GMM Marathon: Will It? Marathon

Today we ask the age old question, over and over and over again. – Let’s talk about that. (bright music) – Good mythical marathon. – Yeah, we’re doing it again as the mythical crew gears up to bring you an amazing, good mythical summer, starting next week. We wanted to interrupt this week of darkness on the channel with a little extra something. – Yeah. I mean, look at what’s about to happen with good mythical summer. – Yeah, we got a little preview. We got some ocean happening over here. – Some mountains. – We got some mountains over here. – Some sun. – We got some sun. And it’s road trip themed. – But today we’re gonna give you more than just a little something. We’re gonna give you a couple of hours or something. So either stop what you’re doing and kick your feet up for a while, or keep doing what you’re doing and let us be the background noise. It silences the voices in your head while you get through the day. – Oh, okay. Now, when I get into the summer spirit as I’m getting into it right now, I go hard. I go hard on that summertime fun. And to me, there’s nothing more hardcore than willing spectacular summertime creations into existence. – Yes, we have picked six of our favorite “Will It” episodes that make us feel the most summeriest. – So we’re kicking off this marathon with something hardy. A little hamburger action. – Let’s sink our teeth into the first time that mythical chef Josh prepared us food on this show. “Will It Burger” from May 27th, 2016. – Today we ask the age old question. – Will It Burger? – Let’s talk about that. (bright music) – Good Mythical Morning. – As you know, we like to see if things will on this show. and you know, it’s that time of year again where you guys are firing up your grills. You’re wheeling ’em out, you’re scraping ’em off, you’re getting that smoke going. – Wow. – And you’re gonna lay on a nice. – Very descriptive. – A nice all-American hamburger patty. – That’s right. And now a lot of you have been asking us to do this one. And you’re gonna be making lots of typical burgers this summer. You’re not gonna be making what we’re gonna be making, we do this so you don’t have to. It’s time to answer the question. – [Both Hosts] Will It Burger? – Okay, so the way we’re gonna do this is we are putting most of our focus onto the patty itself. – You gotta make it into a patty so it can then be grilled. – Right, and then we are adding the appropriate toppings to that burger. – Right, so for starters, we thought, why can’t a burger be tropical? So we said, let’s get a taste of the islands, man. Banana. – [Both Hosts] Will it burger? – Bring it in, look at this. Right off the bat, we’ve got some exquisite bun-age going on here. – So what we got here is we have mashed up bananas that have been mixed with oats and then grilled. That is the patty. But there’s quite a few toppings including, star fruit, we’ve got pineapple, coconut, banana peel mustard, which is a mustard that is made, that involves grinding up some banana peels and putting it in there. Also, there’s a thing called Filipino banana ketchup. And that is also on there. And then there are actual banana peels. – Yeah, like that right there. I’m not a lover of bananas, but this is gonna change my mind. – A little spicy. – I believe it. We definitely should call this a ban-urger. – Ban-urger? – Ban-urger. – Bite. – Dink. – Go big. Strong banana flavor. I’d say it’s banana forward. – Yeah, it is banana forward. – If you don’t like bananas, don’t order this. – It’s refreshing, it’s fruity. – Did you get some of the peel? The peel just kind of stayed with the burger. It doesn’t cooperate. – It didn’t come with me. So I’m just gonna go just peel this time. – And I’d like to isolate some of the patty. I mean, look at that. It looks like ground beef almost. – It’s not. There’s a reason that we don’t eat banana peel. I just learned the reason, by eating it. – Something makes me think this is good for me. – I like bananas. I don’t know if I want ’em burgered though. But you don’t even like bananas. – I like it better like this. – So burgering a banana made a better banana. – Yeah, it made a better banana experience in burger form. Boy. – Boy. Made a better, better banana boy. – Better banana experience, boy. – Burger that banana made it a better banana boy. – Yeah boy. – Yeah boy. – Yeah, boy exactly. So will bananas burger? – Yeah. What’s better than a steak? A gravy covered chicken fried steak. What’s better than a burger? How about a gravy-covered chicken fried burger. Chicken fried. – [Both Hosts] Will it burger? – Chicken fried time. Look at that. – Oh, I know the answer to this one. – [Link] And then you got, they got the gravy here. – Just by looking at it. – Hmm. Oh. (laughing) Okay, now underneath this huge shell of chicken fried goodness. It’s just a whole burger. – Just a intact burger. – I’m talking mustard, ketchup, cheese, onions, pickles, buns, you name it. Oh, do you want to get do want to give a cross section? – I’m gonna create the cross section with my mouth? – [Link] Yeah, it smells so good. – I’m gonna have to put a little paper plate out for myself, ’cause I think this might get messy. – It might get a little messy. Do you want to take it over there? – [Rhett] Oh gosh. Just gonna. – I’m a call this country bumpkin burger. – I’m gonna get a lot of gravy right there on the. – [Link] Ain’t no shame in that. You gravying every edge? – [Rhett] Every edge. – I’m gonna gravy the leading edge. – Oh man, I’m gonna go big on this one. I’m going all the way to the middle. – Go big or go home. – [Rhett] So excited. – Dink. – I feel like I need to write somebody a letter. – Think I wanna sit down and write a letter to every person that I’ve ever loved. Tell ’em how much they meant to me. – [Rhett] This is life changing. – Back up the truck ’cause I’m hopping in. I don’t know what that means, but. – Man, I’m getting into the same truck and I don’t even know where we’re going. It could be a garbage truck. I don’t care. I wanna eat this whole thing right now. I have to stop myself. – Look at that, it’s just talking to you. It’s like it’s got its own mouth right there. It’s like, hey. – Don’t ruin it for me. It was good until you started making it have a mouth. – You know you want me to back my truck up so you can come climb inside. – No, the burger is not driving the truck. You ruined a perfect analogy, that made no sense, and now you’re trying to explain it by saying the burger’s the driver. I don’t like it anymore, but I still like the burger. This is in the top four burgers of all time I’ve ever put in my mouth. – Put in my mouth. Yeah. – Yeah. – Mm. – Top four, man. – [Link] Will It Burger? – [Both] Yes. – Now, typically when I order a burger, I order it in a combo with fries and a drink. But what if the burger had a combo in it? Combo meal. Will it burger? Bring it, now at first glance, you’re thinking these are just Big Macs. I mean, they just got two Big Macs on a play. I mean. – That’s how they talk. – You can’t fool me. – That’s how they all talk. – You can’t fool me. I know what a Big Mac looks like. But just go with us for a sec. Let ’em have it, Rhett. – This burger patty is a combo meal. Burger, fries, Coke, taken and pattified. And then put back into Big Mac form. This is Burger-ception. And you’re here to witness it. And we’re going to eat it. I don’t know if we’re gonna be okay after we do. But you saw our last moments. – That was a great warning. They are shaking in their boots. – We might die. That’s all I’m saying. – This my friend is a calm burger. – It smells like smelling into a bag. It’s like, oh, I got the whole bag. – I sometimes sniff other people’s bags when they’re not looking. – I sniff my own bags, man. – Open wide. – I stay away from everybody else’s. – Let it slide. – [Rhett] A little mushy. – [Link] Mushier than expected. – A tasted a soft drink in there. I’m not complaining about it, ’cause now I don’t have to get one. – It just oozes out of the patty itself. – Let me try that again. – Yeah, I don’t know. The mush factor is. – Well, I’m just gonna take just some of the patties. – It’s a bit disappointing, but yeah. – It taste like somebody tried to recreate meat. – Using potato and soft drink. It’s like, you know, I could probably take potatoes and soft drink and make a burger. Well, you’re going in again though. – Oh yeah. – I was very hopeful, but I’m actually leaning a little towards the no. – You’d rather just have a regular burger maybe. – Yeah, so I’m sad to say, will it burger? – [Both] No. (buzzing) – Now sometimes when I’m eating a burger, I think to myself, you know, this thing’s a little too moist. – Mm, okay yeah. – A little too hydrated. Not anymore. – [Link] Beef jerky. – Will It Burger? – All right. Now look at that. That’s pretty beautiful, right? – [Rhett] Wow, it does look nice. – But it’s a desert in there. This patty, it is ground up beef jerky that’s been re-hydrated, and then pattified. Over top of that, it’s like a fruit roll up, made out of ketchup, not made outta tomatoes. – Ketchup leather they call that. – Ketchup leather. And then on top of that, we’ve got dried versions of our favorite ingredients. Dried kale, we’ve got sun dried tomatoes, and we’ve got dried up cheese powder like you would get at the popcorn station at the movie theater. – This is like a burger you take camping with you, you know? You take it on like a three week trek, and you’re like, I brought a burger. You brought a burger out here? Yeah well, let me show it to you. – Now, this thing, I’m gonna, I like to smush down my burger. – Well I want to get my mouth all the way around it. Yeah this is, I expect it to be like crispy. – What do you want to call it? – [Rhett] Jerk wad. – Jerk wad burger. (laughing) All right. Jerk wad. – Wow. – Crunchy. – If I had been on like a 18 month voyage to Mars in like some sort of induced coma, and I woke up and they handed me this ’cause it would stay good the whole time. I probably would really love it, but I haven’t been in a medically induced coma. I’ve just been here. Hey. – I beg to differ man. I haven’t been in a coma either, but. – I beg to differ. You really seem like you’re in a coma sometimes. – Just look at that thing though. – What I’m saying is, is I think it would serve its purpose well, if I had been camping, if I was going to Mars, if I was trapped somewhere. – So tell us Martian man, will it burger? – [Both] No. (buzzing) – Okay, now we’re interested in creating a burger that is future proof, one that we can eat once we’ve gone through all the cow on earth. Grasshopper. – [Both] Will It Burger? – There’s grasshopper in here. – Yes. – Right, take one. – Approximately 50 grasshoppers ground up for each one of these patties. – [Link] It’s not grasshopper blood, is it? – No, that’s actually chocolate, because this is a little bit of a slam on the grasshopper cookie, which is like a thin mint. So there’s actually grasshopper cookies in here mixed up with the actual grasshoppers. – Dang, so we got. – And a little chocolate topping. – I can see them like back floating in the patty. That one there’s looking at me, that one’s looking at me. – Well, I don’t think they’re doing anything at this point. Now I like a thin mint. – You ever had insect in it? – You just had a little trouble with that. – I’m really having trouble with the concept. – Well, what if we call it patience, young grasshopper burger. – I like that. All right, I’m gonna try to exercise some patience with it. – I’m going in. I’m going in deep. – Oh really? – Yeah. – Okay. Here we go. – I’m gonna commit. Tastes like I just went to a part of a pet store, and just like opened my mouth and dove. – I mean, the chocolate part’s not bad. But then there’s like all this prickly grasshopper stuff. – The cookie part is really nice. – The bread part’s pretty nice, too. – Yeah, the bread and the cookie part I’m really enjoying. – Even the minty part. – I just hit a skull. Do they have skulls? – They do have heads. I don’t know if there’s a skull in there. – Well it’s an exoskeleton. – Exoskeleton. – Is that still a skull? – Yeah. – A head. – But the kookiness is saving me. – The kookiness is saving me, man. – [Link] It could be worse. – I think that this grasshoppers better than just, if I were to just find a grasshopper, and like cup him in my hands and then eat him. – And then like, just kind of guide him into your mouth. – That would be worse than this. But I don’t think that that’s what I’m supposed to be testing. I think what we’re testing is, does grasshopper make a good burger? Will it burger? – [Both] No. (buzzing) – Burgers have meat. Meat comes from animals. Animals have skin. Typically burgers don’t have skin. But what if they did? – [Link] Skin. – [Rhett] Will It Burger? – Mm. Look at that stack of skin. – Oh gosh. – Oh gosh, okay. This is gonna be quite an adventure. This is trout, salmon, turkey, pork, chicken. That’s how I remembered what was on there. I came up with a song. – You could just read it as well. – Trout, salmon, turkey, pork, chicken. That’s a good, that’s a good’s a good song. It’s a good, good tune. – [Link] And it’s all just the skin of ’em. – That’s what the patty’s made out of. And then on top of the patty actually consists of potato skins. There actually are some non-animal skins, but they were fried in animal skin fat. Then there’s some poached chicken skin that still has some feather follicles. And some crispy pork skin. – Let’s smell first. It smells really fried, that gives me hope. I think the real problem with this is this floppy, floppy stuff. – Let’s just call it a veggie burger, just to change the way we feel about it. – I was gonna be like, hey man, gimme some skin burger. Floppy floppy going in first. – Go for the skin and go deep. (Link gagging) – Yours falling out in back into the (indistinct). (both gagging) – Oh, the consistency. (both gagging) – You’re gagging is making me gag, man. – This is wrong. – [Link] The the weird thing is it tastes great. – No it doesn’t. – The taste is good. – It tastes like grease. – Yeah. – Oh, I gotta, I’m cheeking it right now. – I know, man. It’s just like, once you bit and then you encounter that resistance, that’s not the type of resistance you want to encounter on a burger. – I was saving my mustard for it. – You wanna be welcomed by a burger. You don’t want to encounter resistance. You drinking straight mustard. – That helped a little bit. That’s why I’ve had it this whole time. Not as a decoration, but as a, like a spoonful of sugar. What’s this one? What’s this red one? What’s this red substance next to the yellow substance in your apron? (Link laughing) You want the yellow one? – Do you want the red one? – Yeah. – Okay. It does help. All right, I think I’m ready to send it to the basement. Close the door and lock it. – My bite was too big. (Link gagging) No, he’s gonna hurt. You’re gonna give yourself a hernia during that. You want some of the yellow or the red? I got both, I can make orange, I can mix ’em. I can make orange, I can save you. – Ah, thank you. Are you down? Is it in the basement? Send it to the basement, slam the door. Send it to the basement, slam the door. Send it to the basement, slam the door. Turkey pork chicken trout. Yeah. All right. – Wow. Oh, all right, second bite. – That. (laughing) Yeah. – Okay. Wow. Well, that was tough. – [Link] Will it burger? – [Both] No. (buzzing) – Thanks for liking, commenting and subscribing. – You know what time it is. – Good show, chaps. Good show. Let’s see, we had. – Encouraging yourself. – We had two yeses. We had a handful of nos. But yeah, like you said, in in the kickoff of this thing, Josh, Josh’s presence behind the scenes. – Upped the ante little bit. – Really was felt on the screen. I mean, we worked with Josh on this episode, and then we were like, let’s continue working with that guy. And he disappeared. – Yeah, he went off the grid for a while. – We like couldn’t get in touch with him for like a long time. Like it could have been like nine months. Right, Stevie? Am I crazy? – He was busy. – [Stevie] I kept emailing. – Kept emailing. – He was busy making food. – And we were like trying to get him to come back. It was like, dude, we can build something together. Trust me. You might even get your own channel one day with an ensemble cast of talented people making all types of stuff. No response. Nothing from the guy. – That’s a mischaracterization. For the record. – No, there was no response. – Old chap. – For a long time. – I don’t know what his explanation is, but then he finally came to his senses. – You know what? – Started working here. – He did it on his time. – And it was awesome. Yeah. And you said that it was the chicken fried burger was in your top four burgers of all time. – I did, I did. – And so now you have that chicken fried burger all the time. – Well, it’s been many years since that point. So I’ve had, I believe it might be in my top 10 barely at this point. I’ve had a lot of burgers since then. – Okay. – But you know what? Let’s go from burgers to ice cream. A natural progression. – Okay. Yeah. This is Will It Ice Cream from February 10th, 2017. Today we ask the age old question. Will It Ice cream? Let’s talk about that. (upbeat music) – Good mythical morning. – Ice cream, you scream, we all scream for Will It Ice Cream? That’s right, mythical beasts. You’ve asked for it a lot. And today is the day when we take that most incredible creation and put it to the Will It test. Now you may be thinking it’s the middle of winter. What, you gonna be eating ice cream? Yes. Ice cream knows no season. – That’s right. Okay, now all of these were made right here at Mythical Entertainment by the wonderful Mythical crew. They’re getting so great at making things. – Yeah, guys. – Almost like chefs. – We’ll be the judge of that. – Now, all of these started with the main ingredients that you find in ice cream, so that’s milk, sugar, and cream. But then things got a little interesting from there. And we’re gonna find out just how interesting right now. Let’s see if we will scream for ice cream. It’s time for. – [Both] Will It Ice Cream? – First up, we have beans and rice cream. – Mm. – And look at that. It’s nice little helping of pinto beans, refried beans, black beans and Mexican rice. And of course, all the normal things that make ice cream. – Okay, so I mean obviously I’m in the market for this. We already know this. I love beans. I love rice. – A bean lover. – I mean, you remember because of Greg in college, we would just do rice and beans sometimes as a meal. Beans and rice really, put the beans first. They’re more important. – Hot sauce on top, that’s kinda like the meat. – Sometimes you could go to the Bojangles and just get the dirty rice and the Cajun pintos. – That was bold. – Mix ’em together, dink it, and sink it. – Savory. – I was actually hopeful and I don’t know why. – Huh? No, man. Well rekindle your hope, brother, because. – There’s a principle you wanna like anything with beans in it. – No, no, no. I’m just saying now that you’ve been, your taste buds have been awakened. You know, that was unexpected. We didn’t realize it was gonna be so savory. But now. – You want this so bad. – But now again, now you know it’s gonna be savory. Try it again and expect the savoriness. Embrace the savoriness. – When it’s so savory, yet so frozen. It’s like eating the TV dinner when, well, my microwave doesn’t work, but let’s press on kind of a thing. – [Rhett] It does taste like a frozen dinner that. – Is still frozen. – Is happening during the apocalypse. – Beans and rice. – I’m sorry. – Will it ice cream? – I want it to so bad, so I’m gonna say yes, it will. – [Link] No. (buzzing) – Okay. – But it didn’t. What is this? – This is sweet and sour cream, exactly what it sounds like, Link. It is ice cream that has been infused with- – Sweet and sour sauce. – From a Chinese restaurant. – There’s no sour cream in it. – No, and I have high hopes for this one, because, you know, it is kind of a thing to like. – It smells like glue. – Infuse an unexpected flavor into ice cream. Now get a healthy, get a healthy portion, man. Don’t skimp. – What does it smell like to you? – It smells like sweet and sour sauce, but cold. – But because of the sweetness in the sour, I’m hoping we can surpass the savory and get to something elegant. – Yeah. – Dink it. Wow. – I like it. – Guys. – I really do like it. – We’ve done it. We’ve got a new thing. It tastes orange sherbet-ish. – It tastes exactly like you would think it would taste. If you can think about taking ice cream and then taking a sweet and sour packet. – This is so good. – Squeezing it into your mouth. This is exactly what that tastes like. – Oh my goodness. And you nailed the consistency guys. And the presentation? Man, they’re gonna be lined up around the block. Not our block. – We are selling this, right? This is a treat. Any Chinese establishments, number one Chinese, happy Chinese, happy joy Chinese, lame duck Chinese, Peking duck Chinese, Chinese number two. – Super relaxed spa. – Any of those establishments that are interested in partnering with us, we’ve got your recipe. Your next hit recipe. – Sweet and sour sauce, Will it ice cream? – [Both] Yes! – Oh, wow. – I’ll put these there, ’cause I wanna preserve that. Next up we have frozen mustard. Like frozen custard except, well, it’s just yellow mustard. And look how yellow it is. – And look what we wore today. – We are really. – The spokesmen. – For yellow for frozen mustard. – Frozen mustard. Step right up. Spill it on this shirt, doesn’t matter, as long as it hits the right stripe. – So this is full of yellow mustard. It’s got a very strong mustardy scent. – You’re not traditionally a mustard guy. I’ve always. – I’m actually coming around to liking mustard. – Now that you’re getting into your middle age and finally coming around. I liked mustard as a child. I liked to put it on bologna sandwiches. So it was real, it was a real thing for me. – I’m a middle-aged mustard man myself. – All right. – That’s what happened. Old men, they like hard cheese and strong mustard. (off-camera laughter) They do, old men like strong cheese and hard mustard. What did I say? (laughing off camera) What I tried to say. – Woo. That is a novelty act if I’ve ever bought a ticket to one. Wow. – Not bad though. – It’s so weird. – By the way, yes I am lactose intolerant, but I’m taking one for the team today. I’ll see you in the restroom later on. – You’re inviting them into the restroom? – I’m doing a live cam. I didn’t tell you about this? – Again, once you align your expectations, this is pretty nice. – I can take things up a notch, Link. Grab a pretzel. – Oh, that’s a good idea. – This is how we will serve it at the restaurant. – The thing that got, excuse me. The thing that got me into mustard was. – Hold on, don’t overlook that. – Dipping sausage into it, which I have that too. So I got some, some Little Smokies here. – Well, give me one of those because the pretzel actually tasted incredible. You just ate it and didn’t even comment on it, man. It actually made it taste good. Eating it straight was almost intolerable, I will say. But putting the salty pretzel in there. And this is good, too. – That is good, too. But hand me another pretzel ’cause I like that better. I was gonna compare the two together. – The pretzel is really, really good. – Uh-huh. – I think that brings this one back from the brink, man. Frozen mustard. Will it ice cream? – [Link] with pretzel, absolutely yes. – [Rhett] That’s really good. – Again guys, unlike many Will Its, we’re onto it. Ooh, this looks like a brain. – You gotta get your wieners outta here, man. Don’t just leave them out. – This is not a brain. – [Rhett] Okay. – What is this? – There has been a trend, a recent ice cream trend. You know, we keep up with the trends around here, and that has been to make a spaghetti style ice cream. This actually comes from Germany, where they called it spaghettis. And basically you take regular vanilla ice cream, you noodle it, and then you put some strawberry sauce on it and some sprinkles, and it looks like spaghetti. – And they call it what? – Spaghettis. They probably call it something else. That sounds like an Italian thing, spaghetti, in the plural. What we have done is we have taken the ingredients, whoa, from ice cream, I mean from spaghetti, including the noodles, the marinara sauce and the Parmesan cheese, and infused it into ice cream, and then noodled that. So this is basically spaghetti, all the ingredients of spaghetti ground up into a pink form. – We’ve done it for real, Germans. – And made it into this noodle form ice cream. – Oh my goodness. – It looks unappetizingly fleshy. It does look like a brain that you would have at like one of those cheap high school haunted houses. You know, like, oh we’ve got brain, touch ’em. – Welcome to my high school. – Tastes like Chef Boy ar Bad. Oh, no, no, no, no. That tastes like you walked in on an experiment that was being done. It hadn’t come to fruition yet. – It’s sour. – It’s not exactly gag worthy. – Well, that’s for you to not say. – It’s not meant to be. – We wouldn’t have known if we didn’t try. – Okay. – But you shouldn’t. – This is an easy answer. – Spaghetti, will it ice cream? – No. (buzzing) – Never. – All right. (Link vocalizing) Now, one of my favorite ice cream flavors has always been Rocky Road. You change one letter, you get rocky toad. This, my friends, is a frog carcass. Not exactly a toad, we couldn’t find a toad, but we did find a frog, boiled for safety. – He is boiled for safety? – Yes, boiled for safety, put on a lily pad. And then within the ice cream itself, we have some more frog meat ground up. We also have edible dirt made into rocks, you know, rocky. And then it is topped off with fruit flies and larvae. Or larvae. – Oo, gross. – Okay, so there is frog meat inside this, but I feel like the right thing to do is to get some muscle off of the, get some muscle off of the leg. I have a, is that a calf? I don’t know. – That’s a thigh man. – It’s a thigh? Okay, I got a quadricep and I’m gonna just come in here and add to it with some fruit flies. Good gracious, that is, look the size of that piece of dirt y’all put in there. Look at that. – I know, my dirt is huge. – It’s a dirt meatball. – Yours is even bigger. – Okay, I’m gonna get some of that. God. What in the world? Golly. – Good gracious, that’s some frozen dirt. – [Rhett] Oh gosh. – [Link] I’ve hit hard dirt, we gotta turn back. – Oh God. – I mean, we couldn’t bite it. I can’t get through it. – I almost cut my finger off with the spoon. – You know, you’re pressing hard when you can sever a finger with a spoon. – This is as close as I’ll ever get to paleontology, right here, just sort of chipping at a dirt ball in the middle of an ice cream. – Don’t forget the fruit flies. There’s the fruit fly, and then there’s. – I got strings hanging out of this. I don’t even know what stringing part that is. – You got so much. – Yeah, I must have gotten a pube in this one too. Somehow it carried over. – All right, I’m getting some more meat because you have so much. – Okay, I’m ready whenever you are. Welcome to the jungle. – It’s the pond. – Yeah. – Welcome to the pond. – Yeah well, here we go. (Link gagging) – I’m not comfortable with this mentally. – I don’t think it’s bad. Oh, you pulled a vein out. – It’s like a joint. It’s like a hard joint or something. – Frog legs not bad. And it’s probably like a sustainable meat source. You don’t get global warming from frog farts. (Link gagging) – Swallowed that twice. Oh, I got it down. – I’m still chewing ’cause the meat piece was so big. – Oh, boiled frog ice cream. – I’ll be chewing for a while. – [Link] Can you get it down? – Yeah. – Frog legs, will it ice cream? – [Both] No. (buzzing) – Okay well, we’ve answered some important questions today, that you don’t have to answer now. I don’t recommend many of these. I do recommend that you like, comment, and subscribe. – You know what time it is. Good show chaps. – Okay I mean, I feel like maybe just do that. Maybe that’s the last time. Maybe that’s the last time you did that. – Great episode. – Okay, I feel like we broke some ground in this episode, because we made that mustard ice cream, which, you know, was a surprise. – 2017. – That it ended up working. But then we learned when we, you remember that amazing show we had on the Food Network, Link, “Inside Eats?” – “Inside Eats,” such a great show. – One of the best things that came from that is the places that we went, including Coolhaus Ice Cream, which we loved. And we saw that they had done a mustard ice cream after we did, and listen, I think it was just a great idea that was in. – People were, yeah. – I don’t think it was stolen from us. – Well, we talked to the owners. They didn’t steal it from us. – I’m just clarifying. – It was just an independent idea. – It’s a great idea. Two people had it. – It was a big part of, like, it was a big marketing thing for them. A lot of people started talking about it. – They got French’s involved. – Yep, French’s was involved. We didn’t get French involved. – We didn’t do that. – But yeah, we were ahead of the curve on ice cream tastes. – And it was good, have you had it since? How much do you enjoy mustard ice cream at this point? – That was the second time. – Okay. – So I don’t often do that. – That was the second time that you just saw. – At Coolhaus, that was the second time. – I didn’t know what. – The first time was when we did it. We were the first time that I had it. – We take a lot of pride in that. – But I think we can do more with mustard. I think we can bring mustard into some more Will Its. – Okay, write that down. More with mustard. – This next episode we’re teeing up for you. This is a classic. This is a notable one, slip and slide. But we don’t use water for a slip and slide. That’s what normal people do. – Let’s see, “Will It Slip and Slide,” from May 28th, 2018. – Today we ask the age old question. – Will It Slip and Slide? – Let’s talk about that. (bright music) Good mythical summer. – And Happy Memorial Day, we’re back. Did you miss us? Because we missed you. And if you couldn’t tell by the cool summer vibes that we’re throwing out, it is summertime. That means vacations, cookouts and excruciating sunburn everywhere on your body, except those two streaks on the side of your head from where your sunglasses were. – Ah, if you wanna know what we’ve been up to so far this summer, listen to Ear Biscuits, our podcast, which comes out in audio form every Monday, and in video form the following Saturday on this channel all summer long. And one of the things we’re doing this summer is taking the Tour of Mythicality to Australia. That’s right. We’re gonna be in July in Melbourne, Sydney, and Brisbane. Are you ready for us? Get tickets and info at tourofmythicality.com. – But today, to kick off good mythical summer, we are focusing on the greatest summertime invention of all time, the slip and slide. And you might think it’s impossible to squeeze any more fun out of a long sheet of thin plastic covered in water, but we beg to differ. – Did you, did you wheeze? You were like. – Yeah, I wheeze man. I wheeze when I get excited. – Well, by the end of this video, we may be begging for mercy, because we’re gonna be slip sliding on some stuff that’s never been slip slid on before. It’s time for. – [Both] Will It Slip and Slide? – Most people slip and slide in their backyard. – But we’re not most people. – This is a parking lot. Most people cover their slip and slide in water. – But we’re not most people. So we’re not putting water on there. We’re putting various objects and we’re starting with something that’s got a reputation for being very slippery, the banana peel. – Yeah, as you can see, we have covered these twice as long as regulation slip and slides, because we are lengthy men. – Yep. – In banana peels. And I think it might work, it’s a little slippery. They’re all face down. – I don’t know, it’s just hitting me as we stand here over these, that we should have gotten children to do this. – But we do not employ children, and that is on the record. Sorry guys. – I’m legitimately worried. I’m legitimately worried about getting hurt. I mean, I do have on a puffy bathing suit and a rash guard, but I don’t think that’s gonna keep me from injury. – So you’re gonna go, you’re gonna pace yourself. – I’m going hard, but you know, Rhett hard, which is. – Kind of limp. – Which is not as hard as some people. – Well, I’m glad you at least understand that. – [Rhett] Oh gosh. Okay. – Slide on the yellow part. Three, two, one, go. (rock music) (audience applauding) That hurt a little bit. – I don’t know, I really don’t know how to determine this. I mean, we didn’t go the full length. I gained a little confidence for later rounds. I did kind of get the wind knocked on me now that I’m starting to talk. – [Link] I got something else knocked. – [Rhett] Oh, really? – I don’t feel great. – You gotta hit chest first not. – I hit this part first. – Testicles, not testicles. – Now we did make it one complete slide, but not two lengths. My jaw’s even hurting. I think I hit my freaking jaw. – You’re the one that got hurt, not me. Okay. I don’t know how to judge this, but I feel like it was just such a short thing that this would get very old very quickly. I don’t think we can say that this slip and slides. – [Link] No banana peels, will it slip and slide? – [Both] No. (buzzing) – Everybody loves eating bacon. But can you get the same joy that you get from eating bacon by sliding on its grease? – Mm, that’s what we aim to find out right now. We have fried up 30 pounds of bacon, which the mythical crew has eaten the majority of, but all of the residual grease has been spread on our slides. – This one’s gotta be more slippery than bananas, don’t you think? – I think so, and we call this happier than a pig in slip. Woo, there’s some big puddles at the end. You think we’re gonna get to ’em? – I hope so. All right. Three, two, one, go. (rock music) – This is still, I got a lot further than you. – I got some in my eye. – You did? – My eye’s cooking. – Oh my goodness. For a second, I thought that it was freaking boiling. It didn’t burn me, but I was afraid that it was going to. Oh man. – I’m eating some. – Wow, not only did we slide an impressive length, I mean, especially me. – You made it the majority of the way, like 75%. I made it like 60%. I think that’s good enough to declare bacon grease, will it slip and slide? – [Both] Yes. – Sure, we’re wearing these fresh sets of rash guards, but there’s really no way to escape a little chaffing when slipping and sliding, unless you’re doing it on Gold Bond medicated powder. Not a sponsor. – But we do have 25 pounds of Gold Bond medicated powder on each one of these slides. – Oh yeah, we should go crotch first, right? – Yeah, get as much crotch in it as you can. No, you should not. Of course not. – All right, we’re protecting our nose and eye orifices. – Let’s do it. Just keep your mouth orifice closed. – [Link] What’s gonna happen? It’s just powder. – [Rhett] I kind of feel like the slide is gonna crumple up right here at the beginning. – It might launch us all the way to Tojunga. (audience laughing) – All right, you do the count this time. – Three, two, one, go. (rock music) (audience laughing) I brought my sly willy. – [Rhett] You guys get to go off? I feel a little chafed somewhere. I can’t see. Where’s the, wheres Tojunga? – This is the end. Come back here. Okay. – So, we crumpled our slides. That’s no fun. Once you crumple your slide, everybody just goes home. – Yeah. This is a big fail. But the cloud was pretty cool. And you look awesome. – Yeah. You look like powder. – You’re grayer than me now. – Hold on a second. Gold Bond, will it slip and slide? – [Both] No. (buzzing) – Now the internet is filled with weird challenges, but we’re not dumb enough to put Tide pods in our mouth. We are dumb enough, however, to put them on a slipper slide. – Actually, I think this is a brilliant idea, man. We’ve covered this whole thing, in not only Tide pods, but Liquid Tide. How could this not be a slippery, slippery sensation of. – It’s gotta be super slippy. – Awesomeness, now we gotta make it all. – All the way to the end. And if you can, every Tide pod that you take with you, you get to take home. So keep that in mind. – A little prize. – Yeah. – All right. – Okay, I’m going hard on this one, Link. I’m going hard like I’ve never gone hard. – Stop saying hard. – I’m going for it, is that better? I’m gonna go really intensely. – Okay. – Three, two, one. (rock music) (audience applauding and cheering) – Woo! We did it. – That’s a freaking slip and slide. – We did it. – [Rhett] The only reason I stopped is because I left the track. – Whoa, that was satisfying. – How many tie pies did you get? Four? – Yeah, you can have ’em. – I forgot. – Woo. – Okay, that was incredibly slippery and slidey. – Slippery. – And look, we actually busted a few of ’em along the way. You see that? – That’s nice. Now we’re just gonna lay out our laundry for the next run. No, I think we have something nastier. But first. – [Both] Tide pods, will it slip and slide? Yes. – The slip and slide is really only fun when you’re doing it with your favorite chum. Not you. Actual fish chum. I’m talking about covering this thing in fish guts, which we’ve done. – Yes, we have the rejected parts of tuna, sardines, jellyfish, salmon, mackerel, and sea clams. And we call this one the fish and slips. – Now we have nose plugs in right now so that it doesn’t go up our nose. But we smelled it a second ago, and it just smelled like fish vomit. It’s horrible. – Which I’ve never smelled before. I’ve never seen a fish vomit. Never been in the presence of one. Now Link, I’ll give you a dollar if you make it all the way through the salmon heads. – A whole dollar? – Yeah. Gee, thanks chum. This is horrifying. – Okay. Let’s do it. We can do it. – Oh goodness. Just keep your mouth closed. – Yeah. Here we go. Three, two, one, go. (rock music) (Link fake-crying) Well, I give you a dollar. – [Link] You made it, man. We both made it, woo. – I’m so grateful that I cannot smell myself right now. I don’t think I’m ever gonna take this nose plug off. I can taste it a little bit though. A little bit got into my mouth. – Oh, it got in your mouth. – Just a teeny bit. – Oh my goodness. – How’s it smell over here, guys? – [Audience Member] I think Ellie’s vomiting. – Ellie’s throwing up in the corner. That’s a sign of success. Okay. Hey, that worked, man. We both made it past the salmons. – You’ve got it all in your mustache. – Yeah. – Oh my God. – I’m saving it for later. – Oh my gosh. – All right, fish guts, will they slip and slide? – [Both] Yes. (buzzing) – All right, now you know exactly what to do with your summer slip and slide. – Oh my goodness. – Gather the kids around and get some fish. You’re gonna have fun. – Thanks for liking, commenting and subscribing. – You know what time it is. So it’s evolving, it’s evolving. And now it’s just a clap. – That’s good. Well, I wasn’t saying it. I wasn’t mouthing it or anything. – That, the chum round. I mean, boy. – That was damaging. – That was one of those, sometimes. – Psychically. – We shoot an episode and it feels like the day is over. Like you can’t do anything else. Like once you’ve like slid through chum, it’s sort of just like you have to take a shower and just take a nap. – And everybody was wearing masks, you know? We were just trying to get people ready. – Cause that was 2018. And so, yeah so you wore masks that day, and then little did you know that it would become a full-time thing for a couple of years. – That was a tough one. We should have done the tide pods after the chum. Not before. – Oh, write that down. – That’s what we should have done, lesson learned. – All right, what’s a summer without a wiener? – A sad summer. – A wiener-less summer. – Yeah, this is about a year old. Will It hot dog, from June 13th, 2022. Today we ask the age old question. – Will it hot dog? Let’s talk about that. (bright music) – Good mythical morning. – Now if you’re thinking, will it hot dog Sounds kind of familiar. Well, we did do a version of it on the Tonight Show all the way back in 2017. – And it was fun, man. We had so much fun. But we realized that we’ve never sent hot dogs to their mythical maximum, on the show. – Uh huh, wieners to the mythical maximum. Oh boy. – To the mythical maximum. Which new hot dogs will be the top dogs and which will be the not dogs. It’s time for. – [Both] Will It Hot Dog? – Okay, ground rules. To qualify as a hot dog, the dish must have encased emulsified meat. – In case what? – In case you want some emulsified meat, a bun, and toppings. – All right, let’s get to the first one. You know those foods you see on Instagram, and you know within a second that it’s one of the tastiest things you could ever eat if you could just get your hands on it. – Right, yes. – I mean, and one of the best examples of that is Quesabirria. – Ah, Quesabirria. – Yeah. Look at this stuff, man. Dominating that list of foods people want to eat off Instagram, and it’s an amazing, beautiful Mexican creation. Look at that thing. But, could it be even more delicious in hot dog form? Presenting the hot dog-irria. – Oh my goodness. – Josh, how was that? – [Josh] Y’all nailed the pronunciation on hot dog-illia. So we have made a birria spiced hot dog from scratch. A lot of chili de bowl. We’ve used Oaxaca and Monterrey Jack cheese. – Oaxaca? – [Josh] Yeah, that’s what I said, man. – Oaxaca. – One of my favorite words. – [Josh] On top, which is the birria made from beef served alongside its consomme, which is the resulting soup. And then there’s oniony, ketchup and cilantro-y mustard. – And you like fried this bun? – [Josh] Yeah, we griddled the bun in the consomme, in like the grease that results from the soup. – And this sauce is what? – [Josh] Yeah, so that’s consomme. And you dip the hot dog in the the soup. – Cons a what? – May. – Consomme. – Consomme I dip it in there? – [Josh] Yes. Yes you consomme. – [Rhett] Do I have has Chad’s permission. – I like to dip a hot dog. – This looks incredible. – Of course this is gonna be incredible. Dink it. – And dink it. Mm. Oh, I’m bleeding. – That’s grease, my man. – How’d you get it to be so red, Fred. – [Josh] Chile. – The hot dog itself with fresh meat, is very meaty. What’s in that? – [Josh] Thank you, we tried to put as much meat in there as possible to really come through with that meaty quality. – It’s so rich. – [Josh] It’s made of beef. We tried to splice it. Homemade hot dogs are tough. I’m not gonna BS you guys here. It’s tough to make a homemade hot dog. They got whole factories devoted to ’em. We just got us. – You’re not a factory, you’re just a man. – And I’m just gonna eat some of the toppings now. – This is incredible. Mm. You are delivering on all cylinders, especially the one cylinder that is the wiener, that you have pushed to the mythical maximum. Quesabirria, will it hot dog? – [Both] Yes. – A southern staple restaurant for afternoon suppers, table games and gift shopping has made it all the way to LA. Do you know there’s actually a location, a delivery location, Cracker Barrel is in town, to deliver us some country fried goodness. But you know what you won’t find on the Cracker Barrel menu? – A hot dog. – A hot dog. But if it was on the menu, we think it would be the barrel dog. – The barrel dog. The southern boy. The southern gentle dog. – [Rhett] What’d you do? – [Josh] Well, Rhett I’m not gonna do a southern accent. We chicken fried a hot dog, and made a country gravy ketchup. Maple mustard, chow chow relish. We have pancake dipped the bun and we’re serving it with the side of grits and baby carrots. – Pancake dipped the bun. So it’s got pancake on the outside of the bun. I love the fact that there’s chow chow on this. It’s a good subject. – My grandparents and their siblings. So my great uncles and aunts, they would always chow down on the chow chow. – [Rhett] I love it. – [Speaker] What is that? – It’s like a pepper relish. – It’s like, yeah. – [Speaker] I’ve never in my life. Yeah, I cut it in half so you could have a good. – You have this nice little jar that like they break out of the. – It’s so good. You put it in collards, you put some chow chow on some collards. – [Speaker] I love me some collards. – It’s spicy. You’ve never had chow chow on a collard. That’s the greatest. – Now did we get the senior citizen discount for this? – [Josh] Are either of you active duty military members? – No. – [Josh] Well, you gotta pay full. (talking at the same time) – I think we’re technically senior citizens for entertainers. – You gotta be 55 in order to really enjoy the Cracker Barrel. But hold on, let me remove my dentures. – Oh boy. – [Josh] You’re very young for the Cracker Barrel crowd. – What if that was your reveal, that you had dentures this whole time and I just found out? That’d be awesome. – Cracker Barrel, you gotta be able to gum it with you gums. – That’s a regular big hot dog in there, right? – [Josh] Yes, chicken fried. – But that’s perfect because. – [Link] I love that, I love it. – I’m getting the hot dog taste that I want in the very center. But everything from the core of that hot dog experience is Cracker Barrel taking me back to the south. I’m in a rocking chair. Lean back a little bit too much and choke. Choke on a hot dog. You know how many people have died in a rocking chair on a hot dog? – Not at cracker barrel though. – Not at cracker barrel, maybe, ’cause I don’t want any liability issues. – This is so much fun. This is a legit creation that people would line up for. I mean, if they added this to the Crackle Barrel menu. – Is this mashed taters. – [Josh] Grits? – It’s the grits, let’s try ’em. – I’m gonna dip my wiener in there. – [Link] I got a. – [Rhett] You want put a carrot in there? – Carrot and a grit. – It’s kind of turning me on. – I feel like I can get. – [Josh] Thanks man, I’m always turned on here. – Feel like I can just drop a load in the toilet and then get back on the interstate. (Rhett laughing) Now I’m turned on. So I do after every Cracker Bell. – [Rhett] Cracker barrel, will it hot dog? – [Both] Yes. – Fire. One of the best parts about the summer is eating campfire classics. You got hot dogs and you got s’mores, but why eat them separately when you could have them together? Introducing the Hot Dog, I Want S’more. Josh, what did you. – Take a wiener. – Yeah, so that wiener you’re roasting there has a lot of chocolate and marshmallows actually inside of it. – Oh really? – [Josh] Yeah, it sure does. And then we have mustard marshmallow strip. We have Hershey’s chocolate ketchup, and then graham cracker coated buns. – So this looks like an egg. – [Josh] Yeah, it’s actually a long strip of marshmallow… – You’re burning your wiener. – [Josh] …that’s mustard flavored. – It’s a marshmallow that’s mustard flavored? – [Josh] Yeah, it’s a mustard mallow. – Just two boys. – Is it real hot? – Sticking their wieners in the fire. – [Link] Is it hot? Is it real hot? – Just two friends having a little fun. Hey Stevie, this is what our camping trip’s gonna be like. – Hey Stevie, is it real hot? – Are you gonna bring your wiener? – [Stevie] I always bring my wiener. – Stevie, bring the shovel. That’s called the restroom. – I have a bucket. Oh, that’s a kind of an odd smell. – What is that? – What, is that just burned encasement? What is the casing made of? – [Josh] I mean, it’s an intestinal casing, but you’re roasting it over a weird chemical flame bin. – Oh yeah. – Don’t reveal our secrets. We’re cooking over isopropyl alcohol. – [Link] So let’s throw this in the bun. Wow, that bun is solid. I need something to put my. – [Rhett] That’s a black dog right there. – It’s chocolatey. Is it hot? Is it real hot? – It’s a little warm, but it’s not too hot. You gotta sort of open it up and let it slide in. – Just kind of smush it. I’m smushing it in there beside the. – Yeah, you gotta let it nestle. And then you encased the bun in what grahams? – [Josh] Graham cracker crumbs, yeah. – I’ve decided I broke mine apart so I could start with the middle. – Oh, well that was too ambitious for me. – [Link] I mean, it smells like a s’more. – [Rhett] I got a little pop. – I’m immediately tasting the chocolate and the meat. And the meat. – When the meat comes through, and the chocolate, it’s making me confused. It’s like what should happen in my stomach on a camping trip, but not my mouth. You know what I’m saying? – Stevie, you’re gonna have to finish this one for me. – [Stevie] How’s the mustard marshmallow? – I’m just gonna isolate that to answer your question. – Not great. (laughter off camera) – Yeah this is just a wrong, this is a wrongful lawsuit waiting to happen in my mouth. – This is like, you know what, you’re a couple and this is like a a first date, right? This is like. – [Stevie] Maybe a throuple. – Maybe a throuple. It’s a tender date, whatever that is for throuples. But I’m talking about s’mores and hot dogs and you’re like, maybe we could go together and you spend some time together and then everyone’s like, no, you should not be together. That’s what happened right here. And you need to listen to the people in your life. If all your friends are like, you shouldn’t be with that person, you should end it now. – You think someone would wanna stay with me if I was constantly? – You know who you are. – Constantly making this face. – You know who you are. All your friends are like, you should break up with them. And you’re like, your friends are probably right. I’m just saying. Do you trust your friends? Do your friends know you well? Because if they do, you should listen to them. You know who you are. So what about this hot dog? – I don’t like it. – [Both] S’mores, will it hot dog? No. (buzzing) – Last month we released the very first comedy videos we ever made back in college, in a special limited series called, “Never Before Seen” and surprise, part two dropped today. These videos have never been published anywhere except the Mythical Society. We’re sharing the videos in two parts. The original full unedited video in the pure form, and a second part to watch and react with us. So check out all the episodes of “Never Before Seen” over on the Mythical Society, available for all degrees. – That’s gross. (Rhett yelling) – Wow. – Why did he do that? – Because it was shocking man. – All (indistinct)? – Yep. – You hear that? You hear that? – Yeah, when you open your mouth it sounds like maybe like they’re static. Yeah. – You hear that? – Something weird’s coming from your mouth. What is that, Link? – It’s my pop rocks. – [Rhett] Thank you for that visual demonstration. – My pop rocks. – We introduce to you, the pop dog. Boy, it’s pretty, Josh. – [Josh] Mm, thanks man. – How’d you make it so pretty? – [Josh] Man, this one’s real dumb. We covered it in a bunch of pop rocks. We got a green apple pop rock hot dog. We got a cotton candy pop rock bun. We got strawberry pop rock ketchup, blue raspberry pop rock mustard. And then we got a little green apple pop rock rows covering the top. – These are. – Pop rocks. – This is such an amazing candy. It gives you this visceral experience. To have that in hot dog form is just a dream come true. – I mean, here we are just living the dream. I will say, safety alert. Back in the 70s, there was an urban legend that if you drank, if you ate pop rocks and then drank a little Coca-Cola, bring that Coca-Cola over here. – Yeah. – That your stomach would explode. It wasn’t true. – Oh good. – They were tested, but the FDA still set up a hotline, So concerned parents could call. – They could talk ’em. – So if things start going sideways, call link’s mom. She worked at the health department for a long time. She’ll give us a brochure on what to do next. – So the expectation is we start chomping on this and it starts rocking. – We get happy. – It just really starts rocking. Pop it and drop it. – Oh you get the pop of the casing and then the pop of the pop rocks. – Does the meat look like green to you? – [Rhett] Is it meat? – [Josh] Yeah, it’s like equal parts meat and green apple pop rocks. – Isn’t that beautiful? – But it’s very unappetizing. – So you’ve done two things to the pop rocks that have changed the experience for me. The first thing is you’ve made it into a hot dog. – [Josh] Yeah, that was the most of it. – So from a taste standpoint, not great. And you wash it down with some Coca-Cola. – Yeah. – But you’ve also made ’em less poppy because you put ’em on buns and stuff. – See, look at this. You just can’t match that experience in a hot dog I guess. But you never know until you try. – Nothing against you. Oh, I had my own Coca-Cola, here you go. – Well that’s just. That is nice. I feel like one of those big fish in the sea that all these little fish go and like clean it off. – Like a shark. – I go like open my mouth and all these pops I just throw in my mouth. I get, I’m joking. – You might need to take a class on analogies. Pop rocks, will it hot dog? – [Both] No. (buzzing) – As Josh mentioned earlier, every hot dog he’s created, has been encased in intestine. – Yeah. Yeah. – But then we’re like, you know what? If intestine keeps all the meat in the hot dog, what if all the meat in the hot dog was just intestines? – Yeah, ’cause what will hold your intestine other than more intestine? – Begrudgingly we present the gut dog. Logically it makes sense. Intestine on the outside. What about intestine all the way through? – Wow, I just got the smell. – Why did we do that? – I just got the whiff, that intestinal smell. – What did you do, Josh? – [Josh] Well, we mostly blended a bunch of intestines and then shoved that back inside intestines, but then we also seasoned the hot dog bun with more intestine juice. And we made a bile mustard and a blood ketchup. – No. – [Josh] What I’m calling a rustic intestine relish. – Why did you do, it really is the question, not what did you do. – [Josh] I don’t understand the question. – I mean, why you gotta bring bile into this man? – [Josh] It’s a gut dog. – You went and biled it. – Remember back when we were happy about chow chow? Remember those days? Chow chow, it’s like relish. – So long ago. – From your southern grandma. – I don’t believe that you’ve gotten a full whiff yet. – I haven’t. – Take a dog and put your nose to it. It’s that unforgettable smell of what the inside of an animal smells like. (Link gagging) (Rhett laughing) Yeah, it’s like. Boy, you were just like, whooping it down there for a while before it registered. – It’s such a deep smell. – Your brain was like, no, no, no, no, no, no, okay. – It’s so buried. It’s just like, so man, it’s like a center of the earth kind of scent. It’s like, ugh. If it was just made of guts. – [Rhett] I don’t have a lot of hope for myself right now. – [Josh] You ever had like jalapeno rings on a hot dog? – This is not that, Josh. – [Josh] Oh okay sorry, I was trying to help. – I just moved one. – Pinky ring it. (Rhett laughing) Is that what pinky ring is? – I don’t know. – To stick your tongue out. – No, it’s just. – You need it. – It’s just a, it’s just a reaction. Somebody, you put something near my mouth, I just go, okay. (Link freaking out) All right come on, let’s do this. – Dink it. (both grunting) – [Josh] Rip it, rip it hard. – It’s so hard. Oh gosh. – Ah! – That bile’s hitting me, boy. Oh, my goodness. I don’t think I can actually chew it. It just feels like I just put some Hubba Bubba in my mouth. You know what I’m saying? You gonna follow up your pinky. – It’s no chewy, I can’t do it. – I need like a, a blender tongue. – I dropped my pinky ring on the floor. I mean, do you think you’re gonna get it down? Maybe that’s what makes it taste good is once you swallow it, maybe it’s the aftertaste of swallowing it makes it awesome. – I’ve got some down, but boy, there’s a lot to go. You think early gum was just intestines. – It’s the hot dog that turns into gum. That’s a way to promote it. My breath is horrible. I can at, I can taste it. – I can’t get that down. I’m sorry. – No you shouldn’t. – [Rhett] Intestine, will it hot dog? – [Both] No. (buzzing) – You get, you know what? You did a valiant effort, kitchen ears. We started strong, we started in a good place. – Remember Chow Chow. – Going back to Cracker Barrel. Oh, choking. – That’s gonna be my happy place from now on. – Thanks for subscribing and clicking that bell. – You know what time it is. That was a cool one, too. – I thought maybe you do a little air guitar. Write down that we need to do more air guitar. Okay. – That was a highlight. – It puts a smile on your face. – The gut dog was quite a low light. I mean, that was just, I mean, even doing the air guitar didn’t redeem it. It didn’t redeem it. But that Cracker Barrel, the barrel dog? – Oh yeah. – It makes me think we should go back. – Back to Cracker Barrel? – Yeah, it just makes me think I should go to Cracker Barrel. – It’s quite a trip. – It’s been a while. – I mean, there is one like an hour from here, isn’t there? Like, you go straight east on 134, and eventually you get to a Cracker Barrel. – Yeah. – And let’s take a little road trip. – I could do it again. – We deserve it. – I could do it. If I was going that far, I would want to eat lunch there, then do a little activity. – And then eat dinner there. – Then come back for, my lunch would be my breakfast. – Hold on, hold on. – And then my dinner would be my lunch. – This is an incredible idea to do a Cracker Barrel Day, where you do breakfast, lunch, and dinner, all at Cracker Barrel. – And just hang out at the store. – No, you can leave. The gift shop’s awesome though. But I mean. – Oh, it’s so awesome. – 45 Minutes and I’m done. So I want to like, go around the cool area around Cracker Barrel. – Well, no, I’m just gonna. – And enjoy myself. – I’m just gonna sit in the rocking chair on the front porch in between meals. That’s what old country people do, anyway. – Lots of sitting. – Rocking chair, next meal. Rocking chair, next meal. Nap. – I’m gonna get my whole family into this. – Rocking chair, next meal. – I’m gonna be the best at it ever. – Breakfast, lunch, and dinner at the Barrel. – What are we doing today, dad? It’s a Cracker Barrel Day, kids. – Barrels, barrels of fun. Barrels of fun. All right, now we need a pallet cleanser after all of that meat. Where we gonna go? – Well, we’re going to go to Will it Snow Cone, which if I recall correctly it, these were not as refreshing as we might have hoped that they would be. – Uh-uh. – Will It Snow Cone from July 7th, 2017. Today we ask the age old question. – Will it snow cone? – Let’s talk about that. (upbeat music) Good Mythical season finale. – Woo. That’s right, Mythical Beasts. This is the last episode of Season 11. Thank you for sharing this with us. Let’s celebrate for a second, making it through another great season of Good Mythical Morning together. Thank you for making us a part of your daily routine. Don’t worry, we will be back in August. – Yes, and in the meantime, you don’t have to leave the internet. There’s lots to enjoy over on our other channel, This Is Mythical, that will just keep you satiated. Satiated and satisfied all summer long. But let’s get on with the task at hand. What better way to end another season than with a Will It? And what better thing to see if it will. – Yeah? – Than one of summer’s most loved treats. – [Both] It’s time for, Will It Snow Cone? – First up we have ET phone cone. This is a chocolate and peanut butter, Reese’s Pieces cone. – Oh, it’s a cone. – Snow cone. It’s a snow cone, because that is his obsession. – Right. – You know, that’s how ET got lured into the house. He’s all the time eating the Reese’s Pieces. – Yeah well, not anymore, he’s dead. The ice is actually chocolate milk, frozen chocolate milk. That hasn’t been done before. – And then we have peanut butter syrup on one side and chocolate syrup on the other side. And then a topping of Reese’s Pieces on top. – I’m gonna get into this thing, man. – Dink it. – Let’s just eat it. Get a little peanut butter and a little chocolate at the same time. Make sure you’re getting it right. – Hmm. It’s very cold, ’cause it’s a snow cone. – It’s really cold. – I’m not great at eating frozen things ’cause my teeth are sensitive. But let me tell you, the taste is out of sight, out of this world, kind of like an alien. – Yeah. – That shaved chocolate milk is a genius move. – The frozen chocolate milk. I mean, is it possible to patent that? Can you patent frozen chocolate milk? – Just did it. – We need to do that. I mean that alone. And then you throw in the chocolate and the peanut butter syrup. – I like going to this side and getting a little peanuty, going to this side and getting a lot of chocolate. – If ET had this thing in his hand, and his life depended on it. – He never would’ve left. – No, I’d take it from him. – You’d assault ET for a snow cone. – He’s extraterrestrial. I believe that his life is less valuable than human life just by default. So, if I gotta choose between me and an alien, I’m choosing me every time. Especially if he’s got a snow cone that I want to eat. – All we have to choose is, will it snow cone? – [Both] Yes. – This one is a shout out to the homeland, Link. North Cackalacky. This is the barba-cone. We have got shaved pork. Frozen pork is the cone. – Okay. – Is the ice. – So it’s not ice, it is just the meat shaved. – Well, they mixed pork into ice. So it’s kind of a watery pork that was then made into the ice. And then on one side we have a slaw sauce, and we’ve got a barbecue sauce on the other side. And then we’ve got the piece de resistance. We got a baked bean garnish up on top of that thing. – Yeah, and as far as the pulled pork, I mean, I’m used to putting a snow cone in my mouth and letting it melt and just tasting it. But when this melts. – It turns into barbecue. – It’s gonna turn into barbecue. Which, maybe that’s a good thing. – I’m a snow cone purist, so I’m not gonna be using the spoon. I’m gonna be going in with mouth first. I wanna honor the snow cone gods. So let’s dink it. – In sharp contrast to who? Me? I just wanted to make sure I got everything in one, one bite for this one. – The way I’m gonna do that. – ‘Cause I don’t think I’m gonna get a second bite. – Opening my mouth wide enough. – And dink it. It’s like barbecue in winter. – Yeah, like somebody’s stash got frozen. Old mother cupboard. – Old mother cupboard died. May she rest in peace. (laughing off camera) – Old Mother Cupboard. Her heat went out, she froze to death, and she had barbecue waiting for the grandkids. And then you go in there and you’re like, see a frozen old lady. – That makes me hungry. – She’s grasping it and you just, you start eating it right from her hand. – She’s grasping it. – Don’t get any of the human flesh and you’ll be all right. – You know what? – That was a little more morbid than it should have been. – And the slaw sauce is pretty nice, man. It all really works well together. – There’s nothing gross about it at all. Who would’ve thought? – Not me. – I’m gonna eat all my barbecue cold from now on. – Old Mother Cupboard, rest in peace. – [Rhett] Will it snow cone? – [Both] Yes! – And here we have the sushi cone. The sushi snow cone. Now I’ve seen people eat sushi in like a hand roll. – Yeah. Usually not frozen though. – Which we’ve got the seaweed here. What you call that? Nori? – Nori. – Now inside what we’ve done is we’ve taken tuna rolls frozen and then scraped up, man. – Scraped. They’re just scraped, man. How’d you have to scrape them? – You scraped the sushi, good gosh. And then over the top we’ve got, I wanted to call that edamame sauce. I don’t eat any of this stuff. That’s why I don’t know what it’s called. – I can describe it. It’s wasabi sauce on one side. – Wasabi sauce on one side. – It’s a wasabi syrup. So we basically syrupize all these different things and then there’s just soy sauce. – Soy sauce on the other side. – On the other side. – But what, what, what? – That’s all the pieces of the roll. Oh, come on man. – It’s cold too. Sushi comes kind of. – Room temp. – Room temp. Mm. All right. I don’t like this part. Some I’ll eat some sushi, but I won’t eat the green stuff around it. – The green stuff. All right, here we go. – Dink it. – That at edamame sauce. Oh, wasabi, we. – Weirdly, it kind of just tastes like a very cold sushi roll. Makes you want vomit? – A lot of that wasabi in my mouth. – It clears you out. – My sinuses or my GI? – Both. I don’t know. I mean, it actually is so much like sushi that. – The sushi side, it’s not that bad. I can go in for more if I don’t get too much of the wasabi. – The wasabi is strong. I feel like its, this is not going well for you. Things are not going well for you over there. – I gag at first and I’m like, I think I could like it. – That’s what it’s gonna be like to take you to a sushi restaurant. I gag at first. – But then I love it. – But don’t be alarmed, I’m gonna enjoy this. The reason I’m gonna say I don’t, I’m not sure that it does sushi or it does sushi, but I don’t know if it’s snow cones is because I think it’s exactly what a sushi roll is. But a sushi roll is just better on its own. And I think we’ve made a snow cone and a sushi roll worse by combining them in this way. – Yeah, and that soy side is so salty. – The soy side is salty. Sushi, will it snow cone? – [Both] No. (buzzing) – And now straight out of our nightmares, it’s a blood cone. Okay, so this is frozen pork blood. It was boiled for safety and then it was frozen, and then it was shaven. And that’s pretty much it. – It’s just, it’s a delicacy. It’s a delicacy is what I mentioned. – No, it’s not, it’s not a delicacy. Nobody except like a warrior trying to prove something, just drinks blood straight from an animal. – And the way that it’s even shaven makes it look like some sort of shaven meat. It looks like an actual organ has just been ground up and formed into a cone. – If they serve snow cones in hell, this is what they look like. Oh, you want to cool off? There you go. – There you go. Let’s smell it. – Oh. Oh no! Oh, it is like that old catfish bait. That old blood stink bait that you got to get the catfish, you know the nasty stuff they got on the bottom shelf at Walmart? In the fish section? – So that the toddlers can reach it. – Stink bait, hey, pick it up, boy. – Oh, let the toddlers get it. You don’t even have to walk. – Go to aisle 17, Jim. – Crawl up to it. – Come back with that stink bait. – Now listen, this is the season finale, rat. – Yeah, don’t get that close to me. – You know what this means? I got down the shaving cream, you didn’t, but I need you to do this for us. – This is my nemesis, man. You know, organs and bloods is not my thing. – It’s coursing through our veins, and this pig gave it up so we could make a snow cone. – You can talk to me like that once I got it in my mouth. – But I’m just saying I’m not gonna. – Oh, come on. No, you’ve been on a streak lately, man. – You’re gonna have to. – You’ve been really good at the last rounds of these things, man. Don’t let the streak die. – You know what happens on a streak? Sometimes something gets snagged. I don’t wanna get hit a snag, so I’m out. – You gotta keep your knees up. – High knees. – Okay, here we go. Let’s not delay this anymore. – How are you gonna, are you gonna bite? – I don’t know what I’m gonna do, but I’m gonna dink it first. – I just got a cramp in my neck, I can’t go forward. You got your own hairs? – Yeah, I’m still getting hairs. – Dink the pork blood snow cone. – Okay, here we go. (both gagging) (Rhett retching) (Link retching) This is the first time I wanted to cry. I think I’m gonna cry. – The shaving cream came up. – Bro, it’s so bad. It’s so awful. It’s so horrible. – It’s bad guys. I know you were, you really wanted to know. So we had to find out for you. (Rhett spitting up) That didn’t last long. – But it took a couple of seconds to settle in. – Oh my god. Yeah, it had to, it had to melt. Once it melted it was like so irony. – I’m sorry I let you down. – The irony. – Dude, you did such a good job. – [Link] Will it snow cone? – [Both] No. (buzzing) – But you know what? Now you know, and you don’t have to snow cone a pig blood, just to find out. The question has been answered. – Wow. – Oh. – Thanks for being with us this season, and thanks for liking, commenting, and subscribing. – You know what time it is. Show. It’s a good shows, a good show. – We were so young, Link. – I was bearded, I was bearded but still young. – So much life ahead of those guys. – Yeah. – So much less life ahead of us. – Well, yep. The difference between then and now is how much less life we have. – Almost exactly. – Yep, and how much is that? We don’t know. – I know when you’re gonna die. – We don’t know. We don’t know. – Okay. – A blood snow cone though, that’s gonna extend our lives. – Never forget that. – That’s gonna extend our lives. Now what if it was the blood of, you know, our children? – Well, it would probably be illegal to do that on the internet. – You were telling me the other day that there’s that guy who likes to prolong his life by ingesting, not ingesting. – Injecting. – Injecting his own kid’s blood into his body. – Yeah, yeah, yeah, yeah, yeah. He’s like, he’s the Brian Johnson guy. – I do that, but I do that with snow cones. All right, kids. Let a little blood on them snow cones. I’m hooked on it. – The kid’s got lots of blood to give, and they get it right back after they give it. – That’s what he tells ’em. – I’m not thinking about doing that with my kids, just so we’re clear. All right, we started with the hamburger, which according to these people out here in SoCal is made on a barbecue, which we know is not true. That’s not, that’s called a grill, okay? Barbecue is a meat prepared in a very special way, right? But we’ll kind of go along with this, just to make it make sense for you, okay? So we’re using that as a transitional way to say that we’re actually about to do, “Will It Barbecue?” Okay. – This is a killer episode. – Oh yeah. – This is a big episode. I mean, there was some milestones in here. It was the birth of an iconic catchphrase, and subsequently our very own party game. Yeah, so “Will It Barbecue?” aired on June 3rd, 2019. Show me them grills. Today we ask the age old question. – Will It Barbecue? – Let’s talk about that. (upbeat music) – Good Mythical summer. – Anytime we get to eat grilled meat on this show, we know it’s gonna be a good day. – That’s right, we’re about to revolutionize the practice of barbecue, and by grilling up some delicious pork on some barbecue grills that you ain’t even dreamt about. It’s time for. – [Both] “Will It Barbecue?” – All right, first things first. we need to base you with some meat facts. Now, pork, it has a perception that it’s high in fat, because people associate it with processed cuts like bacon or sausage, but pork tenderloin actually has less fat per serving than skinless chicken breast. – And there are other lean cuts of pork too, like sirloin pork chop, ground pork, New York pork roast, and a whole lot more. But the point is, there are a lot of healthy pork cuts out there, y’all. – Yeah, and we’re gonna be cooking up some of those lean cuts today. But as we said, we’re not gonna be using any ordinary grills. We’re gonna be stretching the outer limits of what a barbecue is so that you don’t have to. – And for those of you who say, “Barbecue is the meat, not the grill,” Well you are correct and that is still our personal position, but our resident culinary expert, Mythical Chef Josh, has told us that he thinks it’s okay to refer to what we call the grill as the barbecue. So given that he feeds us so much and so well, we’re going to call a truce. – Yep, so for our purposes today, the definition of a barbecue is a framework for cooking meat over an open fire. And that’s the part we’re gonna be willing. – To the grill zone. – One trick to tasty meat is to throw some wood chips from a fruit tree in the barbecue. But we thought, why not use fruit from a fruit tree as the barbecue. And we have chosen watermelon, and we’re calling this the Griller Melon. – And our art director, Paisley, actually cut the watermelon long ways, created a little footing for the whole thing to sit on, cut some ventilation holes in the bottom so this whole thing can breathe. Then took the top of the watermelon, cut slits in it to replicate a grill, and then created a lid, that is actually maneuverable for venting purposes. – I’ll take the lid off right now. You wanna take the grill off and I’m gonna bring over some coals. – Yeah, and I got the meat over here. – To nestle in there. – A single layer a little bit more. – I think that’s good. – Leave this over here. – Set this. And I’ve got my bone in chop. – Yeah, this is a pork chop. We’re just gonna throw one right there in the middle. – Hear that sizzle? – Oh man. – [Rhett] Hear that? – It’s starting to work, let’s lid it up. – [Rhett] And so now we’re gonna cook it on this side, and then we’re going to flip it and finish cooking it. – Now the true test of this is not just how it tastes, but if it cooks properly, because you can’t eat it if it’s not cooked properly, which is why we’re using this fancy device called a meat thermometer. We gotta make sure that the internal temperature of the pork gets to 145 degrees Fahrenheit, and then you let the meat rest for three minutes before you eat it. So that’s a part of this test. – I think this qualifies as a sharp object. So I’m gonna hold it. – [Link] Okay. – Yeah, because you know a lot of people cook their pork until it’s completely white. What that means, it’s overcooked. You want this light, blush pink color that indicates that you’ve cooked it to the right temperature. – All right, so now we wait a little bit. Just sit tight, you know, people gonna walk by. they’re like, why are you guys just sitting by a watermelon? That my friend is a grill. You’re stupid. All right, let’s remove the, ooh, let’s remove the lid and then check the temp. I mean, it really has cooked this pork. Hey, this is promising, man. We’re looking for that 145 internal temperature. – [Rhett] Oh, look at that. – [Link] What’s it at? – It’s 146. All right. – Is that good enough for you? – Yeah, I mean, passing with flying colors. Let’s throw it right on there. – Okay. – Look at this. We gotta let it rest for three minutes though. – Okay. Fully rested. – [Link] Give me a nice cut, man. I’m just gonna, oh you’re gonna take it apart. I’m just gonna, look at that. Oh yeah. Now does it have a scent of watermelon? The rub is so strong in a good way. – [Rhett] I think it does. – I taste a hint of watermelon. – Just a hint, though. – It’s moist cooked to perfection. Man, and then we got dessert waiting for us, the inside of the watermelon. But today the outside of the watermelon is the champ, man, It’s the hero. – You can keep reusing this. – I just had a pork fly outta my mouth. – That’s just ’cause you’re a happy man. – So happy man, pork man. – You’re a happy man, because you know that, Watermelon, will it barbecue? – [Both] Yes. – I’ve always considered barbecuing the act of making love to meat. And if you’re gonna make love to meat, why not do it with the best love making instrument of all time, the saxophone. – Yeah, we call this the Kenny G BQ. – Yeah, we do. – All right, so Paisley has took some valves or valve covers and made this meat hook here that then we can open up, put the coals down in here, and then lower the meat down into there, right. – So listen, I’ve got the tenderloin over here, but let’s load her up with some coals. – Two, we’re getting some hot ones. Four, oh yeah, we, five, six, seven, eight, nine. – Okay, now take the other side of the spoon and push. – You do that. You want me to suck on this and try to get the coals to come up the other side of the loop? – Whoa. – That’s good. – Okay, so now, I’m gonna have to touch the meat directly. – So you’re gonna hook it on there, huh? – [Rhett] Just stick it in here and then I’m gonna hook it like this. – And then put it down. – And drop it, just like that. And so now we’re gonna cook it on this side, and then we’re going to flip it and finish cooking it. – Of course, a key to preparing meat in a barbecue is to have proper ventilation. – I will say pieces of the saxophone are falling off as we speak, like that fell off. Yep, it’s probably gonna be hot. – That was hot. I wonder if this part’s hot. – That fell off. – (honking) Not hot. – Oh yeah, do that. That’s circulation. (saxophone music) Can you taste the meat? – I was blowing, not sucking. – Well suck one time and see what happens. – Ooh, it’s like a hookah. (laughing) – [Rhett] Okay. This has been in here a while, but I can already tell by the way it came off. – [Link] Oh goodness, okay. – This is not up to temp, but if you want to be scientific about it. – Yeah, the ends are cooked, but by the time you could get the middle cooked to proper temperature, the ends will be so burned that it’s inedible, so I just don’t think this is viable. – Something tells me that 86.1 degrees is not proper temperature. – [Link] So saxophone, will it barbecue? – [Both] No. (buzzing) – Now, usually when I get a belly full of barbecue, my next stop is the toilet. So we thought why not make it the first stop, and make it the barbecue? – Lucas basically just took all the innards of the tank out and then drilled holes on each side. So the top of this thing is actually gonna be the grill grate. So Link, just fill up the, basically the whole tank with coals. Woo. Okay, so that’s less than halfway up. Is that cool, or we want more? – [Speaker] We have one more. We can fly it in right now. – Fly it in, let’s get another one. Oh gosh, it just busted! We were gonna add some more coals, and the bottom fell out. We didn’t even get the meat on it. – I don’t think more coals are gonna do anything, but you know what, let’s just see. We got a little bit of time here. – Did you see that? – Here we go. – Before the toilet completely deconstructs, we’re gonna see if we can grill this ground pork. – Also, just so you know, we’ve got barbecue sauce ready to go. (clock ticking) (toilet self-destructing) – Oh! The backside busted. (toilet cracking) – Oh! Okay. Whoa, wow. The ground pork patty’s still there. I think we’re still good, man. We’re still good. (laughing off camera) – Flip it. – [Rhett] That wasn’t a flip, I’m not, oh gosh. – What are you doing, man? – We’re still good. Hey. – We’re still good. – We’re still good man. – We’re still good. – We’re still good. We’re still good. You don’t have to see, you don’t have to see the other side of that. We’re still good, man. – We’re still good. – Oh! – It continues to fall apart, but we’re still good. – Yeah man, we’re still good. The burger’s still up there. – [Link] We’re still good. – I mean, we could tow some buns. That’s what the other side’s for. (toilet cracking) Oh! – You broke it with the bun. – It happened before I touched it, man. – We’re almost not good, but we’re still good. – Yeah, we’re still good. – [Link] Dang man, look at that. Flip it. – You want people to see the other side? – You mean the side with ash on it? – Yeah, look at that. That’s cooked, just a little bit cooked. – That’s ash. (laughter off camera) You dropped it in ash. – Sorry. – We’re still good. Me and you, we’re still good. You sure you don’t want to baste some barbecue sauce using a toilet brush? – Definitely. – Is it warm? Is the sauce warm? – I don’t think so. – Forget all about that ash, now. That’s good. – You really can’t over-sauce a patty. – Let’s test the internal temperature of the patty. – Why? (laughing) – It’s raw, right? – [Rhett] Yeah, it’s not good. – [Link] The whole base of the thing cracked. Although, the whole thing is cracked all the way around the front, look at that. – Just suggest it. – Okay, I’m just gonna make a little suggestion. – [Link] Okay. Oh my goodness. – Okay, well, are we still good? – That is still raw. And we, we broke our grill. – Yep. Okay, I think the answer’s pretty clear. Toilet. – [Both] Will it barbecue? No. (buzzing) – Now there are a variety of different cuts of pork, and what better way to dispense variety than a vending machine. We call this the Vend-a-cue. – Or I call it the dollar swallower meat heater. This thing is an actual vending machine. It’s a bit used. And it’s a bit gutted because we took out most of the plastic parts except for this one tray, which is loaded with the meat. And we’ve got holes all in the bottom of this to allow the smoke to come up. And then there’s a hole in the top to aid in ventilation. – And we got a lot of different cuts of pork here. We got loin, sirloin, ground pork, bone in chop and tenderloin. All kind of put in there nicely. Since. – Since it’s already loaded, all we gotta do is load the coals. All right. Yeah. Now, let’s push that back. Close her down. – Nope, gotta put the wood chips, man. – Got the wood chips. – We got some mesquite chips. Just gotta dump it on top there. – Now get that nice smoke going. Close her up. Okay, this thing’s been smoking for over an hour. I’m feeling good. – And the glass has basically gotten smoked up, so let’s open this thing up so you can see, okay? – Oh my goodness. It looks like it’s gonna work, now hold on. Before we take it out, you wanna test the temperature? – Yeah, this one right here? – [Link] That’s a nice looking one, coming in. I’m feeling very good about this. – [Rhett] The middle there. – All right, so it’s 159, over 145. We should have taken it out earlier so it’s not optimal. But we know this puppy can cook. Now. – The problem is, I know it’s not gonna take it outta there. I mean, we gotta vend it to ourselves. – Oh yeah. See if it still works. One quarter. How much do you think that pork is worth? – I’d say at least a dollar. – Yeah, all right. There’s a dollar. So I’m gonna vend D-8. I can hear it. – [Rhett] It’s working. It’s working. – [Link] It’s trying, it’s making noise. Come to papa. Drop into the hand. – Oh. Oh. – Sometimes you just gotta take the whole thing. – We got three. – Yeah, Link. You get one, I get one, and then we get one for a friend. – Okay. – You wanna pick that up and I’ll just dispense ’em right off here. Be careful with that knife, son. – Here you take the knife. You want the knife? – Okay, Ill just set this back in here. There’s a lot more pork in there where that came from. – Now let’s start with this one. Let’s just cut this one in half. – Okay? Oh. – Does it taste like a vending machine? Tastes good. – That’s good, man. – I prefer watermelon pork, but I’m not complaining. This is more high tech. – Yeah, it dispensed all the way out and gave us two freebees. – Crazy, how’d that happen? – [Link] So, vending machine. – [Rhett] Will it barbecue? – [Both] Yes! – Thank you for liking, commenting and subscribing. – You know what time it is. – Good show guys, Good show. – We’re still good, man. – We’re still good. – You’re still good? You still watching? We’re still good? – It just happened, you know. When you say it and it just feels so good to say it, we’re still good, that we couldn’t stop saying it, because I mean, we were still good. Well, look at us right now. We’re still good. – We’re still good. – We’re still good. – We’re still good. The thing that I couldn’t have told you was that, that wasn’t the final round. The vending machine was the final round, you know, ’cause we’ve gone back to that we’re still good moment with the toilet, and everything that happened, like we’ve seen that clip, that one like keeps coming up. – And so you just assumed it. – That that was the finale. – It overshadowed every other thing from that episode. That’s what happens. – Kenny G BQ. – Honestly, we don’t remember. – Forgot about that. – We don’t remember much about our lives. – I remember the, I do remember the watermelon before I saw it. – We only see the things that get montaged. – That’s how we make our memories. – That’s how memories work. – We make our memories. – Via montage. – Yeah. – You should look into it. – And now via marathon, we’re able to, to fill in the gaps. So thanks for doing it, for being here for this marathon. You made it. – Yes, and you know what? We will see you on Monday for the start of Good Mythical Summer. – [Link] Good Mythical Summer premieres next week, Monday, Wednesday, Friday, starting on Monday, July 10th. (no audio)