Matthew McConaughey

Well, it's a long list of all kinds of things. I mean, it starts with the, with, with the base. You get your good, get your good tuna. Yeah. Um, Next, you got to watch how much lemon and vinegar you add. Because if you add the mayo mixed with wasabi. Oh, shut the fuck up.

Whip it up. A little light green. Get that in there on the tuna. Because if you put, whatever you put on the tuna first is gonna soak it up.

Whip it up. A little light green. Get that in there on the tuna. Because if you put, whatever you put on the tuna first is gonna soak it up.

Whip it up. A little light green. Get that in there on the tuna. Because if you put, whatever you put on the tuna first is gonna soak it up.

We should have been talking about this the whole time. Get a base. Yeah. And then all the rest of the stuff from the chopped red onions or the dill pickled gherkins. I'll finally slice the dill pickled gherkins. There's a jalapeno product now. It's been seared in hot oil, so it's crispy jalapeno chips to give it a little crunch. I come in with... To balance that out. At the end, I do go.

We should have been talking about this the whole time. Get a base. Yeah. And then all the rest of the stuff from the chopped red onions or the dill pickled gherkins. I'll finally slice the dill pickled gherkins. There's a jalapeno product now. It's been seared in hot oil, so it's crispy jalapeno chips to give it a little crunch. I come in with... To balance that out. At the end, I do go.

We should have been talking about this the whole time. Get a base. Yeah. And then all the rest of the stuff from the chopped red onions or the dill pickled gherkins. I'll finally slice the dill pickled gherkins. There's a jalapeno product now. It's been seared in hot oil, so it's crispy jalapeno chips to give it a little crunch. I come in with... To balance that out. At the end, I do go.

I'll go with some apple for some sweetness, a touch of agave to balance out that wasabi here. Yeah, yeah. And at the end, I do go, man, I always have corn in there. I always got corn. Really? Oh, yeah. Oh, yeah. And then at the end, I'll go some frozen green peas. Yeah.

I'll go with some apple for some sweetness, a touch of agave to balance out that wasabi here. Yeah, yeah. And at the end, I do go, man, I always have corn in there. I always got corn. Really? Oh, yeah. Oh, yeah. And then at the end, I'll go some frozen green peas. Yeah.

I'll go with some apple for some sweetness, a touch of agave to balance out that wasabi here. Yeah, yeah. And at the end, I do go, man, I always have corn in there. I always got corn. Really? Oh, yeah. Oh, yeah. And then at the end, I'll go some frozen green peas. Yeah.

And then, as you know, as every redneck knows, is it better right then or is it better covered after you put it in the fridge the next day? It's all coagulated. All the tastes are right. You're sitting there now. I've hit the home run. So it sat in there.

And then, as you know, as every redneck knows, is it better right then or is it better covered after you put it in the fridge the next day? It's all coagulated. All the tastes are right. You're sitting there now. I've hit the home run. So it sat in there.

And then, as you know, as every redneck knows, is it better right then or is it better covered after you put it in the fridge the next day? It's all coagulated. All the tastes are right. You're sitting there now. I've hit the home run. So it sat in there.

Oh, yeah, he did. Well, then I pull out extra pickles because I love to dip my pickle, take a bite of tuna, bite the pickle with the Heinz ketchup on the end of the pickle.

Oh, yeah, he did. Well, then I pull out extra pickles because I love to dip my pickle, take a bite of tuna, bite the pickle with the Heinz ketchup on the end of the pickle.

Oh, yeah, he did. Well, then I pull out extra pickles because I love to dip my pickle, take a bite of tuna, bite the pickle with the Heinz ketchup on the end of the pickle.

That's all I heard. Yeah, man.

That's all I heard. Yeah, man.

That's all I heard. Yeah, man.

Steak, what cut do you eat? One and five-eighth inch American Wagyu ribeye. Rib eye's the steak. Rib eye's the steak. Rib eye's the steak. Admit it or not, if we're not talking about, oh, I want to eat lean, I know I have my elk, I do fillet.