ramble before you get into today’s episode it’s me trevor everts the host of the podcast trevor talks too much here to tell you about a very special episode we have uh it’s gonna be all me solo not only will i be talking too much by my darn self but i’ll be giving you all a closer look into my mind the window into the inner workings of the mythical swag lord uh so i’ll be talking a bit more about me this particular episode is all about some of the struggles i’ve had coming out of the pandemic social anxiety and how some of these new connections have me kind of looking deeper into my inner self and doing some reflection so don’t forget to be on the lookout for this episode next week by subscribing to trevor talks too much on apple spotify or wherever you get your podcast [Music] a tisket a tasket put that brisket in my basket we’re talking about barbecue today folks this is a hot dog as a sandwich ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense hot dog is a sandwich a hot dog is a sandwich welcome to our podcast a hot dog is a sandwich the show where we break down the world’s biggest food debates i’m your host josh air and i’m your host nicole handy zadef and today’s special guest and perhaps the keeper of the smoking gun for this mystery actually has a whole smoker in his backyard it’s fellow mcrib man rhett mc rhett mclarg mclaughlin red mclaughlin welcome hey you you know what you nailed it i i thought a lot of people say mclaughlin jose mclaughlin i was like i’ve heard you pronounce it and i was like i don’t think that’s right yeah it’s mcglothlinerian what do you call it mclaughlin pizza actually i know it’s a brand of scotch that i really enjoy uh lovely island yeah again nicole hernandez i think the telemarketers like to call me is josh shredder which is way cooler than cher and i think i should keep that yeah yeah yeah speaking of shredder sometimes they shred uh like pork oh that was god though what a terrible segway i’m trying to work on my segways anyways today we are talking about regional barbecue styles what the best one is rhett you obviously grew up in north carolina nicole you grew up in what can only be described as the opposite of north carolina in beverly hills correct so i’m curious right well we’ll start with you what do you think the best regional barbecue stuff oh we’re just gonna start i feel like we have enough small talk do you have any other small talk you want to get out of the way i just this is this is really personal to me absolutely because my answer is probably a little unexpected if not sacrilegious given the fact that i’m from north carolina and i’m kind of from eastern north carolina at least in terms of the barbecue that’s the way it was served it was more that eastern style basically whole hog chopped pork with the vinegar sauce vinegar red pepper that’s all that’s in the sauce no ketchup i really like that it’s very nostalgic it is not my number one regional barbecue we were joking that this was a gotcha interview and we had nothing to got you about this is the gotcha gotcha it is here we got you my favorite of all the different styles is actually columbia south carolina style whoa pork with a mustard sauce interesting okay so very nice you were mentioning north carolina is like the ultimate in puritan barbecue right it is it is a whole hog it is you know uh smoked over live fire it is chopped and then the sauce is literally just vinegar and spices you explain like like the difference what drew you to abandon your home state and all the people that loved you including your own family in defect to south carolina you know what i actually have never thought about this you know introspectively until this moment so thank you for giving me this opportunity yeah no no problem i gotcha and i think i’m really good at pulling sort of like just [ __ ] answers out at the drop of a hat but i actually believe in the one that i’m about to give you which ones don’t you believe in because we just a quick note we have the time for this we have a debate oh yeah we have like a debate every week on this podcast and so many times they’ll intersect and then we’ll get comments that are like but you said the opposite thing three weeks ago and we’re like listen man we’re not perfect people we’re all evolving we’re all evolving constantly sorry my parents are from south georgia in georgia there is an incredibly sweet very sweet sauce on their pulled pork they’re actually not as known for a this is barbecue in georgia as much as north carolina is so distinctive like you don’t hear people talk about georgia barbecue very often right but it is a very sweet sauce a lot of tomato a lot of sugar like probably uh like brown sugar and maybe there might be some molasses in there but so i kind of grew up eating like eating that very early in childhood and then if you don’t live in north carolina you don’t grow up in north carolina there’s a little bit of a shock with just how this is just pulled pork with like vinegar on it yeah like it’s it’s a little bit shocking now now i really like it and i’ve grown to love it it is in my top three because i’m going to give you my top three please do we’re here man we got nothing else to do but i think maybe if you think about regionally like if you if you go to any point in the southern united states and north carolina is the perfect it is a barbecue spectrum right because as you move west from the really really just straight-up chopped barbecue that’s got the vinegar and spices as you move west throughout the state of north carolina you incorporate more and more tomato sauce into into the barbecue sauce what do they call like lexington style once you get to lexington you get the lexington style which is essentially this everything is essentially the same except they’ve added more ketchup into the sauce and also they’ve transitioned to using pretty much just pork shoulder so it’s not as much of a whole hog state a part of the state and then if you keep going and you cross the mountains and you get to tennessee it gets even more ketchupy and more there’s more sweet they start throwing in other stuff and it gets a little bit spicy but basically if you imagine the whole southern united states you travel in any direction and the barbecue changes on a spectrum it’s gray right so i think that as you travel from north carolina to south carolina it gets a little bit sweeter and then it takes this weird sort of left turn into mustard that is like the only place that that happens and i think is there something like i’m getting a little bit closer to that home original palette of the georgia taste a little bit there’s a little bit of something squirrely in there with the with the mustard i don’t i mean you’ve so you’ve had this before i’m assuming right yeah because the mustard sauce has gotten pretty popular like trader joe’s has i’ve never had mustard carolina gold so like the carolina gold sauce has become something that a lot of people carry okay in the past like 10 years but you but back in the day you had to like go to this pretty small area out of colombia and like the surrounding area in south carolina to get this there’s actually this notorious racist maurice so there’s a guy with this these restaurants maurices if you travel through south carolina you just multiple maurice maurice’s location he’s kind of famous for this sauce and he’s the most racist with the most sauce he’s like he’s like a heritage not hate kind of guy but he’s got like the rebel flag on his actual bottle of walmart ended up taking it off of the shelves when walmart kicks you out you know you’ve got it you’re problematic right but his brother also sells barbecue and barbecue sauce so i can’t remember his name but you can comfortably buy that sauce without having to support maurice anyway that is the most sorry i’ve never heard of that and that is one of the most wild subplots yeah a couple times like there’s like the racist owner of uh gino’s uh steaks you met the wife you’ve had so many racist restaurants i haven’t met maurice but i did meet uh i don’t know if there’s genos and there’s pat and i met both of the guys i guess gino is the real guy then pat uh is to whoever would happen to be there that it’d be there because i think pat’s dead i don’t know but i’ve met both of them yeah one of them’s less racist that don’t support racist restaurants folks that’s the takeaway but sorry you’re talking about the carolina so anyway i don’t know what it is but something about the mustard and the way that it combines with the pork uh makes it my number one because my number two is actually just a good texas brisket right here outside that’s the juggernaut that’s the number one seed but i just i’m a little bit partial to the pork probably because of north carolina but then that’s where it makes its full expression to me that makes sense i mean i i’ve never traveled to any of the carolinas have you no i don’t go out much honestly unless there’s like a real reason to leave california yeah i mean i’ve had places that that call themselves carolina style that’s that’s the trouble with a lot of yes it’s like style i’ve been to kansas city in eaton barbecue i’ve been to memphis and eating bbq i’ve been to a ton of places in austin and other central texas locations but there’s so many different regional styles and a lot of them if you really try and find it you can find a place that advertises like louisville style ribs in la and you’re like what’s the secret to louisville style and they’re like oh we put a little bit of black pepper in our sauce yeah you never it’s like what that’s the normal ingredient i very rarely have had something called carolina style in l.a that i was i was like i don’t know what part of north carolina or south carolina you got this from but sure basically you’re just calling it it’s when it’s pulled pork yeah but most of the places in town over sauce their pulled pork you know it’s just like is that an indictment against their actual pulled pork like if you go to a spot in eastern north carolina to get pulled pork freshen the whole hog like does it need sauce um most of the time they’re going to when you’re like really down east they call it like in kinston north carolina like king’s barbecue which i passed by and didn’t need that just a few weeks ago in north carolina they’re gonna chop it and mix the sauce in that’s the only way you’re going to get it they’re going to give you the option to add more sauce yourself and a little bit of slaw but it’s such a light sauce that it does then most of the time they it’s a it’s a light touch you could tell like still like taste the pork and the smokiness yeah yeah and so the thing that it kind of just like soaks in and becomes like one with the pork right yeah that that’s a so much of barbecue is about this like regional specificity but not only that about purity right yeah because everyone knows like central texas barbecue you don’t put sauce on the brisket if you go to central texas you put sauce on the brisket they’ll kick you out and you know send you among the cows or whatever that’s like a thing that people believe they honestly don’t i’ve been to a lot of these really great spots they’re like yeah we got sauce we don’t know who told you about the no sauce thing but and it’s best even the brisket like i think it’s still best with a little little bit of sauce i agree no it just complements it but like one of my like barbecue fantasies is to have that eastern north carolina like i want to go to a whole hog cookie so you know we legitimately had pig pickins for like momentous times in our lives like my engagement party to jessie was a pig picking link’s engagement party to christy was a pig picture nicole what was your engagement party today to david uh like a bunch of my family members dancing in the living room how many probably not a lot of pigs not a lot of pigs but you know well and growing up they they would literally there was a you know a dude in every you know neighborhood who was the guy who had the giant cooker he knew how to do it maybe he was a pig flipper or maybe he wasn’t most of the guys that i knew were pig flippers which means halfway through they literally like got a bunch of people together and they flip the pig over some people don’t do that i don’t think it really matters but and we would literally go up to the whole hog when i was a kid that had the head on it and they would basically chop and kind of sauce all the meat while it was still on the pigs so they’re like dumping the sauce into like this giant rib cage of the pig and then you just go out there as like a five-year-old kid and you’re just like taking a fork and just taking off of the pig and putting on your very primal it’s like a very primitive it’s important to like teach kids that this comes from a real animal yeah i think we need pig pickings in every school in america every every graduation ceremony yeah should be a pig is there like a prized cut on the pig during a pig picking like oh you know you’re saving this for for johnny because he the the tenderloin is what i mean growing up that’s what we thought was if you get that little you know right down the side of the spine that was that was the prime me at least that’s what you know billy lee told me that he was he was he’s a big fan he was the he was the coach at uh campbell university a really good friend of my dad’s and he was uh he was the pig man anybody get you a little bit of tenderloin okay whatever you say man that means he liked you he was sharing a little piece of knowledge with he’s like save the food that’s love that’s love in cooking saving you the tenderloin yeah it’s like you know the back of the chicken drumstick how uh you got the oyster you’re talking about that’s like the tenderloin yeah of the chicken [Music] when it comes to your journey hyundai is thinking of every 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at hyundai usa.com safe exit assist is not a substitute for driver passenger attentiveness always be aware of your surroundings and attentive of approaching vehicles [Music] what about you josh what’s your favorite barbecue style we haven’t talked about your favorite number one oh man okay i’m gonna go complete i’m gonna go complete homer pick on this one um i don’t care i’m shameless i’m shameless what does that mean i’m gonna pick the only regional style of barbecue that is native to california and i don’t know if i can even continue to believe it and justify it but i’m saying santa maria style barbecue i don’t care so this is like a try you don’t have to this is a try tip yeah yeah well so i mean the reason i love santa maria style barbecue i used to travel up the central coast with my dad because it was like such a cheap vacation to take so you just hop in the car drive camp for 10 bucks uh hang out at the pismo beach dunes and then drive back down uh and so santa maria is this region that is in between like la and san francisco basically and now it has turned into like a big wine country and there’s a lot of commerce there but before that it was just straight cattle country and so the same way that like you know texas developed its barbecue style based on the amount of cattle there with all the brisket and the short rib and all that santa maria style also developed that and like right you mentioned tri-tip because that’s what most people associate with santa maria style barbecue but tri tip was only invented as a cut in like the 1950s really it was so funny to think of it was added to cows in the united states yeah i either either god or a monsanto scientist depending on what you believe just threw in another thing no i think a lot of people um i remember reading a headline like two years ago that was like new steak discovered in cal and i was like how have we not mapped out the animal right but like when you’re butchering it is like an art you’re breaking this apart like a puzzle so if you cut your makeup yeah exactly and so the choice was made to take a uh what is it a bottom round sirloin and then normally they would just cut off the tip uh in the jewish tradition uh with a moil uh and then as a little circumcision it’s beef barbecue it’s kosher and then they would grind it for like ground beef because they figured like why would you sell a triangular cut uh doesn’t make any sense you know it doesn’t cook evenly uh and then one guy a one-armed butcher from safeway and santa maria was just like nah let’s leave it i’m sure it’s more complicated than that that’s not a euphemism that’s the real thing one arm butcher yeah oh yeah no that’s just a real that’s not good for the the nope uh that’s wow jesus what a crazy metaphor that would be uh but no and that’s how try tape wasn’t a little time with one arm butcher tonight sauce or no sauce so what i’m saying is like a santa maria style barbecue existed for hundreds of years uh before that happened and so what they would do is they would typically take like prime rib or just a whole like 20 pound top sirloin roast and then they would cook that over i believe it’s red oak embers and then it would be a rub of just garlic salt and pepper and they would cook it over like an argentine style pulley grill and so you like raise it and lower it you know over the actual live fire uh until you know you’re getting the right amount of heat on it and the cool thing about that is it’s like a great a great expression of uh meat that isn’t like fully cooked right because you get so much like brisket it’s if people think it’s tough to smoke a proper brisket but if you want to make a tasty quote-unquote barbecue brisket you just like pop it in the oven and braise it for nine hours and then it gets tender like i not it not to call out uh rats palette but there was once an episode of gmm where are we no no it’s a great story and i think it proves my point here uh there was no sort of gmm where i think it was like a barbecue sauce taste test or something and we were making uh ribs for it and you know we don’t have a smoker on site obviously thanks burbank fire marshall we talk a lot of crap on the burbank marshall with mythical kitchen properties um but so what we did is you know we put a little bit of liquid smoke on the ribs and then we just like threw them in the oven for like six hours until they were fall off the bone tender and we splash barbecue sauce on it and it’s like it’s really good you know it’s actually and you said like they were they’re like these are some of the best home cooked ribs ever had yeah you fooled me with the liquid smoke i mean essentially i mean but it’s essentially getting to the same destination with a different route right yeah exactly they’re just distilling the smoke and then letting it drip down and so you’re kind of getting that but the point is most barbecue is just cooked low and slow and if you cook something enough like that it’s going to taste pretty good where santa maria barbecue with their like prime rib their topsail line and now the tri-tip you actually have to get that perfect temp cook on it to where it’s not all the way through it’s not low and slow it’s this intricate dance between live smoke and fire and a triangular cut of meat from a one-armed butcher but what you miss in that because i i love i love tri-tip when i first moved here i thought it was going to be like three different meats on one plate this is that would be a much better yeah uh but it’s it’s very good and and like they don’t even at least last time they don’t even have that cut in north carolina at the grocery store yeah you can get like a london broil maybe like something like they’re just not really yeah and they don’t even sell like top sirloin in a full roast either they’re all cutting the steaks really yeah but what you don’t get without the low and slow is you don’t get the like event based i mean i know you you still gather around and everybody eats but because it is more precision and it doesn’t take as long like when you’ve got to take with a with a whole hog i mean we’re talking they’re probably going 24 hours right yeah oh yeah like it’s just something about having to sit there with this thing for so long that like it created this cultural institution in the south yeah yeah that the tri-tip is great but you just you just can’t have that translation into like we have to plan our whole weekend around yeah yeah yeah you know yeah and i mean the other thing that you don’t get from santa maria style barbecue is um it don’t it don’t really taste that good buddy is my favorite hold on hold on because food is more than just taste it’s about identity and all but no it’s um well it’s actually kind of funny because i was reading an interview with a dude who cooks at the elks lodge in santa maria which apparently if you want to get the best barbecue you go to the elks lodge which i’ve never been to but i’m very sad about but he was saying that he really hates tri-tip because it used to be all about prime rib in cooking a prime rib smoking it over live fire is freaking delicious and it’s so delicious oh it’s great and you still don’t cook it all the way through so you know what red said completely stands but that used to be uh the case but you know this is a style that was mainly on like the ranchos in santa maria and then maybe five restaurants opened up prime rib was just too expensive for them to like survive and so they just like couldn’t do it you know so they had to eventually cheap in the prime rib to this top cereal and had to eventually cheapen that two tri-tip so i want 1930s santa maria style barbecue is my official answer i think my kids prefer it honestly like i i i you know i got this nice uh brisket i think it was a it was some grade like i think it was like a black like a wagyu black grade brisket from snake river farms i was like i’m going all out i’m gonna really take my time and the kids are like they’d rather just have a tri-tip weird why they’re like it’s just so fatty dad oh tell them to toughen up kids participation trophies and like complaining about fat and meat man don’t get it yeah sof capsicum i’m like where is it which leads me to say my favorite barbecue salad texas style so let me tell you the truth i’m not going to wax what about texas style i again i’m not very well i’m not a very well traveled person so i’m a little bit limited in my uh barbecue types but i did go to texas recently and i had the most amazing time ever and i had a big ass rib we’re talking about a big beast i love absolutely literally this literally the size of is this a forearm the size of my forearm pretty much let the record show nicole is pointing to her and i just looked at it and there was this beautiful smoke ring around it and it was again that primal thing of just picking up ribbon just biting straight into it having the beautiful sides having the greens having the mac and cheese on the side the three different kinds of barbecue sauce it’s just it’s just so delicious it’s so perfect it’s so is it just creates this like sense of deliciousness i can’t even explain it it’s just amazing and i love beef barbecue i’m not a big pork barbecue person i think it’s probably because of my jewish upbringing i also love brisket i love fatty brisket i just like i just like meat and texas style barbecues just meat meat meat and i love everything about it while you were explaining that red knight is uncontrollably grunted into the microphone and that’s that’s endorsed honestly i didn’t really the whole beef rib thing i didn’t really understand that until recently is that new house it’s essentially like a brisket sitting on top of a bone like a dinosaur when you do it right yeah yeah uh and i did those recently too i got like the basically the three ribs i got two sections of three ribs yeah the same thing and it just the meat draws up and if you just do it right you just kind of twist the bones at the end and it just comes out and you’ve got this nice slab of meat and again it took me like i loved it the kids were like it’s pretty fatty dad i’m like god been out there all freaking weekend and i’m doing the typical dad thing where i’m telling them how much i paid for it every time i find myself doing that i’m like don’t be this dead it’s like that just those three ribs were 165 that’s right and they’re like dad why do we care we have no concept of money but then when i took it and i made shepherd a grilled cheese sandwich with a layer of that rib meat he was like dad this is really good so it took me basically you know masking the expensive brisket or ribs into a uh grilled cheese sandwich to get my child alive tough endorsement tell us other things about you kids you don’t like they just don’t appreciate meat you know that makes sense new generation man uh i taste for taste texas barbecue it’s it’s one of the best single bites of food i’ve ever put in my mouth yeah like if i’m not trying to wax poetic about wanting to believe in like the california dream or whatever i don’t know what that was about no texas bbq uh is is the absolute best and i feel like i remember when beef ribs like came into my consciousness i had had them before at uh the claim jumper do you know the claim jumper um the one on burbank like there’s a couple it’s like it’s like a mini chain yeah i thought it was clam jumper for like seven years until i read the sign a little bit more no no right now i just found it was claimed jumper you thought it was clam yes i was like look at this seafood restaurant yeah because what’s a claim jumper i don’t know you don’t know do you still not know what a claim jumper is i don’t know with a gold rush or something yeah okay nicole she took fifth grade education in california well it’s bad marketing because everyone has just most people i mean i i think you know me and nicole both he’s smarter than the average person right and both of us thought it was a seafood restaurant that specialized first and foremost in clams we weren’t excited about that they’ve got a marketing problem why weren’t you excited about cleaning up in my mind there’s like i can imagine a clam jumping i don’t know that’s where i went yeah yeah yeah yeah this is the jumping clamp yeah i know they were like i know they’re sedentary and like girl rocks or whatever but i was like convinced like you two are smart i thought that damn jumper was someone who had to move their feet really quickly to not like sink into the sand when they’re like pulling clams two different trains of thought you’re both still to the same area you both put so much thought into this and did not put the three seconds into required reading yeah right the eye is too small it needs to be a different font no a claim jumper one is a mini chain that is themed to the gold rush in a claim jumper during the gold rush with somebody who would like steal another person’s claim for gold okay and so they’re a gold russian restaurant that was the first place that i had beef ribs and i remember vomiting right after so i don’t know what the deal is sorry but that tan in my mind also they um for the kids menu they made you pay by how much the child weighed what and they would yeah they would still do that like no like just like gold yeah yeah it makes sense so we would hop and you’d hop on like a gold scale and then they’d be like well sir this child is very large he’s gonna have to pay an adult price that is draconian amazing that that was ever a thing i cannot imagine that happening now um go to your local claims still see if they still do that but anyways that was the only time i’d have beef ribs until i saw a video that went like mega viral on instagram uh of the bee frame at la barbecue in austin texas is that where you went no i went to terry black’s but barbecues amazeballs but yeah it was like everything up until then was uh uh franklin brisket franklin brisket it still is they still i went there recently and i was worried that it wouldn’t hold up in in my mind and the first bite i had i was like oh yeah oh there it is but then the the beef ribs seem to really take over as like one of the dominant things well they’re harder to get too i mean you know i uh i follow the the meat church instagram nice nice uh i can’t remember matt something is his is this guy he’s in texas and uh every time he cooks beef ribs he just talks about these are hard to get these are hard to get like you gotta know the supplier like it’s very difficult you’re not gonna get them in a grocery store most of the time so i think it might be a little bit of the supply and demand making them seem like they’re that much but i don’t but i don’t know if you had like a cube of rib meat next to a brisket you would be like yeah this is definitive you’re saying the artificial scarcity contributes to its mystique i think so is there anything else is there anything else in barbecue that does that like the mcrib what a segway full circle i told you i was working on the segways wow what if the person who came up with the mig rib or at least the marketing strategy for the mcrib was thinking about this exact principle that we’re talking about right now they were like man these beef of course this would have to happen a long time ago i don’t know what year the mcrib came out what what year was it i don’t know i don’t know everything i can see why you thought i’d know that uh i would say probably late 70s early 80s yeah but they were like oh yeah these beef ribs are going to be a lot more in demand because they’re scarce let’s do that listen what if that was the genesis of the whole idea of the limited menu item and it’s that guy it’s the guy who invented the mcrib who’s just seeking out new limited time only parts on a cow you know like this cow’s here this cow ear this cow’s ear nicole is only available for one month out of the year in brooklyn is making it a louisville style smokehouse where they put black pepper in the sauce you know what i hate what’s that i hate fruit-based barbecue sauces oh we’re talking about that like i don’t like peaches in my barbecue sauce i don’t like boys and berries in my barbecue sauce don’t put blueberries in my barbecue sauce just give me the good sauce where does that happen on the on the internet right yeah yeah no but also like fancy restaurants whenever you go to restaurant they put like peach and like cognac barbecues i’m like what are you doing why are you doing are you bastardizing barbecue like this it pisses me off i just had to get that when i was a uh like a restaurant reviewer person when that was my job uh i went to some place that shall remain nameless uh but they did like a barbecue quail which like immediately is not a great thing to barbecue and they put a uh like a raspberries pedro jimenez cherry vinegar barbecue sauce on it but they didn’t strain it and so it was literally just like a kind of savory smoothie on top of this like burnt coil uh and uh yeah i think i think i said in the review that it was like a jamba juice raspberry raspberry taste that you left uh on the concrete in a hot day yeah uh and it tastes like that so i’m i’m with you on that i want barbecue sauce i had to get that off of my chest i’m very sorry i’m very thank you are you you know who does a really good uh south carolina style uh pulled pork i i think it’s is it slab that you guys got the sandwich from that we like so much phenomenal and they have i don’t typically like it when they pre-sauce the meat but they pre-sauce the meat on the that sandwich but that was one of the best barbecue sandwiches i’ve ever had the texture of their pork is like gorgeous that’s the exact sauce the and that the the bun on that sandwich everything is perfect it’s a well architected sandwich and they do things really well and i’m glad there is like a sort of barbecue renaissance coming to l.a uh a lot of people’s blood sews fantastic uh dude moved out from texas to compton and that was open that dude opened up a barbecue restaurant at like a casino in sydney australia he’s a mogul and it’s glad it’s good to see a hometown dude out there that’s dope any clue any closing sentiments about anything anybody want to wax poetic about regional barbecue well i mean i’m all i can think about now is a mcrib and i think we’re all on the same page we we know you know pound for pound if we’re just talking about taste the mcgrib is it’s not it’s not good it’s different it’s definitively not good compared to actual real barbecue but it’s the spirit of it now that i know that the guy who came up with it did it because of the scarcity of beef ribs i’m gonna i’m gonna try to find one today red mclaughlin’s official answer the mcrib is the greatest barbecue on the history of planet earth and he hates his family from north carolina and has abandoned them for mcdonald’s that was my takeaway from it all 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because we tried singing okay that was kind of a hybrid should we sing our full song you know you know the lyrics i don’t wanna on three on three no you gotta see it opinions are like casseroles everyone’s got one and they smell like onions well yeah you can’t be good at everything yeah yeah all right first off we gotta add ladybird two two two three actual grapes are good but purple flavored things are gross purple flavors they’re talking about they they uh put purple in all caps to indicate that they don’t even recognize it as grape flavored things it’s just purple yeah well yeah i mean not to be that guy but purple isn’t a flavor it’s a color i don’t know uh and color can influence your you know we i think we did an episode of gmm of course we did it does color influence the taste of something i think we said that it does uh but not truly when you’re blind you you to it you don’t taste the difference so i just think this is just somebody not trusting their own taste buds i like purple puffs i like the purple purple is the best flavor it’s not the best flavor at all not even a little bit but like if there’s a purple popsicle i’ll probably take the purple popsicle i agree that’s what i go to it’s what i’m attracted to um what fruit actually matches up to its artificial counterpart like in candy like a jolly rancher they’re they’re called all kind of watermelon watermelon tastes nothing like i was gonna say pink that’s a really good question have we done that gmm episode yet uh we probably like approached it tangentially yeah what i mean yeah because i know yeah watermelon doesn’t doesn’t work grape doesn’t work because grape a grape flavor i think maybe grape might be the one that’s the furthest away from what because grapes don’t really have much of a taste yeah you know what i’m saying concord grapes are very strong or are sorry and that might be what they’re like like the taste of like grape juice you have to like distill it down into something and once you concentrate it maybe that’s what they’re trying to emulate yeah man of chavez is made for his concord gray point i think that’s why we’re familiar with it yeah you ever had mana shevitz only uh because stevie wanted it for something on the show and then explained the whole history of it and i was like okay now i understand yeah i’ve always wanted to do like craft manuscripts cocktails do it for a barbecue pop but we’ll do it we’ll do it okay cam waco says barbecue sauce and mac and cheese is better than hot sauce and mac and cheese oh there’s something about the the fat and the sweet together i mean it works in cheesecake i mean it comes to a perfect union and cheesecake but i don’t know something’s not i think the liquid smoke with the cheese together the hot sauce is the perfect balance so this is this opinion is wrong um if there’s a protein with it i think it works so if you’re putting pulled pork with barbecue sauce and mac and cheese that’s good or if it’s like chicken and barbecue sauce but my goat forever is always hot sauce and mac and cheese yeah you run a couple hot dogs through a cheese grater then mix that with barbecue sauce put that on top now that get a cup of some pulled pulled hot dogs on there that sounds horrific pulled wiener’s on there that’s a little hot dog i don’t know i put ketchup on my mac and cheese like for nostalgia purposes uh if i’m really analyzing it i mean barbecue sauce a lot of it’s mostly ketchup from really analyzing it like it’s kind of like not a great flavor combination uh with like just the squishiness and then you get that kind of like velvety coating from the cheese and then just this hot vinegar rush i think it’s fun but if you’re putting ketchup on mac and cheese you’re not analyzing much no exactly it’s just like you’re not really in analytic mode i’m here for pure comfyness baby i’m in my sweatpants i’m ready to go all right we got at fat barnette that’s a ph was it an acronym or something what does what does fat mean for the ph it means cool no but i thought it was like an acronym pretty hot and tempting see isn’t that it what yeah is it really that’s what we i learned something new today that’s what we saw like in the 90s i learned that bae was an acronym from nicole like baby fat like the clothing line started by coralie simmons i don’t know about that one wrong group of people to talk to about this anyways sometimes i crave barbecued chips if i don’t have any i’ll dip salty and crackers in barbecue sauce why are these all barbecue sauce related so far i don’t know that’s a coincidence sauteing crackers saltine crackers and barbecue sauce i mean is it really that hard to get hold of barbecue chips i mean this just feels like there’s got to be something else sometimes you don’t want to leave the house man i can’t times you just go you can’t do it i can’t do that you know you both are going to leave me hanging as the only one who would do this yes exactly you didn’t grow up eating ketchup sandwiches and it shows ketchup a little bit of ketchup on white bread that’ll satisfy a craving for a burger if you ain’t got nothing in the house and i stand by that you saw me just eat ranch bread the other day in the catch nicole yeah yeah yeah it’s like an untoasted saltine cracker in uh barbecue sauce you know what if we’re ever in a situation where we’re we’ve things have gotten to the point where we were dipping uh saltine crackers in barbecue sauce which will probably be like a life and death situation uh at that point i’ll try it i found out that sweet baby rays does last there’s so much sugar in it that it preservation honestly it lasts forever we’ve had some bottles that i think are like three years aged in the fridge no way i’m better nicole how long have you worked here uh almost two and a half years mazel tov have you ever thrown away a bottle of sweet baby rapes not personally they’ve just been in there it’s like that can of black beans on the other side that’s been here since i started like four years ago told me about that yeah like don’t eat i was like don’t eat the bottles and beans you told me not to okay i don’t know how to say this but uh danielle hunt quelle says soup is drastically better the next day also why is that well i mean i i i think they’re right about this right i mean i mean mo i think most things most things that are a combination of things are better the next day right yeah i think liquid yeah combination of things in liquid i think do become the next day but that said this is one of those like food network chef things that everybody heard growing up of like leave it in the fridge the flavors have time to marry and mine blah blah and the next day it’s even better and i’ve never done like a side-by-side test but like anecdotally i believe this well there’s another episode that we just came up with all right somebody email the writers i’ll tell them right now is this day-old thing better i mean that’s that’s a good experiment that’s a really good idea because i know the the thing that really tastes better the next day for me is a well-made cake and that’s just that’s something that like this there’s this sort of rule in my wife’s family right like there’s a few recipes there’s a big carrot cake and there’s a strawberry cake that like are passed down from the grandmother it’s just everyone is like you gotta wait the next day to eat this thing or at least we have to save enough for tomorrow and i don’t know it’s just because i’m kind of living this out with all them they’re all like doesn’t it taste better i’m like yeah but in my mind it tastes a lot better something has happened it’s like aged in some way yeah the soup thing makes sense right like yeah totally i was just thinking about like uh dinners whenever my mom would make dinners and the stews are so much better the next day and that’s literally just like aromatics you leave onions sit in broth for longer you get more onion flavor than the broth and all that the cake thing is interesting though i mean i could be wrong well we gotta find out i like old i like it i like counter-aged cake i like my cake counter-aged in the open air for about four hours oh and i guess that like weird like the crumb kind of gets a little bit solidified yeah i know exactly yeah and then and then the frosting gets crusty yeah i know exactly what you’re doing so i feel that but the next day thing interesting i got at jessica zinko i dip hot cheetos and sour cream i don’t think it’s controversial but my fiance thinks it’s unique this sounds good i mean you’re taking the edge off a little bit with the sour cream i can think of nothing that doesn’t taste better with sour cream though name one thing that i mean because you can put it on desserts canned fruit cocktail i feel like i think it could be good it sounds great that sounds like pretty naturally great that sounds like one of the better applications syrup mixing with the with the sour cream horrific no but i would take a piece of the fruit cocktail out and then dip it into them okay yeah but like i’m talking about just like pouring the whole thing in there it’s like ambrosia with the cool whip you mix the cool up with canned fruit i can’t think of one thing that wouldn’t be better with sour cream it’s just i’m going to be thinking about this rest of the day yeah i’m in my mind i’m like i want to dip a whole a whole stem full of grapes into sour cream and just kind of lick it off it sounds great like fruit meat cheese it’s it’s halfway to alabama white barbecue sauce yeah which we didn’t even talk about coca-cola and sour cream i used to make pepsi meals my eyes and tell me coca-cola and sour cream i would i would drink pepsi milk grown up we called it p-milk okay they would curdle after 10 minutes but you gotta drink it fast pepsi milk as a hot cheeto and cream cheese girl i totally understand this opinion and i respect it very much so so yeah yeah i agree i’m worried about their their relationship with their fiance do you write yeah you know like that was like you’re like i don’t think this like you know they wanted to they want to tell you something like man let them say it you know okay don’t speak for themselves chef magu94 says lettuce buns for burgers are sinful the lettuce either breaks apart or gets wilted why bother i i don’t disagree with this being married to someone who dabbles in the low-carb lifestyle uh not necessarily for an extended period of time but jessie will kind of dip into the keto thing i just think that why just put a burger on a plate maybe there’s some lettuce there fork and knife it you don’t have to make it seem like you’re also eating a sandwich i agree we’re not going to judge you because you’re not holding your food like we are you know what i’m saying i agree with you 100 yeah i think it’s like this communal thing when everyone is eating a burger though you don’t want to be the one doing it alone like putting down a plate alone that’s like this in the psychology of holding a thing and stuffing your face i do hate lettuce like protein-style burgers yeah oh they’re bad i don’t think they need it you know they started doing tomato wrapped ones yeah oh it’s a lot of juice what do you mean tomato wraps so you instead of like lettuce on the outside it’s two pieces of tomato on the outside and those are your buns i know it sounds like it feels like a joke uh fat fat burgers no no this is a real thing uh at in and out i believe you can request tomato wraps uh and there are pictures of people doing it um fat burger do you know what fat burgers are doing oh my god please what they started doing the burger rat burger where it was just two beef batties and then in between them were your burger accoutrements it’s just like a double down yeah yeah double down yeah exactly that makes more sense i feel like i think that’s maybe the better way to do but then you’re also getting you know like 900 grams of fat or whatever i don’t know what your dietary needs are um but uh but yeah that no anyway it’s just kind of sad at the habit burger grill they just make a cheeseburger salad and if you really want to do the low carb thing and still enjoy a cheeseburger pretty great way to do it sounds good yeah delightful all right at strongbeard75 frozen candy is better than room temp mmm candy freezer on our hands eh again i think that i always have to reference my like memory bank of like haven’t i done this this sounds like a good mythical more situation like let’s just eat some frozen i love you like let’s not give away content on this platform but i mean i think from just like a molecular level isn’t something being warmer whatever makes the taste transfer to your taste buds is more active if it’s warmer right no that’s absolutely true yeah so you’re just not going to taste it as much but i got to say a frozen reese’s peanut butter cup fire the texture is there’s some really good things for you maybe it just heats up in your mouth and then you begin to taste it anyway yeah you get to enjoy it longer i think that’s like part of it and also you get like you know the chewier harder texture it’s just fun it’s a novel cats love novel temperatures in their mouths you can’t be giving cats like because i was like where’s this going can cats eat chocolate or does it have to be no no sorry don’t don’t feed don’t feed your cat chocolate i was thinking about this because we did this episode where i tried to make uh my cat pip in a gourmet meal and i was reading about what you shouldn’t feed cats which apparently is like literally everything because everyone’s a vet online um but there was someone who was saying how their cat loves to like eat ice cream and then a vet responded and was like that’s because cats uh they prefer their food at prey temp which is you know roughly body temp sure but they’re such curious animals that they’re like attracted to novel textures and temperatures of food because there’s like what is this i think humans are that way with frozen candy there’s like i’ve never had a frozen chocolate let’s do it my mom keeps dumb chocolates in the freezer oh julian started doing that they’re so hard because they’re so hard and they’re so good they’re thick they’re so great i chocolate you got to just scrape at it with your teeth yeah well you have weak teeth i have such a weak teeth that’s a real thing yeah i don’t know about a lemon head like the idea of a lemon head in the freezer like makes my teeth hurt but chocolate because you know it melts nicely nicer than like solid hard candy do you suck on the chocolate you can just pop it in like i do a little bit of both it depends on my mood sometimes i crunch on it sometimes i suck it but at the end of the day i prefer chocolate more than anything else so fair enough fair enough frozen york peppermint patties you double the cooling sensation oh that that could be nice i’d like to see what would happen to the peppermint inside oh it’s a wild red for the one-armed butcher i still get that joke oh man we’ll tell you when you’re older and on that note thank you for listening to a hot dog it’s a sandwich if you want to hear more from us here in the mythical kitchen we got new episodes for you every wednesday if you want to be featured on opinions or like casseroles you can hit us up on twitter at mythicalchef or and handyzoda with the hashtag opinioncasserole for more mythical kitchen check us out on youtube where we launch new videos every week and thank you so much to our guest rhett mclaughlin i’m just kidding rhett mclaughlin uh thank you so much thanks for stopping by where can the people find you you know in in this building in this building you know it just just search mythical yeah and of course if you want to share pictures of your mythical dishes hit us up on instagram at mythical kitchen see y’all next time bye red bye [Music] when it comes to your journey hyundai is thinking of 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