We’re pushing the limits of pizza. Trevor and I are elevating the meatiest creation from Domino’s Pizza with fancy international ingredients. To make the ultimate meat-za, we’re infusing meat in the sauce, the dough, and using insane ingredients like horse cheese and A5 Wagyu beef bacon. I don’t want to cut the bacon anymore. Lily. Will this meat make us horny? This meat make me horny. Meat make us horny. Will we come up with a new T-shirt Catchphrase? We’re silly boys. Silly. Delicious. Will anchovies and cool ranch Doritos taste good together? Let’s get to it. Trevor, break out that pizza. Okay. Hmm. Oh baby. Oh my God. Oh the babies. This is fat as hell. How much grease is on my pants right now? Jesus. I think it’s called lube when it’s on your pants, grease when it’s in your mouth. Oh, I see. Okay. Um, this is new. This is new. This is Domino’s stuffed crust. Would you like a, gimme a slice, man. This is 80% crust. This is incredible. Yeah. Wow. God. It’s two bites of pizza. And six bites of crust. But you got the little cheesy log inside. Yeah, no, that’s pretty incredible. I’m gonna go in, uh, on a sort of crust first bite here. Do you know it’s still illegal to not wear a seatbelt in the car, even if you’re parked? Um, I had a friend who nevermind. Oh no. This is so much cheese in this crust. This is too much cheese. This is amazing. This is a well done pizza. This is delicious. Mm-hmm. I think it, it clears Pizza Hut stuffed crust. I agree. But you know, I, I don’t think it’s gonna clear is our fancy version of it. No, there’s no way. My idea is to execute a meat lover’s pizza using the best products in the world. This is something we’ve never done because this is the meat lovers from Domino’s, which I’m not typically a big fan of. However, if we use pure Wagyu. Pretty much everything. Yeah. Maybe throw some wild boar in there. Shut up. Maybe use wild boar as the base for the sauce. Yeah. Like a wild boar ragu. But I wanna see how much meat flavor we can pack into this. Yeah. Well, you know me, I love meat. I do feel very strongly that we need to put ranch dressing on it too. Okay. Yeah. Or are we gonna make that, or are we just gonna rock some like, Hidden Valley? Hidden Valley Dash of Hot Sauce. What’s fancier than that? Ready to get back to the kitchen and do this? I think so, think so. Let’s do it. Listen, we can both agree that pizza was the greatest thing we’d ever eaten in our entire lives. Best thing ever. And having eaten it at 9:17 AM not to break the fourth wall here really improved our quality of life. However, I think they missed a couple opportunities. What? What opportunities? Crypto! No, they call it a meat lovers pizza. I saw no meat in the sauce, Trevor. I saw, I saw no meat in the dough. We’re gonna remedy that. Today. So you’re gonna go ahead and make the dough. We got an actual sourdough starter from a local bakery. Yes. Yeah. Because none of us are responsible enough to take care of any sort of living creature, God forbid. Yeah. One of us is gonna have a child. Well, Nicole, she’s responsible. You’re gonna add that sourdough starter to our dough here, and then instead of water, well, you can judge this. You have a degree in pastry and I’m just a dumb guy over here. Yeah. We’re gonna add bone broth to it. We need to get meat infused into this. While you’re doing that, I’m making the meat sauce. You weren’t kidding about the meats. You’re really, really pumped. Yes. I think it’s important to, to really like share cultures and so we have a Spanish pig. Yeah. Domesticated. An Italian wild pig. Yeah. And then just a Japanese cow that’s been treated with the utmost respect. Yeah. And this is just for the sauce. Mm-hmm. And there will be other meat later. Mm-hmm. Incredible. Could we put pineapple on it? No. Come on. Okay. I am hacking up this wild boar shoulders. Like Ragu is a typical Tuscan kind of meat sauce. It is typically made with wild boar, but now includes a lot of beef and other stuff. Smell it. That smells well. Honestly, it doesn’t really have a ton of smell to me. And it shouldn’t. So that’s the trick. Do you know? Fun fact, my last name means wild boar. No. At least according to my family. Get the hell outta here. Really? My father does lie sometimes. That’s true. Yeah. Notorious liar. Yeah, he’s a dishonest man. I’m kidding. Dad, I love you. Are you gonna be one of those adults that gets like really into tracking your family lineage? I think I would’ve done it by now if I wasn’t worried about them just having my spit or whatever. Oh, they went bankrupt. Right. And they, and then they started selling all their spit to recoup their debt. Yeah, yeah, yeah, yeah. I will say for the first time, uh, on the podcast, me and Nicole spit in cups together and it was like way grosser than I thought it would be. Ew. I’m welling up saliva in my mouth. One second. I don’t like seeing my own spit in a cup. This is grosser than I thought it would be. They say you shouldn’t cook olive oil in high heat? You know what I say to that? You’re right. Alright, we’re gonna get that Wagyu beef short rib in there. Keepin one hand, not covered in raw meat. Gonna add all of our iberica pork and or wild boar. This hand has not touched raw meat. A large helping heaping handful. Would you add some salt to me? I got you. Thank you. What, how’s that bone broth mixing in, in there? Uh, it’s mixing in pretty well. I mean, this is a, it is a wet dough. Getting that nice little sourdough bite on a pizza crust. I love a nice little, little tang on a pizza crust. I do too. A lot of people think that ragu is just kind of a meat sauce with tomatoes in it, but actual ragu doesn’t have that much tomato. It’s more about the aromatics. But Trevor is gonna be crushing up a lot of fresh tomato with his hands, now. Yeah. Oh, normally. There you go. Need a shield there. It’s, yeah. Most of the time I just say, tie your hair back. All right, Josh, this is a family show. Family show that runs purely on innuendo. Do you remember the first fancy fast food that you were on? Was it the Burger King Cros-sandwich? Is that the first one? That might’ve been it. And that was still one of the best things we’ve ever made. Yeah, I made a cronut, made a saffron cronut for that. Yeah. But we both changed so much since then. Yeah. I’m fully washed. You’re not washed. Don’t say that. You sure? You’re, you’re my goat. My goat is not washed. Oh my God. I remember we tried to make like a crepenet sausage. Mm-hmm. But we couldn’t find call fat from, we called like every butcher in town couldn’t find call fat. And so we were like, listen, what if we submerged this raw meat puck in butter? In butter, A whole thing encased in butter, basically boiled butter. This butter. And now Trevor, I need you to gimme like a butter hat. Yeah, yeah. Gimme a nice big old butter. Droppin’ in the aromatics. Oh dude, there’s so much browning on the bottom of that. I know that’s called the fond of the pan. Or in Spain they call it soccarat. Soul of the pan, Trevor. This is beautiful. I know. Do you need help with it? Here, try this. This is, so this is, uh, Japanese sweet potato Shochu made in like Korean style soju tradition. But this is Shochu. Okay. Try it. Japanese uh, liquor. And then we have a Barolo. It’s the 2020. Barolo is one of my favorite. Grapes coming out of Italy. They say the tasting notes in a Barolo are tar and roses. And that’s what I want our pizza sauce to taste like. Tar and roses. Tar and roses in the Barolo. Like a small glass. Yeah. We’ll go. I feel like we should. Okay, fine. That think got is something fancy. You know what I mean? Yeah. Yeah. That’s the one. I feel like, oh, let’s try it. Yeah. Yeah. Okay. Get some raw meat on the glass. Yeah. Just gimme a little bit. Not, not a lot. I can’t be drunk at work two days in a row. Why not? Well, what are they gonna do? That’s, that’s a good point. You think Rhett and Link are gonna care? That’s peppery. It’s quite peppery. Quite earthy. You know, you get the potato. I was prepared to not enjoy that, but I did. You try and we’re we’re not gonna rinse it. Yeah. Yeah. Look at that color. These beautiful bordeaux style glasses. Yeah. Hey, cheers man. Cheers. I am getting the tar. Dude, so it’s like deep and tobacco-y. I don’t know that I’ve actually tasted a wine like that before. Wow. I’m glad we tasted it. ’cause it is higher acid than I expected. However, yeah. We also have a lot of animal fat in there. So what I’m gonna do is I’m gonna create a well in the middle of this here, like I’m gonna add some tomato paste. I’m gonna get that caramelized. Mm-hmm. Trevor, can you grab a couple anchovy filets in there? Yeah. Do we have any crusty bread or like a Keebler Club cracker? A Keebler club cracker. We’re just gonna add some umami in there. We’re gonna try and like really break it up with that tomato paste. Really nice technique. Listen, like you can make a meat sauce by dumping tomatoes and some ground Turkey and a thing, dude, Cool Ranch. That’s, that’s what we asked you asked for. Here. Grab an anchovy, put it on the cool ranch Dorito. Oh shoot. Okay, hold on. Well, we’re gonna have to split this guy. Shochu. Dude, I got– Shochu with the Dorito hand. Gonna glaze that. I’m gonna do it right up on the top here. A little bit of earthiness in the Shochu. A little bit of sugar that’s gonna basically sub in for the idea of like adding a little sugared tomatoes. Uh, you gotta really grind up all that fond from the bottom of the pan. That’s gonna be so fudging good, dude. Get your, oh God. Get your ‘chovy. Yeah. Beautiful. Salud. Pretty intense flavor. That’s crazy that the Cool Ranch is actually overpowering the anchovy. That’s wild. I don’t know if I actually tasted anchovy. I don’t know. Okay. We’re gonna dump the meat back in. Get all of that fat in there. You’re calling that a sauce. This, this is what I’m not calling a sauce. It is a sauce. Add a little bit of miso in there. ’cause we wanna fortify some of those flavors. I’m gonna dump in all the crushed tomatoes. Yeah. You want this guy. Yeah, yeah, yeah, yeah. Wait, lemme stir this down. Get a little bit of the color on those tomatoes. Dude. I was gonna add the cherry tomatoes. I think we’re keeping that for snacking. Cool. I wanna put, put a cherry tomato here. Gimme a, put a cherry tomatoes. See if like nature can. Okay. I’m like… Deconstructed salsa. Hmm. That wasn’t that good. Nope. Alright, we’re gonna pour bone broth in this. This is gonna be insane. We’re gonna cover this. Let this cook for a couple hours. Couple hours. A couple hours. Give it a day, man. Give it a day. Give it a day. Well, we got a bottle of Shochu. Some nice Barolo. Half a bag of Doritos left. Let’s party. Oh [bleep], why not? I’ve been advised by the producers that we need to find the sequel to Wicked Smart. So here, get ready for this. Everyone. Whoa. Meat for me? But with the number four. Yeah, yeah, yeah. I think that’s pretty good. Thank you. Lemme try. Lemme try. Lemme try. Okay. Okay. That meat fitting in here? We got a puck of wild boar in here. Now we gotta make the sausage. Yeah, we got the meats. And you gotta make the cheese to stuff the crust. Yes. What we have is caciocavallo. is this cheese. Means horse cheese. And then this is the scamorza. Scamorza which is the sack cheese. Sack cheese. This is made in sack? Yeah. Sack Sacramento. Go, go kings. Sack town. Okay, I got, I got fennel seed and coriander in this grinder. I’m gonna just give this, break some of that up. Get some of them particles out of there. This guy’s got a rind on it. I’m gonna try my darnedest to now. This smells plank now. This now you can smell that. Mm-hmm. Smell that. I can smell. It smells like a. Smells like a good and plenty. Anyone? Here’s the thing, I think well, yeah, it does. Uh, Anis. Anise. Yeah. Smell. Smell this Anise. Yes, you could say that. That’s a good one. That’s a good one. Alright, we’re gonna grind some meat. There we go. So this is that Wagyu short rib. It’s nice and cold. You want cold meat to grind. I’m gonna keep running this through that. You’re you’re gonna put that in the crust. I don’t think. I could keep working, I guess. You don’t have to. I kinda just stopped. Try this Myrtle Berry salt. Myrtle Berry Salt. Shut up. You, you went all out. I thought I really did. Myrtle berry salt. And I’ll tell you what, you can taste the Myrtle Berry. We’re gonna season the sausage exclusively with Myrtle berry salt. Oh man. And a lot of it. But then Trevor, if you thought that that was the only Myrtle berry. No. This is called, okay. This is called Mito. This is really cool. I was in Sardinia. ’cause I like to travel to places that I know nothing about. That way I can just kind of vibe and I don’t have to like go see the Eiffel Tower. Yeah. You know what I mean? And I can just be in Sardinia and drink weird, homemade myrtle berry liqueur with old ladies. And I did that. This is a real story. Dead ass. Dead ass real story. That’s awesome. So this is a berry. It’s crazy. That they often season, uh, what you might call porquetta, but in Sardinia they call porquedo. Uh, but they use these wild myrtle berries to season the pork. It’s an incredibly dirty glass. Definitely, drink up. Cheers. Whoa. Yeah, it’s a little spicy. It almost has like some peppercorn kind of element to it. Kinda giving, you know, like a lemon cello type liqueur. Mm-hmm. It’s like a very like sweet, but yeah, a little spicy. They love dessert again. Pretty nice. Pretty nice. Pretty nice. And it’s gonna be on the pizza. Hey, I drink it again. I drink it again. I won’t drink lemoncello again. Last time I drank a lot of lemon cello things got bad. What do you mean things got bad? Well, I, I kind of. May or may not have blacked out on a party bus at– You blacked out with lemoncello? That’s the craziest thing I’ve ever heard in my life. There. There was things, a lemoncello was included. Okay. There were other, you know, factors at play. Even somebody blacking out with lemon cello around is crazy to me. Well, ’cause here’s the thing, so it was my sister’s wedding and you know, she married a beautiful Italian man. And so one of the like wedding gifts, things that they had were little bottles of like lemon cello. And see the problem was is I got that and I was already, you know, a little bit woo. And then I was like, oh, lemon cell is awesome. So then I drank like a whole kind of bottle of lemon cello and that was on top of everything else that was in my system already. Yeah. And that was sort of what led to, but it was fun, you know, it was a good time. I think for everyone. I was in Greece once and I drank a bunch of, uh, mastiha, and oh, I forgot to put in, I forgot to put in the wagu fat. And then I, and then I, I, uh, got naked in front of the groom’s grandma and jumped in the Mediterranean. The groom’s gram– [Trevor sighs]. That’s, that’s kind of like the plot of Mamma Mia if you think about it. And they did that in front of Yaya in Mamma Mia. Yeah, I believe so. That’s crazy. Deleted scene. I’m gonna cube some of this up because I want some extra fat. Can I borrow this? I mean you just took it so I guess yeah. Cool. Yeah, yeah. No, you get in there. I mean I could just cut ’cause it’s all going to the sausage. It’s all going. Yeah. Hey nobody let me touch my eyes, nose, mouth or penis. Eyes, nose, mouth or penis. Mouth or penis? Uh, his nose, mouth, their penis. That’s how I remember to remind you. No. Uh, mouth or penis. Mouth or penis. Play-Doh. Fun factory for big boys. That’s crazy. That’s crazy. I wanna keep some of the coarseness on this, but I also want to, where’d that liquor go? In my mouth, hopefully. Am I right? The heat is that, is that good for a t-shirt? Yeah. What’s going on T-shirt? We’re trying to you, you’re really stuck on this. Please. Just buy one of the normal mythical kitchen t-shirts I was wearing. I’m, I was wearing it in the car. Dude. It’s a great shirt. It’s a hell of a shirt. This isn’t, they didn’t pay me to say this. No, this is not the thing where they’re like, Hey Trevor, you gotta plug this thing. It is a great shirt. Nobody forces me to say anything. To be clear. No. I say it because, you know, I want to, there’s gentle suggestions under threat of coercion, but that’s not forcing. Well, it’s like, and I like the things, you know. I like the things. I like the things we do here. Me too. I like making the sausage. There’s enough. Would you like more? How do you feel? Uh, yeah. Dump that in. Dump that in. This should be good. You know, we’re not trying to, this is trying to get spicy sausage. It’s just trying to be a balanced sausage. I’m gonna try and really work the sausage in, like can you pour some more uh, Myrtle berry liqueur over my hands. Over your hands? Yeah. Yeah. You want like really on your hands? It’s really, yeah. Kind of like, okay. That’s perfect. Then we’re gonna mash the sausage together and then I’m gonna crumble it, fry it up. We got one more fun little meat surprise. Okay. Ooh, that’s a t-shirt. We promised them a special meat treat. Mm-hmm. Trevor, deliver the special meat treat to them. I didn’t prepare a special meat treat, actually. I mean other than this, but this isn’t ready yet. Well, okay then light it up. Moga. I’m gonna cook a sausage tester patty, lube up with my hands a little bit or I wish we had though, like some crusty bread or like a Keebler club cracker to try the sausage on. Hmm. You know? Yeah. Only we had really good, like some sort of crusty bread for, I don’t know, keep a club cracker. Look that [bleep]. It’s smoking. It’s smoking. It’s smoking heavy. It’s smoking, it’s smoking. They don’t know what’s in there yet. They don’t know what’s in here, but something’s smoking in here. This a way, is this gently used? Uh, are they peanut butter crackers or cheese? I have raw meat in my hand. I can’t read it. I love those. I only gotta try it. I love peanut who ate three of them? That’s a Mindy thing. If I’ve ever seen it. I’m gonna pull out my tube. My smoked tube. I light up some hookah in that later. Am I right? Okay, here we go. What are you at? You a Melon ice guy? This is actually a really crazy thing we’ve done. This is the craziest thing we’ve done in a while. We took a whole a five Wagyu ribeye and we cured it in salt and sugar for 10 days and then we cold smoked it for a very long time. This was just the finishing process. We really have this running. Um, and now we’re gonna make a five Wagyu beef bacon, dude. Okay? So you know how Rhett and Link have that, uh, they have that thing where they go, Ooh, stink, make me horny. Yes. Yeah. Well, guess what? This meat make me horny. Meat make me horny as well. Meat make us horny. You think we put that on a shirt? Put that on a shirt. Make a little sandwich. Make a little sandwich. This is how the chef intended for it to be eaten. This is called a slider. Good for weddings. That’s worse than the sausage. Pretty upsetting. Yeah. Im gonna start flapping some sausage into this. Okay. I’m sorry, this isn’t how I was meant to do it, but I just have to see the inside of this. I’m gonna crumble the sausage because here’s the thing. They have small ground beef crumbles, and then large sausage crumbles. What are you doin’? Oh, the baby. Wow. That’s pretty crazy. That’s beautiful. Okay, what do we what? What do, what do, crumbles? Should I just strip? I think, I think strips, I think thin. Thinner. Thinner than that. Thinner than that. Thinner than that. Thinner than that. Thinner than that. And I’m, I’m trying my darnest here. Okay. I’m trying, I want cook up a tester strip. It’s crazy because the amount of fat in a wagyu ribeye, like it really is akin to bacon. Yeah, this is fine. I just wanna cook up two, just to see how it is. Get it on low heat and finish cooking up this sausage. This, this is smelling like really, really stupid. I kinda wanna do something crazy. Where’s dude? Where is it? You’re always doing crazy things, man. This guy’s crazy, huh? Sound off in the comments about how crazy this guy is. Huh? Where is it? He’s always going, man, I’m doing cooking, but what if I did something crazy? I mean, that’s just crazy. That’s just classic. Josh, you know this crazy bastard. What you Hey, can I help out? How you doing? Thanks, honey. What I want to glaze it in some of that Myrtle Berry liquor. This is cool. We need a bacon weight. There we go, dude. Myrtle berry glaze on the wild boar Wagyu sausage. We got the A five Wagyu bacon. Come on man. Come on Trevor. We’re so back. Fancy fast food is effing back. We’re so back. It was so over. It was over. And now we’re so back. Now we’re so back. Ow. I don’t want to do this anymore. Someone else is better at cooking. Do it. Lily. I don’t want to cut the bacon anymore. She didn’t even look up at me. She had completely ignored me. That was crazy, man. I went to your wedding. Oh my God. Oh my God. Yeah. Oh my God. Oh my God. Oh, okay. That smells so good. I am actually shocked at how much it looks like bacon. Yeah, it almost though. Looks like Turkey bacon. Kind of tur– I was gonna say it’s kind of Turkey bacony. What? It’s giving Turkey bacon? Yeah. What does that mean? It’s like it’s giving Turkey bacon. Pull this out. That’s an insane amount of fat for two tiny strips of bacon. I know. Well, this is crazy. ’cause like bacon, the fat distribution is like metered out. Yeah. In a way. But this side, wow. My gosh. Pueblo. Eat, eat, eat, eat. You’re hungry. You’re wasting away. You have a fight coming up. That’s special. That is really. Really special right there. Hold on. Hold on. Never taste anything like that. Forget about it. Forget about it. Forget about it. Who’s that on a shirt? You bastard. You. Who’s the who’s who bastard? I don’t know. Who bastard. Who are you? Someone out there is gonna put it on a shirt and they’re a bastard. You get that like unique beef char. Oh my God. It’s a char of a steak. This got so crispy too. I think we should just drop this in the deep fryer. What? It’ll render it perfectly all around. I think we did something special. Well, let’s not reinvent the wheel here, but if you want to, it’s like we. We gotta cook up more bacon for the pizza ’cause we ate all this. Well, but that’s, that’s a problem for someone else probably Lily. Try it. Try it. Taylor? You want one? Yeah, come on, eat, eat, eat. Wow. How cool is that? Throw it in the deep fryer. Yeah. See a man of culture and principle. What you got there? I’ve gotten butter and Josh get this. This is traditional French butter from France? New England. Oh, then they should call it New France I reckon. Yes. New France. But now, now you’re you’re telling me we flew all the way to New England. Yeah. And bought this. Yes. I believe that’s what I was told. I don’t know. I feel like I’m often lied to. We need to get this black ’cause we’re gonna roll over. We’re gonna force this crust by rolling it over itself. So we actually need to get the crust maybe even thinner, the middle of the pizza. We want this to be a very hefty pie, hefty pie. Check this out. Check this out. You ever see anyone do this? No. What’s that? So you’re gonna roll it over the thing? Mm-hmm. And then you like pick it up and then you gonna put that back down and then Okay. I’m gonna grab this. I can you, you should have asked for help. I struggle asking for what I need. Yeah. No, it’s okay. I understand. I’m just like, I’m here for you if you need me. I’m gonna a cornmeal here. Yeah, that seems good. Then we’re gonna just. Biscuit. Oh hey. No, that’s okay. We got it. But you’re doing great. We got it. That’s awesome. Right? Check this out, dude. My goat is not washed. Do you think I’m better at cooking than LeBron is at basketball? I think that you flop a lot less. So we’re trying to arrange this cheese all around. We got the S skis. We got the cacio. Cavallo. We’re gonna get some Parmesan in there ’cause it is technically called the Parmesan stuff crust, even though, how much Parmesan do you taste in that? I couldn’t tell you. Remember, we might need more cheese, dude. What am I supposed to do? I don’t know. You think I’m made of cheese? Cheese. You think you got made of cheese? Cheese. No. You’re a cheesy guy. Oh my God, I’m made of cheese. Holy smokes. He finally did it. Thank you, Lillian. Like yeah, try like rolling and you see what I’m doing? Kinda like, yeah. Tucking under a little bit and then spread it towards the edge. ’cause I think what we should do, start cooking this in our normal oven just to kinda set it. Okay. And then we have like a good pizza oven and we have an uni pizza oven outside. But I think we need to reverse sear this pizza. Revert. Yeah. Get this pizza like kind of up to temp in the oven. Okay. Yes, chef. And then slam it in the uni to actually make it taste like a pizza. Okay. Yes, chef. Yes. Yes. Chef. Okay. Yes. Chef T-shirt. Yes, chef. Yes. Chef. Yes. Chef. Yes. Chef. Damn. I think we really, we gave him a lot of options. I think it’s giving stuffed crust. I still have no idea what that means. What about serving? Serving, yes. Similar to serving. Serving is like, I can’t get into it. Sorry. Well, so, okay, so I’ll say this. There’s a Eurovision song. Okay. That was, it was called Serving. Yes. Being Maltese for to sing. And they made her change the lyrics, which I think is offensive to all Maltese people. And I have a ton of Maltese friends. Yeah. And honestly it’s offensive to everywhere. It’s offensive to [laughs]. We’ve layered all of our fatty meats across this pizza. We have the crust. Can you grate some of that parm? I think we might need a bigger, grater than, I think we might need a bigger, grater than this, but we, this is a Parmesan sub crust, so I’m gonna dust this in butter. Yeah. Yeah. I am gonna get all of that delightful garlic butter across this. ’cause I don’t want that garlic butter to like leach into the pizazz. I’m kind of getting a lot of butter everywhere. David Chang has ugly delicious. We have silly delicious. You know why? ’cause we’re silly boys. Silly. Delicious. T-shirt. T-shirt. That’s awesome. That’s awesome. Now here help me, I’ll take the north, I’ll take the northeastern hemisphere. It’s not north though. What? North is not. Do you know where north is? North is up, but like if we’re talking actual geographical location. I have no idea where that is. I believe, well, if I’m not mistaken, the street runs Eastern. No, the street runs. North would be that way. No? I’ve already cheese the pizza. Wait, who said it? Mm-hmm. Why are you so confident in these directions? I trust someone other than me. Yeah, same. Wow, that’s pretty good. I think that might have gone, that’s pretty good. I put more cheese than you, but that’s pretty good. Beautiful. Should I get a little more cheese? Dude, here’s the thing though. And if we just baked this as it is right now, yeah. Probably be really delicious. Maybe even better than what we are gonna do. Dude, there’s so much left to put on this thing. I know. I know. Just sort of hacking on cheese. We needed a nice kind of like thick layer of cheese. We’re going all the other toppings on top, right? Crazy. Yeah. I reckon you start shingling on some ham. So this is just classic iberico ham. Greatest pig raised in the history of the world. Actually, no, there’s one. There’s one, what’s it called? This Fabian Hall pig. It won all of the German pig breeding championships. But then the Prussian dynasty that was breeding these pigs, well they got, they got killed in German feudal politics and so all of the genetic lineage of this pig, they got wiped out basically. I love that your facts like have relevance to the show, because all my things that I know like that are completely irrelevant, so I never get talk about. What’s your best fact. Well, I have a lot of facts about the golden age of piracy. Oh. Which is my favorite period in history. Like Limewire? Yes, exactly. I have so many Limewire facts. Do you know Edward Teach the Pirate? Um, he’s a real life black beard. Oh. Um, and he is like known for being one of the most sort of feared and vicious pirates, but he would take, uh, slow burning fuses and he would stick them up under his hat and then light them so that smoke would billow around his head, thus making him look even cooler. That’s so sick. And more menacing. Yeah. Now we’re taking some of this ground bar because they have just ground beef on the pizza. And then we’re gonna crown this with all that beef bacon. Dude, I think we did it Trevor. Oh my god. Oh my God, no. And then if I wa you beef bacon, we cooked it, but we didn’t wanna like completely crisp it up. And I think this is jiggle on top. Make that. As clap. Yeah. I’m trying my best. Holy shit dude. That’s so shit. Awesome. This is the coolest thing I’ve ever done. And which, which among us are not greasy enough to put this in the oven. We gotta do it. Who among us? Just elbow it. This is the only one we have. We dropped this screwed. Maybe I can wipe it off with a ham. I wash my hand. Wait, why do we care? Okay. Open the oven, then open the oven. We’re gonna crank this in. How much, what temperature is the oven At? 500. All right. We’re gonna pop this on the bottom, I think. Bottom or top? Bottom. So I want to, you know, get that, try and get the bottom crispy shit. That kind of really, I have fun. No, it’s great. It’s let it run well. Oh my God, this is gonna be the best thing I’ve read. Woo. Grease high five. Yeah. Ew. One more ingredient, chef. Yeah. So for those of you, um, who are paying attention there, at the beginning Josh said something about ranch and he created this, which I know what you’re saying, Trevor, that doesn’t look at all like ranch. Josh, tell me about your ranch. Fancy ranch. I call it French. Yeah. So you started with a base of mayo and daisy sour cream. It’s fancy sour cream. Do, do, do Daisy? Yeah. What do their sour creams have? Their own song? Almost none. So you’re not gonna tell me what’s in the ranch? Boop boo. Okay. Babo a board in Borden Sour Cream doesn’t have that. This is actually one of the coolest things that we ever made and I think it’s gonna taste maybe like the best thing we’ve ever made in the show. I’m genuinely in awe. This just looks incredible structurally. I have my doubts ’cause we, we weighed it down with a lot. We did throw it in the uni. It’s steamed on the bottom a little bit ’cause Oh dude. Oh fudge here. Just in the undercarriage? Yeah. Oh, okay. You can’t lick that yet. Already did. Okay, let’s, we gotta try the original pizza. Hey, this needs a sec to cool down. You can see how hot the grease is too. Okay. Poop. I call this a poop za. It’s pretty good. Call it a poop za because that’s crap. Ironically though, like looks quite. Similar. Yeah. You know what I mean? No, I mean, we got a great crust on here. This is a beautiful, ours is, ours is not as big, I don’t think comparatively, uh, as, as far as ratios go to crust, which I’m excited about. We don’t have as many meat squares as this. I don’t know which one this. It’s steam. This is a steamin’ meat square. Good meat square. I’m having a bite and I’m going. Well, it’s just good when we have for breakfast. I almost can’t imagine anything tasting better than that. It is a crazy thing. Yeah. Trevor, grab what slice is speaking to you. Dude, I think it’s this one. I feel like right up top here I’ve got, yeah. A lot of, oh my God. Oh, it’s so hot. Yeah. Dib. Yep. So I guess what had happened is. Most of the time when you make pizza, you don’t use a bunch of animal grease as the base. We did. Ow. Trevor, we gotta go in. We gotta go, buddy. Go, go, go. Go. [wincing in pain] I’m going in the crust, oh, no. Oh yeah. Oh my God. We did it. I wanna just gotta squeeze this into a ball and shove the whole thing in my mouth. Well, I’m doing this, I’m doing this because now I just drum bowl. Okay. I’ll get in on the ranch. Get in on the ranch. I suppose. This is dumb. It’s just, oh my God. Oh no, the ranch is good. It’s good. I knew it’d be good. There’s like 15 different animals in here. Oh frick. Oh, no, no, no. Hold on. Let me get it. Gotta eat it over the pie. It’s like the water cycle then, you know? Um. Dude, what do we do? Do we– I’ve got a nice big piece of shredded wild boar. I think this is, this is objectively absurd and disgusting, but I think this is like really genuinely delicious and exactly what we set out to do. I wish there was slightly more structural integrity to our pizza. That was gonna be the one thing I say is we could have done better on. It could, it could be a little bit more, yeah. Not falling apart. But it’s so good. And the good news is it’s a bargain. Yeah. Lay it on me, buddy. The low, low price of $412, you too can have this pizza. Well, but think about it, because if you, if you’re gonna have a slice and then you save half of it for the next day, there’s really like 200, $200 a meal. Only $206 a meal in, in today’s economy. That’s like what? Two eggs. Two eggs. Trevor, this was an incredible meal. I’m so happy we got to share this together. This is really special for me. Sam, I thank you. We’re back. Hey dude, we’ve been doing this for like five years, man. God bless America, land of the Meats. Uh, check out our podcast, A Hot Dog is a sandwich where you can join me and Nicole as we discuss the world’s biggest food debates.