September 5, 2025 • 6 mins
"Have you found the end of the meat tunnel yet?"That’s the question that kicks off one of the most hilariously indulgent segments ever on The Ben and Skin Show, live from Pluckers off Lovers in Greenville. Join Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray as they dive into a meat-fueled adventure that starts with a Brazilian steakhouse and ends with honey on someone's arm.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Ah.
Speaker 2 (00:00):
Yes, it is the Ben and Skin Show ninety seven
point one day Eagle, thank you for hanging out with
us today. And we are hanging out at the Pluckers
Lovers in Greenville. Men, I just looked up on one
of those giant screens Ben and I saw being a
member of Pluckers Club Club Pluckers, Baby, those are a lot.
Speaker 1 (00:16):
Of great advantages if you do that.
Speaker 2 (00:18):
Come on out and join us, having wings, having some
beer during happy hour on a Friday. We're gonna be
at different Pluckers every other Friday during the football.
Speaker 1 (00:26):
Season, so come and hang out with us.
Speaker 2 (00:27):
I want to give a special shout out though you guys.
See Sarah over there. This is Sarah. It's just her birthday.
They're celebrating their thirty wedding anniversary.
Speaker 1 (00:38):
They're here all the way from Ireland. Oh, good day, night,
good day on the Bobby all right.
Speaker 2 (00:47):
So, yes, they're vacationing from Ireland thirty year wedding anniversary
and they always wanted to go to a plucker So congratulations, guys.
Speaker 1 (00:54):
That's great.
Speaker 3 (00:55):
Let's get them a warm beer. Yeah, they're like this
beer is way too cold. Happy birthday, too, Happy Birthday.
Speaker 1 (01:03):
Unbelievable.
Speaker 2 (01:04):
Shout out to those nice folks Fiesta. Yeah, yeah, boy,
you're making it real international KT. We got lots of
cowboys to talk at the top of the four o'clock hour,
top of the five o'clock hour.
Speaker 1 (01:14):
But right now it's time for this edition.
Speaker 4 (01:25):
Ben.
Speaker 1 (01:26):
How much meat is too much meat?
Speaker 4 (01:29):
You know, I'm still looking, I'm still exploring.
Speaker 1 (01:32):
Yeah, I don't think there's.
Speaker 4 (01:33):
I've not found the end of the meat tunnel yet.
Speaker 2 (01:36):
Well, I asked because it was my meat tunnel. I
asked because it was my son's eighteenth birthday yesterday. Oh,
I know where this is going, and he wanted to
go to Fogo to chaw yep.
Speaker 1 (01:48):
And have you been there, Kevin. I don't know if
I've been to that one specifically, but I know.
Speaker 2 (01:54):
They've been to a Brazilian steak where they're constantly just
waving meat in front of your face.
Speaker 1 (02:00):
I mean, it is a parade of meat.
Speaker 2 (02:02):
And when you get there, it's a Brazilian steakhouse, right,
And you get there and you haven't sat down for
ten seconds, and there's suddenly three dudes hovering around your
table and showing you their meat yep, and they're like
here do you want this? You know, and they start,
you know, cutting it off, and you're and then you
look and then there's more meat, and then before you
know it, you're surrounded by meat.
Speaker 4 (02:21):
I should have taught you the ways of the forest
before you went in there.
Speaker 1 (02:24):
Okay, what did I need to know?
Speaker 3 (02:25):
So the place you went that Fogo to Chow or whatever,
that location in off Legacy.
Speaker 1 (02:30):
We went to the Legacy West located.
Speaker 4 (02:32):
It's so nice in there.
Speaker 3 (02:33):
Yeah, I've been to Brazilian steakhouses before where it just
feels like you're kind of at a darker Denny's. Oh
and that's just Leslie dimly lit. Yeah, yeah, yeah, but
that is like a nice restaurant. Look, it has that vibe,
fancy bar and everything. What they do is they walk
around with a lot of surloin, which is filler steak.
Speaker 4 (02:52):
It's filler meat. Oh and so it's the cheap stuff.
Speaker 1 (02:55):
Did you know this?
Speaker 3 (02:56):
And so the guy with the sirloin, you'll notice you
got how many sirloin guys they have.
Speaker 4 (03:00):
That guy is like a helicopter because.
Speaker 3 (03:02):
If you get full on the cheap stuff, that saves
them money. Okay, so you want the nicer, more select cuts.
You want to find those guys, and those guys are
they're not as readily available.
Speaker 1 (03:11):
They're sitting at the bar having a drink. Right. And
then there there was a sausage guy. Oh, ok yeah, did.
Speaker 3 (03:16):
You rock that sausage? I tried the sausage. Yeah, some
nice sausages. But I'm telling you the VIP is the
cheese guy.
Speaker 1 (03:23):
Okay, the cheese bread guy. No, straight up cheese. Tell
them what they do with this cheese.
Speaker 4 (03:28):
So there's this cheese the cheese guy.
Speaker 3 (03:31):
Well, last time I went there with a bunch of
friends for New Year's and we had this great meal.
All the kids are there. You know, we had like
forty people or whatever it was. It was probably paying
they asked to even to wait on us. But at
the end, after I learned the system and realized, the
sirloin guy got lee. Why is that guy like at
our table? He's sitting with us. My friends started teaching
me the ways of the forest, and he would go,
(03:53):
he goes, I'll tell you what this cheese guy, cheese
guy is gonna be where it's at. And I was like,
really at a steakhouse. So the cheese guy came over.
Turns out He was a big Ben and Skin show listener.
Speaker 1 (04:02):
Is that right? Yeah?
Speaker 3 (04:03):
And I was like, hey, dude, I hear this cheese
is incredible. So he hooked it up and he kept
coming back. And I'll be damned if that cheese isn't
better than some of the steak. It's better than the sirloon.
Speaker 1 (04:13):
Okay, the cheese is good.
Speaker 2 (04:15):
The only problem I had was this particular cheese guy
on shift this time. He wanted to do something fancy
when they put the honey on it, because the honey
takes it to a new level.
Speaker 1 (04:26):
It does.
Speaker 2 (04:27):
It's just it's just the amount of honey. So you know,
if you guys have seen honey be poured before, there's
a long string. So he comes up, there's the cheese
on my plate, and he dabs the honey and then
like waves the honey wand around and so there's like
a string of honey on my arm.
Speaker 1 (04:44):
And I'm like, that was unnecessary.
Speaker 2 (04:46):
He's doing salt maas he's honey babe, and and and
getting honey on your arm.
Speaker 1 (04:51):
You gotta go take a shower. Yeah, going off.
Speaker 3 (04:56):
Do you understand what he's saying though about the cheese
Like it it's it's basically the same size. This is
a grilled cheese sandwich, but it's a block of cheese
with no bread. And then they cut it into smaller
pieces and it's kind of like a it's kind of
like a breaded cheese finger without the breading. Yeah, think
of it like a mozzarella stick, but it's not mozzarella.
Speaker 2 (05:15):
Imagine peta being cheese with nothing on it. It's just
cheese and and it's delicious.
Speaker 1 (05:21):
Yeah.
Speaker 3 (05:22):
I might go back there in the morning and get some.
But anyways, I just so.
Speaker 4 (05:26):
What happened with the did you how'd you get it
off your arm?
Speaker 1 (05:30):
I eventually went to the bathroom.
Speaker 4 (05:31):
Oh my god, that guy's terrorizing.
Speaker 2 (05:33):
People the honey he is, and it's it's so unnecessary.
I mean, it's like, I don't need a lot of
presentation with the honey. I just put the honey there
and move on. It's fine. Uh, but you know what, man,
awesome dinner experience. Have that much meat in your face
all night long? Delicious meat.
Speaker 1 (05:49):
I will go back.
Speaker 3 (05:50):
Yeah, there it is for a second date things skin
is tracking.
Speaker 4 (05:54):
How much meat is too much meat?
Speaker 1 (05:56):
All right?
Speaker 3 (05:56):
Coming up next, we go around the sports. We get
back into Cowboys ego. We do it next, live from
Pluckers and Dallas Off Lovers in Greenville.
Speaker 1 (06:03):
That's next on the Eagle
Ah.
Speaker 2 (00:00):
Yes, it is the Ben and Skin Show ninety seven
point one day Eagle, thank you for hanging out with
us today. And we are hanging out at the Pluckers
Lovers in Greenville. Men, I just looked up on one
of those giant screens Ben and I saw being a
member of Pluckers Club Club Pluckers, Baby, those are a lot.
Speaker 1 (00:16):
Of great advantages if you do that.
Speaker 2 (00:18):
Come on out and join us, having wings, having some
beer during happy hour on a Friday. We're gonna be
at different Pluckers every other Friday during the football.
Speaker 1 (00:26):
Season, so come and hang out with us.
Speaker 2 (00:27):
I want to give a special shout out though you guys.
See Sarah over there. This is Sarah. It's just her birthday.
They're celebrating their thirty wedding anniversary.
Speaker 1 (00:38):
They're here all the way from Ireland. Oh, good day, night,
good day on the Bobby all right.
Speaker 2 (00:47):
So, yes, they're vacationing from Ireland thirty year wedding anniversary
and they always wanted to go to a plucker So congratulations, guys.
Speaker 1 (00:54):
That's great.
Speaker 3 (00:55):
Let's get them a warm beer. Yeah, they're like this
beer is way too cold. Happy birthday, too, Happy Birthday.
Speaker 1 (01:03):
Unbelievable.
Speaker 2 (01:04):
Shout out to those nice folks Fiesta. Yeah, yeah, boy,
you're making it real international KT. We got lots of
cowboys to talk at the top of the four o'clock hour,
top of the five o'clock hour.
Speaker 1 (01:14):
But right now it's time for this edition.
Speaker 4 (01:25):
Ben.
Speaker 1 (01:26):
How much meat is too much meat?
Speaker 4 (01:29):
You know, I'm still looking, I'm still exploring.
Speaker 1 (01:32):
Yeah, I don't think there's.
Speaker 4 (01:33):
I've not found the end of the meat tunnel yet.
Speaker 2 (01:36):
Well, I asked because it was my meat tunnel. I
asked because it was my son's eighteenth birthday yesterday. Oh,
I know where this is going, and he wanted to
go to Fogo to chaw yep.
Speaker 1 (01:48):
And have you been there, Kevin. I don't know if
I've been to that one specifically, but I know.
Speaker 2 (01:54):
They've been to a Brazilian steak where they're constantly just
waving meat in front of your face.
Speaker 1 (02:00):
I mean, it is a parade of meat.
Speaker 2 (02:02):
And when you get there, it's a Brazilian steakhouse, right,
And you get there and you haven't sat down for
ten seconds, and there's suddenly three dudes hovering around your
table and showing you their meat yep, and they're like
here do you want this? You know, and they start,
you know, cutting it off, and you're and then you
look and then there's more meat, and then before you
know it, you're surrounded by meat.
Speaker 4 (02:21):
I should have taught you the ways of the forest
before you went in there.
Speaker 1 (02:24):
Okay, what did I need to know?
Speaker 3 (02:25):
So the place you went that Fogo to Chow or whatever,
that location in off Legacy.
Speaker 1 (02:30):
We went to the Legacy West located.
Speaker 4 (02:32):
It's so nice in there.
Speaker 3 (02:33):
Yeah, I've been to Brazilian steakhouses before where it just
feels like you're kind of at a darker Denny's. Oh
and that's just Leslie dimly lit. Yeah, yeah, yeah, but
that is like a nice restaurant. Look, it has that vibe,
fancy bar and everything. What they do is they walk
around with a lot of surloin, which is filler steak.
Speaker 4 (02:52):
It's filler meat. Oh and so it's the cheap stuff.
Speaker 1 (02:55):
Did you know this?
Speaker 3 (02:56):
And so the guy with the sirloin, you'll notice you
got how many sirloin guys they have.
Speaker 4 (03:00):
That guy is like a helicopter because.
Speaker 3 (03:02):
If you get full on the cheap stuff, that saves
them money. Okay, so you want the nicer, more select cuts.
You want to find those guys, and those guys are
they're not as readily available.
Speaker 1 (03:11):
They're sitting at the bar having a drink. Right. And
then there there was a sausage guy. Oh, ok yeah, did.
Speaker 3 (03:16):
You rock that sausage? I tried the sausage. Yeah, some
nice sausages. But I'm telling you the VIP is the
cheese guy.
Speaker 1 (03:23):
Okay, the cheese bread guy. No, straight up cheese. Tell
them what they do with this cheese.
Speaker 4 (03:28):
So there's this cheese the cheese guy.
Speaker 3 (03:31):
Well, last time I went there with a bunch of
friends for New Year's and we had this great meal.
All the kids are there. You know, we had like
forty people or whatever it was. It was probably paying
they asked to even to wait on us. But at
the end, after I learned the system and realized, the
sirloin guy got lee. Why is that guy like at
our table? He's sitting with us. My friends started teaching
me the ways of the forest, and he would go,
(03:53):
he goes, I'll tell you what this cheese guy, cheese
guy is gonna be where it's at. And I was like,
really at a steakhouse. So the cheese guy came over.
Turns out He was a big Ben and Skin show listener.
Speaker 1 (04:02):
Is that right? Yeah?
Speaker 3 (04:03):
And I was like, hey, dude, I hear this cheese
is incredible. So he hooked it up and he kept
coming back. And I'll be damned if that cheese isn't
better than some of the steak. It's better than the sirloon.
Speaker 1 (04:13):
Okay, the cheese is good.
Speaker 2 (04:15):
The only problem I had was this particular cheese guy
on shift this time. He wanted to do something fancy
when they put the honey on it, because the honey
takes it to a new level.
Speaker 1 (04:26):
It does.
Speaker 2 (04:27):
It's just it's just the amount of honey. So you know,
if you guys have seen honey be poured before, there's
a long string. So he comes up, there's the cheese
on my plate, and he dabs the honey and then
like waves the honey wand around and so there's like
a string of honey on my arm.
Speaker 1 (04:44):
And I'm like, that was unnecessary.
Speaker 2 (04:46):
He's doing salt maas he's honey babe, and and and
getting honey on your arm.
Speaker 1 (04:51):
You gotta go take a shower. Yeah, going off.
Speaker 3 (04:56):
Do you understand what he's saying though about the cheese
Like it it's it's basically the same size. This is
a grilled cheese sandwich, but it's a block of cheese
with no bread. And then they cut it into smaller
pieces and it's kind of like a it's kind of
like a breaded cheese finger without the breading. Yeah, think
of it like a mozzarella stick, but it's not mozzarella.
Speaker 2 (05:15):
Imagine peta being cheese with nothing on it. It's just
cheese and and it's delicious.
Speaker 1 (05:21):
Yeah.
Speaker 3 (05:22):
I might go back there in the morning and get some.
But anyways, I just so.
Speaker 4 (05:26):
What happened with the did you how'd you get it
off your arm?
Speaker 1 (05:30):
I eventually went to the bathroom.
Speaker 4 (05:31):
Oh my god, that guy's terrorizing.
Speaker 2 (05:33):
People the honey he is, and it's it's so unnecessary.
I mean, it's like, I don't need a lot of
presentation with the honey. I just put the honey there
and move on. It's fine. Uh, but you know what, man,
awesome dinner experience. Have that much meat in your face
all night long? Delicious meat.
Speaker 1 (05:49):
I will go back.
Speaker 3 (05:50):
Yeah, there it is for a second date things skin
is tracking.
Speaker 4 (05:54):
How much meat is too much meat?
Speaker 1 (05:56):
All right?
Speaker 3 (05:56):
Coming up next, we go around the sports. We get
back into Cowboys ego. We do it next, live from
Pluckers and Dallas Off Lovers in Greenville.
Speaker 1 (06:03):
That's next on the Eagle
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