  Speaker 6: every single high school, every single building in Louisiana when
• 10:29
  Speaker 6: it comes to in the football world, and they would
• 10:32
  Speaker 6: be everybody would be happy to see him. And not
• 10:34
  Speaker 6: every school has that ability. Now, if Coacho put on
• 10:39
  Speaker 6: a Texas Longhorn shirt, maybe those doors aren't open as easy.
• 10:45
  Speaker 6: But when he wears purple and gold, Yeah, come on
• 10:51
  Speaker 6: every single door when you want to come. You're coming
• 10:53
  Speaker 6: to midnight, Yeah all right, coach will be there. We'll
• 10:56
  Speaker 6: meet you there. It doesn't matter. And so that's an
• 10:58
  Speaker 6: advantage that you have over and then, of course, with
• 11:01
  Speaker 6: Louisiana being the hot spot and the greatest talent in
• 11:05
  Speaker 6: your per capita in the in the country, it's that
• 11:07
  Speaker 6: I ten corridor. And then of course you go up
• 11:09
  Speaker 6: to the I twenty corridor up north that you I
• 11:11
  Speaker 6: want to give the three one I dis respect it's due, Okay,
• 11:15
  Speaker 6: I said the I twenty corridor.
• 11:16
  Speaker 4: Yeah, I agreed with you. But a lot of good
• 11:18
  Speaker 4: football played in true sport and a lot of monro football.
• 11:23
  Speaker 6: Yeah, big things ahead and and what great forethought and
• 11:29
  Speaker 6: by Lane Kiffin to bring that on, because like you said,
• 11:33
  Speaker 6: he's blank. Kiffin excels in the in the portal. Maybe
• 11:38
  Speaker 6: not necessarily a strength a high school, maybe it does.
• 11:40
  Speaker 6: I mean he's had to do that for a long time,
• 11:42
  Speaker 6: but certainly is called the portal King.
• 11:44
  Speaker 4: Yep.
• 11:45
  Speaker 5: Well, now we got the swamp king back.
• 11:47
  Speaker 4: Hey what I see what you did there? I see
• 11:51
  Speaker 4: what you did that. Yeah, very excited. I think it's great.
• 11:53
  Speaker 4: I think it's a no brainer. I think it is
• 11:55
  Speaker 4: something that's going to fit coach oh very very well.
• 11:58
  Speaker 4: And looking forward to seeing how it all plays out
• 12:01
  Speaker 4: through high school recruiting, through portal recruiting, and obviously you
• 12:05
  Speaker 4: know what he can do with three talented guys, and
• 12:07
  Speaker 4: we should gets to work.
• 12:08
  Speaker 6: With a song I'm coming home this whole time to come.
• 12:13
  Speaker 6: That's best opportunity we do.
• 12:14
  Speaker 5: Now.
• 12:15
  Speaker 4: I think the moment's past. Whenever you kind of call
• 12:17
  Speaker 4: for it, No, we can just scream coach oh, hold on,
• 12:21
  Speaker 4: I'm sorry, No, no, no, no, keep going, keep that fourth thought. Yeah,
• 12:26
  Speaker 4: because like now I'm like, wait, do I talk about it?
• 12:28
  Speaker 4: Keep talking about that?
• 12:29
  Speaker 5: Was that awkward?
• 12:30
  Speaker 6: Yeah, coach, coach, let's go the greatest team to ever
• 12:38
  Speaker 6: put on pads in the history of college football. You
• 12:43
  Speaker 6: built that team, You let that teamers go tigs.
• 12:47
  Speaker 5: That's right, and you're back, baby.
• 12:51
  Speaker 6: Yeah, we weren't excited about the seventy seventh coach, the
• 12:54
  Speaker 6: seventy eight.
• 12:55
  Speaker 5: Yeah, the seventy eighth coach. Oh, I never felt so strong.
• 13:03
  Speaker 4: I'm just glad you're on board because I was like,
• 13:04
  Speaker 4: if he comes in there with that.
• 13:06
  Speaker 3: Bad it's a little hypocritical.
• 13:08
  Speaker 7: I'm honest, like, that's that's it's very hypocritical of you
• 13:11
  Speaker 7: to be like T Martin seventy seven, Like what I'm that?
• 13:17
  Speaker 5: Yeah, yeah, I just didn't know what he was gonna do.
• 13:20
  Speaker 3: You're like, oh, I know.
• 13:21
  Speaker 5: Exactly what coaches.
• 13:24
  Speaker 4: Do a lot of that's actually.
• 13:30
  Speaker 5: Coach is the best the best football team ever?
• 13:33
  Speaker 7: Yeah for sure.
• 13:35
  Speaker 5: Hell yeah, I'm excited.
• 13:37
  Speaker 7: I don't think anybody is not excited. Discrepancy and the
• 13:43
  Speaker 7: way you felt about T Martin, there's.
• 13:44
  Speaker 4: Still light a fire underneath your woods wet.
• 13:49
  Speaker 3: Okay, she said, well early for that, I that well, I.
• 13:54
  Speaker 4: Mean I was hoping like you were just sitting there
• 13:56
  Speaker 4: like I was, like, surely is going to get him.
• 13:59
  Speaker 4: It's true though he can't. I can't, like wait what
• 14:01
  Speaker 4: it's true?
• 14:03
  Speaker 5: I mean, anything will burn if it's had enough.
• 14:05
  Speaker 4: I don't know you ever tried to burn a log.
• 14:08
  Speaker 6: That's if you got the rain, if you've got good coals.
• 14:11
  Speaker 4: If it's wet with lighter fluid for a little bit,
• 14:14
  Speaker 4: but it's gonna go away pretty quick.
• 14:17
  Speaker 6: Talking to word, you got to have a good established
• 14:18
  Speaker 6: fire with some nice coals because eventually that it'll steam off,
• 14:22
  Speaker 6: it'll burn.
• 14:25
  Speaker 3: So you used to thinks too long.
• 14:27
  Speaker 4: Whenever coaches would get fired. You used to write a
• 14:29
  Speaker 4: good bye letter.
• 14:30
  Speaker 6: Yeah, welcome to the world.
• 14:32
  Speaker 4: Big is asking does this deserve like an introduction, like.
• 14:35
  Speaker 5: An announcement letter.
• 14:36
  Speaker 8: Yeah, you have something announcement, big announcement, announcement, and then.
• 14:45
  Speaker 4: I'll forget about what the announcement actually is.
• 14:49
  Speaker 5: True. I kind of miss the eulogies.
• 14:51
  Speaker 7: The eulogies were iconic.
• 14:54
  Speaker 3: Coach to get on that.
• 14:55
  Speaker 5: I never even posted them.
• 14:56
  Speaker 4: Mm hmm.
• 14:58
  Speaker 7: I think we did the Brian Kelly so yeah, we
• 15:02
  Speaker 7: probably praised America.
• 15:04
  Speaker 9: I'm gonna say we're both to blame for that because
• 15:08
  Speaker 9: you were like, hey, Taylor, you should post all these
• 15:11
  Speaker 9: like ten weeks into the season, So like, not a ton.
• 15:16
  Speaker 3: Of forethought on you.
• 15:17
  Speaker 9: But I'll take part of the blame because my response was, yeah,
• 15:20
  Speaker 9: I'm not going back to look for all those sod.
• 15:23
  Speaker 7: Had none of us had the fourth thought to make
• 15:27
  Speaker 7: it into a social media video.
• 15:29
  Speaker 9: And then after you brought it up, I was like,
• 15:30
  Speaker 9: I'm like pat the chest, Matt, I wasn't going back
• 15:33
  Speaker 9: to look for all.
• 15:34
  Speaker 6: It wasn't happened immediately. The people what they want to know,
• 15:37
  Speaker 6: you'd rather post about us talking about like.
• 15:40
  Speaker 5: The first downplay?
• 15:41
  Speaker 4: Yeah, like the fourth safety in the depth chart. Yeah,
• 15:46
  Speaker 4: posted the.
• 15:46
  Speaker 3: Kelly one.
• 15:49
  Speaker 6: Probably crashed it did? Did dude?
• 15:54
  Speaker 3: I think a couple of hundred triple triple diggies.
• 16:00
  Speaker 4: All right, we'll take a break and when we come back,
• 16:02
  Speaker 4: we're gonna have our guys, Chef Michael Johnson answering your
• 16:05
  Speaker 4: munchie questions right here on OTB.
• 16:08
  Speaker 1: Off the bench.
• 16:10
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  Speaker 4: Well, all right, welcome back in OTB. Before we get
• 18:12
  Speaker 4: to our guys Chef Michael Johnson, want to remind you
• 18:15
  Speaker 4: about our friends over at Pala. At Pali not just
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  Speaker 4: Pala employee owned, relationship driven building together. All right, Let's
• 18:54
  Speaker 4: go ahead and get to our guys Chef Michael Johnson.
• 18:58
  Speaker 1: Get ready to tantalyze your taste buds and leave this
• 19:00
  Speaker 1: segment hungry. This is Monkey's with executive Chef Michael Johnson.
• 19:08
  Speaker 4: Jeff what's going on? Brother? How are we doing?
• 19:10
  Speaker 10: Man? I'm good.
• 19:11
  Speaker 4: How are you all doing? Fantastic doing fantastic. Glad to
• 19:14
  Speaker 4: have you on as always, and we'll get right into it.
• 19:18
  Speaker 4: Hashtag Munchie's best way to smoke ribs on a gas grill.
• 19:24
  Speaker 10: So you want to do like an offset cook. You
• 19:26
  Speaker 10: turn your heat on to one side and put your
• 19:28
  Speaker 10: put your ribs over on the other side so that
• 19:31
  Speaker 10: it's not direct. It's called indirect heat, right, so it's
• 19:34
  Speaker 10: easy to control. If your grill has a flu you
• 19:38
  Speaker 10: want to or a chimney. You want to put the
• 19:39
  Speaker 10: ribs on the side of the chimney so that the
• 19:42
  Speaker 10: heat rises up and loves across your grill and then
• 19:45
  Speaker 10: out through the through the chimney or.
• 19:47
  Speaker 5: The or the exhaust or whatever.
• 19:50
  Speaker 10: And it creates an indirect heat. You want to take
• 19:53
  Speaker 10: your time, not too hot, like you know, a lower temperature,
• 19:55
  Speaker 10: but that indirect heat, it's it's uh, it's not as intense.
• 20:00
  Speaker 5: Right, chef. Is there a way to create smoke on
• 20:05
  Speaker 5: a gas grill like that? Yeah?
• 20:08
  Speaker 10: So you can take like a shallow pan somoak your
• 20:11
  Speaker 10: chips and water overnight so that they're wet and just
• 20:14
  Speaker 10: put those chips in the pan over the direct heat,
• 20:18
  Speaker 10: and it will really when you're smoking something, you don't
• 20:20
  Speaker 10: need more than a couple hours of smoke to smoke
• 20:22
  Speaker 10: to impart the smoke flavor. So you can take those
• 20:25
  Speaker 10: wet chips in a pan and put it directly over
• 20:27
  Speaker 10: the beat, so that intense heat is going to let
• 20:30
  Speaker 10: them smolder and smoke without actually catching on fire, and
• 20:34
  Speaker 10: that will pass across for sure.
• 20:36
  Speaker 5: Oh, it's fantastic. That's a good hack right there.
• 20:39
  Speaker 4: Hashtag munchies. Looks like a rainy week ind so you'll
• 20:43
  Speaker 4: have the smoke or cranked all week in long. What's
• 20:46
  Speaker 4: your favorite meat to smoke and what's something new to
• 20:49
  Speaker 4: smoke that isn't a popular meat choice.
• 20:51
  Speaker 10: Yeah, it's funny because my daughter just texted me yesterday
• 20:55
  Speaker 10: and she's like, Dad, I think it's time for us
• 20:56
  Speaker 10: to smoke a brisket. It's definitely definitely one of those
• 21:00
  Speaker 10: things that is on the top of my list. It's
• 21:02
  Speaker 10: it's either brisker or port, but each of them I
• 21:06
  Speaker 10: like in its own unique way. Things that you know,
• 21:10
  Speaker 10: like I smoked peppers and chilies and stuff like that.
• 21:13
  Speaker 10: We smoked salt and cheese. You have to be careful,
• 21:16
  Speaker 10: Like if you're smoking cheese over the heat, it'll make
• 21:19
  Speaker 10: it melt, so you have to cold smoke it, which
• 21:21
  Speaker 10: means you have to pipe the smoke out of the
• 21:24
  Speaker 10: heated area into a cooler area where it's not so warm.
• 21:30
  Speaker 10: You know, you want it under one hundred degrees. Actually,
• 21:33
  Speaker 10: the equipment that we have at the nutrition center, it's
• 21:36
  Speaker 10: it's kind of a unique piece of equipment because most
• 21:38
  Speaker 10: ovens hot smoke and then go into a cooking sequence,
• 21:42
  Speaker 10: but also had a cold smoke, which is really cool.
• 21:44
  Speaker 10: So you can smoke salts, you can smoke cheese, you
• 21:47
  Speaker 10: can smoke fish really tenderly. You know, those are all
• 21:50
  Speaker 10: things that are kind of fun and unique.
• 21:54
  Speaker 5: Chef, do you remember Coacho's favorite meal shoe?
• 22:00
  Speaker 10: One of my favorite meals that I enjoy about Coacho
• 22:03
  Speaker 10: is he he it's like a whole chicken gumbo that
• 22:05
  Speaker 10: his mama makes, you know, Like she would put the thighs,
• 22:09
  Speaker 10: the breast, dark meat, and the white meat. And she
• 22:11
  Speaker 10: would also put hardbolled eggs into gumbo, which I always
• 22:14
  Speaker 10: thought was a pretty cool deal. You cook the egg
• 22:17
  Speaker 10: and the gumbo for an amount of time until it sets,
• 22:20
  Speaker 10: and then you crack it and let the let the
• 22:22
  Speaker 10: gumbo get into the into the shell so that colors it.
• 22:26
  Speaker 10: And then once the gumbo is ready, you take it out,
• 22:29
  Speaker 10: pull the ship you know you shelby egg and drop
• 22:33
  Speaker 10: it back in the gumbo with with hard bolled eggs.
• 22:37
  Speaker 10: Is incredible.
• 22:39
  Speaker 5: Have you ever heard of that?
• 22:41
  Speaker 4: Just because of just because hearing Coacho talk about it
• 22:44
  Speaker 4: on the show before.
• 22:46
  Speaker 5: So we're fired up that you're about to start cooking
• 22:48
  Speaker 5: for him again.
• 22:50
  Speaker 10: Man, you know, you can never tell what's true and
• 22:53
  Speaker 10: not true on social media. And I saw that first
• 22:55
  Speaker 10: thing this morning. I was like, hot, damn, here we go.
• 22:58
  Speaker 4: But yeah, hashtag munchies, what's a healthy bread? Chef recommends
• 23:08
  Speaker 4: buying sourdough.
• 23:11
  Speaker 10: Sour dough is easier, is easiest digestible than and you
• 23:14
  Speaker 10: know it because of the way that it rises there.
• 23:19
  Speaker 10: There's some there's some science around the fact or some
• 23:22
  Speaker 10: studies around the fact that yeast risen do. Before before
• 23:26
  Speaker 10: we started using the yeast risen, there was no such
• 23:29
  Speaker 10: thing as Ciliac's disease or gluten intolerance. And it's because
• 23:33
  Speaker 10: it's uh, the process happens though fast if the glutens
• 23:37
  Speaker 10: don't have time to break down, and and that's what
• 23:39
  Speaker 10: sour dough does. It It softens and tenderizes the the
• 23:44
  Speaker 10: the glutens in there, and it starts to break them down,
• 23:46
  Speaker 10: and so it's easier for you to digest. So I
• 23:49
  Speaker 10: guess it just depends on what you call healthy. But
• 23:51
  Speaker 10: that to me is, you know, if it's easier digestible,
• 23:53
  Speaker 10: that's healthier for the human body. And I think sour
• 23:56
  Speaker 10: dough is we use a lot of sour dough with
• 23:58
  Speaker 10: the nutritions and our pizza crusts made started.
• 24:00
  Speaker 6: Oh man, that sounds good. Chef, We got a good
• 24:03
  Speaker 6: one here, hashtag munchies. Is it better to work out
• 24:07
  Speaker 6: fasted or fed?
• 24:11
  Speaker 10: I think fed? But to a point, right, like you
• 24:15
  Speaker 10: definitely need to have some energy juiced in to push
• 24:18
  Speaker 10: to get to give you the energy to workout so
• 24:20
  Speaker 10: that you're getting the maximum potential out of it, you know,
• 24:22
  Speaker 10: Like I think you want to have a little bit
• 24:24
  Speaker 10: of fruit in there, you know, to like give you
• 24:28
  Speaker 10: the give you that push. So maybe some carbs, but
• 24:32
  Speaker 10: but don't you know, it's it's also equally important to recover.
• 24:35
  Speaker 10: The recovery meal is absolutely as important as the fuel meal.
• 24:39
  Speaker 10: So you know, you need to focus on both.
• 24:44
  Speaker 4: Yeah, I don't know that. It's funny. I was sitting
• 24:46
  Speaker 4: here reading an email like about my my son's high
• 24:49
  Speaker 4: school workouts and stuff, and I don't know that I
• 24:52
  Speaker 4: can do a workout on like an empty stuff.
• 24:54
  Speaker 6: Yeah, I got a lot of people try to lose
• 24:55
  Speaker 6: weight with the internet fasten and work out when they fast.
• 24:58
  Speaker 5: But for a high performance.
• 25:00
  Speaker 10: Athlete, yeah, yeah, you know, like I know that some
• 25:03
  Speaker 10: people do that, but for us, I think we're always
• 25:07
  Speaker 10: going to say put something in. You want to You
• 25:08
  Speaker 10: want to be able to burn the energy, even if
• 25:11
  Speaker 10: it's something like fruit that has sugar that can it's
• 25:13
  Speaker 10: available to burn quickly and immediately. If you don't, you're
• 25:17
  Speaker 10: burning stuff inside. And I guess it depends too on
• 25:20
  Speaker 10: what you're trying to accomplish, you know, if you're trying
• 25:22
  Speaker 10: to burn fat, I suppose it. Perhaps you know, a
• 25:28
  Speaker 10: faceted meal to go into a workout would make sense,
• 25:31
  Speaker 10: but it really you know, body, the body, human being,
• 25:34
  Speaker 10: human being. It there's a there's a variation there, so
• 25:38
  Speaker 10: it's a it's a yes with a butt that makes sense.
• 25:43
  Speaker 4: Yeah, hashtag MUNCHIESE. What experience do you have with a
• 25:47
  Speaker 4: stovetoped kettle smoker, and would you try to smoke a
• 25:50
  Speaker 4: brisket with one?
• 25:52
  Speaker 10: Yeah, I don't have any experience with it, but I've
• 25:54
  Speaker 10: never feared away from any type of new equipment. Brother,
• 25:57
  Speaker 10: I love cooking on new stuff, So you know, there
• 26:00
  Speaker 10: are ways to do with stove top. For sure, I'm
• 26:03
  Speaker 10: a little leaning. I'm a little weary of smoking on
• 26:06
  Speaker 10: stovetop because if I don't if you don't have good
• 26:08
  Speaker 10: enough ventilation. You know, like if you're doing it in
• 26:11
  Speaker 10: the backyard, that's fine, but if you're doing it in
• 26:13
  Speaker 10: the house, it obviously presents some problems. So again, I've
• 26:19
  Speaker 10: never feared away from a piece of equipment or an
• 26:21
  Speaker 10: opportunity to try something new. So if they show me
• 26:24
  Speaker 10: how to show me what they're doing, I'll jump in.
• 26:28
  Speaker 6: Chef, I got a question here hashtag munchie is that
• 26:31
  Speaker 6: he asked a question, but I'm going to kind of
• 26:33
  Speaker 6: change it. So he asked a question, when you go
• 26:34
  Speaker 6: out to eat, how much do you usually tip? I
• 26:37
  Speaker 6: want to change the question a little bit more, Just
• 26:39
  Speaker 6: like for everybody out there that gets a little confused
• 26:43
  Speaker 6: in this tip happy world that we're living in right now,
• 26:46
  Speaker 6: you're in hospitality you're in performer, Like, do you live
• 26:49
  Speaker 6: on that kind of side of things at least or
• 26:51
  Speaker 6: at least see it. We're in a pretty tip happy
• 26:54
  Speaker 6: world where like even I go to the gas station
• 26:57
  Speaker 6: sometimes and ask me if I want to tip eighteen
• 26:59
  Speaker 6: percent or something like that, Like what do you feel
• 27:01
  Speaker 6: about that? From the hospitality side of things? Obviously, tips
• 27:05
  Speaker 6: are important for people that give you good Like you know,
• 27:09
  Speaker 6: I learned grown up, it was a reward for like
• 27:11
  Speaker 6: really good service and taking care of you. Now it's
• 27:14
  Speaker 6: an expected thing for people that even like to go
• 27:17
  Speaker 6: like people that don't do a whole heck of a
• 27:19
  Speaker 6: lot on the surface.
• 27:20
  Speaker 5: Side of thing.
• 27:21
  Speaker 10: So you know, when you go to a restaurant, most restaurants,
• 27:25
  Speaker 10: and at least in the United States, with the exception
• 27:30
  Speaker 10: of some of the big cities that have gone to
• 27:32
  Speaker 10: an inclusive charge, the wait staff is only making two
• 27:36
  Speaker 10: dollars and thirteen cents an hour. The tip is meant
• 27:38
  Speaker 10: to accommodate them up to guarantee that they're making at
• 27:41
  Speaker 10: least minimum wage and then above that. And so tipping
• 27:45
  Speaker 10: in a restaurant is absolutely necessary. If you can't a
• 27:48
  Speaker 10: forward the tip, and I suggest you not not go.
• 27:50
  Speaker 10: And I'm not trying to be rude, I'm just being realistic,
• 27:53
  Speaker 10: you know what I mean, Like those people don't get
• 27:55
  Speaker 10: paid well because the margins in a restaurant are so small,
• 27:58
  Speaker 10: you know, they have in the big cities like Seattle.
• 28:02
  Speaker 10: Now when you walk in, a lot of restaurants have
• 28:05
  Speaker 10: switched to this kind of European style where they're not
• 28:09
  Speaker 10: asking for a tip and they're just telling you that
• 28:11
  Speaker 10: they have figured in eighteen percent for the service fee
• 28:15
  Speaker 10: to cover you know what normally would be a tip
• 28:18
  Speaker 10: for the service staff, and they pay their service staff
• 28:21
  Speaker 10: fifteen or twenty dollars an hour based off of that.
• 28:23
  Speaker 10: You know, like the margin has to be greater at
• 28:25
  Speaker 10: a restaurant if you're going to pay your service staff.
• 28:28
  Speaker 10: But a lot of those places too, there's no such
• 28:30
  Speaker 10: thing as the server. It's all chefs doing all the work, right,
• 28:33
  Speaker 10: Like the chefs are running the kitchen, the chefs are
• 28:35
  Speaker 10: running the front end, and so that they're kind of
• 28:38
  Speaker 10: interchangeable night to night. If one night I'm on the
• 28:40
  Speaker 10: on the floor and one night I'm I'm on the grill,
• 28:44
  Speaker 10: you have somebody that has the capability of doing both things,
• 28:46
  Speaker 10: and so I'm not going to go in there and
• 28:48
  Speaker 10: make two dollars or thirteen it's an hour. I'm going
• 28:50
  Speaker 10: to go in there and make twenty dollars an hour,
• 28:52
  Speaker 10: like I normally do. But you don't have to tip, right,
• 28:55
  Speaker 10: it's figured into the price of the food. So most
• 28:58
  Speaker 10: of those places just close that and if you really
• 29:01
  Speaker 10: enjoy your experience, you can still tip on top of it.
• 29:04
  Speaker 10: But you know, going out to a restaurant to eat
• 29:08
  Speaker 10: is an experience. It's like it's like hiring carpenter. You know,
• 29:12
  Speaker 10: you're paying for the experience and the luxury of not
• 29:15
  Speaker 10: having to do it yourself and giving it to somebody
• 29:17
  Speaker 10: who knows what they're doing and trusting that. Well, I
• 29:19
  Speaker 10: haven't said that if the food's bad or the service
• 29:22
  Speaker 10: is bad, you know, the tip is the easiest way
• 29:25
  Speaker 10: to manipulate your expression.
• 29:28
  Speaker 5: Right, what's a respectable thing to do for t go orders?
• 29:33
  Speaker 10: To go orders is a tough man, you know what
• 29:35
  Speaker 10: I mean? Like I don't. There's sometimes I do tip
• 29:37
  Speaker 10: on a order, but not very often. You're not getting
• 29:39
  Speaker 10: the same experience. I don't see the same reason I
• 29:42
  Speaker 10: tip my barber, I tip the guy who cuts my hair, right,
• 29:45
  Speaker 10: because there's a person that I want to make sure
• 29:48
  Speaker 10: is happy. Right, But you know, like those are the
• 29:50
  Speaker 10: only two people I tip. I don't believe in tipping everybody.
• 29:53
  Speaker 10: You know, just just because you're not happy at your
• 29:55
  Speaker 10: job doesn't mean you have to stay there, you know
• 29:58
  Speaker 10: what I'm saying. Like, I think most of those places,
• 30:01
  Speaker 10: you know, tipping at the coffee shop, like they're making
• 30:03
  Speaker 10: they're making a fair wage. In my understanding, it's not
• 30:07
  Speaker 10: the same. You're not making two thirteen an hour. You're
• 30:10
  Speaker 10: making a wage. And I mean every place you go
• 30:13
  Speaker 10: into has a tip jar out now, and I don't know,
• 30:16
  Speaker 10: it gets a little cumbersome. You know. I'll tip at
• 30:19
  Speaker 10: the bar, and I'll tip up in the restaurant, and
• 30:22
  Speaker 10: i'll tip you know, the guy who cuts my hair.
• 30:24
  Speaker 10: But outside of that, I'm not a tip happy person.
• 30:27
  Speaker 10: It's you know, I got here struggling just the same
• 30:31
  Speaker 10: as we all do. And so you know the struggle
• 30:34
  Speaker 10: is part of the battle.
• 30:34
  Speaker 4: Man, all right, there is I got a chef. Michael Johnson,
• 30:39
  Speaker 4: executive chef for LSU Athletics, joined us every single Thursday
• 30:42
  Speaker 4: here to answer your munchie question. Chef, We always appreciate it.
• 30:45
  Speaker 4: Look forward to next week.
• 30:46
  Speaker 10: Brother, likewise think here goes.
• 30:55
  Speaker 4: I thought that's nice insight, always leave hungry. But something
• 30:58
  Speaker 4: about the egg and the gumbo made me even more hungry,
• 31:01
  Speaker 4: and I never even like I couldn't regain it.
• 31:05
  Speaker 6: You looked the little rattle over there were looking up
• 31:08
  Speaker 6: bulled eggs and gumbo pictures of it.
• 31:10
  Speaker 4: I was trying to, like trying to think of it
• 31:13
  Speaker 4: like a gumbo that's like worthy of like just going
• 31:16
  Speaker 4: to grab today because like I don't have time.
• 31:18
  Speaker 6: Like it's hard man, make like you know, it's hard
• 31:21
  Speaker 6: for me to find a gumbo that like.
• 31:24
  Speaker 5: At a restaurant. Now you can find some tasty stuff,
• 31:27
  Speaker 5: but you don't.
• 31:30
  Speaker 6: I can't find a gumbo. It's like, you know, like
• 31:34
  Speaker 6: look out the window type gumbo.
• 31:37
  Speaker 4: I mean hold hands set to be able to do that.
• 31:42
  Speaker 5: I agree there.
• 31:42
  Speaker 4: All right, we'll take a break. We've got more OTB
• 31:45
  Speaker 4: when we jump back here live from the Raisin Kane studio.
• 31:48
  Speaker 1: Off the bench, all.
• 31:50
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  Speaker 1: From the locker room to the airwaves gets off the
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• 33:11
  Speaker 4: Yeah, it was really passionate about tipping. Huh, the tip
• 33:25
  Speaker 4: or not to tip. I see you're still talking about
• 33:27
  Speaker 4: it in the chat there, bud Oh.
• 33:28
  Speaker 6: We just have a conversation kind of what our go
• 33:31
  Speaker 6: to was. I was saying, like i's to go orders,
• 33:34
  Speaker 6: I usually tip like tenish percent maybe just like I
• 33:39
  Speaker 6: really said it, like the I don't think I'm cheap, yeah,
• 33:44
  Speaker 6: but if it goes if I said to go mill
• 33:46
  Speaker 6: it's over one hundred bucks, I never go over ten dollars.
• 33:48
  Speaker 5: Let's go.
• 33:49
  Speaker 9: Yeah, that's a cap that's generous, honestly, Like I.
• 33:54
  Speaker 4: Mean they sent together, they cooked it, you know, yeah.
• 33:57
  Speaker 3: Before to go order, like it's fine, but.
• 33:59
  Speaker 6: If it's like sixties seventy eighty bucks, I'll put I'll
• 34:01
  Speaker 6: frow like five bucks in or.
• 34:02
  Speaker 4: Hey, actually the chef's chef like mentioned like the coffee,
• 34:06
  Speaker 4: like they get they do, but like I'll tip a
• 34:08
  Speaker 4: barista because like they're if it's your standard, they're doing something. Yeah,
• 34:12
  Speaker 4: you know a lot of times it's chaotic in there.
• 34:15
  Speaker 5: And you got to be like used common sense too.
• 34:16
  Speaker 6: If it's like the coffee shop you want to go to,
• 34:18
  Speaker 6: and you keep going to like you want them, Yeah,
• 34:21
  Speaker 6: keep them happy, you want them smiling when they see
• 34:23
  Speaker 6: your see your order.
• 34:25
  Speaker 4: Yeah, at least go Hey, I was gonna get a
• 34:27
  Speaker 4: little tip.
• 34:28
  Speaker 5: Yeah, I don't know. I was alwayscared because we talked
• 34:32
  Speaker 5: about it.
• 34:32
  Speaker 6: I think it's I think everybody at some point has
• 34:34
  Speaker 6: had that conversation because you see the tip thing everywhere.
• 34:37
  Speaker 6: I think it's good to get a perspective from chef
• 34:39
  Speaker 6: who's on that hospitality side of things, who also kind
• 34:44
  Speaker 6: of thinks it's a little little Craig Gray out there.
• 34:47
  Speaker 4: It is the ones like where it just assumes eighteen
• 34:52
  Speaker 4: twenty two. It's like pick one of these or you
• 34:54
  Speaker 4: got to like go down to the very bottom and
• 34:56
  Speaker 4: you got to like try to like enhance it to click.
• 35:01
  Speaker 6: Yeah, that's the one that and and and it's not
• 35:03
  Speaker 6: always a restaurant. It's random places where I'll get that.
• 35:08
  Speaker 9: But I've noticed now if you pay with a card,
• 35:11
  Speaker 9: you're actually charging more. Now, Like that's something I just
• 35:15
  Speaker 9: noticed in the past, like a month or two, And it's.
• 35:16
  Speaker 5: Like everywhere now credit card fee.
• 35:20
  Speaker 9: With me and Victoria were in Pensacol, it's like here's
• 35:22
  Speaker 9: your cash total at the restaurant. Here's your card total.
• 35:24
  Speaker 9: And I'm somebody who never carries.
• 35:26
  Speaker 4: Cash, so well nobody does not anymore.
• 35:29
  Speaker 5: Yeah, it's there's a I mean, that's that's a past
• 35:31
  Speaker 5: to cost.
• 35:31
  Speaker 6: Usually two point nine to nine percent is what the
• 35:34
  Speaker 6: credit card compans are gonna charge you. Now, I got
• 35:36
  Speaker 6: some vendors over there in business that will try to
• 35:38
  Speaker 6: charge me a five percent credit card fee. No, bud,
• 35:41
  Speaker 6: no should run credit cards too. I can't make profit
• 35:45
  Speaker 6: off of it.
• 35:46
  Speaker 4: It's like, yeah, that's the old Camp Newton highlight. Oh buddy,
• 35:49
  Speaker 4: we watched film too. Yeah, we watched film too. Like, well,
• 35:52
  Speaker 4: I get it. You can't make two because the AMS
• 35:56
  Speaker 4: is charging you. Boy hashtag Matt Flynn basically yeah, do
• 36:04
  Speaker 4: you tip that because people know who you are? Or
• 36:07
  Speaker 4: would you still tip that if you were just an
• 36:09
  Speaker 4: average joe.
• 36:12
  Speaker 6: Usually the places that we we got we got three kids,
• 36:14
  Speaker 6: so there's only so many things that we eat. Yeah,
• 36:17
  Speaker 6: so you go back pretty often, like the places that
• 36:19
  Speaker 6: I get to go as places that I go once
• 36:22
  Speaker 6: every two weeks. Right, So it's like I see the
• 36:25
  Speaker 6: same people, you want the same service, like cheers when
• 36:28
  Speaker 6: you walk in little yeah. And it's like if I
• 36:30
  Speaker 6: get a little to go, you know, to go Mexican
• 36:32
  Speaker 6: food or something, because they'll eat one by our house
• 36:35
  Speaker 6: and it's like I get to there and hey, can
• 36:37
  Speaker 6: I get a margarita to go?
• 36:39
  Speaker 5: And they're like, oh, yeah, don't worry about it. You
• 36:40
  Speaker 5: got it this time because you know, you take care
• 36:42
  Speaker 5: of them. Yeah.
• 36:43
  Speaker 6: Just being a part of the community. Yeah, okay, And
• 36:47
  Speaker 6: speaking of community, I do want to give Alandra and
• 36:52
  Speaker 6: tay Day a lot of thanks for yesterday. We didn't
• 36:54
  Speaker 6: talk about that. We talked about the woes, but they
• 36:56
  Speaker 6: really stepped in and filled in yesterday and so great work.
• 37:00
  Speaker 6: I don't know, Taylor, I don't know where you get
• 37:02
  Speaker 6: the word.
• 37:02
  Speaker 5: Count, but dude, I don't.
• 37:03
  Speaker 4: I mean, it was like chaos, Taylor, go rip.
• 37:10
  Speaker 3: Hoot air up here fellows that need to get out.
• 37:12
  Speaker 8: Sometimes we could hear y'all some like sometimes it would
• 37:17
  Speaker 8: go quick and then quick and then But both of y'all,
• 37:21
  Speaker 8: thank y'all very much for stepping in on some technical
• 37:25
  Speaker 8: difficulties out of our control, out of everybody's control.
• 37:29
  Speaker 5: So you mean to tell me you plan that, well,
• 37:33
  Speaker 5: you did when you come You.
• 37:34
  Speaker 4: Kind of did when you were like American flags not
• 37:37
  Speaker 4: on my watch.
• 37:38
  Speaker 3: Here we go.
• 37:39
  Speaker 4: So it is weird that on the flag giveaway days
• 37:44
  Speaker 4: the day we have issues. And also you took over
• 37:47
  Speaker 4: the show. I'm just saying, if you're putting two and
• 37:50
  Speaker 4: two together, that is kind of questionable.
• 37:53
  Speaker 3: Listen, I will say it's strange.
• 37:56
  Speaker 5: It is fishincident.
• 38:00
  Speaker 3: Okay.
• 38:01
  Speaker 6: So we're saying like if we were giving away Iran flags,
• 38:04
  Speaker 6: if the show had have been smooth, is that what
• 38:06
  Speaker 6: we're saying.
• 38:08
  Speaker 3: I don't know. You said it, not me, man, I mean,
• 38:12
  Speaker 3: we're just trying to roll with the punches over here.
• 38:15
  Speaker 4: Yeah, he was really prepared. I agree, Joey, Like it
• 38:18
  Speaker 4: was just just shocking ready to go.
• 38:22
  Speaker 6: Oh, just like literally show this whole thing getting there.
• 38:28
  Speaker 4: Yeah, it's wild.
• 38:32
  Speaker 7: He's like, I didn't have this whole show planned.
• 38:34
  Speaker 5: At all all.
• 38:37
  Speaker 6: Actually to cut out a couple of minutes later and
• 38:38
  Speaker 6: you expected mm hmm, I.
• 38:41
  Speaker 7: Mean the whole hour before I expected it to We.
• 38:44
  Speaker 3: We had quite the extended ass the bitch yesterday fellas.
• 38:48
  Speaker 5: It was actually on time.
• 38:50
  Speaker 4: That was like a ten, guess what, let's take a
• 38:53
  Speaker 4: break so we can do it on time and we'll
• 38:56
  Speaker 4: have asked the bench right here on our TV off
• 38:59
  Speaker 4: the bench. That's like a record for US forty five.
• 39:04
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  Speaker 6: Right, trash Rangers the most reliable trash pickup service and
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• 40:06
  Speaker 1: From the locker room to the airwaves. It's off the
• 40:09
  Speaker 1: bench with Jacob Hester and Matt Flynn.
• 40:22
  Speaker 4: All right, welcome back in of course, we got to
• 40:24
  Speaker 4: tell you by our friends over at go Tommy's Yo,
• 40:27
  Speaker 4: Tommy g e a Ux, Tommys withthey dot Com, Tommy's Windows,
• 40:31
  Speaker 4: Doors and Siding. Go see them today. You'll clearly see
• 40:34
  Speaker 4: the difference. Award winning every year since twenty sixteen the
• 40:37
  Speaker 4: Angie Super Service Award Best Windows in the Baton Rouge Advocate.
• 40:41
  Speaker 4: This year they went to Tommy's Windows, Doors and Siding.
• 40:44
  Speaker 4: Check out the gallery of work. Check out the other
• 40:46
  Speaker 4: things they can do for you, like install gutters. That
• 40:48
  Speaker 4: is something they also offer over at Tommy's. Go check
• 40:51
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• 40:53
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• 40:56
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• 41:01
  Speaker 6: M Hasha asked the bench, is anybody at one of
• 41:04
  Speaker 6: four or five not excited about oh.
• 41:06
  Speaker 5: Coming back? I know.
• 41:08
  Speaker 4: I'm excited. I'm excited, excited. Laune is excited. Who's that
• 41:11
  Speaker 4: You're excited? Taylor's excited.
• 41:15
  Speaker 3: I'm excited. She's fired up, Yes she is.
• 41:19
  Speaker 4: Everybody want to talk to I don't know. Hunt's not in,
• 41:21
  Speaker 4: so I can't ask Hun.
• 41:23
  Speaker 5: I think everyone is.
• 41:24
  Speaker 4: I've never seen Charles and Jimmy ever, literally ever. I
• 41:32
  Speaker 4: don't know em would be laughed like Marler doesn't really.
• 41:38
  Speaker 9: Even if excited it's not the right word. I don't
• 41:41
  Speaker 9: know if anybody's like adamantly against it, you know what
• 41:43
  Speaker 9: I mean.
• 41:44
  Speaker 4: M Yeah, I'm trying to think we've forgot anybody, all right,
• 41:50
  Speaker 4: So anyways, hashtag asked the bench. Of course always brought
• 41:53
  Speaker 4: to you by ice cold Dose sectis It's always a
• 41:56
  Speaker 4: great time to go for dose. Why didn't Flynn ask
• 42:00
  Speaker 4: Rogers to make his return announcement on O t B.
• 42:02
  Speaker 4: The views would have been in the million. That's true,
• 42:04
  Speaker 4: it would have true.
• 42:06
  Speaker 5: I thought you were friends. Did he make an announcement?
• 42:10
  Speaker 5: Night just kind of came back. He just kind of
• 42:12
  Speaker 5: came back, kept on living his life.
• 42:14
  Speaker 4: Yeah, thank you, hashtag asked the Bench, Matt, was there
• 42:21
  Speaker 4: a time at any point during your rookie camp preseason
• 42:24
  Speaker 4: where you thought you could beat out Aaron Rodgers. No, paria.
• 42:34
  Speaker 6: My rookie camp that you said. No, I was kind
• 42:37
  Speaker 6: of focused on on. It's just like surviving the team.
• 42:42
  Speaker 6: The team cuts.
• 42:45
  Speaker 4: Hashtag asked the bench. Have y'all ever seen the Sea
• 42:48
  Speaker 4: Lion dance? Yeah? The baseball team was doing it in
• 42:50
  Speaker 4: the day out last weekend.
• 42:52
  Speaker 8: Was that San Francisco Giants?
• 42:57
  Speaker 4: No?
• 42:57
  Speaker 5: I think I know it? What is it?
• 43:00
  Speaker 3: Let's see it, let's see. No, she don't know.
• 43:04
  Speaker 4: You don't know it.
• 43:05
  Speaker 5: Anybody knew it.
• 43:06
  Speaker 4: I don't know. I saw some of the boys doing
• 43:10
  Speaker 4: It's like you lay on the ground, you like, hold
• 43:11
  Speaker 4: your feet behind.
• 43:12
  Speaker 7: Oh nice, Oh you gotta lay on the ground.
• 43:16
  Speaker 5: Friends, No big deal, not a big deal. Got a
• 43:19
  Speaker 5: bunch of friends.
• 43:20
  Speaker 3: I'll try it.
• 43:21
  Speaker 5: Hey, so's that. What's this dog's name? Right here?
• 43:26
  Speaker 7: Come on, don't you have one?
• 43:28
  Speaker 6: What's her name? Okay, Lady Kane, that's right. Nailed it?
• 43:36
  Speaker 4: Hashtag asked the bench, Taylor, what's your favorite flag?
• 43:40
  Speaker 3: The American flag?
• 43:40
  Speaker 6: Off?
• 43:46
  Speaker 9: A lot of good flags out there, checkered flag and
• 43:48
  Speaker 9: NASCAR A really good.
• 43:51
  Speaker 6: Hashtag asked the bench, brought to you back do Sekis
• 43:55
  Speaker 6: Batman got his name from his.
• 43:56
  Speaker 5: Fear of bats. What's your superhero name?
• 44:02
  Speaker 7: Roach girl?
• 44:03
  Speaker 4: I'm a.
• 44:05
  Speaker 7: Yeah, what about you? What is your biggest fear?
• 44:13
  Speaker 5: Man, that's a good one.
• 44:14
  Speaker 6: I hadn't thought about like my worst fear in a while, right,
• 44:18
  Speaker 6: my biggest spiders, snake girls.
• 44:22
  Speaker 7: Snake girl like that.
• 44:24
  Speaker 4: I'm just like, like, when I think of like fears,
• 44:26
  Speaker 4: it's like, what would be the worst way to meet
• 44:29
  Speaker 4: your maker? Being buried alive? Oh God? Or like I
• 44:33
  Speaker 4: don't do tight.
• 44:34
  Speaker 5: Spaces, So you're buried man.
• 44:36
  Speaker 3: Yeah, buried man, buried man, tight space man like.
• 44:39
  Speaker 5: That buried man.
• 44:40
  Speaker 4: Yeah, you love type.
• 44:43
  Speaker 9: See if you're afraid of the dark, though, you could
• 44:44
  Speaker 9: be like shadow Man, which is cool.
• 44:47
  Speaker 4: Daniel said commitment man. Yeah, lonely man.
• 44:52
  Speaker 3: That's probably my look. Somebody else said woman man.
• 44:58
  Speaker 5: I like lonely man.
• 45:00
  Speaker 4: Uh bed before midnight man.
• 45:03
  Speaker 6: This is the replacement to be quicksand quicksand man. Scary mother.
• 45:12
  Speaker 4: That's the one. Scary mother. No redheads left man. That's
• 45:22
  Speaker 4: pretty good. We got a good question hashtag what's your
• 45:29
  Speaker 4: favorite brand or type of instant ramen? I mean the
• 45:33
  Speaker 4: O g one, Yeah, the one you can buy a flat.
• 45:37
  Speaker 7: Yeah, brands like yeah, like the dollar Yeah.
• 45:44
  Speaker 4: Hashtag asked the bench, what song should I play today
• 45:47
  Speaker 4: when the students leave for this summer out?
• 45:51
  Speaker 3: Yeah?
• 45:53
  Speaker 5: Keep it simple.
• 45:54
  Speaker 3: Yeah, there's an obvious one. It's a banger.
• 45:57
  Speaker 4: Yeah, the papers in the air, the whole deal.
• 46:00
  Speaker 2: Uh.
• 46:00
  Speaker 4: Two's that?
• 46:02
  Speaker 5: What camp she got this this summer?
• 46:05
  Speaker 2: I'm movie makers something outside Fort.
• 46:11
  Speaker 5: Volleyball. Yeah, movie makers.
• 46:14
  Speaker 4: All that's cool.
• 46:15
  Speaker 5: That's gonna be a fun one.
• 46:16
  Speaker 3: Yeah. Twos that I can shoot the TV music video.
• 46:20
  Speaker 5: Yeah you can.
• 46:21
  Speaker 4: We should do.
• 46:24
  Speaker 5: That tues. Thanks for coming in today. Hey, happy summer.
• 46:29
  Speaker 5: First day of summer.
• 46:30
  Speaker 4: Let's go third grade. Ah, that's so weird people in
• 46:41
  Speaker 4: here set up wow. IU Automotive dot Com is the website.
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