>> first, add rum. then use the mold. i told you, he's getting you turn them upside down, pour your mixture in. put that in the refrigerator and let it sit. basically, ghost jell-o shots. pop those out then paint the eyes on with icing paint. ease peasy and really cute your your party. and they glow in the dark. >> these are the kinds of ghosts that will haunt you the next day. >>> have you ever tried a mechanical bull, riding it? it's hard. it's so hard to stay on it. this guy is going to give shot. >> is he backwards? he's backwards on the thing. >> he is, actually. the bull is starting to -- ?? >> boater. >> i want to call bull. >> he's got mad skills. good this guy is. >> he's not dressed like a cowboy. it's like he's just come from work. >> he goes down, mounts the bull, stands back up, drops it again. >> it's like date night. >> do we have any information on this guy? does he work at this bar and he's just trained up for it? what do we know about him? >> he's the world bull dancing champion. >> all we know is his na

so, now what i'm gonna do is i'm gonna add our rum. >> mmm-mmm-mmm-mmm-mmm. >> we're gonna get a lot of rum in there. what i want to do is i want to make a real dramatic impact. >> okay. >> so, guys, can we lower the lights? >> and i'm gonna step back just a little. ready? >> let's see. ooh! >> look at that. now, ordinary nonstick, you can't do that. >> no. >> our nonstick goes up to 850 degrees. >> oh. >> look at that. >> aw, it's beautiful. >> i'm gonna turn this off. now we want to get in there, and we want to plate this over. >> that looks good. >> nothing is sticking, all right? of course i'm gonna plate it up over some ice cream. >> oh, my word. >> now, look at that. >> [ gasps ] >> all right, now, i know you only care about the food at this point, but look at my pan. i have flamb?eit i put chocolate in here. >> wow. >> i torched it. >> i know. the pan was literally on fire. >> and now it's clean as a whistle, and i could start cooking again if i wanted to. >> announcer: get your very own all-round copper chef nonstick square pan, and that's not all. we'll include this handy st

rum. a little bit of fresh honeydew and fresh basal. i love to add herbs to the cocktails and not too sharp underlying flavor. >> what is next for you? take a sip. put out the spot. >> we are always looking to grow. we have a great fantastic team in san antonio and only as the another two barbecues market. we are always trucking along. >> you're kind of -- you kind of become an ambassador for san antonio. >> for sure. i try to be the loudest, biggest cheerleader for san antonio. i think it's important to kind of continue to showcase what san antonio does and can offer. you're going to come and see the alamo and river walk but a lot more options out there well so you got to check it out. >> with that said if there was anyone past or present you would who would that be and why? >> for me i would say both of my grandmothers. that is honest because they are great people. but they really gave me the passion and underline desire to do what i do so that is who i would want to share it with. i'm a family man first. >> a lot of texans are like you. they got g