From MS diagnosis to World Food Champion: how live-fire cooking, protein-first nutrition, and grit rewired a mother’s health

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The championship ring catches your eye first, but the story behind it is what sticks: a mother of four who stared down an MS diagnosis, reshaped her life with protein-forward eating and training, and found strength, physical and mental, standing over open flames. Sunny Lynn, the force behind Grill Fit, joins us at the World Food Championships to show how live-fire cooking can be the most flavorful and sustainable path to health when you respect the science and keep the focus on real ingredients.

We trace Sunny’s arc from backyard four-meat competitions to a record-setting world steak title, then into whole hog where anatomy and patience meet precision. Along the way, she dismantles the biggest myths about barbecue and wellness: why beef tallow and duck fat outperform seed oils at high heat, how spice blends without sugar or MSG build cleaner bark and brighter flavor, and what it takes to run a clean fire that avoids acrid smoke and burnt glaze. Sunny explains why “protein is king,” how black pepper and smart seasoning support absorption and satiety, and why minimal sauce can actually unlock the true character of your meat and vegetables.

This conversation also spotlights the grit behind the craft. Live fire is a solo sport, no assistants, heavy iron, relentless heat, and Sunny embraces the level of fitness it demands. At home, her four daughters compete, they cook, and they turn weeknights into practice for life, proving that a family table built on fire can be both joyful and genuinely healthy. We swap techniques between kitchen and pit, talk two-zone setups, precise temps, and live-fire desserts, and map simple steps anyone can use to make “healthy” taste like a celebration.

If this sparks your appetite for strong flavor and stronger habits, follow Sunny at Sunny Lynn underscore grilled fit on Instagram, find her on Facebook, and keep an eye on sunnymoody.com for her upcoming cookbook. Enjoy the episode? Subscribe, share with a friend who loves the grill, and leave a quick review to help others discover the fire.

Connect with Sunny here: https://www.instagram.com/sunnylynn_grilledfit/

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Episode Transcript

SPEAKER_03 (00:34):
Alright, here we are.
It's again.

SPEAKER_00 (00:36):
World Food Championship World Food
Championship 2024.

SPEAKER_03 (00:39):
And we have a champion right here.

SPEAKER_00 (00:40):
We do have a champion right here.

SPEAKER_03 (00:41):
Before we go any further, look, I'm gonna do
this.
Look.
Just pull this thing up.

SPEAKER_00 (00:46):
That is really cool.

SPEAKER_03 (00:47):
I looked at this like she was married to a Laker
or something.
I'm like, what is going on here?
And then tell us about thischampionship ring, girl.

SPEAKER_01 (00:55):
So this was my first world championship.
It was in 2021.
I won steak.
So I actually set a record.
I was the first person ever totake first place in all three
rounds.

SPEAKER_00 (01:05):
Okay, so nobody knows what that means yet
because this is Sunny Lynn withGrill Fit.
And so our sister in meat, oursister in fitness.
So we found her here at theWorld Food Championships.
And you compete, you also judge.
So now we can get back to thestory of how you won.

SPEAKER_01 (01:20):
Yes.
So I started about seven yearsago in barbecue, actually.
And it just took off from there.
I actually went through like an80-pound weight loss
transformation.
Yeah, I was diagnosed with MSand a brain and spinal
malformation.
So I wanted to take control ofmy health and my life because I
have four girls.
And so I lost the weight.

(01:40):
But during that time, I neededsomething to take my mind off of
everything that was going on.

SPEAKER_03 (01:44):
Which is a lot.
Which is a lot.
That's a lot.
It was a lot.

SPEAKER_01 (01:48):
Yes.
They were talking about majorbrain surgery that was like
gonna be paralyzing andeverything.
So I wanted to do what I could.

SPEAKER_02 (01:54):
Sure.

SPEAKER_01 (01:55):
And so I focused on nutrition and fitness, but
again, you need a break, anoutlet, something to go to, and
barbecue became it.

SPEAKER_03 (02:03):
So once once again, here we have it.
Like, you know, a lot of peopletalk, let's talk about the
fitness part before we even getinto the cooking.

SPEAKER_01 (02:07):
Yeah.

SPEAKER_03 (02:08):
So all three of us here are fitness related.
We all have a fitness level ofplan to us.
And um, it's really hard to getinto the fitness world if if
you're promoting fit like now,okay?
There's people who are alreadyfit, have been fit, have the
knowledge of being fit, andthey're trying to promote that
off and they're trying to sellthat.
That's kind of the norm.

SPEAKER_02 (02:27):
Yeah.

SPEAKER_03 (02:27):
But when you have someone who lost 80 pounds and
had to goddamn guarantee to getfit, you have a whole level of
different experience.
Your experience is powerfulbecause you actually did it, you
know what to do, and when you'retalking about it, it's a lot
more sellable because here youwere, and now here you are.
Whereas sometimes other fitnesspeople, no disrespect to what
they do either, because that'simportant as well, right?

SPEAKER_02 (02:48):
Yeah, yes.

SPEAKER_03 (02:49):
But they've stayed fit all their life.
So they can tell you how to dothat, right?

SPEAKER_00 (02:52):
Yeah.

SPEAKER_03 (02:53):
But can they really tell you with their heart how it
takes 80 pounds to be gone foryour for your health?

SPEAKER_00 (02:58):
Or how it feels mentally, yeah.
And I know MS, you that youknow, different issues with the
thyroid, all the things you gothrough does that.
And food.
Open nerve damage, everythingthat comes along with that.

SPEAKER_03 (03:09):
That is controlled by food a lot.
Yeah, yes, it is in your diet.
Absolutely.
So let's get to the food, baby.
Food.
So you you've been cooking fire.
Fire.
So you went, when did you go tothe open fire?
So you started out with steaks,I'm imagining you still.

SPEAKER_01 (03:22):
I actually didn't start in steak.
I started in the four-meatbackyard, was actually the
professional circuit ofbarbecues.
So brisket, ribs, chicken, andpork.

SPEAKER_03 (03:31):
Okay, and where are you from?

SPEAKER_01 (03:32):
So I live in Nashville currently.
I've been there five years.
Yes.
But I started in barbecue backin Arizona.

SPEAKER_03 (03:40):
Okay, well, that's not far off either though.

SPEAKER_01 (03:42):
Yeah, still good.
Yeah, yeah, still good.

SPEAKER_03 (03:44):
That's great, though.
So you so you're when you wentand lost that weight and you
were grilling, were you did youhave the weight?
What did you lose that and getfit before you barbecued, or is
it be were you driven to itbecause of it?

SPEAKER_01 (03:55):
It was actually all at the same time.
Really?
Yes.
Like the chicken and the egg.

SPEAKER_00 (03:59):
Which one came first?
Yes.

SPEAKER_01 (04:00):
They actually both came together at the same time.
Barbecue became my outlet and mymeans to take my mind off of
everything that was happening.
So I could focus on the smoke,the wood, the fire, the food,
and how it all came together tocreate like a delicacy because
food brings people together.
I created a whole new family, abarbecue family that surrounded

(04:21):
me.
They had no clue what was goingon with me mentally,
emotionally, physically, becauseI didn't share it with the
world.
I didn't know what was gonnahappen.
Yeah, and so I was trying to dothat behind the scenes.
There were a few of my barbecuebrothers that knew that I was
trying to save my health andsave my life, and they pushed
me.
They're like, you can do this.
You are amazing in this barbecueworld.

(04:42):
And I started winning right offthe bat.

SPEAKER_03 (04:44):
And then you had a vibe for it.
And once you start winning, youstart getting into a passion.
Yeah.
So when it comes to the food andand you're obviously barbecue,
protein.
Barbecue protein.
Protein, losing weight.

SPEAKER_00 (04:56):
Protein is king.

SPEAKER_03 (04:57):
Protein is king.
So you were talking to Kristenyesterday.
I'm gonna let you guys continuethat conversation because you
were talking about how the umhow there's you were telling her
I was listening, but you weretalking about how the how the
people think of barbecues,they're thinking of fat, they're
thinking of sugar sauces.
Can you carry on with thatconversation?
Because that was interesting tome, and I'll let you guys keep

(05:18):
that off.

SPEAKER_00 (05:18):
So Well we talk about like healthy cooking.
I mean, you know, when you'reputting things in a pan, you
have to use some kind of oil.
So we all know seed oils, theissues with that, canola oil,
all of the inflammatory thingsthat happen.
Yes.
And when you're cooking, youknow, there are obviously smoke
points for other oils, so youcan't use that to get a lot of
the crisp and things you do.
I don't think people realize howhealthy barbecue is.

(05:40):
Yeah.
And there's also some peoplethat flip the script and say,
well, it's smoke, carcinogens,things like that.
So I know since you also trainand you're in the fitness world,
like, do you deal with that?
Like, how did you navigate thatonline?
Did people ask you questionsabout it?
I mean, which side of the fenceare you on with a lot of?

SPEAKER_01 (05:57):
So I actually, after I lost the 80 pounds, I did do a
fitness competition within ayear, which was a little
overwhelming.
Yeah, crazy.

SPEAKER_00 (06:08):
Even more mental health fuck or something.

SPEAKER_03 (06:10):
The food or that uh food.

SPEAKER_00 (06:12):
Food for sure.

SPEAKER_03 (06:15):
It tastes way better.

SPEAKER_01 (06:16):
It's more sustainable.

SPEAKER_03 (06:17):
Yeah, yeah, yeah.
Yeah, right.

SPEAKER_01 (06:19):
And it's healthier, so it's okay.
Well, during thattransformation, though, I was
trying to lose weight, and mytrainer, my personal trainer at
the time, you know, I hadstipulations.
She's like, I want you to do abodybuilding competition.
And I was like, whoa, whoa,whoa, I'm here for my health,
I'm here to save my life, I'mnot here to get up on stage,
right?
That wasn't my goal.

SPEAKER_03 (06:38):
Surprise, surprise.

SPEAKER_01 (06:39):
She's like, Well, you're building muscle like
crazy.
I'm like, okay.
So I went back to her and I waslike, I have stipulations.
I need to be able to do barbecuebecause this is my outlet and
this is saving me, likementally.
And she's like, okay.
And I'm like, oh crap.
But I didn't get out of it.
So I had to learn how to infuseflavors without adding all the

(07:02):
extra things that people thinkof the sugars, the sauces,
anything that you can put intoit, the seed oils, different
smoke points.
So I learned about duck fat.
I learned about beef tallow.
I learned about the healthierfats that had the higher smoke
point that aren't gonna createthe acrid flavors, the
inflammatory properties withinyour body.
And by using differentseasonings and rubs without all

(07:24):
the MSGs and the sugars andthings that are added into them,
you can create phenomenal foodthat's not saucy, heavy
barbecue.

SPEAKER_03 (07:33):
Sugar sugar laden and all that.

SPEAKER_00 (07:34):
Yeah, you don't have to do honey barbecue, like it's
not traditional.
And I think, I mean, theseasoning part of it, you can
put seasoning, like seasoning isis great.
We put it on everything, there'sno calories there, and it's good
for your body.
Yes.
So when I was talking about youknow, combating carcinogens with
pepper, so if you put groundpepper on things, it activates
certain you know things in thesystem.
So it's how we absorb theprotein, it helps.

(07:56):
Seasoning helps with that.
So there's a lot of science thatwe could go into about that as
well.
But we'll save that for anactual fitness podcast.
Right on this side of it, we'rehere, it's dispelling the mess.

SPEAKER_03 (08:07):
The fitness is falling right into it because of
the food.
So it does.
Your your the name of yourorganization, what it is you do,
is the word fit is in it.

SPEAKER_01 (08:14):
Grilled fit.
Yeah, it's grilled fit.

SPEAKER_03 (08:16):
Grilled fit.
So now, are you when you reachout to people?
Of course, your food is peopledon't realize this.
So when you you're reaching outto the fitness type, you want to
promote that.
You want to promote your health,right?
Yeah.
So you have a huge following ofthat.
The funny part about it is whatyou're talking about is the
bone, the towel, all the um allthe fats.
All the fats, the duck fats.

(08:37):
These are ingredients we use tobring out the most flavors that
we can as chefs in the kitchen.
Whether you're at a Michelinlevel or all the way down to um
not backyard.
Yeah.
But even before the backyard.
Let's let's stay right in thekitchens.
These are what chefs are, we'rewe're looking for this.
When I co feed my duck for mymenu items that I have on right
now, I'm using every ounce ofthat fat.
It's liquid gold.
We're gonna use it for the nextone, the next one, the next one.

(08:59):
And that batch grows the moreduck you cook, and now all of a
sudden you have this valuablebucket of duck fat that we
cherish, right?
And if a staff member may dropit, you punch them directly in
the eye.
Right?
And that's how bad it's.
So people don't realize.
So now you're using that.
I don't know if you're injectingor if you're how you're working
it, but you're using those fats.
People aren't even exposed tothat typically on a on open

(09:22):
fire, right?

SPEAKER_01 (09:23):
Yeah, they don't know.
They don't know.
Yeah.

SPEAKER_03 (09:25):
So when you're adding a whole new level of
flavors, they don't even knowwhat they're eating is fit.
They just think it's moreflavor.
This is good.
Right.
Right?
Right.
So you're you're just kind ofyou're in you're you're luring
them in, you're making themhealthy.
Half of them don't know it.
Yeah.
And you're sitting back twirlingyour mustache.

unknown (09:42):
Like good.

SPEAKER_03 (09:44):
Right?
I love this.

SPEAKER_00 (09:46):
It's it is a good, like, I like blending the worlds
because I know there's thespelling the myths of the fact
that you have to only eat likechicken and asparagus and rice.
That was usually a competitordiet back in the day because
they didn't know any betterabout how the you know the
proteins.
So now that we're kind of out ofthat bubble, people need to be
creative with it because then itactually makes it sustainable

(10:07):
where you're not dreading eatinghealthy.
Like eating healthy should bethe norm, not the other way
around.
So I I love talking about thiswith the restaurant world
because you can push this topeople that it's not, you know,
overindulgent and fat is good.

SPEAKER_03 (10:20):
I think a lot of the chefs, a lot of the chefs out
there now, especially at mylevel and where we're at, we are
in we've understood this and alot of them are applying this to
their, they're applying it totheir to their repertoire, you
know?
Yeah.
Uh a lot of the menus areshowing.
You're you're gonna see a lotmore lightly seared, less
seasoned dishes.
You're gonna see a lot moreingredient being the flavor
instead of all the nonsensecoming on, the thick sauces that

(10:42):
sauciers right now are kind ofgoing out of business almost.
Unless you're in the the oldschool traditional long-term
French restaurant or brigadestyle.

SPEAKER_02 (10:49):
Right.

SPEAKER_03 (10:49):
But we all have our places for them, of course.
But even in Italian, as anItalian chef, when I go to
Europe now to study and workwith my friends there and and
and stage out there, well, I'mlearning that they're using a
lot of the ducts on the greenegg.
And then they're bringing it tothe plate, and then when they're
using the pearls and everythinghas a half a healthy aspect to
it.
Yeah.
And I and it's not that they'repushing health so much more so

(11:11):
than they are pushing therealization that those
ingredients by themselves areare working.

SPEAKER_01 (11:16):
Natural ingredients.
And it just happens to behealthy.
Yes, exactly.

SPEAKER_03 (11:20):
So no more ho-hos.

SPEAKER_01 (11:21):
Yep, no more hoes.

SPEAKER_03 (11:22):
No more rice.

SPEAKER_01 (11:24):
No more hoes.
No more hoes in the other.

SPEAKER_03 (11:25):
We don't love them hoes.
We don't love them hoes.

SPEAKER_01 (11:27):
Well, the crazy thing is, like you talk about
rice aroni, the amount of timeit takes you to make rice aroni,
you can make a fresh rice dishin the same amount of time.

SPEAKER_03 (11:36):
Well, I have this, I have one of those little uh moro
um rice cookers, right?
I put a couple scoops, my water,and I put herbs in there,
butter, whatever I want,whatever how uh you know what I
mean?
If you can put whatever you wantin that thing.
So typically what I put in is myis my Carolina gold, put it in
there, put in some choppedsalad, right?
I'll put some celery, somecarrot, like a little marripois.

SPEAKER_02 (11:56):
Yeah.

SPEAKER_03 (11:56):
All raw, right?
And I'll just put the put mylevels in there and I'll let it
cook.
And then when I'm done, I usethat rice for a day or two.
Absolutely.
And I'll cook that with mychicken stuff.
And I just hit the button whileI was in the shower, you know
what I mean, getting ready forthe day, I'm done.
I come down and I always have toopen it and take that scoop, and
it's delicious.
That's right.

SPEAKER_00 (12:13):
Technology.
Oh my gosh.
It's amazing.
Well, and I think the otheraspect of it of you promoting
the fitness, especially in thatlive fire world, is you said
yesterday you had 10 womencompeting and they have to do
everything themselves.
So it's a solo sport.
You cannot have assistance.
Correct.
You have to lift the meat, youhave to get it into your.
I mean, if you're lifting heavyiron, you're doing all that.

(12:33):
So I mean, essentially it is,you do have to have a level of
physical capability to do it.

SPEAKER_01 (12:38):
Yeah.
You are maintaining a fire in aI mean, it's an open fire
apparatus.
Yeah.
So you've got to maintain theheat all around it, depending on
what you're searing, thedifferent levels, whether you're
using cast iron skillets,whether you're using a cross to,
you know, sear an animal orwhatever you're doing.
It is live fire cooking, theentire thing.

(12:58):
You know, vegetables all the wayto the protein.

SPEAKER_03 (13:01):
Sure.

SPEAKER_01 (13:01):
Yeah.

SPEAKER_00 (13:01):
And it's it's physical.
We see it.

SPEAKER_03 (13:04):
We saw it working.
And when you how did you get howdid you get involved with that
big fat ring on your finger?
So you went from your we misseda couple of things there.
So we went from your yourtransformation.
Yeah.
We went to how you became whereyou are now.
How what brought you here?
So now you're one of the majorjudges here, you're a known face
here.
You're you're a celebrity in asense here.
Obviously, right?

(13:26):
So you definitely don't look ortake the mold of who you would
uh think would be a open fire.

SPEAKER_00 (13:32):
Open fire chef.

SPEAKER_01 (13:34):
I am very much an anomaly in my career.
Yes.
So again, I ran with thefitness.
I did it for health, not to beon stage.
So it is a lifestyle for me.
And finding a way to createhealthy, yummy food just over
fire became my passion.
Sure.
Like I just dove headfirst intoit.

(13:55):
So I transferred from likebarbecue, the four meats into
steak because it was easy tojust get in one day, cook a
steak, get out.
And then I was challenged to dohog.
So I moved to whole hog.
And I like the challenge.
I love to learn about theproteins, the meat, the science
behind the fire and the city.
Tell me how cooking that hoginto it.

SPEAKER_03 (14:15):
Isn't that the best?
It's so succulent.
I love it.
I love it.

SPEAKER_01 (14:19):
Any kind, anytime you can do a whole animal
though, and you can manage allthe different pieces of the body
because different muscles cookat different temperatures, and
some take longer to break down,like all the cartilage and
everything.
So learning all the differentthings that go into that is
unbelievable.

SPEAKER_03 (14:35):
What about your um what about your kitchen at home?
What what other styles ofcooking do you do?
Do you enjoy cooking out of apan, or is your heart really on
the fire?

SPEAKER_01 (14:43):
It's really on the fire.
Like my girls have actuallybeen.
I have 27 different girls andsmokers.
27.
27.
You have names.

SPEAKER_00 (14:53):
Is that like your backyard?
A few.
Oh, you need to do that sexyreel.
Like, you know, you knowFelicia.
Yeah, we gave you how to dothat.
I do.

SPEAKER_03 (15:00):
I do it names for you have you have four door four
daughters?

SPEAKER_01 (15:03):
Four daughters, yeah.

SPEAKER_03 (15:05):
So how uh were they in the age group of all that was
happening while they were alsoyoung?

SPEAKER_01 (15:09):
And they were young.
So they're 17, 14, 13, and 8right now.
Okay.
All of them compete in barbecue.

SPEAKER_03 (15:15):
And they all rock over.

SPEAKER_01 (15:17):
Oh, all of them.

SPEAKER_03 (15:17):
So who could do you guys all get together at home
and say, all right, you go throwit on this time or what?

SPEAKER_01 (15:21):
Yes.
So they actually fight over whogets to cook for the night.
Like is actually kind of nicewhen mom comes home from like
events, and I'm like, oh, okay,this is good.

SPEAKER_03 (15:29):
So what about Thanksgiving turkey?
Is that on the open fire?

SPEAKER_01 (15:32):
No, we don't do turkey.
So we actually gonon-traditional and we'll do
brisket.
Okay.

SPEAKER_03 (15:38):
Why not?
So you really literally eatmajority of your functioning at
home and everything revolvesaround a fire.

SPEAKER_01 (15:44):
It revolves around a fire.
It is not always heavy brisketor fatty meats, but yes, it
revolves around a fire.
When I cook it in the kitchen,that the girls think something's
wrong.
Okay.
A grill broke or something.
Oh funny.

SPEAKER_00 (15:58):
One of the 27.
It's okay, we got another one.
No worries.
Just pull another one out of thegarage.

SPEAKER_03 (16:02):
When you when you build so at your house, I'm
imagining you must have a solidpit that you use specifically
for you at home.

SPEAKER_01 (16:09):
I besides a 22 segment.
I have nine in my backyard.
So depending on what I'mcooking, I it depends on what
I'm using.
Yeah.

SPEAKER_03 (16:18):
So your neighborhood is just like, okay, here she
goes again.

SPEAKER_01 (16:20):
Yeah.
Right?
And then if I have an event,they're like, see the garage go
up and switch them out andthat's amazing.

SPEAKER_00 (16:27):
Do you do it as your business as well?
So how does that incorporatelike what do you do in the
Nashville area?

SPEAKER_01 (16:32):
Yeah, so I actually do private caterings and chef
events.
So I'll do pop-up chef eventswhere I'll have a specific menu.
I have one this weekend comingup, actually.
Oh, cool.
And I show live fire cooking toand all the way from an
appetizer to a dessert on LiveFire.
Because people don't think thatyou can do dessert or appetizers
over Live Fire.
You absolutely can cook thisother heat source.

(16:54):
This is amazing.

SPEAKER_03 (16:55):
So do you have are you working or have you worked
on some sort of cookbook oranything like that?

SPEAKER_01 (16:59):
There is one in the works.

SPEAKER_03 (17:00):
There's one in the works that we gotta show.

SPEAKER_00 (17:02):
I love it.
We need we've learned a lotabout the live fire stuff being
at the show, and I don't thinkthat people, the general public,
realizes that barbecue and thistype of competition, how many
different categories, differentlevels, different skill sets.
I mean, it's fascinating becauseit's a whole nother world of
competition that nobody said.
And this is a food sport, soit's a sport for you guys.

(17:23):
Yes.

SPEAKER_03 (17:23):
Do you feel at all different or or any kind of way
when you're so surrounded byyour type of cooking and the
chefs in it?
And then when you come to anevent like this and sit across
from somebody like me who's onthe total opposite of it, where
I'm in the kitchen, you knowwhat I mean, working ingredients
totally differently.
I would imagine that my level ofingredient preparation and my
meas and plots and stuff is on amuch more delicate level.

SPEAKER_02 (17:45):
Correct.

SPEAKER_03 (17:45):
Do you have a relationship?
As we have of greatconversations, so obviously it's
true.
But how do you feel?
Do you ever feel a little bitdifferent, like if you're in a
group full of chefs that arenotable in the kitchen?
Or how does that work?

SPEAKER_01 (17:56):
No, I actually appreciate it because I feel
like I can learn from you and Ican implement it to what I'm
doing outside over live fire.
So I can jump in the kitchen andI can still do the chef events,
but I can incorporate live fireinto it.
So I appreciate both.

SPEAKER_03 (18:11):
You could teach me so much.
I'm really teach me too.
I love I love the fact that Iwalk around here and I'm seeing
it.
And I've always had an interestfor it.
I just haven't had the timebecause it's not easy.
Right?
You have to maintain the fire,you have to prepare for the
fire.
Let's just talk about the firefor one minute because the fire
is the deal.
You gotta have that.
That's the main source, right?
Without that, it doesn't work.

SPEAKER_01 (18:32):
Absolutely.

SPEAKER_03 (18:32):
Your woods, your fires, your smoke, all that
stuff, right?

SPEAKER_00 (18:35):
Yes.
That's a science.
Yes.
Yeah, it's and it's it's a sexyway of cooking.
Like it is cool to watch.
It's fun to watch, and it'sreally great.
And I think we have to do wehave to do our questions too.
So do you have any otherquestions for before we One last
question.

SPEAKER_03 (18:48):
Okay.
Am I, will I ever have theopportunity for you to teach me
this shit live?

SPEAKER_01 (18:54):
Absolutely.
Okay.
We're gonna do it.
Let's do it.

SPEAKER_03 (18:57):
I'm I'm gonna work my way around the animal.

SPEAKER_01 (18:59):
Yes.

SPEAKER_03 (18:59):
But probably even that's gonna be different
because you have to prepare itfor how you're gonna use it.

SPEAKER_01 (19:03):
Correct.

SPEAKER_03 (19:04):
These are things that I would just love to see,
and I would love no one more toshow me than you.
This would be amazing.

SPEAKER_01 (19:07):
So absolutely.

SPEAKER_03 (19:08):
I know you're out there, I saw you working with uh
with Al out there.
And uh you guys learn from eachother just like we do.
So you have to work together toget different techniques and
everything else.
You do?
But these live questions here.

SPEAKER_00 (19:18):
So we have like rapid fire questions, which is
fun.
So some of them may not be asapplicable, but we're gonna try
and turn them into live firequestions.
So um we're gonna take kitchenout of some of these words,
because technically.
All right, so one tool youcannot live without thermopen.

SPEAKER_03 (19:35):
Perfect.

SPEAKER_00 (19:35):
Great.
What puts you in the mood more?
The smell or the visual?
Visual.
All right.
Worst position in the kitchen.
Uh food runner.
The best position in thekitchen.
Chef.
There you go.
Uh, one ingredient you can'tlive without.

SPEAKER_03 (19:55):
You got a lot of them.
You have a lot of meat.

SPEAKER_00 (19:58):
That is hard.
Protein.
Yep, there you go.
I was gonna say meat.
Just go for the meat.
All right.
What other cooking methodintimidates you the most?
Oven.
Okay.
Anything oven.
Nothing is going in the oven.

SPEAKER_01 (20:12):
Yeah, I can use my smoker as an oven, but don't put
me in the kitchen with an oven.

SPEAKER_00 (20:16):
It works.
Um, obviously you're on thefitness side, but we all have
our cheat meals.
So, favorite fast foodrestaurant.
Oh, shoot.
In and out.
I'm gonna take crap for that.
If your kitchen or your fire wasa car, what kind of car would it
be?
A truck.

SPEAKER_03 (20:34):
Which type?
F250, there we go.
Oh no, no, F250.
Super duty.
Yes, yep, super duty.

SPEAKER_00 (20:41):
Yep.
All right.
Baking, yes or no?
No.
Yes, on smoke.
On a smoker, not in the kitchen.

SPEAKER_03 (20:47):
I gotta see that.
I want this in my life.

SPEAKER_00 (20:50):
If you could cook with anyone, who would it be?
You.

SPEAKER_03 (20:53):
Me, yes.
He's got a couple of these.

SPEAKER_00 (20:55):
Like he's winning in this competition.
I'm walking out here and you'regonna learn from each other.

SPEAKER_02 (21:01):
I'm really serious about this video.

SPEAKER_00 (21:02):
I love it.
And then um, let's see.
If you could pick uh oneexercise, if you only had one
move you could do for the restof your life, which one would it
be?
Oh, okay.
Okay.
I like it.
Absolutely compound movements,everybody.
Yes.
We'll make you do it later.
It's totally fine.

SPEAKER_03 (21:21):
I'm here.

SPEAKER_00 (21:22):
I'm just glad we got to meet you here because I mean
the women have shown up at thisevent.
We talked with Alex, like we'veseen the other like there's so
many women in this business thatare bringing it into the
spotlight with the power ofsocial media.
I think it'll catch on a lotmore, and it's really cool to
see.

SPEAKER_03 (21:36):
This is great.
And thank you for your time.
And again, we're gonna catch it.

SPEAKER_00 (21:40):
You're now in the kitchen, so we're going there
doing this.

SPEAKER_03 (21:42):
We're gonna record it, we're gonna make it make it
happen, we're gonna make a bigthing of it.

SPEAKER_00 (21:45):
And you gotta teach me in the kitchen.
Absolutely.
So that'll tell everybody wherethey can find you, the business,
all of it.
So go ahead.

SPEAKER_01 (21:52):
So I'm currently on Instagram under Sunny Lynn
underscore grilled fit, also onFacebook as Sunny Lynn, and then
I do have a website.
It's currently underconstruction, but it's
sunnymoody.com.
Awesome.
All right.

SPEAKER_03 (22:05):
And don't forget the cookbook when it comes out.

SPEAKER_00 (22:08):
Yes.

SPEAKER_03 (22:09):
That'll be all on her medias.
All her medias.

SPEAKER_00 (22:12):
Season your meat.
That's gonna be our dinner'sdangling.
Dinner's danger dangling.

SPEAKER_03 (22:18):
All right.
Thanks for watching.
Thanks for coming.

SPEAKER_00 (22:21):
Thank you.

SPEAKER_02 (22:21):
Put that ring away, girl.
It's too early for this.
All right.
Ciao for now.

SPEAKER_00 (22:25):
Ciao.