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Who made this? · BTG For President

• 0:00
  Speaker A: Go out to la. Comin from the city where no pity is.
• 0:04
  Speaker B: Shell.
• 0:04
  Speaker C: Shell.
• 0:04
  Speaker A: Somebody need to do a song for la.
• 0:06
  Speaker D: Straight up.
• 0:13
  Speaker E: Hello, my name is Elaine and I'll
• 0:16
  Speaker A: be your tour guide through south central Los Angeles. Look, count my nose.
• 0:20
  Speaker B: Smoke up.
• 0:20
  Speaker A: I'm from California, where you from?
• 0:23
  Speaker B: So what?
• 0:24
  Speaker A: I'm from California.
• 0:26
  Speaker F: California.
• 0:26
  Speaker A: California. California. This is Los Angeles. Well, where we going?
• 0:31
  Speaker F: West?
• 0:33
  Speaker C: Yeah.
• 0:33
  Speaker A: Bamboo hula hoops. We locked in. Are y' all hungry? Huh? It's time to get some food in y' all system. Welcome to the first annual and first part. This is just the first part. We're gonna have a two part series of this, to have a two part series of the pie luck. And I want y' all to bring y' all appetite today because we got some food and, and look, I know y' all have been to. Hey, y' all cut it down in the background. Now look, I know y' all have been to company potlucks. Well, that's probably the most popular one is company potlucks. Those are the ones that's being talked about a lot because it's like, you know, that's when you get to talk about people. You get to talk about people to other people, to other co workers and things like who made this?
• 1:24
  Speaker F: Hmm.
• 1:25
  Speaker A: You gotta be careful when, when people bring shit like potato salad. You gotta be careful when people bring dishes like spaghetti, you know what I mean?
• 1:33
  Speaker B: We very.
• 1:34
  Speaker A: The Mac and cheese. Let me tell you, the Mac and cheese is an important staple in a black community. Okay? I just want you to know that right now. Okay, I will say, I will say this. You got to be careful because it's like this is like an audition to strangers, so to speak. Because this could make or break you. This could make or break the relationship in the future depending on what you bring. Don't bring, don't. Don't bring something too smelly, you know what I'm saying? Like not too loud. Don't bring, don't. Don't bring no salmon, you know what I'm saying? Unless it hit. Unless you know your salmon is a hit, don't bring no fish. Don't bring no fish. Don't think, don't bring that. Hey, if anybody comes to my potluck with a batch of chitlins, understand that it's not even just a kick out that that's about to take place. We gonna stump you out before we kick you out. And that is, that is a fact. Okay? I'm not a hired and mighty, okay? I had chillings back in the day when I was younger when I didn't know no better, but now I do, and they stink. Again, that's along the lines of fish. We not bringing anything that's like too loud and smelly. You understand? Understand what you about to put yourself through. Niggas is about to judge you. I know y'. All. A lot of y' all that's listening right now like to think that y' all don't be judging people. Yes, you do.
• 3:07
  Speaker B: Yes.
• 3:08
  Speaker A: You just don't do it out loud. Here's the place to do it. Here's the place to do it.
• 3:16
  Speaker G: So we talking about potluck, man. And what is Mr. D713 Drake with everything culture bringing?
• 3:26
  Speaker A: Yeah, yeah, yeah, yeah, yeah.
• 3:30
  Speaker G: See, everybody gonna expect me to bring brisket. That's off rip. You know, my brisket is the delicacy, the mini. I've heard it's a work of love. It's going to take a little time, quite a bit of effort and much patience.
• 3:45
  Speaker B: And.
• 3:45
  Speaker G: And it do hit. So, yeah, the brisket is on the top. I can't just give. I just don't know because the brisket is up there. But people go crazy over my banana pudding cheesecake, too. You know that. That is. That's a winner. I've seen people almost go on diabetic coma over that thing. You know, people almost lost their life over there. So I got to put that up there, too. My banana pudding cheesecake. Yeah, yeah, yeah. It's just a lot of sugar, man. That is. It's a. It's a hit. I seen once again. But I got this thing called sausage roll. Pause, pause. It's a breakfast dish. You know, Black men cook the best breakfast. You know, I don't want to say black men cook the best breakfast.
• 4:29
  Speaker A: Yes, we do.
• 4:29
  Speaker G: But all black men can't cook breakfast. They just gotta try. It's like us playing the bass. But my sausage rol, man, gangbusters. Let me tell you. I have family members who are Muslim or they married to people who are Muslim, Okay. And they still be like, hey, you cooking that sausage roll?
• 4:49
  Speaker C: I'll be like, wait a minute.
• 4:50
  Speaker G: Why are you asking that? So I don't know. So it's between my smoked brisket, my banana pudding cheesecake, and my sausage roll actually looks good. That's right there. That's breakfast dinner. And we got your dessert right there. So, yeah, that I may bring all three.
• 5:09
  Speaker A: Gangbuster sounds wild.
• 5:10
  Speaker G: You asking how we make tacos? I don't make tacos. That's the Crazy thing. I make enchiladas, though. I made some bum.
• 5:21
  Speaker A: Okay, stop, stop. So look, before we even finish this episode, people, I want to let you know that I'm working on a major episode that's dealing, that's surrounded by tacos, okay? And taco talk. All right? You heard what he just said. He said he don't make tacos that much. I just recently found out that part of the back. The, you know, part of the delegation, people in the delegation, part of the black community haven't. They haven't been making a tacos. How I thought they would be making a tacos. I don't even want to say the right way, because I don't even want to start no civil war. But it has been mind blowing. You know, it has been a culture shock that I've been finding out recently that people have been cooking a taco shells or the lack of tacos in the black community in certain areas of the country. Now, I will say this. He said he makes enchiladas. I don't know how you make enchiladas without making. Okay, let's finish. Let's finish, though.
• 6:18
  Speaker G: Like, it's basically like a soft taco that you wrap up and you just put a bunch of cheese over it and. But, man, you. You gotta get. You cooked it. You put the ground beef, you know, you use the seasoning while you're cooking it. You added it throughout while you're cooking it. You drain it. Some people add it after they drain it. Some people add it before I add it all through. I add a little bit here, add a little there. Then I drain and add a little bit more and get it all together. Then I put some peppers in it. But I get the tortillas and I wrap the tortillas up well, when the meat.
• 6:53
  Speaker C: Put the.
• 6:53
  Speaker G: Put the meat in tortilla and I wrap it up and I lay them in a glass pan. You know what? I. And then I get the cheese or I get like the. Either I'm gonna do green or red sauce, and I'm just gonna drip that sauce all over the tears while they laying in that tray, right? And boom, boom, boom, boom. And then I'm gonna cook it for a little bit. Now I'm gonna take it out. Then I'm gonna get a whole bunch of Mexican cheese and I'm gonna spread this all like, gotta keep it cheesy. Spread this all throughout. Then boom, boom, boom, boom, boom. Put this back in the oven, man. Let that thing cook. Look all golden, crispy. Take this out and cut. Start to slice. Oh, oh, oh, oh. That's the other thing I mean to tell. I'm gonna tell you. I don't. You don't tell nobody else this before. When you're wrapping up the meat into the sea here, put some cheese in there, too. You want this thing cheesy, okay? That's how you. When you want it cheesy, you want. When you cut it, you know, with a spatula or whatever, and you pull it out, you want that shit to be stretching like it's pizza from the 90s. Like, you think, Michelangelo, go pop up and say cow bundle, dude, and grab him a slice. You feel?
• 8:02
  Speaker A: I appreciate you, Drake. Mr. D. 713 from Everything's Culture Community podcast views the whole thing. I like your input, and I like your style of enchiladas. We are enchiladas gurus over here. This is what we do, all right? Taco Tuesday has never been a regular Tuesday for us for a very, very, very, very long time. We eat tacos like. We eat tacos. Like how people just go to the store and buy a bag of chips. That's how much we eat tacos. The way we prepare our enchiladas is the same way we prepare our tacos, okay? And we just don't do the regular enchiladas because the roll in them, that's. That's old school. That's. That's. That's out, okay? That's. That's like the. That's like the Old Testament, right? The New Testament. We just doing enchilada pie, all right? And all that is is we cook the shells. And this is why I wanted to get to the taco episode in the future. But once I found out niggas wouldn't putting a taco shells in. In hot grease, I lost it. Anyhow, we cook ours. We cook our shells in the gre. In the grease. And for all y' all that. That don't have time to wait on the shelves to be cooked and prepared, go get you a walk, okay? It's something that the Asian community use more often than any other community. They use a wok, we use a wok. We fill it halfway. Probably about halfway. A little bit over half of oil, vegetable oil. Heat that motherfucker up. That way, you could put in multiple shells at the same time. You can cook at least five to six shells at one time. If you make enchiladas. You know what I'm talking about, cuz? If you rolling them, that's a process. All we Doing is cooking them and cutting them up and then, you know, layering in the bottom. Now, he mentioned the green sauce and the red sauce. First of all, what you said earlier was still crazy. I think you said something like gang something. It was wild. But you paused it. No, you didn't. No, you didn't. He mentioned the green and the red sauce. I don't do hot. I don't do spicy. So make sure you check the can. Cause they have the.
• 10:17
  Speaker F: The.
• 10:17
  Speaker A: The temperature gauge meter meter on the side of the can to let you know if there's anything past mild. I'm talking from experience because I've made some extremely hot enchiladas before, and niggas didn't know that I got the extremely hot red sauce, right? And if y' all niggas is past y' all 40s, y' all understand that red sauce is not your homie anymore. But anyhow, me and Marcy, we mix both of them. So we take the green sauce and the red sauce and we mix them and we make enchilada pie. He mentioned adding the cheese to the meat. Yes. That is a cheat code. You know, you don't want too much cheese now. Okay? We, the black community leads the world in lactose. Okay? So that's a lot because we. I'm cheesing it up just like how I would cheese up a macaroni and cheese. Okay? Now, I'm not going through all the seasons. You can season your meat pause how you want to, but as far as the preparation, yeah, we cut our shells up. We cut them up into fours or halves. And then you layer the whole Pyrex, you know, pan for the. Well, first we pour the red and green sauce in the Pyrex first. You know what I'm saying? Slur that thing around. Do your best, Diddy. And then you layer it with the taco shells and stuff like that. Cut em up. You put the meat in there. Pause, layer. Oh, we sprinkle some cheese. Or you can put the cheese in the pan that you cooked it in and make sure it melts with the meat already. Then pour the meat inside the Pyrex. That's on top of the shells, that's on top of the green and the red sauce. We put. Olive, hear me out. This is what we do. This is what. This is what the black delegation does in la. I'm not going to speak for Arizona. I'm not going to speak. I can't speak for Texas. Just have when I found out where they putting their tacos. At when they cooking them, they taco shells. I can't speak for them. It's different. Right. What else are we talking about? You know, the other surroundings. I'm definitely not speaking Vegas is. We found out Vegas is a different place too, you know. So I don't know how they make their enchiladas or tacos, but Drake is right. After you, after you layer. Well, I'm not rolling them. So I layer another type of cut up shells on top of that meat. And then sometimes I do a double. I do, you know, upstairs, downstairs, you know what I'm saying that where I layer it and so you put another slab of, you know, pour the other meat on top of that and you just redo it. Redo it. Now on the top of this one, after you lay the last tortilla shells on the top of the meat on that one, this is where it comes in. It's very important because you usually have three to four ingredients that you will want to add. Some people do it after or before the oven. So when you put it back in the oven for it to bake a little bit, you sprinkle some more cheese on it, some more sauce on it. And we put olives on top of it. We put olives on top of it. We put green onions on top of it. So I've seen some people put diced tomatoes, not from a can, the ones that you cut up yourselves, Gigi. And sometimes they put it on there and bake them into the enchilada or they over sprinkle the tomatoes, olives and green onions on top afterwards. Either or I do both. I've done both. But shout out. He said he's gonna bring his banana pudding cheesecake. It sounds sweet. It also sounds expensive, right? So I trust him. Cause Drake has shown that he can cook. Now, I've never tasted Drake's food, but I've also hadn't had any review bad reviews on his food either. And he has shown on timeless occasions that he's a brisket man. Apparently he's a dessert guy as well. And he makes his enchiladas right? So cool. I thank you for bringing Drake. If anybody is gonna bring some good food. I believe he will. I believe he will. And I'm glad that he brought. Basically he brought his goddamn. He brought his meal. And we appreciate. We need that. We need that now. Most important thing, when you walk into this potluck, I need somebody to be the dj. It's not too many of y' all niggas that I Trust with the ox cord. So who's gonna be on that ox cord? Raise your hand. And I. Because I'm gonna need the playlist. I might throw Brit back there, maybe 12 cow. I don't know about King Jerem on the aux cord, because some of his music selections he's been throwing out there, I don't know. And. And a lot of artists that he don't like. I'm like, well, that's kind of. We need that. We need that. If you're not playing DJ quick at any of the functions, then I can't trust you, and I don't want you there, quite frankly. Just drop your food off, and we'll. You know, we'll. We'll pretty much.
• 15:23
  Speaker B: We'll.
• 15:23
  Speaker A: We'll pretty much just test it out. Who else got something to bring by?
• 15:29
  Speaker F: All right, since y' all brought those things, this is what I brought. I brought some oxtails with butter beans and some dumplings in there with some jasmine rice to go with. You know what I'm saying? Very juicy. Been marinating for a long time. Enjoy yourselves, okay? That's what I bought. I don't know what she brought, and I don't know what he brought, but I want y' all to enjoy yourselves, and I don't mind if y' all suck on the bone a little bit.
• 16:13
  Speaker A: The butterbean selection is very interesting. You know, you bring that to a pile of we, I' ma ask who brought it. I'm gonna taste it, though. Oxtails. Now, look, you got some competition, Shan, because I talked to the wife, and one of Marcy's delicacies is oxtails that can cook some goddamn oxtails, y'.
• 16:33
  Speaker G: All.
• 16:33
  Speaker A: Hey, let me tell you, that there can make some oxtails. So it looks like we gonna have multiple trays of oxtails, and I can always dig that. Who gonna make the gravy, huh?
• 16:45
  Speaker B: Huh?
• 16:45
  Speaker A: Who gonna make the gravy? You know what I mean? I like that. I like that. So Shannon is bringing some cold dishes. She bring that jasmine rice. Okay, I got you. I'm with you. I'm with you on that one. I'm with you. Now, I thought she would have brought some. Some other Caribbean food, but I see she playing it safe. She playing it safe. You know what I'm saying? The beans threw me off. I'm not gonna lie, Shan. The beans threw me off. But it is Shan at the end of the day, you know what I'm saying? So I can't. I can't. I can't. Really. I can't really knock it. I can't really knock it at the end of the day. Now let's see, we got anybody else that want to bring some?
• 17:21
  Speaker E: Baylor. Baylor, what's going on? It's your girl, Jay. So what would I bring to the potluck that I know everybody's gonna smash? It's two things, actually. First thing is my pasta salad, my Italian pasta salad. I'm not giving any secret ingredients away, but let me tell you, it could be a million things left on that table after the potluck and my pasta salad would not be one of them. That thing gets smashed immediately. Usually I'm like, I'm gonna make a really big batch. I'll have some to take home. No, I'm taking home an empty bowl every single time. So my pasta salad, my Italian pasta salad is very delicious. And for dessert, I make these mini Crown Royal pecan pies. Now, some people say pecan, I say pecan.
• 18:22
  Speaker A: I say pecan too.
• 18:23
  Speaker E: But pecan pies, many ones, like, they're probably the size of your hand, like the palm of your hand. And again, I'm not giving no secrets away. Crown Royal is in it. I'm not telling the flavor. It's not the regular Crown Royal, but it is a delicious, delicious, sweet treat that once people have, it is gone. So my pasta salad and my mini Crown Royal pecan pies, I'm not going
• 18:57
  Speaker A: to lie, the apple Crown Royal will at least delete probably 16% of your soul away. Interesting. So, Jay Bizzle, you going to have competition on both things because Drake said he bringing his dessert. So we got to put the desserts right next to each other in the corner in the dessert corner. And you also got salad competition because, and that's an important. That's a black staple salad right there, the pasta salad. Oh, my God. Oh, my God. And because those do come with like personal family, hand handed down type of recipes. You know what I'm saying? Don't fuck that up because that's in the long lines of potato salad and, and, and, and macaroni and cheese and shit like that. Now my wife, on the other hand, kind of like with Shan, was bringing with the oxtails, she makes a crab salad. Oh my God. A shrimp crab salad. And when I tell you it's so popular amongst our circle that certain people request a side dish before even comes to the event. No, literally, she'll make a pan or make a container and will be told on the side. It's trust issues amongst my family and my peers and My friends, when it comes to Marcy's crab salad. So if, yo, if, if your Italian salad, pasta salad is like that, then I'mma ask you to bring double because I don't want any type of drama at, at this type of function, okay? So I' ma trust you. You know what I'm saying? And I'm a pastry type of guy, so I'm definitely taking you and Drake's, you know, y', all, y', all, y' all dessert. So that's, that's, that's why I'm in the, in the situation I'm in now. You know what I mean? Like, I, I need to, I need to, I need to slow down on it. My. That's all. I just need to slow down on it. But I like that. I, I, you can see the balance already. I got a lot of balance, you know what I'm saying? Even though we gonna double up on a couple of dishes, what's wrong with doubling up on oxtails? Nigga, nothing. Ain't nobody gonna complain about doubling up on the oxtails. You know what I'm saying? So what else we got, man? Oh, and again, Brit, you have been chosen to be the ox core DJ for the potluck. So, hey, I don't have to tell you not to this up, but, oh, and as we're, as I'm recording, Brittany is with my wife somewhere at some type of brunch thing right now. Shout out to Styles. They eating brunch on my money right now. And Brittany somewhere eating a Mexican version of avocado toast. They got bottomless mimosas. And my wife just sent me some type of fucking Mexican nacho bell grande dish or whatever. They niggas, every year for Britney's birthday, she come out here and they go on this brunch fucking escapade. Shout out to Janet, but who else got something to bring to the table?
• 22:13
  Speaker H: Yo, what up, what up, what up, BTG? It's your boy, 12 Kyle, back in the building. So your question about potluck? All right, so let me be clear. I have never, ever in my life ever participated in an office potluck. One, because I don't trust people. Facts, school, because I walk past your car and I see all kind of shit in your car, I can only assume that you live like this at home. And so if I see shit in your car, I can only assume that you have a messy house. And if you have a messy house, you probably have a messy kitchen. And if you have a messy kitchen, then you probably have Messy or nasty food. So I'm not eating it. So every time when I worked in an office, I would never participate in the office potluck. What I would do was I would always bring, like, the sides. Like, I would bring forks or knives or spoons or paper plates, or every now and then, the occasional dessert. And if I bought a dessert, it was from, you know, the local grocery store. It wasn't something that I baked myself. So that would be my only participation in office potlucks. And I avoided them like the plague. No lie. It's not something that I wanted to participate in. That being said, if. And that's a big if, If I were to participate in the office potluck, I would probably throw some ribs on the grill. Now, Baylor, you know me, you follow me on Instagram. You quite often, like the rest of my followers, see the pictures of the grill. And when you see the pictures of the grill, like every other Sunday, there's never any food on the grill. And that's for a reason. It's the level of intrigue. But for this topic of discussion, I will throw some ribs on the grill. How I do the ribs. Marinate them, of course, thaw them out, marinate them the night before. You know, here recently, I been trying different rubs. Pause if necessary. And I may put it in like a smoky rub, let it marinate overnight, and then throw it on the grill. Sunday, at the time of this recording, it's football season. So I throw them on the grill. I usually cook beef ribs. And I think most people that eat my ribs like them never gotten any complaints. Everybody's usually eating a bone. But nonetheless, grill each side, probably for the better part of 30 minutes on each side. So about an hour or so. Never overcook them. You gotta make sure that the fire is never too high. I don't use a gas grill. Cause gas grills suck. But yeah, man, that's how I do mine. That's how I get down. So if you or any of your guests ever in the A, stop by, I'll throw some ribs on the grill for you.
• 25:24
  Speaker A: Sign me up. Ribs is in my top five foods of all time. I love ribs. Beef, pork, bison. Love them, love them, love them, love them, love them. Okay, well, I'm gonna take your word on that. 12. Cal, you had me worried. You had me worried for a minute. When you first mentioned. When you first started, we thought you was. Cause I was gonna explain it at the end of the episode. A potluck has characters that's attached to every potluck There is. And there is the one that comes empty handed. Well, not necessarily empty handed. Food empty handed. And, you know, brings the utilities like he said. Maybe Bright might bring the sodas. We know. We know who that person is that brings the chips, the sodas, the plates, the forks, and stuff like that in the water.
• 26:10
  Speaker H: Right?
• 26:12
  Speaker A: But then, you know, he did say the ribs. You got me on the ribs. Now we have. We are there. We are there. I like that. I like that. And I also hate the gas, but they are the cheaper version. Well, I wouldn't necessarily say the cheaper version.
• 26:26
  Speaker B: They.
• 26:26
  Speaker A: The fancier version for sure, but I've had a couple of gas ones. And it's very difficult on, like, controlling that heat. That heat can get. You can burn some shit down. You can burn some shit down. And it's important. I'm questioning you. If you season and rub your ribs, paws and cook them in the same day. I'm just questioning it because the key thing is marinading. You want that season to get in there overnight. You rub your mustard on there. That's crazy. That sounds crazy.
• 27:01
  Speaker D: You.
• 27:01
  Speaker A: You know, you rub that mustard on there. Cause that's gonna make that flavor get up. That's gonna stick. Okay? It's 50 million rubs. Pause and just choose one and make it. And make it impactful. So I'm.
• 27:16
  Speaker G: We gonna.
• 27:17
  Speaker A: We gonna take you up. When I come to the A, that's the first thing I want besides the lemon pepper wings that.
• 27:22
  Speaker B: That.
• 27:22
  Speaker A: That y' all brag about. So I'm want the lemon pepper wings, but I'm also gonna want me some ribs. And have you ever made lemon pepper ribs?
• 27:29
  Speaker H: Ribs?
• 27:30
  Speaker A: Did I just play cow on to something right there? Yo. Some lemon pepper ribs. Lemon pepper beef ribs. 12 cow. Holla at me, bro. Come on, let's do this. You said I'd be watching your ig. Let's.
• 27:45
  Speaker B: Let's.
• 27:45
  Speaker A: Let's give them something to, you know. Come on, man, let's stop playing around with this. I think I like that one. Yeah, that's. That's. That's a beautiful thing right there. We got some good food, man. We really good. Yeah, he 12 cow did that with the. With the ribs. I love the ribs. You know what I'm saying? And I expect 12 cow look like he. He can cook some ribs. So I'm not even about to give him a hard time on that. Just make sure, because you know, everybody. We critiquing that at this. Yeah, we definitely saying something. Who up next, man?
• 28:20
  Speaker B: I already know what this is. It's your boy, Big Smash, host of I'll explain all this later podcast. A dish that I can create that I feel people will go crazy over my Marry Me chicken.
• 28:34
  Speaker A: Okay.
• 28:35
  Speaker B: Guaranteed to make you want to marry me. I've had maybe four or five proposals off that alone. Proposals, as in if I propose, then they'll say yes. But nonetheless, Mary, Meat chicken has been one of my favorite dishes to make and create. You know, the kids love it. Any woman that I've cooked it for, which has been maybe about five or six, have always wine, dine, and wanted more, wanted to see what else I can cook up. So that would be it. Marry Me chicken. Guaranteed to make you want to marry me. But yeah, y' all already know what this is, man. Brand new episodes every Monday. Tap in. Y' all know what this is. Baylor, what up? Shout out to my dude, Baylor, man. Y' all know what it is.
• 29:30
  Speaker A: Hey, so now we got chicken on the board. I mean, unless. Unless Drake is bringing chicken enchiladas, then okay. But if not, we got chicken on the board right after the ribs. And not only. Not just any chicken, that nigga said he a four time proposal, all star marry Me chicken. And that's fire. You know, I've had marry me chicken a few times in my life. Marcy gets down with it, so that's a good balance. Now, I wouldn't have expected that out of Smash because he don't necessarily read the room all the time, you know what I'm saying? And Smash, when you come in, just come sit your ass right down, okay? No trying to delegate anything. And leave that microphone and stop bumping the table. We got her on the ox. And yes, Brit, okay, we got. That's the only I can trust right now with the tunes, but that's a good dish. That's a good. That's a good balance dish. Now, I don't know. I've never seen Smash House, you know what I'm saying? So I don't.
• 30:30
  Speaker B: I don't.
• 30:31
  Speaker A: What I'm saying is I'm. I'm kind of like 12 cow. I don't trust niggas either. But I do want to have that Marry me chicken with that jasmine rice that, that, that Shannon's bringing. You feel me? That's a great combination, you know? Or even the jasmine rice with the ribs. That's a good. That's a good combination right there. I just. I want to see your dishes. I want to see your pots and pans. Smash, no, there's no judgment. I just want to see. That's all. I just want to see at the end of the day. And do I. Do I trust him? Ultimately, yeah, I do. I do.
• 31:02
  Speaker B: But.
• 31:07
  Speaker A: I don't know. I don't know what you think. What you think, King Jaron? What You. You. I know you got something.
• 31:12
  Speaker H: Waitress, can I.
• 31:12
  Speaker A: Can I let you for a second? Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.
• 31:16
  Speaker G: Whoa there.
• 31:16
  Speaker A: Whoa there. That was for. That was. We don't even serve.
• 31:22
  Speaker H: We don't. We.
• 31:23
  Speaker A: Hey, we don't even serve King Germ like this.
• 31:28
  Speaker B: That.
• 31:28
  Speaker A: We don't have no waiters or waitresses around here. Okay? No, no, no, no, no, no, no. But I do need to. I do need you to. I need King Germ to let me know what he brings. And he. This didn't bring nothing, man. This. This came in here to sit down. This nigga came over here to sit down. Nah, you can't do that. Hey, I let a. I. I invited King Germ to the potluck. And King Germ is one of those, though. He's one of those. He will come to. He will come to an establishment and just be like, I'm just here. I brought the water. We got water. 12 cow brought the water. He brought the water already. You know what I'm saying? So no, King James, you gonna have to part two. You gonna have to bring something, bro. We got plenty of food to go around. You gonna get you a plate. You know, if I had to guess what King Germ would bring, maybe he wouldn't. I think it would be some. I think it would be barbecue too. I think it would be along the lines of barbecue. I mean, he from North Carolina, so they. They. They know how to barbecue in North Carolina. Hell, they got North Carolina barbecue sauce. You know what I'm saying? So I guess we'll have to wait until, you know. You know, we'll just wait until next time, King Germ. You know what I'm saying? But anybody else before we get up out of here?
• 32:58
  Speaker C: Hey, yo, Baylor said bring something to the potluck, so I consider bringing food sight. Nobody invited me over here to ruin their Mac and cheese. So brunch behavior came through with the ball. And what I'm pouring for the table is a little something I call a 10 minute getaway. Here's what's going in your red Solo cup. Tequila, pineapple juice, coconut water, limeade, fresh pineapple and Sprite. Doesn't necessarily have to be fresh pineapple. Nothing fancy. Wear the potluck. Relax the inspiration. Sometimes a getaway is just a drink, a laugh, and a few minutes with people you enjoy. Disclaimer. Drink responsibly. Know your limit. Let people finish their stories. Nobody came to defend their relationships or potato salad. If everybody suddenly needs another drink when you start talking, that's not thirst. That's feedback. Knock it off. All right, so while everybody's eating, drinking, and lying about who made what, I want you to raise your cups, bow your heads, sip, sermon. Nobody has to bring the whole meal. The chicken's covered, greens are handled, dessert shows up. And then there's the person that shows up with the ice, that acts like the party couldn't happen without them. 12 crown. Point is, everybody brings something. Everybody has a role. Know yours and show up with it. Side note, don't spend the whole function critiquing what everybody else brought. Before you actually grade or critique somebody's plate, check what you put on the table. A good table isn't about who brought the most. It's about what everybody adds. Maybe it's the food, maybe it's the laughter. Or maybe it's simply making somebody feel welcome. That's the table worth coming back to. And that's your pull for today. Sip happens. Every sip tells a story. Shameless. Plug time. If you like conversations like this. Brunch behavior. The pour report drops Monday, Wednesday, and Friday. The free pour is five drinks, five sermons, and it's free. DM me and I'll send it right over. You can also buy brunch behavior, the summer pack. It's 30 drinks, 30 sip sermons, and it's available on Amazon. And yes, it is called the Summer Pack, but the drinks don't know what month it is. Blacks. And to my man Baylor, I appreciate you for letting us bring something to the table. I hope I didn't embarrass you too bad. I'll catch you next, Paul. Or potluck. Whichever. Whichever comes first.
• 35:23
  Speaker A: The crazy thing about that is the nigga said nothing fancy. He just walked. He.
• 35:29
  Speaker D: He didn't.
• 35:29
  Speaker A: The didn't even just walk in. The nigga floated in. Did you hear the background music? And he said not to be fancy. It's fancy already. I'm glad he brought some drinks. Cause none of you other niggas brought drinks. And we're thirsty over here. And the way he broke that down, we're all going to be drunk. A lot of us don't even know how to hold our weight. You know, our alcohol intake ain't the greatest. You know what I'm saying? Some of us are lightweights. You know what I'm saying? So I appreciate Styles for bringing that element to the establishment because n. We gonna be thirsty at the end of the day. We thirsty.
• 36:07
  Speaker F: So
• 36:10
  Speaker A: here's the thing. I like, we need that. We need the drinks. We definitely need the drinks. And one thing that Styles is going to do is he going to chef a plethora of drinks. But we got niggas like smash in the party, okay? We got niggas like smash in the party, and we don't. And you know what?
• 36:36
  Speaker D: Not.
• 36:36
  Speaker A: Not for nothing riders look like after about two of those drinks that Styles just made, then you know what? And both of them niggas is from Chicago. That's gotta be the rule. Y' all niggas that come to my pile, like both. Any nigga from Chicago, y' all are. Y' all limited to one drink and one Styles drink. Anybody else bring some drinks, you could drink they shit. But Styles, you only have one of his, okay? Because I feel like after you drink one of his, you're going to have to sit down and have therapy anyway, because that shit is going to make you emotional, and things like that is going to put you. It's going to put you in a mood. If you listen to his go, like he said in the Shameless plug, go listen to his podcast. When you go listen to his podcast, you're going to see how. You're going to see how fancy it is. You're going to see how elegant it is. It's very mature. Is that cologne that niggas wear on purpose? If y' all don't know about fragrances and the smell goods. If you don't know about. If you don't know about the one joint that you wear on purpose, because you know that the. This particular honey catches this particular bees, then okay, then. All right, Styles know what he doing, all right?
• 37:48
  Speaker H: And.
• 37:48
  Speaker A: And as. As. As much as he break down those drinks. And again, he did put a disclaimer in drink responsibly. Because after y' all niggas leave my party, my potluck, I don't want to have nothing. I don't want to be responsible for y' all if y' all niggas need to sleep on the floor, okay? But I'm just letting y' all now, Styles make those drinks that'll have you wondering, what am I doing in my life? And what would my life be, you know, five years from now? That's what it sounds like, and it sounds tasty, you understand? So shout out to Styles for that man, who else we got before we get up out of here? And then I gotta tell y' all what I'm bringing to the table as well.
• 38:36
  Speaker D: I ain't cooked him in so long, man. Cause I gave up pork years ago. But my go to used to be ribs. Oh, I would grill ribs every year for derby and we had a derby celebration with the family. But like I said, man, I stopped eating pork in like 2014, so I never went back to cooking ribs. So now if I cook them, they for everybody else and I don't get to even taste my. But you know, that's really the only go to, man. Like, I can throw down on that. Some other pastas and. But I say right now, if it had to be something, it would be them nasty. Them funky ass ribs that the family would call them funky ass ribs. So I don't know.
• 39:19
  Speaker A: Put that in your show.
• 39:21
  Speaker D: I'm sitting here watching the Drop Dog, and it's always hilarious that Hollywood and all the acting mecca of just all the mecca of actors and actresses out in la. How they get from the east coast to play la, I just would never understand how they just do this. And the act is so bad because these are trying to have this accent, bro, when they can just go right out there and get a real LA with a real LA accent. But I digress.
• 39:57
  Speaker A: Shout out to LJ for advocating for the West Coast. That is front line. Pick it. He right, though. Cause it's like, why would we send a from the west coast over there to the east coast to act like an east coast when y' all got east coast niggas over there? You know, you got New York, you got New Jersey niggas, et cetera, et cetera. You know, at the same time, acting is acting. So I, you know, that's. That's that aspect, but I do understand of having just homegrown to present. Homegrown content is very important, especially when it comes. If you think about a lot of these west coast movies, remember Dope. Dope had the leading. The leading character from Dope is from the east coast and the. The villain, Endo was from the East Coast.
• 40:44
  Speaker C: But they were.
• 40:44
  Speaker A: It's a West coast movie. It was great, though. Don't get me wrong. It was a great movie. It was just. I understand what he's saying. You know what I'm saying? And Snowfall is a classic. And the. That was. The main character is not even from our country. So I get it. But the did. His acting coach is. Is from the west coast, is from South Central, you know, Dub C. And you. I think the drop got it right by adding a lot of West Coast. Even though they are artists, they added some west coast homegrown people into the. To the spin off. So, yeah, I. I agree. I agree with. With. With lj. Like, nigga, if you gonna push out some Chicago content, go get some Chicago N. If you gonna push out some New York content, go get some New York people, et cetera, et cetera, et cetera. Because N is gonna critique the accent, we gonna critique the movement, we gonna critique the slang. The whole nine shit you just hear sounds like he's from New York. Sounds like he's from New York. So I. I don't. I don't want. I don't want anybody to do. I don't want anybody talking to me about brunch style. The brunch report. And they not styles. And they. You trying to sound like style, but you not styles. So I get it if you hear that in my background is cleaning. Okay. Appreciate it, LJ. But you do got competition because 12 cow said he bringing ribs, so. But he bringing beef, so, you know, y. Y', all, it's a little comp. 12 cows, a little competition, nigga bringing those ribs. And look, I'm not gonna be mad at the ribs. I can. I can do a overflow of ribs that I could do. I'm not. I'm not even mad at that at all. You know what, man? Shout out to everybody that had brought some food, man. I'm. I'm definitely gonna try everything. We got dessert, we got drinks, we got staples. What would I bring, man, it was so many. So many options. I thought about bringing my spaghetti surprise. That spaghetti. That spaghetti Spaghetti. That spaghetti surprise comes with three different meats. Pause. I'm not gonna tell you what it is, though, but, you know, everybody makes spaghetti. I know a lot of people make them different. You know, I had to call my father in law because this nigga had. He said he didn't make. He blamed it on somebody else, but this nigga. And I've had a. I had this style before, but. Any of y' all niggas ever had corn in your spaghetti? That's dangerous. That's fucking dangerous right there. But it happened. It happened. I don't do it in my personal spaghetti, but it has happened. I have had it. I've had baked spaghetti from a nigga from Houston. Nigga baked his spaghetti. You know what I'm saying? Shit was fire, though. It was fire. I'm not even gonna lie to You. So there's just so many different ways and styles of making spaghetti. Some like theirs, you know, in a pasta. Like some. Some people like theirs thick. They like that. That thick. That thick sauce again, in mines come with three different type of meats in it. You know what I mean? But I'm not bringing the spaghetti. I'm not going to bring. And I was going to bring. I. I was gonna bring out their billion.
• 43:58
  Speaker C: The.
• 43:58
  Speaker A: The billionaire Baylor's banana pudding. But no, we got. Because now we got a cheesecake on the way. So. No, no. And I could make. Now my mom made peach cobbler from scratch. My Lord. But no peach cobbler, no banana pudding, and no tacos, no enchiladas. You know, those are my staples. What I'm going to bring to y'.
• 44:26
  Speaker B: All.
• 44:26
  Speaker A: My favorite is a chicken casserole. My chicken casserole is pretty good. Chicken casserole is pretty good. And then there's two different styles, though. There's the. There's the survival mode cheap version. I don't want to go to the store, and I don't want to wait too long. Chicken casserole. And then there's the. This was handed down by our ancestors chicken casserole. And that is. You go. You go get. You go get you a raw chicken. Clean that thing up. And you season that thing up or whatever, lightly seasoned, but you gonna. When you boil it, you gotta boil the chicken. Then after you boil it, you shred it, Shred it, put it in the pan, cast iron, you season it up, you throw your seasonings to it. And then the casserole. I mean, y' all know how to. I hope y' all know how to make casserole or whatever. You boil the noodles. Now, I just don't boil my noodles in water, right? I boil my noodles in probably 25 water, 75% broth, chicken broth. Boil my noodles, add my cheeses. My cheeses is the same cheeses that I will put in my Mac and cheese. Green green onions is involved only because my wife. I'll add mushrooms. You know what I mean? Cream of mushroom and maybe like a small can of cream of chicken that I'll put in there. Then after that, you know, you. You put your seasonings in it. You know, whatever seasonings you like. You know what I'm saying? With mines, I. One of my special ones is smoked paprika, okay? Smoked paprika. That's one of the seasonings.
• 46:17
  Speaker G: And then you can.
• 46:17
  Speaker A: You always gonna have your. Your seasoning sauce, your adobe seasoning. And Sometimes I use the tailgate one. The tailgate one kind of got a little kick to it, you know what I'm saying? Like, I don't like spicy, but I do like a little kick, you know what I'm saying? Like a little bad little kid that you say, they want to play your. They want to play the game on your phone. You said no, and they kicked you. That type of kick right there. My mama said I could eat hot chips. Type of. Type of kick. And. Yeah, just a little tailgate seasoning. That's cool. And I bake it. You know, once you see the edges in that Pyrex pie, boiling and stuff like that, that's when you know. That's when you know it's ready. So I'm gonna bring my chicken casserole. I would. Cause I didn't wanna go on my word and say, you know, I make a great tuna. That's chicken and tuna sandwich. So I'm not gonna tell y' all that. That concoction right there. Y' all just gonna have to hit me up on a lady. That's so fire, though. My wife loves. But she does dill. I do sweet relish. She does dill. I mean, shout out, man. Shout out. Look, we definitely gonna be eating good. We definitely gonna be eating good. I'm very impressed by everybody that participated, man. I mean, it sounds like. Sounds like everybody eating well, you know what I'm saying? But I want you to ask yourself, what do you bring to this table? Everybody wants to know, you know, what they're getting from other people. You know, friendships, relationships, podcast circles, families. Everybody bringing something to the potluck. Are you bringing peace? You bringing humor? You bringing connections? You bringing drama? What about your support? You bringing gossip?
• 48:15
  Speaker B: Huh?
• 48:17
  Speaker A: Some of y' all niggas is bringing an empty plate. You gotta understand that everybody at the potluck has a role. The person that's controlling the music, shout out to Brit. The person that's standing by criticizing everything. That might be King Jerm, you know, the uncle who disappeared and came back slightly drunker. I'm gonna say that might be Radus. You know, the person who knows everybody's business.
• 48:40
  Speaker B: Hmm.
• 48:42
  Speaker A: Haiti, baby. She just walked in. Also, the person that keeps asking, like, is the food ready? That might be 12 cow, because 12 cow, he just had an episode about. If y' all don't know about 12. One thing about 12 cow, he liked to be the places on time. So 12 cow was definitely at the pilot before everybody else that was there sitting down. You know what I'm saying. So he definitely asking, is the food ready? You know what I'm saying? And the person who brought absolutely nothing but somehow has the biggest play, that's King Jaren for sure, this episode. But Shout out. I'm pretty sure he gonna show up for the second one. I'm pretty sure he gonna show up for the second one. But, you know, what do you bring to the table at the end of the day, you know?