B&T Extra: Dyke Michaels, Grandparents, & A Chef

Summary

Summary of "B&T Extra: Dyke Michaels, Grandparents, & A Chef"

Release Date: July 24, 2025
Podcast: The BOB & TOM Show Free Podcast
Hosts: Christopher, Tom, and Josh
Guest: Dyke Michaels

In this engaging episode of "B&T Extra," hosts Christopher, Tom, and Josh welcome comedian and expert chef Dyke Michaels to discuss his unique upbringing, culinary journey, and experiences as a biracial individual. The conversation weaves through personal anecdotes, professional insights, and humorous exchanges, providing listeners with a comprehensive look into Dyke's multifaceted life.

---

1. Introduction to Dyke Michaels

The episode begins with the hosts introducing Dyke Michaels, highlighting his dual talents in stand-up comedy and culinary arts.

Christopher:
"He is comedian Dyke Michaels."
[04:15]

2. Dyke's Unique Name and Identity

Dyke addresses common questions about his distinctive name, clarifying that it is his legal name rather than a stage name. He reflects humorously on the challenges it posed during his school years.

Dyke Michaels:
"I did all of junior high and it was terrible."
[04:38]

3. Upbringing by Grandparents

Dyke shares his background, explaining that he was raised by his World War II-era grandparents. This blend of millennial and boomer influences shaped his upbringing.

Dyke Michaels:
"I was raised by my World War II era grandparents. So I'm a millennial, but I was raised boomer."
[05:48]

He fondly recounts family traditions, such as using a large bowl or pot for emergencies, contrasting past practices with modern solutions.

Dyke Michaels:
"My mom would give us the big bowl. My dad would give us a pot because he always could hold it by the handle."
[07:07]

4. Culinary Journey and the "Beast" Food Truck

Transitioning to his passion for cooking, Dyke discusses his culinary education and entrepreneurial venture—a hamburger food truck named "Beast."

Dyke Michaels:
"It was called Beast. It was a hamburger food truck."
[12:50]

He emphasizes the importance of quality ingredients, using locally sourced ground beef and fresh buns from local bakeries to ensure top-notch flavor and customer satisfaction.

Dyke Michaels:
"I was just using locally sourced ground beef and ingredients. Everything was from a local purveyor that was top quality."
[13:06]

5. Tips for Making the Perfect Burger

Dyke shares his expertise on crafting the ideal burger, highlighting the significance of the meat-to-fat ratio and cooking techniques.

Dyke Michaels:
"I think 80 20, I think is great."
[13:25]

He advises minimal flipping to retain juiciness and flavor, stating:

Dyke Michaels:
"I flipped once."
[13:22]

6. Operational Insights of Running a Food Truck

The discussion delves into the logistics of managing a food truck, including location permits, partnerships with local breweries, and maintaining operational efficiency.

Dyke Michaels:
"We did like, we did weekly pop ups in our neighborhood. So everyone kind of knew, like, oh, Wednesday, they'll be there for four hours."
[15:17]

7. Humorous Family Anecdotes

Dyke lightens the conversation with amusing stories from his childhood, such as unconventional methods of handling emergencies and quirky family habits.

Dyke Michaels:
"He said, go down, you piece of s. And then he started laughing because he realized, literally."
[09:29]

These anecdotes not only showcase Dyke's comedic side but also highlight the generational differences in handling everyday situations.

8. Exploring Biracial Identity and Societal Perceptions

Dyke opens up about his biracial heritage, discussing how his mixed background affects people's perceptions and his own experiences in navigating identity.

Dyke Michaels:
"My mom's white, my dad's black, and that makes me biracial, which I have mixed feelings about."
[18:07]

He reflects on assumptions based on his appearance and the challenges of fitting into predefined cultural categories.

9. Balancing Culinary Arts with Comedy

Dyke elaborates on how he merges his passion for cooking with his comedy career, mentioning a podcast he started where he cooks elaborate brunches while interviewing guests.

Dyke Michaels:
"I started a podcast where I cook for the guests."
[12:26]

This innovative approach allows him to blend his culinary skills with his comedic timing, creating a unique entertainment experience.

10. Concluding Thoughts and Final Remarks

As the episode winds down, the hosts express their appreciation for Dyke's insights and stories. They highlight his ability to seamlessly integrate his diverse interests and experiences, leaving listeners with a deeper understanding of his character and talents.

Christopher:
"You're a unique voice in both the culinary and comedy scenes."
[20:16]

---

Notable Quotes with Timestamps

• Dyke Michaels on His Name:
  "I did all of junior high and it was terrible."
  [04:38]

• Dyke on His Upbringing:
  "I was raised by my World War II era grandparents. So I'm a millennial, but I was raised boomer."
  [05:48]

• On His Food Truck:
  "It was called Beast. It was a hamburger food truck."
  [12:50]

• Making the Perfect Burger:
  "I think 80 20, I think is great."
  [13:25]

• Discussing Biracial Identity:
  "My mom's white, my dad's black, and that makes me biracial, which I have mixed feelings about."
  [18:07]

• Merging Cooking with Comedy:
  "I started a podcast where I cook for the guests."
  [12:26]

---

Key Takeaways

• Unique Upbringing: Dyke's experience of being raised by grandparents from a different generation provided him with a rich blend of perspectives and values.

• Culinary Excellence: His commitment to quality ingredients and meticulous cooking techniques underscores his expertise as a chef.

• Humorous Storytelling: Dyke's ability to intertwine humor with personal stories enhances the relatability and entertainment value of the conversation.

• Navigating Identity: Discussing his biracial background offers listeners insight into the complexities of societal perceptions and personal identity.

• Innovative Career Blend: Combining culinary arts with comedy showcases Dyke's versatility and creative approach to his professional endeavors.

This episode of "B&T Extra" offers a heartfelt and humorous exploration of Dyke Michaels' life, providing listeners with both entertainment and meaningful insights into his journey as a comedian, chef, and individual navigating a mixed cultural heritage.

Transcript

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[Christopher]

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[Dyke Michaels]

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[Christy]

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[Dyke Michaels]

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[Christy]

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[Bob]

Welcome back. It's another Bob and Tom Extra. This is Christopher. Not only is the Bob and Tom show live every weekday morning, but every afternoon we'll give you a little extra in case you missed anything. Good show for you today. Dyke Michaels, grandparents and a chef. It's all coming up in just a minute.

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[Musical Guest]

Y' all are alone and the lights ain't on it ain't what you think she's got candles out but don't jump and shouts Just a fuse box on the blank Cause when her heater ain't hot and the light bulb shot she knows you're the best. But there ain't enough tools out in that trunk to get you underneath that dress. Because a high maintenance woman ain't after no maintenance man. She wants one of them CEOs whose butt cracked don't show when he's installing diamonds on her hand. You ain't gonna impress her son with your big Caulking gun, You need cash and a private plane. Cause a high maintenance woman ain't after no maintenance man, no, no, no maintenance.

[Christy]

Man, no, no, no maintenance man.

[Musical Guest]

She wants spurs and nails from Bloomingdales and friends in the junior league you shows at Home depots and army surplus fatigues? She wants a big old house, a Swiss bank account and the champagne's slightly cold? You got a bounce check statement and a late truck payment and the credit of a nine year old. And a high maintenance woman ain't after no maintenance man, no, no, no maintenance man. She wants some horses romp kind of like Donald Trump to install diamonds on her hand. Not some half pickled J A deck trickle shirt with a WD40.

[Christopher]

No high.

[Musical Guest]

Maintenance woman ain't after no maintenance man.

[Christy]

No, no, no maintenance man.

[Musical Guest]

I can't afford background singers. No maintenance man, no, no, no maintenance man.

[Christy]

Come on, Christy. No maintenance man. You asked for it, you got it. More Bob and Tom. This is Bob and Tom.

[Tom]

Extra Tom.

[Dyke Michaels]

We're joined by a comedian that we're meeting for the first time.

[Christopher]

We are indeed. He is comedian Dyke Michaels. And Dyke, I'm sure that you get a lot of questions about. They probably want to go, are you related to Al Michaels?

[Dyke Michaels]

Yes. A lot of men. Yeah.

[Christy]

What if I just came in here is like, my name's Dwight.

[Christopher]

Yeah.

[Tom]

Is it?

[Christopher]

No, no, it's D Y K E Dyke.

[Christy]

It is.

[Christopher]

Is that an actual. On the birth certificate?

[Christy]

Kind of. Yeah, yeah, it's my. It's my given name. I get a lot of questions about it. You know, like people always, like, because I'm a stand up comedian, people ask, is that a stage name? To which I always say, why the hell would that be my stage name? I did all of junior high and it was terrible.

[Josh]

I can't imagine.

[Christopher]

Oh, boy.

[Christy]

Now I'm an adult. I like to have fun with it. You know, sometimes I'm like at a grocery store and there's like a friend I haven't seen since high school and they'll be like, hey, dyke. And I just pretend that I don't hear them.

[Christopher]

Well, and you have a rather masculine looking look. You have a big thick beard and.

[Christy]

All right.

[Christopher]

Where are you going?

[Josh]

All right.

[Christopher]

I mean, like, how much dikey air can one.

[Josh]

Oh, my God.

[Dyke Michaels]

Okay, well, this is going about how I thought.

[Christopher]

I didn't know it would be this quick.

[Musical Guest]

Yeah, we got right into it.

[Christopher]

What's your back? Tell me about your background. What are you. What's happening in your life? Do you have parents well, no, he.

[Josh]

Was dropped here by a spaceship.

[Christy]

Immaculate conception. Yeah. I was raised by my World War II era grandparents. So I'm a. I'm a millennial, but I was raised boomer. Does that make sense? Like, I think a lot of people were and they don't know it. I made up a test. I think that, like, when you guys were kids and you were sick, did your parents give you the bowl to throw up in?

[Dyke Michaels]

Absolutely.

[Christy]

Was it also the family popcorn bowl? Yes. Yes.

[Christopher]

Wait a second. You're on to something.

[Christy]

That's me and Ray's Boomer right there.

[Josh]

Still do that?

[Christopher]

God, that's so. That is such a great observ. In my case, it was a stainless steel bowl.

[Dyke Michaels]

Well, so what do they do now?

[Josh]

Yeah, what do you use now? What do you use now?

[Christopher]

Pop, you're not going to believe this. I just took my vomiting daughter to the hospital on. What was it? Friday. Wait a minute. Yeah, last Friday. And in. In the. In all the chaos, I just grabbed a big, clear garbage bag.

[Josh]

Really?

[Christopher]

Yeah. Well, that was one of those things where all of a sudden we're out of nowhere, jumping in a car and heading to the hospital.

[Tom]

Yeah.

[Dyke Michaels]

So you grab. Hey, this will work.

[Christopher]

Yeah, but I didn't go. I didn't. Wait a second. Where's the popcorn bin?

[Josh]

We still use the bowl.

[Dyke Michaels]

My mom would give us the big bowl. My dad would give us a pot because he always. You can hold it by the handle.

[Christopher]

And there's a certain age you reached, dyke. You might be approaching that where you have a really nice car, because there was a time when you don't care if your friend's gonna barf. Open up the window, go out the window. And there's a time when you go, oh, wait a minute. Before we get in the car, I got to get some kind of a bucket, some kind of something to hold the vomit.

[Christy]

Yeah, it should have been, I think, trash bags. Right. We should just do it in a trash. I think you had the right.

[Christopher]

No, no, it was. It was a matter of Just in the car. We didn't have time to. Trash bags are better to think it through.

[Dyke Michaels]

You tie it up and you throw it away.

[Christopher]

Right.

[Dyke Michaels]

You don't have to wash the popcorn bowl, as you suggest.

[Tom]

Well, we had. At our house, dyke. We had the poop knife.

[Josh]

What?

[Christy]

Oh, I know what that is.

[Tom]

If you had too big of a turd.

[Christy]

What?

[Tom]

I've talked about this before.

[Christopher]

I put it out of my mind.

[Dyke Michaels]

So you guys had. It happened often enough to where you had a Knife dedicated for this.

[Tom]

Well, it happened once with me. My dad used one of the knives and then put it back into circulation, and so I couldn't ever use a knife in my house for, like, five or six years.

[Dyke Michaels]

Buttering toast with your fingers?

[Tom]

Yes.

[Christopher]

Knife roulette.

[Musical Guest]

You don't know what knife you're gonna get.

[Dyke Michaels]

Yeah.

[Tom]

That's horrible.

[Christopher]

And. And you can't get the poop out of it no matter what you do. You could put boiling water in.

[Dyke Michaels]

I bet it does.

[Christopher]

If you guys had my level of spirituality.

[Josh]

Or paranoia, you got to burn.

[Christy]

The whole house down at that point.

[Tom]

Yeah, exactly.

[Christopher]

Now, so were you on a septic?

[Tom]

Yeah.

[Christopher]

So you had to make sure that you didn't clog it up.

[Tom]

So well, it just wouldn't go down.

[Dyke Michaels]

Right. You needed it out of the bowl.

[Tom]

Yeah.

[Dyke Michaels]

Right.

[Christopher]

Wow.

[Tom]

Yeah.

[Christopher]

And were you responsible for that?

[Tom]

I was. I was. And I was like, hey, I can't. It won't go down. And my dad's like, here, and just went and grabbed one of the butter knives and sliced it up.

[Christy]

My.

[Dyke Michaels]

Has happened with my roommate one time, and I heard him in the bathroom going, I'll clean this up. He goes, please just. He goes, go down, you piece of s. And then he started laughing because he realized, literally.

[Christy]

Wow, man.

[Christopher]

So the popcorn bowl, huh?

[Josh]

Yeah.

[Christy]

Yeah. It was weird growing up. Cause I'm a millennial, but I was raised by these really old people, so I got an old school upbringing. My grandma was a scientist, and she was convinced that the most accurate way to take my temperature growing up was with a rectal thermometer.

[Dyke Michaels]

Oh, yeah.

[Christy]

For just way too long.

[Tom]

Yeah.

[Christy]

I don't tell you how old I was when she stopped doing it, but I had a driver's license.

[Tom]

Really?

[Christy]

Oh, yeah. Yeah. Oh, boy. I remember, like, the first time I got sick in school, and they sent me down the nurse's office, and they're like, we got to take your temperature. I was like, okay.

[Christopher]

Taking your pants off in front of Mrs. Grundy.

[Christy]

They were like, no, no, no. It goes in your mouth. I said, the hell it does.

[Christopher]

And now it's just that thing at your. Thing at your head. I don't trust them.

[Tom]

I'm with you.

[Josh]

You don't trust it?

[Tom]

I don't trust it.

[Christopher]

No. Once you've watched no country for Old Men, you can't do it like that. Yeah, good point, Pat. I'm with you, Doug. So without getting into the reason that you were raised by your grandparents.

[Christy]

Yeah.

[Christopher]

What is their background? You say one's a scientist.

[Christy]

Yeah, my grandpa was. He was a soldier in World War II, and then he was a chemist. My grandma was from France, and they met during World War II and he brought her back over and they raised me. I spent about half the time with my mom, half the time with my grandparents, but a substantial amount of time.

[Christopher]

Who picked the name Dyke.

[Christy]

Okay, so Dyke was my legal last name. My name was Michael Dyke. And then a few years ago, I thought I was gonna get married to a high school English teacher, and I didn't think she wanted to be Mrs. Dyke. Okay, so I talked to my family. Yeah, I talked to my family about changing my name, and I was gonna change it to something else, and they were very upset that I was getting rid of the family name, so I just swapped it, but I had it legally changed to Dyke. My a great move relationship didn't work out though, so.

[Christopher]

Well, it's probably for the benefit of Mrs. Dyke. Yeah, for the benefit of Mrs. Dyke, there will be a name change.

[Josh]

Do you speak French?

[Christy]

No.

[Christopher]

Oh, okay. We're gonna find out more about Mr. Dyke. I mean, Mike Dyke. Now I'm doing it. See what you've done? I'm still obsessing about the popcorn bowl.

[Josh]

That is just so true.

[Christopher]

That's an incredible observation. That's so accurate.

[Josh]

Every time they come home too, they'll go, oh, thanks. That's the bul used to vomit in, but, you know, it's clean now.

[Christopher]

Okay, let's see. Now we are hanging out with comedian Dyke Michaels.

[Christy]

Hey. Hey.

[Christopher]

And are you out there? I know that I've read in this little bio of you that you are an expert chef.

[Christy]

Oh, expert maybe.

[Tom]

I think you're an expert chef.

[Christy]

I went to culinary school here and I've been cooking. I thought it was gonna be a restaurateur. I used to own a food truck for a couple years, and then I decided to switch lanes and do stand up comedy. And then I tried to marry the two and I started a podcast where I cook for the guests. I cook like an elaborate three or four course brunch and then do the interview. So we've had Jeff on as a guest.

[Dyke Michaels]

What was your food truck?

[Christy]

It was called Beast. It was a hamburger food truck.

[Dyke Michaels]

Oh, nice.

[Christopher]

What makes your burger special?

[Christy]

So I was just using locally sourced ground beef and ingredients. Everything was from a local purveyor that was like, top quality.

[Christopher]

What's the secret to making a great burger?

[Christy]

I think a secret to making a great burger is using good ingredients and cooking on a flat Top.

[Josh]

Really?

[Tom]

Yeah.

[Dyke Michaels]

I also found the less you flip, the better. I flipped once.

[Tom]

Yeah. Yeah. What do you suggest, like an 8020 blend?

[Christy]

I like an 80. Yeah, yeah.

[Josh]

You don't like it a little higher than that?

[Musical Guest]

I don't.

[Tom]

That's why I'm asking him. He's the.

[Josh]

Do you need more fat?

[Dyke Michaels]

Yes. For the juices and flavor? Yeah. 80 20, I think is great.

[Josh]

It's 90 10.

[Christopher]

What about the. What about. What about the buns?

[Christy]

I was getting a. You know, I probably did this the wrong way because I don't have the food truck anymore, but my thing was using fresh buns. I think in culinary school they told us, they said you don't have to do everything perfect, but buy from someone that does. So I would get freshly baked buns from a local bakery and put them on the local beef. Yeah, the condiments were even.

[Christopher]

Do you crisp up the buns at all? Do you just keep them warm?

[Christy]

Yeah, yeah, you gotta throw them on there. There's nothing worse than getting like a cold bun that just came out of the fridge with a hot burger. It's weird.

[Christopher]

Lettuce, tomato, what do you want? You leave it up to the.

[Christy]

We had a few. We had like a. Like a classic style one like that. And then we had some signature burgers. I did one with cookie butter and chines five spice. And then like a. Like a sriracha coleslaw.

[Dyke Michaels]

Oh, that sound.

[Christy]

That was very popular.

[Christopher]

These all sound really good.

[Dyke Michaels]

What was the price point for double cheeseburger?

[Christy]

Not enough, I'll tell you that.

[Christopher]

There you go, the food truck. Now do you have to get permission to park the food truck? Do you, like, go to some.

[Christy]

Yeah, absolutely.

[Christopher]

Did you ever get kicked out of a place?

[Christy]

Oh, no, I think we always checked first. There's not a lot of people that are just like pulling up on a random street and making a bunch of money. Usually it's you're in a partnership with a brewery or you know, somebody that wants you there to serve food. It's almost like a catering kind of thing.

[Dyke Michaels]

Did you ever run into a porta.

[Christy]

Potty when you tell that story? It's like. That sounds like something would happen to me though.

[Christopher]

So how long would you be parked in the same place?

[Christy]

It depends. We did like, we did weekly pop ups in our neighborhood. So everyone kind of knew, like, oh, Wednesday, they'll be there for four hours. And we'd set up little tables and chairs and stuff. So it was like a little outdoor restaurant.

[Josh]

That's cool.

[Christy]

Four or Five hours is about normal service.

[Christopher]

Do you need a permit?

[Christy]

Yeah, yeah. You have to have lots of permits.

[Christopher]

Oh, yeah. More than one?

[Christy]

Oh, yeah.

[Dyke Michaels]

You gotta have plenty of red tape.

[Christy]

Yeah. Oh, yeah.

[Christopher]

So you can't, like, mix two things. Like you can't do haircuts and Burgers.

[Christy]

Would you.

[Christopher]

Would you go to a place called Haircuts and Burgers?

[Tom]

If I got the burger first, yeah.

[Josh]

You wouldn't have hair in your burger.

[Christopher]

Yeah. What about. What do you call those, toe jobs? What are those called?

[Josh]

A pedicure.

[Christopher]

Pedicure, yeah. What about. What about pedicures? Pedicures and pizza? Would that be a, you know, toe job? You know what I'm talking about.

[Dyke Michaels]

You can have a haircut in hamburger place and call it Fur Burgers.

[Christopher]

That's one of our classics.

[Josh]

That is a classic.

[Christopher]

Fur burgers Patooi. Remember that one? That was certainly a classic. We're hanging out with comedian Dyke Michaels. And now we were talking about your background. You mentioned that you were raised by your grandparents. There's a lot of. Kind of, sort of a bunch of famous people that have been raised by their grandparents, sometimes not knowing. No, that's the famous Jack Nicholson, for example, the actor. He thought his. Let's see. He thought it was his sister. Turned out it was his mother.

[Christy]

Yeah.

[Christopher]

Remember that whole thing? Yeah, yeah. Not from Chinatown. I mean, not much.

[Josh]

No, no, no, no.

[Christopher]

You were graced by your grandparents. That's gonna. Are they still with us?

[Christy]

They are not. My. My grandmother forbade me to listen to the Bob and Tom show in the 90s, of course.

[Christopher]

So she was a smart woman.

[Christy]

She. She said it was, quote, disgusting because of some of the. Some of the songs that were played back then, which. Nothing makes a teenager want to listen to something more than being told by their grandma. They can't listen to.

[Josh]

Oh, yeah.

[Christopher]

Such classics as Prison Bitch.

[Christy]

Yeah.

[Christopher]

So true. What is. What is your. The background of your. How do I word this? Delicately? There's no way to word this delicately. If one were to guess your ethnic origin, it would be very tough. You could be.

[Christy]

No, it wouldn't.

[Dyke Michaels]

Which one was white and which one was black?

[Christopher]

No, I was gonna say. I was gonna say, like, Samoan.

[Christy]

Yeah, I. Very ambiguous. Like, if you put a Mexican hat on me, I. Look, I'm kind of Mexican. I'm kind of everything. Definitely. You've got Samoan before. No, I'm. I'm black and white. Yeah, you're spot on, Josh. My. My mom. My mom's white, my dad's black, and that Makes me biracial, which I have mixed feelings about. Sure. It was.

[Dyke Michaels]

Or scholarship opportunities.

[Christy]

Oh, yeah, I've been in a lot of broch.

[Dyke Michaels]

Yes, you are very castable, as they say.

[Christopher]

Now the reason I asked that this is. This wasn't as. This just sounds much worse than my intention. Do people assume that you make a certain type of food based on your appearance?

[Christy]

Oh, no, I don't. I don't think so. Thank you. I think that's, That's a fair question. Like. Like, am I good at making soul food or something like that? Like, yeah, just, you know, you know.

[Christopher]

How people are, Christy. They.

[Josh]

No, I know how you are.

[Christopher]

But I mean, you, I mean you absolutely could. You could be half Asian.

[Christy]

Yeah, yeah, yeah. I definitely get Samoan. I think Samoan just cuz I'm a chubby guy. I think that's why I get that a lot.

[Christopher]

Oh, sorry.

[Christy]

But, but no, I definitely get that a lot. No, I don't know. I mean, yeah, sometimes you can look at somebody and be like, I bet that, you know, people from the south, you always assume that they're good cooks. You know, like, you look at someone and be like, ah, that guy knows how to make a. Make a rotisserie chicken.

[Tom]

Yeah, you look like you could like make some good ribs.

[Christy]

Yeah, yeah.

[Tom]

Run a barbecue place.

[Christopher]

I'm gonna once again prejudge. Okay, this is a guess. I don't know the answer to this. I have no reason to know this. Were you more of an athlete or a nerd in school? And I, I'll, I'll, I'll write down my answer here.

[Christy]

Yeah, yeah.

[Tom]

Okay.

[Christy]

Huge nerd.

[Christopher]

Oh, I got it right.

[Christy]

Yeah, big nerd. I'm a big fan of like all the, the nerd franchises. I love the. The Lord of the Rings. Big fan. Lord of the Rings and they even made like a prequel series to it recently. I don't know. They tried to make it more diverse by putting like, like minorities in it, which is awesome. But it caused a problem for me because when I was watching it, they got this elf and he's this light skinned brother. Tightest fate I've ever seen. And it just completely took me out of it. Yeah, like I might have believed somewhere between the Shire and Mordor there's a black barber shop.

[Bob]

That's it for another Bob and Tom show. Extra. Catch us on itunes, Google Play and stitcher for Bob and Tom. Extra. This is Christopher. Take care, everybody.

[Ryan Reynolds]

Jim Rome takes on sports.

[Christopher]

Why?

[Ryan Reynolds]

Because you're not playing me with rapid fire takes and a lot to get to, and I'm not sure you're gonna all of it. Honestly, I don't even care if you like all of it or not. I have a job to do. Scorching debates on any given week, you have lots to beef about. Take advantage of. But get up in here. He's the spitfire of sports smack. She's not my fault. We will get to all of that. The Jim Rome show podcast. Get up in here and we'll beef later on. Quote your beef. Follow and listen on your favorite platform. You've been warned.