Easy and Delicious Fried Cabbage | LIVE w/AB

Woo! Man, look like we doing lives like this constantly, right? So, try to build up some heat, get some fire here. Hey, what's good, fam? I guess I should just go ahead and say the whole thing. What's good, family? You guys should be dropping in. I'm gonna wait a few minutes before I get started. You know what I mean? And then I'll go into my rigamarole about what we doing. You already read the title, so you guys know that I'm doing just like a fried cabbage. You know what I mean? This is really... Okay, so look, every other Friday I like to go live so I can like connect. You know what I mean? If you just wanna say what's up, just go ahead and drop that in there. You know, I'm gonna say what's up back to you. You guys got any questions, you can just let me know. Somebody just gave me a thumbs up telling me everything is working properly this time. I'm sure you guys will tell me how it is. Then if you guys switch, I'm gonna see if I can get them to switch over here. That's all right. What I'm doing is I'm just getting my bacon together. You know what I mean? Building up a little bacon fat down on the bottom because I'm gonna use that also, right? So just gave this a head start right before we started. Look, I just took a pack of bacon, went ahead and just cut it down, you know, to like these size strips. Let me just pull these up right now so you can see. You see that right there? Just pull them up to about that size right there, right? And we just start with this. Now, if you guys got any questions, you know what I mean? Now's the time to ask. You know what I mean? And again, it's every other Friday, excuse me, it's every other Friday that we gonna be going live, right? And then the Fridays we not doing live, I'm gonna go ahead and just put out my regular video. If you guys wanna know why I'm doing it like that, after being on YouTube for almost six years, this June I'll make six years for myself. You know what I mean? I just like the fact that I can like just connect with everybody. I don't care if you just hit it with a thumbs up, that's good. That's what's killing the television. Hey, with that being said, what's good? All right. Cindy says, what's up, baby? Cindy? Mm-hmm. What's good, Cindy? Talk to me, what we doing? Today is Friday, all right? Yeah, it's gotta be, I'm lying. Hey, talk to me, let me know in the chat. What are we making this weekend? You doing something tonight? You know, Cindy, are we doing something this weekend? Tell me you're doing something. Josh Thomas says, this is about to be fired. Oh, yeah. Hey, how many people out there, let us know in the comments, right? In this chat, how many of y'all like fried cabbage? And then I really wanna know this, how many people haven't even had fried cabbage? If you on a keto diet or looking, you know, something like that, then for sure you know about this right here. Huge on the flavor, you know what I mean? Without all of that, all of those carbs, to be honest with you, like, almost like really no carbs. Kale Evans said, congrats on your success. Thank you, thank you. Hey, for those of you guys that didn't see any of the posts, like on Instagram or Facebook, I don't know if we put anything on, did we put anything on YouTube about yesterday? How we went out and did, you know what? If you didn't know, you guys, check it out. We went out to, myself, Pat Neely, and Chef Laurie, we went out and did Good Day. It wasn't Good Day, LA. It was Fox 5, Lion Lunch Hour. Right, the live lunch hour yesterday, which was like a major success. They invited us out, asked us to come back for the 4th of July. If we can work that out, then we gonna go back and do that. You know what I mean? Big things are happening. It's been slow, slow on my part mostly. You know what I mean? Just hadn't really been like, seizing all the opportunities that, you know, been coming my way, but I'm gonna try to do that. See if we can't, you know, have a representative to take us out and be large, folks. Sonya B says, trying to make an amazing steak this weekend. Any recommendation? An amazing steak. Recommendation. I'm a ribeye person, so you gotta do that. You know what I mean? I would just say, let's do a ribeye. You know what I mean? I'm not sure how you like your meat. Let me know how you like your meat. You know what I mean? You like your steaks medium rare, which most of the following that I have do not. You know what I mean? Some like it medium, but a lot of people I'm finding out, they like theirs to be well done. Now, before you read another question, look, I want her, look, can you go ahead and switch inside this pot? Or are you in here already? Okay. You see this right here? This is about as far as you wanna go. I'll start with the bacon, cause I really, I'm looking for that fat right there. That's what I wanna go ahead and get. Toxic Masculinity said, we ordered out tonight, but I'm having second thoughts. Oh Lord. Hey, don't trip. You know what? Treat yourself. Usually when we order out, you know, I do the exact same, you know? You'd be surprised how much out I eat. You know what I mean? How much going out I do. You know what I mean? But I'm trying to like tone it back a little bit. Trying to do a little bit of more of a healthier eating. You know what I mean? So when I have these recipes, I don't just eat them every day. Treat yourself. And guess what? It's always tomorrow. Hey, this is an easy one for you too. So I want you guys to take a look at this bacon right here. Anitria McCranry said, I love fried cabbage. What are you adding to it? Okay. So right off the bat, obviously we doing bacon, right? I'm gonna keep it kind of like traditional, well traditional to the way I make it. You know what I mean? I'm going with the bell peppers. I'm gonna go with the onion. You know, I got green, orange, and the red, you know, for a little flavor. This right here is really like my level up folks. That's this right here. I don't know if let me put it right here so you guys can see it. This is my chicken and dewy sauces. This right here got a whole lot of flavor folks. This has been like my little go-to. I tell everybody about it. So it ain't a secret no more. If you can find it, you know, get yourself something. This is made by the brand. This is a Hoffee. I don't get nothing. I need to be their representative. That's all I'm gonna say. You know, we put a little garlic in there. You know what I mean? And then we let these flavors just do their thing. But this right here, this, look at that. Let me go ahead and put it over here so y'all can see it in right here. Next to this pot, this right here. Now everybody might not have this, but by the way, I've been looking at the sales on this right here. I'm gonna say just about everybody that follows me does have it. This right here is the real level up. So all of this, when it marries together, boom. Hey, you know what? Let me see. Do I have any celery? Any celery in there? It's all right. You know what? Let me get some celery too. So one of the cool things about, you know, making dishes like this, I treat this like it's like a stir fry. I can go in my refrigerator and look and see what I have. You know what I mean? And if I want to add something to it, I will. But everybody should have, oh, you could have just, you could have threw it. Everybody should have like the Holy Trinity. You know what I mean? You should always have that at the ready, especially if you follow on this channel. You know what I mean? There's a lot of other channels out here to do the exact same thing too. You know what I mean? Pixel Hinata Becca says, I want to know if it's possible to bake bread on a grill. Oh yeah. Yeah, yes it is. I got to say this. Now listen, what type of grill? That's going to be the real thing. Listen, it's going to be a little noisy right now because you know what we got to do with the celery. I know y'all will beat me up if I don't wash this. So I'm going to go ahead and just wash it, rinse it off. And when I say wash, I don't put no soap on it or nothing like that. You guys will be surprised. Some of the questions that I get, like what kind of liquid do I use to wash things off with? You know what I mean? I just hit it, rub my hands on it. Obviously I got gloves. You know what I mean? But what I like to do is just rinse it, make sure I don't see none of that dirt. And then I'm going to clean it up with this knife. All right. So let's see here. I had a comment. I'm sorry. Blind spot says, I fry it, but I want to see how you do it to get some plainer. Okay. So what you see right now, I got bacon fat in the inside of it. I was looking at it. I was trying, I'm debating to myself, like, do I want to drain some of that? But you know what? I'm a user. I don't have no, look, this is my head right here. Look, it's kind of small, right? Looking at that. Yeah. I'm going to say we good, right? So I'll start with the bacon fat. You guys let me know what you guys use when you guys do it. You know what I mean? It's really about, you know, the flavor that you want. I didn't have to do that with the bacon, but I like the bacon to be in there also. If you guys are not using, if you guys are like trying to stay away from the pork, you can always use beef bacon. But listen, how many of y'all have this? You see this right here? If you don't have a mason jar with bacon fat, you see, I saved mine. Strainer. If I wasn't going to use that, I would just put the strainer on top, pour this right on top. You'll see it'd be liquidy. On the top, as it cools, it turns out like this. Mookie, Mookie says your hat game is dope. Hey, I'm going to tell you something about my hat game. Before I started this channel, my hat game was really, really tight. But you know what? I kind of like just been known like AB from LA, right? So I went with the, just, I just keep going, excuse me. I just keep going with all of the LA hats, but I got so many hats. You know what I mean? But now I feel funny. I can't even really wear none. You know what I mean? Because everybody going to be looking at me like, hey, where your LA hat at? If I want to hide from somebody, I'll just, I'll wear another hat. But the thing is when I'm out in public and I say something like, if I say something to somebody and they hear my voice, they turn around and be like, hey, I knew that was you. Kit Wren says, do you have a restaurant? I do. It's in Rancho Cucamonga. Me and my buddy, Mike, you know, we co-owners of Elmer and Jasper's Crab Barbecue and Rancho Cucamonga. But you know what? Today's the day. I've been talking about, look, I'm doing something big and it's happening out here in Vegas. I'm going to make the announcement today. So if you guys not following me on any of the other social medias, it'd be nice to, you know, follow me over that way too. I'm going to kick some real gems to you. Look, we just got the trailer launched in negotiations with something happening out here. That I won't say too much more about, but listen to this. It's big enough for me to say that, hey, the negotiations, you know what I mean? But trying to get, you know, like two things going on out here, you know what I mean? And just doing a lot, but I'm slowing down, folks. You know what I mean? I've been talking about doing a book tour. That don't seem like, that's been like, man, that's like an active guide out here trying to get that done. But listen, it's a whole lot going on. You know what I mean? The restaurant is getting ready to be talked about today. I just got the pictures of the final wrap. Loving what I see. And I'll put it out to everybody right after this and I'll get cleaned up. All right. All right, so look, what I'm doing is now, you know, I turned off my heat, right? So what I did was, look, I got a, I don't know if you guys can see that, but I got like a, that's like low. I got a low flame. I'm finna bring this back up and I'm finna work with, okay, so let me do this right here. I'm gonna show this because I'm finna make it all messy. If you guys can see, you know, I got it all chopped up like that, right? But what I'm gonna do is I'm gonna move it all down. Lucy Williams says, what's good with cabbage? For one, it's a vegetable. You know what I mean? You got no carbs. If you're dieting, especially if you're doing something on the keto side, just the flavor that you get, all of them, everything that mostly people make, you know, when you're doing some type of keto diet or something like that, you know, it's like a lot of, I don't know, I'm gonna say like, you do what you can do to like spruce them up, you know, on the flavor, right? This right here, whether you on keto or you not, this is like a staple. You know what I mean? Real, real big on flavor. But if you ask me though, it starts with like my base and obviously I'm starting with a good base. You know what I mean? I'm gonna go ahead and just add this. Look, I'm doing a lot. You know what I mean? This is like truly when I say leveling it up, that's what I'm doing. You know? So I just added a little butter to that too. You got a super chat from Cooking With James. Okay. Hey, thank you. Thank you for the super chat. Talk to me. Oh, he didn't ask a question with it. Hey, that's what's up. Hey, my bad. My bad, my bad. I thought he had a question. No, I'm sorry. Rep said cornbread with it. Cornbread, you know what? I don't have any cornbread with this. What was I thinking? They were answering the question from like what would be good with cabbage, maybe cornbread. Right, right, right. You got another super chat from Valerie Owens. No question. You know what? Thank you guys. You know, listen, I do appreciate your love. You know what I mean? I just wish that everybody can make it out here to Vegas. You know what I mean? This is where I'm at right now, you know? So you guys can come out. We can like hang out, you know, take pictures, eat. You know what I mean? And just turn up. That's been my goal. You know what I mean? Because if you ask me, it's really about like giving a great experience. You know what I mean? And I don't know no other way to say it. It's really about the experience. You know what I mean? I'm gonna ask you guys this. And let's just take a survey. I'm gonna just ask this. We're gonna use one and two, right? I'm gonna ask. Okay, I'll ask it this way. How many people been to a restaurant that had great food, but your service or your experience wasn't the best? Food was good, but your experience wasn't good. Do you go back? I wanna know. Drop a one in the chat if you do. You know what I mean? If you go back and your experience is not the best, but the food is great, I want you guys to drop a one in the chat. John Osborne says, AB, your recipes have all been fire, but miss the outside barbecue. Are you bringing back to it this summer season? That is an understatement. Am I bringing it back? Just need to like work it into my lineup and we starting next. I got a couple of things. You know what? I just got behind a grill that I like. You guys see, it's an offset smoker. You know what I mean? I really, really like it and decided, and working with the company about putting my name on it. You know what I mean? And you know, go on there. But this is the year that I go ahead and solidify myself as far as being on YouTube about barbecue. I'm gonna start it off with a real video. Actually, it's getting ready to be, it's already filmed. We just need to edit it, you know, and go from there. But let me give you the short answer. Heck yeah. It's coming. Oh, you know what? Maybe I shouldn't have said that. Like, it's coming. Like, it's here. Love your work, AB. How good was Malcolm Reed's barbecue? Hey, dude is a legend. Would you be, hey, you know, and I got it. You know what? We all on the internet. If you don't know him, you know what I mean? If you was on that side of the country, you probably would know who, you know, who he is or whatever, or tasted some of his food. Dude know a lot. Hey, you know what? And I gotta say this. I've been queuing for a long time, folks. You know what I mean? Not maybe as long as I've been cooking, but a little bit after that. They only down like a couple of, there's only separation by like a couple of years. You know what I mean? But I can just say this. I never stopped learning. The dude has helped refine my game. You know what I mean? Malcolm is good. You know, a good in my book. And he good in other people's book too. Very selective of who he works with. You know what I mean? Keeps his image clean. And just as much as he does that though, I'm just telling you, the dude barbecue game is outstanding. So Cooking with James said, do you like cabbage or collard greens better? That's a cold one. Cooking with James, huh? Hey James, that's you? Do you got a logo? What is it? It look like it's around with a little J in the middle? Yeah. Well, that's good, fam. Hey, don't try to sneak up, bro. Hey, you trying to like pull up incognito. That's what you trying to do. That's... Oh, sorry. Then you want to hit me with a tricky question. How do you answer that? Do I like this over that? I'm going to say it like this, bro. I like them both just as equal. I don't know how to... I don't know. Right now I'm stuck on them gumbo greens, man. Them gumbo greens is killing it. And when you guys come out here to Vegas, you know, of course I got to have them two ways. Regular greens, you know, Southern style regular greens. But the gumbo greens is probably what we going to double down on. That's going to do it. Hey, getting back to this. You saw me, look, I just cut down. Look at how big these are. These slices are on the... You see what I'm saying? See how I did these? These almost like quarter. These almost like eighths. You know what I mean? You see that right there? Look at that onion. Ah, yeah. And then right when they start to just get soft a little bit, I always give my onions a head start. Let's go ahead and do this. Hey, I can tell you something that I never thought about all of my life. You know how you always want a cutting board and you want to have a juice ring? When you have a juice ring, stuff get hung up on it when you're trying to put it in there. You know what I mean? So you make sure you only get a juice ring on one side. But on my boards, what I do is I take my boards and I put, you know, when I am making them, what I do is I put the feet on the other side. So it kind of like defeats the purpose. Juice ring, good, especially for them steaks. Really anything. And then I'm gonna focus too and let you guys know like how important it is when you're doing your meats. You got to let them rest, folks. Facts over feelings said, back to your question about the restaurant and the services. Number one, because the experience could have been just the individual or individuals during that particular shift. Oh, so they go back and try it again? Mm-hmm. Okay. I mean, well, you know what? I like to hear that as being on the owner's side. You know what I mean? Because you know what? We are only as good as the service that the individuals who work for you, you know how they are. You know what I mean? Like how good of a service do they buy into the culture? You know what I mean? So that's like real, real, real, real important. For me, I can deal with a place that have, if my experience is great and the food, you know, I'm not saying it's bad, but if the food is good, it's just not way over the top. Like, ooh, this is like the best ever. I probably frequent them places more often because I like to get the experience. You know what I mean? I'm a real experience based. But to be honest with you, when you say experience based, check this out. For me, I'm striving to do both. It's to experience and have great taste in food. You know what I mean? Not an extensive menu. You know what I mean? But the things that I do, they will be to the liking of those who are involved. That right there is very, very important. All right. Ooh, man, I'm loving it. Everything that I'm seeing in here. DP says, AB, what made you want to do a cooking show? Okay, so when they say cooking show, are they talking about like, I just need to be a little bit more, you know, more specific. And the reason I'm saying that, because a lot of people call this channel like a show. You know what I mean? Which I do appreciate. That's how they see it. And so be it. You know what I mean? But what made me start my channel was, I just, I needed something to do. You know what I mean? I needed to get a, I was working long hours. You know what I mean? Just something to keep me rooted. You know what I mean? So, and then I got tired. I was looking at my weight. I'm starting to gain weight. You know what I mean? They eating at all these fast food places. You know what I mean? So I just decided, look, I made a video. You know what I mean? My very first video was a Crock-Pot video. It's still on my chain, on my channel right now. I left it on there so we can all see where I came from. I used to hate to talk. Now I can just ramble on and on and on, right? And then made a video. And then from that, though, you know, didn't you want the video to look better? You know, somebody asked you, you know, hey, can you make this? And I'm like, make it all the time. And then from that, five years and about seven or eight months, here we are today. All right. Killer Panda says, sorry. Hi, I was wondering, are you coming out with another cookbook or are you coming out with a season? Oh, you know what? Yes. If you guys look at, okay, so listen, let me just say how I work with all of the videos, right? If you guys look at anybody's video underneath, you know, we all have stores. If you look under there and it should be a shelf, we call that top shelf. What we do is we just put, you know, our major items on there. I got my seasoning on there, my co-authored cookbook with myself and Matt, Mr. Make It Happen. Some of you guys are following him. You know what I mean? You'll be able to get everything from there. Everything is on there. You guys can go to my Amazon store. Anything that I cook with down to these hex clad pots, pans, and all of that, that's here. I got a few more items coming, you know, for myself. Those are in the works. I'll be launching those right at the start of the summer. You know what I mean? And just a lot of cool things, you know? Rody Muscom says, question, what about adding shrimp to it? You can add shrimp to this, yes. Matter of fact, I was making this and somebody was around when I was making it and they saw that I had some shrimp in the refrigerator, right? And they said, let's do it. And I was like, you know what, let's do it. So at the end, I'd probably add it maybe the last seven or eight minutes. You know what I mean? And just give it a stir, let them warm up. They'll cook that way and just do it. I will tell you this, it's fine. You know what, I wish I'd have thought about that from the gate. When is your second cookbook coming out? Okay, so look, I'm bringing out my first cookbook in the fall. You know what I mean? It'll be in the fall of this year. This will be with myself, me and Matt. We working on our second cookbook right now as we speak. That'll be done, I don't know when. I don't know. We probably need a couple of more months before we go to the publisher. Oscar Contreras said, what kind of glizzy are you throwing in there, cuz? What kind of what? What kind of glizzy are you throwing in there, cuz? Hey. I love Jalingo. And then when they talk like that, it make me wanna bite. You know what I mean? Wanna make me, hey, just go back. Go back a couple of years. Shit, I gotta go back a decade. You know what I mean? Huh? Oh, okay. It's all good. I said I'm about to go back. Just that quick. You know I can regress. Now look, cut knees. Let me just talk about this. Cut knees, you cut them how you wanna cut them. You know, it's really up to you. You know, everybody got some kind of way they doing. Look, to me, you cut them how you want to. You know why? Because even when you got a piece like this, you see this side? It's gonna shrink down and do its thing anyway. Right, so I'm gonna go ahead and add this now. It's up to you. You guys want crunchy, you know, bacon? Add it at the end. But for me, I add it back. I just didn't want it to get so soft, you know, earlier. I like to take it out. I didn't want to burn the bacon. But this right here, I hope you guys can see inside, how they look inside this pot. You know what I mean? This right here, just that money. You know what I mean? Real easy to make. You guys gotta make this. Now, I'm finna go ahead and put this level up up in here. And that'll be, you know what? So I don't be sneezing and coughing and doing all that. I'm gonna take this off like this. And I'm just gonna add myself. And that depends on how much kick you want. You see the name of this is what? Creole kick. So watch out. You know what I mean? They don't call this that for nothing. You know what I mean? Just want to put a little flavor in there. That's it. Don't need a whole lot. Pop-Tart gone choking says, when are you going live again? So I know. When? Oh, it's every other Friday. Every other Friday, Pop-Tart. You know what I mean? So look, it's every other Friday at 4.30. You know, and then the Fridays that I'm not live like this, you know, I'll release a video at one o'clock. Trying to get back to being more consistent. You know what I mean? I got some great help around me. You know, so things are working out. You know what I mean? So I'm getting back to normal. Jack Dager says, why did you start grilling TV? Oh, thanks buddy. Hey Jack, I'm gonna go out on a limb and say, that might be Jonathan. Okay, so look, you guys listen. You see that comment right there? That's about grilling TV. The Grilling TV Network. If you guys don't know right now, you know what I mean? Look, we're trying to grow another channel, right? With talented chefs. Chefs like myself. You guys already know who Pat Neely is. You know, we got Aaron McCargo, Kenneth Temple, Chef Laurius. And then earlier you heard me talking about Chef Laurius. That's who I was with in DC. You know what I mean? Just, you guys want to see something new? You got to go by there. Look, all you got to do is, when you're in this, when you get through with this, just go ahead and look up Grilling TV, right? When you look it up, you'll see it. You'll see myself, Pat, and other great, you know, talented guests. You guys got to go by there, show your support. You know what I mean? And just check it out. I think you guys will like it. And we got some fun things, you know, coming up too. Kit Wren says, you wear gloves. Are they difficult to cook while wearing them? No. You know what? No. Well, you know, these type of gloves, they fit real nice and tight. You know what I mean? So no issue. But I would just say, it's probably a good thing to just start using your gloves. You know, start using them now. After you cook with them a couple of times, they become second nature. Gerald Cranick said, did we have a cuss? LOL. Huh? Gerald Cranick said, did we have a cuss? LOL. Hey, so I don't know if you heard it or not, but they started telling me like, hey, you cuss. You know what I'm saying? Hey, you know what? I like to stay authentic. You know what I mean? I try not to be a sailor, you know? But sometimes it just is what it is. You got a super chat from Sincerely Yours. I'm enjoying the lives. Much respect. You know, thank you. You know what? You know what is cool? Man, I run into a lot of people. You know what I mean? And they talk to me. You know what I mean? I'm still amazed, you guys, that anybody want to see anything that I do. You know, but I hear a lot of the, and I can see the influence out on YouTube. You know what I mean? A lot of people have been, I guess, inspired to do something. Just think, if I had not have ever, ever made a video, right, I would never, ever have gotten here. You know what I mean? So if somebody, but I've seen other chefs. You know what I mean? To be honest with you, I've seen chefs that look like me to let me know that this was even possible. You know what I mean? So I stayed authentic, did me. You know what I mean? And just tried to go from there. Do we have any, look in there and see. Can I have some chicken stock? So I hope you guys can see this. I'm just going to put just a little bit of liquid so I can give me a little steam down here on the bottom. You know what I mean? I got most of it coated. You can see that. All right, let me step out for one sec. Thanks. Bianca Armstrong says, my son loves your videos. He's been watching you since he was 11 months. He calls you cooking hat man. Cooking, what, cat man? Cooking hat man. Oh, the cooking hat man. What's his name? She didn't tell us. She'll tell us now. And you got a super chat from Kit Ren with no question. Huh, with no question? You know, thank you guys. You know what I do with the super chat, you guys? You know what? I just put it back into the, I'll put it back into the channel. You know what I mean? Any kind of way I can like level up the production, you know, or do something like that. That's what I do with it. So I thank you, but it doesn't diminish the people that just watch the channel. You know what I mean? I'm just happy with, you know, just the view. You know what I mean? And second of all, I want to say this. Thank you to everybody, whether you do that or not. You know, it's much appreciate, much appreciated if you do, and much appreciated if you don't. You know what? I do have one request though. I want you guys to don't forget to like. You know what I mean? That's very, very important. Just like it teaches the algorithm like, hey, maybe this content is cool. You know what I mean? And then it just pushes it out. And who knows, next time the Food Network be looking for somebody, they might just find your boy. All right. Gerald Krennic said, and share. That's right, and share. Hey, you know what? I gotta say, and I got it. Everybody can't be in here all at the same time. You know what I mean? This is just cool. You know, a little reconnection. You know what I mean? Just to talk to everybody. You know, just to have, you know what? Anybody in your life is like amazing. You know what I mean? So that's it. So right now, I'm just gonna let, go ahead. Come on, man. Ask me some real questions out here now. When not making YouTube videos, do you cook a lot for you and your wife or do y'all each cook? Seeing how she might be in here, I can't lie. I don't, I'm not doing too much or nothing. As far as, because I cook, you know, throughout the day, you know, I'm cooking everywhere. So mainly I cook here now, because this is kind of like just became, you know, kind of like become my life. But I got some cool hobbies, though. Hey, if you guys didn't know, hey, listen, so I got a little assignment for everybody, which I know it's hard to get people to go and do. You guys gotta go by the Griller TV network and go ahead and subscribe. Other great, talented chefs like myself, hey, more talented than me. You know what I mean? I'm still learning from them. And listen, to be able to cook alongside a real chef, just to, you know, get your knife game together, just to be able to, that right there, listen, I respect it. Then, look, after you do that, I want you guys to go by and look at, what is it, Life With A.B. It's on my channel, you know what I mean? But just look it up, it's Life With A.B. You'll see, I only got four videos on that. But listen, we already started recording some other videos and they're being edited right now. You're gonna wanna be on there. So a lot of people ask me, like, what do I do? There's so many things that I do, but I got some fun stuff on there that is really not food related. I mean, some of it's based around food, you know what I mean? But you wanna go over there, you know what I mean? And just, let's just live. Go ahead. Joe, I don't know, sorry. JoeNation94 said, A.B., what's your top two comfort food? Hey, right off the bat, number one. You, what's his name, Joe? Joe, you ain't been with me that long, huh? I gotta say it that way, right, because Joe, you got to know, right off the bat, man, it's that smothered pork chop, right? You know what I mean? It'll be that, I don't know, I could just give you my whole meal of that. Some red mashed potatoes and gravy, you know what I mean? Some of that smotheredness on them potatoes and like some greens and cornbread. I'll just give you the whole thing, man. That right here is me. If I was gonna be on an island and I can only have one meal, there you go. Charlene Brasilio said, where do we find you on the other channels, Chef? Okay, the other channels, listen, I'm getting ready to start putting my specific videos on the Grillin' TV network, right? So all you gotta do is, when you're on YouTube, just search in the search bar, anywhere, just put in there, Grillin' TV. That's all, you ain't gotta put the network on it, nothing like that, and it'll come up. When you see that, you'll see myself, Pat Neely, and other great chefs, and we got some surprises for everybody. I'm gonna just say some big name chefs, you know what I mean? They're just coming in and showcasing their skills and showing some love. And I do have another channel called Life With A.B., you know what I mean? Go by there, subscribe, and then starting next week, I'm gonna start dropping these videos. It's just a matter of getting them edited, you know, stuff like that. Oscar Contreras said, what's the most polite way to tell someone at a barbecue that raisins don't go on potato salad, and that a little seasoning goes a long way? Hey, don't get me started talking about this potato salad. We could do a live talking about that. Man, I don't know how you tell nobody, hey, that's a good one. You know what, I like to play with that. I like to just say, I'd walk by and get close to it, hope it was next to the edge, and I'd just walk by and, oops. You know what I'm saying? Who does that? I know who does it. You must've been at a company function, you know what I'm saying? And then somebody at your company did it. But I can tell you this, if you look like me and you went to a potluck or a backyard boogie or a park and they having a barbecue, right? Tell me you don't feel like this, like, hey, who made this potato salad? You know what I'm saying? Hey, the potato salad is like key. Potato salad and the barbecue baked beans, you know what I mean? Then you, I know right off the bat, you look right at the grill and wanna know who's that dude over there? What is he doing? I got one for you. How many times you been out there and somebody been grilling, they been grilling right on the top? You know what I mean? Right on top of the coals. You know what I mean? I see it all the time, folks. Unless you making some corny asada or something like that. Hey, get off of that. Hey, why you doing that? I mean, I'm saying that's how you cook that. Okay, JoeNation94 says, the best way to cook a Polish sausage? A Polish. Polish. Oh, what's the best way? Yeah. Oh, my bad, my bad. I thought he was gonna tell me the best way, okay. Best way, it really depends. You know what I mean? Polish sausages? Man, you could do that a couple of different ways. If you're doing them outside, that's one thing, cut a couple of slits. You know, put that on your grill somewhere on that indirect zone and let that work, let it absorb some smoke. But you gotta put the slot, you know, the slits in it, right? If you were doing it in the house, I got a simple way to do it, especially if you're doing it in the morning, you know, you're making your breakfast, I would just put a little layer of water. And let me strike that, because I told you guys, you gotta listen to me. You remember following me? I always, when I use the word water, I know what you're hearing. You should be hearing chicken stock, right? You just put a little bit of that down there, put that on, you know, put that sausage right on the top and kind of like give it a, it's almost like a broil type of a, look, those two ways is how I make them all the time anyway. Renata Thompson said, what do you do to unwind? What I do to unwind? I'm all the way up. You guys see me right here. I like to say I'm unwound right here, but like my number one hobby in the world is I drive a drag car. You know what I mean? I'm just into speed, love that. You know what I mean? Just bought me a Hulk. You know what I mean? Just got me a Road Glide. You know what I mean? Just want to get away and just like, kind of like disconnect, even if it's just for the day. You know what I mean? Stuff like that. Like I can, I can get away from this. Only thing about that is I've been smashing this so hard and working hard, even transitioning from work, quitting my job, not doing that no more. You know what I mean? And then doing this full time. Sometime when I break away and just do me, it'd be hard to come back. Mike Jones says, do you ever do pork chops and applesauce? I have, I've tried it. You know what I mean? I need to revisit that. You know what I mean? I really, I do. I need to come back to that. I've had something that was great. I tried to like emulate it on my own. I need some work to do, but I have had it and I do like it. You know about that. A Bass said, since you're from the West side, boys in the hood or menace to society? Boys in the hood. Come on. Boys in the hood. Brian W says, for the potato salad, it depends on who brings it. If it's grandma's, you say nothing. Right, right, right. Well, it depends on whose grandma made it. I gotta, I gotta go to that. You know what I mean? I gotta look at, I gotta look at, yeah, if it's my grandmama's, yeah, for sure. You know what I'm saying? But I just don't eat everybody's potato salad. And potato salad is so easy to make. The hardest thing for me to do is when I made my potato salad and put it on YouTube, was really just trying to figure out how do I tell everybody the ingredients? Oh, and with that being said, listen, a lot of times we all, we cook and we just give you the base. It's up to you. Cause you're supposed to taste as you go. Go ahead. Cooking with James said, if you had to pick, would you rather race your car or do YouTube? You have to pick. Hey, hands down. I'd rather race my car. You know what I mean? Hey, you're talking about something that, man, I've been doing that since I was 16 years old. All this stuff about all these dudes out here and all these movies, Fast and the Furious and all of that. A lot of that really started, a little bit of it started down South, but I'm gonna say a lot of that started down there in South Central Los Angeles. But those of you guys from LA that's in this way, I'll just say one thing. Even, hey, listen, we used to date and do everything on Florence and Maine. I'll just leave it like that. Hey, I'm probably telling my age, but I've been out there with Spoke, all the big names, Van, the Gray Boys and all of that. Just been doing this forever. It's in my blood. Paul Bowman said, I saw you on Fox News. Ah, yes, yes, yes, yes, yes. Now, hey, you know what? That was a cool little segment. We shot that yesterday and you wanna talk about getting you in? Look, they got myself, Pat Neely and Chevalurius. They brought us in, had us get everything ready, do the job, and then they put you right back on the plane and get you out of there. We're getting ready to do a Good Day LA. And all of that is really surrounded by the Grilling TV Network. You know what I mean? There's a lot of buzz behind it. You know, we're trying to build up some of the people, you know, some of the local people that watch. Hey, just support the channel, you guys. Remember, YouTube slash Grilling TV. All you gotta do is do that and then go by, hit the subscribe button and watch a couple of the videos. Gress512 said, at the barbecue in Potluck, if you can't cook, don't. Hey, let me pick something up and then drop it. Hey, you so right. If you can't cook, don't. You know what I mean? You know what? Just ask. You know what I mean? Get you some help. I love when people ask me because I don't mind, you know, getting in there and just showing them. Once you explain everything, I think that's why the channel has grown to as big as it is. Oh, I gotta say this too. Hey, this is a big milestone. I think in January, Smoking and Grilling with A.B. That's crazy. I don't get all of the views because my channel is more seasonal. You know what I mean? We'd have to talk like analytics or something like that, but I just thought that was like a major, major accomplishment for the channel. Go ahead. Got a super chat from Clifford Barnes. Love cooking your recipe. My family loves your pasta, Valia, especially my six year old. He helps me cook. Hey, that's what's up. That's something that my grandmama and my mama passed along. Ain't nothing like the family inside. You know, inside of the kitchen, you guys get to go in there and then create, you know what I mean? Just look at the kids. When they put something together, you know what I mean? If they big enough, you know what I mean? They can walk an actual bowl of a finished product to the table and put that there. Hey, look at the confidence. Look at the gait they use when they walk in. You know what I'm saying? Just how they hold themselves up. That right there, you building a chef. Vicious Sony V says, since when have you been doing lives? WTF, I've been at. Hey family, keep us smoking and grilling. Ah, yeah. Oh, I just kind of like just started this maybe like about a month ago, right? Yeah, this is like my second one. It's like every other week. And again, for everybody that's new in here, just dropping in here, I'm gonna be doing a live every other week. So it won't be next Friday. It'll be the following Friday after that. So I'll just pick a dish. Like right now, I'll just go ahead and show you. Look, got that cabbage, folks. Got that andouille on the top. Only thing missing right now, which I didn't put in here and that's some red chili flakes. You know what I mean? I got some people coming around that's got some sensitive, we'll just say this, they belly sensitive. You know what I mean? So I don't just raise it up, but I did hit it with that. I wish we had that sound effect so I can hit it like this and just point at it. It'll make it go ding. Hey, this Creole kick, this'll light them up though. Oh, let me put some more pepper. One thing about pepper, man, if I don't see my pepper, I feel like I didn't put enough in there. You know what I mean? Screw it and get it like that. Roderick Latrell said, I fixed my woman the smothered turkey wings one weekend and now she brings groceries home for me to cook. Hey, congratulations. It could be a curse too though. You know what I mean? But that's what you want. Hey, you want to keep them? Everybody can't do it like that, but I like that. Yes, sir. Hey, you guys ever come to Vegas? Look me up, please. You know what I mean? I'm just a regular cat, love to like get out there. I get to run in my mouth. My family be like, hey, you talking too much. We can't ever get you to destination. But just look me up. You know what I mean? And you never know, we might do something. Shan19765 said, what do you think of the new Demon 170 Challenger? I love drag racing. New Demon 170 Challenger. The new one that just, the Challenger, you talking about the one that they just brought out or was it last week or whatever? Ask them if they talk about that. But anyway, the Challenger is cool. And I'm getting ready to, I'm building a new car right now. Like I'm building a new chassis car. Those are like street cars. They're great. You know, muscling for the street race and all that. But I kind of like changed my program. You know what I mean? No more on the street. You know what I mean? This is like instant death. We hit something out here or somebody, or we running in somebody like that. We try to keep it safe. But we talking like going seven seconds, stuff like that. But to answer your question, I think it's a hell of a fun ride. You got to be safe, have a smart mind. You know what I mean? And I can't say nothing because I'm on video right now. You know what I just say? Hey, I think it's great. I'll just leave it like that. Read between the lines. Second Liberty Gun Club says, who's your favorite 90s MC? Favorite 90s what? MC. Oh, 90s? Damn. I mean, damn. Let me see. MC. Man, there's so many. You know what I mean? I'll just say this, man. You know, like some of my favorite artists would be like Q. If you guys didn't know, I graduated from high school with Q. Know just about everything about him. Of course, he didn't morph into who he is now, but we went to high school together. We wrote a song together. So, you know, like Q. I ran with, you know, I was a youngster on the end with like Dr. Drake. Really, really big into that West Coast. That's like end of, that's like mid 80 and then running through the, ain't really been an NWA fan. You know what I mean? I ain't gonna say I'm not a fan. You know what I mean? I just like the more the individual work from the artists. You know what I mean? I like that East Coast too, though. Donald Ezell sends you a super chat. No question. Hey, thank you guys. You know what? When you guys send super chat, you know, you can take the time to write up something. You know what I mean? That for sure. Make sure that, you know, the young lady that you hear reading the comments, she'll make sure she reads your, you know, your question. And then with me saying that, listen, I want to say, hey, thank you to Nathan. That's the young lady in the back, reading the questions because I have nothing in front of me. And then we got one dude. Hey, you know what, man? You always talk about you never in the limelight. Come on over here. Come on. Come on, bro. Go. This is Chris. He don't never get a chance to be in front of this. This is the dude who make it happen. You know what I mean? I call him and it's a whole lot of work. Okay. Yeah, yeah, yeah. So look, this is Chris. Now you guys can say you finally got a chance to see him. He's a video department. You know what I mean? Yeah, this is the video department. So this is the dude who makes it all happen. You know what I mean? And I'm gonna need you to flip back to this right now because I'm about to get my textures I got. But go ahead and just give him a round of applause. Thank you, Chris. All right. So look right here in this spot right here. To me, let's talk about this right here. And then I'm gonna go ahead and start wrapping this up. How long have we been on here? You guys got a time? Yes, give me a second. All right. But meanwhile. Kit, run. All right, I'm only gonna go about five more minutes. But I want you guys to take a look at this. Because I'm talking, you know what I mean? And I'm taking my time. You know, having a good time talking to you guys, answering comments, right? It took me longer. I usually make this in about 25 minutes. You want to talk about a hearty meal, you put this in a bowl with some cornbread. And this right here is your whole complete meal. You got your protein, right? You got bacon in here. And you got some andouille sausage, kicking up its flavor. Then you got some veggie, right? Then you got some more veggies in there because I put the rainbow. And you guys can put whatever. I could have put carrots in this also. You just want to get them soft. Now the part I want to talk to you about, this is where it reminds me of greens. It's up to you. Some people like their greens super soft like spinach. I don't like my greens that way. I like for my greens, when I lift it up like that, I like for it to look the way it looks. I like for it to look like a green. I don't want it. I want to be able to still see the leafy, you know, vein on there, but I still want it to be soft. That right there is like a little bit of an art. This right here, as far as I go. See, I took the top off because I don't want it to steam no more. I want it to start cooling immediately. Ooh, my goodness, folks. If you don't have this on your plate tonight, something wrong. Hey, run out to the store, call Dory Dazs, Who Deliver, whoever. Get yourself a head of cabbage. You probably got everything in there. And then make this right here. Kit Wren says we used to go to Lion's Drag Strip as teenagers in the 1960s. Oh, yeah, yeah, yeah. Hey, there's somebody down there. Hey, you know what? I have never, ever been to Lion's Drag Strip, ever. Heard so much about it. All like the older cats that I, you know, I fool with. You know what I mean? They out there, they wear the shirts. I knew about it and all of that, but I didn't really get introduced to drag racing until 19. Oh man, damn, it sound bad when I hit them with the 19. You know what I mean? I'm like, you're still going? I'm like, yeah. Hey, it was gonna get worse because then I had to put the other two numbers with it. You know what I mean? So I just been doing this a long time. That's just my love. You know what I mean? I'm out here in Vegas. I'm only, hey, from Las Vegas or from the strip, you know, the drag strip. Let's see, I'm only, I think I'm only like 20 minutes away. You know what I mean? So I can, you know what I mean? I can jump, put the car in the trailer and jump right on down that way. Vincent Wilson, what kind of car do you race? You know what I'm saying? I got an import car too. I'm building a 67 Nova. I'd have to go get it right now. Chris has got it. Hey, Chris, don't get tired. I think if we got another one upstairs, it'll be better than that. I mean, you can get tired. Also, this is the moment where we're gonna cue it. Okay, yeah, you can cue it. Oh, I don't know if you guys can see that, but this is it right here. You know what I mean? It's a tube chassis car. I'll keep the numbers quiet. You guys can look. They just did a spread on this one, the magazine. I just finished that today, so I know that was submitted. Submitted to the final editor, that's all. But I do have the spot. You know what I mean? Just a lot of cool things, you know, coming for me. You know what I mean? Oh, you guys can't really see, but the whole car is wrapped like my channel. You know what I mean? That's the cool thing about it. So the bullet is on my channel. That's what's on the side. I got some better pictures, you know, upstairs, but this is something I just hang up and put on the wall. Okay, so look, this is the part right here that we all wanted to wait on. You know what I mean? Now, that's me. I ain't gonna lie to y'all, folks. I got the best job in the world. Grace Foundation says, that's dope. Cooking with James says, car is sick, bro. Hey, you know what? Thank you. And I don't wanna say cliches. You know, like, hey, put your hard work in, you know what I mean? Because when I say I'm blessed, listen, God has showed me his favor and he shows favor to everybody. Let me just say that. I'm not no preacher, you guys, you know what I mean? But this was just a lot of praying, you know what I mean, to get off of the road and missed everything. You know, just trying to keep food on my table, you know what I mean? And trying to, you know, feed the fam. So, you know what I mean? And then I get blessed to have a YouTube channel that did what it has done. You know what I mean? Just, you know what I mean? And we just gotta do it. I don't wanna get into no preaching service or nothing like that. But I just say, hey, find something that you like. If you love it, stick with it. You know what I mean? And don't be afraid to fail. I know everybody hears that. And then sometimes we put a lot of time into something and it don't turn into nothing. The same way I say, put your time in, you gotta be able to cut it loose. Because I done had several ventures that just didn't work out, but I'm not married to it. You know what I mean? But the end of everything is this. You know what I mean? I'm able to do this and inspire and to teach others and to help others. Hey, with that being said, listen. While I'm talking, I'm trying to figure out how to keep my saliva in my mouth because I'm trying to try this right here. You know what, folks? I'm gonna end it on that. I got the texture right for this one right here. And I ain't gonna lie to you. All the time I don't get it right, but I got it. So, if you guys haven't seen me make this, I done made this two or three times on my channel. Mm, that Creole kick give it a nice little hiccum that heat, you know, bagging in on the back of my tongue. This right here is right. Give me one second. Can one of you guys grab me a water, please? And we're gonna wrap this up. Again, I wanna give a recap. You know what I mean? You like this? You wanna see other talented people like myself? Then look, I'm not afraid. You know, I don't work with all kinds of people. If you see somebody out there and I haven't worked with them, it ain't for the lack of me trying to, like, reach out to them and they just don't say nothing back. Like, maybe they're not getting emails, but I can only do so much. But if you wanna see other talented chefs like myself and find out where I'm starting to learn and hone my skills, you know, because my grandmother done did what she did, handing me off to my mama. My mama, you know, ran so far. It's a relay race. Now they done let me loose with these chefs. You wanna check them out? Go by the Grillin' TV network. Go by there, subscribe, look down, look at, you know, find you a favorite chef and just watch. If you ask me, watch them all because they all got something to, you know, to give and to teach. You know, with that being said, I'm finna eat, folks. Super easy, cabbage and dewy. That's it right there. I'm not finna hold y'all up no longer. Hey, thanks for watching. Don't forget to smash that like button on this video right here. And with that being said, guess what, folks? I'm finna pull up with my bowl and I'm out. Peace.