Today we’re busting myths about Rhett and Link’s favorite foods. ((Intro Music)) Every chef knows there are unbreakable rules in the kitchen, but what happens when you actually break those rules? Do Rhett and Link rain fiery vengeance upon you and your family, or are they just arbitrary myths peddled from chef to chef just waiting to be busted? To find out, we’ve assembled this highly trained team of serious, culinary, professionals to put them to the test. Because this is Myth! ((Static)) ((Music)) MythMunchers! Yeah? You’re ready to get out of this place and start a competition cheer team that overcomes obstacles, both internal and external, to ultimately become victorious? Yes! Finally someone asked! Gonna finally wear a cheer fit. Alright, first off though, first off though, we gotta discuss, I made some changes, I know, we made an entire diagram about myself. What had happened was, new year, new Josh. The parted hair, the long hair, it’s coming back. I’ve started wearing more necklaces, not wearing one right now, cause I’m afraid that I’m gonna get it hooked on kitchen machinery, and I’m gonna die. I’ve seen too many Final Destination movies. Shoutout Devon Sawa. Jorts! As you can see, I’ve invented a new style of pant where I’ve elongated my jorts. They are now long jorts, which I’m calling jongs. ((Laughing)) So that’s very exciting for me. Also, moisturize. Start going to a gym that has free tubs of moisturizer, just open buckets. Who’s skin is that? That’s my skin. It’s still very dry. I don’t know what’s happening if anybody has any advice. Oh my God, get some cocoa butter. People keep saying snail cream. – Reptilian. – Yeah, yeah. Well, that’s about all my updates for the new year. We gotta talk about some myths. – [Vi] Who’s that? – [Josh] We’re munching. This is, I think, a biblically accurate Jesus. ((Laughing)) We’re doing something a little different today. We’re actually busting Rhett and Link’s favorite food myths. So, Rhett, as we all know, loves beans. There is one prevailing myth about beans, whether you have to soak them overnight before you cook them, or you don’t. I’m kinda torn on that. I’m excited to see what we come up with here. Rhett also loves barbecue. He’s a little North Carolina boy. North Cackalacky is indeed. In the house and we are doing pulled pork. Everyone says you gotta use a real smoker to make barbecue, we are going to test some home smoking methods wood chips in your oven, the only way to get live smoke on it, but we’re gonna test out some liquid smoke too. We’re also gonna see, if you even really need smoke, if you’re just making a pulled pork sandwich loaded up with coleslaw, so we’re gonna test that out. Link famously doesn’t seem to enjoy food. He seems to enjoy vetching about how he doesn’t enjoy food. So, he does happen to love cereal though. We are going to, this is the dumb, I’m sorry, this is the dumbest myth we’ve ever tested here, but we’re gonna test if pouring your milk first or your cereal first actually results in soggy or less soggy cereal. Welcome to our cooking show. Then we are doing Smashburgers. Link loves smash burgers. Every time people make smash burgers, you see him roll the meat into a ball, smash it down. That is not my preferred method. I ain’t never believed in that. I always make a patty and then smash it. We’re gonna see if there’s any difference in the total Maillard reaction and crusting of that smash burger. You ready to get to it? Yeah! Do it! Are you ready to channel our inner Nicholas D’Agosto and Eric Christian Olsen? Heck yeah! The movie Fired Up about male cheerleaders. Great movie! Come on! Great movie! God, they don’t make movies like they did in the mid 2000s anymore. Give me an M! M! Give me a K! K! – [Trevor] What’s that spell? – Mythical Kitchen! – M.K.! Mythical Kitchen is too long to spell out right now. Woo! Alright, everybody, you’re gonna grab your cards, you’re gonna write down your guesses. Whoever loses today’s episode has to hide a picture of themselves in Rhett and Link’s office. Has to be a decent picture, none of the boudoir photos that I took last year. No pee pee? No pee pee, no pee pee. – [Vi] No pee pee? No matter how many times we have to say it at work. No pee pee at work. ((Static)) ((Music)) ((Static)) ((Music)) Trevor, we’re busting some bean myths today. Heck yeah, heck yeah we are. But before we do that, let’s see what our old pal Rhett has to say. Hello MythMunchers, as you know I am a bean boy. I love my beans, and when I make them at home I often soak them because people say you should soak them. What happens if I don’t soak them? Do you have to? Wowie zowie. I can’t believe he said that. That was crazy. Does he need to soak them? Yeah, Rhett’s all about the soaking. Do you remember in Rhett’s last meals when he dropped the bombshell that he doesn’t really like beans that much and that he kind of just said it in one episode and then he can’t differentiate between his real life and the content that he makes and now the content is informing his real life decisions and patterns? Yeah, that’s awesome. That’s awesome! I feel the same way about, you know, presenting myself as stupid and young. Yeah, don’t know who I am actually anymore versus who I am on screen. It’s pretty crazy. They say you gotta soak beans, or they won’t cook properly, and it makes a little bit of sense. There’s certain foods that you do that to. You kind of have to like, rehydrate that so the water penetrates evenly. The theory is that when the bean is fully dried like this, the water will start to penetrate the outer layers before it can get to the inner layers, giving you a weird, mushy texture. Oh! I’m excited. I mean, you know me. I love soaking. Grew up in Idaho. You know, big Mormon population, so. I’m a big soaker, and also when it comes to beans. Well, for people, for people who don’t know what soaking is, I feel like you should tell them. No. Trevor, can you explain in detail why your connection to Idaho and Mormonism would lead you to soaking? Well, here’s what they say, the sin is in the friction. ((Laughing)) Do they say that? Oh, Jesus. Not Jesus, I don’t know anymore. We’re gonna make beans, put the beans in the pot. These beans have been soaked overnight. You can see, like, they’ve absorbed a ton of water. Can you just eat them like this? – [Trevor] Probably. I think you could eat them like that too. – [Josh] Alright, we’re just gonna pop unsoaked beans in the water right here. We’re gonna pop soaked beans in the water. Because these have already absorbed some water, we have half a cup less water in there. Just dump the water in. – [Trevor] Can we do it fast? I want to get this out of my mouth. – [Josh] Yeah, I don’t like it. You need a Diet Coke, buddy. – [Trevor] I need a Diet Coke. I need a Diet Coke, stat! I’ve inhaled it! Spit it, spit it in my hand. – No! – Spit it in my hand! There it goes. Oh, gross. Okay, okay. I didn’t put it on camera! – [Josh] Popping a bay leaf and some salt in there, making some base beans. Dump all the salt in, man. Well, you’re not doing it like a chef, does it. ((Laughing)) Stir it up? Yeah, stir it up, stir it up. We’re gonna stir it up. We’re gonna pop these on a medium simmer, bring it up to a boil first, and then let them run for an hour. We’re gonna see where they’re at. Then we’re gonna let it run for two hours, and we’re gonna see how long it actually takes for these completely dried, unsoaked beans to cook. Yeah, and then we’re gonna go to Mythical.com where you can find this spoon, this apron, and so many other things there. We’re selling Trevor’s hair! Yeah, you can find my hair! I pointed up there, but that’s not the hair we’re selling. What? Talking about his arm hair, you goobers. Okay, so we’ve had the beans cooking for one hour right here. Let’s look at the unsoaked, see where they’re at. We’ve let them cool because, I’m what’s called a scalding hazard in a workplace. And we don’t want any scaldings. What are you seeing? – [Trevor] They look, uh, similar. – [Josh] Yeah, yours, these definitely look a little bit, like, a little shriveled. – [Trevor] A little shriveled. The skin, there’s something going on with the skin of those. This one seems very smooth and soft and supple. Yeah, these skins got wrinkly. They got wrinkly and a little bit, like, weirdly, I don’t know. – [Josh] I’m wondering if that has to do with the fact that the water’s, like, penetrating faster, but, like, the inside hasn’t been fluffed yet. Fluffing and soaking is really important for beans. I’m so sorry, we make dirty jokes sometimes. It’s all in good fun and we try and keep it inclusive. Yeah. Alright, let’s try it. We have some cooling, steam. It’s hot. Unsoaked? Yeah. Grab some beans, man. I’m gonna grab some beans. You wanna feed each other? I hate this. Oh, oh. Oh, you’re going, I was just gonna do this, but we can go like this, yeah. No, I was gonna do a double loop around. Oh, double loop? ((Laughing)) Maybe we just go the normal way. Eat the beans, eat the beans. Tastes like peanuts. Why is that a bad thing? I like how I told Annaliese to make this quick. She’s out here, like. Okay. But this, eat the spoon. What? I tried to not get my mouth on the spoon. Dude, those soak, wait, wait a tick. Hold on. A couple interesting things going on. The soaked beans, seem to have soaked up more salt. It could just be because they’re farther in the cooking process. – [Trevor] Yeah. We’re gonna keep this going until the soaked beans are properly cooked. We’re gonna track the cook times on unsoaked versus soaked, see if it’s actually worth the soak. Check back. Due to budget cuts, we’ve introduced austerity measures and this is lunch. Eat your bowl of beans. Eat your bowl of beans. They’re not a bad lunch, man. – [Josh] We got the unsoaked beans and the soaked beans here. These have both been cooked to the same doneness. We recorded the times it actually took. The soaked beans, it took an hour and a half for them to get to a perfectly, past al dente. I don’t, I don’t need al dente beans, who are you trying to impress? But to get them fully cooked, this took two hours and fifty minutes. So, unsoaked, an extra hour and twenty minutes to get to what the overnight soaked would be. Sorry, I’m doing the squish test. Yeah, no, it passes the squish test? – [Trevor] Passes the squish test, you can squish it. That one too. If you didn’t believe the beans were cooked. Look at this guy over here. Look, I’m just checking, okay? Natalie Portman. – [Josh] You want to try them? They look, they look visibly very different. – [Trevor] Yeah, yeah, for sure. Looks like with the soaked ones, like, the, the color is completely different. Maybe some of the, like, pigmentation actually leached out in the soaking water. Yeah. – [Josh] That can happen. There’s nothing wrong with just a well salted pot of beans. And boy, do you taste the bay leaf. But there seems to be about an equal level of crackage on these, you know? – [Trevor] Yeah. Because that was my thing with the unsoaked, I thought it might crack more. – [Trevor] Those like might be a little bit sort of like chewier, I don’t know, like not as fluffy, like a little bit, but I don’t know if my mind’s just telling me that because I want to believe it. Skins are harder. You got tough bean skin! Gotta try the soaked skin. – [Trevor] You can even see it, this skin, the soaked skin is plumper. – [Josh] So, you definitely don’t like have to have to soak your beans, but I think to call this a myth would be a disservice. I do believe that overnight soaking does work. This is the optimal way to make beans. Yep, yep, yep. And that means that this myth munched us! God, we’re back, baby! Like we never left! Yes! Oh, feels good! ((Static)) ((Music)) ((Static)) Lily! Give me a P! P! Give me a O! O! Give me a R! R! Give me a K! K! What does that spell? YMCA! Pork! That’s right, we have this beautiful array of pork. Let’s see what Rhett had to say about his second favorite food. As you know, I’m a good North Carolina boy, so I like a good pulled pork sandwich. And I like to smoke the pork before it goes into the sandwich, but. What if you don’t have a smoker? Is there some way that you can get the smoke flavor in the pork? Not everybody has a smoker at their house, so we’re testing to see if your meat can still be as good if you don’t smoke it or if you use liquid smoke. So, we’ll be showing you guys three methods today And we’ll be showing you how to make a janky smoker with some wood chips in the oven – [Lily] Okay, so we have some mustard here and then we just have some brown sugar and Tony C’s mixed in. Basically the Mythical Kitchen dry rub. – [Lily] Yeah. And then these are our little pork butts. A lot of people think it’s from the butt, but I’m going to show you that it’s not the butt. So this is like the picnic section, right here. – [Vi] Yeah. – [Lily] And then this is actually where the pork butt is. Yeah. – [Lily] And this is the ham, if you know what I mean, the ham. I added three teaspoons of liquid smoke to three tablespoons of mustard. You don’t want to go heavy on the liquid smoke, because it is very concentrated. And I’m just mixing this around and I’m gonna give it a little rub down. What do you think is gonna be the best method? At the end of the day, all this is going to be pulled apart and you put everything together regardless. So I think you can still get that nice barbecue essence, as long as it’s like super saucy. Or you can just pop it in the oven with a nice dry rub, you know what I mean? Like, it’s easy. – [Lily] We are using mustard on this before we put the brown sugar and Tony C’s rub on it. Just so it, all of this can stick on it. And it’s going to create just like a nice, moist, you know, caramelized product at the end. Yeah, so we basically just took a sheet pan and heated it up real hot. You can just put your oven on broil. And then we took a tray, I’m gonna open this. Oh yeah, see the smoke of wood chips, cherry wood chips in a little tray. And we have a water bath down here. I’m gonna close this back up. And the tray is gonna be so hot that it can get your wood chips to start smoking. – [Vi] Alright, these look super good and I can’t wait to try them. Let’s put them in the oven, yeah? Yeah, so this one will go in with our smoked wood chips in there. And these two will go in a regular, no smokey oven. And they’ll all be at 270 and we’ll be back in like 5 hours. ((Timer Ticking)) ((Timer Ringing)) Why are we so close? You smell like ketchup. What? What? Are you happy to see me or is that barbecue sauce? Oh, that’s just Sweet Baby Ray’s. Yeah, okay, I’m just saying. Sure. Okay, it’s been like 5,000 hours. We’ve been here all day. We have our pork butt and we’re just gonna shred this meat. Yeah, this is very tender. I don’t know if the different methods that we use are going to affect the tenderness, but we will see and try them out. Okay, which one do you want to taste first? – [Lily] Should we try the no smoke first? Yes. Okay. This is our little control. Okay. It’s like a little dry. – [Lily] Yeah. – [Vi] And then we’ll try this one. – [Lily] Okay. – [Vi] This is the liquid smoke. This already, yeah, this already feels a lot moister. I can’t taste it at all. I’m getting like the smoky flavor of it, but it’s not in your face. Like, when we were rubbing them down, it wasn’t, it was super intense. – [Vi] So, we’ll try this one. Okay. Very porky day for me. Wow. It’s actually very nice. It’s not much of a difference than the liquid smoke. It has a little bit more smoky essence, but. I would say this is the most tender and moist and I don’t know if it’s because the liquid smoke was actual liquid. So it was giving extra moisture, but yeah, I’m surprised that the tenderness is different, but we have some Sweet Baby Ray’s and I was reading the ingredients. A lot of people are freaked out by liquid smoke, but one of the ingredients on here is natural smoke flavor, so I’m assuming they’re adding some sort of liquid or dry flavor smoke to this so if you’re freaked out by liquid smoke, it’s probably in a lot of your like barbecue sauces and things like that anyway. – [Vi] Okay, Lily is adding all the barbecue sauce to our pulled pork and since Rhett actually loves pulled pork sandwiches, we’re gonna see how this tastes in the sandwich form. – [Lily] We made our pulled pork into sandwiches, which is one of Rhett’s favorite food. But we pulled this in because. This is actually his favorite food. It’s good pulled pork, wood smoked, the way you’re supposed to do it. We’re gonna use this as our control group. Let’s try it. Here, I feed you. You didn’t bite any of the toppings. I got so much meat though. I’m not here for the bread. It’s tasty. I don’t know why I flip this like it matters. Do you do that? No, I feel like that makes sense to flip. Wow. That’s actually a good pulled pork sandwich. This is amazing. It is really good. This is, from Bludso’s. Thank you, Bludso. Fire. Alright, let’s start with our liquid smoke one. Okay. Do you want to do it at the same time? Yeah, let’s do it. Let’s do the Rhett and Link. Is it because we’re at different levels? Yeah. So whatever like, falls on you, just like, goes on me. Okay. Yep, that sounds right. I definitely taste the smoke, but not as much as our control group. It’s very, very, very light. Like, you can barely taste it. Regular? Yeah. Go. Oh, wait. Okay. Okay. It’s really slow. It’s too much. It’s too much. The height actually isn’t really working out for me. What do you mean? Cause everything that you’re like spitting out is just falling into my mouth. ((Laughing)) – [Vi] It’s very boring. I’m not gonna lie. I’m kind of sad I picked this one. The only smoke flavor. Pizzazz isn’t it? It’s just so dry and regular. Like me. It’s fine. You’re not dry and regular. Yes I am. – I’m patchy. – No, you’re not. Okay. Last one. You like what you see? I see what you mean now. ((Laughing)) Okay. This one is really good and I would say it’s probably the closest to the first sandwich we bit. You’re definitely getting more of a smoky flavor. – [Vi] Okay, so this one obviously wins. – [Lily] Yes. Use your janky smoker if you don’t have a fancy wood smoker like Rhett. I know. That means that this myth has been munched! ((Static)) ((Music)) ((Static)) They were making, they were making smoke come out of here like God dang magicians. You know, they’re talking about, Lily’s like, Oh, they use a carburetor to evaporate the smoke. And they’re spitting in each other’s mouths. And then we’re here and we’re pouring cereal on milk. It’s because this is high stakes, Josh. How many people are making pulled pork sandwiches at home? – Nobody. – Zero. Not one person has ever made a pulled pork sandwich at home. Everybody’s eating cereal. 100 percent of Americans eat cereal every day. We are the people’s people. You know, we’re the people’s chefs. We’re bringing the hard hitting science directly into your homes so that you can have the best breakfast experience every freaking day of your life. You’ve heard from us. Let’s see what Link has to say. Hey, MythMunchers. Y’all know how much I love cereal. And the way that I prepare my cereal is I pour the cereal and then I pour the milk. It’s kind of my thing. But, can y’all get all scientific with it and tell me how to reduce the soggage? So, we have Frosted Mini Wheats. These are, Link’s favorite cereal. And we’re going to test cereal first, which is how I’ve always poured my cereal into a bowl. So Trevor, please pour the cereal into that bowl. Load it up. I will pour the milk first. into this bowl. People say, one, they say that people who pour milk first are like, oh, you’re a psychopath. It’s like, no, psychopaths do not feel empathy for people and then have uncontrollable urges to do rash things. Pouring milk first, pretty reasonable to me. Then this one, we’re going to pour at the same time, but let’s wait on that. – I should explain the. – Oh, no, go ahead. Oh, you want to explain the methodology? No, you should. Because here’s the thing, we’re scientists. Well, yeah, we’re scientists. No, I was. Well, if I can explain a three minute story about my friend who is a research chemist real quick. Okay. Well, what I was gonna say. So, he was trying to code a very specific stem cell in sea monkeys. Oh, wow. And I asked him, I said. They got monkeys in the sea? Yeah. That’s the craziest thing to me. And I was like, what, are you, is this for cancer research? What? And he goes, no, we’re just doing it to know it. And there was no application of it, just trying to get a specific stem cell in a sea monkey just to write it down. And that’s what we’re doing. Science for the sake of science. Do you remember like five minutes ago when Annaliese was like, we’re a little bit behind, let’s pick up the pace? No, no, I have no object permanence. I have no idea where we are right now. Alright, on three. One, two, go. Wow. Holy smokes. So, what we’re gonna do, now I’m gonna pour the cereal into this. Okay, cereal goes on top of the milk, rested gently on the milk, oh my God. – [Trevor] Going in. – [Josh] I like to sprinkle the milk around. Alright, start the timer. – [Trevor] Start. We’re gonna start eating the first bowl after one minute to test the soggage levels. It’s gonna be the same, are we stupid? Anyways, if it’s after one minute, we see the soggage levels, because that’s when you take the milk, you put the cap on, you put it back, you drink your coffee, you know. Wait, wait, hold on. – [Josh] What? I think that same time might actually be different. – [Josh] It looks way better. We’ve aerated the milk in a way that I think is really pleasant. Cereal first! Cereal first! Get in here! – [Trevor] Okay. – [Josh] Okay. I’m gonna half chew. Now, we gotta squeeze one. We gotta squeeze one. Squeeze it. But now we’re running out of time on this one. Trevor! Trevor! Get over here! Shiz. Give me a spoon. I’m not, I’ve got all three cereals in my mouth. ((Laughing)) I’ll tell you what we’re really testing for is the myth that Josh likes having three bowls of cereals. Confirmed. We munched that myth. I’m having a great time. Now, to simulate the end of this. We could’ve been, you were working for the best baker, one of the best bakers in the world! You were making croissants, you were doing it, and now we’re here? We’re gonna wait eight minutes to simulate the total cereal eating process to see how they’re sogged at the end. As you can see, they’re all currently submerged in milk. Check back. ((Timer Ticking)) ((Timer Ringing)) And then these sea monkeys, they’ve created, Trevor, they’ve created their own civilization. They had music. They had their own language, they actually figured out how to ferment grain into alcohol. The sea monkeys were partying. And you’re talking about the three celled organism sea monkeys? They got up to four by the end of it. Sheesh! Cereal’s done. – Cereal’s been sitting. – Eight minutes. It’s been sitting for eight minutes. Trevor, give them the ol’ squeeze test. – [Trevor] Hold on, I’m gonna make sure they get all out at the same time so we don’t have any extra soakage here. That’s such a good idea. Yeah, well you gotta have the science of it. That’s so good. And now we’re gonna get the squeeze. – [Josh] Regular Marie Curie over here. Do you want me to squeeze it or do you? – [Trevor] Yeah, yeah, squeeze, squeeze, squeeze. – [Josh] This really does squeeze like an accordion, and I will say, that’s fun. Now you gotta get that, get that one. Well, see, now this one, it’s a bit of a fractured one, I think it’s only about 80%, so Trevor, if you can write down in our lab notes that this one should be about 80 percent volume. Okay. Well, no, what’d you learn, what’d you learn? – [Trevor] There’s more milk in these bowls. – [Josh] Yeah, maybe I squeezed harder, I’m stronger than you. Okay, whatever, dude, can you just be scientific for two [SQUEAK] seconds? I’m sorry for the F word, okay? I just am really trying to take this seriously. All cereals should be fully sogged. I’m gonna start meal prepping my cereal. Sunday night, I’m pouring all the bowls, that way I can eat them fully sogged by Friday. Fellow scientist, what are you noticing? Like, cereal, dude. No, but remember the aeration on the milk? – [Trevor] Yeah, yeah, yeah. – [Josh] See if that comes through. Well. But chill it, like a fine wine, sure. Do you taste the tannins? Is this the dumbest myth we’ve ever tested on here? Absolutely. Absolutely. There’s no difference. There’s no difference. Any justification that you have in pouring the milk first or the cereal first or for whoever’s doing it at the same time, just making a mess, it’s all in your own head. It’s all you trying to sort of, gatekeep the personality trait of yourselves and to create a false enemy. As I believe Joseph Schmitt said, the concept of the political is that which divides friend and enemy. Take the politics out of your milk and cereal. Cereal first. You put the milk first. There was a splash. A drop of milk splashed out in poured the milk first. Only psychopaths pour milk first! Okay, alright. So that means that This myth munched us! Wait, no. We munched that myth? No, cause that’s the. That was good. ((Static)) ((Music)) ((Static)) Smash burgers are one of Link’s favorite foods. Let’s hear what he has to say about them. One of my favorite foods is burgers, specifically of the smash variety. I’ve seen people when they’re making smash burgers, they start with a ball of meat and then they smash it. Do I have to do that? Most people, when they cook smash burgers, they are forming the meat into a ball, they’re seasoning the ball, and then they’re pressing that down. In theory, you’re smashing all of that meat into a heated surface to get an excess of Maillard reaction, scraping that up. People seem to love it. I always form it into a patty first, season that, and then smash it, because I think you get weird misshapen burgers. Some people like that, I don’t. When you use a ball, also seasoning, every chef when you season meat, what do you do? You season it. You put it on the thing. You put it on it. You’re using it, look, you look at it. Ojos, ojos. You see how much stuff you put on it. Yeah. You see how much, much stuff you put on it. Let’s go. You eyeball season burgers, you can’t do that with just a ball, cause you’re not getting even surface. So I like to see the salt across the surface. Also. I think you get a more circular burger, but there’s a chance that this is creating an excessive steam because of the immediacy. of the surface area on there. Crap, dude, holy crap. This is hot. This is high stakes. All right, you want to season your burger, Lily? Yeah. How are you going to season a ball, dingus? You ever think about that, huh? No, you didn’t. Oh, no. I gotta like, just. I need somebody to rotate it as I season. Rotate, like a rotisserie chicken. Just kind of slowly. – [Josh] And the reason you don’t season your meat before you cook it for a burger is that salt when carrying beef elongates protein structures giving it a snappy consistency like corned beef. That looks great. Tell you what, I elongate my protein structures when I’m soaking. Don’t. That’s the sin. Elongating it is the sin. This is a great technique. I pepper my balls. Yeah, good balls, good balls. I pepper my balls when I’m sogging. Hey! Up top. I know. Don’t bite your bottom lip. I gotta stop talking. I gotta stop talking ASAP. It is a good technique. Okay. Good, good. Okay, are we ready? Burger’s are seasoned. God, why does it take us 20 minutes to season a burger? Yeah, I got it. We’re the worst chefs ever. Okay, so we’re gonna lightly oil our pans, right? You don’t really have to, but we’re gonna do it just in case. So, you guys wanna lightly oil our pans? Yeah, oil my pans. Alright, a little bit of oil. Go, go, go. A little bit of oil, Trevor. Go, go, go. – [Trevor] No, no, you do it, you do it. I’m scared. You’re the burger guy! You’re the burger guy! Go, go, go! Rotate, rotate, rotate, rotate. Great googly moogly this is it, folks. For those of you following along at home, this is the moment of truth. What the hell happened? – [Josh] Vi, smash it harder! Smash it harder! You got to smash it harder, man. No, I did. I did. Activate the rear delts. Activate the rear delts. – [Josh] All right, now let’s look at shape. – [Vi] Jesus Christ. – [Josh] So, when you’re starting off with a ball, right, it’s gonna be harder to fully smash it, you know, you gotta be pretty strong to do it. But this is a little bit misshapen. You see right there, this kept it’s circular nature pretty well. It is turning to straight up meat lace. Yeah. I will say that. And that’s what a lot of people look for. When you go to a burger place, are you mad if your burger is misshapen? Yeah. Yeah. Give it a nice flip. Ooh! Cheese it! Cheese it bro! Dude, that is a hell of a! I need cheese! I need cheese! – Boo! – You boo! Boo! That one sucks! These are the best smash burgers we’ve ever made in this kitchen. You’ve been here before, we’ve made some crappy smash burgers here. So true. This is coming off, this is ready to go lickety splickety. On top? You want on top? Top sauce, Josh? – Top sauce! – Top sauce! Top sauce! – Pickle! – Pickle! – Pickle! – Give me, give me, go, go, go! The smash burgers, die in the pan! I’m getting it! – [Josh] Trevor, bolt! – [Trevor] Get that shiz on there, come on, come on! Use the pickles, Vi! Pickles! – [Trevor] Get it in, get it in! – [Lily] Hurry up, pickles! Fudge me. Son of a fudging fudge. Holy biscuit, nobody swear I already used our F word. ((Laughing)) This is not a PG-13 movie, you don’t get one F word. You get one F word, dude. You don’t get one F word. This is, that’s, uh, okay. ((Laughing)) We’ve successfully made two hamburgers. And only screamed and said one F word during it, so that’s not too bad. ((Squeak)) ((Laughing)) Okay, here, eat it. Aw, flop. Oh, yeah, here. – [Lily] Yeah, he wants to share it. Oh, okay. – [Trevor] Oh, you’re going one bite? No, just bite it. – [Josh] Is this bite for me? You’re biting it like a hot dog. ((Laughing)) That’s not how you bite burgers, Lily. Wait, is that a good way? Should I do it? Perfect and good, man. That’s good. Kind of that just like deep char on that burger. You know what I mean? We would’ve done a double but we were worried about crowding the pan. – [Lily] You go first. – [Vi] Okay. I’m gonna eat it like you’re a hot dog. That honestly works. – [Vi] I kind of hate it. – [Lily] So, I think I like this one better because it’s just crispier. – [Vi] Way better. It’s what you want out of a smash burger. Yeah. Personal preferences aside, I’ve never been that big of a smash burger guy. However, if we’re talking smash burgers, you’re right. This, forming into a patty, getting a thinner burger before you make it even thinner really does help. Patty, that’s the unequivocal winner. Patty. And you know what that means? That myth has munched us. Come on, please. – You know what that means? – Homestretch, homestretch. That myth munched us. No, that myth has been munched. No, we munched the myth. That myth has been munched? That myth has been munched. Remember? Passive voice. That’s right, passive voice. Yeah, alright. You know what that means, guys. This myth has been munched! We’re sure, we’re sure that’s correct. ((Music)) And then one group of the sea monkeys, they actually invented improv comedy, but then the other sea monkeys got so pissed off they slaughtered them, plunging civilization into civil war and complete disarray. So that’s why I don’t have sea monkeys anymore. Wow. So get a seahorse. That’s crazy. That’s awesome. Guys, we munched a bunch of myths today. We did a lot of cheering. There was some spitting in mouths. What a fun time. Let’s go over it. Rhett loves beans, so we tested if you have to soak them overnight, or if you don’t. It was actually pretty close. The unsoaked beans weren’t bad, but they did get a bit of a tough skin on them. Deciding ultimately that soaking is worth it, and enjoyable for Trevor. Ew. I know, I know. Rhett also loves him a good pulled pork sandwich. North Cackalacky boy. But most people don’t have offset smokers at home, so we tested a bunch of different home methods. Found out that liquid smoke, it’s pretty good. You get some smoky flavor on there, and as Lily said, there’s liquid smoke in a lot of bottled barbecue sauces. Don’t be freaked out by it. Normal roasted pork in the oven was just pretty damn boring. But using the janky home smoker method in your oven by heating wood chips and letting that perfume the meat actually did a pretty good job. Also, Bludso’s BBQ does great work. We found that out, too. I housed that sandwich over the trash can on camera. Wow, in the most riveting portion of today’s episode, Link’s cereal. We found If you pour your cereal first, your milk first, do it at the same time, nothing matters. Attachment is the root of all suffering. Decouple your idols. From your mind, kill your darlings. Smash burgers, Link also loves those. Most people ball it up and smash that directly in the pan. We found out by actually creating a patty first and then smashing it, you are making it easier on yourself, allowing you to get a thinner, lacier patty with more Maillard reaction and more crust. Woo! All right, let’s see who won the day. Lily, how many did you get right? I said, Trevor likes to soak, oven wood chips, cereal first, and ball. You know what time it is. I got three right. Very good, very good, very good, Trevor. Soaked beans, wood chips in the oven, cereal first, and patty, and no pee pee. I got four for four. That’s right. The greatest to ever do it. T-Money. You’re the Tom Brady of MythMunchers. Yeah. This is for you dads. Overnight beans, oven no smoke, cereal first, and the ball. I only got two. Ohh! Josh got three! Soak, liquid smoke, cereal first, and patty mayonnaise. My first crush. Vi, that means you’re the loser, you have to take a picture of yourself and hide it in Rhett and Link’s office. With your pee pee out. No don’t, no pee pee, no! No pee pee! I wrote it right here. – No pee pee. – I wrote it right here. No pee pee, it’s just going to be me eating a sandwich. I hope y’all took something away from today’s episode. You know, that, your parasocial relationship with Rhett and Link is either less strong or more strong than you thought it was. I hope you learned that soaking, is okay because the friction is where the sin is? Correct, correct. Sea monkeys, beautiful creatures of intricate civilizations, and nobody, nobody wants to go see your improv show. Next week on, on Mythical Kitchen, sea orangutans! ((Sneaky Music)) – [Josh] Get as adventurous as you want in your kitchen with the Mythical Kitchen merch collection. Available now at Mythical.com