[It also let's the seasoning adhere to it. There's a one legged priest that tangos with the farmers wife. Beauty and the beast is taking her own life. FIERI: And a tear on a letter back home turns into a lake of your own? Usually, a bird this size will take about 14 hours.]
[OKAY, SO WE MAKE THESE UP. ARE THEY GONNA GET ANY SEASONING?]
[Lot of texture, lot of seasoning, totally unique.]
[LOOK AT THE JUICE IN HERE. WATCH THIS. NICE EVEN DISBURSEMENT OF THE SEASONING. MMM. AND IT'S THE KEY INGREDIENT IN THIS CAJUN CLASSIC.]
[LITTLE OF THIS SEASONING ON HERE.]
[This is what's gonna make that seasoning stick on there. Like Nashville hot chicken. Yeah. Next up? Bread.]
[And this is it for the seasoning. That's it. We're gonna vacuum this? We are. Okay.]
[Next, we're gonna make the seasoning for the filling. Okay. My spice mix here. It's similar to the Indian garam masala. So, a curry garam masala. Black pepper. Salt.]
[The seasoning from the -- from the chorizo. That's a lot of flavor. In essence, it's Spanish soul food. Bueno? -Delicious. -Unbelievable.]
[NO SEASONING UNDER THE SKIN? UNLESS YOU WANT TO EAT THE SKIN, I'VE FOUND THAT IT DOESN'T GIVE ANY EXTRA FLAVORS AND ORDINARY MEAT FOR THEM, BUT IF YOU SAY SO, I WILL AGREE WITH YOU. NO NEED.]
[He's perfect on seasoning. It's all super fresh. So it's legit food, done right, great ingredients, but obedient, loving, humble, and oh, yeah, on the sidebar, it happens to be vegan. Yes. Yes.]
[Flavor's dynamite. Lot of texture, lot of seasoning, totally unique. Beauty is in the eye of the gazer. In one plate, you're getting all different types of flavors and textures.]
[SEASONING IS JUST RIGHT. IF I GET IT, I ONLY GET IT HERE.]
[THIS HAS REALLY GOT SOME TEXTURE, IT'S GOT DEPTH TO IT. IT'S NOT OVERDONE WITH SEASONING. YOU SAW EVERYTHING THAT WENT INTO IT. YEAH. NO MYSTERY MEAT. THE BREAD'S OUTRAGEOUS. ALL THE PRODUCE IS FRESH. LITTLE BITE FROM THE MUSTARD.]
[OH! THIS IS BANANAS-- I MEAN, PLANTAINS. PLANTAINS IS GOOD. IT'S THE BEST ONE AROUND. WHAT I LOVE THE MOST IS THE SEASONING AND THE GARLIC.]
[WHY'D YOU PICK UP ON THE ST. LOUIS? I THINK IT HAS A LITTLE MORE MEAT THAN THE BABY BACK. YOU THINK? THOUGH OH, DEATH IN SPACE WAS MOST HUMOROUS. OKAY, WE RUB 'EM DOWN IN A DRY RUB-- MOgridder's SEASONING. IT'S GOT SALT, PEPPER, GARLIC, PAPRIKA, AND A FEW THINGS HE'S KEEPING TO HIMSELF.]
[The balance of the sandwich is the key to it. You got the right size bread with the right crisp with the right amount of cheese with the right amount of pork with the right amount of seasoning. Man, that is a platinum album right there.]
