(rooster crows) (lion roars) (Wheel of Mythicality ticking) (Link knocking) - Welcome to Good Mythical More. If you wanna rub something on some meat, then you've come to the right place. We got some meat rubs here, we're gonna figure out how to match them with the name of the rub. - Don't freak out, but we can hear your thoughts. - And don't freak out-- - Don't freak out, because
everyone thinks about the kinds of things that
you're thinking about, actually, like most of the time. - Yeah, yeah, and just
because you're picturing everyone naked that just means that you're nervous.
- You're normal. Hey, and listen, in the future, everyone's gonna be able
to read everyone's thoughts because of technology. And just because we
have the special ability to zero in on your
particular dirty thoughts, and come to conclusions about you, it'll be like that for
everybody in the future. - I'm actually flattered. (crew laughs) All right, so we've got some rubs here and we've got some names. I think we should go through the names and then go through-- Then sample a rub. - You sure? - So we need to do the
opposite of what I've got here. Which I've got all these rubs here. These are the rubs, there's six of them. - You put three placards on your side. - We're gonna taste them and we're gonna find out what they are. Yeah, I was grilling some
pork chops the other day. - You gotta have a rub. - I was rummaging for some rub and we were plum out of rub. - If you're grilling
your meat without rubs, like you're wasting your time. You gotta rub your meat. Listen, you're like, I'll put sauce on it. Screw the sauce, you gotta start with the rub.
- Well, hold on now. - And the sauce is just
a compliment to the rub. - I agree with that. - The rub is where the flavor is. - In the absence of rub, I
just put some salt and pepper, and it wasn't bad.
- That's a rub. That's a simple rub. - It's a simple rub, that's
what I did, and it was good. And you know what, even
the leftovers are good. You know, you grill some
meat, it's still good. - If you rub it right, it
still tastes good the next day. - Rub you the right way! Remember that song? - So we got Bone Suckin' Sauce, which I've had the Bone Suckin'-- Have you had the Bone
Suckin' Sauce before? - Yeah, I think it's pretty good. - Bone Suckin' Sauce makes a rub. - All right, here we've got--
- Rub Some Butt. Taste of Greece, now we should
be able to get that one, because that one actually
has an indication of what it might taste like.
- Grecian flavors. - Yeah. - Bad to the Bone, Butt
Rub, and Hot Dirty Bird. Guess that does say bird. - Maybe a spicy one that
would be on chicken. - Let's start with this one. Quick reminder, if you want to get the-- Oh, are you modeling this, Chase? - [Chase] Um, sure. - He's modeling the
Mythical Society cloak. Which that's what's on display over there. Now put the hood up. If you wanna join the Mythical Society and be eligible for this thing, you gotta join-- - Look at that, it goes over a hat. - Third Degree Quarterly or Annual plan by September 30th in order
to be able to get this. And then when they ship, it'll be cooler weather, you're
gonna want this cozy thing to look all clandestine in. Mythicalsociety.com. - Link, before you taste that-- - Oh, sick burn? - Let me just tell you, that
we actually wanted to go with a different actor
for Link in "Buddy System" but no one would accept the part. - Sick burn, Rhett. I mean, we did tie, so I got a sick burn that I'm not gonna say
that I came up with these, but I am gonna say that I'm
gonna mean it when I read it. - You gotta mean it. - Hey Rhett, quit trying to
make sexy father time happen. (Rhett laughs) - I think it's sexy Father Time. (crew laughs) - What I said is weirder. - Emphasis on the father or on the time. - It makes a big difference. - It's like, sexy father time. - Stop asking me to participate
in your sexy father time. I don't wanna be involved. - It's amazing how that was your first interpretation of that. I'll take sexy Father Time any day, but not sexy father time. - Okay, there's more where that came from. Well, if you're gonna lick and taste-- - [Stevie] But to be clear, please also don't make that happen, 'cause that would be inappropriate. - Right, yeah, mm-hmm,
thank you for clarifying. - Oh, that would be good on some meats. On a pork, on a butt. None of these-- Hot Dirty Bird, that'd be for chicken. None of these are for fish, so that's making it more difficult. Except maybe the Grecian formula. - [Stevie] Do you guys grill fish? - Sometimes. - Do you?
- Not usually. - [Stevie] I don't know why
I'm intimidated by fish. - I like a grilled halibut. - [Stevie] I like grilled fish, I just feel like--
- Oh, that'd be so good. - It's easy to overcook it, you gotta have it dialed in. And you gotta have a thermometer. I mean, you're not too prideful to have a meat thermometer
out there, are you? - No, but with fish, you know what's a really good
thing to do is sous vide it, or sous vide it. - [Stevie] I wanna smoke fish, but it just seems-- I don't know why it
seems hard, but it does. - I don't think this is for bones. - Not for bones? - I think this is for butts. - All right, Rub Some Butt or Butt Rub. It's really hard to tell, it has a fair amount of sugar in it. And a lot of times you
cook pork for a long time and if there's a lot of
sugar on it, it gets-- Sugar blackens and kind of over blacken if there's too much sugar in your rub. - [Stevie] Is that number
one, does it say number one? - No, I didn't do it right. - [Both] This is number three. - [Stevie] Okay. - Now I'm gonna go with number one. This one looks kind of cheesy. Not that it would be, but-- Just go to the side, okay? Don't go right in the middle. Oh, that's odd. It's tangy. Wow. - That's got some spice on the end. That's got some mustard in it. - Very powdery. - That has a lot of dried mustard and then it's got some cayenne in it. - What you think, Hot Dirty Bird? See I typically-- I don't know, this one's tough. It's not Greek. - I think it might be Bad to the Bone, because bad, it makes me think it's got a little spice to it. I don't know if it's Dirty Bird yet. - We'll start there, but
I just wanna let you know that Peter Jackson saw
a photo of you online and used it as a body reference for the Tree People in
"Lord of the Rings". - Oh, I take that as a compliment. - It wasn't, it was a sick burn. - You look like your
parents bribed your friends to come to your birthday parties as a kid. (crew laughs) Let's move to the next row. I mean, there's no need for commentary, the burns just sort of live on their own. - This is an orange rub
with some blackness. That's not good on it's own, but that would be good on some ribs. It's got some kick to it. - A lot of salt in that. - Lot of spiciness coming through. I think this is a rib situation. Could be wrong though. - I'm trying to match it with what I know of Bone Suckin' Sauce. I feel like this might be Bone Suckin'. - I'm not gonna argue with that. I mean, we might change
it in a few minutes. Number four. I got another sick burn for you. You know what, my nine year old cousin could dunk on you. (Rhett laughs) Seriously? That one was kind of wet. - How about this one?
- Kind of droopy. - You're the missing link no
one ever bothered to find. - Oh. (Rhett laughs) - Oh. - Now this one's orange. It's like the last one. - That's a pork rub. - Sweeter. - Well, it's got some
spice to it too though. - Oh, it does, woo! - That might be Hot Dirty Bird. - I could put that one some chicken. - [Stevie] Guys, when you're grilling and you need a very good apron, I wouldn't recommend any of the ones you wore in the episode, but boy, would I recommend
this one that Chase is wearing. - Oh, look at that thing. - [Stevie] At mythical.com,
you can get your own Mythical apron. - It's a-- What do they call it? The Art of Spaghetti? - The Pastapuss? What is it called? - [Stevie] Pastapuss, yeah. - The Pastapuss, yeah,
I mean, look at that. - Spaghettipuss. - I mean, that's a good quality apron. - Mythical.com. - It's just denim. (Chase laughs) - Now this one's interesting. - [Stevie] Thank you, Chase. - That's gotta be the Greek one. Don't you think? - This is like Mrs. Dash. - That's Taste of Greece, because it's got a lot of
Mediterranean seasoning in there. - Oh, that is good though. - I like that.
- Yeah. - I like Greece.
- I gotta get some of that. - You know, Link, they tried to make a sexy Link Halloween costume, but the manufacturer said
it was too unbelievable. - It's ironic that you're tall, because your jokes always fall short. (crew laughs) No, I made that one up. (Rhett laughs) - I was like, boy, you memorized that one. No, it's on the sheet, it's on the sheet. That was good. - You had to look to see if I made that one up? - Well, because you weren't reading it. - That's right. - And you said it so confidently. - 'Cause I believed it. Okay, the sixth rub, it ain't over y'all. Oh, that's some chicken rub right there. It's got-- What is that? - That is a Chipotle or a
chili powder or a cumin. - You mean cumin. - I say cumin. - The longer your hair gets, the more your chin stays the same. (Rhett laughs) I think this is Hot Dirty Bird. It's not hot though. - You look like your lie in your own diary to save your future self
the embarrassment. (laughs) (Link laughs) - I don't know, this is tough. You know what, actually, let's do this. Let's put that on Bone Suckin'. Let's put that on Butt Rub. - [Stevie] Which number was that? - Number six is the last one we tasted and that's the one I wanna take home. So we're gonna lock these in and then one by one you
can bring them out for us. 'Cause I wanna see the packaging and I wanna put it in my pocket. - What order are you gonna do this? - [Stevie] I'm just very much
confused myself at this point. - [Chase] I'll just hand out the bottles and they can do it from there. - [Stevie] Okay. - Okay. - All right, I feel
pretty good about this. It's kind of arbitrary at this point. So all right, give us number-- We think Bone Suckin' Sauce is number six. Give us number six. - We were right! - Oh, yeah, Rhett. Do you
have any of this at home? - No, I don't. But I just matched the
flavor profile of the sauce. - We're talking serious. - And that's good on anything. And there barbecue sauce is very good too, and they make a thicker version of the barbecue sauce, which
I like a little bit better. - Yeah, literally it says it's great for, and then it lists everything, including venison and vegetables. - Not a sponsor, I found a new
barbecue sauce, Lillie Q's. And they specialize in like
a Western, North Carolina barbecue sauce. Which I've always really liked
a Western North Carolina, because you've got the vinegar base, but then you get the
tangy and the ketchup. You get a little bit
of sweetness in there, like you're getting towards the
Tennessee part of the world. - Yeah. - I recommend that. I've been on like a barbecue
sauce buying, and testing, tasting spree, because
I'm trying to zero in on what I like the most, and then I'm gonna try to
learn how to make it myself. - You should give us a tour
of all those barbecue sauces. - Like an episode of Good
Mythical More or Morning? The show that we make together? - Yeah. Or the Mythical Society. - We could do that too. - All right, let's see number three. Incidentally, this is manufactured in Raleigh, North Carolina. Bone Suckin' Sauce. - Well, look a there. - Were we right? Bad to the Bone, nope. - Bad to the Bone. - So we thought it was a butt rub, but it belongs-- - Well, Bad to the Bone and Butt Rub is-- Hold on, no, so, what number is it? - Three, right? - [Stevie] Yeah. - We thought it was, but
it's Bad to the Bone. So let's learn about this. Spice Lab cooking inspiration, this is some fancy stuff. They don't say what it should go on. Yeah, they do. No, they don't.
- No, it said it right there. It said pork ribs, pork
butts, steak, and chicken, so basically everything. And I kind of agree with that. I don't think there's a lot of-- You look at the ingredients
in most of these rubs and it's like salt, pepper,
dried onion, dried garlic, and brown sugar, and
then some other things. It's like yeah, put it on everything. - Number five, give us a toss here. Are we correct? 'Cause this is one we thought
we were pretty confident in. Yes.
- Taste of Greece. - Taste of Greece, Gustus
Vitae, the taste of life. Hand crafted dry rub. Now what do they say-- Okay, they say eggs, fish,
veggies, kebobs, and chicken. - That doesn't have enough of a bite in it to be on, you wouldn't
wanna put that on beef. - So we got that one right, so we're two out of three. All right, so number one we
thought was Bad to the Bone. - We're definitely
wrong about that, right? - Yep. - It's Rub Some Butt. So this yellow stuff here. - Now see-- - So we got the two switched up. - See that's that mustard, it's that South Carolina mustard. - Carolina seasoning busting with mustard, vinegar, and spice, that's interesting. - That's a good rub. Let me get a little bit more of that. - Pulled pork, ribs, and chicken, reminiscent of the best
barbecue flavors found at the road side barbecue
shacks of the deep south. Oh yeah. - I've never put a mustard base rub, I've always just done
the mustard base sauce after another kind of rub. I got to take that home. - Why, I wanna take it home. Is there two? All right, you can take this one home, 'cause I already did the Bone Suckin'. - You take three, I take three. You can take the Greece one home. - Number two. We still have a chance of
getting both these right, because these two were just switched. - Right, so we said Butt Rub. And we were right!
- Butt Rub. Hey, we did pretty good. Bad Byron's Butt Rub Barbecue Seasoning. So the pig's butt is hanging out from the back of this thing. - That's pretty provocative. - Serious product with a funny name. Our grassroots seasoning was created out of love for barbecue
and barbecue competitions. - Here's the one thing-- If you're putting copy on products, here's just one piece of advice for you. If you've got a funny
name, don't call it out. Let it be. Don't say a serious
product with a funny name, because then it seems like
you're either apologizing for it, you seemed a little bit self-conscious. Let the Butt Rub and the butt hanging out of the pig on
the front stand on its own, because it works. - Now this is best by May 26, 2022. So can you remind me that if I haven't used all of this by then on May 26, 2022, remind
me to throw this out. So we got that right. - And we got some Dirty Bird.
- And finally, see someone's making a reminder right now. In May 26, 2022, what will be doing? - May 26, 2022? Hopefully we'll, you know-- - Hot Dirty Bird, right there. - We'll be in a large
group of people, hugging. You know, maybe even kissing. Here's what everyone's saying about this, is that after coronavirus goes away, everybody's gonna be like super cautious and some people are
still gonna wear masks, and then people aren't
gonna handshake anymore. The exact opposite is gonna be true, people are gonna be French
kissing as a greeting. - PDA. PDA all over the place. - People are gonna be
like, oh, you're my friend? Give me some tongue. That's what they're gonna be doing, because they miss it so much. They miss human connection. - You want this one first,
what's the next one you want? Hot Dirty Bird. - Okay, so you want Hot Dirty Bird, and then I'm gonna take-- Let's see, this one's
very similar to that one, so I think-- - These two, I'll take
either one of those. - I wanna try this, I think. Let me taste it again. Sure. - You like the Grecian Isles. - I know what I'm doing tonight. Rubbing some meat. - Just eating rub.
- Eating rub. - [Rhett] Cloak yourself in Mythicality with our newest Society exclusive item, a Secret Society cloak. Sign up for the Third Degree
Quarterly or Annual plan by September 30th, at
mythicalsociety.com to be eligible.
