Gus's World Famous Fried Chicken 2 with Sean Clements

Summary

Doughboys Podcast: Gus's World Famous Fried Chicken 2

Date: July 30, 2026
Hosts: Mike "Spoonman" Mitchell & Nick "Wiger" Weiger
Guest: Sean Clements (Hollywood Handbook, The Dink)

Episode Overview

This episode features the Doughboys returning to Gus's World Famous Fried Chicken for a second review, joined by comedian and writer Sean Clements. The crew talks fried chicken, chain restaurant lore, side dish rankings, pie preferences, sports, the LA food scene, and Sean’s new movie, The Dink—a comedy about pickleball. The hosts, true to form, zigzag between earnest food analysis, bits, and personal anecdotes.

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Key Discussion Points & Insights

Fast Food Film Festival Announcement (00:15 – 02:26)

• Doughboys partner with American Cinematheque for a chain restaurant-themed film series at Los Feliz 3, LA.
• Films: Raising Cain, Popeye, In & Out, Little Caesar (franchise names for chain restaurants).
• Memorable quote:
  • "Popcorn, Popcorn. That's me at the theater." —Mike Mitchell (01:40)
  • "Light, Camera, Snacktion. Popcorn." —Nick Wiger (02:19)

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Opening Banter: Clothes, Criterion Closet, and Linen Pants (04:19 – 16:29)

• The team riffs on film festival themes, Criterion Collection, being stuck under boxes of DVDs, and the joys of wearing linen pants.
• Linen pants become a running joke, with Weiger and Mitchell swapping usual wardrobe choices.
• Notable exchange:
  • "I'm a linen guy. I'm a linen guy." —Nick Wiger (12:54)
  • "You guys switched. Freaky Friday." —Sean Clements (13:26)

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Guest Spotlight: Sean Clements & "The Dink" (26:02 – 30:03)

• Sean discusses co-writing The Dink (now streaming on Apple TV+), a sports comedy about pickleball.
• The film’s roots in Sean’s real-life experience transitioning from tennis to pickleball.
• Cinematic influences and the high-profile cast (Jake Johnson, Ed Harris, Mary Steenburgen, Andy Roddick, John McEnroe).
• Quote:
  • "We made it independently…Ben Stiller wanted to help us get this made." —Sean Clements (38:54)

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Pickleball vs. Tennis & Pickle Preferences (31:43 – 37:39)

• Sean explains pickleball for the uninitiated, the rivalry with tennis, and why it’s easy & social.
• Pickle chat: Sean prefers dill, sour, or spicy pickles—no sweet pickles.
• "If you could shrink yourself down to be about like one foot tall and stand on a ping pong table…" —Sean Clements (33:08)

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Chain Restaurant Review: Gus’s Fried Chicken (66:01 – 107:11)

Brief History

• Founded in 1973, Tennessee. Known for a "chicken to die for" hearse and cult following.
• The name's possessive apostrophe is debated—settled by Chicago Manual of Style.

Personal Histories

• Sean’s first Gus’s: Buddy Ben Rogers ordered it as a (not) joke—immediate convert status.
• Weekly rituals: Gus’s is “event food” for Sean, especially when entertaining.

Ordering & Food Impressions

• Go-to Orders:

  • Bone-in, dark meat plates are universally praised.
  • Sides: Beans (very sweet), fries (surprisingly excellent), creamy coleslaw, collard greens with bacon, and goated mac & cheese.
  • Desserts: Chocolate chess pie, coconut/chess/sweet potato/pie options—all highly regarded.

• The chicken's ability to travel well (for takeout and leftovers) is repeatedly noted.

• Hot sauce loyalty: Crystals preferred over recent switch to Louisiana Hot Sauce.

• Sandwich verdict: Good, but bone-in always preferable.

• Quotes:

  • "Something unique about Gus’s for me is…the real true fried chicken off the bone is so good…it really makes it worth going." —Sean Clements (77:03)
  • "I ate every last bit of this meal." —Mike Mitchell (88:02)
  • "The mac and cheese is goated…I really love their mac and cheese." —Nick Wiger (88:15)

Pie Discourse

• Chess pies—a custard-style southern classic—explained.
• Coconut, sweet potato, pecan, chocolate chess pies reviewed; chess pie name origin discussed.
• "The chess pie is fantastic." —Nick Wiger (95:06)

Platinum Plate Club Verdicts

All three hosts rave about the experience, awarding Gus’s the highest honor.

• Full Five Forks (Platinum Plate Club):
  • "A five-fork experience…top, top, top tier chain restaurant for me." —Sean Clements (105:38)
  • "This is exactly what I want in a fried chicken chain." —Nick Wiger (106:32)
  • "I ate every single thing. I ate every bit of dessert and I loved it…Five Fork Restaurant. Platinum Plate." —Mike Mitchell (109:09)

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Side Topics & Memorable Bits

Pie & Food-Related Shakespeare Bits

• Barbecue Hamlet & Barbecue Shakespeare: repeated wordplay and ham/BBQ puns (e.g., “Alas, pork Yorick, I stewed him. Ham Ratio.” —Mitchell, 114:35)

Jaws Exhibit Tangent (19:59 – 25:15, 81:03 – 86:44)

• Mitchell recounts solo trip to Academy Museum’s Jaws exhibit; “meeting the hungriest creature” bit.

Sports Talk: Boston Sports & Tennis (40:04 – 55:01)

• Celtics, NBA trade woes, and Wimbledon recaps.
• Sean on meeting tennis legends at The Dink premiere.

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Drank or Stank: Tom Holland’s Bēro NA Beer (110:34 – 119:47)

• The trio taste-tests Tom Holland’s (the actor) non-alcoholic beer, tied to the Odyssey film release.
• Sean discusses NA beer from a recovery perspective.
• Bēro receives a “drink” verdict from the hosts, praised as a credible wheat beer substitute.
• "It's got an impressive simulation of drinking like a Hefeweizen." —Sean Clements (119:00)

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Feedback: Costco Breakfast (120:12 – end)

• Mailbag: If Costco added a breakfast food, what should it be?
• Ideas: Egg & cheese croissants, breakfast plates with eggs, bacon, toast, hash browns; “breakfast pizza” and sweets like cinnamon rolls.
• "A little toasty croissant…" —Mitchell (122:38)

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Notable Quotes & Moments

• On Gus’s:

  • "If it's not world famous, it ought to be." —Sean Clements (105:00)
  • "My ears are eating good. My belly's filled with soulful food. My brain is filled with delicious jams." —Mike Mitchell (109:01)
  • "Gus’s knocked them clean off…this is exactly what I want in a fried chicken chain." —Nick Wiger (106:29)

• On Sports Rivalry:

  • "I think the creatures you meet here could make even Cyclops blush." —Sean Clements (30:36)
  • "I'm like a Cyclops over here, I'm blushing." —Mitchell (32:28)

• On Podcast Chemistry:

  • "Connections can transform. In a way, it's many relationships you and I have been through." —Sean Clements to Mitch (96:43)

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Timestamps for Key Segments

• 00:15 — American Cinematheque Fast Food Film Festival announcement
• 04:19 — Main show and guest intro begins
• 26:02 — The Dink, Clements’s pickleball comedy, discussed
• 31:43 — Pickleball vs. tennis rivalry and pickle chat
• 66:01 — Gus’s Fried Chicken review starts
• 88:02 — Sides/pies & deep-dive
• 105:38 — Final Fork Scores/Platinum Plate Club induction
• 110:34 — Drank or Stank: Bēro NA Beer taste test
• 120:12 — Feedback: Costco breakfast menu brainstorm

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Conclusion

A celebration of one of the South's finest fried chicken chains, this lively episode features a rare unanimous Platinum Plate award for Gus’s, detailed food impressions, side dish banter, pie etymology, and sports tangents. Clements’ comedic chemistry fits right in with the hosts, delivering both food nerdery and running bits. The episode perfectly summarizes Doughboys’ blend of chain restaurant scholarship, comedy, and deep-fried camaraderie.

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“A roast by any other grill wouldn’t be as scrumptious.” —Barbecue Shakespeare, via Emma Moreno (110:12)

Transcript

[Mike Mitchell]

This is a Headgun podcast. Want to watch this episode? Check it out on our YouTube channel by going to YouTube.com doughboysmedia Mitch, we love the movies. We love the movies.

[Nick Wiger]

And we are very, very excited to have a collab with American Cinema Tech.

[Mike Mitchell]

That's right, Wygs. American Cinema Tech. Right here on my hat, we have

[Nick Wiger]

a Doughboys fast food film series in collaboration with American Cinema Tech. Fridays in July and August at the Los Feliz 3 here in Los Angeles. Great theater, great organization.

[Mike Mitchell]

That's right, Wygs. The Los Feliz 3 is one of my favorite little spots in town. I love seeing movies over there, and I've seen some American Cinema Tech movies over there, and it's. It's a great place to watch a movie. And now the Doughboys are going to be there, too.

[Nick Wiger]

That's right. Mitch and I will be live in person to introduce these films. These four find films that may have something in common.

[Mike Mitchell]

Yeah, let's see if you notice a theme here. Friday, July 31st, Raising Cain, 1992 by Brian DePalma.

[Nick Wiger]

Friday, August 7th, we'll be talking about Robert Altman's 1980 film Popeye, starring Robin Williams.

[Mike Mitchell]

Friday, August 14th, we're doing in and Out with Frank Oz from 1997.

[Nick Wiger]

Yeah, the great Frank Oz.

[Mike Mitchell]

The great Frank.

[Nick Wiger]

Hey, as a Muppet man.

[Mike Mitchell]

Hey, did you watch? Did you listen to Monk? Did you listen?

[Nick Wiger]

You didn't like it. You didn't like Monk, you didn't like Monk.

[Mike Mitchell]

All right, what can we do?

[Nick Wiger]

Well, you know what you'll still like? In n Out. Because that's a great, great film, whether you're a Muppet lover or hater. Kevin Kline, great performance. Joan Cusack, Oscar nominated. And Also on Friday, August 21st, we'll be going back to 1931 with Mervyn Leroy's Little Caesar. Did you figure out the pattern?

[Mike Mitchell]

Popcorn, Popcorn. That's me at the theater.

[Nick Wiger]

Popcorn, popcorn, indeed. Check us out. Fridays in July and August. Raising Cane, Popeye, In n Out, and Little Caesar. How fun is that? [e-mail] live.

[Mike Mitchell]

And here's something El. I've. I haven't seen a single one of these movies. So if you haven't seen any of them coming, now's your chance to see them on the big screen.

[Nick Wiger]

You're in for a treat. These movies are really fun. And hey, if you've. If you've seen one of these before, great to see it in the theater. I've never seen any of these in theaters before.

[Mike Mitchell]

Tickets@doughboys podcast.com live. And hey, we'll see at the movies like Cisco Niebuhr.

[Nick Wiger]

Lights, Camera, Snackion. Popcorn.

[Mike Mitchell]

Popcorn.

[Nick Wiger]

Los Pollos Hermanos. This fictional Latin American chicken chain, which evokes non fictional concepts like El Pollo Loco, Pollo Campero and Pollo Tropical, was a key setting and plot device in the much lauded meth for healthcare series Breaking Bad. The owner of this chain, memorably portrayed by Giancarlo Esposito, was Gustavo Fring, a drug lord who used the restaurant as a front for laundering his cartel cash. While Gustavo Fring and his chicken outlet were flights of fancy by series creator Vince Gilligan, who currently has a new sci fi show where a bunch of different guys are all the same guy or something. Another man who shares Fring's first name has his own IRL bredded bird broker. That by all accounts is not a secret meth Merchant. Founded in 1973 in the Tennessee town of Mason as Maggie Short Orders by Maggie Vanderbilt and her lovely husband Napoleon or Naomi, its chicken was a favorite of Tennesseans for its distinct tennis seasoning. After Maggie and Na moved on to the great coop in the sky, their son took over the concept and reopened it under his own name in 1984, keeping the recipe intact as it expanded its reach. Today it is beloved not just in the Volunteer State, but across its nearly 40 mostly Southern locations. And for years, one of the features of its flagship East Memphis outlet has been a hearse parked out front emblazoned with a quote, chicken to die for. Another point of synergy between chicken chain's fact and fiction, because crystal kingpin Gustavo Fring's Los Pollos Hermanos was literally to die for. Though loyalists might argue the real chains fried chicken is as addictive as methamphetamine itself. This weekend, Doughboys, I am the one who snacks as we return to Gus's world Famous Fried Chicken. Go with the donor boys. All

[Sean Clements]

right,

[Nick Wiger]

welcome to Doughboys, the podcast about chain restaurants. I'm Nick Tiger Weiger, along with my co host, the quesadilliad, the spoon man, Mike Mitchell.

[Mike Mitchell]

What?

[Nick Wiger]

It's a little bit of a mouthful because quesadilla doesn't naturally flow into Iliad.

[Sean Clements]

Pronounce the l. Yeah, but Quesadilla.

[Nick Wiger]

Quesadill.

[Sean Clements]

I will pronounce this one an L.

[Nick Wiger]

Tell it to Daniel G. Thank you, Doughboys.

[Sean Clements]

Daniel G. You're taking a Daniel L.

[Nick Wiger]

Mitch, when I bumped into you on Church street in Toronto, walking to north of Brooklyn, I forgot to tell You. The best pizza in Toronto is actually in the fancy restaurant Buca Yorkville. Wow.

[Mike Mitchell]

Was I nice to this person?

[Nick Wiger]

Probably. You tend to be nice to fans. Antiqueshitshow Substack Nice to fans, cruel to his friend.

[Sean Clements]

Interesting.

[Nick Wiger]

Roasted birdfuck.com Mitch, you are wearing an Ameris American Cinema Tech hat.

[Mike Mitchell]

That's right. Wise.

[Nick Wiger]

Which is, I think, purposeful because this has been announced at this point. But we should. We should mention it on the podcast. For anyone in the LA area who's going to be in the LA area in July and August, we have a Doughboys fast food film series which is being hosted at American Cinema Tech Fridays in July and August at the Los Feliz 3 right here in Los Angeles.

[Sean Clements]

Have you announced the films, the series of films?

[Nick Wiger]

We sure have. And here's what we got. Friday, July 31, raising Cain. Directed by Brian De Palma.

[Mike Mitchell]

Yes. I have never seen it.

[Nick Wiger]

Friday, August 7th.

[Mike Mitchell]

Paul Ross says he loves it, by the way.

[Nick Wiger]

I do like Raising Cane. It's a fun movie. I haven't seen it in a long time.

[Sean Clements]

Saw it when I was a kid.

[Nick Wiger]

Yeah, I also saw it when I was a kid. And there's apparently a director's cut that was a fan edit that De Palma was like, that's now the director's cut. Which I don't know. You could do that. Wow.

[Sean Clements]

Yeah, he was like, the fan snapped on this one.

[Nick Wiger]

Friday, August 7th, Popeye. I should have did that Robert ALTMAN Film. Friday, August 14th, in and out. The very, very funny Frank Oz film.

[Mike Mitchell]

Yes.

[Nick Wiger]

With Kevin Klein. Klein. And Friday, August 21st, Little Caesar, the 1931 film from Mervyn Leroy. Here's something to get a link@doughboys podcast.com live.

[Mike Mitchell]

Hey, Criterion, take your closet and shove it. How?

[Sean Clements]

Damn, dude.

[Mike Mitchell]

You don't start to beef.

[Sean Clements]

Yeah, actually went there.

[Nick Wiger]

He's starting to beef between Cinema Tech and Criterion.

[Mike Mitchell]

I. You know, this wise, but I went in to do the Criterion Closet and I was.

[Sean Clements]

You did?

[Mike Mitchell]

Yeah, I went in there to do it.

[Sean Clements]

On what basis?

[Mike Mitchell]

Just as I think I've been around entertainment a long enough time that they gave me the go ahead.

[Nick Wiger]

Let me guess.

[Sean Clements]

Can I say this, Mitch? With all respect, I agree that the Criterion Closet could shove it, but it's because of things like this.

[Mike Mitchell]

I was. I was in there. I was trying to get some of, you know, Cassavetes, Tarkovsky.

[Nick Wiger]

Oh, sure, right.

[Mike Mitchell]

I was trying to get some of these great directors and they were further up the. They're. These are kind of.

[Sean Clements]

They put them on the High shelf.

[Mike Mitchell]

They're on the high shelf. So I was trying to get up there. I go up to reach it. All the DVDs fall. They fall on top of me. I was. I was trapped under Criterion DVDs for like a week.

[Nick Wiger]

You're trapped in the closet?

[Mike Mitchell]

I was trapped in the closet under the. Under. Under the Criterion DVDs. And that no one. I was screaming for help.

[Nick Wiger]

That's. That's rough.

[Mike Mitchell]

Ye.

[Sean Clements]

And your glasses broke when they fell on you. You finally had time to watch movies. Oh, that's brutal.

[Mike Mitchell]

It was. It was. Yeah. Like pulling a copy of Train Pulls in the Station. I was throwing it at the door.

[Sean Clements]

So no one was filming you. So you, like, went to do the Criterion Closet, but you were just allowed

[Mike Mitchell]

to go in, but they didn't.

[Sean Clements]

You know what I mean? Like, no one was missing outside, even they pushed play.

[Mike Mitchell]

And then the director is like, I'm going to take like a smoke break. And then. Yeah, he never came. He never came back. I think he thought that it just wrapped or I guess is what. What he thought.

[Nick Wiger]

Thought he figured someone else, like a. Like a, you know, camera assistant.

[Sean Clements]

I wonder what he was smoking on that break, because it's like we had to be pretty distracted to not realize that a. A human being was trapped in there.

[Mike Mitchell]

That's what I think.

[Sean Clements]

Not even to go check. Just to kind of clean up, you know, the set.

[Mike Mitchell]

I agree with you, film fan. Anyway, so, you know, he's probably smoking something crazy.

[Nick Wiger]

You would think at some point there would be another guest who would need to get into the closet. Yeah, no, that's what actually occupied.

[Mike Mitchell]

That's what actually. That's what broke the. Another. A new guest came.

[Nick Wiger]

Oh, let me guess. Pwh.

[Mike Mitchell]

That's Paul Alterhauser they brought in.

[Sean Clements]

Damn. The guy knows movies, man.

[Mike Mitchell]

He saved me. He threw all the DVDs off me and he saved me.

[Nick Wiger]

Oh, that's great. That's beautiful.

[Mike Mitchell]

So thank you.

[Nick Wiger]

Yeah.

[Sean Clements]

Again, just hero moment after hero moment. First he finds the bomb at the Atlanta Olympics, by the way, they try to pin that on him. And then now he saved the spoon man.

[Mike Mitchell]

They're trying to say that he put the DVD. It wasn't him that threw the DVDs on top of me. He saved my. He saved my life. So, yeah, I think I have a favorite between American Cinema tech in the Criterion closet. I'm a. I'm cinema tech all the way.

[Nick Wiger]

You've never had an incident like that?

[Mike Mitchell]

No. At the AC Grant Monager. Who the. I hope you're saying his last name correctly. Grant Monager, who. Who hosts the podcast over there, gave me. I got this hat when I went and did his podcast.

[Nick Wiger]

How cool is that?

[Mike Mitchell]

Where I made his film festival. You make your own film festival. You got to do it at some point. Both of you. I would love to hear what your guys film festivals are.

[Sean Clements]

Well, oh, my God, I'd love to say it.

[Nick Wiger]

Hey, right now, Mitch, I can say our film festival. Raising Cane, Popeye, in and Out, Little Caesar, Fridays in July.

[Mike Mitchell]

And they're all the names of cast food chains.

[Nick Wiger]

If you didn't notice our dumbass listeners.

[Mike Mitchell]

Oh, I get it now. I understand. Isn't that fun?

[Sean Clements]

So frustrating. Just that the listeners would need to have that explained. That's so frustrating, man. Dude. Pearls before swine at the Doughboy studio yet again. Very, very infuriating for me. And I'm gonna try to calm down. Hey, you gotta love them.

[Mike Mitchell]

Let me just say this. I think that the. Our guest here today wise. I think I'm gonna find some of his films in the Criterion closet someday soon, I think.

[Sean Clements]

Well, there's just one and there's no sort of physical media version of it,

[Mike Mitchell]

but hey, which was good for me in this scenario. A copy of the Dink could have. Could have, you know, could have been the last DVD that they could have caused my end.

[Sean Clements]

Oh, wow.

[Nick Wiger]

Yes.

[Sean Clements]

If there had been just one more film. He would have been murdered by the DVDs because I would have. It's a heavy one. They put it on dvd. It's going to be heavy. It's going to be a thick boy.

[Mike Mitchell]

I would love a physical copy of. Well, let's introduce her.

[Nick Wiger]

Did you have a physical copy of

[Mike Mitchell]

our draw Pita Mama?

[Nick Wiger]

Is there a physical Tomorrow War?

[Mike Mitchell]

Yes. You know what? There is because there was a screener of it sent out. So I got. But there's no actual.

[Nick Wiger]

There's not like a Blu Ray that. Gotta make a 4K.

[Mike Mitchell]

Someone. Someone got it from. I think Van or somebody got it from like overseas.

[Nick Wiger]

Okay. So they did release it internationally.

[Mike Mitchell]

Yeah. I think it may even still be bootleg.

[Nick Wiger]

Before you play your drop, you know, say anything different about me.

[Mike Mitchell]

Are you wearing.

[Sean Clements]

What?

[Nick Wiger]

Wait, I just gasped From Amelia.

[Sean Clements]

I see it.

[Mike Mitchell]

You gasped? Mm.

[Nick Wiger]

I can't believe I didn't notice that.

[Sean Clements]

Oh, I've been noticing the whole time. Wait, how am I not noticing?

[Mike Mitchell]

Look at me. Yeah, look at me.

[Nick Wiger]

Yeah.

[Mike Mitchell]

What the fuck's going on? Do you. Is it something crazy?

[Sean Clements]

It's something that's not there.

[Mike Mitchell]

Perhaps Your hat's gone.

[Nick Wiger]

No, no one's noticing.

[Mike Mitchell]

I always wear.

[Nick Wiger]

What do I always wear on the podcast? And I'm not wearing right now. I thought this would be. No. Oh, shorts. I'm wearing pants.

[Sean Clements]

I did compliment the pants when we got here today. I didn't even put together. Wait a minute.

[Mike Mitchell]

What the hell?

[Nick Wiger]

This is a huge deviation. I'm wearing shorts. Mitch, we're doing a short.

[Mike Mitchell]

Tattoos are gone.

[Sean Clements]

No, they're not.

[Nick Wiger]

No, they're not. What the fuck are you talking about?

[Mike Mitchell]

Okay, from my perspective, I can't see any of them.

[Nick Wiger]

You know what? Hold on.

[Mike Mitchell]

Your tattoos are gone. I thought he had makeup covering them.

[Nick Wiger]

You know, my most visible tattoos very often are my thigh tattoos. Skies out, thighs out. And I got my tiger and my guardian line here.

[Sean Clements]

I was like, is there a new

[Nick Wiger]

T shirt peeking out somewhere?

[Mike Mitchell]

I have no idea.

[Nick Wiger]

I'm wearing long pants. I become a linen guy. I'm a linen guy.

[Sean Clements]

It's such a lovely fabric, isn't it?

[Nick Wiger]

Isn't it just pure luxury?

[Sean Clements]

Nice.

[Mike Mitchell]

I don't like this easy breezy.

[Nick Wiger]

I don't know. I mean, I. I feel like. I just. Like the listeners are.

[Sean Clements]

Almost feels like it shouldn't be allowed. I know I'm out in public with just this. The layer is so thin.

[Nick Wiger]

It's so comfy. And then also, we're dealing with this warm weather, and I'm just, like, trying to, like, I can. You can only have so much sun exposure, you know, I mean, with your bare skin. So I'm like, I'm trying to mitigate that a little bit. And I've discovered linen. And you know what? I love it.

[Mike Mitchell]

That's why I'm in shorts tonight. I'm a shorts guy. Today.

[Sean Clements]

You guys switch.

[Nick Wiger]

Freaky Friday.

[Mike Mitchell]

Freaky Friday.

[Nick Wiger]

Wow.

[Mike Mitchell]

I couldn't tell what it was. I don't know if you got your hog pierced or something.

[Sean Clements]

Would you be able to go again? I did. I was looking at ears. I was like, did you get a piercing?

[Nick Wiger]

It's just. I thought it was more obvious than that.

[Mike Mitchell]

I think you. I thought you looked great. I thought you were looking great.

[Nick Wiger]

Well, thank you. That's nice of you to say.

[Sean Clements]

That's what I got here. I was like, oh, cool pants.

[Mike Mitchell]

I didn't even. It's not your fault that we don't. We forget that you wear.

[Nick Wiger]

I don't know. I thought it was like a characteristic element.

[Mike Mitchell]

We liked it. We liked it.

[Sean Clements]

Hey, it's a famous thing about you, Nick. And actually, now I'm remembering This guy's always got shorts on. If you showed up in jeans, I might like call a doctor. So. Right.

[Mike Mitchell]

I would note it if you're remembering.

[Sean Clements]

Dude, I got my own stuff going on. But now that I'm like in the room with you, Mr. Shorts has pants. Knock me over with a feather. Yeah.

[Nick Wiger]

Now you play your job.

[Mike Mitchell]

Don't be sad.

[Sean Clements]

We're not going to enjoy the drop when it's set up that way.

[Nick Wiger]

Mitch, I'd like to hear your drop.

[Mike Mitchell]

That's more like it. I'll say this, if you were wearing jeans, I would have noticed it more.

[Nick Wiger]

It's just the fact like linen alone is like a middle ground between, between

[Sean Clements]

shorts, linen pants is a SoCal beachy dude.

[Nick Wiger]

Okay.

[Sean Clements]

More than like, it's a half step. Yeah. Like khakis or something.

[Nick Wiger]

Copy.

[Mike Mitchell]

Everything is still too loose there for my, for my liking.

[Nick Wiger]

You ever done linen? Treat yourself.

[Sean Clements]

You must have, I think I must have had a linen button down or something.

[Mike Mitchell]

Right? I think I've worn a nice open

[Sean Clements]

white linen shirt on the beach.

[Mike Mitchell]

I've, I've worn things like that before.

[Sean Clements]

I know

[Mike Mitchell]

I did go. I went to Hawaii last summer with my mom and sister.

[Nick Wiger]

That's fun.

[Sean Clements]

Oh, beautiful. What island?

[Mike Mitchell]

We went to Oahu and we went to Maui.

[Sean Clements]

Oh, that's still fine. Guy who's policing which Hawaiian island. Okay, well it sounds like you had a great time, so then that's great.

[Mike Mitchell]

I loved Oahu and Maui was, Maui's like so beautiful that I, that I like my, me, my CPAP in one bed and my mom and sister in the other bed. We were, we shared a big hotel room together. The, the, the four of us, I should say.

[Nick Wiger]

Can we see if there's a, there's a tier list of Hawaiian islands? Possibly. I, I imagine some enthusiast would be like, oh yeah, Kauai is where it's at.

[Sean Clements]

People wouldn't necessarily agree. Yeah, there's a lot of people who are kawhi diehards. Some people prefer Maui. I've only ever been once. I went to Honolulu, which is not what anyone really recommends. I mean you can see Pearl harbor, but it's like a big city. Like you don't get that like remote. We drove up to the north island once and that was cool. But you know, I'd like to go back to Maui or Kauai. They sound really great.

[Mike Mitchell]

I liked, I liked Honolulu because I thought, because I, I, I, I. The Pearl harbor thing is maybe the, is the most touristy trap. But it was, I liked that it Was a city.

[Sean Clements]

I did not have a good time, But I didn't feel like I was experiencing the Hawaii that is promised because it is so, like, densely populated and so sort of built up.

[Mike Mitchell]

Yeah. One of the. One of the rare places, though, that Weiger has actually been.

[Nick Wiger]

True. I went as a boy. Did not appreciate it. I was a small child.

[Mike Mitchell]

Did not appreciate it because you were too young to. I was young child.

[Nick Wiger]

A combo. I do remember being. Being very excited because there was an arcade on Maui.

[Mike Mitchell]

And then. Okay.

[Nick Wiger]

My grandpa crashed a rental car.

[Sean Clements]

Oh, that's right.

[Nick Wiger]

Yeah. He totaled a rental car, like, immediately. Wow.

[Sean Clements]

You know what I saw that you guys would have liked?

[Mike Mitchell]

What's that?

[Sean Clements]

Some Jurassic park filming locations.

[Mike Mitchell]

I saw those too. I liked it. It's pretty cool.

[Sean Clements]

Yeah.

[Mike Mitchell]

Now on the tour, they don't quad. They don't really. It's. They market more with a. It's now Kong Skull island is what they.

[Nick Wiger]

Oh, boy.

[Mike Mitchell]

That's what they get.

[Sean Clements]

So. Well, you just talk about cultural impact, you know, has sort of been usurped.

[Nick Wiger]

Right.

[Mike Mitchell]

Moana not filmed there, but drawn about.

[Nick Wiger]

Huh?

[Sean Clements]

Drawn there.

[Mike Mitchell]

Maybe drawn there. It could have been drawn there.

[Sean Clements]

I don't see a formal tier list for the Hawaiian island, so maybe we need to go and make one.

[Nick Wiger]

Yeah. I don't know if I'd be.

[Mike Mitchell]

No, I think it's. I think it's. I think it's perfect. The guy who went once last year and the guy who went as a child and went to an arcade game.

[Nick Wiger]

Oh, we have to make our own trip.

[Mike Mitchell]

And not on the Doughboys nine.

[Sean Clements]

I did something else I wouldn't recommend. We went there, like, the weekend that my now wife was about to get her bar results. And it was like, man, if she doesn't pass this whole trip as fuck.

[Nick Wiger]

Yeah.

[Mike Mitchell]

Jeez.

[Sean Clements]

Like, this is like, so high stakes for me. Sure. What about me?

[Nick Wiger]

Right?

[Sean Clements]

You know, of course. It's her future. It's her life. Anyway, she ended up passing somehow.

[Mike Mitchell]

My bar result is seven tequila sodas.

[Sean Clements]

The word. You can use it this way, but you can use it that way. And you got there very quickly.

[Nick Wiger]

Thank you.

[Mike Mitchell]

Wikes liked it.

[Nick Wiger]

I did like it.

[Mike Mitchell]

All right, Emma, let's hit him with a drop.

[Nick Wiger]

Let me tell my train story. So I'm on the beeline and I hear this guy behind me just start yelling.

[Sean Clements]

You like jazz?

[Nick Wiger]

Is it?

[Mike Mitchell]

That's the whole.

[Sean Clements]

That's the entire.

[Mike Mitchell]

I like. I like it.

[Nick Wiger]

What was that original story?

[Mike Mitchell]

I don't know. I have no. Now you're upset because we don't know the story.

[Nick Wiger]

I think you were on your way

[Sean Clements]

and there was a guy like hoot and holler and stuff on the, on the bus or on the train.

[Nick Wiger]

That sounds familiar, but it was.

[Sean Clements]

And he was like, he was saying funny stuff.

[Nick Wiger]

This was not the one that I, that I talked about back on the Spotify live.

[Sean Clements]

No, no, this was more recent than that.

[Nick Wiger]

Yeah, that was the one, cuz. That was the one where the, the lady was dancing, very discarded some of her clothing and then was pole dancing and saying, show me your dick.

[Mike Mitchell]

Oh, right.

[Nick Wiger]

That was a different story. This one, I, I can't remember. Oh, was this the one that was Guy was like, oh, he's saying, don't shoot me. That's what it was. It was really alarming.

[Sean Clements]

He was like saying stuff about cops,

[Nick Wiger]

I think in general.

[Mike Mitchell]

Y. Yeah, you love that public transit. But it seems like it's always something's happening when you're on it.

[Nick Wiger]

Yeah, I mean there's a lot of

[Sean Clements]

characters, ideas, you know, guys with artists.

[Mike Mitchell]

I agree with you.

[Sean Clements]

Collect those in a vacuum. You know, he has to go out and see what's happening in the world.

[Mike Mitchell]

I, I, you know what? I did that yesterday. I went out to the Jaws exhibit at, at the Academy Museum. I went by myself.

[Sean Clements]

Yeah.

[Nick Wiger]

How fun is that?

[Sean Clements]

Beautiful.

[Mike Mitchell]

It was a lot of fun.

[Nick Wiger]

I Mitch solo.

[Sean Clements]

Not the same thing, but yeah, I

[Mike Mitchell]

thought it would be funny to document it. But that meant that I had to ask people to take pictures of me. And I sent just one to you. But I didn't tell you that I did that multiple times throughout my trip. I sat at the Godfather desk and went, and I said, and I, and I, and I apologize person. And then also they.

[Nick Wiger]

What is that doing in the Jaws exhibit?

[Mike Mitchell]

It's downstairs. Well, they might take place in the same universe.

[Nick Wiger]

Oh, got it.

[Sean Clements]

So they're like, interesting.

[Mike Mitchell]

We can put a hit out on them. We're going to put a hit.

[Sean Clements]

They hit out on Jaws. Yeah, he's gonna put a hit on the shark. Is that.

[Mike Mitchell]

We're gonna make him swim with the fishes. Literally.

[Sean Clements]

You come to me on the day of my niece's shark attack.

[Mike Mitchell]

You ask for chum. You asked for a bucket of chum. You could get in here.

[Nick Wiger]

Guy gets in his bed and he wakes up and there's a bunch of blood and he pulls it back and there's a shark head, a horse head, a shark head. It's a shark head.

[Sean Clements]

The movie's over.

[Mike Mitchell]

You end of the movie.

[Sean Clements]

It was his Prize shark. Yeah.

[Nick Wiger]

How about Fredo goes out on the boat with.

[Mike Mitchell]

Gets eaten by a shark. That's. That is fun.

[Sean Clements]

Oh, yeah. Or what if Sonny pulls up to the toll booth and who's working the toll booth accepting the change, but a

[Nick Wiger]

shark blast him with a Tommy gun?

[Sean Clements]

Shark shoots him to pieces.

[Mike Mitchell]

So it could take place in the same universe.

[Nick Wiger]

It could very well. Yeah.

[Mike Mitchell]

So I did that. And then there's also the thing in. In the. In the Jaws where they were. Roy Scheider when. When that poor kid gets eaten in the ocean. Is this the name? Billy. You know I'm talking about Billy Preston. I know.

[Nick Wiger]

Singer.

[Mike Mitchell]

It wasn't Billy Preston who gets eaten in the ocean? The nothing from nothing guy. It's not that guy, but it's maybe Billy something. But then, you know how the. The camera zooms in on Roy Scheider sitting there? He's realizing what's happened, you know? You know what I'm talking about that shot.

[Nick Wiger]

Yeah.

[Mike Mitchell]

They. They have a little setup where you can do that shot. And so I had to ask the person working there if they could, they would do it for me.

[Nick Wiger]

What did you do a bit. Did you do, like, the Dr. Evil gesture or something?

[Mike Mitchell]

That would have been. That would have been really funny. I try to do it funny. I try to do it as much. I try to do it for. For real

[Nick Wiger]

actors instinct.

[Mike Mitchell]

And then. And then when I. I said I'm embarrassed right at the end of it, but they cut, it got cut off.

[Sean Clements]

That could go in your real. Though.

[Mike Mitchell]

It may be dumb, but at least it's short. Chris Finky and I agree with him.

[Nick Wiger]

Okay. Yeah, thanks, Finky.

[Mike Mitchell]

We like it.

[Nick Wiger]

Finky can do another. Can do another angle on your. On the bar thing.

[Sean Clements]

Sure.

[Nick Wiger]

What was it? What was a bar tab?

[Mike Mitchell]

It was. It was seven tequila sodas.

[Sean Clements]

Bar results.

[Nick Wiger]

Bar results.

[Mike Mitchell]

Yeah.

[Nick Wiger]

Yeah, I got my bar results. A heath. A Snickers and a whatchamacallit. Candy bars.

[Mike Mitchell]

You acted the hell out of that. Because the way you did that, I would think that you have it written down.

[Nick Wiger]

Oh, right.

[Sean Clements]

Mm.

[Mike Mitchell]

You were using your notes, your show notes, and unless you did write that down.

[Nick Wiger]

I didn't write it down. I did write linen guy.

[Mike Mitchell]

Linen guy's pretty good.

[Sean Clements]

Yeah.

[Nick Wiger]

But no one noticed I wasn't anything

[Sean Clements]

to do with, like, bar class. Ten plies, something. Oh, sure.

[Nick Wiger]

Right.

[Sean Clements]

Well, anyway, I'll email it to you guys later. I just. I don't want to be the only one who didn't do a bar thing.

[Mike Mitchell]

This is me behind the Godfather desk.

[Sean Clements]

Really nice.

[Mike Mitchell]

Yeah, it's really good for people who are just listening.

[Sean Clements]

I'm looking at a picture on Mitch's phone.

[Nick Wiger]

Mitch is doing, like, a Godfather kind of pose.

[Sean Clements]

Yeah, at the Godfather desk.

[Mike Mitchell]

I went to the Godfather desk and I did that, and then I read it was from the remake. They were like, oh, it was from, like, that Godfather show, which I auditioned for. So then I didn't like that.

[Nick Wiger]

Oh, so it wasn't from the actual movie. Oh, the offer.

[Mike Mitchell]

It was from the author.

[Nick Wiger]

The show dramatizing the making of the Godfather.

[Sean Clements]

Yes. Tells that story.

[Nick Wiger]

[e-mail].

[Mike Mitchell]

it is pretty good, too. Can I show you this, dude? Yeah, you can be an extra from where they find the hand. That's my hand sticking up there.

[Nick Wiger]

Oh, I see what you're doing.

[Mike Mitchell]

So I got a guy to come, and I stuck my hand up and he took a picture of that hand.

[Sean Clements]

Okay, so just a small note. The next time you show me a photo, obviously there's gonna be more photos. I'd like it to be better than the one I saw before. You know what I mean? Like, we just can't have this diminishing return thing for the show. Obviously, outside when we're done. Like, you could show me whatever you want, but.

[Mike Mitchell]

All right. Can I show you the Jaws one? Finally? Here we go.

[Sean Clements]

Yo.

[Nick Wiger]

Very nice little dolly zoom on, Mitch.

[Mike Mitchell]

A dolly zoom. That one's pretty fucking cool, if I can say so myself.

[Nick Wiger]

Drops a fuck dot com.

[Sean Clements]

That's unbelievable.

[Nick Wiger]

Our guest host, Hollywood Handbook and the flagrant ones. He also wrote the new movie the Dink, now streaming on Apple tv.

[Mike Mitchell]

Sean.

[Nick Wiger]

Wow. Here. Hey, Clem dog.

[Sean Clements]

What's up, dudes? Thanks for having me.

[Nick Wiger]

What a treat. We talked about Mitch solo earlier, Sean. Solo. We usually have. Usually.

[Sean Clements]

My friend Hayes, man. And I did offer to bring him. I mean, you need Hayes. I could bring Hayes.

[Mike Mitchell]

Like, I can angle for Hayes.

[Sean Clements]

I did it.

[Nick Wiger]

I didn't. At no point did I angle for Hayes. I said, we're happy to have you, Solo.

[Mike Mitchell]

No.

[Sean Clements]

Yeah, but obviously I'm going to have some housekeeping to do with Hayes after this, no matter what we do, right?

[Nick Wiger]

What do you mean? Do you mean, like, he owes one, a solo one to us now?

[Mike Mitchell]

No.

[Sean Clements]

Like, I get back and it's like, oh, I saw you run Doughboys.

[Nick Wiger]

Oh, One of those sorts of things.

[Sean Clements]

That must have been fun. How did that come to be scheduled? Because I know we have done Doughboys together before, right? And you know, I just have to kind of like, get a Little soft shoe and be in the doghouse, sleep on the couch for a week.

[Mike Mitchell]

Get his ass in here. I say he can promote something.

[Nick Wiger]

Yeah, sure.

[Sean Clements]

Yeah. Well, yeah, no, he always does. He always does. Busy guy, smart guy, nice guy, funny.

[Mike Mitchell]

I feel the same way about my co host.

[Nick Wiger]

Oh, Mitch, what a thing to say.

[Mike Mitchell]

You're not as smart as he is.

[Nick Wiger]

That's fair.

[Sean Clements]

No, I don't know any of us.

[Mike Mitchell]

Not as nice.

[Nick Wiger]

All right, not as nice. Come on. It's like, go nuts. The Dink is a pickleball movie.

[Sean Clements]

Yeah. So it's. Yeah, it's set at. In the world of tennis and pickleball and. Yeah, it's a fun sports comedy sort of one, you know, a little bit of a throwback, underdog, you know, guy. He's playing one sport. He don't like pickleball. He's a tennis player. He's Jake Johnson.

[Nick Wiger]

Right, right, right.

[Sean Clements]

You know, Ed Harris is his dad. Ed Harris, he doesn't like pickleball. He says, no, we're tennis guys, you know. But then some circumstances start to present themselves where all of a sudden, this guy, he doesn't like pickleball. He's trying it. He thinks it's bad. He's not going to do it again. He's doing it again. Oh, well, he's doing it again, but he's not going to do it in a big final, crazy match, showdown at the end against his arch rival. Or is he? So we had a lot of fun making it. We had the premiere last night. I saw it. I was enjoying watching the movie. You know, I'm a little biased.

[Mike Mitchell]

Yeah, you got interrupted by Wyes asking for a link to the movie.

[Nick Wiger]

Hold on.

[Sean Clements]

No, no, no. I think I didn't look at the email until I was already in there. Was it an email or text?

[Nick Wiger]

I think it might have been a text.

[Sean Clements]

Okay. I was, you know, I was doing what I was doing press. I did the little line. I got my. I got. Did the step and repeat.

[Mike Mitchell]

I got a lot going on.

[Sean Clements]

Sean, over here. Sean. Give me that big smile. Sean, One step this way. Over here, Sean.

[Mike Mitchell]

And then, yeah, I've done the step and repeat myself. Yeah.

[Sean Clements]

But I don't know what I'm doing. And then you walk over and you talk to the little.

[Mike Mitchell]

I'm sure you fucking knocked it out of the park.

[Sean Clements]

Variety wants to talk to you. The Tennis Channel wants to talk to you.

[Nick Wiger]

The Tennis Channel, of course.

[Sean Clements]

Same question over and over again. How'd you come up with this movie? Babe.net brings you in there? Yeah. Had a cup of coffee with babe.net. Lemon party.com.

[Nick Wiger]

yeah, sure.

[Sean Clements]

How'd you come up with the idea for this movie? And then you got to tell a whole story. I was. I played tennis. Then I tried pick one. This is a movie. I said, you know, you can't just go like. Well, I was trying to think of an idea for a movie.

[Nick Wiger]

I didn't make this connection because I knew you play. I knew you were a pickleball enthusiast or a pickleball player. Current pickleballer. I didn't like. And I also knew in your history you played tennis. But I did not connect the dots. I was not like, this is your journey. In some ways, yeah.

[Sean Clements]

Now it's been dramatized, but yeah, it was inspired a little bit by playing tennis competitively through high school. Offered some positions on some D3 college teams. Could have gone. Not pro, but could have played for the lowest tier of college team.

[Mike Mitchell]

I rode for the lowest tier of ithaca was Division 3.

[Sean Clements]

Look at us now. I could have played there, maybe. I'm sure you could, but I did not end up pursuing that.

[Nick Wiger]

Ithaca is in the news again.

[Sean Clements]

Isn't it true?

[Nick Wiger]

Everyone's talking Ithaca, rowing Ithaca.

[Mike Mitchell]

Everything's coming up Mitch this month.

[Sean Clements]

Isn't it true, man? Mitch is in the air.

[Mike Mitchell]

Mitch is in the. I think it's true. I. I went on a bit of a. An Odyssey myself to. To. I came out to LA and I've met creatures that would make the cyclops blush.

[Nick Wiger]

Wow, Mitch, I didn't even think about it. It's been about 20 years since you left Quincy. Perhaps it's time for a homecoming.

[Mike Mitchell]

That's true love. I love. I left my lovely mom and sister back there and I haven't fucked in 20 years. But you would agree with that in Hollywood, you see the. You meet.

[Sean Clements]

Oh, you be creatures that would make cyclops blush. I mean, honestly, the creatures that you meet here would make. They could make cyclops blush. That's kind of what you see out here.

[Mike Mitchell]

You see characters out here.

[Sean Clements]

Oh, it's a crazy city, man.

[Mike Mitchell]

Characters welcome is just not the slogan for. For tbs. It's the. It's hall. They should. They should put a little sign below the Hollywood sign.

[Sean Clements]

Usa. Is it usa?

[Nick Wiger]

I don't know if it was. It was a while ago. I think it was a decade and change ago. I think it might have been tbs.

[Mike Mitchell]

Our work staff here will our. Our research.

[Nick Wiger]

It was usa.

[Sean Clements]

No apology necessary.

[Mike Mitchell]

Usa.

[Sean Clements]

I'll take it off the air.

[Nick Wiger]

USA Characters welcome Wait, TBS was very funny.

[Sean Clements]

Very funny. Oh, hey, Very funny.

[Mike Mitchell]

That could also describe Hollywood in many ways too.

[Sean Clements]

Oh, baby. Well, I mean, some of these creatures, I don't think they make the cyclops blush, but they could make the great Bill Maher. Laughter. Can you just.

[Nick Wiger]

Can I just ask you, for our non sporto listeners, which we know is a sizable amount of our audience, can you just describe pickleball? Like, if it's like, if you're like, there's someone out there is like, for

[Mike Mitchell]

the listeners that don't like. I mean, this is what you're doing for it anyways. Can you also rank your pickles? Rank pickles.

[Sean Clements]

Oh, yeah.

[Nick Wiger]

Okay, so we got kind of a two barrel question.

[Sean Clements]

Yeah, all right. So, yeah, anyway, He's on to that, the bar thing and the pickle barrel. He is just like, we're just set up, man. Yeah, we say a word and he goes, I can do something with that.

[Nick Wiger]

He's tossing lobs.

[Sean Clements]

Fucking dude.

[Mike Mitchell]

I'm like a cyclops over here. I'm blushing.

[Sean Clements]

So tennis and pickleball, the two groups have a lot of animosity. It'll be in the news sometimes. There's a lot of anger. Tennis people feel like the courts are being taken over for this inferior sort of like backyard hobby sport when they're playing this beautiful game. So there's a lot of like, conflict there. But anyway, you know, tennis people have probably seen it, but the court is much larger. The court is about four times the size. Pickleball is played with essentially almost like a thick wiffle ball, but it's got holes in, doesn't move as fast. So like, the rallies are a lot longer. And you play with a paddle, like, you know, whatever, just a little paddle with a handle. And the way that I would sell it to people who think it might be fun is like, you know, tennis takes quite a while before you're competent enough to like, hold a rally with another player and, like, actually play a fun point. There's a lot of like, kind of just like learning fundamentals. But pickleball, you can probably, pretty much the first time you get out there and actually like, have a, have a rally and hold a point. And it's kind of like if you could shrink yourself down to be about like one foot tall and stand on a ping pong table and play ping pong that way where you're actually running around the table, you know, downsizing. Yeah, yeah, you're be. It's a downsizing kind of situation. That's at least how I like to imagine it when I'm playing. But, you know, I, of course, understand that pickleball is sort of like, goofier and, like, a little bit it's, like, embarrassing to say you play. And a lot of times I would say I played and someone go, like, I play tennis.

[Mike Mitchell]

I'd be like, this is.

[Nick Wiger]

Some of them.

[Sean Clements]

I'd be like, you know what? No, you don't.

[Mike Mitchell]

This is where the rivalry.

[Sean Clements]

Like, I barely play tennis, and, like, you don't. So that's one thing. Like, when you're doing it, it's not tennis is what I would say to a lot of these people. You're just out there getting exercise, which is what we're doing on the pickleball court as well. So that's sort of my now arrogant position. But, yeah, it's like, you know, it's a fun thing. You go out and you downsize yourself and you whack the thing around, and it's. You're closer to each other, a little more social. It's mostly doubles. Yeah.

[Nick Wiger]

I was gonna ask this because it's like you said, the court is four times the size. And me, like, I've seen people playing pickleball, but I've never squared that. Like, they're using only a portion of the court.

[Sean Clements]

No, I mean, like, yeah, a tennis court. They'll set up. They'll. They can set up four pickleball courts on a standard tennis court.

[Nick Wiger]

That's why.

[Sean Clements]

Which is part of. Also why they are losing tennis courts to it. Because if you're a club, you can book four times as many people. Why not Onto that, you know, so.

[Nick Wiger]

So there is this rivalry, introduces this territorial squabbling.

[Mike Mitchell]

It's like the Trojans and.

[Nick Wiger]

And, you know, they're foes.

[Sean Clements]

The condom hitting, raw doggers.

[Nick Wiger]

Who were? The Trojans. They were. They weren't the Trojans.

[Mike Mitchell]

Huh?

[Nick Wiger]

Were they the Trojans? The Trojans were in the. Were in the place.

[Mike Mitchell]

Yeah. It's like the tro. Yeah. So it's like the Trojans and the Ithacans. Ithacans.

[Nick Wiger]

Is that how you say it?

[Mike Mitchell]

Ithacans? Yes. Ithacans. Yes. The Ithacan was our news. Our newspaper, which I loved to read. Loved it. Yes. So the court, 30 minutes with Dave Ferguson. Ever heard of it?

[Nick Wiger]

No, I haven't.

[Mike Mitchell]

That was the show Dave Ferguson hosted at Ithaca College on the.

[Nick Wiger]

Was that on the Ithaca.

[Mike Mitchell]

No, it was on the. It was on ictv.

[Nick Wiger]

Got it. So there's a different media outlet, but

[Mike Mitchell]

he did work in media.

[Nick Wiger]

Hey, how about that?

[Sean Clements]

This 30 minutes has half an hour could have been the name of the show.

[Mike Mitchell]

That's. That's. That's a punch up, right? That's a punch up.

[Sean Clements]

Playing off Nathan Fielder's original Canadian show.

[Nick Wiger]

You know, can I just mention that you cleave the cord in four, Mitch, since they're pulling an unkar plut on tennis, dividing the cord into 1/4 portions.

[Mike Mitchell]

Now this guy, now he's being crazy.

[Sean Clements]

Well, the two of you, I don't know what to do with you. What I'm gonna do is just decide. I love it.

[Nick Wiger]

Can we talk about pickles, though? Because this was the other.

[Sean Clements]

That was the other side of it.

[Mike Mitchell]

Do you like pickles?

[Sean Clements]

Yeah.

[Nick Wiger]

Are you like more dill, more sweet?

[Sean Clements]

I'm not sweet.

[Nick Wiger]

Okay.

[Sean Clements]

Surprise there.

[Nick Wiger]

Yeah, no, me neither.

[Sean Clements]

Although he's interested. I would say dill. I would say if it's. If it's really sour or if it's got a little bit of heat. Something of a heat secret. Oh, yeah, that. That is appealing to me. That's something that could get me moving, get me trying a pickle, but a sweet one, no, thank you. I don't really want that kind of food to be sweet. I want a sweet to be sweet. But that's not a pickle to me.

[Nick Wiger]

Are you peeling?

[Mike Mitchell]

Speaking of appealing, do you like the. You like a lot of skin on that pickle or do you like a skinless pickle?

[Sean Clements]

Skin's a must.

[Mike Mitchell]

You like a snap?

[Sean Clements]

Please.

[Mike Mitchell]

Do you like Thanos?

[Nick Wiger]

Do you put. He's back Doomsday in theaters this. This December.

[Mike Mitchell]

Doomsday. Well, we shouldn't. We shouldn't. We shouldn't try. The Dink is what we're. Which, by the way, I saw half an hour of the Dink, which I know that sounds.

[Sean Clements]

Mitch started watching it last night. We didn't even, I guess, close the loop on the text that I was sent, but I was at the premiere. We had scheduled this recording, which I'm so happy to be here with my two funny friends. And they. And they wanted to know if they could get a link to watch the movie. And I was able to provide it, but not until pretty late because I was, like, texting with other people who were at the premiere and trying to get that out to you.

[Nick Wiger]

We should have asked earlier,

[Sean Clements]

and I should have been on it from before,

[Mike Mitchell]

But I gotta say this. I'm gonna finish it tonight is my plan. And what I. And what I. And what I watched was very, very, very funny. It was. It had that Clem dog sense of Humor.

[Sean Clements]

Oh, thanks.

[Mike Mitchell]

It was very funny.

[Sean Clements]

You know what? We made it independently. I wrote it and I was talking to Jake about it throughout. I sent it to Ben Stiller and he said, I want to help you get this made. And he produced it and he's very funny. And they found the financing, you know, on their own. And so creatively, like, yeah, I think we, you know, I think there's a lot of funny jokes in it. I think it's a nice, fun movie for everyone. And yeah, Mary Steenburgen is in it and is so charming and she and Jake are so great together. And Andy Roddick is the villain, the bad guy of the movie.

[Nick Wiger]

Wow.

[Sean Clements]

Which is pretty cool.

[Nick Wiger]

A legit tennis legend.

[Sean Clements]

I was a big tennis fan, obviously, growing up, and he and John McEnroe are both in the film. And I got like, I just walked by one day and the two of them were chopping it up and I was so eavesdropping, and I was like, this is fucking.

[Nick Wiger]

Yeah, McEnroe. I think people like, you know, maybe the younger listeners may not have been aware that, like, they just know him as a TV personality or the guy who was sitting with Zaslav at the Knicks game. But no, he was a big time tennis pro.

[Sean Clements]

Yeah. He was considered, you know, probably like in the conversation for best of all time. For a lot of my childhood anyway.

[Nick Wiger]

Have you read Open the Agassi book?

[Sean Clements]

I love it.

[Nick Wiger]

It's a good book. It's quite a read. I love it because I'm not a tennis guy, but I like.

[Mike Mitchell]

I'm surprised you're not a tennis guy.

[Nick Wiger]

Why is that?

[Mike Mitchell]

It seems like something that you would like. You're a soccer guy now.

[Nick Wiger]

I've become a five would become a proper football guy.

[Sean Clements]

You could get into tennis. Pretty fun. Yeah.

[Nick Wiger]

I don't think he'd be good at it.

[Mike Mitchell]

I make no doubt. Dajokovic.

[Sean Clements]

You met him? I just went and saw him play. I went to Wimbledon.

[Mike Mitchell]

He was nice. I liked him.

[Sean Clements]

Yeah, I used to not like him because, like, a lot of tennis fans have this. This is so fucking boring. Federer and Nadal were like, sort of.

[Mike Mitchell]

This is exciting.

[Sean Clements]

Federer was amazing, like, and he was sort of like this new, like, phenomenon. And he was like, the future of tennis. And then Nadal sort of appeared out of nowhere and had this very different style. And the two of them were battling and it was kind of like everyone was in one of those two camps. And then Djokovic showed up and it was like, this is not as fun. Federer had this, like, sort of very graceful, beautiful, effortless feeling game. And Nadal was this, like, ferocious, like, ultra athletic, like, very, like, dominating game. And the two of them would collide and they'd have these epic battles and. And then Djokovic, at least at first, just felt like extremely technically sound. But he was a party crasher and people were not, you know, getting on board for him. And as it went on, he was sort of the villain because he was spoiling. He was stealing the Grand Slams from these two guys who every tennis fan liked, one of the two of them.

[Mike Mitchell]

And he was very cocky and he

[Sean Clements]

was sort of arrogant. And then there was also some stuff, you know, he was like, he wouldn't take the vaccine during COVID and then he didn't play. And so there was like, I like this guy. Yeah, there was like a bunch of stuff, you know, around him where there was. He became a little bit of a villain. But he has just lasted so much longer than people thought and has gone on to surpass the achievements of both those other guys and has become this kind of very sort of charming elder statesman in the tournaments. And I just went to see him play, and he made it to the semifinals of Wimbledon, which is pretty crazy how long he's been playing. He got kind of smoked by Sinner there and he. Or no, wait, I'm sorry. Yeah, yeah, that's right.

[Mike Mitchell]

You know, your, you know, your tennis. I didn't know that.

[Sean Clements]

I saw Veravan Fairy and I saw Sinner and. And. But he was really funny in the post game and just, you know, like, somebody said, like, you know, this guy who's the. Whatever, the greatest in the world. And he was like, 10 years ago, like, I'm not, you know, like, really giving the flowers to the, like, younger generation coming up. And so I now have a real affection for him.

[Mike Mitchell]

I thought he was funny and he seemed. He seemed. He seemed kind of nice. But I also butchered his name. Djokovic. That's it, right? Djokovic.

[Sean Clements]

Yeah, Djokovic, I think. Yeah, but maybe I'm. Yeah, maybe I'm wrong.

[Nick Wiger]

I think the C's are itch in like. Like, like, if it ends with a C, it's an itch.

[Sean Clements]

Yeah.

[Nick Wiger]

Jokic or Zubot.

[Mike Mitchell]

The D is silent.

[Nick Wiger]

Right?

[Mike Mitchell]

I should have known. I should have known that the D is. I wasn't making a joke.

[Sean Clements]

Yeah, no, yeah.

[Nick Wiger]

No, because. Well, I was saying because I had a Serbian friend in school, Djordjevic, and that there was a silent D. Yeah, up top.

[Mike Mitchell]

What grade we talking?

[Nick Wiger]

We're talking middle school through high school.

[Mike Mitchell]

So he heard your voice change. When you put on the fake voice.

[Nick Wiger]

She certainly did.

[Mike Mitchell]

She heard your voice change.

[Sean Clements]

A Serbian woman.

[Nick Wiger]

You mentioned Wimbledon. You were in London for work. You had a job over there, but you were all like. It happened to be at the time, just by by coincidence, Wimbledon's going on, World Cup's going on. What was it like to be in amidst that, you know, these, these. These huge sport events in the kind of the. The epicenter of both of them.

[Mike Mitchell]

It was, by the way, Jaylen Brown's just getting traded.

[Nick Wiger]

Yeah, you got that happening too.

[Sean Clements]

All that stuff was happening.

[Mike Mitchell]

But Red Sox are on a streak. They haven't lost.

[Nick Wiger]

What's London said about this?

[Sean Clements]

It was probably one of the only times you could be in London during Wimbledon when no one gave a fuck about Wimbledon. Like, I would think that's usually a much bigger event there. But the World cup was so all consuming because England was going on this run where it felt like they might actually, you know, make the finals or win.

[Nick Wiger]

It's coming home, they were saying.

[Sean Clements]

That was like. There was so much conversation on set about the World cup and football and all of that. And so it didn't feel like people were as invested as they normally would be in the. In the Wimbledon tournament, which also. They had a Brit, this like, unranked wildcard Brit, go to the fucking semis, which is like, you know, 10 is. Can be kind of predictable where, like, right now the top two guys are on this tier just head and shoulders above everybody else. And then there's another tier of like, six or seven guys who, like, could possibly beat them on the right day and, like, you know, might get lucky or, like, if they get knocked out, would have a run at winning. And then there's just this, like, mass below where you watch. And people seemingly have like, the same tools and shots at their disposal, largely, but there's just this, like, mental aspect or some, you know, just like something about, like, the flow that some of these guys get into where it's really hard to break through. And this guy who was ranked like, you know, 170th or something like that made it all the way. You know, he's one game away from the final. And there was a really funny joke in the audience where I watched that guy Arthur Ferry get blown out by Zverev. And the crowd just wanted some kind of game from him, but he just, like, he was just outmatched. And they'd be like, every single point in between, point they go like, come on, Arthur. Come on, Arthur. And everybody would start, like, cheering and trying to get it going. Cause there was a hometown kid. And then he loses. And then Djokovic comes out, and he's getting beaten pretty soundly by Sinner. Some great points, but no threat to win. And somewhere deep in the third set, there was a quiet moment and someone went, come on, Arthur. And the whole place started laughing. And I said, oh, that's good.

[Mike Mitchell]

That's good. Are you sure that they weren't rooting for the Dudley Moore movie? Arthur? It could have been that.

[Sean Clements]

The Russell Brand movie.

[Mike Mitchell]

I'm sorry, the Russell Brand movie.

[Nick Wiger]

It must be fun. If you're in the UK and there's a prominent Arthur in sport who, like. Because you're like, if they succeed, we get to call him King Arthur. But if they fail, we get to

[Mike Mitchell]

call him Dudley Moore's Arthur on the rocks.

[Nick Wiger]

Arthur on the rocks. Yeah.

[Sean Clements]

Yeah. Arthur rocks.

[Mike Mitchell]

The sequel.

[Sean Clements]

I guess he's Arthur. Arthur was a bit of a wealthy playboy, Right. I think this kid is a scion to some fortune.

[Nick Wiger]

Sure.

[Sean Clements]

Yeah. He's a little more Dudley. More.

[Nick Wiger]

Yeah.

[Mike Mitchell]

I. Wait, was I gonna say anything else besides about the movie? Arthur? I didn't know that. I didn't. First of all, I knew that you were a sporto. Yeah, I knew you were a sporto. You and I, we have a. We have a Celtics. We text about the Celtics.

[Sean Clements]

Yeah, a little bit of Boston sports stuff. I was gonna send some stuff about the Red Sox the other day. I don't usually watch much reg. Season, but I'm getting pulled into this now.

[Mike Mitchell]

They're going to be here, too. They're going to be. They're going to. They're playing the Dodgers out of town.

[Sean Clements]

I went and looked up tickets and I was like, that's.

[Mike Mitchell]

That's. That's tough. I'm going to try. I'm going to think I'm going to see him, like. But not. You're not going to hear about that over in Great Britain. But you are going to. There's going to be some food at your disposal there.

[Nick Wiger]

Oh, that's right.

[Sean Clements]

Yeah. Well, I would say that a lot of people, you know, the reputation in the UK is that the food is very bad. So I was. I think I was pleasantly surprised by, like, I had some very nice meals there. It's a lot of starch. A lot of starch. Baked beans with your breakfast. That comes standard.

[Nick Wiger]

Yeah, I'm into that.

[Sean Clements]

Your breakfast is baked beans with your. With your eggs in your you know, hash browns or whatever.

[Nick Wiger]

I got no problems with that.

[Sean Clements]

Yeah, it's fine.

[Mike Mitchell]

That's an Irish thing. You know, us Irish like the beans with the breakfast, too.

[Sean Clements]

So, yeah, it was. I thought, you know, it was nice, a hotel. I stayed in to dox myself. Had a. The restaurant Cut on the ground floor.

[Nick Wiger]

Wolfgang Puck Cut.

[Sean Clements]

I ate there once or twice, and I went out to some nice meals. You know, it's a thriving city. It's a big city, so there's a bunch of, you know, there's really great Indian food there. I went to a couple of Japanese places. I would just walk around and, you know, went into a couple sushi places I thought were excellent.

[Mike Mitchell]

Nick and I tried to open a restaurant uncut next to cut. It didn't go. I mean, we're not chefs.

[Sean Clements]

That was.

[Nick Wiger]

That was really the big stumbling block. We had a great gimmick calling it uncut next to cut. It's kind of like this is the authentic, you know, version of what Wolfgang Puck is trying to do. But unfortunately, we were just outmatched in the kitchen.

[Mike Mitchell]

Yeah.

[Sean Clements]

Yeah. So it would be called uncut. And then what are we changing Wolfgang Puck to?

[Nick Wiger]

I think Wolfgang Cuck.

[Mike Mitchell]

Wolfgang Cuck. Uncuck.

[Sean Clements]

Yeah.

[Mike Mitchell]

Wolfgang Cuck's Uncuck.

[Sean Clements]

Wolf Bang Cuck. Wolf Bang Bang Cuck.

[Nick Wiger]

Yeah.

[Mike Mitchell]

Wolf Bang Cuck.

[Sean Clements]

I knew we needed one more thing.

[Nick Wiger]

Did you have World cup fever?

[Sean Clements]

I got very invested in it. You know, I didn't want to go, like, it's called Cyclist Square. I'm too private to go. To go watch at the pubs. I didn't want to be around the whole thing of it, but I was watching and, you know, you just couldn't help but feel it in the city. There'd be fireworks going off every time the game started, and just people, you know, freaking out.

[Nick Wiger]

It was kind of crazy how much of a hubbub there was even here. And I know a big part of it is there's, you know, a lot of Mexico fans, a lot of Columbia fans. You know, there's. In la. But. And both. Both teams went very far in the tournament. But it's also, like, I just, like, you know, like, they just have these huge outdoor exhibitions where they'd have a big, big screen. And I've never seen this happen for World cup before. I guess probably because it's.

[Mike Mitchell]

It's.

[Nick Wiger]

A, it's domestic, and B, it was like. I mean, these are related things. It's domestic, which means the hours correspond with our hours. But just like, having, like, A downtown area that's just like jam packed with people all watching like a World cup semifinal on a big communal big screen. I was like, this is, this is World cup fever is Mitch. It's. It's a got American. It's grasp.

[Mike Mitchell]

It does wise. We certainly changed our Munch Madness finale date for it because you wanted to

[Nick Wiger]

watch and that would, hey, that was a good idea.

[Sean Clements]

And he was in the pudding. He was validated. The pruses in the pudding. Proust is in the pudding.

[Mike Mitchell]

I think, I think that. I think on the big stage in the finale, it was the most boring game. So now I think that maybe Americans will just forget about it now.

[Sean Clements]

No score for a while. I mean there was a little bit of controversy and lot of goodwill undone. Both, Both teams who, yes, sort of play as teams. But it was, yeah, one. One team only had one shot on goal. Basically the whole time I watched, you know, I watched England collapse and I really felt for it. I said, oh, a tough day on set tomorrow. Everybody's gonna be depressed. And not these most recent Celtic teams.

[Mike Mitchell]

Yeah.

[Sean Clements]

But a few years before, maybe around like 2020. I want to say no one wanted to hear about this there, but I was saying, I have experienced the feeling that I think you guys had, which is you had a lead and you started playing not to win, but rather to not lose. And that was the commentary. They left in all defenders and they just really stopped trying to attack the other team's goal. Cause it's like we're up by one. Can we just hold out for long enough with defense? And they couldn't. And obviously we've watched games like that where the Celtics have a, you know, 14 point lead at the beginning of the fourth quarter and you just watch them use the entire shot clock every single time to put up a bad shot that's not going to go in because all they're doing is trying to run out time and it doesn't feel good at all. And you lose games, you should win that way.

[Nick Wiger]

I mean, I think one key difference is since the last time England won the World cup, the Celtics have won like 14 championships. So I think there's a little bit of a. The 60 year gap I think is part of the.

[Mike Mitchell]

But you get this feeling if you have a good team that should win it all. And then.

[Nick Wiger]

Right.

[Sean Clements]

They at least had. They had a real look at it and they. And it seemed like they made a choice, a tactical choice that did not optimize their chance of winning. And you know, obviously, whatever. Easy to say from at home on the couch, knowing almost nothing about the sport. But it, I, you could feel like it was like, oh, they're just gonna try to, you know, milk the time they were curling up. Yeah. And it's not.

[Mike Mitchell]

It was not that happens to me all the time. I, I, for me, I was.

[Nick Wiger]

What do you mean by that, Mitch?

[Mike Mitchell]

I think you know what I mean with the Jalen. The Jalen Brown trade neither of us loved.

[Sean Clements]

No. But, you know, extremely distressing.

[Mike Mitchell]

I've come around a little bit on it. I think the Celtics could be really good this year, and also, they might be fine.

[Sean Clements]

I mean, they might, they, they. They should be a good team with Tatum back and healthy and so. And I like the idea of him as the number one option. I just will never stop thinking that they could have gotten a better return, potentially, because I don't think the draft picks are really going to be any good that they got. And I don't think that Paul George is going to be additive in the long term. He ends up just being a, you know, an expiring contract. Maybe he's a good complimentary piece to Tatum, but obviously, I've watched him in person play on the Clippers for a long time, and he can have good games, but it feels like he's past his prime. And I think that, you know, it.

[Nick Wiger]

The.

[Sean Clements]

What we were sold was they were going to get Giannis for him. Yeah, that was what we were told up until, like, five minutes before Giannis went somewhere else.

[Mike Mitchell]

This piece of shit is smiling. He loves you. I'm not listening.

[Sean Clements]

And then it was like, okay, maybe not Giannis, maybe Evan Mobley. And it was like, I don't know. He's young, but is he going to take the leap? And you're just, you're debating these things of, like, yeah, that would be good, but it's not as good. Or could it be? And then it's like, oh, no, it's Paul George. It's like, well, I know.

[Mike Mitchell]

That's worse. Yeah, yeah, yeah, that's fair. I agree.

[Nick Wiger]

It doesn't feel good. I get what you're saying.

[Sean Clements]

It feels really bad.

[Nick Wiger]

Feels bad, I think, there. And that's the whole thing with the second apron, Wags. It's the second apron, Mitch.

[Mike Mitchell]

It is.

[Nick Wiger]

Sounds like me cooking a meal and cooking another meal.

[Sean Clements]

Inside you, there are two aprons. One says kiss the chef, one says, don't.

[Nick Wiger]

So, yeah, I mean, that's the whole thing. It's just like these rules that ostensibly exist for competitive balance are really about the owners just spending less money on labor. And that's what all.

[Mike Mitchell]

Our championship wasn't, a Mickey Mouse championship. That's.

[Nick Wiger]

Why do you tune this against the Lakers?

[Sean Clements]

Feels like they cheap.

[Mike Mitchell]

I didn't say. I didn't say anything about the Lakers. That's your own. I was saying ours wasn't.

[Sean Clements]

We should have gotten one more. I. We should have gotten one more with these guys.

[Mike Mitchell]

People online were saying.

[Nick Wiger]

Who was saying that?

[Sean Clements]

Easiest run to the Finals ever. Whatever.

[Nick Wiger]

Nobody's ever here. They always say whoever made it the Finals didn't play anyone. They're saying with the Knicks this year

[Mike Mitchell]

and the LeBron on his free agency towards the most annoying on earth. He's probably going to join the Sixers too. Good. I don't give a.

[Sean Clements]

Have a lot of fun. I, I just hope he has fun out there. Were you happy to see LeBron go?

[Nick Wiger]

You know, Mixed feelings? No, it's. It's mixed feelings because, like, it's. Again, this, the, the fucking. This is what I hate. I hate about sports fandom is like, why do I have to, like, consult a spreadsheet to see how much money every player is making against this arbitrary, you know, limit on how much the owners are allowed to spend on their rocks?

[Mike Mitchell]

Being a family man.

[Nick Wiger]

What'd you say?

[Mike Mitchell]

Part of being a fan.

[Nick Wiger]

I know, but it's just like, I, like, I. It's just fucking annoying. So, like, you look at it from a, From a min. Maxing standpoint, yes, his salary is just so onerous that it limits what they could do, roster construction wise. But I don't know.

[Mike Mitchell]

It's also next year.

[Nick Wiger]

I don't, I don't fucking.

[Sean Clements]

I mean, you know, like that deal for Austin.

[Nick Wiger]

I do. I mean, like, you got to. Just had to do it.

[Sean Clements]

Yeah. Yeah.

[Nick Wiger]

I like Army. He's fun. Look, the homegrown, like, not, you know, it feels like, like this undrafted guy who goes with the Lakers and, And turns into a. Like a, you know, an all star caliber player. It's a. That's a fun journey.

[Mike Mitchell]

We're not a sports pie.

[Nick Wiger]

You run the sports.

[Sean Clements]

Yeah, I wasn't. It was.

[Nick Wiger]

It was my talk.

[Mike Mitchell]

It was my fault. It was.

[Sean Clements]

He asked me about tennis. That was very relevant to the thing we were talking about. Then you're just shoehorning in this Boston sports talk. Then I give my take. Now I got to hear your take.

[Mike Mitchell]

Well, let's talk about. Can we talk about cyclosporine? We haven't talked about the diarrhea parasite. Amelia thought she got It. Yeah.

[Nick Wiger]

Do you still think you had it?

[Sean Clements]

No, I don't think I have it anymore.

[Nick Wiger]

Do you think you just had regular diarrhea?

[Mike Mitchell]

Yeah.

[Sean Clements]

No.

[Mike Mitchell]

We told you that day that you had regular diarrhea.

[Sean Clements]

Yeah, but it was different. Trust me, it was different.

[Mike Mitchell]

And you also were using. You were saying that there was a parasite inside. You called Dolores.

[Nick Wiger]

No, Carmela.

[Mike Mitchell]

Carmela.

[Sean Clements]

And then she was.

[Nick Wiger]

Let me tell you something.

[Sean Clements]

Carmel is a. Yeah. She was saying out of pocket stuff and then going, sorry, that was Carmela.

[Mike Mitchell]

She was insulting me to my face. She was saying insulting over and over again. She was like, that's Carmel.

[Nick Wiger]

Well, you were like. You were like, oh, I'm not gonna

[Mike Mitchell]

eat vegetables anytime soon.

[Nick Wiger]

I was like, yeah, the parasites. Why? You're not gonna eat any vegetables.

[Mike Mitchell]

And then she was like, oh, that was Carmelo. I was like, you can't just blame your. That's you. You blaming everything on. We knew that you just had diarrhea.

[Sean Clements]

She also kept saying she was eating for two.

[Mike Mitchell]

Eating a lot.

[Nick Wiger]

That's fun.

[Mike Mitchell]

But we stand by Taco Bell, the fall guy, to comment on this thing that's now done at this point, probably when this episode releases, which is going to be soon, Is that Taco Bell was the fall guy. There's nothing wrong with Taco Bell. They just became the fall guy again. Once again.

[Nick Wiger]

Taco Falls.

[Sean Clements]

Yeah.

[Mike Mitchell]

I sat behind him on a plane once.

[Nick Wiger]

I saw him in summer league. We might have been together.

[Sean Clements]

Yeah.

[Nick Wiger]

How fun was that? Meals. We need to reconcile what you just said with you also wanting to rebrand yourself as not a shit girl. Yeah. So how. How do you.

[Sean Clements]

How do we square the circle? You got to stop bringing up your diarrhea there. Well, people, people, I'm not even joking.

[Mike Mitchell]

People come up to me in the

[Nick Wiger]

street and start talking about diarrhea.

[Mike Mitchell]

So I'm not even bringing it up anymore.

[Sean Clements]

But I've only been on the show just this one time by myself. And you did talk about it.

[Mike Mitchell]

Well, somebody, somebod, somebody else brought up diarrhea.

[Sean Clements]

Okay, that's true.

[Nick Wiger]

Are you still doing diarrhea reviews on social media?

[Mike Mitchell]

I haven't done any in a couple weeks.

[Sean Clements]

Okay. But that will continue. But I'm thinking of rebranding. I don't.

[Nick Wiger]

A little bit of a self inflicted wound anymore.

[Sean Clements]

Just like bodily fluids in general.

[Mike Mitchell]

No, it's just I'm rebranding completely.

[Sean Clements]

There are layers. Yeah. You got a really thin seize on to another. Yeah. Another kind of ejection.

[Nick Wiger]

Yeah, I think.

[Sean Clements]

I think can be your own.

[Nick Wiger]

I think Ms. Piss. I think being a piss girl fits your brand as well, Ms. Piss. Ms. Piss ask more to me than bodily functions.

[Mike Mitchell]

I'm a multifaceted human being.

[Sean Clements]

Where we can't give people the bends, there's going to be. It's going to be a fucking shock. Like we've got to ease them out of this thing. Obviously we're going to ultimately transition Ms. Piss into maybe something like snot or sweat and then we'll get off the body altogether. It'll be about a bug or something. Sweat's good. You could be like a workout girl. I don't know about that.

[Mike Mitchell]

I've known you for a few years and I don't know if there is more to you than just the bodily functions.

[Sean Clements]

That's for the vegetable comment.

[Mike Mitchell]

And he's been waiting.

[Sean Clements]

You might be right. He's been sharpening his knives.

[Nick Wiger]

This week we're talking.

[Mike Mitchell]

No, Carmela said that. That came right from me. Likes, you know, when I'm here recording with you, I think about how I want to get away. You know, Head Gum Studios is kind of my point A and my point B is anywhere else in the world.

[Nick Wiger]

Big mood, Mitch.

[Mike Mitchell]

And you know who can help you book a nice vacation like that?

[Nick Wiger]

Like, I'm guessing it might be booking dot com.

[Mike Mitchell]

Booking dot. Yeah, you're right. That's right. Booking dot com. Wise. Sometimes it's me and you, we gotta. We gotta go on tour, right?

[Sean Clements]

Yeah.

[Nick Wiger]

I mean, and this is a thing. We've got some specific destinations when we're going on tour. You know, we've got these announced dates. We're going to a few different places.

[Mike Mitchell]

Raleigh, North Carolina.

[Nick Wiger]

Raleigh, North Carolina. You know, we're going to Atlanta, Georgia. Hotlanta they call it.

[Mike Mitchell]

That's right.

[Nick Wiger]

And you and I have some particular requirements.

[Mike Mitchell]

Yeah, I want a bed and I want. Oh, you want a bed. Okay.

[Sean Clements]

Yeah.

[Nick Wiger]

You want to use it? I want a toilet. I'm going to use it when I'm there.

[Mike Mitchell]

This is. We're doing. Now we're just doing impersonations of Emma and Amelia on tour with us.

[Nick Wiger]

Right?

[Mike Mitchell]

We want beds and toilets. Fine. You want beds and toilets.

[Nick Wiger]

There's all sorts of requirements. And you know What? Booking.com lets you look for all those features you look for in a stay. Outdoor space, great views, stacked kitchen, walking. You get some restaurants. I need some bananas.

[Mike Mitchell]

This morning I wake up, I need some bananas. So I can do the. Okay wise, let's. With Booking.com, we can get you a kitchen.

[Nick Wiger]

And the thing is it makes booking it surprisingly easy. The search, the options and you can do the whole thing lickety split. Go on, book that trip. It's easy. Booking.com booking. Yeah, Mitch. We talk about mental health more openly now, but asking for help can still feel hard. And Better Help's latest research confirms it.

[Mike Mitchell]

That's right, Wags. Better Help's 2026 State of Stigma report surveyed 2,000Americans and reeled that 85% Americans believe getting support is wise, yet 74% say society discourages people from doing so.

[Nick Wiger]

Here's the thing about mental health support. You can believe in it, but you actually have to seek it. And what we want to do as a society, what we should be aiming to do, is closing that gap. Well, one way you can do that is by trying therapy yourself and encouraging your friends and your colleagues to consider therapy. Because it's helped both of us.

[Mike Mitchell]

It has wigs. We've said it before. The mental gym. Get the workout in, get the sweat going with the therapy session.

[Nick Wiger]

With over 30,000 therapists, BetterHelp is the world's largest online therapy platform having served over 6 million people globally. Wow. And it works with an average rating of 4.9 out of 5 for a live session based on over 1.7 million client reviews.

[Mike Mitchell]

BetterHelp therapists work according to a strict code of conduct and are fully licensed in the US and BetterHelp does the initial matching work for you so you can focus on your therapy goals.

[Nick Wiger]

A short questionnaire helps identify your needs and preferences. And our 12 plus years of experience and industry leading match fulfillment rate means that we typically get it right the first time. If you aren't happy with your match, switch to a different therapist at any time from our tailored wrecks.

[Mike Mitchell]

Don't let stigma stand in the way of support. Start therapy with BetterHelp. Sign up and get 10% off at betterhelp.com doughboys that's better.

[Nick Wiger]

H E L P.com doughboys hey buddy, you know Mitch, if a genie gave me three wishes, I would use all of my wishes to wish for your cats Wally and Irma to live forever.

[Mike Mitchell]

Woah, is that true?

[Nick Wiger]

It is true. But since genies don't exist as far as I know.

[Mike Mitchell]

Mmm.

[Nick Wiger]

I'm glad you feed your cat and cats Smalls.

[Mike Mitchell]

That's right. I feed both of my cat Smalls. Smalls is fresh human grade cat food that does so much more than just feed your cat. It helps them live a full, healthy life. Most cat food out there is made with meat byproducts Cheap fillers and artificial ingredients. Basically stuff that isn't great for your cat.

[Nick Wiger]

Big Pet food does this because it's cheaper to make.

[Mike Mitchell]

Mmm.

[Nick Wiger]

I'm big pet. I want to save some money there.

[Mike Mitchell]

I'm the fattest cat of all.

[Nick Wiger]

How about we conspire to use cheap ingredients and meat byproducts to save some money? And who cares about the welfare of those animals out there?

[Mike Mitchell]

We're big pet food. You know what I have to say to that? You're a cat.

[Nick Wiger]

Yes. Wait, help me out with the logic here. You're a cat feeding bad food to other cats to save money.

[Mike Mitchell]

Shut up, you fat cat. You don't know what it's.

[Nick Wiger]

I'm also a fat cat.

[Mike Mitchell]

Big Pet food does this because it's cheaper to make. But what they save on costs your cat pays for with their health. Smalls is different. Their fresh recipes are made with at least 80 animal protein, and they're gently cooked to retain all their nutrients and flavor. They never add fillers or artificial ingredients. And their food is so healthy that 88 of cat parents say that after feeding Smalls, their cats have better digestion, a softer and shinier coat, and more energy to play. Because it's actually good for cats. Wags.

[Nick Wiger]

So stop serving your little carnivore a bowl of processed shortcuts for a limited time because you are a Doughboys listener. I hope. Get 60% off your first order, plus free shipping and free treats for life when you head to smalls.com doughboys that's

[Mike Mitchell]

60% off your first order, plus free shipping and free treats for life when you head to smalls.com doughboys do it.

[Nick Wiger]

Oh, no.

[Sean Clements]

Schmoz made us bankrupt.

[Nick Wiger]

This week we're talking Gus's world famous Fried Chicken, founded in 1973 in Mason, Tennessee by N.A. and Maggie Vanderbilt as Maggie's short orders. Then their son Gus took over and renamed it Gus's from the website. Before you ask, no, you cannot have the recipe. As Gus once quipped, this is a dead man's recipe, meaning his parents and I ain't telling. 38 locations in the U. S. Mostly in the South. We did review it back in 2018. Mitch, how long ago was that?

[Mike Mitchell]

2018. It was brand new here when we.

[Nick Wiger]

It was brand new and we went with Ben Gruber and it was. It was in the Golden Plate Club then Gruber Five forks. You give it.

[Mike Mitchell]

Ben Gruber's name sounds so much like McGruber when you say. And Gruber gave it for.

[Nick Wiger]

For Ben Gruber's name does sound a lot like McGruber when you send it.

[Mike Mitchell]

Ben.

[Nick Wiger]

It does. It's.

[Mike Mitchell]

And I like McGruber, so it's a great. It's a great thing to have happen. Really.

[Nick Wiger]

The only difference is you change them, Ben to Mac, and then it's. Yeah, it is exactly. It's identical.

[Mike Mitchell]

I agree. Wise. So, yeah, I think on it.

[Sean Clements]

I think so. The second half to me is so close.

[Nick Wiger]

Amelia included in the notes she. She laid out for me. I love that their Wikipedia page has this. Although the S apostrophe s signifying possession may appear to be grammatically incorrect, it is supported by the 17th edition of the Chicago Manual of Style. I remember reading that. That's the proper way to do an A word that ends in an S pluralized is apostrophe S from the man.

[Mike Mitchell]

That's apostrophe. Yes.

[Nick Wiger]

Yeah, I don't. I don't.

[Sean Clements]

Drunk and white. That's the elements of style.

[Nick Wiger]

The elements of style. Yeah. Chicago manual. Style is its own thing. Ah. I don't remember why we were building that back in the day. So it is fried in peanut oil like Chick Fil A.

[Sean Clements]

My own strunk on that one. I don't know what that means.

[Nick Wiger]

Which induced a mild panic attack for me because I do have this, you know, peanut allergy of a developed middle age, but.

[Mike Mitchell]

Or is what Amelia called it, what, a placebo?

[Sean Clements]

What did I call it?

[Mike Mitchell]

Yeah, you said. Yeah, you said placebo. This is.

[Nick Wiger]

I've actually heard this. A nocebo effect, which is like, if it's. If it's like, oh, I think the. The. I think something is happening, but it's not. It's been induced by something that's not actually there. Because this can happen sometimes with people who have allergic reactions. They've done this in double blind studies where it's like, we're telling you that this thing. It seems like a very cruel experiment. We're telling you this thing that has an allergen. This thing that we fed you. Oh, shit. It had an allergen. Something that you're allergic to. And then people have the. The symptoms, but it's all psychosomatic, even

[Mike Mitchell]

if it actually happens. When you say psychosomatic, you said something else. You didn't say placebo, but I mean, it's the same.

[Sean Clements]

You just asked if you felt. If he felt weird before or after.

[Nick Wiger]

He knew after.

[Mike Mitchell]

After he ate last night.

[Sean Clements]

I was like, how did you feel after?

[Nick Wiger]

And it felt like a very loaded question because I like, yeah, exactly. And so. But.

[Mike Mitchell]

But like, yeah, it was kind of sneaky when he was a little weird

[Sean Clements]

because I didn't want to do what ended up happening.

[Nick Wiger]

Which is fine. Which is totally fine. I was fine. And also, Emma did reassure me with some research that processed peanut oil is actually fine for people with peanut allergies because it removes the protein, which is what actually triggers the reaction.

[Sean Clements]

Doesn't even require labeling highly refined peanut oil as an allergen.

[Nick Wiger]

But I don't wanna dwell on that. I more just wanted to know.

[Sean Clements]

I was proud of that when we got that one through Klemdog.

[Nick Wiger]

You requested Gus's specifically. This is the hopper for a bet.

[Sean Clements]

So I like Gus's. So I'll tell the story of me trying Gus's. My wife and I have a favorite taco place. The taco place is on West Adams, little bit west of, like, Crenshaw, and it is called Taqueria Losanaya.

[Nick Wiger]

Oh, I know that place.

[Sean Clements]

I've been there. And the path that we drive to that is like, often going south on Crenshaw down to, you know, West Adams, and then take a ride and you go to the taco place. And we were going one night to eat there with Ben Rogers in the car. And so we're driving down Crenshaw and we have ordered our food and we're gonna go pick up the tacos and. But Ben sees the sign for Gus's fried chicken, which is new at that point, and he says something like. He's like, man, that fried chicken looks good. I could go for some fried chicken tonight. And we go, okay. And sometimes he's talking in a little bit of a character y voice, and then he puts his phone to his ear and he starts going like, yeah, can I get a two piece? Let me get a leg and a wing. And just like. And he's kind of placing this order in sort of a funny, like, overacting way. And then we go and we pick up our tacos and we're driving home, and I drive past Gus's fried chicken going north and goes, what are you doing? And I was like, what? And he's like, I gotta pick up my chicken. And I was like, wait, you were really on the phone with that? Like, something. The timing of it and the way he was talking, like, I truly thought it was just like a weird bit. His chicken ordering, man, was his new character. But it was like, so strange. And so then I was like, you know, and it's like a busy road and I have to fucking turn around. I was like, this is so fucking annoying.

[Mike Mitchell]

Your tacos are getting cold.

[Sean Clements]

Yeah, it's like, just eat with us. Like we're all together. So I turned around and we went in, and he ran in, he picked up his chicken, and we got home, and then he was just like, this is so good. And then we both tried the chicken, and we were like, yeah, it's excellent. Thank you for being so annoying and making us stop there. And then we started going there pretty frequently, and we did. You know, we had an event at one point that we, like, just ordered a ton of Gusses, and it was like, basically, you know, sort of, like, catered it. And I go there. You know, it's not a healthy food, but I still go there as a treat, not infrequently. And when we're having company, sometimes that's sort of one of the top of the list. Like, just like, should we all get Gus's? So I, you know, I love it. A funny way to be introduced to it by a friend and felt.

[Mike Mitchell]

Who did the voice. I apologize. Beck and Kyle were doing silly stuff outside the window while you were telling the top of the story.

[Sean Clements]

No, Yeah, I can see out the window too. I just chose to keep doing the podcast.

[Mike Mitchell]

They were doing silly stuff.

[Sean Clements]

And if you think, I don't know Beck and Kyle, I'll call them right now.

[Mike Mitchell]

I believe I know you. I know you're connected. I. They were outside doing the window doing silly stuff, and they were blowing me kisses, and I blew some back, and I missed who did the silly stuff.

[Nick Wiger]

I have a fun way to get this information. You remember our talk about McGruber sounding like Ben Gruber?

[Mike Mitchell]

Yeah.

[Nick Wiger]

Who's another Ben?

[Mike Mitchell]

You know, Ben Rogers.

[Nick Wiger]

There you go.

[Mike Mitchell]

Love Ben Rogers.

[Sean Clements]

No, scoped it.

[Mike Mitchell]

And also, by the way, Weger, you said you might have a new character.

[Nick Wiger]

Oh, I do have a new character. Wait, this is. Wait, I meant to do this earlier. Well, okay, wait, hold on. It's. I'm trying to remember what the line was. Okay, here it is. Here is my new character, Barbecue Hamlet. Uh, to smoke, perchance to roast. Aye, but there's the dry rub.

[Sean Clements]

I like how much you like it.

[Mike Mitchell]

He announced to us last night that he had a new character. We all were trying to figure out what it was, but. But I. I could never in a million years guess Barbecue ham.

[Sean Clements]

I thought it was gonna be linen Guy.

[Mike Mitchell]

Linen Guy is. I maybe thought.

[Nick Wiger]

I wasn't even thinking about linen Guy being a character, but that maybe has a little bit more heft to it. You Know, you can kind of see, like, linen. Ironic. I love fried chicken. Fried chicken is my favorite food in the world.

[Mike Mitchell]

Ben Rogers did you a service that day.

[Sean Clements]

Oh, yeah, no, it was. It ended up being helpful. And this is why we should always.

[Mike Mitchell]

But you still like that remain open?

[Nick Wiger]

Yes.

[Sean Clements]

No. Well, the cycle place is amazing.

[Nick Wiger]

Is great.

[Sean Clements]

Yeah.

[Mike Mitchell]

I've never had it. I gotta try it.

[Nick Wiger]

That was weirdly, a pandemic, like, regular, like, spot for me and Natalie. We're going all the time, and I don't know why.

[Mike Mitchell]

Indoors, no masks.

[Nick Wiger]

Yeah, exactly.

[Sean Clements]

I've told my story, I think, right. Of eating there next to Michael Imperioli.

[Mike Mitchell]

Wow.

[Sean Clements]

And so. And so we ate. We usually get it to go, but we ate in restaurants. Michael Imperioli, sitting at the table next to us, finishes his meal. He's closing the place down, and he's talking to the family, Whatever, they come over. He sort of gives a big pat on the shoulder to the manager as he's closing up. And then he said something that shocked me. I'll see you tomorrow night.

[Mike Mitchell]

Wow.

[Sean Clements]

He was coming back, I assume.

[Mike Mitchell]

Wow. You know what?

[Nick Wiger]

That's awesome. Me, it's like his Vesuvios.

[Mike Mitchell]

This is. This is. This is. This is maybe pathetic, but I maybe would have come back the next night just to see him again.

[Sean Clements]

Interesting.

[Nick Wiger]

Our move.

[Mike Mitchell]

Is that too much?

[Nick Wiger]

I mean, it's kind of cool if you had nothing else to do, I mean.

[Mike Mitchell]

Yeah.

[Sean Clements]

Yeah. Well, that's a big if with me. I could see you doing that. Great big life.

[Nick Wiger]

Mitch, part of why this podcast, you know, works, if you want to say that, is that with the yin and yang of us, is that we operate. We have things that we overlap with, but we also have differing tastes in many ways. You like white, I like dark. When it comes to chicken, I got the dark plate, you got the white plate. And Force. Yeah. So it is very much like the force, if you want to map it onto, you know, the Jedi and the Sith.

[Mike Mitchell]

I got news for you today. Let's just say that I maybe added a piece of dark meat.

[Nick Wiger]

You also got a thigh. And I would say the thigh. The thigh was the highlight star, the thighlight, if you will. And I. I absolutely like. And this is the thing I've had Gus is a number of times as well. This was my first time because, you know, I. I mentioned this to D, and she was like. She was like, yeah, I want Gus's. And. And we just got it to go, which I'd never done before. And I'm really Worried about fried chicken traveling, but I could not believe how intact it was. Like, got it home. I was like, this motherfucker's good as hell.

[Sean Clements]

No.

[Mike Mitchell]

Yeah.

[Sean Clements]

Cause I've gotten it to go quite a few times. And even getting it, whatever on a delivery service or as not dicey like they really do, they hold up.

[Nick Wiger]

I don't know what it is. I don't know. It didn't seem like any unique packaging or whatever. Maybe it has to do with that slice of white bread that bad boy's sitting on. I have no idea. But absorbs all the steam. Maybe that's.

[Sean Clements]

I actually do think that's a thing that might be right.

[Nick Wiger]

Yeah.

[Sean Clements]

Because the bread's kind of disturbing. Yeah. My bag at Gus has delivered a lot and it does hold up.

[Nick Wiger]

It also reheats really well.

[Sean Clements]

Like, I'll get an extra, like, breast or thigh or leg or whatever and

[Nick Wiger]

put it in the fridge and eat

[Sean Clements]

it the next day for lunch.

[Nick Wiger]

And it's perfect.

[Mike Mitchell]

You do it just cold or you'll heat it up? No, I'll heat it up.

[Sean Clements]

Just like put it in the oven under.

[Nick Wiger]

Like under the broiler for a few

[Sean Clements]

minutes, make it crispy again. Something unique about Gus's for me is I think in general, I actually lean towards. As I am just a big kid at heart, I lean towards often a chicken tender or like a boneless wing, as it were. But it Gus's, I can't. And they do have that. But the real true fried chicken off the bone is so good. Like, there's something about it really makes it worth going. I go dark meat as well.

[Nick Wiger]

So I've not had their. I don't know if I've had their tendies ever. Cause I also, like, just kind of a bone in guy or contra what you were saying. I'm usually bone in. And I see no reason to opt out of that here. But I did try.

[Mike Mitchell]

Did you order Natalie something? Or were you like, this is Doughboy's business. You have to order on your own. And she and you got separate orders?

[Nick Wiger]

No, I got. Well, I mean, I ordered something.

[Mike Mitchell]

Okay.

[Nick Wiger]

Do you mean on the card?

[Mike Mitchell]

Oh, yeah. Oh, that's not allowed.

[Nick Wiger]

Get my partner something if I want.

[Sean Clements]

Okay. Interesting, interesting, interesting.

[Nick Wiger]

I got the fried chicken sandwich because

[Sean Clements]

you only ordered for you, right?

[Mike Mitchell]

I only. I just ate by myself for this episode.

[Sean Clements]

Okay. Yeah. And I ordered for myself. Yeah, yeah, yeah.

[Mike Mitchell]

I didn't know. I didn't. Yeah, I guess I didn't know that we.

[Nick Wiger]

You always have the option if you wanted to get a. You know, for. For someone you're eating with. That's fine. I think that's allowed. Permitted. You also did get a bonus thigh mix.

[Mike Mitchell]

Oh. Ten years in. Okay, that's good to know.

[Nick Wiger]

Bonus thigh and an extra drink back.

[Sean Clements]

Owed meals.

[Nick Wiger]

Actually, in fact, I would say. I would say no drinks for me. Two drinks for you. So you kind of like, even that out.

[Mike Mitchell]

Actually, there was no second charge for a second drink. I changed from a lemonade when I found out that the lemonade.

[Nick Wiger]

Yeah. Was house made.

[Mike Mitchell]

Was not housemade. It was minute made. It was minute made, not house made. And they make their own sweet tea, so I changed it to a sweet tea because it was house made.

[Nick Wiger]

But you also got a Coke, didn't you?

[Sean Clements]

I think I thought the photo of

[Nick Wiger]

the coke, the sweet tea was a sweet tea.

[Mike Mitchell]

Disregard.

[Nick Wiger]

Oh, so you were reverse engineering this list from Mitch's photo?

[Mike Mitchell]

Yes, I. I took a picture of the receipt that.

[Sean Clements]

I already made the list by the time you sent that.

[Mike Mitchell]

I said. I said I put it in the things last night.

[Sean Clements]

Why do it right when you can do it once?

[Mike Mitchell]

Here's.

[Nick Wiger]

Here's what I say. I always get the bone and chicken. But they do have an lto fried chicken.

[Mike Mitchell]

I did. I introduced you and Natalie, by the way. You kind of skipped over that. Really?

[Nick Wiger]

No, this is not true. He's lying. You're.

[Mike Mitchell]

You're.

[Nick Wiger]

No, you're.

[Sean Clements]

She's sleep barking.

[Nick Wiger]

Oh, that's so cute.

[Sean Clements]

Gotta wonder what she's seeing going on in there.

[Nick Wiger]

You know, I think. I think she's disturbed because she just heard Mitch tell a lie.

[Sean Clements]

Oh, no, that's what she's chasing. The embodiment of the lie about you introducing him to Natalie.

[Mike Mitchell]

No, I introduced it. He doesn't talk about it often. Yeah, no, I know, but I know I introduced them. Wags. I. I had not been in a while.

[Nick Wiger]

Yeah, like, had you. Did you get the fried chicken sandwich?

[Mike Mitchell]

No. Let me just saw that. I saw that.

[Nick Wiger]

Let me just comment on this real quick. It's good. I don't need to.

[Mike Mitchell]

Like.

[Nick Wiger]

I feel like they're doing this out of obligation. And it even says in the menu copy like. Like by request. But it doesn't feel like their heart is really in it. It's basically just a simulacrum of the Popeyes or the Chick Fil a sandwich.

[Mike Mitchell]

Now because it's had that breading and

[Nick Wiger]

seasoning because it's such a high quality filet, then it's that, you know, it's. It's A good execution of it. But I just like, I see to do this over just getting their normal wares. But it's a good fried chicken sandwich on it on its own merits. The I, I will say the, the, the two piece dark was just outstanding as usual. It comes with by a default. You get baked beans and slaw. I swapped the slo for collard greens. Natalie, swap the, swap the slo for potato salad. And we also got a side Mac and cheese.

[Mike Mitchell]

$0.50 upcharge on that as well.

[Nick Wiger]

Did you get the slaw?

[Mike Mitchell]

I also swapped it out. Oh boy. Mitch, look, I'm gonna say this.

[Nick Wiger]

Yeah.

[Mike Mitchell]

I come from the Jaws exhibit. I'm going and looking at one of the hungriest creatures there's ever been.

[Sean Clements]

That's true. That gets in your bloodstream.

[Mike Mitchell]

I am on a weight loss drug called Zepbound. So my hunger has been tamed named but it's this is it was my last. I take my shot on Monday Swags.

[Nick Wiger]

I should have said when you said I was going to look at the hungriest creatures that's ever lived, I was like, what you gonna look in a mirror? I should have. It's like I should have said that.

[Mike Mitchell]

Oh, you're saying I'm one of the hungriest creatures.

[Nick Wiger]

Well, but the Zepbound thing kind of undercuts that.

[Mike Mitchell]

I, I, well Monday is the day I take my shot.

[Nick Wiger]

Okay.

[Sean Clements]

Okay.

[Mike Mitchell]

I'm at the Jaws museum, like I said, seeing one of the hungriest creatures of all time, Jaws. I didn't eat.

[Sean Clements]

Is there a mirror behind the jaw?

[Mike Mitchell]

I, I intensely don't eat. I said I'm not going to eat until I'm going to go to the Jaws exhibit with nothing in my belly. I'm going to just go and I'm there for. I was there for four hours.

[Sean Clements]

Reverse Fat Bastard. Stay out of my belly. Out of my belly.

[Mike Mitchell]

I, I, I, I, it was like a reverse Fat Bastard. I had nothing in my belly. I go out, I'm at this Jaws expert for like four hours.

[Nick Wiger]

Do you think Jaws is hungrier than Fat Bastard?

[Sean Clements]

Ooh, wow.

[Nick Wiger]

I think, I think so.

[Mike Mitchell]

Wow.

[Sean Clements]

I don't know if I can get here with you.

[Mike Mitchell]

They both are, they both are okay with eating a baby.

[Sean Clements]

Here's why I disagree. Jaws is ultimately operating on instinct and is eating out of necessity to survive. And once sated, although that would take quite a bit of food would relax. Fat Bastard is also bringing sort of a human psychological element to his hunger where I think even if his body was full he would still be saying, like, like, part of my identity is that I am never full, that I always must eat.

[Mike Mitchell]

Right.

[Sean Clements]

And so I. I do think that

[Mike Mitchell]

he loses weight on the Subway Diet.

[Sean Clements]

You know, it's like they, you know, they talk about certain animals will eat until they're full and stop. Certain animals, if you put them in just like a, you know, grain silo or something, will actually eat until they're extremely ill. I. They tend to think that Jaws is one that would get what he needs and then stop, whereas Fat Bastard would probably just never know how to turn it off. He seems addicted. Yeah, I mean, he seems addicted to eating.

[Mike Mitchell]

I.

[Nick Wiger]

That's well argued.

[Mike Mitchell]

He ate a baby Klem dog. I think. I think that it's true. And. Well, here's my question. Is Fatbassador Jared more evil? Both alumni of the Subway Diet? I think Jerry Fat Bastard wants to eat babies.

[Nick Wiger]

Yeah. I mean, do we know if he ever actually ate the baby?

[Mike Mitchell]

I don't know.

[Nick Wiger]

Cause I'd say that's certainly more villainous than anything that.

[Sean Clements]

Well, no, he said, I had a baby one time. A baby.

[Nick Wiger]

Oh. So he has done it.

[Sean Clements]

He has eaten a baby. That's like a. And by the way, he's proud of it. At least Jared had the decency to be ashamed of what he'd done.

[Mike Mitchell]

Jaws, probably the least evil of the three, I would guess. He did eat a child and a dog, if you remember Jaws.

[Nick Wiger]

But we can't apply human morality.

[Sean Clements]

Shark is doing what sharks do.

[Mike Mitchell]

That's fair. That's fair. You know, this exhibit was great. You should have Amelia. You still got a couple days left before it closes. Okay, so it was a great exhibit, but I.

[Sean Clements]

Did you get the special edition Jaws LEGO set?

[Mike Mitchell]

No.

[Sean Clements]

It's really nice.

[Mike Mitchell]

Are you Legoing it up or are you doing this with your son as well?

[Sean Clements]

We're in an in between phase where my son is. That LEGO set is too advanced. We did get it as a gift for someone, but he will want to do Legos, and then he'll get kind of frustrated and he'll be like, can you help me with this part? And that means, can you actually do all of it?

[Mike Mitchell]

Sure.

[Sean Clements]

But it's gotten. Yes. He's getting a little more facility with the Legos, but like, a set, like, you know, like following the model designed set is a little bit of a stress for him, I think if he's doing it alone.

[Mike Mitchell]

I got the Jaws. Is it Neko or Niko? It's a toy. Griff. Griff sent it to me, Griff knew,

[Nick Wiger]

I don't know the brand.

[Mike Mitchell]

And it's a very, it's, it's a remake of the Jaws game. It's a very nice looking Bruce the Shark and it's, it's on a shelf in my, in my house. And I, and I very much like that. I'm not like a big toy collector, but I like that. I like that. I like having Jaws there. Anyways, I did. I do not have the LEGO set. There's a lot of great stuff at the Academy museum.

[Sean Clements]

I know Griffin as well.

[Mike Mitchell]

He's a great guy and he loves his toys.

[Sean Clements]

He hasn't given me a presentation.

[Mike Mitchell]

He didn't give this. Oh, actually he did give me a toy.

[Sean Clements]

He might be loading up for something good. Might be saving to get me something even better.

[Nick Wiger]

I tell you, if you want a Steelbook, he's the man to go to.

[Mike Mitchell]

It's true.

[Nick Wiger]

I'll always be indebted to him for helping me find that Ninja scroll steelbook after it was sold out everywhere.

[Mike Mitchell]

He's very good at that wise look. Enough about Griffin.

[Nick Wiger]

Enough about Griffin.

[Mike Mitchell]

I'm at the Josney's exhibit. I go up at 6pm I haven't eaten anything. I pull up to Gus's. I love the look. I just love the look of the place.

[Nick Wiger]

Are you at the Crenshaw location?

[Mike Mitchell]

No.

[Nick Wiger]

Because you're in that part of town.

[Mike Mitchell]

I, I could have, I maybe should have gone there. Yeah, I went up to our original spot wise up in Burbank.

[Nick Wiger]

Oh, that's where we are. We reviewed it when we went.

[Mike Mitchell]

I should have gone to a different spot, I guess, but also, I guess it was a quicker ride home from there. I went to the Burbank location. I sat down, I got myself two piece white, which comes with a breast and a wing. I got a brass and a wing. I upgraded to fries. Beans and fries.

[Nick Wiger]

Those beans are very sweet, I will say, which I like.

[Mike Mitchell]

I love the beans.

[Sean Clements]

Can I say this? And then not for breakfast, can I jump in?

[Mike Mitchell]

Oh, for me, they were kind of.

[Sean Clements]

So the sides, collard greens, coleslaw, Mac and cheese, baked beans and seasoned fries. Now at a place like this, you would think, why would I get fries here? Fries is like a burger thing. Like I gotta get the collard greens or the beans or whatever. But I don't know. And I've been going there for five years, six years, maybe a year ago one day I just, I wanted the Mac and cheese. I didn't really want beans or collard Greens. I don't eat mayonnaise. Really? I don't like it. So I tried the fries. I think they're so good and now I get them. I like the fries.

[Mike Mitchell]

The fries are fantastic.

[Sean Clements]

That's what I was gonna say. I always feel like this isn't what I'm supposed to do here, but I just gotta like what I like sometimes.

[Mike Mitchell]

I like the move. And you know what I did? I did beans and fries and I got myself a small side of Mac and cheese as well. Why? I had a hunger like Jaws. I, I. And guess what? I ate every last bit of this meal.

[Nick Wiger]

Can I just say they're Mac. I, as far as I'm concerned, they're Mac. No, no. Because I just want to, I wanted, I wanted to continue with something you just said. The Mac and cheese, I think their Mac and cheese is goated. I really love their Mac and cheese.

[Sean Clements]

Very good.

[Nick Wiger]

Really, really great.

[Sean Clements]

Very good. Yeah. Yeah.

[Nick Wiger]

And like, also like, you know, not every place that does fried chicken has a, has a good Mac and cheese. Again, sometimes it feels obligatory.

[Sean Clements]

But fried chicken is excellent. The Mac and cheese is excellent.

[Nick Wiger]

Yes.

[Sean Clements]

The baked beans are okay.

[Nick Wiger]

They're, they're intentionally very sweet as islaw. The coleslaw is intentionally very creamy. These are meant to mitigate all the grease you are getting from the chicken. And the little bit of spice. It's, it's, it's certainly not, not. I think people hear, you know, Tennessee chicken and they're thinking like the Nashville hot chicken.

[Sean Clements]

It's not that hot chicken. It's not hot chicken. But I'll put a little crystals hot sauce on it.

[Nick Wiger]

Yeah, you can do that.

[Sean Clements]

Yeah.

[Mike Mitchell]

I'm looking at this guy, I know that he wants to turn the temperature up on this chicken. The heat seeker. Yeah, the heat seeker wants to turn.

[Sean Clements]

They used to give you packets of crystals and recently they've switched to the Louisiana hot sauce. Yes. Both vinegar based hot sauces. I mean, it's not a massive difference, but I was a little bit crystals. Loyalty. Me too. And I was lightly disappointed to see the change.

[Mike Mitchell]

Yeah, yeah, me too. And also I got a side of ranch. I don't think it's a home.

[Sean Clements]

Dad just wants to fit in. Literally. Didn't even know, didn't think about it until one second ago.

[Mike Mitchell]

I did know.

[Sean Clements]

Does he do this every episode?

[Nick Wiger]

So, yeah, he does like kind of fall into this.

[Mike Mitchell]

I love crystals.

[Sean Clements]

We were all kind of having a nice moment and it's like, Mitch, sometimes you can just watch the show. I've been doing it 80% of the time I've been here. Always have to be like, oh. And then I, and then I showed up.

[Mike Mitchell]

I introduced you to crystals.

[Sean Clements]

Yeah. Like you introduce them to Natalie. Oh my God.

[Mike Mitchell]

It's true. Both are true. And look, the ranch, I think it also isn't made in house. I think it tasted like a maybe a store bought ranch. I got a little side of ranch. My two pieces of chick, my three pieces of chicken. Because I added on the thigh.

[Sean Clements]

Me too. Who am I, who am I being? Well, I did that too.

[Mike Mitchell]

That's, that's not what I'm watch.

[Nick Wiger]

Yeah, it's Mitch.

[Mike Mitchell]

I do my own thing. And I did my own thing there wisely, which included getting another thigh, getting a side of Mac and cheese, getting the ranch. I was there by myself.

[Nick Wiger]

I admire your solo mission to go in store because that is the ideal experience.

[Mike Mitchell]

You didn't go.

[Sean Clements]

That was cool.

[Nick Wiger]

No, I know. I typically do. This is my first time ever getting to go. Yeah.

[Sean Clements]

No, Mitch, I was working. Four and a half hour casting session stealing bites of fried chicken. You know, while these people are, these artists are pouring their souls out in front of me.

[Mike Mitchell]

You know, I would have read for

[Sean Clements]

whatever this role is of this town. And then I said, but I still have to honor the doughboys. Even though I've been to Gus's dozens and dozens of times. I have to actually eat it today. That is a contract I entered with them for someone like me. Now I'm being shamed for it.

[Mike Mitchell]

You don't even have to see a tape for someone like me. It's just. It would be straight offer. If you're gonna offer it to me. Right.

[Sean Clements]

You're on the list. I don't wanna waste your time just in terms of like I very aware of what you can do. I believe I've actually seen everything you can do.

[Mike Mitchell]

I was proud of myself for being alone here. The Jaws exhibit. And I, I then I ate like a mog. I didn't leave a single drop of my, of my food. And I didn't even get to my dessert yet. But I ate everything.

[Sean Clements]

And beautiful.

[Mike Mitchell]

I'm just gonna, I'm gonna give a little bit. I'm gonna, I'm gonna give you a little preview of my fork score here. I loved everything.

[Sean Clements]

So good.

[Nick Wiger]

My, my dereliction of duty was in hindsight. They have fried pickles and you have a pickleball movie. I should have gotten some fried pickles.

[Sean Clements]

You know what I also should say? We went through all the sides and we said the coleslaw is creamy and the beans are sweet. And this is that. And this is that. But we didn't talk about the collard greens, which you did get.

[Nick Wiger]

I like the collard greens quite a bit.

[Sean Clements]

I like them too. They got the little bits of bacon in it. They're very salty. I like them.

[Nick Wiger]

I limit my pork consumption. But this is the sort of thing is it's like, well, the beans and the greens have some pork in them. I was like, we all draw our own lines.

[Sean Clements]

In for a penny, in for a pound.

[Mike Mitchell]

I agree. And I'm not just trying to be part of the group. I agree.

[Nick Wiger]

Yeah. But I like to know that, though,

[Sean Clements]

is there now, because trust has been broken.

[Nick Wiger]

Let's talk dessert. Mitch, you got a chocolate chess pie.

[Mike Mitchell]

That's right. I'm learning chess from Chef Kevin.

[Sean Clements]

Ah, yeah. I gotta check out that show.

[Nick Wiger]

And when it comes to chocolate chess, you're a grandmaster.

[Mike Mitchell]

He's on fire again.

[Sean Clements]

Bobby Fischer, Deep blue.

[Mike Mitchell]

First of all, no one knows the extent of what I can do yet. No one knows what I can do. No one. You don't. You haven't seen the. You haven't seen the last of me. Even though that's not the right.

[Nick Wiger]

What is this?

[Sean Clements]

He's doubling back to wanting to audition for the female lead of the television show.

[Mike Mitchell]

I'm just saying. No one. I think that there's more to see for me at some point in time. But do you mean. What do you mean?

[Sean Clements]

Oh, yeah, man, I'm having fun.

[Mike Mitchell]

What do you mean?

[Sean Clements]

Hey, Mitch, come on, man. We're doing a show. It's a little bit of a Persona. Like, I was Goof Run. I. If I honestly thought that it was gonna cut this deep, I wouldn't have made the joke, man. Hey, cut the joke. I don't want to be a part of that. You're more important to me than that joke.

[Mike Mitchell]

Look, you're more important to me than that joke, too. You should watch Chef Kevin's podcast. It's great.

[Sean Clements]

I gotta check that out. I gotta check that out. Feeling burned by maybe. Don't. Don't make me fall in love again. It's hard. Yeah, it's hard to open up your heart again right after that, right?

[Mike Mitchell]

I had a great time with him, and I think that I'm gonna. I'm gonna learn chess from him. But the wise. Like you said with the chocolate chess pie, I am a grandmaster, and I. I also took that down with a scoop of ice cream. She warmed it up, and it was also. It Was delicious. And I was like, I ate so much. I ate so much food. We've already gone over what I've eaten here. I ate a lot of food, but I took that down easy and it was. It was a five forker dessert.

[Nick Wiger]

I got a regular chess pie and that Natalie and I share.

[Sean Clements]

Oh, nice.

[Mike Mitchell]

Not chocolate.

[Nick Wiger]

Not chocolate.

[Sean Clements]

I said the chess pie is low key. Kind of fire.

[Nick Wiger]

It's. The chess pie is fantastic. I just. I absolutely. I've gotten it before. I literally. I've had all their pies except for the coconut.

[Sean Clements]

I've had the coconut and I like it. I do like the coconut.

[Nick Wiger]

And I'm remembering I have a surplus piece of sweet potato pie that I brought that. That is in the fridge. We don't.

[Sean Clements]

Good too.

[Nick Wiger]

That one's really good.

[Sean Clements]

And I'm a big. I'm a big fan of pecan pie in general. One of my favorite pies. I would say theirs is totally serviceable. It's like a little one note. It's like the crust and the filling and the peans don't have enough contrast between them. Texturally, the flavor is very good, but I wish there was a little more.

[Mike Mitchell]

He's not hearing anything you said.

[Nick Wiger]

He.

[Mike Mitchell]

This motherfucker lost his pen.

[Nick Wiger]

I dropped my pen. Pen. Oh, I'm fixated on it. I do. I just need to, like. It's okay for my pen to have been on the floor.

[Mike Mitchell]

Yeah, I'd say that's okay.

[Nick Wiger]

Now it's fixed.

[Sean Clements]

You might be fine.

[Nick Wiger]

Yeah.

[Mike Mitchell]

Chocolate chest pie versus regular chest pie. Wags, which way do you lean?

[Nick Wiger]

I lean. I lean regular chest, but I'm less of a chocolate guy than you are. This again, same. I like vanilla, you like chocolate.

[Sean Clements]

We're aligning a little bit. Okay. Because we had the hot sauce discussion. Mitch wasn't a part of or shouldn't have been. We had the. We had the chocolate alignment. And we're going dark meat. And it's crazy sometimes when you say. I just assume that dark meat is just known to be more flavorful.

[Mike Mitchell]

Yeah.

[Sean Clements]

And you got the thigh, which is so great just for the eating of it. It's like, designed to be eaten.

[Mike Mitchell]

This is funny to me because I always thought there was a bond between me and the clem dog. And today it's you and Wigs on the same team.

[Sean Clements]

It's interesting, you know, as we go through these. These lives of ours and we grow and we change and we learn more about each other. Connections can transform. You know, we have one relationship, Mitch. But in A way it's many relationships that you and I have been through.

[Mike Mitchell]

It's very true.

[Sean Clements]

I agree.

[Mike Mitchell]

I just thought that push fingers. You guys are really clicking here today.

[Sean Clements]

Yeah. But I, you know, I remember ordering dark meat, ordering from Gus's being like, yeah, I'll get the three piece dark meat. And someone who's like, like what? Why? Like, it's just like such a default that they were like, you wouldn't get that. Like, anyone who reacts like that to anything now to me is just dead.

[Nick Wiger]

Yeah.

[Sean Clements]

I'm thinking about it again.

[Mike Mitchell]

I would never say that, but I'm, I'm, I'm going to say this. You're really missing out on that chicken breast piece. It's, it's pretty fantastic.

[Sean Clements]

It's a lot of meat there. It's a lot of meat. And the, and the, I would believe, I would believe it gusses that that could be very good because the coating breading is so satisfying and flavorful that the fact that white meat is slightly more bland would be balanced out.

[Nick Wiger]

And I feel like there's just always a latent moisture in their chicken, which is just, I would, you know, again, when I've been a hungrier man in the past, I have gotten the whole half chicken, which you can do there. And that's quite an indulgence, especially of everything bread. So, you know, I, I, I've dabbled in both worlds, but I did two piece dark is more than enough for me these days. Sometimes a three piece.

[Sean Clements]

I went three. I did three.

[Nick Wiger]

You can do three.

[Mike Mitchell]

I, I did, I went three, two piece white, one piece. And I thought, and then I got a thigh, which was fantastic.

[Nick Wiger]

Clements, anything else from your order you want to touch on?

[Sean Clements]

I mean, I got the Mac and cheese, which was excellent. I ended today because I was like, I knew I was kind of eating and running, just sort of like picking at things, you know, while working. I didn't get a dessert the last time we went, which was somewhat recently. We had a friend over and we got, we got most of the pies and yeah, the chess pie, excellent. I like the coconut and the sweet potato, so all those are great. I don't usually get a drink from there. I like tea that ain't sweet.

[Nick Wiger]

That's fair.

[Sean Clements]

So. And they don't really have that option. They've only got the sweet tea. So for a drink, I'm gonna be going, getting something from my house.

[Nick Wiger]

Right. Good option.

[Mike Mitchell]

There was an unsweetened house brewed tea at the place I was at.

[Sean Clements]

Oh, there was Okay.

[Mike Mitchell]

I don't know.

[Sean Clements]

I don't know that they used to have that, but that. Okay, well, I should have done that, and that's a mistake I made, and I'm gonna own it today.

[Mike Mitchell]

I appreciate that.

[Sean Clements]

Rake me over the coals, doughboys, listeners.

[Nick Wiger]

The etymology of chess pie is interesting.

[Mike Mitchell]

No?

[Nick Wiger]

Because. Okay.

[Mike Mitchell]

Oh, oh, oh, no.

[Sean Clements]

I want to talk about this, please. Because I'll tell you, we brought a fucking chess pie to like a big, like an event recently. I'm trying to remember what it was. Everybody was watching something. Maybe it was like an Oscars party. I don't remember. But so many people were like, what? Like, what is chess pie? And I'm like, I don't know. It's chess pie. Like, it's like self evident to me. It's like a. Like sort of a custard pie of any given flavor. Like, it's. What is chess pie? Tell me, what is that? Like, next time I'm gonna be ready. Because I couldn't really explain it. And then I was getting treated like I suck or something.

[Nick Wiger]

It's just like chocolate, cherry, cheese.

[Mike Mitchell]

They were like, it's like a brownie pie.

[Nick Wiger]

Yeah, Chess pie. I mean, it's just like a generically sort of sweet, you know, lighter pie, but it's got like a lighter hued pie, the name. No one really actually knows its origin, but there's speculation that because it was stored in a chest that over time it just became. They lost the tea. It's cleaner. It just became Chess Pie.

[Mike Mitchell]

They lost the tea.

[Nick Wiger]

Yeah.

[Sean Clements]

Sounds like me.

[Nick Wiger]

But there's also. And to me, this sounds a little too cute for it to be true. There's also a theory that because chess kind of sounds like just people would. Because this to your point, you would be like, just like, it's just pie, like. And then. And over that time, it just evolved into chess pie.

[Mike Mitchell]

Yeah, I believe, I believe, I believe both.

[Sean Clements]

Yeah.

[Nick Wiger]

Who knows?

[Mike Mitchell]

That's very interesting. Yikes. And. And. And you. I. I've never tried just regular chess pie, I don't think. I think I've only had chocolate chest.

[Sean Clements]

You'd like it.

[Nick Wiger]

You'd like it. It's good. Good.

[Mike Mitchell]

I gotta try it.

[Sean Clements]

It is really good.

[Mike Mitchell]

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[Nick Wiger]

Wow.

[Mike Mitchell]

Rest easy. With seamless returns and exchanges, the Happy with Helix guarantee offers a risk free customer first experience designed to ensure you're completely satisfied with your new mattress. Helix is the most awarded mattress brand tested and reviewed by experts like Forbes and Wire and your old buddy, the spoon man. Go to helixsleep.com doughboys for 20% off site wide. That's helixsleep.com doughboys For 20% off site wide. Helixsleep.com doughboys and start doing the little. Don't bother me, I'm sleeping.

[Nick Wiger]

Bye.

[Sean Clements]

Hi, I'm Beck Bennett. I thought I was Beck Bennett. No, no, no, no. It's Kyle Mooney. Yes, sorry about that.

[Mike Mitchell]

Exactly.

[Sean Clements]

No, all good.

[Mike Mitchell]

All good.

[Sean Clements]

Thanks, buddy. Yeah.

[Mike Mitchell]

And we host the show what's our

[Sean Clements]

podcast here on Headgum. This podcast is brought to you by Squarespace. Squarespace is the all in one website platform designed to help you stand out and make you look like a kick ass person online. Like you're skateboarding through the Internet or

[Mike Mitchell]

you like you're surfing through the web.

[Sean Clements]

Squarespace gives you everything you need to claim your domain, showcase your offerings with a professional website, grow your brand and get paid all in one place.

[Mike Mitchell]

I like that it's all in one place.

[Sean Clements]

I don't, I like that I don't have to go around, you know, to like different stores or something. It's just all, well, it's like, oh, do I need to go to like a. Do I need another type of website to like find the right pictures or to like another type of website to upload, you know, it's all in one place. The video or the audio or like, no, I want it makes it easy. Make it easy on me, please.

[Mike Mitchell]

Yes.

[Sean Clements]

And you can do all those things. Photos, videos, changing fonts, you know, I mean, the designs are amazing. They're Catering to all your different needs. They're SEO tools, which I know what those are. And their custom domains. Oh, let's come up with a domain right now.

[Nick Wiger]

Let's see.

[Sean Clements]

I wonder if it exists. Www.friends meeting friends. Friends meeting friends.com. that's an original thing that we came up with. Friends meeting friends. Anyway, so check out squarespace.com edgar for a free trial and when you're ready to launch, use offer code headgum. Save 10% off your first purchase of a website or domain. Hell, sounds easy. Anybody could do it.

[Nick Wiger]

We should get to our final thoughts. So, Sean, you've done the podcast before. You know how this works. But we'll each go around, give our closing arguments on Gus's and give us a score from 0 to 5 forks here. Our guest will be.

[Sean Clements]

All right, well, Gus's, you know, they're telling you they're making this world famous fried chicken. If it's not world famous, it ought to be. For a chain to be this consistently like high quality over their locations I think is just remarkable. Like, it is a top, top, top tier chain restaurant for me. We've been over all the benefits. Like there's a lot of things they do really, really well and there are some things that they do not remarkably well that almost only stand out because the rest is so good. So I mean it's like a, it's a five fork experience. I just don't think there's any other score I could even imagine giving. I'm a big fan of Gus's. Thanks for letting me do it. Was a treat today.

[Nick Wiger]

Wow. Wow. Mitch, I'm going to go because I don't know where you're going to land, but I know where I am going to land. Well, well, well.

[Mike Mitchell]

Looks like you guys should have been a little nicer to me. The whole recording which is in the

[Nick Wiger]

hand holding club with our guest,

[Mike Mitchell]

our

[Nick Wiger]

listeners may have noticed if they maybe didn't check, didn't, didn't clock that I'm wearing linen pants instead of my normal shorts. They may have noticed if they're watching the YouTube feed that I'm not wearing shoes or socks today. And you may be.

[Mike Mitchell]

What's that you're wearing? There are other Olakais.

[Nick Wiger]

I got Olakai. Yeah, I got a little Olokai sandals here. But you know, they may, there may be a, it's perhaps some fan theory out there that, oh, this is Weiger's exhibitionist streak, you know, trying to pander to the foot fetishist community. But in fact I'm not wearing socks because Gus has knocked them clean off.

[Mike Mitchell]

Wow.

[Sean Clements]

Oh boy.

[Nick Wiger]

This is exactly what I want in a fried chicken chain. All the sides are great. The fried chicken is consistently excellent and you know, a bit of a heat seeker. But this is not a kind a level of heat. You know, you can adjust it as. As per tolerance. This is not a level of heat that will be off putting to. To a mild guy. So I just. I just think it's. I just think it's fantastic and it's a go to for me and it certainly belongs in the platinum plate club as far as I'm concerned. Five forks. We'll go to Mike Mitchell.

[Mike Mitchell]

Now here's your. You're going to question. Do you regret giving me such a hard time throughout the episode?

[Nick Wiger]

Yeah.

[Mike Mitchell]

Yeah. You okay or Nick. But you know, the food at Gus is pretty undeniable. Nick. It's really, really, really well done. And here's the thing. I prepared a little something but I was filling my belly with this delicious food and all the while the tunes they are playing inside there. The Stones, Hendrix. You ever heard of these guys? Wigs.

[Sean Clements]

Yeah.

[Nick Wiger]

I haven't live.

[Mike Mitchell]

So I'm feeding my belly at the same time my ears are eaten. I'm hearing these incredible. This incredible music.

[Sean Clements]

Feast for the senses.

[Mike Mitchell]

A feast for the senses. I ate every single thing on my plate. Wigs. And then I got dessert. This is a. This Zepp bound. Couldn't even a GLP one could held nothing against Gus's. I ate every single thing. I ate every bit of dessert and I loved it. I was in hog heaven.

[Sean Clements]

There's no way saving his dessert before. Wait, what did you say you were saving your dessert?

[Mike Mitchell]

No, I ate it. I ate it in restaurant with this. With a scoop of vanilla ice cream.

[Nick Wiger]

Okay. The confusion may have been because I had the. The extra surplus pieces in my head.

[Sean Clements]

Yeah.

[Nick Wiger]

We just got off again.

[Mike Mitchell]

Have you saved our numbers in your phone or it. That's a possibility if you haven't saved our numbers in your phone. And he said that.

[Nick Wiger]

Right, Right. That could be the.

[Mike Mitchell]

We've known you for over 10 years, so I. I have a feeling you probably have saved the numbers.

[Sean Clements]

Yeah, I. You can just feel it with you guys. There's just no way to mix up who's who makes the show work.

[Mike Mitchell]

Right. So my ears are eating good. My belly's filled with soulful food and my brain is filled with delicious jams.

[Sean Clements]

Are you sure you ain't at Gus's?

[Mike Mitchell]

I'm not going to go Under Five Forks.

[Nick Wiger]

Wow.

[Mike Mitchell]

Five Fork Restaurant. Platinum Plate.

[Nick Wiger]

Platinum Plate Club. Congratulations to Gus.

[Mike Mitchell]

Well deserved.

[Sean Clements]

Oh, baby. This is really.

[Nick Wiger]

What an outing.

[Sean Clements]

Good.

[Mike Mitchell]

Is this your first platinum welcome, my man.

[Sean Clements]

Hey, man. It's good to be here, brother. I think I'll stick around.

[Mike Mitchell]

Sorry.

[Sean Clements]

Hayes, do you think if somebody who works for the US Census, if they have a main office and somebody brings in donuts to work, do they say a feast for the census?

[Nick Wiger]

They probably do say they make a

[Sean Clements]

little joke like that.

[Nick Wiger]

Yeah. That's a lot of fun.

[Sean Clements]

Be the funny guy at the office at the U.S. census Bureau.

[Nick Wiger]

I like to think I'd do that if I worked at the Census Bureau.

[Mike Mitchell]

I think you should work at the Census Bureau.

[Sean Clements]

I think feels like a good fit.

[Nick Wiger]

Yeah, that's kind of perfect for my skill set.

[Sean Clements]

You can't keep doing this demography.

[Nick Wiger]

You should tell the chicken gate story. Oh, Amelia does have a.

[Mike Mitchell]

Wait, I did. I, I, I had, I had, I had one last thing to say.

[Nick Wiger]

Yes. Yeah.

[Mike Mitchell]

A roast by any other grill wouldn't be as scrumptious. That's barbecue Shakespeare.

[Nick Wiger]

So we've made it more generic. From Hamlet just to Shakespeare written by Emilia Moreno. I like it. This is great. There's more legs if you get all of Shakespeare's works.

[Mike Mitchell]

Yeah, there's more. You're saying there's more legs for barbecue Shakespeare?

[Nick Wiger]

Yeah. Versus barbecue Hamlet. You're not. Not as cul de sac. Hey, that was our review of Gus's fried chicken. It's time for a segment. We've got a beverage and we decided if you should pour it down your throat, it's drank or stink. And hey, we got some B roe, non alcoholic beer. This is Tom Holland's brand. And this is his Odyssey Noon Wheat crossover. Wow. Discover the limited edition the Odyssey collection with a Noon Wheat six pack. Celebrate the arrival of Christopher Nolan's the Odyssey, a mythic action epic only in theaters. Built for the journey. Pack this. I mean, this is. This copy is so repeating itself just, just over and over again. But anyway, this tasting notes supposedly are fruity tropical orange, lime crisp, and cereal. So there you go. Have you had beer O before? I've never had biro of any kind.

[Sean Clements]

I never have. And I am looking. And it does say less than 0.5% alcohol by volume, which is not actually zero.

[Nick Wiger]

Yes. Yeah, that's a little bit. Cause if you're gonna call beer, because Heineken 0 is 0.0.

[Sean Clements]

0.0 is out there. They're actually so, you know, you may find this interesting. Within the recovery community of which I'm a member, there are varying attitudes about non alcoholic beer. You know, I'm trying to remember there. I don't know that there's a saying specifically for that one, but there is sort of this attitude of like, you're sober, you know, you don't, you shouldn't hang out at a lot of bars. And the. And the idea is you hang out in a barbershop long enough, you're gonna end up with a haircut.

[Mike Mitchell]

Sure.

[Sean Clements]

And so like it's an area that's meant for that. And that certainly when I started 20 plus years ago, it was like, you don't drink non alcoholic beer because you're not trying to, you know, the. What you liked was the effect of it. And you've like kind of convinced yourself you like the taste, but like it's this association that you've created and you're like still feeding that association. That was kind of the idea of it. And so I never touched non alcoholic beer for a long time, for 15 years, something like that. And then I got really into hop water, which I love. And I did say I do like the flavor of hops in this kind of herbal. You know, I don't like sweet as we found on this podcast. And so I like that, the little bit of bite to it. And it's not, you know, I'm not getting any effect from hop water. And then they made, I think hoplark actually, which I was drinking, which is like the tea had some that they were 0.0, but they were branding them as like, like imitating certain beers. And I drank those and like them. But one time I tried like an athletic IPA that was more like this, which is it had some small percentage of alcohol. I know I'm not going to get drunk off doing this, but I did take a sip and there was a bite to it that was different to me than the zero point zeros. And I did say, I think I've tried this. I will try a sip of it, but I'm not going to like drink this and have this be a thing that I drink because it feels like a slightly different animal to me. And it's all kind of arbitrary psychological stuff, but it's all in reality, it's all sort of a slippery slope and you have to kind of pick your pivot points.

[Nick Wiger]

No, that's useful context, especially in an era of so much, you know, there's all these artisan, you know, the NA beers, which is a very recent thing. And also like There's a huge mocktail scene these days. So yeah, it's. It's certainly no pressure to. To taste test this bad boy. I will say that the athletic for me because I. I'm someone who will drink alcohol, but I like, you know, I'm. I try to moderate my in intake and sometimes like a. Like an athletic or Heineken 0 is like all I need. Like this is like, you know, scratching. Scratching that itch. And I'm realizing that what I really want is just like something I could sip on. On that they get to your point is not too sweet. But the beero. I haven't tried any of these.

[Mike Mitchell]

I have. Can I do something quick? Yeah. Alas. Pork Yorick. I stewed him. Ham ratio. Barbecue Hamlet.

[Nick Wiger]

So you made Horatio into ham ratio. How about. How about low and slow ratio?

[Mike Mitchell]

What the fuck are you. What do you mean low and slow?

[Nick Wiger]

It's a barbecue thing.

[Mike Mitchell]

Oh, that's good.

[Nick Wiger]

I'm gonna open this up.

[Mike Mitchell]

Low and slow ratio.

[Nick Wiger]

Yeah.

[Sean Clements]

I'll tell you something else. I recently had my first sip of alcohol in like 20 years. But on the plane, they gave me the wrong person's drink. And I had ordered a little mocktail. I had ordered like a. What they call a fizzberry, which was like either cranberry or orange juice and like a tonic water. And they brought me like a gin fizz or something instead. And I had headphones on, and when they put it down, I just didn't hear. And then I took a sip and it was shocking. It was like totally disorienting. It was fine. I mean, I went, you know, it was a total accident. And I went and gave it back, but I was just like, what drink is this? But actually then it was like they had the whole seating chart reversed. Like somebody had flipped the thing.

[Mike Mitchell]

Wow, wow, wow.

[Nick Wiger]

What a scare. Amelia wanted me to read this. Chicken Gates last month Lob. This is. This is more Gus's context. Lobbyists had Gus's catering event at the Capitol to fed over 100 people. The chicken was a hit with everyone except with Arizona state State senator Kiana Sears, who complained that it was overcooked, dry, and not enjoyed by most. Sears told the manager of Gus's she would like the order remade. Lawmakers of the Capitol think she was just trying to score a free meal.

[Mike Mitchell]

Of course.

[Nick Wiger]

Of course she was. Clever gambit I lived with.

[Mike Mitchell]

I remember when I lived with Koalak and our pizza came. He was like, I wanna like. He called Domo's like, I wanna free pizza and it worked. And I was like, this is good. He's like, I do it all the time. Sorry, Kwolik. Cheers, my boys.

[Nick Wiger]

Cheers.

[Mike Mitchell]

Hey, to the Dink.

[Sean Clements]

To the Dink.

[Nick Wiger]

To the Dink.

[Mike Mitchell]

To the Dink.

[Sean Clements]

Just took a look and

[Mike Mitchell]

I was

[Sean Clements]

seeing if my wife texted me about how I have to go pick her up to meet something and she sent me that. We are up to 80% on rotten tomatoes.

[Mike Mitchell]

Hell yeah.

[Sean Clements]

For a streaming comedy about Pickleball, I feel like is a very, very high score.

[Nick Wiger]

Exciting. What a triumphant fantastic.

[Sean Clements]

We'll see what happens as the week continues. It may go. It was been up there and gone down a little bit, but I'll take it.

[Nick Wiger]

Yeah.

[Mike Mitchell]

By the way, I'm just going to say this. On this day, the night after the premiere, there's news about the Arclight buying the dome. Hollywood is back. And the dink comes out. The dome's coming back. Arc light's coming. Why Arc Light.

[Sean Clements]

I was wishing we could have done the premiere then.

[Mike Mitchell]

That would have been fantastic.

[Nick Wiger]

Well, you said arclight.

[Mike Mitchell]

No, no, no, I'm sorry, The, the. The Alamo. The Alamo.

[Sean Clements]

Alamo, Yeah.

[Mike Mitchell]

I said Arclight is buying it. I'm a fucking fool.

[Sean Clements]

I did see that they recently had a meeting to see if they could get a liquor license reassigned to that building, which made me think someone's trying

[Nick Wiger]

to put something in there.

[Sean Clements]

So here's what I'll say about this. For me, again, no one cares about this at all. But it does feel to me more like they are really trying to specifically recreate obviously the taste and sensation of a beer. And it just, it crosses a line for me where I don't think I'll have any more. But they didn't do a bad job with it. I think it tastes to me, I haven't had one in a long time, but very similar to like a wheat beer like this.

[Nick Wiger]

Yeah, I mean this is. Tom Holland, of course, is also in recovery himself and you know, know, very forthright about it. That's the birth of the Bureau brand, so it seems, you know, well intentioned.

[Sean Clements]

I love Tom Holland.

[Nick Wiger]

Hey, man, he's getting the Odyssey.

[Mike Mitchell]

Hey, if I, if I. If I come in to the shores of Ithaca after all that Rowan and it's a hot summer's day, I'm going to. This would be a nice refreshing drink to have.

[Nick Wiger]

Wise for me as someone who drinks non alcoholic beers. I think this is a. This is a. This is a drink of a brew dog. I would. I think this is a. This is A nice simulacrum of a wheat beer. Like you were saying. Yeah.

[Mike Mitchell]

But two people who do drink alcohol. I think to your point, it very much does taste like a beer.

[Nick Wiger]

It's very beery.

[Sean Clements]

No, it's very, very beer. It's got an impressive simulation of drinking like a Hefeweizen or something like that.

[Nick Wiger]

The can design is just stellar. I mean, I really like it. You got the Trojan horse on here.

[Sean Clements]

I'm excited to see.

[Nick Wiger]

What a hoot. How fun is that?

[Mike Mitchell]

It almost tastes like a. Like a shandy or something. Like there's a little bit of a. Right. There's like a little bit.

[Nick Wiger]

Do you go drink, Mitch?

[Mike Mitchell]

I'll give it a. I'll give it a drink.

[Nick Wiger]

Wow.

[Mike Mitchell]

And I'll give. You know what now. And I'll give the. The Dink a drink. And I'll give the Odyssey a drink as well. Odyssey was a fun time.

[Nick Wiger]

Does the Deus want a biro?

[Mike Mitchell]

I don't drink beer.

[Nick Wiger]

Oh, that's right.

[Sean Clements]

Not really a beer person.

[Nick Wiger]

Person.

[Sean Clements]

So I'm probably.

[Nick Wiger]

Okay.

[Mike Mitchell]

Should have.

[Nick Wiger]

Should have known that. Worked with both of you for many years.

[Sean Clements]

Piss exclusively.

[Mike Mitchell]

I don't rule it out.

[Nick Wiger]

Just like a restorative Feedback. Let's up with the feedback.

[Mike Mitchell]

She cheers in with Odysseus with one of these bad boys ws.

[Nick Wiger]

Oh, man, can you imagine?

[Sean Clements]

Buddy's finally home.

[Nick Wiger]

Yep.

[Mike Mitchell]

Hey, I'm sorry I tried to fuck your wife. It's all good.

[Nick Wiger]

I really just was here for the free food. I was a suitor ostensibly, but really I just had this banquet going for like 10 years.

[Mike Mitchell]

It's true.

[Nick Wiger]

I might have turned this down.

[Mike Mitchell]

You got to see the movie.

[Nick Wiger]

Got Zeus's Law in practice. Just like a rest of it by your feedback. Let's open to the feedback. Today's email is from Matt. Matt writes. Hello, Doughboys family. My family has recently started. Oh boy. Family. Right after family threw me. My family has recently started visiting Costco during the early executive hours window between 9 and 10am Even that early, the food court is slinging pizza and hot dogs. But it feels like a breakfast item would crush at this time of day. If you had to add a breakfast food to the Costco food court menu, what would it be and why? Klumdog, are you a Costco family at all?

[Sean Clements]

Yeah, we definitely have been. We don't. We don't make the journey as often anymore. Certainly when the kids were really little. I mean, for all the like baby stuff and everything that you can get so much in bulk. But yeah, we don't go as frequently. You know, it's kind of a nightmare. Like when we can go, it's the weekend. That parking lot is not good.

[Mike Mitchell]

Yeah.

[Sean Clements]

But you know, I grew up going to Costco. I loved it. My sister and I used to play hide and seek in the Costco. It was the best.

[Nick Wiger]

How fun is that?

[Sean Clements]

Yeah, yeah.

[Nick Wiger]

I also grew up living going to Costco. I consider myself a Costco lifer and I still go regularly.

[Sean Clements]

No, just for you.

[Mike Mitchell]

Huh? You didn't do BJ's over on the.

[Sean Clements]

BJ's was there as well and I like BJ's as well.

[Mike Mitchell]

Well, BJ's, yeah. BJ's was the one. I didn't know Costco as well.

[Sean Clements]

Price Club.

[Mike Mitchell]

Price Club. I knew Price Club. Price club, building 19, a little different, but did you.

[Sean Clements]

I don't know that one.

[Mike Mitchell]

You don't know that one?

[Sean Clements]

Yeah, you lost me.

[Nick Wiger]

The history of the Costco food court is that it started at the Price Club and then Price Club and Costco merged and then they made. Now they Costco. Yeah.

[Sean Clements]

I believe we had a Price Club that became a Costco.

[Nick Wiger]

Yeah, we did too.

[Mike Mitchell]

If, if this had alcohol and I would like it like that's my, that's like my. Like if this was an alcohol, like.

[Nick Wiger]

Yeah, the non alcoholic beer just needs a little bit extra alcohol. Yeah, that's really put it over the top.

[Sean Clements]

I would like it if it like

[Nick Wiger]

kind of got me drunk. That would really, really like it.

[Sean Clements]

More ketamine in it. Lotus flower for me.

[Mike Mitchell]

Yeah, lotus flower.

[Nick Wiger]

Wise little lotus flower.

[Mike Mitchell]

We've both seen the Odyssey.

[Nick Wiger]

We're winking at each other. I mean this is, look, this is, this is such an obvious choice, but I just feel like, like a give an egg and cheese sandwich there because that's the sort of kind of simple thing they do. And I could see them executing that at volume and having that be even like, hey, we also have this product you can buy frozen, but we're just doing a fresh version at our food court.

[Mike Mitchell]

Can I tell you?

[Nick Wiger]

Egg and cheese and a coffee combo.

[Mike Mitchell]

I like it wise. But can I tell you what it should be on? Yeah. A little toasty croissant.

[Nick Wiger]

Oh, yes.

[Mike Mitchell]

I love that.

[Nick Wiger]

Look, they got them. They get them good croissants there.

[Mike Mitchell]

And also Duncan's is the only one who's making that bacon, egg and cheese at the. On the croissant. The, you know, for, for mass consumption. Well, because like, you know, like Starbucks doesn't do the. No, they don't Do a croissant, right? They don't do a bacon.

[Nick Wiger]

I think they have croissants. We have a croissant.

[Mike Mitchell]

Do they do a bacon, egg, and cheese croissant?

[Sean Clements]

No, I think it was like a ham, egg, and cheese is on the croissant. The bacon one's on, like, ciabatta or something.

[Nick Wiger]

These days they're pushing those sous vide egg bites.

[Mike Mitchell]

Okay, well, yeah, we don't need egg bites.

[Nick Wiger]

I don't need those egg bites.

[Mike Mitchell]

But I'm saying, really?

[Nick Wiger]

Do you like them?

[Sean Clements]

I eat them.

[Nick Wiger]

Yeah.

[Sean Clements]

I'm kind of a disgusting guy. Just feels to me like very pure and no. No fuss, no anything extra.

[Nick Wiger]

What if Costco just did a straight up breakfast? Like, hey, we get a breakfast plate.

[Mike Mitchell]

I would love that.

[Nick Wiger]

You know what we got?

[Mike Mitchell]

Hey, the big breakfast from McDonald's.

[Sean Clements]

Bacon, eggs, and slice of toast and a hash brown.

[Nick Wiger]

Exactly.

[Mike Mitchell]

Yeah.

[Sean Clements]

Oh, mama.

[Mike Mitchell]

I had McDonald's today for lunch. I was doing another podcast, Tender Friends.

[Nick Wiger]

How are the tender friends doing?

[Mike Mitchell]

They're doing great.

[Nick Wiger]

Good for them.

[Mike Mitchell]

And so I went and had McDonald's for. But I didn't do breakfast. I was a little late for breakfast. But I do like a McDonald's breakfast, and I do like the idea of Costco doing a souped up big breakfast.

[Sean Clements]

Just to ask, is there anything else you didn't do while you were there that we could hear about? It feels like the shorter list is what you did do, and we stick to that.

[Mike Mitchell]

I did have a double cheeseburger and fries.

[Sean Clements]

Oh, yum.

[Nick Wiger]

It's delicious.

[Mike Mitchell]

And I also explore some other. I'm not gonna say it because I'm not gonna spoil the other podcast. I can't.

[Nick Wiger]

I'm gonna. I know. And our guest has a to to get out of here. I do want. I do want to pitch a couple things. We. I. I think. I think a cinnamon roll. Because they get that.

[Sean Clements]

That.

[Nick Wiger]

That double chunk chocolate cookie.

[Sean Clements]

Nick, this is so on point.

[Nick Wiger]

Give me a warm cinnamon roll.

[Mike Mitchell]

But you're talking about this thing's gon.

[Nick Wiger]

Well, yeah, but I mean, you're maybe not taking that whole thing.

[Mike Mitchell]

It's sinful. Maybe.

[Nick Wiger]

Maybe you're sharing that with your sweetie split.

[Sean Clements]

That way you get the breakfast plate.

[Mike Mitchell]

There you go.

[Sean Clements]

What? I mean, and then you're. You're sharing. You got a little sweet. You got your eggs and your bacon and your. Oh, what a lovely day at Costco.

[Mike Mitchell]

You got a smoothie for your. For your child to be healthy.

[Nick Wiger]

Yeah, you could. The fruit smoothies are going to be available the, the, you know, the, the. The iced coffee is going to be available. The other thing I'll pitch is just there's a little bit more of an indulgence, more in like the chicken bake sort of. Sort of area. But I think if they had like a bake. I wasn't thinking egg bake, but that's good. I was thinking a, like a, a pig in a blanket, like on a stick, like, like give me like, like a, you know, like, like a sausage that's got some sort of, you know, sweet wrapping. And then you just, you kind of eat that, like a, like a, that bad boy. Like a corn dog. What about a Costco hot dog, but

[Sean Clements]

just like in a croissant instead of a bun?

[Nick Wiger]

Hey, that sounds pretty good, too.

[Mike Mitchell]

That's pretty damn good.

[Nick Wiger]

An array of options.

[Mike Mitchell]

Costco also. How about, like a strap, you know, Duncan does the bread. Just, Just a simple. Okay, look, he has to go. Yeah.

[Sean Clements]

No, no, no. What's the idea?

[Mike Mitchell]

I'm just saying, like a simple fried egg, cheese, and a little tortilla.

[Sean Clements]

I think we've all agreed that some variation of eggs and like a bread production, we can wrap the eggs in something, we can serve it next to it, but we've gotta. And by the way, I'm not here to tell Costco how to do its business. They're doing pretty good on there.

[Mike Mitchell]

They're doing pretty good.

[Nick Wiger]

They're doing great.

[Sean Clements]

But, yeah, I think that just a nice breakfast there. I would be thrilled.

[Mike Mitchell]

Can I toss one last thing at you? Breakfast pizza. They got the famous pizza. And now all these egg things. You're talking about these egg items, you put it on the pizza.

[Nick Wiger]

Have you read a breakfast pizza you've, like, liked?

[Mike Mitchell]

No. Yeah, but could Costco do it?

[Nick Wiger]

Maybe.

[Mike Mitchell]

Things to think about.

[Nick Wiger]

If you have a question or comment about the world of chain restaurants, you email [e-mail] leave us a voicemail at 830-463-6844. Our producer is Emma Erd Brink, our associate producer, Emilia Marino. Video editor Mike Dorfman. [e-mail] doughboys and. Hey, get the Doughboys. Double our weekly bonus episode [e-mail] doughboys and watch the Ding now streaming on Apple TV.

[Mike Mitchell]

That's right.

[Nick Wiger]

Sean Clements, our guest. Sean, congratulations on the movie. Please plug away.

[Sean Clements]

Thank you. Yeah, please, please go and watch the dink. Have fun with your friends and your family and recommend it to others and watch the movie. I think everybody in it is so great. We had Such a nice time. And I just think, well, I think you could have a lot of fun.

[Nick Wiger]

Watch it with your mom.

[Mike Mitchell]

There you go. I would love to. I'm gonna finish it before I get to see it with her, but I will. I.

[Sean Clements]

Like I said again, I'll see it

[Mike Mitchell]

again with my mom. I had a blast watching it was very funny. And I'm gonna. I'm gonna finish it tonight.

[Sean Clements]

All right, well, thanks, guys, for having me on. This was great. Mitch, I know I gave you a hard time, but it's all love, brother.

[Mike Mitchell]

I love it.

[Nick Wiger]

We're having fun.

[Mike Mitchell]

And also wise, we got a little piece of pie to taste on the way out.

[Nick Wiger]

Well, we've got to get that pie. We've got a little. We got a little sweet potato piece if we want to render a verdict here.

[Mike Mitchell]

You do the honors.

[Sean Clements]

Am I taking his fork? Whatever.

[Nick Wiger]

Mitch has two forks.

[Sean Clements]

Yeah, but one. His hand was all over. You mind if I take a piece of crust?

[Nick Wiger]

Yeah, go for it.

[Mike Mitchell]

I didn't touch the. I didn't touch the top part of the. Of the. Of the fork.

[Nick Wiger]

I'm not worried about it.

[Mike Mitchell]

That's hitting sweet potatoes. Why so you. Did you order this again for lunch?

[Nick Wiger]

Is that how our score remains?

[Sean Clements]

Hey, is the shrimp off paywalled?

[Nick Wiger]

I think it might be paywalled at this point.

[Sean Clements]

We gotta bust that baby out of jail.

[Mike Mitchell]

Should we release this? Should we release it? Wise. Can we release?

[Sean Clements]

We can make it free on Patreon.

[Nick Wiger]

It's a classic. We could potentially do that.

[Sean Clements]

Let's fucking. Let's re examine the shrimp off. As I'm chewing on Mike, I'm reminded of how angry people were, but I also. I think at some point I wanted to walk to down memory lane and listen to it. I can give you guys money too, but.

[Mike Mitchell]

No, don't. Don't do that.

[Sean Clements]

Unlock it. Make it free.

[Mike Mitchell]

Unlock it. Maybe in honor of the dink coming out, we release the shrimp off flags.

[Sean Clements]

If you're good, if you watch the movie, if you're good. Three shrimp off episodes. Get to hear angel our waitress laugh At a 69 joke.

[Mike Mitchell]

That's fantastic.

[Sean Clements]

One of the best moments. That pie is so fucking good and better than I remember.

[Nick Wiger]

All right, we'll leave a little bit for the deus right now. We will leave all of you their normal sign off until next time for the spoon. Mad Mike Mitchell. I'm Nick Tiger Weiger. Happy eating.

[Mike Mitchell]

See ya.

[Nick Wiger]

Hey, buddy. The long awaited Munch Madness livestream has happened, but you can experience the replay if you do not catch it live.

[Mike Mitchell]

That's right, Wigs. We got a pre show, a main show and a post show. So it's a whopper of. It's a whopper of content.

[Nick Wiger]

It's a pay per chew event that spanned approximately six hours. And it is available with our guests, Nicole Byer and Betsy Sedaro. Who's funnier than them?

[Mike Mitchell]

If you're not. If we're not your cup of tea, you get Nicole Byer and Betsy Sedaro. What do you think of that?

[Nick Wiger]

They're everyone's cup of tea. It is $16, but patrons get 50% off. So think about this. Wow. You get in there, you join the golden plate club. You join the platinum plate club club, you're getting half price. You're basically getting a month's month's membership along with the live stream itself. Why not do it wise?

[Mike Mitchell]

It's one of our biggest events every year. But I'll say this. Sign up for the Patreon buy the Munch Madness livestream finale. Don't buy it on iOS.

[Nick Wiger]

Don't buy it on iOS. There will be a surcharge. Just go through the browser on your mobile device or whatever. Whatever you want to use. You can use a laptop. You can use a desktop.

[Mike Mitchell]

Why not? They still exist.

[Nick Wiger]

Hey, I have one.

[Sean Clements]

Wow.

[Nick Wiger]

I have a desktop and a laptop.

[Mike Mitchell]

Not me, just a phone guy.

[Nick Wiger]

Now you don't have a laptop? No laptop.

[Mike Mitchell]

I'm done with it.

[Nick Wiger]

How can you. How can a man live without a laptop?

[Mike Mitchell]

Simple.

[Nick Wiger]

Wow. I could never.

[Mike Mitchell]

But you know what? Maybe I'll buy one to watch the Munch Madness livestream finale.

[Nick Wiger]

Yeah, that's a great investment. Get yourself a new laptop to watch the Munch Madness livestream finale. Replay, pre show, main show, post show, patreon.com doughboys that's patreon.com doughboys you think

[Mike Mitchell]

I don't have a laptop, you dumb bitch?

[Nick Wiger]

I may have said pee show instead of pre show. I just want people to know it's a pre show, not a pee show.

[Mike Mitchell]

Pre show.

[Nick Wiger]

It's not a pee show.

[Mike Mitchell]

Maybe someday, you know, you can get

[Nick Wiger]

pregnant from pre show. So just be careful out there. Patreon.com doughboys what's up, everybody?

[Sean Clements]

I'm Kyle Mooney and what's up, everybody? I'm back, Bell and man. Ooh, we got something to tell you. Oh, yeah, we definitely do. Yes. It's a brand new podcast on Headgum. That's right. And it's called what's our Podcast? Yep. And that's because we don't have a single idea what our podcast should be about. Yeah, we don't. So we actually have guests come on,

[Mike Mitchell]

and they tell us what they think

[Sean Clements]

our podcast should be about, and then we try it. Yep. Guests like Mark Marin, Jack Black, Brittany Broski, Kate Berlan, Bobby Moynihan, Meg Stalter.

[Mike Mitchell]

And Tim Ball.

[Sean Clements]

Landon Axler, Jory, Joni McGree. And Dender. And Dender. New episodes release every Wednesday, so subscribe to what's our podcast on YouTube or any of your favorite podcast platforms. Yeah, I'm gonna go do it right now.

[Mike Mitchell]

That was a hit Gun podcast.