When you a young kid at that age at that time, and you know that you got talent as far as hip hop, you wanna be on the radio, that's the first thing. So we was more or less infatuated with just havin' a song on the radio, you know? Before our careers even launched it was more or less about lettin' everybody know, 'Staten Island? You got good emcees there.'

The better you get, the more your legacy shines. I always just try to go hard. If you don't want do it for real, don't do it at all.

The most important thing is just to be recognised as a legend, like the people call me. To have that title attached to your name, you've got to be a bad man. It's an honour to have that role.

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

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.

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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?