Duck Call Room - Chicken Parm Like You've Never Seen, Brisket & Best Chicken Thighs

Episode Date: May 11, 2023

Phillip found the COOLEST gift for Si's domino games and this artifact from 1876 has some pretty interesting history behind it. Si is going to Longview, Texas where John-David GUARANTEES he'll have the best brisket of his life that had Willie and even former President George W. Bush hooked. Martin remembers a time Si shocked him on the basketball court, which then has Si ranting about Shaq. John-David shows Martin and Phillip food creations that they've never seen before, but gets them super hungry. Martin explains his mouth-watering chicken brake pads recipe and a fan sends in some quick math to tell everyone how many total minutes they've recorded in the Duck Call Room.  -- Learn more about your ad choices. Visit megaphone.fm/adchoices

Ready? Set. I didn't know we was rolling. Hey, look, we're back. We're back. Welcome back. We got Feel the Real Deal McMill in here. Present.

Philip, what's the most exciting thing you've done since the last time you were here? Well, I actually found, Cy, a Domino's table that I'm excited about from 1876. They played Domino? This thing was made into 1876. 76 boys. It's about 140-something years old. In the 1876s because there's more than one of them. That's cool though. Really? It's from 1876. Yeah. And they play dominoes in or is this just a table that you can play domino's on?

It's just a table you can play domino's on, but it's got a great story. And so I've got all the background stuff printed out and size is going to like it. But you know, a domino's table has to give a little bit. It can't be too solid. It's got to be able to withstand it. This is actually too solid. Or you could do what has been done. Break thumbs, break fingers,

break dominole, and even break tables when you play them with the Robertsons. You broke a table? Oh yeah. We broke tables, dominoes, windows. Because when you slam it,

it slipped out of your hand and ricochet. Wouldn't it go. The best move that size ever made on the domino's table where I was present, we were actually, This is on our fishing trip when it was 20 below.

In Wisconsin. Yeah, and we had some guys playing, and Si had the last domino that would play, and he asked everybody, can you play? No. Well, he already knew they couldn't play. Can you play? No.

Can you play? No. He jumps up, and he does a Superman onto the table. I'm not lying. He's flying across the table, slams it down. The dominoes go everywhere. And we don't know what he had.

We just knew the game was over. the board was locked. Is that a true story? I said, hey, give me 25 and that's the end of the game. Count them up. Okay. Count them up, boy. And I was laying flat out on the table.

And then I got up my, I said, I think I broke for him. I slammed it on the table. That's what I've been up to, Justin. Oh, well, that's cool. 1876 is when the telephone was invented. When the telephone was invented, that's an old table. I didn't know Apple been around. Ball.

I'm kidding. Alexander Graham Bell. Ball Bell. I googled stuff that happened in 1876. He Googled it, baby. What else happened? Apparently just one domino table and the telephone. That's cool.

And so I looked the guy up where they've actually got the date and the guy they shipped it to. And I looked his information up and I found everything out about this guy online. So I want to let Cy read about who this guy was. was. The reliable extension table. Patented May 21st, 1876. Manufactured for... Yeah. Is that like the famous Vonnegut?

Well, I don't know. See, Vonnegut? Is that Kurt Spill with a C or a K? Isn't that like a painter or something or a writer or something? I've also got a picture of it. I don't know the timeline there. Weird that you knew Kurt Vonnegut off the top of your head, that was something we should all know about.

That's the guy right there. He was born in 1922, so I doubt it was for him. No, but this was for his great uncle, Clemens Vonnegut. Yeah, look up Clemens. Clemens. He got a side look about it. Well, he got my head on top. He ain't got no hair.

He didn't know nothing about Neutrophol. This dude's got a, hey. This dude got a Wikipedia page. Wait. Yeah, that's him. Wait, he's the great grandfather of scientist Bernard Vonnegut and author Kurt Vonnegut. Yep, there you go, Martin.

Martin knew that. He knew that. That is amazing. I'm impressed. I can't believe that. All that useless knowledge piled up in this big old size eight head, man. That's the guy that made the table for. That is pretty wild.

That's cool. It's on the way to your house. All right. There you go, boy. That's what's up. That's pretty cool. Now I will agree. I was thinking, man, that's kind of cool.

It's from 1876. Now that's a really cool table. like that's interesting I know it was an author or an artist or something you talk about a table and he comes up with a name

well when I saw Vonnegut I mean it's kind of an odd yeah it's an odd last name so I was like what are the chances so yeah underneath it it's got this I guess they stamped it in there

in 1876 that's pretty wild yeah that's neat yeah manufactured four and everything that's neat and it had to be from some time around there because my man passed away in 85,

apparently. 1885, mind you. 1885. And they mailed it to his shipping address, and so this guy's name came up. Where did you find this? A friend of mine found it for me. Okay. And so we've been looking for a good table, and the sides come out like this.

And so it's got just enough wobble to it so you can play dominoes and shake them up real good. Look at Johnny Dee. I'm just lost. Okay. Yeah, there's a lot of knowledge. I didn't have a lot of history there, getting just dropped on me at once. Yeah, that's history.

There's not many times since I've known you that you've been speechless, basically. I don't know anything about any Vodigates or Domino's tables. How much, am I allowed to ask this question? How much does a 150-year-old table run a man? It's in the $500 to $600 range. Okay. Yeah, it's not that bad.

That's what I asked him when he first said I found your table. And when he said to date, I said, who, whoop, what's this going to cost us? Yeah, it's not too bad. 500 ain't bad. No. No, that's why you called me Friday looking for a check. Now it's all making sense.

You had rent due for a table. I'm going to go out and I'll find you a table. I'll say, well, I'll pay half a few. What do you even do to get that, though? Because I just Googled a really old Domino's table. And you've got to know people who know. How many pictures of, how many? You can't just use any table.

Yeah, no, some will hurt your hand. Yeah, it'll hurt your hand. It's got a guilt. Why don't you just calm down a little bit while you play? You can't do it. Oh, no. Hey, what are you didn't tell you about that game that I slid across the table? They get broke.

Is I played three dominoes in a rope. That's why I was asked the question. I did it the first time. I just went, bam, bam, bam, bam, bam. Game over. And they said, oh, ho, ho, all of them said, whoa, whoa, what are you doing? I said, okay, let me tell me. take them back. I took them back. Got it set up again. I said, can you play? I want to round

table. Can you play? No. Okay. Here's the first. Bam! I said, now, can any of you play again? Going down the table? Nope. Bam! Then I said, then I jumped up. That's when I said, okay, here comes full bore. None of you can play. So guess what? Wow. 25. The game's over. that is really fun to play dominoes with as long as you're on his team yeah you don't want to be on the other team dr dame found out because if you're on the other team it's just very annoying because the problem is he's like that same zeal he just gave you for 25 he does with 12 which is nothing in dominoes yeah which is nothing i scare you anyway yeah when i said 12 they said wait Wow!

Yeah. And I'd say, wait a minute, 12, everything's in multiple to 5 here. I said, I just want to see if you're paying attention. Yeah. So I said, I will make sure you count to 12.

I mean, if I'm playing against him and he and whoever, him and Al are partners, he says, okay, Al, these boys want to run blanks and fives. Here we go. And we didn't say nothing about running blanks of fives.

He's going to run them. But he's telling his partner, hey, here we go. You got any fives? Get ready. We think we're running. blanks and fives on these boys. Oh, man.

I don't have a game plan. I guess I should learn how to play Domino's. You'd like it. I know how to play chicken foot. It's really, here's what I say about Domino's. It's really easy to learn how to play. It's really difficult to play at the level. That Rascal plays that.

And Jay. So it's like all trying, adding them up to fives and tens and then, and figuring out what the other people got because you know what dominoes are out what you got so you know so you're blocking them and stuff well you try to block them and lock the board so you get the points in their hand too so if you know they're heavy on sixes and you can lock that sucker up for they can dump any of them you about to make 50 off their hand yeah so it's like you and your partner are playing together it's like chess of dominoes maybe a little bit it's a weird kind of spades deal it's kind of it's a spade slash hearts you know

but with with with with with with whatever i guess dominoes bricks are playing with us for a simple reason everybody you're yelling at them the whole time when you say wait me i got a thing about here and everybody at the table said hey look you ain't got but two plays yeah played six aes or six straight that's only two you can play see me and sye and philip and goblin went on a trip together and philip got goblin well me and sire just steamrolled they steamrolled up. Because Gobwin's like,

huh? And Sy's over there like, hey, play your 6-1. That's fine. Like, if Cy's telling Godwin what to play, he ain't even looked at his hand. I knew we were in trouble.

When Godwin got his dominoes and he lined them all up on the table and he was like, okay, how he said, just boom, all the dominoes fell over. I said,

you got the hole down. I suppose his, I've seen his whole way in. I'm more of a Chinese checkers kind of guy. Oh, man. It's, it's fun to watch. That's a fun game to play.

I'm pretty good. good at it. Are you? Yeah. That's a fun game. Look, I acknowledge that I didn't know. It's just like you with Kurt Vonnegut. So here we go.

Let's take our first break and we'll be back right after that. Yeah, I'm on. All right. Look, springtime is here. It's warming up. You know what that means. That means more outside cooking. And y'all know.

We love to eat beef around here. And that's what because of our friends over at Triedale's beef makes such a good product, baby. Ain't it good? It's so good. Our friend, Cy Robertson, would say, buy on the grill look before we got tritails getting ready for a cookout man somebody had to run the grocery store do all the things grab whatever was left in case you were late in the day and you never really know where that beef comes to them but with tritails beef we skip the grocery store and do it a different way tritels comes from a family ranch out in texas

they're a fifth generation american ranch so they've been at it for a while now look the beef comes straight from their ranch and other ranchers they work with who raise cattle the same way their steaks are properly aged and shipped straight from the ranch to your door. We threw a couple of ribbys on the grill. Look, salt, pepper, garlic, hot fire, that's all you need. Look, because I tell you what, when the beef comes from people who raise cattle for a living, you can taste the difference. The tenderness and the flavor are fantastic.

So if you're stocking the freezer for grilling season, go check out Trial's beef. I know in size case Christine loves it, which is just a, she doesn't eat meat. She isn't a big meat, folks. Yeah. Just go to trybeef. slash that's trybeef.com slash support ranch families and eat some dang good steak i've noticed owl thrives in activities that aren't physically demanding yeah okay well don't know they can sit there yeah hey he's scary at the domino table if he can step out of a golf cart swing one time go sit back

down that's that's kind of where owl thrives he didn't get necessarily the athletic genes of his father he got he got the athletic jeans of miss k he got more of the brain power i'm really just doing that so alifier back oh no no hi he'll he'll he's a good he's a good sport and it's fun he's he's very he's very witty you can't wear vests like that without being a good sport that's true so don't get on his vest i always get on his vest he looks good at it hey you know what i did say and that's the problem people like you tell him that so he keeps wearing well hey no he doesn't look like his vest He fills it out good, too. He likes big best, and he cannot lie.

Wow, that's like the most lokey way you've ever called him fat. That's cool. My wife, my wife hadn't seen him for a while. I was a week. Yeah, I remember that. And she said, wow, you don't gain a lot of weight there, son. She said, you're fat. He said, thanks, Aunt Christine.

I love you, too, Aunt Christine. Oh, that's funny. Anyway, when we get too far, look, you know, we have a smart. all business. One of our listeners, Adam, just recently quit his job and started a kettle corn company called Lack Nothing. And he sent us a bunch of it saying thanks for the hours of entertainment. And so if y'all want some popcorn. Carter loves popcorn. Do you have a flavor? Because he got like different flavor.

That looks good at what you got there. I think I's got caramel mixed in on it. It does. It was a little bit of chocolate too because it's called stickers. Caramor and chocolate. Oh, man, that would have been a lot cooler if I had caught it. What else we got in the kitty? Do you have, I don't, what's? Cattle corn company Jerry. That one must be deal pickle. Yep.

You want him? Mm-hmm. All right. And he's got a, if that's really his face on it, he's got a good look about him, too. Yeah. I like his style. Fine hollipino. Yep.

So that must be halopin. I'll give it to him. Yeah, I'll take it. Yeah, I'll claim deal pickle. Uh-huh. There's just this regulation caramel. Oh, my. Let me see that, Martin.

Oh, my. I'm going to swap out. Is it good? Yeah. Last Chance Barbecue. It's interesting. Cajun Kathy. My man's got some interesting naming right.

Tell me Caj and Kathy. There's Ranchi Hodge, whoever ranchy or Hodge is. Plain Jane. Okay, I'm picking up Wilson's white cheddar. Cajun Kathy, bro. I don't know. Oh. Hey, go.

You need some sweet heat. How do you pronounce the name, John David? Pickers. And slacking buffalo ranch. Slippy? Snickers. Hey, we appreciate this, my man. Lack no thing.

I like put these away or I'd be sitting here mustard on. Oh, Adam. So there you go. If you like kettle corn, folks, look, I really like, if his logo is him, that's kind of tight. Brow. Lack nothing, sign. Or you could say, like no thing. Do what you want to do.

There's our small business support for today. I can tell you. There you go. That's cool. I'm going to save mine for the break. Is it good? Caj and Kathy be swinging. It's very good.

Oh, you like a girl named Caj and Cajie? That is good stuff there, bro. I'll take that with me when I go home. The whole box? The whole box. Good grief. No, no, I'm sorry. I've spoken.

My wife will love that. I would argue with him, but he is the first name on the page. I'm definitely second. Well, I better start eating five. Good grief. I'm at the very end. Phil, yeah. I'm way back.

Well, actually, Phil, I wrote you in when I heard you were coming day. I didn't want you to have your feelings. Oh, pinkie. That's my buddy and Martin. I actually stole on a swim in anchor, but that's because he knew he wouldn't eat this unhealthy stuff. Well, I thought popcorn was healthy. Very good. Well, I mean, yeah, if you like corn and sugar, it should be very good for you.

I like it. Asian Catholic legit, son. No. Hey, side, what is that? He reminds you of Dr. Dean's playing dominoes with all that popcorn in his beard. Dr. Dean's a domino man, too? Negative. Oh.

his partner and sigh was running he'd be running fives or whatever and he'd say here we go partner and the doctor deans would cut him off and side get so mad he said hey did you not see me bring that five don't cut my stuff son yeah yeah your own partner cutting your throat huh oh yeah oh man that's fun you you want do we need to take another five that's cage and kathy careful sall you better have you some tea ready maybe i don't know johnny d ain't drank nothing you want to try you want to this? No, I'm good. I want to scale to 1 to 10.

You do? I'm going to hit that jalapeno. No, it's better. I had the jalapine, but this is that. So, what kind of ranking do you give it? We don't turn this into an eating, eating show. So there you go. I want to call him up and tell him, hey, good job, son.

Look, it passes their inspection. I haven't had any yet. And the company is lack nothing kettle corn. I like no thing. There you go. Small business Saturday. It's not Saturday. But, like, I don't know.

I was just trying. I got to throw that over there. I'm going to eat the whole thing because it's so good. Hey, you know what I did this weekend? What? What? Eight kettle corn? No, but I'm going to do that next weekend.

Got you. No, you're not because unless you go to size house. It's my bag's almost gone. Have you ever put together a basketball goal? Yes, sir. Are you aware that it is not a pole, a backboard, and a net anymore? There are more parts to a basketball goal. than I've ever imagined in my whole life.

And there's like four bolts that hold it to get like the backboard on, huh? No, no, there was like 472. I fixed that he's got the due version. I want to see it. It looks like a nice to have a PhD to put it at it. Like you pull the pen and it goes, the spring takes it up and down. But I thought I was like, all right, 10 minutes. So did you get one of those is like you concrete in or do you get one that's got like the water in the bottom of it?

Water in the bottom of it. Okay. Okay. I was curious. I didn't know what, I didn't know. I didn't know that was going to be this difficult. I was sweating. Oh, well, it don't help that, like, Saturday was, it was summertime here Saturday for, like, eight to ten hours.

It was hot. I was like, oh, no, I have not missed you. You needed, like, a Ph.D. In construction management and four people to work with you to put this basketball go together. So who did you have help you? Oh, Allison helped for, like, 20 minutes, and she left because the kids needed dinner or something. Like, I don't know. and so then I'm holding it

and I finally got it together but I didn't know they made them like that now. Yeah you would have opted for the I'll come pick it up. When I was a kid if you wanted to raise your lower the goal you had to get a broom and just keep hitting it. Absolutely. And if you screwed up and bent that little bar in between his over

it was stuck. It was there for the rest of your life. Yeah. 7.5 feet up to 10 feet. That's what you had. Yeah. Now it's like and it just does it itself. Really? So you've got a fancy one. Maybe that's the way they all are. Yeah, they get even fancier. I got one you turn and it goes up and down.

It's got a crank on it? Oh, yeah. It's from Academy. It's awesome. That's cool. So you've seen the one at my house before. You remember it? Nope.

Now, when's the last time you've played on a 10-foot goal, be honest? It's about 7 foot. Yeah. I watched Tim play against Carlie over at songs. Yeah. I got some moves. She's strapped you. She's strapped you?

Yeah. Well, that's all she's done. He doesn't have shot a basketball the whole life. I mean, that's... She really is, dude. That used to be Stone's punishment. Like, go out there and shoot the basketball for two hours. I like that.

Yeah. Well, so that was Ben's birthday. That's right. Just Mike's perfect, boy. So I put it up at 10 feet. Thank you. Throwing that kettle corn too far away from me to keep it. So I put it up at 10 feet and was like,

hey, man, there's your basketball going. And it's kind of like, this is too high. So then I put it down to seven and a half feet. Went inside, put my Herb Jones jersey on and just started dunking on them kids. It was the most fun I've had as a dad in the long time. I got a question. since you brought that up. Uh-oh.

How does these people jump that high? I don't know. But if you just pull this pen out on my goal and barely touch it, it goes to seven and a half beat, and you just, boom! I look like shack out. Because I've seen little short guys, they can dunk it. Yeah. And I'm saying, wait a minute, I'm 6'3 and I can't dunk it. How in the world, you being at 5, 6th, and you can dunk it.

I'm just going to say you are definitely asking the wrong people. Oh, yeah. I can't jump. It's been a long time so I could dunk a basketball. Could you? At one time you could? Yeah. At one time I used to be in shape and care.

You could. You've dunked? Yeah, on 10 foot. You've dunked a basketball. 100%. I believe it. I used to care. Like, but I mean, I'm already three quarters of the way there.

Yeah. You didn't even like basketball. No, God, no, that's terrible. That's why when Shaq was playing for that. I couldn't shoot. Everybody said how great he was. Mm-hmm. Let's wait a minute.

The man's seven foot tall, okay, and weighs $3.50. Oh, this is your ridiculous take. That's right. This is, hey, that's Shaq's move. Yeah, that's his move. When they interview Shaq. If I'd have been a referee, Shaq would have never played but two minutes in the game. This is the ridiculous take that Shaq was no good at basketball.

Shack is awesome. When they interviewed him, he'd say, I won't think my teammates. I use my big boom boom. Get to the goal. That's what he said. Oh, hey, I was going to say. He uses his big boom, boom. He puts him out of the way and then just tick the ball in the goal.

You wouldn't say that to his face. Yeah. Hey, he can't, but he's terrible at free throws and so hence the hack of shack. What is it about that that big guys can't hit free throw? Look. They're shooting down. Yeah, he's like throwing the ball from me to you. So, what?

Now, you look at a guy like Shaq. I'm not comparing myself to Shaq. Look, a guy like me, look at guys that you know that are big. Say Burley, for example. Do we strike you as people with finesse? No finesse. Or touch, I should say. So finesse.

Or do we strike you more as a battering ram? Shooting is, oh, okay. I'm a fan now. I'm just saying, like, there's some things that just involve a little bit of touch. That maybe. New Shigillo, O'Nill's shoes, he's hanging on the rim like this, Both feet in the air. Yeah.

Oh, yeah. Mad. I love Shaan. I do too. The only thing I could do good in basketball was the hook shot. That's not true. I saw him make one. One time.

Half court. Half court. He's won for, well, we've moved back a little bit. Okay. That's good. But we've... Hey, nothing but net. Hey, you'd have thought I won the, the, what is it?

World Series. The World Series. The World Series. You would think I had just won that when I made that shot. Didn't work. Well, hey. It was impressive. The only person more shocked in the building than you was me.

Hey, look, I wasn't shocked. I knew I was going to make it. You're lying. I know I was going to make it. I've made them a thousand times before. You practiced for an hour before and hit the rim like twice. Well, hey, yeah, but I knew I was going to make it for the night. I have seen him do some amazing things.

Like when we were throwing those hatchets and you have to hit a dot this small, like the size of a quarter. and you've got to call your shot and it's worth so many points. He had to hit it to win and he's called his shot. He was down. Through the axe and he hit that little spot that nobody can hit.

He said, hey, boys. I said, we're down to it. I said, I got one throw left. And I said, and we're behind by 20 points. So I said, I got to go for the 25 and I said, there's a point system. Yeah, there's a point system

with axe throwing and you can play You got a regular bulls-eye target and then on the sides there's a dot the size of a quarter. How does it count? If you hit any part of that dot it counts? If you put it in the dot, it's 25. You have to hit the dot.

If you miss it, you get no points, game over, they lose. Hey, we hit it. We fixed to get beat. I said, hey, I said, 25. Poop. Hey, son.

Hey, I'm talking about, hey, dead. Well, perfect. Well, let's dead center this next break. We'll be back right after this. Cy, where are you going this weekend? Yeah, I'm going to Longview, Texas. I'm a friend, Doug?

Yes, that's exactly right. Beast Feast over at, yeah, Doug's church. Yep, Johnny D. got us lined up with him. Oh, that's where you got that brisket that time. Boys, y'all are in. Uh-oh. 4A-Cook. Brisket.

I need to text Doug and make sure he's going to have y'all this brisket. Hey, sounds good to be. Let me just tell you something. You're going to come back. I'm about to say something and you're going to be offended. Uh-oh. But then you're going to come back and tell me I was right. Are you ready?

Hold on. Okay, go. Stone brisket ain't got nothing on this thing. Whoa. Oh. Whoa. I said it? Whoa, you don't said a lot, boy.

I noticed you said it when he wasn't here. Oh, yeah. I said it? Yeah. I know. Ain't nothing wrong with stones. Whatever they're doing over here at this place. Well, then if they've got it going on, I'll know.

The where he gets this from, apparently George Bush used to be like, hey, take Air Force One, circle around, put her down, get me some brisket, and we're going back in the air. It's big time. I think he should partner with our popcorn friend. I go with Brisket popcorn, babe. Brisket, anything's real good. Oh, yeah.

That's what I'm talking about. I'm texting them. What are you doing in Longview? I'm speaking to a congregation of young people. Yep, 500 men. 12 to 100. Didn't that what's that? Oh, it's a men,

it's a beast feast. It's a beast, one of those, one of those where they get all the men to get. Manly men. And tell them about being men for the... Yeah, and tell them about the coolest man I know. That would be, that would be, Jesus. Oh, Jesus. Oh, Johnny D.

The briskets already ordered, but back to Jesus. I texted him, I said, I might have just made you buy brisket, and he said, already ordered. All right. We'll bring you some back. You know how good I am at that? Oh, well, that's weird, but it is only Longview, so yes. Yeah, he puts foods in suits cases. Sa.

Yeah, for real, though, if this brisket's that good. Oh, now Martin's on the band wagging. Well, no, just tell him Doug, nice to. Tell Doug, like. Man, we're talking about your beast feast on a podcast. Like, that'd probably get more people there. Can you send us some brisket, too? No.

We can wrap it in tune for. I'd do anything for brisket. Part of it again here. I guarantee we'll bring part of it back. And my foot's caught in my headphone cord. Yeah. Hey, look, while we're at it, that's Friday. Yes.

This air's Thursday. So if you're anywhere near Longview, Texas. You want to see Si. We want to see Si. Six o'clock, High Ridge Church tomorrow. Longview, be there, you'll see south. And eat some brisket. Maybe. Do they

feed them? I hope I'm not making empty promises. No, you don't get none of that brisket. Oh, that's what a... Green Room, brisket, y'all! I didn't know what they fed them. My bad. Welcome to the green room. I don't think. I don't know. You'd have to ask Doug. But they don't have good food. Well, something tells me, though, our folks from Longview already know about this brisket and where it comes from.

Yeah, it's called the Country Tavern. Country Tavern. Country Tavern. It's good. Oh, was it good. Hey. I probably got pictures of it. I remember it was so good. I remember you texting me saying, bro,

I just had the best brisket I've ever had. Like that night. Willie went full McMillan on it. Brought it home? Like, hey, wrap that up. We're driving back with that. Put it in a suitcase, whatever. I didn't get none of the extra.

None of the take home. None of the take home. That sounds just like my nephew. It does. When it comes to something good to eat, he will. To be fair. I'm surprised he didn't lick all of it.

To be fair. Yeah, they've done that before, too. I got my share while I was out. I said, well, this is my one chance to eat like this. About to put it on. And I did. There you go. And I loved it.

What makes it good? Let's talk about what makes a brisket good. What about it? Was it the smoke? Was it the good salt pepper, garlic? You know, when you bite into like a really good pound cake? It's just soft and beautiful. It's got the exact right amount of bourbon and vanilla.

I love that. Okay. It's to say that that's how that brisk it was, but it just had a little pull to it. You just, okay. Mouth in your mouth. You don't need to chew it. You just put it in there and you say, oh. Well, I can confirm, Sy, that if you are nice, you also get presents because, you know,

Anna listened to the podcast and I was nice about that peanut butter pie. And I showed up here last Friday, and I opened the refrigerator door. Oh. And there just so happened to be a peanut butter pie. pie in there that said Martin. Yeah, when you open the door, it went, oh, and the lights got brighter. Of course. And there was a peanut pie.

But I was nice enough to share, because Sadie come walking in like 35 weeks pregnant or whatever she is. She got to be about ready to calf. And I said, do you like peanut butter? She said, of course I do. I said, have you ever had it in a pie? She said, nope. You want a piece?

Well, sit down, Sadie. Let's have a piece of pie together. I got something for you. Yep. And you know what she says? She said, whoa, that's good. Whoa. Sorry.

Whoa, baby. There you go. That's good. Whoa, that's good pie. But, no, it really was. Oh, that's good. So you don't have to badmouth somebody's cooking to get a good version of it either. You could just be nice.

Well, no, no. I didn't impress me like, yeah, you know, I was expecting something out of this world. That's what makes me really nervous about this brisk is because size food taste is not. yeah normal yeah I'm telling you well here's the deal this is so good flavor

you need to have a little heat in it okay okay and then the meat has got to be tender tender tender there you go and you know and sigh size scale when he tries to tell you about the food he's eating

because I've asked him several times sigh is that good tell me about that it ain't bad it ain't bad it ain't much it ain't much it ain't bad But he's never said that's good. Yeah. Unless it was a medium plus steak. Hey.

Tenderloin. A medium plus tenderloin. You might not like this thing. Jay Stone. It got some juice to it. Mm-hmm. Oh, this is the juiciest brisket. There you go.

That's another thing. Okay. Soap it up with a piece of toast. Oh, holy heaven for dead. Why we always do these on days I ain't even much. Unreal. Well, let's take another break. We'll be back right after this.

So I'm curious, what is the best thing you've ever eaten? We're on the food. That brisket is up there on mine. Is it really? It really is. Like, best thing you've ever. I know you're asking Si, but I'm still on my brisk. It has to be the, now I can't remember.

What do I say I order my steak? Medium. Medium plus. Medium plus tenderloat that stone smokes. So that's the best thing you've ever eaten. Like all the places we've been, all the things we've done. He's 76 years old and a medium plus. Well, I've had it about, let's see, I've had it about 30 times.

And you've got to think about this. I've had it 30 times and it's always the same. Well, McDonald's, I've had that a thousand times. It's always the same. You can't find this. You won't get this anywhere in New York City. Well, no. Well, hey, I'll take it.

I'll even go further. You're not going to get this but one place. The Jay Stone's house. You could go worldwide and you will not find a tenderloin as good as this is. Nowhere. Interesting.

I've spoken. Okay. I'm cool. Philip. Best thing you've ever eaten. I would say me and I were at Pearl River on an event. And we were in a place,

a steakhouse called Phillips Steakhouse. Some people know about that. And they brought out a bone-in ribby that was as big as the plate I had. And that was delicious. That's probably the best steak that I've ever eaten.

But it's the best thing you've ever eaten. That's the best thing, yeah. We seem to be on a very beef-heavy train. That's why I'm like trying to like make sure, you know, like, I mean, this can be. That's the best thing. Because he just told me, I had to go back a few years when my daughter was at A&M.

Uh-oh. I go over there for her marriage. Mm-hmm. Okay, they take us out to eat, and we go to, it was called the barn. Steak barn? Yeah. It was a barn that, hey, a person bought, cleaned it up, okay, put a steakhouse inside this barn. And they didn't cook but one thing.

Steak. Okay. Okay. And I had, you've seen these big, big plates about this big around? Mm-hmm. I ordered a steak that was three inches thick. Oh. Okay.

And it, it was hanging off. It was hanging off of that big, giant platter. That sounds good. No, no, no, no. I ate the whole thing. And what I got through, okay, because it was perfect. I told the guy that paid for it. I said, yo, I could eat another.

He's what to order it. I said, no, no. I didn't say, you know, he said, if you want another one to order it, I don't mind paying for it. You didn't. I said, wait, dude, I just said I could eat another. It was so good. I said, the last thing I need to do is eat another five pound steak. Five pounds.

Unreal. But, hey, look, they cooked it on some kind of a different brush, mesquite or something, and then whatever they put on. on it and it was perfect medium plus. Now you got to think about this. Three inches thick. How'd they get that medium? No, no, no. I'm serious.

It was light pink right in the center and it was hot. Sue V. It was the best, yeah. That was in the same class as stones. While we're on it, let me add to it. Let me add to it.

I like it. Go ahead. Because the quail that me and Cy ate down it fills with the fried quail legs and then the quail that was wrapped in making. Whale legs was the hors d'oeuvres. That was the hors d'oeuvres.

They filled the quail legs and then we had the grilled. No, no, no, Phil and stone. We were down at Phil. Yeah, but it was stone doing the cooking. Yeah, Phil was doing some kind of cooking. He's done something else. He didn't cook the course.

But it was delicious. The hors d'oeuvres was the legs. Okay. Then he took the breast of the quail. jalapagias, cream cheese, and bake them. Go ahead. Oh, no, no, no. Look, man.

And I, it was just, you didn't even have to chew it. This is just torture. I didn't want to forget about that side. You didn't even have to chew it. Okay, you just, I took a piece with a form, put in your mouth, just on it. Oh. You were so fired up about the brisket. It just made me wonder, like, what's the best thing you've ever eaten?

I legitimately think that brisket might be number one, but there is a, Wow. There's another one on there. So me and Willie were in Minneapolis, and there was a steakhouse. Me and Willie didn't go to steakhouses. This was like, we'd try weird stuff all the time. But it was at the hotel we were saying.

It was called mayonnaise. And we're like, oh, we'll go there. It's pretty good. Next night we're like, well, we're still here. Let's just go back downstairs. We don't have to go find anything. And on the appetizer menu, it just said, like, bacon, 20 bucks. And we're like, that seems weird, that it just says bacon.

And so Willie called the waiter over and said, sir, what does the bacon entail? And he goes, it's just bacon. And he was like, yeah, go ahead and bring that because Willie just had to know. I know the guy was looking at Willie Lackettlement. What do you mean? I have pictures. It was like one inch thick bacon cooked perfectly. Oh, praise God.

It was like a steak of bacon. Oh, I tell you what this is. Staking. I wasn't even there, but I can tell you what this is. Please do. Because, hey, when I was in the first grade and lived in the log cabin, mom would say, okay, go out in the smokehouse and bring me a slab of bacon. I would go get the slab of bacon, and then she would slice it thick like that right there.

Thick bacon. Okay. Oh, it just, ooh. my sweet heavens that looks good oh no no no when I tell you that I'm not even bluffing me I'm like golly

it was literally like an inch thick of bacon and then I ordered Willie like a slab of bacon we couldn't quite figure out how they cooked it so like that's not easy to cook no bacon's like steak size bacon but if you mannie's in Minneapolis knew how that's wild because like one of my and I don't know where I would rank it

but one of my top meals ever was in Minneapolis, Minnesota. I mean, it was a place called The Butcher and the Boar. Like, those are the places you don't forget. Like, and they, they, they, they, it was a double cut pork chop or, you know, double bone pork chop.

And they'd had some kind of like, blueberry drizzle over the top of it. And I, I, uh, Kylie, Kyle Tangual. Kylie's, took me there. He said, I found a little place. And they, but like, like what you had there with a bacon, they like made their own.

little craft sausages to buddy I was like this place legit but I don't that's what I've been sitting here trying to think like my favorite meal and there's like

I don't know how I would do it because there's there's just different experiences where I want to pull like a little piece from that meal and put it with this one put it with that one and then have like the ultimate meal and you can you just said that I went back to Germany the first time I ever had

that spaghetti you had No, I'm kidding. Tacos. No, not tacos. Oh, Bratwurst. Oh, real German Brotwurst. Yeah, that's good. Yeah.

Okay. Either the white or the red. Okay. On hard bread, okay, with the hot mustard. They know what they're doing. Smash. No, no. Smash.

Oh. I would kill for one right now. Oh, man. I love it. And they've got them. all over the cities. All they are is a little like a wagon. Yeah.

The guy carries around wherever he wants to set up and cooks them. I love it, yeah. Because I mean, like, I'm thinking, like, right now, like, my grandma's fresh-fried ochre from the garden. Like, I fry ochre, too. I can never get the batter on it. Like, she got it. I mean, never once.

I've done it a million times. Hers was always perfectly coated and, like, beautiful, and it was so good. Oh, so good. And every time I get it, like half a batter falls off. And it's still good, but it ain't that. I'm like, man, if I could put that with like some. Oh, no.

Oh, man. Right now I could eat a dozen. What? Oh, the Bratwurst? Bacon takes, who knows? When we were in New York, we saw one of the. Another one. We saw, oh, no.

It was a hot dog stand and that said Bratworth. And so Si sent me down there, he said, go get us one a piece. These things are delicious. I've had them before, you know, he used to. So we got them, and they were expensive. But when we started eating them, nope, it was not it. It was not the same. Yeah.

I got it. Not all Bratworth has created. Oh, right, right. I'm not going to put this photo on the screen, but there's also a picture of this one. And it was some little Italian place in New York, and me and Willie went. and Willie's like, hey, Johnny D, just get the chicken parmesan. Trust me on this. And then they brought it out, and I was like, oh, they got my order wrong.

That's not chicken parmesan. That's a pizza. Wrong. That's pepperoni. It was a chicken parmesan put out so flat, fried, perfectly crispy. Then they put a pizza toppings on top. Martin. I don't know that the thoughts that I'm having,

right now are sinful, but they feel that way. What I tell you. I'm just saying. I'm not even. I love them. We go from one another. Look, in Germany, okay, the Brockworth's just out of this world. But I went to a restaurant, okay, and I'd always order pizza.

They're 14 inches, pizza. Uh-huh. Okay, and I would literally, like that right there. But that's chicken. I know, but mine was pepperoni. Okay. And I would literally, they were so thin, okay, you'd roll them. And I'd eat like a hot dog.

And I would order three. So you were the inventor of hot pockets. Oh, no, no, no. I would order three of them. And every time I'd done it, the first time I done it, the lady said, no, no, no, no. I said, I said, trust me. Yeah. I done eight here before.

Yeah. Give me three. And then when they was watching me eat them, oh, no, it takes me like three minutes to eat all three of them. Just quoth like a pig. I can't quit staring at that chicken with pepperoni and cheese. Oh, no, no, no, no, no, it was. It didn't have to chew it. You didn't have to chew it.

You didn't have to chew it. It just melts into your mouth to you swallow. And flavor? Oh, goodness. I wish I could figure out the name of that restaurant. New York City's a big place. I could walk straight to it if I was there. I remember that place. I'd be like, that's where I'm going, everybody out of my way.

Another thing, the Germans do that I love, At each restaurant, they all make their dressings, homemade dressings for your salad. Oh, so they all make a house dressing. Oh. That's their specialty. One of them, I ask them every time I go there, please give me this recipe. Recipe. Because that's why I got to eat, and they would have them like garden with the bread, little thick of bread.

You just sit there and smash. Give me five of them stick, you know, and put the dressing. heavy on what I got because I wanted it in the bottom when I got through eating. They do a little sopping. Hey, yes. I've seen him do it. I've seen him do some things, Martin.

Well, while we're here and before that gets any worse of what it's doing to me, let's take a break. We'll be back right after you. Yeah, I understand why you. I was just hoping it was in another city that may be closer. Hold on, hold on. It went away. Oh, I don't want to look at that crap.

I smash that. Oh. There's the one. There's the one. That's the one they tried to take a picture. This was just a Tuesday, son. That's when they were trying. Oh, gosh.

All right, I got to go to work. Emails. Let's email. All right, before we all just go be gluttonous. Tritorious. I figured out. New York City. Go there.

Carl's from Carnegie Hall. But what's in that in? I'm star. He can't get his mouth of the food. I forget the music. I didn't know you could combine fried chicken and pepperon. That's like I mean, yes.

I mean, I get it. I just, I'm really low-key. When you look at a chicken palm, you're like, why couldn't that be a pizza crust? Chicken Parmesan. Let's go. And I'm low-key mad. I've never done it myself. I wasn't what we was expecting when you said,

like, Parmesan. And this is, I did not plan this. Okay. But are you ready for this? I always. One of my favorite places also I've ever eaten. When I was in college, I was in a place called Galway Ireland. Okay.

And it was called McDonough's. And it was just fishing chips and it was awesome. And then while I'm sitting here five minutes ago, Galway Ireland emails in. What are the odds? Are they at McDonough? I don't know. McMillian. Rory, email me back and tell me if McDonough is still open.

And send me a double X t-shirt. I got a medium back then. It does not fit. And I think I lost it too. That place was legit. Any Hoosers. Rory emails in. And he thinks we should do a joint.

podcast with the unashamed people. That is too many humans in a room. Y'all can. Yeah, Phil's going to do the talking. But he wants to know what Bible Phil uses. Do you know that answer? NIV. It used to be Thompson Chain Reference, NIV.

I don't know if it still is or not. Thompson Chain, man, you got deep over there. Do you know how many times I answered that question in the customer service department of Duck Commander? That's cool. And where all we recommend? Start reading. New Testament. Go. I was told by Jace the Book of John.

I like that. That's where I started. That way you're going to find out about the man. I would not start in Genesis or Exodus. Well, you're talking about old covenant and new covenant for sure. Yeah. Yeah, I would definitely start with New Testament to catch you up on where we are today and then go back for the history lesson later. I'll think that I would go with the New Testament.

Yeah. Yeah. And get the history later like Martin said. Yeah, 100%. And the book of John is a good one because it will tell you about the man. And you have to remember, Matthew, Mark, Luke, and John, it's under the old covenant. The new covenant only starts with Christ's blood. So the new covenant, you can read the book of Acts.

So that's pretty interesting. Acts of the apostles. There you go. Thanks for tuning in from Galway. From Galway, iron. That's a cool place. They got cliffs of more. That's a cool place.

Anyway. That's tight somebody from Ireland and sent us an email. That's still wild. Like, I know we've been, it's 20, 23 and we can do all kinds of weird thing. Like, you know, like, I'm a kid in school in 1994. I'm like, I'll never talk to anybody from Ireland. And we just, you know, we kind of had a conversation. That's cool, man.

My dog's name was Dublin. Yeah. Any Hoosers. That's on the other side. Hey, he's the biggest dog in town. He's Dublin every day. Ha ha. There you go.

Sorry. Somebody get good. Godwin back. Yeah. Staying on the food train, Willard from Kentucky. He recently got one of those grills you're fond of, Martin, a pit boss. Oh, go ahead on. You know you've done some videos?

Yep, several. He said he needs a break pad recipe because you've heard him talk a lot about some chicken thighs. Oh, then thighs? How you cook a chicken thigh, Martin? Tell us about it. This is another food episode of the duck. So I like to take chicken thighs and I put them in a little pan.

And I put a little. I put a little. I put a little chicken broth in them, and then I turn them upside down. So I put them skin side down in the pan, in the broth, and then I'll put them on a smoker covered for about at $2.50 or so for an hour or so. So basically you're kind of like, you're boiling some of that fat out of the... Okay. You got them in a pan.

Yeah, I got them in like a foil pan. So, like, you're basically kind of like boiling some of that fat out of the thigh skin. Okay. This comes in key later, but you're infusing it with chicken broth. the actual broth from the chicken. So not that a thigh needs to dry out, but what we're going to do to it is going to get it there. So then you take that guy after he's done that for about an hour.

You're looking at pants, see how much fat's rendered out. This is all a visual thing. So I can't really, there's not a for sure time depending on the size of the chickens that were butchered and all that kind of stuff. But then you take him out of there, and you get him out and you let him, I let him cool to room temp

so that that skin gets all the way back around that chicken. See, because we just got rid of some of that fats. Now the skin will wrap all the way around that whole chicken thigh. And then we start the seasoning process. We put whatever rub you like, all that kind of good stuff. And then we go on back to the smoker. After it's got back down to room tent, we're going to get it back up to 165 on the internal temperature of that thigh. You still got it in a pan?

No. Now it's just sitting on the gruel? Yeah. Okay. And now I put the bone side down to give a little protection so that that skin gets even tighter around this chicken. You see where I'm going here? Yeah. Like, we're doing some things here.

And then after, once it gets a 165 internal, then I take and put whatever sauce you want on it and all that kind of, because I don't like dry rub chicken. I like chickens one things I do like sauce on. So if you want to make you a barbecue sauce with W sauce, that's great. If you want to make, if you got a one, if you love sweet baby raise, that's fine. It doesn't matter. Don't let these purists of the social media world steer you wrong on that. Sweet baby raise ain't bad. And then once you get that.

So, see, once you bite it, you grab that chicken thigh by that bone right there. Well, now the skin's holding the whole thing together. It sounds good. So when you go, it comes apart. You pretty much ain't got nothing but bone in this hand and chicken in your mouth. And it's one of the best things you could ever have. That's my breakpad recipe. You've told that story before, sir.

I'm very fond of it. I do love them break pads. Those break pads are good. That's the thigh for all of y'all that ain't been fond. following along. That's the chicken thigh. I had chicken thighs for lunch. Oh. From Factor. There you go. They put old chicken thighs on something. I'll get down on that.

Look, hey, I found McDonough. They're still around. Look at you. It's sad, boys. It's been there since 1902. Great fishing ship place. We don't have those here. You got another quick email? A quick one. Maybe. This is interesting. All right.

Mark from Bristol, Tennessee. All right. He's been doing some math. Thunder Valley. Thunder Valley. I like it. Martin, how many. minutes do you think we've sat in these chairs and recorded? That's just pretty cool.

Is this going to make me sad? A little bit. We've spent a lot of time together, buddy. So 60 at a time. What are we on, episode two? Don't do the math. Oh, well, why not? Because he did the math already.

240s, so 240 times six. I can't even do 240 times 60 on a mile. I can't do 100 times. I give you a year. Where to start? 3,200 hours. 14,000. Whoa.

280 minutes. I was getting there. I was getting to 14,000, but not... Yeah. Also, add another... What you don't know is that we're three in the hopper right now, so we can add another 180 to that. We're getting closer to 15,000 minutes.

All together as a family talking about brisket, chicken parmesan, chicken... Is there in... But there's none of us that have been in every episode, right? No. So it's highly very... I almost died. I almost died.

You almost died. He'll checked on us. We had a break there for a minute That's true Yeah So yeah that's wild to think about though That we've done this for that many minutes collectively Is a

Wow Now so then if you take that Multiply it by four Whoa For each one of our The amount of time taking for each one of our lives Yeah Then that's when you get sad

No I'm kidding How many weeks is that Hold on Oh here we're That's actually So what episode is Hunter? 240. 240?

Well, that's easy math. We've spent 10 days doing this. There you go. I was about to put in 240. 10 days? 10 days? 10 days? Yeah.

10 days? 10 4 days. Well, ladies and gentlemen, this is going to be it. We've decided to quit. Oh, you got 10 more in you. You know, the crazy thing is that's what they see edited. They have no idea how much time we sit here and just goof off. And listen to side tell stories that can't be.

old. And we're not rolling. There you go. And then one more, one more, one more. Go ahead. Please join us for the wedding of Ethan and Nicole. They sent us a wedding invitation and they'd ask us to RSVP. I don't know that we'll make it. Congrats.

But in August they're getting married. What day in August? The 18th. I was hoping for 26. No, it's the day after my mom's birthday. So I, we're going going to be in Hawaii. Oh, oh. We'll tell you about that next time.

Why are you going to Hawaii? We got something big going on. We got something big going on in Hawaii. It's the same place y'all stayed when y'all were filming. Sorry, Philip. The characters Martin Goblin got left out of that show. Pooh, pooh, pooh, pooh, pooh, pooh, booh. That's the one we were missing.

You got to go to Scotland, though. I like it, baby. I did, spend two weeks. Send us out of here. I was trying. I was wrapping her up. Wrap it up. John 635.

Question. What's the best food you can ever have? Then Jesus declared I'm the bread of life. Whoever comes to me will never go hungry and whoever believes in me will never be thirsty. There you go. Best food and drink you can ever have. Amen. We didn't even plan that.

No, there you go. Excellent. See y'all next time. We're out. I love it. So long.