CO-HOST | Make Money Taste Testing the McDonald's Big Arch

Summary

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Episode Overview

Title: CO-HOST | Make Money Taste Testing the McDonald's Big Arch
Host: Travis Chappell
Date: March 14, 2026

This episode of Travis Makes Money takes a unique, lighthearted turn from the usual side-hustle interviews to explore how unconventional gigs—like taste testing a major fast food launch—can become money-making opportunities. Travis and his co-host dive into a hands-on review of McDonald’s massive new “Big Arch” burger, mixing humor, detailed observations, and their signature practical approach to money and living well.

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Key Discussion Points & Insights

1. Taste Testing the McDonald’s Big Arch (00:28–03:17)

• First Impressions and Burger Breakdown

  • Travis and his co-host jump right in with a live taste test of the Big Arch, describing its size, flavor, and unique elements (“sesame stuff on the bun,” “cheeses,” “pickles”).
  • Travis highlights the over-the-top nature of the burger, joking about its size and McDonald’s signature flair.
  • Both hosts emphasize honesty in their review, with Travis set on delivering a “legitimate, real review.”

• Humorous Banter and Candid Reactions

  • The segment is peppered with jokes and playful exchanges, maintaining the podcast’s laid-back, empowering spirit.

• Product Rating

  • Travis gives the burger a 7.2 out of 10, acknowledging he “was ready for it to not be good” and was pleasantly surprised.

Notable Quotes:

• “Too much burger for one mouth. But here we go anyway.”—Travis [00:30]
• “Only McDonald’s could do a burger like this.”—Travis [00:34]
• “Scale 1 to 10. I’m gonna go with 7.2.”—Travis [01:24]
• “It’s actually better than I thought it was going to be. Legitimately real review.”—Travis [01:46]

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2. Co-Host’s Perspective and Audience Integration (03:17–04:32)

• Addressing Internet Reviews

  • The co-host recounts seeing a viral video where someone’s Big Arch was undercooked, expressing some apprehension about their own burger.
  • He comments on the messiness and sauce factor of the burger, while also remarking on its surprising tastiness.

• Involving Others

  • The hosts mention inviting others (guests downstairs) to try the burger, but they declined—prompting jokes about “showing them how good it is” by eating in front of them.

Notable Quotes:

• “Last time I saw an arch this big was your mom arching for me…” —Co-host [02:09] (lighthearted, explicit banter)
• “It’s a slippery son of a gun, though… more sauce, right? I’m gonna take a bite of this. How am I gonna attack this?” —Co-host [03:27]
• “The description of it did not make it sound good at all. No, that’s really good, actually.”—Co-host [03:45]
• “There’s company over downstairs. Three people, and we offered them pieces of these burgers. I said, no, they’re fools.”—Co-host [04:09]

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3. Chef’s Perspective (Guest Segment Brief) [02:31–03:17]

• Chef Meilin’s Interlude
  • Chef Meilin, identified as “from ADA Club in Los Angeles,” briefly appears for a sponsor message but also imparts a culinary insight: “Flavor doesn’t begin in the kitchen. It begins on the land,” referencing Australian Wagyu’s story as an allegory about quality ingredients and storytelling in food.

Memorable Quote:

• “Cooking is storytelling. And West Home Wagyu carries a story of Northern Australia itself. Raw, powerful, and deeply authentic.” —Chef Meilin [02:40]

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Memorable Moments & Tone

• The taste test is highly interactive, with both hosts providing real-time, unfiltered impressions.
• The episode is infused with humor—sometimes irreverent (the “your mom” joke), sometimes self-deprecating or teasing.
• Practical advice on pursuing unconventional side hustles—like participating in food taste tests—is woven through the episode's playful review format.

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Key Timestamps

• 00:28 – Travis introduces the Big Arch burger and begins the taste test
• 01:24 – Travis gives his rating (7.2/10)
• 01:42 – Travis emphasizes an honest, “real review”
• 02:09 – Co-host delivers a risqué joke about the burger’s size
• 02:31–03:17 – Chef Meilin shares thoughts on flavor and ingredient quality
• 03:27 – Co-host discusses burger’s messiness and his surprise at how good it tastes
• 04:08 – Hosts talk about offering the burger to company downstairs

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Episode Takeaway

Even the quirkiest gigs—like taste testing a massive new fast-food burger—can be platforms for making money, building content, or engaging communities. Travis and his co-host demonstrate that you don’t need to pursue extreme frugality or billionaire ambitions; earning more (and having fun with it) is a path worth exploring.

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This summary captures the essence, insights, and memorable moments of the episode, serving both fans and anyone curious about creative ways to make money—or just the new McDonald’s Big Arch.

Transcript

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[Travis]

You're listening to the Travis Makes Money podcast presented by gohighlevel. Com. For a free 30 day trial of the best all in one digital marketing software tool on the planet, just go to gohighlevel.com travis. All right, we're here to test the big arch from McDonald's. First of all, we got this sesame stuff on the bun. That's crazy. I mean, I just don't even know how to attack this. Too much burger for one mouth. But here we go anyway. I mean, only McDonald's could do a burger like this. We got the cheeses, plus, like, pickles. Wow. What a great product.

[Co-host]

What's your. What's your rating on a scale of 1 to 10?

[Travis]

Scale 1 to 10. I'm gonna go with 7.2.

[Co-host]

Really? It's that good?

[Travis]

It's actually pretty. It's actually pretty solid. I'm not gonna lie. Only I'm missing is a napkin. Oh, look at that

[Chef Meilin]

now.

[Travis]

It is actually pretty good in terms of McDonald's burgers. This is actually one of the better ones that I've tried. Soon I was ready for it to not be good. Yeah, that was better than I thought it was going to be. Legitimately real review. It's that. It's better than I thought.

[Co-host]

Should we go down? All right, your turn. Give him one last chance. Yeah, that just what you spun. All right, your turn. Where's this going to go?

[Travis]

I don't know.

[Co-host]

Last time I saw an arch this big was your mom arching for me with her ass in the air. Oh, all right. I'm at McDonald's.

[Chef Meilin]

As a chef, I know flavor doesn't begin in the kitchen. It begins on the land. And West Home's nature led Australian Wagyu is a story written in the landscape of Northern Australia. Cooking is storytelling. And West Home Wagyu carries a story of Northern Australia itself. Raw, powerful, and deeply authentic. It's a testament to the passion and care raised in the rhythm of Northern Australia. I'm Chef Meilin from ADA Club in Los Angeles, and I invite you to visit westhome.com maitland to learn more and taste a story only west home nature led Australian Wagyu can tell. That's W-E-S-T-H-O-L-M-E.com M E I L I N connoisseur.

[Co-host]

I love McDonald's, and so I'm the target audience. I saw a video the other day from love from the H3 podcast. Got one of these, and it was raw. It was completely raw. So I'm a little scared. This is sl. This is a slippery son of a gun, though. There's a lot of sauce. More sauce. Right? I'm gonna take a bite of this. How am I gonna attack this? Oh, look at that. Pickle cheese sauce right there. I found the corner. We're gonna hit it. Ready, Bro? That's pretty good. The description of it did not make it sound good at all. No, that's really good, actually.

[Travis]

He described, like, one thing at a time. What's your.

[Co-host]

What's your rating? There's company over downstairs. Three people, and we offered them pieces of these burgers. I said, no, they're fools. Yeah. Now that we've taken bites out of both, we should go down and eat some in front of them. You'll go down and eat some in front of them and show them how good it is. Let's do it. All right. Thank you.

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