Matthew McConaughey Eats His Last Meal

Channel: Mythical Kitchen

YouTube Video ID: zymaUtMzn68

Transcript

Howdy, I'm Matthew McConna and this is
my last meal. [bell]
Every person has exactly two things in
common. We all got to eat and we're all
going to die. Today's guest is an Oscar
award-winning actor, a New York Times
bestselling author, and a co-founder of
the 100% organic Tequila Pantalon. He's
reunited with Woody Harrison on the new
Apple TV show Brothers officially out
now, but he's done so much more in his
life. He is the undefeated Doon
wrestling champion known as Duda. He is
the naked cowtackling dragon slayer
known as Loco Palotas. He is the goalie
that terrorized every youth soccer
referee across the state of Texas known
as Matthew McConna.
>> Welcome to the show, man.
>> Yeah, man.
>> Thank you so much for being here.
>> Yeah, good to be here, bro.
>> You had a tradition at your family table
growing up of doing a bit of a gratitude
circle that you have now put into your
foundation as well. What's one thing
you're grateful for right now? Um, you
know, we just had the premiere of
Brothers last night, uh, Woody and I.
And so that's always a special day
because you have to declare like any
piece of art. You I would mess with any
movie I made or performance until the
day I died, but you can't. You have to
declare. And a premiere still in
Hollywood, which they don't have as many
as they used to, still means you go and
you go,
>> "Hands off. Anything I would change now,
it's too late. There it is. Let the
world decide." Um that's that feeling
really good last night to go hands are
off. That's what we did. Let it live.
Let it be what it is. That felt really
good and [music] I'm thankful for that.
>> Well, man, I'm thankful for you being
here with me today. We have an
incredible meal. You've lived an
incredible life. I'm excited to walk
through it. Have you thought about your
last meal before?
>> Yeah. In what way? In a very
literalistic way or
>> Yeah. No, I mean cheeseburger the I know
exactly what cheeseburger and how it's
cooked. I mean, she cheese cheeseburger,
I think, is just one of the greatest
inventions of different food groups put
together in a certain way. I I the
cheeseburger is an immaculate meal to
me.
>> No, I feel like that puts us in a
position where there's a tremendous
amount of pressure on us to to make this
cheeseburger live up to those
expectations. I look, I doubt it will.
You know, the cheeseburger I have in my
mind for last meal, my last meal. If I
take one little small bite of that and
it's not the right one, I'm going to ask
for some more time to get [laughter] the
right one. Lionel Sternberger, by the
way.
>> Lionel Sternber.
>> Lionel Sternber is the man that invented
the cheeseburger that you said was a
genius at the right spot in Pasadena,
California. 19
>> now. Because the man who invented the
hamburger was very smart, but the man
who invented the cheeseburger,
the genius.
>> How often do you think about death?
>> No, I don't think about death, per se. I
I I think about what do I leave when I'm
gone? I think about um that
you don't get to do everything you want
to do in this life with the people that
you share memories and experiences with
forever.
>> Yeah.
>> Maybe we get to spend time with them
later hopefully, but you don't get to in
this life. So to realize that I found,
you know, I don't find that to be a
morose sort of oh my gosh, just whisper
it, don't say it out loud thought. I've
been like I think we should say it out
loud more often. Yeah, I know. For me,
it makes me feel like living more while
I'm here.
>> 100%. Death, dying, dead. Say it on the
>> These euphemisms, they don't help
anybody.
>> And hopefully it's a love story.
>> And I think it is, man.
>> You ready to get to eating?
>> Yeah, man.
>> Let's do it. [bell]
>> Matthew, for the first course of your
final meal on Earth, we have Blanco
Pentalone Tequila Margarita. We have the
cheeseburger, Camila's famous Nomeo
Slot. And then the scoop of tuna from
Judy's Deli in Beverly Hills.
>> The pickles here on the side. Let's
start off with a sip of that
margarita. [music]
>> That's a great invention right there. Is
it?
>> Citrus, sugar, spirit. Nothing better,
man. Especially when you're at the hide
club making them yourself. You know,
>> I was making them myself the night I saw
the woman that I'm now married to and
the mother of our three children moving
across the room about 30 ft away. And I
just had the right amount. margaritas
where I was seeing quite clearly or
actually was just enough haze, just
enough silhouette on things to make them
look beautiful. But everything that I
saw on that figure, which was her move
across the room, everything that I
imagined by the way she walked, by the
way she floated, by the way she carried
herself, turned out to be absolutely
true upon closer inspection, which that
doesn't happen that often. And uh things
worked out.
>> I think I mean we're eating her sllo
right here. And not only that, I mean,
she's kind of well represented across
here. There was a point in 2007 when you
walked into the canoe airstream trailer
and Camila had a double pore reposado on
the rocks and a
>> and cheeseburgers. And I was like, "Hey,
what's the occasion?" And there was a
lot of special occasion. Well, it was I
did not know why. She showed me the uh
what's it called? A gram sauna.
>> Ultra ultrasound.
>> The ultrasound. And it was that she was
pregnant. So, we uh ate those
cheeseburgers. That was our first child.
>> I mean, that's honestly the thing that I
love about about food and storytelling
and last meals is like this is the story
of your life. This is the most beautiful
moments. And here we have the most
perfect food. Uh you're a ketchup
dipper. Yeah,
>> I'm a dipper. Definitely a dipper. And
look, Hines, you know that thing we all
know about Hines is sometimes you got to
pop the neck to get it to come out, but
it's worth it. Now, this didn't always
happen, right? It always happened in our
house on the first bottle of Hind. every
growing up the second, third, fourth,
fifth, the rest of the bottles of hinds
in our household would pour out like
water because it was water and you were
like [laughter] the mom I don't think
it's supposed to be doesn't look as
thick and my mom oh yes it is. What are
you talking about? That's hinds. What my
mom would do, get the Hind, which I
guess was, I don't know, 50 cents more
than the next brand, and she would pour
some sort of Delmani tomato
[laughter]
soup in there for ketchup for the rest
of the time. She did it with peanut
butter, too. Our favorite peanut butter
is Peter Pan. And all of a sudden, you
finish a bottle and the next time you
get into it, you're like, "Mom, this
doesn't taste like Peter P." Oh, it is,
too. You found out she went and got some
cheap brand that had [laughter] two
gallons of it. and she'd spoon it out to
refill the Peter Man can.
>> That's just smart. That's just good
housekeeping at that point.
>> Now, the cheeseburger. All right.
>> Cheeseburger.
>> So, fresh ground chuck and brisket.
>> Okay. So, it's got some fat in it.
>> It's got some fat in it, too. I I
believe in fresh fresh grind.
>> Yeah. Don't back up. Don't back Don't go
extra lean.
>> No.
>> When you're trying to do a cheeseburger,
no, that's not the That's not one of the
risks you want to take.
>> Cook it to about medium well. I don't
think you need a medium rare, medium
cheeseburger. You want just a little bit
of pink, just a little bit of life left
in that
>> cheese on the top side. Uh you got a
little butter on that bread. just kind
of melted into the top bun, which is
really nice. Tomato. Look, I don't mind
lettuce, but lettuce, let's be honest,
lettuce and cucumbers.
>> They're kind of there for color.
>> They don't do much. Tomato, you got your
pickles on the bottom. You got your mayo
on the bottom. And our buns, notice our
buns are small, squeezy, and soft. Don't
go for the huge cheeseburger with the
big bio and the big sesame seed stiff
bun. Forget that. You want a small bun
because you'd rather have you'd rather
have two of these than one big massive
one with a bun that's stiff and uh a
patty that's not just right.
>> I think they call that boy math. Is that
boy math?
>> I think it's called boymouth now.
Calling it. I like it too. I think
you're a practitioner. I think you got a
PhD in boy math over here.
>> So
ketchup. Hines ketchup. I love to dip.
And I always thought I just like to dip,
but it's it's actually technically
because I want that sweetness of the
ketchup to be the first thing that hits
my palette.
>> It's not really sweet. It's sweet, acid,
umami, bitter. It literally has all five
tastes and that almost no other food
[music] does. Ketchup's a perfect food.
>> Yeah. And it hits the palette first. It
just opens everything up.
>> Makes it sound the acid. Oh, it's great.
Hey, cheers.
>> Cheers.
Mhm.
Mhm. Mhm. Mhm. Mhm. Mhm. Mhm. Mhm. Mhm.
Mhm.
>> Yeah. Thank you. You seem like you're
someone that really draws from the
natural rhythms that come from life and
somebody that sees the deeper meaning in
everything. I think everything is
profoundly deeper than we could possibly
imagine. What is the deeper meaning
behind a cheeseburger for you? Because
it's a very part it's a new food. It's
not like this is a dish that goes back
to ancient history. This is 1924. What
does a cheeseburger mean to you?
>> Maybe something I don't know. Not that
I'm trying to get all the food groups in
one bite, but it does kind of have them.
I just think it's kind of the perfect
combination. I It's always my favorite
food. It's why I'm a fan [music] of who
you now call the Washington Commanders.
They had a middle linebacker number 55
who was named Chris Hamburger.
>> I was a big fan of a left guard for the
Seahawks named Pork Chop Wac. And I
think that's the reason they started
eating pork chops.
>> Mhm.
>> With NIL today in college sports.
>> Where do you see the names? I'm so
excited for the names of college players
starting about how long's NIL been out
about four years around that.
[clears throat]
>> Way do we see the names of kids in
[music] about 10 years because you know
parents are going like my kid's name can
make him some money in NIL.
>> So let's start they're going to start
getting some really creative names.
[laughter]
There's a guy in Nebraska named the
coolest. [music]
He did a local AC air conditioner ad
because this Brian Da is the coolest.
>> That's perfect. I can't wait for like
Capri Sun Jones to lead the SEC in
sacks. You know what I mean?
>> Yeah. [laughter]
>> Um, please tell me about Camila's no
mayo sloth. I'm a sucker for a slo. I
have something like this on my table
almost every night.
>> I do too. Now, the thing about sllo,
right, and I love sllo. A little thing I
did learn, don't eat the coleslaw at 400
p.m. at the Fourth of July picnic.
That mayo hot sun. Don't do it.
>> That's a bacteria danger zone they call
it.
>> Yeah. Now, so because I'm a big fan of
sllo and because if I'm sitting there
trying to I love food and if I just ate
just what I wanted, my favorite stuff.
Geez, I'd be I can be 250 pounds easy.
But because I like food a lot, I try to
I try to find foods that I love the
taste of that I can eat more of. This
sllo is a much lighter sllo than your
heavy heavy mayo sllo, but you're still
getting your cabbage. And because it's
the way she thinly uh uh grades it,
you're not getting that big, you know,
you know, sometimes the cabbage is too
if it's cut too thick, it it's it's too
much too too thick and too much
roughage. This is thin. It's got the red
onions in it. It's still light on the
mayo, but you still get that crunch and
a filler. It can be great on the burger
as well. Um, and so this is my favorite,
one of my favorite sort of vegetable
salad fillers. [music]
And you can't eat too much of it. If
anyone's out there going like, "Ah, I
don't want to eat too much. I don't want
You can't eat too much of this."
>> That's so good, man. I'm stealing that.
I'm putting it on my pork chop. Wax. You
have to eat like this all the time. How
does this differ from the foods that Mom
made you growing up?
>> Not a cook.
>> The show brothers, she's making you
chili. Was that a stretch of the truth?
>> Hell yeah. My mom wasn't a cook.
>> She didn't cook nothing.
>> No, she cooked one thing. here. Well,
she she would sit there and go, "Oh, but
I cooked the I did a roast. I'm so good
with the roast." You wasn't even good
with the roast. We begged her for for 18
years. Will you please pull that thing
out of the oven 15 minutes earlier than
you do? It's always well well done. She
she would run from any pink meat. And
then if you got, you know, the best
stuff, oh my gosh, that boa was so
great. She'd take credit for it. And
then we'd find like the the Morton's uh
package in the trash can.
>> It was always bought. She never made it.
And she would if she was here, she would
admit she was not a [music] great cook.
>> Yeah. Yeah.
>> You know what would she say? She's like,
"Oh, but I did great fish sticks."
>> Yeah. Cuz we put them in the oven on the
pan and they were they were frozen.
>> Um she was good breakfast. It was real
eggs. She scrambled them. They were
real. They weren't powder. She plays a
big role in your show Brothers that's
out now with Woody Harelson. And that is
based off of the rumor that may or may
not be true that you and Woody could in
fact be biological brothers.
>> She started that.
>> Are you implying that there is no truth
to that rumor or do you think there is
still a truth?
>> I don't think it's true at all. Woody
completely thinks it's true. And my mom
to this day goes, you know, she's kind
[music] of pleaded to the fifth after
she dropped the bomb one night of going,
"Oh, Woody, I knew
your father." [music]
And it was the kind of knew and the kind
of ellipsus after knew that even my
5-year-old son was like whoop knew what
that might mean.
So she started it. We've hints gone back
and you'll see in the series her her
reaction I was like what are you talking
about? What does that mean? You're
reading into it. No. And Woody's like I
know exactly what you meant and I'm not
reading anything into it. She started
that's what the show's based on. Um
Woody completely believes we are. A lot
of people actually, a lot of our friends
and family believe that we are. I do not
believe we are.
>> Are you gonna do the DNA test?
>> Maybe. [music] But here's the deal. If
it's true, oh man, I got to unpack a
whole bunch of for 56 years.
>> Yeah.
>> If it's not true, Woody's going to be
heartbroken and be hard to be around and
no fun to be around, but he's going to
be depressed for a couple years. So,
it's much more fun letting this lay out
there and float as a possibility.
There's a kind of metaphor there for the
great unknown being the thing that we
actually want. You know what I mean? If
everyone finds out who the one true god
is, there's going to be billions of
people disappointed.
>> Yeah.
>> Uh tuna salad has been uh floating
around your life for a long time.
>> Another You can tell a lot about
somebody if they make you their tuna
[music] salad. You can go through the
fridge in the pantry
>> Mhm.
>> and say, "I'm going to make tuna salad."
And it can easily be three hours later
before you're done.
>> That's the kind of tuna salad maker I
own.
>> Mixing the food groups and then you have
to know what doesn't go. That doesn't
mean just throw everything. No, there's
certain things. And then the order of
mixing the food groups. If you put if
you like apples, if you put the apples
in too early, they lose their sweetness
3 hours later. You know what I mean?
>> If they bleed the juice out and you got
to test it along the way.
>> Mhm.
>> And know also that tuna salad like like
a bologn or something is going to be
better after you put it in the fridge
and let it coagulate. It's also going to
be very different than when you taste it
for seasoning. So, you have to sort of
blindly go in with faith when this comes
>> before you put it away. If you're going,
it's needs a little more salt. Hold up.
>> Leave it in there for a while because
when you get out, it may taste quite a
bit saltier than it did after everything
melts. Tunis out. This is from Judy's
Deli. [music] You can taste it. This is
See how light this is? It's It's a
simple recipe, but it's so light. And I
think
that they use some [music] creme fresh.
We did not try creme fresh, but we tried
sour cream and we tried a little bit of
whipped cream cheese because Matthew,
this is our attempt.
>> That's pretty good.
>> Well, so this is from Judy's. This is
our attempt.
>> Oh jeez. But do do you taste how this
>> This is floating.
>> I've never had a It almost feels like
when you get like a gelato and there's
[music] air whipped in. You know what I
mean? It's light, but it you don't even
have to chew.
>> Jeez, that's good.
>> If you were a toothless man, you could
let this suck on it down. You could suck
it. You could even drink a straw if you
wanted to.
>> You could. You know what I And this is
y'all's version.
>> This is our version. We tested
>> You did not use creme fresh.
>> We did not use creme fresh. The
sweetness we think was sweet pickle
juice and then we actually dehydrated
the tuna.
>> We tried our best,
>> but that's still it.
>> This is better than
>> I have photos. I'll show you photos on
my phone. We literally tested 24
different versions trying to get it.
>> You don't think it's creme fresh?
>> We did come up with our own recipe
regardless. If you want to take this as
a starting point,
>> Yeah.
>> let me know cuz we spent
>> I'd love to go play. We spent days on
this cuz I've been chasing it looking
for as well. It's simple.
>> It's not a lot of ingredients. No,
>> it's kind of got something in there.
Judy, you've been looking and then your
place burned down and we thought it was
gone, but you reopened at another place.
Still want to find out.
>> What was the deli that you went to after
a time to kill came out when you real
deli?
>> Third Street Pro.
>> And that was when you [music] realized
that, oh, my life is different now.
>> Yeah.
>> I'm getting recognized by the people
making a tuna sandwich.
>> Getting recognized on the street walking
to Broadway deli to get the same tuna
sandwich that I always got, which was on
sourdough. That was I went on a Friday
the afternoon before time to kill opened
up. Walked down the street, 400 people
out there or so, you know, on the
prominade. Three of them checking me
out. Couple girls thought I missed being
good-looking and somebody else liked my
shoes.
Come back Monday after Time to kill it.
Open up. Walked to the same path [music]
to the same deli. 400 people out there.
397
now recognize me. And I was like,
check fly. what's going on? I was like,
"Oh, okay. I'm not a I'm not meeting
strangers anymore. Life is a mirror."
And [music] uh yeah, I remember that day
very clearly cuz I went and had the same
sandwich at the same place.
>> That sandwich will never
>> But the world's different. Yeah.
>> Does part of you yearn for that
anonymity? Have you always yearned for
that?
>> Hell no. Done. [laughter] I mean, no.
The anonymity I go fine. I guess what
I'm saying though, as far as to go, I
was I kind of jumped your question. Does
part of me yearn to go back? Hell no.
That check is cashed.
>> Yeah. And uh I have no problem keeping
that check cashed. I I I do work. I have
to work differently now to go find my
own anonymity, which I which I do find.
That's just comes with the comes with
the territory, you know. [bell]
Matthew, for the second course of your
final meal on Earth, we got the fried
bologn sandwich from Locks and Lock and
Leapers Fork. We got the white pasta
from Menagueti in Croatia. We got the
Cleveland Hotel Bolognes. Uh, and then
we got the sausage dipped in the cream
corn from Opies. I would suggest
starting with this one just because this
is the most temperature sensitive.
>> Let's do that.
>> And then we got the reposado on the
rocks.
>> This is the repo on the rocks, which is
Camila, uh, my wife and I's favorite.
This is our go-to drink. And this is our
favorite one, the reposado. Um I didn't
say it earlier but um but Kimmel has a
new uh series coming out where she sits
down with my mom Mac [music] who um
Holland Taylor's part is based on in our
stories. What M said the story I told
you earlier is the reason we made the
series. Anyway, she sits down with my
mom and talks to different experts uh
women who are experts on things all
things that happen to women that every
woman out there will know when they
bring them up
>> and they have a good uh Camila cooks and
they talk about it and it's a really
cool show. See?
>> Oh, Camila's cooking on the show.
>> Yeah.
>> Oh, incredible, man.
>> Oh, that's so fun, man. Hey, dude.
Cheers to you. Cheers to Camila. Cheers
to Mac.
>> God, man.
>> That's damn good.
>> That's incredible.
>> It tastes agave forward. And that's
going to go good with this 100%. We
actually contacted the owner of this
wine resort in Croatia. He [music] was
very forthcoming with this.
>> Oh, he was. Did he remember?
>> Absolutely. He remembered you. He
remembered this exact dish that was on a
tasting menu and we worked to perfect it
in our kitchen. So there is a coffee
bean infused cream on the bottom. There
is a simply buttered spaghetti with
brown butter breadcrumbs on top and then
there's a sweet shrimp gamber roso raw
tartar on the side. That is
>> put them all together for the for the
bite. Yes.
>> Yeah. Absolutely. Yeah. Yeah. Stir it
all together. This is one of the most
unique dishes I've ever seen in my life.
>> That's pretty damn close. This is
actually one of the most interesting
things I've ever eaten in my life and
one of the most delicious things I've
ever eaten in my life.
>> What is it they did that that that like
that hasn't been done before.
>> I have almost never seen um a crudeo
paired with a pasta. It's something
that's really tough because pasta is
hot, crude is cold, obviously. Um I've
had it once before and it was also
wildly successful. It was a linguini
vong with raw gooey duck crudeau on it
which was nuts. But this it's the
quality of the shrimp. It's very simple
and then it's that coffee. It's that
little bit of bitterness
>> that keeps you coming back for the
sweetness. Same thing with the ketchup
and the burger.
>> That's that's a good memory.
>> I mean, you've really like traveled the
entire world. You you've seen so many
miracles across the world from eating
this in Croatia to floating down the
Amazon butt naked to to seeing the
Southern Cross in a Mali and Doon
village.
>> How did any of those small miracles
compare to seeing your first child be
born? You said the one thing you always
wanted to be was a father.
>> Yeah. Being a dad's the only thing I
ever knew I wanted to be. For sure. And
I remember the moment when it hit me. My
dad was a big yes sir, no sir, yes
ma'am, no ma'am man. And he would
introduce me to his friends, his older
friends.
And you know, most of them were fathers.
I think all of them that I met were
fathers. Anyway, this one day we were in
the parking lot, Oak Horse Country Club,
I believe. And he introduced me to these
guys and I look up. I remember the sun
was in my eye coming off the back of
there. So they were also silhouetted by
the sun. Maybe that had something to do
with it. And they had on black suits,
suits and white shirts. I later found
out they were actually hit men. U but I
shook their hand and as I shook their
hand and went yes, nice [music] to meet
you, nice to meet you, sir. It hit me at
that moment that oh, you know, everybody
that I've been saying yes sir to and
nice to meet you sir, the one common
denominator is that every one of them
are dads. Mhm.
>> And I was like, "Oh,
that's how you make it in life."
>> Yeah.
>> Oh, that's success.
Oh, that's the way to go. I did it. And
so, it hit me there and I was 8 years
old. Oh, be a dad. Be a father.
Statistically, so many more people
taking this bowling yesterday, but
statistically, so many more people have
become fathers than have uh let's say
hypothetically won an Oscar. You know
what I mean? Yeah. Like when you're say
uh sitting in your treehouse, you know,
13 stories high, daydreaming about what
your future looked like, how did
artistic [music] expression and
achievement factor into that?
>> Man, I'm in Long View, Texas on that
13th story having my brown bag lunch by
myself on a hot early September summer
day and I can see the
>> the curvature of the sphere for for the
first time. slight, just a slight. And I
was like, it's a little lower over here
and a little over here than in the
middle. I'm not thinking artistic. I
just knew at that point I knew I wanted
to travel.
>> It just opened up. I was like, "Oh, the
backyard's bigger than I thought." And
then when I go meet Carl Sean when we're
doing Contact and he explains the
universe and where the Earth and our
galaxy is in it, I'm like, "Oh, geez,
the backyard's even bigger than I
thought it was [laughter]
in space and time." It just gave me that
that that point of view from that
[music] 13th story of that chest was
like, "Oh, I thought my world was right
here as far as [music] I could see."
Well, now I'm at a place where I can see
much further. Oh, it is. The backyard's
much further. I can travel out there.
>> Um, and I think that led to my interest
in people, [music] humanity, what are we
doing here? Who am I in this whole game?
Um, how much does it have to do with the
choices we engineer? How much of them
have to do with, "Hey, man. I don't know
how it happened, but I'm sure I'm glad
it did." How many times we step in
and go, "Oh, gez, man. How did that
happen? It was my fault or I don't know
how it happened. I don't want to repeat
it. Whatever. And if I keep talking on
that riff, you're going, "Oh, well,
that's what a performer, that's what a
artist [music] does."
>> Yeah. Absolutely.
>> Um, but I didn't ever dream of being an
actor. I don't think I'd had the courage
or the understanding to even for it to
be in the vernacular of my dreams until
I walked in the right bar at the right
time in Austin, Texas, and introduced
myself to a guy named Don Phillips who
was casting Days to Confuse in 1992 in
Austin, Texas. I think most of life is
just walking into the right bar at the
right time and
>> well at least a whole heck of a lot of
life is going to so said bar and then
going that guy is in [music] a position
that I would like to understand or
experience or I'd like to be in that
category [music] and instead of sitting
over here and letting him leave and
going I wonder what he would have said.
>> Yeah.
>> Going over there.
>> Oh yeah man. Speaking of epicenters of
culture, please. Cleveland, Ohio.
>> The plum,
>> which I wish y'all would go back to
calling yourself the plum.
>> They called themselves the plum.
>> Man, I've talked to Clevelandites and
they're like, what are you talking
about, McConn? Didn't Cleveland didn't
y'all used to consider yourself the
plum? As in the big apple, New York.
Cleveland the plum.
>> Oh.
>> And I'm like, it's the coolest nickname.
>> Yeah.
>> Take it back and own it. You know what I
mean? Um, and if I'm wrong, steal the
idea anyway. But yeah, I thought they
call themselves the plum. And so when I
worked in Cleveland, I was like, "The
plum." And people like, "What?" I was
like, "You're the plum." Anyway, um
>> I noticed a place where the river
catches on fire. That's about it.
>> So back.
>> I go to this little hotel, motel, really
beautiful hotel down the street [music]
in Cleveland. And I remember the the
waiter was like a Southern California
guy cuz he was talking to my son and he
loved it. My son loved that. He was
going, "Yeah, dude." In Cleveland. Yeah,
dude. And then of course, you know, the
the surfing ocean's nowhere close to
that. But the Bolague I got [laughter]
That night, branded into my memory.
>> Here we did fresh knife cut fetuccini.
We actually called the chef, he's no
longer a chef, who would have been
working at the Hotel Cleveland, which
has since changed its name, by the way,
and he literally walked us through his
entire Bologanese technique down to the
Chifonov basil garnish. So, thank you so
much for that. So, we tried to recreate
it as faithfully as possible.
And this is common for all pastas, but
you're not going to have any liquid
sitting in the bottom of that bowl.
>> You should you should you should, right?
>> Flavor,
>> but the way that the pasta is still
ident, but all the sauce in every you
don't have to pull a noodle and then go
dipping for for sauce. I know that's
simple thing, but boy, not enough people
just follow that. This is really
beautiful. It's a nice pasta, isn't it?
Simple, but boy, you get a good
bolognese pasta.
>> On the set of Brothers, one of the
standout roles for me was Lisa Gilroy
playing your character.
>> Yeah. Yeah. Yeah. Yeah. It seems like 80
plus% of her lines were completely
improvised. How often did she get you to
break?
>> Not often, but that was hard duty not to
break because it was different every
time. Everything out of her mouth. Um,
yeah, she she was a spark and and a
wonderful improviser. Now, look, some
people think improvising is saying
whatever's funny in the moment. No, it's
not.
There's a line to walk with saying,
especially in comedy, saying stuff
that's funny, but what's in the context
of the relationship and what's going too
far and what's not going far enough. She
walked that line wonderfully and she's,
you know, comes in episode two and she's
throughout the rest of the season. She
was wonderful.
>> It was incredible. I was so shocked to
to see her. She is just maybe the
funniest person poundfor-pound on the
planet right now.
>> So, you were already a fan of hers.
>> I was a huge fan of her. She's she's
been on the show before and so yeah,
watching Brothers, that was
>> Wait, so what was she doing a stick
here? or was she just being Lisa?
>> She was. What if I told you being Lisa
and doing a really intense shick are one
and the same. So, she actually um I got
bullied into doing a live improv show.
I'm not a performer at all. I'm a chef
who wants to tell stories about people's
lives. But, we had an improviser on the
show who's good friends with Lisa and
they got me to do a live improv show.
And Lisa was one of the performers on
stage and I'll never forget the one
intro that she really teed me up for.
She goes, "Oh man, I can't believe our
weird cousin's here. the one who speaks
with a cochney accent and always slips
in piss and then just looks at me.
[laughter] So then I had to START GOING,
"OH, WHAT'S UP, GABNA?" and then slip in
my own piss. But that's Lisa for
>> perfect. [laughter]
I got a I met her and her dad last
night.
>> Oh, man. Incredible. Um, tell me about
this fried bologna sandwich cuz this is
uh
>> Yeah, this is a legend.
>> Yeah. Yeah. From from Fox and Lock. We
They sent us just two whole logs of
their baloney. Uh, I know you're getting
on a flight, but we can give you a whole
log of baloney to take home if you about
10 lb.
>> So I go, we have some very good friends.
Uh um and we go down there and we've
been friends with the family for a while
and hey, we're going to take a
motorcycle ride. We're going to see a
band tonight. Go to this place before
this this uh bar. Thank you.
>> Bar restaurant there in Tennessee. And
we get there and I'm like, one of the
things on the menu was a fried baloney
sandwich. I was like,
okay, fried bologn sandwich. It's one of
those nights where I was like, yeah, I'm
having the fried. And then she was like,
oh, it's really good. And I was like,
"Oh, yeah. I'm ready for it. I'm ready
for the fried bologn." Now, I did not
know it was going to be as good as it
was. I didn't know it was going to be
one of my top six bites of [music] all
time. And and I've had fried bologn
sandwiches, but this one is
such a memory. And I don't know a single
way except today I'm going to try to
leave one crumb on the plate with this
fried sandwich.
>> So, a little extra tequila that that'll
get you to use some more baloney.
>> Yeah.
>> [laughter]
>> What's better than that?
>> What is better than that?
>> I mean, what a dirty sandwich. It's so
good.
>> Dub you off a little bit. Oh,
>> is that not great?
>> That was a selfish one for me, man.
Dude, a little bit. Listen, you got like
a cold beer, a cold tequila on the rocks
in your hand. You're eating a fried
bologn sandwich. watching live music.
There are so few things that actually
are better than that in the world.
>> That is that [laughter] that is a
memorable bite, man.
>> I want to ask the first words you ever
uttered on screen were all right. All
right. All right. And you said those
stood for the three things that
Wooderson really loved. His car, chicks,
and getting high. What are the three
things in your life that you've really
whittleled down
>> that you love? What is your All right.
All right. All right.
>> Um, look, man, I want to
keep my spirit in good shape.
my relationship
God.
I want to uh keep my
husbandry
category [music]
in the black as well. My relationship
with my wife.
>> Is that like animal breeding? Husbandry.
>> I want to keep my fatherhood, my
relationship with my kids, how I'm doing
there. I want to keep my, you know,
health, which my health going.
>> This will set you back a couple days,
but you can. No. No. As Pedro Modivar
says,
the pleasure is good for you. Let's not
forget that. And I want to take um um
what I say spirit and career. All right.
So spirit, relationship with God is a
little bit different than health, but
it's in there with health. The others
are husband, father,
and [music] um career. It's hard to keep
all five of those running at peak
condition at the same time.
>> Yeah.
>> I'm just trying to go don't let anything
get too deep in the red. Sometimes a
career's going great, health looks
great, you look great, da da da da da,
but uh oh, we're in the debit section
with with hot mom at home or I'm a bit
of an absent father or sometimes
health's going great and getting along
with the kids great, but get along with
the wife great. I ain't got a job in a
while. So, I'm trying to keep all those
in the black and I just try to check in
with them mentally and spiritually daily
to go, "How we doing? where I need a
little pickme up. And you do have to
make up. I go away to work. Right now,
you know, you I'm up two weeks. I've
been every day, 8 to 8, 12 hours a day
working. My wife's here with me.
>> But it won't be till like tomorrow where
we actually exhale and go, "Hi, how you
doing?" You know what I mean? I haven't
seen my youngest son in 6 days. [music]
We got some catchup to do this weekend.
Looking forward to it.
>> Yeah. you know, um, but to try and keep
them all just not not all run at peak
condition, but at least all running in
the black.
>> Yeah. Yeah. I think you got a pretty
high uh quotient on all those right now.
>> Yeah.
>> Opie's Barbecue.
>> Yay.
>> Opie's Barbecue. Thank you to Opie's for
sending us all t-shirts cuz we have been
wearing them. They were so sweet, man.
They sent us a bunch of merch. They They
literally sent us their sausage. They
sent us the their own roasted jalapenos
to make the cream corn with. I'm so
stoked to eat this, man.
>> So, check this one out. There's barbecue
all over Texas
>> and it's like religious, right? And you
can all have your opinions and you know
people go, "Oh, Frank, this is famous."
Well, it's famous for a reason. The
brisket is that good. But Opies is one
where and we'll see this cuz you're
going to don't going to go there first.
>> I'm not going there. I'm just digging.
I'm just digging.
>> And we're going to have to get a little
deep cuz this is a little drier than
usual. But go with the get your get your
get your get your sausage first.
>> How we looking
>> now? Yeah. Now your dunk. It has to go
in that order. Not like you. Now you try
it.
>> The spice on that. Mhm.
>> There's so much fat. The more fat you
have, the more spice you can have cuz
they carry
>> Mhm.
>> the tequila just washes away everything
on your palette.
>> There's a rules, man.
>> I'm a That's pretty good, isn't it?
>> Hot damn. I'm not a big cream of corn
guy, but boy, when I found this and
dunked open sausage into it.
>> When you stay to the Chateau Marmmont,
they gave you a key to the kitchen.
What's the weirdest thing you cooked at
3:00 in the morning?
>> I would always just cook steaks.
>> Just straight steak.
>> I'd always have a ribeye. I had steaks
in that freezer and I thought it might
be late now. I could have hungri, pull
some ribe eyes out, let them thaw and
walk in there at 3:00 in the morning.
See it up and and hit it. [bell]
Matthew for the third and final course
of your last meal on earth. Now we have
the Pavlova. But we also have a bit of a
a surprise here because when you gave
your Oscars's acceptance speech,
>> you said that your dad is up there
>> looking down on you and he's got a pot
of gumbo.
>> Yeah, man.
>> He's got an ice cold Miller light and
he's got a lemon mering pie. That's what
we got for you with, of course, the
Opie's barbecue.
>> And that is Miller in a can. Not a
bottle. Never a bottle. Never a bottle.
Always a can. Cheers, man.
>> Cheers.
>> That tastes like summertime.
>> God, man. The best beer is truly
>> So, let's get some of this gumbo first
before we get into that. Right.
>> I think we should. I think we should.
>> A little bit of ice for you, sir.
>> Absolutely. Thank you so much.
>> So, my dad was he was from Louisiana,
right? Um and we should go to Morgan
City every year for the blessing of the
fleets. They got shrimp.
>> Yeah.
>> The boats would have some
>> please. And that's where I think he his
ass side and blood learned to cook.
But he would do we would do a Super Bowl
party every year and my dad would have
it at the lake house and say the Super
Bowl was going to be whatever Sunday.
Dad would head out to the lakehouse on
his own. Always in a if I remember
correctly a pair of blue shorts and a
collared shirt with a pocket cuz he
always like to have a pen right there.
His hat and his glasses. He would head
out on a uh on Wednesday morning with a
few cases of middleite and all his
ingredients to your gumbo and you
couldn't come out until Saturday. You
could family could come out but only
till Saturday but no one else could show
up till Sunday [music]
and he would pit and get his rue going
and get everything happening and just
and then the day you showed up you know
before you add your seafood and
everything you know it was ready and he
loved to host and serve and he always be
right there and had this over here in
his hand. out here and it it was the
best gumbo I ever had.
>> I mean, that's love right now, man.
That's the that's the that that labor. I
mean, gumbo. It's a it's a metaphor.
You're sitting there, you're cooking
that rue until it is right at that edge.
>> And similar to well, just the concept
gumbo, the word to the tuna fish we're
talking about.
>> Yeah.
>> What someone uses in a gumbo, I mean,
there's not much off off limit.
>> No.
>> Yeah.
>> Holy
>> Going to love that one. Pure seafood, no
sausage, no chicken,
>> crab, shrimp, a little bit of felt
powder.
>> That's a good one. Who y'all made this
one?
>> We made this. Yeah, man. Yeah, I think
this one was Colby. So much of of
Brothers was it was a lot more kind of
heart-wrenching and emotional than I
thought it would be. I went in thinking
it was going to be, you know, laugh out
loud comedy. It absolutely was, but I
mean, even the first episode, you're
writing a a speech for your dad. Those
numbers retired. It's a very much a show
about fathers and sons. Your dad has
this larger than life legacy. How much
of your life has been living up to that?
And is that a valid way to live?
>> I am happy that
I got
to have two years of my life while
[snorts] my dad was still alive where he
saw my independence. He saw me on my own
living a life, you know, um impressed by
and have an impression on from the
values, a lot of values he taught me.
>> Yeah. Yeah.
>> Hopefully a proud thing. Every father or
parent wants to see their kid go out on
their own and see did you take with you
the good stuff that I taught you?
>> Of course. You know, you don't check in
with me to pass the test. You're
actually living it. I need to live up
to.
You just always there as a point of
honor, point of pride, point [music] of
a sense of humor, a point of a um a guy
who was really interested in art. And
that's one of the things I miss is I
didn't find he he was an artist and
[music] would paint all the time and
draw and sculpt until he had passed
away.
>> Most like secrets. I don't know what he
wouldn't keep them from us, but we just
didn't know it cuz
>> Yeah. and I go, "Oh, that would be so
much fun through life [music] to do what
I'm doing and to invite him into my
process to say, hey, check the script
out. I like it." And then talk to him
about a script or talk to him about a
character, hear him go, "Hey, you know,
I know this guy who reminds me of or
what he would have loved that. That
would that kind of engaging
conversation. He would have found so
much fun." And we never got to do that.
I have a counsel in the sky that I speak
to and check in with and uh he's one of
one of the three people that I check in
with and [music] you know a lot of times
it's just a nod. A lot of times it's
just a cheers one of these while he's
mixing [music] that gumbo. You know to
say carry on or don't take this that ser
don't take this thing that seriously or
yeah it's good for you. I'm glad you
should take that either as serious as
you're taking it or more seriously.
>> Yeah. Please man dig into the lemon
merang pie. Oh, this is the lemon
mering. I called it key lime because we
had key lime the other night.
>> I didn't want to correct you.
>> Oh, please. No, it is. Lemon meringue is
is the correct was my dad's favorite. I
think I called it key lime earlier. Why
did I call it key lime? Maybe because we
just had key lime pie two days ago.
>> They're really similar.
>> Maybe that's why you want a plate.
>> Yeah,
>> nailed it.
>> OH, WE NAILED IT.
>> Hang on. We got We got lemon mering.
>> Hold on. We got the merang. I mean, we
might have just invented new food. Lemon
merang rice.
>> Lemon mering. Now, that is going to be
good.
>> I mean, I'm digging into that. Lemon
mering on the rice is going to be good.
>> Try that.
>> Yeah. Just a second. Let me cut this
piece over.
>> Not bad.
>> Well, I butchered this, but I'm going to
get over it cuz I definitely want some
crust
>> at some point. Especially towards
dessert. Anything goes for me.
>> Let me try this lemon mering rice.
>> It's got a mango sticky rice to it.
>> That That'll work.
>> That'll work. Yeah, that might be the
next thing.
>> So, lemon merang. Why do you like this?
He I guess he liked his tart. I can see
him. He's got he's eating with the right
hand cuz he's dangling over here. Just
two finger like that. The other three
fingers are up like that. He's been so
And I can hear him. Oh, god damn it. God
damn it. Oh, god damn it. Oh, that's
good. K. [snorts] Oh, god damn it. Hey,
what do you got over there? Well, let me
try a little bit of that. He was up.
>> Sounds like he really knew how to live
life. And you seem like somebody who
really knows how to live life.
>> He did. He sure did. He died what would
be considered young today. 62.
>> We ask every guest on the show, what do
you think happens when you die?
>> Um, I can say what I think, what I hope,
but I sure don't know.
Um, I hope there's a life after death. I
hope there's a heaven. Um, I'm not going
to be arrogant enough to sit here and
portray what I believe is the get you in
or get you out. Um, I [music] just hope
there is a heaven. I think that would be
wonderful to see your loved ones and
memories. And also as my son who he when
he was four years old, I remember we
went on a rant and he was like he was
like bye-bye. I think heaven is like
where everybody when you go there you
are your favorite age constantly living
out your favorite moment in your [music]
life and it goes over and over and over
but every time it's like the first time
>> I can play my eighth grade basketball
championship again
>> and whatever was the best feeling of
that it happens over and over
continuously but never gets repeated. I
was like, I like this this I like this
definition. This place is going to
happen.
>> What's the best moment in your life that
you're reliving?
>> The the taste that bite of that
cheeseburger, [music] this gumbo, the
little a taste of a moment where that's
compounded over and over and over. Those
taste of the pleasure and what you hear
and what you see and what you feel and
what you taste and all the senses and
then the sixth and seventh and eth and
ninth senses that we may not know about
are able to access here in this life. If
they're all full and every time it's
like the first time, even though it may
be the one trillionth time,
that sounds pretty cool.
>> It's not too bad. You ready to get into
the lightning round?
>> Yeah. I want to try this pavlov pavlova
as I fresh meringue, vanilla ice cream,
strawberries. I also I had a pavlova
>> during what I can almost call a mccane
experience floating naked in the
moonlight of the Mediterranean 4 in the
morning after my best friend got
married.
>> We convinced him. We were like, "You
need to be baptized a new in your
ancestral waters." He was from the
island of Samos in Greece. And we I
remember eating a pavlova with my hands.
>> Oh, jumping out naked. His His Yaya
definitely saw
>> she saw me fully naked.
>> Great.
>> Grandma. I'm sorry about that. Yaya.
>> Strawberries and vanilla are a beautiful
combination.
>> Especially that little meringue.
>> Mhm.
>> Mhm. Mhm.
>> Matthew, who's the one person dead or
alive you'd want to share your actual
last meal with? Rum burst and dead are
alive. I want to share my last meal with
Oh man, come on. Jesus.
>> Get on down. We'll see if we can book
him. Find his agent. Who makes a better
cheeseburger? What a burger or In-N-Out.
>> No, right. You know, and if you're in
Texas, boy, they take this stuff like
seriously.
I appreciate a Waterburger burger. It's
very clean. My brother Pat swears by it,
but I like the the wetness of the uh
In-N-Out monster style burger when it's
running down my arm and secret sauce.
>> Finally, Matthew, are you happy?
>> I ain't never happy, man.
But I find a whole lot of joy in being
on the way.
>> Hell yeah, man. I found a tremendous
amount of joy today. Truly, thank you so
much for doing this. If you want to
deliver your last words to that camera
right there.
>> Hey everybody, last meals.
had a lot of last lives here today as
far as the last meals because there were
quite a few. Great taste across the
board. Thanks for the chefs that put it
all together. Thank you, ma'am. Learned
some things about you. Knowledge of
food. Great talking about life with you.
Thanks for the surprise with the lemon
mering pie, the gumbo in the middle of
night and name of my father.
>> And um cheers.
>> Hope youall enjoy this
>> food. Pleasure is good for you.
>> I'm stealing that quote. EVERYONE,
MATTHEW MCCONNA, GIVE IT UP FOR HIM.
EVERYONE CHECK OUT brothers on Apple TV.
It's out right now. Truly utterly
hilarious show. Check it out.
>> Shop the new Last Meals collection now
at mythical.com.