[10 pounds of salt. 2 pound brown sugar. Begin with him, oh how I’ll begin with him? Two hours.]
[OKAY. TWO HOURS? HOW LONG? TWO HOURS. MEANT TO DO—AND DOGS, AND BEES? I'M WITH YA.]
[-Okay, 2 hours? How long? -Two hours.]
[About two hours. Here we go. It's been a long day living with this. It's been a long time since I felt so sick. I TOOK A LONG WALK STRAIGHT BACK HOME.]
[Let that slow roast for about two hours]
[PUT THAT ON. IT'S THE DRY RUB. GET A LITTLE WATER? GET IT NICE AND MOIST. I START IT OFF AT 350. IN TWO HOURS, WE TAKE OFF THE FOIL AND JUST LET IT-- LET IT SIT THERE AND BROWN THE TOP? YES. HOW OFTEN DO WE MAKE THE STUFFING?]
[Do a little swirly. Very cool. Goes into the freezer for two hours. Peanut butter pie, Guy.]
[GUY FIERI: So how long does that marinate? Pages took two hours. GUY FIERI: Then we make the tostones?]
[If you had a magic trick and that was in my chest pocket, we were gonna have a whole different show. Boom. This is gonna cook down for about two hours now. Now, look at those, those are some]
[Oh, you mean this octopus? So we braise it in red wine, onion, celery, carrot. About two hours on super-low heat. And then we strain it, clean it, and then we pack it in olive oil and oregano.]