- Today, we ask the age old question.
- Will it McGriddles?
- Let's talk about that!
(gentle upbeat music)
- Good Mythical Morning.
- It is well documented that my go-to breakfast
is my breakfast smoothie that I make especially for me
and that I eat with my special spoon.
But every once, in a while I wake up
and I feel a little food frisky
and that's when I get a McGriddle.
- Listen, I gotta agree with you.
I mean, some of my favorite moments in my life
have been when I've decided to sneak over to McDonald's
in the morning and get a little McGriddle,
even if I've already had my breakfast.
- I know!
Lots of times, we talk the other one
into getting a McGriddle
and then you don't feel as guilty about it.
- It doesn't so much. But here's the thing.
We've talked about it on this show
and I know that technically, it's the McGriddles with an S,
but I cannot bring myself to actually say it.
- Uh-uh.
- It just doesn't make sense. It makes me feel-
- McDonald's doesn't even say it sometimes.
- Right, I mean, ask somebody
in the drive-thru what they call it.
They're gonna leave the S off.
- That's the only thing that like,
we think is justified to tweak,
but today, we're gonna tweak everything.
- Yeah, we are.
- We're taking the perfect breakfast sandwich.
The sweet, maple griddle cakes.
The savory bacon or the sausage, which is my choice.
- Yes.
- The egg and the nice, American, uncomplicated cheese.
It shouldn't be messed with, so let's mess with it.
It's time for
- [Both] Will It McGriddles?
(screen whooshing)
- We just said McGriddles.
- Yeah, we did, but it actually felt kind of good. (laughs)
- Okay. - All right.
Yes. We did a Will It Chili where we took a McGriddle
and infused it into chili,
but today, we're doing the opposite.
We're taking all types of things
and we're infusing it into the McGriddle form.
- Yes and as for the definition of what a McGriddles is,
we're saying it must be a sandwich made
with two griddle cakes with sweet infusions.
- Sweet, so you've infused sweetness into all of the?
Okay, great.
Yes? Yes, he did.
- [Josh] Yeah. You answered for me.
- Great. Of course.
Well, he was nodding.
All right, let's get to the first one.
What happens when you combine the biggest name in fast food
with the biggest name in candy bars?
Well, you get the Snic-griddles!
- Wow. - Snickers and McGriddles.
What did you do, Josh?
- [Josh] So we made a chocolate-infused griddle cake
and then put actual pieces of snicker bars in there.
- What?
- We have caramel, cheese, and then we have
a chocolate peanut caramel sausage in there.
- Oh, so this is a sausage?
- [Josh] (laughs) Yes, this is a sausage, against all odds.
- That is a sausage.
- Now... - Where's the nougat?
- [Josh] There is technically a fair amount
of nougat in the sausage.
- There's nougat in this sausage?
- [Josh] Yeah. - Wow.
- Josh, you have done, you and the Mythical kitchen team.
I mean, you guys have done so many amazing things,
pulled off so many amazing culinary feats.
- [Josh] Thank you.
- But one of the things that we're noticing
is that you didn't put the golden arches
on the top of the McGriddles and I gotta say...
- And you could've done like, the Mythical M.
- My little McHeart is a little McSad.
- [Josh] I'm McSorry, but we actually failed at this
four years ago doing fancy fast food McGriddles
and then we thought that maybe we had grown
and the technology was there now.
We're still about four years away from being able that.
- Four years away. You heard it here.
- How do they do it?
Wow. Okay.
- I don't know. It's a secret.
- Dink it.
- And sink it.
- Wow.
- That sausage.
It actually totally- (clears throat)
- You okay, dude? - Got me choked up.
It totally works with the chocolate and the nougat.
I'm tasting a little bit of nougat.
- Oh, yeah. Look.
Some nougat fell out or is that a peanut?
No, it's a nougat.
- [Rhett] Even the cheese works.
- It's a nougat nugget.
You got the proportions down perfectly,
so I gotta praise that.
And yeah, the great thing about McGriddles to me,
as with all the best McDonald's items,
is that it becomes one thing.
Like, there's all these layers.
- Yeah.
- This is an excellent like, dessert.
Breakfast dessert item.
I think we need more of that in the world.
- Well, you have completely nailed
the form factor, the uniformity.
And also, the McGriddle is already very, very sweet
because of all that maple syrup.
- Yeah.
- This is like, just taking it
in a slightly different direction
and going chocolate instead of maple syrup
and it completely works.
- It's so strange. Splendid.
I think we're happy.
Snickers bar. Will it McGriddles?
- [Both] Yes!
- All right, Thanksgiving. It's sneaking right up on us.
- Oh, yeah.
- And listen, it can be a little bit cumbersome
to make a Thanksgiving dinner.
- For reals.
- I know. I do a big part of it.
You got turkey, you got stuffing,
you got mashed potatoes, you got cranberry sauce.
There's no way you can put all that in one hand and eat it.
- Yeah.
- Or is there?
(Link gasping)
Introducing the Plymouth Griddles.
Because it's kinda like Plymouth.
- Oh, because Plymouth Rock.
- Yeah.
- That's where the pilgrims and all that happened.
- Get it? Plymouth?
- Okay.
- And like, Plymouth. Josh-
- Look at that. - Yeah?
- Explain yourself.
- [Josh] I'm still thinking through the Plymouth pun.
So we made a cranberry syrup and we actually infused
those little pockets into the bun.
And then we have a green bean casserole egg sheet.
We made the sausage out of ground turkey and stuffing
and then there's your classic gravy cheese.
- There's green bean casserole in them there eggs?
- [Josh] (laughs) There's green be casserole
in them there eggs.
- Everything you said blows my mind.
The sausage is turkey and dressing
and then the cheese is gravy!
- Gravy! You got gravy cheese?
- [Josh] We got gravy cheese!
- I want to eat each piece individually,
but that goes against-
- That would be sacrilegious, man.
- Yeah, because this is kinda like
a businessman's Thanksgiving, you know?
Less time with family.
You dart out to get back to your stocks
and your dividends and your business.
- Yeah.
Before you eat it, though, what are you thankful for?
- Well, I don't remember my children's names
because I'm a businessman.
(crew laughing)
That was just a joke. I'm not gonna eat it.
I put it in my mouth, but I'm not gonna eat it.
- I was hoping you were gonna say me.
What are you grateful for?
- I guess I didn't say you, did I?
You, man.
- That was an opportunity for you to say me.
- Oh. (crew laughing)
- Let's do that joke again. - Okay.
- I thought you were gonna say me.
- Business.
- What are you thankful for?
- Me.
- Yeah. That was funny.
(crew laughing)
Gravy cheese.
(crew laughing)
Man.
I mean, sometimes this happens a few days after Thanksgiving
when you got just a little bit of all the leftovers.
- This really works.
- I just put it together
and make what I call the Thanksgiving ball.
- There's, yeah, this is a much better way to do it.
The green beans are giving me pause,
but then the gravy cheese is giving me play.
This is great, dude.
I did have to think about it, but...
- Man, that sausage is the best.
- Thanksgiving is happening in my mouth right now.
- Yeah. Thanksgiving dinner.
Will it McGriddles?
- [Both] Yes!
bao, bao. Mc, McAo!
Did we create a gua bao McGriddles
just so I can sing that song?
Of course not.
But I will tell you that the delicious steamed bun dish
of Chinese origin has reached a level of popularity
worthy of the golden arches, in our opinion.
Bring in the bao McAow Wow!
- Look at that.
- So a gua bao is like a pork belly bao?
- [Josh] Yes, that's correct.
- I've had that. I didn't call it that, though.
That's cool.
- This smells incredible. What am I smelling?
- [Josh] You're probably smelling the pork belly sausage.
That's with the typical sweet soy glaze going on top
and then there's actually more that sweet soy glaze
in, I guess this wouldn't be a McGriddles.
It'd be a McSteamer, which sounds dirtier than it is.
But we put that into a steamed bun to simulate the bao
and then we have scallion cheese
and then a soy sauce and pickled Fresno egg sheet.
- Well, the egg is folded into three.
- Pickled Fresno egg sheet is folded into three.
- I mean, it's so beautiful, Josh.
- [Josh] They. We used a Japanese tamagoyaki pan.
We're actually pretty excited about it.
I mean, that was just for us.
- That's how you justified the purchase?
(Josh laughing)
- It just looks so.
I mean, it just looks so nice.
- [Josh] Yeah.
- I mean, just look at that cross section.
I'm afraid to eat it.
- [Josh] You want a tamagoyaki pan for Christmas?
- Yeah.
- What do I do with it?
- [Josh] I already got you one.
- Oh, thank you.
- Do we discover at this point that the McGriddles package-
- Is the perfect package?
- It's like, the perfect thing.
It's like the right size for your hand and for your mouth.
It's smoosh-able, it's lovable.
- I'm gonna eat it.
- [Link] That pork belly.
- Dang. - Nice.
That scallion cheese. That's nice.
- This is almost too good.
Like, sometimes, it's too good for a fast food restaurant.
- I can't believe this isn't already
on like, a McDonald's menu in China.
- Well, I could see this working at a dim sum place
here in town that was trying to get a little cute.
I gotta go back in just for that sausage and look at-
- It's okay for something to be cute in concept
when you actually eat it and it's freaking amazing!
Like, I think this may be the best one so far
as like, a cohesive infusion.
- I thought I was gonna just like, take it apart
and these little pieces of it,
but I'm just eating all of it.
- So good. - I just took it apart.
- So smart, so adventurous, so worthy of notice.
Come on!
Who should write about this
- [Josh] Right now?
- Like Merriam-Webster, perhaps?
(crew laughing)
- [Josh] Ruth Reichl's probably my favorite.
I love Becha Rodell.
- Rachael Ray?
Ruth Ray?
Ruth Reichl.
- [Josh] Okay.
- Hey, Ruth Reichl! Write about this.
- Is that the name?
- [Josh] Reichl.
- Reichl. - I'm sorry, Ruth.
- Hey, Ruth Reichl!
- Hey, Ruth Reichl.
- It sounds like we're saying Rachael
like a couple of rednecks.
Reichl.
- Reichl, write about this, girl.
- [Rhett] Gua bao, will it McGriddles?
- [Both] Yes!
- Hey, would you like us in Youtooz collectable form?
Here it is right here from prom to the red carpet.
We're still doing this same pose
that you can have on your shelf.
High quality actually from Youtooz.
All you gotta do is make sure
you're a third degree member of the Society.
If you're not already, you gotta join quarterly
or annual by December 31st.
Go to mythicalsociety.com
to get yourself this one-of-a-kind collectible.
- Get it!
All right, now, we couldn't go through this whole episode
without a nod to Ronald McDonald's heritage.
You know, his roots, his humble beginnings.
We're talking about circus peanuts. (laughs)
Here it is.
The grillest showman.
- Gosh.
So we hated circus peanuts every time we tasted it.
- Yeah. They're never good.
- So maybe this had to be a challenge.
What did you do?
- [Josh] Circus peanuts are actually
my favorite candy unironically.
It's just chewy chemical sugar. I love it.
So we melted down all the circus peanuts
and brushed the bacon with it.
Infused that into the actual McGriddles griddles
and then we stuffed some of the whole circus peanuts
into the McGriddles, as well.
Oh, and then- - Yum.
- And then circus peanut cheese.
- Circus peanut cheese is what I was waiting for.
- [Josh] Yeah, yeah, yeah.
That's the orange.
- I was hoping you were gonna say that.
- Look at the color of it.
- You know, speaking of the circus, Josh,
one of my favorite reviews from Ruth Reichl
is her review of Le Cirque.
It was incredible.
She did two reviews.
- Yes, Ruth.
- She addressed that- - I love that, too.
- As a rich person and a poor person
and went and then did a review
about showing the difference in how she was treated.
It was really a beautiful culinary and cultural commentary.
- [Josh] Changed the paradigm of food criticism
to be about consumer advocacy.
- I'm a real big fan of her memoir, "Garlic and Chutney".
What is it?
- [Josh] (laughs) "Garlic and Sapphire".
- So close! - [Josh] Dang it, so close!
- Reichl, come on! Write about us.
- Dang it! - Come on, come on!
- I tried to remember everything you said.
- All right, so this is the first time
that we made a foray into bacon,
which may be the only reason this has any hope of working.
- Yeah. That bacon's gonna do some heavy lifting.
(laughing) Oh, gosh.
The circus peanut taste is so specific and so strong.
- [Josh] It's like bananas and gasoline.
- Yeah!
- [Josh] I love it.
- (laughing) Yes.
Yeah, I do fear bringing this near an open flame.
That's horrible.
- This circus peanut cheese. That'll stop a blade.
(crew laughing)
I just should just wear a suit of this for my skin
to be around you with sharp objects.
- Wesley Snipes is like, no way!
(crew laughing)
I'm just gonna wait for you to hate on this
because I'm done.
You nailed it. You nailed it.
- Josh, we've been so complimentary of you.
- You did great. This sucks.
- [Josh] Thanks, man.
- You did all you could, but you were working
with circus peanuts, you know?
Working without a net.
I was going for your circus.
- Splat!
Circus peanuts. Will it McGriddle?
- [Both] No!
- You know how when you order a steak
and you're really excited about it,
but then it's full of that nasty, chewy, gristle junk
that you gotta cut off and then like,
slough off into the dog bowl?
- Yeah.
- I mean, wouldn't it be nice
if there was a use for it besides that dog bowl?
Like, I can't believe I'm saying this,
but let's see if we can take all that gristle
and make a McGristle.
- McGristle!
This feels like the kind of thing that comes from the pun.
The pun comes first.
- [Josh] Yeah.
- And then you're like, well, what are we gonna?
McGristle! That would be great.
- [Josh] Nailed that one, right?
- Where can we get gristle from?
- Well, I'm gonna tell you, it looks like a McGriddle.
So is this a trap?
Is this a scary little trick?
- I mean, I don't think so.
- What did you do?
- [Josh] Well, we bought the biggest, cheapest cut of meat
we could find on manager special
and we boiled that for a couple hours
and then we took out all the gristle
and then I saved the meat for tacos at home,
so that's been pretty nice for me.
And then we put all the gristle really just into a sausage,
into some eggs, right into that there McGriddles bun.
- The meat looks so scary.
- [Josh] Not a lot of culinary skill went into this one.
Not gonna lie.
- What is gristle?
- [Josh] It's mostly cartilage.
It's found like intramuscularly.
- You know what, I think I'm a vegan now.
I think it's time to announce.
I'm gonna sit this one out, Link, from here on out.
- Well, it smells like a steak, though.
Like a real, chewy, cheap steak.
- Okay.
You get your jaw muscles ready to go?
- Always.
- Because this is gonna take some chewing.
- I'm gonna do some dinking and some sinking.
I'm chewing, but ain't nothing happen.
- Not making a lot of progress.
Oh, my gosh.
(Link grunts uncomfortably)
Oh, my goodness.
- The taste isn't bad at all, though.
It tastes like I'm eating steak,
but it feels like I'm, I don't know,
like I'm chewing on a toe.
- I'm still on the first bite.
- Yeah.
- If you're looking to pace yourself
and learn how to take lots of bites.
- I'm exhausted.
Like, my jaw is exhausted.
- I can't say that I like it.
No hard feelings, Josh.
- [Josh] Oh, that's cool, man.
- Why did I take such a big bite?
- I think Jeffrey Dahmer gave these out
to trick or treaters.
(crew laughing)
(Link spitting and coughing)
- I've never had something that tasted so decent,
but still was so horrible on this show.
It's like the weirdest juxtaposition I've ever had.
- Well, you can be proud of that.
- Yeah. That was weird, dude.
- [Josh] Hey, thanks, man.
- [Rhett] Gristle, will it McGriddles.
- [Both] No!
- But I mean- - It started strong.
- The first few had a really strong start
and you definitely gave it your all
and I applaud you for that
and the writeups that are gonna come from-
- Ruth Reichle.
- Leslie? (crew laughing)
- Don't say it. Ruth Reichl.
- Ruth Reichl are gonna make this all worth it.
- That's right.
Not Leslie. Ruth Reichl.
- Thanks for subscribing and clicking that bell.
- You know what time it is.
- I'm Becky from Boyertown, Pennsylvania,
and after watching the breakfast sandwich episode,
I found I'm so susceptible to advertisement
that I'm sitting here at McDonald's
with this beautiful sausage, egg, and cheese McGriddles.
And now it's time to spin the wheel of Mythicality.
- Oh, I know how you feel.
I fall for it every time.
- Yeah.
- Click the top link to watch us discover
the craziest true McDonald's facts in Good Mythical Morning.
- And to find out where the Wheel of Mythicality
is gonna land.
- [Rhett] To get the Rhett and Link Youtooz collectible,
join third degree quarterly or annual by December 31st.
mythicalsociety.com for details.