Episode Transcript
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Speaker 1 (00:04):
Let me know when you're ready.
Speaker 2 (00:05):
I bet that's a good start.
Speaker 1 (00:07):
This is Tanner, Drew and Laura's Donkey Show, Donkey Show, What.
Speaker 2 (00:15):
Up, kiddos.
Speaker 3 (00:17):
Yeah, thanks for checking out Tanner to Do and Laura's
Donkey Show podcast I heard online at one of five
nine in the brew dot com, the iHeartRadio app, or
wherever you listen to podcasts on. Tanner Drew is here,
Laura's here, Courts here, bus Dress, Marcus is here, Pop Pop.
Good to have the gang back together after over a week. Yeah, no,
donkey shows, get some There's so much to talk about,
(00:39):
real fastens. Marcus is here with us, and he had
a bracket filled out. You had a bracket filled out court?
Did you do a bracket this year?
Speaker 2 (00:45):
No, he didn't do it. No, I didn't either. Laura
had one filled out though, yes.
Speaker 3 (00:49):
Uh, Marcus, did you have the Florida Gators one in
the whole thing?
Speaker 4 (00:53):
I had him in the title game against Duke, but
I did not have him winning that game. So uh yeah, no,
I was. It was. It was kind of an up
and down bracket season for me.
Speaker 5 (01:04):
I had.
Speaker 4 (01:04):
I was just telling Drew and Laura I one of
the four different brackets I picked completely correct all the
way to the final, but it was a real shit
show outside of that. But it was fun this year.
I never really uh, I don't pick chalk, and this
was a little bit of a chalky year. Drew, I
don't know you. You did some betting, so I don't
(01:24):
know if that if you want to comment on that
at all, but uh my bracket, the bracket that did
go chalk looked really good and the rest of them
looked like a garbage fire. But always a good time.
Speaker 2 (01:35):
Yeah, it was.
Speaker 6 (01:36):
It was wild this year because I picked Florida to
win it all, and normally when you get that, that
means you're going to finish in like the top three
or something. I finished ninth because a that many people
picked Florida, and you don't know when you're picking. You
just pick one of the big dogs and you hope
that you're kind of alone on that, and there were
a lot of people in granted they won, but I
(01:57):
finished in ninth and one and sixth in the other
which is the last out of the Florida teams. So
you had to get early games for once this year
and it didn't happen. I was proud of the fact
that I picked Florida and then bet on them last night.
But it's nothing compared to the thousands that somebody else
walked away with, right, which is, you know, you gotta
take that on the chin, lucky.
Speaker 2 (02:18):
Well, there's always next year.
Speaker 6 (02:20):
Yeah, and it's in the rear view now. You know,
it's like, we won't think about college basketball again until
probably February.
Speaker 3 (02:27):
And you got to be in Vegas for one of
these weekends. Yeah, it's probably a lot of fun.
Speaker 2 (02:31):
It was. Now.
Speaker 6 (02:32):
I really wanted to go the first weekend, but because
everyone's vacation, it just wasn't gonna work out. So I
decided to go the second weekend. And the only problem
is is there's way more games Thursday and Friday. So
if you fly in Friday and then price line bends
you over a table, you don't bet on any games
until Saturday. And what that means is that it's only
two games Saturday, two games Sunday, where you're like.
Speaker 2 (02:54):
Oh, we got the whole tournament.
Speaker 6 (02:55):
You gotta go the first weekend if you want, you know,
twelve games now and then twelve games tomorrow, and you know,
you want to parlay some stuff.
Speaker 3 (03:02):
But I feel like going to the Circa on the
first weekend of March Madness would be dope because you
can hang out in the pool and gamble in the pool.
Speaker 2 (03:08):
They have like machines in the pool, so you can
just sit there.
Speaker 6 (03:11):
You don't even have to leave the pool, you know,
what's kind of boom and the pool's great because they
don't have this little caveat. But what's brutal about inside circa?
Because we went there to place all of my bets
because it's the sweetest sports book. They put reserved signs
on every single chair in the building and so you
have to pay your way to go.
Speaker 2 (03:31):
Sit in the chairs. So we were like, we're not
going to do that.
Speaker 6 (03:34):
I can stand and watch, you know a little of this,
and go get a drink and come back. But during
those days they kind of put a racket on it,
so they kind of screwed it up there. But in
the pool, like you said, you could chill all day long.
Speaker 2 (03:46):
They're ruining Vegas everything.
Speaker 3 (03:48):
They're monetizing everything as sooner or later you're gonna have
to fucking pay to like just walk out.
Speaker 2 (03:52):
Of your hometel.
Speaker 5 (03:53):
I mean, if you were to expect to pay for
everything anywhere it would be Las Vegas.
Speaker 2 (03:57):
But here's the difference. They're taking the fun out of it,
Like I can't even like.
Speaker 3 (04:02):
You know, beers are already thirteen fourteen bucks, right, you know,
and then they're they're they're nickeling and diming you everywhere
you look exactly, and it just kind of just makes
it not enjoyable.
Speaker 6 (04:12):
And that pool thing is a serious racket because if
we're inside the casino, I can walk across the little
promenade there. I can grab alcohol at the cheapest it
is in Las Vegas at the ABC store and drink
it openly inside the casino.
Speaker 2 (04:26):
That's fine. If you go up to the.
Speaker 6 (04:29):
Stadium swim, you're going through metal detectors. You're going it's
like you went in the airport. You don't get to
bring in your hash pen or anything but your wallet
to buy eleven dollars white claws until you've been exhausted.
So it's like, yeah, that's fun, but you can't do
five hours wherever he drinks eleven dollars and you've got
(04:49):
a wife with you who would also like a drink, right,
I mean I have forty seven hundred dollars, Yeah, and
I didn't even give her one.
Speaker 2 (04:56):
But you know, you see what I'm saying.
Speaker 6 (04:57):
So once you're up there, you kind of to leave, yeah,
and go back downstairs where you can save one hundred
dollars going to the ABC store.
Speaker 7 (05:06):
Now you make it all back on the one arm
Band's man.
Speaker 3 (05:08):
It's also yo.
Speaker 4 (05:13):
I was gonna say. I went to Stadium Swim for
the I think the second or third week of the
football season two years ago. It was Oregon versus Texas
Tech in Lubbock. So we watched the Oregon game at
Circus Swim and I honestly my thought process was, this
is a football pool club. I don't know if it
works for anything else, because it football keeps you there
(05:35):
for three and a half hours, and you feel like, yeah,
it was expensive, but at the same time, I felt
like I got a full pool day experience. And then
the Ducks kicked off at about six o'clock Vegas time,
so we had spent the whole day at the pool,
watching other games, betting, drinking, getting all wild, and then
it start like the sun set and we watched the
Duck game from the pool basically in the dark. That
(05:59):
was like, it was a really cool experience. But dude,
you're not kidding with the drinks there, And we paid
the same amount for a day like a like a
lounge chair for each of us that we could have
gotten a cabana for at like MGM or something like that.
So to pop outrageous for what you get there was
no shade. I mean, look, you can see through me
(06:19):
in the winter, you guys. I was dying out there, And.
Speaker 6 (06:22):
That is a good caveat for anyone who does, because
it's all over your Instagram or social media feed is
they show that slow sweeping stadium swim with the big screen.
There is not a palm tree. There is not an
umbrella in the entire facility. So you even if you're
like unburnt, then leave. That's your option because you can't
(06:43):
stay here. So it's just keep that in mind if
you're gonna get up there.
Speaker 4 (06:47):
The only shade is paid for shade, and it's not
it's like your little cabanas on the back that almost
feel like, I don't know, Drew, They reminded me of
of like club seats or or sweet seats at a
basketball stadium. They're all the way in the back and
they're kind of in set into the floor a little bit,
but they're shade. I don't know how much, you know,
(07:07):
probably ten grand if you want one for the whole day,
plus a minimum that you have to spend too. Like
it's it's wild. I can't. I don't know if it's
ruined for me yet, Tanner. I think you make a
good point. But my next trip to Vegas is a
work trip where I won't have to pay for anything.
And I think that's when I'm really gonna like Vegas.
Speaker 3 (07:24):
Yeah, I think I you know, next time I go
to Vegas, I'm gonna have to sell blood and sperm.
Speaker 2 (07:27):
Yeah, and then I'll get there, it'll be it'll be great.
At least here just goes for top dollar, top dollar.
All right, Welle.
Speaker 3 (07:33):
Other thing we have to talk about is our beat
my Meat competition, Tanner, Jo and Laura's first ever Beat
My Meat competition, Casey and Drew meeting off on Friday morning,
and it's, uh, We're gonna find out who can cook
the best Tomahawks steak. Marcus, it sounds like a lot
of people are leaning towards beef water. You've actually eaten
(07:53):
Drew steaks before, right.
Speaker 4 (07:55):
Yes, I have, So, I mean I've eaten Drew's cooking,
and my favorite is a dark horse. I feel like
I've told him this before. It's the bacon rap dates
because I've never had him any place else and they're
delicious and I'm not a date guy.
Speaker 5 (08:09):
Well, bad news for you, Marcus. Bacon rap dates will
not be on the menu this Friday.
Speaker 3 (08:14):
Just a Tomahawk's steak and donuts. We're actually having donuts
here for all the listeners.
Speaker 6 (08:18):
And luckily I'm not cooking those, because that's one thing
I don't have much experience there.
Speaker 3 (08:22):
But a lot of people are going for bee fodder
just because he seems confident with the charcoal.
Speaker 2 (08:26):
You know, he doesn't seem to be nervous at all.
Speaker 5 (08:29):
Even today we got him to finally admit that he
did think he was gonna win.
Speaker 6 (08:34):
You know what's funny about him, where he brags and
he pumps his chest about him being like some sort
of a meat caterer. My immediate family is twenty people.
Speaker 2 (08:43):
Right, Basically, you're doing something.
Speaker 6 (08:45):
You know how often we get together. Nobody cooks on
the barbecue when I'm there, except for me by a
slave order from my mom and my dad, because they.
Speaker 2 (08:55):
Just this is what it is.
Speaker 6 (08:56):
So I miss events in the back of the room,
sweating through my dress shirt. But for him to say
there's a valley between the amount of meat we barbecued, that's.
Speaker 2 (09:04):
That's just not you took offense to that.
Speaker 6 (09:06):
Well, I just think that's that's like an insinuating that
because you did some barbecue that that's hundreds more pounds
of meat.
Speaker 2 (09:14):
We're old dogs at this point. If I was.
Speaker 6 (09:16):
Twenty three bragging about my meat, I might say, sit
down too.
Speaker 3 (09:19):
You've cooked your steak and your sheriff's steaks, so we're
gonna see what happens.
Speaker 7 (09:22):
Court.
Speaker 2 (09:22):
Where are you leaning?
Speaker 3 (09:23):
Are you leaning towards Drew? Are you leaning towards Casey
on who will cook the better steak?
Speaker 7 (09:27):
I mean I haven't tasted either of their meat, so
I don't know.
Speaker 6 (09:30):
I mean, that's a good way to stay in management, right.
Speaker 8 (09:32):
Yeah, you make a compelling argument. However, I do know
that Casey worked catering for years and years and years.
Speaker 2 (09:40):
So hey, it's a charcoal grill tattooed on his arm.
Speaker 8 (09:42):
And he does have that, So you know, it's hard
to say. Man, We'll see what it comes down to it.
But I mean right now, it's toss up.
Speaker 4 (09:48):
Yeah, but I feel the same way like I don't know,
let me jump in here and say something, because you know,
my time in the food service, I did two things.
I did prep work, so I was in chopping vegetables
and stuff in the morning before it ever opened when
I was in high school. And then, as you guys know,
I was an apple buddy for years I worked at
Applebee's while I also part timed at the radio stage.
Speaker 2 (10:09):
One of the best.
Speaker 4 (10:11):
I will thank you. I don't know if my management
would tell you that as well. But the funny part
about it is I still know some of the people
that worked on the line at cooking at Applebee's. And yeah,
cooking and catering at Applebe's two different things. But I
will tell you right now, I can cook circles around
some of those people that worked on the line at
(10:32):
that restaurant and it was busy all the time. And
it doesn't it's not to say that they don't know
what they're doing. It's to say that the applications a
little bit different. I feel like they know what to
cook that's right in front of them. I can go
to my fridge with my eyes closed and pick five
things out and make you a whole meal.
Speaker 3 (10:49):
And also, Marcus takes cooking very all is a good
We'll be on the like playing video games. He's like,
hey man, I gotta go. I gotta cook dinner for
my wife. Like he's taking he takes it very seriously.
Speaker 2 (10:58):
There's no time playing VIDs. You're cooking.
Speaker 4 (11:01):
And I really enjoy it too. And that's the other
thing that I think Casey might not get, and maybe
he was. He has. I haven't got to talk to
him much during this process, but you might have burnt yourself.
I said this two weeks ago, Drew. I think thrives
the best under pressure. And now that you finally got
beef Water to admit that he thinks he can win,
(11:21):
that puts more pressure on Drew. And I think that
I don't know here. My ball is still in Drew's court,
mainly because I don't know that much about Casey's experience.
I haven't heard him defend himself. But I feel pressure
on Drew and I know that's when my guy can perform.
Speaker 3 (11:36):
And for the people who didn't hear the full show today,
we did find out this morning that food critic Andrea
Dame Wood from the Portland Mercury will be one of
our judges on Friday morning, and she's gonna know she
just literally wrote an article about steakhouses for the Mercury,
so she knows what she's talking about.
Speaker 2 (11:54):
Yeah, and that adds a level of pressure to both these.
Speaker 6 (11:57):
Guys, and especially when Casey must have his catering work is,
you know, partnered with ketchup in a bottle of pepsi
that I think it might be.
Speaker 2 (12:05):
It might be a tougher.
Speaker 6 (12:06):
Bargain that way, but I also don't want to overcomplicate
the steak. And that's especially for because and I said
this earlier that we're not catering to one judge. You
get one judge to vote for.
Speaker 2 (12:18):
You, you've lost.
Speaker 6 (12:19):
You need to get three judges to vote for you.
If we've got five judges, wherever that falls, you've got
to get the majority. So I need to make a
steak that I think that multiple palettes will be able
to enjoy. And you know what happens if I put
something bougie in there and it gets to Laura and
she's like, that's not my That ruins it for me, right,
(12:40):
you know, So not too bougie, but don't be a
don't be a basic bitch either.
Speaker 3 (12:44):
Right, Yeah, Marcus, you you've tasted Drew's meat.
Speaker 4 (12:50):
I had a question from say it a little bit different.
Speaker 3 (12:55):
I've given up trying to not sound weird like I've
like every time I say it, I feel weird it
and I just have given up.
Speaker 8 (13:01):
Drew's meat has touched the back of your throat, and
you gargled it for a while, you felt good about it,
You let it go down.
Speaker 5 (13:08):
The back of Drew's meat has a good mouth feel, right, Yeah,
you know.
Speaker 7 (13:12):
I hate that.
Speaker 4 (13:13):
That's the worst thing they say in cooking shows is mouthfeeling.
Speaker 6 (13:16):
It's so funny because that's exactly what set beef water
off to. And we were off the air and him
and I were talking and he's like, uh, someone mentioned
something about that, and he goes, I hate everything about
the terminology because really it's it's gonna come down to
what tastes better.
Speaker 3 (13:32):
So, Marcus, without knowing Drew's process or Casey's process, how
do you cook? How would you cook a Tomahawks steak
on a on a charcoal grill?
Speaker 4 (13:42):
If I could, if I could reliably two zone it,
then I would reverse seir it all day every day
with the steak that thick, because I worry about it
if it's you know, I don't know how big they are,
but I'm guessing at least two inches.
Speaker 6 (13:56):
Is probably three pounds each.
Speaker 4 (13:59):
Yeah, so it two inches two and a half inches
probably for that cut. And the here is to get
it consistently done all the way through. And for me,
I found with thicker steaks like that, if I get
to that like one one seventeen one eighteen that I want, uh,
And then I pull it out of the oven and
slap it on a really hot cast iron or a
(14:21):
really hot grill and sear it to get the good marks,
get that reaction on the top that kind of crisps
it up a little bit. I don't I don't chance
getting that big gray stripe on the top between the
pink on the in the middle and where I've seared it.
And a lot of times when you sear a steak
off first, that's that thick. To get enough seer on that,
(14:42):
you have to cook it until it goes gray a
little bit on the inside, and a reverse seer won't
do that. So if I was, if I was setting
it up for a magazine photo shoot. I'm reverse seer
all day long if I can do it with a
tomahawk like that. But I also don't have the experience
with charcoal. I I watch a guy on YouTube all
the time that can two zone cook on his charcoal.
(15:03):
But he's also that's what he does for a living.
He makes cooking YouTube videos. Like of course he can.
I don't know if I could pull it off without
practicing it, you know, two or three times, which is
not a cheap endeavor when you're talking about a three
pound tomahawk.
Speaker 6 (15:17):
Steak, right, I will say that if if I cut
that steak open and it's gray in the middle, you
might just see me take the fire escape to my car.
Because that's that is not the grounds to win. So
I'm with Marcus on you want to do everything in
your power because the one thing you can do is
you can always cook something more.
Speaker 2 (15:36):
You can never take it back.
Speaker 5 (15:37):
Yeah, that's that's what we always tell people at the
Old Longhorned Steakhouse. It'd be like, I don't know if
I want it medium or medium rare. It's like, you
know what, we can always cook it up.
Speaker 6 (15:47):
Let me reverse eat that real quick for your right.
Speaker 3 (15:51):
Well, tomorrow on the show, we've got to finish filling
up the guest list. I think we've got like ten
people on the guest list. Now we want to put
twenty five on their total because every person can bring
a person, So fifty people up there, and yeah, we're
gonna have donuts, we'll have coffee. There's each one is
three pounds, so you'll be able to taste some meat.
Speaker 6 (16:07):
Yeah, we're gonna and we'll try and put some other
little side things together.
Speaker 2 (16:11):
So it's a good time.
Speaker 5 (16:12):
Yeah.
Speaker 2 (16:12):
Yeah, So it'll be a lot of fun. And you know,
I'm excited. I know that both steaks will be good
regardless of who wins.
Speaker 5 (16:20):
Yeah.
Speaker 3 (16:20):
And you know, I think that if if if Drew
were cooking on a normal grill, I would say he's
got this in the bag.
Speaker 6 (16:27):
I'd be talking more garbage for sure, you know which,
I still am confident and I still think beef water.
I felt like his chest was twice as push today.
Speaker 3 (16:35):
Do you know what he says heavy, whatever he says,
there's a little bit in his brain where he's doubting himself.
Speaker 5 (16:40):
Well, and I think such as human nature. And after
we got that phone call from that mystery source Mackenzie.
After that, I feel like he was like, yeah, you're right,
I think I'm gonna win this, and finally came out
with it.
Speaker 6 (16:53):
I just I would never have a family member of
mine be the endorser. Now, maybe it was unsolicited, but
still it doesn't really hold the weight, like, of course
they support my family.
Speaker 2 (17:04):
Yeah, so you we're not sure if Beef had that
person calling or not, but felt a little fishy for
a steake competition. It felt a little fishy.
Speaker 4 (17:11):
But you don't have all details, but it certainly sounds
like it at this point.
Speaker 3 (17:15):
You know, I was watching him when she was on
the phone, and he didn't look like he knew what
was going on.
Speaker 2 (17:19):
He's either an amazing actor or I don't think he
knew who.
Speaker 5 (17:21):
She was, right, but yeah, because he was like, yeah, no,
I don't know who this is.
Speaker 8 (17:26):
Yeah, but thing he wanted to say, because that would
be really embarrassing, like I don't know, I don't know.
Speaker 2 (17:32):
Yeah, and she probably called unsolicited.
Speaker 6 (17:34):
But the fact when Tanner said, so what's your relation
to him, and she's all, I just show up at
the barbecue.
Speaker 2 (17:39):
Right now, we're telling lies.
Speaker 3 (17:40):
Yeah, it makes me sound like she maybe be a
girlfriend of an actual family member.
Speaker 6 (17:44):
Yeah, she's in. She's in the circle somewhere. And I'm
sure she enjoyed his meat. I mean he has, even
when we went to the ar Metallica winner and beef cut.
Speaker 2 (17:55):
Up the guy's brisket.
Speaker 5 (17:56):
Yeah, yeah he was.
Speaker 2 (17:57):
He had then.
Speaker 5 (17:58):
He knows his way around a kitchen.
Speaker 6 (18:00):
Yeah, grill for sure.
Speaker 2 (18:01):
I mean he ruined that brisket.
Speaker 3 (18:02):
But well, Friday, we're gonna Friday, We're gonna find out
who's the bigger man, who's the better person really, and
that all comes down.
Speaker 2 (18:11):
To man the winner character.
Speaker 3 (18:14):
The winner will get a brand new grill courtesy of
Goldberg Jones Divorce for men, call them at one hundred Divorce.
Colin will be one of our judges from Goldberg Jones.
Andrea Dame Wood from the Portland Mercury will be one
of our judges. I will be a judge, laure will
be a judge, and we'll have a random listener be
a judge as well.
Speaker 2 (18:31):
Quarter Are you a steak guy?
Speaker 4 (18:33):
Yeah?
Speaker 6 (18:33):
I like steak, So you'll are you excited to give
these a sample?
Speaker 7 (18:37):
Yeah? I'll taste them. I mean, I you know, I'm
not I'm not skilled enough to say, you know, who's
is better?
Speaker 6 (18:43):
I mean, it's better to you, is all that's gonna
mapp But if they taste the exact same and there
is a chance what happens happened, but.
Speaker 3 (18:51):
I bet it becomes a texture thing. If they taste
the same, then.
Speaker 5 (18:55):
That's where the mouthfeel comes in, because like there is
a difference when a to that kind of thing.
Speaker 3 (19:00):
You know, we should I'm gonna reach out to Andrea
Dame Wood from the Portland Mercury and see if she
can come on the show tomorrow and ask her, like,
what are the things that you focus on and zone
in on when.
Speaker 2 (19:09):
You're tasting a steak to decide whether it's good or not?
Speaker 8 (19:12):
Yeah, I mean, are you guys gonna are you gonna
like create like forms of like kind of so you
can lay out like flavor, you know, one through ten.
Speaker 6 (19:20):
When Beef and I do that, well, when Beef and
I were talking about that, we we believe it's just
a waste of time because it's all about whether you
like it or not.
Speaker 4 (19:29):
You're you're a you're like.
Speaker 3 (19:31):
So you don't you don't want to, like you don't
want to, you know, like count up the points at
the end, you just want to have them say yes
or not.
Speaker 6 (19:36):
Right, Yeah, it's about winning. Winning is winning at this
point and with that, but like what.
Speaker 2 (19:42):
If we're in a situation where they can't decide what
they have to you just have to pick.
Speaker 4 (19:47):
Yeah, you're you're a judge, that's your cross to bear,
bitch make it.
Speaker 6 (19:51):
Yeah, it's time to take a bite and rock and roll.
And somebody's gonna win someone else. Someone's gonna be bummed.
Speaker 3 (19:56):
We're gonna try to figure out a way to put
the video up online. Like is our cameras that we
have in the studio are like everything's kind of mounted
in here, locked in, so I don't.
Speaker 5 (20:04):
Know how somebody live stream it on Instagram.
Speaker 3 (20:08):
Yeah, and that's probably what we're gonna have to do,
is like patching of feed directly into a phone.
Speaker 2 (20:12):
So there's not gonna be like multiple cameras like we
have in here. Just be a little blair witch action.
But you'll get it. Unless we could, I mean, I
could talk to Joe.
Speaker 3 (20:19):
Maybe there's a way to plug in multiple cell phones
into the A too many.
Speaker 2 (20:23):
I'll ask them about it and that might be possible.
Speaker 3 (20:26):
So anyway, we're gonna try to figure out how to
get how you can watch it in real time as well. Regardless,
we'll have some footage from our cell phones up online. Yeah,
but I'm excited and I'm also hungry.
Speaker 2 (20:36):
I'm ready to eat. Yeah, sounds great. We bring any
bread because I love bread with steak.
Speaker 6 (20:41):
You bring whatever you want to eat with your stick.
Speaker 2 (20:43):
I probably shouldn't. I need to Hawaiian rollers or just
like a loaf, you know, like a full loaf of
white bread.
Speaker 4 (20:52):
That's fine, Italian garlic bread loaf is something that can
go with a steak, you know, like a fat one
that's cut into peace is maybe a little palm on
the top of garlic butter.
Speaker 2 (21:02):
That sounds I'm probably not.
Speaker 3 (21:04):
I won't do that until after I've tasted both, because
I don't want to like confuse my taste.
Speaker 6 (21:07):
I think what the requirement is is that you take
a bite of steak alone, You let it, you let
it go in your mouth, maybe take another bite, and
then you move to the other place where you have
do you do.
Speaker 2 (21:17):
You cleanse your palate with water between.
Speaker 6 (21:22):
Idle goes a long way.
Speaker 3 (21:25):
Because I know, like when you're smelling perfumes and clones
you have to smell those little beans, right, But you know,
I don't know if there's something like that with this, I.
Speaker 6 (21:32):
Think it'll be pretty pretty comparable.
Speaker 2 (21:35):
You get a sip of water in between it. Marcus,
can you fart directly in Laura's mouth?
Speaker 4 (21:39):
Well, I think the palate cleanser here should be don quila.
I mean, if we're if we're really going to stay
true to our roots here, that was the only palate
cleanser we ever used.
Speaker 5 (21:46):
To A bad idea, not a bad iyea.
Speaker 6 (21:49):
Then I'm going to be a steak number one then,
because if you take a don quila shot and then
I'm like, how does this stays ship?
Speaker 2 (21:57):
It feels like a fucking penis.
Speaker 4 (21:59):
Yeah.
Speaker 3 (22:00):
Don quila is low grade whiskey and low greed tequila
mixed together.
Speaker 2 (22:03):
Yeah, the lowest of the low liking.
Speaker 3 (22:05):
You go to the bottom shelf and then you pick
up the floorboard and whatever's there.
Speaker 4 (22:09):
I'll never forget the tequila bottle we had in the
studio for a long time said tequila flavored liquor on it.
Speaker 6 (22:15):
It did not, which is that's the one you want
to look for. You move the Don Julio to the side,
and you get the tequila flavored liquor.
Speaker 7 (22:22):
We do have a bunch of seven year old cops.
Light up there. That's been warm.
Speaker 2 (22:26):
Oh yeah, that should be good.
Speaker 3 (22:27):
That's what I want to Did you guys ever do
a cooking show on Court and Fat Boy?
Speaker 2 (22:31):
Do you ever do anything like this? No, you're just
talking nerd stuff.
Speaker 7 (22:35):
No, yeah, it was just nerd stuff.
Speaker 5 (22:36):
I know.
Speaker 8 (22:37):
Before we came along, Craig the doug Face boy used
to do he do a tri tip competition every year.
Speaker 3 (22:42):
Yeah, and he would like I thought that was cool
because he would take on listeners himself.
Speaker 2 (22:47):
Yeah, and like he did it every year.
Speaker 3 (22:48):
I thought, that's a that's a cool idea. And his
voice makes my fucking ears, but uh, yeah, that's a
cool idea.
Speaker 6 (22:55):
One hundred years ago, on our old show, when we
were in Eugene Tanner, I took on a listner in
a food competition and I cooked Santa Fe chicken. I
remember that, and I beat him with a recipe I'd
never done in my life. Nice what I was doing
in the first place.
Speaker 2 (23:09):
And this is why when.
Speaker 6 (23:10):
You're young, you're young, and that time time helps. I
chose to cook a chicken breast in a food competition
like the risk to reward of cooking a dry ass
chicken breast in a radio station is joker behavior. So
so if that can work, avoid.
Speaker 5 (23:28):
Cooking a chicken breast at all costs, even in my
own house.
Speaker 3 (23:31):
So that dry can come to that point I am.
I think I'm leaning more towards Drew because he's the
type of guy that dials in on things scientifically, you know,
like he's gonna, you know, time things out and measure
stuff and you know, use that thermo thermometer. And I
just I feel like he's a little bit more scientific
with it right where beef water seems.
Speaker 2 (23:50):
More like I've been doing this for a long time.
Speaker 5 (23:52):
I feel like beef water cooks with his heart.
Speaker 3 (23:55):
Yes, and his head. Yeah, that's exactly it. And I
think it a competition. Cooking with your head might be
a little bit, might be a better strategy.
Speaker 2 (24:04):
And I do have one little advantage.
Speaker 6 (24:06):
And I don't know if and this being said, I
do not know what Casey's wife's cooking ability is.
Speaker 2 (24:14):
But the last.
Speaker 3 (24:15):
Only do you know her? Me and Casey's wife share
the same birthday. Oh that's awesome, weird little thing. Anyway,
He didn't even mention that yesterday.
Speaker 2 (24:22):
I of course he didn't.
Speaker 6 (24:23):
But but Amy, you know, like when it comes to
garnishes and sides and see, I don't even want to
say the things that I want to use, but there
are items that you put on a stake, whether it's
resting or whatever that that I have an advantage because
I have a cook as my as my like basically
my brain bounce off. So while she's like, well you're
(24:43):
the meat guy, I'm always like, well, so what should
we do when we're resting in.
Speaker 2 (24:47):
Or what should we do here or here? And she'd
be like, well, use this and this and this.
Speaker 6 (24:50):
So you know, I have a little advantage that she's
going to help guide me and I won't.
Speaker 2 (24:54):
Are we allow use a lifeline to call friend? Well,
once you get here, once you.
Speaker 5 (24:59):
Get here, you getting Yeah, he's got the garnish mentor
at home. You can coach him along the way.
Speaker 2 (25:05):
It's like this Drew call Marcus like, I'm burning it?
Speaker 4 (25:08):
What do I do?
Speaker 6 (25:09):
Yeah, that's where the panic would set in. And if
I start to burn it, I'm just gonna pull it,
pull it off.
Speaker 5 (25:16):
I'm going for this Pittsburgh type of thing.
Speaker 3 (25:19):
You know, it's been ten years since you've cooked on
a charcoal grill, you're not gonna practice I.
Speaker 2 (25:23):
Don't think so, because.
Speaker 5 (25:25):
What is he going to practice on It doesn't have
a charcoal grill.
Speaker 2 (25:27):
I don't, but I do have family who have n't.
Speaker 6 (25:30):
But the chimney that you start the coals on, that's
where I've been doing all my research is the process
of getting the coals in there, because if I can
get cold, height and the hot and cool zones.
Speaker 2 (25:41):
Right, have you been, there's nothing he can do. Have
you been? When you're doing your research, you like actually
writing down notes and stuff. No, just watching VIDs.
Speaker 6 (25:48):
I mean, because it really, at the end of the day,
it's just, I mean, the greatest thing is it's the
easiest and the hardest thing at the same time. It's
just you're just putting meat on a grill drew with
a clipboard and a fucking flashlight helmet. But but I
will I should have been taking notes because I've watched
many videos because in my short term, is not what
he used to be. But I've watched enough of the
(26:08):
It's all been about the fire because I've cooked the tomahawk.
Speaker 7 (26:11):
It's the fire, I say. Whoever finishes it off in
the microwave. That's the winner.
Speaker 2 (26:15):
Awesome if I just walked in, I'm like, let's do it. Well,
I'm excited. Friday.
Speaker 3 (26:21):
It starts at six am and then the tasting part
will be I think around eight, so make sure you're
listening for that. Yes, but it's gonna be a lot
of fun. And the winner will get a brand new
charcoal grill and.
Speaker 5 (26:32):
They're making the loser will be called let us face,
let us face.
Speaker 2 (26:35):
For a whole week.
Speaker 6 (26:37):
Yeah, and then you behind your bag does bit.
Speaker 3 (26:40):
I'm serious. I think I'm gonna I'm gonna stick to that.
I will whoever it is, Drew or Casey, I'm gonna
call them let us face for.
Speaker 7 (26:44):
A whole week.
Speaker 2 (26:46):
That's fair. That is fair. Oh boy, Marcus, you coming
up to see this.
Speaker 4 (26:51):
I'm really gonna try. Actually, I would like to, because
it's the one thing I've noticed. I've been on a
little bit of a Hell's Kitchen bender lately, and I've
noticed that confidence in the kitchen is almost immediately followed
by like, yeah, bitch, what you thought about that? Like
check out that chicken diition. The next one they walk
up to Gordon Ramsey, it's fucking wrong. I mean, it's
(27:13):
like confidence just melts people down in the kitchen for
some reason. And uh, I don't know why. I think
the kitchen kitchen staff are supposed to be beaten down,
like that's that's how you get the best out of them.
So I really think I'm gonna try to come up, Drew.
Do you have a infrared thermometer to check your temps?
Speaker 6 (27:33):
I don't em in the gun, Yeah I don't, but
I might have to acquire one of those so you
can see what temp the coals are. Yeah, but I'm
thinking about one thing that'd be good for you here
because it will help you dial in on your cool
zone too.
Speaker 4 (27:48):
I think that might be even more important.
Speaker 5 (27:50):
That's good going back to But going back to what
you were just saying about, Gordon Ramsey, I just read
this article about does your job require a high tolerance
for being yelled at? And a line cook is tenth
on the list. So I feel like maybe somebody should
just be there screaming in your face.
Speaker 3 (28:07):
Yeah, I can do that, or we should have a
segment at least they were yelling at both of them.
Speaker 2 (28:10):
Yeah, sure, yeah, we'll do that, sir Court. It's like,
can I volunteer. I'm in.
Speaker 7 (28:16):
I watched a Hell's Kitchen all the time, so yeah,
I'm all about it.
Speaker 3 (28:18):
I'm super angry and I'm super trained at this. I
was a bigger fan of Kitchen Nightmares.
Speaker 7 (28:23):
Oh yeah, yeah.
Speaker 3 (28:24):
But especially when it was before it came to America,
when it was a British version.
Speaker 6 (28:28):
Was raw and he was gross, you fucking dunking because
he would make fun of you and belittle you.
Speaker 2 (28:34):
Yeah.
Speaker 4 (28:35):
The problem with it coming to America is that you
start to see every locally owned restaurant in that you've
ever been to in those shows, like it's like, man,
how bad is it back there? Like I remember going
into Burrito Boy once and they were chopping an onion
and they dropped the onion cut side down on the
floor and slowly picked it back up and started chopping.
Speaker 6 (28:55):
But honestly, don't boy, I bet it was delicious.
Speaker 2 (29:00):
That's where they get the flavors. Yeah, exactly.
Speaker 6 (29:03):
You think when you're in actual Mexico, they don't kick
the onions around a little bit.
Speaker 2 (29:06):
Certain Mexican restaurants, I don't care if they're throw it
on the floor. It's so good, you know. If there's
flies in the air. Yeah, it's chances are it's a
delicious place.
Speaker 7 (29:13):
You know what, hacky sack that the onion up onto that.
Speaker 2 (29:16):
And you know what kills jerams hot sauce. That's right, boom.
All right, we will see you tomorrow.
Speaker 3 (29:21):
We've got more Blazer Blazers Versus Warriors tickets. At seven
thirty we'll talk more about the Beat My Meat.
Speaker 6 (29:27):
Competition, and tomorrow we will pick the cuts of meat.
So at some point tomorrow you'll be able to go
online and see what we're looking at. Right after we
fight over marbling and who gets drafter team, Yeah, we're
going to Gardner's and we're gonna do that, and then
I don't know, just off the top of my head,
maybe on Thursday we could talk to the meat man
(29:48):
about what that process was like at some point here
or there everywhere.
Speaker 3 (29:52):
By the way, some messages we got today, someone did
ask if my mom did finally reach out to me
yesterday because it was my birthday. You know, it was
like the whole show went by and she hadn't said
anything to me yet. All my other family members did,
but my mom hadn't. It wasn't until about three pm,
but she did. I finally got a text message for
my mom and then I like four hours later she
called me, but I.
Speaker 2 (30:12):
Was already in bed.
Speaker 4 (30:13):
So wow.
Speaker 6 (30:14):
And there's always the thought, you know, with my family,
where I'm like the people who come in late in
the day. I always feel like that which family member
somebody else sent the text.
Speaker 2 (30:24):
I wonder if my if my grandmother did that.
Speaker 6 (30:26):
My dad text would be like, have you made sure
to call your brother today?
Speaker 3 (30:29):
But my mom, you know, she she when I, uh uh,
she called me when I was in bed, I did
answer the phone.
Speaker 2 (30:35):
I was like, oh, what the fuck? Yeah, And you
know she did have nice things to say. It's just
she did call me yesterday, just.
Speaker 5 (30:40):
Late late better, Yeah, exactly.
Speaker 3 (30:44):
A couple of text messages that we got before we go,
This one from thirty eight to forty two said, I
grabbed the first tanner Jo and Laura sticker at Bacon
and Beer in Wilsonville. It's probably displayed on the back
window of my car that I'm loaning out for for
OLYMPUS rally in Shelton, Wash Sheldon, Washington, Can I get
on the stakelist?
Speaker 2 (31:01):
Mike so he wants to be a giant.
Speaker 5 (31:05):
In the audience, yeah, because what are we gonna Are
we going to choose to choose the judge there in person?
Speaker 2 (31:10):
I think that's probably good idea.
Speaker 5 (31:12):
Like do you think we could do like a maybe
everyone could get a ticket and then we pull a
raffle ticket.
Speaker 3 (31:17):
For that's a great idea. Or we could just punch
them all in the dick and whoever doesn't cry it
gets to be.
Speaker 5 (31:22):
The Can I be the dick puncher?
Speaker 7 (31:24):
You can?
Speaker 2 (31:26):
I'm that would actually be a great bit I would do.
They wouldn't let us do that anymore.
Speaker 6 (31:30):
Yeah, but lord puncher would be a week longing back
in my dream.
Speaker 3 (31:36):
One of my favorite bits that we did on The
Donkey Show and Eugene is when Ryan Dunn passed away,
we did something called the twenty one Done Salute and
we invited twenty one guys down to the station with
their girlfriends and they and this actually happened. We've got
it on video somewhere. All twenty one guys lined up
in a row and their girlfriends punted him right in
the dicks as hard as they could and you could
hear it because we miked the crotch, you know, and
(31:56):
you can hear the impact.
Speaker 2 (31:57):
And these guys falling to the ground.
Speaker 3 (31:59):
And when you hear twenty one men who just got
kicked in the nuts at once fall to the ground,
it's hilarious.
Speaker 2 (32:04):
My favorite part was.
Speaker 6 (32:05):
That, you know, we had the twenty one you know,
couples or guys and gals, but then when we got there,
we were short a couple of ladies.
Speaker 2 (32:12):
Some of the guys didn't have girlfriends.
Speaker 6 (32:14):
So what we had to do was we went down
to the sales wing and we were like, hey, any
of you ladies want to kick these dudes in the dick,
And like got a handful of hands, and they all
came down there in business skirts and fucking booted.
Speaker 5 (32:25):
These got wait, hold on, these guys showed up to
have their dicks kicked and they didn't even have a
woman to do it.
Speaker 2 (32:31):
And they didn't get any tickets. That's how they decided that.
Speaker 3 (32:35):
I couldn't believe that for us, we threw it out.
It was one of those bits and I'm like, I'm
gonna throw it out there. I don't think we're gonna
make this happen, but maybe. And I couldn't believe.
Speaker 2 (32:44):
That so many dudes showed up to do this bit.
Speaker 8 (32:46):
Yeah, and several of them get kicked by ladies wearing
sharp ass heels.
Speaker 2 (32:52):
When you catch some pumps and a nuts a lot.
Speaker 3 (32:55):
There's a lot of old donkey show stuff in our system.
I don't know if I even have that.
Speaker 4 (33:00):
It was down there. I had the crotch mic.
Speaker 2 (33:03):
Oh yeah, you guys.
Speaker 4 (33:05):
Everybody that's been kicked in the junk knows the feeling
of shot. It's like a shock that you get that
kind of goes to your whole body. I felt that
like through osmosis when all those guys got kicked at
the same time. Like it was crazy how my body
reacted to what I was seeing and it almost made
me kind of sick to my stomach. But dude, unbelievable.
(33:25):
I would say organization on that, because if I remember right,
you played the the hook from twenty one guns by
Green Day.
Speaker 2 (33:32):
Yeah right, they all had to sing it. They go
twenty one twenty one dons and right then boom, what
a magic.
Speaker 4 (33:41):
It was great.
Speaker 3 (33:42):
I'm trying to find it, but I don't Wow, Wow,
it might take me a bit because there's so much
shit in here.
Speaker 2 (33:46):
I don't even know a big old pile.
Speaker 3 (33:49):
There's so much stuff that we did we put a
dead starfish on our buddy, on our buddies neck, our
buddy Josh, Our buddy Josh brought a fucking he ripped
a starfish off of a rock.
Speaker 2 (33:59):
At the beach.
Speaker 3 (34:00):
Yeah, put it in a cooler and not just nice,
it's illegal. Yeah, it's illegal. And he put it in
a cooler, took it home, and it died in the cooler. Yeah, right,
And because he's a fucking idiot and we love him,
but he's a fucking idiot, And so we had him
bring it down here and we laid him on the
ground and we set the dead starfish right on his
neck to punish.
Speaker 2 (34:16):
Him, and then stunk the studio up for like a month.
Speaker 3 (34:20):
You could smell that it was in your clothes.
Speaker 2 (34:23):
Starfish.
Speaker 6 (34:23):
Dead starfish doesn't smell great, you guys.
Speaker 2 (34:28):
I mean, it was stinky, but one of many.
Speaker 5 (34:30):
With the wildlife.
Speaker 6 (34:31):
Well, that was the point, we weren't it. We didn't
have anything by the time we saw the starfish.
Speaker 5 (34:37):
Yeah.
Speaker 3 (34:37):
Yeah, we were telling him like, dude, you're a fucking
dickhead and we're gonna punish you for doing it.
Speaker 2 (34:41):
So that's that was all I did. Anyway, we can't
I can't find the clips. Take her word for it,
all right, got you got you?
Speaker 4 (34:47):
I got one before you wrap it up. I haven't
told you guys, Happy Rex Manning Day yet.
Speaker 2 (34:53):
What is that about?
Speaker 4 (34:55):
Happy Rex Manning Court? Come on, somebody in there's got
to know.
Speaker 7 (35:00):
It sounds familiar. I can't remember what Rex Maning Day?
Speaker 4 (35:04):
You guys ever seen Empire records?
Speaker 6 (35:08):
That's why, thank you God will stopped down that is.
Speaker 5 (35:13):
That is a great movie, though.
Speaker 2 (35:19):
You really brought it down to a screeching hall.
Speaker 4 (35:23):
I really thought you guys all would be like, yeah,
that's a great movie Rex Manning Day, ha, funny jokes,
see you next time, and no, instead it was just crickets.
I thought my mic stopped.
Speaker 2 (35:32):
Yeah, I think connection is Yeah.
Speaker 5 (35:35):
Like I said, I said, happy Rex.
Speaker 2 (35:37):
Manning, you're not hearing me.
Speaker 4 (35:40):
Old on.
Speaker 3 (35:41):
When I was in Detroit, I tried to stand up
a couple of times, and I remember the first time
I did it. I went up and I told a
joke and nobody laughed. I actually pulled the mic back
and tapped it to make sure that was still working.
And when I heard the over the whole speakers like oh, it's.
Speaker 2 (35:56):
Like it was really bad.
Speaker 5 (35:58):
It's not good.
Speaker 2 (35:59):
I would is on anyway.
Speaker 4 (36:01):
All right you guys, I shut it off.
Speaker 2 (36:09):
Happy rich Manning Day.
Speaker 1 (36:13):
You've been listening to Tanner, Drew and Laura's Donkey Show,
heard daily at one O five nine the brew dot com.
May God have mercy on all of our souls.
Let me know when you're ready.
Speaker 2 (00:05):
I bet that's a good start.
Speaker 1 (00:07):
This is Tanner, Drew and Laura's Donkey Show, Donkey Show, What.
Speaker 2 (00:15):
Up, kiddos.
Speaker 3 (00:17):
Yeah, thanks for checking out Tanner to Do and Laura's
Donkey Show podcast I heard online at one of five
nine in the brew dot com, the iHeartRadio app, or
wherever you listen to podcasts on. Tanner Drew is here,
Laura's here, Courts here, bus Dress, Marcus is here, Pop Pop.
Good to have the gang back together after over a week. Yeah, no,
donkey shows, get some There's so much to talk about,
(00:39):
real fastens. Marcus is here with us, and he had
a bracket filled out. You had a bracket filled out court?
Did you do a bracket this year?
Speaker 2 (00:45):
No, he didn't do it. No, I didn't either. Laura
had one filled out though, yes.
Speaker 3 (00:49):
Uh, Marcus, did you have the Florida Gators one in
the whole thing?
Speaker 4 (00:53):
I had him in the title game against Duke, but
I did not have him winning that game. So uh yeah, no,
I was. It was. It was kind of an up
and down bracket season for me.
Speaker 5 (01:04):
I had.
Speaker 4 (01:04):
I was just telling Drew and Laura I one of
the four different brackets I picked completely correct all the
way to the final, but it was a real shit
show outside of that. But it was fun this year.
I never really uh, I don't pick chalk, and this
was a little bit of a chalky year. Drew, I
don't know you. You did some betting, so I don't
(01:24):
know if that if you want to comment on that
at all, but uh my bracket, the bracket that did
go chalk looked really good and the rest of them
looked like a garbage fire. But always a good time.
Speaker 2 (01:35):
Yeah, it was.
Speaker 6 (01:36):
It was wild this year because I picked Florida to
win it all, and normally when you get that, that
means you're going to finish in like the top three
or something. I finished ninth because a that many people
picked Florida, and you don't know when you're picking. You
just pick one of the big dogs and you hope
that you're kind of alone on that, and there were
a lot of people in granted they won, but I
(01:57):
finished in ninth and one and sixth in the other
which is the last out of the Florida teams. So
you had to get early games for once this year
and it didn't happen. I was proud of the fact
that I picked Florida and then bet on them last night.
But it's nothing compared to the thousands that somebody else
walked away with, right, which is, you know, you gotta
take that on the chin, lucky.
Speaker 2 (02:18):
Well, there's always next year.
Speaker 6 (02:20):
Yeah, and it's in the rear view now. You know,
it's like, we won't think about college basketball again until
probably February.
Speaker 3 (02:27):
And you got to be in Vegas for one of
these weekends. Yeah, it's probably a lot of fun.
Speaker 2 (02:31):
It was. Now.
Speaker 6 (02:32):
I really wanted to go the first weekend, but because
everyone's vacation, it just wasn't gonna work out. So I
decided to go the second weekend. And the only problem
is is there's way more games Thursday and Friday. So
if you fly in Friday and then price line bends
you over a table, you don't bet on any games
until Saturday. And what that means is that it's only
two games Saturday, two games Sunday, where you're like.
Speaker 2 (02:54):
Oh, we got the whole tournament.
Speaker 6 (02:55):
You gotta go the first weekend if you want, you know,
twelve games now and then twelve games tomorrow, and you know,
you want to parlay some stuff.
Speaker 3 (03:02):
But I feel like going to the Circa on the
first weekend of March Madness would be dope because you
can hang out in the pool and gamble in the pool.
Speaker 2 (03:08):
They have like machines in the pool, so you can
just sit there.
Speaker 6 (03:11):
You don't even have to leave the pool, you know,
what's kind of boom and the pool's great because they
don't have this little caveat. But what's brutal about inside circa?
Because we went there to place all of my bets
because it's the sweetest sports book. They put reserved signs
on every single chair in the building and so you
have to pay your way to go.
Speaker 2 (03:31):
Sit in the chairs. So we were like, we're not
going to do that.
Speaker 6 (03:34):
I can stand and watch, you know a little of this,
and go get a drink and come back. But during
those days they kind of put a racket on it,
so they kind of screwed it up there. But in
the pool, like you said, you could chill all day long.
Speaker 2 (03:46):
They're ruining Vegas everything.
Speaker 3 (03:48):
They're monetizing everything as sooner or later you're gonna have
to fucking pay to like just walk out.
Speaker 2 (03:52):
Of your hometel.
Speaker 5 (03:53):
I mean, if you were to expect to pay for
everything anywhere it would be Las Vegas.
Speaker 2 (03:57):
But here's the difference. They're taking the fun out of it,
Like I can't even like.
Speaker 3 (04:02):
You know, beers are already thirteen fourteen bucks, right, you know,
and then they're they're they're nickeling and diming you everywhere
you look exactly, and it just kind of just makes
it not enjoyable.
Speaker 6 (04:12):
And that pool thing is a serious racket because if
we're inside the casino, I can walk across the little
promenade there. I can grab alcohol at the cheapest it
is in Las Vegas at the ABC store and drink
it openly inside the casino.
Speaker 2 (04:26):
That's fine. If you go up to the.
Speaker 6 (04:29):
Stadium swim, you're going through metal detectors. You're going it's
like you went in the airport. You don't get to
bring in your hash pen or anything but your wallet
to buy eleven dollars white claws until you've been exhausted.
So it's like, yeah, that's fun, but you can't do
five hours wherever he drinks eleven dollars and you've got
(04:49):
a wife with you who would also like a drink, right,
I mean I have forty seven hundred dollars, Yeah, and
I didn't even give her one.
Speaker 2 (04:56):
But you know, you see what I'm saying.
Speaker 6 (04:57):
So once you're up there, you kind of to leave, yeah,
and go back downstairs where you can save one hundred
dollars going to the ABC store.
Speaker 7 (05:06):
Now you make it all back on the one arm
Band's man.
Speaker 3 (05:08):
It's also yo.
Speaker 4 (05:13):
I was gonna say. I went to Stadium Swim for
the I think the second or third week of the
football season two years ago. It was Oregon versus Texas
Tech in Lubbock. So we watched the Oregon game at
Circus Swim and I honestly my thought process was, this
is a football pool club. I don't know if it
works for anything else, because it football keeps you there
(05:35):
for three and a half hours, and you feel like, yeah,
it was expensive, but at the same time, I felt
like I got a full pool day experience. And then
the Ducks kicked off at about six o'clock Vegas time,
so we had spent the whole day at the pool,
watching other games, betting, drinking, getting all wild, and then
it start like the sun set and we watched the
Duck game from the pool basically in the dark. That
(05:59):
was like, it was a really cool experience. But dude,
you're not kidding with the drinks there, And we paid
the same amount for a day like a like a
lounge chair for each of us that we could have
gotten a cabana for at like MGM or something like that.
So to pop outrageous for what you get there was
no shade. I mean, look, you can see through me
(06:19):
in the winter, you guys. I was dying out there, And.
Speaker 6 (06:22):
That is a good caveat for anyone who does, because
it's all over your Instagram or social media feed is
they show that slow sweeping stadium swim with the big screen.
There is not a palm tree. There is not an
umbrella in the entire facility. So you even if you're
like unburnt, then leave. That's your option because you can't
(06:43):
stay here. So it's just keep that in mind if
you're gonna get up there.
Speaker 4 (06:47):
The only shade is paid for shade, and it's not
it's like your little cabanas on the back that almost
feel like, I don't know, Drew, They reminded me of
of like club seats or or sweet seats at a
basketball stadium. They're all the way in the back and
they're kind of in set into the floor a little bit,
but they're shade. I don't know how much, you know,
(07:07):
probably ten grand if you want one for the whole day,
plus a minimum that you have to spend too. Like
it's it's wild. I can't. I don't know if it's
ruined for me yet, Tanner. I think you make a
good point. But my next trip to Vegas is a
work trip where I won't have to pay for anything.
And I think that's when I'm really gonna like Vegas.
Speaker 3 (07:24):
Yeah, I think I you know, next time I go
to Vegas, I'm gonna have to sell blood and sperm.
Speaker 2 (07:27):
Yeah, and then I'll get there, it'll be it'll be great.
At least here just goes for top dollar, top dollar.
All right, Welle.
Speaker 3 (07:33):
Other thing we have to talk about is our beat
my Meat competition, Tanner, Jo and Laura's first ever Beat
My Meat competition, Casey and Drew meeting off on Friday morning,
and it's, uh, We're gonna find out who can cook
the best Tomahawks steak. Marcus, it sounds like a lot
of people are leaning towards beef water. You've actually eaten
(07:53):
Drew steaks before, right.
Speaker 4 (07:55):
Yes, I have, So, I mean I've eaten Drew's cooking,
and my favorite is a dark horse. I feel like
I've told him this before. It's the bacon rap dates
because I've never had him any place else and they're
delicious and I'm not a date guy.
Speaker 5 (08:09):
Well, bad news for you, Marcus. Bacon rap dates will
not be on the menu this Friday.
Speaker 3 (08:14):
Just a Tomahawk's steak and donuts. We're actually having donuts
here for all the listeners.
Speaker 6 (08:18):
And luckily I'm not cooking those, because that's one thing
I don't have much experience there.
Speaker 3 (08:22):
But a lot of people are going for bee fodder
just because he seems confident with the charcoal.
Speaker 2 (08:26):
You know, he doesn't seem to be nervous at all.
Speaker 5 (08:29):
Even today we got him to finally admit that he
did think he was gonna win.
Speaker 6 (08:34):
You know what's funny about him, where he brags and
he pumps his chest about him being like some sort
of a meat caterer. My immediate family is twenty people.
Speaker 2 (08:43):
Right, Basically, you're doing something.
Speaker 6 (08:45):
You know how often we get together. Nobody cooks on
the barbecue when I'm there, except for me by a
slave order from my mom and my dad, because they.
Speaker 2 (08:55):
Just this is what it is.
Speaker 6 (08:56):
So I miss events in the back of the room,
sweating through my dress shirt. But for him to say
there's a valley between the amount of meat we barbecued, that's.
Speaker 2 (09:04):
That's just not you took offense to that.
Speaker 6 (09:06):
Well, I just think that's that's like an insinuating that
because you did some barbecue that that's hundreds more pounds
of meat.
Speaker 2 (09:14):
We're old dogs at this point. If I was.
Speaker 6 (09:16):
Twenty three bragging about my meat, I might say, sit
down too.
Speaker 3 (09:19):
You've cooked your steak and your sheriff's steaks, so we're
gonna see what happens.
Speaker 7 (09:22):
Court.
Speaker 2 (09:22):
Where are you leaning?
Speaker 3 (09:23):
Are you leaning towards Drew? Are you leaning towards Casey
on who will cook the better steak?
Speaker 7 (09:27):
I mean I haven't tasted either of their meat, so
I don't know.
Speaker 6 (09:30):
I mean, that's a good way to stay in management, right.
Speaker 8 (09:32):
Yeah, you make a compelling argument. However, I do know
that Casey worked catering for years and years and years.
Speaker 2 (09:40):
So hey, it's a charcoal grill tattooed on his arm.
Speaker 8 (09:42):
And he does have that, So you know, it's hard
to say. Man, We'll see what it comes down to it.
But I mean right now, it's toss up.
Speaker 4 (09:48):
Yeah, but I feel the same way like I don't know,
let me jump in here and say something, because you know,
my time in the food service, I did two things.
I did prep work, so I was in chopping vegetables
and stuff in the morning before it ever opened when
I was in high school. And then, as you guys know,
I was an apple buddy for years I worked at
Applebee's while I also part timed at the radio stage.
Speaker 2 (10:09):
One of the best.
Speaker 4 (10:11):
I will thank you. I don't know if my management
would tell you that as well. But the funny part
about it is I still know some of the people
that worked on the line at cooking at Applebee's. And yeah,
cooking and catering at Applebe's two different things. But I
will tell you right now, I can cook circles around
some of those people that worked on the line at
(10:32):
that restaurant and it was busy all the time. And
it doesn't it's not to say that they don't know
what they're doing. It's to say that the applications a
little bit different. I feel like they know what to
cook that's right in front of them. I can go
to my fridge with my eyes closed and pick five
things out and make you a whole meal.
Speaker 3 (10:49):
And also, Marcus takes cooking very all is a good
We'll be on the like playing video games. He's like,
hey man, I gotta go. I gotta cook dinner for
my wife. Like he's taking he takes it very seriously.
Speaker 2 (10:58):
There's no time playing VIDs. You're cooking.
Speaker 4 (11:01):
And I really enjoy it too. And that's the other
thing that I think Casey might not get, and maybe
he was. He has. I haven't got to talk to
him much during this process, but you might have burnt yourself.
I said this two weeks ago, Drew. I think thrives
the best under pressure. And now that you finally got
beef Water to admit that he thinks he can win,
(11:21):
that puts more pressure on Drew. And I think that
I don't know here. My ball is still in Drew's court,
mainly because I don't know that much about Casey's experience.
I haven't heard him defend himself. But I feel pressure
on Drew and I know that's when my guy can perform.
Speaker 3 (11:36):
And for the people who didn't hear the full show today,
we did find out this morning that food critic Andrea
Dame Wood from the Portland Mercury will be one of
our judges on Friday morning, and she's gonna know she
just literally wrote an article about steakhouses for the Mercury,
so she knows what she's talking about.
Speaker 2 (11:54):
Yeah, and that adds a level of pressure to both these.
Speaker 6 (11:57):
Guys, and especially when Casey must have his catering work is,
you know, partnered with ketchup in a bottle of pepsi
that I think it might be.
Speaker 2 (12:05):
It might be a tougher.
Speaker 6 (12:06):
Bargain that way, but I also don't want to overcomplicate
the steak. And that's especially for because and I said
this earlier that we're not catering to one judge. You
get one judge to vote for.
Speaker 2 (12:18):
You, you've lost.
Speaker 6 (12:19):
You need to get three judges to vote for you.
If we've got five judges, wherever that falls, you've got
to get the majority. So I need to make a
steak that I think that multiple palettes will be able
to enjoy. And you know what happens if I put
something bougie in there and it gets to Laura and
she's like, that's not my That ruins it for me, right,
(12:40):
you know, So not too bougie, but don't be a
don't be a basic bitch either.
Speaker 3 (12:44):
Right, Yeah, Marcus, you you've tasted Drew's meat.
Speaker 4 (12:50):
I had a question from say it a little bit different.
Speaker 3 (12:55):
I've given up trying to not sound weird like I've
like every time I say it, I feel weird it
and I just have given up.
Speaker 8 (13:01):
Drew's meat has touched the back of your throat, and
you gargled it for a while, you felt good about it,
You let it go down.
Speaker 5 (13:08):
The back of Drew's meat has a good mouth feel, right, Yeah,
you know.
Speaker 7 (13:12):
I hate that.
Speaker 4 (13:13):
That's the worst thing they say in cooking shows is mouthfeeling.
Speaker 6 (13:16):
It's so funny because that's exactly what set beef water
off to. And we were off the air and him
and I were talking and he's like, uh, someone mentioned
something about that, and he goes, I hate everything about
the terminology because really it's it's gonna come down to
what tastes better.
Speaker 3 (13:32):
So, Marcus, without knowing Drew's process or Casey's process, how
do you cook? How would you cook a Tomahawks steak
on a on a charcoal grill?
Speaker 4 (13:42):
If I could, if I could reliably two zone it,
then I would reverse seir it all day every day
with the steak that thick, because I worry about it
if it's you know, I don't know how big they are,
but I'm guessing at least two inches.
Speaker 6 (13:56):
Is probably three pounds each.
Speaker 4 (13:59):
Yeah, so it two inches two and a half inches
probably for that cut. And the here is to get
it consistently done all the way through. And for me,
I found with thicker steaks like that, if I get
to that like one one seventeen one eighteen that I want, uh,
And then I pull it out of the oven and
slap it on a really hot cast iron or a
(14:21):
really hot grill and sear it to get the good marks,
get that reaction on the top that kind of crisps
it up a little bit. I don't I don't chance
getting that big gray stripe on the top between the
pink on the in the middle and where I've seared it.
And a lot of times when you sear a steak
off first, that's that thick. To get enough seer on that,
(14:42):
you have to cook it until it goes gray a
little bit on the inside, and a reverse seer won't
do that. So if I was, if I was setting
it up for a magazine photo shoot. I'm reverse seer
all day long if I can do it with a
tomahawk like that. But I also don't have the experience
with charcoal. I I watch a guy on YouTube all
the time that can two zone cook on his charcoal.
(15:03):
But he's also that's what he does for a living.
He makes cooking YouTube videos. Like of course he can.
I don't know if I could pull it off without
practicing it, you know, two or three times, which is
not a cheap endeavor when you're talking about a three
pound tomahawk.
Speaker 6 (15:17):
Steak, right, I will say that if if I cut
that steak open and it's gray in the middle, you
might just see me take the fire escape to my car.
Because that's that is not the grounds to win. So
I'm with Marcus on you want to do everything in
your power because the one thing you can do is
you can always cook something more.
Speaker 2 (15:36):
You can never take it back.
Speaker 5 (15:37):
Yeah, that's that's what we always tell people at the
Old Longhorned Steakhouse. It'd be like, I don't know if
I want it medium or medium rare. It's like, you
know what, we can always cook it up.
Speaker 6 (15:47):
Let me reverse eat that real quick for your right.
Speaker 3 (15:51):
Well, tomorrow on the show, we've got to finish filling
up the guest list. I think we've got like ten
people on the guest list. Now we want to put
twenty five on their total because every person can bring
a person, So fifty people up there, and yeah, we're
gonna have donuts, we'll have coffee. There's each one is
three pounds, so you'll be able to taste some meat.
Speaker 6 (16:07):
Yeah, we're gonna and we'll try and put some other
little side things together.
Speaker 2 (16:11):
So it's a good time.
Speaker 5 (16:12):
Yeah.
Speaker 2 (16:12):
Yeah, So it'll be a lot of fun. And you know,
I'm excited. I know that both steaks will be good
regardless of who wins.
Speaker 5 (16:20):
Yeah.
Speaker 3 (16:20):
And you know, I think that if if if Drew
were cooking on a normal grill, I would say he's
got this in the bag.
Speaker 6 (16:27):
I'd be talking more garbage for sure, you know which,
I still am confident and I still think beef water.
I felt like his chest was twice as push today.
Speaker 3 (16:35):
Do you know what he says heavy, whatever he says,
there's a little bit in his brain where he's doubting himself.
Speaker 5 (16:40):
Well, and I think such as human nature. And after
we got that phone call from that mystery source Mackenzie.
After that, I feel like he was like, yeah, you're right,
I think I'm gonna win this, and finally came out
with it.
Speaker 6 (16:53):
I just I would never have a family member of
mine be the endorser. Now, maybe it was unsolicited, but
still it doesn't really hold the weight, like, of course
they support my family.
Speaker 2 (17:04):
Yeah, so you we're not sure if Beef had that
person calling or not, but felt a little fishy for
a steake competition. It felt a little fishy.
Speaker 4 (17:11):
But you don't have all details, but it certainly sounds
like it at this point.
Speaker 3 (17:15):
You know, I was watching him when she was on
the phone, and he didn't look like he knew what
was going on.
Speaker 2 (17:19):
He's either an amazing actor or I don't think he
knew who.
Speaker 5 (17:21):
She was, right, but yeah, because he was like, yeah, no,
I don't know who this is.
Speaker 8 (17:26):
Yeah, but thing he wanted to say, because that would
be really embarrassing, like I don't know, I don't know.
Speaker 2 (17:32):
Yeah, and she probably called unsolicited.
Speaker 6 (17:34):
But the fact when Tanner said, so what's your relation
to him, and she's all, I just show up at
the barbecue.
Speaker 2 (17:39):
Right now, we're telling lies.
Speaker 3 (17:40):
Yeah, it makes me sound like she maybe be a
girlfriend of an actual family member.
Speaker 6 (17:44):
Yeah, she's in. She's in the circle somewhere. And I'm
sure she enjoyed his meat. I mean he has, even
when we went to the ar Metallica winner and beef cut.
Speaker 2 (17:55):
Up the guy's brisket.
Speaker 5 (17:56):
Yeah, yeah he was.
Speaker 2 (17:57):
He had then.
Speaker 5 (17:58):
He knows his way around a kitchen.
Speaker 6 (18:00):
Yeah, grill for sure.
Speaker 2 (18:01):
I mean he ruined that brisket.
Speaker 3 (18:02):
But well, Friday, we're gonna Friday, We're gonna find out
who's the bigger man, who's the better person really, and
that all comes down.
Speaker 2 (18:11):
To man the winner character.
Speaker 3 (18:14):
The winner will get a brand new grill courtesy of
Goldberg Jones Divorce for men, call them at one hundred Divorce.
Colin will be one of our judges from Goldberg Jones.
Andrea Dame Wood from the Portland Mercury will be one
of our judges. I will be a judge, laure will
be a judge, and we'll have a random listener be
a judge as well.
Speaker 2 (18:31):
Quarter Are you a steak guy?
Speaker 4 (18:33):
Yeah?
Speaker 6 (18:33):
I like steak, So you'll are you excited to give
these a sample?
Speaker 7 (18:37):
Yeah? I'll taste them. I mean, I you know, I'm
not I'm not skilled enough to say, you know, who's
is better?
Speaker 6 (18:43):
I mean, it's better to you, is all that's gonna
mapp But if they taste the exact same and there
is a chance what happens happened, but.
Speaker 3 (18:51):
I bet it becomes a texture thing. If they taste
the same, then.
Speaker 5 (18:55):
That's where the mouthfeel comes in, because like there is
a difference when a to that kind of thing.
Speaker 3 (19:00):
You know, we should I'm gonna reach out to Andrea
Dame Wood from the Portland Mercury and see if she
can come on the show tomorrow and ask her, like,
what are the things that you focus on and zone
in on when.
Speaker 2 (19:09):
You're tasting a steak to decide whether it's good or not?
Speaker 8 (19:12):
Yeah, I mean, are you guys gonna are you gonna
like create like forms of like kind of so you
can lay out like flavor, you know, one through ten.
Speaker 6 (19:20):
When Beef and I do that, well, when Beef and
I were talking about that, we we believe it's just
a waste of time because it's all about whether you
like it or not.
Speaker 4 (19:29):
You're you're a you're like.
Speaker 3 (19:31):
So you don't you don't want to, like you don't
want to, you know, like count up the points at
the end, you just want to have them say yes
or not.
Speaker 6 (19:36):
Right, Yeah, it's about winning. Winning is winning at this
point and with that, but like what.
Speaker 2 (19:42):
If we're in a situation where they can't decide what
they have to you just have to pick.
Speaker 4 (19:47):
Yeah, you're you're a judge, that's your cross to bear,
bitch make it.
Speaker 6 (19:51):
Yeah, it's time to take a bite and rock and roll.
And somebody's gonna win someone else. Someone's gonna be bummed.
Speaker 3 (19:56):
We're gonna try to figure out a way to put
the video up online. Like is our cameras that we
have in the studio are like everything's kind of mounted
in here, locked in, so I don't.
Speaker 5 (20:04):
Know how somebody live stream it on Instagram.
Speaker 3 (20:08):
Yeah, and that's probably what we're gonna have to do,
is like patching of feed directly into a phone.
Speaker 2 (20:12):
So there's not gonna be like multiple cameras like we
have in here. Just be a little blair witch action.
But you'll get it. Unless we could, I mean, I
could talk to Joe.
Speaker 3 (20:19):
Maybe there's a way to plug in multiple cell phones
into the A too many.
Speaker 2 (20:23):
I'll ask them about it and that might be possible.
Speaker 3 (20:26):
So anyway, we're gonna try to figure out how to
get how you can watch it in real time as well. Regardless,
we'll have some footage from our cell phones up online. Yeah,
but I'm excited and I'm also hungry.
Speaker 2 (20:36):
I'm ready to eat. Yeah, sounds great. We bring any
bread because I love bread with steak.
Speaker 6 (20:41):
You bring whatever you want to eat with your stick.
Speaker 2 (20:43):
I probably shouldn't. I need to Hawaiian rollers or just
like a loaf, you know, like a full loaf of
white bread.
Speaker 4 (20:52):
That's fine, Italian garlic bread loaf is something that can
go with a steak, you know, like a fat one
that's cut into peace is maybe a little palm on
the top of garlic butter.
Speaker 2 (21:02):
That sounds I'm probably not.
Speaker 3 (21:04):
I won't do that until after I've tasted both, because
I don't want to like confuse my taste.
Speaker 6 (21:07):
I think what the requirement is is that you take
a bite of steak alone, You let it, you let
it go in your mouth, maybe take another bite, and
then you move to the other place where you have
do you do.
Speaker 2 (21:17):
You cleanse your palate with water between.
Speaker 6 (21:22):
Idle goes a long way.
Speaker 3 (21:25):
Because I know, like when you're smelling perfumes and clones
you have to smell those little beans, right, But you know,
I don't know if there's something like that with this, I.
Speaker 6 (21:32):
Think it'll be pretty pretty comparable.
Speaker 2 (21:35):
You get a sip of water in between it. Marcus,
can you fart directly in Laura's mouth?
Speaker 4 (21:39):
Well, I think the palate cleanser here should be don quila.
I mean, if we're if we're really going to stay
true to our roots here, that was the only palate
cleanser we ever used.
Speaker 5 (21:46):
To A bad idea, not a bad iyea.
Speaker 6 (21:49):
Then I'm going to be a steak number one then,
because if you take a don quila shot and then
I'm like, how does this stays ship?
Speaker 2 (21:57):
It feels like a fucking penis.
Speaker 4 (21:59):
Yeah.
Speaker 3 (22:00):
Don quila is low grade whiskey and low greed tequila
mixed together.
Speaker 2 (22:03):
Yeah, the lowest of the low liking.
Speaker 3 (22:05):
You go to the bottom shelf and then you pick
up the floorboard and whatever's there.
Speaker 4 (22:09):
I'll never forget the tequila bottle we had in the
studio for a long time said tequila flavored liquor on it.
Speaker 6 (22:15):
It did not, which is that's the one you want
to look for. You move the Don Julio to the side,
and you get the tequila flavored liquor.
Speaker 7 (22:22):
We do have a bunch of seven year old cops.
Light up there. That's been warm.
Speaker 2 (22:26):
Oh yeah, that should be good.
Speaker 3 (22:27):
That's what I want to Did you guys ever do
a cooking show on Court and Fat Boy?
Speaker 2 (22:31):
Do you ever do anything like this? No, you're just
talking nerd stuff.
Speaker 7 (22:35):
No, yeah, it was just nerd stuff.
Speaker 5 (22:36):
I know.
Speaker 8 (22:37):
Before we came along, Craig the doug Face boy used
to do he do a tri tip competition every year.
Speaker 3 (22:42):
Yeah, and he would like I thought that was cool
because he would take on listeners himself.
Speaker 2 (22:47):
Yeah, and like he did it every year.
Speaker 3 (22:48):
I thought, that's a that's a cool idea. And his
voice makes my fucking ears, but uh, yeah, that's a
cool idea.
Speaker 6 (22:55):
One hundred years ago, on our old show, when we
were in Eugene Tanner, I took on a listner in
a food competition and I cooked Santa Fe chicken. I
remember that, and I beat him with a recipe I'd
never done in my life. Nice what I was doing
in the first place.
Speaker 2 (23:09):
And this is why when.
Speaker 6 (23:10):
You're young, you're young, and that time time helps. I
chose to cook a chicken breast in a food competition
like the risk to reward of cooking a dry ass
chicken breast in a radio station is joker behavior. So
so if that can work, avoid.
Speaker 5 (23:28):
Cooking a chicken breast at all costs, even in my
own house.
Speaker 3 (23:31):
So that dry can come to that point I am.
I think I'm leaning more towards Drew because he's the
type of guy that dials in on things scientifically, you know,
like he's gonna, you know, time things out and measure
stuff and you know, use that thermo thermometer. And I
just I feel like he's a little bit more scientific
with it right where beef water seems.
Speaker 2 (23:50):
More like I've been doing this for a long time.
Speaker 5 (23:52):
I feel like beef water cooks with his heart.
Speaker 3 (23:55):
Yes, and his head. Yeah, that's exactly it. And I
think it a competition. Cooking with your head might be
a little bit, might be a better strategy.
Speaker 2 (24:04):
And I do have one little advantage.
Speaker 6 (24:06):
And I don't know if and this being said, I
do not know what Casey's wife's cooking ability is.
Speaker 2 (24:14):
But the last.
Speaker 3 (24:15):
Only do you know her? Me and Casey's wife share
the same birthday. Oh that's awesome, weird little thing. Anyway,
He didn't even mention that yesterday.
Speaker 2 (24:22):
I of course he didn't.
Speaker 6 (24:23):
But but Amy, you know, like when it comes to
garnishes and sides and see, I don't even want to
say the things that I want to use, but there
are items that you put on a stake, whether it's
resting or whatever that that I have an advantage because
I have a cook as my as my like basically
my brain bounce off. So while she's like, well you're
(24:43):
the meat guy, I'm always like, well, so what should
we do when we're resting in.
Speaker 2 (24:47):
Or what should we do here or here? And she'd
be like, well, use this and this and this.
Speaker 6 (24:50):
So you know, I have a little advantage that she's
going to help guide me and I won't.
Speaker 2 (24:54):
Are we allow use a lifeline to call friend? Well,
once you get here, once you.
Speaker 5 (24:59):
Get here, you getting Yeah, he's got the garnish mentor
at home. You can coach him along the way.
Speaker 2 (25:05):
It's like this Drew call Marcus like, I'm burning it?
Speaker 4 (25:08):
What do I do?
Speaker 6 (25:09):
Yeah, that's where the panic would set in. And if
I start to burn it, I'm just gonna pull it,
pull it off.
Speaker 5 (25:16):
I'm going for this Pittsburgh type of thing.
Speaker 3 (25:19):
You know, it's been ten years since you've cooked on
a charcoal grill, you're not gonna practice I.
Speaker 2 (25:23):
Don't think so, because.
Speaker 5 (25:25):
What is he going to practice on It doesn't have
a charcoal grill.
Speaker 2 (25:27):
I don't, but I do have family who have n't.
Speaker 6 (25:30):
But the chimney that you start the coals on, that's
where I've been doing all my research is the process
of getting the coals in there, because if I can
get cold, height and the hot and cool zones.
Speaker 2 (25:41):
Right, have you been, there's nothing he can do. Have
you been? When you're doing your research, you like actually
writing down notes and stuff. No, just watching VIDs.
Speaker 6 (25:48):
I mean, because it really, at the end of the day,
it's just, I mean, the greatest thing is it's the
easiest and the hardest thing at the same time. It's
just you're just putting meat on a grill drew with
a clipboard and a fucking flashlight helmet. But but I
will I should have been taking notes because I've watched
many videos because in my short term, is not what
he used to be. But I've watched enough of the
(26:08):
It's all been about the fire because I've cooked the tomahawk.
Speaker 7 (26:11):
It's the fire, I say. Whoever finishes it off in
the microwave. That's the winner.
Speaker 2 (26:15):
Awesome if I just walked in, I'm like, let's do it. Well,
I'm excited. Friday.
Speaker 3 (26:21):
It starts at six am and then the tasting part
will be I think around eight, so make sure you're
listening for that. Yes, but it's gonna be a lot
of fun. And the winner will get a brand new
charcoal grill and.
Speaker 5 (26:32):
They're making the loser will be called let us face,
let us face.
Speaker 2 (26:35):
For a whole week.
Speaker 6 (26:37):
Yeah, and then you behind your bag does bit.
Speaker 3 (26:40):
I'm serious. I think I'm gonna I'm gonna stick to that.
I will whoever it is, Drew or Casey, I'm gonna
call them let us face for.
Speaker 7 (26:44):
A whole week.
Speaker 2 (26:46):
That's fair. That is fair. Oh boy, Marcus, you coming
up to see this.
Speaker 4 (26:51):
I'm really gonna try. Actually, I would like to, because
it's the one thing I've noticed. I've been on a
little bit of a Hell's Kitchen bender lately, and I've
noticed that confidence in the kitchen is almost immediately followed
by like, yeah, bitch, what you thought about that? Like
check out that chicken diition. The next one they walk
up to Gordon Ramsey, it's fucking wrong. I mean, it's
(27:13):
like confidence just melts people down in the kitchen for
some reason. And uh, I don't know why. I think
the kitchen kitchen staff are supposed to be beaten down,
like that's that's how you get the best out of them.
So I really think I'm gonna try to come up, Drew.
Do you have a infrared thermometer to check your temps?
Speaker 6 (27:33):
I don't em in the gun, Yeah I don't, but
I might have to acquire one of those so you
can see what temp the coals are. Yeah, but I'm
thinking about one thing that'd be good for you here
because it will help you dial in on your cool
zone too.
Speaker 4 (27:48):
I think that might be even more important.
Speaker 5 (27:50):
That's good going back to But going back to what
you were just saying about, Gordon Ramsey, I just read
this article about does your job require a high tolerance
for being yelled at? And a line cook is tenth
on the list. So I feel like maybe somebody should
just be there screaming in your face.
Speaker 3 (28:07):
Yeah, I can do that, or we should have a
segment at least they were yelling at both of them.
Speaker 2 (28:10):
Yeah, sure, yeah, we'll do that, sir Court. It's like,
can I volunteer. I'm in.
Speaker 7 (28:16):
I watched a Hell's Kitchen all the time, so yeah,
I'm all about it.
Speaker 3 (28:18):
I'm super angry and I'm super trained at this. I
was a bigger fan of Kitchen Nightmares.
Speaker 7 (28:23):
Oh yeah, yeah.
Speaker 3 (28:24):
But especially when it was before it came to America,
when it was a British version.
Speaker 6 (28:28):
Was raw and he was gross, you fucking dunking because
he would make fun of you and belittle you.
Speaker 2 (28:34):
Yeah.
Speaker 4 (28:35):
The problem with it coming to America is that you
start to see every locally owned restaurant in that you've
ever been to in those shows, like it's like, man,
how bad is it back there? Like I remember going
into Burrito Boy once and they were chopping an onion
and they dropped the onion cut side down on the
floor and slowly picked it back up and started chopping.
Speaker 6 (28:55):
But honestly, don't boy, I bet it was delicious.
Speaker 2 (29:00):
That's where they get the flavors. Yeah, exactly.
Speaker 6 (29:03):
You think when you're in actual Mexico, they don't kick
the onions around a little bit.
Speaker 2 (29:06):
Certain Mexican restaurants, I don't care if they're throw it
on the floor. It's so good, you know. If there's
flies in the air. Yeah, it's chances are it's a
delicious place.
Speaker 7 (29:13):
You know what, hacky sack that the onion up onto that.
Speaker 2 (29:16):
And you know what kills jerams hot sauce. That's right, boom.
All right, we will see you tomorrow.
Speaker 3 (29:21):
We've got more Blazer Blazers Versus Warriors tickets. At seven
thirty we'll talk more about the Beat My Meat.
Speaker 6 (29:27):
Competition, and tomorrow we will pick the cuts of meat.
So at some point tomorrow you'll be able to go
online and see what we're looking at. Right after we
fight over marbling and who gets drafter team, Yeah, we're
going to Gardner's and we're gonna do that, and then
I don't know, just off the top of my head,
maybe on Thursday we could talk to the meat man
(29:48):
about what that process was like at some point here
or there everywhere.
Speaker 3 (29:52):
By the way, some messages we got today, someone did
ask if my mom did finally reach out to me
yesterday because it was my birthday. You know, it was
like the whole show went by and she hadn't said
anything to me yet. All my other family members did,
but my mom hadn't. It wasn't until about three pm,
but she did. I finally got a text message for
my mom and then I like four hours later she
called me, but I.
Speaker 2 (30:12):
Was already in bed.
Speaker 4 (30:13):
So wow.
Speaker 6 (30:14):
And there's always the thought, you know, with my family,
where I'm like the people who come in late in
the day. I always feel like that which family member
somebody else sent the text.
Speaker 2 (30:24):
I wonder if my if my grandmother did that.
Speaker 6 (30:26):
My dad text would be like, have you made sure
to call your brother today?
Speaker 3 (30:29):
But my mom, you know, she she when I, uh uh,
she called me when I was in bed, I did
answer the phone.
Speaker 2 (30:35):
I was like, oh, what the fuck? Yeah, And you
know she did have nice things to say. It's just
she did call me yesterday, just.
Speaker 5 (30:40):
Late late better, Yeah, exactly.
Speaker 3 (30:44):
A couple of text messages that we got before we go,
This one from thirty eight to forty two said, I
grabbed the first tanner Jo and Laura sticker at Bacon
and Beer in Wilsonville. It's probably displayed on the back
window of my car that I'm loaning out for for
OLYMPUS rally in Shelton, Wash Sheldon, Washington, Can I get
on the stakelist?
Speaker 2 (31:01):
Mike so he wants to be a giant.
Speaker 5 (31:05):
In the audience, yeah, because what are we gonna Are
we going to choose to choose the judge there in person?
Speaker 2 (31:10):
I think that's probably good idea.
Speaker 5 (31:12):
Like do you think we could do like a maybe
everyone could get a ticket and then we pull a
raffle ticket.
Speaker 3 (31:17):
For that's a great idea. Or we could just punch
them all in the dick and whoever doesn't cry it
gets to be.
Speaker 5 (31:22):
The Can I be the dick puncher?
Speaker 7 (31:24):
You can?
Speaker 2 (31:26):
I'm that would actually be a great bit I would do.
They wouldn't let us do that anymore.
Speaker 6 (31:30):
Yeah, but lord puncher would be a week longing back
in my dream.
Speaker 3 (31:36):
One of my favorite bits that we did on The
Donkey Show and Eugene is when Ryan Dunn passed away,
we did something called the twenty one Done Salute and
we invited twenty one guys down to the station with
their girlfriends and they and this actually happened. We've got
it on video somewhere. All twenty one guys lined up
in a row and their girlfriends punted him right in
the dicks as hard as they could and you could
hear it because we miked the crotch, you know, and
(31:56):
you can hear the impact.
Speaker 2 (31:57):
And these guys falling to the ground.
Speaker 3 (31:59):
And when you hear twenty one men who just got
kicked in the nuts at once fall to the ground,
it's hilarious.
Speaker 2 (32:04):
My favorite part was.
Speaker 6 (32:05):
That, you know, we had the twenty one you know,
couples or guys and gals, but then when we got there,
we were short a couple of ladies.
Speaker 2 (32:12):
Some of the guys didn't have girlfriends.
Speaker 6 (32:14):
So what we had to do was we went down
to the sales wing and we were like, hey, any
of you ladies want to kick these dudes in the dick,
And like got a handful of hands, and they all
came down there in business skirts and fucking booted.
Speaker 5 (32:25):
These got wait, hold on, these guys showed up to
have their dicks kicked and they didn't even have a
woman to do it.
Speaker 2 (32:31):
And they didn't get any tickets. That's how they decided that.
Speaker 3 (32:35):
I couldn't believe that for us, we threw it out.
It was one of those bits and I'm like, I'm
gonna throw it out there. I don't think we're gonna
make this happen, but maybe. And I couldn't believe.
Speaker 2 (32:44):
That so many dudes showed up to do this bit.
Speaker 8 (32:46):
Yeah, and several of them get kicked by ladies wearing
sharp ass heels.
Speaker 2 (32:52):
When you catch some pumps and a nuts a lot.
Speaker 3 (32:55):
There's a lot of old donkey show stuff in our system.
I don't know if I even have that.
Speaker 4 (33:00):
It was down there. I had the crotch mic.
Speaker 2 (33:03):
Oh yeah, you guys.
Speaker 4 (33:05):
Everybody that's been kicked in the junk knows the feeling
of shot. It's like a shock that you get that
kind of goes to your whole body. I felt that
like through osmosis when all those guys got kicked at
the same time. Like it was crazy how my body
reacted to what I was seeing and it almost made
me kind of sick to my stomach. But dude, unbelievable.
(33:25):
I would say organization on that, because if I remember right,
you played the the hook from twenty one guns by
Green Day.
Speaker 2 (33:32):
Yeah right, they all had to sing it. They go
twenty one twenty one dons and right then boom, what
a magic.
Speaker 4 (33:41):
It was great.
Speaker 3 (33:42):
I'm trying to find it, but I don't Wow, Wow,
it might take me a bit because there's so much
shit in here.
Speaker 2 (33:46):
I don't even know a big old pile.
Speaker 3 (33:49):
There's so much stuff that we did we put a
dead starfish on our buddy, on our buddies neck, our
buddy Josh, Our buddy Josh brought a fucking he ripped
a starfish off of a rock.
Speaker 2 (33:59):
At the beach.
Speaker 3 (34:00):
Yeah, put it in a cooler and not just nice,
it's illegal. Yeah, it's illegal. And he put it in
a cooler, took it home, and it died in the cooler. Yeah, right,
And because he's a fucking idiot and we love him,
but he's a fucking idiot, And so we had him
bring it down here and we laid him on the
ground and we set the dead starfish right on his
neck to punish.
Speaker 2 (34:16):
Him, and then stunk the studio up for like a month.
Speaker 3 (34:20):
You could smell that it was in your clothes.
Speaker 2 (34:23):
Starfish.
Speaker 6 (34:23):
Dead starfish doesn't smell great, you guys.
Speaker 2 (34:28):
I mean, it was stinky, but one of many.
Speaker 5 (34:30):
With the wildlife.
Speaker 6 (34:31):
Well, that was the point, we weren't it. We didn't
have anything by the time we saw the starfish.
Speaker 5 (34:37):
Yeah.
Speaker 3 (34:37):
Yeah, we were telling him like, dude, you're a fucking
dickhead and we're gonna punish you for doing it.
Speaker 2 (34:41):
So that's that was all I did. Anyway, we can't
I can't find the clips. Take her word for it,
all right, got you got you?
Speaker 4 (34:47):
I got one before you wrap it up. I haven't
told you guys, Happy Rex Manning Day yet.
Speaker 2 (34:53):
What is that about?
Speaker 4 (34:55):
Happy Rex Manning Court? Come on, somebody in there's got
to know.
Speaker 7 (35:00):
It sounds familiar. I can't remember what Rex Maning Day?
Speaker 4 (35:04):
You guys ever seen Empire records?
Speaker 6 (35:08):
That's why, thank you God will stopped down that is.
Speaker 5 (35:13):
That is a great movie, though.
Speaker 2 (35:19):
You really brought it down to a screeching hall.
Speaker 4 (35:23):
I really thought you guys all would be like, yeah,
that's a great movie Rex Manning Day, ha, funny jokes,
see you next time, and no, instead it was just crickets.
I thought my mic stopped.
Speaker 2 (35:32):
Yeah, I think connection is Yeah.
Speaker 5 (35:35):
Like I said, I said, happy Rex.
Speaker 2 (35:37):
Manning, you're not hearing me.
Speaker 4 (35:40):
Old on.
Speaker 3 (35:41):
When I was in Detroit, I tried to stand up
a couple of times, and I remember the first time
I did it. I went up and I told a
joke and nobody laughed. I actually pulled the mic back
and tapped it to make sure that was still working.
And when I heard the over the whole speakers like oh, it's.
Speaker 2 (35:56):
Like it was really bad.
Speaker 5 (35:58):
It's not good.
Speaker 2 (35:59):
I would is on anyway.
Speaker 4 (36:01):
All right you guys, I shut it off.
Speaker 2 (36:09):
Happy rich Manning Day.
Speaker 1 (36:13):
You've been listening to Tanner, Drew and Laura's Donkey Show,
heard daily at one O five nine the brew dot com.
May God have mercy on all of our souls.
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