Speaker 1: All start to what you want 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.
Speaker 3: I gotta come off the bitch.
Speaker 1: Now here's Jacob Hester and T Bob aber.
Speaker 3: Yo.
Speaker 2: What's going on? Y'all? Welcome back to our number three,
our final show here in Mobile, Alabama. Shout out to
Labar's bat Rouge Hotel Casino for a sponsor the trip,
getting us out here, a ton of fun, getting to
watch all of the football world to send upon Mobile
this week. Right now, though, it's time for a little
big deal or no big deal, no big deal, big deal,
no big deal, big deal, no big deal, no big deal,
A big deal, all right, guys, big deal or no
big deal? Super coming up in New Orleans.
Speaker 3: That's a massive deal.
Speaker 4: I think, I mean, I think, I think New Orleans
should host every major event. I think the college football
National Championship should rotate between the Rose Bowl and UH
in New Orleans. There Mercedes are Caesars Now, Yeah stadium,
it's a super dome. It's a Louisian superdome.
Speaker 3: Let's just let's just go back to our childhood here.
So yeah, it's a big deal.
Speaker 2: Uh yeah, so that was a bit but big dealer,
no big deal. Super Bowl come to New Orleans and
Jameis Winston is going to be a digital correspondent for
Fox Sports as he takes us through the city to
all of his favorite spots and and and and becomes,
uh the tour guide for a lot of the country,
just takes fears of New Orleans for the first time.
Speaker 3: Yeah, I think it's great.
Speaker 4: I think we were talking about it in the group
chat yesterday. He is somebody that is going to thrive
in that. Like, whenever he's done playing, he'll have a
seed on first take or get up or wherever he
wants to. He's going to have some great insights, some
crazy insights. So yeah, him, I'm giving a peek behind
the curtain of New Orleans. Feels like a big deal,
massively awesome, big deal. Very excited for this. Cannot wait,
all right, Jake, you to.
Speaker 3: Go big deal or no big deal.
Speaker 4: NBA Commissioner Adam Silver is a fan of moving to
ten minute quarters. Right now they are twelve minute quarters.
He wants to bump it down to ten minutes. He
wants it to stay in a two hour television window
a la college basketball, the Olympics also kind of in
a two hour TV window in basketball. He wants to
go from forty eight minutes to forty Big deal or
no big deal?
Speaker 2: I mean really big deal. That's a pretty fundamental change, right.
The thing that my head always goes back to immediately
with that is I get really nervous about the impact
on the record books because all of a sudden you
are playing a different game, I mean, your averages, everything,
Like yeah, like do you have to put a line
of demarcation between like old era new era? Massive deal?
And even though I'm pretty down in the NBA right
of the Pelicans be so awful and kind of the
product of the NBA being so three happy, I don't
think I want it to be ten minute quarters.
Speaker 4: Yeah, I don't, not for TV window, I mean two
our TV window. I guess you're trying to speed it up,
but just have less commercials if you want to speed
it up. It's a forty eight minute game, So just
speed it up a little bit.
Speaker 2: Okay. Well, by extension, I was talking to somebody yesterday
and they were saying that one of the proposed NFL
rule changes, Jake, big dealer, No big deal. There is
momentum to potentially outlaw the three point stamps.
Speaker 3: What yep?
Speaker 4: Wait wait wait wait? They want to get rid of
the three point stance.
Speaker 2: Because the guys who lead the kind of concussion research
and CTE and all of that talk about how every
single play, every every lineman is getting a a big
head pop. And yes, granted they aren't like the biggest
singular pops, but it is consisting. It is every single play.
So yeah, apparently there is some momentum for outlawing the
three point stamps.
Speaker 3: That is the dumbest thing I've ever heard.
Speaker 2: I mean, I don't know, you watch college football now
you think the old line was anything? A lot of
them happened outlawed.
Speaker 3: Yeah, and we talk about them being what passive?
Speaker 2: Yeah?
Speaker 3: Yeah, no, three point.
Speaker 4: Stands, fire out of your stands. I want to have
my toes in the ground. I want to have the
three fingers in the ground, and I want to create
that torque where I just comb out of my hips,
immediately gain steam, and then knock somebody's lid off.
Speaker 5: What.
Speaker 3: No, that is the dumbest thing that I've ever heard.
Speaker 2: Yeah, well it could, it could be your reality.
Speaker 3: I'm gonna put flags on them next.
Speaker 2: I mean, we're talking about like and the craziest thing is,
you know, if you do it and then a couple
of years later and nobody he's gonna really remember.
Speaker 3: And I'll remember.
Speaker 4: We're gonna have guardian caps and no three point stands Jesus, and.
Speaker 2: We're gonna outlaw too high safety while we're at it.
Speaker 3: Yeah, mmmm mm hmmm.
Speaker 2: Taylor loved. Do you all have a big year on
the big deal?
Speaker 6: I don't because I just don't like doing this when whatever,
But Taylor, do you Yeah?
Speaker 2: Big dealer, no big deal.
Speaker 7: We're talking about Florida State and how they went from
Jordan Travis to Djungi a and like first in scoring
to like.
Speaker 2: Almost dead last.
Speaker 7: Mike Norvell landed Thomas Castellanos from Boston College. We saw
him do some nice things a year ago, and he's
gonna be taking his talents in Tallahassee. So a big dealer,
no big deal.
Speaker 2: Uh, I'm gonna say no big deal because I'm buried
down on Castellanos from a care characters. Maybe a little
aggressive leadership, qual leadership called Yes, he quit on his team.
Speaker 3: He quit.
Speaker 2: Yeah, he straight up quit on his team.
Speaker 3: He said, holler at your boy in.
Speaker 2: The middle of the season, in the middle of the season,
just because something didn't go his way. It's a massive,
massive red flag to me. Is he talented, Yes, absolutely,
but I don't trust him as much as I did
entering the season last year.
Speaker 4: No, he was a player that I was pretty excited about,
and he actually started the season really really well. Remember
last year, I guess it's been two years ago now,
I mean, he finished with such a great Bowl game
against SMU, but his stock is down. You can't lead
the homies in the middle of the season at that position,
you have to be the leader. I think Florida State's
in some real trouble. I think Mike Norvel's in some
real trouble. He's got to win at least nine games,
I think, to say face, you can have an offseason
after having a perfect regular season and be okay. You
can't win two games, only one against an actual FBS opponent.
Speaker 3: That can't happen. You have to win nine.
Speaker 4: If you in six games this year, he might be
looking for his next job.
Speaker 2: Maybe. I mean, he's still gonna have a big bio
that probably didn't go anywhere anytime soon. One thing that
I know is a big deal is what is going
down tonight? In Is it tonight?
Speaker 3: Yes?
Speaker 2: Tonight's Thursday? Right, Sorry, my days will look hug Yes tonight.
Guys in the PMAC wide out Top fifteen ranked Battle
number seven, LSU playing host number thirteen Oklahoma. Now, you
can wear white to the game if you want to
get your fit ready. But if you're going to the game,
every seat is gonna have a white T shirt on,
So you'll be gonna go. Game's gonna be on ESPN.
How about this Jake Sports Center live from the PMAG
Pad one to two today. So if you want to
go get on ESPN, you want to go get on
Sports Center, Well, there you go. You go out there.
They got a party on the path that starts at
three thirty. They're gonna have vendors, activities, food, drinks, everything.
It's gonna be a ton of fun. So you want
to talk about the most badass basketball team in this state,
There's only one answer, and it's the LSU women's team.
And they got a really big one today. Oklahoma's very good.
We talked to coach Molkey about it on Tuesday, So
pack out the p MAC, go to the pad later,
bring the family, get on sports in or have some fun,
have some great food, drinks to everything, like you said,
and let's go Tigers. Get ready for a big time
battle later tonight.
Speaker 3: Yeah, you're right.
Speaker 4: I felt like coach Milki, more than anytime this season,
wanted to keep reminding everyone how good Oklahoma was, Like,
did you get that same sense?
Speaker 3: Like she wanted to make sure when.
Speaker 4: She talked about this game and talked about who they are,
that she kind of, you know, laid it out exactly
what they're good at, how they're winning games, how they're
number thirteen in the country. They're sixteen and four overall,
four and three in the SEC, but still a very
quality opponent. That's why they're still number thirteen in the country.
So it should be a great time but also a
great game.
Speaker 2: Inside the p mac, Scott keeps Scott all all all
So else, you did play Auburn last night as well,
number one team in the entire country. They covered right, or.
Speaker 3: Did they No? It's twelve and a half, okay, never
mind they needed a hook? Wow another hook?
Speaker 5: Yeah?
Speaker 2: I mean, look, first half already for it's got mentioned
a twenty turnover. Mean whatever, you you we knew it
was gonna happen.
Speaker 3: Uh, play better in the second half. That makes you
feel better.
Speaker 4: I mean they did compete, and I know that's not
what anyone wants to hear, but that's kind of where
you're at right now. You're one and six in conference play.
The SEC is deeper than maybe it's ever been before.
It's got the number one team in the country, but
it's got multiple teams in the top twenty five. It
is going to be a dog fight every single game,
doesn't matter who you play. LSU is a team that
is gonna win some of those games they are, they're
gonna beat somebody that they probably air quotes should not.
But it's gonna be tough sledding and the product looks better.
And I know a lot of people are not happy
with where it's at right now. I get that, But
the SEC is just loaded and you're not right now
in the same category.
Speaker 3: You're not the same quality right now some of those
top teams.
Speaker 2: No, no, you're not all right. Uh, when we get back,
you know what time it is, It's time for some
monchies like I chef Michael Johnson, keep it up on
off the bench, Off the bench. All the bench is
brought to you each and every day by all Start
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Speaker 1: I got a cute face choy waste lie from the
Senior Board in Mobile, Alabama, presentive by Load Bears, Casino, Hotel.
Speaker 2: Dot and Rouge. Shout out the Beerage for having us
out here, and shout out our next guy, Chef Michael Johnson.
Let's do it, guys, it's time for some monchies.
Speaker 1: Get ready to tantalize your taste buds and leave this
segment hungry. This is Monkey's with Executive Chef Michael Johnson's.
Speaker 2: Right chef, Chef. What's going on?
Speaker 8: Man?
Speaker 2: How are we doing on this Thursday? Man?
Speaker 8: I'm good brother.
Speaker 2: How are we all doing? Very well? Always excited to
talk to you, ma'am. Yeah, like hashtag munchies. I'm making
fresh chicken stock with chicken feet. Any tips of what
else to add?
Speaker 8: So you have two different types of chicken stock. You
have you have roasted chicken stock and have raw chicken stock.
One it was going to be light in color. One
of them is going to be roasted. I always always
roast mine. I just like the flavor of the roast better.
But chicken feet you don't necessarily want to roast when
you put in there, right, if you want to get
the most amount of gelatin out of the chicken fee,
just put them in there, you know, put just drop
them in there after you've roasted your bones, and or
you can salute the bones and get a little color
on it that way. But I always roast my bones
that the brown from the caramelization helps with the flavor
of the stock.
Speaker 3: Yeah.
Speaker 2: Hashtag munchies. What are some recipes I can use for
beef cheeks? I mean, thinking about it, some enchiladas with them.
Speaker 8: Yeah, I mean, cheese in general are just one of
those things that are a delicacy, you got it? I
like to I like the braised cheeks, maybe a little
red wine reduction some for some reason. And this is
the Hannibal Lecter fan and me coming out, you know,
Like I remember the movie and he goes out and
finds some mushrooms that suppose them in the pot with
the braised cheeks and uhud. And so I'm gonna go.
I'm gonna go with some wild pig mushrooms with my
beef tea morning there?
Speaker 2: Would you eat a would you pair a kyant with
human liver.
Speaker 8: And papa beans?
Speaker 2: Hashtag cheese? Uh do you ever make a pork stock.
I have some pig bones left over from a hog
roastes past weekend. What's the best way to make a
pork stock?
Speaker 8: Yeah, most people called a hamstock, and they'll they'll use
the bone from a from a roasted hamdbone. You know,
like not a lot of people do it because there's
better flavored stocks just you know, like hamdbones and pork bones,
whatever you want to call them. You know, like I
think when you're cooking, you know, like chicken stock is
kind of one of those lighter flavors that just blends
well into food and people enjoy it. And not only that,
you know, like when you're making stocks in the restaurant,
if you're running the people that don't eat pork, right
or don't eat pig, and so that's not necessarily the
case with chicken. So you just you see people when
they're using a lighter stock geared towards chicken because it's
a nice flavorful liquid sauce or a nice flavorful liquid
versus you know, having the complications of But yeah, you
can most definitely, I mean you just treat it like
any other stock. You roast the bones, I like to
take tomato paste and caramelized tomato paste, you know, like
saux say it. And when you're doing this in a pan,
I say to you, got to be very careful because
it moves like wet sands and it will splatter and
if it gets on your skin, it's like natepall right,
So you don't want to This is from experience. Now,
I don't want to get that on your skin. Brother.
So but you put some oil in your pan and
sautey the tomato paste in the oil and it develops
the sugars and the tomato paste, and then you smear
that tomato paste on your bones and roast the bones
for a bit, and then put that into your stock
and it'll turn out a really nice flavorful sauce.
Speaker 3: Hashtag monkeys.
Speaker 4: Does a chef have a special pair of shoes or
comfy socks he likes to wear?
Speaker 3: What cooking?
Speaker 8: So yeah, I have some mosoes that are like they're
kind of chef cloths, but not I turned my ankle
over in a pair of traditional chef clogs, and so
these these mosoes they look like chef clocks, but they
have a soft footbed and I can walk in all
day long. You know, like I put in I don't
know how many steps a day, but it's it's it's
out between five and.
Speaker 2: You don't know how many. Yeah, give us a round
number range.
Speaker 8: Yeah, ten thousand steps probably, damn Yeah, chef. I mean
when I was working in the stadium business, it was
it was a days where I would walk like fifteen mins,
you know.
Speaker 2: And got what Yeah, yeah, hey, I mean, I guess
it's a great way to stay in shape. Hatchhag munchies.
When cooking a soup or a stew, how do I
keep the flavor slash moisture in the meat while simmering
for hours? Everything seems to leak into the broth.
Speaker 8: Yeah, it's the cool down process, right, Like if you're
eating it directly from hot, you know, you need to
cool your soup down. And because the muscle tissues tints
when they heat, right, and whether it's in the broth
or not, it's going to squeeze. That tension is going
to squeeze the moisture out of the meat, and so
cooling it down to you know, one hundred and forty
one hundred and fifty degrees allows that muscle tissue to
you know, like calm, like relax right, and when it relaxes,
it draws moisture back into the tissue. So yeah, yeah,
a lot of people do that, you know, like when
you're braising something. Then they pulled out. It's a beautiful
fun apart, and then they chop it up. If it's
got steam coming out of it. If the muscle tissue
has has steam coming out of it, that meets drying out, right,
So you want to you want to let the dish
cool down with the liquid surrounding the muscle tissue until
it stops, you know, having that heavy steam action come out.
You know, like the steam starts acting around I don't
know one seventy ish, somewhere between one seventy one eighty,
you know, like the water starts acting a little bit differently.
You start to see bubbles, so you want to get
you don't want to see steam otherwise it's that that
that's liquid evacuating the muscle tissue.
Speaker 2: Hashtag munchy. Is there any difference between purple garlic and
white garlic?
Speaker 8: Absolutely? I mean there's there's dozens of types of different garlic,
and the pigments and them alter the flavors, so you know,
like there's black garlic that's like fermented. There's elephant garlic
that's massive, you know, absolutely, and they're worth playing around with,
Like each one of them has subtle differences.
Speaker 2: Uh hashtag munchies. The same person that was talking about
having the the the pig roast, uh wants to make
hogshead cheese. Chef. Do you have any hogshead cheese making
tips strategies?
Speaker 8: Man, this is one of my favorite things ever, hoghead cheese,
you know, and my my strategy is, get to get
the head for real and do it. Do it for real.
You know, like a lot of people take pork button
and try to falsify it with with the pork butt,
and it doesn't have the gelatin in it, it doesn't have
the snout, it doesn't have the ears. Yeah, you know,
like you take that, You take the head and simmer
it for a long amount of time, at least five
at least four hours until everything's loose right, and and
when you're picking it, picking the tissues off, you know,
like you cut that. You take the ear and cut
it up and put it back in and let it
simmer for a while. The snout the same.
Speaker 3: Way the cheek.
Speaker 8: You know, like you're you're picking all that meat off
of the off of the you know, the head, the skull, right.
I don't put the brain in there. I usually pull
that tissue out. But that that gelatin, all the gelatin
from all those those pieces the snout, in the ears
and the and the jowl. That's what helps us set
up and give it its consistency. Now I have taken
pork butt and stewed it down later with all that
stuff that included, you know, because like I like a
big amount of hogh geese, not have a little tin,
you know what I mean. So yeah, I'll take that.
I'll take that gelatin and and and stretch it out
a little bit with it with a small butt and
and make it stretch. But gosh, I'm salivating. Break God,
you gotta have garlic in there. You gotta have black
peppers in there, you know, like and and when you
put that in their matters too, because I like to
put a little garlic in there in the beginning and
let it turn the butter basically, you know, like cook
it until it's so soft that when you grind it,
it's turning the butter. And then put some raw garlic
in there that has uh has you know that it's
been mint so that when it goes through the goes
through the the meat grinder, you know, it still has
a little bit of texture to it. And also it's
worth saying like kind of like on douty, I don't
like to put the same texture of things into my
into my hoghead cheese, like the ears and the snout.
I'm gonna slice up in the slices and let that
that big big chunks of gelatins stay in there. Yeah,
maybe grind the snout, but the ears, you know, like
slice up in the slices and have different different sizes
of texture and grinds in it. Just it just adds
character to the to the loaf.
Speaker 2: Right, do what do you what do you pair with?
I mean obviously you can just you can just eat
you could just eat a bite, you know or whatever,
but like what could you have like a cracker bread?
Like what what's your what? What what do you did
in that?
Speaker 8: So you're not going to believe this, but I will
actually put all that energy into hoghead cheese. I'll eat
it cold out of the refrigerator, I'll eat it on
a cracker. I'll eat it like like a sandwich, right,
put it on with some not well yeah, mayonnaise and mustard.
But what I really love to do. I like to
take a big chunk of whole head cheese and put
it down in like into a into a pot of
like cps or white beans or something of that nature,
and I just add so much character to your beans.
Speaker 2: Oh man, give me some new to try every single
week here at Munchies. Hashtag munchies. Let's see.
Speaker 4: He Jeff, what about the super Bowl? You got any
plans for the super Bowl? I know that you love,
you know, kind of getting ready for it. I don't
know if it's one of those days where you have
to cook or maybe somebody else doesn't know. You have
some holidays, big events where you kind of just turn
it over to somebody else, so you're.
Speaker 8: Opening Pandora's box.
Speaker 2: You don't.
Speaker 8: I'm a Chiefs stand bro.
Speaker 3: It must be so hard.
Speaker 4: Have you have you gone on the last five six years?
Speaker 8: Yeah?
Speaker 2: Conference championships in a row? Now looking at me? The
first everth Yeah yeah.
Speaker 8: Well, first of all a lot of people don't know it,
but the Chiefs held like the second record or sat
number two for most playoff appearances without a win, you know,
like about a championship for you know, like the Marty
Schottenheimer years, you know, like the eighties and nineties were rough.
Speaker 2: Everything. Nobody feels bad for you. I don't care. I know,
I know. Look, I know, I'm sure you're right, like
you went through hard times, no doubt. Okay, but nobody's
bad for you. Get the hell up out of.
Speaker 3: Here, dude.
Speaker 8: I'm just my point being is I'm not a fair
weather fan. I've been cheering.
Speaker 3: Okay, I was like four years old.
Speaker 2: Okay, very fair. Let the record state it is not
a shoddy come lately. Okay, he did go through the
hard times. Yeah, so what do you what are you
gonna do that to watch your favorite team try to
become the first ever three peat super Bowl winner.
Speaker 8: Well, there's gonna be a lot of yelling and in
regards and actually, you know, it's it's it's actually better
when nobody else is in the house because I can
yell as well as I want and people don't get
busty at me. You know, like there's probably gonna be
a little bourbon in a glass somewhere, you know, because
you know, like I cheer for the Chiefs, you know,
on Sunday or Monday or whatever the day of the
game is. Sometimes it's Thursday. But I do enjoy a
little glass of bourbon when I watch the Chiefs and
you know, something quick and easy. Like I told y'all,
I like wings for the Super Bowl. Man, It's it's
one of those things that you can you know, like
I can throw because I love cold chicken wings. I'll
put half of them in the refrigerator and you know,
like that's that's post halftime, and then I'll eat some
of them like that at the beginning. But I really
prefer to watch the game by myself because I can,
you know, like I get stressed and I'll pace the
room and and you know, like it's it's uh, it's
quite a bit for me.
Speaker 4: Uh.
Speaker 2: Well, I'm happy for you, chef. You know, I am
a little sick of the Chiefs like everybody is. But
i'm happy for you half.
Speaker 8: Just so you know, that feeds the fuel, you know
what I mean. I love hearing that.
Speaker 2: Yeah, I mean, y'all have made the Eagles the good guys.
Do you know do you know how hard that is
to do? That's an impossible left But y'all know the way.
I have to take Munchy's advice on making carpaccio at home,
mainly how to slice the meat super thin? Should I
just get a good Deli slicer.
Speaker 8: A slicer is super important, even if you know, like
a cheap spinning it needs to have a spinning blade.
But if you take if you take that tenderloin and
I like to use tinder loin. You can use other
cuts of meat, but I like to take the tenderloin
and put it like roll it up in a ball
or roll it up in a log. And you can
take like tenderloin, like the trim of the tender loin,
and you don't have to use like the barrel of
the tinder loin. Like you could take the trim and
clean the fat out of it and uh and put
it into like a sulifane, you know, like wrap it
in sulifane like you do butter, and like a log,
spin it, you know, like so it gets nice and
tight and and the diameter that you're looking for and
throw it, throw it in the freezer for twenty minutes
and let that muscle tissue firm up really nicely and
slice it. You don't want it frozen. You want it
like just before frozen, right, and so eat because it
has salinity in it. If it's thirty two degrees, it's
going to be firm, firm, firm, but it's not going
to be frozen. So you know, like if you have
the ability to change the temperature of your freezer, you
can turn it, you know, turn it up to thirty
four or rather than down from seventeen, you know what
I mean. Yeah, And it fits kind of semi firm,
not frozen solid, and it doesn't color. That doesn't change
the color of the meat either, but it's freezing. It's
really good, you know, like if you have a fear
of bacteria, it's always good for it. But realistically, it's
about setting the muscle tissues nice firm so that when
you put it on the slicer it just comes clean,
and when you put it on the plate, it just
softens up and it becomes the dish.
Speaker 4: Right, Jeff, I've got one more for you. So our
producer Alandra has a birthday next week. Where should she
go for her birthday dinner in Baton Rouge next week?
Speaker 8: It's a good question, man, you know, I don't go
out to eat too terribly much. I do have a
friend and Kevin and uh Stabs Prime, and I like
to go over there if I want to be spoiled.
That's where I go because Kevin and I go way back,
and when I walk in there, he treats me like
a rock star enough that I expected. But I always,
I always have an exceptional time there. And I know
there's much you know, I know there's lots of great
places around, you know. Like I'm not a I'm not
a high faluting guy. I'm just you know, like sometimes
I like a good steak. I like Elsie's, you know
what I mean. Like, if I'm going for my birthday,
I'm gonna go down to Elsie's and eat a soul
food plate, yeah, and be just fine with it and
happy with it. If I'm if I'm putting on a
pair of slacks and something like that and gonna gonna go,
you know fancy, I'm probably just gonna go to Stabs
and need a nice steak.
Speaker 2: There you go. Chef Michael Johnson, the legend Elsie executive chef.
You love him. Chef, Thank you so much man, every
single week for joining us. You're the absolute best.
Speaker 8: Dude, take care, guys.
Speaker 2: I'm believe that chef's talk to make you run through
a brick wall for a mouthwater and steak. I agree, dude,
I mean, oh my god, I'm so augry. Uh JV.
I've been thinking about you. He's our resident Marshall Fann
in the chat Jake Yeah, and he says we are Marshall.
Mike Green will be defensive ring of the year. Mike
Green is the name we have not mentioned on this
show yet that's been incredible. Uh pass rusher out of
Marshall been dominating how to viron revenue.
Speaker 3: Somebody through.
Speaker 2: I think it's like Connorly or whatever his name is.
But uh, yeah, you want to talk about a name
that you probably don't know about right now, but I
think by the end of this next NFL season you will.
Mike Green is one of the names to watch for sure.
All right when we get back, gonna take t NFL
sturing the day that you log on off the bench,
Off the bench, Ben go to main event in bat Rouge,
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Speaker 3: Watch this.
Speaker 6: Confession.
Speaker 8: She got done all the way.
Speaker 3: So I'm not confession.
Speaker 2: I don't know what to do. I guess I got
a game.
Speaker 1: Live from the Senior Bowl in Mobile, Alabama, presented by
Low Bear's Casino Hotel Baton Rouge.
Speaker 2: These are my confessions. I'm going to go home. Uh
did a great time Heremobile. Shout out to Labert's Casino
Hotel Venner uh for for for sponsoring the trip out
here so that we could be out here. It's been
great getting coverage here in war stories from all these
old NFL guys, seeing who everybody is, uh really high
on this week, seeing some of the NFL stars of tomorrow.
Speaker 4: But ms n's ms mckids, Yeah, we get to this
point every year. I know exactly, you get to this
point every year. It was good for the l s
U contingency to go out there and to play really
well and to see them be kind of you know,
each day a different ones kind of been the star
of that practice and so hopefully that continues today as well.
Speaker 2: Uh, it's been, it's been. It's been really great. So
shut up to shout out to Jim Naggy Seed your bowl,
La Bear's for having us out here. Right now, it's
time for our guydayte first Inville story they dad.
Speaker 1: It it's time for Tata's NFL Story of the Day Day,
your daily dose of NFL news from Taylor Sharp.
Speaker 7: All right, so we all know that the Super Bowl
is taking place in New Orleans and the winning team
will be lifting the Lombardi Trophy. But guys, is at
the last time someone actually lifts the Lombardi Trophy. So
according to Bill Belichick, it absolutely should be. You know,
he was on the Let's Go podcast this week and
he was talking about how he thinks NFL coaches get
too much credit. He said, players win games. You can't
win games without good players. He said, as a matter
of fact, why don't we change the name of the
Super Bowl Trophy from the Lombardi Trophy to the Brady Trophy.
He wants to name it after Tom Brady and honor
of his seven Super Bowl wins. So what do you
guys thought, Should we rename the Lombardi Trophy?
Speaker 2: Uh No, no, no, absolutely not as loud as it
towns in my ears? Yes, okay, I'm not crazy.
Speaker 3: No, I don't really know what it is.
Speaker 2: Uh no, man, I mean you can't rename the Lombardi Trivia,
especially not because like Patrick Mahomes, may end up having
more Super Bowls than Brady. Uh, they're they're they're pacing
the exact same at this point in their career, only
Homes had a slightly more success. So no, I don't think.
Speaker 3: I don't think you renamed the trophy Bill, And.
Speaker 4: No I don't I think you can give the whoever
the MVP is of the Super Bowl, give it to
Tom Brady most Valuable Player.
Speaker 3: Yeah, nice way to honor him. Yeah, that makes a
lot of sense.
Speaker 4: No, I mean, Lombardi is Lombardi, and so no, keep
it the same, don't change tradition. And you know, if
you want, if Bill Belichick going, you know, once an
a war, Bill Belichick Coach of the Year something like that.
But no, Lombardi, Lombardy was somebody that was a you know,
on the ground floor of the NFL.
Speaker 2: Yeah, Jonathan even says Lombardi trivia has a better ring
the Aady trivia. Yeah. I mean, we'll also like we
experienced Tom Brady. But again, like Patrick Mahomes, they passed month,
so you can beat. Yeah, pump the pump the breaks there,
Billy Boy.
Speaker 7: Pump, pump the brakes on, Pump the brakes on. Patty
Mahomes there, t Bob hey, show some respect to Tom Brady.
Speaker 2: Why why pumped the Brakes At this point in their career.
Mahomes has more regular season wins. They had the same
amount of championships, three each by the time they were
this age. But Mahomes has three Super Bowl MVPs to
Brady's one. Why am I pumping the Brakes? I just
I just pretty is my guy. I don't want to
hear it.
Speaker 7: I don't want to talk about it.
Speaker 2: How many guys do you have?
Speaker 7: I mean there's Baker, one current, one retired, not very many.
Speaker 2: There's Jerry Okay, what hey?
Speaker 7: The Cowboys hired Matt Eberflus as their defensive coordinator, so
the franchise is saved. Speaking of my guy, Jerry Jones,
I still.
Speaker 2: Just can't trust ebra Flus because his last name is Ebraflus.
You know, I'm sure he's very smart football wives, but
there's just never been a worse last name.
Speaker 3: Yeah. What origin is that?
Speaker 9: Ibaflus? It sounds like maybe it's a gentleman. If I
hunt the guests per hoops, I'm not sure. All right, let's.
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Speaker 4: We can't play the the Emory Jones interview that I
was able to get for yesterday.
Speaker 3: I think how long is it? I think like five minutes?
Speaker 2: Yeah, we canate it's four minutes and forty seconds on.
Speaker 4: So Jacobester Chris Dorn here with former LSU at tackle
Emory Jones and Emory I gotta ask you, man, you
came into LSU, everybody thought you were going to play guard.
That was just like the assumption, and then all of
a sudden, man like game number two of your freshman year,
they kick you out to tackle. You stay there, you
live there? What was that transition like? And if you
let teams know if I got to play guard, I
can play guard, I can play tackle, I can kind
of do it all.
Speaker 5: Yeah, Man, coming in LSU, we thought I was off
his a linement. Coach Davis kind of told me coming in.
He was like, I don't know why I'm gonna play
you at. And I took that personally. Man. I was like,
I don't know where you're gona play me at either,
but you're gonna play me so well. So, uh tackle
with the home for me at the time, and you know,
I took took every opportunity I could out of it.
We've uh we're.
Speaker 6: Doing our show the last couple of days and see
you guys down there doing some of the half line
drills and one.
Speaker 5: On one stuff.
Speaker 6: You're surrounded by LSU helmets something. This guy's going crazy
every time you or your teammates down there get a win.
A what's it been like competing in those one on
one situations but having those teammates that you're so comfortable
with by your side.
Speaker 5: Yeah, man, it makes it feel normal, makes you feel
like we're practicing right back in bad Rufe, you know
what I'm saying. You know, we kind of talked to
each other before every we're up, and I mean just
just kind of making it feel like home, making it
feel like routine. It doesn't feel like, you know, I'm
in a different place or in Mobile, Alabama. It feels
like a right back in my backyard at LF. Shoot.
Speaker 6: How different is the scheme and some of the techniques
and things you're learning this week compared to what you
went through there in Baton Rouge.
Speaker 5: Yeah, man, I was blessed enough to have a really
great online coach with you know what I'm saying, a
whole bunch of great concepts. So I mean pretty much
everything's the same, just different names for us. So I
mean we're picking up on it really well and just
trying to execute everything that they give us.
Speaker 4: City one of my favorite things about Emory After the play,
He's gonna let you know a little bit, a little
something extra.
Speaker 5: We call that.
Speaker 4: We call that land yap down in Louisiana.
Speaker 3: I love the trash talk.
Speaker 2: Is that?
Speaker 4: Is that something that gets you motivated and going because
you're you're a pretty quiet guy off the field, but
when you go between those lines, I can tell Emy
Jones turns into a different player.
Speaker 5: Yeah. Man, I don't know, it's just it's just switch.
I'll flip, man, I'll flip. I'll flip a switch. I
don't know where it comes from. No, it's just kind
of like something takes over me when I get out
on that field, when I'm trying to compete, and you know,
take over on the football field.
Speaker 3: We saw a little bit of it today.
Speaker 4: So you had a rep against one of the edge
rushers from Texas.
Speaker 3: I think you won the first rep.
Speaker 4: There was some great debate between the offense and defense,
and you said, let's running back. Let's get two more.
You won both of those reps. Kind of walk us
through what that was like, you know, called out in
front of everybody right there in the middle of the field,
and then you end up winning.
Speaker 5: Man, I actually wanted to get in it yesterday and
they kind of set me out because I had a
lot of reps and they kind of letting the other
guys get a little bit of showcase in. So, you know,
coming in today, I kind of knew you. I was like,
whoever steps across me, I'm gonna try to dominate them.
And you know, first up, I thought, you know, maybe
it was a tie. So I was like, yeah, let's
run it back then, like I don't want to leave
no doubt. You know what I'm saying, It's the last
last part of practice.
Speaker 3: Let's compete.
Speaker 5: You know. They called it a competing period, and I
wanted to do just that.
Speaker 6: You've mentioned competition a couple of times and a few
of your answers here. Obviously I can tell that that matters,
and the fact that you're here at the Senior Bowl
shows how much you like to compete.
Speaker 3: I think the.
Speaker 6: Draft process is interesting because instead of people telling you
how good you are, they want to come up with
things that.
Speaker 5: Oh, he doesn't do this well or doesn't do that well.
Speaker 6: What what do you want to prove to the scouts
and to the general managers and coaches that you do
that maybe they have doubts.
Speaker 5: About Oh man, I'm you know, one thing that I
feel like a deficient in my game is a little
bit of my pass protection. Sometimes I get myself in
bad spots, and you know, I want to kind of
prove that I'm getting better at that, constantly growing, constantly
getting better at you know, my game, my technique, my craft,
just kind of that I'm a guy that's gonna come
in and work, you know. I feel like I'm proving
that to these coaches, and I feel like I'm gaining
respect because of it.
Speaker 6: Anybody, anybody you pattern your game after or you look
at as a good comp at the next level.
Speaker 5: Yeah, I like watching Benet wild Man Like he's a
guy who came in as a young guy, you know,
and I feel like he don't take no craft from nobody,
you know what I'm saying. He came in, he came
leading this team early, you know, got in the playoffs early,
you know, and everything that he's doing is something that
I want to accomplish one day. So that guy is
a look guy I'll look up through, all right.
Speaker 4: So emvery last one for me, you win to get
some of the best of the best in the SEC.
Speaker 3: Every single week.
Speaker 4: Who is the best edge rusher you win against, either
this year or in your career from the SEC.
Speaker 5: Probably Will Anderson, Man, I gotta give it to him.
A guy that's performing really well in the NFL league.
Probably Probably, I will say Will Anderson.
Speaker 6: It is interesting though, watching guys that you played against
transition to the NFL have success immediately.
Speaker 3: I mean, what is playing in the SEC.
Speaker 6: Done for you and your preparedness for for the next level.
Speaker 5: So I think it gives you a lot of confidence. Man,
you know what I'm saying. You go against these great guys,
these great these great rushers, and they go to the
league and do the same thing. I mean, when you
feel like you know you did a good job against me,
it gives you a lot of confidence to know that.
It kind of gives you a sense of you can
play in that league. You know, some people may have
doubts that they can play or can't play in that league,
and I feel like, no, there's a much doubt when
it comes to me thinking I can play in a league.
Speaker 3: Emmy, we appreciate your time.
Speaker 2: Best leet the rest of the week.
Speaker 5: It's I appreciate you'all. Thanks for having me.
Speaker 2: All right. That was Jake sitting down with Emery Jones yesterday.
Here a senior ball. We'll be act to wrap up
the show with as' benched next after bench every day
and off the bench. Guys, we are brought to you
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Speaker 1: Com Live from the Senior Bowl in Mobile, Alabama, presented
by Low Bears Casino Hotel, Baton Rouge.
Speaker 2: Uh you going on, y'all? Wrapping up our coverage of
the Senior Bowl. The final segment here Mobile Again. Shout
out to Jim Nagge's Senior Bowl. Shout out to La
Bear's Batteries of Tell Casino Batteries for making this trip possible.
Shout out Rivers doing some excellent on site production. Shout
out to Taylor in a Landra holding it down back home.
Very excited to be back in the studio with you
all tomorrow. Let's do some Ask the bench broughdy by
Cole Kurz, lt Busy Art Seltzer and Blue Moon Latska
fit R Sweet Ask the bench, which lord of the
rings character would you be so in my younger days.
You know, I always like Gimley Dwarfs drinking crazy short,
you know, kind of like like, but it's Sam. It's
Sam Gambed I've always I mean Sam is the o
line of the Lord of the Rings. He's he's a
great friend, he's selfless. He may not be the most
physically gifted or anything like that, but he's going to
do what it takes for the boys, for his teammates.
Ultimate foxhole guy.
Speaker 3: It's Sam Gamcy, So give me Sam legless.
Speaker 4: Always nobody looked cooler than when he was pulling the
the arrows out and get ready to go to work.
Speaker 2: Is funny though, because that is the literal opposite of
too gritty to be pretty, Like elves are the least
gritty of all of the the racism Lord of the Ring.
Speaker 3: I just it looked really cool when he did to
be shield serving right.
Speaker 2: Absolutely absolutely, I mean sliding down the elphant drunk and.
Speaker 3: Returned the case picking people off.
Speaker 2: Ask the bench, is Taylor hosting show tomar No, we'll back,
We're back tomorrow, can't wait?
Speaker 7: Uh?
Speaker 2: Ask the bench? What part of the country could you
not live in? Maybe due to weather, sports, food, et cetera. Whatever,
uh a.
Speaker 3: Portion of the country.
Speaker 2: Yeah, I mean I don't know that. Did the Dakotas
seem pretty tough.
Speaker 3: I have no desire to live in the Midwest. Yeah, yeah,
I agree.
Speaker 2: Hashtag ask the bench fan of croissants us, uh, I'm
eat what show me? The person who eats a croissant
is like, I don't like that? Like, actually, I've never
really thought about that. Is it possible? I understand like
being like is not your favorite, But is it possible
to take a bite of a croissant and be like,
oh that's bad. I don't think so. So yes, it's
absolutely fair.
Speaker 4: Yeah, the big or small and everywhere in between, hot, cold,
something inside, just playing take it all.
Speaker 2: Hashg asked the bench wear's service today, share there.
Speaker 3: Not Friday.
Speaker 2: Hashseg as the bench protein goals for the day.
Speaker 3: All day, every day.
Speaker 4: Every meal needs to have at least twenty five grands
of protein. If you don't have twenty five grams of
protein in each meal, what are you even doing?
Speaker 2: CD and J keep accusing me of being a wuss
and no, no, no, for wasting my workout.
Speaker 3: Not a woos It's just not very smart.
Speaker 4: You work out hard every day and then you don't
replenish it or you don't enhance it with a rote after.
Speaker 2: I know, I know you're right.
Speaker 5: No, you're right.
Speaker 2: I mean I'm not right. I'm wrong.
Speaker 3: I'm wrong, you're right.
Speaker 2: That's all the questions over.
Speaker 3: Got you know your viderea?
Speaker 4: No, I was gonna say you like your body that
like thirty five grams is about what you need to
take in like every every meal.
Speaker 3: Like you can't really have more than that.
Speaker 4: I mean you can, it's not really going to affect you,
but like thirty five grams kind of what your body
is going to be able to take in and help
produce some of those muscles. So look, if you just
get like a good it didn't have to be something crazy.
If you get in a good twenty grams of protein
after your workout, that's going to be okay for you.
Speaker 2: I'll say this. I'll say this for Jake. This man
is disciplined. Yesterday, serious got a bunch of Chick fil
A delivered to the table and Jake's grilled chicken sandwich
came in fried, and this man didn't eat it. That
is like at that point, I'm just like, well, I mean,
first off, I've i've never been in that situation, but
at that point I'd be like, ah, you know what,
this is the God's blessed me a little bit here.
You know, they they they gave me a the lucky break.
Like I started out with the best of intentions, but
here we go. I was impressed to good job. All right, Yeah,
that's you gotta be. You gotta be if you're trying
to get to your ultimate goals, you have to be.
All right, guys, we love you again, Thank you all
for hanging out with us this week. It's been a
ton of fun. Very excited to get back home, uh,
but we always love being here in Mobile, Alabama and
getting to cover this game, get to cover these stars
of tomorrow and shout out to Labert's Hotel, Sino Betteries
for making it happen. We'll be back, like I said
in studio tomorrow Champagne Shenanigans previewing the weekend. Probably back
to a bit of our shang as well. It's always
harder to cut up a bit room like this because
you know, and people will not whatever, though, we love
you and we'll see tomorrow for more OTV off their
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