- In 1988 in Tampa, Florida, four friends opened a steakhouse. To help differentiate
it from the competition, they gave it an Australian theme. Today, I'm going to the Outback, 'cause I'm eating everything
at Outback Steakhouse. We got an RV, it's gonna be crazy. It was started by people
who are not from Australia. They just co-opped another
culture, and it worked! They got thousands of
locations across the world! Oh also... "Eat the Menu" is brought to you by my hot sauces. The chicken sauce, the taco
sauce, the burger sauce, get yourself some! Let's get on this. Let's go. (exciting music) (upbeat music) Oh yeah. Here we go. Let's "Eat the Menu." We're gonna start with some appetizers. The Seared Pepper Ahi. Ahi. Okay, fun fact. The Outback we're at
right now is right next to the Olive Garden that we ate at. Isn't that fun? Is this wasabi? Yeah. Oh. Whew. Whew! (Keith whooping) I thought it was guacamole. (light music) Honestly, I think this is just as good as any other place I've
had a seared ahi tuna. You know, it's a great thing
for the moms out there. People who are trying to stay healthy while still going to Outback. The Aussie Cheese Fries. Good, aye? Aussie Cheese Fries. I can't do an Australian accent without also talking up in my nose, because my relationship to that sound is specifically "Flight of The Conchords," even though I know
they're from New Zealand, but one of the guys actually
did Outback commercials for a long time. (Jemaine Clement sighing) - [Jemaine Clement] The Outback Special. I'll get the 12-ouncer. - That's sort of how I think of it. Anyway, let's try the Aussie Cheese Fries. First of all, there's too many. Absolutely too many. Thick. Chews like a steak. I bet in the restaurant,
this is pretty good, but take out, I think
it would be best eaten with a small shovel. Let's go into the Kookabura Wings. ♪ Kookaburra sits in the old gum tree ♪ (Keith humming hesitantly) ♪ Laugh, Kookaburra laugh, ♪ ♪ Kookaburra save some gum for me ♪ I don't know if that's what it is. The Kookabura Wings. A little over steamed, but
I'm not gonna blame that. They still pass the wing
test for the most part. Come off the bone, look at that bone. Ooh, sexy. Holy shit. Wow. You know, I knew that they did like, the bloomin' onion batter fried chicken, like at some point during the pandemic, but it's so good on these wings. It is such a unique wing flavor, and I normally only
ever want buffalo wings. These are delicious. I want to have a second- I'm gonna have just- I'm just gonna make sure
the leg quality is good. I'm gonna regret this
later, but it's so good. I thought it was all about the steak. I rarely venture off
of what I normally get. I just don't really get the
steak, but that was phenomenal. So fun fact, this RV
belongs to 2nd Try producer, Nick Rufca's friends. Let's take a little pit
stop to what Zach Kornfeld thinks is the best free
bread on the market, the Outback Bread. It's good, it's like a pumpernickel rye. (bread crunching) (Keith grunting approvingly) (paper bag rustling) We'll be seeing him later. We'll put it over the shoulder. Grilled Shrimp On The Barbie. Shrimp on the barbie. Shrimp on the barbie. Bar, Bobby, shrimp on the barbie. (light music) It's like Red Lobster quality, maybe a little over cooked,
maybe a little soft, flavor's nice. Not spicy, but there's
a little kick there. The sauce compliments it pretty well. Prawns. (Keith chuckling) Little baby prawns. The coconut shrimp, but I like dipping in tartar
sauce, but let's try it. (flute music) Tastes like a donut. If you've ever wondered what
a shrimp doughnut tastes like, this is it, and I think it's
pretty good for a donut. It's thick. It's thick as heck. Becky might like it though. Oh, fuck yeah. The mac & cheese bitch. It's the Mac & Cheese Bites, but when I first read it,
I thought it said bitch. Look at these balls. (light music) (Keith exclaiming) Lost one. (Keith chuckling) Lost one. We're just gonna eat it. Whoa. It's like a cheese Gusher. (Keith chuckling) Whoa. ♪ I got chills, they're multiplyin' ♪ Let's try this goopy food with goop. (jazzy music) Oh whoa. It's better with the goop. Texturally it's worse, but
flavorly it's way better. But these balls are a one-way
trip to a heart attack. I mean, those are not good for you. Let's move into some dips. We had a lot of fun with
the dips at Olive Garden. It looks like a coleslaw made of cheese. Doesn't it though? Okay, I guess we'll try it. The cold cheese coleslaw. It's like a cold cheese salad. It tastes like a queso. The cold is weird about it, but the flavor is actually pretty good. But it looks awful, let's move past it. I assume a spinach and artichoke dip. (chips crunching) No, that was not good. No. No, no, no, no, no. No thank you. There's this steak and cheese one, and then there's this other one. (exciting music) They smell crazy. They look crazy. We think this one is the
steak and cheese dip, right? Okay, having a real hard time breaking through the barrier here. It's also got a chip on top, oh my God. Hold on, look at the inside. Is it like a taco dip? (chips crunching) I like that one the most. It tastes like Velveeta Hamburger Helper. This is the, I think the
Chipotle Ranch of sorts. It kinda tastes like a dressing to me. (chips crunching) It is not to go on chips, but it's good. Jury's out on all the dips. The dips were all really weird and chunky, almost like borderline soup. One of them was cold, but certainly they
don't heat up their food in the paper to-go cartons. I guess I can't be certain of that. Ooh. I've never had this before. The Aussie Twisted Rib. What is in this? What's in this? Pickles? Kind of a sweet pickle, kind of spicy. I don't know, they're
ribs that look like wings. (classical music) They eat like wings. Is this their answer to the baby back? We know Chili's has the baby back ribs. If it's served with a dipping
sauce, then it must be dipped. This is blooming onion sauce. Not what you think
you'd dip barbecue into. Wow, what a wild experience. Yeah, those aren't worth it. The Sydney Shrooms. I've been to Sydney. I've been to Melbourne. I don't remember having
mushrooms in Sydney. I don't remember anyone being like, you got to try the Sydney Shrooms. Why doesn't this have the sauce? This is, oh, I think you
should dip these in this. Maybe that's what this is for. I think it should actually
be in the onion sauce. This ranch is good. We're gonna keep the ranch here all day. Anyhow, let's move on to the next section, some more appetizers. And especially, I bet you're
excited for the Bloomin' Onion. Now joining us are the blooming onion, the soups and the salads, my wife, Becky Habersberger. (Keith whooping) Becky, come on in girl. Becky. She looks like a rock and roll star. Get in here, Becky. You look amazing. - [Becky] Thanks.
- Look at this, did you dress up like we were going on a Valentine's day date? - [Becky] No. The jacket, the lipstick, a famous Australian. - Oh, I was thinking
"Grease" earlier, too. I was thinking you look
at "Grease," but I'm like, why would you look like "Grease?" I always forget that she's Australian. You can hold the knife. - Oh! - Becky and I have had many romantic, beautiful loving evenings
together at Outback Steakhouse, and the thing we're always
the most excited about, the Bloomin' Onion. - [Becky] It looks perfect. - It looks like a good one. - It traveled well. - So crunchy. - It's just a perfect, salty, savory treat. - It's better than onion rings. - Oh, a hundred percent
better than onion rings. - The best onion. I like it because it encourages
a family to sit around, share a good night together, and consume and entire onion. - That's a beautiful thing to have. - So they actually have
a patent, a trademark, on the thing that makes this. They invented it. That's huge, that's incredible. I mean, I saw hot sauces, but
I didn't invent hot sauce. We could sit here and just consume the entire day.
- So good. - But we must move on,
there's so many things to try. And Becky, who is a Midwest gal, loves herself some
loaded Baked Potato Soup. - That is an interesting color. - It has a shade of green to it.
- It has a shade of green to it. - Like a 10% green. Heavy. - Delicious. - [Keith] It is not the best
loaded baked potato soup I've ever had from a chain. - I don't think it's very loaded. - I wouldn't call it loaded. - For the amount of toppings, and the cheese kind of congealed quickly, on the travel. - You know, we always considered like, asking the restaurant if I
can sit there and eat it, but I would need my own room, and then they would want to be there, and they would want to
editorialize what I say. And I'm here to tell you the truth, so I have to sometimes have things that are less than perfect, but I always acknowledge
that it's time's fault, not the restaurant. - Yeah, this is definitely time's fault. Not the restaurants. - This is the soup.
- Du Jour. - It looks like a chicken
tortilla soup, but cheese. So let's try it.
- And noodles. - The Soup Du Jour. (dramatic music) - Somewhere between a vegetable
soup, and a tortilla soup, and then a very strong
herb flavor out of nowhere at the end. - Very salty. - Spicy, salty, herby, and tastes like vegetable. Maybe the soup, it wasn't his day. - Not his day. - Let's go into this French Onion Soup. - Oh my God.
- It looks like it's got mashed potatoes on top, doesn't it? - [Becky] It looks like a
little pita, or something. - [Keith] Right, it
doesn't look like cheese. It looks like bread or potato.
- No. It's almost like an onion patty. - The stretch of that
was pretty impressive. - Oh, it's bread. - Oh yeah, there is supposed
to be a little croquette. - There's a little piece of bread in there.
- Okay, so it is a croquette. Okay, that's good. Okay, let's try it. - So, that wasn't all cheese. - That's actually not that bad. I think that tastes about
how it's supposed to taste. (Becky exclaiming) (Keith slurping) - I feel like it's more
of like a hospital soup. - We're gonna do a little bread dip. - Do a little bread dip. - I mean it's already got
literally bread in it. We lived in Chicago for awhile. We were used to those
wet greasy sandwiches. (Becky chuckling) - Is it better with the bread? What about with the Bloomin' Onion? - [Keith] No, you're gonna ruin the onion. Dip the onion in the onion. Well yes, the blooming
onion itself is good. - But dip it. Do it like it was a french fry. - [Keith] You're crazy. - [Becky] That was good. - You already know, that is kind of good. - Right? - It is kind of good. Now something that Becky and I love, something we absolutely adore, and we often will order
even from other places is what we affectionately call... - A ranch salad.
- A ranch salad. It's the salad you get at
American chain restaurants that has iceberg or romaine lettuce, some red onions, some cherry tomatoes, some croutons, and shredded cheese, and you get it with ranch. Is that beautiful like, sheet billowing into the frame? 'Cause I wouldn't mind if it was. This is honestly I think the highlight of many American chain restaurant. - [Becky] Oh yeah. Get a good little bit of cold cheese. (silverware clattering) It's crunchy, it's sweet, it's savory. - Literally this is what our table is set, we have one of these, got that onion, and then one of the really big beers. - Yeah, this is sort of our bruschetta. You know, there's sort
of how we can hit that. Let's move on to Becky's
last salad real quick, 'cause she's getting too warm in here. The Caesar Salad. - It looks good. It looks like a Caesar. You know, how you want a Caesar to look. It's a Caesar. Oh, little peppery there. A little bit of... A little kick on that dressing. - Yeah, black pepper. You know what the best time of year to order a Caesar salad is? - March four-
- 15th. - 15.
- Is it 14th or 15th? - 15th. - 15th. - March 15th. I do (indistinct). Well Becky, what has
been going on with you? - Oh, you know, just been here, with you.
- You're warm, I can tell. - I'm so hot. I've never been so hot in my life.
- Well, let's let you leave. Thanks for having Becky on here. Make sure you listen to,
"You Can Sit With Us," the Try Wives podcast. It's amazing, go check it out right now. There's many episodes, and it performs better than our podcast, and we're not bitter about that at all. - Ayo. - Oh, I do have a treat. I have these coconut
shrimps you might like too. You're gonna take the pack with you. - Oh, okay. - They taste like donuts. - I love donuts. Good day, good day, good day everyone. - Goodnight. - [Becky] Goodnight. - Wasn't Becky a treat? We had to let her go early
because she was melting, and it is hot. We're in the parking lot, and it is about 98 degrees outside. So you might say like, wow, it sounds like there's
more air on now, there is, and we're going to have some salad. Nothing cools you off like
a nice refreshing salad. Aussie Cob. Aussie cab. Look how thick the cheese shred is. I am already feeling a little full. Not a good sign, but
gotta do what we gotta do. I do this for you. I noticed there's some
other people on YouTube trying to do this format
and I'm not mad about it. I'm honestly concerned for you. (dramatic music) I don't think you should do it. Only one of us has to. All right. Tastes exactly like the
other salad I already had. I don't even taste the egg, so I kind of like it more
than other ones I've had. Yeah, it's a good little cob. And by little, I mean enormous. It was the biggest salad I've ever seen at a fast food place. Fast casual. This salad box has little holes in it, so it can breathe. So it stay alive. Just like when you move a puppy. I think I was supposed to have
the chicken with that salad. I can still the taste
of salad in my mouth. Good flavor. I think they're just using the Bloomin' Onion for everything. This was a Patty Habersberger
choice for awhile. The blue cheese and steak salad. You know, it's a way to have your steak, feel a little healthy about it. Oh, that's a nice cook. That's a nice interior
cook there, isn't it? I do think that they've
cooked this quite well. It looks pretty appetizing to me. It's a nice medium rare. (light music) Strong blue cheese flavor. This is like the most immediate breath changing flavor in existence. Like... you're not getting any kisses. And for Becky and I,
this is a romantic place. We like to kiss. Like just sit at our table and just kiss. I support people who like this flavor, but I assume they're single. It's the Blue Cheese Wedge Salad. (Silverware clattering) Wedge salads are just
so funny, aren't they? (salad crunching) Pretty good. That was a more enjoyable bite than the steakhouse blue cheese. Just because the bacon I
think compliments it better. Cheers. (salad crunching) Let's go into the Brisbane Caesar. Brisbane. Brisbane, Brisbane. (plastic crunching) I can't get into these
boxes without breaking them. We're just gonna assemble a perfect bowl, I don't even want to take this salad, because someone can eat
this perfectly fine salad. Gluten-free Caesar wrap. Well, I guess not. Yeah actually, double yeah, I guess not. (upbeat music) Tastes like a chicken finger. It's good. It's a lot of solid. (Keith muttering) Bla bla bla. The Blue Cheese Pecan Salad. It's a side salad. This is a side salad like
that girl you've been seeing for four years is a side chick. Come in or don't, choose a side. Let's try it. That was a lot, that was too much flavor. The balsamic vinegar, you have vinegar. You have blue cheese,
and they have sugar nuts. It's just a lot to take in. All right, let's keep on trucking. How are we not even into anything yet? I feel like we've eaten a lot. This is the next Olive Garden people. Buckle up. Now it's time for some sides. I'm already feeling a little full. Let's start with some broccoli. I never get this. Whoa, it smells really bad. You can smell it. It's the fresh steam seasonal valleys. This is a fresh steamed broccoli. The fresh steamed veggies. Fresh Steamed Seasonal Veggies. They smell horrific. You know why broccoli
sometimes smells like farts? They smell like shit. Let's have them. (Keith gagging) Put it outside. Get it out of here. Get out of here. It's veggies like that that make kids think
they don't like veggies. That is definitely in the running for the worst thing I eat today. Let's add the snack mac. It looks pretty good. I love.... Cavatelli? I love this swirly noodles. (upbeat music) Boring, flavorless. What this fuck is this? Not enough salt, not enough cheese flavor. You've proven to me you know how to make salt and cheese things
as such a disappointment. This should be a treat every time. Oh, let's try the rice. It's not what I normally
think of when I order rice, but it does smell really good. We're gonna call it seasoned rice. I just guessed, but that's the real name. It has the consistency of like a pudding. (Keith chuckling) What? It tastes like a paste. The rice is so hilariously
over cooked and it's so salty. I can chew this by pushing
my tongue up against the roof of my mouth and squishing it into a paste. It tastes like concentrated chicken soup, and the texture is like pudding. Sides are not doing well so far. Maybe the side salad is the right choice. The Loaded Mashed Potatoes. This looks like a really
decadent bite though. If I was starving, I'd
be like all over this. Yeah, that's delicious. It tastes like perfectly
seasoned baked potato. That's good. Mashed potatoes are good. (Keith clearing throat) Okay, let's get this. This is not gonna be good. Let's try the Creamed Spinach. This is the same spinach
that was probably featured in a spinach dip earlier, which I didn't enjoy. Salty. It tastes like a spinach
and artichoke dip, but it's better than the one that actually is the spinach and artichoke dip. I'd rather just eat this on chips. And they really specialize in goops here, because I've liked a lot of the goops. Except for those dip goops. Some of those dip goops were weird. Outback, goop house. We got goop. Plain mashed potatoes. Hey, let's find out what
the OG potato tastes like without all the fixings. I love mashed potatoes. I like dipping my chicken fingers in them. I was like dipping my
steak into mashed potatoes. Something wrong. So it tastes like the dumplings
you get from cracker barrel. When you get chicken and dumplings, these potatoes tastes like the dumplings, so they're not bad, but
they're not what I want my mashed potatoes to taste like. French fries. - [Crew Member] Aussie fries. - I'm sorry. Aussie Fries. They're from Australia. (upbeat music) These are pretty good. Way better than the loaded fries. Loaded fries made them not good. These are like really good. They should make their mashed potatoes out of the leftover fries, because the potato and fry oil
and salt flavor in that is... (Keith blowing chef kiss) It's like baby Groot. (light music) Well blanched or steamed, even the bottom where it's more fibrous, quite chewable and delicious, but it's a little under seasoned, and for all my vegetarian fans out there, first of all, thank you for watching this. I don't know why you're here,
but thanks for being here. But burger sauce is
tremendous on vegetables, because it's just sort of a
smoky mustard, a very mild heat. Yeah. I could see my friend making that, and serving it to me at dinner, and like, the asparagus is pretty good. Nice work. Okay, let's move on over to
my brother's favorite thing to get at these types of restaurants. Now you've met my brother Brian, but I don't think you've
met my brother David outside of our wedding video, but he loves sweet potatoes. Shout out to David
Habersberger, the sweet potato. Hot. So hot. Pretty good, but I would recommend
twice the butter capsules, just to really just do it. Salads shouldn't be as big as they are, but the potatoes should
have double butter. Delicious, buttery, sugary, sweet, fun. Yum yum yum yum yum. Let's have the potato. Or as we like to call it
in Australia, the pot. They do not have legalized pot there, except for in the capital city. Look at the salt on the outside of that. That's what you want. You want a nice salty
outside of your potatoes so you can eat the skin, because the skin's got
all the vitamins in it. You want to encourage your
patrons to eat the skin. Damn that's a fine potato. The amount of salt on
the skin is delivering. (Keith clapping) Damn. That's good. So the asparagus and the baked
potato are by far the best vegetables to purchase here,
as far as I'm concerned. If you like the broccoli
at Outback Steakhouse? We probably can't be friends. Reevaluate your life. Let's move on. Here we fucking go. Now joining me on the RV,
"Eat The Menu," table stage, please welcome my friend Brian Wohl. (Keith singing) - [Brian] Good day Keith. - [Keith] Wow Brian, what is going on? - Oh, just been grilling with my friends. - That's a solid impression so far. Incredible. Alexandria like told me
a couple of weeks ago, like, oh, I'm probably
going to get fun costumes for all the guests. I was like, okay. Then I completely forgot about that. And then when Becky came in, I was like, oh, Becky just
decided to dress cute. But then as soon as you came here, I remembered there were costumes today, and then what a delight. So that's something
else to look forward to, in addition to my slow
deterioration as a person. - Here to help my friend. - Oh boy. Okay. This can't cut anything. (Brian laughing) - That's a knife. - That's a knife. - I watched the movie this morning. - "Crocodile Dundee?" - Yes.
- Wow. - There's a lot of drug use. - Really?
- "Crocodile Dundee." - Really?
- Yes, 'cause it's eighties, New York. - Of course. - And, oh my goodness. So what's Australian
about The Outback Burger? We have pickles. - I don't think... Brendan, I don't think there's anything Australian about it other than the name. - Okay. - But this is The Outback
Burger, let's dive in. You know, for it being
quite medium well looking, it actually is fairly moist. There's still a decent
amount of fat in the burger, but I don't like it. - It's like, hey, you remember a burger? It's like it. You want to try some burger sauce on it? - Brian. - I mean I feel like.
- I forgot all about it. - Now we're doing it. - Night and day. - A true friend will not only make your burger tastes better, but plug your hot sauce. - It may look like a shark, but I promise you he's
sweet as any other fish. Here's a baked potato. Oh my God, it's so hot. (Brian and Keith laughing) This looks good though. It's got the blooming onion on it. - [Brian] Oh yes. - [Keith] That's what we're looking for. Now this should be the
only burger there is. Now this looks so much better. I know it's gonna be better, 'cause the blooming onion is delicious. The Bloomin' Burger. I just looked the shark in the eyes. It was really something. - [Brian] Bloomin' Onion really helps. That helps. - I still think it could
be more flavorable overall. This is a burger best eaten upside down. You want that onion
flavor to hit the tongue, 'cause there's nothing
else going on in burger. The Sweet Chook O' Mine Sandwich. What is the pun there? What am I missing? The sweet chook o' mine? - That was not in "Crocodile Dundee," or any Baz Luhrmaan films. - [Crew Member] Chook
is slang for chicken. - Chook is slang for chicken
in Australia, turns out. Well, let's try The Sweet Chook O' Mine. (upbeat music) Whoa. This tastes like a peanut
butter chicken breast. Is that what this is? Do you taste that? - It's like Italian dressing. - Maybe that's it. - Like, Italian.
- Honey mustard. - Oh, honey mustard. Maybe that's what it is. It's like this sweet, I don't know what the deal
is with the sweet pickles. - I took three bites to
understand it and I hate it. Ew. - It tastes like it'll
give you a heartburn. - The Bloomin' Chicken Sandwich. - That's really good. - They're like the Kookabura Wings, but in a sandwich form. - I forgot they're called Kookabura Wings. Did you sing the song? ♪ Kookaburra sits in the old gum tree. ♪ ♪ Merry merry king of the bush is he ♪ ♪ Laugh, Kookaburra laugh ♪ ♪ Kookaburra, how gay your life must be ♪ Yeah, Kookaburra. - What an inclusive song. (Brian laughing) Wow. - I mean, that's the Australians. They're very welcoming, because all the animals want to kill you. - The animals there, hilariously, Ned got attacked by a
Kookaburra and a magpie on our trip to Australia. Yeah, I saw it happen. It was kind of like a horror movie. We had this beautiful
day touring vineyards, and we had this nice lunch. And he was like, I'm
gonna go take Wes out, and we're gonna go walk outside, just get some of his energy out before we get back in the car. And he just completely ignored the sign on the door that said, please stay on the path
and avoid swooping magpies. And they ventured maybe
a foot off the path, and then I just see Ned holding Wes, running toward the door and I'm like, what's he doing out there? And then a bird comes and goes bam into the back of his
head, and he goes, oh, and then he runs in and
then he can't open the door. It was wild. It was a really funny memory for me. And a really horrible one for him. Okay, those were all the burgers. I think the fried chicken sandwich so far has been the best of them. But, we've got a prime
ribs sandwich over here. - This has gotta be the star of the show. - This has gotta be delicious. It's gonna be like a French dip, right? I like how mine is gonna
start with half of an onion. - Oh my God. - So I'm gonna just bite into this, and know that I'm gonna be
alone for the rest of the day. - [Keith] I love the
mushroom and onion flavor, the Au Jus is salty and so good. Yours probably is good. I bet you had a different
bite than I just did, but my bite was incredible. - This is exciting for me, 'cause my wife does not like onions. So this is like, this is my little onion
adventure away from home. - It some pretty serious jaws to get through this beef sandwich, am I right? - Oh, I'm so glad we didn't have any fish, because fish are friends, not food. - Well B. Wohl, thanks for dropping by. What else is going on with you? - Oh man, just doing standup around LA, and doing my favorite friendship. - Oh, and you also do the
wrestling show on Wednesday. - Yes, on Wednesdays
I do a live news show. "The Wink Daily" for Wrestling Inc. So if you guys ever want to
talk wrestling, I'm your guy. - Brian Wohl ladies and gentleman. Thanks for joining us on "Eat the Menu." Now let's continue on to something else. Next up is kids menu, and to join me or my
kids, the food babies. Welcome YB and Alexandria. I'm the food daddy, they're
the food babies, you get it. Oh my God. Look at you, you look amazing. - It's so hot in here. - Yeah, get in there. Oh my Lord. - [YB] Sideways maybe? - [Keith] You're in. Amazing. - [Alex] It has to reinflate. - Amazing. Well, come on in. (YB laughing) - Oh my God. - Well, I don't know where... This is so overwhelming, but it's so such good energy for me. I'm very excited now. The food babies are here, which means we're having the kids menu. It's great to have our
wonderful food babies. YB has been very busy in the last month really doing a lot of
our, "Without a Recipe." - Well actually today, I'm sending out the last cut of, "Without a Recipe," final episode. - Oh my gosh, you've probably
already seen it by now, but for us that's a big achievement, because it is the finale. The finale is always crazy. So much of a project. - It's a 56 minute episode. - Is that the longest one? - Yeah. - Wow. And Alexandria is producing today's shoot, so this was her idea. The grilled cheese. Also we got baked potatoes. - [Alexandria] It's so small. - [Keith] It is very small, and I would say only one side is grilled. The other side is stale. - It's just like sandwich
with cheese between. - Yes. Here you are. - Not bad.
- Not too bad. - It's not bad, but, a little boring. - A little boring, we need tomato soup. - Yeah, or something. Let's get rid of that. It's fine. That was the good, boring,
safe thing for the kids. The kid chicken. It's just the kids' grilled chicken, and it looks like it's just a tiny little grilled chicken breast, and it's got some barbecue sauce. Alexandra, I guess I'll
just be feeding you. Here you are. (upbeat music) - It's actually cooked pretty well. - So let's try it with the barbecue. - It's pretty soft, which
I like, it's not dry. - I thought it would be drier, but yeah, nice and tender. - It's got a surprising
amount of char taste to it. It's an odd thing to serve a child. - Yeah. - Right?
- A cool child. - I've never seen that
on a kid's menu before. Just a little bit of grilled chicken. This is just the children's cheeseburger. This is good for me, because
this is how you feed toddlers, you know, at a restaurant, and they're eating off the kids menu. - [Alexandria] It's pretty dry. Tastes like nothing. - That's what I said
about the first burger, tasted like nothing. - You don't taste the cheese even. - It's boring and it's bad. Why did children have to suffer this? - Why did I even do my hair today? - I don't know. None of us should have
done our hair today. - I took an hour doing my hair. I'm gonna have to take a little break, and stand up really quick. - Okay. - When I sit down, all of this air in here
pushes the rest of the costume around my face and just chokes me a bit. But, it's okay. - It is? - [Alexandria] It's fine. - It's okay? - [YB] This belly is so big. - What if you just sucked
your head into the costume, and just kept your mouth out of it? - I think this is fine. This is better. - [Alexandria] Is it good? - [Keith] It looks pretty good. I'll do the Bloomin' Onion too, 'cause I love that sauce. - Pretty solid. Not the best, but not the worst. - I think it's really good. This was just some solid
kids chicken strips. - It's good, but it doesn't scream
Outback Steakhouse to me, no? - No. Do they have a kid's steak? - Right? - You know? You should be able to get a kid's steak, like a little like, filet mignon. - I think that's the next one. - The baby filet. (crew harmonizing) - Baby steak. - Baby steak. - Baby steak, baby steak, baby steak. All right, baby steak. Let's cut some baby steak. Let's see how they
cooked it for the babies. At best, medium well, if not well. - [YB] Yeah, I like my steak pink. - Yeah, I like mine on the red side. - It's not good, but it's not disgusting. - The meat itself is not what a filet mignon should taste like. - Do you think you can cut it with your "Crocodile Dundee" knife? - Oh my God.
- It's a filet, so I feel like it's possible. - [Alexandria] It's working. - [YB] Is it, what? No way. - [Keith] You call that a knife? Now this isn't a knife,
but it did work like one. Pretty good. Well we do have one more
fun side the kids will love, and that's the mac and cheese. Now I've already had the mac and cheese, and I didn't think it was amazing. Well, you didn't yet. So why don't you give it a try? - That's so bland. You need salt on this. - That's what I said earlier. - Like a ton of salt. - It tastes like nothing. - Nothing. - It's barely cheesy.
- Right, so pretty much all kids
meal we're very bland. - But, we do at least have
one potential saving grace, and that's the dog pee. - The dog. - [Alexandria] Hot dog? It's a sundae. - Why does it say dog then? - I don't know. We're trying the kids
ice cream sundae now. It's not a dog. - It's not a dog. - In case anyone was confused. - Okay, that one is good.
- Can confirm. It's good. - That one's really good, 'cause it's really hot in here. - It's kind of like a
McDonald's ice cream sundae, it's a good ice cream sundae. - It's exactly like a
McDonald's hot fudge sundae, Sonic hot fudge sundae. It also is also just better
because it's so fucking hot. Well food babies, what a treat this was, you look adorable. You had a really rough time,
but I think it was worth it. What were you? - A bird. (Keith laughing) - [Alexandria] Show your wings. - I know you're not a bird. Oh, my chickens sauce. Classic bird, trying to get rid of the sauce
that's most delicious on it. Well, thanks to our
Australian food babies. Great to see you. Make sure you follow both of them online. Check out YB's YouTube channel. She's always posting lots
of various German or Asian or language learning content. It's very fun. Good luck koala bear.
- Bye. - You barely fit. (upbeat music) - [YB] Push her. - That was a little wild, huh? Okay, let's move on to the next round. Next up we got ribs, chicken, and more. And joining me to have
even more fun at Outback is your favorite boy, Miles Bonsignore. Are you-
- This is the greatest show. How's it going, Bob? - Honestly, I'd rather
watch the greatest show man with Wolverine than any
other version of it. We just decided to put
paper towels under my legs. - I saw there was a paper, is that because I'm gonna sweat? - I don't know. Alexandria said we should do it. - [Crew Member] Dropping
greasy things on it. - 'Cause I keep dropping
greasy things on it. (Miles laughing) - When I turned around, you were way closer to me than
I thought you were gonna be. - [Keith] The Twisted Ribs. Again, but these are big. Another pickle situation.
- Those should be kinda good. (Keith burping) - They're sweet. - [Miles] Whoa, these are spicy. Why was spicy pickles?
- They're a little spicy. - I didn't know that was gonna be spicy. - Some are spicier than others. The Twisted Rib, mac daddy. (upbeat music) - Oh yeah. - Oh, these are way better. - It tastes like these are fried, because there's a crunch to them. - [Crew Member] They are. - Twisted my head. - Twist me off some pork buddy. - Come on Bob. - The grilled chicken for big boys. Not just for babies anymore. - Now Keith, I was obviously dressing up like Wolverine today.
- So dry. - And... - No. - Very dry. - It's like chalk. - It's covered in sort of like,
I would say visual flavor, but it has zero of the stuff. - They should put this
chicken into people's mouths when they're getting their braces put on. It'll soak up all the
saliva in their mouth for the whole procedure, and then you can pull it right back out. - Yeah, perfect dentist moment. So I was getting excited
for this all week, I was gonna dress up like Wolverine, but Wolverine has a staple, he has his mustache shaved, and he has his right shaved right here. I was all set to do it. I was like, you know what? My wedding is a little far away, and I'm really glad I didn't, because tomorrow I'm shooting
all my engagement photos. - Very close.
- Sarah would've understood. - She would have known. - She would have understood. She would have been like, I get it. Your work comes first, honey. (Miles giggling) (Miles and Keith laughing) The Australian favorite, meat medallion fettuccine. Kingsland Pasta. - Yeah.
- Be a king. One, two, three. (light music) - Tastes like nothing. Tastes like hot. - And the noodles are so soft that I didn't register them as noodles. - I drank the noodles. - I drank that and it was like water that was not refreshing. - [Crew Member] There's shrimp in it too. - There's supposed to be?
- This is shrimp? - Well, there wasn't. - It was beef. You really look, like the blonde wig really looks real. - I know, it looks pretty good. - It's pretty disoriented. - I'm kind of blonde. (Miles gasping) (Miles laughing) - Do you remember, of the band Of Montreal? - Yeah, I like that band. ♪ Let's get Outback tonight ♪ ♪ To bang bang bang ♪ - Careful with this knife bro. It's very sharp. - Luckily, I've got my claws. Oh! - The Alice Springs Chicken. It still looks kind of dry. - Is this pork? - It's chicken. Great Alice Chicken. (light music) That is much better. - It also just tastes like water. Like if tastes... - Do we have COVID? - Maybe we have COVID. People are always like,
that's not seasoned. - If you're trying to
sympathize with your friend who had COVID earlier this year, maybe go to Outback and
get some of these dishes. - That was a little lame. - Doesn't it look like the top
of a slice of a cheese pizza? - Are there mushrooms in there? - This is fun. - There's mushrooms in there? - Careful with that knife. Bro can hold that knife,
it's really sharp. Oh, you got a mushroom on my thigh. - Honestly, the cheese
mushroom is not bad. - The mushroom has more flavor
than that whole beef pasta. (upbeat music) Kaylin was like, you keep
forgetting to do this. I need you to do it. The Bloomin' Chicken. - Does this come with a sauce? - Try it plain first. - Let's have it a la mode, and then I'll have it- (Keith burping) - A la mode? A la cart? - Yes. - First let me try it with ice cream, just to see- - Just to see what is in my ice cream. Then we'll do the second round. Are these potatoes that you're discarding. - Yeah, but I'm gonna donate
them to the potato people. I'm gonna take all the
potatoes at the end of the day to the homeless shelter
and give them potatoes. - Is that something that people do? - Kind of. Do you remember Ireland? - Okay, look. - They love their potatoes.
- Are you talking about the famine? - The famine. - Yeah, I remember Ireland. - [Keith] Okay, chicky-tendies. - [Miles] Look at these. - [Keith] Chicky chicky chicky. - [Miles] These are gonna be really good. - [Keith] Dip in the chicken then. - Well, I guess I wanted to try it a la mode first, and then... I don't know why they're
not salting their food. - I know.
- Just like, I feel like you go to
these places to get fuckin' scorched with salt.
- The appetizers were salty as fuck. - What do you think? - We're sitting so close that every time I look at
you, I think we're gonna kiss. - It is like looking at
you with a wide angle lens. - Your eyes are so close. - Your face is so big. About 92 degrees in here, by the way, if that wasn't clear. - Yeah, you stuffed me full of chicken, and turned the heat up,
I'm ready to kiss you. - That's enough. - That's enough out of you. - Oh!
- Whoa! - [Keith] First of all, look
at the size of this potato. The submarine. The ribs. Those were the twisted ribs, these are the real ribs. (Miles gasping) - [Miles] Are these the... - No, that's Chili's, don't... You'll get in trouble. These also taste fried. - They do taste fried. Are they not supposed to be? - No. Ribs are not fried, typically. The twisted ribs are
way more twisty, baby. That's enough of this. These ribs suck. I'm pissed off. - Oh, gee. - These should be good. This is the everything we've already eaten all together platter. - [Miles] Not the shrooms. - [Keith] Mixed BBQ platter. Here, try the coconut shrimp. You tell me what you think it tastes like. - Growing up, they told me never
to trust shrimp from an RV, but... (Miles groaning) It doesn't taste like shrimp. It has like a little honeydew to it. - I had a donut before. - It is a donut. Yeah, this is more. It tastes like a coconut donut. - This one's better
than the big one we had. - This doesn't look good. - Yeah. - That's not. No that's too dry. - [Miles] Wow, that's burnt. - [Keith] That is so burnt. I don't know what happened today. - Okay. - This is the final one? - [Keith] It's the pasta. - [Miles] Oh no. - This is the chicken and shrimp pasta. It smells weird, doesn't it? - I don't like that it slides. - I don't think we're
gonna eat this shrimp. - Oh God. Don't eat the shrimp. - We can't eat it. I have to eat it. - What about the fettuccine? - It's "Eat The Menu." - [Miles] Have a little
bite of the fettuccine, I'm not eating that shrimp. Alexandria...
- Just a nibble. - Do it so she can't see. Just take the teensiest, just do like a little... (dramatic music) - Keith, you're gonna be so sick. - From that? You think that's gonna be what does it? Not the whole day? Tastes bad. - It tastes like nothing. - It tastes like nothing. - Let's try the pasta. - My food. That smells so bad. - It's not good. It tastes like nothing. - [Miles] I feel like they
could revamp their menu if they just put salt on stuff. So Miles, what have you been up to lately? Tell us what's going on. - Well, we've been making a
special series on Patreon where I take people's calls
and I solve their problems, and post little clips on IGTV, and TikTok. It's called "Advice
That Will Go For Miles," off of the titular segment on the TryPod. - Well Miles, thanks for driving by, I hope you enjoyed your time, Logan. - You got it, Bob. - We'll see him later in the bedroom. (smooth music) - Next up, seafood. And joining me to dive
deep into the down under of the sea is my friend
and yours, Zach Kornfeld. Wow, it's Thor. It's fuckin' Thor, ladies and gentlemen. Oh my God. - Ay. It's me, Thor, God of Thunder. (Keith laughing) - Pretty good. - [Keith] Yeah, pretty good. - Did you say the second Thor? - Did I? - Oh... I guess there's no one else doing it. - You know what you look like? You look like-
- Hot? - If Thor went through
reverse Captain America-ing. - How dare you. - So we got some seafood. - It's toasty in here. - It sure is. We had to turn off the car for
fear of running out of gas, because air conditioning uses gasoline. Toowoomba Salmon. - What is that, what is Toowoomba? - I don't know. Toowoomba or not Toowoomba? Definitely something you can't have. It smells like cheese-
- Oh, God. It's like clam chowder. - Is it?
- Toowoomba, Toowoomba is a city in Australia. - Well, let's have their salmon. Toowoomba. - It's dry. - You know, but it's so much better than the chicken has been. - Really? Seasoning's okay. - What is this? - I mean, it's hard to fuck up salmon. I've done it, but it's hard. - It's like shrimp chowder. (Zach gagging) And spicy. - Ew, hair. It's like a spicy shrimp chowder, and I was supposed to
pour this on the salmon? - That's the way they do it in Toowoomba. - No wonder we've never
heard of Toowoomba. Sorry, Toowoomba. - Is the pumpernickel here? - Yeah, it's behind you. Oh no, it all got cleared away. I said make sure we saved
the breakfast stack. - Have we talked about it yet? - Not enough. - Have we talked about it guys? Outback bread- (Zack spitting) - [Crew Member] Creamy Creole Sauce. - Creamy Creole Sauce. So it was exactly that. - Oh, the best free bread on the market. - It is pretty good. - It's so good. - It's good for you bread. - There is no bad for you bread. I can't believe they just give it to you. - How many locations do
they have up in Asgard? (Zach giggling) Like two, like three? - One on the north and the south side. - One near the mall. Let's move on to this. I just realized that
they have a dish called two lobster tails. - [Zach] Whoa. - That's what it is. It's two lobster tails. - [Zach] Hell yeah. - [Keith] So here's a fun
thing I recently read, and I think this is evidence of it, that a lot of the chain
restaurants that sell lobster's tails do not sell lobster tails, but they sell a different,
similar, smaller crustacean. - That's not lobster. - That's not lobster. - Like, what is that? - Yeah, what is it? - What's going on here? 'Cause it's not a lobster. - Let's try the lobster tails. - There's definitely butter on this. - This is soggy. - It's soggy. - It was already delicious,
you didn't have to do anything. - It actually is good but way over salted. - It's so over seasoned.
- Which is funny, 'cause so many things I've
had right before this, had no salt. There's two chefs in the kitchen. There's the salty chef,
and the no salt chef. - Chase that with some bread. - Yeah, you really do. - Excellent.
- Do you love yourself? - Another! - Another, yes. All right.
- You get it? From "Thor."
- I get it, when fat Thor has beer. This is not the other salmon, is this not the Toowoomba. - [Zach] Is this not chumba-wumba? - [Crew Member] This is
perfectly grilled salmon. - I've had a lot of grilled salmon. I've never had perfect salmon. - [Keith] Is this a slight on Toowoomba? The fact that they serve a salmon that's not perfectly grilled,
and they call it Toowoomba? Is there like some sort of like
Aussie shade we're missing? - [Zach] It's the same thing. - Tastes worse though. - Because we don't have the chumba-wumba. - It doesn't have the chumba wumba on it. - You guys know the
deal with salmon, right? That they dye it pink
to fuck with your brain. You know that? You know that? I think their diet is
what decides their color. Look, I just read the blurb online. I'm not a scientist, okay? They're great. - [Keith] It could be wrong. - Say it's a lie. You can't. Ding, verified true. - [Keith] That's true. How many times am I gonna
eat the coconut shrimp? - You've already eaten this? - Twice. It's exactly the same as the appetizer, except there's a potato now. - [Zach] Was it yummy? - [Keith] It's tastes like a donut. It's tastes like a girl
scout cookie with shrimp. The new shrimp girl scout cookie. - It is incredible. - It's like a donut, it's like so sweet. It's a dessert, it's dessert shrimp. This one's better than the one I had with Miles.
- It's delicious. - This one I could crush. - What kind of trick is this? Is this Loki's doing? Oh, Loki. - Wouldn't it be funny if we had Loki in the bedroom and he just peeked out, and it was actually the real Loki? - Not the variant? - Not a variant. Well, what's this look like to you? - Shrimp on the Barbie. - Shrimp on the Barbie,
now last time we opened up a container of shrimp,
it smelled terrible, so much so we didn't
want to eat the shrimp. This shrimp smells not offensive. - It's not amazing. - Not offensive though. - [Zach] What's going on? It's just a lot of garlic, or? - It's saturated with
shrimp juice and butter. - I got a little shrimpy right here. - Show me what it looks
like going your mouth. Show me. I'll show you. (Zach laughing) This is what it looks
like, going in my mouth. - [Keith] Cool. Audience, tweet pictures at us of you putting shrimp in your mouth. This is a participatory show. That's salty, too. - [Zach] What's up, baby? It's so hot. - [Zach] It was really hot. - And I didn't like any
of the seafood really. And I thought the first bite
of salmon was pretty okay. And I liked seeing two
potatoes in each box. So Zach, what's been new with you? You got the "Guilty
Pleasures" going strong. You've been having lots of cool guests. Check out the whole back catalog, if you haven't checked
out an episode at all. There's celebrities like Lauren Condor, Keith Habersberger, Vin Diesel. - Vin Diesel, literally, I'm not kidding, Vin Diesel and John Cena were on episode. Pretty fuckin' dope. - That's what I've been up to. We should get gas for you. - [Keith] I got plenty of gas. - I'll see you later. (Keith exclaiming) - Oh, wow. He flew all the way back to Asgard. I hope he finds the infinity gauntlet. Finally, the time has come
for us to have steaks. So to help me devour all of this beef, are my beefy boys, the Lewberger boys. Hugh and Alex, let's bring them out here. (Keith whooping) - I don't love costumes, but I'm doing it because
Alexandria is letting us eat steak. - That's true.
- And that's very nice of her. - Call me anything, but
don't call me crazy, 'cause it's time for
everyone's favorite segment, Alex brought some cookies
to the all you can eat, "Eating The Menu" time. This is where the words are. It's got a special
Australian ingredient in it that's not normally found in brownies, and I'd like to see if
you can guess what it is. - Okay.
- Oh yeah. That's a good bite. - I don't think it's that bad, but it's really dry. The flavor is actually not bad, but I don't know what's wrong with it. - [Alex] It's got Vegemite in it. Oh, it doesn't taste like Vegemite to me. That actually tastes pretty okay. - Hughie is so far the only
person that hasn't liked this. - Who else has eaten it? - A lot of people. - Nick, Jonathan, did you have a bite Alexandria? - You'd liked it, Jonathan? - Give Alexandria little slice, yeah. - Yeah, Alexandria. - [Hughie] Do you prefer
Alexandria or Alexandria? - The first one is my name. - Wow! - [Keith] I don't think the
buttercream is necessary at all, in fact I think it
almost ruins what it is. - I feel like I'm going crazy here. This is the worst thing he's ever baked. - [Alexandria] I don't hate it. - What! - And it's not the worst
thing he's ever baked. Those other brownies were. - The cocoa brownies. - The cocoa brownies were, thanks so much. Okay, we got seven signature steaks. - [Alex] Holy crap. - This is the filet mignon. - Cheers. - Cheers. - Big cheers. (Keith burping) - You know, there's nothing like eating after someone's birthday in your face. - I didn't burp in your
face, I burped right there. - Well. - Do you want me to burp
in your face next time? - No. - I'll show you what it feels like. Next burp, it's coming to you. - No, nobody wants this. - Cheers. - Cheers. - That's pretty good.
- That's actually great. - That's pretty good. I liked the outside. It's like a little crispy. - Yeah, it's got a good sear. I think this is really well cooked. - There's one member of the
crew that hasn't been fed yet. My babies. - Ooh. Chugga chugga chugga chugga choo-choo. - [Hughie] Ooh, I like it so much. - [Keith] He loves it. Bone-in Ribeye. - Who doesn't love-
(Keith burping) Oh my God.
- Oh my sweet joey. Sweet Joey.
- How was it? - Oh my God. - Was it different than the first time? - Go fuck yourself. (Hughie laughing) I think I'm gonna cry. (Keith laughing) - You like, singed my eyelashes off. - Oh, look at this. This is a little bit more of
a medium than a medium rare, but it still has a nice pink. - Cheers.
- Cheers. - Oh, wow. Interesting flavor. - It kind of tastes like meatloaf. - I want to try this right here. - And we do have a little bit of a glaze. - Whoa. - [Keith] To try with it. - Oh, no.
- No. No, that was a bad choice. - It tastes like whiskey. The Ribeye. Down under. - Ribeye. - The texture is better,
but the flavor is worse. - You know what would be
great with that though? - Those brownies.
- The burger sauce. - Let's do it.
- Actually, let's pour a little pool right here. That's got a deep end. - [Hughie] Yeah. (upbeat music) - Oh, wow. - Now that's amazing. - But now you realize that the texture is also not that good either, because now the flavor is...
- Here's the thing though, like, all I taste is your delicious sauce. The steak is adding nothing to this. - No, I agree. The New York Strip. - Maybe. - I think it's a filet. It looks an awful lot like a filet to me, but let's cut her open. - Cheers.
- Cheers. - Tastes like Doritos. - [Alex] What? - Like a cheddar cheese glaze. - You know what? No, I think this is
the center cut sirloin. Now that I'm tasting it, because I used to get that as a kid. It's basically like a filet minus. (Hughie laughing) The 18 Oz. Daddy size. Oh, it's over cooked, 'cause look at that, that's a medium. That's a medium to a medium well right there.
- That's like, gray. - [Keith] You're ruining it. Here's some bites. They have some nice fatty little bits. Oh.
- Oh, it's awful. - No, this isn't the
worst steak I've ever had. - Well I don't want to taste mine now. (Alex chuckling) - [Alex] That texture is horrendous. - I totally think it's spoiled beef. - Well, I don't want to swallow it then. Is there a napkin? It tastes like fish. Like it tastes like the ocean. - I've never tasted spoiled
beef like that before. Like this is fun and games
that we play on this show, but I fully think this rotten meat. - This is worse than any- - This is pretty unacceptable. I love Outback Steakhouse, and this is like really upsetting. - We need to throw it out back. - Okay, this is another, this is a New York Strip. This is still along the medium line. - Should we cheers? - I don't know. - I know.
- Me cheers. - Really. - Yeah, that one tastes fine. - That one's good. - I'm back. - I'm back, I'm back baby, just like that. - It's still dry. It's over cooked.
- A little bland. - It needs more seasoning,
but it's passable. The Aussie Porterhouse. Do you know what this is? What cuts of meat this is? - [Alex] Oh, let me guess, is
that right near the tookus? - No, no. They're actually combinations
of steaks we've already had. A little steak lesson for everybody. Everybody like my chicken lesson, right? Like, whenever you see a
cartoon piece of steak, and it like is this shape, and has a little like
white eye kind of in it, they're mimicking a ribeye, because the ribeye has this shape. It has a rib cap of fat, so it's just fat right here,
it's beautiful and marbled, it's the same thing as a prime rib. A strip steak is typically
noted by this big piece of fat that goes on the outside. So see how right here, there's this big globally fat. So that's like fat that's too chewy. You can't eat this fat. Whereas the fat in a ribeye
is typically more marbled, it's a little softer,
you can eat that fat. I want to see how tender this is, like how much you can push down. Like I can't drag my finger through it, but this one I could put my
finger all the way through it. - [Alex] I'm so glad that he's teaching the meat.
- I might eat this part. - That we're about to eat.
- It's just the best way to show it. - Cheers.
- Cheers. - [Hughie] A little dry. - A little dry, but has more
flavor than the first filet. Also not as tender as the other filet, 'cause it's not as dedicated, right? So it's cooking together. - Nice texture though. - Yeah. This looks better to me, visually. - This one does look like
the best doneness level. It looks the right amount
of juiciness, nice pinkness. I think that has the most
burst of flavor that we've had. - I did get a burst in there.
- Still tougher than this side. I got to tell you, I was coming in here today thinking like, Outback is gonna crush it. They're gonna deliver all over the place. Well, Alex, Hughie, what are you guys up to? Lewberger, we're going on tour. We're going to some colleges this fall. So if you'd like us to stop by, or have you see we're
in your neighborhood, maybe call a local comedy
club, see if we can play there. - If you're in a student union, we're like having fun at colleges. It's been so much fun. I don't know why it said it like that. That was weird. - Hughie, I know you're still doing lots of stuff with the Syracuse Art Projects. That's great. You can check out more of
that on Hughie's Instagram. He's always sharing stuff about that, ways for you to help support kids who need some art programs in their city, and hopefully that'll inspire
you to do the same thing, but guys has been great to have ya. - It's been a great time, Keith, and I'm glad that you
didn't Crocodile Dundee me. - I'll be glad to Crocodile
Dun-See-Myself-Out of this hot ass RV. - It's hot, let's get out of here. We got desserts left. Don't go away. And now it's time for our just desserts. Joining me to finish out
today's "Eat The Menu: Outback" is none other than the 2nd
Try Channel and Brand Manager, Kaylin! (Keith shouting) - Good day mate. - You're a frog. - [Kaylin] I'm a little frog. I think I look more like
Fiona from "Shrek" though. - I don't know. Is there something to do
with frogs and Australia? - They're there.
- I don't know. - [Keith] They're there. Well, that's all we need. - This is my favorite, by the way. What is that?
- I love- it's a cheesecake, right? - Oh, it's just cheesecake. - Yeah.
- It just says cake. - The cheesecake.
- The cheesecake. Specifically, New York-Style. This is really good. - It looks pretty correct. - Yeah, it's a New York-Style Cheesecake. Not bad. When I was living in New York, I'd just get cheesecakes
from the bodega's. - [Keith] Really? - Yeah, they're really good. - Everything in the
bodega is always so good. Bodega life is cool. - Yeah, I was usually
drunk just a little bit. You know, it was after a night out, you go get a pizza, a cheesecake. Whatever, whatever. This is crazy. - [Keith] Carrot cake is always
hilariously big, isn't it? Like, I've never had a
carrot cake that was modest. - [Kaylin] It definitely
looks more meatloafy than it does carrot cakey, so. - The Carrot Cake. - Cheers. - Cheers. Beep. (Kaylin chuckling) - Very spice forward, like an overwhelming
amount of the seasoning in this carrot cake. It's kind of gummy. - Yeah, the textures is
what's doing it for me. - The texture is gummy, - It's all the same texture. It's not one of my favorites, so maybe I'm like being a little biased. - I don't know, I mean, I am someone who does
like it and was like, that's not a very good carrot cake, but I would have eaten the
whole thing if I was hungry. Oh! - This looks good. - This kind of looks fun.
- Wait, what is this one called? - It's called the butter cake. - Butter cake? - [Keith] But it basically looks like a strawberry shortcake. - [Kaylin] I like this. - [Keith] This is great. - I love strawberries.
- The little strawberry jam. - Oh my gosh, you get to make your own. - Yes. (upbeat music) - This is delicious. - Yeah. - I feel like that's a lot. - Did you have a grocer store, and it was like a Ralphs or a Vons, but around this summer they
had like a strawberry cake? - Yes, this is exactly
what that tastes like. - It's the grocery store strawberry cake, and it's got candied strawberries, and it's like whole candied strawberries. - This is exactly what
that is, and it's so good. - [Keith] But we gotta move
on to the chocolate tower. - [Kaylin] That looks insane. What was the one called from Olive Garden? It was like a chocolate lasagna. It's the Chocolate Chocolate Tower, and they've also scraped in tower. - [Kaylin] I'm not a
huge chocolate person. - I do like chocolate cake.
- Unless it's in red velvet. - [Keith] But I don't
like chocolate frosting, I just like chocolate cake. - [Kaylin] That's what it is. - This is what I imagined the "Matilda," The Trunchbull scene.
- The Trunchbull scene. Oh no.
- Chocolate cake tastes like. 'Cause it's so chocolatey. - And that kid was just
shoving it in his mouth, that poor child. - He did such a good job. - [Kaylin] We're gonna make you do that. - Yeah. Stick around. Okay, we got the Chocolate
Thunder from Down Under. - More chocolate. - [Keith] Which I believe is the name of the Australian male strip show. - The one in Vegas, right? - Yeah. - I haven't seen that.
- You haven't see that one? - I've been wanting to go. - We learned from them
in my bachelor party. - Oh, yeah. - Yeah. Guys and girls alike, go to
a male strip review show. You don't have to be interested in men to have the greatest time of your life. It is so funny, and the way the women go fucking
nuts for them is hilarious. - Okay, we're going to Vegas soon. Put that on the list. Oh, there's ice cream. Cream. Ice cream. - I like this.
- That's a good one. I always loved brownie sundaes. - Same. Because I like chocolate, but I need something else to
like break it up a little bit. - I love brownies. - Yeah, this one's good. This and the butter cake
are my favorite so far. - But whenever you have a
chocolate cake this big, you always dream of just like. - [Kaylin] Oh no. (Keith mumbling) Oh, God. It's so sweaty in here,
that cannot be good. How are you doing by the way? - I'm fine. We just made it to the end. We did it. - Congratulations. That's your congratulations cake. - Thank you so much. I'll take a sip of ice cream. - [Kaylin] Oh no. Your stomach's not gonna like that. - Oh, this is good. - Not gonna like that. - Here's the thing, it's not like this is gonna be worse, in fact, I kind of probably
could use some help with the evacuation process. - [Kaylin] Oh, God. - I'm sorry. - Did you take your Lactaid pills today? - No. - Also why is Lactaid
not sponsoring you yet? - I don't know. I don't know why Lactaid
doesn't sponsor me. I don't know why Tums doesn't sponsor me. They're spending money
on fuckin' "Hot Ones," and I see you're spending money. And you know what? You know why I take
personal offense to it now? Is because Complex, that makes "Hot Ones" is owned by Buzzfeed. - Since when? - Since like, two weeks ago, So, all that stuff that you love. Guess what? It's owned by Papa Buzz Buzz now. How do you feel about that? You know who's not
owned by Papa Buzz Buzz? This guy. Well, this has been fun. Kaylin, it's so great to see you. Hey, Kaylin runs basically
all of our socials. Every piece of social
content goes through Kaylin. Honestly, every piece of
content goes through Kaylin. - And we got new clothes coming up, so. - Oh yeah, she runs all the merch too. She does too many things. - And it's great.
- No, we're doing lots of cool things. - Well, thanks Kaylin. - Thank you for having me. - We'll see you later.
- Good luck with the best and the worst, and the least best and the best best. - And now it's time for the
best, and the least best. - I'll never eat again. Today really was quite the roller coaster. I honestly came in today with
really high expectations. I really like Outback. The Outback we got the
food from was my Outback. I will say that I had an overwhelmingly not good experience, unfortunately, but let's start with the least best, and then move to the best. So least best, quite obviously
anything spoiled is bad. So the shrimp that was bad, that was bad. The beef that was bad is
even more inexcusable to me, it's a steakhouse, that
should be the best part. It's supposed to be a steakhouse. You go and you get a nice piece of meat, and I get it, it's a chain, but some communities only
have chain steakhouses, like that's their only opportunity. So if that's all they can
get, that's unfortunate. It's just not good. It's not worth it. I'm overwhelmed with how bad they were. The broccoli? That was awful. Imagine if you ordered a rotten steak with a side of that broccoli, you wouldn't know which one was worse. The number one best
was the Bloomin' Onion, but everybody knew that. So my real number one
best, the Kookabura Wings. I just thought they were delightful. The desserts for the most
part were quite enjoyable. Maybe go to a real restaurant for dinner, and Outback for dessert. Is there anything else that
you remember that I liked? Oh yeah, the seared ahi
was actually pretty good. I don't know how that was good. That seems like a more
complex thing to execute, and I thought that was
actually pretty nice. And thanks to the baked potatoes,
the unsung hero of today, actually the baked potato was really good. Everybody's having
potatoes tonight, potatoes. Even though I ate all that food, I still don't feel as bad
as some of the restaurants that I've eaten on "Eat The Menu." This is hour six of filming nonstop. And yeah, there were
things here that were good, but mainly those were my guests. Ah, remember B. Wohl? Remember Hughie and Alex? Oh, and remember when Miles dropped by, and how could we forget
when Kaylin was here. And the food babies, they
really shook things up. And then of course we had Zach Kornfeld, and who could forget my lovely wife? Coming here, looking like
a "Grease" character. And you know, I got to props to Alexandria for putting this whole thing together, having all those fun
costumes for our guests, and helping get this RV. What a day. I love Outback Steakhouse. I'll give it another chance,
but today was not its day. Sorry, Aussies. Hey, but I hope you have a good day. (upbeat music) ♪ Waltzing Matilda ♪ ♪ Waltzing Matilda ♪ ♪ She'll go waltzing ♪ ♪ Matilda with me ♪ ♪ She sang and she danced ♪ ♪ And something 'till her Billy boiled ♪ ♪ She'll go waltzing, Matilda with me ♪
