Im nick, and Im 100% Floridian.
Theres no changing a Floridian.
They're the "filet mignon", if you will, of the US. We're the prime cuts. You gotta pay a bit more for our perfect finesse. But they're still worth the trouble and toil. The fact is, everybody loves them!

Then you have Ohioans, Wyomingoes, Montanios, Missisipites, and Idahoes. They're like the sirloins. They're still good, if raised right, but there's no changin that bland country flavor. And they're too chewy!

But then come Texans, New Mexicites, Alaskanees, and Louisianos. They are, without a doubt, the black sludge left behind from the filet mignons and the sirloins. They can try their best to compare to the finer classes of steak, but they get burnt, and they get burnt hard. They inflame and singe to the bottom of the grill crap tray, where no good steak will ever come into contact with them. That tray is like Grill Hell. Our dinner plates are Grill Heaven.

Unless you watch and savor my videos, all you black sludges and sirloins out there. If you watch my videos, you can move straight up to caviar, and work up from there.