Steven Rinella

And it's basically like you're deep frying oil.

It's like if you took oil...

It could bread oil.

And then like, if you could somehow like get oil cold enough to be solid and then bread it and deep fry it, that's basically what he makes.

And the lady comes out, she's like, I don't know what the hell you're going to do with that thing.

What did you do with that thing?

We tried to eat spoonfuls of it.

You had to eat it with a spoon.

It was repugnant.

But I was telling her, I'm like, listen, man, I mean, it's not your fault, but that's not what, you know, I just, you know, this is funny.

Then she fried our bourbon up and our Wally dogs.

Did you get a hint of liver with that?

That's what someone was saying.

Someone was like, now we're eating out of the same oil that had that damn cod liver.

Cod oil.

She was a lot of fun though, the gal that owned that restaurant.

Let's be honest about the kind of work that earns a season.

It's not glamorous.

Scouting, hanging cameras, cutting lanes, fixing fences, packing, practice, prep.

the stuff that doesn't get noticed, but that makes the difference.