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KJ5ILQ returning for the final time today. Thank you very much Russell. Let's see here. Okay. Comments on the Big Easy. Yeah it's pretty cool. It's a pretty fun, easy way to load almost anything. So I dug that out. It's going to be used. I don't know if I'm going to use it for Thanksgiving. I'll just ask for life. She typically wants at least one turkey baked traditionally. So we may have to do that. But yeah I think that's what we may do. We may end up buying three or four chickens. Get them all seasoned up and inject them a little bit. I don't know how you all do chicken but we're not roasting them. But I'll tell you how I do my turkey in my Big Easy. My chicken is done pretty much the same way. If it's Thanksgiving I do a little extra. I got to do the whole breading thing. So we'll start off with that. And what I'll do is, let's say a chicken. We'll just keep it on a small scale. I'll get a bowl or a bucket big enough to hold the butter. And in that bucket I'll put in a variety of seasonings depending on what flavor I'm going for. But typically down here I tend to go towards more of a spicy cajun flavor in my poultry. Anyhow, we'll put the sugar in the saucer and do the whole brown thing. And we'll let it sit in there a good 24 hours in the fridge. And it will do all the good browning that browning does. With the salt and the breaking down of tissues. It's going to be so good. You can even out and pat it down dry. And then you do a light, I'm talking a very light covering of something like a mustard. Or perhaps olive oil would work. I prefer more of a thicker binder like this regular yellow mustard. You won't taste it. It's just a binder. But you rub it down like that. Like you're giving it a massage. And then you season it. And season it pretty liddish. And then you put it on your little hanger and you hang it in there and you let it roast. And when you get done. And I don't use anything super sweet whenever I use my Big Easy. Because anything sweet of course will caramelize which is great. But the next level of the caramelization is burnt. And that's not so good. And so it tends to burn very quickly in the Big Easy. Sugar does. So it will cost you to be easy with that. Yeah, let's see. We've got Monday and tomorrow. I'm debating between a couple of things. Two things. We may talk about genealogy and DNA. Or we may talk about AI. You know you can never tell with me. We'll find out tomorrow morning. KJ5ILQ73.