Today’s episode is rare. Medium rare. – Let’s talk about that. (cheerful music) Good Mythical Morning, and happy upcoming Daddy Day. – Let’s call it Father’s Day. And with Father’s Day being this Sunday, mm-hm, we all know exactly where all families are gonna go to celebrate. – The internet, searching for last minute gift ideas for Daddy. – That’s true, but, also steakhouses. – Okay, all right. – People are gonna be flooding into steakhouses to celebrate fathers. Fathers. Father’s Day weekend is one of the most lucrative times of the year for restaurants in general, and what does dear old Dad love more than a big old slab of beef? – Well, Daddy gave it some thought and couldn’t think of anything. – So, let’s learn about the history of famous steakhouses, shall we? It’s time for, The Shuffleboard Game, Steakhouse Edition. Welcome to The Shuffleboard Game Zone. – In each round, we’ll have a bite of juicy steak from a national steakhouse chain, then scooch our pucks to the decade we believe that restaurant was first opened. Of course, whoever’s closest to the right answer wins the round, and Link, you ended my winning streak last time. – It wasn’t pretty, though. – Yeah, I kinda choked at the end, but what that means is that neither of us get any special stickies. – Mm-hm. And, but we do have a new interesting lifeline. – Oh, yeah. – Because Father’s Day is coming up this Sunday, we have a Phone a Father Father’s Day lifeline. We each get to call our dads at one point to consult them. We only have 45 seconds for them to help us with an answer. – But they both know a lot about steak. – I think so. We’ll find out. Bumps are still in effect. I don’t know about the reverse bump-out, oh, okay. We’ll get into that later. Whoever wins will be recognized as a USDA certified beefcake. – The steaks are nigh! (chill music) – You wanna…? – ‘Scuse me, gentlemen, excuse me, excuse me, please. Allow me. – Oh. – Good evening. Today for you we have a very mean porterhouse, from the Outback Steakhouse. Enjoy. – A mean porterhouse? I’ve never gotten this from Outback. That’s a big ol’ steak. – [Rhett] This is a porterhouse? – I like the fatty parts. – Is a porterhouse a ribeye and a New York strip together? – You got it, Rhett. (crewmember laughs) – Are you just saying that? – Yeah, man. – You don’t know? – I really don’t know. I’m going first. – Yeah. How does it feel? – Really intimidating. Outback Steakhouse. I mean, I remember, it hit North Carolina probably when, I mean, high school? Talking the 90s? But of course if I knew about it in 90s, maybe they came about in the 80s. I think it just started here in America. – I believe you’re right about that. – I’m gonna say in the 90s. – Ooh, that’s a hard… – Stop, stop, stop, stop, whoa! The board is fast today. See, that’s one of the advantages you’re getting going second, is, you see how fast the board is. – Well how come you never take advantage of that? – Maybe, if 1980’s right… – [Rhett] I definitely think it’s 70 or 80. – [Link] Oh, really? – [Rhett] I definitely don’t think it’s 90. – All right, well, you’re not gonna get me outta 80 easily. – Here’s what I’m gonna have to do, Link. Oh, this is not easy, Rhett. (crew chuckles) – Bit early to be referring to yourself. – I’m gonna try to reverse bump you, and nestle behind 80, but still be closer to 70 and 80. – If you push me to 90… – [Rhett] Hold on, but is that-? – That’s my answer. And if you reverse bump me as a clear-out- – Hold on, but are reverse bumps allowed? Because you said that reverse bumps were not allowed last time. Not to open this can of worms right here at the top. – I meant reverse bump clear-outs are not allowed. They’re not good for the game. – I’m sorry, I hate to do this in round one, but I feel like I have to consult the scroll. (grand fanfare) I wanted to get things moving, I didn’t wanna do this. But somebody made it complicated. – Scroll O’ Shuffle Rules, unfurl! – [Rhett] Hold on, I’m gonna need a magnifying glass. – Good catch. – “Henceforth, bumps of the reverse nature are strictly forbidden, except of course, if Sir Link decides he desires a bump of reverse nature. In such a case, bumps are again legal, but Sir Link may not push his opponent outside of the boundaries of the Sacred Pyramid.” – This is not… That’s not right. Reverse bump clear-outs are banned, was my suggestion. – [Rhett] What’s a reverse bump clear-out? – It’s when it goes beyond the pyramid, and it applies to both of us, not just me, and it’s not my prerogative. This is not something I’m making up. – Did you request to be called Sir Link? Did he make a special request to be called Sir Link? – That was worthless. – So you’re saying that I can do a reverse bump, I just can’t knock you past the top of the pyramid. – You can’t knock me past the top of the pyramid, because then I’m basically out of play, and you don’t, it’s not interesting. – [Rhett] So I’m trying to get behind you, and bump you to the left and back. That’s a risky business, right here. – Ooh, that’s, he’s gone aggressive. (Rhett laughs) – I bumped myself past the top! – Now that is legal. – Do we need a rule for this? – No, that’s legal. That’s a reverse bump clear-yourself-out. – Ah, the horns. – Which is legal. – [Rhett] The horns, man. – [Link] I’ll take it. – Okay, so unless it’s 1920, which I don’t believe that it is. – [Stevie] I wanna warn you, I may be about to blow your mind, with this next fact. – No. – [Stevie] When four friends in Florida decided to bank their new restaurant’s success on the fanfare for the first Crocodile Dundee movie, the Outback Steakhouse was born. Customers have been boomeranging back for more of their steak and blooming onions since first getting a taste in 1988. – [Link] Huh! – [Rhett] 88. – [Stevie] So the whole restaurant is based off of the Crocodile Dundee movie from 1986. – I did know that, I knew that the Americans came up with it and Australians are just like “Eh-eh, that’s not representative of us,” but… – [Stevie] And here’s a plaque commemorating the original location as a historical marker. – You made a plaque, Stevie? – [Stevie] Yes, I’m a plaque maker now. – [Link] There it is. Must be real. – [Stevie] It still exists. It’s in Florida. – And plaque is not very impressive. (crew chuckles) (chill music) – Gentlemen, I present to you, Sir Loin, of House Sizzler. Enjoy. – Sizzler. – Sirloin. – He’s wearing Burkes with socks. – He can do anything. See, I feel like we need to cut this thing right down the middle. ‘Cause this thing’s been sitting- – Y’all sizzled this a little too much. – That tastes good, though. I got a lot of fond memories of the Sizzler, growing up. There was one in Dunn. Everybody would go to that Sizzler, man! – Well, you’ve been there with your dad. Would he know something about it? You gonna call him? – That’s a good point. I’m in the commanding lead. – [Rhett] Well, yeah, one to zero. (Rhett chuckles) – I ain’t gonna call him yet. Hm. Sizzler could be the first steakhouse chain. My answer’s 1950. – Dammit. – [Link] But it could be 40. – That was my answer. – [Link] Ha! All right, if that’s your answer… – [Rhett] You’re gonna nestle yourself back there and make it impossible to penetrate. – I mean, it could be 40. I’m gonna go in between 1940 and 1950. But a little bit more on the 50. It’s a fast board. Oh! But, I just don’t have a read of the board yet. ‘Cause that just came to a dead stop. – Hm, well, you foiled my plan a little bit. – [Link] What happened? – I do think that it’s either the 50s or the 60s. Man, yours, I mean, if it’s 60s, I’d have to nestle on this side of you, and then I’m giving you 40s and 50s. So I feel like I have to play a little defense here, and err on the side of 50s, and just hope that it’s not the 60s, even though I think 60s is a pretty good guess. – So you’re trying to go around me? – [Rhett] I’m just gonna try to go past you on the left side, and kinda nestle in there so I’m a little bit closer to 40 and 50. – See, you went slow, too, you’re gonna stop short. – [Rhett] Oh, gosh. – See? You know what, Chase did the sand. This morning. – [Rhett] I’m not closer to any of the answers that I wanted to be. Am I closer to 40s? I don’t know, we’re gonna have to measure. – No, we’re not. – [Stevie] Sizzler’s founders opened their steakhouse with no more than $50 to their name, and went on to grow the brand into a 90 plus location steak empire after first offering customers their 99 cent steak dinners in Culver City, California in 1958. – [Link] 1958! – You’re definitely closer, so it was the 50s. Dang it! – Got the point. – I’ve got great guesses and horrible rolls today. Maybe because I call ’em rolls, and not slides. That’s my problem. – One of ’em. (chill music) – Gentlemen, if I’m not mistaken, this is your New York strip from TGI Fridays. Enjoy. – [Link] TGI Fridays got the New York strip. Why is there a lemon on all these? – [Rhett] For looks. – You ever put lemon on a steak? – I don’t. Man! Y’all cook the crap out of these steaks. – Yeah. This is (indistinct). – All right, Link. This is really yours to lose at this point. – Sometimes you chew, and just like, “You know what? Not happening.” – Hold on, you just put that in a napkin? – Yeah, don’t mess with that napkin. Okay, my commanding lead continues. – Yeah, this is officially a commanding lead. – So Fridays, hm. 80s is taken, but that would be a safe bet, so I’m thinking, 70s now becomes the safe bet because it’s still in play, but, Fridays have been around longer than you think. So now I’m thinking 1960, where everybody loved a good Friday and was thanking their god for it. – Don’t bring God into this. – 60s. Stop stop stop stop stop! Oh, a little bit to the 30 side. You like that? You like me situated right there at the top of the pyramid? – I’m having a really difficult time today, because, I feel very confident in my guessing. – Do you need to call your daddy? – Oh, yeah, I can do that. You know, my dad was alive in the 60s, the 50s, and even the 40s. – Whoa! You only have 45 seconds once he answers. – I’m gonna call my dad, I’m gonna use my lifeline, I’m down two to zero, I need some points. Please get my dad on the line. – [Stevie] Beep boop boop beep boop boop boop. Boop boop beep. (phone ringing) – Huh. It worked. – [Jim] Hello. – Hey, Dad, how you doing? – [Jim] I’m doing good. This Rhett? – Yeah, this is your son Rhett, your youngest son. How’s Mom? – [Jim] She’s doing fine. I was looking for you ’cause it says it comes from Newton Grove, North Carolina. I thought I was trying to get a extended car warranty or something. – No, okay, we’ve got 22 seconds, ’cause I’m just in a hurry today. – [Jim] Okay. – What decade do you think that TGI Fridays, the restaurant, was founded? – [Jim] Do I have choices? Decade is all I got? – 40s, 50s, 60s? – [Jim] I’m gonna say the 60s. – Okay, all right. 60s, you got it in just in time. Dad, I love you, I miss you, tell Mom I give her all my love. – [Jim] Okay, Rhett, love you too. – We’ll go to TGI Fridays when I go home. – So, he was confused, I bet. (crew chuckles) – I’m not gonna disagree with my father. Boy, but you’re on 60s. – [Link] By the way, that was my answer. – The 60s, I mean, that’s the best guess. You thought it, my dad thought it, I was thinking it, but you’re already touching it, so… Aw, man, this, I gotta go just past you and land on it. – You’re afraid to bump me, huh? – [Rhett] Oh, I can do forward bumps. – Yeah, that’s just a bump. (crew laughs) – Thank you for reminding me. So I’m gonna bump you out of the way, into the corner, but I don’t wanna bounce you back into the 60s. – [Link] Whoa! That’s nice little placement there. Now I’m in the 40s. I don’t think there’s any chance that Fridays was around in the 40s. – Well, you never know. – [Stevie] Legend has it that TGI Fridays was founded by perfume salesman Alan Stillman as a way of meeting all the single ladies in his neighborhood, and it all started with the first ever chick magnet Fridays location opening its doors in New York City in 1965. – [Rhett] All right! – Oh, man. – Thank you, Dad! Thank you. – And me. I was also right. – Thank you, Link. – Send your mother all my love. (chill music) Hey, y’all heard about MythiCon? It’s gonna be the most mythical event ever. – MythiCon is our first ever immersive weekend experience with us, the Mythical Kitchen, and the Mythical Crew. It’s October 28 to the 30th in Austin, Texas for one weekend only, so you don’t wanna miss it, and listen, we’ve been saying this, but this is no normal convention, it is a collection of unique one of a kind experiences that will only happen at MythiCon. – Go to MythiConTickets for frequent updates on all things MythiCon, including ticket availability, and the low-down on the ground, of what’s going down, in Austown. We got some tricks up our sleeves. We got some surprises in our pockets. Tickets are on sale now, including the Mega Beast pass, which includes exclusive merch and more. – Get your booty over there and scoop ’em up before they’re gone. – Hm. I would open this, but… – Gentlemen, this next steak is the ribeye from Fleming’s Prime Steakhouse, and it asks that you be careful because he is so tender. – Oh, wow. – [Link] Fleming’s. – [Rhett] Fleming’s is fancy. – I’ve never eaten at Fleming’s. Phlegm is not the type of word that I want in my steakhouse, though. Hm. There’s lots of green stuff on that. Green shavings. – That’s a good steak. So tender. – Hm. So, I’m still winning, so I go first? – Correct. Two to one, a slightly less commanding lead. – Fleming’s. I don’t know that I’ve ever seen a Fleming’s. Maybe it’s one of the oldest. I’m feeling drawn to 1940. But that puts me in the back of the board, and leaves 30 open for you. I’ma split the middle, I’m gonna aim for 1990. My answer’s 1940. What’s that spin move that happened? – It’s a little dry spot there. But you got to your target. – [Link] I’m happy with my placement. – [Rhett] I’m equally split between 40 and 70. – Oh, 70, huh? – The only reason is because 50 and 60 have been used. I think 30 is too early, so I’m gonna give you that guess, you might be right, but I was thinking 40, or they waited until the 70s. So I feel like if I could kinda nestle in between those two… – [Link] He looks as if he’s going past me. – [Rhett] Okay. That was what I wanted to do. – Yeah, you got what you wanted, you can’t complain when you’re wrong. – Right. – [Stevie] While we all wish Fleming’s was founded by our own Emily Fleming, for reasons I cannot quite possibly explain, it was actually founded by two restaurateurs with a vision for a new, more contemporary steak and wine experience. They’ve been pairing wine with their 21 days aged steaks since their first location opened in Newport Beach, California in 1998. – [Rhett] Dang it! – [Link] Ooh, 1998. – [Rhett] Wow, so you’re more in 90s. – Oh, I’m glad I hedged that bet. Woo, I got lucky! – In the 90s, huh? – Almost the 2000s. – Fleming’s. Wow. (chill music) – Gentlemen, our final steak today is the filet from Ruth’s Chris. – Ooh. – Oh. – It’s been a pleasure serving you, and I hope the rest of your day goes medium swell. – Ha! He’s funny, too. Ruth’s Chris, man. – Ruth’s Chris. I don’t know the story there, I think it’s that one of her sons was named Chris. – Who made the requests of how these would be cooked? Look at that. – Okay, you have no way of winning. – Well that’s not, I mean, I got a Hail Mary, I got the whole Hail Mary. – Except for the Gentlemen’s Agreement, and I’m gonna give you that Hail Mary, which means, I’m still gonna go first, and then you have to go second, you have to call the right answer, land completely within it, but not bump me in the process, right? – And, also bounce off the back. – And also bounce off the back. – It’s never happened before. Not once in this game. – And of course I’m gonna call my dad. Call my dad, please. – [Stevie] Beep boop boop boop boop. Boop boop boop boop. (phone ringing) – [Charles] Yeah? – Hey, Dad. What you doing? – [Rhett] And you calling me from a Newton Grove number? – Yeah, I don’t know, it’s just the number that I’m using today, sorry. It’s me. – [Charles] I ain’t real sure about this, if you my son. (crew laughs) (Rhett guffaws) – Dad, it’s me. I mean, ask me a question. I need to ask you a question. 1970, 1940, or 1930? It doesn’t even matter. – [Charles] 1970. (crew laughs) (Rhett laughs) – Thank you, Dad. – He doesn’t even know who you are! – Are you in the middle of something? I’m sorry. – [Charles] I’m just kinda confused. You ain’t never called me on a number like this before. – Yeah. It’s another number, I’ll never call you on this number again. You know what? All I needed to know was 1970. You don’t even need to know why. But since I got you on the line, why don’t you promote our podcast? – [Charles] Phew. Well, you caught me off-guard. (crew laughs) – You remember what it’s called? – He said “Shoo.” – [Charles] No, I can’t even think of it right now. I’m so confused. – Dispatches… – [Charles] Dispatches from Myrtle Beach. – That’s right. – [Charles] Yeah. (crew applauds) – Every, and then when can they listen to it? – [Charles] I think May the sixth, June the 16th. – Every Thursday. – [Charles] Oh. Well, I’m, okay, yes, they can listen to it every Thursday. – All right, Dad, I love you. I got everything I needed. This one’s for you, Dad. I’ll talk to you later from another phone. – [Charles] Okay. Yeah, call me to make sure it was you. Yeah. – He still doubts you. – 1970 it is. Bounce off the back, hit 1970, and stop, yes! – Dang it, I’m 90% sure that 70 is correct, because the story is that it was Chris’s Steak House, and then Ruth bought it, it wasn’t her son. And she was like alive, talking on like a show during my lifetime, so it wasn’t the 40s, it had to be the 70s. There is a world in which I can turn this sideways, bounce off the back, and land completely in the 70s, without touching your, I mean, the window is about as wide as my puck here. Okay. Yikes. – [Link] Oh! – [Rhett] Those horns, man. – [Link] So you hit me, you’re in 40, so now… – It was the right amount of- – Doesn’t seem like there’s any way for you to win, and I don’t know if I can repair my relationship with my dad. – So technically I think because I bumped you, Link, technically the rule is you can put yourself back where you were, and put me on any decade that you want, but it doesn’t matter because that was my only way of winning, so you can just do it out of spite, if you’re a sore loser. Winner. Sore winner. It’s gotta be the 70s. – [Stevie] Okay, Ruth Fertel, or Fertel, I’ma go with Fertel, it seems more fun. Mortgaged her home to buy her first steakhouse, only for it to catch fire 11 years later. But the First Lady of Steak did not waver. It only took seven days for her to welcome customers to a new location under a new name, Ruth’s Chris- – There you go. – [Stevie] In the year 1976. – Yes! I won this one outright. I think I might be starting a streak. – Okay, we’ll see. We’ll see about that. – Three it takes, for a streak to make. – You have to win three times in a row before I get to be able to cheat. – Congratulations, sir, you are a USDA certified beefcake. Enjoy. – Very tender. Thank you to our dads, who I think, one was a little bit more confused than the other. But I think that’s gonna make a great podcast. – Thanks for subscribing and clicking that bell. – You know what time it is. (wood skitters) – I’m Paul. – And I’m Isaac. – And we’re on New York’s Great Sacandaga Lake. – And we’re playing shuffleboard. – And it’s time… – To spin the Wheel… – [Both] Of Mythicality. – I’m not sure, I don’t know, I mean I love what they’re doing. – I love their work. Fan of your work. – Click the top link to watch us rank the best microwave steak in Good Mythical More. – And to find out where the Wheel of Mythicality’s gonna land. – [Rhett] Tickets for MythiCon are on sale now, including the Mega Beast pass, which includes exclusive merch and more.