A Day in Miami LIVE at Burgerlicious!

Uh, I don't think so. I don't think so. I I think like what Ed was about to say, you take that first bite, how it hits you, and then if you're really dying for that second one right after, I think that's the key,

especially if you're judging, right? But if you really want to finish a whole burger and you're a judge, I think, but I think you think who's into the Who's into the egg on a burger? I am. I like the egg.

I think it's a new It's a new age thing. No,

but what he was saying, he's a purist, right? a pure burger. But

I agree with you. I don't think that a b a burger with a do with a with an egg or like a donut, you know, switching up.

But question, how important benu,

how important is the bun and the bread on a burger?

Perfect, bro. Perfect.

How important is it?

Look, I'm going to tell you right now, there was a couple burgers that lost or or are not going to place cuz the the bang was ice cold, bro.

No, not only that. Listen, the the bun to meat ratio

has to be right. If you have a bun that overwhelms the amount of meat and all you're biting down is bread.

And that's that's honestly that's what I don't like about the Smashburgers,

brother. You pay $12 for a little thin piece of meat. You know, they give you three o pieces. You double up. You double up. Don't hate on the smash, but I feel what you're saying. See what I'm saying? I don't feel like I'm getting that traditional like

you do four pieces of bun. You got to do four pieces, not one. You have four pieces of

Manny do patties. MANNY, you you take down four sliders.

Listen, he was asked to judge a prime rim guy.

He was asked to judge and he goes, "Hey, I'm not eating four. Manny hasn't eaten no burger." Blah blah.

He eats only half.

He has to maintain his physique. I believe he has maintain Manny's more of a prime prime ripper with the indigestion. Why do you throw me and have a burger, bro? Bam burgers bro all the time. I tell him, "You got to beef up. You got to get more protein." He goes, "Brother, my Gucci shirts are not going to fit me anymore if I start wearing if I start going to the gym and [ __ ] dog.

Listen, this is what's protecting me right now. Thank you to Justin right here. Look at this. Be me up, Scotty. Right here. Look at this."

All right. So, this is the 14th annual Burgalicious.

Yeah. Yeah.

Okay.

I'm tapping.

You're not getting any kickbacks?

No. No, man.

Hey, look at that guy. I know that guy. Hey, Andy. How are you?

No, man. This is our backyard. This is all love here.

He's getting back. He's getting all for the lunch crew.

I get to eat. Oh, the lunch boys are coming up after.

All right. So, are you going to Are you allowed to tell us what your two

No, no, no. I don't think so, buddy. I don't think so. Um, some of the some of my favorites. I mean, I I can say uh Brick Burger had an incredible burger.

They're phenomenal.

Smash burger, but a solid. I promise you try. You're going to love it. Captain's barbecue came out real nice today with a couple flavors. A little sweet, a little salty. Very, very good.

Uh, Pincho with their burger. I think that was your good one.

I mean, they don't miss.

Um, Bill Fairway Billmore had a good one. Baga Burgers had a really good one. Uh, Arano had a good one. There's some good ones here, man. This is going to be tough.

This is going to be tough. How many judges are there?

Uh, I believe there's four or five.

Yeah, we we just got one, right? Martin's right here. I'm going to get Martin to sit down. Martin's going to come in.

Has the weather affected the burgers? Ram, go eat a bunch of burgers and meet me back here.

Thanks, bud.

Yeah, so there's a lot of surprises, bro. Like,

has the temperature affected the burgers, Kiko?

I think so. A little bit. They were having Hey. Hey.

I was having a some a little grease fire problem over there because the wind was blowing so hard by the stage.

So, yeah, it absolutely affects a little bit, but

let me get Hey. Hey, Martin. Come over here. Martin

say

who

cameo

come here

what were your some of your favorites

brother I only ate one captain's barbecue

that's it

he brought it over to me

are we live

why don't you try we're live yeah we're

shout out to everybody that's tuning in right now to fando

where's your sweater why don't you sweater

I honestly didn't think it was going to be this coach

yeah we met Martin we know We want to get Martin's perspective also on how's it going with the judging.

Go ahead and introduce yourself to the mic, sir.

So, Martin Zilber, nice to see everybody.

Put your camera in front of you guys. Cameras that way.

Nice to meet you, sir.

Play a real judge on TV, but now I'm judging today.

Oh, wow. I play on TV.

You a real judge?

How are you? We got the president of the Coral Gables Chamber. What type of judge?

But I'm retired now. So,

Oh, you're retired now.

Tell us tell us about what you've been tasing today, sir.

I do judging instead. So, we've been tasting a lot. I mean, it was great. So, I really loved very unique that Baga burger, the Asian burger.

I just said that. Yeah. I thought it was And they're a newcomer on the street there. So, what's it called? The Woolber bagg. I'm looking this way, right? I keep looking.

No, it's okay. You can look over here.

Pretty. I just You know

which other ones did you like, sir?

Um I love the pretzel bun over at Ruth Chris. Chris Ruth Chris was good.

I thought perfect. Um, I thought Kitchen 57 did a very classic burger. Really well.

All right, tell me the truth. Who's the worst one?

No.

No, not going there, man.

A Come on. [ __ ] on one for us. You got to be authentic, man.

There has to be one shitty burger out there.

When you judge, it's a yes or a no. You know, there's no in between.

Well, you know, because I was a judge. I'm way too smart to know to like, you know, take take the worst one and name them.

You didn't take the bait. There had to be one that was too overcooked.

Use used the wrong cheese.

Listen, the same question. And I'll tell you, how important is the bread on the burger?

Bread is key. Bread is key. I mean,

well, when you mentioned the pretzel burger, that's what worried me because typically pretzel burgers, the bun pretzel bun

is too big.

Yeah. You get me? That one was right. It was just right.

All right.

They did a good job here with the

I think so. I think so. I think so.

Perfect.

I think so.

The one Well, I'll tell you one that was interesting and I'm not sure it worked as well as it should. I won't call it the worst one, but

taking a guava pastelita, putting a burger in it.

Pine bakery.

Excited, but I don't know that it really.

Yeah. Yeah. They're here with

for the course.

I don't care what you tell me. A guava burger does not sound good. You know,

lunch boys, go around and eat. Go and eat and come back.

I remember when Picho did that with like a soprio and I just I wasn't with it.

I I don't know. I I don't feel like the sweetness of the patellito with a with a protein. And it just doesn't mix.

Oh, you got to maybe do a thinner burger with the pastito. Maybe they put a thick burger in it. There was But I love the

And it's a little bit more complicated.

Look, we got We got him to [ __ ] on a burger.

Yeah.

You don't You don't We got him TO [ __ ] ON A BURGER.

WENT AS CLOSE AS I COULD FOR YOU. You know, one b probe him. Just keep probing. But all still good. All still good. It was an interesting concept, but you got to just thin it out. Well, I mean,

turning in my results to the president of the Coral Gables Chamber, Seor George aka Horido. Check his

So, who processes those ballots now?

Check his bank statements and look for zels. Look for

a great great hug of appreciation to Day in Miami. Heyday marketing, every single one of you.

No, you got to sit down. Come sit down. If you're if you're going to go,

Sit right here. Sit right here. And then the hanging chads. The hanging chads.

Yeah, you gave up.

The president's here, dog.

The president. What's up, Mr. President?

Well,

so are we using the same counting machines from uh 2024?

Dominion.

Dominion.

All right. So, George, tell let's say this. This is Dominion. This is your first uh George, this is your first year leading Burgericious, which you've done a phenomenal job. I think we have over 800 people that uh are attending here. It seems like

Arctic Tundra,

you have over 14 uh burger participants.

15.

15. Amazing. How has been your your transition into being the president of the chamber? And how has been the first year of you know doing your first major event? So, first and foremost, as I was uh first and foremost, as I was suggesting that this event would not be successful, much like the chamber would not be successful without the loads of friends and supporters that this chamber has always had and those that I intend to continue to bring in. Heading that list is Heyday Marketing, a day in Miami. You guys have been incredibly helpful to making sure that we do have the 15 restaurants that are competing, the two additional ones that are dessert restaurants that are part of the 17. And not to mention, I don't want to correct you, but we are breaking a thousand people here tonight.

Oh, wow.

We were at 9:25 this morning, and I know I haven't checked lately, but I know that we're probably going to break a 100 walk-ins, those who came to paid at the door. And I think it's important to mention that it's 32° out here.

Yeah. I think it's good weather, though. Beautiful. I was a little bit worried about the rain, but it came out it came out phenomenal.

I'm more impressed that there's people here. That's how that's how good an event for

nothing. That's how good an event it is.

People in Miami will dress up to go out in cold weather cuz we never get it. So, you want to put your jackets on. You want to look good, you know.

I think it was the burgers.

The leg the leggings. The girls want to put the leggings.

The burgers,

you know. I agree. I was hoping to see

they wanted to see the meat between the patties. I was hoping to see Moya with a fur jacket or something.

No, that's Manny. It's more Manny style. Manny

that Manny's the one with the mink.

Manny will wear the furs.

Manny has the minks.

Manny, what happened to your mink?

I couldn't get home on time.

Yeah. No, he just has the one with the heated with the heated. He has an improvised mink now.

That's awesome. So, really, thank you. To answer your question, I don't want to I don't want to be guilty of omission. I am incredibly excited, passionate, and blessed to be a part of this great chamber. Okay.

I began here in October as you know. Uh and uh it is my first burger even though it's the 14th in this capacity and all I can tell you is that

we will continue to work really really hard to take this to the next level like I have to do with the chamber.

There's a lot of opportunity here. This chamber is incredibly relevant. It is incredibly a part of this community.

There's your vice mayor. Grab your vice mayor. You want to come on the bottom?

Listen, George. And and out of Have you tried every burger or No,

not yet, but I will.

Which one's your favorite so far? You're not a judge, or are you?

I'm not a judge.

So, what would you say your favorite burger so far is?

I got to tell you.

I'm out, guys. Taking in our smile for a selfie.

The uh the Ruth Chris burger was pretty good

with the pretzel bread. Like a pretzel

pretzel burger. Yeah, pretzel bun.

Oh, wow.

I also tried uh the Booya burger was also really good.

Yeah.

But I've only tried like four of them, so

Yeah. Yeah. You got to You got to It's not easy. It's not easy.

No. No. But I uh I will let you know my thoughts later on.

Special guest on the table now.

We absolutely do. We have our leader from the city of Coral Gables, the city. Beautiful, Vice Mayor Ronda.

Yes, sir.

Applause for Rhonda in the house.

Okay. Well, it's a pleasure to be here for the best best block party in the city of Miami.

Oh, this is this is Rhonda. More than a thousand people here today. What do you think about that?

It's incredible. Incredible.

Awesome. I think it's the most I've ever seen.

Well, listen. We got a new president.

A little conflicted in that opinion, but uh I think it's the best one we've ever It's the best one I've ever had.

Well, you're standing on the shoulders of others that came before you. I understand.

Absolutely.

Yeah. And it builds momentum every year.

Absolutely. Vice Mayor, have you done our little tasting already?

I've I've gotten one out of 14 done.

One out of 14.

I got work to do.

You got a long way to go.

I do. I do. and a short time to get

one out of 14.

I But I have a very empty stomach, so I got to get busy.

Vice Mayor, Vice Mayor, you want to empic?

Nope. Nope.

I'll say this much to everyone following. I tried to get Ronda to do some shots with us.

She She resisted

very politely tonight.

I was ready though.

You were ready? Yes.

With the vice mayor, baby. Hollow back. Well, I got to I got to maintain my taste buds correctly for the remaining.

That's That's important. That's important. That's important. That's important.

All right. I don't know. It to me, they taste better

with with a little bit of Yeah. Everything tastes better.

But I don't have a sweater, Vice Mayor. So,

no. No.

I I need to start pounding.

You do. You do.

But I can tell you I

talking about my hairiness.

I listen to me. But I can I can see that you feel much better already, right, brother? Oh,

yeah. Is is it do we need the AC on or what?

We need the AC.

Georgie, talk to me in the sense of like, okay, so we've got a thousand people here, do we have enough burgers?

I will not guarantee it, but I think we do. We sure as

Excuse me, President.

As you can imagine, we sure told our restaurant sponsors who we want to thank because they've all been great. We got 15 of them. You all were responsible for helping me with a lot,

which we we want to bring them on. We want to bring a couple of those. We want to talk about them. Absolutely. And you know,

and we warned them, we asked them, we begged them to make sure we didn't run out. Last year we had 860 people. I think I was told we're breaking a thousand this year. And I think that our restaurants are cooperating with us and we're not going to run out of burgers.

Yeah. I vice mayor, question for you. For all those viewers out there, where how far have we come in Coral Gables?

Oh my god. I mean, in the sense of of these events that we're having out here, is this not spectacular that people that live around here in this whole Gables area, you're entertaining, you have all the great restaurants who have spectacular bars. You know, you as a resident of Coral Gables, obviously, you were just telling me a little while ago, Manny, I you know, I don't I don't I don't leave the city.

I don't I don't when people want to come meet me, they have to come to Coral Gable.

Well, absolutely. Especially Well, hell,

I mean, if I'm the vice mayor, too, you know, they have to come see me here. That's one of the greatest benefits of this job since I started is I don't leave the city limits.

No, I live, work, play within a few blocks. And

absolutely. You're a product of your own constituency.

Yes.

Right. Look at all the time I save, too. It's a beautiful, beautiful city. It's a safe city. It's a clean city,

and we're going to can make it even better.

Even better.

Any any any insights that you can give us, Vice Mayor? like any any little good things coming, you know, also forward in in the future that you guys are, you know, voting on or voted on or

Well, I'm looking forward to the Pon Circle Park.

Okay.

I'm looking forward to a really great band show being in there and an amazing event facil uh

that's right here by Pon right here by by the plaza.

By the plaza

in the Ponel. Yeah.

How about this event being there?

Oh, I think that's a great idea. We can have a lot of events.

Yeah. And it's a safe environment. Again, it's a great environment. I

I mean, is there any part of Coral Gables that isn't safe?

Well, no. I don't think so. I don't think

maybe off Maybe off the edge of a street 141 semi.

Maybe on the outskirts of Caillo, possibly. Is that what you guys are trying to say here?

141 Semia the office.

Not even there. It's safe there.

Okay. That's what I thought.

That's absolutely.

Yeah. No, it's a beautiful thing. I I love this city. safest city both for the police force, the fire department, and really great company. So,

Amen.

That's perfect. Okay, guys. We're gonna Okay, we're going to switch it up to we're going to bring in some some of the some new talent of the of the restaurants.

All right.

Hell yeah.

It was a pleasure meeting you, Vice Mayor.

Pleasure meeting you. I got I got to get

You taking a shot with me off camera or what?

Oh, yeah. After

she's got my vote, man. He's not letting up.

And we're back.

All right, we're back. We're back. Now,

now I got my guys over here.

Our guys. What do you mean your guys?

Your guys. Our guys. I got

over here to my right, Ram Anoir. I like to call him the young Skywalker.

He is the guy. The guy reminds me about myself a little bit. He's uh super knowledgeable in food.

Okay.

He's an entrepreneur. He owns the bakery in Coral Gables, which is now at River Landing,

sir.

Uh he's not even 30 yet. and he he he's a a star and the future of Miami cuisine. We'll get back to him. Now, on my left,

I got the all-time winningest pig roast champion, Captain's Barbecue, Chris Gomez.

He's won uh some of the biggest pig roast that we've done.

Are we going to be there this week?

He's currently in Winwood still, right, Primo?

Yeah. Yeah. Yeah. But we got we got a lot of uh exciting things coming up next week.

Yeah. I'm glad to have you guys. Bram, let's start with you, brother. You got so many projects. I get dizzy sometimes.

You know why we're here? First of all, we're here for the best burger in the city and that is at Labistro in River Landing. Mishima Reserve Wagu sells no

bread. Guess what we did the other day?

No. No. I know what you did.

The lunch boys.

I know you did.

Went to Leistro and tore it up.

I I I got there the other day and they told me no more meat.

It wasn't It wasn't

They don't invite They don't invite the captain.

It wasn't Ah, shut up. We've been to your place, too, hater.

Ram, tell us about first of all the bakery. um your spot and then we'll go over the rest of the stuff.

Let's do it. So, the bakery is located in River Landing. We have a curated selection of exotic snacks, caviar, wagoo, vintage clothes. We carry our own clothing brand there as well. And um as of recently, we're now styling WWE superstar Roman Reigns, who was featured on

Yeah. He's also a designer. Chris, you don't design clothes, do you?

No, no, no.

All right. Tell us about that. That's amazing.

Chris, I wear it. I wear it and I cook.

He's going to be doing uh some of our swag, right, Manny? For uh

Squeeze the Lemon. We can say that. We have stuff that merch has to be there will be there. He's also doing some kerogo and lunch boy merch. It's going to be plus size. Plus size. We we need the lunch boys has to have lunch boys here and a hashtag in the back. Ped

um rep you uh you uh helped me out with some of the spots here today.

Yes sir.

Uh talking about Leistro. We went the other day

100. So first of all, quick shout out to Baga Bers and another one between two buns. Our boy JP. But again, the best burger in the city is right here in front of me from Leistro and River Landing. Facel has won an award for their buns three years in a row, and we paired that with Shadow Wagu's award-winning Machima Reserve Wagu patty.

I was there today in the afternoon, brother.

You were amazing.

We were We were high as [ __ ] I'm telling you, man. And Chris, you're a barbecue guy. What are you doing with a burger here?

Well, I got a I got a smoked burger. I mean, so far everybody says we're the best burger here, so I don't know.

I've heard that. I don't know.

I got to go try.

We're going to have to WWE this [ __ ]

Yeah. I don't know, a little face off or something, right?

I tried your burger cuz I tried your burger and it's it's it's in it's got it's got it shot. It was amazing. Tell us about

Tell us about what you were thinking putting it together.

Smoked brisket burger. I mean, you you say brisket, that's all you got to say. You know what I mean?

Absolutely.

It's cooked in the beef fat and the beef tallow, right? Got

shout out for beef tallow.

Vermont Vermont cheddar, right? I got some bourbon caramelized onions.

Whoa. And then I brought the crispy onions to kind of, you know, counteract it.

Balance it out.

And then I got the special captain sauce, which I can't tell you the secret sauce, but canes uh raising canes out to me.

Really?

How do How do burgers do when you're selling barbecue? I know you're obviously ribs and all that other good stuff. Do burgers really move? I I've seen you make a couple hundred.

Yeah, I mean the the b the burgers move. Obviously, everybody comes for the brisket, the ribs, you know, the pork belly burnends are out of control, but the brisket's just as good. The brisket burger is just as good cuz I use prime brisket, ground it up myself and uh yeah, we smoke it and it's it's the best thing out here. I mean, just ask anybody.

You chose barbecue and it's probably the hardest thing to have a restaurant of, right? Because it's slow and slow. It's not fast like other spots. How difficult is it for you to to run a barbecue joint? And what are your sleeping times?

Currently, I'm on uh maybe like 3 hours of sleep in the past two weeks. I don't know.

You lost a little weight, so that helps us fat guys, right?

Yeah. Yeah. Yeah. For sure. For sure. I'm uh trying to stay on a protein diet.

I'm proud.

You got the best restaurant.

I'm proud. I'm proud of my boy. He's been with me from the beginning and he's a hustler and and he's up there putting stories and it's 3:00 a.m. while everybody's sleeping. So,

shout out to the barbecue guys.

Remember, money never sleeps, brother. Money never.

Money. Um, any you that you guys have tried walking around? I know you guys are your crews over there working now, but you guys are on break. Especially you, like anything that's not yours, Ram.

Yeah. So, Ba Bers is phenomenal. They make a pork belly goan jam that goes on top of their patty. They also

I think we tried that one. Try that. The Asian one.

It's fire. It's fire. I haven't I got to go try yours cuz that sounds incredible.

It's good, man. We've been We've been slinging them out. I haven't even had a chance to go try Adrian Beo obviously came over and

that's another one of my favorites. Very good.

Phenomenal.

The jalapeno jam on there is a great touch. Like

And the weather's great for tonight, huh?

Oh yeah, that's perfect.

Especially with zer with zir vodka.

No. And and wine 41. I'm liking this. There you go.

You know, for little.

Yeah. But wait, wait, wait. You're You're not You're There you go. Okay. I'm got one eye on this view here. You know, I just

You know me. I'm like Cyclops.

One Eagle.

Manny, which one did you like that you've tried already?

Listen, I I can't tell.

You're You're real picky, bro.

Oh, I You know, I got I got my man right here.

There we go.

Yeah. Yeah. Yeah. Why do you keep looking at me? Manny, why do you keep looking at me and giving me

I'm going to tell you, but I'm going to tell you.

As soon as I got here, the first thing he came play goes, Manny, here you go, brother. I love right there.

I can't I just can't I I you know I'm too much of a nice guy. It's very hard for me to you know

I'm at the point right now where I need like a dessert.

You have over here Pine Crest Bakery's got

Yeah.

Just take just take the patty out of the Patalito. Did

you guys try Did you guys try the Patalito burger?

I did. I did. I did. I did.

I did not. It's not one of my favorites. Maybe because I got it kind of cold.

Okay.

You know, which I think is important in this weather tonight. I mean temperature.

Listen with all that's one thing I just got to say. I keep my batala as a batala.

Yeah. Yeah. Yeah.

No, you're not mixing it, right?

No, I just

You're not mixing it.

I just

What do you guys think about this trophy? Huh? I know Chris has a ton and Ram, I'm sure you got some. No, but

that's a pretty nice design, huh?

That's even Is that Is that the one that I'm taking home today?

That's a damn Miami one. That's the one that I'm taking home today.

Yeah, apparently. So, I mean,

we got to check it out. We got to check it out.

Ram, talk to us about your new project. We spoke about it the other day at lunch. You care to mention it?

I cannot wait to talk about this. We are opening up a theme park for adults. It's called Tequila Town.

What?

Say that again.

30,000 square ft of space.

Revive for that. I got to

You got the lines of Uber waiting.

Say it slow so Andrew can hear you. How is it? What is it?

A theme park for adults called Tequila Town. It's 30,000 ft of space. It's a fully immersive experience. I have 10 actors playing the entire journey for you. Every tequila brand you could think of is involved. When you get there, we recreated the time square of Tequila Mexico. The sign will be there, the well behind it. You get a passport. You get a welcome cocktail.

Where's this going to be at?

In Halia next to Factory Town. Right next

about 12 minutes from Riverlanding.

Can I dress like Antonio Vanderas?

However you want

and come in and like play the part,

dude. I would love because you have actors guitar. You're going to bring the guitar.

He's going to have actors. You're going to have actors playing roles, right?

Honored. And we're going to have a ton of dining programming going on similar to what we're already doing with the macas, the tuna carving, chef's tastings, and all that. Um, eating house, Luca, coins, it's dojo. All

haters. I told you, bro. You don't play around any couch. You don't have any couches.

Of course, bro. Because with eating up all that tequila, I mean, who the hell is going

Manny? Manny, that's up here. Hey, Manny's Manny's a tequila connoisseur is going to wrap around Park.

You're going to You're going to make You're going to make a lot of Hansen tequil. It's amazing. Amazing. It's the best place.

I've seen the rendering incredible.

I'm looking forward to it. I really am.

I can't wait for you to check it out. Me describing it doesn't live up to what actually is. The detail that went into this project is incredible. It was a four-year buildout and we're so excited to finally be able to launch it.

Well, brother, anything you do, you know, turns to gold. So,

sounds like a future nuts boy trip, bro.

I mean,

a future live podcast from a day in Miami.

Day one. We need that.

I don't know if you're going to I don't know if you're going to finish the podcast.

That is so approved.

That's so approved. I got I got to take the Mexicans from the plaza.

Yeah. And and and Chris, what about you? What do you got coming up in the future? Anything you want to pitch or throw? Now's the time. So, I mean, I really haven't said anything. Uh, it's in the works. It's in the works. And I think

this is all breaking news here today.

This is all breaking news.

Breaking news.

So, shout out.

Gigo called me, told me, "Yo, you want to be part of the Burgericious here in Corg?" I said, "Why not?" Because as of next week, we are going to be in Manos's Cantina Grill. CAPTAIN'S BARBECUE.

CAPTAIN'S barbecue grills doing a collab.

Oh, I'll drink to that

barbecue. To the right. To the right. There you go. Right there. Gio and Chris were taking over Coral Gables, man. Barbecue and Coral Gables.

Barbecue. Coral Gables.

You heard it here first. On a day in Miami.

That's gonna be better.

Eddie, did you hear that?

How far is that from?

Captain Barbecue Coral Gables.

How far is that? Do I need a Do I need the scooter or do I need the car?

Armanos Cantina Grill.

Oh, manos.

Look, look back. Right there.

Oh, that's walking.

Oh, across the street to the subway.

Right next to the subway.

Right there. Right there. Right. Wow. Geospa. So, it's going to be a collab for a while.

Yeah. Yeah. Yeah. Next couple months. And

full menu, though. Full menu, though.

So, we're going to go we're going to go with the Mexican theme. So, we'll have I mean, I don't want to really throw out my uh the menu right now.

No. But will you have barbecue things is what I'm saying.

Yeah. Yeah. I'm going to have I'm going to have my ribs obviously. Ribs.

I'm going to have the brisket. You know, we'll do some brisket tacos.

Banger.

Some smoked oxtail tacos.

I love that. I love that.

And a couple other things, you know. do the probably a torta or um thinking about doing like a pork belly al pastor taco.

Sounds like catering at heyday to me.

The great thing is that we see a lot of suits in Coral Gables eating with their hands.

Oh, for sure. For sure. Barbecue's taking over Corable. I can't believe it. That's amazing, bro. Barbecue and Corable.

We needed that for a while.

Breaking news here on a day in Miami.

This is perfect, brother. This is great. Cheers.

Cheers, guys. Cheers to you guys. Cheers to the future. Thank you guys for being on

and we will continue with more baby and more judges. We'll be right back.

Thank you guys.

Welcome back to a day in Miami. We're here on Alhhamra for Burgericious.

Who we here with? Papa, tell them who why isn't your restaurant here with its burger?

I'm Tony Gar from It's a long story. I'm Tony Gar from John Martins and I'm here because I'm on the board of directors for the Coral Gables Chamber.

Oh, that's why you're here. So, and I support everything the chamber does and the community here in the Gables and a lot of our friends are here and and this is the place to be tonight.

All right, let's go down the line. Come on, continue.

I'm Andy Helinger. I'm from Riverland. I'm here because one of our restaurants, Leistro by Facel, is a contestant.

I actually had their their burger that

it's right there in front of you. It is hands down at the other half.

You can say I'm biased, but

but uh I I taste a lot of burgers here. That's really good.

I haven't had it. We should get one brought over here. That No. Yeah.

Get one. Get one fresh. That's been sitting here a little bit.

Yeah. That That one might have,

you know, it's all that one. It's not only the meat. It's wagoo. But the bun

that's French.

Yeah.

Well, well, French weed. It's deceiving because the bun seems thick, but as as it should once you bite into it, the bread per meat ratio, bread to meat ratio, cuz that's huge. We're going to get into this in a bit after you introduce yourself, but the bread to meat ratio on a burger is probably one of the most important things.

Important to see.

All right, but

I agree. I don't know why.

I digress. My name is Matt Sangstren. Uh, I'm here because I eat at these establishments. of all the people here. I know the team here at at Heyday and and uh a day in Miami and and I'm just a burger eater. That's

And you're Yeah. Obviously not a vegetarian.

No, no, no. No vegetarian to me.

Who's a vegetarian?

No one on this No one on this panel.

We're not vegetarian.

[ __ ] All right. So, listen. I have a question. What makes And I'm speaking to you at the end of the table, but what makes a good burger?

That's I'm equipped to answer that question. So, what makes a good burger? Obviously the meat, the quality of the meat, the the mixture of the meat. I'm half Italian, so you know, I I make mine more like a meatball than than anything else.

Oh, okay. So, you're disqualified.

Italians don't eat burgers.

Yeah, we eat meatballs.

You look at the first thing you SAID WAS A MEATBALL.

WE EAT MEATBALLS on bread.

WHAT? DO YOU FLATTEN YOUR MEATBALLS?

I TOLD YOU IT'S not my first rodeo. Everyone's been breaking my balls my whole life about how I make my burgers. But

you flatten the meatball. It is a burger. YES.

GET THE [ __ ] OUT OF HERE.

An Italian GIVING OPINION ON A on a on a cheeseburger. I'm giving you an opinion of a flat meatball.

As a Cuban, I have

a flat meatball.

I have more credentials to give uh and there's not even cows in Cuba.

Jesus. All right. So So it's a meatball sandwich is what you're talking about.

Partly is the meat and the mixture and the seasoning and all that. Obviously, right? I love I love vegetables. Speaking of vegetarian, I love the onions. I love pickles. I love lettuce, tomato. I like I like the fixings, right? I love the the cheese is important.

Uh you know

what what's your what's your preference in cheese?

I'm a I'm a cheddar guy. I like the Irish ch the boards head Irish cheddar is one of my favorite for burgers.

All right. He knows what he's talking about.

I know about food. I don't know. I don't know why I'm here, but I know about food. That's why I know.

How about you, Mr. Bisto? You're just going to describe their burger, aren't you?

No. No. Same questions. It's all about the thickness of the meat.

Hey,

the sauce that it's coming with,

the cheese you're selecting. I'm

trying to stay with these boomers. These boomers

and and and lastly, the bread.

All right. But

it's a combination.

What finish do you like on on the meat? If if you're gonna if you're gonna tell us the thickness, you might as well tell us the finish.

Where is this going?

Hey, how I wasn't

Well, the beastro puts a chevy sauce on it. It's a French burger,

but I'm okay with a little spicy mustard mixed with some some uh some ketchup, frankly. But

but uh I've become a a fan favorite of the Chevy.

That's what's up, man.

All right.

And so, have you had any of the burgers?

Yeah, I've had a few here. Hey, Billy. I'm a big burger lover. So, I eat burgers two ways. I'm a big fan of uh steakhouse burgers because I always

So, describe that. What do you mean by a steakhouse burger?

Well, the thing is this. There are a lot of burger joints and burger restaurants and and there a lot of them. They're great. But I've also found that if you go to a a quality steakhouse, you know, where you go get your typical ribe eyes and and porter houses and tomahawks,

there's always that chef that's passionate about burgers. Most people don't go to a steakhouse for a burger, but I'm the guy that sometimes I go at two o'clock to a steakhouse, go to the bar by myself, give me just a nice burger, just, you know, from a typical American style steakhouse. But for me, you know, sometimes I'll give

an example.

Yeah. Like sometimes um like I'll go to a steakhouse and and just take off the bread and eat it with a fork and knife and a glass of wine. Okay.

Because a good

a bare naked

Yeah. A good burger

bear naked. a b a good burger a good burger can be almost like a steak right 100% now if I want a burger where I want to hold it all and just grab it right I believe that like you were saying earlier the right balance between the bread and the meat and I think it's the combination of the explosion of flavors if you know you get your burgers definitely medium rare you need that juice combined with the veggies and the cheese and the bread it's just about when it all comes together for that perfect bite

I I I 100% agree. That's why so we were talking about it earlier. Ruth's Chris, for example, they have a pretzel bun. And typically when I hear pretzel bun, I check out because not a lot of places know how to make

Yeah.

or have the correct pretzel bun and it's either too rough or too tough or too thick.

Yeah.

Right. But Ruth's Chris in particular, theirs was right on point. Again, the ratio, brother, it's the meat to

the burgers here. Have you eaten already?

Three.

And and to be quite honest, the beastro wasn't the best one, bud.

Oh.

Oh, yeah.

I'm taking away your parking privileges next time you visit us.

I'm going to have the beastro next. I'm going to walk over here.

So,

okay. Which one? Which one do you say was the best one?

Let's rank them.

In all honesty, the the the Ruth Chris one that with the pretzel bun.

Okay, I'm going to try that.

I'm going to try that when we're done.

I was surprised, but again, I've only had three. I've had that, the Bistro, and um the Piner Crest Bakery one, which I'm disappointed with cuz they went with a Cuban invention. I don't think, you know, it's it's just like these Cuban owned uh sushi spots. I don't get it. There's no there's no cows in Cuba. What are Cubans doing making hamburgers?

You don't like the guava? You don't like the

No, I don't like that. That's an invention.

What about if that hamburger was all pork? You okay with that?

Well, that's called a fra, my friend.

That's called a frid.

I'm I'm going to go have that. I just I've only had four burgers so far, so I still got to work my way around the the street here.

Where? Oh, so what? You've you've only had what?

Like four.

But you know what's pretty good? That Capitan burger was good.

What's that? Where's that place at?

Captain Barbecue. The captain over here barbecue.

Where's captain's

barbecue? I got to say John Martins has a good burger, too. I don't I don't know if I can throw that out.

You know, unfortunately, we weren't able to

It would It's a conflict of interest.

No, no, he's part of the He's part of the the Chamber of Commerce.

Yeah. Yeah. Exactly.

Did you guys try the the Japanese one here with the Wagyu and the pork belly?

I've been hearing about that one. That one's number one.

I've been hearing about that one.

Untraditional. Not traditional, right? But but the the pork belly, the I mean, and then anything else with

So, hold up. There's pork belly in the burger.

Little smashed burger. Pork belly,

not blended on top. Cheese and I think a little bit of uh onions in there and bread.

That sounds that sounds like porn.

We should have a runner go out there. Go grab one for us and bring it here. You know,

show it to the camera.

They they should be

giving us samples during the podcast.

We need a burger runner.

What do you want?

I agree.

Burger runner.

A burger runner.

Burger runner.

We want a burger runner. Bob, I heard that there's there's a an Asian sandwich out there. Get him the Japanese one.

Pork belly. It's baga. Baga. Baga.

Baga. And also one

and captain or or bastro.

It's good. You're breaking my balls about Cubans and burgers and Italians making meatball burgers. But but

Cubans and Italians have no business.

That's why I make meatball.

Making burgers. Yeah, exactly. That's called That's called a sandwich.

That's a meatball sub sandwich with a little parmesano.

Exactly.

They don't make those in Italy though. It's a little different. But I agree with you, you know.

So So what do you guys What do you guys uh I I do you guys like the Sweden Suns or or Josh's premium meats? I mean, it's really about the meat at the end of the day.

Yeah. Yeah. It's quality meat. Yeah.

Okay. So, while

Let me interject. Why? Well, I think that the meat is definitely, you know, at the end of the day, it's ground [ __ ] meat.

Oh, it's not.

So, it's all No. Yes. But

it's not just that.

It all depends how you season it. And again, what we've been talking about, the combination of the onions, which onions you use,

the the finish on it, because a dry ass burger, what, you know, like a hockey puck between buns, you could put whatever you want on it,

it's not going to work out, right? So, am I right?

I don't think anything would work out on that.

If if you gave me a well done Wagu burger versus a a Windixie bigo, but perfectly cooked, I guarantee you. But then when Dixie one, you got to mask it with all the extra

100% mask it.

Which one's this?

Kitchen 57.

Kitchen 57.

Kitchen 57.

This one's This one's pretty good. I tried this one.

It's pretty good.

All right. Got to give us a rating on that.

Smash Burger, right? Smashburg. Yeah,

that could be when Dixie bought bread.

So good.

That bread is questionable.

Double patty. I'm not.

Don't come Don't come in the in the picture if you don't want to hear the

Don't Don't give me these burgers if you don't want me to [ __ ] on them.

I'm being very real.

It's good. It's good. It's got a good bite.

Smash burger sauce. Great. Onions, right?

Listen, I'm fat. I'm going to take it down no matter what. But at a burger competition, I don't know. Sorry. Who Who burger 57? I mean, Kitchen 57.

Toast the bread, bud. Put a little butter on it.

Little little thin. Little thin on the meat.

Little thin on the Yeah. Yeah. Yeah. I'm telling you.

So, two patties.

It looked like an unsquashed white white castle burger.

Two two patties. It would have

broke his heart.

Patties would have done great.

He was standing right behind me. Broke his heart.

Flavor was good.

The guy Yeah, he was

the guy from the place is the one that handed it to us.

Oh, god.

Ouch. Oh,

hey, listen. You don't come to a burger competition.

But it's not bad. Don't get It's not bad.

Listen, Kabayio's going to say what else to mine. I'm surprised. Say it.

I'm surprised you're not talking about the peacock burger here.

Well, that's because my food truck isn't here.

The peacock burger.

That's because my food truck. Yeah, the peacock burger.

What he's referring to is that I have a food truck coming soon. It's called Creata Deios and it's premised in peacock cuisine.

Burgers from God.

Yeah, it's everything peacock. We're trying. So, the thing is that the uh the peacocks in Palmetto Bay have become a nuisance. So, in order to crack down on the population, I'm starting this food truck. It's

genius.

Organic peacock. Freerange peacock.

You're never going to run out of inventory.

Peacocketas freed peacock a peacock. I'm even given so peacock.

Again, remember the the food truck is called because that's what that's what all these pine crest mothers and middle-aged women love to say. Oh,

so we're going to show them.

We're going to show them.

Might be into that.

So, so after last week,

might be into that. Come on. I want to see that at Pinerest Gardens.

So, so after this week's coldfront, why don't why aren't there any uh iguana burgers?

Oh,

well, those are less marketable.

I think they're a little too chewy. I don't know. A little gummy.

On Instagram, I saw like iguana barbecues going on.

Yeah. Yeah. Yeah. I mean, listen, again, it's it's much it's much more plausible to eat a bird than it is to eat a reptile. Little alligator burgers. Alligator bites. Alligator.

And let's have If you want my opinion on those. I think alligator's fishy within its own. There's places to make it good, but you got to bread it. You got to disguise it. Alligator's fish.

But you know, but you know what? You don't have We don't have here any wild game. Like there's no wild game burgers here going.

Bison. Bison is pretty good. Bison burgers are pretty good.

Bison's a great burger. But you were saying no. No. Burger.

No. No. No. No. Wild game here.

This is good vodka, by the way. You need more?

Zir is fantastic.

No. No. I got I got some here.

Thank you though.

We're waiting for the Japanese the Wu.

I don't know. Hey, but anybody noticed?

I think Ed went missing coming back after that.

Anyone notice that it's only the two heavyweights without sweaters here?

I'm freezing.

Don't right.

Listen,

you know that thing doesn't fit me. That thing doesn't fit me, brother.

Oh, okay. Okay. You have three sweaters on.

Jesus Christ. Listen,

I don't know.

We're not getting any burgers. That's it. You gave one bad review. No one's No one's coming back.

No one's coming back.

They're making them. They're going to bring them here.

All right.

We got one more in us, brother.

Let's do it. Let's do it.

So, what's what's going on? What are you going to tell me about River Landing there, bud?

Are we Are we going to Are we going to Elia after this?

It's ladies night.

Whoa. No [ __ ]

It's ladies night.

Hence the question.

Elote.

Hence the question. This guy's been trying to push IA on Thursday nights, homie, for like two months now. He goes, "Hey, come through. It's 75% women." Like a sickle. He says it like that, too. He goes, "75% women."

3/4 3/4ers of the audience. That's good. That's a good ratio.

What do you mean that's good?

I don't think I better than the bread to burger ratio here, buddy.

I don't think that is a perfect burger to bread ratio, technically, right?

Burger to biscuit. Burger to biscuit ratio.

Come on now. Oh,

talk to me.

What else? What else you want to talk about burgers? Let's go.

I don't know. So, so outside you you know who has a good burger to me also? Hillstones.

Hillstone. Yeah.

Billston has a solid burger.

I got a I got a I got a weird take. One of the best burgers I've had in Miami is at a sushi place in Bickl in the Jade. Consendido, I think it's called. Randomly, I saw this burger at lunch. I went there and I saw I was like, let me try the burger. No bread. I did the same thing. Chopped it up. It was delicious. Y Asian fetish because you also you're also the one that brought up that bag of burger.

I'm half Asian, half Italian. So maybe

HERE WE GO.

THERE WE GO.

It feels comfortable.

This is going to set him off.

This is crazy.

Just get ready.

This is crazy. IF I THOUGHT YOU WERE OUT OF line judging a burger as an Italian.

Oh, here we go. Here we go. Here we go.

Now you're NOW YOU'RE TRYING TO HIT US WITH THIS [ __ ] FROM A ASIAN ANGLE.

You're about to have one of the Asian best Asian burgers you ever had in your life.

Incredible.

If you ever had an Asian burger,

the most the most unqualified. The most unqualified person Filipino

culturally wise.

Unqualified.

Unqualified.

I'm disqualified. I'm disqualified now.

Hey, at least you're qualified.

Oh, whatever. I'm I'm halfway there

in one sense or the other.

Disqualified to qualify. Still qualified.

The vodka.

You're going to bring the vodka guy.

Oh, where's the vodka guy?

For what?

Oh, the vodka guy.

Oh, there's the vodka guy.

Those aren't vodkas, by the way. That's gin. I I've realized that those small bottles are gin.

We got vodka.

That tall bottle. That's the big one. That's what I like. Is it burger flavored? What's What's the What's the

Hey, but bring the the owner Zir over here. I want to be a spokesperson.

That's uh I want to be a spokesperson.

I need I need some some cases.

Smashburger flavored vodka. That's what we need.

That would be disgusting.

I would I wouldn't whiskey a whiskey.

Smashburger flavored whiskey.

We use like a a whiskey sauce. Whiskey barbecue sauce. Some of our stuff.

Not bad. Yeah.

All right, boys. So, it seems like uh we're out of burger talk here.

No burgers. No, we didn't get another burger. We're going to go ahead and wrap it up. It's been a pleasure talking to you guys,

especially Especially the Italian Asian trying to give opinions on burgers over there.

Jesus Christ, I've never been through something like this in my life.

I'm qualified by the number of burgers I've eaten in my life. I think that's

Touche. Touche. All right, tune back in 20 minutes. YEAH, BABY. WE BACK IN CORO GABLES at Burgericious.

Year 14. This one is special to me. David's over there at the end. David is a uh visionary with Zir Vodka.

Thank you, my brother.

And Madame Backlash Gin.

You got it.

Dave, before we get into my boys here, get that microphone and let us know what this is all about cuz just marketing wise, it looks amazing.

I I appreciate that. Thank you. Thanks for having me.

Yes. Thank you for being here.

Here. We love it. Um yeah, I've been making uh making vodka for almost 25 years. started in Russia in 2002 and now I make her in America after America banned Russian vodka. So made in America organic all comes from a farm and that's my first baby zer and about 6 months ago we launched Madam Backlash Gin which is a rhubarb ginger and a wow

she's a beautiful cocktail gin so come over have a

Dave we need a lot of your vodka and gin with all these burgers.

Yes we do. They cut beautifully.

This is from Baga Burger.

I heard about this. I tried it. Dave, did you try BA?

I did not try Ba.

All right, guys. without dropping it. Lunch boys, pass that over there to David. Don't get cooties on it. I tried it. I want you to try it. And we'll get boring back to the vodka and Jin. I want to introduce my boys, my brothers, my brethren. Over here to my far right is Big Uncle Mike Fresco. Say what's up, Mike.

Pleasure to be here, big guy.

This is Mr. Extraordinary. If you get an extraordinary from him, you can pretty much, you know, secure your your next three or four years of being successful. We got the human uh eating machine, Ralph Aldess. Say, what's up, Ralph?

What it do?

There you go. Ralph's not a man of much words. But if you're going to invite him, you better have a lot of food.

Better have a lot of food.

My comic relief and big bro, Ed Silva, here.

Pleasure to be here.

There you go. He's our toughest critic. He doesn't even give nines. He shits on everybody. Look at Jackie. What up? And then my bro right here, the guy I've known as long as uh Ed Rudy Nunes aka our trash compactor because you can't get them full

and he's tough. Guys, I'm so excited to present you guys the Lunch Boys of Miami. Is a little a little concept that we started. All these guys are super successful in life and uh they're just big eaters. So, let's start with Mike. Tell everybody a little bit about yourself and why you're so [ __ ] awesome. pressure.

Awesome. No, just uh we we we started locally here. Uh well,

talk to me strong, Mike.

Absolutely. You know, I'm I deal with Miami date county. I've been chop first, of course.

Here,

get close to the mic.

It is extraordinary.

Absolutely. But yes, u I'm a local local guy. Been Miami for for a while. Uh communications for Miami date county. I'm also a councilman for Miami date county. But uh most proud is to be part of the lunch boys. Something we've been doing for the local community u for local vendors especially this mom and pops which invite us out to sometimes to try new stuff or just to introduce what they're doing but it's something that we're proud to do and and we're we're something we do on a regular basis and it's something that started small and now you know people are calling us out you know they want gig and the lunch boys.

Should we Yeah, we should have that vodka. You try uh Dave's vodka there.

Absolutely. I tried it and it WAS EXTRAORDINARY. OH, DAVE, YOU GOT AN EXTRAORDINARY.

HEY, that's big coming from Uncle Mike. Ralph,

you got to say something. Pass the mic to uh

say tell something who you are there, buddy. Your wife's watching.

I'm not a man of many words, bro. What do you want to tell you, bro? I'm a contractor. I love my boys. We started this from nothing and here we are

on the podcast.

From the bottom, now we here.

Ralph don't talk a lot, but he's loyal like a pit bull. All right, let's go to Ed Silven, the man of many.

I wouldn't say harsh words cuz he's a nice guy. Critical words. Thank you, mama.

Nice is definitely not how I would describe myself, but thank you for the compliment, Gigo.

Talk to the mic. Hold this up here. There you go. All right,

tell everybody about yourself.

Can you hear me now? There you go.

My name is Eddie. Uh, I own a security company, but what I really like doing is coming out with my friends and eating, and we decided to do a little something with it. And uh so far so good. And everywhere we've been the food pretty good. There you go.

I don't like talking that loud.

No, like that. That's where we need you. We need you right here. Listen, why are you the harshest critic out of all of us? Like where did you go to culinary school? Where's your background? How many restaurants did you open?

None. Absolutely none. So the harsh criticism comes from if you're going to try a million different things, you can't give everybody a 10 because you don't even know what's out there.

True. So, I think eights are really high scores and nine would have to be extraordinary. And

did you try any nines today?

Um,

high eights. High eights.

I told you you don't give them. You don't give them. You don't give them. Hey, I love you to death. And you keep being a tough [ __ ] bro.

Thank you, bro.

Cuz that that's the real honesty.

And now Rudy,

the man

who never gets fooled. Primo, everybody's watching you now. Rudy Nunes, born in New York, raised in Miami, run a automotive repair business, but the best fun times are going out with the boys to try different restaurants, give our opinions.

Rud is the only one of the group that works out.

Yes. Had to start a diet just because of this uh

out. And this this is what I'm talking about. These are all regular guys. Uh we take time out um not of our busy schedules because everybody's successful already. We just take time to go around and show a little love. You know, a lot of people say that we go around eating free when they don't really know exactly what is it that we're doing, how we're giving back. Mike, you want to elaborate a little bit on what we got going on and and what is exactly that we're going to be doing? Get close to the mic cuz absolutely, Gigo, uh, one of the things that, you know, after seeing a lot of these restaurants and uh, of course sharing with them and sharing their experiences, we found that we want to do a giveaway. So, we got together. We're going to start in uh hopefully March 1st. We're going to start a $5,000 giveaway.

How much? How much?

5,000.

Five grand.

Five grand.

You see that?

Has to be at least something that that'll make a difference.

Amazing.

We want to make a difference. We want at least uh So, we're going to do a giveaway for a local mom and pop. So, you know, submit to us. Uh send us our the recommendations for what you think for for a local. We'll go out, we'll visit them, take a look. We'll pick maybe the top three and from then go take those top three, do another visit

and really see who can really get the extraordinary and maybe a high nine from Eddie. And uh there you go.

And we'll we'll pick we'll we'll vote and and pick number one and we'll we'll definitely come back and maybe bring them here.

Talking about tough critics, I have my daughter Gina here.

Oh yeah.

Say hi, mama.

She's a tough critic, too. She's uh she's also a little influence, so she she's she's tough on the scores. No. Yes or no?

All right. She's shy. Let's get back to my man over here.

Absolutely.

The one that brings the juice.

That's it.

Cheers, brother. Let's get a little lunch boy. Cheers.

I already drank mine

with David. We need a refill. David, tell me about about uh

Zir vodka

and backlash. How did it start? Where did it start? I know you you briefly talked about it.

Yeah. So, uh Zir's been a passion. and he was a degree in Russian led to living in Russia and been making vodka for decades now. That's my That's my first baby. And And now it's my Here's my second baby, Backlash, which is a great cocktail gin. And there's a couple of flavors. And I got another I got another project coming. So anything you can announce?

I got to tell I got something to announce today. So if you guys know Miami food, there's a there's a lemonade frozen lemonade truck. Do we know what I'm talking about? In Kennedy Park and Coconut Grove.

AC.

AC. Wait a minute.

I've been going there 35 years.

He's been doing it since 1978.

I've been there. I was born in 77. I started going there. And in about a six weeks, we're gonna launch a can with his AC and my vodka. Not my vodka, but a great vodka that I I've developed.

This is breaking news.

This is breaking news. AC boy, you heard that?

Breaking news.

Breaking news, boys. He's collaborating with AC Ices in the Grove. The lemonades.

So, lemonade is a legend. A legend.

Vodka lemonade and a vodka lemonade cherry, of course, cuz that's his best seller.

How about we do a collaboration maybe with the lunch boy? A little vodka gin tasting.

What do you guys think? And then we'll switch it up and take you to lunch. How's that?

I think I This is the start of a beautiful thing.

How long has the business been open, Dave?

Zers almost 25 years. The gym I started about 6 months ago and AC's is about 6 weeks away.

First time in Miami.

I've been living here for 20 years. Married a girl from Kendall and I can't go back to uh to Manhattan.

Really? Really?

She kept meown.

Do does vodka go good with burgers?

It goes today goes be This was a

Vodka goes good with anything, right?

Everything.

What do you prefer, your vodka or your gin? I uh with a burger I like it to with a just a vodka on the rocks. That's

Yeah. On the rocks like that. I'm a gin guy. I think any cocktail made well with gin.

Yeah.

It's just class here. No. Am I crazy?

I you know there's a

These guys are bourbon guys. So we're trying to

Let me Let me tell you a procco in there. You put the gin. It's called a French 75. Fresh lemon juice. Bubbles champagne or

you got the hookup for the VIP day?

I I know some people.

You're going to get us in or what?

I'm going to get whatever you need.

All right.

Listen, brother. Those burgers coming. Before we go, before we go, what's one of your favorite spots in Miami to go dine? I know we got ours, but any maybe like two or three off the top of your head

that that you think is worth mentioning.

So, I I I do business in hundreds. It would be I' get in trouble, but uh if I'm craving depend. So, look, if it's a a casual, you can't beat Flanigans. They're good partners of mine. And so, it's comfort food, right? If you want a great uh I think market, uh Kitchen 57 is great. They're here to

Yeah, they had a solid. I may or may not have uh taken out a second loan at uh Latellier uh Joel Rubishan last my anniversary on the

Oh, excuse me. Joel Rubishan. Oh, sorry.

I can highly

only the expensive restaurant. My apologies, David.

Remember, we're lunch boys. We're not we're not fine dining boys.

But I'm just trying to say to to Rubicon, wherever you want to go.

I love it. I love it. I actually visited the one in Vegas about a decade ago and Joelle's a legend. Any Latin spots you might want to mention that you like to hit up? M that's a great

You don't like no pang biste or pang lechon.

I I love it all. Vakaf my office is on eighth street for a while. So I had roa every day for for a year.

Some Cuban sandwiches.

Amazing. Amazing. Look, we got Luis Fosa. One of the big haters of the Lunch Boys.

The biggest hater. Here he is. Turtle the hater.

This guy if he's not part of it,

find a way. Find a way.

Get it, man. Get this guy out of here, bro.

Don't give this guy a microphone or he won't stop.

Get this guy out. Don't get

remember there is no Lunch Boys without Turtle, the six-star general, baby.

He's one of us. One of us. He's one of us.

We love him like that. We love him like that, Bobby. I love you. Dave, we want to thank you for coming on.

Thank you.

And talking about your vodka, I want to bring in big bro Manny here cuz you got something to talk about with the lunch boys because you say they're pured.

Can you come around here and chime for us for a second?

Come clarify that, Manny. Come clarify that.

Come in down and sit over there.

Details.

Thank you, David. I appreciate it. Thank you so much,

David. Don't leave without giving me a bottle. I swear to God, I'll find you.

Thank you, David. I appreci Give it up for Dave, guys.

All right.

I appreciate it. Thank you.

We got We got to help our own, bro.

Now, hey, guys. Guys, now we got him right here where we want him.

Why? Why?

Now we got the boss on his own show and he's trapped.

Listen.

NO. NO. NO. NO. NO. LISTEN. NOTHING. Go ahead.

I want to ask you the question. Go ahead. Go ahead.

All right. All right. So, what if you pay my salary? I want to ask you the question. Do you or do you not love the Lutz Boys? And second, are they pura? Yes or no? Let's go by order.

First, pura.

I feel sorry for those restaurants. Every time this group WALKS IN,

GUYS. GUYS, SOMETHING

BECAUSE AS soon as they go in, you just see them with the they come in. Boom, boom, boom. We're ready to eat. We're ready to munch on everything. I always tell Eddie, bro, I feel bad. Where are they going this week? They're going I can't even hear it because I say I can't. So I told I told what's the name from um from you telling everybody. Yeah. But I go listen you got to learn this word. He goes what is it man? Pura pida. And then he goes to me how do I pera I go listen just tell me. I go bro no I love Ke and the Lunch Boys. I want the Listening. If anything you guys have done is you guys have created a great great skit that everybody enjoys.

No, thank you.

Everybody enjoys the fact that

and people are going to those places thanks to you guys and trying it.

Look, to be honest, I just won't go with you GUYS BECAUSE I FEEL EMBARRASSED.

You're going next. Look, a lot of guys a lot of people say, "Oh, you guys love everything." Of course, we love everything. It's [ __ ] Miami. But

in defend of us, what we don't like, we don't really post it because we're not in the business of bashing any

100% right. We don't do that here. We don't do that. [ __ ] yourself.

Absolutely.

BUT I'VE NEVER SEEN I'VE NEVER SEEN I monitor him. I've never seen a place he goes to that he doesn't post.

So I don't know, man. But I will say this.

If there's anyone in this city or county that knows about food is that guy in blue over there.

You call him to cook. You call That's my partner. That's my partner. You call him. He knows every chef in the county. If you need a reservation, he's probably going to get his blown up right now. You need a reservation at any restaurant, you call Kiko. Okay. So, wait, wait, wait. I can't hate him.

And if you get a parking ticket in Coral Gables, Eddie will PAY FOR IT. SHOUT OUT TO EDDIE MOYA, GUYS.

SHOUT OUT TO EDDIE MOYA.

HE'LL GET YOU INTO THE RESTAURANT UNLESS HE already abused the restaurant already when you tell Can we get in there? No, the guy doesn't tell me at least for another year.

Manny, we've already been there 20 times. I don't want to mention the places we can't get in yet.

You've already abused Sunny's. Anyway, let me just throw that.

You go out to eat just as much as we do. What's a favorite spot? Not Carl Gables because we always talk about it, but something that we should visit like maybe in South Miami, maybe one of your boys. You have any recommendations for the lunch boys?

I have no recommendations.

I am I am Switzerland when it comes to this. I am It is real. I am neutral.

Hey, what do you think about about Mike's idea initially about giving away a ton of money to some of these restaurants that need it?

Why not? Let's do it.

Are you willing to match Mike and maybe something like that or

to what level? We're going to cap.

No, not too much. Not too much. Something small.

Something small. Put you on the spot.

They both got Rolls-Royces. So,

exactly.

LET'S COMPARE WATCHES.

THAT CAR, BROTHER. PLEASE,

MANNY. Would that be something that you would consider maybe matching?

No, I'm not matching it. We're capping. We're capping at what? 100 bucks?

Five grand? Mike said

five grand? Well, okay. Well,

there you go. That's a lunch for you in the game.

A day in Miami. I'll cover that.

They just put you down for five racks. Thank you. Oh yeah, there you go.

We got here for your We got WE GOT WE GOT THE BEST COVER.

OH, JOSEPH.

WE GOT JUIC ACCIDENT MEDICAL.

HEY, we'll put you down too, bro. It's for the community.

No, what we could do is you do one month and the following month 15 grand.

There you go. There you go. Up. Instead of 10 grand for one, we do five grand. One month. The following month, we do another five grand. It's funny. I like to say, look, I like to laugh about it, but Mike's a big contributor to uh our local projects and events. Manny's a big sponsor.

Juicef has come through big time on vacation and still cut a check just to support law enforcement. So,

without all this stuff and the collaborations,

come over here.

Get over here, J.

Let take over now and talk about his great company and everything sponsors. Hey, he's actually a real

Yeah. Guys, guys, a little background. Joseph from Accidental Medical Group.

He has a huge company that he does insurance. He's one of our biggest sponsors for a day in Miami. My events, put some respect. It's accident medical group.

What did I say? Accident.

Thank you very accident medical group.

That's what I say. Accidentally accident the the

You read the checks. You know what it say?

I always get it right. Hey, what did he say?

You read the checks.

You know it. Talking about that. He's the one that hooked us up with uh Jonnu, guys.

Yeah, that's that's the plug right there. Yes, sir.

Yes, sir. Drew, what's going on, Bobby? How you doing?

All good, man. We got a big roster. We just finished having uh the BKB bare knuckle event here. It was a big turnout. We had like five fighters that uh that fought in the card. They all won. So, we're excited about that.

You always come through for that, bro. I appreciate you.

Absolutely.

You know, Big Mike, his uh son is a commissioner, Mike Jr.

uh for district 12, right, Mike?

Oh, he's one of the directors for district 12 for for Color Bermudas.

He works for Yeah. Yeah. Right. Right.

District 12. Totally.

You guys are both supporters of the blue and everything when we do our events. So,

absolutely. Absolutely.

We always back up the blue. We always back up the blue and we always uh like giving back to the community. So, if there's any good cause out there, like you mentioned, we always stand behind it. So,

I do communications.

Joseph, when are you coming on one of the lunch points, Mike, before you answer that?

So, um I I I have been told that a lot of those restaurants, they don't financially recover after you guys

attack. And uh if I do that,

I thought we had a homie, but we got a hater.

Another hater. He's been He's been listening to Manny too much.

Two said, "Don't let them lie to you, dog." But

I've been talking to Manny and you know, I I take his advice, you know, strongly. And he's been saying that some restaurants haven't recovered for a few months, even after that one.

Just don't tell me just don't tell me what car you drive because the first time the first time I heard Manny call us petty that I gave him TWO FLAT TIRES. SO YES, I CONFESS IT WAS ME.

Let's just say I came in Uber today.

Not one fly, you got to give them two. One you fix with a spare, right? You you don't fix two.

You got to call somebody.

Joseph, what do you got coming up in the future, man, with your company and stuff? You guys are always into something.

Yeah, absolutely. So, we have um John back in town. He's in the offseason. Um he we're going to be doing a content with him. We actually just signed I haven't announced it yet, but um I think maybe it's a good time to announce it now. Uh we just signed Miami Marlins pitcher Yuri Perez. WA.

SO, we haven't uh we haven't uh made it official on social, but it's inked on uh on the contract and we sent him to a multi-year deal. Obviously, we've had Sandy Cana with us for four years. Definitely.

Uh so, we figured we get uh Yuri, which is called the baby goat. He's uh very young. He had a big year and I think this year is going to be a huge one for him.

I love it.

So, that's breaking news right there. And I'll leave it on that. Congratulations.

Appreciate it you guys. Thank you so much.

All right. All right, Bobby. Thank you, Joseph. Shout out to Joseph. All right. All right, Mo. How about you sit down for a second?

All right. All right. Now, let's switch out the lunch boys.

We got a good panel. You stay though. You stay.

Okay. Okay, guys. Let's give it up for the lunch boys.

Thank you for having us. It's been a pleasure.

Thank you so much.

Thank you. Thank you.

All right. We're back, baby. And what better panel of freaking allstars that I got to finish up here at Burgericious. I'm not even going to introduce them. They're going to introduce themselves. Big dog on the far end. Go ahead first.

How you doing, guys? My name is JP and I'm from Between Two Buns.

Let's go. What's up everybody? Otto Oman from Bo.

Josh from Josh Pri meets in South Miami.

Chef Frankie from Herama, baby.

And so fly from Lama TV.

Yeah, buddy. Yeah, buddy. All these guys know something about burgers. Little bit. So JP, you competed.

Otto, you competed. Josh, you were a judge.

La Hama, they're they're just awesome at everything.

Yeah, we're just here to eat.

Yeah. Yeah. What do you guys think about this year number 14?

The weather. Let's just start. We'll start this time with Sofla. Give me a little breakdown of what you see. Primo,

look, the event is off the chain. For real, for real,

for real.

It's great. The weather's awesome.

Get to wear our hoodies.

We get to wear our hoodies in Miami. So, it's a beautiful thing. And there's some really good burgers here. And I think that some of the best burgers here, they're kind of sitting at the table right now. So that's all I got to say about that.

Oh, little sneak peek by Saulfl. All right, chef, you go.

Yeah, he actually stole the words out of my mouth. Sofla finishes my sentences sometimes

at my burgers. But I think some like top two of the top three are sitting at the table for me, bro.

I think that Asian burger ba we can say was surprise. You want to say something?

Yeah, I I was going to say like for me the biggest surprise and I haven't tried all of them yet. I I'm about 75% down the line right now. But the biggest surprise was Pinicho.

Picho always wins. That's But I wasn't expecting what they did. I get it that they always win cuz they're off the chain. Everybody here is off the chain.

That's my brother right there. My brother.

They did a twist to it. It was unexpected is what I'm saying.

All right. All right. Enough of kissing out.

Hey, we'll see you Wednesday. Otto.

No. No. You're right. You're right. What about you, meat man?

Get that mic.

All right. So this event in Coral Gables and Carnival on the Mile are my two favorite always every year. But this year the weather lined up even perfect.

Absolutely.

And the restaurants that are here, they came to compete cuz

Pincho Factory definitely had competition.

What were your top three just off the off the rip?

I'd say well we already brought up Pincho Factory was one. Arca blew my mind with their Japanese beef. Yeah. And that Japanese milk.

I love that one. And

the beastro the the the the French beastro

that bread

on another level. Elite.

Yeah. Yeah. You can tell he's

the chef told me that he was up till like midnight making that bread. That's homemade.

Yeah. He owns bakery bro in River.

Next level. Next level.

What about you, Burger Man?

Well, tell me. I You know, we've been we've been doing Burgericious for a while now. We've been in the Gables for 13 years. I think we participated every year.

You Oh, I know. We

Every year. every year. Every every year. So,

the OG,

the OG, we've won it a few times. Uh, eight times. Uh,

only eight.

Only eight times. Uh, but

honest to God, I think what I love about this event, I told Adrian, because we're not doing a lot of events anymore, but this one is because it's like a freaking reunion, bro. I get to see so many friends of mine. It's like, it's the best. Like, is that Coral Gables has an amazing community. So, shout out to everybody that supports Burgericious. It's uh the weather's fire, don't get me wrong. But I haven't tasted anybody's burger and that's because I never get to. I'm always working. I'm always behind. I You guys drag me here. So that's the only part that sucks.

What about you, Kiko? What was your top three burgers?

Oh man, let me tell you JP's burger with the lechuita.

I thought it was good smash. The Miami Smash. I I I I thought it was extremely like something you just want to eat. You're not get too full. I did like this bag guy with the Asian. That was a nice flare. Uh brick burger for me, bro, is it's a smash burger, but [ __ ] man. Every time I have it, I could at least eat three of them. And the pincho, bro. Like you guys said, they uh they always surprise you with something. The patty's always right. But um that sauce, bro. That sauce. See,

it's actually very hard for us because whatever we compete with here, we have to be able to execute it at every restaurant. And it's 14 restaurants now. So, we can't go crazy.

But every year we compete with something new. So, we have a rule. If we win, we won last year.

We don't compete with the same burger. We do another burger. So, every single time we won with a different burger.

Is that because you're a complete maniac when it comes to business?

It's because Adrian Adrian really

Adrian's the horse.

Adrian is like, "Nah, bro. We can't go back with the same burger."

Adrian's the horse. JP,

talk to me, cuz how do you feel about how your burger did? I

I mean, I think it did good. I'm I'm I'm against uh very very high quality burgers here. I haven't tried them, but uh I'm I've been here.

You think you got a shot, Josh? You loving that or what? Be honest.

Hopefully. Hopefully. Hopefully.

I really liked I like the bun.

There you go.

Orange potato roll.

Yeah.

The meat guy said he likes your bun. So

that's what they say.

That's awesome.

You got sweet buns.

JP, how's business at the new spot?

Good, man. It's been a blessing. Uh you know, transition from the food truck to the

I know that's a big step.

Big time. Big time. But it's it's been a blessing. Have you picked up Mr. Hotman's brain? I'm about to

on how to get rich about

I remember I remember his day one.

That's why I'm sitting next to Westchester.

That's why I'm sitting next to him.

Now, you never wanted to go back cuz your [ __ ] clothes smell for 3 days

cuz the grill was right next to you and look where it is now.

Josh in the garage.

Oh yeah.

You know what I'm saying? Frankie worked in food trucks and Frankie been NBC [ __ ] for eight years.

We were meat trapping at the house.

Huh?

We were meat trapping out of the garage. I remember when you had your little [ __ ] over there and then that busted up warehouse off of Pomemetto and now you're [ __ ] dusting selling [ __ ] wagoo for a,000 a pound of [ __ ]

Boy, it's crazy cuz we're we're laughing right now about this but but there's so much truth in that. Like everybody that's sitting here is literally the definition of starting at the bottom and working their way up. Right.

Even you, Bobby. Even you.

Oh, 100%. Now your international videos making [ __ ] making [ __ ] I see you too player. I see you too.

I love it. I I I shout it out. You guys have both come up, bro.

Thank you, dog. Thank you. But no, for real, it's it's such an honor to see all these guys that have like Yo, I've watched all of you, right? Either through social or through knowing you guys. Like, I've watched you guys, bro. So, kudos to you guys. Props to you guys cuz everybody here has really come up,

bro. I'm glad you guys are here.

You're all here with a beer. Not so much, but everybody else. Yeah, for sure. And I'm glad you guys are here because here at a day in Miami, bro, we're all about super hyper local, bro. All about without you guys being successful. I ain't got [ __ ] to talk about or no [ __ ] place to eat.

But to see you guys from the beginning,

you know, JP, you got, you know, you know, brick and mortar. I know how hard

you fought for that [ __ ] in that parking lot, bro. Absolutely.

When it would rain and you would still be out there

four years in that auto from Westchester and now [ __ ] the West Coast, you know, and Josh selling diamonds over there.

Let me tell you something. Every time I go to JP's spot,

it's packed, bro.

It is.

Every time I go there, it's packed. I hope it is every day.

And every time I see him, I'm like, "Yo, how's it going?" He's like

with a smile. He's got 20 burgers on the grill. There's 20 tickets up up top,

bro. And the biggest in Houston, bro. It's hot as [ __ ] in Houston. If I'm going to Houston, I'm going just for Pichu.

Yes, sir.

And now you got what? Four.

Four in Houston. Yes, sir.

Four. You know how big Houston is? Bigger than Florida now.

Yeah. And we're going to open a few more in Florida now. We got planned hopefully uh Orlando and Tampa soon. Yeah.

And a few more in Broward. So, little by little, bro.

What's up with La Hama, dog? Let's talk real truth now.

You're the only podcast I like. Straight up. Everybody's a hater copies my [ __ ]

It's crazy. He likes our podcast, but I've been waiting for you guys, bro. You guys are most respectful guys, bro. You guys ask for things that that people don't do you. We can collaborate. I can come on yours and you can come on mine. I know the production it comes. Whoa, whoa, whoa, whoa. Pause.

No.

I knew he was going to say that. I knew. Big pause.

I knew he was going to say that. You set yourself up.

I haven't said much, but I'm going to say big pause.

You set yourself listen. Stop it now.

WE CAN COLLABORATE. ATTEND our podcast.

That coming that coming to you guys is you got to edit it out.

You can attend our podcast. Kiko.

No, but straight up attend.

Straight up. You guys are something that I that I pull for.

What's up, Laama? Where's that going? What's next? I'm always watching like like like tell me what what's new? What's popping? And so when we started, we went like the more like mainstream route, you know, trying to go Netflix style, long form, everything. We're still doing that.

We're all waiting for that Netflix money, though.

Yeah, it's coming. It's coming. It's just We need a little time. We working, baby. And then now we're just killing all the reviews, getting them numbers up on the social media.

Tell people how hard it is. And especially for you, Sofa, to get all this content. Everybody thinks we just [ __ ] eat and But the editing, the time, the production, we got kids. There's a hundred steps and you have to do them every single day five times to keep up with the masses, baby. That's all I got.

And God and God and God forbid if you [ __ ] up something that has to do with their company like, "Yo, you didn't do that [ __ ] right or that's not what I said." So there's a lot a lot of pressure, right?

Yeah. Whoever thinks that we just eat and everybody has a good time.

Yeah.

They're they're sadly mistaken because we do eat, but we got to keep it moving. We got to edit. We got to post. And we're only posting one time a day

once. And I know you guys in the podcast are posting more, bro. That's a lot, bro.

But I'm posting once a day, me and Frankie, and it's gotten to the point where it's like we do reels together, but he does reals alone. I do them alone. Doesn't matter. It's it's it's almost gives us like more more room to post, right? Cuz it's not always just me and him. I'm glad you said that. What keeps you going though? What keeps you driven? Because me and you, we don't see the dollars we want to see, right? Because we're grinding. knowing that and and and and maybe not having the financial poor that we all deserve. Like what keeps you grinding, dog?

Bro, I see the vision. One day you're going to see Mine and Frankie's face on the side of like some spice bottles at Publix.

Right. La Hama is going there eventually. It's going to be a baldheaded dude with a big beard and the guy with the sunglasses on some spices. That's the goal. Eventually,

I just got to keep reviewing food. I'll buy the the I'll buy if you buy I got you all the it's going to be we're going to start with all the rubs and the rubs are all going to end with eto. So we're going to have cafeesto lemonito. You know what I'm saying?

You know if you make it to Josh's you make it to Josh's counter you

I'm going to hold you up to that.

Listen bro. I got to say something though.

I'd like to put my rub on your meat.

But listen bro. How come you guys are collabing with JP but not collabing with Pincho? Bro.

Oh wait a minute.

What's going on bro?

What's going on bro?

Wait a minute. Look. What's going on, bro?

So, we we Let me correct you. We

we collab with JP first.

Yes.

And JP is the first of many to come.

Yes.

And Pincho is definitely in the lineup. Actually, you guys were one of our first Laama episodes in general.

Remember that. Yes, sir.

So, yeah. Yeah. You're definitely part of our hearts and and more than that, you're going to be part of it coming up, too.

By the way, I got a great idea. I mean, you got beo and you guys make burgers. How about if you did like a lobster place and called it pincha? You know what I'm saying? I don't know. Just throwing it out there.

He should stick to content creator.

What about

What about Josh maybe collabing with some of your meats for the burgers?

There you go.

What do you think? Is that something that you guys maybe talk about or

I mean here's a shameless ad. Uh Pincho and I are coming out with a special dinner in March.

So we've been working on it before before this podcast.

You know that synergy of hustling and hard work.

Yeah. We It's just funny how we all gravitate to each other and support each other

and um you know and thanks to your podcast and Kikos that support local businesses and mom and pop shops that need that love, need that exposure and benefit from it because they deserve it. They work hard.

It's hard to make it these days. There's a ton of restaurants coming out.

But with our community, our love, our support, people can make it. You know,

I think I I agree.

I think JP is someone like that, man. He's a van of the community from working at Chef Billy G's and your truck and I mean you got a you got a village behind you.

Thank you, man. I appreciate

but isn't that isn't that like the beautiful thing about Miami,

right? Don't don't you notice that that's like the vibe here? Like we tend like the guys from here, we tend to support each other cuz we see how hard it is.

It's a it's a grind cuz I don't care if you're selling meat or slanging beef cuz like it's you know what I mean? It's a grind cuz everything. That's why when people ask me about my competitors, I was like, "Dude, I respect them so much because like I know what it is to own a business. I know how." Yeah. Yeah. Yeah. And haters I pray for them, man. Honestly, I pray for them. I pray for them that they find love in Jesus one day. That's

a long time ago, somebody somebody I look up to, like one of my mentors, somebody moved in across the street, another nightclub, and I was like, "Damn, what are we going to do?" And he goes, "No, man. That just brings more people to the area, bro. You know what I'm saying? Like

we can all do this [ __ ] together. Like

we just got to stick together. You know what I'm saying? We're all in the same business.

Figure out how to collaborate with all of each other, bro.

Yeah, that's right.

I'm I'm going to wrap it up here real quick. So, go ahead.

We're going to do that collab and you let me know when that dinner's happening cuz

Yeah. You know, you heard you let me know.

You heard it here, JP. Let everybody know before we go. Where can they find you and how can they get to you?

All right. So, uh, Between Two Buns is on 120th and 129th. The Instagram is Between Two Buns byJP.

There you go. Shout out. Good luck tonight, Bobby Otto.

Tell us about PJ. What's new in the future coming up real quick?

I I'm just worried that now I really have to do a collab with Josh.

You said it on camera cuz

you said it on camera.

Special.

Anything you got as well?

All right. So, you heard about our collab coming, but we're also opening a store in Miami Shores. So, Miami Shores community, we're coming breaking news in 3 weeks. We're going live Shores Josh Premium meets.

Yeah, we're opening second location. It's a big congratulations dog. Congrats, Frankie.

You already know. You can find us on Instagram, Tik Tok, YouTube, Laama TV, and lama TV.com.

Sofa.

Oh, yeah. Listen, I'm never going to get this opportunity again.

Wait, wait, wait. I'm never going to get this opportunity again.

I I bought some food from Josh for what was it? A couple weeks ago.

Memorable then.

No, wait. I had to go pick up some food. Oh, the um game

fab violent like it was phenomenal. But are

there any promo codes for Josh Premium?

Are there any promo codes?

Adimla. Go ahead. Hey, since I got all of you guys here with us right now, since I got everybody here with us right now, on the count of three, can I get a lama from everybody here, bro?

All right, here we go. Here we go. One, two, THREE. LA.

CUT THE CHECK. SOULFLOWER.

Cut the check.

Thank you guys for being here.

Not for nothing. Soulfly did cut the check, bro. I owe him one.

Yeah, he does. Hey guys, you know, you're all generals in my [ __ ] army. I love you all to death. Let's be here next year and keep supporting these local events.

And all the luck in the world. Whatever you guys need from us in a day in Miami.

We got it, guys. Thank you so much.

Let's go.

The Generals, baby.

Miami.

Thank you from Burgericious

year 14. We out.