I don't have one track that I consider better than the next because all I'm trying to do is still grow as an artist.

I think that, right now, I am travelling in many different directions in my mind, on where I wanted to be. So much is wantin' to go back, but I still gotta move forward. But I think it's just that I'm my worst critic at all times, you know? And when I make somethin', it may be five or ten cuts later before I actually call it what it is. I've always been that kind of artist. I'm gonna put myself through the sweat for it, because I think, as an artist, that's what made me iller, is the fact that I didn't wanna just put out anything and everything. It's just a process, you know what I mean?

Sometimes you can make a substantial amount of money and automatically think that you've made it, that you did everything you wanted to do. Some people just stop.

When you devote yourself to being an artist, you have to stay on your craft and always try to get better and better.

When I'm making the music, I feel like everything I throw out has to work. It counts. Because if you don't have people turning they neck all the way around to see what it is, it ain't stick on the wall.

When you think of a chef you think of somebody that could cook - you don't think of chef that says, 'Yo, I make only steaks'. No. A chef knows how to bake, he knows how to fry, he knows how to sautee, he knows how to do everything that's pertaining to food, and that's how I felt about my lyrical position. It's like I would say, 'Today I'm gonna make a hot salmon. Tomorrow I make you spaghetti. The next day I make you baked fish'. This is how my lyrical content in my head was already bein' reciprocated to the world, bein' given to y'all like that.

You know the steez; you know my whole program. Brothers from the No-Lands, all we want is the G's guns and grams.