October 15, 2025 • 5 mins
"Is lobster from a fast food window the future of dining — or a culinary crime?"In this deliciously chaotic episode of The Ben and Skin Show, hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray serve up a sizzling segment of food talk that’s equal parts hilarious and surprisingly insightful.The gang dives into the strange world of fast food innovation, starting with the mysterious rise of steak bites — and Ben’s brutally honest review: “Man, it was ass.” From cold steak nuggets to leather-textured protein, the crew doesn’t hold back. Skin jokes, “I love steak leather. You can use it for protein or as a wallet.”Then comes the big reveal: a new two-in-one restaurant opening in Plano — Angie’s Lobster and Angie’s Prime Grill — promising luxury eats like lobster rolls for just \$9.99. But would you trust lobster from a drive-thru? The debate heats up as the team weighs in on hot vs. cold lobster rolls, butter vs. mayo, and the food truck vs. fast food experience.Krystina drops a bombshell: “I just don’t like lobster.” Cue the collective gasp.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, The Minute Skin Show will be on the
road Thursday and Friday the next two days.
Speaker 2 (00:05):
Tomorrow, we're gonna be doing our.
Speaker 1 (00:06):
Show from the original Roy Hutchins Barbecue and Trophy Club.
Very excited about that. Come watch our show there, the
original Roy Hutchins Barbecue. That is gonna be awesome. Then Friday,
we'll be at the Pluckers in Cityview, So if you're
in the eight one seven, come out. We don't get
out to that location quite as much as some of
the other Pluckers. But Thursday, the original Roy Hutchins Barbecue
and Trophy Club. Friday Pluckers at Cityview. All right, coming
(00:29):
up in ten minutes. It's the Today game that we
got a little cussing the cowboys. But right now it's
time for this.
Speaker 3 (00:39):
News.
Speaker 4 (00:39):
It's time a food.
Speaker 3 (00:44):
That local story about a place that's opening in Plano
next month before we get there. So we've talked about
the Arby's steak bites fast foods. Kind of strange because
you're not really thinking steak a lot. Master I guess
said there's like steak case of dias and stuff at
(01:05):
Taco bell I.
Speaker 2 (01:06):
Guess anybody try them.
Speaker 3 (01:08):
I haven't, not yet. And I don't know if I've
ever gotten fish at a fast food place.
Speaker 2 (01:12):
Oh my god, Long John Silver that might be the one.
Speaker 1 (01:15):
Yeah, it's incredible LJS. I go there for their raw oysters.
Speaker 2 (01:20):
Yeah. The uh Now, I will say this too.
Speaker 1 (01:23):
I don't know what it's I ordered it as a mcfish.
What I think it's called a file of fish. It
may have originally been called a mcfish. It's not bad.
It's it's like a cod. It's like it's like fish
sticks kind of, but more of a square and so
it's not like a bunch of individuals fish sticks.
Speaker 3 (01:42):
And it's cash browns are made.
Speaker 2 (01:43):
That bun is so freaking warm and hot and soft.
I don't know.
Speaker 1 (01:48):
Anyways, we got to get these buns at the STA.
I don't want to trash it because some of these
places may advertise at somewhere an iHeart.
Speaker 2 (01:58):
So I'll just say this.
Speaker 1 (02:00):
One fast food restaurant recently came out with a steak item.
Speaker 2 (02:04):
Maybe we talked about it, maybe we didn't. Who could No.
I drove immediately there after the show to try it.
Speaker 1 (02:11):
I'm always looking for straight protein, not doing carbs, so
I was like, all right, steak bites.
Speaker 2 (02:15):
This is great man, it was ass.
Speaker 1 (02:18):
Oh No, I'm not saying which one it was, what
the restaurant was, or anything. I'm just saying that I
tried a new item somewhat recently and some of them
were kind of cold. No, and I gave up on
him super quick. I love cold steak nuggets.
Speaker 3 (02:35):
But also could be that location.
Speaker 4 (02:37):
You know, certain locations better a franchise type of thing.
Speaker 2 (02:42):
Yes, yeah, yeah, but this the ones you mentioned. I
haven't tried those yet.
Speaker 3 (02:46):
Probably my friend Foody, my friend foodi Ck from the
Dumb Zone podcast.
Speaker 2 (02:51):
You know foodk No.
Speaker 3 (02:53):
He he's always on the fast food beat, and he
tried them.
Speaker 1 (02:56):
He said they tasted like a leather. I loved leather.
You can use it to, you know, have protein or
as a wallet.
Speaker 3 (03:06):
Well, there's a place in plain Oh opening separate from
the steak bite situation. Let's get this place change.
Speaker 1 (03:14):
Well, there's lots of people rolling out steak bites. I
don't even know which one you're talking about either, Long
John Silvers. If you guys have their steak bites, it's
gonna be a two in one restaurant. It's called Angie's
Lobster and Angie's Prime Grill.
Speaker 3 (03:25):
And they are trying to make luxury foods affordable to everyone,
So they're gonna be offering lobster rolls for nine to
ninety nine in protein bowls things like that.
Speaker 2 (03:35):
Are they gonna do fast food prime rib with gravy?
Speaker 3 (03:39):
I was sitting there going, man, I just don't know
that a lobster roll out of a fast food place
sounds good. Although I'll have a lobster roll at a
food truck.
Speaker 2 (03:46):
I know, same thing, dude, and it's good.
Speaker 3 (03:49):
But I don't like big line of demarcation for lobster rolls.
For me, I won't have them cold. No, it's gotta
be hot. So there that is that I got it
mixed up? Is that the main lobster role, that's the
hot one?
Speaker 2 (04:02):
I don't know.
Speaker 1 (04:02):
There's Connecticut lobster roles, and there's main one is cold,
one is hot, and I don't want the one with
the big mayo mix.
Speaker 2 (04:08):
I want the I want the butter. I like a
butter on it.
Speaker 3 (04:11):
So would you guys trust some lobster out of a
fast food window?
Speaker 2 (04:16):
I think I would if other people said it was good.
Speaker 1 (04:18):
I think there's a difference between the food truck and
the fast food joint in that a food truck might
be a culinary master who just didn't want to work
for a corporation or whatever anymore and went out on
their own, and that may be really working magic in
that tiny kitchen. Sure, a fast food joint is made
for the let's serve as many people as quickly as
possible with the cheapest possible food. So I don't think
(04:39):
I would eat lobster from a fast food joint.
Speaker 4 (04:42):
I wouldn't just because I don't like lobster. Oh I'm
not a fan. I've tried it multiple times. I just
do not like lobster.
Speaker 3 (04:49):
Look, i'd like what you like. Yeah, what is it
about fish?
Speaker 2 (04:52):
Though?
Speaker 3 (04:52):
Because we're not ever getting to like drive through sushi either.
Speaker 2 (04:57):
I have gotten sushi at grocery stores.
Speaker 3 (04:59):
I have some grocery stores. It's not bad drive through, though,
it's fast food drive through. I'd like to get a
California roll and you be on my way. We would
never do that.
Speaker 1 (05:07):
You know what I don't do. I don't do strip
mall sushi joint. But I'm talking, you know, like the
strip malls have the same thing at every single strip mall.
Speaker 3 (05:14):
Pretty good one, is that right?
Speaker 1 (05:16):
There's one by our crib and no one's ever in there,
and I'm I would never go in there. This maybe
the second or third best sushi joint ever went to.
Is that a strip mall?
Speaker 2 (05:25):
Is that right?
Speaker 1 (05:26):
And I and I it was off like Frankfurt in
the toll way and it was so freaking good.
Speaker 2 (05:30):
I couldn't believe how good it was.
Speaker 1 (05:31):
And I found out, well, it was the chef at
one of the nicest sushi joints in town just wanted
to go out on his own, and so he couldn't
get a high end place and he had to start
at a strip mall.
Speaker 2 (05:42):
But it was like the same.
Speaker 1 (05:43):
Stuff, you know, sushi, right, Sushi just like donuts.
Speaker 3 (05:47):
All right.
Speaker 2 (05:48):
There you have it, a little food news like only
we can do.
All right, The Minute Skin Show will be on the
road Thursday and Friday the next two days.
Speaker 2 (00:05):
Tomorrow, we're gonna be doing our.
Speaker 1 (00:06):
Show from the original Roy Hutchins Barbecue and Trophy Club.
Very excited about that. Come watch our show there, the
original Roy Hutchins Barbecue. That is gonna be awesome. Then Friday,
we'll be at the Pluckers in Cityview, So if you're
in the eight one seven, come out. We don't get
out to that location quite as much as some of
the other Pluckers. But Thursday, the original Roy Hutchins Barbecue
and Trophy Club. Friday Pluckers at Cityview. All right, coming
(00:29):
up in ten minutes. It's the Today game that we
got a little cussing the cowboys. But right now it's
time for this.
Speaker 3 (00:39):
News.
Speaker 4 (00:39):
It's time a food.
Speaker 3 (00:44):
That local story about a place that's opening in Plano
next month before we get there. So we've talked about
the Arby's steak bites fast foods. Kind of strange because
you're not really thinking steak a lot. Master I guess
said there's like steak case of dias and stuff at
(01:05):
Taco bell I.
Speaker 2 (01:06):
Guess anybody try them.
Speaker 3 (01:08):
I haven't, not yet. And I don't know if I've
ever gotten fish at a fast food place.
Speaker 2 (01:12):
Oh my god, Long John Silver that might be the one.
Speaker 1 (01:15):
Yeah, it's incredible LJS. I go there for their raw oysters.
Speaker 2 (01:20):
Yeah. The uh Now, I will say this too.
Speaker 1 (01:23):
I don't know what it's I ordered it as a mcfish.
What I think it's called a file of fish. It
may have originally been called a mcfish. It's not bad.
It's it's like a cod. It's like it's like fish
sticks kind of, but more of a square and so
it's not like a bunch of individuals fish sticks.
Speaker 3 (01:42):
And it's cash browns are made.
Speaker 2 (01:43):
That bun is so freaking warm and hot and soft.
I don't know.
Speaker 1 (01:48):
Anyways, we got to get these buns at the STA.
I don't want to trash it because some of these
places may advertise at somewhere an iHeart.
Speaker 2 (01:58):
So I'll just say this.
Speaker 1 (02:00):
One fast food restaurant recently came out with a steak item.
Speaker 2 (02:04):
Maybe we talked about it, maybe we didn't. Who could No.
I drove immediately there after the show to try it.
Speaker 1 (02:11):
I'm always looking for straight protein, not doing carbs, so
I was like, all right, steak bites.
Speaker 2 (02:15):
This is great man, it was ass.
Speaker 1 (02:18):
Oh No, I'm not saying which one it was, what
the restaurant was, or anything. I'm just saying that I
tried a new item somewhat recently and some of them
were kind of cold. No, and I gave up on
him super quick. I love cold steak nuggets.
Speaker 3 (02:35):
But also could be that location.
Speaker 4 (02:37):
You know, certain locations better a franchise type of thing.
Speaker 2 (02:42):
Yes, yeah, yeah, but this the ones you mentioned. I
haven't tried those yet.
Speaker 3 (02:46):
Probably my friend Foody, my friend foodi Ck from the
Dumb Zone podcast.
Speaker 2 (02:51):
You know foodk No.
Speaker 3 (02:53):
He he's always on the fast food beat, and he
tried them.
Speaker 1 (02:56):
He said they tasted like a leather. I loved leather.
You can use it to, you know, have protein or
as a wallet.
Speaker 3 (03:06):
Well, there's a place in plain Oh opening separate from
the steak bite situation. Let's get this place change.
Speaker 1 (03:14):
Well, there's lots of people rolling out steak bites. I
don't even know which one you're talking about either, Long
John Silvers. If you guys have their steak bites, it's
gonna be a two in one restaurant. It's called Angie's
Lobster and Angie's Prime Grill.
Speaker 3 (03:25):
And they are trying to make luxury foods affordable to everyone,
So they're gonna be offering lobster rolls for nine to
ninety nine in protein bowls things like that.
Speaker 2 (03:35):
Are they gonna do fast food prime rib with gravy?
Speaker 3 (03:39):
I was sitting there going, man, I just don't know
that a lobster roll out of a fast food place
sounds good. Although I'll have a lobster roll at a
food truck.
Speaker 2 (03:46):
I know, same thing, dude, and it's good.
Speaker 3 (03:49):
But I don't like big line of demarcation for lobster rolls.
For me, I won't have them cold. No, it's gotta
be hot. So there that is that I got it
mixed up? Is that the main lobster role, that's the
hot one?
Speaker 2 (04:02):
I don't know.
Speaker 1 (04:02):
There's Connecticut lobster roles, and there's main one is cold,
one is hot, and I don't want the one with
the big mayo mix.
Speaker 2 (04:08):
I want the I want the butter. I like a
butter on it.
Speaker 3 (04:11):
So would you guys trust some lobster out of a
fast food window?
Speaker 2 (04:16):
I think I would if other people said it was good.
Speaker 1 (04:18):
I think there's a difference between the food truck and
the fast food joint in that a food truck might
be a culinary master who just didn't want to work
for a corporation or whatever anymore and went out on
their own, and that may be really working magic in
that tiny kitchen. Sure, a fast food joint is made
for the let's serve as many people as quickly as
possible with the cheapest possible food. So I don't think
(04:39):
I would eat lobster from a fast food joint.
Speaker 4 (04:42):
I wouldn't just because I don't like lobster. Oh I'm
not a fan. I've tried it multiple times. I just
do not like lobster.
Speaker 3 (04:49):
Look, i'd like what you like. Yeah, what is it
about fish?
Speaker 2 (04:52):
Though?
Speaker 3 (04:52):
Because we're not ever getting to like drive through sushi either.
Speaker 2 (04:57):
I have gotten sushi at grocery stores.
Speaker 3 (04:59):
I have some grocery stores. It's not bad drive through, though,
it's fast food drive through. I'd like to get a
California roll and you be on my way. We would
never do that.
Speaker 1 (05:07):
You know what I don't do. I don't do strip
mall sushi joint. But I'm talking, you know, like the
strip malls have the same thing at every single strip mall.
Speaker 3 (05:14):
Pretty good one, is that right?
Speaker 1 (05:16):
There's one by our crib and no one's ever in there,
and I'm I would never go in there. This maybe
the second or third best sushi joint ever went to.
Is that a strip mall?
Speaker 2 (05:25):
Is that right?
Speaker 1 (05:26):
And I and I it was off like Frankfurt in
the toll way and it was so freaking good.
Speaker 2 (05:30):
I couldn't believe how good it was.
Speaker 1 (05:31):
And I found out, well, it was the chef at
one of the nicest sushi joints in town just wanted
to go out on his own, and so he couldn't
get a high end place and he had to start
at a strip mall.
Speaker 2 (05:42):
But it was like the same.
Speaker 1 (05:43):
Stuff, you know, sushi, right, Sushi just like donuts.
Speaker 3 (05:47):
All right.
Speaker 2 (05:48):
There you have it, a little food news like only
we can do.
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