Letting Strangers Decide Where I Eat For 24 Hours

[00:00:00]What is up you guys? Today we're going to be asking strangers where we should eat for 24 hours. So without any further ado, let's get started. Come on. The first place we figure we can find the best food recommendation. It's got to be at Lowe's. This is the backbone of America, the hardworking Americans, and they like to eat good. So, let's go find someone. Come on. Hey, man. Quick question for you. I'm looking for a good spot to eat today. Somewhere around here. You got anything?

[00:00:23]>> I'm not even from here.

[00:00:24]>> Nobody's from around here. All right. No worries. Thank you. This guy's got to know. He looks like he's got to know.

[00:00:30]>> Excuse me, sir. Are you from around the city?

[00:00:32]>> Yeah.

[00:00:33]>> Do you have a good restaurant recommendation?

[00:00:36]>> Uh, what type of food?

[00:00:37]>> I'm looking for anything. Your favorite spot. I'm trying to try something new today.

[00:00:41]>> Um, Kasa Mexicana.

[00:00:43]>> Kasa Mexicana. Okay, sweet.

[00:00:44]>> That's my favorite.

[00:00:45]>> What do you get from there?

[00:00:47]>> Um, we do most time fajita nachos.

[00:00:51]>> Oh, he loves Okay, my man. My brother. I appreciate you. Thank you. All right.

[00:00:55]Kasa Mex. Hey, man. And I got a recommendation for you now. Kasa Mexicana. This man says it's delicious.

[00:01:01]>> Hey, there you go.

[00:01:02]>> Was I supposed to say what's on your shirt?

[00:01:04]>> No, that's But this you can pick up at.com just in case.

[00:01:09]>> All right. Kasa Mexicana. Let's go.

[00:01:16]I don't know. With colors like this, this place might be smacking. It's reminding me of some of my hometown Mexican style spots. I cannot wait.

[00:01:23]Let's get on in there. I will do my all for Tennessee today.

[00:01:28]>> Hello.

[00:01:29]>> Hi there. How are you?

[00:01:31]>> Good. How many?

[00:01:32]>> Just two, please.

[00:01:33]>> You like the inside or outside?

[00:01:35]>> Inside.

[00:01:36]>> Wa.

[00:01:37]>> Nice.

[00:01:37]>> Feel like I'm going to ask.

[00:01:39]>> Yeah. Well, I saw outside. This is a Techmex restaurant. Thank you. You're welcome.

[00:01:43]>> Oh, look at all the free money.

[00:01:45]>> No way. This is going to pay for our meal. Come on. Come on. Imagine.

[00:01:50]Anyways, listen. I got to say, man, the inside of this place is awesome. You get exposed brick all over to kind of give you that Aztec feel. It's definitely giving off a TMEX type of vibe. And I have to say, I love restaurants that look like this. They always smack in some low-key way. So, big shout out to that guy from Lowe's, man. Big shout out. Thank you. Thank you. Listen to this. First up, we get some chips and some salsa. And I got to say, man, I'm ready.

[00:02:15]>> It looks promising.

[00:02:16]>> It looks promising. I've seen this salsa before.

[00:02:18]>> Oh, it looks promising.

[00:02:23]all the way off.

[00:02:24]>> I'm going to eat this whole bowl. This is good salsa right here.

[00:02:26]>> You got to look at this menu. I got to eat these some of these chips.

[00:02:28]>> These are damn good. Spicy though. M.

[00:02:33]>> Even the chips are like fresh.

[00:02:35]>> I mean, they just opened 4 minutes ago.

[00:02:37]>> It has to be.

[00:02:37]>> They better be fresh. Hey, but that's actually a good sign. We're making them fresh this morning cuz they're still warm.

[00:02:42]>> Yeah.

[00:02:42]>> It's not like we're giving us leftover chips from yesterday.

[00:02:45]>> We should not be allowed.

[00:02:46]>> Oh my god, dude. Like, we just crushed them. Absolutely delicious. All righty.

[00:02:50]I'm ready. Are you ready?

[00:02:52]>> I'm ready.

[00:02:53]>> I'm going to do the nachos fajita.

[00:02:55]>> Okay.

[00:02:56]>> And let's do the grilled chicken on that.

[00:02:58]>> Okay.

[00:02:58]>> Which one's better? The >> tar salt.

[00:03:03]>> Can I say salt?

[00:03:08]>> Salad.

[00:03:09]>> Salad.

[00:03:10]>> Yeah.

[00:03:10]>> Is that better than the tacos pescado?

[00:03:13]>> Which one's better?

[00:03:14]>> Taco de pescado and quesia is really good. Quesia is really good.

[00:03:19]>> It is. See, you guys are pulling my chain. They say not to do it.

[00:03:22]>> What are we going to do?

[00:03:23]>> Let's get one quesadilla.

[00:03:24]>> Quesadilla. It's going to be three.

[00:03:26]>> Okay, perfecto. And then lastly, I want to get the hot and spicy burrito.

[00:03:31]>> Hot spicy burrito. All right.

[00:03:33]>> You like a red sauce or white cheese?

[00:03:36]>> Ooh, red sauce.

[00:03:37]>> Red sauce.

[00:03:38]>> Red sauce.

[00:03:38]>> Red sauce. Yeah. Okay. Yes. Thank you.

[00:03:40]>> Okay. You like a more salsa, more chips?

[00:03:42]>> Yes, please. Thank you. Thank you. I'm like I'm loving this vibe in here. Chips and sauces are banger. They got a lot of options on that menu. A lot of different things for a lot of different people.

[00:03:51]They got vegetarian, they got salads, they got it all. So, I can't wait to try the main dish. But I will tell you, this is going to be one of them spicy shits.

[00:03:59]I'm reading the dollar bills and it's something so crazy. We're not going to get free promo. I'm going to have to blur it. But look at this. It says read and then it says follow and then it says I followed.

[00:04:10]>> What?

[00:04:12]>> Damn. This is Some of these are 2022.

[00:04:15]Not that many dollars though for six years of doing it. Five years of doing it. Four years of doing it. I can't add >> three years of doing it.

[00:04:26]>> Be careful, guys. That plate is really >> And that's another plate. Okay.

[00:04:32]>> And can we get more salsa, too?

[00:04:33]>> Yes, sir.

[00:04:34]>> Damn. Oh, another can't stop.

[00:04:37]>> First thoughts. Let's go through each one of these plates. I got to say, these fajita nachos look absolutely to die for. They are not skimping you.

[00:04:44]whatsoever. You get a lot of meat, you get a lot of peppers, you get a lot of onions in there. Looks good. Moving on to this burrito. Man, this is a pretty poorly wrapped burrito. This is definitely a fork and knifer, but man, it looks good. It looks like it's going to be juicy. I can't wait. Next up, we got our beia tacos right here.

[00:04:59]>> What we got? We got more things coming.

[00:05:02]>> Oh, you're good.

[00:05:03]>> Yeah. Yeah. Yeah.

[00:05:03]>> So, I know you were you guys were asking her about the um about that sant. So, so this is something that really contemplates like the plates together.

[00:05:12]This is something that a lot of people like And they're always like chicken base, get me this. You know, they always pair with it. So, we thought you guys try it a couple dishes that you guys ordered even with like chips and salsa.

[00:05:24]>> Is that how you eat that? You just throw it on a chip and salsa.

[00:05:27]>> You could do that. Um, a lot of people like to add it to like their meal.

[00:05:30]>> Wow. Okay.

[00:05:31]>> Something just something small that um it usually comes with more stuff, but we just wanted you guys to Thank you so much.

[00:05:38]>> The owner is half Peru. Well, he's full Peruvian. His family is for Peru and so obviously they own Mexican restaurants.

[00:05:44]So they try and incorporate like Peruvian flavor with the Mexican.

[00:05:49]>> Nice. That's unique. Oh wow.

[00:05:52]>> So this is more of like a fusion dish.

[00:05:53]Um it's called the Inca fajita.

[00:05:55]>> Inca fajita. Awesome. Awesome. Thank you.

[00:05:58]>> Yeah. Hope you guys enjoy and let me know if you guys eat any.

[00:06:00]>> Awesome. Next thing we got the Beia tacos. I will say those look a little less vibrant than I'm used to when it comes to Beia tacos, but maybe they hold better than the ones that we are used to. So, look. I can't wait to get into this. Now, we just got hooked up with a new plate right here. That's a different way of thinking.

[00:06:14]>> This is like fries.

[00:06:16]>> This is like loaded fries right here.

[00:06:17]Peruvian style.

[00:06:18]>> I mean, that looks good because you're not getting a ton of sauce just doussing your thing. It's just meat, onions, peppers, and French fries.

[00:06:24]>> This is an insane setup. This is This is a >> This is a foodie haven right here.

[00:06:30]>> My gosh.

[00:06:31]>> I'm getting right into the nachos because that was the guy's wreck. Let's see. This is what brought us here. Let's see if it's worth it.

[00:06:37]Steaming.

[00:06:41]Oh yeah.

[00:06:42]>> Oh my god, bro.

[00:06:46]>> It's the best of both worlds.

[00:06:48]>> Okay, I know we said the best Mexican might have been that Son de Gordo, but this might be the Mex best Mexican restaurant >> where you can have restaurant quality food cuz that chicken is unbelievable tasting.

[00:07:00]>> Oh, that's so so juicy.

[00:07:02]>> The queso is delicious. The chicken's delicious. The chips are smacking.

[00:07:06]They're fresh chips. It's like you're not getting that in a lot of Mexican spots.

[00:07:10]>> This is good stuff.

[00:07:11]>> I was thinking we were going to need to put some salsa on top of this, but it does not need it.

[00:07:15]>> That queso goes insane.

[00:07:17]>> It goes so hard in the paint.

[00:07:18]>> I'm not even a painter, but I would start painting after this.

[00:07:21]>> How can nachos be unbelievable? I mean, everything in this tastes incredibly fresh. Everything's made here for you right now.

[00:07:30]>> They opened about 10 minutes ago, but that doesn't matter. What what I'm saying is we still had Mexican spots that suck because they're reusing old food. Fresh, delicious.

[00:07:40]>> Holy smack.

[00:07:44]>> Oh my. What is that?

[00:07:45]>> It's a pepper of some sort.

[00:07:47]>> What's that flavor on it?

[00:07:48]>> Like lemon and salt or something.

[00:07:50]>> Oh my gosh, that's delicious. See, we've never really dived into Peruvian food before or had any Peruvian mixes. I might want to go to Peruvia.

[00:07:58]>> That combo.

[00:07:59]>> I think it's not Peruvia. I think it's Peru.

[00:08:09]Staying school, kids.

[00:08:11]>> This is so good.

[00:08:12]>> What did she call those? Cuz that reminds me of like a shashidito pepper in a way.

[00:08:15]>> And all I'm going to say is like regardless of it, that's customer service because we would have came here, order our three little things. Never even knew about this.

[00:08:23]>> I think more restaurants need to do something like this, have some kind of sample platter that they can bring out to show their customers what they're made of. Cuz so many times you go to a place like this, you just order the quesadilla, you never try any of their actual authentic dishes. So maybe throwing a little bit of this on the side cuz that is so good.

[00:08:39]>> Let's get in this bio.

[00:08:40]>> I'm going to need a fork.

[00:08:45]>> Uh I think >> so. We got a we got a mound of sour cream on this thing.

[00:08:52]>> Yeah, I'm kind of going to try to avoid that part.

[00:08:54]>> Here goes nothing down the hatchet.

[00:09:02]That is surprisingly delicious. I don't usually like wet burritos. I usually like my burritos dry so I can pick that thing up and eat it. But man, >> a ground beef in there.

[00:09:14]>> It's not my normal style of a burrito at all, >> but that's delightful.

[00:09:18]>> This is a good burrito, though. I'm not mad at >> Very good. I I want to point out though that everything tastes so fresh. I got all the flavor. Like some somebody just made this with love for us right now.

[00:09:27]Yeah, absolutely.

[00:09:28]>> That one's good. Nachos are better.

[00:09:30]>> All right. What was this called? Fajitas Inca. Inca fajitas. Something like that.

[00:09:34]>> Fabitas.

[00:09:35]>> This is the Peruvian mix for this place.

[00:09:37]And let's see what it's going to be all about.

[00:09:38]>> Oh, I'm glad we get to try the steak cuz we didn't have steak on anything.

[00:09:41]>> Oh yeah. Here we go.

[00:09:48]>> Why is that good with French fries?

[00:09:51]I mean, it's giving steak and fries the normal plate, but it's just already chopped up for you.

[00:09:57]>> The steak has a really good flavor, really good sauce on it. It does have a sauce, like a glaze.

[00:10:01]>> Has a sauce. And I also think the fries are excellent.

[00:10:04]>> Excellent.

[00:10:05]>> I mean, all around each thing that I've tried here has been delicious.

[00:10:09]>> Mhm. I This big shout out to the dude from Lowe's.

[00:10:12]>> Yeah.

[00:10:13]>> Who would have known that that guy would have gave us this spot?

[00:10:16]>> Is everything okay?

[00:10:17]>> Everything's delicious. Thank you so much.

[00:10:19]>> Thank you. Yeah. Who would have known this pot was here?

[00:10:22]>> Honestly, I >> And it's crazy because every single dish we've tried today has a different flavor profile. A lot of these restaurants you go to, they all taste the same or they're using all the same type of ground beef for every single dish you order.

[00:10:36]>> This is actual steak.

[00:10:39]>> Nothing's the same.

[00:10:39]>> Chicken pieces.

[00:10:40]>> Now, let's get into this BDS.

[00:10:42]>> I always have a feeling though, >> not in a bad way, but my ass is going to burn from all the spice. Okay, this is the most antilimatic looking one though.

[00:10:51]>> When we're ordering quesadillas, we're used to seeing these like red vibrant tortillas and just sping wet. This one came completely separate. So, >> look how juicy this meat looks the moment you lift this up.

[00:11:05]>> Oh my gosh.

[00:11:07]>> That is honestly perfect to me cuz it's not overdone with the cheese. Sometimes I get too much cheese in these things and I know it's a quesadilla but it just holds together better.

[00:11:15]>> I like it when it has this much. A little seoa e cilantro down.

[00:11:23]>> These tortillas feel fresh.

[00:11:30]>> Oh my god.

[00:11:31]>> Oh, handmade tortillas. Mhm. Probably from the panderia down the road.

[00:11:38]>> Juicy meat, man.

[00:11:40]>> Oh, that's fantastic.

[00:11:42]>> That's really good. It's a different vibe from the food truck, you know? Like the food truck >> quesadipia is excellent there, too.

[00:11:49]>> This is what you would expect to have at a restaurant. Like, this is so good.

[00:11:53]>> Oh my god, bro. This is the spot where I tell you I I don't know what it's like at dinner time, but I know right at open it's freaking bomb. This is the time to come. 11 11:30 be in here. Bro was on to something when he said the fajita nachos. That chicken's just unreal.

[00:12:09]>> Like that dude really knew bull.

[00:12:10]>> Mhm. He had game.

[00:12:12]>> Mhm. There is not a single thought in my mind that you know that dude has some banger spots on his on his He probably yelp spots.

[00:12:22]>> I bet he's got a hot wife, too. Watching this.

[00:12:24]>> He probably drives a Corvette, too.

[00:12:26]>> He's cool. I like him. I bet he drives a brand new C8 Corvette.

[00:12:30]>> A Z06.

[00:12:31]>> Everybody has Highland Cow.

[00:12:33]>> He's got Highland Cow. He's got a He's got a sick ass Can-Am Defender HD11 Limited. He has a full kabuto.

[00:12:42]>> He has one of those bush hogs that go up on the side of the highway.

[00:12:47]>> Man's living good, man. Fishes in his pond in the backyard daily and catches something new every time.

[00:12:55]>> He doesn't even have to book commercial flight. He has his own place.

[00:12:58]>> Hey, I can see that.

[00:13:00]>> Honestly, I'm stuffed. But that was so good. And to think we lived in Tennessee for a year, never even ventured outside of Nashville to try these other delicious spots. Man, this just I hope inspires you. You know, >> we did a couple times, but we I remember when we did them, we're like, damn, this is far.

[00:13:16]>> But now that we're here and we're doing this more, >> I can assure you there is such better food outside of Nashville than there is inside.

[00:13:23]>> I hope that guy sees this video and contacts us, I'll take him out here. I want to buy him buy him a meal.

[00:13:28]>> I hope so. He's like, "All that stuff you predicted about me was actually true. I'm riding my highland now." We love >> Great.

[00:13:38]>> Was everything good?

[00:13:40]>> So good. Thank you so much.

[00:13:43]>> Wow. Okay. So, you guys remember I said we have something really cool happening.

[00:13:47]So, we're going to go pick up a trailer right now and go bring a new animal to 13 Ranch. So, let's go take a little rendevous, shall we?

[00:13:54]>> Just one?

[00:13:55]>> There might be two, but >> Oh my.

[00:13:57]>> We'll show you guys when we get there.

[00:13:58]Come on, >> ladies and gentlemen. It is now the moment where we bring in a new family member to the family. So, we're pulling into somebody's house right now. We've got a big old trailer on the back of my truck. And be prepared. You're going to meet a new family member or two.

[00:14:13]>> Oh my god, there they are.

[00:14:16]My new babies.

[00:14:19]They're cute. Oh my god.

[00:14:23]Today's the day you donkeys are coming home with me >> to it cuz my job's pretty stressful. So >> Oh yeah, I bet.

[00:14:29]>> I don't have to worry about the phone or anything. So that's going to be just plum lovely.

[00:14:34]>> Hey pretty boy.

[00:14:35]>> I get to where I hear that phone in my sleep.

[00:14:37]>> These donkeys right here, they're coming from a really sweet lady. Her name is Sheila. She's not here to say goodbye right now, but don't worry. She's going to come to 13 Ranch and say goodbye to them properly. She's in the hospital right now and she wants to have a good home for these donkeys. She's moving.

[00:14:50]She's not going to have a farm anymore.

[00:14:52]That's how we got these guys. Let's see if they're going to get in there.

[00:15:00]>> Don't be afraid, y'all.

[00:15:08]>> He's stretching. I know what you >> He's flexible.

[00:15:20]We finally caught the donkeys. That was a lot harder than we expected, but there is now two donkeys in my trailer. Let's bring them back to 13 Ranch and see how they feel about their new home. Come on.

[00:15:32]>> Everyone's waiting for the new animals.

[00:15:35]Yeah, we got new animals.

[00:15:37]>> Listen, I feel like we're doing this again really soon, but ladies and gentlemen, be prepared to meet our new animals here at 13 Ranch. Gosh, come on, mama.

[00:15:45]>> Well, take the thing off him.

[00:15:50]Hi. There you go.

[00:15:55]Look at all the good grass.

[00:15:57]Oh, right away.

[00:15:59]>> There's the next one.

[00:16:00]>> Come on, big guy.

[00:16:03]Go have fun, baby. Come on. You're free, buddy. Don't tell me he wants to stay in here now, cuz it took us about an hour to get him in this trailer.

[00:16:11]>> Look, she's grubbing already. This is love.

[00:16:15]>> There he goes.

[00:16:16]>> Woo. Woo!

[00:16:19]>> You guys are home, baby. And >> and now the cows are looking like, "What the heck are these things?"

[00:16:24]>> This is crazy to me. The fact that we're just two city boys and now we've got all these animals here at 13 Ranch. I don't think they've ever walked on this type of rock before.

[00:16:32]>> No.

[00:16:37]>> The donkeys look pretty happy on 13 Ranch. They have non-stop been grubbing on this grass. I got to say, it's super luscious. And I want to also big shout out to Sheila and her husband because they did hook us up obviously with all of the stuff that goes with these donkeys. We got this feeder here. We got some salt rocks for them. They're honestly are super sweet people and they just wanted these donkeys to go to a really good home. So now they're here at 13 Ranch and they're going to live out their days as the best that a donkey could live its day. They've literally got all of this pasture and they've only experienced a fraction of it. We got to think of a name. We got one boy, one girl. Let us know in the comments down below, you guys. You guys can name our next animal. comment. I know it's dinner time and we're at Tractor Supply. It's not adding up. Well, we have a big storm coming in and you know, we just got those donkeys, so we need to grab some last minute stuff. Hopefully, we can ask somebody inside because this rain is coming down. Come on.

[00:17:26]>> Oh, you bought all the plants. Nothing left for me.

[00:17:29]>> It's all right. How are you?

[00:17:32]>> Good. How are you?

[00:17:32]>> Good. Do you uh do you live around here in Shelbyville?

[00:17:36]>> Why?

[00:17:36]>> Oh, I'm just trying to find a good restaurant to eat at.

[00:17:39]>> Oh, >> but not Mexican food cuz I've had that too much. Don't you want to go to McDonald's?

[00:17:44]>> No. God, no. That's the problem. I keep asking people and they keep telling me taco >> pizza down here.

[00:17:48]>> Pizza?

[00:17:49]>> But it's not eating pizza or something.

[00:17:53]>> Pizza. Huh?

[00:17:54]>> Yeah. We don't want no >> I want I want a restaurant.

[00:17:57]>> There's Legends.

[00:17:58]>> Is that good?

[00:17:59]>> It's steak hamburgers and that sort of >> steakhouse though.

[00:18:03]>> It's their steak.

[00:18:04]>> Okay.

[00:18:05]>> I might give that a try.

[00:18:06]>> Legends.

[00:18:07]>> Yeah, it's down there.

[00:18:09]>> Okay. Left and it's right there on your right. Sweet. I'm going to give it a try. I need something new tonight.

[00:18:13]>> Last night, Sunday night had Mexican and I had a coconut margarita.

[00:18:19]>> Oh, girl.

[00:18:19]>> I'm like a coconut margarita.

[00:18:22]>> Yeah, I drank that and I had a blackberry. Why don't you go?

[00:18:27]>> Let's just say we've kind of chilled that.

[00:18:29]>> That's the way to live. Hey, man. We got a drinking hose now so we can give our donkey some water. And we got a steakhouse here in Shelbyville that we got to go try.

[00:18:37]>> All right, let's do it.

[00:18:40]Oh, there it is. Legends.

[00:18:43]>> Real close.

[00:18:44]>> Real close. This must be her lunch break stop.

[00:18:46]>> Oh, wa. It's packed.

[00:18:48]>> Oh my gosh.

[00:18:50]>> Not that bad.

[00:18:52]>> Now it's officially dinner time. We're at Legends. And as you can see up there, it says the place for great steaks.

[00:18:58]We're going to be the judge of that. I love a good steak. And if this place ain't making it, I'm going to let you know. I did a little research and this is the only steakhouse in Shelbyville.

[00:19:06]If they call it a steakhouse, even they don't call it a steakhouse. It's just a restaurant and bar >> with great steaks.

[00:19:12]>> Yeah.

[00:19:13]>> Oh [ __ ] >> [ __ ] looks fancy, man.

[00:19:15]>> I don't know what I have to >> [ __ ] my dress.

[00:19:17]>> I got goat crap on me.

[00:19:19]>> I've got donkey [ __ ] on my boots.

[00:19:21]>> Yeah, it's a little too fancy in here.

[00:19:23]>> Yeah. I mean, is this You guys have regular casual attire? I'm good. Looks fancy up in here.

[00:19:29]>> Got street lights in this [ __ ] >> Thank you.

[00:19:35]Okay. Damn. We're definitely going to be the loudest ones in here.

[00:19:37]>> Oh, for sure.

[00:19:38]>> I mean, this place is interesting. It's kind of giving me like New York Subway type of vibe. Like old New York. I don't know. With these lanterns and all. Hey, how are you?

[00:19:46]>> Good. How are you >> doing? Good.

[00:19:48]>> Good. What can you start a drink?

[00:19:49]>> Um, I'll do a Coke Zero. But yeah, I mean, look, it's a cool place. I got to say, I love restaurants that don't have blasting music. So, the fact that there's no music on in here, it's calm, it's chill, everyone can have their own conversations. I got to say, I like that. So, let's check out the menu.

[00:20:03]>> Okay, I know this is so random. Y'all are the people who like, "Oh, going to restaurants with zero customers."

[00:20:09]>> Yeah. Yeah.

[00:20:10]>> Okay. You're going to >> We're doing it today.

[00:20:12]>> That's what we're doing right now.

[00:20:14]>> Okay. What are you about to get?

[00:20:15]>> Yeah. Uh we're about to try a bunch of things. So, you can tell me if I got bad choices or they're good, right? So, I'll just throw them all at you. Um I'm going to do the bone and wings and we'll do the hot What is the teaser sauce?

[00:20:30]>> Teaser sauce. Uh, I don't I've personally never tried it, but >> it's kind of popular. Like, I would say a few people get it.

[00:20:39]>> I'd say it's pretty popular.

[00:20:40]>> I'll just stick with the hot spicy sauce.

[00:20:42]>> Hot and spicy.

[00:20:43]>> Yeah. And then we want to also get the black and fish tacos.

[00:20:48]>> And then we want to get a ribeye. We got mashed potatoes and asparagus. M, that's healthy.

[00:20:55]>> And then lastly, we want to get a burger. Which burger did you want? You want the cowboy burger or the legend burger? I didn't even look. I don't even know where they are.

[00:21:02]>> It's the two. Uh, which one's better out of those?

[00:21:03]>> Oh, yeah. Let's do the cowboy for sure.

[00:21:05]>> Sure. Cowboy.

[00:21:07]>> Thank you.

[00:21:07]>> Sweet. Thank you so much.

[00:21:09]>> All righty, folks. Our order has been placed. Honestly, no expectations here.

[00:21:14]Shout out to the lady at Tractor Supply who brought us here. I'm interested. I really am. I don't really know what the aesthetic is here. You just got street lamps inside of a place.

[00:21:22]>> I mean, I didn't know there was a steakhouse here.

[00:21:24]>> I would have I'd never known. I've I've driven >> I've driven by it and I saw legends and I thought it was a strip club. Oh, look at the sign behind you. I thought it was some nice >> Oh, I thought that was a room where you rest.

[00:21:36]>> No, I think it's that time though.

[00:21:37]>> Okay, do your thing.

[00:21:38]>> If there's street lights in there, I got to go check it out.

[00:21:45]>> And this is Jake's bathroom review.

[00:21:48]First off, I mean, she it's a clean bathroom. Like there ain't no complaints at all. Smells good. It is a little little wishy-washy, slippery.

[00:22:00]It's a little wet wetty patty, but it smells good and it's clean.

[00:22:07]It's 9.2. It's a little quiet though.

[00:22:09]The no music makes it a little If I had to go number two, I would have to like push it out or wait for people to leave.

[00:22:14]But there's no one in here now, so I might take advantage of it.

[00:22:17]>> I got it. I got it. This is giving Texas Roadhouse like no other. And honestly, I am an avid visitor over at Texas Roadhouse. Oh my god, these are fluffy.

[00:22:26]Look at this.

[00:22:28]>> This might be better than Texas Roadhouse.

[00:22:31]>> Those are all the tortilla chips we had today.

[00:22:33]>> You'd think I'd be able to stop myself, but here I am. I mean, who knows? That could be the same cinnamon honey butter that they got at Texas Roadhouse. Here goes nothing.

[00:22:41]>> Regular butter.

[00:22:43]But damn, it's so soft and fluffy. I almost get lost in it. But it just tastes like regular bread, regular butter. It's good. It's better than that hard stale stuff you get sometimes. And this is unreal how soft it is. I mean, just grab one.

[00:22:59]>> I already ate one of the rolls, but this bread is better than Texas Roadhouse if it had the butter from Texas Roadhouse.

[00:23:04]>> That's all it's missing.

[00:23:05]>> It would be game over.

[00:23:06]>> Yeah. And you can see we like this [ __ ] Thank you, sir.

[00:23:12]>> Well, thank you, brother. I appreciate you. You're >> welcome. You enjoy.

[00:23:15]>> All right. Look, first thoughts. I'm not going to lie. This all looks pretty damn appetizing. I won't know until like I cut into that steak to really check things out. But I mean, hey, I am not upset at anything that just came to the table right now. These wings look fat.

[00:23:28]That taco looks Americanized. You know, that burger charred. I can I mean, look at that bun. If it's anything like those rolls I ate, it's done. All right, Jake.

[00:23:38]I'm going to let you start with the wings because you're such a wing guy.

[00:23:41]I'm going to go for these tacos here. I got to say, very saucy. This is a blackened fish right here. I'm used to seeing like, you know, fried fish tacos.

[00:23:49]So, this is a nice little mix up right here. I got to say, it looks good. Put a little Put a little lemon on there.

[00:23:57]Little salita.

[00:23:59]Let's see what this is all about.

[00:24:08]>> Oh my god, bro.

[00:24:09]>> Stop the cap.

[00:24:10]>> I'm not This is not like a Latin taco.

[00:24:13]And this is also not like a fish house taco. It's just the perfect combination that a steakhouse is doing to throw something different on the menu that is absolutely delicious. I was not expecting this much flavor from here. I got to be honest though, it's kind of reminding me of chili.

[00:24:28]>> Baja Fresh.

[00:24:30]>> Oh, >> OG Baja Fresh. If you guys know it, you know it. There was They used to have some fish tacos on there that were smacking.

[00:24:36]>> Oh, thank you so much.

[00:24:38]>> But honestly, I'm liking this. I'd honestly say you should probably dig in on that other one. That's how good it is.

[00:24:44]>> All right. Straight up going in for these wings. They are plump.

[00:24:47]>> I got to say that thing is girthy.

[00:24:50]>> Juicy.

[00:24:59]>> Super mid.

[00:25:00]>> Oh gosh.

[00:25:01]>> It's like very like gamey texture. Has no crunch. The sauce is very minimal.

[00:25:08]They didn't have a buffalo.

[00:25:09]>> It wasn't even buffalo. What is it? Hot and spicy. It says >> I don't know. Oh, it tastes like a watered very very watered down.

[00:25:15]>> All right, >> I'm not even going to try that. But honestly, >> screw that. Try this taco right now.

[00:25:25]>> M.

[00:25:26]>> It's just like a fire little taco.

[00:25:28]>> It's giving like San Diego beach shot.

[00:25:30]Like >> just order some fish tacos, rub out, watch the waves.

[00:25:35]>> But we're in Shelbyville, Tennessee.

[00:25:36]>> Exactly. And the one thing to point out is like this is not a spot where you're like, "Oh, this is not Mexican food. I'm not going to order Mexican food here because this taco is like farfetched from Mexican food. It's Americanized, but it's damn delicious. So, let's cut into the steak. Let's see if they made it right. Okay, cuz people who follow directions are rare these days. I don't do it, so I can't expect anybody else to, but let's just see.

[00:25:59]Go right down the middle right here.

[00:26:02]Oh, it's very fatty, but it's a ribeye.

[00:26:06]Where the [ __ ] is the meat?

[00:26:10]>> That shit's so thick. That [ __ ] is so fat, too. Like, it's all fat. Where's the meat?

[00:26:16]Got to try this again. It's cooked.

[00:26:17]Medium rare. Yeah. I'm not going to jump to conclusions until I try it. So, here we go.

[00:26:21]>> You're not going to be legend frozen.

[00:26:31]>> Did I make the wrong decision?

[00:26:33]>> Should we not come here?

[00:26:35]>> I mean, I took the girl from Tractor Supply recommendation.

[00:26:38]>> She told us to come try it. take place up.

[00:26:42]>> Where would you tell me to go?

[00:26:43]>> I would have told you to come here every minute.

[00:26:45]>> Yeah.

[00:26:46]>> So then look at that.

[00:26:46]>> I mean, I mean, I'm just saying, but I probably and I work here, kitchen manager, so of course I'm going to make sure.

[00:26:53]>> It's good, man. Appreciate you.

[00:26:55]>> Yes, sir.

[00:26:55]>> Thank you.

[00:26:56]>> Thank you. Okay, so I chewed that thing up while he was talking and I'm going to be real with you. It's a very mid steak.

[00:27:03]It's nothing to blow you out of the water. Like if you're going to go and spend $30 for a steak, drive the extra 20, 30 minutes and go to Texas Roadhouse. Not to like put Texas Roadhouse on a pedestal. I'm just saying as a nice me mediumriced steak that's casual, Texas Roadhouse is doing it best here. You can definitely tell that, you know, it's not super seasoned. It doesn't have a lot of good flavors to it. The meat is actually it's decent quality meat, but like Jake said, it just kind of tastes like it's I don't know if it was frozen, but it's just not super fresh. It'll do. Like if you're looking for just some quick protein, it'll work.

[00:27:39]>> I mean, what if you live 30 minutes farther away and it's an hour drive to Texas?

[00:27:43]>> Never. Oh, >> like and it was the 30 minutes here.

[00:27:46]>> 30 minutes versus an hour. I'll probably suck it up for some protein. Honestly, it's not terrible.

[00:27:53]>> Oh, it's just not mouthwatering. It's good though. But enough about the steak.

[00:27:57]Maybe they're doing burgers better. Let me know.

[00:27:59]>> All right, I'm going to try the burger.

[00:28:00]I don't think lettuce, pickles, and tomatoes should be on a barbecue burger.

[00:28:04]But >> is there barbecue sauce on that?

[00:28:07]>> This is a barbecue sauce, but it looks like peanut butter, honestly. And I'm not really sure what this is.

[00:28:12]>> That looks like Dijon mustard.

[00:28:14]>> Yeah. So >> Oh, you just pour it on there. You could have just tried to one bite.

[00:28:20]>> I mean, we got to do it, right?

[00:28:22]>> I guess. [ __ ] >> And I said medium on this cuz I don't know where this meat's coming from.

[00:28:25]honestly. But medium. It's honestly not a bad burger.

[00:28:36]The bacon's crispy. Cheese is good. It's giving honestly the same burgers that we cook at home.

[00:28:43]>> It's not bad. I think if I was lazy and I ran out of beef at the at the house, I'd come here for a burger. Bun's really good, too. I think it's just switch.

[00:28:52]>> A switch.

[00:28:59]All right. All right. Not bad. It's a good little barbecue burger. Like Jake says, it does feel like you cooked it in your backyard.

[00:29:04]>> Nothing to complain about.

[00:29:04]>> That's the thing. I think everything is >> nothing. Everything is surface level good. Like it's not bad. You're not going to complain. You're not going to send anything back. But when they come and ask if you want a box for it, you might not take it. That's that's just how I feel about it. But I'm going to grub here. I'm not upset about anything.

[00:29:18]I think the best things we ate were those tacos. But with that being said, try the steak.

[00:29:23]How was I going to cut with this?

[00:29:24]>> Yeah, I was wondering that, too.

[00:29:35]>> I think all they did was just drizzle a little salt at the end on it. There's no there's nothing special about it, but at the same time, it's not bad. Like you said, >> I'm not mad at it. I think price tag, I would be mad at it, but besides that, >> I think I think it's good for a small town like what we're in right now. They don't have options to get steaks other places. So, I mean, you don't want to make the drive and you live in this small town. I'm gonna eat here, too.

[00:29:58]It's not bad. Not bad at all.

[00:29:59]>> I'm not mad at it.

[00:29:59]>> Oh, the mashed potatoes aren't good.

[00:30:03]>> Some things are raw still.

[00:30:06]>> I ain't even cooked all the way.

[00:30:08]>> I mean, all right. It was pretty mid, but everyone was really nice and it was so dark in there. I was like, let's hurry up and let's get out of here cuz we want to get back to the donkeys. Then we came out and it's still bright outside. still bright, but something scary and ominous is happening over there. So, without any further ado, you guys, thank you so much for watching this video. If you enjoyed it, hit the thumbs up, pick up the merch, brand.com.

[00:30:27]If you haven't subscribed to our brand new farming channel, make sure you do so because our new donkeys are going to be living the best life. If you want to check that out, I love you guys and until next time, I'mma see y'all later.

[00:30:37]Peace.

[00:30:40]>> Mama taught me how to stay quiet. People it ain't mean nothing.