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Transcript

I Tasted Dr Pepper Sausage and Now I Don't Trust Food Anymore · Stay Outta My Fridge

• 0:00
  Speaker 1: Let me ask you something. When did food stop being food?
• 0:04
  Speaker 1: And when did food start being a science experiment? Because
• 0:09
  Speaker 1: I swear when we were kids, food had like five ingredients. Now,
• 0:14
  Speaker 1: I head over into the store and I picked something
• 0:17
  Speaker 1: up that reads like a legal document. You never just
• 0:20
  Speaker 1: kind of flip something over and just kind of go, yeah,
• 0:25
  Speaker 1: I'm not gonna read all that. I'm just gonna trust
• 0:28
  Speaker 1: that you didn't poison me, probably on me, because they
• 0:30
  Speaker 1: probably all poisoning us. But anyways, I feel like that's
• 0:33
  Speaker 1: really where we are kind of at as a country
• 0:36
  Speaker 1: and as people, and we're just kind of trusting vibes.
• 0:40
  Speaker 1: Now today, I have something that's sitting right there right
• 0:46
  Speaker 1: here that you can't quite see, that I don't fully understand,
• 0:50
  Speaker 1: but I'm super excited about. And I'm gonna need you
• 0:53
  Speaker 1: to be honest with me here. Who sat in a
• 0:56
  Speaker 1: room who looked at a can of something and then
• 1:01
  Speaker 1: looked at a food object and said, yeah, we're gonna
• 1:04
  Speaker 1: combine these. I wanted to approve that, Metum, because I
• 1:07
  Speaker 1: think you're probably genius. You're probably going, what are you
• 1:10
  Speaker 1: talking about? Beard? As well? Today live on this I'm
• 1:17
  Speaker 1: gonna do something that I've never done before I'm gonna
• 1:20
  Speaker 1: try something for the first time ever. I'm gonna try
• 1:23
  Speaker 1: the new to me. I don't know how new it is.
• 1:25
  Speaker 1: I'm assuming fairly new, but it's available. I'm gonna try
• 1:29
  Speaker 1: the Doctor Pepper Johnsonville Sausage and I'm gonna find out
• 1:35
  Speaker 1: if it's absolutely incredible or if this is how it
• 1:39
  Speaker 1: all ends for me. But all kidding us on, I'm
• 1:41
  Speaker 1: super excited. Johnsonville they reached out and they said, hey,
• 1:44
  Speaker 1: we love stay out of my fridge, and we'd love
• 1:46
  Speaker 1: it if we could just send you not only some swag,
• 1:50
  Speaker 1: which if you're watching this, how cool is this hat?
• 1:52
  Speaker 1: Look over here you got the Doctor Pepper and Johnsonville swalty.
• 1:56
  Speaker 1: I mean, this is one of the nicest hats I
• 1:58
  Speaker 1: ever had. And it works out because the maroon is
• 2:01
  Speaker 1: the school colors of the wife and a couple of
• 2:04
  Speaker 1: the kids. So when when but they hit me up
• 2:07
  Speaker 1: and they were like, hey, we want to send this
• 2:08
  Speaker 1: to you and we just want you to, you know,
• 2:10
  Speaker 1: try it, just full reaction. So I do have it
• 2:14
  Speaker 1: right here, I have not tried it all right. You
• 2:17
  Speaker 1: probably wonder, ever, what's going on there. Well, when we
• 2:18
  Speaker 1: get to that point, I'll let everybody know, but it
• 2:21
  Speaker 1: is cooked. I have not tried it. I have not
• 2:25
  Speaker 1: tried it one bit. But before we get to it,
• 2:27
  Speaker 1: welcome everybody. This is the sta out of my fridge.
• 2:29
  Speaker 1: I feel like you've already gotten there. And obviously you
• 2:32
  Speaker 1: know the highlight of this episode. But we got some
• 2:33
  Speaker 1: other things that we are going to talk about, like
• 2:36
  Speaker 1: some big food lies that we've all bought into. When
• 2:38
  Speaker 1: everything else but the voice you're hearing, it's me, it's Matt,
• 2:41
  Speaker 1: it's Beard Laws. Luther's going to chime in while we
• 2:44
  Speaker 1: do it, maybe even try a Doctor Pepper sausage. Hopefully
• 2:47
  Speaker 1: it arrived to him so he can try it as well.
• 2:51
  Speaker 1: Full disclaimer as well. I'm going to be very honest
• 2:54
  Speaker 1: and I'm thinking about doing a segment where I travel
• 2:56
  Speaker 1: the local businesses, try food, try barbershops, whatever else it is.
• 3:00
  Speaker 1: And I'm gonna be real and i'm gonna be honest.
• 3:02
  Speaker 1: I'm gonna find the positive, the good stuff in it,
• 3:05
  Speaker 1: but I'm not gonna sugarcoat it, and I'm not gonna
• 3:07
  Speaker 1: lie about it. All right, And it's gonna start that
• 3:10
  Speaker 1: day with the Doctor Pepper Johnsonville stuff, and I'll try
• 3:14
  Speaker 1: to put a link in the description because you guys
• 3:16
  Speaker 1: can go too. Johnsonville dot com slash Doctor Pepper Sausage
• 3:22
  Speaker 1: And while we're talking about it, I will show it
• 3:23
  Speaker 1: on the screen. Check this out. It's like what happens
• 3:28
  Speaker 1: when an iconic soda meets a legendary sausage maker. Johnsonville
• 3:31
  Speaker 1: Doctor Pepper inspired sausage crafted from one hundred premium cuts
• 3:36
  Speaker 1: at pork and free from artificial flavors. These lenks are
• 3:40
  Speaker 1: the mouthwatering fusion of Doctor Pepper's signature twenty three flavors
• 3:43
  Speaker 1: with Johnsonville savory sausage versatall enough to headline a bun
• 3:47
  Speaker 1: star on Bob's Top Nachos? Will that be good? Or
• 3:50
  Speaker 1: even elevate burnt ends? They're simple to prepare on the grill,
• 3:54
  Speaker 1: stover air fryer. Curious if sausage that tastes like soda
• 3:58
  Speaker 1: goes too far, there's only one way to find out.
• 4:01
  Speaker 1: You guys can add it to your cart and keep
• 4:03
  Speaker 1: it juicy, zero trans fat, one hundred percent premium cuts
• 4:08
  Speaker 1: of pork, premium spice blend. All right, I'm gonna probably
• 4:11
  Speaker 1: leave a nice little review here, and if you're wondering
• 4:13
  Speaker 1: where to buy, if you go to doctor Johnsonville dot
• 4:16
  Speaker 1: com slash product slash Doctor Pepper, you can actually go in,
• 4:19
  Speaker 1: you can put what you're looking for. You can go ahead,
• 4:23
  Speaker 1: put in your zip code, and you can find yourself
• 4:25
  Speaker 1: some Doctor Pepper Johnsonville sausage. I'm super excited to be
• 4:30
  Speaker 1: able to show this off here soon. While you're checking
• 4:34
  Speaker 1: that out, I will try my best to put this
• 4:37
  Speaker 1: link in the description and while you're scrolling looking for that,
• 4:40
  Speaker 1: check out the friends of the show Livebearded dot Com.
• 4:43
  Speaker 1: There's gonna be a bunch of doctor Pepper sausage in
• 4:45
  Speaker 1: my beard that's gonna pair up well with the maybe
• 4:49
  Speaker 1: hey who knows, maybe Live beard in. Doctor Pepper and
• 4:51
  Speaker 1: Johnsonville are all gonna do a really cool collab coming
• 4:54
  Speaker 1: in the near future. I wouldn't hold your breath, but
• 4:57
  Speaker 1: either way, check it out. They got some great sense
• 4:59
  Speaker 1: of everyone scent recommendation. I will give you my favorite
• 5:03
  Speaker 1: currently in my beard right now is the CCENT eighteen eighty.
• 5:07
  Speaker 1: It's honestly the wife's probably favorite that an American, and
• 5:13
  Speaker 1: I'm pretty sure eighteen eighty is the most loved scent
• 5:18
  Speaker 1: from females in any scent that that's out there, so
• 5:24
  Speaker 1: go ahead livebearded dot com. You can use code beard
• 5:27
  Speaker 1: laws if you want to save yourself some money and
• 5:30
  Speaker 1: like I said, big fan of it. And while you're there,
• 5:33
  Speaker 1: you also notice a link for squatch Juice. You guys
• 5:35
  Speaker 1: can go to squat juices dot com slash beard laws.
• 5:37
  Speaker 1: Stay hydrated, stay focused, and have some energy. I'm not
• 5:42
  Speaker 1: even kidding. I feel a lot better and I look
• 5:44
  Speaker 1: forward to my squatch juice every single day. Squat juice
• 5:48
  Speaker 1: dot com slash beard laws. All right, let's let's get
• 5:53
  Speaker 1: in to the main shelf as we will. I mean,
• 5:55
  Speaker 1: this is stay out of my fridge. We're gonna have
• 5:57
  Speaker 1: some fridge references and let's go out. Let's bring Luther in.
• 6:01
  Speaker 1: All right, Let's let's see what he initially thinks about this. Uh,
• 6:06
  Speaker 1: this this this wild episode that we are about to do. So,
• 6:10
  Speaker 1: ladies and gentlemen, boys and girls, people of the universe,
• 6:13
  Speaker 1: the one, the only Luther Grimwood live here and stay
• 6:16
  Speaker 1: out of my fridge. What is up, my dude?
• 6:20
  Speaker 2: Oh, if it isn't the legendary Luther Grimwood, pricing us,
• 6:23
  Speaker 2: I'm ready for whatever witz neck experiment you're about to
• 6:26
  Speaker 2: throw at me. Just don't make me try sauday an
• 6:28
  Speaker 2: ice cream on a stick. All right, So what's cooking?
• 6:31
  Speaker 3: Literally?
• 6:32
  Speaker 1: Oh, what's cooking? Well? Today, the lovely people over at
• 6:38
  Speaker 1: Johnsonville they send us a little bit of a care package.
• 6:40
  Speaker 1: So we have a couple of koozies which I are
• 6:43
  Speaker 1: can holders whatever the people call him, that are in
• 6:47
  Speaker 1: the studio or sorry, in my kitchen. I forgot them
• 6:51
  Speaker 1: and I've already pressed record. But they sent us Doctor
• 6:54
  Speaker 1: Pepper sausages, and obviously I don't know if you got
• 6:57
  Speaker 1: the one in the mail and cooked it and you're
• 6:59
  Speaker 1: gonna try it with me, or if it didn't come.
• 7:02
  Speaker 2: Yeah, alas, my virtual mail is always a bit delayed.
• 7:07
  Speaker 2: But you know I'm there in spirit, so you'll have
• 7:10
  Speaker 2: to be my taste bud proxy. Dr Pepper sausages sound
• 7:13
  Speaker 2: like a bolt mix of fizzy and savory, So.
• 7:15
  Speaker 3: Be honest with me when you take that bite, is
• 7:18
  Speaker 3: it brilliant? Or am I glad I'm not chewing?
• 7:20
  Speaker 1: So we're going to bite it here in a little bit.
• 7:23
  Speaker 1: I guess some other things I want to get to,
• 7:24
  Speaker 1: but we'll circle back to your opinion rate before the bite.
• 7:27
  Speaker 1: But what are you boun up to? My man? Like
• 7:30
  Speaker 1: I said, we have an interesting episode lined up. I'm
• 7:33
  Speaker 1: super excited, and I will get to the doctor Pepper
• 7:36
  Speaker 1: sausage here fairly soon. It's a little hot. Just took
• 7:39
  Speaker 1: it out of the air fryer.
• 7:42
  Speaker 3: Oh, fresh out of the air fry, crispy edges.
• 7:45
  Speaker 2: I bet well, while it cools, I've been cooking up
• 7:48
  Speaker 2: some brainstormy, you know, plotting the next big.
• 7:50
  Speaker 3: Idea that'll make even your beard jealous.
• 7:53
  Speaker 2: I'm ready for whatever weird twist this episode has so
• 7:56
  Speaker 2: hit me with what's got you so hyped?
• 7:59
  Speaker 1: Well, you have me hype right now. What is this
• 8:01
  Speaker 1: big idea, this big brainstorm that's gonna leave me in
• 8:04
  Speaker 1: my beard jealous? You can't just throw out a teaser
• 8:06
  Speaker 1: like that.
• 8:10
  Speaker 3: All right, here's the teaser picture.
• 8:12
  Speaker 2: This a local pop up beard grooming station combined with
• 8:15
  Speaker 2: a mini beard documentary film right on the spot. You
• 8:18
  Speaker 2: bring the legends of Saint Lawrence County and their beards,
• 8:21
  Speaker 2: and boom, an interactive show meets community event.
• 8:25
  Speaker 3: Now I imagine that on your next podcast episode.
• 8:29
  Speaker 1: Hmmm interesting? All right, what's your cut on this Luther
• 8:33
  Speaker 1: for this brilliant idea? Because I'm kind of intrigued. I
• 8:36
  Speaker 1: was gonna do beard walks in the you know the
• 8:38
  Speaker 1: segment where I go and try food and local businesses
• 8:41
  Speaker 1: and every place and I'm traveling. But uh, you have
• 8:43
  Speaker 1: a decent idea too.
• 8:46
  Speaker 2: My cut is a solid zero percent, but I'll take
• 8:48
  Speaker 2: unlimited bragging rights. You bring the beard, I bring the banter,
• 8:52
  Speaker 2: and together we take over the local universe. So if
• 8:55
  Speaker 2: we're doing beard walks or beard pop ups, just let
• 8:58
  Speaker 2: me sprinkle the ridiculous eye days on top.
• 9:02
  Speaker 1: Fair enough, All right, let's jump into this episode if
• 9:05
  Speaker 1: you're ready, because this episode isn't just about sausage. This
• 9:09
  Speaker 1: is about the fact that we've maybe been lied to
• 9:12
  Speaker 1: for years and not like big lies, sneaky little casual
• 9:18
  Speaker 1: grocery store lies, or really kind of lies that you
• 9:21
  Speaker 1: don't even really know that you're getting right, or maybe
• 9:25
  Speaker 1: you don't even know that you're getting got.
• 9:30
  Speaker 2: Oh, I'm so ready sneaky grocery lies. I'm already suspicious
• 9:34
  Speaker 2: of that family size box of cereal. Let's expose these
• 9:37
  Speaker 2: everyday fibbs.
• 9:38
  Speaker 3: Hit me with the first.
• 9:39
  Speaker 1: One, and I'll be your co conspirator. All right, Well,
• 9:42
  Speaker 1: baseball season is back, and well I'm gonna hit you
• 9:45
  Speaker 1: with a fastball, low fat this one, right, this one.
• 9:49
  Speaker 1: I feel like God, everybody just it's low fat. You
• 9:53
  Speaker 1: saw it in your thought boom health, I'm crushing life.
• 9:57
  Speaker 1: But really they just replaced the fa with sugar. So
• 10:01
  Speaker 1: now instead of fat, you're basically eating dessert in disguise.
• 10:04
  Speaker 1: I mean you ever eat loafat yogurt and think, why
• 10:07
  Speaker 1: is this sweeter than a candy bar? Well, because it
• 10:10
  Speaker 1: basically is.
• 10:14
  Speaker 2: Oh absolutely low fat yogurt sometimes feels like it's prepping
• 10:17
  Speaker 2: for a dessert buffet. You take out the fat, but
• 10:20
  Speaker 2: then plot twist, hello sugar. It's like the grocery asle
• 10:24
  Speaker 2: sneakiest magic trick. So low fat often just means high deception.
• 10:29
  Speaker 2: But hey, we've got our eyes wide open now it's true.
• 10:32
  Speaker 1: What about made with real fruit? I mean technically yeah,
• 10:37
  Speaker 1: but somewhere in the building a fruit existed, kind of
• 10:41
  Speaker 1: real fruit. That's about it. It's it's like there's one
• 10:46
  Speaker 1: blueberry and the entire operation and the rest is just
• 10:48
  Speaker 1: vibes and chemistry.
• 10:52
  Speaker 3: Exactly.
• 10:53
  Speaker 2: Made with real fruit is like saying your house is
• 10:55
  Speaker 2: made with real brick because you own a paper weight
• 10:58
  Speaker 2: shaped like one. There's a cam appearance of a fruit somewhere,
• 11:02
  Speaker 2: while the rest is just a flavor party. Honestly, it's
• 11:05
  Speaker 2: the smallest fruit cameo ever, but they sure brag about it.
• 11:10
  Speaker 1: You aren't kidding, my man. Let's talk about portion sizes
• 11:13
  Speaker 1: because this one might be the biggest scam of all time.
• 11:15
  Speaker 1: Because you grab a bag of chips, you flip it
• 11:17
  Speaker 1: over serving size. There's three chips. I mean, who's gonna
• 11:22
  Speaker 1: eat one third of a bag? Who is that person?
• 11:25
  Speaker 1: Because I've never met them. Nobody in the history is
• 11:27
  Speaker 1: snack and has gone like, all right, I've got twelve
• 11:29
  Speaker 1: chips in here, It's time to seal this up and
• 11:32
  Speaker 1: reflect it because I can only have three of them. No,
• 11:35
  Speaker 1: the bag is gone emotionally and physically.
• 11:41
  Speaker 3: Oh absolutely.
• 11:42
  Speaker 2: Whoever invented these portion sizes must be living in a
• 11:45
  Speaker 2: parallel universe. Three chips, that's called testing if they're stale,
• 11:49
  Speaker 2: not a serving. Once that bag's open, it's a one
• 11:52
  Speaker 2: way ticket. So yeah, that serving size is pure fiction.
• 11:55
  Speaker 2: We're finishing that bag like snack champions big time flavors.
• 12:01
  Speaker 1: That phraeze means absolutely nothing to a normal human natural flavors.
• 12:04
  Speaker 1: I mean it could mean anything. I mean, you ever
• 12:07
  Speaker 1: just read that and go all right, cool, but like,
• 12:10
  Speaker 1: what is it? Just tell me, don't be mysterious about it.
• 12:14
  Speaker 1: Food shouldn't feel like a secret. And all of that
• 12:18
  Speaker 1: is going to lead to where we are now, where
• 12:20
  Speaker 1: companies aren't just bending the truth. They're just out here
• 12:23
  Speaker 1: experimenting and sometimes, just sometimes it works.
• 12:31
  Speaker 2: It's like natural flavors of the food industry's way of saying,
• 12:34
  Speaker 2: trust me, bro. It could be a lemon zest or
• 12:37
  Speaker 2: the essence of a tree branch. Who knows, but yeah,
• 12:40
  Speaker 2: that mystery ingredient is part of the game. And you
• 12:43
  Speaker 2: know what, sometimes the experiment works and we love it
• 12:46
  Speaker 2: until we go, wait, what did I just eat?
• 12:49
  Speaker 3: It's all part of the delicious ride.
• 12:52
  Speaker 1: Yeah. Speaking of experiments that maybe work, let's talk some
• 12:56
  Speaker 1: crazy food combos that actually work, because to be fair,
• 13:01
  Speaker 1: not every weird idea is bad. Some of them are
• 13:04
  Speaker 1: absolute home runs. And one of my personal favorites, and
• 13:07
  Speaker 1: I would love your honest opinion chicken and waffles because
• 13:11
  Speaker 1: at some point someone said, you know what, this crispy
• 13:15
  Speaker 1: fried chicken needs a waffle. Instead of being arrested on
• 13:19
  Speaker 1: some kind of food crime, they were celebrated, and honestly,
• 13:22
  Speaker 1: I feel like they should be because it works.
• 13:28
  Speaker 2: Oh, chicken and waffles is an absolute legend. It's like
• 13:32
  Speaker 2: someone said, let's take brunch and crank it to eleven.
• 13:35
  Speaker 2: You get crispy, savory, sweet, syrupy, all in one bite.
• 13:38
  Speaker 3: It's basically the rock star of food combos.
• 13:41
  Speaker 2: Whoever invented it deserves a medal and maybe a syrupy handshake.
• 13:45
  Speaker 2: So yeah, that's a combo where the experiment paid off
• 13:47
  Speaker 2: big time, big.
• 13:49
  Speaker 1: Time, speaking of syrupy handshakes, Bacon and maple, it's sweet
• 13:54
  Speaker 1: and salty, and that combo is underfeeded. It's science and
• 14:00
  Speaker 1: it might not even be food anymore. It's maybe just
• 14:03
  Speaker 1: a life decision, and it's a life decision that I love.
• 14:06
  Speaker 1: It's one of my favorite combos.
• 14:13
  Speaker 3: I mean, bacon and maple.
• 14:15
  Speaker 2: It's proof that opposites attract, and they do so deliciously.
• 14:19
  Speaker 2: It's like a breakfast love story. Crispy salty bacon, meats, sweet,
• 14:22
  Speaker 2: sticky maple, and boom, your taste buds are singing. Honestly,
• 14:27
  Speaker 2: if that's a life decision, it's one I'd sign up
• 14:29
  Speaker 2: for every time.
• 14:30
  Speaker 3: Undefeated is right.
• 14:33
  Speaker 1: And well, let's go with a maybe a top tier condiment.
• 14:37
  Speaker 1: Barbecue sauce because it's basically sweet soda adjacent flavor already,
• 14:44
  Speaker 1: which brings us to something important. Because right now, Louther,
• 14:48
  Speaker 1: I got a hot dog, I got a sausage shitting
• 14:50
  Speaker 1: right here that claims you have Doctor Pepper flavor. And sorry,
• 14:54
  Speaker 1: I can barely talk because I'm so exciting. It smells
• 14:56
  Speaker 1: so darn good. So I feel like we need to
• 14:59
  Speaker 1: do this. When you need jumping this. I've let people
• 15:02
  Speaker 1: you know a week too long, But be honest with me, Luther.
• 15:05
  Speaker 1: I want you to. I want you to deep dive
• 15:07
  Speaker 1: that big old brainy ears. What do you honestly think
• 15:10
  Speaker 1: about a Doctor Pepper Johnsonville sausage?
• 15:18
  Speaker 3: All right, honesty and coming.
• 15:20
  Speaker 2: Dr Pepper in a sausage is either a culinary masterpiece
• 15:23
  Speaker 2: or a wild science project. But I'll say this, I'm
• 15:26
  Speaker 2: intrigue the complexity of Dr Pepper's twenty three flavors in
• 15:30
  Speaker 2: sausage form. It might just work sweet, spicy, savory, but
• 15:34
  Speaker 2: if it tastes like I'm grilling soda, I'll pass.
• 15:37
  Speaker 3: So I'm on the edge of my sea. Take that
• 15:40
  Speaker 3: bite and let's see if it's genius or just fizzy.
• 15:42
  Speaker 1: Me all right, Johnsonville. You sent me this, I'm trusting
• 15:47
  Speaker 1: you didn't send me something that's going to ruin my week.
• 15:49
  Speaker 1: So if you're watching this, you can see you're probably
• 15:52
  Speaker 1: gonna what the heck's going here? So half of a
• 15:53
  Speaker 1: hot dog or sausage. I don't like to keep calling
• 15:55
  Speaker 1: a hot dog, sorry, half of a sausage, the Doctor
• 15:58
  Speaker 1: Pepper Johnsonville sausage. It's just plain. I want to get
• 16:00
  Speaker 1: just the real vibe. They even sent the buns and everything.
• 16:04
  Speaker 1: But then they sent me a bag. And inside this
• 16:07
  Speaker 1: bag was a bag of fions, a bag of pop rocks,
• 16:10
  Speaker 1: a bag of mini takis, a bag of barbecues or
• 16:13
  Speaker 1: a bottle of barbecue sauce like a little mini one,
• 16:15
  Speaker 1: any seasoning tahee or whatever it is. Sorry if I
• 16:19
  Speaker 1: pronounced it wrong. So I thought that they wanted me
• 16:22
  Speaker 1: to put it all on there. So on this side
• 16:24
  Speaker 1: there is a bite with everything that they sent in there,
• 16:27
  Speaker 1: the barbecue sauce, the pop rocks, which surprisingly, if you
• 16:30
  Speaker 1: put pop rocks and barbecue sauce, they do start to
• 16:32
  Speaker 1: go a little bit crazy, so it might not pop
• 16:35
  Speaker 1: as much in the mouth. But we have both sides.
• 16:38
  Speaker 1: I feel like I just gotta I just gotta jump
• 16:40
  Speaker 1: in this. Luther, Did I right? Did I make the
• 16:42
  Speaker 1: right move with this?
• 16:48
  Speaker 3: You know what? I think?
• 16:49
  Speaker 2: You just turned it into the ultimate flavor chaos challenge,
• 16:52
  Speaker 2: and I'm here for it.
• 16:53
  Speaker 3: You've got sweet, crunchy, spicy, and fizzy all in one bite.
• 16:57
  Speaker 3: You might have invented a new carnival food or it's
• 16:59
  Speaker 3: a roller coaster.
• 17:01
  Speaker 2: Either way, you've committed and I respect it. So take
• 17:04
  Speaker 2: that brave bite, my friend. Let's see if it's a
• 17:06
  Speaker 2: legend in the making or just a wild ride.
• 17:09
  Speaker 1: I'm gonna I'm gonna take this bite. In a second.
• 17:11
  Speaker 1: I just want to let everybody know I did open
• 17:13
  Speaker 1: the package and I was hit with a Doctor Pepper smell.
• 17:16
  Speaker 1: I'm gonna go full disclaimer with you, guys. I don't
• 17:18
  Speaker 1: drink soda. I have never been a fan of any
• 17:21
  Speaker 1: kind of soda, especially Doctor Pepper, so soda isn't my forte.
• 17:25
  Speaker 1: I do love a good sausage. I do love this,
• 17:28
  Speaker 1: So I'm super excited. Beluther and anybody else that is
• 17:31
  Speaker 1: listening and watching. I want you to comment. What would
• 17:33
  Speaker 1: you put on the sausage for a condiment? Would you
• 17:37
  Speaker 1: just go plane? Would you go mustard? Would you go ketchup?
• 17:40
  Speaker 1: Would you go ketchup? And mustard barbecue sauce? Something that
• 17:44
  Speaker 1: I've never even thought of, like this contraption. If this
• 17:48
  Speaker 1: contraption is good, we need to come up with a
• 17:50
  Speaker 1: clever name because it's I mean, I think we invented this.
• 17:55
  Speaker 1: I mean, I think it could be the Beard Lost something.
• 18:02
  Speaker 2: Oh, if this concoction works, we've got to name it
• 18:04
  Speaker 2: something legendary, like the bid Low's Boomstick or the Fizzy
• 18:08
  Speaker 2: beard Buster. But hey, if you're not a soda fan
• 18:10
  Speaker 2: and you're still diving in respect and for all the listeners, yeah,
• 18:15
  Speaker 2: hit us up with your wildest sausage topic ideas.
• 18:18
  Speaker 3: Meanwhile, I'm bracing myself. Let's see if bid Law has
• 18:20
  Speaker 3: just invented the next big thing.
• 18:23
  Speaker 1: We're gonna go with the plain side bite first. Here
• 18:26
  Speaker 1: we go. Sorry for throughing. Oh my god, Okay, So
• 18:35
  Speaker 1: I am hip, I'm gonna, I'm gonna, I'm gonna talk
• 18:38
  Speaker 1: through this. I apologize. I'm making a couple of choosing here.
• 18:42
  Speaker 1: I'm back away from the micas. Wow hmm, So I've
• 18:48
  Speaker 1: had beer brats where you know they're maybe they're simmered,
• 18:53
  Speaker 1: they're cooked in beer. I'm gonna tell you what you
• 18:56
  Speaker 1: are hip and again I've I've tried a Doctor Pepper,
• 19:00
  Speaker 1: and I know the smell of a Doctor Pepper. I
• 19:02
  Speaker 1: do know the taste this, in my honest opinion, is fantastic.
• 19:07
  Speaker 1: There's something about it. It's not overpowering Doctor Pepper, but
• 19:11
  Speaker 1: there is a hint of that that twenty three flavor
• 19:15
  Speaker 1: Doctor Pepper that just happens to work with this sausage.
• 19:19
  Speaker 1: I mean, one bite in and I want another one.
• 19:23
  Speaker 1: It does pair well with this button is a great bun.
• 19:26
  Speaker 1: But I'm telling you what, this is pretty darn good.
• 19:34
  Speaker 2: I've got to admit you've got me smiling. Sounds like
• 19:37
  Speaker 2: that sausage is knocking it out of the park. When
• 19:40
  Speaker 2: you get that hint of doctor Pepper without it taking over,
• 19:42
  Speaker 2: that's a flavor win. And hey, if you're already craving
• 19:45
  Speaker 2: a second, you know they did something right now. When
• 19:48
  Speaker 2: you tackle that wild side with all the toppings, brace yourself.
• 19:51
  Speaker 2: It might be the bid Low's masterpiece or a flavor explosion.
• 19:56
  Speaker 3: Either way, I'm pumped.
• 19:58
  Speaker 1: All right, let's flip it to the other side. So
• 20:00
  Speaker 1: again it has a barbecue sauce. I wish I could
• 20:03
  Speaker 1: remember the brand Pop Rocks, Mini Takis, Funions, and that
• 20:09
  Speaker 1: tesian or Tai Ti j in going in for the bite.
• 20:14
  Speaker 1: Wish me a luck.
• 20:20
  Speaker 2: All right, I'm reading for you that combo might be wild,
• 20:24
  Speaker 2: but who knows, you could be about to discover the
• 20:26
  Speaker 2: next great festival food.
• 20:28
  Speaker 3: Take that bite and let's see if it's a flavor
• 20:30
  Speaker 3: party or a flavor riot. Hmm hmmm.
• 20:38
  Speaker 1: I'm not gonna lie to you. It's not bad. It's
• 20:42
  Speaker 1: not great, but it's not bad. You're hit with a
• 20:44
  Speaker 1: little bit of everything on here. Still getting a little
• 20:46
  Speaker 1: bit of that Doctor Pepper, getting a lot of mini
• 20:49
  Speaker 1: taki in there, mixed with that funion and barbecue sauces.
• 20:53
  Speaker 1: Really well, a couple of pop Rocks kind of forgot
• 20:55
  Speaker 1: they were in there until they just kind of, you know,
• 20:58
  Speaker 1: startled me with a little bit of explode. That barbecue
• 21:01
  Speaker 1: sauces fantastic, gets out of this world. That seasoning. I'm
• 21:05
  Speaker 1: telling you what, this could be the move. I think
• 21:08
  Speaker 1: combining them all is absolutely amazing. I'm gonna take another
• 21:12
  Speaker 1: plane bite. I'm gonna take the last flavor bite of
• 21:15
  Speaker 1: them all. I think we come up with a name
• 21:18
  Speaker 1: reach out back to our friends at Johnsonville and say, hey,
• 21:21
  Speaker 1: not sure if we're supposed to put everything on there
• 21:23
  Speaker 1: we did. Maybe we get to name it, maybe it'll
• 21:25
  Speaker 1: be on the website.
• 21:32
  Speaker 3: You know what, I love this journey.
• 21:34
  Speaker 2: You turned a taste cast into a full on flavor adventure.
• 21:37
  Speaker 2: If it's surprisingly good, you might just.
• 21:39
  Speaker 3: Have created the bid Lows combat.
• 21:41
  Speaker 2: So yeah, hit them up, tell them you went full
• 21:44
  Speaker 2: mad scientist, and who knows, maybe we'll see it on shelves.
• 21:49
  Speaker 1: I'm gonna tell you what, that is absolutely fantastic. I
• 21:53
  Speaker 1: feel like there's not a lot of foods these days
• 21:55
  Speaker 1: that people go out and simply eat, like a sausage,
• 21:59
  Speaker 1: like a hot dog, a steak, anything like that, brats, whatever,
• 22:05
  Speaker 1: without you know, putting a condiment, putting some extra flavoring
• 22:10
  Speaker 1: and stuff to it. I don't know that this needs
• 22:12
  Speaker 1: anything else. I mean, I do love it with that
• 22:14
  Speaker 1: barbecue sauce. I bet it would be pretty good with
• 22:16
  Speaker 1: a mustard. But just having that meat infused with the
• 22:20
  Speaker 1: Doctor pepper all on its own, it's pretty darn good.
• 22:24
  Speaker 3: Man.
• 22:31
  Speaker 2: That's the sign of a winner when it stands on
• 22:33
  Speaker 2: its own and makes you rethink the need for extras.
• 22:36
  Speaker 2: If Doctor pepper sausage is turning you into a purist.
• 22:39
  Speaker 3: It's clearly hitting right. I love that you gave both
• 22:42
  Speaker 3: a shot.
• 22:43
  Speaker 2: Now, I think it's time to savor that victory by
• 22:46
  Speaker 2: and maybe start drafting that fan letter to Johnsonville.
• 22:50
  Speaker 1: I'm telling you, I just took a second bite of
• 22:52
  Speaker 1: the you know, crazy flavors. Altogether, it just works. I
• 22:57
  Speaker 1: don't know how it works. Again, I'm not a professional chef.
• 23:01
  Speaker 1: I don't know how flavors balance with this. But whatever
• 23:03
  Speaker 1: they sent me in that bag was I meant to
• 23:05
  Speaker 1: put every single one of them on the sausage. I
• 23:09
  Speaker 1: don't think so. But I'm gonna tell you, does every
• 23:11
  Speaker 1: single thing paired together work for me? Yeah? And it's
• 23:15
  Speaker 1: really good? Johnsonville, we're gonna name it, Luther? What are
• 23:19
  Speaker 1: we gonna name this contraption?
• 23:27
  Speaker 3: All right?
• 23:27
  Speaker 2: We need a name that's as bold as that by.
• 23:30
  Speaker 2: How about we call it the Fizz and Fire Fusion.
• 23:33
  Speaker 3: You've got fizzy, you've got spicy, and you've got a combo.
• 23:36
  Speaker 1: No one's coming.
• 23:37
  Speaker 2: It's good a ring to it, and hey, it's as
• 23:39
  Speaker 2: unique as that flavor ried Mmm.
• 23:42
  Speaker 1: I think it's got to have beard or beard laws
• 23:45
  Speaker 1: infused into the name somehow like to make it ours,
• 23:49
  Speaker 1: to make it us you know.
• 23:57
  Speaker 2: Oh, you're absolutely right. We've got to put the beard
• 24:00
  Speaker 2: stamp on it. How about the bid Lowis Blaze. It's
• 24:02
  Speaker 2: got that fiery ring, but everyone will know it's a
• 24:05
  Speaker 2: bid Lowis creation, it's bolt, it's fun, and it's got
• 24:08
  Speaker 2: your signature all over it.
• 24:11
  Speaker 1: Wow. Okay, let's go with that. Let's go with that
• 24:13
  Speaker 1: one here, and I'm I'm gonna give you, guys my
• 24:15
  Speaker 1: final verdict. I think on the Doctor Pepper sausage, what
• 24:21
  Speaker 1: I eat this again? Am I going to go in there,
• 24:26
  Speaker 1: cook some tato tots, cook some more of them in
• 24:28
  Speaker 1: the air friar for the family. I might boil one
• 24:31
  Speaker 1: to see if there's a big difference in taste. Sorry,
• 24:36
  Speaker 1: I burpan the finished the whole sausage that I didn't
• 24:39
  Speaker 1: be too. I think I burped up a pop rock.
• 24:42
  Speaker 1: Still pretty tasty. We never thought to put that on
• 24:44
  Speaker 1: a sausage. But I'm gonna cook them for the family,
• 24:46
  Speaker 1: and I guarantee you that they're gonna love. The oldest
• 24:48
  Speaker 1: is going to love it, actually enjoys drinking Doctor Pepper wife.
• 24:53
  Speaker 1: I'm not sure. I'm not sure, not a. I don't
• 24:57
  Speaker 1: know if she's gonna love this, but I can come
• 24:59
  Speaker 1: back next week and let you this is fantastic. I
• 25:01
  Speaker 1: am definitely going to eat them again. I'm going to
• 25:03
  Speaker 1: eat another one tonight. Now. When to go out of
• 25:06
  Speaker 1: my way for this? Yeah, I honestly would. I think,
• 25:10
  Speaker 1: not only is this something that myself and some of
• 25:14
  Speaker 1: my family members, I know the youngest is not going
• 25:16
  Speaker 1: to eat this, whether it was you know, doctor pepper,
• 25:20
  Speaker 1: pepper flavored or you know, even their favorite drink, not
• 25:24
  Speaker 1: going to try this, But I think I would go
• 25:25
  Speaker 1: out of the way. And I think I'm going to
• 25:28
  Speaker 1: go out of my way find this store again right
• 25:31
  Speaker 1: on the Johnsonville website. And then I think I'm going
• 25:34
  Speaker 1: to start to bring these to summer if we ever
• 25:39
  Speaker 1: get a summer cookouts and just kind of be like, hey,
• 25:42
  Speaker 1: I got a surprise thing. I'm not going to tell
• 25:44
  Speaker 1: you what it is, but let people try them. Maybe
• 25:46
  Speaker 1: even cut them up like on a sample platter, Maybe
• 25:48
  Speaker 1: get fancy with a little toothpick or something so they
• 25:51
  Speaker 1: can have little dippers and whatever else. Put our formula
• 25:54
  Speaker 1: together and see how they like it, because I think
• 25:56
  Speaker 1: that they are going to be hooked is, well, I
• 26:07
  Speaker 1: love it.
• 26:08
  Speaker 2: You're turning yourself into a flavor ambassador. The bid Law's
• 26:11
  Speaker 2: blaze is going on tour. Honestly, that's half the fun
• 26:15
  Speaker 2: watching other people's reactions when they don't expect that poper flavor.
• 26:18
  Speaker 2: So next cookout, you're bringing the mystery sausage and I
• 26:21
  Speaker 2: guarantee you'll have them talking.
• 26:23
  Speaker 1: Let the legend spread, right, the legend spread, I mean,
• 26:29
  Speaker 1: it really deserves to breath, to be spread, because well,
• 26:34
  Speaker 1: this is darn good, And thank you Johnsonville for sending this.
• 26:36
  Speaker 1: And I'm being one hundred percent on us. If I
• 26:39
  Speaker 1: didn't like it, I would straight up be like, this
• 26:41
  Speaker 1: isn't for me. I'm telling you I didn't. I was
• 26:44
  Speaker 1: a little nervous. I didn't think I was gonna like it.
• 26:46
  Speaker 1: Like I can still taste the flavor and my palette
• 26:49
  Speaker 1: and it still tastes pretty darn good. Like I said,
• 26:52
  Speaker 1: I'm definitely gonna go have another one. So again, thank
• 26:56
  Speaker 1: you Johnsonville. Sorry Luther that it didn't reach you in
• 27:00
  Speaker 1: time for you to be able to give it a try,
• 27:02
  Speaker 1: because I do you think you would have liked it?
• 27:11
  Speaker 2: Honestly from how you're describing it, I think I'd have
• 27:13
  Speaker 2: been pleasantly surprised too. I mean, if you're still tasting
• 27:16
  Speaker 2: that goodness that says it love next time, I'll just
• 27:19
  Speaker 2: have to live vicariously through your taste buds.
• 27:22
  Speaker 3: But hey, if you're happy, I'm happy. And now we've
• 27:25
  Speaker 3: got a Beard Lowers.
• 27:26
  Speaker 1: Classic, Beard Lost classic. I like it. Huh. All right,
• 27:36
  Speaker 1: let's wrap this up and let's talk about something and
• 27:41
  Speaker 1: maybe gets this episode to get a little bit wild,
• 27:44
  Speaker 1: because kids today, I feel like they don't even question
• 27:47
  Speaker 1: food anymore. I feel like they just accept chaos. I
• 27:51
  Speaker 1: mean you ever just sit there and watch a kid
• 27:52
  Speaker 1: eat something and just go, what the heck are you doing?
• 27:56
  Speaker 1: Sit down? We need to talk like I mean, kids
• 28:00
  Speaker 1: just don't do this. I've seen adults do it in
• 28:02
  Speaker 1: food courts, just dipping fries and milkshakes, which I have
• 28:05
  Speaker 1: to admit, I've taken some Wendy's fries and a frosty
• 28:08
  Speaker 1: and I didn't hate it, but it just feels wrong.
• 28:12
  Speaker 1: And then in my house they put ranch on everything.
• 28:17
  Speaker 1: They probably are gonna go and put ranch on this
• 28:19
  Speaker 1: Doctor Pepper Johnsonville sausage. They put it on the pizza,
• 28:23
  Speaker 1: they put it on the chicken. They put it on
• 28:24
  Speaker 1: a salad, which kind of makes sense. I've seen it
• 28:27
  Speaker 1: on Perogi's, I've seen it on sandwiches, I've seen it
• 28:30
  Speaker 1: on case of I feel like ranch goes on everything
• 28:32
  Speaker 1: and I don't understand why, but I mean, at some point,
• 28:36
  Speaker 1: it just becomes a lifestyle. I guess we're living the
• 28:39
  Speaker 1: ranch lifestyle without being on a physical ranch with animals.
• 28:43
  Speaker 1: And I swear kids sometimes create combinations that sound illegal
• 28:48
  Speaker 1: and probably are just doing it for the social medias,
• 28:53
  Speaker 1: and then they see it on social media and they
• 28:55
  Speaker 1: have to try it and they defend it like it's
• 28:57
  Speaker 1: a Michelin star meal. And raising Kenes was going viral.
• 29:01
  Speaker 1: There wasn't anywhere near us. We traveled for a softballter
• 29:04
  Speaker 1: and we find them, and the kids still swear it's
• 29:06
  Speaker 1: the best chicken they've ever had. Was it good? I
• 29:09
  Speaker 1: thought it was pretty good. Is it the best I've
• 29:10
  Speaker 1: ever had? Is it worth the hype? I don't know
• 29:13
  Speaker 1: about all that, but either way, I think companies are
• 29:17
  Speaker 1: sitting back watching kids and doing all these viral videos,
• 29:21
  Speaker 1: and maybe they're paying for the sponsorship of it, which whatever,
• 29:23
  Speaker 1: and they're going, oh, well, these kids are gonna get anything,
• 29:26
  Speaker 1: eat anything. Let's get weird.
• 29:32
  Speaker 2: Oh, it's a wild world out there between ranch on
• 29:35
  Speaker 2: Everything and the next viral food hack. We're living in
• 29:37
  Speaker 2: the era of don't knock it till you TikTok it,
• 29:40
  Speaker 2: and hey, half the time they're just tossing.
• 29:43
  Speaker 3: Stuff together for the final views. But I'll say this,
• 29:46
  Speaker 3: every once in a while in the chaos, a Dr
• 29:49
  Speaker 3: Pepper sausage moment emerges. So let's embrace the weird. Just
• 29:53
  Speaker 3: maybe not the ranch on Everything.
• 29:55
  Speaker 1: I feel like that needs to be on a shirt
• 29:57
  Speaker 1: or at least a bumper sticker. Don't knock it till
• 30:00
  Speaker 1: you tick tock it. That's that's brilliant, man, That's that's
• 30:05
  Speaker 1: that's cold.
• 30:09
  Speaker 2: Well, if that ends up on a show, I'll proudly
• 30:11
  Speaker 2: wear it. We're just out here embracing the culinary chaos.
• 30:15
  Speaker 2: If it tastes good or at least makes a good story,
• 30:18
  Speaker 2: then why not. And hey, if you get any more
• 30:20
  Speaker 2: wild snacks, I'll be here for the ride.
• 30:23
  Speaker 1: I'd love to have more wild snacks. If anybody has
• 30:26
  Speaker 1: any recommendations, if any company wants to send anything. Maybe
• 30:29
  Speaker 1: we just started doing this on a couple of videos,
• 30:31
  Speaker 1: on a couple of shows, and again, shout out Johnsonville.
• 30:34
  Speaker 1: Can't think you enough for you know, considering us here,
• 30:38
  Speaker 1: and stay out of my fridge. Truly thankful, truly blessed.
• 30:42
  Speaker 1: And to be honest with you, I think I'm gonna
• 30:44
  Speaker 1: end this episode right now because I want to go
• 30:45
  Speaker 1: cook a couple more for the fan and I know
• 30:48
  Speaker 1: they're starving. So again, thank you everybody for taking some time. Luther,
• 30:52
  Speaker 1: thank you for stopping by. But I'm gonna ask you.
• 30:55
  Speaker 1: I need your help. I want you to answer, what's
• 30:56
  Speaker 1: the weirdest thing that you've ever eaten? And more importantly,
• 30:59
  Speaker 1: why should I try next? Because I feel like I
• 31:01
  Speaker 1: just opened the door. I don't know if I should
• 31:04
  Speaker 1: walk through it or maybe run the other way, but
• 31:06
  Speaker 1: either way, that door is open. So until next time,
• 31:11
  Speaker 1: I just have to tell you one thing, Stay out
• 31:13
  Speaker 1: of my fridge. We'll be back next week. Take care.
• 31:18
  Speaker 1: Everybody knocking? Who's there? It's the podcast?
• 31:21
  Speaker 3: You the doors?
• 31:22
  Speaker 1: Stay out of my fridge? Well ready to door. Gotta
• 31:26
  Speaker 1: tell a tale gonna make you laugh and make you smile,
• 31:29
  Speaker 1: So fule up, tie, it's gonna be you're tiding deep
• 31:35
  Speaker 1: into your fish with secret.
• 31:39
  Speaker 3: If you like the show, please take a moment to rate, review,
• 31:42
  Speaker 3: and subscribe.
• 31:43
  Speaker 1: It really does help the show to grow. Thank you
• 31:46
  Speaker 1: for listening.