- Can you really taste the plank on the grill?
- Let's talk about that.
(enlightening music)
(yolk plopping)
(water gushing)
(robot whizzing)
(logo whooshing)
(drum pounding)
- "Good Mythical Morning". (scene whooshing)
- You know, grilling is a cooking technique
that a lot of people get really passionate about.
- Oh yeah.
- Charcoal, gas, electric.
You get a group of dads in a room talking grills,
and you're guaranteed a heated discussion, get it?
- Yeah, heated like a grill?
- Yeah.
- Is it preheated?
- Yeah.
- Okay and listen, we're both dads, we're both grillers.
- Yeah.
- We've heard this stuff about grilling on wood planks.
We've been told that this allows you
to cook with indirect heat, get a smoky flavor.
I don't think I've ever, I've done it like one time
with a piece of salmon. - I haven't done it.
- Just to seem like a good dad.
- Yeah, I'll throw wood chips in,
but I haven't done this particular technique.
- The plank technique.
- We can talk to Josh about.
- Hey, is it worth it?
Is it worth the extra time?
Is it worth the extra wood?
I don't know.
Is it time for it?
Yes, it is time for it?
- Yes.
- [Announcer] Which wood should you trust
when grilling your food, baby?
Not Elijah Wood, that dude seems shady.
JK, Frodo totally rules.
- Yeah, he does.
In each round, we're gonna try one food
cooked three different ways
straight on a grill, no plank.
- No plank.
- Then on a cedar plank, which this is a cedar plank.
It's the most common standard
type of wood plank. - Hamster.
- Oh, I had a hope chest made out of this stuff.
- What'd you put in there, clothes?
- And all the winter sweaters
came out smelling like cedar steaks?
And the third is gonna be a wild card plank
especially chosen as a flavor pairing
for the food that we're tasting in each round.
- Oh, so we should probably think that one's the best.
Okay, we're gonna see if we can guess
which dish was cooked on that wild card plank for a point,
and then they get two bonus points
if we can actually identify exactly
what type of wood that is.
And at the end, the winner
will receive the esteemed golden plank.
- Alright, we do have a plank bank.
- Yeah, because-
- So that we'll know
what we're guessing. - Yeah.
Can't just be pulling wood out of thin air.
- So again, the non-cedar wild card
could be avocado wood, maple wood, hickory wood,
cherry wood, red oak. - Yep, yep.
Alder. - Or alder.
(playful music)
- This is salmon.
- Yeah, it is.
And Josh, how did you do all of these?
- [Josh] Yeah, so we took the wood planks
and we soaked them overnight
so they don't burn on the grill.
- Overnight? You gotta soak 'em that long?
- [Josh] Some say just an hour,
but I think overnight to be safe.
And then we marked them gently on a charcoal grill
just to get some sear on it
and then finish them with the indirect heat
on the wood plank.
And now the one control variable
is just cook in a cold spot on the grill.
So one should have no wood flavor, just charcoal.
- So you soak the plank,
you put it on the hot, you sear it,
then you move it over,
and let it get to temperature sitting on the plank,
and it absorbs the cedar or whatever the case may be.
- [Josh] Yeah, it's kind of perfumed by it, you know.
(Link moaning)
- Those are both good.
- There's a difference though.
- Yeah.
- [Rhett] I can't really tell you
what the difference is yet.
- Yeah, just that one of 'em
seems more flavorful.
(crew chuckling)
- Oh wow. (laughing)
Okay. - There's no doubt.
- Don't say anything.
(crew laughing)
- That this one tastes so different than the other two.
- Way different and I believe-
- But two of them were cooked on a plank.
- Better.
I believe I know which one is cedar, which one is none,
and which one is wild card?
- [Stevie] Okay, you're going to stab the wild card
in three, two, one. - Okay.
- I think this one tasted the best.
Which one did you think tasted the best?
- That one, and it didn't taste like cedar to me.
- I thought that was cedar, I just don't know yet.
- [Stevie] Okay, now you're gonna tell me
what you think the wild card wood was.
- Okay, let me look at my bank down here.
- Give me a second.
- It's gotta be one that's not really strong
'cause it wasn't strong-flavored, okay.
- [Stevie] Three, two, one.
- Cherry. - Maple.
- [Stevie] The salmon grilled on the wild card plank
is on plate number one.
- Yes.
- [Stevie] The others were grilled straight on the grill
and on a cedar plank.
- Dang, I thought
this one was good. - And the wild card wood
for this round was cherry.
(buzzer buzzing) (bell chiming)
- Oh, dang, Link.
- I got totally lucky but now I'm educated that
like this is cedar. - I like cedar better.
- Did you get to try another piece of this?
It's amazing how much this...
Cedar is such an aromatic wood
that I mean, it really made,
it made this to be something I like.
- Yeah, it's amazing.
These actually tasted pretty similar,
but this one had no flavor except salmon.
So that I knew that one didn't have any wood on it but-
- This one's definitely good too.
- I just thought the one that was gonna be
'cause you said the flavor pairing, I was like,
"Oh, the one that tastes the best must be not cedar."
But cedar is best with salmon, I guess.
- And I'm not saying this 'cause I'm winning.
I'm a believer now.
(playful music)
(cutlery clanking)
You got some rib eye steak? - Are you okay
with that knife?
You okay with the knife?
- It's, you know, I know how to use it.
- Put it on the steak, man.
- And I'm gonna go to the same spot in each of these.
You definitely wanna go to an edge, right?
Once you get- (Rhett moaning)
- Good, I mean, it's just good.
It just tastes good but I just like steak,
so I can tell you, it's all about the comparison, you know.
It's once you get something else.
- Yep, and this right here, I like a rib eye,
I like a fatty steak.
That's certainly, I think, is my favorite type of steak.
- Different, also good.
- I wanna think that the difference
when I first put it in my mouth is like a, it tastes salty.
But it's really, it's not salty, it's woody.
- Oh, man.
(Link moaning)
Okay, well.
- Just doing a little Sniffaluffagus over here.
Alright, I'm going with my gut.
- [Stevie] Wild card plank in three, two, one.
- Yeah.
- So we agree this time.
- I think that that's the cedar
because it tasted just like the salmon and super strong.
- But not as the salmon really absorbed a lot.
The steak didn't absorb nearly as much.
It was a lot more subtle, wouldn't you say?
- Yeah, but I thought that this one
was way stronger than these two.
- I definitely thought that this was the cedar as well.
Were we right?
- [Stevie] Well, before I tell you and before you eat more,
you have to guess what you think
the wild card was. - Oh.
- [Stevie] Did you look appropriately
at your stitch? - Yep, I'm ready.
- [Stevie] Link?
- Yeah.
- [Stevie] Three, two, one.
- Red oak. - Hickory.
- I said red oak, he said hickory.
- Hickory.
- [Stevie] The steak cooked on the wild card plank
is on plate number two.
- Yes!
- [Stevie] The others were grilled straight on the grill
and on a cedar plank. - Yeah.
- [Stevie] And the wild card for this round was hickory.
- What? - Yeah, I was picking up
on some hickory notes.
(crew laughing)
- I thought you put hickory with pork, not steak.
What do I know?
- [Stevie] Well, the thing is that, you know,
steaks are actually not recommended
to be cooked on wood planks at all.
- Oh, really?
- [Stevie] So it's interesting that
that's what you like. - So why did you
choose hickory?
- [Josh] I don't know, man.
There's only a certain amount of woods
and a certain amount of meats, you know what I mean?
Oh, I meant, I really like the hickory notes with the steak.
(playful music)
- Pork chops. - Chops.
Chop it up, get yourself an end piece.
Not eating any of the fat part, huh?
(moaning)
(Rhett moaning)
That's a good pork chop.
Nice and porky. - It is.
I'm tasting something on there, pork.
- [Link] Oh.
- Don't hit me with your knife.
- I didn't mean to hit you with my knife.
Alright, let me get a good cut in here.
- Oh, wow, okay.
I think I know what that is. (Link moaning)
It's hard to believe.
- I mean, yeah, the fact that they taste different.
Like I said, man.
- You thought it was a myth?
- You know, I thought it would be a little
more subtle than this.
(moaning) - Okay.
I'm ready.
- [Stevie] Three, two, one.
- I think that's the cedar, man, that's strong.
- I thought this one was my favorite.
- I thought that one was the one without any wood.
But I don't know, I felt like my mouth
is throwing me off now.
- Yeah, I thought that was the plain one.
- [Stevie] Okay, now to guess what wood
you thought it was.
- Okay.
- [Stevie] You ready?
- Mm-hmm.
- [Stevie] Three, two, one.
- Maple. - Maple.
- [Stevie] Interesting, so the wild card pork chop
is on plate number one.
The others were cedar and straight on the grill.
- Yeah, I knew that was cedar
'cause it's so strong, man.
- So why? Let me taste that again.
Why did I think,
why did I think that? - And then that last one
just tasted like pork, it was good.
It's not like when I eat pork,
I'm missing that there's wood.
- Yeah, I totally taste it now.
What did I say?
- [Stevie] The wild card wood was alder.
- Oh, well, we could have never guessed that.
I don't even know what that means.
- [Stevie] It's supposed to have a-
- I thought that's just an old person.
- [Stevie] A delicate earthy taste
that pairs well with pork.
- It does taste good.
If that's what you're after, you made it happen.
- Yeah, it's my favorite.
- Well, no, you're eating cedar.
- Oh, this is my favorite.
- That doesn't have anything on it.
- Yep, that's my favorite.
- Yep.
(playful music)
- Hey, give us a James and the Shame update, right, quick.
Your alter ego country music singer.
- Well, James and the Shame's album, "Human Overboard",
a lot of people asked if there will be a physical release.
- Like a vinyl. - And so I am releasing it
physically into the world.
Yes, vinyl, cassette, and CD.
This is a very small run of this.
- It's so hipster of you.
- Okay, very small run.
I'm going to be signing the first few hundred or so.
And so this is a limited pre-order.
It's all at jamesandtheshame.com.
You can go and it's only gonna be available
for, you know while they're available.
I'm only gonna make as many as you asked for.
And there's also some merch involved,
a little merch bundle.
- So if you pre-order, you're guaranteed to get it?
- Yes. - But then once
that window is over,
you can't order it anymore.
- Well, we'll have a little estimate
of how many we think people might buy,
but it's a limited run and I'm not making anymore.
- Alright. - So jamesandtheshame.com,
you've been asking about the physical album,
and it is coming, it is here.
- So we got some veggie skewers to wrap this up.
And I've been told with the score of six to two,
it's impossible for you to win.
- Yeah, Link, you've really been showing up today.
- I'm going to make it interesting.
- Oh, thank you.
- I can't get this off my finger.
(crew chuckling)
If you can guess all three correctly,
so not just what you're putting a flag in
and I get it wrong,
and then so you're identifying all three.
- And guessing the right wood.
- Right.
I'll give it to you. (munching)
See, you're picking the zucchini?
No, are you going with a different thing in that one?
I went with the onion, but I don't know
if that's the most strategic thing
now that I've tasted it.
(both munching)
The onion is not telling me anything.
Are you learning anything from the zucchini?
- I'm going peppers.
(fork clanking)
- I don't like zucchini. - Well.
- That's what I just learned.
- This is tough, man.
- I'm learning a little bit,
but maybe it's 'cause there's so much water
in these fruits, vegetables, whatever they are.
- These fruits.
- That nothing's getting in.
Are you tasting a difference at all?
- It's much harder to taste than the meat.
- Speak up.
- It's really hard. (crew laughing)
- I'm getting nothing from this.
I mean, we were on plank city
like just singing the planks' praises.
But I'm telling you right now
don't waste your time on skewering veggies.
This is a crapshoot for me.
- Okay, alright, I have a guess.
- [Stevie] Wild card plank in three, two, one.
- Okay, I think this is wild card,
I think this is cedar,
and I think that this is nothing.
That's my guess, I don't have a lot of confidence.
- I think that it, this one is-
- Well, hold on, we gotta do the three, two, one.
- Well, you already said it was-
- [Stevie] No, no, you have to guess the wild card wood.
- You have to guess the wild card.
That one. - Oh, I thought you
were saying that one too.
Okay, I'm ready.
- [Stevie] Three, two, one.
- Maple. - Avocado wood.
(crew laughing)
- Maple.
- [Stevie] Okay, the veggies cooked on the wild card plank
were on plate number three.
- Yes, I knew that.
That's exactly what I was thinking the whole time.
- [Stevie] The others were grilled straight on the grill.
- Yep. - Right, knew that too.
- [Stevie] And on a cedar plank.
- Yeah.
- [Stevie] But our wild card plank this round was maple.
- Dang, I just went from, (buzzer buzzing)
I just completely guessed. (bell chiming)
It was 50-50.
- But yeah, I mean, could you tell
when you were grilling this
that the veggies weren't happening?
- [Josh] Yeah, I mean, you know, they were happening.
I hope you still enjoyed your meal.
- They're good.
- [Josh] It might be because there's no fat
actually rendering into it. - Yeah.
- [Josh] With every other one,
we saw the fat sizzling into the wood.
Veggies just, maybe they don't take.
- Veggies ain't got fat.
- [Josh] Hey, we could add some bacon fat to it if you want.
- I gotta say though, get yourself a cedar plank
if you're grilling, you need to give it a shot.
And then if you wanna try one of the other ones,
I'm not gonna hold you back.
- And Link, congratulations, you win a golden plank.
- Oh, can I grill with this?
- I would not suggest it.
- It's just paint, huh? - Suggestion.
- [Josh] You'll taste it.
- Smells like a carcinogen, thank you.
- And thank you for subscribing and clicking that bell.
- You know what time it is.
- Hi, I'm Joseph.
I'm a member of the Mythical Society 3rd Degree.
- I'm with him.
- And we are debating whether hot dog
is a sandwich at Pink's.
And it's time to spin the Wheel of Mythicality.
- Look at that.
Look at the Mythicality right there.
Click the top link to watch us figure out
which one of us is the bigger dad
in "Good Mythical More".
- And to find out where the Wheel of Mythicality
is gonna land.
- [Rhett] Get the vinyl, CD, or cassette release
of James and the Shame "Human Overboard",
jamesandtheshame.com.