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garlic, creole, stuff, and kind of drizzle it all on the outside as the pink cooks. And then very end you put the lid on it, crisps it all up nice and crispy, but it kind of walks the juices inside. It works really well. Anyway, can I be easy? Okay, now my mouth is watering. That description is, yeah, my mouth is completely watering for some of that turkey. It sounds really, really good. I mean, it sounds really good. And that's a really cool concept too. It keeps the hydrocarbon byproducts away from cooking your actual food. It actually just uses the heat itself. So, very cool. Have to look into that. That's, yeah, that's really neat. But man, that turkey sounds amazing. All right, I need to stop thinking about turkey. KJ-70XM Sean, how are you doing to this morning? Man, the discussion of food. I should know better when I key up on this particular frequency.