Making It Happen: Lessons from Matt Price’s Kitchen and Career

0:00Ladies and gentlemen, welcome to another exciting episode of Mick Unplugged. And this is going to be the first time that you all actually understand the depth of why I started this podcast in the first place. And it has to do with my guy that's sitting right here, Matt Price. You're listening to Mick Unplugged, hosted by the one and only Mick Hunt. This is where purpose meets power and stories spark transformation. Mick takes you beyond the motivation and into meaning, helping you discover your because and becoming unstoppable. I'm Rudy Rush, and trust me, you're in the right place. Let's get unplugged.

0:43Matt, how you doing today, brother? I'm good, man. Thank you for having me on. I appreciate it. Nah, thank you, man. So, you know, I talked to you and I told you I've got a moment where you don't really understand the depth of what you mean to me, and this is it right here. Yeah. everything you need is in the caption now it's your turn to make it happen three years ago i started following you on youtube okay and that's how you open every video and i was captured by your videos i was like yeah the food he's making is great but like his video like how he's setting this up the edit like i need that because we were in this transition like literally right post-COVID where video became a thing for all businesses.

1:26I don't care what your business is, right? Like video, if you're watching this, if you're listening, video is critically important to the survival of your business, the branding of your business. And I thought you did an amazing job. Thank you. And so I said, I need to do more YouTube content. And I spent literally 30 days trying to come up with a hook. I was like, I love everything you need is in the caption. Now it's your turn to make it happen. I need something like that. This is how naive I was though, Matt. I didn't have Instagram. So I didn't know what you meant by everything you need is in the caption.

1:59I'm on YouTube. And I'm like, what is this? And so my wife is like, baby, talking about Instagram. I'm like, oh, I don't want to do Instagram, but I want to do YouTube videos. So I studied you, bro. I studied the hook, the length of time, how you edited everything, the voiceovers. And then I got into the food and the recipes and I was like, this guy is freaking amazing. And then you had your own seasonings. Yeah. And I was like, oh, this lemon bay is off the hook. And I don't even like lemon bay like that or lemon pepper like that. But I was like, OK, so I owe you the utmost gratitude because I didn't want to start a podcast.

2:40I just wanted to do video content. Sure. And one of my good friends and mentors said, nope, you need to do a podcast. Two of my best friends who have podcasts are like, nope, you need to do a podcast. So I said, great. If I do a podcast, it is going to be like my guy, Matt Price, and we're going to make it happen. And so I understood the hook. I just do my hook at the end now, right? Because it's your superpower. Go unleash it. But I have to thank you for giving me a blueprint of why video is important and then how to garner and gain attention. Because to me, that's the hardest part of video. It's not just, hey, go talk, go do whatever.

3:19Like you have mastered that, bro. It's getting harder every day, too. I tell a lot of my friends that are kind of on the fence, like I come from a corporate background, right? And I have some friends who are successful in corporate America, you know, six figure salaries. They're doing really well. We'll have conversations where they're like, man, I'm just ready to get out of here and get out of the rat race or whatever. And, you know, I want to do this or that, but I'm not really a social media guy. I get that part. I understand that fully. I personally, I'm not a person that walks into a room and just loves attention.

3:53Like I'd rather not be the face of this thing, but this is what you got to do. And I try to tell them that. And it's just, you know, some people take the initiative and actually go after their dreams and their goals and, you know, get out of their comfort zone and do it. And then other people are reluctant to try. But what I try to tell them is if you're going to do it, start now because there's more people. The barrier for entry today is as low as it's ever been. All you need is an iPhone. And almost everybody has an iPhone. You walk past somebody on the street, they got an iPhone. You know what I mean?

4:30Like it's not there's not a big barrier for entry. You know, 20 years ago, you had to have real equipment, a real budget, a real team or all of these things that take tons of money. Today, you can do it for whatever it costs you to have an iPhone. and the internet, which is virtually nothing. Dude, it's wild. And I want to, again, pay you the respects, give you the flowers. Because I can genuinely look in this camera right here and say, there would not be a Make Unplugged podcast if I didn't have this guy as this is what I'm going to follow. I had no idea about that. That's amazing. Dude, I'm telling you, your style.

5:09And we're going to get into the cooking, Matt, in a moment. But this entrepreneur, this video viral sensation that you became, I was captivated. And again, I didn't start my podcast until like last year. So I studied you, bro, for literally a year. Well, that's impressive because you're you're killing it. And I mean, hey, it's taken me a lot longer than a year to to to get it figured out. So you're killing it. Luckily, you made the mistakes that I don't know that you made because all I saw was the end result. But that end result was so critical. And again, I want to talk to the listeners, to the viewers about from your viewpoint, the setup that's needed.

5:53So, again, people today try to go viral. And I think that's a mistake. You were not trying to go viral. You just had a formula and your formula was consistent. And it was a brand like I knew when I'm watching a Mr. Make It Happen video. Right. Like it's the same every time. Talk to us about that structure of the consistency, the formula that's needed for people to build that brand socially. Sure. I think one, just as a consumer, you you tend to a lot of this stuff is like binge binge watching. So you want to you want things to kind of flow into the next. Then it's like if you're watching five of my videos in a row, I don't want there to be an abrupt break in the action.

6:36You know, if you're watching five of my Instagram videos, they're all going to feel similar, like time's going to pass quickly without you really thinking, oh, let me go to the next thing. So that's kind of part of it. But also it's for me, it's about rhythm. Like I want to be in a rhythm so that things happen easier. Like when you're doing voiceovers are hard to do. Like people don't realize that a 60 second voiceover, it's not easy to execute in a way that comes across as like you're not like agonizing over it or reading a script or something like that. You want it to feel natural, almost like music.

7:10Like if you're a rapper and you're freestyling, you don't want it to sound crazy. You want it to flow and have some rhythm to it. So it's kind of the same thing. That takes a lot of practice to be able to execute those well and then have the right audio equipment and the editing to make it sound good. A lot of that stuff is easier today than it was when I first started. Yeah. Like a lot of these apps and stuff weren't out when we were, you know, I had like basically like a studio setup, like a mixed board and all that five years ago where you'd have to really kind of know a little something about it now it's getting easier but for me it was more about just getting in a rhythm and like you get into a rhythm from the voiceover side of things you get into a rhythm with your videographer and your editor so like I'm doing something he knows what I'm doing already so he knows to get this angle because I'm about to do like a lift shot and show you the seer on the Sam and he already knows.

8:03So it's all about like choreographed almost. And that to me is what kind of got me into a good groove. And I've had the same team since day one. So my videographer has been with me since the first video that I put on YouTube. How important is it to have a concept or a theme, whatever you want to call it, for your video output? So for the the entrepreneur, the business person, the everyday person that's watching or listening to this, that is getting into video content now, that's getting into social content. How important is it to have that structure? It's important, but I wouldn't say I would say don't overthink it because that is what people tend to do.

8:50People like, well, I'm going to start when I get this or I got to wait for this thing to happen or I'm still working on the concept. I'm still waiting on to get my kitchen remodeled or whatever it is. People will find a reason to stall and procrastinate. It's human nature. Like you don't want to, people are afraid to fail, right? It's normal. It's a scary thing. But once you realize that failing is kind of part of the process and you just throw caution to the wind in that regard, it's going to set you up to, for success. it may not come like immediate, but if you keep swinging and you keep trying and you're really genuinely passionate about a thing, chances are you're going to come out on top.

9:34Man, that's the truth right there. So I'm going to complete the circle now. So I followed you one, cause I think I'm a foodie, but like I was more of a, you put me on a smoker, you put me on a grill. I got that all day and I can make mac and cheese. Like my, that's, that's it. Right. That's a good bag to have right there. Hey, and it's a good one. You're right. but then you taught me some other things so it went from watching his content looking at what he does with food to like now let me go make some of this stuff yeah and i was like oh like matt is actually teaching me how to cook like hey babe like i'm about to make this little deal and she's like where's that from i'm like mr make it happen and so now she's your favorite fan because when it comes to cooking she was doing a lot of the cooking yeah but now i could do some of that and then it goes from that to your restaurant and i come in and i try i tell people all the time my favorite restaurant in dc is fresh right like it is without a doubt i have no issue saying it on film publicly on social media it is my spot so now i want to bring it full circle you left corporate sales doing really well yeah were you always cooking at home like what was the thing that said, I'm going to believe in myself, invest in myself and go be this person?

10:52That's it was tough. I always was cooking, though. Like I'm the type of person when I get into this, I got to be careful about the things that I do or like the hobbies that I pick up because I will get obsessed. You go all in. That's why I don't play golf. If I play golf, I'm going to be golfing. You know what I mean? I don't like to not be good at something. So if I'm going to tell people that this is what I do, I'm going to take it seriously, regardless of whatever it is. I mean, you could say, hey, we're going to start a bookstore and I'm going to figure out what's the best bookstore in the world.

11:24And I'm going to study it. I'm going to learn about it. You know what I mean? That's just who I am for better or worse. Sometimes it's not the best side of me, but that's how I am. Cooking was the best thing for me with that because you can always get better. like no matter how good you are at cooking even Gordon Ramsay there's there's something he could be better at best chef in the world there's a cuisine that he doesn't know maybe he doesn't know how to make Indian food or Ethiopian food or you know Korean food there's there's so many different cultures and so many different techniques as you'll never be able to to perfect everything and that is what turns me on so much about about cooking it's like there's a constant improvement and there's just a beauty in that to me that um i was obsessed with so i was always cooking like i used to i was from richmond virginia originally corporate america started as an entry-level sales associate making like 28 grand a year uh it was it was tough man i didn't have the best you know childhood upbringing and i was kind of at a crossroads in my life um working two jobs barely barely making rent, 18, 19 years old.

12:39One of my co-workers at BJ's Wholesale Club, she was like, you're really good, you know, talking to people. I just got fired from Capital One, but they're hiring. You should go to this job fair. And one, I was like, they just fired you and you're still promoting the company. So that means you must have liked it. And then two, I don't think they're going to hire me, but what do I got to lose? You know, what the hell? Let's try it. Went, got the job worked my way up you know 10 11 11 year career with capital one um and then that came from you know that conversation with her so that i ended up making you know really good salary six-figure job to walk away from that was scary because i in my mind i'm like i probably didn't even deserve to be here because i don't have a degree i don't have anything like i walk away from this what's going to happen very scary moment um built up a savings a little nest egg to where if i fail or things don't work out i can at least sustain living for x amount of months and then i had a really good rapport with my job i felt like i could go back if i had to so those were the things that kind of i played in my mind like the scenarios actually the year i quit capital one-on-one sales i was salesperson of the year that year so it's like winning the super bowl and then retiring So I was like, they'll hire me back if I don't make it.

14:02So that gave me that confidence, a safety net. But I would talk to some of my older coworkers. They're like, you're going to go do what? This is 2020. I'm like, hey, I'm going to go do this YouTube thing, this social media thing, build this media company. And they're like, you're going to quit this job to go do that? I just didn't get it. So you didn't have one foot doing YouTube, one foot doing sales. You just made the clean break of. Well, I did. I was I was still with. I started YouTube in 2019 going into 2020. So right before the pandemic. Yeah. We had built some traction, not nearly enough to quit.

14:41But by the time I quit, I was making enough money from it to make it make sense. I got you. I got you. So for those that are watching, what Matt didn't do was just say, you know what? I'm out. He didn't have like this grand exit, right? Like you didn't burn bridges. Did it very strategically. Yeah, that's good stuff, man. That's good stuff. But I was transparent with them too. Like, hey, I was talking to my manager and some of the people that I respected, you know, higher up than me, like, hey, I'm considering this. I just wanted to let you know I'm going to still do my job. Obviously, you guys think I'm doing it, you know, well, considering the accolades.

15:20I'm not just going to mail it in until I'm ready to quit. but I'm letting you know that I am considering this because at that time people would start to notice me like they would see me like I'll be at a we'll be at a conference and like oh I saw you on a video and they're like huh so I didn't want them to think that I was just like because we were working remote basically I was like a district or regional sales manager so I had a territory that I was responsible for I didn't want them to think that they're paying me this salary and I'm just at home making cooking videos yeah because that wasn't the case I was doing it we'll shoot you know four or five videos in a weekend and i worked my nine to five yeah um but i was a transparent it wasn't like a surprise when it happened basically is what i'm trying to say yeah so when did you know that you wanted to do cooking videos and i'm gonna ask it a different way selfishly for me when did you know it's like all right i can really make these dishes and i want to show other people how to make these dishes again it goes back to the the obsession thing because I'm not the type of person that's going to put out a video if I don't feel confident that I know what I'm talking about and not to you know be shady but not all creators are like that I know a lot of creators are putting out videos and I can I can know I know that's probably the first or second time you've ever made that thing yeah you can't really teach something that you're not proficient at I'm not gonna say you have to be an expert to teach but you should be proficient right yeah you shouldn't like make very very entry-level simple mistakes if you're coming from a teaching perspective now it's pure entertainment that's different yeah but if i'm if i'm giving you an instructional video on how to build a car i should know what i'm talking about yeah i'm teaching you how to make you know pasta i should you're gonna feed your family your kids your your wife your whatever you're gonna spend money at the grocery store like i take take all of that into account.

17:12So I just take the time to really learn it. Yeah. And so here's what I'm going to say, because I can only say this about you and my best friend, Robert Irvine. Here's when you know you've got a really great chef with a great recipe. You don't see variations of it, meaning, you know, people put recipes online and then in the comments, it's like, yeah, but if you add this or if you do this or if you take this away, then it's really good. But everything that Matt puts out, you don't have to have a variation. Yeah. Right. Like you don't have to say, oh, well, instead of a cup of milk, you should do a cup and a half or, you know, instead of salt and pepper, just do this.

17:52Like your stuff is very authentic, which is why I appreciate it, because I don't have to go in and adjust a recipe. And that's very rare. Right. And to me, that's always the tell, to your point, when you've got that creator that it's not what they do, when it's like you look at it and it's like, nah, they ain't even eaten that before. Because that doesn't even go together or that doesn't sound good. I don't care what your palate is. That just doesn't go together. I mean, there's people out there that just grab a recipe off the Internet and they didn't test it. They didn't, you know. Yeah. And again, the barrier for entry is very low.

18:28And that's honestly, that's the scary part for me. And that's what pushed me into considering doing a restaurant because I see that this room is getting more and more crowded and you could still be at the top of your game. And for example, from the product side of things, which is really what made me make the decision. I wasn't first, right? I'm not going to pretend like I'm the godfather of what we're doing. I was early though, and somebody that built the content piece of it from the media side of things and then launched products. And, you know, seasoning, chef knives, skillets, cookbooks. People saw that and saw that it was doing well for me.

19:08and they have five years of game tape to study and replicate. So even if they don't sell more seasoning than I sell, if 10 ,000 chefs are selling seasoning, the pie is starting to dwindle a little bit. So you just got to figure out, all right, so what's next? What can I do that's going to separate me from the pack? Not all of these creators are going to be capable of launching a restaurant and doing that. And it's a super tough business, very challenging. and I've lost a lot of money on some stuff and we've done well with other things. It's a scary place to be. It's deep waters. It's rough. But that's just how I view it.

19:48It's like, all right, I got to pivot. I'm going to still do these things at a high level, but what's the next thing? Because I don't want to just do this forever and never try to grow. And then eventually, I'm just going to be kind of pushed out. Not necessarily pushed out, but the pie starts to shrink. And then it's like, you got this overhead, You got these employees that are looking to you to lead the way. You got to figure out the next move. Yeah. And what I'm about to say, because I'm going to double down on something Matt said, I promise you I'm not coming after creators. So don't be hitting me up like that.

20:21I support creators. It's a great community of all creators. But it's something that my guy Aerie Spears says, too. like the creators in the comedy world there's a difference of being funny for youtube and doing the clips and all that which people should do right be instagram funny but when you got to get on stage that's the real game that's that's the difference when you got to make people laugh that maybe they don't want to laugh right like they're coming to see if you're the real deal or not and it's like they're not there for you i would say it's the same thing with you in the restaurant game, right?

20:55It's like, you can do it here. But then to really say, this is who I am, open the restaurant, get the people to come in. And you know, this being in the business, it's not about them coming one time. Hey, that's cool. But I need you to want to come back every week. I want you to go tell other people to be here. Talk to us about taking that step and that difference in particular. I think that applies to the content space too. I'm going to say anybody, but most people can shoot a 60 second clip of them making alfredo but that can you make a 10 minute video on youtube because you'll notice a lot of these creators only do short form content it's harder to do that long form stuff and that same thing applies to even more when it comes to you know opening a restaurant yeah and you're putting i mean everything's on the line my name my reputation uh my money like everything you're really betting the house on i think i can do this thing yeah that's scary and then it's also just and food is so like one person may love a dish and another person may not like it it's so um you know personal you know you might like your risotto one way and somebody might like their risotto another way or some people love spicy food and this person doesn't it's just trying to find that happy balance that um makes people happy And my take on it is I want to push that line of flavor as close to the edge where it's like this might be too much.

22:30Like my thing I tell my chefs is if 20 or 10 people come in here and two of them say, oh, it was a little too salty or it was a little too whatever, too umami forward or whatever. Yeah. But eight of them said is the best meal they ever had in their life. I would rather that scenario than 10 people come in here and be like, it was cool. It was all right. Yeah. Yeah. Yeah. So I'd rather have one or two people that's like, oh, it wasn't for me. But the other bunch of them absolutely love it and rave about it. Then everybody come in. Nobody complained, but nobody loved it. Yeah. Yeah. So, again, I've been to your restaurant.

23:12I'll follow you forever. So for those that don't know, like talk to us a little bit about your inspiration, because my wife will tell you, bro, like she loves New Orleans cuisine, even though she's not from there. Yeah. Like you've got some really great New Orleans inspired menu items you've got and just recipes in general. True. You've got what I call the true South, the real South, because I'm from the South. Yeah. You've got some Southern inspired dishes. You've got some Asian inspired. it you got some west coast inspired like what's your what's your inspiration when it comes to the kitchen and the recipes that you put out so i think it goes back to what you feel like you can do well when you're designing a menu you want to you want to have your like if you're going to a a concert for rolling stones or whoever let's say some vintage band or musician you want to hear the hits like i don't want to hear your new stuff i want to i want to hear the absolute best thing that you got.

24:11So part of it is that, and then from the inspiration side of things, really, it's just how I grew up. I didn't, like I said, I don't want to get too, I mean, we can, but I don't want to make it all about that. But I had a relatively rough childhood. I spent a lot of time spending the night at other people's houses. And I grew up in a neighborhood that was very, very culturally diverse. We had, you know, I grew up in a time like Sierra Leone had the Civil War. So my neighborhood had a bunch of people that had moved from that. Bosnia, same thing. I had a lot of Bosnian people in my neighborhood.

24:48We just very, very culturally diverse. So my best friends were from all over the world. So I got exposed to so many different types of food. I didn't always have food to eat at my house. So I spent a lot of time eating at other people's houses. So people might look at me like, who's this white guy cooking X, Y and Z? But it's really because I just was exposed to a million different types of food from eight, nine years old until I'm 20 something. Yeah. Yeah. And I think there's a leadership lesson in that, too, and an entrepreneur lesson. One, be who you are, but to find out what you do really well and continue to do that.

25:27I think a lot of times in the business side of things, you hear people talking about making their weaknesses better or, you know, I'm weak here. I need to build this up. And I tell people from a sports perspective, from a business perspective, the greatest people that you know, when you put the EST at the end, they did one or two things really, really, really, really well. Yeah. Better than most people. And I think a lot of times we get misinformation that you need to be well-rounded and you need to do a little bit of everything. I'm like, no, do what you do well. Talk to us about that and how some of that's your mentality, too, because I know you, right?

26:07Yeah. You don't try to do everything, but what you do, you dominate. I think that I learned a lot of that from corporate America, too, like running teams and managing. It's like, you know, hire your weaknesses. It's like if I'm not good at accounting, I need to hire an accountant. If I'm not good at sales and marketing, I need to hire an expert. If there's people out there that all they know how to do is cook, you should be the chef at that restaurant. You should probably let somebody else do the P &Ls and the labor costs and all of that good stuff. So I learned a whole lot about really it was I didn't go to college.

26:43So my time in corporate America was my college. I learned everything about sales, marketing, how to just be a professional adult, be on time, be responsible. I didn't get that as a kid. If you would have met me when I was 17, you would probably look at me a whole lot differently than you look at me today. But I grew up a lot early because I had to. But then corporate America really just taught me how to be more professional and just look at things differently than I would have otherwise. Got it. Got it. All right, bro. So we're going to go to the book. Meet Me in the Kitchen. Talk about why you wanted to do a cookbook, right?

27:27Like you're social famous, right? You could have just left it there, but you were like, nah, I want to put it out on paper. Talk to us about this. So I had done some collaborative cookbooks prior to doing this one. And then during the pandemic, I was doing e-books, like rappers drop mixtapes once a month. We were just cranking them out. My philosophy during the time of the pandemic was like, I want to do everything very affordably. We were doing weekly cooking classes for$5. We were doing e-books for$5 and just putting out as much stuff as possible and kind of try to build that community. which I think I tell creators all the time you want to and I need to do a better job of that now because I'm stretched so thin I talk about that in my meetings sometimes too is like just build that that community and that's one good way to do it but as far as doing the cookbook I just wanted to do a solo effort I had never done one I felt like I just you know it just was on my mind there's a lot of really good uh recipes in there there's quotes from chefs that kind of inspired me as like page breaks in there um it just was something that i've always wanted to do i'm actually in the process of considering doing my second one okay this one's been out for about a year now um but yeah it's just it's kind of what you do right if you're a musician you put out a record if you're a chef you put out a cookbook and it's kind of i felt like it was like just a natural progression for me and uh you know it's fun too what are some of the recipes we're gonna to get out of here uh you got a lot some of the stuff the garlic noodle recipe is in there that's on my in my restaurant some of the most popular things that i've done are in this book so you got stuff that's not on youtube but you also got some of the biggest most viral recipes i've got from different seafood boil recipes that have done really well it's a little bit of everything you got everything from breakfast lunch dinner appetizers you got the social media you know viral stuff and you got the more intricate like if you want to be more on the chefy side of things or that you just want to make a delicious meal for your your family something in there for everybody and and i can promise you that there is something for everyone when you follow matt on social like he does have the oh i gotta be a chef to do this one but he breaks it down so that it doesn't matter who you are you can truly do it but then he's got like my favorites which are i'm watching the game and i got folks coming over yeah and we're gonna have some chicken bacon pepperoni ranch flatbread yeah bro that changed my life right there that was the first thing that i ever made because i felt like i could yeah right matt also and you don't know this you taught me that sliders i just need hawaiian rolls and just cut them in half right i was like how do people do this.

30:19And then you taught me how easy it was. Don't laugh at me. Don't hit me up. Again, I was on the grill and made mac and cheese. That's what I did really well. Some people can't do much of anything. The grill's tough to master, so it's good that you got that under your belt. Yeah, man. But the sliders, the flatbreads, my wife loves anything with Alfredo and shrimp, so I know you've got some really good stuff there, man. Oh, yeah, for sure. So, Mr. Make It Happen. Talk to us about the moniker. Where did that come from? Originally, it just came as a joke. Like, but amongst friends, we were on a vacation.

30:54One of my friends was supposed to, it was like a bachelor party. You know how the best man is supposed to plan everything and do everything. And it kind of fell through on him. And long story short, he dropped the ball a little bit. And then I kind of put everything together and made the salvage of the weekend, basically. so that whole week I was just giving them shit like you know when you refer to me call me Mr. Make It Happen so I went as far as to change my social media handle to it like just I just was really leaning into the joke I'm like 18 19 at the time and then it just stuck and then I was like well it applies to to food too and I like the idea that I'm giving myself something to live up to Right.

31:40Like if you're going to be the guy that's making it happen, that's a huge responsibility. You got to step into those shoes. If you're going to call yourself that you got to you got to execute. So I just stuck with it. I love it. I love it. What are some of the other products that you have aside from cooking? I know we talked about the knives. We talked about our brought up the seasonings. Like let the viewers and listeners know the whole portfolio of what you have. Sure. I got a website that has all of free recipes. Mr. make it happen.com you can find pretty much every single recipe i've ever posted online for free right there detailed descriptions pictures all that good stuff i have a media company make it happen media we have a podcast we have a a second youtube channel where we're more dedicated to like more entertainment style content food reviews and you're judging your friends yeah having yeah cook-offs with people that can't really cook that good it's it's fun it's entertaining yeah um it's it's great that's doing really well we just started that not too long ago the podcast is starting to pick up a little bit um i've got as far as a you know from product perspective we got chef knives skillets seasoned flour is performing really well uh the season ends i got digital food thermometer which is in my opinion one of the things that everybody should own if i could pick one thing that the home cook should have that most people don't is a digital food thermometer because you'll never over or under cook any protein, which is the most expensive thing you're going to buy.

33:07You can get this thing for$12 and it's going to turn that$60 steak. You're going to make sure you do it right. Done. And how about we do this? No promo codes or anything like that, but let's figure out a way that for the first 10 people that message me make it happen I will make sure that I buy a digital thermometer for you. How about that? I love that. That's great. Like I said, I think that turns a not so great cook into at least an adequate cook. Because what's the chief complaint about food? It's dry or it's this or that. It's because you overcooked it. But if you had a thermometer Does it work on a grill and smoker?