Nate Grims & Devin Franco Go From Cooking To Fisting

Very handsome puppy.

Fuck yeah.

Fuck.

Yeah.

Yeah.

Hi, and welcome back to Culinary Academy.

This is my assistant, Devin, and I am Chef Nate Grimes.

Now, our theme this week is stuffing.

If it has a hole, we are going to fill it.

Now, I want to draw your attention to this nice big turkey we have here today.

It's got this big, open cavity right here.

Now, we are going to need to fill that.

So Devin here has our stuffing.

Once you open the lid, and we are going to season this just a little bit.

And Devin, I want you to put on your gloves here.

Always want to make sure we are using protection here in the kitchen.

We don't want any cross-contamination happening with our ingredients here today.

And I want you to really get your hands in here and start massaging the stuffing.

Like that?

Yeah, like that.

It's like a--

With your fists.

Like really hard?

Yeah, like really hard.

I can see you've stuffed some holes before.

Oh yeah, I love stuffing.

Perfect.

Well done, Devin.

Now, we are going to get to our turkey here.

I'm pretty simple.

I just like a little bit of salt on my bird.

And we are just going to need to get it all nice and covered with some extra virgin olive oil.

Now, this is nice and slippery.

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