Which meat from the pit is too legit to quit? Let’s talk about that. “Good Mythical Morning.” Barbecue is one of the true loves of my life. It’s tasty, sentimental, keeps my insides warm. But you know the real reason that I love barbecue? ‘Cause you’re a good Southern boy. Because you like to taste time in meat form. Those are both great guesses and both true, but it’s because I trust it. You know what? I trust any food that can be contained to three letters, B-B-Q, B-L-T, H-A-M. P-B-J. To me they’re all Y-U-M. P-IiE. You get it. M-A-C. Right. T-O-T. G-U-M. Okay, you can find barbecue dishes at many different price points, even right here in good old LA, but is more expensive automagically more licious? Ha ha ha. It’s time for naked foods. Naked barbecue edition. Naked. Mm hm. Now, each barbecue dish we’re going to be trying today will have no packaging, no side items, and no of nothing else because it’s all going to be nekkid or naked here in LA, so that we can focus solely on the taste. Now some of these meats will come sauced because that’s how the restaurant served them. Right, we’re going to be trying barbecue dishes from four different price points and they are the grocery store frozen or refrigerated section, the local fast casual restaurant, the local sit-down restaurant, and local fine dining restaurants. Each round we’re going to pick our favorite dishes individually. Then Stevie is going to tell us where all the dishes came from and how much they cost so that we will each know how expensive our barbecue palates are and which dishes are worth the dough. Bring on the meats. These are ribs. These are ribs. Oh, look. And I want to take one. I’m not going to do any more dippin’ even though they’ve added more of the restaurant sauce. Hm. Hm is right. Ribs are good. Yeah, nothing the. But ribs can be better than that. Look at these. This is. I’m excited about this. This is St. Louis style rib right here. That’s a big one. Mm. Yeah, that first rib, the more I’m try to get it down, the less I’m fond of it. Oh, this has been smoked. Yeah, you taste the smoke in this one but not in that first one. That’s a solid rib right there. That’s nice. They were not shy with the sauce but even then for the smokey to come through. This is weird because. That’s notable. The wrong side is sauced. Ooh, that’s moist. That rib was cooked in an oven. Not a smoker. Maked it a lot more moist. Maked it? It maked it moist. It maked it moist. It is falling off the bone. But yeah, when you don’t get that smokiness in a head-to-head competition, you’re experiencing some disappointment. So I mean that one’s the clear, oh really? Oh! That takes like styrofoam. It taste like styrofoam. I don’t think it’s that bad. I think it’s horrible. I actually think the first one was the worst one. This one definitely. Neither one of these are great but that one. This one tastes like a grill, man. It’s not that bad. These are dry. I think this might be the frozen ones. I don’t like those at all. I mean, we don’t. We know that we’re both going to go for this one. It’s clearly superior. We find out about it when we keep eating it. You know what? We may agree on all of these because we both have a certain amount of pride for being able to tell. Stevie, this is the most expensive, right? Okay, you have both chosen our sit down restaurant, The Hollywood Way baby back ribs, which were $19 for a half rack. From Rhett’s side, we have our casual place, Woody’s Bar-B-Que, which was 12.35. And then on the other side of the ones you chose, we have our frozen from First Street, which is a Smart and Final brand, which is 2.60 for a half rack. And then the ones that you thought tasted like styrofoam? Those are the fine dining from Smokehouse and they cost 24 bucks. Give me that back. Here it is. That’s what I’m telling you, man. It wasn’t bad. I really liked it. I still hate it. This is brisket. This is brisket. Now if a brisket is worth its salt, it’ll be salty and it also be able to be cut without a knife. Oh, this is working. I’m getting a little bit as well. I should’ve done that. I don’t really want the sauce so I just acted like I was doing it. Yeah. Mm? It’s a little dry. Can you taste that smoke ring? Nope. It’s not great, but. It’s got a rub on it. Now this one, look how blackened that is. This is a giant slab and this has got. Like the fatty part. I love that fatty brisket. That’s good. That’s nice. That’s nice. All right, I’m not going to go in again. I’m going to move on. Now this one. That’s that one, number two definitely looks the best. This fell apart. But this right here is. That’s good. The meat itself is good but it doesn’t, I’m missing like the smokey smokey. It doesn’t have much of a. It doesn’t, does it? A bark to it. A Bart? Bark. Bark. This is the bark right here. All bite, no bark. And then this one, this one is, this one is just all kinds of, this is like mutant. Well, it’s red. Oh gosh. This is a red sauce that’s been, you know, I don’t know. I just, I get suspicious when they, when the brisket is sauced, you know? You want to be proud of your meat. This is, this is, I gotta be honest with you. This is weird. There’s not one that just like complete. I mean, this one jumps out because. These two are the standouts. It’s got this bark. But I gotta. Oh, this is the side. Oh yeah, you got the fatty side. I was going for that. You didn’t get that? I mean, we’re just going to sit. we would eat the whole plate of this, but I’m not going to do that. I’m just going to vote. I’m not going to be influenced by you but we are in the same place, huh? Yeah. Okay. Once again, Stevie. You have both chosen the sit-down restaurant, Maple Block, which is 17 bucks. We like the sit-downs. We don’t like to get too fancy but we’d like to sit down. That’s what we’re discovering about ourselves For a half pound. And then from Rhett’s side, the first one is frozen First Street, which is $2.25 for a half pound. On the other side of the one you chose is our fine dining, Tam O’Shanter, which was $29 for a half pound. This was definitely the other one that was kind of confusing me ’cause it’s so tender. And then the final one is the casual JR’s Barbeque for $10 a half pound. They’re ashamed of their meat. JR, come on. Don’t over sauce it. Quick announcement. Our Mythical Society exclusive series, Let’s Dream About That, where we guide you into a meditative, surreal dream state has been updated with episode two. That just dropped. So you can join the 2nd or 3rd degree of the Mythical Society in order to dream with us. Mythicalsociety.com. These are pulled pork sandwiches These are pulled pork sandwiches. Now, do you predict that we’re going to be in the same place? Like one down from fanciest? I don’t know but I think we’ll probably agree. Oh, this is like a Sloppy Joe. I can’t even pick it up. I’m going to have to get this thing with a fork. So if I look at this, the meat in this, like thoroughly sauced. I don’t like, I mean I don’t mind sauce on my pork, but like you said, it’s usually a sign that they’re covering something up. Super over sauced. Super over sauced. Reject. This one’s got something fancy on the bun. Yeah, like a poppy seed. I can pick it up. Whoa, oh. Ooh, and the, I’ll tell you, the meat inside of here looks nice. Oh Lord. And again, no sauce. Just the sauces on the side and they go with a mustard sauce? Oh man, that’s good. I like that. A little dippy. Got a little pork in there. That’s like a Hawaiian bun. I got to go here. That’s special. That’s super special. Mm hm. This looks like another over sauced thing. Talk about Sloppy Joe. Look at, this is freaking dog food. You can’t do that. If somebody serves you that as a pulled pork sandwich, slap them. This tastes like they put like, mushed up baked beans on a bun. I’m not even taking a full bite of this. It actually tastes better than this. Wow. This one looks sort of fancy as well. Or this may be right down the middle. Nope, they didn’t sauce the meat so they’re somewhat proud of their meat. Okay, they’re for real. They’re for real. Oh, got a bone. That means it’s authentic. That’s some really good meat. That’s a solid. Man, that. I’d be happy if you gave me that. That reminds me of home right there. The way that it’s chopped. But there’s something that happened here. This one may, we may be in fancy-schmancy territory but they haven’t done, they haven’t broken any rules. Mm, mm! Okay. Mm. I’ve got my pick. Good gracious. I guess we’re on the same page again. Mm, mm! Well, this is exciting. Because you both picked the same one again. But it’s not the sit down this time. It’s the casual. So it’s a step down from the sit-down. Okay, who’s is this? It’s from Slab. It’s their pulled pork sandwich for $11. They do a good job at Slab. Slab. Good news, though. You’ve remained consistent because the first one on Rhett’s side is our fine dining from Smokehouse, which you absolutely hated and Link spit out for $16. Listen, Smokehouse, I’m sorry. It may be like an LA fixture. They do not understand how to do pulled pork in a way that is respectful. They just don’t. Definitively they get it wrong. And then the one that you were embarrassed by is of course the Great Value from Walmart sandwich, which costs $3.02. Samwich. Then the other one that you kind of liked at the way end, that was the sit-down from The Hollywood Way for 13.95. Hollywood Way. They do a good job. They know what they’re doing. They do a real good job. This is mac and cheese. This is mac and cheese. Even though at the very beginning, I said, you know we have a barbecue with no sides ’cause it’s naked. Well, mac and cheese is such a ubiquitous barbecue joint side that we wanted to give it a go. You got a little, a little barbecue. I think it’s from that bun. Please don’t lick your face like that. I got it, though. One of the things I’ve noticed is that I don’t feel like we’ve been funny at all in this episode. We’ve just been like chowing down, committed. Yeah, we’ve having a good time. I’m sorry if you’re not entertained, but we’re sastified. This feels like. This is run of the mill. Feels like out of a box. It’s good, though. It is good. Now this one here. This one’s got a cheese, a loaf on top of it. I mean yeah, that is a thickness. You’re coming in with a spoon, huh? Oh yeah. That’s a big bite. There’s multiple types of cheese in there. That’s some homemade stuff right there. That’s like family reunion mac and cheese. Because you’ve got, what’s that like white whiteness? That white ricotta-ness? Is there like, is there a little ricotta? Don’t say ricotta around my mac and cheese, man. You don’t think there’s any in there? You’ll get kicked out of the family reunion if you say ricotta. I’m not going to argue with any cheese in a mac and cheese. Now these look the same. There’s a lot of whiteness on these. This is like, again, like something you as a, this is something your kids make for themselves. This is something at the family reunion. That’s classic. Like Southern style. And now we’re getting into some people trying to make fancy, fancy stuff. There’s like a bacon. Not Gouda, is it? There might be some Gouda in there. No ricotta. That tastes good. That is really good. There’s a lot of garlic in that too. It’s not classic. I don’t know but it might be, is it better? But it is so cheesy. Like the cheese to noodle ratio is just as high as that, but in a fancified direction. That’s a good amount of cheese. Look at the oil in the bottom of this thing. This one, kind of the same thing. Oh, oh. Something else is happening on this. There’s a, I don’t know if you’re going to like this. It’s very greasy. It has a smoked cheese in it. Yeah, I don’t love that one. For me it’s down to these two right here. Hm. I just don’t know. Do I like the? That last one’s sneaking up on me a little bit. Family reunion or what has to be fancy? I don’t know if this is the fancy one. Hm, okay. I keep getting such big bites. Let’s do it. Look at you, man. Let’s do a three, two, one. You don’t know? You having difficulty. Oh man, I don’t know how I feel about this, but this is not easy. Three, two, one. Whoop. Okay, ooh, all the there. Wow, look at this. Your number one wasn’t even in my top two. All three of these are really good. This is the most classic. I don’t disagree with your choice here but if I’m just being completely honest with my tongue, that first one or the last one. So Link, you chose our casual place, JR’s Barbeque for 4.50. You might recall you told them that they were embarrassed of their meats. Over sauced, yep. But you liked their mac. Be proud of your mac, JR. And the moment that we’ve all been waiting for because Rhett, you chose our fine dining place, Arroyo Chop House, $11, and you may do the fancy pants dance, sir. How fancy is that? Doesn’t really go with barbecue, I’m just saying, you know? That’s good though. So what is this, grocery? There’s some smoked Gouda in there. Yeah, you were right about that. That is Stouffer’s for 2.39 and the other one is sit-down, it’s Maple Block for six bucks, and that was the brisket with the charry sides that you liked. Very good, that’s very good mac and cheese. Mm hm. Leftovers, anyone? Man, I had fun. I don’t know about y’all. Okay, so the lowest possible total you could have each had was 10.26 and the highest possible was 80 bucks. Rhett, your perfect meal total was $58, and Link, your perfect meal total was 51.50. Hey man, you know what? We’ve spent about 50 bucks each. You know? Nothing to shake a stick at. Pound the hog, bam. Thanks for subscribing and clicking that bell. You know what time it is. I’m Rhett. And I’m Link. Gotcha, I’m Dan. And I’m Bobby. And we’re brothers in Columbus, Ohio. And it’s time to spin the wheel of mythicality. You got us, man. Brothers. You did get it. Click the top link to watch us find out if you are using the wrong spoons according to Link in “Good Mythical More.” And to find out where the wheel of mythicality is gonna land. It’s time to embark on a collective dream journey with us. Begin by lying down in a comfortable position of slumber. Close your eyes and take three deep breaths.