Doughboys - In-N-Out Burger 3 with Rob Lowe

Episode Date: September 17, 2020

Rob Lowe (Parks and Rec, 9-1-1: Lone Star, Literally! With Rob Lowe) joins the 'boys to talk about snacks, movie roles and In-N-Out Burger. Plus, another edition of Pie In This Guy.Sources for this week's intro:http://streetcar.la/project-info/streetcar-history/https://la.curbed.com/2017/9/20/16340038/los-angeles-streetcar-conspiracy-theory-general-motorshttps://www.seriouseats.com/2020/04/drive-thru-history.htmlhttps://money.com/drive-thru-fast-food-fast-casual/https://www.in-n-out.com/historyAdvertise on Doughboys via Gumball.fmWant more Doughboys? Check out our Patreon!: https://patreon.com/doughboysSee omnystudio.com/listener for privacy information.

While L.A.'s public transit system is much maligned in modern times, prior to the 1950s, as famously depicted in Robert Zemeckis' 1988 film Who Framed Roger Rabbit, the city of Angels had the largest trolley system in the world. But as a post-war housing boom led to suburban sprawl and increased personal ownership of the automobile, establishing a template for the car culture of Southern California and the bulk of the nation, the streetcars operated by Pacific Electric declined in ridership and eventually were dismantled altogether, which some conspiracists attribute to an intentional act of sabotage by car manufacturer General Motors.

As Angelino's transition to atomized self-transportation in privately owned automobiles, the food and beverage industry adapted in numerous ways, paving giant parking lots, offering car-hop service, and implementing a key innovation attributed to restaurateur Harry Snyder, the drive-thru. In 1948, Snyder opened a quick-service restaurant in the L.A. neighborhood of Baldwin Park, serving a simple, streamlined menu of burgers, fries, and shakes, in time supplemented by a not-so-secret menu of customized options. Later that year, Snyder installed an outdoor two-way intercom system, letting drivers place

their orders without exiting their vehicles, effectively birthing the drive-thru, which let patrons get in and out in rapid succession. The technological advance was quickly copied by other eateries across the nation, but no one could quite replicate Snyder's chain's food, including their beloved signature hamburger sandwich, the double-double. Today with over 350 locations in the Golden State and across the American West, California food culture is as unthinkable without Snyder's chain as the fast-food industry is without his drive-thru.

This week on Doe Boys, we return to In-N-Out Burger. Welcome to Doe Boys, the podcast about chain restaurants. I'm Nick Weiger, along with my co-host, Julian Edelman, the Spoonman Mike Mitchell. That's too much of a stretch. That's too much, swags. That was courtesy of Chris from KC. I know our guest is an NFL fan, so I figured I'd use an NFL-themed roast. Chris also wants to know, how does Mitch feel about the Patriots and the NFL at large this

year? I'm a little nervous with it starting back up. I hope that everyone is safe. Watching hard knocks, it seems like they're testing a lot, but I wish they did something like the NBA did. Yeah. It seems like the bubble is working, which I'm glad, but I'm also surprised that they're able to keep it that airtight with the NBA, but it also just feels like at the other end

of the spectrum, MLB just doesn't seem to be trying anything, and I don't know what NFL is doing exactly. You said airtight. I just want to make sure you know it's not an actual bubble, right? No, I understand. Okay, all right, good. No, it's not hermetically sealed. roastsmoomman.gmail.com.

If you have an insult, you can use them, Mitch, at the top of the show. All right, Nick. You know, there's some times where this is very embarrassing to do, but today is a big one. How the hell to Spoon Nation? I can't look our guests in the eyes after doing that. And here is a here's a little drop, Nick. The whores, the whores, the whores, the whores, what goes on up in that ivory tower

of yours? A lot of jacking off. Voluminous wet dream. Voluminous wet dream. Voluminous wet dream. And I hope you hook us up with some swag because we're whores, baby. Yeah, we're whores. We worship the almighty dollar.

All right, Nick, that. Hey, Spoonman, here's a drop for you. Hope you like it, Kristen, aka Chris from the Dose Squad. Thank you, Chris. That was great. So you made a point of noting that you were particularly self-conscious about playing a drop in front of today's guests, and that's the one you chose. I got your wigs.

Mitch, we have a terrific guest today. Very excited to have him. Yes. When I say we have a good guest in the past, I'm full of shit. Today it's a good guest. He's an actor whose many credits include Parks and Recreation and 911 Lone Star. He also hosts the new podcast literally with Rob Lowe. Rob Lowe is here.

Hi, Rob. I can't believe you guys have my ringtone playing. It's unbelievable. When I hear that, I just realize I got to leap out of bed and I'm late to go to the set. That's what that drop means to me. Wiger's voice waking you up in the morning. That would get me out of bed, too. I have a, mine is when the levee breaks, which is a Led Zeppelin song I like.

Wow. And now I don't really like the song anymore. Yes, that's the problem. I had the guitar solo for Don't Stop Believing for a while. Oh, yeah. And it was great. It shot you out of bed. But now, whenever I hear that song, I have that depressing feeling of, oh my God, I

have to get up. So I don't like the song anymore. Yeah. Wow. That five o'clock wake up. Yeah, not good. I just, like for me, music. It doesn't work for me in the morning.

I just need an abrasive, aggressive, just alarm sound. That's the only thing that arouses me. Yeah. I spend a lot of time on, like when I'm bored and I'm on my phone, I'm actually not on TikTok or whatever. I'm like hoping to find new alarm sounds. That's how boring my life is. But I take it very seriously.

If you have any ideas about alarm sounds, people, please let me know somehow. Particularly if they're easy to access. I'm not going to download in some app to get them. No, I'm not. Like, is there like a way on my phone I can navigate something that sounds cool? Rob, you just made a big mistake. Our insane fans will tweet a thousands of alarm ideas at you. Good.

Well, I hope some of your insane fans come over and check out my podcast because we're having so much fun and we talk a lot about food and stupid things. Mostly stupid things. So I think they'll feel right at home. No offense. You had Chris Prad on. And that was your first episode? Yeah.

Prad on is my first one. It's one of my buds. And, you know, I wanted to do a podcast because I love being a guest on them. Like, I started being a guest and I come off of every podcast. I'm going, that's so fun. You can talk about whatever you want. No, you know, you don't have to plug anything. You can get weird.

And then I started thinking about all of the people that I know and how they don't ever get a chance really to share that because a lot of them haven't done podcasts. So I don't know. I don't know if Prad had ever done one or if he had not many. So, you know, I've had some good peeps on it. Gwyneth Paltrow and Demi Moore and Mike Myers. And, you know, I think this week upcoming is Dana Carvey who's how he might be the most funny person in the world.

And that's saying something because I'm lucky enough to have a lot of funny friends. But I'm having a blast. A true blast. Wow. It's a pretty amazing guest you got there, Rob. However, Doughboys, I think has you beat. We've had Matt Koalik and Bug Main. Anybody with the name Bug is welcome on my show.

Oh, no. Doughboy. You will also regret that too. Rob, before we started recording, you know, speaking of food, you mentioned that you were on, it's your fasting day. You take an entire day of fasting. What is your nutritional schedule? Well, and by the way, it's perfect that we're doing this because my whole thing is built

on how much fast food can I consume on my cheat days. Oh, wow. Wow. I mean, I do not, life isn't worth living if I can't go to, you know, In-N-Out or Five Guys or, you know, Mickey D's. You know, so I kind of got to build my regular life around the ability to do that. So, you know, I eat, I eat like, you know, sort of what you would call like the, what they used to call in the old days, the Atkins way, you know.

Yes. And so it's like an Atkins type, high protein, low carb, low sugar, and then Pratt, Chris Pratt got me started on intermittent fasting because he got so shredded. And so I've been doing that for at least a year and a half, if not two. Wow. And then recently, recently I've upped it to actual 24 hour fasting every other day. But here's the thing, once you're already intermittent fasting, the move to 24 hours really easy.

You're only cutting out one meal. Interesting. Because you know, it sounds worse than it is. You're never going a day without eating. Yeah. You're never doing that. Right. So I'll just take, today I'm just eating dinner.

That's it. Damn, yeah. So your schedule, because I've done intermittent fasting before and when I've done it, it's been like 16 hours fasting, eight hour meal window. So you basically, you start your 24, you end an eight hour window and then you just like carry that through to the next day pretty much. Exactly. Yeah.

Got it. Yeah. It's, it's, it's pretty easy. And it also, really what this whole thing is, is, is putting to lie the, that what we were told as kids, breakfast is the most important meal of the day. Turns out, not so much. And you know what? That pisses me off.

I hate that. I hate that lie, Nick. They're going to get rid of that lie in schools. Let me talk to the kids. But like, otherwise I wouldn't have discovered Count Chocula. So. Yeah. Man, that was like, Count Chocula, I can't believe that.

I mentioned this on the show before, but I can't believe the cereals my parents let me have as a kid because they were very restrictive about my diet in some ways, but otherwise they were just like, yeah, you can have cookie crisp. You can have, you know, peanut butter, Captain Crunch. Oh yeah. Oh, for sure. Yeah. And, and I was just like, it was just like a huge like, like sugar bomb, like first thing

in the morning. But maybe do you have any favorite cereals outside of the, outside of the count? Yeah. Um, the, uh, remember when, when life cereal was, was good for you? Like life was. Yes. OG. Like, oh, healthy.

Wow. Like, and we now know it's not so much, but so I, I still impartial to life cereal, both regular and, um, cinnamon and I, I have been known to hammer some cinnamon life as if I were, um, a pot headed Jerry Garcia, um, of which the great irony is I'm probably the only guy who's been sober for 30 years who will still want to pound life cereal at 11 o'clock at night. But so be it. Um, yeah.

But, uh, yeah. No, um, uh, what is it? Cocoa. Cocoa puffs. Yeah. Yeah. Remains my all time. Not Cocoa Krispies.

I've never been down. That's the difference between Pepsi and Coke to me. Wow. Cocoa Krispies and Cocoa Puffs. You think they're the same. They're absolutely not the same. Cocoa Puffs is the shit. You got a, you got Cocoa Pebbles sliding in there.

It's like a Mr. Puff. Nope. Nope. Nope. Fruity Pebbles. Fruity Pebbles was one of mine when I was a kid. I stayed away from the, the monster cereals. They kind of scared me a little bit.

Why? It's the, uh, Boob. Count chocolate. Your boo. I was never a boo. Barry Chadlow. Frank and Barry. My younger brother Chadlow was a boo.

Barry guy. Um, do you guys remember Quiss and Quake? Probably not. You're too young. Yes. No, I remember Quisp. I remember seeing Quisp and never having Quisp. And I always thought Quisp was like more of a, was not a sweet cereal, but what was

it exactly? Quisp was, they were, they were, they were little, little flying saucers as I remember. And they were caught really, they were more like a, a count, a, a captain crunch. They were kind of a ripoff of captain crunch. Got it. And I never, I never understood what Quake was. I wasn't, I wasn't down with, with Quake. I think, I think he was a handyman, right?

And I was much more into being an astronaut than a handyman. So I was in the space guy. That's much more aspirational. Was there a space, was there a space cereal? I know there was a space ice cream. No, there was never anything that was actually space. Yeah. It feels like a big market they missed out on.

There should have been some sort of space ice cream. You guys, you know, there's a, there's a, an ice cream chain. I don't know what the hell they are cause I get it delivered. I don't know where you get it. That makes Lucky Charms ice cream. Oh yeah. I don't know what specific one that is, but I've seen those kinds of cereal mix-ins at various places.

Coolhouse is one of them that's done it. Yeah. I used to be a total traditionalist. Like get your cookie. Like I was very anti Ben, the Ben and Jerry's movement for a long time. I'm, I'm a very slow adapter to change guys. I don't, I don't like change. And so when they started throwing shit in my ice cream, I was like knocked down.

And now, like the more crazy shit in it, the better I like it. But it's only taken me a decade to get there. Well, Ben and Jerry, they're very Dr. Miroi. I mean, like they, they, they do, they mix a lot of stuff that, and sometimes it doesn't, sometimes you get one that just doesn't work. I think still where there's too much going on. Yeah. We've talked about it on the show before, but Ben and Jerry's one of the two.

I always forget who it is, but either Ben or Jerry has a nausea, can't smell. So his sense of taste is very, very muted. So that's why all their ice creams have mix-ins is because it was just like, oh, I want something cold with a lot of texture. Yeah. I had no, that is the most amazing piece of trivia I've ever heard. I mean, I'm not sure, I'm not sure that's good for the brand. Hey guys, so I'm making an ice cream.

It's going to taste great. I myself have no taste, but what the hell? So cool. Rob, you know, when I, I did a cross country trip with my friend, Scott Keefe, and it was a miserable experience, except for the fact, we listened to your book on audio tape going cross country. Wow. Excellent.

Excellent. For real. And the whole, the whole, the entire section where you talk about auditioning for God, now I can think of the outsiders. I almost thought Rumblefish, outsiders. It just is an insane thing where you and all these other kind of these A-list actors are, you go to a studio lot, correct? Yeah.

To audition for Francis Ford Coppola. Yeah. It was, it, it was a moment where he was the biggest, most successful director of all time, like the most prestigious, like picture Steven Spielberg today on steroids. And that's who Coppola was. And, and this movie was like the movie. If you were an actor from 15 to 25.

So everybody in the world was there and we all auditioned at the same time. Like Francis would make us watch each other, which is unheard of. And you know, you'd go in at nine o'clock in the morning and you'd come out at nine o'clock at night and you'd, he'd make you read for different roles. I'd read for, you know, Pony Boy and then I'd read for Soda Pop. And then they'd bring in, you know, Dennis Quaid and he would read for Pony Boy, even though he's 20 years too old and it was just, you know, insane. So in that movie, there, there's a lot of good looking guys.

You get, you got cast as the cute one, like the, the cute one in the movie. You kind of hunk among hunks. You're the hunk, you're the king of the hunks. Does that make you feel pretty good amongst those other hunks? Well, it did, but I also had the suspicion and, and I've never really confirmed it. Somebody I'm going to have to ask Francis if I ever see him. Cause now what the fuck, who cares? He's old, I've done my thing.

What do we care? But I kind of feel like he kind of held his nose and cast me because I was so pretty. I really do. Part of me feels like, he was like, he's like, I'm not sure this fucking kid can act, but there's nobody prettier. That I do know. So yes, he's, he's going to be Soda Pop Curtis. And you know, everybody else was like an amazing actor, you know, in Francis's eyes.

Like he couldn't get enough of like Matt Dillon and all these like New York type actors. And then he threw sort of, you know, Malibu Rob in there. Well, you're great in the movie. And also you have the coolest name, Soda Pop. I mean, how can you, how can you beat that name? You're also, you've also been, you've been a great villain over the years. And one of my favorite movies of all time, Tommy boy. You're just a, you play a real piece of shit.

I guess I'll just come up and say it. Yep. It's one of my favorite in my, in my sort of like a villa comedy villain phase of my career, which sort of was started probably with Wayne's world and then into Tommy boy. And not so much in the Austin Powers movies, but that it's sort of in that moment of time in my career, that the Tommy boy villain is my favorite because he's kind of, I like how down market he is.

Cause usually I was playing like rich dicks. And I like, I kind of like that, that he's kind of really down market. And he's basically a grifter, you know, he's just a hustler. And I kind of liked that. He's kind of a goofball too. It's, it's, it's, it's great. Um, and you, and you worked with Farley is one of our favorite Nick and I, uh, but also one of the guys who've, who have, who have over the years, you just

hear stories, food stories about him. The other guy is Pratt. I've heard food stories about Pratt too. But did you have any experiences going out to eat with, with Farley where, where you saw him order some good stuff or Farley? Um, it's funny. I, I do a, before COVID, I would do a one man show, which is basically a, it's me doing standup basically, but I didn't have the guts to call it standup.

Cause I thought people like grab holding standup. So I, I, I called it a one man show. And, um, and in the centerpiece of it, um, is a story about Farley and, and taking him to dinner, um, sort of the first week of Tommy boy. And so I take Farley and, and Spade and a couple other people from the crew to this, this really cool local steakhouse. Whenever I'm on location, I like to find local places that you're not going to get anywhere else.

Like I can go to, you know, Morton's steakhouse anywhere. They're great. And, and that's all good, but I love to find a local. So we went to a place called Barbarians, which is a promising sounding title for a steakhouse, uh, and, um, Farley ordered two bone and two bone in steaks, uh, porterhouses and proceeds. Yeah. And proceeded to eat every one of them, both of them fully.

And on each bite, every single bite, he put a cube of butter. And wow. And I would look, I was looking at it so dumbfounded that I really didn't know what to say. And finally I was like, Chris, that is so gross. What are you doing? Anyone, it needs a hat. Oh, that's too good.

Wow. Man, what a legend. I mean, you can't make that up. No one's making that story up. Right. No, that's too good. All right. So if you're ever, if you're ever out there having a steak and you're bored, give

it a hat, give that bite of steak a hat, see how you like it. I might add hats to my steak as well. That sounds great. Hats? Yeah. It's such a great, hey, pass me those hats. It's such a great thing for a bowl of ice cubes of butter. You got the hats over there, man.

That is a funny thing of like not melted, just still pretty, pretty, pretty hard. That's the thing, that's the thing that was so insane. They were not melted in any capacity. They were, they were, no, no, they were the kind that you have to peel the top off of them. Right. Those kinds. Oh, so like individual, he was taking an individual one of those for each bite of

steak. Yes. That's insane. That's awesome. Yes. I was picturing like the Ruth's Chris steakhouse, like where they have like a pat of butter sizzling on your, on your steak, but no. Wow.

No, it was like, it would have been like icing. Which also sounds kind of good. I know. And, and, and so Pratt, I know that Pratt would, he would take after take it. I was, I was on Parks and Rec. I appeared a few times. My name is Bjorn, Bjorn Lurpus. You may, I don't know.

Of course. Wait, wait, wait, wait, wait, wait, are there other family? Are there other Lurpus? There's, there's, there's a Lurpus family and Pawnee were, we're all kind of, I guess, fucked up, you could say. Uh, and yes, we were, I think we wrote in the same van. So you may not have met me. You may, you may have sketched, you may have smelled me.

It's one point. Exactly. Exactly. They put me in the back of the van for that reason, but, um, I had heard that Pratt, he, you know, like just take after take, he would like, you know, like as an actor, you're supposed to spit out food or pretend you're eating, but he like eats it all. He, he, well, the king of that actually was Danny Glover. Danny, yeah, Danny Glover, who by the way is, he's, he's much older than you think

he is and he's in great shape. I mean, he's like an Adonis. And so you would never suspect that Danny Glover will eat anything that isn't nailed down on a set, including like, it's like we did this big dinner sequence. And for, you know, actors know this, but people watching don't really know. There's nothing worse than doing a dinner sequence. They take forever. You're there for eight hours at a minimum.

And, you know, picture what your food looks like after eight hours on your plate and you begin to get an idea of what the food's like. Danny came in the second day and was eating the food. And then was like, it was like, uh, with his amazing voice, um, there's some cool dogs, there's some cool dogs over the, uh, I had, I had Keegan, Michael Key on my podcast, one of my favorite episodes I've done. And, and he, he and I were sharing stories of Danny Glover and how, how much she likes to eat on the set.

But Pratt was up there, but he, he can't hold a candle to Danny. Wow. Danny Glover, the king. I'm surprised. I love it. Yeah. Um, it's you, you, you get to see interesting things with actors and how they eat on sets. Um, I remember my first, my very, one of my very first jobs as a professional

actor, I was probably, I was 14. Wow. And I got a job in a Carl's Jr. commercial. Wow. Wow. And, and I was so excited to be able to eat hamburgers for free. That was how naive I was. And, and my entire, it was me and Regis Philbin.

Wow. Yeah. Yeah. And my entire, and my entire thing was I would eat the burger, take a huge bite, look into the camera and say, I've got taste. That was the, the Carl's Jr. You've got taste. That's what the, the, the app phrases.

And of course, after the first hour of eating hamburgers, I was, it was so gross down, they give you a spit bucket. So you take a bite and then you spit it out, which I thought was so disgusting. But that was my, uh, that was the first time my illusions were shattered by show business, but it wasn't the last 15 years later, it would quickly morph into like women on trampoline. It was pretty, it was a pretty quick metamorphosis because that seems pretty wholesome.

They completely changed their, their marketing. You just know that ad agency, I wouldn't be in the meeting with that, that new ad agency where they pay the Rob low Regis Philbin commercial and go, this is why you guys are struggling. Here's, here's what we think you should do. That's a wholesome, was Regis Regis in it? Or was, or was he, was he playing like your father or what, what, what was his role in it?

Do you remember? At that point, Regis was a semi nationally known local newscaster. He was still in LA. I think he was like the, the morning show of LA. Like he was a big time LA celebrity, big time and kind of known nationally here and there, but he wasn't Regis that we all know and love yet. Got it. Oh wow.

By the way, Danny Glover pulling a real Nick Weigher move or ordered up corn dogs on set. Hey man, I'll take down a corn dog. I'll take down an army of corn dogs. I'm not, not a corn dog guy. Never, never got into it. Don't get certain foods that I don't get at all. Well, that's one of them as it turns out.

Rob, I'm, I'm, I'm with you. I give me, give me the hot dog and a bun. I don't need it. And I don't need all this corn around it, Nick. This, this fried corn. I think there's, there's a lot of variants in corn dogs. You can definitely get the floor is pretty low. You can get some pretty bad corn dogs.

But if you get one that's nice and crispy on the outside and has a good piece of meat inside, I mean, it's, it's delightful. Uh, but I wanted to ask you, Rob, you, you're full. You seem incredulous. I wanted to ask you, Rob, speaking of fast food commercials, you played the KFC Colonel. I mean, to me, as an actor, there are certain, Hamlet comes to mind. Um, you know, if you get to play, I don't, I don't know.

But I think there's Hamlet on one end of the spectrum and the KFC Colonel on the other, and I haven't played Hamlet yet, but I'm on my way. But the, and they call it, it's funny. They called me like on a Thursday. We're like, now, this is going to be a weird request, but have you seen Norm MacDonald, who I'm a huge Norm MacDonald fan? Have you seen Norm MacDonald as the KFC Colonel? I go, yeah, he's hilarious.

He goes, well, they're going to do a new version of it. And the person that was going to do it, walked off the set and you can do it on Monday. And so I knew I had him over a barrel, a barrel of chicken. And, and so I named a crazy price and they said, yes. Oh, the other thing was though, I said, well, tell me about the commercial. What is it going to be? And they go, you're going to be playing a presidential version of the Colonel who's announcing a new space program and they're actually going to

send a Zinger chicken sandwich into space. And I was like, wait, I'm sending a sandwich to space. I mean, I might do that for free. We, we actually sent a Zinger chicken sandwich into space. You know, I never, I never had dreams about being an astronaut like you did as a kid, but now I actually do have dreams about being an astronaut. I want to get up there and get that Zinger chicken sandwich, bring it home. It's up there and it's, and it's perfectly frozen.

Danny Glover could eat it many years from now. Did you ever have the Zinger? Yeah, I'll tell you what I did have and it's perfectly fine. But I'll tell you what I had that was, that was up to the hype. Remember when people were killing people over that chicken sandwich? Yes, yes. People were like killing each other over it. Yeah.

Crazy. I might mass murder for it. I'm like, it was, it was so good. Yeah, we loved it. We, we, we really, really, really liked it. It was great. It was great. And now, and now it seems, I mean, I was thinking about this.

I was thinking this same exact thing the other day. Now that it's calmed down, that's like to think to be the person who killed someone over it. It's like, now it's pretty readily available. You didn't, you didn't have to go nuts over it. It could have waited a few months. It could have waited a few months. It's great.

And it, and you know what? I got to take advantage of Popeyes because I don't go there often, but that is, that's up there. We, we love Rob. We love the spicy chicken sandwich from Wendy's. We're big fans of the spicy chicken sandwich on this. But see now you're going to do a whole thing that I'm very passionate about. Okay, let's hear it.

I do not go to Wendy's for a chicken sandwich. It's not going to happen. I do not go to McDonald's for a burrito or a salad. It is not going to happen. There's certain things like you, for me, I've got to stay somewhat on brand. Rob, you and I, I thought we were best buddies. We're going to throw down. My blood is boiling.

I'll be fine. It'll be, I'll be fine. So tell me, describe to me such sandwich you speak of, sir. The, the spicy chicken sandwich at Wendy's. Look, I had it when I was a kid first and I, and I, and I love it. But for me, it's just the thickness of the patty is kind of just the perfect. It's juicy, but it's not too thin, but it's not too thick. You're not getting like, kind of like this bad quality chicken sandwich

that you get at, get at other restaurants. And then it's really simple after that, lettuce, tomato and mayo. And the mayo is great. It's just the, just the perfect amount, but just the spiciness of it. The spice level, Nick, I think you agree with me. Yes, not too hot. I'm in because, because I'm all about spicy chicken. I will, I'm going to try this.

It's just hard. I just, I've always liked their burgers. I remember growing up in Ohio when Wendy's came on the scene. Yes, Ohio is the hometown, correct? Home state, home state. Sorry, why my, my grandfather, who actually did have a great business mind. You know, we all do have certain whiffs. My grandfather ran a, he ran a diner for 50 years in Sydney, Ohio, called the spot.

And it's, it's hamburgers, milkshakes, pies, tri-tip, breaded chicken, salad. It's insane. It's still there. It's a historical, literally a historical monument in Sydney. So I grew up around that. I would come up on the weekends and I'd, I'd have as many pies as I want. I would try the milkshakes. I still have dreams about it today.

Wow. How great it was. So my, my grandpa knew Dave Thomas because they were all in that, say we're selling hamburgers in Ohio thing and asked my dad to, my grandpa to invest in Wendy's, but my grandpa was like, hmm, I don't know if I can do it because I'm investing in Phyllis Diller's chili franchise. No. Wow.

Because I know, I don't know about you, but when I think of Phyllis Diller, I want chili. By the way, 90% of this people listening to this podcast don't know who Phyllis Diller even is or was. But so, so I, I missed out on, um, my family missed out on the Wendy's thing. Big time. Wow. I mean, Wendy's is really great.

And by the way, the dream you described, if Nick and I had that dream, it would be considered a wet dream for Nick and I would be like the drop, the drop you play for me, it would be 100% like that drop. I have, I have, I have dreams of, of cause I would do it. I would walk into a, um, full length walk in refrigerator and all of the walls were lined with individual slices of various pies. You got to tell us what's your, what's your favorite pie? What is your, what's your number one pie?

That's hard. Well, there it was. What they, they were known for a thing called the old fashioned cream pie. That was their, their thing they're known still are. So I love that, but no one, you're not going to get that anywhere else. Um, I'm a big fan of chocolate custard pies. Love it. Um, the, the apple pan in LA makes a great one.

Oh yeah. We're big, we're big apple pan fans here. I'm huge, huge apple pan guy, huge. I don't like, I do not like their regular sauce relish. I wish they'd stop it. I told them to not do it. When I go in there, I just have them put mayo on. I don't like their special sauce.

Um, but other than that, a big apple pan guy, um, uh, banana cream pie, always great. A good pecan pie, always great. Cherry pie, always, I mean, I like any kind of pie because of, of how I grew up. Um, I'm trying to think that there's any that I don't like. And the answer is there isn't. Rubar, rubar, rubar. But if you got, if you got, if it's strawberry and rhubarb, does that pass the test or that gets it up there, but not as good as strawberry pie, which

then you also had, which is, we, I've never really seen much strawberry pie. Cause you know what it is? It's like, I like the really unhealthy part. Like the strawberries I could, I could do without them, but the sort of gelatinous like that looks like strawberry. It's like, I love that stuff, man. But you know what else I love? You ready for this?

I love it. Ostis fruit pies. Wow. Wow. Like if I go into a gas station and by the way, it's better if they're at gas stations. I like, like, if it smells like somebody's changing the oil inside and I can buy a host of fruit pie that might even actually have some dust on the wrapper. Um, I, I'll do that.

I really will. I'll do that. By the way, I'm a spokesman for Atkins. I'm probably losing my sponsorship right now. They're like, this is over, but this is, this is my id coming out. This is like the version of me, if I didn't take care of myself, if I didn't eat Atkins, if I didn't intermittent fast, if I didn't take care of myself, I would just be this fruit pie eaten McDonald's going Ohio kid.

That's when you, when you're saying when like fruit pie, I was thinking back and I was like, like sixth grade, you know, borderline obese to probably obese. Who am I kidding? And just eating those and eating those fruit pies in the morning. And they're in the morning in the morning, Nick. I know, I know in the morning because if I went to school and I didn't have anything to eat, I would grab something like that that felt like fruity, which look, I know, I know it was wrong, but that's what I would do.

So did we, did you ever have the chocolate ones? I have had the chocolate ones. Yes, but that was not, I would stay away from those in the morning. Um, I love the chocolate. Not a complete animal. I love the chocolate. I actually like the, you mentioned the fruit pies, but actually the chocolate and the vanilla ones, and I'm a big vanilla advocate.

Vanilla is a flavor. Nick has this thing about vanilla. It's fine. It's just funny that you choose vanilla as your thing. I'll get it. Vanilla is good. I 100% get it. I think vanilla ice cream with, with maybe some little tiny cubed out strawberries

or just vanilla ice cream alone. I'll go for it. Here's the real thing is the old school Ohio vanilla ice cream with Hershey's syrup on it. Don, thank you. Oh yeah. I've, that used to be like, that was such a, and I'm from Southern California. I'm a lifelong SoCal surfer dude, but we had a, that was like go to dessert for most

of my childhood. You can't, you can't lie to Rob Lowe that you're a SoCal surfer dude. He sees right through you. I know. But well, I would have like a, like a vanilla ice cream with Hershey's syrup. Yeah. I would have that all the time.

And I don't have it in adulthood. It's just a thing I have a memory of. Well, I'm not sure if the Hershey's syrup tastes as good in the plastic squeeze sanitary thing as it did when you had to use a can opener. Oh yes. Yeah. Remember, remember the can opener? Oh yeah.

Yep. My grandma, that's, that's, she had, she had the, she had Hershey's in the can. That was, that's the way she did it. Yeah. Hershey's in the can with, with a little, you just get that little, that first little taste of rust. Yes. There is something to that where I do think we've talked about it before just ranking

the ways that we'd like to drink Coca-Cola. And, and look, I'd rather have a Coca-Cola and a can than I'd rather have it in the, one of the plastic bottles, but then almost everybody likes the glass bottles the most. Yeah. The glass bottles or they're not even, they're not even close. I, I won't, I, I really should, like when I'm trying to cut sugar, which is all the time, the first place I cut is sodas because they're just the devil. But, when I'm going to treat myself, I won't do it unless it's in a bottle or at a

bare minimum, a can. I like it. Yeah. I, I think when, when it comes to Coke for me, a good fountain Coke is kind of my favorite. Oh, oh, wait, I got, I need to take us on a detour because you said the word fountain. Are you familiar with an egg cream? Yes. I am and I've never had one.

Wait. Okay. Nick, we, we, we went to, we went to Cantors. Did you not try it when we went to Cantors? I got one at Cantors. Oh, did I have, I might have had a, I might have had a drag or some of your egg cream. Yes. I think you had a drag of my egg cream freak.

I love a good egg cream and they're, they're almost extinct. In fact, there was a place in New York called the gem spa in Manhattan. It just closed. It made headlines. They sold magazines. Every magazine you could possibly imagine they sold, which was great. And in those, obviously his magazines died. So did the gem spa.

But for whatever reason, they had a fountain behind the counter and they would make you an egg cream. That's, they didn't sell anything else except that. And it was the most delicious and you could have vanilla egg creams, which by the way, I didn't love so much. But the chocolate egg creams that for people who haven't had them are insane. And I've tried to describe them to people because the name egg cream sounds like it might be kind of gross and, but it's, it's like a fizzy, a fizzy thin consistency milkshake basically. Yeah.

Right. Yeah. And they're so good. I do, I do think that naming on it, it keeps people away. Egg cream. I think, and look, people like eggs and they like creams, just together it sounds weird. And I think it pushes people away from them, but they're, they're fantastic. They remind me of, they're not the same thing, but we used to, I used to get a mocha ice cream float

back in Boston, which is like kind of like soda water and then also a scoop of ice cream. And it kind of had the same consistency, but they're, they're delicious. Floats are also underrated. You don't hear how many people talk about floats. They don't happen as much anymore. No. And, and I'm a big Coke float guy. I know people like root beer floats. Oh, and here's the other thing I've gotten into.

So my, my son and I both, neither one of us drink and we play a lot of golf. So at the turn, at the ninth hole, we go in and we get a Shirley Temple. And Shirley Temples are very underrated and it's hilarious or as a grown man. I really enjoy saddling up to the bar with a bunch of dudes and going, I'm Shirley Temple, please. It's, it's so satisfying and they're so good. I, now you're speaking our language because I love raspberry lime rickies. One of my favorite, favorite drinks of all time. I love a raspberry lime Ricky and Shirley Temple is fantastic.

I love, I love Shirley Temples. I don't get them as much anymore. You can do like an alcohol, like, like for me, if I'm at the bar, I'd sometimes order an alcohol version just because of what you're saying of like, I want that original sweet non-alcoholic version. It's the best. And, and a Rob Roy, Roy Rogers, it's Roy, is it a Roy, it's a Roy Rogers. Yeah. That, that's also, actually I like, if I'm honest, I like that taste better,

but it doesn't have the visual because it's just dark. It looks like a cherry Coke, which it basically is, but the Shirley, when done right, it's got those layers of clear and red and that's so good. Now, Rob, you mentioned your son. You, you, you, you do a show called the, the, the, the low five. Yeah, sure. And so Nick knows this. I am a, I'm afraid of ghosts. I'm a believer in ghosts. Nick makes fun of me for, he, he, he, he, he kind of torches me over the fact.

I mean, it's a sad story for me. He torches the fact, torches me over the fact that I'm afraid of ghosts, even though I've had experiences, Nick, which I've told you. Look, I understand. I, in theory, ghosts are very scary, but I just don't think they exist. I believe in ghosts and I believe in the scariest, the devil, the scariest thing of all. Yeah. But did you, did you experience anything crazy during the, the low files? Yeah.

Oh, 100%. The very, the thing about the low files, which I think exists now only on sort of iTunes, I think, and, and you can YouTube it. We did one season of it and it was the most fun I ever had. It was kind of like Anthony Bourdain, Parts Unknown. If, if you put that into a blender, it was Scooby-Doo. And the very first episode we did was at a, at a haunted, closed down boys reformatory. Wow. And we would hear, and we would hear the little kids laughing.

Haunted, haunted by, haunted by Nick Wager, by the way. All right. It was, it was at one point we, there was a stuff was, there was this big sort of deflated, heavy ball that moved on its own. Wow. We had lights, lights coming off and on. So yeah, we've seen some, we had some really weird, and then they have these weird, and I don't know if they're full of shit or not, but they're, they're these devices that are meant to,

you know, you could talk to the ghosts to them. And I would say things like, if you're here, turn it on now or whatever. When, when, when, when you were in those situations, were you legitimately like terrified or were you kind of like, I want to see, like, I want to see something. Cause I think I would be scared. I would like, if there was a blanket, I'd hide under the blanket. I was the perfect mix of scared and want to see it. I had one moment in the show where I was absolutely terrified, where we were in,

in Arkansas, in the mountains of Arkansas, Oklahoma border, looking for what they call there the wood ape, which is basically their version of Bigfoot. And we had been hearing rustling and things moving around in the woods. And, and I've been hearing like, like, like gorilla chest pounding stuff. Wow. And, and then my son Matthew had the thermal binoculars and could see something hiding behind a tree and moving back and forth. Cause you know, the, the Native Americans called them tree watchers.

So this is all going on. And then we see lights coming through the woods. And we're, we're 250 miles from any civilization. And these guys are with, are trying to tell me that the lights are the eye shine, like a dog at night of the wood ape. And, and we were all, and we were all armed. And they were like, walked and loaded. And I was like, and I hit the ground.

I was lying on the ground so scared. And turns out the lights were a bunch of, there's a thing, there are a bunch of people driving through the woods. There's a thing where people take unrouted roads off of maps. It's a whole thing. I forget what it's called. And they go off-roading, exploring across the country. And that's what these people were doing.

And they were lost in the middle of nowhere. But I, I thought we were, I thought the wood ape was coming for sure. Wow. Did you think that this mission was to, was to like take out the wood ape? Their philosophy is in this, in this day and age, anybody can fake any picture or video. So the only way to protect it, unfortunately, would be to kill it. Oh my God.

That's, that's there, because there's not just one of them, is the theory, there's multiples of them. So that's, that's the theory. That's their theory. Now, Rob, do you, did you think that it would take to all the way to today to meet me, the wood ape, finally? We'll be back with more Doe Boys. Welcome back to Doe Boys.

We are here with Rob Lowe, this week's chain In-N-Out Burger. And I want to talk In-N-Out with you, Rob, before we, we get into that. You had some other burgers you brought up earlier on the show. And then another burger chain that, that was mentioned before we were recording. But let's start with, with In-N-Out and the other ones you mentioned, Five Guys and McDonald's. Is that kind of your trinity of your holy trinity, your triforce of, of burger chains? It is.

And, and I live up, I live in California and there's a new place called Mesa Burger. Yes. It just opened. And I got to tell you, Mesa Burger is, is, is up there. It's, it's pretty, it's pretty good. But I, you know, in the sort of hierarchy of burgers, look, I'm a Midwestern guy. I kind of, I don't want them to get too fancy, right? Yeah, right.

And, and Mesa Burger for me is the perfect, like that's as fancy as I want it. I don't want any more fancy. It's great because I also love the down and dirty Mickey D's. I mean, I'm, I'm a huge proponent. In fact, I have a McDonald's gold card. And I'm told that the only person other than me who's ever given one was Bill Gates. Wow, Bill Gates is a McDonald's guy. That is.

I don't think he has any, my guess is he's not anymore, but I sort of remember reading an early article about Bruce Springsteen when he was on the road and, and a Jersey guy. And, and the only place he would go was McDonald's. So I follow my heroes, Bill Gates, Bruce Springsteen. I'm a quarter pounder with cheese guy, large fry, Coke. And then I've rediscovered the fish filet. I don't think it's fish. I'm not under any illusions.

I don't know what it is, but I think a little fish filet on the side is pretty, pretty genius. And then, yeah, and see, you can, you can see, I can, I can, I can go a long time on this stuff. In and out. Yes. The mustard fry. Yes. Yeah.

The, I'm a big mustard fry. And because in all seriousness, you'd never know it from how I've been speaking on this podcast. I actually do eat really well. And so when I cheat at in and out, I get it protein style. So you get the lettuce wrap, protein style, mustard fry, double, double with cheese, raw onion. That's my jam. That's my jam. That's a good order right there.

So these are kind of the, some of the secret menu modifications, which people are, I think, even if you've never been in and out, you're aware of the existence of the secret menu. Hey, Nick. Yes. Can I, can I just quickly say, hey, Rob. You might as well just start boarding up your windows and doors now after mentioning to our listeners that you have a McDonald's gold card. They're gonna, they're gonna attack your house like night of the living dead.

You're gonna be hunted like the wood ape. So the, the quarter pounder with cheese, did you ever mess with that double quarter pounder with cheese? Yeah, I do. I've had it. It's really good in McDonald's. Yeah. Yes.

McDonald's. Yeah. Yeah. I like it, but there's something about the traditional, I like it. I can't decide. I'm in, I'm a little ambivalent about it. And I don't know why.

We, we did a McDonald's tournament earlier this year and it was, that was like a tough decision trying to, I think we ended up leaning double quarter pounder with cheese just because of the proportions. But yes, the traditionalist in you is like, ah, the, the quarter pounder, that's the original. Nick, a lot of the Quincy, a lot of the Quincy guys are saying that they like just the single quarter pounder. I, it, yeah. I got a bigger question, Rob.

Thoughts about the Big Mac. Are you a Big Mac fan? How do you, how do you feel about it? I started as a Big Mac fan and then I read when I was probably 15 or 16 that Bruce Springsteen's favorite thing was the quarter pounder, which I'd never tried. Wow. And, and I moved to the quarter pounder and never really looked back. I love the Big Mac, but it's, let's face it, it's McDonald's.

Yeah. Not the most healthy and they're shoving at you another layer of dough. Yes. Yeah. Yeah. So, so, but, but yes, I do love it. When I was a kid, that was, that was my jam. I've fooled myself into thinking that the quarter pounder is so much healthier.

Well, you can't argue with a boss. Who's going to argue with a boss? If he likes the quarter pounder, yeah, it doesn't make any sense. No. Do you, so if you go protein-style in and out burger, so if you're not familiar with in and out, that means you're getting lettuce wrapped instead of a bun. Do you do that at all with the, with your other chains, with your five guys or your McDonald's, or are you still, you're still eating the carbs?

No, no. Cause I, first of all, I'm not sure that they do it or offer it. I don't think McDonald's does. And also again, there's something about McDonald's. It's McDonald's. You've committed. You're there. Yes.

This is not a place you attempt to be like, I'm not doing their salads. Not happening. They could, they should stop. It's not, I'm not going to McDonald's. I want to, my fantasy guys, honestly, and I have a friend who owns like 10 McDonald's restaurants in my area and whose father invented Ronald McDonald's. Wow. Wow.

And whose father invented the egg McMuffin. Wait, you said invented Ronald McDonald. He's not real. It was his, it was. So I always talk to him about, I would love to, to, I would love to be on the board of McDonald's because I'd be like, we're stopping with this, this damn salad crap. And we're doubling down on what we are. We're Mick fucking Donald's and we are going to be McDonald's.

So I, so no, I don't do lettuce, healthy stuff there. You know, not, not, I, and it's, the other thing is I don't do French fries everywhere because that's another way you can kind of try to be healthier. McDonald's always French fries in and out. I'm, I'm a little ambivalent about those fries. Here's what I don't like. There's why, when you get it to go, do they cover everything with 5,000 napkins? Yes.

Yes. Yes. So when you're trying to get to your food, A, you can't. Yeah. And B, it's created like an infection layer where all that insane heat, because the good news is it's all really fresh. But because it's so hot, you've covered it and now everything's soggy. It's way too quickly.

I don't get it. Putting a wet sock in there, Nick, it doesn't make any sense. And Nick, this is Nick's favorite fast food restaurant. So he has to answer for a lot of this stuff. I'm a huge in and out fan. I completely understand ambivalence towards their fries. I even will, I even get someone saying they dislike their fries. The, the fries are their own thing.

And I don't think they're the reason to go to in and out burger. I like them because I grew up with them and then I have set an nostalgic connection to them. But I understand their deficiencies. Yeah. And, and part of it is they, they serve you the fries in like an open basket. And that it's not like a, like a sleeve, like a lot of other chains or an enclosed container. So then yeah, they're laying those napkins on top of them and they just get damp and greasy. But I, so, but I want to ask, so you, you don't, you normally get fries.

Do you ever go with these sweet treats there? You ever get yourself a shake? I do. And I like their shakes actually a lot. I like them a lot. And I try, again, I'm trying because like, I literally been eating this sort of Atkins way now for, for years and years. And it started when I probably my mid thirties, when I had that moment where I,

Oh, I see where this could go. If I don't get my shit together. So I try to like, here's the thing I should have that moment pretty soon. Probably five years ago. Yeah. I don't, I, I, when I have discipline, I use it because when I don't have it, I don't have it and I lean into it. So there are times when I pull up to in and out where I'm not feeling the discipline

and it's like, I'm having the burger. I'm having the shake and I'm having the fries. There are other times where I'm like, you know what? I think I can get away with just having water and protein style and no fries. I think I can do it and be happy. And I got to go to an, it's an in and out. I was, I went up when I was, when I was eating keto, when I, when I, when I, when I wasn't eating any carbs in and out burger was by far like the best treat.

And this goes to saying like with McDonald's, Nick, it's like that sort of thing of if you go, no bun at McDonald's, the quality of the patty, you need, you need all the fixings. You need the fixings with McDonald's. That in and out patty in a red and in a lettuce wrap is just great. Fantastic. It's amazing. Great.

You guys would go all the way and do the flying Dutchman, which is just meat and cheese. Wow. Wait, wait, what is this? Wait, what? What is a flying Dutchman? This is one of their secret menu items. It's, it's like the step beyond protein style where there's no lettuce wrap. There's no veggies at all.

There's no spread even. It's just meat and cheese in, uh, in one of their, their cartons. Wow. And it is very, like, it's very heavy. It's a lot, but if you really, really want absolutely zero carbs, it's one option in and out. Wow. I'm, I'm going tomorrow to do that. I'm not kidding.

I'm doing, I'm doing a flying Dutchman at the in and out in Galeta, California. Wow. Tomorrow before my round of golf. It's, it's on. I love it. I tell you, you probably shouldn't announce that to our audience, but this podcast isn't live. So. Yeah, it's not live.

You're, you're safe. No one's going to try to do a meet and greet. Meat spelled M E A T. I just want to make that clear. Yes. Yeah. Mitch, what did you get in your most recent, uh, in and out trip? Cause I know you got a lot of food.

Yeah. I went last night, uh, and I got, look, I've, I've, I've said this, Rob, I've said this to Weiger before that my thing, I, I like in and out a lot, but when you get the, the wet lettuce inside the burger and the tomato, like it can just be kind of like a wet soggy burger. So last night I went trying to figure this out and, uh, and I went a little overboard. I got myself, uh, three by three animal style, uh, and I added onions, which is Armin style. Our friend, our, our friend Armin goes animal style and then he adds raw onions as well. So I'm going to three by three animal style, added raw onions.

And then I also got a double, double animal style minus lettuce and minus tomato. So I had five burger patties here altogether. Wow. Which was a lot. It was a lot and, uh, did you order, but did you order a hat for anything? I did not put a hat. I did not put a hat on any of these though. I do want to try that at some point.

I also, my, my order goes on. Don't think less of me, Rob. I got a fry. I got a fry. Well done. But then I also got an animal fry. So I got two orders of fries. Um, look, this is for the podcast.

This is important. I got a large research. I do research. I got a large pink lemonade. And then for the first time for myself, Nick, I think that I've ever ordered it here. I got myself a regular vanilla shake, half chocolate shake. I went half and a half. I went chocolate and vanilla.

And I'll get to that in a moment. I also got some ketchup packets, a couple packets of the spread and some chilies. They ought to offer the chilies, which people overlook. Yes. Um, yeah. Also this, we hadn't been in a very long time and I was really, really, really excited to go last night. And I think that that is a good sign with any restaurant.

Yeah. And man, those burgers were fantastic. Nick, what can I say? They were great. The burgers were great. The three by three did kind of solve that problem of, of the, the lettuce and tomato overshadowing the burger. Um, and I, and I liked the no lettuce and tomato on the double double, but it just didn't

feel the same. You know what I mean? I still want that lettuce and tomato. So for me, that three by three is maybe the area where I land for it. Is a three by three the same as the flying Dutch men, or is that something different? The three by three is, it's a double double with an extra patty. So there's, there's the bun and everything else.

Extra patty, extra cheese. You can go up to four by four. That's the most they'll do. Nick, the three by three is great. I never done it before ever. It's, I mean, of course it's just more beef, but it's not overwhelming. You know what I mean? Like it's not, it's not too much beef.

Like it's probably closer to the double quarter pounder range. You know what I mean? Then, then, cause those burgers are in and out burgers are not huge either. They're, the patties are kind of small. The fries, I may go guys, you're, you're ruining my fast day. I don't know if I can get through it. I'm seriously fantasizing right now about getting in my car when I'm done with this. And just, just so I can roll up and be like, um, I like a flying Dutchman and a three by

three and just see if they even know what the hell I'm talking about. Although the crazy thing there is that they do, they, while ordering this stuff, I was just, cause I got the fry, one order fries. Well done. And the, and the three by three and no tomato. And I was like, this is kind of annoying order. And the, the woman who took my order just, it wasn't stride. Yeah.

It was, she, she was, she was an ace. It was not even an issue. I said the order towards, she repeated it back to me perfectly. Um, the fries look, the fries are not great. I think well done does help out, but they do turn to almost like, what are, what are potato sticks? Remember that old snack that were kind of like, yes, they do, they do exactly. They're, they're, they're like, and then when you get them home, I, I just agree with you,

Rob, that it's that sort of thing of, I don't know if the fries have ever traveled well. They put the napkins on top to try to slow it down, but there, if you're, unless you're eating the fries there, I don't, I never think that you have great. I think they need like the army core of engineers to come in and just help with, there's a way to engineer fry travel. If we go to, if we can send a man to space, we can send a fry home. And we, especially if we can send a chicken sandwich, if we can send a KFC chicken sandwich. There is one, uh, there is one solution to the fries traveling issue.

And that's what I do, which is just have no self control and just eat immediately in your car. Cause that's all I got. I went to the sunset Boulevard location and, which is a very high traffic, uh, in an outburger location, I think you're a fucking madman for going there, by the way. I, I thought about it and I went up, I went to the, the one on Cahuenga in North Hollywood instead that was, I went there, the, the sunset Boulevard one is insane. It's a madhouse, but they, they are so good. The workers, they are so good, uh, the system they've got is so ironed out where they've

got multiple people with tablets, taking your order and relaying them to the, to the, the kitchen. And so it's like, it's, it's very well regimented and that line was long, but it just kept moving. You know, it was like a Disney queue. It was just like, okay, this is, they've got the, they've got this line management figured out. Um, and, uh, I, so here's, here's, here's my approach. Cause I've had it in out many, many times. Mitch, you said, uh, we, it's been a, we haven't been there in a while. I went last week.

Like this is like a frequent place for me. Yeah. I love it in out burger. It's my favorite chain, as we mentioned, one of my favorite chains. Um, and so I was like, I'm not going to do any modifications. I'm not going to do any secret menu stuff. I'm going back to basics. I did a double, double just as it comes with onions.

I did fries and I did seven, I did a seven up and I did a strawberry shake. And that's it. I just kept it very, very simple. Everything was great. Here's the only thing I'll say is the, the only negative is I don't love the, the strawberry flavor in their strawberry shake. I think it's a little too artificial. I think they're vanilla and chocolate are the way to go, um, especially too.

Cause I, you get those really salted fries and sometimes it's nice to, to dip that in the shake a little bit. You like, you get that sweet and salty sensation. Doesn't work as well with the strawberry works so much better with the vanilla. And, but the, but, but you know, the double double was just so well made, so well assembled. I feel like that, that it's just so consistent. We, the, the fries, I feel like are, there's a lot of variants and a lot of times

they're, they're really crappy. They were just like right down the middle this time. But the, the double double I feel like is always just like on the same level. I feel like that, that sound, that, that burger always delivers. Have you guys, um, somebody pointed this out to me. Have you ever looked under the cups? Yes. Yes. Yeah.

Yeah. There's, there's, there's some interesting Bible verses under there. We like them. We're, we're, we're a Christian podcast. No, I'm down to, I, first of my eyesight is so bad. If you told me, I can't tell what it is, but I, but I saw the writing. I think that's such a cool, weird little tidbit that, that I sure the hell didn't know about. Yeah. It's, it's very interesting.

And there's, there's, there's some strange ones under there. Why? Cause have you, have you, have you seen, have you seen some of these? Which specific verses they're citing? Yes. Cause there's different ones under, I think the water cup, the shake cup, the drink cup. And it may, it might just be that I think there might be one on the fries as well. Could be wrong. Under, under my shake cup last night, it was thou shall not jacket on a Sunday.

Wow. I just thought that was intense. Thou shall not place a hat on this slab of meat. Speaking of, speaking of shakes in the shake up, Nick, you probably think that spoon man by the night is going to be the, the, the three by three. Yes. But, and it was, it was fantastic. That's the bite of the night.

But I got a little, I got a sip of the night. A seven, what is it better than sip of the night? You got to help me out here, Wiger. Let's see. Sip of the century. Sip of the century. There we go. The sip of the century.

This might be the sip of the century, Rob. Thank you. You bet. This, this chocolate and vanilla shake was so damn good. That mix was fantastic. I never, I never done it. Yeah. In and out.

I tried the Neapolitan. Rob, have you done the Neapolitan shake ever? Yeah. And I, and I like, I'm with, I'm with Nick though. I think that, I think the strawberry kind of complicates things a little bit. Yeah. It's a lot. Too much guts.

Too much. That, that the chocolate and vanilla shake was so damn good. It was, it was, I loved it. And it's going to be a go to for me. That swirls a lot of fun. And Rob, you mentioned floats earlier. You can get floats in and out burgers, my understanding. Wow.

Really? At least you can get a root beer float. Yeah. I've, I've seen that on the, I've seen that on the secret menu. I've never dained to try it myself. Wow. But it might be worth attempting. Well, I think, I think the die is cast now at this point.

I mean, I, I mean, I, you, a man only has every man with enough torture will crack and give the interrogators what they want. At this point, I'm ready to go to in and out. I'm ready to go. I think it's probably going to happen today. I like that. I like that. We're the big fat, sweaty interrogators for you in this, in this scenario.

That's right. Well, we should get to our final thoughts on in and out burgers. So Rob, here's how this will work. We'll each go around, give like a summation of our feelings on this particular chain, a closing argument, if you will, and then end by giving it a fork score from zero to five forks. Kelly, let me just ask you a question. I need to know like, like grade inflation, you know, that thing that they have. How many five scores have been given out?

Great question. Not a lot. Not a ton, but we've, we have, but we have, I will, here, I'll say this. When we've reviewed it out before, I think it did get a perfect five at one point, right? Yeah. We've, for me in and out burger is a five fork chain. Other ones in the, you know, in the, the five fork range are places like, you know, your hillstones, your Roscoe's chicken and waffles, you know, really beloved chains.

Yes. I feel like a, like a Wendy's, you know, we love Wendy's. So Wendy's has been in the five fork tier Taco Bell and the five fork tier, you know, that's the kind of company that is in the elites. Makes perfect sense. I so got it. I'm so ready. I am ready for this.

All right. Rob, go ahead. Your thoughts, your fork score. First of all, it's, it's a legendary, legendary franchise. So it has a history behind it. It has, it's famous for coming from a certain area and time, which I like. I don't like these franchises where they have no identity. I don't know who came up with them or where they came from.

I don't like, I like knowing this is so cow, you know, old school beach boys. That's what I think of when I think of In-N-Out. The burger is arguably the best burger in the world. I mean, you can think of things that might be, might be it's equal, but you're not going to think of any, like I love five guys. I really do. Yeah. It's a different burger.

It's not better than In-N-Out. There's no way it's better. Um, so, uh, I, and the secret menu thing is absolutely the greatest thing on the planet. It's, it's the coolest. It's fun. It's cool. And by the way, it's great. I mean, it, when I discovered the mustard fry, I didn't even understand what it would be like.

And now I can't not have it. Um, I love, they have just enough locations, I think. Um, so when you see one, you're really excited and they're usually quasi convenient. Um, so I, I really love that. Um, and I love the idiosyncrasies of these weird under the cup thing. I've got, that's the craziest, weirdest. I just kind of like it.

And, uh, what else? I, uh, I mean, I, it has some down, I, they need to engineer how they give you your to-go stuff with so many. And first of all, it feels like it can't be, um, ecologically healthy. No one needs seven thick inches worth of napkins in every to-go order. So there, there's that, that would be a ding. Um, I would love to see the napkins put in the bag that contains the drinks. Yeah.

So there's no convection layer, um, ruining my fries, which, uh, or, or my, or the burger, frankly, which if I, if I have an issue with it, is that it's, it's the wettest burger in the planet for some reason. And I don't know if that's cause of. Agreed. It's like, like it, it has ruined more. Outfits on the way to the airport. Yeah.

Then any other, like that's not, that doesn't happen to McDonald's. Doesn't happen anywhere. It happens it in and out. So then, and then the other thing is I love the, the look and the whole feel of that sort of 1950s wrapped paper thing. It's, it's sort of like the apple pan does that. And I love that. And you know, obviously McDonald's puts it in some styrofoam thing that you know is just giving you

cancer just by looking at it. But the thing is it's, it's hard to peel it away from the burger. And that usually begins the process of you getting soaked. So I just think they've got some engineering issues that they need to work through. But that said, it's legendary. Everybody compares everything to it. It's the standard. People will argue about it.

How does it compare to in and out? No other chain is mentioned as consistently with that. So I got to give it a five forks. Wow. Five forks from Rob Lowe. Wow. Spoon man, go ahead. Uh, Irma jumped up.

She wanted to hear this, I guess. Um, jumped into my lap. Wags, I like it in and out a lot. I've given a, I've given, I've tried to give it a hard time because it's fun because you love it. Yes. Rob brought up some great points. It is the, it's one of the wettest burgers in the game. Which is an issue.

Why is it so wet? It's the lettuce and tomato. I feel like that was, and you know, last night when I got it, but even still, still kind of sloppy burger with that double, double without the lettuce and tomato. It's, you know, that's the, the, the, the in and out sauce that they, the spread that they put on there is it can kind of get all over the place. Um, they got to dry down that lettuce and tomato, put it in the dryer wags, dry that stuff off. Um, because it's too, what, you can respond to me.

Go ahead. It can be a little moist in its defense. If you're going to take a burger on a water slide, it's not going to get any wetter. The hell? You want to go see, you want to go see Shamu at SeaWorld? You got the perfect burger for the audience. So that's weak.

That's a weak defense. It's a very weak defense. Oh boy, that sucked. Irma ran off while you were doing that. Um, she, um, look, it's just a wet burger. And it's a wet burger. The fries are, the fries don't travel well. I don't hate them as much if they're done the way you want.

Like I said, I got the animal style fries and, and they were, I don't love the animal style fries. I think if I ate them there, I would have enjoyed them more at the restaurant, but it's just a lot going on with the, with the animal style fries. And then same thing we were saying, the travel issues, you're getting kind of like these fries when you get back to the house that are kind of just stuck together and they're a big clump just doesn't work that well. But all that being said, look, that straw, the, the pink lemonade that they have,

also fantastic. Didn't even touch on it. It's a great lemonade and putting some seven up in their wigs. I know that we've talked about that before. That's an arm in trick. Great stuff. Um, that shake and that burger were so undeniably good that all the faults just wash away. I mean, and, and like Rob saying, it has a thing.

It's classic. It's California classic. Yep. I, it's, it's, it's a five forker. Nick, you know this, it's five forks. What else can I, what else can I say? It's a five forker. I appreciate that, Mitch, because I know that you, yes, you, your East Coast allegiance

would naturally have you be skeptical about a SoCal institution. I appreciate you being objective. I will say that, that yeah, it, everything's been touched on, you know, Rob, you talked about how McDonald's like tries all these other things and it has salads and, and all these other options, the sprawling menu in and out is the opposite of that. In and out has this, the same menu they've had for, you know, for decades. It's just kind of frozen in time. And you know what else is frozen in time that we haven't touched on the price.

This is, people compare this to like, you know, people compare in and out unfavorably to Shake Shack sometimes. It's fine to prefer Shake Shack in and out burger. I'm not going to fight you on that, but at least acknowledge that it's in a different price category. At least acknowledge that you're spending twice as much if you're going to get a meal from Shake Shack as you are from in and out burger. Because in and out is a, it's, it's an affordable option.

And you know, there's a reason you see a lot of families, queued up there because it's, it's, it's an affordable way to get, to get a delicious treat. And so I, I, you know, I can't put aside my nostalgic affinity for in and out burger. Like I, I acknowledge that, but I think even, you know, so that's the, so my rating is going to be five forks. Like it's going to be five forks, but I think this is a, this is deserved. This isn't me just saying like, I like this because it was, because I had it when I was a kid, because it was a treat for me, um, uh, for behaving, it's just for behaving.

Look, uh, yeah. So it was a rare treat. The hell? I got into some mischief. Jesus Christ. No, but I, but I, but I mean, I think I, this isn't just me being like, I, I love it because I grew up with it and that's why it's good. I think that that if you actually view this objectively, as you did, Mitch, um, I think

this is one of those chains that absolutely acknowledges its status in the platinum plate club. Now, Nick, can I quickly just say a double, a double double, a three by three, two orders of fries, one animal fry, a large pink lemonade, a regular vanilla shake plus half chocolate shake. Now, I mean, besides that order possibly killing a man, what do you think that, because I did eat it all by the way. I ate the entire thing. It's disgusting.

But what do you think that that comes out to for a price? I feel like you could get that for, I want to say under 25. Nick, you're right. It was $23.16, which would just amazing. It's not going to happen at any other fast food restaurant. It's just not, that's a ton of food. It's a ton of food and good quality food. It was, it was in, it's just, that's, you're not going to beat that.

And Rob, what you were saying about McDonald's pairing, there was talk of that at one point of McDonald's pairing down its menu to be kind of just like, here are the classics. And in and out does that that, you know what I mean? It's, there's not a ton of food to get there, but what there is is, is great. So it's going, it's going double. Is this double platinum? Nick, is in and out going double platinum? Well, we've reviewed it a couple of times.

So I think this is the third canonical in and out burger episode. We don't really have a double platinum plate club. Well, we should have one. Why the hell not? All right, fine. It's in the double platinum plate club. It's double platinum. The first of people at this point.

You're here for his, for Doe Boy's history. I was going to say, I, I, I'm, I'm just odd and humbled to be witnessing this. Well, listen, I'm going to continue this conversation on, on Roblo literally. I'm going to now pivot more because it's been so good. I need to have you guys come on and we need to talk more, more food. Who needs all these famous celebrities? I don't either. They're talking about putting hats on, you know, three by threes with you guys.

I love it. Wow. And I'm not kidding. Today was the fast day and I know I'm going to in and out. And I'm going to tell, should I, should I tell them that they've made, or was that information wasted on the guy with the iPad in the parking lot? Should I, we should go to, we should, we should go to somebody at a higher level than an out and give them this news.

Don't you think? I think that you should tell them the Doe Boy sent you and see how confused they look when you say that to them. You rule. Thank you. Thank you for being here, Rob. Enjoy your in and out. And I hope that, I hope that you, I don't know what you're going to go with,

but I hope you get a flying Dutchman over there. Oh, I'm going, that's the whole reason. I'm going with a flying Dutchman and knowing me, I will forget the note that I wrote and then forget what I wanted. And I'll be like, I'll have a dirty Sanchez and I'll be like, oh my God. And of course, on your way there, look out for, what is the ape called again? The Wood Ape. Wood Ape.

The Wood Ape. I was thinking Skunk Ape because of, we've talked about the Skunk Ape quite a bit. Well, that's the, that's the Florida iteration, the Skunk Ape of Florida, the Wood Ape of Arkansas, the Sasquatch of Northern California. Yeah, yeah. Well, look out for the Wood Ape. You guys are great. This is great.

I'm going to turn myself into an actual Wood Ape if I hung, I couldn't do this podcast every day. I couldn't do it. There's no, I'm not even sure I could listen to it. I would weigh five billion pounds. I mean, I got to remember, I make a living being on camera at some point. Right? Yeah.

Oh no, even, you know, I play kind of like oafish fat clowns and even still, I'm getting to the point where they're like, all right, tone it down a notch. No, no, there's, we love you as you are. We love you as you are. Don't listen to that, Chris Pratt. What does he know? Literally with Rob Lowe is the podcast. You can find it on Stitcher or wherever you listen to podcasts.

Rob Lowe, thank you so much for joining us. Thanks you guys. I'm off to In-N-Out. You guys are the best. See ya. Thank you, Rob. Thank you guys. Thank you.

We'll be back with more Doe Boys. Welcome back to Doe Boys. Rob Lowe was like, I ate the fuck out of here. Yeah, he messaged me and said that he was really vibing with me, but he didn't like you like. Wow, he messaged me the same thing. What the hell? That he was really vibing with you, but he didn't like me. Oh, all right, good.

Just to twist the knife. But Mitch, it's time for a segment. And hey, Emma, you can participate in this as well. I've chosen a pie, and Mitch and Emma must divine a series of clues to guess what it is. The winner gets an IOU for a pie. The loser goes home empty stomached. This is another edition of Pie in This Guy. Wow, so this means one of the lifelines is gone because I'm usually the lifeline.

Yeah, one of the lifelines is ask Emma. You can still use that lifeline. Okay, cool. I'll ask myself. All right, maybe I'll ask Emma. You know, we were talking pie a bunch with Rob Lowe earlier in the episode. Well, here, we've got a pie-based game. You'll each take turns solving increasingly obvious clues.

Wow. Or two lifelines. Ask Emma, as was mentioned. Rob also he messaged me and said that this would be too easy for him. There was no way that he wouldn't beat me. So, me versus Emma, I guess is going to be a challenge now. Yeah, he messaged me. I don't know how he got both of our phone numbers.

But he messaged me. I have total pie mastery. Wow. Getting to have pie every week. What a fucking, what a great time that would be. Yeah. Yeah. What the fuck, what was my grandpa doing?

Fucking asshole. So, you have two lifelines. You can ask Emma for help. And there's the eye test. I will screen share a close-up photo of the pie in question. Emma, you are taking the place of the guest. So, you'll get to choose if you go first or second. I mean, I'll go second.

Okay, Emma's going second. Because I always know the hardest one is first. Wow, Emma. It's competition now, baby. Perhaps a savvy choice as the clues begin as the most obtuse they can be. First clue. This is for you, Mitch. Yeah.

Humphrey Bogart, Edward G. Robinson, and Lauren Bacall all spent a memorable stretch in this pie's ancestral home. Say it again. Humphrey Bogart, Edward G. Robinson, and Lauren Bacall all spent a memorable stretch in this pie's ancestral home. Wags, I have the answer. Wow. Wow.

Key lime pie. Mitch, one and done, you have one pie in this guy. Correctly identifying that film as Key Largo. Florida Keys, where key limes don't originate from the Florida Keys, but they are... Hey, Emma. They're prominent there. You fucked up. Yeah, see, the thing is, I don't think I would have got that as my clue, so it's fine.

Wow. Mitch, your knowledge of film history came in handy. It did. I fucking... I destroyed... Wags, maybe this is a turnaround for me. Maybe I'm the pie in this guy guy now. You know, you used to dominate the Weiger Challenge back when we could do IRL recordings,

which was a mystery beverage that you would identify by flavor and sight and smell alone. And perhaps that dominance is being transferred to pie in this guy. Wow. No longer the Spoo Man, now he's the pie guy. Wow. I don't know if that's... Emma, you did the move too. I couldn't believe it that you made me go first.

You pulled... You know what? You pulled your trickery and you were punished for it. Instant karma, baby. What's she gonna do? Wow. Well, that was pie in this guy. Wags, have you ever seen Key Largo?

No, I've never seen Key Largo. I was like, oh, that's one of those movies I've always meant to see. Where does it rank in your noir? I know you've seen a lot of... You've been on something of a noir kick. I've been on a noir kick. It's great. I really like it.

There's a scene where the... Edward G. Robinson makes this woman who is... I don't know the actress's name, but he makes her sing like a song. She's like a kind of like a washed-up singer. Yeah, sing a song. See? I mean, that is... That is...

That's Edward G... Mer, she... That is Edward G. Robinson, which I didn't... Which I did not know until I was watching some noirs, but... The Chief Wiggum inspiration. Yeah, yeah, yeah. And he makes her sing a song, and it's like the saddest... Because she doesn't do a good job, and everyone there knows she doesn't do a good job.

It's like one of the saddest moments. It's a great film. Man, that song made me sad. Mer, sing another one. See? I mean, you're not far off from what happens. Wow. And then Edward G. Robinson, he yells at the storm.

Mer, she... Man, get out of here, hurricane. See? Wow, add it to the list of... Great Weigur impressions. Edward G. Robinson in a movie I haven't seen. That was pie in the sky, just like a restaurant you value your feedback. Let's open up the feedback.

Today's email comes from Quinn, named after their mom's hometown of Quincy, Massachusetts, Miss. Quinn writes, Taco Bell is my favorite fast food chain, but the one thing I don't like about the Taco Bell process is applying the salsa while in the car alone. Without a salsa, most Taco Bell items fail to reach their full potential for me, but it gets dicey when I have a CGC, cheesy gritty to crunch, in one hand a salsa in the other, and nothing on the wheel.

I usually end up waiting until I get to my destination before I eat, but the food just isn't the same when it's not hot and fresh. Do you have strategies to safely add salsa while driving without having to resort to the sad eat in the Taco Bell parking lot move? Are there other chains where you experience a similar challenge? I mean, I feel like we've discussed this on the show before, but eating Taco Bell or really any Mexican food is a little bit dicey on the road. Agreed.

I mean, look, this is a tricky situation here. Yeah. And I think that the geniuses at Taco Bell should try to figure it out. Instead of taking away menu items, Nick. It's true. They should fucking figure out this hot sauce situation. Yeah, I don't think I've ever actually eaten Taco Bell while driving because it scares me. I mean, maybe a burrito you'll be okay with, but most of the stuff,

it's just dripping everywhere. Yeah, even just a hard shell taco is hard to do with just one hand without taking your eyes off the road to make sure it's not dumping in your lap. Yeah, high degree of difficulty. I also think that those hot sauce packets, I go mild mostly because my lining of my stomach is destroyed, they are essential to Taco Bell experience. Totally. I think you need them.

So. Oh, you can't. Yeah, you can't have just have all those bad boys dry. I mean, like you need to, and it's the same with El Taco. You need like the sauce packets to plus up your menu items. That's just like an expected part of the consumption. Agreed. Look, here at Doughboys, we want you to eat and drive safely.

Yes. Safely. What the hell? We want you to eat and drive safely. So you got to pull over to the side of the road and put on those sauce packets. If you're on the highway, don't get on the highway with Taco Bell. Just don't do it. Yeah.

Or make someone who's not going to eat the Taco Bell go with you so they can drive while you eat. That's a great call, Emma. Weigar, you're some sort of chauffeur. Oh, God. I couldn't say chauffeur. There you go. Some sort of chauffeur for you. And for me, I don't know, Chankton or something.

I was going to say the thing we didn't discuss within an outburger, but I think as an asset of theirs is they will give you the little tray you can use to eat in the car, the little cardboard box. Yeah, but hold on a second. Let's not pretend that In-N-Out is a good eating while traveling food. No, I wouldn't really eat that in the car either. Even if you're sitting in the parking lot with that tray, at least you can make the mess in your lap without making a mess of your car.

And then you can wrap it all up and get rid of it together instead of having this mess all over your car. 100%. And I think it'd be nice if other chains had something like that, just something of a spill tray or spill mat. Yes, I agree. In-N-Out burger is not what people always driving. You should carry that shit around with you all the time. All right.

You're a spill man. I do have a tendency to spill a lot. Yes, it's true. But I don't think, here's what I would say to Quinn. You characterize it as having as the sad eat in the Taco Bell parking lot move. I don't think eating in the parking lot or eating while parked is all that sad. I think sometimes it's the wise tactical decision. And I think, you know what, take five to 10 minutes and just eating your parked car

so you don't have to deal with this hassle of having one hand on the wheel. This is kind of sad. I mean, I'm sure you're not the only person in the Taco Bell parking lot eating and you know, that's fine and kind of enjoy like a car meal. It's like a little private time, especially in these quarantine times when people are just home all the time. Go get some Taco Bell, sit in your car and don't talk to anyone. Have some me time.

I like that. I went to my, years ago, I went to my friend's house and got some jack-in-the-box on the way. And then I parked in front of their house and I just sat in the car just eating jack-in-the-box. And then I went inside and they had like watched me and were just like, hey man, is everything okay? We're like concerned. God, terrified coworkers. Have you ever had like an Uber driver or a Lyft driver go through the drive-thru for you?

No, I would never be that bold. I've only done it like two or three times and it's always when very drunk, but it's always like, if you are down to go through the Taco Bell drive-thru on our way by, I will buy you dinner. There you go. And they're usually pretty down. Maybe not now in the COVID times, but pre-COVID. When I was in Atlanta for tomorrow war, they would send a car service and I would sometimes

get off the plane not having eaten and I remember one time I swung by Popeyes and I said, do you want anything? I'll get you something from Popeyes and they did. And I would tip and everything too, but like an Uber, I hear you wise. An Uber is like, I'm sure that a lot of Uber drivers hate it, but if you offer food or cash, I'm sure that if it's worth their time, they would do it. You've got to make it worth their time. And I've only ever asked for that when I have my liquid courage on, you know?

Like my sober self would be like, I'll just go home and get my car and take myself. Right. Speaking of in and out, we were reviewing in and out and so when I went to the Sunset Boulevard location, I didn't mention this in my review, but there was a guy who was asking for it was just like waiting by the line of cars asking if anyone had any money. And so I gave him some cash and then he was like, hey, man, you get me a meal. And I got him. So I took his order, I got him a meal and I handed it to him on the way out.

And he was like, he's like, hey, thanks, big boy. You came through, big boy. And I was like, big boy, I don't know, I feel about this big boy thing. You got this guy I really called you. Give me the burger back. No, he was very nice. But this is trash trying to make yourself look like a saint. Guess what?

I bought a pizza at 7-Eleven for a guy the other day. How's that sound? A full pizza, which is maybe worse than offering nothing at all. That pizza is fucking trash, I feel like. Don't you? I think we're endangering to two people's health by buying terrible food for them. But I you're not the only saint. All right.

Your pizza's shit. I'm just saying it was delivered like how someone would say like boss, you know? You know what's funny is my guy said to me, he said, thanks, tiny. I said, no problem. If you have a question or comment about the world of chain restaurants, you can email us at doeboyspodcast at gmail.com or leave us a voicemail at 830 Godot. That's 830-46-36-844. And to get the Doughboys double our weekly bonus episode,

join the Golden or Platinum Plate Club at patreon.com slash Doughboys. And reminder, check out literally with Rob Lowe wherever you find podcasts. Hell yeah. Don't do it for this episode of Doughboys. No next time for The Spoonman, Mike Mitchell, I'm Nick Weigar, happy eating. See ya. On the next Doughboys Double, move over Taylor Swift. We're about to shake it on.

Comedian Joel Boy joins to discuss those frozen dairy delights we know and love. Shakes. To quote Duke Nukem, shake it, baby. Get the Doughboys double every Tuesday only at patreon.com slash Doughboys. Sources for this week's intro are available in the episode description. That was a hate gum podcast.