Today, we ask the age old question. – Will it fajitas? – Let’s talk about that. (warm upbeat electronic music) – “Good Mythical Mmorning.” – Yes, he most exciting moment in a Mexican restaurant is when what? That that sizzle from a hot skillet of fajitas is placed in front of you. – Oh, or maybe when he just goes past you. (Link hissing) You know, what is she getting? – No, I should’ve ordered that! And you know what? I hope that you feel that level of excitement for this episode, don’t touch the skillet, or the plate, very hot plate. – Do you know that the word fajita roughly means little belts, which refers to the tough cut of skirt steak that’s used in the TexMex favorite of fajitas? – Of course, I knew that, but what I really wanna know is how far can a fajita be pushed before it loses that fajita sais quoi? It’s time for- – [Rhett And Link] “Will It Fajitas?” – Now, in order to be a fajita, a dish must have skirt steak or some other sort of sliced protein, along with vegetables on a hot sizzling plate. – Sizzle. – You also gotta have tortillas, and a variety of accoutrement on a side, on the side to complete the meal. – Our first attempt to willify fajitas takes us across the pond for some fish and chips. (skillet sizzling) It’s the Sea Sizzler! – [Josh] Don’t touch it! – Oh, don’t- – Don’t touch it! – [Link] Ooh, it’s sizzling! (crew oohing) – I wish you hadn’t have told him that. I would’ve loved to see that, man. – Thanks for giving me this after I had to move it. – [Josh] You’re welcome! – Like the, skillet. – [Josh] It’s first night of service, things were rough. – Oh God! – [Josh] The lemon’s hot. – That’s a hot, slippery lemon, Josh! – All right. – [Josh] My Bad! – We also thought about calling this the Buckingham Falace! – Oh gosh! – Like palace with an F, but then we decided not to. – Yeah, we wouldn’t do that. – For obvious reasons. Josh, what did you do? – [Josh] Well, we got some British pub chips made to- – You’re gonna have to speak up, sir! – [Josh] We got some British pub chips with some peppers and onions! We got some strips of cod that have been battered in ale. We got some malt vinegar, we got some tartar sauce, a little bit of mushy peas scooped to look like guac. – Oh. – And then some crumpet tortillas. – That’s peas? – [Josh] That’s peas, baby! – That’s peas! – [Josh] No one’s that excited about mushy peas! – [Rhett] What kind of tortilla? – I like mushy peas. – [Josh] Well, not gonna lie, it’s a crumpet that we stepped on a little bit. (crew laughing) Crumpet tortilla. – [Rhett] It’s a crumpet, it’s very thick. – [Josh] Thank you. – It’s gonna be crumpet heavy. – [Josh] We prize ourselves on our thick crumpet teams. – Oh gosh. (crew laughing) – I mean, you’re- – There’s so much sizzling going on. Okay, I’m gonna put a little piece of cod. – What even is a crumpet? – I call it a cod piece. (laughs) I’m gonna put a cod piece in my crumpet. (Link and Rhett laugh) – I mean, still having those, the peppers and onions really gives it not only the sizzle, but also the smell, the scent- – [Rhett] Oh, but you did French fries down here. – [Link] Of fajitas. – [Josh] Yeah, chips, they call them chips. – [Rhett] ‘Cause it’s like chips, yeah, yeah, yeah. – They call them chips, man. The fun of a fajita is making it, and then eating it. – Making it? – Kinda like the fruits of your labor. – Oh, yeah, yeah. This is not making it, by the way, Josh made it. – Assembling it. – This is assembling it. – Dink it. – And sink it. – Oh! – Oh, hot! – Oh, oh! (crew laughing) – Oh! – Oh, you still bit it, man, I backed out. – No, I never back out. – Shew! Is it hot? – I just commit. – Is it real hot? Oh God. – That’s good, Josh. (Josh laughs) Dang. Those mushy peas look like guac. Guac peas, pea guac, what do you call it? – [Josh] Yeah, we call it pea guac. – Pea guac, I gonna use some of that also. – [Josh] Well, there’s two pea guacs on the menu, you gotta make sure you order the right one, ’cause the other one’s real different. – [Rhett] Oh. – The crumpet is the worst part of this. (crew laugh) – Yeah, it’s kinda like everything that a fajita could be, and then sorta messed up by the British. – [Josh] Hmm. – Kinda like most of the world, you know? – Ouchie! – [Josh] I will say, we made every part in the skillet- – I’m not, I mean, I’m just saying traditionally, you know? – [Josh] But a British person made the crumpet. – You know, imperialism. – Okay. – It was an imperialism joke, guys. It’s okay. Everything’s fine. (crew laughing) – Is it good or not? It’s good. It’s good. Don’t get in your head about it, Link. – You know, you’re speaking to yourself on this? – Don’t get in your head about it. Just eat it. – It’s not as good as regular fajitas, but the fish is really the star here. – Because it gives you, I mean, it’s that fried fish taco thing. It’s got, it makes sense. – [Rhett] That’s really good. – In a sense. – That part. – All right, so we’ll go with it’s fish and chips, will it fajitas? Yes! – Yes! They say pizza is like making love. It’s never bad unless it’s happening in the back of a Sbarro’s. (Link and crew laughing) So, the best of Italy combined with the best of Mexico is bound to give us all a happy ending, right? We give you it’s not delivery, it’s fajitas! – Whoo, whoo, whoo, whoo, whoo! ♪ All the other tables are looking at our table ♪ ♪ And thinking they should have gotten fajitas ♪ – Yeah, that’s the best part. The fajita pride, they call it. – And the scent, it passes that test. – Okay, Josh. – Mm. – This is pizza. – [Josh] Yeah. – On a fajita. – [Josh] That’s right, and so we cut the pizza crusts into strips, and then we actually fried those off with peppers and onions. – Fried them up, ooh! – [Josh] Yeah, that part got some direct flame. Don’t touch that one. – Whoo! So, that’s a pizza crust stick. – [Josh] Uh-huh, correct, and then there’s peppers and onions, and then we topped it with pizza sauce, cheese, bacon, chicken, sausage- – Chicken? – Pepperoni. Yeah, we added all the meats on the theoretical “Mythical Kitchen” pizza app. – Chicken? (Rhett laughs) – [Josh] And I think that’s it, man. – [Rhett] Dang, son. – You know, I’m gonna start small, I like to have a lot of- – [Josh] I recommend using the tortilla as a claw. – You’ve done so much work over there, now look, there’s nothing on your tortilla. – [Josh] Use the tortilla as a claw and just grab it, that’s what I do with fajitas. – Ah, fajita techniques! – [Josh] Yeah. – That’s risky, isn’t it? – [Josh] Nah, probably not. (Josh laughs) There it is. The tortilla’s like a glove. Nope, you can’t be afraid, there it is. – Hey, you did it. – You really do that? – Come on- – I could definitely believe- – You just took all the good toppings off, (crew laugh) but it doesn’t matter, ’cause I’ve already got mine. – [Josh] Yeah, not an ethical way. – I’m ready to, I’m ready, I’m ready. – Like, the bread, the crust sticks, all right, dude. Is it real hot? – It’s real good. It has a pizza roll sort of quality to it. – It’s kinda like an elevated Lunchables pizza. – [Rhett] Uh-huh? – I mean, scraping everything off the top of your pizza, and putting it in a tortilla. – There’s probably several college students who have done this. – Right. It’s not bad at all, there’s nothing to complain about. – And you still get the crust, because it’s also in there, in that you’re wrapping it up in a tortilla. It’s kinda, it’s a little harebrained, but- – Harebrained, huh? – I mean, I feel like- – I didn’t think we did harebrained. – No, I mean, yeah, yeah, yeah, I feel like it’s not as classy as some of the stuff that we do on this show. – Right. (crew laugh) – You know? I just, I feel it’s a little uncouth, but I really like the taste, – A little uncouth. – And I really like the texture, and I don’t know how you got this to be so crispy. – [Josh] I deep fried it. – You deep fried the crust. – [Josh] Uh-huh. – That’s good, okay, well- – And that’s fun, that is just pure Mexican-Italian fun. – [Rhett] Pizza, will it fajitas? Yes! – Yes. It is a thing of beauty, watching the doughnuts go through the waterfall of sugar glaze on the conveyor belt at Krispy Kreme. – Oh, that’s yes, oh. – But what about a pond of glaze on a hot bubbling skillet? – [Rhett] Okay. – Presenting doughnut touch the plate, it’s hot fajitas! – [Rhett] Whoo-ooh! – Okay, so this actually looks like red peppers. What is happening? – Well- – What did you do? – [Josh] Yeah, so, we got onions and red bell pepper in there, along with about a pound of skirt steak. And then we’ve glazed that in out 15 hollowed out jelly doughnuts’ worth the jelly doughnut glaze, and then on top- – Oh wow. So, the steak has jelly all over it? – [Josh] All over it, all inside it, all on top of it. You name it, it’s jellied. And then we got powdered sugar, we have doughnut glaze, and then we have a little bit of sweet and sour cream. – [Rhett] And that’s just a smooshed doughnut? – [Josh] Ah, it’s not just a smooshed doughnut, but yeah, it is a smooshed donut. – I mean, look. (crew laugh) – Oh, wow. – It’s a smooshed doughnut! – That is awesome. – So, this jellied up beef is kinda like when you do those jelly meatballs, your mama does a mean batch of jellied up meatballs. – Oh yes, yes, yes. – Oh yes, yes, yes. – Christmas. – [Rhett] For many years, I didn’t understand that there was jelly in them meatballs. (Josh mmhmms) – [Josh] Yeah, equal parts jelly and barbecue sauce. Good home cooking. – [Stevie] I’m sorry, what think was in the meatballs? – Just good stuff that Sue came up with. (crew laughing) – You thought it was just barbecue sauce. – Yeah, I thought it was barbecue sauce, I was like, ooh, that’s such a sweet barbecue sauce, almost like jelly! – [Link] It’s just grape jelly, and I think barbecue sauce. – [Rhett] Yeah, there’s barbecue sauce in it. – I like that. How did the doughnut stay intact? Did you have to add something to it after you just smooshed it? – [Josh] We plugged the hole with more doughnut. – Ah, you gotta plug that doughnut hole. (Josh mmhmms) That looks incredible. – [Josh] A well-timed thumb can help a lot. – Oh my God! It’s crazy. – Lemme eat a piece of that Sue meat. (crew laughing) – It’s so tender, how’d you get the meat so tender? – [Josh] I have no idea. (crew laughing) I guess if you cook it in caramel for long enough, it just does that. – Like, it’s falling apart in the best way. – [Josh] I thought it was gonna be like jerky, I have no idea. – Man. – This is working so well. – I don’t even know what to say, man. – I mean, I’ve seen like a burger with Krispy Kreme doughnuts as the buns. That’s always scared me. – Lemme taste the elements. That meat. Call your mom right now. – And the Krispy Kreme, get them, call them. – It might be difficult to sell somebody on this, like- – It doesn’t look great. – It doesn’t look great, and a smooshed doughnut looks like a smooshed doughnut. But once you get them to taste the elements, everybody’s gonna get on that train. – [Link] Krispy Kreme, will it fajitas? – Yeah! – Yes! – Okay, before we taste our last dish, we have spent over a decade tasting, rating, and ranking everything on this show. – Uh-huh. – From the world’s most expensive desserts to 40-year-old ham and eggs. And you know what? It turns out that can get you a television show. – Yeah, yeah! – We got a TV show, y’all! – We got a television show, it’s on the TV, and it’s also streaming. This Sunday, April 24th, in the year 2022, our series, “Inside Eats with Rhett and Link,” premieres on Food Network. It is a Food Network television show. It’s also on Discovery+, all right? We get behind the scenes access to your favorite restaurants and food brands, and ask questions like, what does your Chipotle order say about you? – Hmm. – And what happens when you order the entire Cheesecake Factory menu? – Hmm. – Hmm. – That’s very interesting, I’m curious, but why are we telling you about this, when we can just show you? Let’s check out the trailer! (energetic electronic music) We’re Rhett and Link, and we taste stuff. Goodness, that is so juicy! – [Link] We also do other things. – [Man] Shake it up, shake it up. – Testing that- – Oh! – Sorry. – [Rhett] We’ve eaten just about anything you can think of. – We should eat that. (Link clapping hands) And a lot of things ya never thought of. – I present to you, French onion soup ice cream! – [Man] Oh, we’re doing, okay. (Rhett clearing throat) – It’s getting better. (everyone laughs) – [Rhett] Our trusted tongues have brought billions of views on YouTube. – “Good Mythical Morning.” But now we have questions. – Can you guys guac and talk at the same time? – Do you know of anyone who’s ever ordered everything off of the menu? – Not at one time. – Would you mind if we developed our own flavors to see if we can get right to the line of what’s acceptable in ice cream? – It tastes like gravy that’s turnt. (woman coughs) (people laughing) Do you have psyche powers? – I’d like to think so. – You ever get just hypnotized by this color wheel thing here? (mysterious dreamy music) We’re searching for answers behind the top secret doors of America’s favorite food brands. – [Link] We’ll go wherever the delicious journey takes us. – [Rhett] And eat everything we find along the way. – [Link] As lifelong best friends who always agree on everything. Shut up! – [Rhett] And take our jobs very seriously. ♪ Cutting strawberries, making little slice of the straw ♪ ♪ Strawberries ♪ – [Link] We are gonna find our answers. – Whoo! – Whoo! Yeah! Or get really full trying. – [Rhett] We’re Rhett and Link, and we’re going- – [Rhett And Link] “Inside Eats.” – See? It is real! (laughs) Be sure to watch the premiere of “Inside Eats with Rhett and Link” this Sunday, April 24th, on 2022, that’s this year. – Yeah, on 2022. (crew laughing) – It’s at 10:30 PM on Food Network. And for even more bonus footage, yes, longer episodes of the same stuff. Check it out on Discovery+. – Some little extra scenes, because it’s streaming, you don’t have to like fit and decide rules, man. – Yeah. – You can do anything on streaming! – You can have it both ways. – All right, some people don’t like pickled foods. I don’t care to know why! I want some fajitas made completely outta pickled stuff, who’s with me? (crew whooing) It’s Peter Piper picked a pickled pajita! – Whoo! Whoo, this one’s- – Whoa! That’s a strong smell, son, who! – Extra sizzley. – Good Lord! – Oh! (Rhett coughs) What is that? Because of the vinegar? – [Josh] Yeah, it’s probably all the pickles. – Yeah. Whoo-whee, okay, so there’s some bright, bright pink stuff on top. – [Josh] That’s gonna be the pickled pigs feet, we cut it into strips, ’cause fajitas. – Is there still bones in it? – [Josh] Yep! ‘Cause pigs feet. (crew laughing) – Is fajitas, oh, you almost said it like, ’cause feet-as, like feet and fajitas, was that a joke? – [Josh] Yeah, we never quite landed on the pun, but if you did, that’s cool, man. – Feet-as! – Uh-huh. – Feetas. – Pig feetas! Oh, no, no, no, no. (crew laughing) – [Josh] That’s next week! (crew laughing) – No, no, no, no, not, not, not that. And then this has just got pickle juice on it? – [Josh] Yeah. (Rhett and crew laughing) – [Josh] I mean, you know, we steamed it in pickle juice, really. – Mm yeah, steamed in pickle juice. – Do you wanna try a Josh grab and eat? – A grab and go? Can you just take a pigs foot, and just eat it straight? Is there stuff you can’t eat in it? – [Josh] Well, it’s mostly stuff you can’t eat. (Rhett and crew laughing) So, be careful. – So what else is in here? There, oh, is this a? Oh. – [Josh] It’s hot. – Is it real hot? What? That’s a, I bet that’s a pickled green bean, and a pickled kimchi? – [Josh] Yeah, that’s correct, it’s pickled green beans, kimchi, pickled cucumbers, pickled eggs, pickled pigs feet. – Pickled eggs. – [Josh] And it’s, I guess, technically pickled the tortillas. – And pickled garlic. – [Josh] Oh, pickled garlic, yeah, ooh, you got a lucky bite. – Lucky bite, yeah. – I’m making this for you, Rhett. – For everybody that I’m gonna be talking to later today, it’s like, a real lucky bite. – Kimchi, I think you want some more of that on it. – Yeah. How do you advise one to eat a fajita that’s got a foot in it? – [Josh] Slowly, deliberately, but with gusto and gratitude for the person who made it. – Okay. (crew laughing) – [Link] Oh gosh. – [Josh] One of. them has a toenail on it. (crew ohing) – There it is right there. (crew ohing) Josh. – [Josh] Uh-huh? – I don’t even know what part of the foot it is. – [Josh] Lemme see. Lower tibia. – (laughs) Oh gosh. (crew murmuring) (Link whimpers) All right, I’m gonna get one bite that has no feet in it. – Now, I’m a big fan of pickled onions. I’m a big fan of, I like- – [Josh] And there’s none of those in there. – Yeah, yeah, I’m a big fan of something that’s not in this. (crew laughs) – Well, where are, it’s fajitas, man. That’s the one thing I love pickled. – [Josh] Yeah, sorry. – All right, pickled green beans are okay. – All right, here we go. – I mean, did you even get any of the? – Right now, first bite is just pickled stuff without the foot, just so I can eat it. ‘Cause once I bite on that pickled pig’s foot. – That’s what I’m gonna start with. Oh gosh. There’s no. – I mean, that’s just, that’s literally just a bone. Josh. – [Josh] You suck off the skin. – Okay, I got a little bit. – I don’t, how do you eat a foot? – Oh, it’s actually pretty good when you get to the meat part. – [Josh] Nice. – Do you have any favorite pickle themed pickup lines? ‘Cause mine is, are you a jar of pickles? ‘Cause I like to bang you on the counter. (crew laughing and clapping) – Ooh. Come on, Stevie. (crew awws) Don’t support him. – [Stevie] You’re such a naughty boy. (Rhett and crew laughing) – It’s just, you know, ’cause with pickles, you bang them on the counter. – Okay. – You know, it’s when you wanna get them open, and sometimes you gotta do that to unscrew them. – I do wanna try some of the- – I kinda like it, Josh. – [Josh] Thanks, man. – [Rhett] The flavor’s good, it’s just, I feel like I want somebody- – The concept is bad. – I want somebody to de-meat my feet. – [Josh] I think I’ll, for the right price, I’ll de-meat anything. – Can you be a feet de-meated? – I actually did that. – You de-meated your feet? – Yeah, I should’ve done that for you, I’m sorry. Yours doesn’t have anything. – Because you know what the actual meat on the pickled pigs foot tastes like? Its tastes like a pickled sausage, like a Penrose pickled sausage. – I can’t take it. I’m not in the right headspace for this today. (crew laughing) – Well, you gotta be up. You gotta be in the right foot space, man. (crew laughing) – It’s not good. I cannot go there. – Yeah, yeah, I don’t know how well this would translate to the masses. – You’re trying to like it, this is just for you, huh? – [Rhett] Yeah, just for me. But for everyone else, pickles, will it fajitas? No! – No! Especially when there’s bony pig toes in it. – Okay, well, you know what? I think three outta four ain’t bad. It is a pretty good day, and hey, a TV show. That’s pretty good too. Make sure you watch (crew laughing) “Inside Eats with the Rhett and Link,” okay? – Okay. Thanks for subscribing and clicking that bell. – You know what time it is. – I’m Annabel. – And I’m Anthony. We’re at the Grand Canyon. – [Annabel And Anthony] And it’s time to spin the Wheel of Mythicality. – I don’t know, that could be a greenscreen. (crew laughing) Click the top link to discover which food should never become finger foods in “Good Mythical More.” – And to find out where the Wheel of Mythicality’s gonna land. – [Rhett] Be sure to watch the premiere of “Inside Eats” this Sunday at 10:30 PM on Food Network, and for even more bonus footage, check it out on Discovery+.