 I see what you did there. Oh, my goodness gracious. Wow. I love it when you talk dirty. Oh, my God. So what do you like to cook, Jimmy? Let's talk real barbecue. You want to talk about things the fellas do. Okay, this matters. Okay. So we do make a lot of pork shoulders in the summer when we have 12 hours to cook them, slow and low. Okay, we take our time. We're talking 225. Yes. We're going to give you 225.