- We're back with Terry Bradshaw
and Brandon Kyle Goodman.
Give it up ya'll.
Terry's got a line of bourbon called
Bradshaw Kentucky Straight Bourbon Whiskey.
And it's real good.
- [Terry slurring] Yes, we've been having some of it.
- Also, he has a line of burgers called
Bradshaw Ranch Thick N Juicy Burgers.
I like both of these worlds.
- [Terry] Yes.
- I love that they're coming together.
Um, and since it's tailgating season,
it's time for a pre-game snag.
That's what I say.
Let's start with the burgers.
So tell us about these burgers.
What's happening?
- Well, Bradshaw Ranch Thick N
Juicy by Brandon and I
are out of St. Louis. We got into this three years ago.
It was a product that I actually endorsed.
The bourbon, I did not. -Hmm.
- It was a product that was going down.
They were looking for a way to spice it up.
I came on board, we went after it
started promoting it big time.
It's, uh, these are frozen burgers, ladies and gentlemen.
And people go, frozen burgers?
Yes. They come right out.
They go through a grinder, through the patty.
Boom! Instantly frozen. All the juices in there, Brandon.
- Ooh.
- [Terry] You take 'em out, you don't thaw 'em out.
You put 'em on the grill
and you will see the juice just pile there.
- [Kelly] Come on, my mouth is watering.
- [Terry] Angus beef.
- [Brandon] Mmm.
- [Terry] They are so good.
- [Kelly] Do you like cooking?
Do you like grilling?
- I love to cook.
- [Kelly] So wait, walk us through this.
So how, how do you build the Bradshaw Burger?
- [Terry] I'm a medium rare guy.
- [Kelly] Okay.
- On the meat.
This is ver, this is actually cheddar and bacon.
It's already there.
All you gotta do is buy it like that.
It's so good.
- [Kelly] So wait, the one, the one
with cheese has bacon in it already?
- Right. This one? - [Kelly] That's mine.
- [Brandon] Ooh yes.
- Look at that.
Look how thick.
- [Kelly] Oh, I'm like, my mouth is watering.
Yeah. This is the situation I'm getting into.
- [Terry] Oh my God.
- Yep.
- I'm going with the cheddar bacon.
- [Kelly] Oh.
- [Terry] Put it on there.
- [Kelly] I'm doing that too with the
♪ barbecue sauce ♪
- [Brandon] No.
- I'm one that..
- [Kelly] I love bacon.
- ..doesn't believe necessarily
if you have bacon and cheddar
you need to put more bacon on it.
- I know, I.
- So, I'm not a bacon guy.
- I do love bacon, but I already have bacon in there
so I feel like it's like,
- [Terry] Yeah. - you know,
you're kind of testing the limits of your heart.
- [Terry] You did?
- [Brandon] Bacon. More bacon.
- [Kelly] Um,
I wanna try it. Are we gonna try it?
- [Brandon] You wanna try it? -How'd you make yours?
- No, no, no, no. - What was on yours?
- Did you put pickles?
- No.
- I put pickles on mine.
- Halt! What'd you put on it?
- I put
♪ barbecue sauce ♪
(crowd laughing and clapping)
♪ Barbecue sauce ♪
- [Terry] Are you a I'm a mustard guy?
- Mmm, barbecue sauce.
Mmm.
- [Terry] I'm a mustard guy.
- [Brandon] That's correct.
- And I like to mix ketchup.
- [Kelly] My God.
- [Brandon] That's really correct.
- I like ketchup.
- [Kelly] I was a little interested
about the bacon being cooked and that is really good, man.
I took two bites already. It's so good.
- You got it all of your face.
- I don't care.
(audience laughs and cheers)
- I don't care.
So,
so wait, you've also got
you've also got a new bourbon.
- (mumbling) Bourbon.
- So wait, talk talk about the bourbon
while your mouth is full.
I'm gonna taste it.
We're gonna taste it.
Brandon, how you li- it's pretty smooth.
- [Brandon] I think it's real smooth. I like it.
- [Terry] I just had a piece of burger go up my nose.
- [Brandon] Oh, oh no.
Are you okay?
- [Kelly] Don't...
- What I like to tell you folks...
(audience laughing and cheering)
- Oh my God.
- Yes!
- That was incredible.
- I started this bourbon five years ago.
I was selling
another bourbon,
uh,
to a company in Florida
taking the money and giving it to Wounded Warriors.
- [Kelly] Oh, that's cool.
- [Terry] And I thought,
so, I thought,
why am I selling their bourbon?
Why don't I sell my bourbon?
- Yeah.
- [Terry] So I went to Green Rivers in Owensboro, Kentucky.
I flew up Green Rivers, a fifth old distillery in the world,
and went up there, sat down, and met with them.
Said, here's the kind of bourbon I want.
I didn't know how to describe it
because I don't know if any of us in here can say,
'Oh, it has a cinnamon roll with a cabba-
cabbage head' and no.
- [Kelly] Honey and vanilla.
- So you can taste it?
- That, that's, I like, I... - [Terry] Okay.
- ...it's like honey vanilla kind of nice.
- [Terry] So we, we, we worked on the blend for 15 months.
- [Kelly] Mmm.
- And then we finally got the blend.
Now I'm gonna tell you something that's fun.
This is a 103.8 proof bourbon.
- ♪ Hey! ♪
- [Terry] Now.
(audience cheering)
It isn't.
The alcohol content is 51.9.
- Yeah.
(audience cheering) - [Brandon] Hey, hey, hey.
- Trivia. Trivia.
When you buy my bourbon
51.9
was the perfect blend of water to the
corn and everything that added
that got it to 103.8.
51.9
was my NFL completion percentage for my career.
- [Kelly] Are you, are you?
- Wow!
- That is amazing.
- That's am..
- [Kelly] I like your tie-in.
- [Terry] 50.
51.9.
Can you imagine Drew Brees, Tom Brady, Peyton Manning,
any of these guys
if they came out with a bourbon with 70%
completion percentage?
Hey..
- [Kelly] That's I just..
Time for a quick break everybody.
Once again, the burgers are Bradshaw Ranch
Thick N Juicy Burgers.
And they're ridiculously good.
- [Terry] Yes. - And the bourbon is Bradshaw
Kentucky Straight Bourbon Whiskey.
That's insane as well.
I feel really good right now.
(laughing)
Look for both in stores and online.