Speaker 1: All start to you to presents. Off the bench with
Jacob Hester and t Bob Abert.
Speaker 2: Yeah yeah, yeah, yeah yeah.
Speaker 1: Off the bench with Jacob Hester and Bob aber Now
here's Jacob Hester and te Bob Abart.
Speaker 3: Uh.
Speaker 4: Scott I says love about Tea Bob just do a
laundre and Taylor under the bus real quick. Landra said,
I guess working six eight or seventeen.
Speaker 2: Bust to be like, oh, I know, because both came
in here and you're like, yeah, Bo, I'm sad at
Laundre's not gonna be there either.
Speaker 4: Yeah, no, it's cool to kill me like, no, no, no,
I don't know. I hate that. I like hanging out
with you.
Speaker 5: In T Bob's iologize, everyone says, I apologize that I
want to spend time with you because you're my friend.
If there's people in this building that need to work more,
it probably is me and a laundre, so you know,
t up probably one.
Speaker 4: Yeah, exactly, thank you.
Speaker 3: We work the least hours here, we do.
Speaker 1: Uh.
Speaker 4: Look y'all are young, y'all can handle it. You know.
It's good for you. Builds character, guys, and I'm proud
of you. I want you to I'm not being dismissive.
I am proud of you. Both work your asshole. That's
why I like having you on the show so much.
It's why you are so good because you work your
ass off. They don't want to hang out with you,
you know what I mean? I don't know.
Speaker 6: Yeah, that's cool.
Speaker 3: I hate.
Speaker 4: I know it's actually getting to you and actually making
you think about trying to push yourself to come really
well you, I mean, Taylor's like you because he actually
can't because it's a rehearsal dinner. Yeah, you can't miss that.
You know, I actually cared about me.
Speaker 6: What do you?
Speaker 4: What do you?
Speaker 6: What do you actually do at a rehearsal dinner?
Speaker 4: You know? Like, no, no, no, no, no no, I'm gonna
stop you there because I well, I love weddings in general,
and it makes me sav I'm too old now and
never get to go to any anymore, even though I
know your age. You're probably sick of them because they
see me or NonStop and they're expensive whatever, but like
you're gonna miss them when they're gone. Uh, but no,
I think a good rehearsal dinner is one of life's
greatest pleasures to be in a room filled with that
much love, and everybody telling great stories and and and
tears flowing, and the awkward moments, the person that talks
for way too long, the person that makes it about
themselves like all of that love.
Speaker 6: Yeah, I love rehearsal. We'll say it will be a
little nostalgic tonight.
Speaker 5: It is my sister in law's wedding and they are
doing the rehearsal dinner at the same place me and
Victoria did ours.
Speaker 4: There are there, you go exactly good vibes all around.
You know, maybe draft night's a bit out. Are they Catholic?
Is that the Friday wedding? No, we are not.
Speaker 6: That was just when they when they could book the venue.
Speaker 4: I know there's some think about Friday weddings and Catholics,
even though I don't know exactly what it is.
Speaker 5: You know what, I think you're on something. I've been
to two Catholic weddings and I'm pretty sure they were
both on Friday.
Speaker 4: Nookie says, I guess we aren't going to talk about
a laundred River's new podcast. If Taylor at New Podcasts,
it'd have led the show with it. What is the
I saw the teaser picture. What is the concept of
the new pop Yeah.
Speaker 2: I guess I wasn't really gonna like, we weren't really
going to talk about it until we were fully gonna,
ok you talk, No, Yeah, we're yeah, we're gonna be
releasing it in a couple of weeks. It's just gonna
be Rivers and I talking about sports is more like
the pop culture of it and stuff like that.
Speaker 3: So I'm very excited.
Speaker 2: We're both very excited about it. It's called it's gonna
be like name one player, okay player podcast. You know,
we're both girls and a lot of girls whenever we're
talking about sports like okay, well name name.
Speaker 4: Like yeah, yeah, all right.
Speaker 2: Like this happened to me one time where I had
like a a c DC shirt on and the bar
was like, what do you know about a C d C?
Speaker 3: And my dad was like, tell them what you do
for work? DJ on a rock station?
Speaker 4: What a douche comment? Yeah, what do you know about
a C d C?
Speaker 3: I mean, I know quite a bit hitting with.
Speaker 4: What do you know about these nuts? Get out of
the face.
Speaker 2: Yeah, I'm really we're both really excited about it. It's
gonna be a lot of fun. We're gonna do like
little celebrity guests. We use the term celebrity very loosely,
like we might have you on.
Speaker 4: Yeah, hell yeah, let's go.
Speaker 3: So we're excited.
Speaker 4: Y'all can probably name more players than I can, though.
Speaker 3: The only problem I'm gonna put out it like a
video soon.
Speaker 2: I was started editing it last night where it's just
literally U snaming players. Yeah, yeah, we did, like NBA, MLB, uh, NFL.
We don't do it, but we but I mentioned some
softball players.
Speaker 3: We did big Becky Hammond in there.
Speaker 4: Uh that's that's also. Uh, that's in the brand new
podcast studios on floor to which I know you had
a hand in creating. Looks very good. Yes, so open
for public? Is it open yet for public?
Speaker 7: Yeah?
Speaker 3: If you want to rent the podcast studio, or.
Speaker 2: If you're thinking about recording a podcast and starting one up,
we can help you with that here, I guarantee, like.
Speaker 3: With all of it.
Speaker 4: There you go.
Speaker 5: I can actually you discount on the rental nobody. If
you just want to venmo me twenty bars, there's a
window in there I can let you in.
Speaker 4: Yeah yeah, I like that side hustle. Well, that's very cool.
I look forward to the Name One Player podcast. Yeah,
it's gonna be a lot of fun. It's gonna be
there night. So I don't know. I wanted to like,
don't don't give in.
Speaker 3: Man, he's like really guilty hero back, you know, like and.
Speaker 2: I bet I go and he doesn't even like talk
to me the entire time that we're there.
Speaker 4: Wow, you're well, Normally when you're at Don Juan, first off,
you're normally actually working, Yeah, whereas I'm working the room
and uh yeah getting drunk. You know, it's a hard job.
Somebody's got to do it. Yeah, and I'm fully committed.
Speaker 3: I've never drank while I've been at Don Juan.
Speaker 4: Yeah that's true. Yeah right, Yeah, that's great.
Speaker 2: I mean somebody like bought us a shot one time
and I took it. But other than that, I'm never think.
There's our guy.
Speaker 4: Club shout out club club. I love. I love our
whole Don One crew. I'm hoping to see many of them.
Yeah tonight. So there is some interesting news starting to break.
According to ESPN's Dan Graziano, Jackson dart Is apparently the
giants QB one and I mean QB one behind cam
Ward right, like we're taking kim Ward out of all conversations.
What this potentially means is, well, quite a few things. Uh. First,
it could spur a bit of a bidding war between
the New Orleans Saints and the Giants if the Giants
don't want to go Dart early. And there's a few
different things that Dart that the Giants could do here.
They could trade back, let's say, because somebody wants to
abdul Carter, and then maybe they take Dark like eight
ten whatever something like that, right, or they could trade back,
take another player and then with the Capitol game by
trade moved back up to draft Dart a little bit
later on. It also comes into factor you know, what,
did the Steelers have Jackson Dart rated? Is he their
quarterback over Shadur Because if that's the case, then all
of a sudden, trying to trade up to twenty one
or to twenty right ahead of Pittsburgh becomes a potential option.
And so, hmm, I guess my continued take on this is,
I do not want to get into a bidding war
over one of these quarterbacks that are all seemingly equally risky.
And yet it appears that if the Saints really want
Jackson Dart, that is maybe what it's going to have
to take to get.
Speaker 5: My opinion has always been, if you want Jackson Dart,
that's fine. Everyone's like, oh, they could trade up in
the second to the back half of the first. My
opinion has always been you have to get to twenty
overall to get Jackson Dart.
Speaker 6: Because I've looked into it quite a bit.
Speaker 5: I think the Pittsburgh Steelers also have Jackson daughter As
at QB one, not Shad or Sanders.
Speaker 6: So if you want Jackson Dart, I think you got
to get to twenty because you've got to get over Pittsburgh.
Speaker 5: But now that the Giants possibly want Jackson Dart, you
may have to jump over them. What are you willing
to give up? As the thing? Like, I'm to the
point now to where do I absolutely love Jackson Dart. No,
I mean, I don't love any quarterback in the draft.
But I trust Kellen Moore's evaluation of quarterbacks because he's
been with Dak, Herbert, Jalen Hurts, all three different types
of players. Yeah, he's had success with all of them,
So in hell, if he wants Jackson Dart, like I
kind of want Jackson Dort like if you if that's
your guy, go get him.
Speaker 4: That's true, I mean crucially, Yeah, I mean, look, you
can never if it's your quarterback, you can never the
That is the warped logic of the quarterback position. The
price is never too high, even if it maybe feels
bad in the short term, but it is risky. The price,
you know, it might not ever be too high, but
it does get increasingly risky. And it looks like the
dart market, the dart web, if you will, continues to
develop and to heat up here, like I don't know, man,
I guess, I guess. The question is if the grouping
is dart shoulder shuck. Who shuck remains very unexciting to me,
despite the fact that I get he's got the size,
he's got the physical tools. He only had one real
good year of college, but he did play in a
more pro style system. But it's shuck, it's dart it shoulder.
Is there another quarterback in that group and that I'm missing?
I mean Will Howard's later on, along with some of
those other guys Milroe. Yes, those are the four. Can
you get one of those four at forty?
Speaker 6: Do you like all four? Of them.
Speaker 4: It's also the thing like I don't know if it is,
though at least not in my opinion, Like I don't
need to be in love with any of them. If
I view them all to be relatively risky, relatively equal,
and I think I can get one of them at forty,
I would I would wait, I'd read until forty. How
many qbs do you then go tonight? Is the thing?
Speaker 5: That's what it's gonna boil down to, because even in
the second round, Cleveland's thirty three. Overall, they're not taking
a QB at two? Do they take one at thirty three?
The Raiders aren't gonna take a QB at six. They're
ahead of you in the second round. The Giants are
ahead of you in the first and the second round.
Speaker 4: Yeah, I don't think. I don't think the Giants are
definitely taking one ahead of you.
Speaker 5: You're gonna have to move up if you want a guy,
if you want one of those four mm hmmm, or
at least you think you are. I mean, are all
of them gonna take qbs? I don't know, but they
all should.
Speaker 4: Here's the Here's to hoping that potentially maybe the Saints
could trade back get some more capital and take away
some of the price to be paid to move up.
I just don't know exactly how they would how they
would make that happen, but it's gonna be something they
will continue to break down, continue to monitor, and something
that could pop off almost immediately. Given tonight's JAFT be
watching that third slot very closely as to whether or
not the giants make move back. Who they end up taking,
we'll see and then and then Avo says, like just
a yours in round three, right, I mean that's that's
or maybe even at forty like that that that's in
play as well. Is he that much worse than those guys?
I don't know. Uh, we'll get to Shuder Sanders maybe
a bit later on coming up next. Let's go ahead
and talk to our guys chef Michael Johnson for some
monchies here on O TV.
Speaker 1: Off the bench.
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Speaker 1: Welcome to the seventh Ranks morning sports show in America.
Off the bench and with Hester and t Bob shot
your bone upon.
Speaker 4: What's going on?
Speaker 1: Y'all?
Speaker 4: Welcome back? Ot bhuh excuse me right now? It is
time talk to our guy. We do it every single
Thursday at nine to fifteen, and that is Munchies with
Executive Chef Michael Johnson.
Speaker 1: Get ready to tantalize your taste buds and leave this
segment hungry. This is Monkey's with executive Chef Michael Johnson.
Speaker 4: Chef, what's going on? Brother? Happy Draft Day?
Speaker 7: Yeah? Happy Draft Day? It's so good. Get my swimminges man. Shoot.
Speaker 4: Uh yeah, yeah, it's a wet one. It's a wet
one out there. Uh, Chef, what is the wettest food
that that you would eat? Do you think or that you.
Speaker 7: Soup out?
Speaker 4: Okay, okay, fair, fair? What about outside of a soup?
Is there a food that you would describe as wet
that is also kind of solid?
Speaker 7: You know when you when you mentioned that. We so
when I was at the Seahawks, we did this dish
you know what fu is, right? Yeah. So we would
take we made a fa rito and we would take
like a mass it is like an oversized burrito tortilla
and put the noodles and the meat and you know,
like the collagen and everything in the in the rito
wrap and wrap it up and then we would give it,
uh you know, sell it with a bowl of fub broth,
so that it was you could take it and dip
it and eat it like a sandwich, but it was
it would stay together, right like I think that, you know,
like it's it's kind of you're enjoying the loveliness of
fuh and how you know, warm and and I mean
it's stoppy mess, right yeah, but you got to be
able to be portable with it and not you know,
like eating soup in a in a stadium seed is
not easy, and so we recreated a dish that and
you know, like it was stoppy mess once you dip
that in, it was it was messy, but it wasn't
like eating a bowl of soup messy. So I don't know,
I think that was. That was a pretty That was
one of my favorite dishes that we had.
Speaker 4: Maybe like like take a bite then chase it with
the broth. Yeah, he's so good. One of my favorite
things to do is to take a bite of food
and chase it with a drink. Hashtag munchies which tear massuse?
Should I make classic lemon or key lime pie?
Speaker 7: Oh? Man, that's tough. I don't know. I think I
woke up, you know, like I think I feel like
a lemon today. The key limes are good, don't get
me wrong, but I don't know I'm feeling lemony hashtag munchies.
Speaker 4: Have you ever experienced a counterfeit seafood situation?
Speaker 7: Well, so, I've been to a place where they were
selling and this was before so there's truce of menu laws.
And I think that's what they're referring to, is whether
they're selling a piece of fish and advertising it is
a grouper and when it's actually talapia. And yes, it
used to happen all the time because Louisiana didn't have
truceive menu laws. Truce of menu laws protect the consumer.
And if you know what a grouper is, and you know,
it's a group of tastes, like you know, you can
pay eighteen twenty dollars a pound for grouper versus you know,
I don't know, four or five dollars a pound for telapia.
And if somebody doesn't know what they're doing or something,
you know, like that's it's it's false advertisement, right, yeah,
and it's I mean I did catch a place doing that.
It was here in town. I'm not going to say
the name of the place, but uh, you know. I
walked in and and immediately I was like, oh man,
you guys have grouper. I was like, is the group
of fresh is it actually grouper? And she was like, well, yes,
why would why would we have grouper on the menu
if it wasn't grouper? And I was like, just ask
the chef if it's actually grouper, and if it's not grouper,
just bring me this off shell crab. Okay. So she
brings the She brought the fish out and I looked
at it and I was like, ma'am, that's not grouper.
And she was like, sir, you haven't even tried that
fish yet.
Speaker 4: And you know right, like it's not on her and
that's about higher level guys there.
Speaker 7: Yeah, right. And I was like, I put my fork
in it, took a bite out of it, and I said,
it's not grouper, And what do you think it is?
I said, that's kalafia. And she went back in and
I said, can you get can you please just bring
me the soft shell crab? And so she she was
she got huffy with me, and then she came back
with the soft shell crab and she was like, oh
my god, how did you know that was.
Speaker 4: She had no idea.
Speaker 7: It was a ringer, no no idea. And you know,
I mean, anybody who's been around seafoods for a while,
you know, I mean you might be able to sneak
snapper for grouper or something of that nature. But I mean, yeah,
I've even worked as well, not worked at places. I've
been to places in their kitchens where they took like
drum and pounded it out and kind of you know,
like every fish that they served they pounded out to
where it was paper thin and then cooked it so
that you really couldn't see, you know, as much of
the character of the fish, which is you know, it's
it's kind of similar but not the same exactly. But yeah,
I mean there have been many a restaurants that made
you know, I mean, honestly, brother, restaurants don't make tons
of money. They don't, you know, like you have to
have your stuff together just I mean, the the percentage,
it's it's more than a grocery store, but it's less
than you know, a lot of other businesses because everything
is volatile. You have so much waste, you know, have
you have theft you got you know, the way the
way a restaurant survives really usually is because of the
alcohol service. So when you see when you yeah, there's
there's been a lot of restaurants that have capitalized a
great deal off of selling Klapia as grouper or something
similar to that nature hashtag munchies.
Speaker 4: If you had to cook a meal for the Saints
New twenty twenty five first round pick, what would you make? Then?
Speaker 7: Well, that's a good one man. Probably anything you wanted,
you know what I mean, Like, I guess it just
depends on who it is, where they're from, and what
they like. You know, I like the I'm a people pleaser, right,
So I mean.
Speaker 4: How about this?
Speaker 2: Then?
Speaker 4: How about this? Then let's say now he's not gonna
go to the Saints, Well, Campbell's gonna get drafted before.
You've cooked for Will Campbell many times? Yeah, what would
Will Campbell want as his first round drafting meal?
Speaker 7: Yeah, it's gonna have some pasta And I'm just kind
of just kind of good old country home cooking. That's
that's who Will is, you know what I mean, He's
not high maintenance. He likes he likes pasta and steaks
and stuff like that, and you know, like I, I uh, Lasagna.
I think he's one of his go tos, so we
would tear that up for sure.
Speaker 4: Hashtag mudgies. What state and region of the United States
is the worst cuisine that's.
Speaker 7: A good one?
Speaker 4: Man?
Speaker 7: Gosh, I don't know, I can't, I don't know. I'm
kind of leaning towards the Southwest. Like I do love
Southwest food, but you know, like if you go straight
up the Midwest into into like there's good cuisine up there,
but they just don't know what seasoning is, and like
northern Midwest is kind of pushing the envelope on what
on what tasty is, you know, and the Southwest has
some pretty tasty food with chilis and stuff. So I'm
gonna say Upper Midwest is probably going to be the
most bland, you know, as far as food is concerned.
But they do have some good I mean, I know
some good chefs that that are from up up that way,
and they do have some good ingredients that come from
around there. But as far as the cuisine itself, you know,
I think it's gonna be the most bland and Upper Midwest. Yeah.
Speaker 4: Hashtag munchies. Do you prefer using the left or the
right burner.
Speaker 7: That's a good question, man. I think I'm a right
guy to be honest with you. Yeah, I'm a.
Speaker 4: I'm a back burner guy because I'm terrified of my
kid running up and grabbing it and spilling the hot
plate onto them.
Speaker 7: Yeah, well I am. I am adamant about turning my
pot handles in so that they don't hang over. And
even when i'm saw saying, you know, like I or
if I'm cooking with one of my kids, you know,
like when my my son loves to cook with me,
and so I'll walk over and correct him. But he's
gotten a lot better about it, for sure, though he's
you know, fifteen now, so he gets it. But you know,
cooking with cooking with an eight year old son who
can barely peeked over the oven, you know, like you
have to be careful about that kind of stuff. And
so not only that, I mean in a professional kitchen,
you know, if you leave the handles hanging out and
somebody walks by it, yeah, you got a pot of
boiling and water on it. Brother, you you're gonna wear it.
I've actually had that happen to me before, and it's
not anything pleasant.
Speaker 4: Hashtag munchies. What if I use tortellini for my pasta layah?
Speaker 7: It sounds interesting, you know, I don't have a problem
with that. I think, you know, like it would be
interesting if you put the like the jumbalaya inside of
the tortelini, Like if you made your own tortolini's and
stuffed it with with oh, with the pork and stuff.
You know, it sounds kind of and then it kind
of made a possibiya, you know, like I made a
jumbalaya ish sauce with the Yeah, I don't know. I mean,
the tortellini itself is going to get beat up if
you're trying to to, you know, make it exactly like pastola.
But I think if you put the ingredients, you know,
like inside of the tortellini and made a little sauce
that was was jumbal i esque, you know. And I
want to say tomatoes, but a lot of people don't
put tomatoes in a jumble eye. I kind of like
the acidity of tomato in my jumbalaye. You know, you
got brown jumbalies, got red jumble eyes, And I don't
mind the red jumble at all, So, you know, you could.
You can kind of mimic the jumbalaye a red jumble
eye over the over the pasta But I don't have
a problem with it. I like playing around with food,
you know, so I think to your you know, if
you like it, that's what matters most well.
Speaker 4: Speaking of playing around and getting a little jazzy hashtag munchies,
tell us a time when you had to divert from
the original cooking plan and the dish turned out better
than what you had originally planned.
Speaker 7: Yeah, I mean one in particular comes to mind. And
I was at the Olympics in twenty ten and we
we were so it was opening ceremonies for the two
thousand ten Olympics, and we had a we had a
family come in. It was the family of an athlete
that was there. And they had young kids, like six
and eight something like that. I'm estimating, but you know,
and the the athlete was like older sister, right, And
they showed up late and the kitchen had closed, and
so the server came back and was like, chef, do
you have anything to see these people? Like they had
young kids, And I mean it was opening ceremonies of it,
you know, like it was crazy busy, and so they
come back and I'm like, oh my god, I don't
have anything left of every you know, like I don't
have enough of everything to make an entire dish of
any of this stuff. You know, like everything was pre sold.
You're sweet, so you knew exactly how much you needed.
It was super expensive food, so we didn't over purchase,
you know. So I mean we had little bits and
pieces left over, and I ended up throwing together this.
It was like a braz It wasn't it wasn't belly,
but it was like pork shank right, and and some
southern like greens in it, and uh and I did
some charboroled oysters for them and made them a very
kind of Louisiana f dish. And and the father came back, like,
I don't know, twenty or thirty minutes later and asked
to meet me. And he was like, I don't know
what you just did my life, but my kids just
ate all of that food. My kids are the pickiest
kids ever, and they just ate that entire all of
that food. And uh, yeah, it was one of those
things where you just you know, you look around, you
you grab your ingredients, you know.
Speaker 4: Like.
Speaker 7: It was one of those really proudle moments where you know,
it wasn't for the President of the United States, it
wasn't for the you know, like for anybody big, super
big wig as far as you know, like you know
some of the guests that were there, but they were
super appreciative. And that's that's what a chef's duty is,
you know, the the I mean, that's why we do it.
You know, it's just appreciation of the craft, appreciation for
the food. You know, even when you in doing it
for kids especially, you know, like if you can get
a kid to eat food, because kids are they're they
have sharper taste bluds, right, Like their taste bluds are
a lot more sharper than ours are. And so you know,
if you can get a kid to eat it, man,
it's something pretty special too. So I don't know if
that one sticks.
Speaker 4: Out hashtag munchies. I'm making barbaricola this weekend. How do
I make it stand out?
Speaker 7: You know, it's really about the meat for me, and
that's slow and low and rest and you know some
some people will cook barbicoa in a pot and braze
it that way, but I like to cook barbicola like
you do in the Midwest, and do it's over smoker slow,
slow and low and wrap it, wrap it with like
butcher paper or something to rest it, and then do
your chopping and tossing with your ingredients and everything else.
Just you know, and and here's something else too. A
lot of people will trim their trim the fat before
they before they cook. And you know, like the beauty
of a brisket or or something that you would use
for barbacoa is that it has a lot of fat
on it, right, So you want that fat to cook
down through the Yet you want that fat to cook
down through the through the meat. And that's that's you know,
trim the fat after it's been cooked and it's warm
and it will come off easier, not when it's cold
and you're trying to, you know, use a knife and
you're you're possibly gonna take off meat with the knife.
It's it's counterintuitive.
Speaker 4: Hashtag munchies, worst burn caramel slash sugar or room.
Speaker 7: I've had both and they're both pretty bad. I mean
it's like nypall Mitt and the skin. I'll tell you this,
the worst burn and I think I probably ever had
I had I was thautaining hot rue and it flipped
up splashed up on my eyelid. My god, it was
I think it was probably the most painful. It was
probably the most painful burn that that I've suffered. And
it's scabbed over and I could barely open my eye
up like days, you know, like it was. It was
pretty gnarly. Man.
Speaker 4: Uh, everybody's very impressed with your casual Olympic story at
the Olympics one time, all right, last one year hashtag munchies.
Does butcher paper provide better benefits for smoking meat versus foil?
Speaker 7: Absolutely? You know it's the one A lot of people
try to wrap boil up tight and and really that's
the that's the that's the deal there is that butcher paper.
It's almost impossible to wrap it up tight and you
want some of the steam to escape. You don't want
it like, you don't want it steaming further, it's kind
of toughen the meat you're wanting to Not only that
foil actually will reflect the heat in back back in
to a to an amount that you can actually dry
your your cut of meat out the paper, you know,
it gets soft and kind of absorbs some of that
steam and and the and the edges, you know, and
the creases actually allow the steam in, but it holds
it holds just enough in that it allows the meat
to rest without without drying out. Because what a piece
of meat is steaming, it's drying out like it's losing liquid.
So you keep it whole for as long as you can.
And that's why you rest it whole, so that the
liquids draw back into and you're really when when you're
doing this, it's not really drawing the liquids from the
outside of the of the cut of meat back in.
It's drawing the liquids from the internal piece of the
meat to the outside so that it's you know, kind
of one uniform texture if you will. Yeah, yeah, So
the paper just it's it's it's softer, right, it's it's
it's easier on the cut of meat rather than when
you wrap it with oil. You can bend those edges
around and it will trap the heat in the oil.
The foil actually reflects the heat that it radiates the
heat back in because it's foil, because it's not permeable,
you know that it's it's not gonna let the steam
out so it's it's gonna it's gonna toughen the cut
of meat up.
Speaker 4: There you go, Chef Michael Johnson, our favorite Michael Johnson
of Olympics History, Executive chef for LSU Athletic Chef. Thank
you so much, man, you're the best.
Speaker 7: You got to take care there.
Speaker 4: It is every single week. We're so lucky to be
joined by Chef and his vast pantheon of culinary knowledge.
Coming up next, we're gonna take the NFL Start of
the Day, day and more. Keep it locked here on
O TV. Off the bench, Hey guys, go to trash
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Speaker 1: Back from the break where the sports talk gets real
kind of off the bench and with Hester and t Bob.
Speaker 4: Hey, guys, go to All Star Toyota Batrouge dot com,
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something you gotta do. Go to allstarchote abut rouge alsotote
about rouge dot com. Chad is saying that the latest
smoke on the street is the Saints are gonna go
Jackson Dart at nine, which earlier in this process I
said that I was down for Shadur at nine. So
to keep in my logic, like if you go Dart
at nine, sure whatever, you don't give up draft capital. Granted,
there's a bit of opportunity costs there and maybe the
player you could have gotten, but if you really think
that he has potential to be QB one, then yes,
spending a ninth pick on him is not a problem
at all. It also would be, of course, the first
time in fifty years. It would also mean that you
would draft a first round quarterback before NASA would get
back to the moon. If you don't do that, there's
a good chance that NASA gets back first, as I
think they're scheduled early next year to be.
Speaker 5: Heading back to the moon. How would y'all feel about
Dart at nine? Again, I trust Kellen Moore's evaluation of quarterbacks.
If that's his guy, we were talking about it earlier. Hey,
maybe the Saints could trade back a little bit and
get Jackson Dort. If you love Jackson Dart enough to
take him at twenty or wherever you love him enough
to take him at nine, go ahead and do it.
Speaker 4: Yeah, I mean true, right? I mean the price will
probably end up being the same when you look at
what you'd have to give up to get back to twenty.
I guess the only interesting thing is, if this is
truly believed, does it spur a team to jump to eight?
Does it spur the Giants to maybe just go there
at three? Which would be insane, meaning Abdull Carter could
be there at four, which in the Patriots that have
quite a choice to make, Like that could be one
of those chain reaction effects that throws all of the
mock drafts into disarray if this is to be believed.
Speaker 5: I think the Panthers are a team to watch because
edge rusher linebacker's kind of been what's been mocked to them.
They want to jump up to three. Trade with the
Giants then does two things for him. Yeah, you get
the best edge rusher in the draft, and it screws
up your division rival. In the New Orleans sayings, because
now the Giants are at eight, they're gonna take Dart
before you can at nine.
Speaker 6: Like, it will get really interesting.
Speaker 4: And you would think obdul Carter against these Saints tackles
could be a matchup that could give you problems for
a while. Yep, in terms of battling your division rival. There. Uh,
let's do a little tade NFL Story of the Day Day.
Speaker 1: It's time for Tata's NFL Story of the Day Day,
your daily dose of NFL news from Taylor Sharper.
Speaker 4: Guys, I do believe we went to the moon, by
the way, Okay, I do believe we went to the moon.
I'm never entertained that I'm not going to entertain anyway.
You'll know, Mylodra, y'all can go have your fun with
your little moon speiracy theories. Not for me. What is
for me is the Titan infil sary of the Daday
what you got today?
Speaker 5: Kim Ward's likely going to go number one to the
Tennessee Titans, but he's not gonna have a great offensive
line in front of him. So, according to PFF, they
have committed eighty two million dollars into one of the
worst fleet into one of the worst offensive tackles in football.
Speaker 6: So Dan Moore is a guy they just signed this offseason.
Twenty six years old.
Speaker 5: He's spent his first four years in the league with
the Pittsburgh Steelers, but in twenty twenty four, PFF said
that he was so bad that he was rated dead
last in the NFL in their offensive tackle ratings, fifty
eighth out.
Speaker 6: Of fifty eighth. He allowed twelve sacks last season.
Speaker 5: The most in the NFL, and one of the Tennessee
Titans do four year, eighty two million dollar deal. Why
this offseason for reference Super Bowl winning quarterback Jalen Hurts
twenty one point eight million per year, Dan Moore twenty
one million per year. Jordan may Alatta, who was ranked
as the best offensive tackle in the NFL according to PFF,
makes one million dollars more at twenty two million per year.
Speaker 6: Dan Moore set to make twenty one million.
Speaker 4: Soon understand this at all? How did this happen?
Speaker 6: Then Tennessee needed offensive lineman.
Speaker 4: They liked Dan Moore.
Speaker 5: I mean he's had some good seasons, Like twenty four
was a very bad season, fort that his first three
years were not nearly as bad. Just the optics of
signing a guy who is the worst offensive tackle graded
out in Pro football last year and you're trying to
build around a rookie quarterback and giving him twenty one
million dollars a year. It's not a great way to
get things started out there in Tennessee. So no pressure
cam Ward. But Dan Moore, who was the fifty eighth
ranked offensive tackle last year, making twenty one million dollars.
Speaker 4: That's crazy.
Speaker 6: That twenty one million per year, eighty two million over
four year.
Speaker 4: That's crazy, dude. It's not as crazy as I saw
an old clip with Lawrence Taylor yesterday and they were
asking him, molt, you know, what do you remember about
your draft day? And he says not much. I drank
forty one beers. Forty one beers And they asked, were
read your family? And says, now, this is like drinking buddies.
Hell yeah, lt real one. All right, when we get back,
will we drink forty one beers tonight? A don Juan?
Come to find out when we get back to the
close up the show bad? Yeah, it's all good. Go
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Speaker 1: Welcome in to the best morning sports This show around
Off the Bench with Hester and t Bob.
Speaker 3: My Son.
Speaker 6: What's happening y'all?
Speaker 4: Welcome back to OTV. Closing out the show again, last reminder,
don Juan tonight be there B Square Draft Party one
O four five crew gonna be in attendant. It's gonna
be a ton of fun. Me and Rivers kicking it off,
but we'll hear from everybody throughout the night. Asked a bitch,
why did you prote a Ladger's new podcast but have
never mentioned Taylor's.
Speaker 3: Well, jeez, I think when you first got it, we
talked about it.
Speaker 6: Podcasting's NFL go subscribe?
Speaker 4: H is it around? Yeah? Okay there?
Speaker 6: Well has it been the last two weeks?
Speaker 4: No, I'm busy? Okay, you know yeah? Why would you
do an NFL podcast right for the draft? I know,
I know, bro kid Huddle Up podcast? Ye, so name
that play or name one player in the Huddle Up podcast.
Let's go. Hashtag asked a bench who will must go
to call an inappropriate name tonight? He called hunt a
B word last year.
Speaker 3: I mean, to be fair, it won't be hot.
Speaker 4: That. To be fair, it has a lot of implications.
Perfectly timed hashtag ask go TV how many beers will
team up drink tonight. I'm going to go for dose
and drink at least two to seconds and we'll see
what else. As I asked the ben test tail about
his fondness for mushrooms.
Speaker 6: I hate mushrooms. They serve no purpose, they have no flavor.
Speaker 4: We got into this on mommy flavor. What is well
that it's supposed to be that mommy which is you
know one another another flavor profile like sweet uh fungus
I don't know.
Speaker 5: My my food pyramid in kindergarten that we were weren't
in there. We know that the food pyramid they're not
supposed to eat them.
Speaker 4: Has that astidential Tea I'll be providing his own gelding
Knight for the castration to night. So my robot son
TeaBot has been trying to get me to commit to
cutting my nuts off live on air tonight to break
the curse of Derek Carr over the New Orleans Say
that wasn't your bet.
Speaker 6: You won the bet, I know, but.
Speaker 2: Just as a way to get him out of here anyway,
because he played like five games.
Speaker 4: I'm just wondering would that get his band off YouTube?
Speaker 2: Probably right that a live castration, I'm willing about it
was like something during Whiskey and Wine. Yes, if we
are burning the USA flag.
Speaker 3: Yeah, that's the best one.
Speaker 4: I still wish we could have beaten A and M
and I could have had tailored dressed as a yell
leader in my lap, But alas sometimes things are not
meant to be.
Speaker 6: Yeah, us losing that game was the only thing that prevented.
Speaker 4: That hashtag asked e bench, will y'all ever get back
on Spotify. It's an a lounger question. It's the latest there.
Speaker 2: The latest is that we're trying, like I think we
have to create a whole new RSS feed and get
through that.
Speaker 3: I mean, I don't know.
Speaker 4: And then would you upload to both RSS feeds or
would be a new.
Speaker 2: I think you had to upload it both, because then
if if I'd made a new RSS feed for all
of it, yeah, yeah, so I just would make a
whole new one for just Spotify and post it to both.
Speaker 4: So, I mean, so hopefully we'll be back, but I'll
tell you when we are. Yeah, I'll tell you.
Speaker 3: I'm not going to just put it on there and
not tell anybody. You can find it literally anywhere else.
Speaker 4: Uh, yeah, it's true.
Speaker 2: Where you want to go to our website and do
go just go to Google like a normal person and
do one O four five, ESPN dot com. You can
find it on one O four five ESPN dot com.
Apple Podcasts it's on there as well, wherever else besides
Spotify that you get a podcast you can find off
the bench.
Speaker 4: Hash sagas the bench. How many years did you give
Kellen Moore to turn the Saints into a playoff contender?
Speaker 3: We need to be in the playoffs next year. I'm
just kidding. I mean what realistically?
Speaker 7: Three?
Speaker 4: Yeah, yeah, I'm gonna say at least two given the context.
Yeah three, you have to be there year three. Year
three is the play as bench. Where's Jacob Hester? He
is in Lambeau. He is covering the draft for uh
the NFL. He's up there in Wisconsin and you can
is in Green Bay. I should say, he's not just
living in the stadium. Uh, but you can check him out.
Uh serious, X and eighty four. They'll be bringing you
a ton of draft coverage over the next three days.
Speaker 5: What if Jake relapses, like you know, you eat super
healthy and Jake comes back and he has like a
crazy cheese curd addiction and like he can't stop.
Speaker 4: I will say this. So Matt Flynn lived in Green
Bay for a while and he loves cheese curds. And
he said the Merchant cheese curds are actually good, and
those are the only cheese curds I've ever had, and
I think they're amazing. But it was good to be
validated though. He said, oh, you mean like compared to yes,
compared to Wisconsin cheese curds. He said. The merchant does
a good job.
Speaker 3: He said, it's supposed to pop in your mouth.
Speaker 4: It's it's yeah.
Speaker 6: The cheese is like like squeal, squeaky cheese.
Speaker 3: He said, yes, squeak, that's what it was.
Speaker 4: Jake watch tonight instead of Moskona. I don't, I don't know.
Speaker 5: I get it now, who will watch Jake tonight? It's
it's a nookie question.
Speaker 4: Oh yeah, I know. It's always just always, always fun.
We all need to see Tatan t Bob's lap. I agree,
I agree, I mean I want both the laundra and
Taylor in my nap, in my lap tonight, one on
each knee. Into radio progeny.
Speaker 6: You're reading children like spend time stories.
Speaker 4: Actually want to give me?
Speaker 3: Would fall asleep?
Speaker 4: I want you both to give me a lap dance
at the same time. Is that n hr VI?
Speaker 3: I think time would be easier, I know, but that's not.
Speaker 4: I didn't ask for eezy. I want it hard. Just kidding. Hey, guys,
remind anything you need for the weekend. Get into Rouses. Okay,
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