Sexy chef

I'm still defrosting some...

some stuff.

Let's see if it's, uh...

defrosted enough to cook.

When you have...

all this...

you gotta eat a lot.

So, this will last me...

maybe a meal, maybe half a meal.

So we got ground turkey,

ground beef,

big beef,

big beef,

no turkey.

Alright, what do we got?

Put some water in there.

I think I'm going to do the turkey.

Just trying not to get any cubes in there.

Alright, so, not big in seasonings and sauce.

Even though I have a ton.

Ginger, lemon, sriracha.

And maybe a little bit of this chicken stock.

That's it. Simple guy.

If I had someone here to cook for me, then you guys wouldn't have a video.

Chop it up real good. Do a cock check.

I think I'm going to grill the ground beef.

Make some burgers out of it.

And the secret to really good ground turkey is to bounce your pecs.

You gotta bounce your pecs.

If you don't bounce them, the turkey's gonna be dry.

Thanksgiving, oh my god, there's a lot of bouncing pecs.

And bouncing cows.

Okay, that should be a good amount of bouncing right there.

Get this turkey nice, thick, juicy and moist.

What do you think? Should I make my own cooking show?

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