Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I'm talking to you, guys.
Speaker 2 (00:01):
I can hear you. I've heard you the whole time.
Speaker 3 (00:03):
Marcus, you really should.
Speaker 4 (00:04):
We're just uh, you're sorry, You're you're listening to the
Doctorship podcast already in progrest, Marcus is melting down, his
equipment is having a problem. He's having a problem. It's
like a lot of problem mental issues, physical issues, a
lot of things are going on with Marcus right now.
Speaker 3 (00:19):
What's say you? Good, sir, dude.
Speaker 2 (00:23):
I I've still not figured out how to cope with
uh electronic hardware, Like, I just don't know how to
do it. I don't every single time something goes wrong,
there's not anything that I've done to trigger it. Marcus.
Speaker 4 (00:37):
Marcus didn't know he we could hear him, because like
we were having some connections issues. He could arrest, but
we couldn't hear him.
Speaker 1 (00:43):
And so for a.
Speaker 4 (00:43):
Second ago, a second ago, he for a second he
thought he couldn't hear us, and he.
Speaker 3 (00:47):
Just goes, what the fuck?
Speaker 2 (00:51):
Like you know, when you're by.
Speaker 1 (00:52):
Yourself and he's a final straw, you're about to say,
I'll talk to you guys tomorrow.
Speaker 4 (00:58):
But it's when you're it's one of those funds that
you drop in your when you know you're alone.
Speaker 1 (01:01):
Yeah, that kind of it's to kind of bomb that
a neighbor calls in.
Speaker 5 (01:04):
Yeah, yeah, meant to hear that.
Speaker 1 (01:08):
There's a domestic dispute in the attic anyway.
Speaker 4 (01:10):
Yeah, dude, dude, it's like technology is getting better, but
it's also getting worse.
Speaker 5 (01:14):
Doesn't it feel like that, like we're frustrating somehow and.
Speaker 3 (01:18):
Things are slower now, you know. I just I don't
get it. I don't know how technology is getting worse
m m.
Speaker 2 (01:24):
But I think that makes it hard for me is
that there's so much like software plugins that you can
download and use as hardware, and my brain can't put
those two things together. Like to do this this live
show that we just launched, I have to pipe one
browser into another browser and then send that to a guy.
And there's not a piece of hardware that they make
(01:45):
that dudes that does that. But there is a free
download on like a sketchy website that'll do it just fine.
And that is how we used to give our computers aids.
With Napster. It's like, oh I can't watch that movie,
but this this place as it aids and so I'm
skeptickle and and also I'm stupid where it's it's just
frustrating to know. And so I'm sorry about the gigantic
(02:08):
outburst f bomb, but yeah.
Speaker 3 (02:10):
You scared Laura. I saw her tremble in fear, and.
Speaker 1 (02:13):
Yeah, she doesn't respond well to yelling.
Speaker 3 (02:15):
Drew has been going to church and he didn't appreciate it.
Speaker 1 (02:17):
So yeah, that's a new thing for me, mostly getting
cans out of the parking lot.
Speaker 6 (02:22):
Mm hmm.
Speaker 4 (02:23):
But glad to have you with us, Marcus. We didn't
do a Donkey show yesterday. We had a lot of
shit going on after the show. But today we're here.
We are back, were back, and we're excited because in
the last on the last two shows today and yesterday,
we were discussing a new a new event that we're
gonna call Tanner Jow and Laura's Beat My Meat.
Speaker 5 (02:41):
I don't I don't remember agreeing on that name.
Speaker 4 (02:46):
It's obviously the best working time, it's the best title
out of all the one I liked.
Speaker 5 (02:49):
Tanner, Drew and Laura meeting off.
Speaker 1 (02:52):
Yeah, they're they're both good. They can both ring. Why
can't they ring together? Like meeting off at the Beat
The meat comp but.
Speaker 4 (02:58):
Just because meeting off, like I you know, it takes
me a second to get that one. Beat my meat,
I know right away with that.
Speaker 5 (03:03):
I mean, that's but don't want to be a clever show.
Speaker 3 (03:06):
I think I don't. I want people to want to
be samp you want. I want you to. You got
to know.
Speaker 4 (03:11):
That's why they Sometimes the directors and the writers don't
name the movie the marketing people do, because.
Speaker 3 (03:17):
Sometimes those are just too close to it.
Speaker 1 (03:19):
It's really the meat and potatoes of it that we
should be.
Speaker 3 (03:22):
Let me say, beat my meat and potatoes.
Speaker 5 (03:25):
Beat my meat and potatoes.
Speaker 6 (03:28):
That sound good, But do you say Tanner, Drew and
Laura meeting off, Yeah.
Speaker 2 (03:37):
That sounds weird. I'm fly on the wall in this one,
and that I don't like that. That made me off.
Speaker 5 (03:41):
Put okay, So I feel like that's a that's a win.
Speaker 1 (03:44):
Marcus, you're coming in jaded, You're angry.
Speaker 4 (03:46):
The point is is it's the competition is going to
happen April eleventh, Friday, April eleventh. Drew is going to
put his best steak up against beef Water's best steak,
and it's going to be Tomahaw versus tomahawk bus dress, Marcus.
Speaker 2 (04:02):
Is that why you asked me yesterday if I had
a Weber charcoal grill, you were gonna have me wheel
it up there?
Speaker 1 (04:07):
And yeah, could you bring that from you Jeene real quick?
Speaker 3 (04:10):
I was gonna go get it.
Speaker 2 (04:10):
But yes, yeah, I don't have one. Sorry, I got
got the gas grill. But you don't want to do
a state competition with a gas grill, not with the tomahawk.
I know what Drew's up to. I've never had one
of beef Water steaks, but I've had plenty from Drew.
This is a competition. I absolutely love name it. Whatever
the fuck you want, it's gonna be great.
Speaker 4 (04:27):
And beef Waters is just as passionate about his steaks
as Drew is. And it's one of those things where
it's like if you didn't, if you didn't, if you've
never had either, because I think I've had Drew's meet before,
but if you've never had sound, spend a minute, if
you've never had either. You know, they both come in
so strong that you're like, well, it's got to be
that guy. And then you hear Casey talking and you're like, oh,
it's got to be that guy. And then you hear
(04:48):
Drew talk again, and so you kind of go back
and forth if you've never had them. Yeah, just based
on their confidence level.
Speaker 1 (04:53):
My biggest concern. And of course I want to win.
I always want to win, but I just want it
to be good to where it's like that's delicious, like
to where you just can't not say that it's good, right,
like because when somebody comes for dinner, I'm always looking
at them, you know, like I'm like, and I know
if it's good or not, Like I'll declare it a
failure long before they even get a bite in their
(05:15):
mouth if it's not good. But the Tomahawks concerning just
because you know, and Marcus can attest to this, you
don't just walk into Safeway and by Tomahawks. You have
to go to a butcher. You got to go to
the high end, rich person market like that. It isn't
something you practice on, especially when you cook for a
family or any numbers at a tailgate or whatever. So
(05:35):
it's a it's something that I've cooked one time and
one time only. So that's concerned.
Speaker 4 (05:41):
Well, the good news is for you and beef, is
that Jerry from Gartner's Meats has offered to give us
the Tomawks stakes, and I guess you guys are gonna
go down there, I think two days before the event.
Speaker 3 (05:52):
So it's fresh, so you can, yeah, get the freshest meats.
Speaker 4 (05:56):
We can see some stuff on social media the next
day and and then yeah, it's really cool that he's
stepping up to give us the stuff because those aren't cheap, right.
Speaker 1 (06:04):
It's it's the best butcher shop that I've been to
in the entire Portland Vancouver area personally.
Speaker 4 (06:09):
So Jerry's the guy. Jerry runs that place, Gartner's Meets.
If you want to head down there. That they're not
paying us for this. This is just no and it's
just a bro move.
Speaker 1 (06:17):
Yeah, if you asked me in an alley where to
go get meat if you're going to try and impress somewhere,
and that's it.
Speaker 4 (06:22):
But anytime my local business can step up to help
out the show, we're going to help them out too.
So thank you to Gartner's Meats. We're looking forward to it.
So beat my meat. Channer, Drew and Laura the meat
Off meeting off on a roof.
Speaker 5 (06:37):
Whatever it is, I see, there you go, there you go.
Speaker 4 (06:39):
It's gonna happen April eleventh, and the plan is to
also get some like legitimate food critics in here from
Instagram and the Orgoni.
Speaker 1 (06:47):
Yeah, Marcus, as someone who also likes to barbecue, what
is your thought when you hear that, Like, if you're
if it was you and your meat's going to be
critiqued by this ratituey type dude who's gonna come in
here and sniff your meat? Does that give you any
ground for concern?
Speaker 2 (07:05):
I think what gives me the ground for concern is
I'm in the same boat as you are with the
Tomahawks steak. It's I only see it at the supermarket
that I shot at one time a year, and it's
the week leading up to Valentine's Day, and they cut
them three and a half inches thick and they're like
sixty bucks apiece. So I've I've bought one one time
when it was thin enough that I thought Ashley and
(07:27):
I could get through it in one sitting, and I
cooked it. It was great. But that's a that's a
tough one to do and get right every single time
unless you've been doing it doing it.
Speaker 4 (07:38):
Are you sure you guys want to do Tomahawks? I mean,
why did we decide on tomahawks.
Speaker 6 (07:42):
Because literally everyone was like, yes, that's what you should do.
Speaker 1 (07:46):
The good news is that if we get down to
Gartner's and the guy convinces us that another cut of
meat is going to be better, it's the same contest
no matter what. As long as the meat is the
same and the barbecue is the same, It's it's all
up in the air.
Speaker 2 (08:01):
Now.
Speaker 1 (08:01):
I would prefer for you guys tasting the food that
we don't try and do a you know, like, oh,
let's see if they can do it with a London broil,
or let's see if they can do it with a
chuck steak. If it's a good cut and gardeners have
they probably don't even have that stuff.
Speaker 3 (08:14):
Yeah, I don't want to get crazy, just I want
to keep it simple.
Speaker 1 (08:17):
Yeah, and just steak the old school way where you
you take a fork, you take a bite, and you're
not like, where's my sauce. That's what that's what we're
going for here. But I mean, I'm looking at the
video of the last time that I did one of these,
and you know, it cuts open and it looks kind
of like a try tip on the inside because it
has so much pink to it across the whole base
(08:39):
of the of the steak. So we're going with the
tomahawk unless the professionals that gardners lead us in a
different direction. And if that is the case, everyone will
be on the inside circle.
Speaker 4 (08:51):
Of that and we'll start at this. We'll start at
six a m. On the eleventh.
Speaker 1 (09:00):
And based on time, based on time, you know, it
isn't going to take that amount of time to cook it,
so like we can start the we'll figure out what
whatever time you want to peek at. We'll walk it
back from there.
Speaker 3 (09:14):
In the eight o'clock hours. I think it'd be the best.
Speaker 1 (09:16):
Yeah, so probably like seven we start grilling.
Speaker 4 (09:18):
Sorry I got distracted in that less sentence because I
just got a reply back from PDX dot eat. So
he's got the Okay, So the person who runs pdx
dot eats has a regular job.
Speaker 3 (09:32):
He's telling me, yes, well that makes it, and he.
Speaker 4 (09:34):
Says he's just gotta he would love to commit it,
just has to work around his real job.
Speaker 1 (09:38):
Which is fair. If he can do it, he can
do it. If yeah, if not, you do got to
pay your bills, right.
Speaker 3 (09:43):
So I'll send it.
Speaker 4 (09:44):
We'll get that worked out, but that's good, so at
least they're interested. We just got to work out the logistics.
Speaker 6 (09:48):
Yeah, because I think for like PDX eats him running
the Instagram account is just like a fun side gig exactly,
which he does a.
Speaker 4 (09:54):
Good job for sure, dude, And I've hit up Laura
and I actually used to hit up places just based
on what we saw on that side. I've definitely done
done it like five times, and like, I haven't been
there in a while, but I'm clicking on it right now.
Speaker 1 (10:07):
Jojo the first time I went to Jojo, Dude.
Speaker 3 (10:10):
He's got some dope pizzas. Where's this pizza from? Holy shit,
i'lburt to carts.
Speaker 5 (10:17):
Oh yeah, that's right. It's north Portland, looks.
Speaker 7 (10:20):
Yeah.
Speaker 4 (10:21):
And he takes good photos of photo pictures of whoever
this is. So hopefully we'll get them set up. But yeah,
I'm really excited. I know it's gonna be a nerve
wrecking thing, but nobody's going to say that the steak
sucks unless you really fucking.
Speaker 1 (10:32):
And that's the which is funny in itself if you
fail that hard. And that's the only thing is I
just want to make sure that I don't overcook it.
If I don't overcook it, it should do what it's
supposed to do. But I'm not going to lie and
say I'm not going to do a little research into
the fine art of cooking at tomahawks. Sure beef, I
mean as you should, because I need to learn. I
(10:55):
got to figure out what happens on the bone side.
Where's like where do I need to have it as
far as like the temperature, Yeah, because it's not going
to cook the same against the bone as it is
on the outside.
Speaker 3 (11:05):
Yeah.
Speaker 1 (11:05):
Be interesting.
Speaker 2 (11:06):
Well, I think, and I don't know. I think you
could do it with a charcoal grill. It probably just
really need to know your charcoal grill. Well, but when
I cook this thing, I was going to just take
it out and slap it on the grill and just
flip it and flip it and do it, you know,
Fred Flintstone style salt pepper, and just grab the bone
with my bare hands and burn myself. But I decided
(11:27):
to reverse sere it. And you know that that involves
bringing it up to temperature first and then slam it
on a really hot grill to get those good grill
marks in that My hard reaction on the top. But
one thing that ensures Drew is that if you're watching
the temperature, you can't overcook it because you'll you'll take
it out probably five degrees ten degrees before you want
(11:49):
it to actually finish. So if you want it to
finish at one thirty, you take it off that grill
at one twenty and then sear it off and get
that extra ten degrees in the seer heat, you're good
to go. Like it's it would I would involve burning
the top of it in the searing section of the
cook to ruin the steak, I feel like. And that's
why I went with that method when I cooked it,
(12:09):
because I was like, dude, I'm forty dollars into the steak.
It's Valentine's Day. I don't want to ruin this thing.
So I did it a way that I knew I
couldn't overcook it. I don't know, that's it's not advice,
that's just how I did it.
Speaker 1 (12:20):
No, it's good advice actually, because I typically can't. You
can't uncook a steak, you know, you can always cook
a steak more And since we kind of eat family
style at my house, I slice all of the steak
that we do and so like it's silly because I'm
serving it to a seven year old, but I'm always
taking pride in that slice and like making sure it
(12:42):
has that pink to char ratio. So I'm hoping that
that's the type of stuff that'll that'll bring it home.
And if I get to slice the very stuff that
you're tasting, I get to handpick which of those slices
you see.
Speaker 5 (12:55):
Yeah, that's true.
Speaker 2 (12:56):
Here's a question. Are you bringing some finishing salt, Drew
for those slices?
Speaker 1 (13:01):
I'm I don't want to. I don't want to give
away too much.
Speaker 2 (13:07):
Strategy.
Speaker 1 (13:07):
I like it, but there is there is a finishing
move that I use and so and I will tell
you all about it after you've had a bite. We'll
break it down.
Speaker 4 (13:18):
You're gonna do a little research, Hey, case beef, it's
it's it's the Donkey Show.
Speaker 3 (13:22):
Hey, Hey, what's going?
Speaker 4 (13:24):
So we're talking about, you know, prepping for this this
great meat off the great meat off the beat, my
meat competition between you and Drew. Drew said, he's gonna,
you know, do a little research to try to dial
things in scientifically.
Speaker 1 (13:35):
Like just because we're in kind of a gray area
with the tomahawk, right.
Speaker 3 (13:40):
So, well, you're you gonna be doing the same or
you just going into it as is.
Speaker 8 (13:44):
I'm just telling him he's got some catching up to do.
Speaker 7 (13:45):
I just watched my fourth YouTube video.
Speaker 1 (13:47):
Yeah exactly.
Speaker 3 (13:48):
He subscribed.
Speaker 1 (13:49):
He's got a like a magazine from Weber coming in.
Speaker 3 (13:52):
But that's like, I like that they're Laura.
Speaker 4 (13:54):
They're both taking it super seriously, you know, and that
means I think, no matter the stake, it's gonna be delicious.
Speaker 6 (14:00):
What I've been saying, it's like, there's no way that
you're going to fuck it up so bad that any
one of us is gonna be like, ugh, you like me,
pass me the a one.
Speaker 1 (14:09):
The majority of people that you've met, I mean, everybody
knows somebody who's rich, so maybe they're on the side,
But the majority of the people you've met have never
ordered a tomahawk at a restaurant. Just from the nosebleed
price that would be attached to it, It'd be like
one hundred and thirty dollars or something ridiculous for that
type of a cut. So I think if anyone's like, yeah,
it's not really my steak, it's possible, but not likely
(14:33):
just because of how good the meat is.
Speaker 6 (14:35):
I will say, cook it. And this probably wasn't like nine.
I know for a fact this wasn't the highest quality
of meat because it was a chain restaurant. But I
used to work at a steakhouse for like five years.
I worked at a steakhouse and that was one of
those steaks that, like you said, was rarely ordered. A
because of the price point, and B I think just
(14:56):
because of the size of the thing. It's all but
it looks beautiful with like the char Marx and all
that it was. I mean, it was a good looking stay.
Speaker 1 (15:06):
Oh yeah, the look good.
Speaker 8 (15:09):
I was gonna say, it looks like the piece of
meat that flipped the Flintstones car on its side.
Speaker 6 (15:14):
Yeah that's what Uh, that's what Marcus was saying, that
he was just gonna fred flintstone and flip it over
with a bone.
Speaker 1 (15:21):
It looks like if you were, like, I'm serving you dinosaur, Yeah,
you would think okay, maybe because the bone on it
alone is it's instagram worthy.
Speaker 4 (15:29):
So Marcus, you've had It's kind it's hard to ask
him this question, like who is he leaning towards because
he's Hadrew's meat before.
Speaker 1 (15:36):
But you know, if you well, because because Beepwater does
have a resume true of being a cook and he's catered,
you know.
Speaker 5 (15:45):
He's gotten paid for it.
Speaker 4 (15:46):
Yeah, technically he's a professional cook at or at least
I was at one point.
Speaker 1 (15:49):
And I think it's underserved sometimes and people like, oh,
you do catering. My mom was a professional caterer and
the skill set that is required to do that is immensely.
Speaker 4 (16:00):
But also like that food is kind of gross. It's
like when it comes in big troughs, it's like it
doesn't taste good.
Speaker 5 (16:05):
Not always, I mean.
Speaker 1 (16:06):
But sometimes it talks. It's all about who you're catering.
Speaker 6 (16:10):
Yeah, I mean, if you're like talking Golden Corral, Yeah,
maybe not so much.
Speaker 1 (16:13):
You have it pretty magic.
Speaker 3 (16:14):
I thought that would be delicious, frankly, Golden Crown ribs.
Speaker 1 (16:17):
So we're gonna have to work the menu around to
make sure we get that Golden Corral. Toma Hockey feel
all right, Well, we got to play to the play
to the judges.
Speaker 2 (16:26):
Yeah, let me talk my way through it here a
little bit. I would say, you know, hearing that beef
Water's got the experience automatically, you kind of start to
lean that direction because professional experience, like Drew said, you
get cut from a different cloth all of a sudden,
you have skills you never thought you would. But the
fact that Drew brought it up means that Drew is
there's cause for concern in his mind, and so he's
(16:48):
really going to dial in.
Speaker 4 (16:50):
I definitely think there's like I definitely Drew's definitely concerned,
you know, like there's a tone in here where it's
it's like getting in the mindset like oh shit, this
is I gotta I got something here, you know, So.
Speaker 2 (17:01):
There's I know that that's where he performs the best
I've seen. I'm just paying it before. Like I remember
the comedy show Drew that we did with Brian Posain,
and it was we were both a little bit melting
down before, probably me worse than you, but we both
performed really well because of that that like nervous energy.
I think there's a good chance that you channel that
(17:21):
into a really good steak. That being said, I just
want to be there on this day so I can
have free steak in the.
Speaker 5 (17:27):
Morning, That's what everyone's saying.
Speaker 1 (17:29):
I mean, I feel like Marcus has earned the right
to come up.
Speaker 3 (17:32):
I mean he's not he's not allowed to.
Speaker 1 (17:33):
He's in He's always doing this for us. Oh you
wouldn't mind cooking him a piece of meal?
Speaker 8 (17:37):
Did you just hang up on me in mid conversation?
I have just completely wipe me out just hearing the response.
Speaker 3 (17:44):
I didn't even know you had left.
Speaker 8 (17:46):
You are an offensive mess.
Speaker 5 (17:50):
He works right down the hall.
Speaker 3 (17:51):
I thought he was still on the phone. I didn't
even know. I didn't know he was off the phone
until he walked in. Just now, Yeah, you hung up right.
I'm not turning this mike.
Speaker 7 (18:00):
No.
Speaker 4 (18:01):
That was like I'll turn Lauras off. I'll turn everybody off.
I don't give a ship.
Speaker 7 (18:05):
That's why I stow him down here.
Speaker 3 (18:10):
Nobody can hung up your funk got disconnected.
Speaker 7 (18:13):
I didn't even put it.
Speaker 3 (18:15):
Hang up on you stupid three tongs. I never touched
the buttons.
Speaker 8 (18:17):
Dude, you the you got the least amount of experience,
will take over her microphone.
Speaker 3 (18:23):
I don't give a ship.
Speaker 1 (18:26):
I'll see there's passion in this. He doesn't want to
have a meat talk.
Speaker 3 (18:29):
But it turned you off?
Speaker 4 (18:30):
Dude, you did? I musa sind it and stop yelling.
I won't all right, beep is in his name?
Speaker 3 (18:35):
Are you?
Speaker 4 (18:36):
Are you? You're fired up? Obviously channelss energy into your steak.
Speaker 8 (18:39):
I got the guy with the least amount of experience
shooting his mouth. I'm hanging up on people.
Speaker 3 (18:44):
Nobody is hanging up on you, and I have plenty
of experiences. I want to share it with you, guys.
Speaker 6 (18:49):
I just had a thought of what I could contribute
to the lauras.
Speaker 1 (18:54):
Not right now on food network dot com.
Speaker 3 (18:58):
All right, listen here, here's the thing you need to
get together.
Speaker 4 (19:00):
All right, you stop worrying about all the silly ship
and focus on the meat.
Speaker 5 (19:05):
Guys.
Speaker 3 (19:06):
You're sitting there trying to pretend like you're knives and relaxed.
You're nervous. To you are nervous.
Speaker 1 (19:13):
I feel.
Speaker 6 (19:15):
She has an air of confidence about him. It almost
saves me more confroment bottom line.
Speaker 4 (19:20):
But it also could be that loud, cocky guy who's
you know, like really taunting before the start the way
you're telling me I'm cocky.
Speaker 3 (19:26):
Because I am not.
Speaker 8 (19:29):
I have never boasted or said oh boy, I make
the best blah blah blah.
Speaker 7 (19:33):
I just say I enjoyed the stuff.
Speaker 3 (19:35):
Oh you just say you're gonna put you over your knee.
Speaker 1 (19:38):
I'm gonna whip his ass, and I can admire the
passion there. I I li liken this to poker a
little bit, you know, when you're trying to read somebody like, yeah,
you do seem very calm, which it gives me reason
for concern. But then when you're like thinking about calling
somebody's bluff, you're like, is that a is that a cover?
Or is that real? I think that the meat itself
(20:02):
is the thickness is foreign to me. I'm a little
worried there, but so that is time or two. Yeah,
I know I'm not used to this thick meat. But
I think that I could figure it out since it's
If it was the day after tomorrow, i'd be very
panicked on how I could figure it out.
Speaker 3 (20:19):
You've got you're gonna have a weekend.
Speaker 4 (20:21):
I gotten extra week week and a half to dial
it in because April eleventh, it's all happening right here
alive on the air.
Speaker 5 (20:26):
Can I make a cocktail out of beef water?
Speaker 7 (20:28):
Sure?
Speaker 1 (20:29):
I mean, like I got a bowlion?
Speaker 6 (20:32):
Yeah, Like I want to take the water, the juice
from the steak and make a cocktail out of it.
Speaker 1 (20:38):
It'll be called the beef water a.
Speaker 4 (20:40):
Nice little grease cap on the top of Hey, you
know what, I'm sure a listener there will drink it. Yeah.
Speaker 1 (20:45):
Well, I mean that's that's what your meat is going
to be in. Is that liquid? So I'm saying, so
I'll see if it was.
Speaker 8 (20:51):
Any left with what we're cooking, it boils down to
nothing more than technique. We got a beautiful piece of
meat that we're going to be cooking. So it's not like,
oh man, we got to again.
Speaker 3 (21:00):
I asked him you.
Speaker 4 (21:01):
I don't know if you were on the phone yet
or what, but are you sure you want to do
the tomahawk?
Speaker 3 (21:06):
Because you know, like I know some listeners are suggesting that.
Speaker 7 (21:09):
But you're concerned about it or I don't know.
Speaker 3 (21:11):
I'm just wonder to get it. Is thick? Drew's never
done that?
Speaker 5 (21:14):
Uh, Drew has done a tomahawk before? Has not?
Speaker 1 (21:18):
So have you ever done one?
Speaker 3 (21:20):
I have not see, but he makes a lot of
thick meat.
Speaker 7 (21:24):
Yeah, I'm not concerned about it.
Speaker 3 (21:26):
Okay, I mean I listen, that's I'm fine with whatever.
Speaker 5 (21:29):
Tomahawk So you do. Yeah.
Speaker 1 (21:31):
So what we were saying, beef is the working title
is tomahawk. If we get to Gardners the two days
before the event, and he talks us out of it
into another identical two pieces of meat. We would likely
do that.
Speaker 6 (21:42):
Well.
Speaker 8 (21:42):
When I when I explained what we were doing, I
was pushed toward the tomahawk.
Speaker 1 (21:46):
Okay, well there it is.
Speaker 3 (21:48):
So he was pushing the tom okay.
Speaker 8 (21:49):
Yeah, And I said, bro, And I said, so on average,
what would say the cook time would be?
Speaker 7 (21:54):
And I said thirty forty minutes?
Speaker 3 (21:55):
Wow, so okay, all right, all right.
Speaker 8 (21:59):
So that I mean to me, that felt pretty good.
If you guys think that.
Speaker 1 (22:03):
This is so much and just for people who don't
cook barbecue very often, a tomahawk on a charcoal grill
that you're you know, have a minimal amount of time
to get set to the appropriate temperature is extremely difficult.
Speaker 2 (22:17):
How many extremely guys work with charcoal on this? I
would I would want my entire kitchen. I would want
my cast iron pan. I would want my gas grilled
just in case.
Speaker 4 (22:27):
Like I always wondered that about to go, I always
wondered that about Sorry. I always wanted that about these
cooking shows, these cooking competition is like, yeah, you're probably
a good chef because you got your kitchen dialed in,
you know your settings and everything. Then you go somewhere else,
especially with cameras on you. How are you supposed to
how are you supposed to do?
Speaker 2 (22:44):
Well?
Speaker 4 (22:45):
Yeah, when you when you haven't like practiced in that
kitchen yet, Well, the thing with a gas grill, Go ahead.
Speaker 2 (22:50):
Sorry, ahead. It's one thing to throw a burger on
somebody else's grill. Burgers are easy, right, You just cook
them until they're finished and then throw them on a bun.
A steak there's a little bit more feel to it,
and and I don't know, man, I've like, I fucked
up some steaks at my parents' house not very long
ago because my dad's grill runs hot, and I was
so angry because everybody was eating tough gray meat and
(23:12):
it was all my fault. You're talking about earlier, like
you're keeping an eye on people when they're eating your food.
And I saw a lot of family loving me because
I'm me, and a lot of disgust.
Speaker 1 (23:22):
In the meme.
Speaker 2 (23:23):
So it's tough, man. Cooking utensils are all very personalized.
I feel like you get to know them a lot,
like a musical instrument. You know, it's not your guitar.
It just plays a little.
Speaker 3 (23:33):
I would think the biggest thing is just not using
your grill.
Speaker 1 (23:35):
Yeah, well, I just don't I have a trigger, I
have a barbecue, I have a blackstone. I don't have
a weber. I don't have a charcoal grill. I don't
ever heart sat I don't ever use one. I mean,
you've got a tattoo of one on your body.
Speaker 8 (23:51):
They just they're just the best. They're good, they smell good,
like they have all of them too. But I'm just saying, like,
when you have the time and you want a monk,
you around with light and some charcoal. It's just the best, right,
Like you smell it three houses down and you're like, man.
Speaker 1 (24:05):
It reminds you of the eighties or you drew up
in the nineties. It does have that feel, But it's
just for keeping. Because what you are gonna have to
do is whether you do it in reverse order or
front order. You have to see her and then you
have to bring the thing to temp without burning the
outside of the meat. So you're gonna have to have
a hot zone and a cool zone.
Speaker 4 (24:26):
Well it's all going down, y'all. It's all happening on
April eleventh. It's a Friday morning, the first ever Tanner
too and Laura beat my meat competition versus a beef
water bay versus drew it. Yeah, damn, you guys gotta
figure out what you guys are gonna bet on too,
(24:46):
Like we gotta are putting money on what?
Speaker 3 (24:49):
How do you see it? Something?
Speaker 2 (24:50):
I don't know.
Speaker 5 (24:51):
I don't think money.
Speaker 6 (24:52):
I think bragging rights and maybe something that something needs
to be.
Speaker 3 (24:55):
On the line.
Speaker 1 (24:56):
I feel like there is so much on the line.
Speaker 3 (24:58):
There's a lot of there's a lot of ego stuff
on line.
Speaker 6 (25:00):
There needs to be something I think somebody should get,
like a golden spatulo or like a trophy minimum a
plaque trophy or something.
Speaker 8 (25:09):
Yeah, I want the karate kid sized championship trophy.
Speaker 6 (25:12):
If father said he can help us out with, like,
I bet he can make like a fancy shape printer.
Speaker 4 (25:16):
Yeah, but you guys don't want to have like a bet,
like you know, I don't know. There's got to be
some sort of wager put on this.
Speaker 1 (25:22):
We can, we can put some currency on it. It's
fine with me.
Speaker 3 (25:25):
You think so, I don't.
Speaker 7 (25:26):
I really don't care. I'm down for whatever.
Speaker 3 (25:29):
I will bet you a thousand dollars in food stamps
right now?
Speaker 5 (25:33):
Oh my god?
Speaker 1 (25:34):
How about a lunch of the winner's choice like loser
takes so it's probably a thirty forty dollars wage.
Speaker 3 (25:41):
Whatever.
Speaker 6 (25:41):
Even if Beef wins, he won't let you pay for
a meal because he knows that.
Speaker 1 (25:46):
Well, you know what I do. I do what I
always do, and I go put money in his desk.
Speaker 2 (25:51):
How about about like the opposite end of the spectrum
and get the vegetarians involved here. Loser has to drink
like a you know, like a ten ounce just fully
vegetable smoothie, like nothing sweet in it.
Speaker 6 (26:05):
About how the loser has to eat no meat for
a week off?
Speaker 1 (26:12):
Wow, that's the worst place ever.
Speaker 3 (26:14):
That sounds like the best one so far.
Speaker 5 (26:17):
Okay, that's that's a step too far.
Speaker 3 (26:19):
I mean for one week.
Speaker 1 (26:20):
I mean, but but there is so much I'm sweating
thinking about this competition. Now you want to take meat
away one random I.
Speaker 4 (26:28):
Feel like there's got to be some something juicy onney.
Speaker 5 (26:30):
All the best ideas come from money.
Speaker 4 (26:32):
Great for you, guys, but like you know, Amy's gonna
you aren't in this context because you can't cook.
Speaker 1 (26:38):
And now you want us to put like an extra bed.
If this isn't about me, it should be, it's not
you should have to cook too.
Speaker 3 (26:45):
I'm not the chef and I'm not the onet it.
Remember let's remember that this st.
Speaker 5 (26:55):
Have to make a side dish.
Speaker 3 (26:56):
I'm bringing someshed potatoes. You're going to make a I'm
bringing somesh.
Speaker 6 (27:02):
Yeah.
Speaker 1 (27:02):
Well, let's just remember that this contest was born out
of the two girlfriends in the kitchen, not us boasting
about True, I.
Speaker 3 (27:09):
Understand, but what kind of feels like how this is?
It's exactly what I understand. But you you for years?
Speaker 4 (27:16):
Definitely the doctor and Casey makes this also said the
same thing.
Speaker 1 (27:20):
How does he get to be the doctor? Beef doctor
b emergency doctor beef we get we'll get some sort
of wags CA.
Speaker 4 (27:30):
Yeah, I'm sure I'll be involved in something or I'll
fail miserably when it's my turn, But right now it's no.
Speaker 6 (27:35):
I see I'm gonna I'm gonna dig my heels in
this one.
Speaker 3 (27:38):
Well, you can dig them all into. I'm not doing to.
Speaker 5 (27:41):
Bring a side dish.
Speaker 3 (27:43):
Not why, because we have to dumb this down. You're
getting too convoluted. You're adding extra bets to it.
Speaker 5 (27:48):
And what I'm saying is that you should have to contribute.
Speaker 3 (27:51):
I'll bring some I'll bring something.
Speaker 5 (27:53):
No, you're making something.
Speaker 3 (27:55):
Okay, you're gonna have diary.
Speaker 1 (27:56):
Good thing is we have two weeks to dial in
what you're gonna bring.
Speaker 3 (28:00):
It's like, listen, I don't care. I can bring something
and make it. That's fine.
Speaker 4 (28:03):
It's just like, I don't need to be involved in
the competition because I don't want it to take away
from it.
Speaker 3 (28:06):
Actually, I don't have to be, and it gives a
ship about me. I'm not good at it.
Speaker 2 (28:10):
I'm not good at it.
Speaker 3 (28:10):
That's kind of fun.
Speaker 7 (28:11):
I want people to be exactly.
Speaker 5 (28:13):
I think, yeah, and I think I think.
Speaker 4 (28:14):
I'll tell you this. If I did focus, i'd fuck
you guys. If I if I did just dial in,
you guys would be dombin.
Speaker 7 (28:20):
I love this.
Speaker 4 (28:24):
I just don't have the patience or the willpower. I
don't care. I just want to eat you. Sound like
you care.
Speaker 3 (28:29):
He doesn't care an awful lot, but I definitely can.
I care about you.
Speaker 1 (28:34):
I love competition.
Speaker 8 (28:35):
I love that the audience is into it, and I
like that.
Speaker 3 (28:38):
So many people are wanting to be a judge.
Speaker 7 (28:40):
That makes me so happy.
Speaker 4 (28:42):
And then everyone like it's so funny because every other
talk back is like, no, you got to try my
try tip.
Speaker 1 (28:46):
Yeah, yeah, that's that's there is.
Speaker 6 (28:48):
There is going to be a lot of path well,
there's going to be a lot of side seat drive.
Speaker 7 (28:52):
That's the whole.
Speaker 8 (28:53):
That's that is grilling slash barbecue. As a rule, everybody
else's sucks.
Speaker 4 (28:57):
And and then when this is done, when the first
Tanner Jun Laur beat my meat competition is over, I
think you guys can the winner can take on listeners.
Speaker 3 (29:05):
I love that idea.
Speaker 7 (29:06):
I think Drew and I team up and people can
come at us.
Speaker 6 (29:08):
That's I think it's I think this has the potential
to become like an annual tradition.
Speaker 3 (29:13):
A big thing. Tanner Joor is annual.
Speaker 5 (29:15):
You know, annual meatoff.
Speaker 7 (29:16):
I'm try and win my twelve foot trophy.
Speaker 1 (29:19):
Yeah, that's the thing is to put a trophy right here.
I have perfect room for it.
Speaker 4 (29:23):
We should like the most like ridiculous, like a trophy
that nine people need to count.
Speaker 7 (29:26):
Want people to think.
Speaker 8 (29:27):
I want a car show something that's right.
Speaker 3 (29:30):
It should look like the car, like the car frame
is what it looked like.
Speaker 1 (29:32):
Exactly, but definitely look into a trophy.
Speaker 3 (29:34):
Yeah, big trophy, a sash or something.
Speaker 5 (29:37):
Something sash should be wonderful and a speech for.
Speaker 2 (29:40):
Who can I get in on the judging on this
if I make it up there.
Speaker 1 (29:45):
Let's see everybody wants to see it.
Speaker 7 (29:47):
And I also feel you're a little tainted.
Speaker 3 (29:49):
Yeah, I think you might be a little too close
to actually.
Speaker 8 (29:51):
Actually, to be fair, it is blind judging, so it
doesn't matter whose meat.
Speaker 3 (29:55):
Yes, yeah, that's the point.
Speaker 4 (29:56):
Well, you know, we'll think about Amarcus because there's so
many people we want to be involved. And the one
thing I want to make sure is we get a
real food critic and a real uh Instagram social media influencer,
the people who.
Speaker 2 (30:09):
I don't want to feel in the place with somebody
that that should be there, That's for sure. I I
do want to come up for it though, and maybe
you know, I'll make a side. I'll bring up something.
Speaker 3 (30:19):
Marcus is also a great grill master from what I heard.
Speaker 2 (30:22):
Oh, he's a great I will stay away from the meat.
I'll look at like a nice side that everybody could
enjoy in the morning.
Speaker 5 (30:30):
Yeah.
Speaker 1 (30:31):
Yeah, Marcus can even pull off food at a tailgate.
If you can do it, at a tailgate. You can
do it at a barbecue.
Speaker 3 (30:36):
Yeah.
Speaker 8 (30:37):
So I just ordered some pipe and drape. So we're
going to block it off so neither one of us
can see each other stuff. It'll be like a study
and next to Laura in sixth grade, bind her up.
Speaker 3 (30:46):
I can't see that.
Speaker 1 (30:48):
I can't cheat up.
Speaker 4 (30:49):
I didn't know.
Speaker 2 (30:50):
I didn't know where you were going. This thing's the
Meat Off and the beat My Meat competition. Yeah.
Speaker 3 (30:58):
Well again, it's happening April eleventh, Friday morning.
Speaker 4 (31:02):
Make sure're listening. Also, before we go, we want to
tell you real quick about our trash band. It's trash band.
Speaker 3 (31:06):
It's just coming up. April nineteenth. Lot going on in April, y'all.
Speaker 1 (31:09):
That's right.
Speaker 4 (31:10):
April nineteenth, were taking over Lynz Park and then we're
gonna spread out and clean up the neighborhood or surrounding
Lynz Park. So we need you to sign up one
of five nine the brew dot com.
Speaker 3 (31:19):
Someone called and said, like.
Speaker 4 (31:21):
If they sign up, if a father son, Rob if
well to Robb called up and said, I if he
signs up, can he just bring his kid or does
he need to sign his kid?
Speaker 3 (31:28):
Yeah?
Speaker 1 (31:28):
The kid doesn't need their own sign up, right, So yeah.
Speaker 4 (31:31):
It's just come on. We just really need to know
how grippers and bags all it is, so it's not
a big deal.
Speaker 1 (31:35):
We'll bring a couple extra for the kids, but it'll.
Speaker 3 (31:38):
Be a lot of fun.
Speaker 4 (31:38):
From ten to noon we'll cleaning up that area and
then afterwards we're gonna go day drink, so it'll be
a lot of fun.
Speaker 3 (31:43):
We'll see then bye.
Speaker 2 (31:47):
You've been listening to Tanner, Drew and Laura's Donkey Show,
heard daily at one oh five nine the brew dot com.
Speaker 1 (31:53):
May God have mercy on all of our souls.
I'm talking to you, guys.
Speaker 2 (00:01):
I can hear you. I've heard you the whole time.
Speaker 3 (00:03):
Marcus, you really should.
Speaker 4 (00:04):
We're just uh, you're sorry, You're you're listening to the
Doctorship podcast already in progrest, Marcus is melting down, his
equipment is having a problem. He's having a problem. It's
like a lot of problem mental issues, physical issues, a
lot of things are going on with Marcus right now.
Speaker 3 (00:19):
What's say you? Good, sir, dude.
Speaker 2 (00:23):
I I've still not figured out how to cope with
uh electronic hardware, Like, I just don't know how to
do it. I don't every single time something goes wrong,
there's not anything that I've done to trigger it. Marcus.
Speaker 4 (00:37):
Marcus didn't know he we could hear him, because like
we were having some connections issues. He could arrest, but
we couldn't hear him.
Speaker 1 (00:43):
And so for a.
Speaker 4 (00:43):
Second ago, a second ago, he for a second he
thought he couldn't hear us, and he.
Speaker 3 (00:47):
Just goes, what the fuck?
Speaker 2 (00:51):
Like you know, when you're by.
Speaker 1 (00:52):
Yourself and he's a final straw, you're about to say,
I'll talk to you guys tomorrow.
Speaker 4 (00:58):
But it's when you're it's one of those funds that
you drop in your when you know you're alone.
Speaker 1 (01:01):
Yeah, that kind of it's to kind of bomb that
a neighbor calls in.
Speaker 5 (01:04):
Yeah, yeah, meant to hear that.
Speaker 1 (01:08):
There's a domestic dispute in the attic anyway.
Speaker 4 (01:10):
Yeah, dude, dude, it's like technology is getting better, but
it's also getting worse.
Speaker 5 (01:14):
Doesn't it feel like that, like we're frustrating somehow and.
Speaker 3 (01:18):
Things are slower now, you know. I just I don't
get it. I don't know how technology is getting worse
m m.
Speaker 2 (01:24):
But I think that makes it hard for me is
that there's so much like software plugins that you can
download and use as hardware, and my brain can't put
those two things together. Like to do this this live
show that we just launched, I have to pipe one
browser into another browser and then send that to a guy.
And there's not a piece of hardware that they make
(01:45):
that dudes that does that. But there is a free
download on like a sketchy website that'll do it just fine.
And that is how we used to give our computers aids.
With Napster. It's like, oh I can't watch that movie,
but this this place as it aids and so I'm
skeptickle and and also I'm stupid where it's it's just
frustrating to know. And so I'm sorry about the gigantic
(02:08):
outburst f bomb, but yeah.
Speaker 3 (02:10):
You scared Laura. I saw her tremble in fear, and.
Speaker 1 (02:13):
Yeah, she doesn't respond well to yelling.
Speaker 3 (02:15):
Drew has been going to church and he didn't appreciate it.
Speaker 1 (02:17):
So yeah, that's a new thing for me, mostly getting
cans out of the parking lot.
Speaker 6 (02:22):
Mm hmm.
Speaker 4 (02:23):
But glad to have you with us, Marcus. We didn't
do a Donkey show yesterday. We had a lot of
shit going on after the show. But today we're here.
We are back, were back, and we're excited because in
the last on the last two shows today and yesterday,
we were discussing a new a new event that we're
gonna call Tanner Jow and Laura's Beat My Meat.
Speaker 5 (02:41):
I don't I don't remember agreeing on that name.
Speaker 4 (02:46):
It's obviously the best working time, it's the best title
out of all the one I liked.
Speaker 5 (02:49):
Tanner, Drew and Laura meeting off.
Speaker 1 (02:52):
Yeah, they're they're both good. They can both ring. Why
can't they ring together? Like meeting off at the Beat
The meat comp but.
Speaker 4 (02:58):
Just because meeting off, like I you know, it takes
me a second to get that one. Beat my meat,
I know right away with that.
Speaker 5 (03:03):
I mean, that's but don't want to be a clever show.
Speaker 3 (03:06):
I think I don't. I want people to want to
be samp you want. I want you to. You got
to know.
Speaker 4 (03:11):
That's why they Sometimes the directors and the writers don't
name the movie the marketing people do, because.
Speaker 3 (03:17):
Sometimes those are just too close to it.
Speaker 1 (03:19):
It's really the meat and potatoes of it that we
should be.
Speaker 3 (03:22):
Let me say, beat my meat and potatoes.
Speaker 5 (03:25):
Beat my meat and potatoes.
Speaker 6 (03:28):
That sound good, But do you say Tanner, Drew and
Laura meeting off, Yeah.
Speaker 2 (03:37):
That sounds weird. I'm fly on the wall in this one,
and that I don't like that. That made me off.
Speaker 5 (03:41):
Put okay, So I feel like that's a that's a win.
Speaker 1 (03:44):
Marcus, you're coming in jaded, You're angry.
Speaker 4 (03:46):
The point is is it's the competition is going to
happen April eleventh, Friday, April eleventh. Drew is going to
put his best steak up against beef Water's best steak,
and it's going to be Tomahaw versus tomahawk bus dress, Marcus.
Speaker 2 (04:02):
Is that why you asked me yesterday if I had
a Weber charcoal grill, you were gonna have me wheel
it up there?
Speaker 1 (04:07):
And yeah, could you bring that from you Jeene real quick?
Speaker 3 (04:10):
I was gonna go get it.
Speaker 2 (04:10):
But yes, yeah, I don't have one. Sorry, I got
got the gas grill. But you don't want to do
a state competition with a gas grill, not with the tomahawk.
I know what Drew's up to. I've never had one
of beef Water steaks, but I've had plenty from Drew.
This is a competition. I absolutely love name it. Whatever
the fuck you want, it's gonna be great.
Speaker 4 (04:27):
And beef Waters is just as passionate about his steaks
as Drew is. And it's one of those things where
it's like if you didn't, if you didn't, if you've
never had either, because I think I've had Drew's meet before,
but if you've never had sound, spend a minute, if
you've never had either. You know, they both come in
so strong that you're like, well, it's got to be
that guy. And then you hear Casey talking and you're like, oh,
it's got to be that guy. And then you hear
(04:48):
Drew talk again, and so you kind of go back
and forth if you've never had them. Yeah, just based
on their confidence level.
Speaker 1 (04:53):
My biggest concern. And of course I want to win.
I always want to win, but I just want it
to be good to where it's like that's delicious, like
to where you just can't not say that it's good, right,
like because when somebody comes for dinner, I'm always looking
at them, you know, like I'm like, and I know
if it's good or not, Like I'll declare it a
failure long before they even get a bite in their
(05:15):
mouth if it's not good. But the Tomahawks concerning just
because you know, and Marcus can attest to this, you
don't just walk into Safeway and by Tomahawks. You have
to go to a butcher. You got to go to
the high end, rich person market like that. It isn't
something you practice on, especially when you cook for a
family or any numbers at a tailgate or whatever. So
(05:35):
it's a it's something that I've cooked one time and
one time only. So that's concerned.
Speaker 4 (05:41):
Well, the good news is for you and beef, is
that Jerry from Gartner's Meats has offered to give us
the Tomawks stakes, and I guess you guys are gonna
go down there, I think two days before the event.
Speaker 3 (05:52):
So it's fresh, so you can, yeah, get the freshest meats.
Speaker 4 (05:56):
We can see some stuff on social media the next
day and and then yeah, it's really cool that he's
stepping up to give us the stuff because those aren't cheap, right.
Speaker 1 (06:04):
It's it's the best butcher shop that I've been to
in the entire Portland Vancouver area personally.
Speaker 4 (06:09):
So Jerry's the guy. Jerry runs that place, Gartner's Meets.
If you want to head down there. That they're not
paying us for this. This is just no and it's
just a bro move.
Speaker 1 (06:17):
Yeah, if you asked me in an alley where to
go get meat if you're going to try and impress somewhere,
and that's it.
Speaker 4 (06:22):
But anytime my local business can step up to help
out the show, we're going to help them out too.
So thank you to Gartner's Meats. We're looking forward to it.
So beat my meat. Channer, Drew and Laura the meat
Off meeting off on a roof.
Speaker 5 (06:37):
Whatever it is, I see, there you go, there you go.
Speaker 4 (06:39):
It's gonna happen April eleventh, and the plan is to
also get some like legitimate food critics in here from
Instagram and the Orgoni.
Speaker 1 (06:47):
Yeah, Marcus, as someone who also likes to barbecue, what
is your thought when you hear that, Like, if you're
if it was you and your meat's going to be
critiqued by this ratituey type dude who's gonna come in
here and sniff your meat? Does that give you any
ground for concern?
Speaker 2 (07:05):
I think what gives me the ground for concern is
I'm in the same boat as you are with the
Tomahawks steak. It's I only see it at the supermarket
that I shot at one time a year, and it's
the week leading up to Valentine's Day, and they cut
them three and a half inches thick and they're like
sixty bucks apiece. So I've I've bought one one time
when it was thin enough that I thought Ashley and
(07:27):
I could get through it in one sitting, and I
cooked it. It was great. But that's a that's a
tough one to do and get right every single time
unless you've been doing it doing it.
Speaker 4 (07:38):
Are you sure you guys want to do Tomahawks? I mean,
why did we decide on tomahawks.
Speaker 6 (07:42):
Because literally everyone was like, yes, that's what you should do.
Speaker 1 (07:46):
The good news is that if we get down to
Gartner's and the guy convinces us that another cut of
meat is going to be better, it's the same contest
no matter what. As long as the meat is the
same and the barbecue is the same, It's it's all
up in the air.
Speaker 2 (08:01):
Now.
Speaker 1 (08:01):
I would prefer for you guys tasting the food that
we don't try and do a you know, like, oh,
let's see if they can do it with a London broil,
or let's see if they can do it with a
chuck steak. If it's a good cut and gardeners have
they probably don't even have that stuff.
Speaker 3 (08:14):
Yeah, I don't want to get crazy, just I want
to keep it simple.
Speaker 1 (08:17):
Yeah, and just steak the old school way where you
you take a fork, you take a bite, and you're
not like, where's my sauce. That's what that's what we're
going for here. But I mean, I'm looking at the
video of the last time that I did one of these,
and you know, it cuts open and it looks kind
of like a try tip on the inside because it
has so much pink to it across the whole base
(08:39):
of the of the steak. So we're going with the
tomahawk unless the professionals that gardners lead us in a
different direction. And if that is the case, everyone will
be on the inside circle.
Speaker 4 (08:51):
Of that and we'll start at this. We'll start at
six a m. On the eleventh.
Speaker 1 (09:00):
And based on time, based on time, you know, it
isn't going to take that amount of time to cook it,
so like we can start the we'll figure out what
whatever time you want to peek at. We'll walk it
back from there.
Speaker 3 (09:14):
In the eight o'clock hours. I think it'd be the best.
Speaker 1 (09:16):
Yeah, so probably like seven we start grilling.
Speaker 4 (09:18):
Sorry I got distracted in that less sentence because I
just got a reply back from PDX dot eat. So
he's got the Okay, So the person who runs pdx
dot eats has a regular job.
Speaker 3 (09:32):
He's telling me, yes, well that makes it, and he.
Speaker 4 (09:34):
Says he's just gotta he would love to commit it,
just has to work around his real job.
Speaker 1 (09:38):
Which is fair. If he can do it, he can
do it. If yeah, if not, you do got to
pay your bills, right.
Speaker 3 (09:43):
So I'll send it.
Speaker 4 (09:44):
We'll get that worked out, but that's good, so at
least they're interested. We just got to work out the logistics.
Speaker 6 (09:48):
Yeah, because I think for like PDX eats him running
the Instagram account is just like a fun side gig exactly,
which he does a.
Speaker 4 (09:54):
Good job for sure, dude, And I've hit up Laura
and I actually used to hit up places just based
on what we saw on that side. I've definitely done
done it like five times, and like, I haven't been
there in a while, but I'm clicking on it right now.
Speaker 1 (10:07):
Jojo the first time I went to Jojo, Dude.
Speaker 3 (10:10):
He's got some dope pizzas. Where's this pizza from? Holy shit,
i'lburt to carts.
Speaker 5 (10:17):
Oh yeah, that's right. It's north Portland, looks.
Speaker 7 (10:20):
Yeah.
Speaker 4 (10:21):
And he takes good photos of photo pictures of whoever
this is. So hopefully we'll get them set up. But yeah,
I'm really excited. I know it's gonna be a nerve
wrecking thing, but nobody's going to say that the steak
sucks unless you really fucking.
Speaker 1 (10:32):
And that's the which is funny in itself if you
fail that hard. And that's the only thing is I
just want to make sure that I don't overcook it.
If I don't overcook it, it should do what it's
supposed to do. But I'm not going to lie and
say I'm not going to do a little research into
the fine art of cooking at tomahawks. Sure beef, I
mean as you should, because I need to learn. I
(10:55):
got to figure out what happens on the bone side.
Where's like where do I need to have it as
far as like the temperature, Yeah, because it's not going
to cook the same against the bone as it is
on the outside.
Speaker 3 (11:05):
Yeah.
Speaker 1 (11:05):
Be interesting.
Speaker 2 (11:06):
Well, I think, and I don't know. I think you
could do it with a charcoal grill. It probably just
really need to know your charcoal grill. Well, but when
I cook this thing, I was going to just take
it out and slap it on the grill and just
flip it and flip it and do it, you know,
Fred Flintstone style salt pepper, and just grab the bone
with my bare hands and burn myself. But I decided
(11:27):
to reverse sere it. And you know that that involves
bringing it up to temperature first and then slam it
on a really hot grill to get those good grill
marks in that My hard reaction on the top. But
one thing that ensures Drew is that if you're watching
the temperature, you can't overcook it because you'll you'll take
it out probably five degrees ten degrees before you want
(11:49):
it to actually finish. So if you want it to
finish at one thirty, you take it off that grill
at one twenty and then sear it off and get
that extra ten degrees in the seer heat, you're good
to go. Like it's it would I would involve burning
the top of it in the searing section of the
cook to ruin the steak, I feel like. And that's
why I went with that method when I cooked it,
(12:09):
because I was like, dude, I'm forty dollars into the steak.
It's Valentine's Day. I don't want to ruin this thing.
So I did it a way that I knew I
couldn't overcook it. I don't know, that's it's not advice,
that's just how I did it.
Speaker 1 (12:20):
No, it's good advice actually, because I typically can't. You
can't uncook a steak, you know, you can always cook
a steak more And since we kind of eat family
style at my house, I slice all of the steak
that we do and so like it's silly because I'm
serving it to a seven year old, but I'm always
taking pride in that slice and like making sure it
(12:42):
has that pink to char ratio. So I'm hoping that
that's the type of stuff that'll that'll bring it home.
And if I get to slice the very stuff that
you're tasting, I get to handpick which of those slices
you see.
Speaker 5 (12:55):
Yeah, that's true.
Speaker 2 (12:56):
Here's a question. Are you bringing some finishing salt, Drew
for those slices?
Speaker 1 (13:01):
I'm I don't want to. I don't want to give
away too much.
Speaker 2 (13:07):
Strategy.
Speaker 1 (13:07):
I like it, but there is there is a finishing
move that I use and so and I will tell
you all about it after you've had a bite. We'll
break it down.
Speaker 4 (13:18):
You're gonna do a little research, Hey, case beef, it's
it's it's the Donkey Show.
Speaker 3 (13:22):
Hey, Hey, what's going?
Speaker 4 (13:24):
So we're talking about, you know, prepping for this this
great meat off the great meat off the beat, my
meat competition between you and Drew. Drew said, he's gonna,
you know, do a little research to try to dial
things in scientifically.
Speaker 1 (13:35):
Like just because we're in kind of a gray area
with the tomahawk, right.
Speaker 3 (13:40):
So, well, you're you gonna be doing the same or
you just going into it as is.
Speaker 8 (13:44):
I'm just telling him he's got some catching up to do.
Speaker 7 (13:45):
I just watched my fourth YouTube video.
Speaker 1 (13:47):
Yeah exactly.
Speaker 3 (13:48):
He subscribed.
Speaker 1 (13:49):
He's got a like a magazine from Weber coming in.
Speaker 3 (13:52):
But that's like, I like that they're Laura.
Speaker 4 (13:54):
They're both taking it super seriously, you know, and that
means I think, no matter the stake, it's gonna be delicious.
Speaker 6 (14:00):
What I've been saying, it's like, there's no way that
you're going to fuck it up so bad that any
one of us is gonna be like, ugh, you like me,
pass me the a one.
Speaker 1 (14:09):
The majority of people that you've met, I mean, everybody
knows somebody who's rich, so maybe they're on the side,
But the majority of the people you've met have never
ordered a tomahawk at a restaurant. Just from the nosebleed
price that would be attached to it, It'd be like
one hundred and thirty dollars or something ridiculous for that
type of a cut. So I think if anyone's like, yeah,
it's not really my steak, it's possible, but not likely
(14:33):
just because of how good the meat is.
Speaker 6 (14:35):
I will say, cook it. And this probably wasn't like nine.
I know for a fact this wasn't the highest quality
of meat because it was a chain restaurant. But I
used to work at a steakhouse for like five years.
I worked at a steakhouse and that was one of
those steaks that, like you said, was rarely ordered. A
because of the price point, and B I think just
(14:56):
because of the size of the thing. It's all but
it looks beautiful with like the char Marx and all
that it was. I mean, it was a good looking stay.
Speaker 1 (15:06):
Oh yeah, the look good.
Speaker 8 (15:09):
I was gonna say, it looks like the piece of
meat that flipped the Flintstones car on its side.
Speaker 6 (15:14):
Yeah that's what Uh, that's what Marcus was saying, that
he was just gonna fred flintstone and flip it over
with a bone.
Speaker 1 (15:21):
It looks like if you were, like, I'm serving you dinosaur, Yeah,
you would think okay, maybe because the bone on it
alone is it's instagram worthy.
Speaker 4 (15:29):
So Marcus, you've had It's kind it's hard to ask
him this question, like who is he leaning towards because
he's Hadrew's meat before.
Speaker 1 (15:36):
But you know, if you well, because because Beepwater does
have a resume true of being a cook and he's catered,
you know.
Speaker 5 (15:45):
He's gotten paid for it.
Speaker 4 (15:46):
Yeah, technically he's a professional cook at or at least
I was at one point.
Speaker 1 (15:49):
And I think it's underserved sometimes and people like, oh,
you do catering. My mom was a professional caterer and
the skill set that is required to do that is immensely.
Speaker 4 (16:00):
But also like that food is kind of gross. It's
like when it comes in big troughs, it's like it
doesn't taste good.
Speaker 5 (16:05):
Not always, I mean.
Speaker 1 (16:06):
But sometimes it talks. It's all about who you're catering.
Speaker 6 (16:10):
Yeah, I mean, if you're like talking Golden Corral, Yeah,
maybe not so much.
Speaker 1 (16:13):
You have it pretty magic.
Speaker 3 (16:14):
I thought that would be delicious, frankly, Golden Crown ribs.
Speaker 1 (16:17):
So we're gonna have to work the menu around to
make sure we get that Golden Corral. Toma Hockey feel
all right, Well, we got to play to the play
to the judges.
Speaker 2 (16:26):
Yeah, let me talk my way through it here a
little bit. I would say, you know, hearing that beef
Water's got the experience automatically, you kind of start to
lean that direction because professional experience, like Drew said, you
get cut from a different cloth all of a sudden,
you have skills you never thought you would. But the
fact that Drew brought it up means that Drew is
there's cause for concern in his mind, and so he's
(16:48):
really going to dial in.
Speaker 4 (16:50):
I definitely think there's like I definitely Drew's definitely concerned,
you know, like there's a tone in here where it's
it's like getting in the mindset like oh shit, this
is I gotta I got something here, you know, So.
Speaker 2 (17:01):
There's I know that that's where he performs the best
I've seen. I'm just paying it before. Like I remember
the comedy show Drew that we did with Brian Posain,
and it was we were both a little bit melting
down before, probably me worse than you, but we both
performed really well because of that that like nervous energy.
I think there's a good chance that you channel that
(17:21):
into a really good steak. That being said, I just
want to be there on this day so I can
have free steak in the.
Speaker 5 (17:27):
Morning, That's what everyone's saying.
Speaker 1 (17:29):
I mean, I feel like Marcus has earned the right
to come up.
Speaker 3 (17:32):
I mean he's not he's not allowed to.
Speaker 1 (17:33):
He's in He's always doing this for us. Oh you
wouldn't mind cooking him a piece of meal?
Speaker 8 (17:37):
Did you just hang up on me in mid conversation?
I have just completely wipe me out just hearing the response.
Speaker 3 (17:44):
I didn't even know you had left.
Speaker 8 (17:46):
You are an offensive mess.
Speaker 5 (17:50):
He works right down the hall.
Speaker 3 (17:51):
I thought he was still on the phone. I didn't
even know. I didn't know he was off the phone
until he walked in. Just now, Yeah, you hung up right.
I'm not turning this mike.
Speaker 7 (18:00):
No.
Speaker 4 (18:01):
That was like I'll turn Lauras off. I'll turn everybody off.
I don't give a ship.
Speaker 7 (18:05):
That's why I stow him down here.
Speaker 3 (18:10):
Nobody can hung up your funk got disconnected.
Speaker 7 (18:13):
I didn't even put it.
Speaker 3 (18:15):
Hang up on you stupid three tongs. I never touched
the buttons.
Speaker 8 (18:17):
Dude, you the you got the least amount of experience,
will take over her microphone.
Speaker 3 (18:23):
I don't give a ship.
Speaker 1 (18:26):
I'll see there's passion in this. He doesn't want to
have a meat talk.
Speaker 3 (18:29):
But it turned you off?
Speaker 4 (18:30):
Dude, you did? I musa sind it and stop yelling.
I won't all right, beep is in his name?
Speaker 3 (18:35):
Are you?
Speaker 4 (18:36):
Are you? You're fired up? Obviously channelss energy into your steak.
Speaker 8 (18:39):
I got the guy with the least amount of experience
shooting his mouth. I'm hanging up on people.
Speaker 3 (18:44):
Nobody is hanging up on you, and I have plenty
of experiences. I want to share it with you, guys.
Speaker 6 (18:49):
I just had a thought of what I could contribute
to the lauras.
Speaker 1 (18:54):
Not right now on food network dot com.
Speaker 3 (18:58):
All right, listen here, here's the thing you need to
get together.
Speaker 4 (19:00):
All right, you stop worrying about all the silly ship
and focus on the meat.
Speaker 5 (19:05):
Guys.
Speaker 3 (19:06):
You're sitting there trying to pretend like you're knives and relaxed.
You're nervous. To you are nervous.
Speaker 1 (19:13):
I feel.
Speaker 6 (19:15):
She has an air of confidence about him. It almost
saves me more confroment bottom line.
Speaker 4 (19:20):
But it also could be that loud, cocky guy who's
you know, like really taunting before the start the way
you're telling me I'm cocky.
Speaker 3 (19:26):
Because I am not.
Speaker 8 (19:29):
I have never boasted or said oh boy, I make
the best blah blah blah.
Speaker 7 (19:33):
I just say I enjoyed the stuff.
Speaker 3 (19:35):
Oh you just say you're gonna put you over your knee.
Speaker 1 (19:38):
I'm gonna whip his ass, and I can admire the
passion there. I I li liken this to poker a
little bit, you know, when you're trying to read somebody like, yeah,
you do seem very calm, which it gives me reason
for concern. But then when you're like thinking about calling
somebody's bluff, you're like, is that a is that a cover?
Or is that real? I think that the meat itself
(20:02):
is the thickness is foreign to me. I'm a little
worried there, but so that is time or two. Yeah,
I know I'm not used to this thick meat. But
I think that I could figure it out since it's
If it was the day after tomorrow, i'd be very
panicked on how I could figure it out.
Speaker 3 (20:19):
You've got you're gonna have a weekend.
Speaker 4 (20:21):
I gotten extra week week and a half to dial
it in because April eleventh, it's all happening right here
alive on the air.
Speaker 5 (20:26):
Can I make a cocktail out of beef water?
Speaker 7 (20:28):
Sure?
Speaker 1 (20:29):
I mean, like I got a bowlion?
Speaker 6 (20:32):
Yeah, Like I want to take the water, the juice
from the steak and make a cocktail out of it.
Speaker 1 (20:38):
It'll be called the beef water a.
Speaker 4 (20:40):
Nice little grease cap on the top of Hey, you
know what, I'm sure a listener there will drink it. Yeah.
Speaker 1 (20:45):
Well, I mean that's that's what your meat is going
to be in. Is that liquid? So I'm saying, so
I'll see if it was.
Speaker 8 (20:51):
Any left with what we're cooking, it boils down to
nothing more than technique. We got a beautiful piece of
meat that we're going to be cooking. So it's not like,
oh man, we got to again.
Speaker 3 (21:00):
I asked him you.
Speaker 4 (21:01):
I don't know if you were on the phone yet
or what, but are you sure you want to do
the tomahawk?
Speaker 3 (21:06):
Because you know, like I know some listeners are suggesting that.
Speaker 7 (21:09):
But you're concerned about it or I don't know.
Speaker 3 (21:11):
I'm just wonder to get it. Is thick? Drew's never
done that?
Speaker 5 (21:14):
Uh, Drew has done a tomahawk before? Has not?
Speaker 1 (21:18):
So have you ever done one?
Speaker 3 (21:20):
I have not see, but he makes a lot of
thick meat.
Speaker 7 (21:24):
Yeah, I'm not concerned about it.
Speaker 3 (21:26):
Okay, I mean I listen, that's I'm fine with whatever.
Speaker 5 (21:29):
Tomahawk So you do. Yeah.
Speaker 1 (21:31):
So what we were saying, beef is the working title
is tomahawk. If we get to Gardners the two days
before the event, and he talks us out of it
into another identical two pieces of meat. We would likely
do that.
Speaker 6 (21:42):
Well.
Speaker 8 (21:42):
When I when I explained what we were doing, I
was pushed toward the tomahawk.
Speaker 1 (21:46):
Okay, well there it is.
Speaker 3 (21:48):
So he was pushing the tom okay.
Speaker 8 (21:49):
Yeah, And I said, bro, And I said, so on average,
what would say the cook time would be?
Speaker 7 (21:54):
And I said thirty forty minutes?
Speaker 3 (21:55):
Wow, so okay, all right, all right.
Speaker 8 (21:59):
So that I mean to me, that felt pretty good.
If you guys think that.
Speaker 1 (22:03):
This is so much and just for people who don't
cook barbecue very often, a tomahawk on a charcoal grill
that you're you know, have a minimal amount of time
to get set to the appropriate temperature is extremely difficult.
Speaker 2 (22:17):
How many extremely guys work with charcoal on this? I
would I would want my entire kitchen. I would want
my cast iron pan. I would want my gas grilled
just in case.
Speaker 4 (22:27):
Like I always wondered that about to go, I always
wondered that about Sorry. I always wanted that about these
cooking shows, these cooking competition is like, yeah, you're probably
a good chef because you got your kitchen dialed in,
you know your settings and everything. Then you go somewhere else,
especially with cameras on you. How are you supposed to
how are you supposed to do?
Speaker 2 (22:44):
Well?
Speaker 4 (22:45):
Yeah, when you when you haven't like practiced in that
kitchen yet, Well, the thing with a gas grill, Go ahead.
Speaker 2 (22:50):
Sorry, ahead. It's one thing to throw a burger on
somebody else's grill. Burgers are easy, right, You just cook
them until they're finished and then throw them on a bun.
A steak there's a little bit more feel to it,
and and I don't know, man, I've like, I fucked
up some steaks at my parents' house not very long
ago because my dad's grill runs hot, and I was
so angry because everybody was eating tough gray meat and
(23:12):
it was all my fault. You're talking about earlier, like
you're keeping an eye on people when they're eating your food.
And I saw a lot of family loving me because
I'm me, and a lot of disgust.
Speaker 1 (23:22):
In the meme.
Speaker 2 (23:23):
So it's tough, man. Cooking utensils are all very personalized.
I feel like you get to know them a lot,
like a musical instrument. You know, it's not your guitar.
It just plays a little.
Speaker 3 (23:33):
I would think the biggest thing is just not using
your grill.
Speaker 1 (23:35):
Yeah, well, I just don't I have a trigger, I
have a barbecue, I have a blackstone. I don't have
a weber. I don't have a charcoal grill. I don't
ever heart sat I don't ever use one. I mean,
you've got a tattoo of one on your body.
Speaker 8 (23:51):
They just they're just the best. They're good, they smell good,
like they have all of them too. But I'm just saying, like,
when you have the time and you want a monk,
you around with light and some charcoal. It's just the best, right,
Like you smell it three houses down and you're like, man.
Speaker 1 (24:05):
It reminds you of the eighties or you drew up
in the nineties. It does have that feel, But it's
just for keeping. Because what you are gonna have to
do is whether you do it in reverse order or
front order. You have to see her and then you
have to bring the thing to temp without burning the
outside of the meat. So you're gonna have to have
a hot zone and a cool zone.
Speaker 4 (24:26):
Well it's all going down, y'all. It's all happening on
April eleventh. It's a Friday morning, the first ever Tanner
too and Laura beat my meat competition versus a beef
water bay versus drew it. Yeah, damn, you guys gotta
figure out what you guys are gonna bet on too,
(24:46):
Like we gotta are putting money on what?
Speaker 3 (24:49):
How do you see it? Something?
Speaker 2 (24:50):
I don't know.
Speaker 5 (24:51):
I don't think money.
Speaker 6 (24:52):
I think bragging rights and maybe something that something needs
to be.
Speaker 3 (24:55):
On the line.
Speaker 1 (24:56):
I feel like there is so much on the line.
Speaker 3 (24:58):
There's a lot of there's a lot of ego stuff
on line.
Speaker 6 (25:00):
There needs to be something I think somebody should get,
like a golden spatulo or like a trophy minimum a
plaque trophy or something.
Speaker 8 (25:09):
Yeah, I want the karate kid sized championship trophy.
Speaker 6 (25:12):
If father said he can help us out with, like,
I bet he can make like a fancy shape printer.
Speaker 4 (25:16):
Yeah, but you guys don't want to have like a bet,
like you know, I don't know. There's got to be
some sort of wager put on this.
Speaker 1 (25:22):
We can, we can put some currency on it. It's
fine with me.
Speaker 3 (25:25):
You think so, I don't.
Speaker 7 (25:26):
I really don't care. I'm down for whatever.
Speaker 3 (25:29):
I will bet you a thousand dollars in food stamps
right now?
Speaker 5 (25:33):
Oh my god?
Speaker 1 (25:34):
How about a lunch of the winner's choice like loser
takes so it's probably a thirty forty dollars wage.
Speaker 3 (25:41):
Whatever.
Speaker 6 (25:41):
Even if Beef wins, he won't let you pay for
a meal because he knows that.
Speaker 1 (25:46):
Well, you know what I do. I do what I
always do, and I go put money in his desk.
Speaker 2 (25:51):
How about about like the opposite end of the spectrum
and get the vegetarians involved here. Loser has to drink
like a you know, like a ten ounce just fully
vegetable smoothie, like nothing sweet in it.
Speaker 6 (26:05):
About how the loser has to eat no meat for
a week off?
Speaker 1 (26:12):
Wow, that's the worst place ever.
Speaker 3 (26:14):
That sounds like the best one so far.
Speaker 5 (26:17):
Okay, that's that's a step too far.
Speaker 3 (26:19):
I mean for one week.
Speaker 1 (26:20):
I mean, but but there is so much I'm sweating
thinking about this competition. Now you want to take meat
away one random I.
Speaker 4 (26:28):
Feel like there's got to be some something juicy onney.
Speaker 5 (26:30):
All the best ideas come from money.
Speaker 4 (26:32):
Great for you, guys, but like you know, Amy's gonna
you aren't in this context because you can't cook.
Speaker 1 (26:38):
And now you want us to put like an extra bed.
If this isn't about me, it should be, it's not
you should have to cook too.
Speaker 3 (26:45):
I'm not the chef and I'm not the onet it.
Remember let's remember that this st.
Speaker 5 (26:55):
Have to make a side dish.
Speaker 3 (26:56):
I'm bringing someshed potatoes. You're going to make a I'm
bringing somesh.
Speaker 6 (27:02):
Yeah.
Speaker 1 (27:02):
Well, let's just remember that this contest was born out
of the two girlfriends in the kitchen, not us boasting
about True, I.
Speaker 3 (27:09):
Understand, but what kind of feels like how this is?
It's exactly what I understand. But you you for years?
Speaker 4 (27:16):
Definitely the doctor and Casey makes this also said the
same thing.
Speaker 1 (27:20):
How does he get to be the doctor? Beef doctor
b emergency doctor beef we get we'll get some sort
of wags CA.
Speaker 4 (27:30):
Yeah, I'm sure I'll be involved in something or I'll
fail miserably when it's my turn, But right now it's no.
Speaker 6 (27:35):
I see I'm gonna I'm gonna dig my heels in
this one.
Speaker 3 (27:38):
Well, you can dig them all into. I'm not doing to.
Speaker 5 (27:41):
Bring a side dish.
Speaker 3 (27:43):
Not why, because we have to dumb this down. You're
getting too convoluted. You're adding extra bets to it.
Speaker 5 (27:48):
And what I'm saying is that you should have to contribute.
Speaker 3 (27:51):
I'll bring some I'll bring something.
Speaker 5 (27:53):
No, you're making something.
Speaker 3 (27:55):
Okay, you're gonna have diary.
Speaker 1 (27:56):
Good thing is we have two weeks to dial in
what you're gonna bring.
Speaker 3 (28:00):
It's like, listen, I don't care. I can bring something
and make it. That's fine.
Speaker 4 (28:03):
It's just like, I don't need to be involved in
the competition because I don't want it to take away
from it.
Speaker 3 (28:06):
Actually, I don't have to be, and it gives a
ship about me. I'm not good at it.
Speaker 2 (28:10):
I'm not good at it.
Speaker 3 (28:10):
That's kind of fun.
Speaker 7 (28:11):
I want people to be exactly.
Speaker 5 (28:13):
I think, yeah, and I think I think.
Speaker 4 (28:14):
I'll tell you this. If I did focus, i'd fuck
you guys. If I if I did just dial in,
you guys would be dombin.
Speaker 7 (28:20):
I love this.
Speaker 4 (28:24):
I just don't have the patience or the willpower. I
don't care. I just want to eat you. Sound like
you care.
Speaker 3 (28:29):
He doesn't care an awful lot, but I definitely can.
I care about you.
Speaker 1 (28:34):
I love competition.
Speaker 8 (28:35):
I love that the audience is into it, and I
like that.
Speaker 3 (28:38):
So many people are wanting to be a judge.
Speaker 7 (28:40):
That makes me so happy.
Speaker 4 (28:42):
And then everyone like it's so funny because every other
talk back is like, no, you got to try my
try tip.
Speaker 1 (28:46):
Yeah, yeah, that's that's there is.
Speaker 6 (28:48):
There is going to be a lot of path well,
there's going to be a lot of side seat drive.
Speaker 7 (28:52):
That's the whole.
Speaker 8 (28:53):
That's that is grilling slash barbecue. As a rule, everybody
else's sucks.
Speaker 4 (28:57):
And and then when this is done, when the first
Tanner Jun Laur beat my meat competition is over, I
think you guys can the winner can take on listeners.
Speaker 3 (29:05):
I love that idea.
Speaker 7 (29:06):
I think Drew and I team up and people can
come at us.
Speaker 6 (29:08):
That's I think it's I think this has the potential
to become like an annual tradition.
Speaker 3 (29:13):
A big thing. Tanner Joor is annual.
Speaker 5 (29:15):
You know, annual meatoff.
Speaker 7 (29:16):
I'm try and win my twelve foot trophy.
Speaker 1 (29:19):
Yeah, that's the thing is to put a trophy right here.
I have perfect room for it.
Speaker 4 (29:23):
We should like the most like ridiculous, like a trophy
that nine people need to count.
Speaker 7 (29:26):
Want people to think.
Speaker 8 (29:27):
I want a car show something that's right.
Speaker 3 (29:30):
It should look like the car, like the car frame
is what it looked like.
Speaker 1 (29:32):
Exactly, but definitely look into a trophy.
Speaker 3 (29:34):
Yeah, big trophy, a sash or something.
Speaker 5 (29:37):
Something sash should be wonderful and a speech for.
Speaker 2 (29:40):
Who can I get in on the judging on this
if I make it up there.
Speaker 1 (29:45):
Let's see everybody wants to see it.
Speaker 7 (29:47):
And I also feel you're a little tainted.
Speaker 3 (29:49):
Yeah, I think you might be a little too close
to actually.
Speaker 8 (29:51):
Actually, to be fair, it is blind judging, so it
doesn't matter whose meat.
Speaker 3 (29:55):
Yes, yeah, that's the point.
Speaker 4 (29:56):
Well, you know, we'll think about Amarcus because there's so
many people we want to be involved. And the one
thing I want to make sure is we get a
real food critic and a real uh Instagram social media influencer,
the people who.
Speaker 2 (30:09):
I don't want to feel in the place with somebody
that that should be there, That's for sure. I I
do want to come up for it though, and maybe
you know, I'll make a side. I'll bring up something.
Speaker 3 (30:19):
Marcus is also a great grill master from what I heard.
Speaker 2 (30:22):
Oh, he's a great I will stay away from the meat.
I'll look at like a nice side that everybody could
enjoy in the morning.
Speaker 5 (30:30):
Yeah.
Speaker 1 (30:31):
Yeah, Marcus can even pull off food at a tailgate.
If you can do it, at a tailgate. You can
do it at a barbecue.
Speaker 3 (30:36):
Yeah.
Speaker 8 (30:37):
So I just ordered some pipe and drape. So we're
going to block it off so neither one of us
can see each other stuff. It'll be like a study
and next to Laura in sixth grade, bind her up.
Speaker 3 (30:46):
I can't see that.
Speaker 1 (30:48):
I can't cheat up.
Speaker 4 (30:49):
I didn't know.
Speaker 2 (30:50):
I didn't know where you were going. This thing's the
Meat Off and the beat My Meat competition. Yeah.
Speaker 3 (30:58):
Well again, it's happening April eleventh, Friday morning.
Speaker 4 (31:02):
Make sure're listening. Also, before we go, we want to
tell you real quick about our trash band. It's trash band.
Speaker 3 (31:06):
It's just coming up. April nineteenth. Lot going on in April, y'all.
Speaker 1 (31:09):
That's right.
Speaker 4 (31:10):
April nineteenth, were taking over Lynz Park and then we're
gonna spread out and clean up the neighborhood or surrounding
Lynz Park. So we need you to sign up one
of five nine the brew dot com.
Speaker 3 (31:19):
Someone called and said, like.
Speaker 4 (31:21):
If they sign up, if a father son, Rob if
well to Robb called up and said, I if he
signs up, can he just bring his kid or does
he need to sign his kid?
Speaker 3 (31:28):
Yeah?
Speaker 1 (31:28):
The kid doesn't need their own sign up, right, So yeah.
Speaker 4 (31:31):
It's just come on. We just really need to know
how grippers and bags all it is, so it's not
a big deal.
Speaker 1 (31:35):
We'll bring a couple extra for the kids, but it'll.
Speaker 3 (31:38):
Be a lot of fun.
Speaker 4 (31:38):
From ten to noon we'll cleaning up that area and
then afterwards we're gonna go day drink, so it'll be
a lot of fun.
Speaker 3 (31:43):
We'll see then bye.
Speaker 2 (31:47):
You've been listening to Tanner, Drew and Laura's Donkey Show,
heard daily at one oh five nine the brew dot com.
Speaker 1 (31:53):
May God have mercy on all of our souls.
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