- Today we go wild.
- Hog wild.
- Let's talk about that.
(upbeat music)
- Good mythical morning.
- Today we're throwing darts and eating pork
because this episode is sponsored by the National Pork Board
and it couldn't be better timing
since this is the season of feasting.
It's also a great time to get back to your community
and pay a little kindness forward.
- Exactly and every year, the National Pork Board
does a little something called Hams Across America
in which the pork industry donates pork to people in need
and last year, they donated
over 2.2 million servings of pork.
- And speaking of Hams Across America,
there are so many unique regional pork dishes
across the good old US of A,
that there's even some we never heard of!
- And you know I'm a ham man, so this needs to be rectified.
It's time for...
- [Rhett And Link] Where in America
do these crazy pork dishes come from?
- So, we're gonna try unique pork centric dish
that was created and covertly enjoyed in a specific US state
and then we'll guess what state
by throwing a dart at the US map
and Hamlet the cartographer will measure
how far our dart is from the actual answer.
- Ah ha, to ham or not to ham...
- That is not the question cause I know the answer.
It's ham.
- Okay, now listen.
Link, you've won two of these in a row.
The tables have completely turned.
- How?
- And I regret, last time, I actually had the cheat dart,
and I was so far ahead in the last round
that I gave it to you
and you actually used it against me and won!
- Well...
- I get the cheat dart this time,
and it's called the wham bam thank you ham.
It's just a wad of honey glazed ham
I get to throw at the map.
And I'm not giving it to you no matter what is happening
- No matter what? in that last round.
Okay, and the person with the lowest score at the end
wins a very special celebrity pork cork board!
- Oh, let's ham it up.
♪ Hm bah pom pom-pom pom-pom ♪
- It appears that we have a pita pocket of crazy here.
- [Rhett] There's a wiener in there.
- [Link] So is this a pork wiener?
I guess it is.
(laughs)
- I hope it is, oh that's fried taters.
- Oh yeah.
This is like a fare dish 'cause it's got
the onions and the peppers.
- It's a fare dish.
Are you trying to speak like Shakespeare?
- No.
I'm gonna go first because that gives you the advantage
and I won the last two times, I mean.
- Yeah.
- Hmm...
- Pita.
- Yeah, pita pocket.
- Pita's the real question here.
- Man, you got that cluster of New York,
Pennsylvania and New Jersey.
- They call the Tri-state area I think.
- I think from producorial stand point.
- Something's there?
- Something's happening up there.
- Maybe nothing's happening up there.
- I'm just going up there.
I don't know why but when pita, I think New England.
Whoop. - [Rhett] Hey!
(laughs)
- [Link] Wrong state! - [Rhett] You hit Rally!
You hit Rally! - [Link] Whoops!
- A little low.
- You ever had a pita in Rally?
- I don't even care that I was that low.
'Cause I didn't even believe in my guess.
- I don't have an informed guess, I mean,
I will say that I have enjoyed more pitas
in California than any other state.
That's because-- - [Link] It's like a--
- I've been living in California
since I became a pita man.
- A lot of Greek restaurants.
- Right, so I'm thinking Greek.
- Oh, I should have thought Greek.
- But Greek people live all across the great land.
- I think there's a big Greek contingence in Wyoming.
- (chuckles) I haven't heard that.
I feel like it's either Florida or California.
- Dart it man.
Make a choice.
- I could jump way ahead if it is California,
but if I'm wrong, I'm way behind.
- Yep, you better head your bets.
- I think I'm gonna go, I'm gonna head my bets
around Florida but not right at Florida.
- [Link] Oh gosh. - [Rhett] Okay.
- [Link] Down there. - [Rhett] In the gulf
- [Link] Gulf of Mexico!
- We're low today, the darts are heavy today.
- If this ain't a pita then we're really off track.
- [Stevie] Well, you just ate an Italian hotdog
which is made up of two deep fried all pork hotdogs
on pizza bread, not pita bread, pizza bread.
- Oh come on--
- [Stevie] Topped with onions, peppers and fried potatoes.
It was created in 1932, and ever since
has been highly popular in the state of New Jersey.
- Oh gosh. - Boom New England!
I'm listening to y'all!
(laughs)
I just couldn't name it y'all.
- Oh man, you know what, you heard the pizza.
You heard the pizza calling
even though we thought it was pita.
- Yeah, I had no clue.
- All right Link, you had five and Rhett, you had 17.
- Oh.
(groans in dismay)
(bell chiming)
♪ Hm bah pom pom-pom pom-pom ♪
- This is an omelet of some sort.
- It's like a, no I'd call this a frittata.
- [Rhett] Yup, you know what, that might be what it is.
- Now, here's the thing, it's bacon, it's chives,
it's eggs, but then there's like a...
- [Rhett] What is that, Link?
- [Link] This is...
Is this a pork meatball?
- No.
(gags)
(laughs)
- That's an oyster.
(gags)
(coughs)
- Yes, that's an oyster.
- That's an unfortunate oyster.
- That is not pork.
So the pork is the bacon part.
Let's focus on that.
- Yeah, if you kind of avoid the oysters,
they got the egg with the bacon and the green onion.
- That oyster looked so tasty.
It looked like a chicken nugget that just called for me.
Oh gosh.
- It feels like, well I'm not gonna say anything.
- Right. - I'm not gonna say anything.
- Well you know oysters, I think we're--
- They're big in Montana, is that what you were gonna say?
- Well, I was thinking coastal state
and as you can see from our map, Montana is a coastal state.
(laughs)
Now, shoot man.
I'm still thinking New England 'cause...
Well, this could be a Floridian thing.
Yeah, there's also water hitting Texas.
- Water hits Texas pretty much constantly.
- And I think Oysters are crawling up on the coast
like Marina Del Rey.
I'm feeling Florida for this just because...
'Cause it's down there and that pig's kissing the islands,
listening to Miami, I'm listening to my inner voice.
Florida!
Oh gosh!
- [Rhett] You keep going to North Carolina like...
- I'm losing my mana here in my accuracy.
I didn't wanna throw too low like I did last time.
- But your reasoning was very sound last time.
You didn't reason at all.
- Oyster.
- You didn't reason, you just said
that Florida was calling to you,
but that, when New Jersey called, you answered.
- Fried oysters man.
They got some friend oysters in Florida.
- I feel like the fried part of this
and the just abundance of bacon is a very Texas thing.
I'm going for Texas.
I should be able to actually hit Texas, right?
- Go for it, big. - It's the biggest state.
Yeah! - [Link] You did hit it.
- [Rhett] I almost missed it.
- Now, Alaska's the biggest state though.
- Well, it's the biggest state you can see,
well actually there's Alaska right there
but it's not to scale.
So also not an option.
- Oh gosh - [Stevie] Okay guys.
That was a Hangtown Fry, an omelet that includes
a healthy amount of friend bacon and friend oysters.
It was made during famous during the Gold Rush
of the 1850s and it's from California.
(groans)
- Oh man, you've really made up some ground.
- Made up some ground.
- I think you've taken the lead.
- All right Link, you had 33 and Rhett, you had 20.
- Oh, so you barely pulled ahead.
Have you ever seen this in the state that we're in?
- Nope I don't get out much.
♪ Hm bah pom pom-pom pom-pom ♪
- What has happened on this plate?
- [Link] It's a mountain of happiness.
This is--
- [Rhett] That looks like beef on top.
- [Link] It's drizzled in...
- [Rhett] Or is that ground pork?
- [Link] Mustard, there's...
- [Rhett] I know that this is ham and these are hotdogs.
- Noodle salad, there's some potatoes back here.
- [Rhett] Then there's just a big thing of butter.
You just put that right on top.
- [Link] Oh man, this is good.
- [Rhett] Get a little bit of that butter
when you go back in for some of the meat.
I don't know why I'm just holding the bread.
- And you get to go first
because you've just taken the lead.
- This feels like...
Leftovers.
I mean it's good.
- I love it.
- But this is like, you had an incredible time last night,
and this is what you wake up to in the morning.
This is like a classic family reunion spread
all put together on one thing.
I would call this a monstrosity.
There's only a few places in America
that you can do this without shame.
- (laughs) Right.
- [Rhett] And I believe that Texas is one of them.
- Everything's bigger in Texas
(chuckles) and that is a big plate.
- Okay, so I'm going on the instincts, Texas.
Oh gosh.
- You missed Texas that time, as big as it is,
you couldn't hit it twice.
- Wow.
- You know what, I'm actually feeling like,
this is a place where there's lots of space,
even more space than Texas.
I'm talking like big sky Montana!
(cheers)
- The lack of (stutters) preparation for that
really played into your accuracy.
- Stevie.
- [Stevie] Okay, this is what's lovingly known
as a garbage plate.
- Garbage plate, monstrosity.
- [Stevie] A dish made of two meat sides,
yours had Italian sausage and ham,
with two non meat sides,
yours has French fries and macaroni salad,
all of that is topped with the mustard,
onions and a meat sauce that is served with Italian bread.
This dish originated in a restaurant called Nick Tahou's,
when a bunch of college kids asked for a dish
with all of the garbage in it.
And it's still enjoyed to this day in Rochester, New York.
- Oh!
- (laughs) What, what?
- I really thought I was onto something.
- The reasoning behind this.
You can't come up with this.
We're at a loss.
- Oh gosh.
- This is a crap shoot.
- Okay Rhett, you had 20, and link, you had 23.
- Oh, so close. - Oh wow.
- To you.
♪ Hm bah pom pom-pom pom-pom ♪
- So we've got friend slices of, I guess,
what the original form is right here.
A big loaf of, pork loaf, I guess.
- It kinda looks like, you know when you get
that country style sauces back in North Carolina
that comes in a block?
- [Link] Uh huh.
- [Rhett] It looks like that.
- This is like breakfast sausage.
- But it's got like, maybe a...
- There's like bread in it.
- There's jelly, yeah.
- [Link] Well, you dipped it in jelly.
- Yeah, I'm saying that's jelly.
- This is, yeah.
But I know what jelly is.
I don't know what this is.
(laughs)
It's like, you're trying to figure out
the wrong thing brother.
- No, no, no.
I know this is pork, right.
But I wanna know...
- It's like, what kinda pork is it?
It's a loaf of something.
- Right, but I wanna know, I'm going off the sauces
because the sauces tell you a lot
about where something comes from.
- Now you're winning, so you gotta throw first.
- You don't even know what that last sauce is,
and I just tasted it and I know
but I'm gonna keep it to myself.
- Oh, you think the sauce helps?
- No.
- It's like pancake syrup.
- It's pancake syrup.
- That's good.
- So this is just basically sausage.
- It's like a meatloaf made with sausage.
- This is a simple place.
I mean, they're not trying to impress anybody
and when you cut this, it's in the shape of a square.
Link, do you see a state up there
that's in the shape of a square?
- [Link] Well...
- [Rhett] Wyoming everybody! - [Link] Wyoming?
Fine, go for it.
(sighs)
You're wrong, this is Tennessee.
Woo!
(laughs)
All right, Tennessee.
- [Stevie] Wow.
- I know this is like a Southern thing.
- [Stevie] Okay, this is called scrapple.
- This is scrapple?
- [Stevie] A wonderful loaf of pork scraps and trimmings
combined with cornmeal, wheat flour and spices.
You might find scrapple being enjoyed
in several places across America
but it originated in and is from Pennsylvania.
(laughs)
- What!?
Okay, all right, I'm still closer.
- Well, you were really close.
- [Stevie] I don't know why I said originated and is from
'cause that's basically the same thing but--
- Yeah, well I like it when you're redundant.
(laughs)
- I've heard of scrapple, never had it.
I didn't think I would like it, but I did.
- Yeah, it's very good.
- All right Link, you had eight and Rhett, you had 19.
- Oh wow, you did gain back Link.
- I'm taking the lead.
- You took the lead.
Going into the final round.
♪ Hm bah pom pom-pom pom-pom ♪
- This is pork spaghetti.
- [Link] I see the stringy porkiness on top
and that's making me very excited.
- It's almost just like pulled pork
just on the top of spaghetti.
- Why have I never had this?
Why in all of my years of eating spaghetti...
- It's so sweet.
- Have I not said, well let's put som stringy pork in there?
Maybe it's 'cause I've never been
to a state where this happens.
- Okay I go first.
- I've never seen this.
- But I'm supposed to go first but I get the cheat.
So, do you wanna go first?
- Nope, not falling for that, Sherlock.
- Oh man.
- Get your ham out.
- So far...
Yeah okay, I'm gonna throw
(bells chiming) this honey glazed ham
and anywhere that honey goes honey knows.
(laughs)
Is my answer.
So far, my reasoning has not been helpful at all
so I'm not even gonna take the time to do it.
I'm just gonna throw it at Kansas 'cause it's in the middle.
- Oh my gosh!
(laughs)
Folks, he almost brought the map down.
- Okay, most of my splatter are on the Eastern seaboard.
- Oh my gosh, yeah.
I can see that like, you got,
the most Western splatter I think is here.
- [Rhett] Western splatter.
- [Link] Your Western splatter.
- [Rhett] Is that the extent of my Western splatter?
- [Link] It's right here.
- [Rhett] Okay, so I'm don't go further West that Texas
with my splatter.
- And I'm definitely thinking that this is like...
Texas barbecue, they don't throw that stuff in everything.
- You ever splattered Wester Texas?
- I'm about to.
So I'm gonna hedge my bets
by going right against your splatter in Kansas.
- [Link] Woo! - [Rhett] Wow!
- [Link] A little high.
- [Rhett] Oh!
- [Link] A little high.
Stevie, tell us about this goodness.
- [Stevie] You just ate barbecue spaghetti
which is a whole bunch of pulled pork
and vegetables cooked in barbecue sauce,
served on top of spaghetti, enjoyed in Tennessee.
- Oh! - Oh!
- No!
- I got splatter in Tennessee everybody.
- All right Link, you had 14 and Rhett,
you had splatter in Tennessee.
- Splatter in Tennessee!
(coughs)
- I was breathing in, I breathed in some spaghetti.
- (laughs) Are you okay?
Hold your hands up.
(coughs)
I finally took back the crown special
thanks to the national pork board
for sponsoring this episode
and don't forget, this is the time for giving,
so once you're done doing all your thanking,
consider paying in for it, to help
those in your community who aren't as fortunate.
- Oh!
- I'm gonna be enjoying my celebrity pork cork board.
- Yeah, whether that's donating food, everybody likes ham,
the giving of your time or a committing purpose
for acts of kindness to those who need it most.
Thank you for being your mythical best.
- Why is Abraham Lincoln on here?
- And thank you for liking, commenting and subscribing.
- You know what time it is.
- We're at the Apple barn in Tennessee
and it's time to spin the Wheel of Mythicality!
- Abraham Lincoln?
- Ah yes.
Click the top link to watch us try
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and ham flavored snacks on Good Mythical More.
- And to find out where
the Wheel of Mythicality's gonna land.
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