- Is barbecue peanut butter food,
better than peanut butter barbecue food?
- Let's talk about that.
(upbeat electronic music)
- Good mythical morning.
- Today, we're gonna be taking
everybody's favorite peanut butter foods
and barbecue sauce foods,
and flip flopping and sweep swapping them around,
to find out how our tongues react.
- And speaking of perfect pairings,
a portion of today's episode is sponsored by Bright Cellars.
More on that later, but now without further ado,
let's confuse our palate with some PB and BBQ food swaps.
It's time for
barbecue peanut butter versus peanut butter barbecue,
which one will please us,
and which one will be like, ew?
- A few weeks ago we posted a series of
barbecue-ized peanut butter foods versus
peanut butterized barbecue food match-ups,
and you voted on which you thought we would like better.
Be sure to follow us on Facebook and Instagram,
if you haven't, but want to participate next time.
But now, we're gonna find out if you were right.
And the prize at stake is for you.
- Yes. You're gonna get a point for each round,
the majority of you guess correctly,
and if you get three or more points,
we're gonna do an Irish jig
- Ah. - while saying,
Mythical Beast, you look as good
as a freshly open jar of peanut butter,
in an Irish accent or at least our best attempt
at an Irish accent. - Okay.
- And if you don't get three right,
we're gonna post a picture on Instagram of us,
holding a big old bowl of loser soup,
and you must leave a comment on the photo that says,
please sirs, may I have some more?
- Now you all keep avoiding the loser soup,
but this time around is your mojo gonna run dry?
Let's find out. - All right.
(upbeat music)
♪ Hey, hey, hey ♪
Okay, we're starting off with some classics,
you know PB and J, and barbecue chicken pizza,
but of course, this is not those.
- Mm-hmm. - This is barbecue and jelly,
and then peanut butter chicken pizza.
- Okay.
Barbecue and jelly, never thought to think
that I should eat this.
- It almost like, it's almost like
the barbecue sauce and the jelly became one thing.
- Yeah.
Do I smell evidence?
Yes. - Yeah,
You do definitely. - Of barbecue.
- [Rhett] All right.
It's not bad, I mean.
- It's like the tangiest jelly you've ever had.
If you- - It's actually getting
better.
- If you didn't, yeah, once you can expect it.
- That second bite was even better than the first.
Whoa. Okay.
- I mean it, it is not- - It is not
peanut butter and jelly. - It's not better
than a PB and J, but.
Yeah. - That's not really
the test though, it's which one of these two is better.
So this basically just barbecue chicken pizza,
with peanut butter instead of barbecue.
- Peanut butter on chicken, - Happens.
- and on a pizza has happened.
So this isn't crazy, crazy.
But that's a lot of peanut butter.
We did not skimp.
- Hm, the peanut butter and the cheese together.
Hm.
- It seems like this should be,
this should work,
but why it's not?
- [Rhett] Well,
'cause that's just straight up peanut butter.
Like a peanut butter sauce,
usually has some other things to
take the edge off of. - Yeah, if it's like a
Thai pizza-type thing.
- I don't find it bad. - I don't.
- It's just the peanut butter's doing too much.
Whereas, this created some kind of unusual sensation,
surprisingly. - Yeah.
I got to go back one more time.
Whoo. - You're in agreement?
- I am.
- Golden tongue is going in the
barbecue and jellies.
- I bet you, they missed.
- [Stevie] So 60% of the Mythical Beasts,
thought you would like,
the peanut butter
chicken pizza better. (buzzer buzzes)
- And I totally understand - Yeah.
- where you're coming from.
I would've voted just like you did, but hey.
- You got to try this. - The proof is in the taste.
- Barbecue sauce and jelly on white bread.
- I would also have a PB and J right beside it.
So you- - Don't do that,
'cause you won't enjoy it then.
- No.
(upbeat music)
♪ Hey, hey, hey ♪
- Before we taste our next items,
this portion of today's episode
is sponsored by Bright Cellars.
Bright Cellars is a monthly wine subscription service,
that helps you discover the wine you love.
- Yeah, you ever been to a wine shop
or the wine section of the grocery store,
and you just feel like
a deer in headlights? - Mm-hmm.
- And you're trying to play it cool.
So that nobody knows that you do not know what you're doing,
and then you call your wife, and you cover your mouth,
and you whisper on the phone and you're like,
Christie, Christie.
I don't know what wine to get, Christie.
Help me, Christie.
Help me.
Well, I got good news for you.
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Then, you'll get matched with wines from all over the world
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and they're delivered right to your door.
- Yes, now, you know, I'm a pretty adventurous guy,
when it comes to what I eat and drink,
I don't have to tell you that, you're watching this show so,
- Yeah. - when it's time to sit down,
and unwind with a bottle of vino,
I get a little giddy,
when I get a new variety of that I've been matched with,
but I haven't tried yet, like this,
The Last Room Tempranillo, that I'm excited to dive into.
- And it's not just about getting great wines,
it's also about learning,
why you like the wine - Yes.
- that you like, and Bright Cellars knows that.
And that's why each box, comes with education cards,
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We got your card right here for your Tempranillo.
- Oh, thank you, Link.
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and discover the wine that you love.
- Thanks again to Bright Cellars for sponsoring
this portion of today's episode.
And now, let's tell you some more
peanut butter barbecue swaps. - Mm-hmm.
And the one that we're gonna do next is,
barbecue milkshakes versus peanut butter potato chips.
- Hmm. Okay. I feel like,
- I'm- - should we start with this
and wash it down with that?
- Why not?
- Oh, I got this one that's like,
it's flirting with foldy.
- Boy, there's a lot of weight.
There's a lot of weight in this chip.
- Very peanut buttery.
- Oh.
- I thought it was,
the crunch was gonna be acoustically damped
by the peanut butter, - It wasn't.
- but it's not. - Hold on,
that is tasty.
Speaking of foldy, look at that.
- I can't believe this doesn't exist.
There's not anybody who does peanut butter chips.
Trevor, you never seen that?
- [Trevor] Nope, I'm the first one.
(Rhett laughs)
- Trevor's the first one to make it.
- That is surprisingly good.
And it's doing the thing that we were hoping
that the peanut butter pizza would do,
which is that savory peanut butter mix, but in a good way.
All right, what about this though?
- You know how much I love peanut butter.
To have it missing,
is always a tall order for me.
- Hm, okay. Well this hits different.
- Yeah, it does.
- [Trevor] I'm also the first one.
- Damn.
Now, Trevor, do you have a strong pick for this?
Because it seems obvious to us
that these chips are the bizomb
- You would be correct
in my culinary opinion. - Were you thinking bizomb?
- Hm. - No, sure wasn't.
- Link's trying to speak your lingo.
- Yeah. What's the word?
Come on. - I told him.
I told him- - What would you call it?
- He said he was gonna try bizomb
before the episode. (Trevor laughs)
- I was like,
I don't think that's- - Trevor's gonna love it.
What? Give me an adjective.
Give me, just a,
- An adjective? Swag.
- Hmm, swag.
- You're getting old too. (Rhett laughs)
- [Trevor] No, no, swag is cool.
- Still cool? - Yeah.
- Hey, I got to say,
I like this more than I thought I would,
but this is actually a new creation that you should try.
- What did you say?
- [Stevie] A whopping 82% of the Mythical Beast,
thought that you would like
the peanut butter potato chips better.
- And you know what?
It needs to be bagged, tagged, swagged, and bizombed.
(Rhett chuckles)
(upbeat music)
♪ Hey, hey, hey ♪
- All right, now it's time
for the big daddies of the little bites.
Barbecue cups versus peanut butter pulled pork sliders.
- Main course, dessert? - Dessert.
But there is barbecue sauce inside these,
so don't forget that. - Yeah, what?
Yeah.
- But that's fine. - I think,
there's so much chocolate, it is still dessert.
- Yeah, yeah. Yeah. - I have no-
- Chocolate covers a world of hurt,
we've talked about this discovery before.
- You have not skimped on any
of the peanut butterization of anything.
It's not just like, a little flirtation.
- Peanut butter pork.
- I feel like I'm eating a peanut butter sandwich
that has like
a weird consistency. - A meat texture.
Yeah.
- But I can't taste pork.
- It taste a little pork.
It doesn't clash.
It's just the peanut butter is so strong.
- It's grossing me out.
- Okay, well. - The texture's
grossing me out. - You do you.
(Link retches)
- Of course this, - I think you won't like it.
- this is guaranteed to be,
I'm gonna break this in half,
so you can see what's happening.
Oh, whoops.
- I'll tell you what's gonna happen.
Barbecue sauce is gonna come out.
- It didn't really. - Yup.
- And you know what?
That's why I'm not gonna break it apart,
I'm just gonna eat it.
- Mom, I had an accident.
- Oh, man.
- Christie, help me.
My hands are dirty, Christie.
I got sauce on my hands, Christie.
I don't know what to do, Christie.
- You need to taste it, that's what you need to do.
Because-
- I need to taste a different one, I think.
- Taste the one that's in your hand, man.
- Well, it's not,
it's not the complete experience.
- [Rhett] It actually works.
In the same way, - Oh.
- that the peanut butter and the jelly,
the jelly and barbecue sauce works.
- I mean, it's like, it's explosive.
- [Rhett] We're gonna have to change
the consistency a little bit,
- [Link] We've got to thicken the barbecue sauce.
- to make it more of a jelly.
- I mean, on camera it does.
It kind of looks like a bloody mess, doesn't it?
- But in my mouth,
it's surprising. - It works.
- Yeah, hit that.
Hit that in there. - It works.
Like, actually it works really well. I don't know why.
- [Stevie] So 73% of the Mythical Beast
thought you would like the,
peanut butter pulled pork sliders better.
(buzzer buzzes) - Yeah and again,
I see why you would think that,
but I also see why you're wrong.
- Okay, so you're one for three?
- Yeah. - And,
I think we've really,
this is the first time that.
- We've been really surprised.
- Yeah we're, not that we're, but yeah,
that we're going against our own expectations.
Is that what surprise means?
- Yeah.
(upbeat music)
♪ Hey, hey, hey ♪
- And finally,
we have barbecue Pad Thai versus peanut butter ribs.
- [Rhett] Those ribs have a lot of peanut butter on them.
I mean-
- And they've been dry rubbed
with peanut butter dry rub as well.
- In ribs you can get a little bit funky with ribs.
You know, people do like,
the Dr. Pepper ribs and stuff like that,
but this is next level.
- You wanna start over here?
- I think so.
- [Link] All right so,
I'm gonna get a little bit of the shrimp.
- [Rhett] I'm going noodles, noods only.
- I mean, not nearly as much barbecue sauce
as you did with the peanut butter sauce over here.
It's sour.
I mean, Pad Thai is already a little bit.
- There's something about that - It has like a,
- is not happening. - there's a sourness
to Pad Thai, right?
Am I right? - Yeah, you're correct.
I tried to do ratios, so like,
you wouldn't get a ton of peanut sauce in Pad Thai.
I try not to add a ton of barbecue sauce,
- Mm-hmm. - but ribs have a heck load
of barbecue sauce. - You're right. You try to be,
oh, ratios, you say?
- Yeah. - Yeah.
- I got it. I got it. - Ratios, I like that.
- But this, I'm discovering how much the peanut butter,
like that, heaviness of a peanut butter,
- Is needed. - Is needed
to balance that out. - This is more tang
on top of something.
It just, and then the seafood part of it.
- Tang on tang.
- You can't have tang on tang.
- Now, what we need, - But can you have,
peanut butter on ribs?
- Okay. So here's what I'm gonna do.
- You know what? You don't have to explain it, just do it.
(woman laughs)
- [Link] And then,
once I do that, do you just wanna?
I think there's a rib in there.
- You know what I'm gonna do?
It's a taste test. - It's falling off the bone.
- I'm just gonna grab the meat,
'cause the meat's falling off the bone.
No reason to get too nasty.
There's plenty of peanut butter in this bite.
- [Link] Oh, yeah.
- The oil and peanut butter
immediately coats your mouth, you know?
- And it it's like, nuh-uh,
you were not tasting anything except me.
There's no way.
- To me, it's not gross, what it is.
- It's not nearly as bad. - 'Cause it doesn't
let the meat be the meat, you know like?
Barbecue sauce, if you don't put too much on,
it let's the meat be the forerunner of the meal, right?
- But tang on tang.
- This is nasty.
This is just actively not good or bad.
- Yeah, not a- - But it was better.
- Lesser of two evils here.
You've already lost.
We're gonna go with the ribs, - Let's see,
how badly you lost. - slightly better.
- [Stevie] 58% of the Mythical Beast
thought you would like the,
barbecue Pad Thai here. (buzzer buzzes)
- Wow. So you were only one for four this time.
That hasn't happened.
That's never happened. You've never been this wrong.
- That, I mean, that just goes to show
how strange this exercise has been.
- Or does it mean that you don't know us so well anymore?
- But those potato chips at though.
Am I right? Am I right?
- And you know what it means,
it means that you need to go over to the picture
that we have posted of loser soup on Instagram,
and comment with,
please sirs, may I have some more?
- Do it right now.
But first, thanks for subscribing and clicking that bell.
- You know what time it is?
- I'm Beth Ann from Morristown, Tennessee,
getting ready to dig in
to some of my husband's delicious pulled pork
with homemade barbecue sauce.
And it's time to spend the Wheel of Mythicality.
- Oh, yeah.
- That's the spirit.
- Click that top link to watch us,
make our own special barbecue sauce,
at Good Mythical More.
- And to find out where
the Wheel of Mythicality is gonna land.
- Do you judge,
- Yes. - the three producers,
for when we give you our total run time,
- No. - 'cause sometimes,
they get real off. - No.
- I was like, oh, yeah that. - I judge Rhett and Link.
- Okay. - Yeah.
Nice. - No, I don't.