B&T Extra: Tom's duties on Thanksgiving, Digital thermometers, & Tools

Summary

The BOB & TOM Show Free Podcast

B&T Extra: Tom's Duties on Thanksgiving, Digital Thermometers, & Tools

Date: December 29, 2025

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Episode Overview

In this BOB & TOM Show "Extra," the crew dives into the chaos and comedy of Thanksgiving preparations. The hosts—Bob Kevoian, Tom Griswold, Christy, and Jeff—swap turkey-cooking horror stories, kitchen tool tips (and jokes), and discuss the quirks and pitfalls of holiday gatherings. The episode is rich in the show’s signature humor, peppered with practical advice and playful banter about Thanksgiving duties, necessary (and unnecessary) kitchen gadgets, and the universal need for survival mechanisms at family dinners.

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Key Discussion Points & Insights

1. Turkey Talk: Tom’s Cooking Duties

• Tom is on turkey duty for Thanksgiving, as he’s been for the past several years (03:46).
• He confesses to pre-cooking nerves:
  • Quote [04:27, Tom Griswold]: "Every year, though, I do go online and just look again...I have terrible anxiety. And I've done it year after year after year."
• Bob recounts almost missing out on a turkey due to last-minute procuring, causing some stress (03:54).

2. Cooking Tips and Mishaps

• Cooking a Frozen Turkey: Tom cites a Food Network tip that you can cook a frozen turkey by increasing the cooking time by 50%—though not recommended if avoidable (04:31).
• Discussion about proper turkey thawing times, with Christy and Jeff noting it’s 4-5 lbs/day, requiring several days in the fridge (05:09).
• Jeff suggests leaving the turkey in the fridge "uncovered overnight to get a crispier skin" (05:14).

Removing Giblets: Nicknames and Banter

• Joking about "giblets" vs "giblets:"
  • Quote [05:38, Tom Griswold]: "I say Gibbs."
  • Quote [05:41, Jeff]: "I say giblets."
  • Quote [05:43, Bob Kevoian]: "There are two kinds of people in this world. You got your giblets and your giblets. Okay? That's what we're gonna do. And then we're gonna fight about it."
• Uses for giblets: Bob cooks them for his dogs, Christy throws them away, Jeff makes gravy (06:11 – 06:19).

Kitchen Disasters

• Bob tells the story of accidentally leaving a rubber-cemented paper in the bottom of an aluminum roasting pan, causing a burning smell and forcing him to throw out the turkey (06:49).

3. Essential and Ridiculous Kitchen Tools

Vital Tools

Christy reads off a list of kitchen tools (07:47 on), each sparking debate:

• Digital Thermometer:
  • Vital for safe cooking; Christy and Jeff advise not relying on the “pop-up thermometer.”
  • Wi-Fi models send updates to your smartphone (08:13).
  • Quote [08:19, Christy]: “You put it in the turkey while it’s cooking, and you can check it on your phone when it’s done.”
• Color-coded Cutting Boards:
  • Intended to prevent cross-contamination but ridiculed as overly obsessive for home cooks (10:53).
  • Jeff says restaurants use them, but Bob jokes it's too much for casual cooking.

Silly Suggestions & Comic Relief

• Ruler: For measuring leftover depths to ensure safe storage (13:25).
  • Tom jokes, "That's where I draw the line" (13:26).
  • Bob mocks the concept, saying if you can't eyeball two inches, "you shouldn't be allowed in a kitchen" (13:27).
• Other Essentials: Sharp knives, sturdy roasting pans (with advice to double up foil pans or use a cookie sheet), and timers for food safety (13:13).

Comedy Interludes

• Recurring gags about dangerous Thanksgiving antics (pretending a turkey neck is a grotesque appendage at the door: 09:48; the pumpkin pie “dog poo” joke: 10:09).
• Joking sexual innuendos about restaurant kitchen flings and “lippy” in the walk-in refrigerator (11:41 – 12:07).

4. Holiday Survival Tips

• Leftover Management: Bob recommends providing guests with take-home containers to handle inevitable excess turkey (14:16).
• Fire Safety (and Humor):
  • Must-haves: fire extinguisher and fire blanket (15:11).
  • Runner-up: Xanax and chloroform, lampooned as crowd control for family conflict (15:21).
• How to be Left Alone at Thanksgiving:
  • Suggestion: bring up divisive topics like Jeffrey Epstein to clear a room (15:45).

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Notable Quotes & Memorable Moments

• On Cooking Anxiety:

  • “I have terrible anxiety. And I've done it year after year after year.”
    — Tom Griswold [04:27]

• On Over-Preparation:

  • “If you can't eyeball two inches, well, Pat, I know what two inches is.”
    — Bob Kevoian [13:42]

• Classic BOB & TOM Humor:

  • “When you take those jibbers… I'll take that turkey neck, fellas, and zip it so it's dangling out of your pants. Then answer the door and go, 'Oh my God, there's been a terrible accident with a blender.'”
    — Bob Kevoian [09:48]

• On Digital Thermometers:

  • “Is it like a rectal thermometer, do you?”
    — Bob Kevoian [08:36]
  • “That's what I use. I think those are the most accurate.”
    — Tom Griswold [08:39]

• On the Ruler in the Kitchen:

  • “That's where I draw the line.”
    — Tom Griswold [13:26]

• On Managing Family at Thanksgiving:

  • “If you want to be left alone, bring up Jeffrey Epstein... and how he's a misunderstood hero. That'll really…”
    — Bob Kevoian & Tom Griswold [15:45]

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Timestamps for Key Segments

• [03:46] — Thanksgiving duties and turkey talk begin
• [04:27] — Cooking anxiety and tips on thawing/cooking turkey
• [05:38] — Giblets vs giblets debate
• [06:49] — Roasting pan mishap story
• [07:47] — Run through of “must-have” kitchen tools
• [08:13] — Digital thermometer discussion
• [10:53] — Cutting board color-coding debate
• [13:25] — The “ruler” for leftover storage
• [14:16] — Take-home container recommendation
• [15:11] — Safety essentials: fire extinguisher, blankets, and comedic “add-ons” for family strife
• [15:45] — Conversation clearing tactics (Epstein joke)

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Conclusion

This "B&T Extra" is a whirlwind blend of funny anecdotes, practical kitchen tips, and pure Bob and Tom mischief. The team covers everything from turkey-cooking anxiety to kitchen tool skepticism, with plenty of side-splitting jokes and irreverent commentary. Seasoned with Thanksgiving survival wisdom and their unmistakable banter, the episode is both helpful and hilariously relatable for anyone bracing themselves for holiday duty.

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Transcript

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[Christopher (Producer/Announcer)]

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 on the big show today. Tom's duties on Thanksgiving, plus digital thermometers and tools coming up in just a minute.

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[Listener Letters Reader]

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[Bob Kevoian]

Bravo.

[Tom Griswold]

For those of you who always need something extra.

[Bob Kevoian]

Well, here you go. This is Bob and Tom. Extra.

[Tom Griswold]

What are you exactly responsible for tomorrow, Tom? Cooking wise.

[Bob Kevoian]

The turkey.

[Tom Griswold]

Okay.

[Bob Kevoian]

And I.

[Tom Griswold]

How many pounds you dealing with this year?

[Bob Kevoian]

I don't know, because I went to get it in the place I always go. They were out of them.

[Christy (Producer/Contributor)]

Oh, you kind of waited till the last minute.

[Tom Griswold]

Yeah, yesterday.

[Bob Kevoian]

It's a long story. I had to. I spent a couple hours a medical facility. Not for me. But everything's.

[Christy (Producer/Contributor)]

Everything's okay.

[Bob Kevoian]

Everything's good. Everything's good. Once again, I parked in Eastern Europe and I got there on time for the. The. Yeah, so Sam picked up a turkey, but I'll be doing that tomorrow.

[Tom Griswold]

Every year I've cooked a turkey. The last, I don't know, five, six years or something. And every year, though, I do go. Go online and just look again to see.

[Bob Kevoian]

Yeah, I have terrible anxiety. And I've done it year after year after year.

[Tom Griswold]

Yeah, you still kind of get a little nervous or unsure. And I was on the Food Network website and I didn't know this. They said if. And I'm not saying you should do this, all right? Because I don't know. But according to the Food Network, if you have a. You can cook a frozen turkey in the oven. And it said just add 50% of the full cooking time.

[Jeff (Contributor)]

No kidding.

[Tom Griswold]

So let's say you have a 20 pounder. It's gonna. And a half hours you. And if it's frozen, you add two hours and 15 minutes to that.

[Bob Kevoian]

Or you could take it out right now and have it thaw.

[Tom Griswold]

No, it won't thaw time.

[Jeff (Contributor)]

You're not.

[Christy (Producer/Contributor)]

Yeah, I had to put my, like.

[Tom Griswold]

Five, four pounds per day.

[Christy (Producer/Contributor)]

Yeah. I had to take mine out Sunday night for it to be done by Thursday.

[Jeff (Contributor)]

And they recommend that you put it in the refrigerator completely uncovered overnight before you cook it because it kind of dries out the skin and you get a crispier skin that way.

[Tom Griswold]

Oh, okay. Yeah, maybe I'll do that today.

[Jeff (Contributor)]

Yeah.

[Bob Kevoian]

Don't forget to reach in there deep. Yeah, yeah.

[Christy (Producer/Contributor)]

Don't forget. Yeah. Take out the junk.

[Bob Kevoian]

Take all the giblet packets. All that stuff.

[Christy (Producer/Contributor)]

Giblets or giblets.

[Tom Griswold]

I say Gibbs.

[Jeff (Contributor)]

I say. I say giblets.

[Tom Griswold]

Oh, the educated say gym.

[Bob Kevoian]

Yes. I vote giblets. There are two kinds of people in this world. You got your giblets and your giblets. Okay? That's what we're gonna do. And then we're gonna fight about it. Just.

[Christy (Producer/Contributor)]

And I grew up a special way.

[Tom Griswold]

Yeah, that sounds like one of those wacky restroom labelings. Oh, we got the jibbitz and the gibbets. Yeah, yeah.

[Christy (Producer/Contributor)]

That happened to me the other day.

[Tom Griswold]

Oh, yeah.

[Bob Kevoian]

Now, where it was.

[Christy (Producer/Contributor)]

I was like, what? Wait a minute.

[Bob Kevoian]

I always put those in. I boil them and chop them up for the dogs.

[Jeff (Contributor)]

That's nice. Yeah.

[Christy (Producer/Contributor)]

I throw them away.

[Bob Kevoian]

Oh, man.

[Tom Griswold]

I would take them.

[Jeff (Contributor)]

I gravy them.

[Bob Kevoian]

Oh, you do. Okay, very good. I was. We had this thing about alone moments. How to be alone at Thanksgiving when you. When you don't, you run. End a conversation.

[Jeff (Contributor)]

Yeah.

[Bob Kevoian]

Do you have a blender? That's always a good one. Hey, tell me more about your politics.

[Tom Griswold]

Boy, that also will step on a punchline at a comedy club, won't it?

[Bob Kevoian]

Yeah. So don't forget to do the 1. The biggest error I made one year is I bought one of those big aluminum foil pans, and there's a piece of paper on the bottom of it. And you. I pulled it off, but I didn't realize the rubber cement stuck. And a couple hours into my kitchen smelled like burning plastic. Had to throw the turkey. We had to toss the turkey.

[Christy (Producer/Contributor)]

And don't forget to put that. Of that aluminum pan on another pan, because it's not going to be sturdy enough.

[Bob Kevoian]

Actually, I buy two of them.

[Jeff (Contributor)]

Yeah.

[Bob Kevoian]

And put two together. That was a. That was a safety tip I read yesterday. So you don't drop the turkey when you take it out of the oven.

[Tom Griswold]

I have a black speckled.

[Christy (Producer/Contributor)]

Yeah, I have one, too.

[Bob Kevoian]

Well, roaster, that leads us to this news story of tools that are recommended for the kitchen. One of these. If you need this, you're an idiot, and you shouldn't be allowed in a kitchen. But we'll begin at the beginning. Christy, what have you got over there?

[Christy (Producer/Contributor)]

Digital thermometer. An instant read. Digital thermometer is vital to making sure that roast turkey and other dishes reach 165 degree Fahrenheit to eliminate the risk of food poisoning.

[Jeff (Contributor)]

There you go.

[Tom Griswold]

What do you put it into? The deepest part of the thigh is what I've heard.

[Jeff (Contributor)]

Yes, yes. Yeah.

[Bob Kevoian]

And you always say, take that when you shove it.

[Tom Griswold]

Yeah.

[Bob Kevoian]

Okay.

[Christy (Producer/Contributor)]

And you don't rely on the pop up thermometer, by the way, on the turkeys.

[Jeff (Contributor)]

No.

[Christy (Producer/Contributor)]

Rely on the pop ups.

[Jeff (Contributor)]

No.

[Christy (Producer/Contributor)]

Yeah.

[Bob Kevoian]

And the. Doesn't a chick have one that reads out on his phone?

[Christy (Producer/Contributor)]

I have one.

[Jeff (Contributor)]

Jeffy.

[Tom Griswold]

Jeffy Got it.

[Christy (Producer/Contributor)]

Jeff told me about it.

[Bob Kevoian]

Yeah.

[Christy (Producer/Contributor)]

It's awesome. You put it in the turkey while it's cooking.

[Tom Griswold]

Yeah.

[Christy (Producer/Contributor)]

And it'll.

[Tom Griswold]

You can check it on your phone when it's done.

[Christy (Producer/Contributor)]

Yep.

[Bob Kevoian]

That's pretty cool.

[Tom Griswold]

Make sure it is the type that can be in there. Yeah. You don't want it to.

[Christy (Producer/Contributor)]

Well, no.

[Bob Kevoian]

Is it like a rectal thermometer, do you?

[Tom Griswold]

That's what I use. Yeah. I think those are the most accurate.

[Bob Kevoian]

Now, did the company that makes this thing have the. The cleverness to have when instead of beeping, it plays that turkey song?

[Tom Griswold]

Oh, that was cooler.

[Jeff (Contributor)]

There's a turkey song, The Turkey and the Straw?

[Tom Griswold]

Yeah.

[Jeff (Contributor)]

I don't.

[Bob Kevoian]

It's usually played by ice cream trucks.

[Tom Griswold]

Right, right.

[Jeff (Contributor)]

Oh, that's what that song's called.

[Tom Griswold]

Well, there are a couple. You'll. You'll recognize it, though, when you hear it.

[Christy (Producer/Contributor)]

Okay.

[Bob Kevoian]

What is it called? Turkey in the Straw.

[Tom Griswold]

Yeah.

[Christy (Producer/Contributor)]

Yeah, you're right.

[Tom Griswold]

We said it 7.

[Bob Kevoian]

I know, but I'm trying. Is it turkey in the straw?

[Tom Griswold]

You think it might be turkey of the straw? I say turkey, do the straw.

[Bob Kevoian]

The turkey of the straw. Sounds like a T.S. eliot poem. November is the cruelest month if you're a turkey.

[Tom Griswold]

The waddler and the gobbler of the turkey of the straw.

[Bob Kevoian]

Okay.

[Tom Griswold]

Oh, yeah.

[Bob Kevoian]

Is this it? Is this it?

[Tom Griswold]

Yes. And the turkey in the straw. And the turkey in the straw.

[Bob Kevoian]

Turkey in the straw.

[Tom Griswold]

Oh, you see the turkey in the.

[Bob Kevoian]

Straw, Take out the neck and zip.

[Jeff (Contributor)]

It in your pants.

[Bob Kevoian]

Oh, you know that trick, don't you?

[Christy (Producer/Contributor)]

Yeah. Oh, we all know that trick.

[Bob Kevoian]

When you take those jibbers. I'll take that turkey neck, fellas, and zip it so it's dangling out of your pants. Then answer the door and go, oh, my God, there's been a terrible accident with a blender.

[Christy (Producer/Contributor)]

Yeah.

[Jeff (Contributor)]

It's not as funny when I do it.

[Bob Kevoian]

Yeah, it's weird when you do it. Yeah. Wow. The other great one, of course, is the pumpkin pie trick.

[Tom Griswold]

And you've never done this.

[Bob Kevoian]

It's a classic. I was taught this by. I was taught this by Reverend Jarvis, a good friend of mine. You put a dollop of pumpkin pie in your shoe and you walk up to Someone and say, oh, my God, I think I stepped in dog poop. You reach down, taste it, and go. Yep.

[Tom Griswold]

Yeah. You know how Tom likes things on. He'll eat things off a shoe.

[Jeff (Contributor)]

Yeah, right.

[Christy (Producer/Contributor)]

Especially things that look like poop.

[Bob Kevoian]

Yeah. Like to say hello to my friend, the Reverend Jarvis.

[Tom Griswold]

No reverend would ever be friends with you. Reverend Horton Heat.

[Christy (Producer/Contributor)]

Very fine musician though. Here, where were we at? 6 kitchen tools that can make or break your Thanksgiving dinner. Color coded cutting boards.

[Bob Kevoian]

This is ridiculous. Color coded cutting boards.

[Christy (Producer/Contributor)]

Using dedicated cutting boards for each food item will help reduce the risk of cross contamination in the kitchen.

[Tom Griswold]

Yeah, sure.

[Bob Kevoian]

Well, it will also prove to everyone that you are so anal retentive.

[Christy (Producer/Contributor)]

Red could be used for meat, yellow for poultry, green for vegetables.

[Bob Kevoian]

Yeah.

[Jeff (Contributor)]

You can buy sets that are labeled.

[Tom Griswold]

Yeah, yeah. When I worked in the restaurant, that's how all the cutting boards. I mean, that makes sense, but this seems.

[Bob Kevoian]

Yeah, it's your house.

[Tom Griswold]

Really. I have a large and a small. Jeff, were you a cook in the restaurant or. Wow. I was a cook and I. Tom and I managed to.

[Jeff (Contributor)]

Yeah, he thing.

[Christy (Producer/Contributor)]

That's why he's such a good cook.

[Tom Griswold]

Now, how many makeout sessions did you have in the walk in freezer? Oh, yeah, you do it now. Yeah, I heard that's a thing. That's. Yeah, that's good stuff.

[Bob Kevoian]

Did you ever have a. What's the delicate way to say this?

[Tom Griswold]

Orgasm?

[Bob Kevoian]

No, no, no, please don't be. Don't be so crass.

[Christy (Producer/Contributor)]

A.

[Bob Kevoian]

A like a roll in the hay type situation? Yeah, in the. In the. In the walk in refrigerator.

[Tom Griswold]

Not just a makeout session. Sex.

[Christy (Producer/Contributor)]

Did you do it in the walking.

[Tom Griswold]

Cooler is what he said or the make out lesson? Okay.

[Bob Kevoian]

Oh, I know.

[Christy (Producer/Contributor)]

Oh, handy.

[Bob Kevoian]

There was. There was no, like vigorous rogering or lippy.

[Tom Griswold]

Okay. Yeah, a little lippy. Yeah.

[Christy (Producer/Contributor)]

Good thing chick's not here.

[Tom Griswold]

May I have a piece of lippy?

[Bob Kevoian]

See you 80 you86 never mind. So these are once again tools you need for Thanksgiving. What else you got?

[Christy (Producer/Contributor)]

Sharp knives. Well, that makes sense. A dull knife requires more pressure and can cause dangerous slips. Sturdy roasting pans, as we were just talking about, metal roasting pan lessens the risk of dropping a hot bird when taking it out of the oven. Hot bird.

[Tom Griswold]

Just drop the hot bird.

[Christy (Producer/Contributor)]

In a pinch, experts say you can stack two foil roasting pans together. There you go.

[Tom Griswold]

But in a pinch, not recommended.

[Bob Kevoian]

It wouldn't matter.

[Tom Griswold]

No, it's. In a pinch.

[Christy (Producer/Contributor)]

I put it on a cooking sheet. Right, a cooking sheet.

[Bob Kevoian]

Yeah, I know.

[Tom Griswold]

Too ungainly what do you guys put in the. In the pan, then? Chopped up? Onions, celery, apple cider.

[Bob Kevoian]

I shove apples inside the body cavity and you throw them away?

[Christy (Producer/Contributor)]

Yeah. In lemons?

[Jeff (Contributor)]

Yeah.

[Tom Griswold]

Yeah. It doesn't. So if I cut up an apple and throw it in, because I usually have celery and stuff, it won't make it too appley.

[Bob Kevoian]

You won't taste it at all.

[Tom Griswold]

All right. Okay, good.

[Christy (Producer/Contributor)]

It makes it moist. Moist?

[Tom Griswold]

I meant hot, moist panties. Oh.

[Christy (Producer/Contributor)]

A cooking timer is important. Experts recommend putting leftovers away within two hours to prevent bacterial growth that can cause illness. Set a timer.

[Tom Griswold]

They'll sit out for six hours.

[Christy (Producer/Contributor)]

They sit out all day. And then, last but not least, a ruler.

[Bob Kevoian]

Now, see, this is where I draw the line.

[Tom Griswold]

Now, what's the ruler?

[Bob Kevoian]

If you're this stupid ruler, you shouldn't be allowed in a kitchen.

[Christy (Producer/Contributor)]

A ruler could be used when storing leftovers to make sure dense foods like stuffing and sweet potatoes reach a depth of no more than 2 inches to allow for quick and complete cooling in the refrigerator.

[Tom Griswold]

Okay. All right.

[Bob Kevoian]

If you can't eyeball two inches, well, Pat, I know what two inches is.

[Christy (Producer/Contributor)]

You see it every day, do you, Pat?

[Tom Griswold]

I do.

[Bob Kevoian]

You're gonna see it next break.

[Tom Griswold]

I don't want something happened one minute ago that was so funny to me, and I think everybody missed it, but it bears repeating. Christy said, you need a ruler in the kitchen. Tom said, that's where I draw the line. And Pat said, well, then you're going to need the ruler.

[Bob Kevoian]

I'm doing my own show.

[Christy (Producer/Contributor)]

I'm sorry I missed that.

[Bob Kevoian]

If you really have to. Can you imagine how anal retentive would you be if you go to a small gathering? And the red. The red cooking board is for this, and then the yellow one, and then I've got a ruler to measure the depth of the potatoes. Oh, Jesus. Now, one important thing to have is. I've already done this. Get a bunch of those throwaway containers. Containers. So your guests. Because there's no way you're gonna eat the extra 10 pounds of turkey.

[Christy (Producer/Contributor)]

I got too big of a turkey.

[Bob Kevoian]

Yeah. Have everybody take some home, and that's a good move.

[Tom Griswold]

It's always nice, isn't it?

[Christy (Producer/Contributor)]

Yeah.

[Bob Kevoian]

Yeah. What's not on the list? I think you mentioned this before. A gun.

[Christy (Producer/Contributor)]

A gun.

[Bob Kevoian]

What do we need to do?

[Christy (Producer/Contributor)]

I thought that was for the other story we were talking about trying to get away.

[Tom Griswold]

Yeah, I buy my turkeys already killed.

[Jeff (Contributor)]

Yeah.

[Bob Kevoian]

No, no, no, no, no, no. It's. It's Just in case the crowd gets rowdy. Blanks, admittedly.

[Tom Griswold]

Yeah. You don't even have to fire it sometimes. Just lifting it up.

[Bob Kevoian]

Yeah. Yeah. But if you do have to, the blanks that you can fire, that'll get the crowd to calm down.

[Christy (Producer/Contributor)]

Yeah.

[Bob Kevoian]

Stop talking politics and, you know, blow a hole in your ceiling. I think a fire extinguisher, that's necessary.

[Christy (Producer/Contributor)]

Or a fire blanket.

[Bob Kevoian]

Yeah, I've got a fire blanket and a fire extinguisher.

[Christy (Producer/Contributor)]

Do I. Yep.

[Bob Kevoian]

Do you have a fire blanket, Josh?

[Tom Griswold]

Yeah, it keeps my fire extinguisher warm. I have two. I have two fire blankets. One next to the fireplace and one in the kitchen.

[Bob Kevoian]

Okay. And they did leave off, what? Xanax and chloroform. Those on the left.

[Jeff (Contributor)]

Chloroform.

[Tom Griswold]

Okay.

[Bob Kevoian]

Yeah.

[Tom Griswold]

In case the. In case the. Doesn't work, I chloroform myself. I'm out.

[Bob Kevoian]

And once again. Once again, the phrase, if you want to be left alone, bring up Jeffrey Epstein. That's. That's just enough to.

[Tom Griswold]

And how he's a misunderstood hero. That'll really.

[Bob Kevoian]

Yes, that'll help.

[Christopher (Producer/Announcer)]

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.

[Tom Griswold]

Limu Emu and Doug.

[Christopher (Producer/Announcer)]

Here we have the Limu Emu in its natural habitat, helping people customize their car insurance and save hundreds with Liberty Mutual. Fascinating. It's accompanied by his natural ally, Doug.

[Advertisement Voice]

Limu is that guy with the binoculars watching us.

[Christopher (Producer/Announcer)]

Cut the camera. They see us.

[Bob Kevoian]

Only pay for what you [e-mail] Liberty.

[Listener Letters Reader]

Liberty. Liberty.

[Christopher (Producer/Announcer)]

Liberty Savings.

[Bob Kevoian]

Very underwritten by Liberty Mutual Insurance Company affiliates. Excludes Massachusetts.