April 22, 2025 • 7 mins
"What makes a football legend tick?" Dive into the latest episode of The Ben and Skin Show, where hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray for the latest DFW food news, plus details on how to sit down with former Dallas Cowboy center Travis Frederick. This special After Dark edition, streamed exclusively on their YouTube channel, promises a blend of humor, heartfelt moments, and deep football insights.Also, dive into the latest culinary trends with the team, featuring the quirky new burger joint, Small's Sliders, and their inventive menu items like the "Biggie Smalls" burger.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right.
Speaker 2 (00:00):
If you've been listening to the Ben and Skin Show
for a while, then you know that one of our
favorite people in the world is Travis Frederick, former Dallas
Cowboy Center Absolute Beast. KT has always tried to hold
him back. He didn't think he should be drafted in
the first round, doesn't think he should be in the
Ring of Honor. He's always taken shots at him. Well,
I'm inviting you to come check out a long form
(00:20):
interview with us and Travis Frederick. It's happening on our
YouTube channel, YouTube dot com slash benin Skin. We call
these things after Dark benin Skin. So it's not our
radio show, it's not our live stream. It's just something
when we get together and have some cocktails and hang out.
And it's going to be a nighttime edition and it's
with Travis Frederick. Tomorrow night, Me, Skin, KT and Travis
(00:41):
Frederick from eight pm to nine pm on the benin
Skin YouTube channel.
Speaker 3 (00:45):
Anything else you want to say to set that up? No,
I think it will be the absolute time of your
life when you get the four of us together. Are
you serious, man, It's like the Beatles. You know what
I'm saying.
Speaker 1 (00:55):
If you go right now and just subscribe to the
channel too. You can get the reminder and all that stuff. Yeah, thanks,
thank you, Busy forget things.
Speaker 2 (01:02):
It's what we need. We're trying to grow the show,
grow that channel. Travis Frederick Tomorrow night, eight to nine pm.
But right now it's time for this.
Speaker 1 (01:14):
It's time.
Speaker 3 (01:19):
That's pretty good. That's pretty good. I'm gonna subscribe to that.
That's pretty new.
Speaker 1 (01:24):
Saw this article Sarah Blaskovich of the Dallas Morning News.
Speaker 3 (01:27):
She's the senior food reporter. I didn't know that she
was a guilf. She writes about all the older food
growing burger joint.
Speaker 1 (01:36):
Smalls opens first North Texas restaurant, Smalls Sliders is the
name of this they're gonna be opening.
Speaker 3 (01:46):
In fact, they opened yesterday in McKinney. You're gonna like
the name of their double You're killing Me? Is it
called You're Killing Me? Biggie? It's called Biggie Small, Biggy Smalls.
Speaker 2 (01:56):
Everything is just Small's anything any joke that involves Smalls
or poff culture pun.
Speaker 1 (02:01):
I'm wondering because first of all, it's sliders, So that's
got everyone's intrigue. You know, seven hundred and fifty square
foot shipping container that's splashed in bright orange, and they're
calling it Smorrange because small.
Speaker 3 (02:16):
Is an orange. The whole restaurant is that.
Speaker 1 (02:18):
Yep, as you look at it, it does stand out. It
looks like you're at a saliine of Bobcats football game.
Speaker 3 (02:24):
Where is it, Homie mckinning, I mean that's pretty nonspecific.
Do you want the address?
Speaker 1 (02:29):
I do, mckinneyish, No, it's near three eighty west of
Highway seventy five.
Speaker 3 (02:36):
Okay, that's helpful.
Speaker 1 (02:38):
So they opened in Louisiana with former Saints quarterback Drew
Brees as an investor.
Speaker 3 (02:44):
Is that right?
Speaker 1 (02:45):
They operate three hundred and seventy five restaurants, so this
is not some new thing. They've got five planned for dflw.
Speaker 3 (02:50):
Are these three hundred and seventy five shipping containers of
Little Burger? Basically?
Speaker 1 (02:55):
It's what it is, right, I mean it sounds like it.
I think that's the plan. Yeah.
Speaker 3 (03:00):
Now here's the thing.
Speaker 1 (03:01):
When you get a place like the Ghost, that's that's
hours and then it gets bought by someone and goes
somewhere else.
Speaker 2 (03:09):
You know, it's kind of like, oh, you're talking about
like I have a big brand is a Texas brand.
It goes elsewhere, corporate owned now that it loses its magic.
Speaker 3 (03:17):
Yeah, like you know nationwide.
Speaker 1 (03:20):
Waterburger is an easy example, Texas based and now it's everywhere.
You're always like, no black when we got in and out,
that was pretty exciting, right when that happened ten years ago.
Speaker 3 (03:28):
But wait, but you run.
Speaker 1 (03:29):
Into a Culver's or something you're like, yeah, I'm glad
we get they have in the Midwest.
Speaker 3 (03:33):
Okay, I see what you're saying.
Speaker 2 (03:35):
We just shared the Waterburger with the world, but the
Waterburger stayed at the elite level.
Speaker 3 (03:39):
Yeah, of course, that's not what he was saying. At
the time. Then I was trying to figure out. I
was tracking what you were saying.
Speaker 2 (03:44):
But now, because we got in and out and it's
the same West Coast magic, right.
Speaker 3 (03:50):
It's not as good as what.
Speaker 2 (03:52):
I had in California fifteen years ago, Waterburger is undefeated.
Speaker 3 (03:58):
To me. I've never had a bad Way Burger experience ever.
I love Waterburger. You know we had last night that
I dig it's similar in taste to Waterburger. Have you
guys ever had Hat Creek? Oh, Hat Creek's great.
Speaker 2 (04:09):
I love Hat Creek. We've had a lot of talk.
I mean, to me, I don't put Hat Creek in this.
I know there's a drive through there, but it's almost
like a weird that they have a drive through.
Speaker 3 (04:18):
It's more of a dine in. Yeah, it feels more
din in. It's more counter they serve being there. But
I would say that like the taste of the burger
me and my wife were commenting last night, was like
this feels similar to a waterburger and taste and you know,
texture and all that.
Speaker 2 (04:31):
You know what somebody who was bringing up I saw
this on Facebook today in Richardson Dell's charcoal burgers.
Speaker 3 (04:37):
Remember those? Yeah, yeah, you know that too.
Speaker 1 (04:39):
Yeah, Okay, it's because I went there like six months ago.
Speaker 3 (04:42):
Is it still legit? I'll say, okay, But for me,
the pause. They're big. By the way, they're going to
start a new ad campaign next week on Lone Star.
Speaker 1 (04:51):
I'll get pretty lofty expectations. So for me, for you,
with what you just say, yeah, with your words, here's
what I'm here's what I'm thinking. If this, if Smalls
is just a seven hundred and fifty foot shipping container,
and that's the whole thing, and it's counter service. There's
probably like some benches out in front. I might buy
(05:13):
a Smalls and put it by.
Speaker 3 (05:14):
The silos and and uh and uh Frisco and have
it just sit right there next to there's just bitches
right up front. They're just peddling. Those bitches are right there. Okay.
Speaker 2 (05:24):
Yeah, if I signed an exclusive lifetime slider deal with
Easy Slider, I think they're the greatest burgers.
Speaker 3 (05:30):
Ever, how's that going for you? I get nothing out
of it? Could they? Could they beat the Smalls people
in Sandlote football with Maybe there is that strawberry jam
goat cheese slider is magnifico. So they have a simple menu.
Speaker 1 (05:44):
They're they're kind of using the raising canes, you know
type thing sliders. They do have a grilled cheese, waffle,
fries and shakes. Also, what do you guys think? Their
sauce is called.
Speaker 3 (05:56):
Maynaise? Mayonnaise? Okay, I'll ever think it smallall sauce, not small.
Sall sauce is good small, small, small. But now it's
a small sauce. It is small, and it called Smalls
no small. He's saying you combined the two words and
you get small. Oh, it's smalls small.
Speaker 2 (06:19):
Okay, she could have done it. Randy Smalls would be legit.
I mean, Drew Brees can.
Speaker 3 (06:23):
Get him out in the flat, old manaise, Yeah, it's small. Okay.
There's something about sliders that I don't know. I you
get three of them, that's the deal. I don't know.
Speaker 2 (06:34):
You can mix it up and try to three different
You're not just trapped in one burger. I like that
you get I don't mean trapped with what like if
you get like, if you get sliders and they're different,
it's not different.
Speaker 3 (06:45):
Ty, right, you get married to that burger.
Speaker 2 (06:47):
Right, It's like if you if you went with a
strawberry jam goat cheese burger, you may be halfway into
that going yeah, I only wanted a third of this.
Speaker 3 (06:56):
I don't know, man, what are we? What are we
going to? Let's do some ranger stuff now, alright, coming
up next, we have important ranger notes. They're in first place.
Did you know that's next? Right here on the Eagle
All right.
Speaker 2 (00:00):
If you've been listening to the Ben and Skin Show
for a while, then you know that one of our
favorite people in the world is Travis Frederick, former Dallas
Cowboy Center Absolute Beast. KT has always tried to hold
him back. He didn't think he should be drafted in
the first round, doesn't think he should be in the
Ring of Honor. He's always taken shots at him. Well,
I'm inviting you to come check out a long form
(00:20):
interview with us and Travis Frederick. It's happening on our
YouTube channel, YouTube dot com slash benin Skin. We call
these things after Dark benin Skin. So it's not our
radio show, it's not our live stream. It's just something
when we get together and have some cocktails and hang out.
And it's going to be a nighttime edition and it's
with Travis Frederick. Tomorrow night, Me, Skin, KT and Travis
(00:41):
Frederick from eight pm to nine pm on the benin
Skin YouTube channel.
Speaker 3 (00:45):
Anything else you want to say to set that up? No,
I think it will be the absolute time of your
life when you get the four of us together. Are
you serious, man, It's like the Beatles. You know what
I'm saying.
Speaker 1 (00:55):
If you go right now and just subscribe to the
channel too. You can get the reminder and all that stuff. Yeah, thanks,
thank you, Busy forget things.
Speaker 2 (01:02):
It's what we need. We're trying to grow the show,
grow that channel. Travis Frederick Tomorrow night, eight to nine pm.
But right now it's time for this.
Speaker 1 (01:14):
It's time.
Speaker 3 (01:19):
That's pretty good. That's pretty good. I'm gonna subscribe to that.
That's pretty new.
Speaker 1 (01:24):
Saw this article Sarah Blaskovich of the Dallas Morning News.
Speaker 3 (01:27):
She's the senior food reporter. I didn't know that she
was a guilf. She writes about all the older food
growing burger joint.
Speaker 1 (01:36):
Smalls opens first North Texas restaurant, Smalls Sliders is the
name of this they're gonna be opening.
Speaker 3 (01:46):
In fact, they opened yesterday in McKinney. You're gonna like
the name of their double You're killing Me? Is it
called You're Killing Me? Biggie? It's called Biggie Small, Biggy Smalls.
Speaker 2 (01:56):
Everything is just Small's anything any joke that involves Smalls
or poff culture pun.
Speaker 1 (02:01):
I'm wondering because first of all, it's sliders, So that's
got everyone's intrigue. You know, seven hundred and fifty square
foot shipping container that's splashed in bright orange, and they're
calling it Smorrange because small.
Speaker 3 (02:16):
Is an orange. The whole restaurant is that.
Speaker 1 (02:18):
Yep, as you look at it, it does stand out. It
looks like you're at a saliine of Bobcats football game.
Speaker 3 (02:24):
Where is it, Homie mckinning, I mean that's pretty nonspecific.
Do you want the address?
Speaker 1 (02:29):
I do, mckinneyish, No, it's near three eighty west of
Highway seventy five.
Speaker 3 (02:36):
Okay, that's helpful.
Speaker 1 (02:38):
So they opened in Louisiana with former Saints quarterback Drew
Brees as an investor.
Speaker 3 (02:44):
Is that right?
Speaker 1 (02:45):
They operate three hundred and seventy five restaurants, so this
is not some new thing. They've got five planned for dflw.
Speaker 3 (02:50):
Are these three hundred and seventy five shipping containers of
Little Burger? Basically?
Speaker 1 (02:55):
It's what it is, right, I mean it sounds like it.
I think that's the plan. Yeah.
Speaker 3 (03:00):
Now here's the thing.
Speaker 1 (03:01):
When you get a place like the Ghost, that's that's
hours and then it gets bought by someone and goes
somewhere else.
Speaker 2 (03:09):
You know, it's kind of like, oh, you're talking about
like I have a big brand is a Texas brand.
It goes elsewhere, corporate owned now that it loses its magic.
Speaker 3 (03:17):
Yeah, like you know nationwide.
Speaker 1 (03:20):
Waterburger is an easy example, Texas based and now it's everywhere.
You're always like, no black when we got in and out,
that was pretty exciting, right when that happened ten years ago.
Speaker 3 (03:28):
But wait, but you run.
Speaker 1 (03:29):
Into a Culver's or something you're like, yeah, I'm glad
we get they have in the Midwest.
Speaker 3 (03:33):
Okay, I see what you're saying.
Speaker 2 (03:35):
We just shared the Waterburger with the world, but the
Waterburger stayed at the elite level.
Speaker 3 (03:39):
Yeah, of course, that's not what he was saying. At
the time. Then I was trying to figure out. I
was tracking what you were saying.
Speaker 2 (03:44):
But now, because we got in and out and it's
the same West Coast magic, right.
Speaker 3 (03:50):
It's not as good as what.
Speaker 2 (03:52):
I had in California fifteen years ago, Waterburger is undefeated.
Speaker 3 (03:58):
To me. I've never had a bad Way Burger experience ever.
I love Waterburger. You know we had last night that
I dig it's similar in taste to Waterburger. Have you
guys ever had Hat Creek? Oh, Hat Creek's great.
Speaker 2 (04:09):
I love Hat Creek. We've had a lot of talk.
I mean, to me, I don't put Hat Creek in this.
I know there's a drive through there, but it's almost
like a weird that they have a drive through.
Speaker 3 (04:18):
It's more of a dine in. Yeah, it feels more
din in. It's more counter they serve being there. But
I would say that like the taste of the burger
me and my wife were commenting last night, was like
this feels similar to a waterburger and taste and you know,
texture and all that.
Speaker 2 (04:31):
You know what somebody who was bringing up I saw
this on Facebook today in Richardson Dell's charcoal burgers.
Speaker 3 (04:37):
Remember those? Yeah, yeah, you know that too.
Speaker 1 (04:39):
Yeah, Okay, it's because I went there like six months ago.
Speaker 3 (04:42):
Is it still legit? I'll say, okay, But for me,
the pause. They're big. By the way, they're going to
start a new ad campaign next week on Lone Star.
Speaker 1 (04:51):
I'll get pretty lofty expectations. So for me, for you,
with what you just say, yeah, with your words, here's
what I'm here's what I'm thinking. If this, if Smalls
is just a seven hundred and fifty foot shipping container,
and that's the whole thing, and it's counter service. There's
probably like some benches out in front. I might buy
(05:13):
a Smalls and put it by.
Speaker 3 (05:14):
The silos and and uh and uh Frisco and have
it just sit right there next to there's just bitches
right up front. They're just peddling. Those bitches are right there. Okay.
Speaker 2 (05:24):
Yeah, if I signed an exclusive lifetime slider deal with
Easy Slider, I think they're the greatest burgers.
Speaker 3 (05:30):
Ever, how's that going for you? I get nothing out
of it? Could they? Could they beat the Smalls people
in Sandlote football with Maybe there is that strawberry jam
goat cheese slider is magnifico. So they have a simple menu.
Speaker 1 (05:44):
They're they're kind of using the raising canes, you know
type thing sliders. They do have a grilled cheese, waffle,
fries and shakes. Also, what do you guys think? Their
sauce is called.
Speaker 3 (05:56):
Maynaise? Mayonnaise? Okay, I'll ever think it smallall sauce, not small.
Sall sauce is good small, small, small. But now it's
a small sauce. It is small, and it called Smalls
no small. He's saying you combined the two words and
you get small. Oh, it's smalls small.
Speaker 2 (06:19):
Okay, she could have done it. Randy Smalls would be legit.
I mean, Drew Brees can.
Speaker 3 (06:23):
Get him out in the flat, old manaise, Yeah, it's small. Okay.
There's something about sliders that I don't know. I you
get three of them, that's the deal. I don't know.
Speaker 2 (06:34):
You can mix it up and try to three different
You're not just trapped in one burger. I like that
you get I don't mean trapped with what like if
you get like, if you get sliders and they're different,
it's not different.
Speaker 3 (06:45):
Ty, right, you get married to that burger.
Speaker 2 (06:47):
Right, It's like if you if you went with a
strawberry jam goat cheese burger, you may be halfway into
that going yeah, I only wanted a third of this.
Speaker 3 (06:56):
I don't know, man, what are we? What are we
going to? Let's do some ranger stuff now, alright, coming
up next, we have important ranger notes. They're in first place.
Did you know that's next? Right here on the Eagle
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