Cowboy Party

Tonight on Paula's Party, y'all, we're headed to the Wild West for some good old cowboy fun

It's Texas brisket with country music superstar Blake Shelton. You know what? I love me a cowboy, girls

Then a special peek inside Blake's tour bus. Use a little privacy. Oh, man

Then it's baby backs, y'all, that are stick to your ribs good

I could slap you, son, those ribs are so good. And a cowboy chef shows me the ropes with his very empanadas

That gone good! So y'all dust off your boots and let's party

Oh, doggies

They ain't nothing like a country western party, you know it? Well, girls, y'all hold on to your britches

because I got a fine-looking specimen waiting to come out here. He's a real, real hot country western singer

He's like 6'4", dimples. Blake Sheldon! Get out of here, baby! I lost control. I'm sorry

Come here, buddy. I'm sorry. How old are you? I'm 31. Oh, my God. You just made it under the wire

He's almost too old for me. Where are you from? Tell everybody where you're from. Oklahoma

Oklahoma. Love me a cowboy. Do you know how to cook? A little bit

Do you cook briskets? No, I've never made a brisket. Oh, come on

Come on. Right here. Right in here. You just settle in right in there

All right. And I'll settle in over here. You know I had to go to Texas, Blake, to learn how to cook a brisket

Really? Really. because we don't cook a lot of briskets here. Okay

But I went to Texas, and this man showed me how to make the best brisket I have ever tasted

and they do it over cold for like 10 hours. Well, you know, most of us can't do that

We don't have the ability to do that. So we have us a little cast-iron cooker here

See this right here? Yeah. This is great because we can do this in our kitchen at home

Now, what we're going to do is we're going to make a dry rub, and then I'm going to teach you how to rub your meat

Okay. So we did do that back in Oklahoma. I've been doing that for years

Good. So we got that part down pat. So we've soaked our chips, our wood chips. Okay

You know, so they won't just dry right away. All right. So let's mix up our seasoning

I'm pouring this in over here. Yeah. Yeah. Okay. Yeah. That's your bowl. You make your rub, and I'm going to make mine

What's that? A little thyme. All right. This was our house season, the lady inside house season

That's a little thyme. So you don't tell what that is. That's the secret. Well, actually, it's salt, pepper, and garlic powder

Okay, I'm sorry. Paprika, chili powder. Mmm. A little brown sugar. Yeah

A little garlic. All right. All right, let's talk, girls, for a second

Is there anything sexier than a man in cowboy boots and low-cut jeans

Tight? I was going to say, if there is, please tell me

And you know what? I'm trying to figure out which I like the best

The cowboy or the cowboy cooking? Okay, I thought about it. It's a cowboy

Get over here and help, baby. I went for the girl talk. to stop. Are you still doing that

That may not, the girl talk may never stop. Oh, okay. All right, now

all kidding aside, you know, you really want to come on over here

and get into your meat. What are you doing? Come on, rub it like you like it

I'll rub it. Okay. You just want to. I'm sorry. I don't

is this a cooking show? What the hell is this? What channel is this

It's got to be a pay channel or something. No, you know what, Blake

What? To me, it is so important to have fun. It is

I think God loves to hear us laugh. I agree. So. You just got serious there, and I don't know what to say

You got lost. No, it's important to have fun. I don't take myself too seriously

I don't either. Now, you maybe I could take seriously. All right, baby

Okay. All right. So what we're going to do now is we're just going to dump these soaked chips

And we've got our cast iron hot. These smokers are great. We're probably going to start coughing

Okay. All right. Now we're going to take our little thing, see, and lay that right there

And then we're just going to put our meat on top of that. And those chips are going to act just like we've done this outside with the cold flavors

All right. All right, Blake. Yes? If you'll put that cover on our meat, cover our meat

we're going to put this in the oven, y'all, on a 250-degree oven for 10 hours

10 hours. And when we come back, I'm going to show you what the finest smoked brisket tastes like

All right. Put in your mouth. Great. How's that, baby? I've got something for you when we come back, too. Oh, you do

I do. Stick around and let's find out what Blake's got. Don't hurt me

Coming up, y'all, country singer Blake Shelton just croons over my Texas brisket

Baby, I love you, don't wanna lose you. And later, ride them, cowboy

All right, all right! Whoo! Welcome back, y'all

All right, Blake. It's been 10 hours, honey, 10 glorious hours. Are you tired

It's been a long day. It has been a long day. What do you say we unveil our meat

Y'all ready? Take your lid off, baby, for the unveiling. Do the drums

Oh, you do the drums. All right, look at that. Oh. Look at that meat baby Wow Look at that meat Look I hear your surprise

What is that? What is that? Look, I'm going to show you

Whoa. My God, what? Is that dry ice or what? Wow, look at that

That's a great idea. Man. Stick with me, baby. What a great idea

Ain't it a great idea? What? That's a great idea. Ain't it

But those seasons choked me. Woo! Well

You see that one that says? It says Paula. Paula and Blake

Wow. Forever. Wow. We're bound together by the meat. By the meat

Look at that. Paula loves Blake. Blake loves Paula's meat. Mm-hmm. Look at this, Blake

I know. Look at that. Look. All right, come here, honey. Okay

I knew you were going to do that. You knew I was going to feed you

Yes, I did. Is this going to be like the Lady and the Tramp thing with the noodle, or are we just going to..

That is a great idea! Okay, that's what I wanted to do

it's delicious isn't it all right my god

come out of a hummingbird feeder my god that's syrup that's the way we drink our tea

I know that's good I know you said you had a surprise for you

I do if I once uh if we get a doctor in here and clear out my lungs

from the uh smoke can I sing you something for real. Look at him

I would love you to sing that song. The name of your album

and your CD is Pure BS. Why did you name it that

Well, that is my initials. I don't know if you... I'm not sure what you were thinking

It is your initials I didn't think about. What were you thinking

I mean, what on earth? Blake Sheldon. Okay, okay. That's what I was thinking

Or brisket served or something. Oh, my goodness. Be a gentleman and offer the lady a chair

Oh, I'm ready. Oh, you're ready. This song's called Don't Make Me

Oh yes I am gonna make you boy I was gonna change it to Don't Make Meat

But we did Just for the cooking show That's really not that damn funny

Alright here we go Don't Make Me Don't Make Me You ready

I'm so ready I like that hat by the way Thank you I like wearing it for you Okay

Girl, when I look at you, you look through me like I'm not even there

I try not to give up, to be strong, but I'm afraid to say I'm scared

I can't find the place your heart is hiding And I'm no quitter, but I'm tired of fighting

Baby, I love you, don't want to lose you Don't make me let you go

Took such a long time for me to find you Don't make me let you go

Baby, I'm begging please And I'm down here on my knees I don't want to have to set you free

Don't make me What if when I'm long gone

It dawns on you You just might want me back Let me make myself clear

If I leave here It's done, I'm gone, that's that You carry my love around

Like it's a heavy burden I'm about to take it back Are you sure it's worth it

Baby, I love you, don't want to lose you Don't make me let you go

Took such a long time for me to find you Don't make me let you go

Baby, I'm begging please And I'm down here on my knees I don't want to have to set you free

Don't make me Don't make me

Coming up, it's empanadas cowboy style

Woo, doggies! And later, Blake invites me into his home away from home

Oh, my goodness, what a fuss. Welcome back

Welcome back! Today, y'all is all about cowboys and food that cowboys love to eat

Girls, I got a question for you. What is better than a cowboy

What better than a cowboy Cowboy What was that What was that Two cowboys Two cowboys That the wrong answer

What is better than a cowboy? A cooking cowboy. Come out here, Tim Love

Whoa, doggies. Y'all have seen this guy. This is the guy that beat the Iron Chef

Marimoto. And I have to tell y'all, the night that you were on Iron Chef

I was in my bed by myself watching you kick butt, baby

I did kick his butt. You kicked butt. And I was in my bed just clapping and screaming

And I said, oh, my God, the guy's going to get drunk before he can beat Marimoto

Y'all were doing shots. Heck, yeah, we were doing shots. And I said, well, you're not allowed that on Food Network

I knew it was iced tea. What was iced tea? What, your shots

No, no, no. They drank iced tea in Georgia. It was a real thing, too

Yes, ma'am. That's the only way I relax. I get to cooking

I got to do something to calm me down. What shots did y'all take? We did four

It was a goal every 15 minutes. If I did four shots, y'all would have to sweep me up off this floor with a broom

Well, I tell you what, you really impressed me. I was so proud. And you know, on the Iron Chef, y'all, there's always a secret ingredient

Well, it was your lucky day, wasn't it? It was. Yes, ma'am. The secret ingredient was chilies

Hot chilies. Hot chilies. Well, I mean, Tim knows that inside and out

This boy's from Texas. He's got three restaurants in Fort Worth. Yes, ma'am

So if y'all ever in Fort Worth, look Tim up. Check it out. Because he really is

When he's home, he's in the kitchen. He's on the line, turning and burning. Yes, ma'am

Show me what we're going to make. Is this like a dessert? This is a dessert, yeah. And I actually like doing it

We do this out on the trail, and we do it in the restaurant as well. Really

It works real good in a Dutch oven. Yeah, we're going to make some fruit empanadas today

Fruit empanadas? Oh, my gosh. Can I do anything to help you

Yeah, absolutely. We're going to start off here. You can chop up some of them strawberries. We're going to make the filling

Now, this is a little bit safer. You're going to make the filling. Uh-huh. We got some goat cheese in here, and we got some wild strawberries

Now, I got the wild strawberries. You know, wild strawberries are kind of like an aphrodisiac. Did you know that

No, I did not know that. Yeah. So, Texas wild strawberries. So, I got oysters here at Uncle Bubba's

That's exactly right. But I ain't got no oysters, so I brought some strawberries down. Okay

Now, we're going to add some blackberries in here. I did not know that. Are you pulling my leg

I wouldn't pull your leg. Well, I might pull your leg, but I don't know. Now, some strawberries here

Uh-huh. And blackberries. Blackberries. And we add a little bit of sugar. Depending on what time of year it is, you may not even need some sugar

Uh-huh. Add it up in there like that. Then we're going to stir this up. You going to put yours in there? Yeah

I'm going to add mine to the pot. All right. So if the strawberries are real sweet, you might not even need that sugar

Well, we like to, you know, and you always want to keep a little extra strawberry

The idea is to make this with your honey. You know, you can feed some strawberries up in there

Oh, look at that. See how that works out? I love that. That's exactly how we do it at home

Is it? It is. Just make sure, y'all, that you keep your goat cheese at room temperature

and it'll mix easier for you. Oh, we got a question. We got a question, team

Is it okay to use the frozen fruit? Well, you know, it's like this

Yes, it's okay to use that, but, you know, you can also cut your lawn with scissors

You know what I'm saying? I mean, you can... and come on in there, get to cutting for a little while

and it'll cut the long. Point well taken. But, you know. It just ain't the same

It just ain't the same. How can you sit there and feed frozen strawberries to your honey

That was a pretty good ogy. Well, that's just the way. The frozen fruits, they have so much water in them

after they've been frozen. That once you make this mixture of frozen

it's going to be half water. Yeah, absolutely. And then putting it in the empanada

and that gets all watery, and next thing you know, you've just got a big blob of nuts. Yeah, you don't want that

It's fine for strawberry shortcakes and things like that that you want a lot of syrup and a lot of juice

but not for this dish. All right, so we're just going to stir this up real nice

and just sit it aside, and then we're going to make a pastry. We're going to wrap this fruit up

and we're going to have empanadas. So y'all don't go anywhere. Nowhere. And I'm getting him on the bull, y'all

No. Oh, yes, I am. Oh, yes, I am, honey. You ride in the big bull

I'll get on. Up next, y'all, it's a showdown in the kitchen

And later, I take the bull by the horns. Woo! So far tonight on Paula's Party, y'all, it's been the best of the West

Ooh, donkeys. Country music star Blake Shelton sang for his supper. Don't wanna lose you, don't make me let you go

Good old Texas brisket. A cowboy chef showed this cowgirl the ropes with berry empanadas

Oh, look at that. See how that works out? I love that. Coming up, Blake invites me for a ride

I brought you pickles. Those are my favorite. And later, a ride I will never forget

Welcome back! Woo! Woo! I can't do it like you. Do it one more time

Ow! Ow! Woo! I just can't get it out like you. All right, while we were gone, we made up Tim's dough, y'all

and I have to tell y'all this. Instead of using, like, ice water or milk or something like that

he used chicken stock. as his liquid in this pastry for the empanadas

Hard to believe, but it does work. Yeah, and you just came up with this one night at the restaurant, didn't you

Yes, ma'am. All right, so what are we going to do with your dough? It's beautiful. Okay, we're going to roll it out and put a little flour on it

I mean, you've got to do something here. I can't do it all. Put the flour on there. Yeah

I ain't having you back no more

All right. Now that we got the flour on the table. I have to say, this is my very first food fight

I've never been in a food fight. Here, let me clean it up. Clean it up a little bit. Goodness gracious

Oh, my God. All right. How about me? All you got to know. channel

There you go. That's the arrow all cleaned up. I just getting the flour out of your hair I got a new bowl Look at me Are we going to make dessert or are we just going to play with it

We can just play with it. A little of both. As long as you don't play with that hot grease, I'm willing to play with you

All right, baby. All right, empanadas. Here we go. A little flour across here

Now let's roll this out, sweetheart. Okay, roll it. Oh, you want me to roll it

Well, you're better rolling than I am. No, honey, you roll. I do all the work

I'm tired. And you just get the glory. I'm tired. I've been fighting

Been fighting all day. All right, wait, wait. You need some flour

See, that's enough. Give us some. Uh-huh. Uh-huh. Okay, great. There we go

All right. Now we keep on rolling. Look, we might have made a... All right, now how thin we gonna make it

We're gonna make it about a quarter inch now. Okay. We might have invented a new dough here

Look, it's beautiful. Oh, it's got strawberries and goat cheese up in there

It's beautiful. All right. Get you a cutter and cut one. I needed some flour

No, it's... All right. All right. So we're going to... We're going to just do that

Put a little bit of that in there. Yeah. All right. Are we going to seal the edges? Yes, ma'am. You've got some beaten egg right there

Let me paint that on there for you. Okay. Yeah. Paint it. How's it feeling

You know, it's delicious. Is it? And you know, sometimes, Tim, I don't especially like goat's cheese

You don't like goat's cheese? You know, some of it is so strong

That's true. And so tart. But if you can get a hold of a nice, sweet, mild goat cheese

Yeah, you know, I just think about this goat. I tell you what, that's pretty good right there

It looks like you've done something like this before. Listen, I've done a tart or two before

Down here they call them fried pies, don't they? Yeah, fried pies. That's right

My granny taught me how to make fried pies a long time ago. I tell you, you can knock these out

I need to have you come down to Fort Worth for a little while. When I was a kid, there used to be this man called the Goat Man

Oh, boy. And he would travel U.S. 19. And goats pulled his wagon train, and you could smell him about five miles away

Him or the goat? His goats. Oh, okay, good. And I said... Be careful when you put those in there

Okay. And you really could, you could smell him five miles away

And I'd say, Mama, the goat man's coming, the goat man's coming

And he would take pictures with people. And they would give him donations

That's kind of like the ice cream man in Texas. What does that got to do with my story

I'm just trying to put my two cents worth in. Oh, gosh, those are looking so delicious

All right, now, Tim, do you serve these with any kind of dipping sauce? Oh, yeah

What do you serve? I got some whipped cream over here, but you can't get close to the whipped cream right now

You don't trust me? Huh? No, I don't trust you. Now, look, what we want to do, when you fry these, make sure you turn them over a little bit

You know what I'm saying? Because, you know, if you don't flip them and get them even, they won't stay over, will they

That's right. Takes a magic touch right there. And I love the fact that you made that dough with chicken stock

Chicken stock. It makes it almost like a puff pastry texture. I can't wait to bite into that thing

I know. It's going to look good, ain't it? It is going to look good

Right here on the little paper towel. You don't want to eat that right now

Yeah, it might be a little hot, mightn't it? Miss Paula, actually, Chef Love

would a mascarpone cheese be a good substitute if you weren't a goat cheese person

Sure, if you like mascarpone cheese, you can put any kind of cheese you want in it. It's your empanada, so

You know what I mean? Thanks, Chef. I don't want to take that away from you

You know, that's a fun thing. About cooking. That's the fun thing about cooking

Because what I like and what you like might be two totally different things

That's right. Can you freeze them? Yes. Can you freeze them? Yes, you can freeze them

Absolutely. Okay, fan us a berry, baby. Look at that. Look at this

That looks pretty delicioso. It does look delicioso. Are we going to eat something

Oh, look at it oozing out. Look, here, let's get it. That's awesome

Let's show Dan how that oozes. There we go. Look. Look at that

That's yummy. Look at that. That's all right, isn't it? Uh-huh. For a cowboy

Not bad for a cowboy. Not bad for a dude from Texas

They're hot, but they ain't good. They ain't good? Woo! Y'all don't go anywhere

because we are riding that bull. Yeah, I'm kidding. Woo! You're riding that bull

I got it. Up next, dry rub baby back ribs and potato salad

I never met a tater I didn't love. And later, y'all, Blake Shelton's tour bus

Baby, I love you. Don't want to lose you. Welcome back, y'all

Today on Paula's Party is a cowboy party. And I have to tell you, my next guest

is like the first little cowboy I ever fell in love with

Bobby Dean, come on out here, son. Hey, sonny boy

Look great. Love your hat. That's a real deal. I'm a cowboy for you today

Are you? Mm-hmm. Takes me back. I can see you riding your little spring horse right now

I was wondering when you were calling me a cowboy, I was trying to figure out, let's see, when exactly have I been a cowboy

You were. Today. You were a cowboy. Bobby's fixing to cook us some ribs

You know, ribs are versatile. You could do them in the oven, you could do them on the grill, you could do them in a few different ways

Yeah, yeah. I would be doing mine on the grill at the house, but I think we're going to do these in the oven today

Same idea, though. We're just going to dry rub them. You're going to dry rub them. Okay, and you've already got your rub mixed together

I've already got the rub mixed together. These are things that you would expect. You're going to see paprika, brown sugar, salt, cumin, black pepper

You know how a little bit of citrus really livens things up, so we're going to add a little bit of orange zest to this rub

That's great. And that's going to give it the best little flavor

Yeah. All right. Now, we're using baby backs today. I learned a pretty cool trick. Jamie and I were in California two weeks ago

And I met a fellow out there from Mississippi, and he said, the last 10 or 15 minutes that your ribs are on the grill, baste them in a little bit of white vinegar

take them off the grill, wrap them individually in tinfoil, put them in a cooler

shut that cooler, and let them sit in the cooler for two hours, two and a half hours

if you feel like it, whatever kind of time you got. And when you pull them out of the cooler, that vinegar has just made them fall off the bone deliciously

Oh my gosh, well we'll have to try that. I did. Right when I got back to California

I did ribs on the grill. Was it good? It was great. Y'all know a cooler is a great piece of equipment

When you're cooking for a crowd, because, you know, the name of it is a cooler, but it also works the reverse way

You'll keep that heat in. If you put hot food in there naturally with no ice, that food will stay hot like all day long

And it worked. I loved it. But that's it. I'm going to flip it over

Kind of just get it. Yeah, you can't be afraid of your food. You got to..

You got to touch it. You got to touch it. Rub that in for me. I will rub it in

Now, we're going to let this sit, son, for like two hours, maybe

At least two hours. Okay. Now, I'm just going to cut these in two so that they will fit in our dish

Okie doke. So, are you having fun? Are you enjoying the Western show

Oh, my. I'm telling you, Blake Shelton. I saw him. I heard him

Can sit at my table, put his boots under my table. I figured as much

Any day of the week, son. Well, you look cute in your hat. Oh, well, thank you

So what do you want to do about our ribs? They're red. That's all it takes right there, y'all. We've got some right down here, son

Pull those out from underneath the counter. And we're going to put these in the oven

I've got our oven preheated to 400 degrees. We're going to cook them for how long

And you know what? There's a couple different ways that you can do ribs. I like to do mine quick. So I've gotten to where I cook mine fast on the grill for about an hour

And then pull them off, wrap them, put them in the cooler. and they're perfect

So how long would you put them in the oven for? We're probably going to cook these for a couple of hours

I like mine nice and tender. Just till you like them. We need something to go with the ribs

Absolutely we do. We need two things. We need some taters and we need kind of a real cowboy

because I'm really not a real cowboy. But I got one for you. You do

Mm-hmm. He's a bull rider. It's the 2000 PBR World Championship. winner. No bull

No bull. And his name really is Tater. Tater, can you come out? Tater

How you doing, Tater? Good to see you. Come on, Paul. Nice to meet you

I never met a tater I didn't love. I love you already

We even dress them. Well, listen, have you ever really been hurt badly? Yes, ma'am

It's part of our game. They give me a stat the other day that I think I hold the record for the most hardware in my body

Speaking of hardware. Easy. You're wearing a plate. I was thinking the same thing

You're wearing a plate. Finals champion 2000. Look at that buckle, son

Do you know how to make potato salad? I try to stay out of the kitchen a little bit

So you're not much of a cook. I'm not very good at it. So when you're not in that comfort zone, I stay out of the kitchen

Well we going to show you how to make some delicious potato salad And this is the way we like it at the Lady and Son We always use just red potatoes

These have a lot of starch in them, and they make wonderful, creamy potato salad

Now, our ingredients are going to be, we've got sour cream, we've got mayonnaise

we've got a little mustard, pimento, peppers, green bell pepper, celery, eggs, parsley, and green onion tops

Dump. You stir, tater. Stir. You're the stirrer. I'm the dumper. Let's do it

Y'all make a good team. Our eggs and our celery. I have to tell y'all a funny story

We get very, very busy at the lady and son sometimes, and that's when I was still in the kitchen every day

We had a lot of catering jobs, and there was a young man that was kind of new in the kitchen

and I said, okay, son, now I've got all of this mixed up

I just need for you to add the eggs to it. And we were due out the door in like 15 minutes

So I come back over. I said, okay, you got my eggs in the potato salad

Yes, ma'am. And it was a bus tub. I looked in it

He had cracked raw egg all in my potato salad. That's one of those things that's funny on it when you look back

Yeah, I can laugh now, but that day I was not laughing. All right, so a little salt

And then I like just a little lemon pepper. All right, stir that up, honey

We can do it. And then we're just going to pour that over your potatoes. Just mix that up good

And we've got potato salad. Look-a-here, guys. They look good. Looking good, looking good

They do look good. Son, excuse me, tater. Don't let me bother your taters

Uh-huh. I have been called sweet tater, too, though. You have been called sweet tater

I love sweet taters. Are you hungry, honey? Yes, ma'am. All right

Well, here, let me dip you up some potato salad. There's your fork

I feel like I'm home now. Do you? Right. Look at that

A little signature. All right, tater, dig in, honey. Dig in. Dig in, brother Ben

All right, Bobby Lou. I was wondering. All right, I'm going to just do your, since you're mine, I'm going to do

I'm not supposed to eat until you get your plate. Oh, no, honey. Y'all eat. I'm used to feeding men

How's the potato salad? Great. All right, Mama's just going to go straight for the meat, because I love the meat

I love my meat. Good job, man. Well, you don't like the taters, or what? Mm-mm. Mm-mm

Mm-mm. I'm sorry. See, I come on here, you don't even eat mine

God makes you get me excited, tater. Hey, Mom, you got a little. Here, I'll get it for you

I could just. I could slap you, son. Those ribs are so good

All right, Tater. We've shown you how to make salad. I think it your turn to show us how to ride a bull Hey I give you my best shot You got your work cut out honey Hey girls Bring out everybody that surprised Don go anywhere

We're gonna be bull riding next! Coming up, I get a tour of Blake's bus

Is this the way you always travel? It is, except I don't always have fried pickles

And hang on y'all cause this Philly's trying to hang on to a bull

Hey y'all welcome back you've come into Paula's party and it's all about cowboys today

And talking about cowboys. Oh girls I got a fabulous singing cowboy in this bus waiting for Paula

Paula, and his name is Blake Shelton. And I come bringing him some pickles

Oh, Blake! Hey there! What are you doing? Hey! Come up here

Come up here. Oh, my goodness, what a puss. I brought you pickles

Pickles? That's chicken legs. What are you talking about? No, honey, it's fried pickles. It's fried pickles

Those are my favorites. I know, I heard it. Do you like these

Yes, I made them. I love you. And I love you. Oh, thank you

I want to see your butt. Come on. This is my favorite show on TV right here

You can't. I'm not kidding. This is the... Look how beautiful you are

Oh, you're so sweet. You're so pretty that you make me feel bad about myself

No, how do you? No, seriously. I love you so pretty. Where are you taking me

I don't know. Well, it's in my back of town. Thank you for the... You are so bad for me

I have anything that you want. Here's where I do most of my cooking here at Paula

You know what I'm saying? Oh, you do a lot of cooking with liqueurs

Look, and you've cut your name in case you forget who you are. Well, that's late at night sometimes

You know, after a show, I'm not sure what bus is mine. We've had a few

This is a fabulous bus. Now, is this the way you always travel

It is, except I don't always have fried pickles. That's just a special day

Listen, I couldn't come in, too. All right, you brought them. I wish they were hot

You want to go see the rest of the place? Absolutely. Okay. We have those star, these are those fancy Star Trek doors, or whatever you call them

But there's a restroom in there, right? Gosh, and it's roomy. So here is, this right here is, way back in the back here is my bedroom

What is this? We've got, that's where some of the guys sleep, right here

Now, how many? If you open up to the, ah! You son of a..

Are you okay? No this is where I live Hey hey hey What I see a girl purse Yeah there a And I see a girl suitcase Well I wanted you to build it home I went and bought you some stuff

Oh, this is all for me. Some girls' stuff. Oh, good. So that you'll build it home

And sing that song to me, Don't Make Me Do It. Baby, I love you

Don't want to lose you. Don't make me let you go. Yeah, don't let me

Don't let me? Don't let me go. What? Don't let me go

Don't make me. Don't make me. What are you doing? I'm not stopping you

This is uncomfortable with the cameras right in our face. Oh, no, it's fine. You use a little privacy

I'm paying. You know what I love better than a girl in a cowboy hat? What

In the band. What, me? Okay. A band with a cowboy hat. Okay, here we go

Nice. Oh, my God. Do you know how sexy that is? No, tell me. Oh, it's so sexy. Okay

Yawned I have a bad head. That's cause I've been on that bus in the bed with Blake

He's been singing to me. But now it's time for me to go watch Bobby

Look at my favorite cowboy, he's on the bulls! Yee-haw! Yee-haw

We're out of the bag and the guys! We're out! Yes! Thank you

Thank you! Ah! Yes! Come on, baby

Go, Tim, go! There you go

There you go. Whoop, whoop. Stay forward. Whoo! Whoo! Whoo! Until next time, y'all

Best dishes from my bowl to yours, and that ain't no bowl

All right