TD&L Full Show For Friday- Beat My Meat

On today's show we had our first ever Beat My Meat competition. We battled it out on the roof in a battle for our manhood. Check out the podcast to see who won!

Episode Transcript

Speaker 1 (00:00):
Are we even on the air? We are now? Have
we not been on the air. We haven't been on
the air. Oh okay, so we're live now. Okay, so
now we're doing our jobs. Okay, so you telling me
everything we just said wasn't on the radio. We need
to know so we could repeat ourselves, beating ourselves. Everyone's

(00:20):
too nervous to tell us that we're not on the
r because they know I'm gonna flip out when we're
on the radio. On the radio, Jesus, what a radio
show is this?

Speaker 2 (00:31):
Like?

Speaker 1 (00:31):
What are we doing?

Speaker 3 (00:32):
I don't know. That's a good question.

Speaker 1 (00:33):
Who do I have to blame?

Speaker 3 (00:35):
It wouldn't be an event like this without some sort
of mishaps.

Speaker 1 (00:38):
I'd rather it happened right now than in an hour. Okay,
So if you're just joining us, it's Tannagy and Laura
one of five nine the Brew Happy Friday. Yes, we
were talking about the bacon and or sorry, what the fuck?

Speaker 3 (00:49):
Beat my meat competition? First ever?

Speaker 1 (00:52):
We got like a thousand people like beef waters around me,
the engineers around me. Everyone's moving and like panicking a
little bit, kicking in the add water.

Speaker 3 (00:58):
Are you all right?

Speaker 1 (00:59):
I'm good, I'm just trying to make you extra nervous. No,
I'm not nervous.

Speaker 3 (01:02):
No, it's work.

Speaker 1 (01:03):
I'm not nervous. I'm irritated and I want to head
butt some So I think we're okay.

Speaker 4 (01:07):
Well, I'm getting nervous this morning. I take comfort in
Joe's scrambling.

Speaker 1 (01:10):
No, I love our engineer. I just apparently the first
two minutes of the show we're on the other morning. Anyway,
we're here now.

Speaker 3 (01:15):
This is a great two minutes too.

Speaker 1 (01:17):
That's usually way goes for me Beef Watter and Drew.
Today it's happening. The first ever Beat my Meat competition
is going down Beefwatter, Bay and Drew. We're going to
find out who can cook the best try tip later
on this morning. And Gartners, who supplied the meats for us,
also gave us a free try tip. So the listeners
who are going to be showing up here in a
few minutes are going to get a taste of all
the meats, all the things go, all the are How

(01:40):
are your nerves right now, Beef Water, Oh, I'm feeling good.
How your nerves Drew? I mean I feel fine.

Speaker 5 (01:45):
Here's the problem for me, is well, beef water did
a lot of extra work yesterday setting up the grills
and all this this morning. It was dark when we
got here, so I haven't seen my grill. I haven't
unloaded my bag, you know, like I'm I just showed
up to a cooking competition that starts in five minutes
and my bag is still full.

Speaker 3 (02:06):
But you do have I did see you have a
hot glove that makes you look like Hamburger helper.

Speaker 5 (02:10):
I have all kinds of accessories over here to help
dial in the project Tanner.

Speaker 1 (02:14):
Do you want to see something special? Sure? What do
you got?

Speaker 6 (02:17):
Oh?

Speaker 3 (02:18):
Boys?

Speaker 1 (02:18):
Or if you want to help, if you want to
help me with this?

Speaker 3 (02:21):
What is that? Yeah?

Speaker 1 (02:22):
Okay, he's pulling out a leather bag.

Speaker 3 (02:24):
Oh it's an apron. Okay, hold on, hold.

Speaker 1 (02:28):
On, it's a barbecuing apron. Yes, yeah, so you look
like yeah, you look like the Changsaw mask and I'm
here to the massacre some me. All right, Well we're
gonna do this morning. All right, we'll put a we'll
put fitted it last night. We'll put some images online
here on our instagram at one of five nine dot com.

Speaker 4 (02:48):
Yes, before oh, I'm just admiring Drew's attire there. That's
a very nice apron.

Speaker 3 (02:53):
Do you have an apron?

Speaker 1 (02:54):
Oh no, I don't use aprons. I'm taking my shirt
off like Berd Kreischer.

Speaker 3 (02:58):
Great, great, great great.

Speaker 1 (02:59):
All right, well, we're gonna kick this off here in
a few minutes. We're gonna start cooking the meats here.
I know, uh, listeners are gonna be shown up here
in a few minutes. So, by the way, you can
follow everything online at one of five nine the Brew
on Instagram and TikTok and all that stuff. You'll be
able to see some footage as soon as possible. By
the way, there's so much things, so many things going
on this morning. I found out yesterday after the show, yes,

(03:22):
that we have another judge confirmed for the cookoff later today.

Speaker 5 (03:26):
We had we had to fill call in from Goldberg
Jones' spot right.

Speaker 1 (03:30):
They're sponsoring this, but he couldn't make it this morning,
so we had to replace him. And I think it's
gonna work out because we got a hold of Lisa
from Mother's Bistro, who I believe is the head chef
at Mother's Bestro.

Speaker 3 (03:41):
That's amazing. I mean, who hasn't been to Mother's Bistro.
It's a great play.

Speaker 1 (03:45):
So she will be in studio later on this morning
to help taste your meat.

Speaker 4 (03:49):
Yes, we have certified chef, we have certified critic, certified you.

Speaker 1 (03:53):
Guys, which may be the most levels out the crowd
A little sure. So that's yeah, that's exciting.

Speaker 3 (04:00):
It's very exciting. I feel like that. Uh, that just
like takes it to another level.

Speaker 5 (04:05):
Beef Water and the fifth judge is going to be
somebody from the room in the mystery tongues.

Speaker 1 (04:11):
Yes, yes, that's there's a lot of variables this morning.
All right, it's all going down Tannerje and Laura's first
ever Beat My Meat competator. Yeah, Happy Friday. It's one
of five nine the brew Tanner Jew and Laura who
about to do our first ever Beat My Meat competition.
Drew going against Casey Beefwater Bay in a fight for

(04:33):
their manhood. One will go home a man, the other
one will go home emasculated. Yeah yeah, and will be
called lettus Face for the next week.

Speaker 3 (04:40):
Yeah, and I got something special for lettuce face.

Speaker 1 (04:43):
Oh do you? Yeah? All right, so the line tuned
for that of course. Goldberg Jones Divorce sponsored our Beat
My Meat competition and the winner will also walk away
with a brand new Weber charcoal grill, like a really
nice one that he dropped off yesterday, which we've got
in the studio right now. M hm. And it's sitting
there just taunting both of these guys, Laura.

Speaker 5 (05:03):
Yeah, and somebody's going to drag that to their well,
get it dragged to their car for them.

Speaker 1 (05:09):
I think the loser has to like load it in
the car right right, hold on, I'm not hearing you.
I don't hear you. Why is there something wrong every
time I turn the mic.

Speaker 3 (05:19):
On, We're supposed to be using a different microphone.

Speaker 1 (05:22):
It's not the road that you're using, beef, you're using
the other one.

Speaker 3 (05:25):
Oh so sorry, right here, we've really.

Speaker 1 (05:27):
Got it together here. You wat the meltdown change of plans.
So I apologize for using the same mic I used
on the first break. That's shame on me. Yeah, we
switched it. Yeah, somebody nobody told him. Yeah, okay, well
now it sounds good.

Speaker 4 (05:39):
So anyway, where was your question, sir? H I don't
even remember, I know not because everybody's getting huh wait.

Speaker 3 (05:44):
But I have a question, though, I have I have
a legitimate question here. So there are two grills two
charcoal grills outside already, both of which belong to you,
Beef Water. What are you going to do with the
third charcoal grill if you win?

Speaker 1 (05:58):
I don't know, man, maybe make a big win chime. Yeah,
that's see. That's another thing, Like it's gonna chap Drew's
hide if beef Water wins, because he already has two
weber grills. Drew doesn't have one at all.

Speaker 5 (06:10):
And there's a couple of variables against me early already,
Like what for example, like beef water stuff's all set
up at one with a nice butcher table. I pulled
out a course light high table that I'll be working on.
I go in the kitchen, I'm like, hey, Beef, where's
my meat. He's like, it's right where it was always parked,
And I go, you told me you were gonna pull
it out when you got here this morning. That's why

(06:31):
I didn't take it home with me. I just sat
in silence.

Speaker 4 (06:34):
I'm gonna tell you, because I recollected none of the
conversation with me pulling meat out in the morning. I thought,
come morning time, we were responsible for our own stuff.

Speaker 1 (06:42):
Well, I could have just taken the meat home with me. Well,
that wouldn't have helped you. Why I've been up since three? Well,
you would want to take it out at three. You're
doing five. There's a five minute differential here, and you're
all worked up.

Speaker 5 (06:53):
Let me explain something to you. You can get up
at three and take it out at five.

Speaker 4 (06:56):
Well, if you got up at three, why were you
here five forty five.

Speaker 1 (06:59):
I've been prepped. I've been prepping to kick all day.
I've been prepping to kick your ass. Okay, and Laura,
you were at the door when I was at the
door the d I had the dumb button on beef
water for the first time. Wow, said the word on accident.
My apologies again. Yeah, okay, so it got a little hot.

(07:22):
Hey you know what's back it up? No, I don't.
This is what it is. I mean back up. I
was gonna say. I thought you were saying calm down. No, No,
we're not gonna you guys get as mad as you like.
This is great for me.

Speaker 4 (07:33):
Well I'm not getting mad, and I refuse to All right, Well,
it seems what's for the bro move this morning?

Speaker 1 (07:39):
So you're just mad he didn't pull the meat out
when you got here. I mean, honestly, I'm and like,
do you think he's trying to sabotage you?

Speaker 5 (07:45):
Well, here's the other thing is, when we set this up,
you were like, and I know the radio, right, I
know this show. I can't prep the meat for three minutes.
Run back washed, I just washed my hands, came back
over your eye. Have my meat half prepped? We got
to put it on. There's a real pile of gloves
over there. You can just throw a pair of gloves on,
eliminate that whole mat. You dude, you're splitting hairs, as

(08:07):
are you. Okay, I'm talking to him about the fact
that it's going to be tough to do a radio
show and win a barbecue competition. And now, yeah, you
were here early earlier, but now you got your leg
up crossed up and you're you're ready to barbecue.

Speaker 1 (08:21):
So don't come at me, beef. I'm not coming anybody,
first of all.

Speaker 4 (08:26):
Second of all, we're dealing with such an incremental amount
of time that he's worked up about, Like my STEP's
spent out of the fridge for ten minutes, fifteen minutes,
and that's.

Speaker 1 (08:36):
All right, and we still have another thirty.

Speaker 4 (08:38):
We still have another thirty when we light the Coles
off court.

Speaker 1 (08:41):
You've been sitting here watching this. He loves confrontation. What
do you what do you think? Who side do you
take here?

Speaker 7 (08:47):
Oh, I'm I'm firmly in the middle.

Speaker 1 (08:51):
I do not care. I enjoy the the the arguing
back and forth.

Speaker 4 (08:55):
Casey, you've been fined five thousand dollars for cursing on
the air.

Speaker 1 (08:59):
But other than everything's great.

Speaker 5 (09:02):
Wow, all right, Well, honestly though, it is all in fun.
Once my meat is prepped over here, I will Yeah,
I think you're right now. I'm a little I'm a
little fresh.

Speaker 1 (09:10):
Yeah, you do seem a little stressed out and understandable.
There's a lot of pressure on this.

Speaker 8 (09:13):
I get it.

Speaker 1 (09:14):
You're gonna no one wants to be called lettus face
for an entire week. I don't. I don't mind lettuce face.
But yeah, so I get everyone's stressed out and it's
coming to a head.

Speaker 8 (09:22):
Laura.

Speaker 3 (09:22):
Yeah, it's making me a little anxious. I know everybody
else is enjoying it, but I'm feeling a little tense.

Speaker 1 (09:28):
Right is this? I live for this? This is great?
All right? So coming up next and about I don't know,
like fifteen minutes or less. Yeah, we're going to do
the ceremonial pouring of the briquettes. That's right, all right,
and that's when it's really gonna get going. We'll Beef
Water and Drew be friends after today.

Speaker 3 (09:43):
I don't know course there and I feel like they're
not friends now.

Speaker 1 (09:46):
Well we are friends, but we're going to war. We're
gonna see who's gonna cook the best try tip steak
and the first ever Beat My Meat competition sponsored by
Goldberg Jones Divorced.

Speaker 9 (09:54):
Four men listening to Tanner, Drew and Laura Tanner True, Laura, Yeah,
happy Friday.

Speaker 7 (10:07):
All right.

Speaker 1 (10:07):
We are here upstairs in our iHeartMedia lounge where we
do like little performances and stuff. And yeah, we're up
here because today is the first ever Beat My Meat competition.

Speaker 3 (10:18):
Wow, it's happen to stay. Would never come, Laura.

Speaker 1 (10:22):
We're looking outside to Beef Water and Drew. They are
standing at their grills right now.

Speaker 3 (10:27):
Well, beef Flaughter is doing a little dance. I would
prefer to have not seen that.

Speaker 1 (10:33):
Yeah, he's not the best dancing mine. I'm gonna pop
them up here in just a second. But yeah, we're
going to do a ceremonial I guess pouring of the
briquettes are just starting their grills or whatever. Sure, our
friend Buster, as Marcus is here this morning, he'll do that.

Speaker 7 (10:47):
Thanks for making the drive, bro, Absolutely, it was a
good traffic this morning.

Speaker 1 (10:51):
I didn't have any trouble getting up here. Nice Scott,
right up here quickly. Yeah, well, all right, let's check
in with the guys there outside. I think we're gonna
hear a little bit of traffic noise because they're you know,
they're we're at the I five two seventeen interchange. Yeah,
good morning. I should have told them we're at the coast.

Speaker 3 (11:07):
It does kind of sound like the ocean back there.

Speaker 1 (11:09):
Yeah.

Speaker 5 (11:10):
But yeah, we never thought I'd be a part of
a beat my Meat competition on a roof by a freeway,
But you know, it's a little things in life.

Speaker 1 (11:18):
Well, I got a little testy earlier this morning. Drew
and Casey have already been at each other's throats. Are
you guys even on speaking terms right now?

Speaker 5 (11:25):
We have returned to speaking terms? Yeah, okay, we hugged
it out out here, all right. Well, you hugged me
from behind, If that's what you're asking, that's right.

Speaker 1 (11:32):
If you're just tuning in. We're gonna find out who
can cook the best uh Tomahawk's steak this morning? Is
it going to be Beefwater Bay or is it going
to be Drew? And the winner will get a brand
new charcoal grill courtesy of Goldberg Jones Divorce for Men
won a hundred divorce Yes, mm hm, and don't forget
later on this morning at eight am is when we're
gonna do the actual tasting with the judges.

Speaker 3 (11:53):
Yeah.

Speaker 1 (11:53):
Not only do we have Andrea Dame Wood from the
Portland Mercury who's a food critic, but we actually have
the head chef at Mother's b Stro Her name is Lisa.
I guess she's awesome and she's going to be one
of the judges. Guys, you just found this out this morning.
Does that make you any nervous?

Speaker 3 (12:09):
Drew?

Speaker 5 (12:10):
It's a little bit of pressure, just because it's probably
a more sophisticated taste, you know, in a barbecue, a
a salt and pepper game.

Speaker 1 (12:19):
Right, These people know what they're talking about. These people
use garnishes. Andrea Daymok just wrote an article for The
Mercury about steakhouses, so she knows she knows her stuff
beef water. Does this raise the pressure for you?

Speaker 4 (12:30):
My pressure feels the same her or the critic. Just
having somebody skilled at the table is always enough to
put you on your heels a little bit.

Speaker 1 (12:39):
Right, all right, so you guys ready to start. Yeah,
we're gonna pour the briquettes whenever you launch this thing.
All right, our good friend bus dress Marcus is here
to do the ceremonial lighting of the briquettes. You can
do it. And here Marcus or you know whatever.

Speaker 3 (12:54):
We're out there here there anywhere.

Speaker 7 (12:56):
Yeah, sorry, I thought I was needed on the deck. Okay,
in order in.

Speaker 1 (12:59):
Order I hear them both will probably it'll be like,
poor poor.

Speaker 7 (13:03):
Here we go, all right, okay, poor poor I didn't
quite get that.

Speaker 1 (13:06):
Is it? Is it just one big intro? Is that
what you do it? Twice?

Speaker 2 (13:10):
Marcus tuttle man, Poor you're.

Speaker 1 (13:15):
Pread Oh there they go, they're pouring. Oh slap that
bag and the first.

Speaker 3 (13:26):
Ever in the bag truly is slapping it good?

Speaker 1 (13:28):
The first ever beat my meat competition is underway. Casey's
being very like meticulous, and.

Speaker 3 (13:36):
I think he counted them out one by what is.

Speaker 1 (13:38):
Weiry weird the way he did it. Yeah, all right,
how do you guys feel, I'm ready to good. We'll
see what this fire looks like and start those things up.
We are we are gonna have video up online on
our Instagram at one of five nine the Brew and
a Tanner, Drew and Laura, So please follow us?

Speaker 3 (13:52):
Yes?

Speaker 1 (13:52):
Uh? And when when are you gonna put the meat
on there? As soon as we're.

Speaker 5 (13:56):
Up to up to temperature, we're gonna we're gonna get
to getting it.

Speaker 1 (14:00):
And these bad boys up.

Speaker 3 (14:01):
Oh beef watters are already smoking. Yeah, he's he's got
a head start on you, Drue.

Speaker 1 (14:06):
Thank you.

Speaker 3 (14:06):
There you go sharing a lighter, the lighter away from him,
sharing his caring.

Speaker 1 (14:11):
He's had his own the whole time.

Speaker 5 (14:14):
You know, I have a third one over here. I
just I thought mine was still in the best.

Speaker 1 (14:17):
I wanted to use the orange one beef water. Are
you are you?

Speaker 4 (14:21):
Are you using Drew being a little rattled right now. No,
we're good now. Earlier yeah he was. He came in
hot to Troy.

Speaker 1 (14:27):
You're the one swearing on the radio, Bud, you know.

Speaker 7 (14:31):
On my way up here, I was thinking, after the
first break, I was like, they're being very friendly, and
after that second break.

Speaker 1 (14:37):
I was like, all right, that's right where I want
to see it. Yeah, Well, Drew's mad that that Casey
didn't pull his meat out of uh the refrigerator when
he got here, because Casey got here.

Speaker 3 (14:46):
First, which he said they talked about. But then Beefwater said, nah,
I don't remember you saying anything about that.

Speaker 1 (14:51):
So in the end, I don't think it'll affect the
cook so much as the fact that he said he
didn't remember the conversation. Now was a busy day that
I swear I don't.

Speaker 4 (15:00):
I wouldn't do that to you on purpose, and you
should know better than that.

Speaker 1 (15:03):
Oh, look at you.

Speaker 5 (15:05):
He's going into dad mud where they like there it's cool.
But then there's like a last comment. So it's fine.
It'll all come out in the barbecue.

Speaker 3 (15:12):
Like all right, it's true.

Speaker 1 (15:13):
Well everything is smoking right now and we're gonna be
tasting some meat coming up. At eight o'clock this morning,
it's Tanner, Jew and Laura hang on Portland's rock Station,
one of five nine the Brutes, Tanner, Drew and Laura.
We are upstairs this morning in our iHeartMedia lounge. Yes
or I'm sorry. The Tanner Do and Laura lounge. Yes,
full up here, and we're here because it's our first
ever Beat my Meat competition. Drew and Casey are going

(15:34):
ahead to head to see who can cook the best
tomahawk steak this morning. They've already poured their briquettes. Yeah,
their grills are fired up, wouldn't Drew? Are you going
to be dropping the steaks actually on the grill? Well,
I'm looking at my fire over there. It looks like so.
I'm oh, I see your's going. I'm having a little.

Speaker 5 (15:48):
Fomo because Beef looks like he's about to flo Why
don't you just.

Speaker 1 (15:52):
Go out there? Go out there right now, I mean,
take care of your business. He's got stuff, he's got
stuff to do. Laura.

Speaker 3 (15:56):
Yeah, I know, there's a mission to accomplish today. And
uh yeah, those flames are going.

Speaker 1 (16:02):
Let's check in with Beef water who is already outside.
And by the way, there's a lot of that white
noise you're hearing. Is the I five two seventeen in
your change or the ocean. You can whatever you want
to do. I'm also a little winded. You are You
look a little winded? Your fire your I can see
your coals burning nicely.

Speaker 4 (16:16):
Yeah, we're we're in pretty good shape here. He's ready
to dump his here in a second too, so we're
good to go.

Speaker 3 (16:21):
It smells good already. I love to smell of charcoal
in the morning.

Speaker 1 (16:24):
I was out there for two minutes and I already
smell at campfire.

Speaker 3 (16:27):
Yeah, you're right, clothes are going to be smelling like it.

Speaker 1 (16:28):
It's all compromised. Yeah, all right. So have you guys
locked in your methods? You know exactly how you're going
to be cooking the stakes this morning. No more change
in the recipe, no more change in the formula.

Speaker 5 (16:37):
Yeah, I and you'll everybody will know as soon as
we start, because there's basically two ways to do it.
To see it first or to see it later. Is
the is the real thing, and obviously a sear is
to cook it hot. Yeah, so yeah, we do have
our plan. Casey, you look a little nervous. I gotta
be honest.

Speaker 1 (16:55):
Oh well I'm doing all right, Noah, for sure, I'm
I'm tinkering with coals.

Speaker 3 (16:59):
I think he looks uh in the zone composed, Yeah,
like he's got a plan. Do you think it looks
who do you think looks more nervous? Laura? I mean true,
always always, Well, you are kind of jittery.

Speaker 1 (17:11):
I don't even know how to address that.

Speaker 4 (17:12):
Sit In Drew's defense, I don't even think it's nerves.
I think he's just anxious like I am. We're ready
to just do it.

Speaker 1 (17:18):
Yeah, So the winner this morning will get a brand
new charcoal grill courtesy of Goldberg Jones Divorce for Men.
The loser will go home emasculated and be called letty
his face for the entire week next week. That's right,
And yeah, nobody wants to be called lettus fan. I
don't know how we came up with that.

Speaker 3 (17:33):
I don't remember, well, because the opposite of me, it
is what let us.

Speaker 1 (17:36):
I guess sadly I came up with it, and I
could be called that looks great about it?

Speaker 3 (17:40):
Yeah, you have only yourself to blame.

Speaker 1 (17:42):
All right, Well, we are on the I five two
seventeen interchange, and if you're driving by, honk that horn.
Court and I were out there a second ago, and
a trucker drove by in his big rig and yeah,
just marit man. So let's let's hear it this morning.
All right, you'll be able to follow us on Instagram.

Speaker 9 (17:59):
You're wake it up with Tanner, Drew and Laura.

Speaker 1 (18:03):
You Happy Friday. We are live for Tanner to and
Laura's first ever Beat My Meat competition. The tasting is
going to go down in the eight am hour. Our
judges will taste beef water and Drew's tomahawk steaks that
they are currently cooking right now, and we will find
out who has the better steak, who will go home victorious,

(18:27):
who will go home a man with a brand new
charcoal grill, and who will go home emasculated with the
name lettuce face for the whole week next week with
us right now is the head chef at Mother's Bistro
in Portland. Her name is Lisa. Welcome Lisa to the show. Everybody, Hi,
it is an absolute pleasure to have you. I was
hounding these guys all week. Guys, we need a head chef.

(18:49):
We need a chef somewhere. I want somebody who knows
what they're talking about. I know Andrew Dame Wood from
the Portland Mercury does, but and Laura I are judges,
but I'm like, I don't have a sophisticated palate. I
wanted someone who knew what they were talking about and
from everything that I've heard about Mothers and haven't been
there yet. But everyone said, I have not heard one
negative thing about this place, thank God. And I you know,

(19:09):
I hear that you absolutely know what you're talking about.

Speaker 6 (19:12):
Well, I did go to cooking school.

Speaker 10 (19:14):
I went to the Culinary Institute of American Hyde Park,
New York.

Speaker 1 (19:17):
Wow.

Speaker 10 (19:17):
I worked at fancy French restaurants in New York and
in France, Les Cirq, Lespinasse and then but all the
while I was thinking, I'm going to open up a
restaurant called Mothers, and I'm going to serve home cooking
from mothers around the world. But so it's home cooking,
but it's elevated, okay, And so I know a little
bit about what.

Speaker 1 (19:33):
I'm talking about. Laurie, you've been there and you say.

Speaker 3 (19:35):
Oh, yeah, last time my mom was in town, I
was like, Mom, we got to go to brunch at Mothers.
It is an essential stop for every visit. So thanks
to much love.

Speaker 1 (19:44):
Well, I'm going to bring my mom down. I'll just please.

Speaker 10 (19:47):
And I want to do beer and bacon. We serve breakfast,
Come do it at Mothers. The bacon in the world.

Speaker 1 (19:53):
Come on, So bacon, all right? Well, We've got Drew
and Casey outside right now that they're cooking right behind.

Speaker 10 (20:00):
You, you're working so hard flipping their tomahawks.

Speaker 1 (20:03):
Well, do you now what are you looking for in
a steak? And I was I wouldn't ask them before.
I wouldn't ask you this before they started cooking, so
I don't want to get their heads. But now that
they're already started, what what's what do you look for
in a tomawk?

Speaker 10 (20:13):
Well, a tomahawk is a very unique steak. It is
a rib ey but it comes from the center of
the rib and it's always super thick, and it has
a really long bone because they leave the whole rib
intact right and they french it so they cut all
the fat off so nothing so that stays nice in pristine.
But the key about the tomahawk is how to cook

(20:34):
it all the way through to medium rare without overburning
the outside, without overcooking it on the inside. So you
really have to be vigilant and flip it a lot.

Speaker 1 (20:43):
Is this something you can easily mess up?

Speaker 6 (20:45):
Oh?

Speaker 10 (20:46):
Easy piece and so much money down the two Yes.

Speaker 1 (20:50):
Right right, that's what I'm worried about, Drew.

Speaker 10 (20:53):
Yeah, I mean, you don't want to throw this money away.
I hope somebody has an eye on them out there, right.

Speaker 1 (20:57):
I don't think you're gonna be able to hear, Drew.
But does this get in your head at all? I don't.
I don't think it's in my head so much. Is
it's on the grill. I got the tough part done,
I already seared it, and now we're just I got
a probe in there, I got I got a little
buddy in my pocket. Okay, So as long as that
probe does me all right, I think we'll be all right.

Speaker 10 (21:18):
But you do want to get a nice crust, Drew.
I mean, it's not just about cooking it to temp.
You do want a nice crust. Did you put some
fat on the outside to get that to happen?

Speaker 3 (21:27):
I will.

Speaker 1 (21:29):
I did not put fat on the outside.

Speaker 3 (21:30):
I don't know.

Speaker 1 (21:31):
I did not. Well, little beef, is this something that
you did? Beefwotter?

Speaker 10 (21:36):
See he right now is warming up some butter. So
that's a good sign. Some people rub their tomahawks with
beef tallow before even putting them on the grill. Really
because that fat, you know. I gotta tell you at home,
I cooked my steaks on a griddle, not a tomahawk. Okay,
I'm not talking to tomhawk, but I like the way
a griddle gives me nice caramelization on my meat. When

(21:57):
you put it on a grill outside, it burns, so
it doesn't get a nice caramelization, Okay.

Speaker 6 (22:02):
And so that's what they're looking for.

Speaker 10 (22:03):
They're trying to create caramelization on this grill, not a griddle.
And one way to achieve that is extra fat on
the on this on the outside.

Speaker 5 (22:11):
I see one lucky thing we have about it being
a tomahawk, which is just like a massive ribbi is
there is a ton of fat content there that we're
working with. Now, not a lesser cut, but a different
cut of meat. We might be in more trouble. All right,
all right, beef water, you're in the zone?

Speaker 9 (22:29):
Are you?

Speaker 1 (22:29):
Are you? Are you? You seem to be?

Speaker 8 (22:31):
Am?

Speaker 4 (22:31):
I still nervous, you, guys, I'm still seem a little
and a little working up and shaking up about it.

Speaker 1 (22:37):
Am I always here whipping ass, laying down the heat
right now? Seems a little upset, honestly, Well, to me,
you look like you're in the zone. Yeah, we're just
doing our thing. Man.

Speaker 3 (22:45):
What is that is that time, like, what do you have?
What's in that little? Uh? What's that?

Speaker 4 (22:50):
That is a fresh batch of none of your business, Laura,
Oh wow, already on the grill and he won't give
up his No, it's rosemary, rosemary, rosemary, butter garlic warming
up right.

Speaker 1 (23:00):
They were going to make a little just a little
base with that. All right, sounds nice, Drew. How you
seem confident now too, I mean you seem a little
less stressed than you were earlier. I'm more confident.

Speaker 5 (23:09):
While I'm holding my phone over there looking at the temperature,
just to make sure my temp cage is working correctly, right,
But no, I'm I definitely made a trip to the
store for some fresh ingredients. Those might be involved as
well from over there, but in a couple others.

Speaker 1 (23:24):
So, Lisa, I know they have the tops on the
grills now, but you saw them a few minutes ago.
How do they look.

Speaker 10 (23:30):
I'm impressed. I think they're looking magnificent. I just wish
I could smell them.

Speaker 1 (23:34):
A little bit.

Speaker 6 (23:34):
I need a little roma wafting in here.

Speaker 1 (23:36):
Well, we had the we had the door open earlier,
and the room's filled up with smoke, and I swear
of got I think the fire armer is going to
go off, so we had we had to shut the door.

Speaker 10 (23:44):
Well, that would be a typical thing when that happens
when you cook a steak.

Speaker 1 (23:47):
Well, coming up in about an hour, less than an hour,
so the tasting will happen. Lisa will will give us
her review. Andrew dan Wood will be here from the
port Landmericay. If she's not she's here, yeah, awesome, we'll
talk to her actually coming up in just a few minutes.
If you are not following us already on Instagram and TikTok,
and I think Laura's on tender as well. Okay, please
download O right Heart Radio at tander Drew and Laura.

(24:09):
It's our first ever beat my Meat competition. We were
going to have some footage. I guess Court's actually going
to get the video of is already up. Okay, cool,
the video of them pouring their briquettes and getting the
grills going. We'll be up on Instagram here in a
few minutes at one O five nine to brew. Also,
I want to say thanks to our listener Mike, who's here.
You know we we recently started having Tanner jew and
Laura Bumper.

Speaker 3 (24:28):
Bumper stickers thanks to the Todd Father.

Speaker 1 (24:30):
Yeah, the Todd Father, believer Todd father made our stickers
and shirts and all that stuff. Yeah, he actually put
the He showed me a picture of the Tanner jew
and Laura sticker on his car, which I had not seen.

Speaker 3 (24:41):
What a guy, What a guy? Yeah, that's awesome.

Speaker 1 (24:44):
So you know, everyone here should get a Tanner Joe
law of a bumper sticker and put it on your cars,
or you're never coming to come back here again.

Speaker 3 (24:51):
You'll be vanished from all futures.

Speaker 1 (24:54):
But yes, let's check in with the guys here in
a few minutes. But first I want to talk to
Andrea Dame Wood. She is a food critic for the
Portland Mercury. We're out of applause for Andrew. Good morning,
how are you.

Speaker 3 (25:05):
I'm doing really well.

Speaker 2 (25:06):
I'm curious to see what this does to my saturated
fat levels this.

Speaker 1 (25:09):
Early in the morning, right right, it's a little early
for meat, but you know, I'm ready for it. I'm
here for it. And now, what are you looking for?
I asked Lisa from Mother's Beast the same question. What's
something that you look for at a Tomahawks steak or
just a steak in general.

Speaker 2 (25:22):
Well, Lisa's got a lot of really great technical input.
I didn't go to culinary school, but I've been eating
professionally for twelve years.

Speaker 3 (25:29):
Yeah, So mine's more like is it good?

Speaker 1 (25:32):
You know?

Speaker 11 (25:32):
Yeah?

Speaker 2 (25:33):
For me, like that comes down to some of the
same things that the technical skills bring, like, yeah, is
there a nice seer and a nice crust on the outside?

Speaker 6 (25:41):
Is it to media medium? Is it to medium rare?

Speaker 1 (25:45):
Okay?

Speaker 6 (25:45):
You know, like is the flavor good?

Speaker 2 (25:47):
It can't be too salty, but is it going to
be under salted right, you know, herbs and some of
the other spices. If it overwhelms the meat, then like,
why are you cooking a Tomahawks steak if you're just
gonna drench it in and show too much space.

Speaker 1 (26:02):
For mothers bestros? Agreeing with that very much and so
and you just wrote an article about steakhouses, and so
I would assume that you absolutely know what you're talking about.
And is it like the same question I asked to Lisa.
It's definitely easy to screw this up.

Speaker 2 (26:16):
Yeah, it's super easy to screw it up. The size
of the cut, in particular, I think makes it a
really challenging as.

Speaker 1 (26:22):
A professional food critic, have you ever gone to like
a really nice place and had their steak and you're
just like, what the hell is this? This is garbage?

Speaker 6 (26:28):
Of course?

Speaker 1 (26:29):
Yeah, like what goes wrong there? Is it just the
chef not caring?

Speaker 3 (26:32):
Or I mean, I'd hope.

Speaker 6 (26:34):
That every chef cares.

Speaker 2 (26:36):
I think sometimes things can just go wrong or they
don't know what they're doing. But yeah, you can have
stuff come out, you know, way too raw or you know,
more often it's promised as medium rare and it's coming
out medium or well done.

Speaker 1 (26:49):
Then yeah that's not good. And so you saw did
you have happen to see these steaks yet?

Speaker 6 (26:53):
I got a little peka?

Speaker 3 (26:56):
Is it beef water? Yes?

Speaker 1 (27:00):
I need to know more about the beef water. It's
his god give a name, beef water.

Speaker 3 (27:06):
It's on his birth certificates.

Speaker 1 (27:07):
Yeah.

Speaker 7 (27:08):
Good news is he's not boiling his steak today. So
that's all we need to worry about. So you saw
the steaks? Would you think of beefs?

Speaker 3 (27:16):
They look great so far. I'm really excited. Yeah here
comes a peak.

Speaker 1 (27:20):
Okay, Casey just opened the lid to his.

Speaker 3 (27:23):
He's showing it up. Look at that's nice.

Speaker 1 (27:26):
That looks really good.

Speaker 3 (27:26):
I saw him rubbing it with the rosemary earlier.

Speaker 1 (27:29):
Drew.

Speaker 3 (27:30):
Just a caress, just a little, just a little touch.

Speaker 1 (27:32):
What's going through your head? My friend? He's just putting
on a little circus show. And he's just over here
showing up. Check out my many parcelings.

Speaker 3 (27:40):
I mean, I do like I do like the tactic
there he's got he's dipping the rosemary in like the
garlic butter. I think he's rubbing it all over the.

Speaker 1 (27:48):
I've noticed that beef water has been doing things to
his steak, and Drew's just kind of been standing there.
I don't know if that's a good thing or.

Speaker 3 (27:54):
Maybe less is more.

Speaker 1 (27:55):
It's just daydreaming. Can I tell you what concerns me?

Speaker 7 (27:58):
Yes, every second he's got that grill open while he's
he's both basing that steak, he's losing heat, which is
causing it to have to regain heat when he puts
it back on.

Speaker 1 (28:08):
He heard that and immediately close this, Marcus. I appreciate
the uh, I appreciate the pro tip.

Speaker 7 (28:15):
Hey, I'm just here to eat the steak man. But
I fair enough that I like Drew's patience. I gotta
be honest, but I think Casey's he's putting the work in.

Speaker 5 (28:23):
But the job isn't done. I'm just I'm just putting
a little tamp on it. We're gonna move from there.

Speaker 1 (28:29):
Well, I'm excited to taste this food. Andrea, are you
excited to taste it?

Speaker 3 (28:33):
I'm super excited.

Speaker 1 (28:34):
Lisa, you're excited.

Speaker 6 (28:36):
I'm excited.

Speaker 1 (28:37):
Listeners, are you excited? Yes? Question?

Speaker 10 (28:42):
Can we find out what the temperature is reading right now?

Speaker 9 (28:45):
On?

Speaker 6 (28:46):
Uh?

Speaker 3 (28:46):
Sure?

Speaker 1 (28:47):
Yeah, I would love to know on the bee for
the barbecue?

Speaker 3 (28:50):
Oh?

Speaker 6 (28:51):
I thought you had your tormometer in the ice?

Speaker 3 (28:52):
Oh?

Speaker 1 (28:53):
Oh I do. I've got all kinds of tmoment.

Speaker 10 (28:55):
We'll have a good gage to where we are in
this whole cooking process if you tell us.

Speaker 6 (28:59):
Your temp right now where you at?

Speaker 4 (29:00):
I'm sitting at eighty seven point eight internal right now,
twenty one minutes remaining left in this cook According to my.

Speaker 1 (29:07):
Lisa kind of made a weird face to that. What what?
What was the thought?

Speaker 6 (29:11):
I knows how much longer he's got to Hey, you
know that he knows how much longer he's got to go.
So if we got a while to go here, so we.

Speaker 5 (29:18):
Drew I haven't set like a final destination. So I
can tell you that later. But I'm an eighty two degrees.

Speaker 1 (29:24):
Okay, eighty two degrees. I'm excited. We've got footage online
on our Instagram at one of five nine in the
Brew or at Tanner Drew and Laura Tanner Drew Laura's
first ever Beat My Meat competition. You're live, I'm one
of five nine the Brew. Happy Friday down photograph true.

Speaker 12 (29:54):
You alone?

Speaker 1 (29:58):
How long see your fat?

Speaker 3 (30:03):
The tame.

Speaker 12 (30:05):
From the Best Man attach sings Hello number two numbers not.

Speaker 3 (30:27):
Number two?

Speaker 12 (30:35):
Tap set shot?

Speaker 6 (30:51):
Do you know to still what you? I don't mean
it's the bill.

Speaker 1 (30:58):
It's not a lot of you passed that. You're ext
You said.

Speaker 4 (31:07):
You got set that.

Speaker 12 (31:09):
All of me? Your pots, ladies, it's the Pope.

Speaker 8 (31:26):
Two p.

Speaker 1 (31:34):
Two What.

Speaker 3 (31:41):
Contest guy?

Speaker 1 (31:52):
You got.

Speaker 12 (32:28):
Knocked?

Speaker 1 (32:28):
Two?

Speaker 12 (32:29):
Doxa nuck a two? What big?

Speaker 1 (32:54):
How does.

Speaker 9 (33:36):
You're waking up with Tanner, Drew and Laura.

Speaker 1 (33:40):
You mm hmmm. We're live on a Friday for our
first step Beat My Meat competition. We're upstairs this morning
and our and our Brew lounge, and Casey and Drew
are outside right now. The steaks are on the grill.
Everything's fired up. Kay see, and Drew, how much time

(34:01):
until you think it's it's ready to eat? Maybe thirty
ish minutes? All right, that sounds pretty good. That's exactly
what we were hoping for. Yes, Drew, you think thirty
minutes sounds good? Hoping, hoping we can hold this temperature?
And I said, ish, okay, yeah, okay, right somewhere around then, Laura,
who do you think looks more confident Drew R. Casey

(34:23):
this morning?

Speaker 3 (34:24):
We already know the Drew has given me the stink high.
But I'm gonna say, I'm gonna say beef water. I mean,
he just really he just seems in the zone. He
seems very comfortable where he's at right now. Not to
say that Drew Drew does not, but yes, Lisa, yes, Lisa.

Speaker 6 (34:41):
I have a question.

Speaker 10 (34:42):
Have these guys professed to know how to cook a
Tomawks steak?

Speaker 6 (34:45):
Do they both say that they've done this before?

Speaker 1 (34:47):
It's my first time, that's true, you're done it once?
So that's the Tomahawk They Yeah, it's they're not really
proficient with Tomahawk's staks, but they are. They'll both say
that they cook the best steaks.

Speaker 3 (34:58):
Yeah, okay, so has cooked a tomahawk before, but not
on charcoal and beef. Water is very proficient with the charcoal,
but he's never cooked the tomahawk, So different skill sets.

Speaker 10 (35:08):
And then I just want to mention another cooking technique. Yes,
after they cook their steaks, they have to let them rest.

Speaker 6 (35:15):
You know about letting it rest?

Speaker 1 (35:16):
Okay, Yeah, that's why when we're trying to get a
final time, we're like, well, we got to rest it
for a high second. That's eight a eight thirty is
when we're gonna we're going to taste the food. Well,
she's a great source to ask.

Speaker 4 (35:27):
What would you say that the rest windows should be
about ten minutes too long?

Speaker 1 (35:31):
What are you talking about? You're not allowed to ask
for that. I can ask for the both of us.

Speaker 10 (35:35):
I know you want to let it rest about ten minutes,
and that's how you let the juices. They're all down
up towards the outside while it's cooking. But then when
you let it rest, it goes back toward the middle.
And that's why you don't want to cut a steak
before it's ready, you know, let it.

Speaker 1 (35:50):
Sit there for see, I would screw it all up.
There's too much. It's like cooking it's like cooking methinpetamine.
It's too many props whatever.

Speaker 3 (35:57):
I don't see at least too much. Leave it to
Tanner to compare cooking a tomahawk's steak toss.

Speaker 1 (36:02):
Well, this is why, this is why I don't like
to cook. There's just too much. Is a lot going on.

Speaker 3 (36:06):
He'll mess up Kraft mac and cheese. I mess up
this man near your kitchen.

Speaker 1 (36:09):
I'll mess up toast, all right. I can't cook anything,
all right. So we are probably thirty to thirty five
minutes away from the tasting and and I don't know,
bus rass, Marcus, what do you think?

Speaker 3 (36:22):
Well?

Speaker 7 (36:22):
I was going to chime in on the confidence really
quick because I was out there with both the gentleman
kind of talking to him. Casey was pretty quiet, Drew
was was measured. He didn't seem nervous to me. But
so I was kind of even on the confidence until
just during the break, Casey walked in here and tore
a stripe through me about undermining his cooking technique on
the on the air. And I don't know to me

(36:45):
that that's a lot of confidence right there, because he
was warning. That's warning there.

Speaker 1 (36:49):
You could go. He was serious. Man, I felt like
he kind of he backed me into a corner a
little bit. You know, everyone's a little hot this morning.

Speaker 3 (36:56):
Yeah, hot to trot. They're there.

Speaker 1 (37:00):
And I hate to break it to you, but you
got three flat tires. That was pretty bro to leave one.
All right, Well, this is all going down in a
few minutes and I couldn't be more excited. And by
the way, again, I want to thank Lisa from Mothers
Bistro and Andrea Dame Wood from the Portland Mercury for
coming down and helping us judge this. This is very

(37:20):
exciting stuff. So yes, the winner's gonna come. We're gonna
go away with a brand new Tomahawk grill and the
loser will be masculated and we'll be called let us
face all next week.

Speaker 5 (37:30):
And after starting to grill these things, Gartner's Meats is
on another level. If you're looking for steak to barbecue,
they hooked it up fast.

Speaker 4 (37:39):
I would say, hands down, the best piece of meat
I have ever worked with in my entire life.

Speaker 1 (37:45):
And I'm not just saying yeah, Sam, all right, man,
I don't even know, I don't even know what to think,
but we could ruin it and you guys might hate
the flavor. But I'm about to just ask Marcus, might
just top one of these off the room.

Speaker 3 (37:57):
Don't do it.

Speaker 1 (37:58):
If it gets too well done, you might see it fly.
All right, Well, again follow us on Instagram at one
five nine in the.

Speaker 4 (38:04):
Brew, and again I have mindset to maximum well perfect,
So we're just gonna keep ripping this.

Speaker 3 (38:11):
Well, I've I've got my ketchup haandy, So all right, perfect,
get through it?

Speaker 1 (38:14):
Yeah, all right, coming up in a little bit, we
were going to do the taste test. And again follow
us so you can see everything happen at one O
five nine in the Brew on Instagram, and we are
live upstairs for our first ever Beat My Meat Competition
sponsored by goldber Jones divorce from in one eight hundred divorce. Yep, Laura,
you know yesterday we asked a question on the air.
We asked a question of the audience. Who do you

(38:36):
think will win the Beat my Meat competition? Beef Water
or Drew? Yes? What is our what is it up to?
Right now?

Speaker 3 (38:41):
It's so we put a poll on the Instagram which
you can still weigh in on if you'd like to.
At one O five nine in the Brew.

Speaker 1 (38:47):
But because we're not gonna have the food tasting for
like another.

Speaker 3 (38:50):
For another half an hour or so. Yeah, so get
on there and cast your vote.

Speaker 1 (38:54):
I don't know.

Speaker 3 (38:55):
I don't know if it's going to make much of
a difference though, because, uh, well, I guess we're pretty close.
Drew right now has fifty six percent of the vote. Okay,
beef Water has forty four percent of the vote. So
right now the people are saying that Drew is gonna
walk away with it.

Speaker 1 (39:11):
All right, Well, let's ask people who are actually in
the audience.

Speaker 3 (39:14):
Yeah, good idea.

Speaker 1 (39:15):
Who uh we need a microphone for? Well, there you are.
Let's ask people in the audience right in front of
me and the audience what they think. You guys have
been watching beef Water and Casey Cook. Let's ask listener Kenny,
what do you think?

Speaker 3 (39:28):
Yeah?

Speaker 1 (39:28):
I think beef Water is gonna take it all to day?
You think so when I want? What makes you say that?
I don't know.

Speaker 3 (39:33):
I just I can see his and it looks beautiful
and it looks delicious.

Speaker 1 (39:36):
Well so does Drew's. Maybe you just don't have it,
maybe you just can't see it.

Speaker 9 (39:39):
Yeah, you're listening to Tanner Drew and Laura Tanner and Laura.

Speaker 1 (39:48):
Yeah, all right, it is time to decide who the
winner of the first ever Beat My Meat competition is.

Speaker 3 (40:04):
Oh, the moment is here.

Speaker 1 (40:06):
Oh my goodness, gracious, we're just we had to come
right out of the commercials because honestly, we have to
do this now because the food's ready and we don't
want we don't want it to get cold, right right,
So Laura and I are gonna have to go over
to the judges booth here in a few minutes. So
court needs to be here at the at the film. Yeah,
but we're gonna have Lisa, who is the owner and

(40:27):
head chef of Mother's Bistro. Please welcome her to the show, everybody.
She's gonna be she was gonna be one of she's
going to be one of our judges, which happened yesterday
after the show. We didn't even know until yesterday after
the show. Lisa, thank you so much for being here.
That's pleasure, glad to be here. And I think I'm
gonna hit up Mothers this weekend with my mother please.
I'll be the plan. Also, our next judge is a
food critic from the Portland Mercury a round of applause

(40:49):
for Andrea Dame Wood, Ladies and gentlemen. She just wrote
an article about steakhouses in the Portland Mercury. Find it
is it Portland Mercury dot com, So go to the website,
or if that's troublesome for you, just type and Andrea
Dame wouldn't Google, It'll take you right there. She's gonna
be tasting the food here in minutes. Also, our listener judge,
what's your name?

Speaker 6 (41:09):
Taylor?

Speaker 1 (41:09):
Taylor? Round of aplus for Taylor.

Speaker 9 (41:13):
One.

Speaker 1 (41:13):
All the listeners got here this morning. Everyone got a
raffle ticket and we were going to decide which one
of these listeners will be a judge. She won the
raffle off the air, so congratulations. You're gonna be tasting
the meat here in a second. Having to decide who's
the bigger man, Casey b Fwater Bay or my buddy
Drew over here.

Speaker 3 (41:28):
I'm really excited. It's a lot of pressure. But I've
been told that she is a steak connoisseur.

Speaker 5 (41:32):
Okay, so well that's some pretty high end judges here today,
all right.

Speaker 3 (41:36):
So we need to going for it.

Speaker 1 (41:37):
Yeah, we need to go over Uh, I might have
to just be right here, you guys, just do it
from here. Okay, okay, well it's cool when you sit
at the judges table, but you gotta.

Speaker 3 (41:44):
Say, look at this. I was gonna ask who's is
who's but we don't know. And that's the beauty.

Speaker 1 (41:50):
There is steak A and then there is steak B.
And I have no idea whose steak I'm tasting first.
I'm so we need to do it all one at
a time, everybody. I'll go first and just and just
give my little, you know, taste.

Speaker 3 (42:01):
Are you really eating that with your fingers?

Speaker 8 (42:03):
I am.

Speaker 1 (42:06):
Which one is this?

Speaker 3 (42:08):
This is?

Speaker 1 (42:08):
This is steak steak A. I'm eating a bite of
steak A. Okay, that's very good, very good.

Speaker 3 (42:19):
Mm hmmm mm hmmm mm hmm. Can you just.

Speaker 10 (42:26):
Maybe because you shove the whole thing in your mouth,
he ate it like a piece of bacon, and.

Speaker 1 (42:33):
I almost choked on it. So it's very possible, all right,
So that was piece as piece. People are, people are coming.

Speaker 6 (42:39):
On, we we are, I have to say.

Speaker 10 (42:42):
Some of the comments are I think it's perfectly cooked,
beautiful texture, nice crust, and it's very well seasoned. I
was very worried that there wasn't gonna be enough salt
or pepper. I think it's perfectly seasoned.

Speaker 1 (42:55):
Okay, yeah, you don't know whose steak this is. This
is still steak A. Let's good.

Speaker 3 (42:59):
It looks beautiful too, the seer on the outside and
then perfectly done in the middle.

Speaker 1 (43:04):
Well, let's go to Andrew dain Wood, the food critic
for the Portland Mercury. This is steak go ahead.

Speaker 2 (43:09):
I think it's got a really nice cook on it.
You can't see it out there on the radio, but
it's got a nice pink middle.

Speaker 3 (43:15):
Yeah.

Speaker 6 (43:16):
I think the seasoning's really good.

Speaker 2 (43:17):
I think I don't know if it's because of the
size of the cut that we got as a taste,
I could use a tiny bit more juiciness, but other
than that, you know, it's it's solid piece.

Speaker 1 (43:27):
Okay, all right, and let's go to our listener, judge
whose name is again, I'm sorry, Taylor, Taylor. That's right, Taylor.
What do you think of steak A.

Speaker 3 (43:35):
I think it's really good.

Speaker 1 (43:37):
I do have to agree it could be a little
bit more juicy in my opinion, but it is really
well seasoned. It does taste very good, very very good.
And Laura, you say the same thing.

Speaker 3 (43:49):
I agree. Yeah, it's very maybe not the juiciest, but
it's very moist, all right. I don't know if that's
a word we use when we review takes, but okay,
I'm gonna use it.

Speaker 1 (44:01):
So is this steak bee that I was just handed.
All right, So I'm about to take my first bite
of steak bee. I will take a smaller bite and
still use my hands.

Speaker 3 (44:07):
Okay, Oh my goodness, and I will say this one's
more a savage.

Speaker 1 (44:11):
This one's juicier.

Speaker 3 (44:14):
It's also got some uh oh my god.

Speaker 1 (44:16):
That's really.

Speaker 3 (44:18):
It looks like there's like some garlic on top.

Speaker 1 (44:20):
That is so good.

Speaker 3 (44:21):
Seasoning. You can see the seasoning on this one, which
was obviously added after the fact.

Speaker 1 (44:27):
I just gleaked everywhere. So this one's so good, dude,
I like steak be better. I don't know who that
is this is.

Speaker 6 (44:36):
I think it's super flavorful.

Speaker 10 (44:38):
Clearly the seasoning was added after the herb is very
fresh tasting. I think it's nicely cooked. It's very nice
and mid rare and juicy. My only gripe is I
would love to see a little more crust on the outside,
which could have been achieved by rubbing a little fat
on it.

Speaker 6 (44:57):
Earlier, but very tasty.

Speaker 1 (44:58):
Okay, thank you Lisa from Mothers Bistro. Let's go to
Andrea day Wood, the food critic for Portland Mercury. What
are your thoughts on steak Bee?

Speaker 2 (45:05):
This one's got the juice. Yeah, this one's much juicier.
It's got a really good flavor. The salt is bringing
out the flavor of the meat. There's definitely some I
have a little bit of rosemary on here, so that
makes me wonder whose it is.

Speaker 3 (45:20):
But yeah, this is this is a really good I
think I like me.

Speaker 1 (45:24):
Yeah, I don't know. Let's go to Taylor, our listener.
Judge Taylor, what do you think of steak Bee?

Speaker 3 (45:30):
Steak Bee is a lot better?

Speaker 1 (45:31):
Like they're both I'm sorry, I'm sorry, They're both really amazing.

Speaker 3 (45:36):
But be has the juice. It's like, really punches you
in the face with flavor. I feel like it's the
better option.

Speaker 1 (45:46):
Okay, all right, all right.

Speaker 10 (45:49):
Question I forgot which of the two grill cooks were
used a thermometer the whole time?

Speaker 6 (45:55):
Was that you beef water?

Speaker 1 (45:56):
We both did?

Speaker 6 (45:57):
Did you leave your thermometer inside the meat the whole time?

Speaker 10 (46:01):
Did you, Yeah, because I would worry if it would
pour out the juices and may have affected the juiciness
of the steak, you know, because you don't want to
cut your steak before this juices flow back in. And
I just was wondering if maybe it affected the juiciness
of a steak.

Speaker 1 (46:15):
But if you both did it, well, no, then it didn't,
all right, So that really comes down to just mastery
of the grill. At this point. Have we heard from Laura? Yeah, Laura,
what do you think of steak Bee?

Speaker 3 (46:24):
Okay, steak Bee, like everyone else said, it's got the juice. Uh,
it's seasoned very nicely, more flavorful. And I do feel
like steak Bee is a little crispy or on the
outside than steak a was.

Speaker 1 (46:38):
And that's how I do like it. I like it
crispy on the outside the little.

Speaker 3 (46:40):
But both were cooked really really well. I just feel
like with the flavor and the texture, I uh, I
don't know, it might be steak bee.

Speaker 1 (46:48):
All right, Well, we're gonna have to tally this up here.

Speaker 10 (46:51):
Okay, I know whose steak Bee is just by the presentation, though.

Speaker 1 (46:54):
I can guess who it was. Should I play a
song and then we'll decide the winter here in a second. Okay,
that's I hear going, yes, yes, please? All right, Well,
coming up next, we're gonna find out. I'm I have
sweaty palms right now, like when I watch Parkour on
a roof, you know what I mean. It's some stressed out.
But coming up here Tanner, Jew and Laura Live for
our first ever Beat My Meat competition. The judges. We

(47:17):
all just tasted the meats. We tasted steak A and
steak B. We have no idea which one belongs to who,
but we're about to find out. First, let's go around
the judges, the judges panel and find out which judge
picked which steak. Let's go to Let's go to Lisa,
who is the owner and head chef at Mother's Bistro

(47:37):
in downtown Portland. Oh, hold on, I gotta try to
mic up there goes.

Speaker 10 (47:41):
It was really neck and neck, but I have to say.

Speaker 1 (47:44):
B steak B. Yep, she's going with steak B. Let's
go to Lee Andrea Dame Wood from the Portland Mercury.
What steak are you going with this morning?

Speaker 6 (47:52):
Baby?

Speaker 1 (47:52):
She's also going with B. Let's go to Taylor, our.

Speaker 2 (47:56):
Listener, judge really good, but high to be the choice,
he has to be the choice.

Speaker 1 (48:03):
I am also choosing Bee, Laura, what have you decided?

Speaker 3 (48:07):
I have chosen be as well. So that's sweet, unanimous.

Speaker 1 (48:13):
Wow, unanimous decision. All right, Susan is handing me the
card to find out which steak he belongs to. Oh man,
I have sweaty palms. Are you ready?

Speaker 3 (48:26):
Okay?

Speaker 1 (48:27):
The steak that won the first ever Tanner Jew and
Laura beat My Meat competition belongs to Drew.

Speaker 3 (48:37):
Drew is the letter hold on, I have a medal
for you. Drew, unbelievable, the winner.

Speaker 1 (48:46):
Everyone doubted him and he's shutting him up, ding bing bing.
Drew is the best chef in the room. Is it today?
He is a heck of a chef. He did great.
Let us place over here.

Speaker 4 (48:57):
Would like to say congratulations for one wow for two,
we pretty much rode the same thing he did. He
did one thing that was a smart move, and he
put butter on.

Speaker 1 (49:08):
Let's hear your excuse. It was not an excuse. I'm
giving him a compliment, Thank you very much.

Speaker 3 (49:12):
See. I think everyone thought it was beef waters because
he was doing the whole rosemary thing.

Speaker 4 (49:16):
But I was like, I think I do have a
bone of contention though that is like, oh, well, you know,
you definitely want to let the meat show through and
you want to taste the meat.

Speaker 1 (49:23):
And then a panelist be.

Speaker 4 (49:25):
Over here says, oh wow, look at all the flavor
on this thing. This thing really hit you in the face.

Speaker 1 (49:30):
So you know, I don't know what lane you wanted
to be in, but you switched halfway through. He's so
salty right now? Wait, can I I appreciate do.

Speaker 4 (49:39):
I do want to say congrats to Drew? That was
a fun competition.

Speaker 1 (49:42):
It was I feel racking.

Speaker 4 (49:44):
I feel like I won based on her professional chef
saying that I pretty much hit all of the steps.

Speaker 1 (49:52):
That's all I care about. All right, all right, well
we heard from the loser light his face. Now let's
hear from the winner of the first ever competition, Drew.
I was very panicked.

Speaker 5 (50:00):
You know, I did pull I pulled mine off a
few degrees before he did. You know, when we were
at Gardner's, the one he only offered us one piece
of advice, and that was don't forget that the bone
will continue to cook the meat. And so I was like, okay,
well if I undercook this I've lost, but if I
get it right, I might take this thing home and

(50:22):
then going and picking the fresh the fresh herbs and
everything for.

Speaker 1 (50:26):
The compound or the butter that I put on there.

Speaker 10 (50:29):
Was it was the final step, Lisa herbs, did you
use it your compound butter?

Speaker 1 (50:36):
Please? I have the list.

Speaker 5 (50:38):
It's a tie time, I believe Parsley. I've got the
whole list here. I can give it to you.

Speaker 1 (50:45):
But yeah, I made it yesterday.

Speaker 5 (50:46):
I rolled it into a little tube, got it nice
and cold, and then I sliced it off cord even
was like is that sausage?

Speaker 3 (50:53):
Like?

Speaker 5 (50:54):
No, that is the miracle butter, and got lucky there.
I also will try rubbing the fat on it, because
it was my stake. You were saying you could use
a little more crust, So that'll be a hint that
I take home.

Speaker 6 (51:04):
Well.

Speaker 1 (51:04):
Round of applause for the winder ladies and gentlemen. Drew
the winner of the first ever Beat My Meat competition.
Laura is going to be putting the head of lettuce
on the losers.

Speaker 3 (51:13):
Now, yes, my god, because because we're going to be
calling him, let us face all next week. I figured
we needed a metal for the loser as well.

Speaker 1 (51:21):
So it's just it rots off of my head.

Speaker 3 (51:24):
Yes, it's it's a it's ahead of romain lettuces, the
talk of romain lettuce. Did you drive like a pin
through that I used to drill? She drilled through my
lettuce and now I will be putting it around the
loser's neck.

Speaker 1 (51:36):
Well, please place it on. Not the first time she's
drilled through lettuce.

Speaker 3 (51:41):
There we go span that.

Speaker 5 (51:45):
There it's fresh and Chris after a hot day at
the barbecue, that's exactly what you need.

Speaker 1 (51:50):
Are the listeners ready to taste the meat? Because I
think we've got a lot of bunch left over. Thanks
for God. All right, Wow, it's it's happened. If you
want to watch the video of what just happened, it's
going to be online here short at one of five
nine the Brew on Instagram and TikTok. But Drew's the winner,
the first ever be my Meat competition and thanks to
be for being a good sport dude. I will say
you your steak was also very good. Look there, don't

(52:14):
let the standings create any sort of like.

Speaker 4 (52:17):
We both rocked it. Like I've never cooked a steak
like that before. Drew had never cooked well, not as
much with that method, and never a steak that it's
intimidating like that. You're your five hundred plus degrees out there.
You got to keep that thing from catching on fire.
It's not an easy thing to do. So I don't
feel like a loser at all. I'm for never cooking

(52:38):
that steak before. I was just happy to not ruin it.

Speaker 1 (52:40):
It was really good. It was really because I was
not confident and.

Speaker 5 (52:44):
At the end of the day, he could have left
me out there with no no like bro mode when
it comes to the chartcool like I. He helped me
along the way, like, hey, dude, your vent might be
a little too open or so little things like that.
Good sportsmanship and they're friends again.

Speaker 1 (52:59):
Everybody.

Speaker 3 (53:00):
Wow, what a day, exhilarating.

Speaker 1 (53:03):
It was crazy. This morning I first ever beat my
meat competition. We found out that Drew came out victorious. Yeah,
after all this time, Drew's Tomahawk steak beat Beef Water's
Tomahawks steak and a unanimous.

Speaker 3 (53:14):
Decision, yes, five out of five judges.

Speaker 1 (53:16):
Like I thought, maybe it would be a couple judges
go this way, a couple judges go that way, but
all decided on your steak, Drew, Yeah, lucky deal. And
I gotta be honest, during the competition, I kind of
thought it was beef water steak just because he was
rubbing so much rosemary on it. It was trickery and
I could see the rosemary on the steak and I
was like, oh, maybe that's it, but nah, not at all.

Speaker 5 (53:36):
So that was kind of like the plan the whole
time was to hit it at the end with that,
because the last thing I wanted because he was slapping
it and I saw people on the internet doing that.
I'm like, why are we slapping this thing when we
can just at the end just let it sit on
it and kind of work its way in, and you know,
steak and butter. That's really like a secret that I've
used for a long time. And he did it too,

(53:57):
But I always finish his steak with d on a
barbecue right at the end, just a little bit of butter,
let it melt down, it flip it over one time
and get out. And so that's I just did a
grandiose version of that.

Speaker 1 (54:08):
And yeah, I mean lucky. As soon as I put
it in my mouth, that sounded weird, but you know,
it was very juicy, and I knew right away that
that was the winner for at least, that I was
going to pick that steak. I knew right away, and
I could kind of tell by looking at it, because
you could see it was, you know, glistening, and it
was juicy, and.

Speaker 3 (54:23):
So it looked different. It had a different appeal to
it for sure.

Speaker 5 (54:27):
So when you look at a ribby the top piece,
that little rainbow piece that's so super delicious, that's behind
the fat line.

Speaker 1 (54:34):
We weren't allowed to serve that.

Speaker 5 (54:35):
We had to serve, you guys, the middle part, which
is normally the blander piece of the meat. So once
I sliced it, I took that beautiful boomerang and I
just was just slapping each piece with it, yeah, you know,
with a with a glove on, but just painting them
with flavors.

Speaker 1 (54:51):
So hopefully that would get me the win. Bus tras Marcus,
you're you're a master chef yourself and who joins us
on our docu show podcast? Did you know what steak
it was before we decided? I did, but I had
an advantage.

Speaker 7 (55:03):
I was out there to watch him cut them, and
even though I think he was a little upset with
me earlier, Casey gave me a bite to his as
he was cutting it, so I tasted it before anybody
else and you could tell the difference. And I'll be
honest with you, I love Drew's method. I'm gonna steal it.
I love a good compound butter. I like to put
blue cheese in my compound butter for big ribbies like this.

Speaker 1 (55:25):
So I'm taking it. Man. I hope that you come
to a tailgate this year and taste your own recipe,
and blue cheese is delicious.

Speaker 5 (55:33):
I just feel like when we agreed no marinade, that
I couldn't go that far, Like butter's one thing, a cheese,
you know, I could, you know, all of a sudden,
I'm pooring Alfredo on your steaks, right, So you know,
I just had to keep it, keep it in a lane.
But I'm super proud of his meat as well. They're
in there cutting it up for everybody, and to not
because he smokes meat. He doesn't grill a bunch of steaks.

(55:55):
He was just saying it in there, I mean, and
to deliver that product, it was good, pretty impressive.

Speaker 1 (56:00):
That was a bit drier than yours, So let his
face is gonna have to deal with that for the
next week. He is, but that's what happened. So he's
also going to have to help you load you that
grill into your car.

Speaker 3 (56:11):
Yeah, he is.

Speaker 1 (56:11):
And and the thing is, I'm instantly feeling bad about
that part, but he has two already. No, not about
me taking it home, just about you know, him in
his back and the lack of physical activity.

Speaker 3 (56:21):
Don't worry about it. He could use it.

Speaker 8 (56:24):
Well.

Speaker 1 (56:25):
I'm very proud of you, bro. It's a pretty incredible day.
And again thanks to Lisa the owner and chef head
chef at Mother's Bistro in downtown Portland. She's absolutely incredible.
She sounded great on the air. I'm gonna go down
there to think this weekend and try to place out.
I've heard nothing but good things about it to Charisma
on her Oh yeah. The place is located at one

(56:46):
hundred and twenty first in Southwest Third Avenue in downtown Portland. Yep,
Mother's Bistro. It's delicious. Also thanks to Andrea Dame Wood
from the Portland Mercury. You know she she showed up.
We asked her. I think it was the earlier this.

Speaker 3 (56:59):
Week or yeah last week that you know last week.

Speaker 1 (57:02):
Yeah, she knows her stuff obviously, just wrote an article
about stakes. We absolutely appreciate Andrea coming in as well.
I think we're going to make this an annual thing
and have them in next week.

Speaker 3 (57:09):
I think we should because I bet you and Drew
and Beef Water both learned a thing or two and
they can take those tips and apply them for next year.

Speaker 5 (57:18):
I know now that I got a target on my
back right and I gave up all my secrets. Who
knows what happens next time, but according to one without
what you're probably about to say, what gers?

Speaker 1 (57:28):
Oh, yes, and Gartner's. But I was going to say,
you can check out Andrew's stuff at Portland Mercury dot com.
And yes, Jeff down at Gartner's, thank you, Jerry? Did
I say Jeff my name is not to have Jail's Jerry. Yeah,
Jerry down at Gartner's. Thank you guys so much down there.
We were going to pay for the meats, And then
when Beef and Casey showed up to pay for the meats,
the guy was like, dude, it's for free, you know, thanks.

Speaker 5 (57:50):
And even if you just go down there like for years,
every time we got a family thing. We try and
go to Gartner's acause I got the best quality stuff,
so get it.

Speaker 1 (57:57):
That's the spot. Thanks again, It's Santa Ju and Laura
beat my meat competition, and thank you guys for showing
up all the listeners. You guys appreciate good at Portland's
rock station one of five nine the brew. It's Tanner, Uh,
Drew and Lauras sorry a little of the beef burbs.
I've been eating steak and you know, meat off the
air like crazy. So what we did is, after Drew
and Casey uh, you know, competed with each other and

(58:20):
we found out Drew one, we just cut the meat
up and started giving it to listeners here right now.

Speaker 3 (58:24):
We all got the meat sweats.

Speaker 1 (58:25):
We all have beat sweats in here now. But it
was good though, right mc de Which one was your favorite?
Drew steak or beef Water steak? You say he said yeah,
he said Drew yeah, and Casey, you know, let me
talk to beef Water real fast because I'm sorry, let
me talk to let us face well, let us face
hanging out right here. You have good sitting for a minute.
You did lose the game, I did, but I don't think.

(58:48):
I don't think you feel like a loser. I don't
feel like a loser at all.

Speaker 4 (58:52):
I feel like it went how it was going to
go in my mind, like I had a feeling that
Drew would take it because he does grill more steak
than I do. Steak is not my It's not the
thing I hang my hat on. But I'm also not
scared to go up against somebody and put it on
the line.

Speaker 1 (59:11):
So mom, it didn't raise no bit.

Speaker 4 (59:12):
Yeah right, So based on how everything went today and
never cooking that cut of meat before hearing what the
chef from Mother's Bistro said, did I hit everything that
you're supposed to hit?

Speaker 1 (59:24):
Yeah, your steak, I would I could taste that steak
in a steakhouse.

Speaker 4 (59:28):
You know, I've got nothing to be ashamed of. Only
one of us can win. He made this smart move
and he put the butter on at the very end,
and that that was a great move on his part.
So there's nothing left to say but yeah, awesome, awesome
job to Drew. But by no means do I feel
like I lost or one steak was lousy or whatever,
like we killed it.

Speaker 5 (59:49):
If you were at a barbecue and beef Water gave
you that steak that would be people be talking about
it on the way home.

Speaker 8 (59:55):
So it was.

Speaker 1 (59:56):
It was a good steak.

Speaker 5 (59:57):
And I think that the other thing about this COMPETI
and it came about organically, but in Beefwater had to
do so much behind the scenes. I mean he drove
the length of the state to bring the barbecues here.
I mean he was grinding and bringing all the supplies.

Speaker 1 (01:00:11):
Him, making sure him and Court set this all, this
whole studio up last night and took care of everything
to make sure this happened. So yeah, no four in
the morning, only was beef Water having to worry about
the steak, but he also has to worry about the
logistics of the broadcast everything else too. So I mean,
do round of applause to Beefy. I'm sorry to let
us thank you very much. Let us face. I can't
wait to see you still wearing your metal next Thursday.

Speaker 4 (01:00:35):
Yeah that's the thing, Like, I don't know what the
lifespan is on this live head of lettuce that I'm wearing.

Speaker 1 (01:00:39):
We're gonna find out being I hope she.

Speaker 5 (01:00:42):
Got you the organic and it's rotten by love, so
Drew again tip of the cap.

Speaker 4 (01:00:46):
Congrats way to get out there and get on a
charcoal grill. And I hope it reignited your passion for
that cooking device because it's as old as time and
it's a sweet welcome.

Speaker 1 (01:00:58):
He won a Weber grill.

Speaker 3 (01:00:59):
Now he's going Now, however, grill, are you going to
be using it more often?

Speaker 1 (01:01:03):
Absolutely?

Speaker 5 (01:01:04):
And we're bringing back that old school you know, that
backyard smell of a barbecue, And that's the spot that's
been missing. I mean, I was joking earlier that I'd
cleared a spot, but I can find one.

Speaker 1 (01:01:15):
And and Drew say, also save face with his family
because his brother told him, if you lose his competition,
worried about coming over. And yeah, I know. I called
his brother last night and said, dude, I'm throwing this thing.
Don't worry about it. My dad. My dad texted me
and he goes, so, no test run.

Speaker 8 (01:01:28):
Huh.

Speaker 1 (01:01:29):
So I was I was surprised that you weren't doing
that either. Yeah.

Speaker 5 (01:01:32):
And you know, granted, he always says I should do
the thing that takes ten steps, but he thinks it's
just like, well, just go to so and so's some
barbecue on their porch I should have, but I didn't
have the cut of meat.

Speaker 1 (01:01:43):
I'd rolled the dice and got lucky.

Speaker 12 (01:01:44):
Yeah.

Speaker 3 (01:01:44):
I don't think you got lucky. I think that was
you knew what you were doing.

Speaker 1 (01:01:48):
I got well, we got fed.

Speaker 4 (01:01:49):
That's what's truly the the what you cooked on today
is exactly what you're taking home.

Speaker 1 (01:01:55):
It is that exact grill. It's awesome. So you already
you already had a test run.

Speaker 4 (01:01:59):
Uh and just know that Drew won this thing off
of a twenty dollars Facebook marketplace come up that I
went and picked up last weekend and for this competition.

Speaker 1 (01:02:09):
So yeah, he won on a twenty dollars grill. Give
it up for Casey for finding the deals. He is
the deal mastered. Wow. All right, So if you want
to see the stakes, they are online, right, you can
check them out at one of five nine to brew
on Instagram and Facebook. Right court, it's up there. All right.
Oh boy, I'm exhausted. I'm also kind of full. Oh yeah,

(01:02:30):
that was intense. He need make a nap. No, that
was a thing. That the Meatswe's here, We're gonna go
down stairs here in a few minutes, back to our
little little sweatbox of a studio. It's Tanner, Jow and Laura.
All Right, we got a couple of talkbacks coming in
through our iHeartRadio app. This is what this person said, Yahoo,

(01:02:50):
Winter Winter Tomahawk. Yeah, and it was Drew did win
the first ever beat my Meat competition this morning. Here's
another talk back and it's it's silent. So there it is.

Speaker 5 (01:03:04):
Here's a question for you, Tanner, because you read the winner,
and did you think that I had lost it before
you popped it open because of the herbs and those things.

Speaker 1 (01:03:12):
I thought it was. I thought it was beef waters.
I did because only I saw the rosemary on top,
and the whole morning beef water was dragging rosemary across
it like he was like he was sweeping his floor and.

Speaker 3 (01:03:22):
See, And that's what tricked me. But I was also like,
I feel like, just because beef water was rubbing rosemary
on it during the grilling process, I felt like Drew
probably had more of like an after care situation going.
So when I saw that, I was like, I feel like,
maybe this is Drew. It's because I feel like maybe

(01:03:42):
more preparation went into the after.

Speaker 5 (01:03:44):
I was trying to hold that poker face, because when
you guys were describing and I was like, this is
what I.

Speaker 1 (01:03:48):
Want to hear. I did have a feeling it was
you right before we announced it, because you're you were lighthearted,
like I felt like Drew's body language is a little
bit more uh huhu beats and Casey was kind of stoic,
and so I was like, I think Casey lost.

Speaker 3 (01:04:00):
And then you're like you asked Casey, You're like, how
you feeling? He goes, I feel fine. Yeah. I was like, huh.

Speaker 1 (01:04:05):
Even though it was a unanimous decision, he says, he
doesn't feel like he lost.

Speaker 3 (01:04:08):
Yeah, even though not one person, because his steak was good.
I mean it was good, but Drew's was superior.

Speaker 1 (01:04:14):
It was more flavorful. It just exploded in your u
her When I put in my mouth, it immediately exploded
the flavor.

Speaker 3 (01:04:21):
One of our judges said, and I'm not sure how
old she was, but she was our youngest judge for sure.
She said, this one has the juice, and I was like, yes,
that perfectly sums up Drew's steak. It's got the juice.

Speaker 8 (01:04:33):
Yeah.

Speaker 5 (01:04:33):
And it's one of those deals where you don't really know,
especially on the weber until you pop it back open
if you've ruined it or if it's okay.

Speaker 1 (01:04:40):
And so when I opened it and I saw the
look of it, and I was like, oh, that's presentable, and.

Speaker 5 (01:04:45):
I started to slice it, and so people were stealing
slices who were on the delivery team, and they were.

Speaker 1 (01:04:51):
Delivering knuckles like the gets them. So like I felt
good about that.

Speaker 5 (01:04:57):
But what kind of threw people off I think in
the crowd was I'd been in the smoke so long,
and you guys know, my eyes get dry, so I
use eyedrops and they were cooked out, and I'm like,
I'm just gonna put some my drops.

Speaker 3 (01:05:08):
I think you were crying.

Speaker 1 (01:05:09):
Well, I came walking back in.

Speaker 5 (01:05:10):
I turned the corner and some guy looks at me
and he goes, whoa dude, And like, you know, he
thought I had gone around and had a good cry
a bit well, because it was it was in between basically,
you guys said it was gonna win before we read
the votes because of the way you were talking. So
if I was the other one, it would make sense
and you'd fallen apart in the kitchen.

Speaker 3 (01:05:27):
But also the fact that you took your steak off first,
I was like, Okay, he's done, Like he's confident, Like
his steak is done.

Speaker 7 (01:05:35):
It's because you left the lid closed, right, Yours got
done quicker. Yeah, And and nothing against Casey here. I
know that that got under his skin. When I mentioned that,
I was just scared for him because I've had I
think I learned on Hell's Kitchen for an oven. Every
second that you have the door open, you lose ten degrees.
And I was watching him based his steak for like

(01:05:56):
thirty seconds, and I'm thinking, that's all three hundred degrees
right there.

Speaker 1 (01:06:00):
If that's really true, it's gonna take some time to
come back up. Then the grill gets a little bit hotter. Listen.

Speaker 7 (01:06:06):
It was a fun competition to watch, like you guys
both going about it your own way and also having
the uncertainty.

Speaker 5 (01:06:12):
I thought it was a great bit the mother's bestro
thing too, Like so she didn't even know what steak
she was talking about when she said this, But.

Speaker 1 (01:06:20):
At the beginning, remember she was like, did you rub
it with beef fat? Yeah? And I was like nah.
And then it's the only thing all.

Speaker 5 (01:06:27):
Morning that I contradicted her on because I said, well,
it is a Ribbi, it's marbled, it has fat, and
then without even knowing it was my steak, she said
all the beautiful things about it and even asked for
my recipe.

Speaker 1 (01:06:39):
But then she goes, I just use a little more crust,
you know, like if you were to have some beef
fat and it's like my own mom like good thing
or place is called Mothers. Because I was like, that's
how it would go. She would not even know. But
she just drills me, you know, but all all her stuff.
And I was very pleased with what she said, and
I will take her advice. We got another talk back
to her heart radio app. I think later in the summer.

Speaker 11 (01:07:04):
You should have another beat your Meat Off contost and
I like that crew against Court or even you Tanner
or maybe fat thor oh No or somebody else. Yeah,
maybe see if anyone can be thrown the king.

Speaker 1 (01:07:24):
Yeah.

Speaker 3 (01:07:24):
I think we're definitely going to be doing it again.

Speaker 1 (01:07:26):
Definitely. This is not I think we're just gonna try
to make it like an annual thing.

Speaker 5 (01:07:29):
It would be fun to do a show versus too,
like where we're all in on the recipe, right, we
take on some other, you know, someone who's an actual pit.

Speaker 3 (01:07:38):
Massa, Drew, you don't want to bring down the average
like that. Like I don't know anything else really anything.

Speaker 1 (01:07:42):
You've raved about your sides.

Speaker 3 (01:07:44):
We need some mess fair enough.

Speaker 1 (01:07:46):
We have some text messages coming in on our McLoughlin
Cheverley text line. This one comes from seven seventy one
to fifty four and says I was just in Gartner's
talk to Jerry. The whole crew was listening, so there,
so there's a big shout out to Drew. Good job, Drew,
and I have a great weekend. Guys. Next bacon and beer.
You should do a smoke meat challenge on it for
a new tragger. Oh, I like that idea. This text

(01:08:08):
comes from thirty forty nine and says tell Veggie Face
his arrogance was his undoing. He got a little hot
there in the end, but you know he was right
though he doesn't have anything to be ashamed of.

Speaker 3 (01:08:20):
Well, and also it was funny at the end. I
overheard him telling some people He's like, man, I really
wasn't confident about any of this the whole time, and
I was like, well, you fooled me because he was
talking a big game. But I mean, he's not a
state guy.

Speaker 1 (01:08:31):
So this talker yeah, comes to us from this text
comes to us from sixty seven to fifty one. It says, congrats, Drew.
I knew you'd win. Beef was too confident. This one
says from eighteen twenty. I don't even eat meat, but
my husband does, and so he went to Gardner's yesterday
because of you guys and spent two hundred bucks. Damn
hell yeah, dude, Griners is the place, man, It's the spot.

(01:08:51):
You know.

Speaker 5 (01:08:51):
We have Marcus here from our podcast and when on
the Donkeys Show podcast the other day, you were like, well,
Drew gets scary when he gets all like, you know,
quiet and diled in. And this morning it's three in
the morning and I'm sitting in the kitchen by myself,
and I'm thinking Marcus has got me pinned right now
because I was tweaking out when I heard.

Speaker 7 (01:09:10):
On the way up, dude that you got up at
three and you said it was such force to be
I was like, yeah, he's been focused. He probably didn't
sleep at all.

Speaker 1 (01:09:18):
Last Laura and I were talking about it the other
day or maybe it was yesterday, but like we could
tell Drew's rattle or was rattle a dressed, even though
we would like say, oh I'm fine, Like I could
see it in his body language that he was rattled.

Speaker 3 (01:09:29):
Uh.

Speaker 1 (01:09:29):
And but I had just had I had a gut
feeling that he would win because he dials in on things.

Speaker 3 (01:09:34):
He's really calculated, and like I knew he wouldn't miss
any steps because I knew he was so like you said, rattled,
I don't want to stay stressed out, but I did
feel the anxiety coming off of Drew all week and
I and like he said, he's he's talked about this
all week, like the pressure. When you put the pressure
on Drew, he performs, you know, when you get that

(01:09:55):
adrenaline pumping.

Speaker 1 (01:09:57):
I don't now it's all dumped and I'm exhausted.

Speaker 5 (01:09:59):
And you're gonna I have to go home and take
it out. I'm just like a dopamine fallout zone.

Speaker 1 (01:10:03):
This one says, congrats Drew. It's Jenny from Vancouver. Yes, Marcus,
I was just.

Speaker 7 (01:10:07):
Gonna say, Drew's gonna wake up tomorrow with an alcohol
list hangover because of this day.

Speaker 1 (01:10:12):
I know it's gonna happen.

Speaker 3 (01:10:13):
We're gonna cla.

Speaker 1 (01:10:15):
A couple of Seltzy bombs later, this text comes to
Us from twenty four eighteen. It says Tanner versus puw
boy ha ha ha. I don't know about that. I
don't want what I don't Yeah, I don't think you
might take that one down. That's a good way to
get diarrhea. I think this one says, great job, Drew.
I was reading it for you the whole time. Love
you let his face you crack me up. That's aid

(01:10:36):
in the garbage man.

Speaker 5 (01:10:37):
Of the people who made the trip out, I felt
like in the room, not you guys. You guys were
gracious about staying in the middle, but I was. I
felt like the underdog with the crowd.

Speaker 1 (01:10:46):
That's why I thought was great that you won. You
shut those people up, because I do feel like it
was like sixty five seventy percent beef water from the listeners.

Speaker 3 (01:10:54):
Drew did win the poll though on Instagram. So people
are people had faith.

Speaker 1 (01:10:58):
So those who keep their feet up up on a Friday, Yeah, exactly,
those are my people. Marshalls are about. Marshall is our
big boss here. He's like everyone's boss at the at
the end of the building. And what did you think
you know? You tasted both meats?

Speaker 4 (01:11:11):
Yeah, and I was on record early when you were
talking about this that Drew was the vote and he
came through.

Speaker 1 (01:11:17):
I knew he would. Beef Water did a fantastic Joe
behind her in the back of her. Wow, Yeah, he
just came out of nowhere. He's like, I want to
hear what he's got to say. Yeah, it was. It
was wonderful. You guys did a great job. The judges
were fantastic. Special thanks to all the listeners coming out me. Yeah, Lisa,
I feel like Lisa from The Mother's bestro and Andrea

(01:11:39):
from Portland Mercury. Mercury made it real. They were so fun.
Yeah they had a blast. Yeah, Yeah, they were great
and so listen. I I I feel bad for Beef
because I know he wanted. I mean, he says he's like,
I don't care. I don't care, but I'm sure he
didn't know.

Speaker 4 (01:11:50):
There's nothing to feel bad for. We watch pro sports
every weekend. They're the best in the world. One wins,
one doesn't. It doesn't make one of.

Speaker 1 (01:11:57):
Us not good.

Speaker 3 (01:11:57):
I know.

Speaker 1 (01:11:57):
But your I I adore you as a person and
I want to well, I'm still adorable.

Speaker 3 (01:12:03):
Hard. I used I used to hard because you're a loser.
But but no, like let listen, let his face.

Speaker 1 (01:12:10):
I I feel bad because I like you so much
and I and I wasn't sure who was going to
win because you were very confident. Look this week, it
genuinely makes me happy, the Drew one. And I'd like,
here's the thing. I believe that.

Speaker 3 (01:12:23):
If Drew would have lost, he would have said it
was fine.

Speaker 1 (01:12:25):
But it wouldn't have been fine about six ten this morning,
and you'll know exactly what we're doing. You can't.

Speaker 5 (01:12:32):
You can't come up with this like could have, would have,
should have. He's going to be better. I would have
been gracious in defeat.

Speaker 1 (01:12:37):
He would have deep down and sorry. Similar because to win,
of course, because Drew is a classic person, He's not
going to be a poor sports I want to have
a good time, so I'd like to do both. But
you know, if I just have to beat you during
a mercy, like a beatdown, which is which is good?
And you did that today. No, that's not a beatdown,
it's like, well it was unanimous, so I think it was.

Speaker 4 (01:13:01):
So I have I have a bone of contention in
the way the samples were delivered to the judges.

Speaker 3 (01:13:06):
Stop, come on, no, you were there you watched it.

Speaker 4 (01:13:10):
Yeah, I was there, and I've also seen it done different.
What's your problem, Well, they sat there for five minutes
hanging out in the on a paper plate.

Speaker 3 (01:13:19):
And you think that would have made your meat juice?

Speaker 1 (01:13:21):
Here if they would have, I could still taste it
even if no, it dries out very fast if you
just leave it sitting on a plate.

Speaker 9 (01:13:27):
So the he was right.

Speaker 1 (01:13:28):
If it came off instant, I feel like we would.

Speaker 4 (01:13:31):
Have been able to slice it and get it out
there faster. That would have been helpful to me. I
still stand by Drew's fourth quarter decision to.

Speaker 1 (01:13:40):
Add that compound butter. I think that butter it was
a great move and hats off to him. Yeah, buster
ass Marcus is telling us that butters you put like
a whole stick of butter on yours? Is that what
you did, Drew? Yeah, well I had a stick's worth.
I didn't go all the way there, But it's a
lot of It depends on the cut. Horrible, but it

(01:14:00):
depends on the cut.

Speaker 3 (01:14:01):
For me.

Speaker 7 (01:14:01):
The one I put a whole stick on was a
London broil, which is just a garbage piece of meat.

Speaker 1 (01:14:06):
You're trying to save the meat.

Speaker 7 (01:14:07):
Yeah, yeah, but I mean, look, it's under sold. How
good butter is on steak? If you any nice steakhouts
you go to, they're doing something with butter. Whether they're
basting it while they're cooking it. Yeah, but they throw
it on there and let it melt afterwards. If you
don't butter your steaks, what are you doing?

Speaker 5 (01:14:23):
It's the glisten, you know, like when it comes to
your table and you're like, well, why does this thing
have a shimmer?

Speaker 1 (01:14:27):
It's butter? Did you put butter on yours beef? I did, okay,
just he did it throughout.

Speaker 4 (01:14:31):
I did it throughout, so had I you know, like
you saw he put what half a dozen doll ups
of compound butter on there, which dude, and it and
it's very like you smelled it like it was.

Speaker 1 (01:14:44):
It was very well. Even the goose could. The geese
could smell it.

Speaker 3 (01:14:46):
I know the geese were. Honestly, it no offense, you
guys with the geese with the star of the stars
of the show. They came it hot.

Speaker 1 (01:14:52):
Plus I did say the one thing during the week,
I said, I have a small advantage because my wife
is a great cook barbecue. She cooks.

Speaker 5 (01:15:01):
We we've always built the what are we putting on
the steak idea together? So when I was putting it
together and chopping everything up, She's like, well, I don't know.
I got these feelings about this and that and this
and that, and I'm like, well just let them all out,
let's talk it out.

Speaker 1 (01:15:15):
And so she was there to help me, like work
through my my feelings on the whole thing. I have
to admit the watching Casey with.

Speaker 3 (01:15:24):
The what what was that rosemary?

Speaker 1 (01:15:27):
Whip it?

Speaker 7 (01:15:28):
Yea?

Speaker 1 (01:15:29):
Soaking it in butter and whipping that rosemary on there.
I mean that I thought this was going to be
more favorable because performance performance gold medal said.

Speaker 3 (01:15:40):
But I am wondering, though, what if you would have
used like not the rosemary and an actual brush? Did
you have a brush out there? Did I miss that?
Because he was but it was.

Speaker 4 (01:15:48):
But now if the steak was dry like and that's
what was the other thing like when I when that
thing was cut, it was juicy as hell.

Speaker 1 (01:15:55):
So there's no there's no dry or you know, it
was just dryer than the other one. Just not It
wasn't true.

Speaker 4 (01:16:03):
Again, I will say neither one of us made a
bad steak whatsoever. I'm very I'm pleased with my performance
and I'm happy with the way the steak came out,
as you should.

Speaker 1 (01:16:12):
Absolutely, we do have some text messages still coming in
on our McLoughlin Chevrolet text line. This one is from
thirty forty nine and says Drews was a ten veggie
Faces was a nine point.

Speaker 5 (01:16:21):
Five, And you get a nine point five at any
barbecue where you're the pit master, you take that.

Speaker 4 (01:16:26):
And again, I'm hanging my hat on a professional chef
telling me I nailed every step of.

Speaker 3 (01:16:31):
Yeah, that's a big deal.

Speaker 1 (01:16:32):
This text from eleven twenty says, just got back from
the beat my meat competition. Thanks for having me have
to say both steaks were great, but I would have
gone for I would have gone for beef waters. It
had a much better charcoal flavor, and Drews was artificially
boosted with flavor and juiciness from the butter that dripped
down after slicing. Okay, okay, so.

Speaker 4 (01:16:50):
Again, and this is it is barbecue. As a rule,
everybody's got an opinion on it. It's never correct, you
know what I mean? Like, whoever's telling you is going
to tell you what you're doing wrong. Nobody ever tells
you that you nailed everything. So like, it's just how
this goes.

Speaker 1 (01:17:06):
So I'm good with it. Dude. I feel Drew is
receiving the criticism, the light criticism, but he just like
caressing his gold medal.

Speaker 3 (01:17:13):
Yea.

Speaker 5 (01:17:15):
And to each their own because there were because during
sampling at the end, I was using some of the
lesser pieces of meat, and so we were tossing him
back into the butter to kind of bring out a
little something.

Speaker 1 (01:17:25):
So maybe they caught a piece of that. This text
is from a left handed mistfit. It says Taylor and
I are just wishing we took some of the steak
home with us. It was so good. This text Taylor
was a judge too.

Speaker 3 (01:17:36):
Yes, she was our fifth judge.

Speaker 1 (01:17:38):
She wasn't the best judge though.

Speaker 3 (01:17:39):
Oh.

Speaker 1 (01:17:40):
This text says congrats Drew from Steph. From this one
says from another listener who was here from the listener side,
Drew steak was so much better. When we got the
sample and I got I was a little worried because
his steak came out first, and I was like when
they I knew what letter I was, you know, so
I was like, oh, man, mine's just sitting there marriage

(01:18:00):
dry and your advantage though, like I think it worked out, Uh,
it worked out for you next time. I don't think
the contestants should know which They shouldn't know which number
or which letter they are until we announced the winner.
Like you guys should be in the dark. Well we
knew by the look, I know, but that's true. Yeah,
I guess, but like maybe it should be on the
other side of the room and then someone else cut it,
and then you guys are standing there, you know, in

(01:18:21):
the dark, because I feel like that needs to because
I could I was reading your body.

Speaker 5 (01:18:24):
Language and I'm going to sound like a meat dorg here,
but how you cut the meat against the grain.

Speaker 1 (01:18:30):
Is also important. Well, or make sure we get somebody
who knows what they're doing next time, they can cut it.
That was what I was going to say.

Speaker 7 (01:18:35):
Just if I've put that much heart and soul into
a steak, you're not let no other hands are touching.

Speaker 1 (01:18:42):
Well, I just I we got it. Next time, figure
out how the contestants don't know which letter they are,
that's all. You cut it yourself, that's fine, but afterwards
that that needs to be figured out. But everything else.

Speaker 3 (01:18:51):
Bam, Yeah, it was good. It was a good day.
It was a good day. Yeah, I was a good
flavor explosion in my mouth.

Speaker 1 (01:18:57):
I was very very happy with it. I wish I
had more, honestly, because it was really good.

Speaker 5 (01:19:01):
So I know, when we were handing it out to
the masses, I'm like, this is uh, this stuff is
pretty premium for what we had.

Speaker 3 (01:19:08):
I think the most disappointing part of the entire thing
was the way Tanner man handled the stick. He just
he used his hands.

Speaker 1 (01:19:16):
He tacoed it man like a man a bacon. Laura
was cutting it very nice. She's dainty. Yeahs I ate
every piece of steak that I ate up there with
my fingers. Never touched a fork, and I picked up
the toothpicking that I immediately threw it away.

Speaker 7 (01:19:33):
And fact, when they were cutting it and I was,
I was privy to this. I got the very first bite.
And I think that Casey would have fed it to
me if I would have just opened my mouth.

Speaker 1 (01:19:41):
Yeah, that's what I do.

Speaker 9 (01:19:45):
You're listening to Tanner, Drew and Laura.

Speaker 1 (01:19:49):
We got more text messages coming in on the McLoughlin
Chevrolet text line. This one says Tanner, why is Laura
always crapping on everything you do. Damn, I don't know. Wait,
it's pretty late Friday.

Speaker 3 (01:19:58):
Well, because of the way he ate his meat.

Speaker 1 (01:20:01):
Oh well, but here's the thing. I've got another text
from somebody says, tell Laura that that the meat that
comes from the barbecue must be eating with the fingers first.
It's an unwritten rule.

Speaker 3 (01:20:10):
Okay, all right, Well, I mean fair enough, Look me
giving Tanner crap, that's just what I do. I'm never
gonna stop.

Speaker 1 (01:20:16):
I'm used to it. Well, and to be fair, the
lady from Mother's Beastro came at you pretty hard on
it too. But let's not you know, I could easily
come at you right now, Laura, because you don't have
no room to talk right now, no room to talk.

Speaker 3 (01:20:28):
I don't got no room to talk, little lady.

Speaker 1 (01:20:30):
I walked by your studio yesterday, so did Casey Beefwater Bay.

Speaker 3 (01:20:33):
I'm sure several people did.

Speaker 1 (01:20:35):
And saw you completely passed out.

Speaker 3 (01:20:37):
Yeah, I was totally asleep. I was sleeping.

Speaker 1 (01:20:40):
Look at this picture.

Speaker 3 (01:20:41):
Yes, I'm a sleepy person. Everyone knows that.

Speaker 1 (01:20:44):
Look at this Laura is dead asleep in this photo.
I mean, I don't know how long she was asleep,
but I guess for.

Speaker 3 (01:20:49):
About an hour and a half, serious in a chair.

Speaker 1 (01:20:54):
Yeah, oh I hate look at that bent over the
and just head on the table. Oh sorry, your MIC's
not on. I'd be far go ahead. And she looks
like she just smoked two pills behind Walgreens statue. Ask
did you run in there with Narcan? So Bee Funner
snapped this photo. What did you see?

Speaker 4 (01:21:11):
She's like playing her a single game of heads up,
stubbing up like she's got her She got her head down,
resting on her arms, bent over at forty five, and
I was like, I thought like maybe she was upset
or something, and so I just watched for a second.

Speaker 1 (01:21:24):
I'm like, oh, there's no movement. She is out of ye.
So I just snapped a photo to give the HR.

Speaker 3 (01:21:29):
You know, that's fine.

Speaker 1 (01:21:32):
I've walked past that studio a handful of times and
seen her doing that, so it's not the first time
for me.

Speaker 3 (01:21:37):
But but everyone knows I take a little snooze in
there sometimes because I want to. I want to be
awaken alert for the show. Obviously it was after the show. Yeah,
that's so. That's that's why sometimes after the show, I'm like,
I gotta crash for a second before I get the
rest of my day started.

Speaker 1 (01:21:50):
This is the place of business, you know, in the
green room, all that I don't I would go and
lay down there, but never take a nap. I might
do not fall asleep when I laid down. I haven't
laid down in there in years, by the way, it's
been years.

Speaker 4 (01:22:01):
And next time Laura dashes out and say, I got
so much stuff to do, we know it's.

Speaker 1 (01:22:05):
Just nap timem hmm, yeah, I.

Speaker 3 (01:22:07):
Gotta go and well me to be fair, after naptime,
I did have so many things to.

Speaker 1 (01:22:11):
Do when I get back up. So we're gonna put
this picture online of Laura Denis. She was asleep for
an hour and a half in this position, like like
she's like she's in high school. Did your back just
hurt like a hell after that?

Speaker 3 (01:22:23):
No, Look, guys, I feel like maybe I'm a little
bit narc elliptic, because like I really can. We've talked
about this. I can sleep anytime, anywhere, and when my
body says it's time to go night night, I go
night night.

Speaker 1 (01:22:36):
Okay, you can sleep. You can sleep for like twelve hours.
Oh yeah, that's cool, that's wild. Yeah, what's the longest.
She slept for like fourteen hours.

Speaker 3 (01:22:43):
Probably more than that. But like, you know what's funny
about that is that after I woke up, I which
is really counterproductive. I should have just gone home and
done the rest of my stuff from home, because after
I got done, I didn't even do any work here.

Speaker 1 (01:22:56):
Like I took You were in that studio of three
hours and did nothing.

Speaker 3 (01:22:58):
I know, I took my nap, I woke up, I
was like, I'm still sleepy. So then I went home,
fell asleep for another hour on my couch, and then
I got to work. So I was working till like
eight pm last night. That's my own fault. That's my
own fault.

Speaker 1 (01:23:13):
If you had drop in two naps, it really separates
out the day.

Speaker 4 (01:23:17):
Listen, I respected it. I wish I could nap in
my office like that, but I actually work for my money.

Speaker 1 (01:23:22):
So we got a few talkbacks to our iHeartRadio app
Happy Friday bro Crew, Hey to beat my me competition
was a lot of fun.

Speaker 4 (01:23:31):
I like listening to that suggestion.

Speaker 1 (01:23:35):
For four to twenty we do a beat my weed competition.
Oh beat my weed? Man, Like who can grow the
best pot? I think it's just who can rip the
biggest snapper. Oh god, I'll be back for that one. Okay,
this one says way to go, Drew. I've been rooting
for you all week. Congratulations on your win. Yeah, it's
just nice to have it behind me. Like, even if

(01:23:57):
I had lost, I think I'd be relieved that I
don't that I didn't burn it. Yes, once, I when
I because we were live on the air and I'm like,
in my head it hit one hundred and twenty five
degrees and I'm like one degree pass here, I'm going
to be bummed.

Speaker 5 (01:24:08):
And so I just did it while we were talking. Yeah,
because you were still talking to Beef. I'm like, this
thing can wait for nobody. And it was a lucky
move a beef water.

Speaker 1 (01:24:16):
Yeah. So you lost. Was there any Is there anything
that you would have done differently now that you know
that you lost again.

Speaker 4 (01:24:22):
I feel like I would have liked to have sliced
it and presented it faster. That would be my only
like gripe if I had a gripe again, Dude, I
feel great about it.

Speaker 1 (01:24:31):
I had zero experience on that front coming in here,
and I feel like I did great. You did a
good job. I wonder everyone did a good job.

Speaker 3 (01:24:38):
Why where is your lettuce?

Speaker 1 (01:24:41):
It's let us face. It's rotting in his office. No,
I took it off downstairs for a brief minute, but
I'll put it back on.

Speaker 3 (01:24:47):
Yeah that's right.

Speaker 1 (01:24:48):
Let it is face. Let it is face. Let it
is face. Let is fast now in true form.

Speaker 4 (01:24:54):
Now that Drew is the winner, Everybody's going to call
in and start suckling on Drew's teat about.

Speaker 1 (01:24:59):
How I believe when on board.

Speaker 3 (01:25:09):
Plenty of room up here for to find out what's
training next. Thing on.

Speaker 1 (01:25:11):
Got a few more talkbacks to play before we get
up out of this. But yeah, yeah, you're excited. Here's
the talkback.

Speaker 8 (01:25:21):
Hey, what's that Brooke crew. I'm not saying I'd whoop you,
but I'm not not saying.

Speaker 1 (01:25:28):
Let's do oh ribs. So now, listeners, I think that
might be a good idea. Have listeners challenged the winner
of today's beat my Meat competition, which was Drew. Maybe
that's not a bad idea. What do you think be
Why do we do that in the future. I'm open
to any and all.

Speaker 4 (01:25:42):
I like it.

Speaker 5 (01:25:42):
I think a wider discussion on what kind of meat
could be open because there's a lot of fun avenues,
but ribs don't sound bad.

Speaker 3 (01:25:49):
Ribs would be great.

Speaker 1 (01:25:50):
Here's another talkback we got through our iHeartRadio. Good morning
morning to you build a ball here.

Speaker 7 (01:25:56):
I want to tell you guys, you guys did awesome
with to beat.

Speaker 1 (01:25:59):
Your meat competition als rooting for beef Water.

Speaker 7 (01:26:04):
But I'm happy Drew wand I'm glad everybody got some
good steak, and I hope everybody.

Speaker 1 (01:26:08):
Has a good weekend. Keep on rocking and like always,
go beef walk. Guys, have a good one. He's your
number one fan.

Speaker 4 (01:26:15):
Run to you one of these days we have to
meet in person. I mean, that's your guy, right, guy
has been rooting for me for a few three years.

Speaker 1 (01:26:23):
Now, and it's great. I owe him something. And I'm
pretty sure he calls from uh the machine room on
a tugboat. He doesn't step into a quiet room, that's
for sure. Let's go to line one. Good morning. It's
Standardy and Laura.

Speaker 2 (01:26:38):
What a great competitions.

Speaker 1 (01:26:40):
Fantastic both both meet for delicious you guys for both
of you. You were down here, you got to taste
them both. Yes, yeah, they were really good. It just
Drews is a little more juicy. A little more flavor
flavorful and got the wind today. So for the next week,
beef water will be known as let us face.

Speaker 4 (01:26:59):
Yeah, and you have to that grill into Drew's car
today before it's all good, dude, you will hear nothing.

Speaker 1 (01:27:04):
In a huge shout out to Big John. Yeah, Big
John's in the studio Apple amazing John, our listener. Big
John made a cake last night and brought it in
and everyone liked it. Oh, thank you very much, Big d.
Appreciate it, Bud. Yeah, delicious.

Speaker 5 (01:27:18):
First time we ever met Big John. He brought a
upside down pineapple cake to a bacon and beer.

Speaker 3 (01:27:23):
It's a specialty.

Speaker 1 (01:27:26):
Oh wow, all right, Mick d you have a great
week and my friend and congratulations on getting married recently.

Speaker 8 (01:27:32):
Thank you guys. You guys rock thanks for letting me
join your thing.

Speaker 1 (01:27:35):
And I'm glad I may say for you with that
kick on my belly. That was pretty strong. Yeah, you
eat that cake. You might get a dewey by the way,
you want to they say thanks again one more time
to Lisa, the owner and head chef at Mother's Best
tro in downtown Portland. By the way, I said the
address rong earlier yeah, I said it was one hundred
and twenty first. It's actually just one two one Southwest

(01:27:56):
third Avenue. Yeah, one to one Southwest third Avenue. Why
did I not catch that when I said one hundred
and twenty first Southwest third Avenue. How did I not
catch that when I said, you're in the heat of battle,
the nice thing and lot going on? This is a
staple place too.

Speaker 5 (01:28:10):
It's like, if you've been in Portland a long time
or you know Portland, Mothers is something that's a staple.

Speaker 1 (01:28:15):
What hotel? Is it in a hotel?

Speaker 3 (01:28:17):
I don't think it's Is it a hotel? Yes? Okay, okay,
that's why mcde's here. You know what's funny about Mothers
is that I went to Mothers before I even lived here.
Like that's how big of a deal Jesus that I
knew about it before I even lived in the city.

Speaker 1 (01:28:33):
And we found out this morning that I didn't know this,
that they've been in the New York Times a bunch
and they've got international attention. So I'm definitely headed down
to Mothers. Thank you so much to Lisa for being
one of our judges, and again thanks to Andrew Dame
Wood from the Portland Mercury who writes food reviews for them.
She was one of our judges. I think they are
the ones that made the whole thing. In my opinion,
they're the ones who made this like a real competition.

(01:28:54):
So yeah, they were great. Mc d you were also great.

Speaker 3 (01:28:57):
That shirt you wore this morning not so much, but
everything else.

Speaker 1 (01:29:05):
Still yeah, pretty wild. This guy, he gets loose, you're
getting weird with uh. I thought he pounded a cupcake
on the way down.

Speaker 3 (01:29:16):
Maybe I don't know.

Speaker 1 (01:29:16):
All right, mcdeple, talk to you somebody. Let's go to Dennis.
Good morning, Dennis. It's Stander jeweler.

Speaker 8 (01:29:23):
Good morning.

Speaker 1 (01:29:24):
How you doing very well?

Speaker 6 (01:29:27):
So?

Speaker 8 (01:29:27):
Yeah, about the meat. Now, if you do ribs, the
question is are we allowed to prep it beforehand? Because yeah,
I'm pretty sure I'm gonna beat Drue when it comes
down to baby back ribs.

Speaker 5 (01:29:40):
I'm gonna tell you something after what we did now
and this is this is gonna this is gonna kind
of squash that conversation here, sir. The last two weeks
all I have done is think about meat. I have
meat on the brain. Discussing rules of a new competition
with you right now.

Speaker 1 (01:29:56):
Is put in the car, putting the car before the horse.
So far from where I am right now. But we
are going to do another one. And you know, I
don't know if we'll do it this year or not,
but we might. It just depends, but at some point
we will. We will break down of rules that are
fair for everyone for whatever meat is chill.

Speaker 4 (01:30:11):
And one thing to keep in mind, like it's not
all just level like some things take quite a bit
of time. So ribs is that's not a two hour project. Now,
it's going to require a little bit of time. So
trying to fit that into a morning show like we
got We've got two things to sort out.

Speaker 5 (01:30:24):
But we do have a place to get to get
the very best meats and that's Gartners, who did so
much for us on this front. It is by far
beef water and night discussed. We talk to you guys
about it. The best cut of meat we've either had
the honor to cook because it is you know, it's
above and beyond. So hats off to Gartner's. Yeah, and
if you haven't been there, that's a place you have

(01:30:46):
to stop.

Speaker 1 (01:30:46):
And again, special things.

Speaker 8 (01:30:47):
To Jared Gartners, one of the first butchers I ever
went to here in Portland, and it is by far
and large one of the top notch butchers here.

Speaker 1 (01:30:57):
They've been here since nineteen fifty nine. Wild Thanks Dennis,
appreciate your calling. Yeah you guys to see you, buddy,
I just said thank you.

Speaker 7 (01:31:08):
I want to say hats off to Drew and and
Beef Water for not screwing it up like that was
the Cadillac of meat.

Speaker 1 (01:31:13):
It was very likely yea, I might have screwed it up.
And uh, both of those steaks could be in a steakhouse. Oh,
one hundred percent easily sold in a steakhouse. So good,
Let's go to Dallas. Good morning, Dallas's crack it.

Speaker 13 (01:31:27):
I want to say, first off, I'm sorry I missed it.
I would love to have gone, but this truck want
drive it sell okay. And second of all, I want
to say congratulations to both yell because Mama hawks or
no Joe and uh, but I agree for DoD I'm
glad to be one.

Speaker 1 (01:31:45):
Yeah, and you're right, they're not. They're not easy, man.
Those are three inch cuts of meat, so I'm surprised
I got it done so quickly, three pounds to not
turn it into a meat loaf. It was was the plan, yeah, honestly,
but not drying it out, not undertooking it.

Speaker 13 (01:31:59):
That's the hardest part of.

Speaker 1 (01:32:01):
The whole brought that right, All right, buddy, Well you
have a great weekend.

Speaker 9 (01:32:04):
Man.

Speaker 3 (01:32:04):
We thinks we really we thank you for everything. Appreciate it.

Speaker 5 (01:32:07):
I was surprised how little actual blood came out of
the meat though, for that, for it being a tomahawk like,
there wasn't a lot of Like when you cut the
meat normally you get a little bit of a blood bath.
There wasn't a lot of that, So it kind of
put a panic on you, like, oh wait, where's all that?

Speaker 11 (01:32:22):
Right?

Speaker 1 (01:32:22):
But luckily I think it was in the meat.

Speaker 7 (01:32:25):
Yeah, I think it doesn't. And I think that might
have been part of what put Drew over the top
is with that butter on. You know, the reason you
rest it right is to let the juice release, like
Lisa said, and then sucked back up into it. Yours
got sucked back up in there with a nice dose
of butter Yeah.

Speaker 1 (01:32:40):
Yeah, well thanks for everyone who was involved. Bee fadder.
Before we go, I'm sorry, let us face before you go,
would you like to just sing us.

Speaker 3 (01:32:47):
A little something?

Speaker 4 (01:32:47):
Sing us a little something well, uh, congratulations, Drew.

Speaker 1 (01:32:52):
It was your lucky day today. Don't get used to it,
that's right.

Speaker 4 (01:32:57):
And I'm gonna need help getting that grill in your
cock because I got to hurt back.

Speaker 3 (01:33:02):
Wow.

Speaker 1 (01:33:04):
We had a fun time and I enjoyed every bit
of it. I love you too, and thanks for keeping
my meat refrigerated. I think it was the catalyst.

Speaker 4 (01:33:10):
And this is the thing that I love is you
were so hot this morning and I knew it didn't
matter at all, and you're like and you still come
out with the victory.

Speaker 1 (01:33:18):
Made me happy. But I loved seeing you get hot
this morning. That made my day. And yeah, while anything
I can do for you, Lauria, it was a bit testing,
was it not.

Speaker 3 (01:33:27):
And everybody else loves it and it makes me very uncomfortable.
So I'm glad it all worked out.

Speaker 5 (01:33:31):
And it's your fault that it happened in the first place,
of both of you, so I'm glad that everyone's a
little uncomfortas Oh.

Speaker 3 (01:33:37):
You know what, Oh yes, I guess is the doctor,
doctor Drew, and you're the insecure boyfriend doctor Drew.

Speaker 1 (01:33:45):
Over here.

Speaker 5 (01:33:46):
I thought Laura was going to give me a stethoscope
instead of a metal I should have.

Speaker 3 (01:33:49):
I should have, but no, all

Speaker 1 (01:33:51):
Joking aside, you did a great job.