Mike Jack Eats Heat - Guinness World Record Holder for Extremely Hot Pepper Consumption - Afternoon Pint

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Cheers.

Speaker 2 (00:02):
And welcome to the Afternoon Plankton.
I'm Mike Tobin.

Speaker 1 (00:04):
I am Matt Conrad, and who do we have here?

Speaker 3 (00:07):
And I'm Mike Jack.
How's it going, mike, jack,mike?

Speaker 2 (00:10):
Jack eats heat.

Speaker 1 (00:11):
Yeah, that's me, this is awesome.

Speaker 2 (00:14):
You're our first Guinness World Record holder I
think that we've ever had on theshow 18 times too.

Speaker 1 (00:20):
So we went right for the top, Right for the top too.

Speaker 2 (00:26):
So we went right for the top, right for the top.
So what, what crazy things didyou do to get a record in the,
in the book of, in the guinnessbook of world, or what do you
call it, guinness book ofrecords?

Speaker 3 (00:31):
yeah, guinness book of world records yeah um yeah,
I've appeared in the book, uh uh, four times.
I listened to a bunch of myrecords.
Uh, I guess the most of themare spicy ones.
Uh, the craziest one is, uh,fastest time to eat 100 Carolina
Reaper peppers, that's insane.

Speaker 2 (00:47):
Yeah, you're not the only guy to do that.
There's people that do it, andyou did it faster than other
people that ate 100 hot CarolinaReaper peppers.

Speaker 3 (00:55):
Yeah, On record there's only three other people
who have ever eaten 100 CarolinaReaper peppers before.
I'm the only one who's done itmore than once.
I've eaten 100 or more fourtimes now.

Speaker 1 (01:07):
And how fast did you do it?

Speaker 3 (01:10):
It took me 36 minutes 36 minutes.

Speaker 1 (01:14):
That is a lot of heat to put in one guts in that
short a time.

Speaker 2 (01:19):
Can that kill people?
Are they that strong?
I know they're one of thehottest peppers in the world,
right.

Speaker 3 (01:29):
Yeah, for sure, yeah, they, they were the.
Uh, you know, uh, guinnessbooker, world records.
Uh, you know, world's hottestpepper?
Up until just over a year ago,it got uh beat by pepper x yep,
but um, yeah, at the time when Idid it, it was the the hottest
pepper and, um, I'd say, youknow, like spicy stuff really,
it's, uh, you know, it'shonestly like relatively safe.
Um, I'd say, you know, Iwouldn't do it if you have like
a heart condition, right,something like that.

(01:50):
Like you know, anything couldhappen.
I don't know like you could,you could choke on them, but you
could choke on like anything,right.
So right um, yeah, it'sbasically, you know, like I've
built up a tolerance to them,but also, um, you know it's,
it's a lot of mind over matterand just like gumption too, just
knowing how to like kind ofmanage the pain and not freak

(02:12):
out, I guess, is the thing.

Speaker 1 (02:14):
So you know, anyone who's listening to the show
knows I like a little bit ofheat, obviously not to your
level, but, you know, higherthan the norm, but not willing
to compete.
But I know that when I've hadreally spicy things or when I've
you know whatever, we've hadthe death wings and ate a pound
of those and all that stuff, Iknow what it does to my body.

(02:34):
It's not even during, that'sactually the problem.
It may be different for you,but it's like what it does to
your guts.

Speaker 3 (02:43):
And I'm not talking about the gross stuff, I'm
actually just talking simplyabout the fire in your belly,
yeah, for the next 24 hours.
Like how does that?
How do you handle that?
Yeah, we, uh, we call it um,like cap, cramps like a, like
capsaicin.
You know the spicy chemicalit's, you know it gives you
cramps, like it feels, like, youknow, when you do the when I do
the real crazy stuff.

(03:03):
It feels like a hand, is reallylike reaching in your guts and
just squeezing your intestinesand giving them a twist, right,
so, um, but yeah, you know, uh,a lot of the time it's just uh,
just waiting it out, really Likeit's.
You know, you're just goingthrough pain.
Uh, sometimes it's uh, you know, just 12, 14 hours of just

(03:24):
hurting, just laying on the coaltiles, sort of thing.
But yeah, not to be super gross, but also the more you throw up
, the easier it's going to belater, sort of thing.
You know what I mean.
So usually when you dosomething crazy, you're going to
throw up sooner or later.

(03:45):
So usually you know when you dosomething crazy, you're going
to throw up like sooner or later.
So just, I just try to, once itstarts coming out, just keep,
just keep it going.
And sometimes you know I've donethe most Reapers I've ever
eaten.
It's, you know, not a officialGuinness record, but it's a
world record.
I ate 164 Carolina Reaperpeppers and I was actually, you
know, like right after.
I was in like bad shapeobviously, but I was pretty much

(04:10):
fine again like a couple hourslater, just because as soon as,
like, I was trying to eat asmany as I could and I ate them
until they were, you know,basically coming out of me.

Speaker 2 (04:18):
I read somewhere, though, that there's something
genetic about you that might bedifferent that enables you to do
this.
Is that true?
Or is it more?
Well, the capsaicin receptors?
Yes, yeah, so like what's goingon there?
Like, do you have?

Speaker 3 (04:32):
yours are altered, do you think, or yours like
there's um, you know, I've heardpeople talk about that and
stuff like that, but I don't.
I don't think mine are, I thinkI've just, I've built a
tolerance over you know a coupledecades of like training
spicier, yeah, hotter and hotterstuff yeah um, because when I
like, when I when I started Icouldn't handle carolina reaper
peppers or anything I always say, like you know, we used to go
to the movie theater and you getyour nachos and you get the

(04:53):
little cup of jalapenos.
I couldn't finish that littlecup of, like, pickled sliced
jalapenos, right.
So really yeah, so that's whyI'm like I don't think it's a
genetic thing for me in thatregard anyway, because it's just
, you know, I thought those werecrazy hot.
I used to when I started outwith spicy stuff.
It was, you know, like Srirachawas getting big at the time and
like you know, frank's Red Hotand Tabasco and stuff like that,

(05:16):
and that stuff I thought was.

Speaker 2 (05:17):
I thought that was pretty hot at the time, okay
yeah.

Speaker 3 (05:20):
Just over, just over time, using you know, starting
out with a couple dots, and thenI'm putting you know lines of
sauce on and then I'm like Ithink I need a hotter sauce.
So my plate's like not, youknow, more hot sauce than food
sort of thing, right, right, soI kind of started at the time.
You know there's a lot of Krafthot sauces around now, yeah,
but you'd have to search forthem like back then.

(05:42):
So you know you'd have tosearch for them back then, so
I'd be looking for hotter andhotter sauces all the time.
And, yeah, eventually I foundout about Carolina Reapers and
the hot sauce and stuff likethat.

Speaker 2 (05:53):
So fast forward.
We're sitting here.
Actually we're at Jungle Gymstoday.
I've got to make sure we shoutout to them it's their Wing
Wednesday.
That's pretty awesome.
We have some very big pints infront of us here.

Speaker 1 (06:02):
We've got some big pints in front of us here.
We got some big pints Properpints.

Speaker 2 (06:04):
Typically we don't get a 20-ounce pint, I don't
think in most places in NovaScotia, but today they are
actual pint sizes.

Speaker 1 (06:10):
They're big pints because we're going to eat some
spicy stuff.

Speaker 2 (06:13):
We're going to eat some spicy stuff.

Speaker 1 (06:15):
Mike brought some hot sauces here, yeah, so which one
of these are your hottest?

Speaker 3 (06:19):
So my hottest one is this one here.
It's called Tropical FuryTropical Fury.

Speaker 2 (06:24):
So it's got a.
Is it okay if we open this?

Speaker 3 (06:26):
Oh yeah, Give her Okay.

Speaker 2 (06:29):
So I'm going to open it up here.
I mean, matt's going to try it,I'm not.
I am definitely going to try it.
And then I want him to ask yousome really deep questions and
see you got it Open that with.
There you go, oh yeah, awesome,yeah, so it's really cool.
It has your beautiful face, soI notice your beautiful face is
right here on the label.

(06:49):
Now you always have thisheadband on.

Speaker 1 (06:52):
Yeah, I do.

Speaker 2 (06:53):
You have it in all your YouTube videos.
This morning I watched the onewhere you did like the world's
spiciest chip.

Speaker 3 (07:05):
Oh chip, oh yeah, and you ate like 26 of them.
Was that right?
20 something?
Yeah, I think in that video Iate.
Uh, yeah, I ate 24 of them.
Um, but yeah, those wereactually was that the one chip
challenge?
Those were actually ones I hadleft over because I I broke a
record eating them.
I ate uh, 70, 71, one chipchallenges yeah and I watched
your wife eat.

Speaker 2 (07:22):
That was really something to see as well, but
amazing.
So I'm shaking this up rightnow.
We just got a spoon from JungleJim's.
Matt's going to try his hottesthot sauce.
He'll try it first.
Now, I'm a big baby.
I might try the most mild onehere.

Speaker 3 (07:36):
What's the most mild one?
My mildest one is this one hereTaco Tuesday, Okay it tastes
just like a taco.

Speaker 2 (07:43):
That's a beautiful color.
I like the color of this one.
It's like a nice kind of greenvibe.

Speaker 3 (07:46):
Yeah, and who do you?

Speaker 2 (07:46):
say, makes your hot sauces.

Speaker 3 (07:49):
Yeah, so they're made for me by Dawson's Hot Sauce.
So you know the show Hot Ones.
They've been on there, they'vehad their sauces featured five
times on their Canadian company.

Speaker 2 (07:59):
Okay, what's one of their most famous sauces?
Do you know, like the Dawson'sguys?

Speaker 3 (08:04):
Yeah, they've got the Dawson's original.
They've got like a shawarmasauce.
There's a what's the one calledCedar smoked maple?

Speaker 2 (08:15):
I believe it is.
Looks like that one's going tobe a little clogged up at the
top there.
I still got it though.
Yeah, it's really good.

Speaker 1 (08:21):
Oh, you already tried some oh yeah, it has some heat
to it, but because it's thetropical we were talking about
this before so it has pineapple,vinegar, habanero, extra virgin
olive oil, garlic, ghost pepper, sugar, lemon and sea salt.
Oh, we got you a straw, Can youjust drink it out of the bottle
.

Speaker 2 (08:40):
Why don't you?

Speaker 3 (08:40):
just suck back?
Oh, you can just use that tokind of get the buildup off.
Why don't you just suck back asmuch as you can?
Oh, you can just use that tokind of get the buildup off.
Drink, drink drink.

Speaker 2 (08:45):
No, this would be awesome If you could chug a
bottle of hot sauce.
That would be how far down doyou think you'd get Drinking it?
Yeah, I don't know.

Speaker 1 (08:53):
You want me to try it .
I'll have a little taste, whynot I?

Speaker 3 (08:55):
can't remember.

Speaker 2 (08:59):
Give.
Just wait and see if thisreally hits now.
Now we'll know it's hot.

Speaker 1 (09:04):
You know what?
It's different than a lot ofother hot sauce because it
actually hits pretty instantly.
Yeah, it's not a slow burn,hits pretty instantly, but you
can still taste the pineapplequite a bit.

Speaker 2 (09:17):
Nice.
Why don't you give it a try Meno, because if I do it, I won't
be able to do the rest of theshow.

Speaker 1 (09:22):
I'll just leave, thank you.

Speaker 2 (09:23):
Nice taste, though you like it eh, honestly, I
really like that.

Speaker 1 (09:26):
It's right up my alley.
The sweet and the heat, thetropical flavors.

Speaker 2 (09:29):
I'll give you a straw back.
Try putting that in your eye.
That'll burn, wouldn't it?
There you go.
Thank you so much.
Okay, and I'll try a taste heretoo, Are you Okay?

Speaker 3 (09:38):
The Give her a try.

Speaker 2 (09:41):
Okay, I mean you know now I did this over the
holidays.
I opened up for my littlesister a Maritime Madness, one
like a little gift pack forChristmas, and the number nine,
the one that was like a ninerating.
I think it was their MoonshineHabanero.

Speaker 3 (09:57):
Okay.

Speaker 2 (09:58):
That sent me over the moon, dan.
That was too hot for me, so Ithink this might kill me, right?

Speaker 3 (10:02):
But let's give it a go.
This one's a 9 out of 10 on theDawson scale there.
Yeah, oh fudge, you'll see.

Speaker 2 (10:10):
Now I have a completely different reaction,
the taste of this.
I mean, this is not aninfomercial, I'm just telling it
no, it's not.
It tastes delicious.

Speaker 3 (10:17):
Oh, thank you.
Yeah, that's what we're goingfor.

Speaker 1 (10:27):
Yeah, flavor and heat for sure, yeah, you got the
heat.
You nailed that Like.

Speaker 2 (10:28):
I'm ready to tell you I might have to do the rest of
this.
One shirtless Holy cow, thatheart condition's starting to
yeah, the heart condition.

Speaker 1 (10:33):
No, honestly.
Yeah, not infomercial.
Honestly, I have a lot of hotsauces that would be up there
for me in terms of one of myfavorite ones.
Oh thank you 'm.
I'm like it.
My mouth is just.
I want to have more because mymouth is just watering and
that's what it does.

Speaker 2 (10:50):
Yeah, yeah, yeah, oh, that's that's solid solid,
solid.

Speaker 1 (10:54):
So yeah, we're gonna, I'm gonna try that on wings.
Uh, in a little bit, or youknow, maybe maybe we can just
dab some of the wings orwhatever earlier.

Speaker 2 (11:00):
But or later, but so, like you've made a career out
of eating spicy things, which Ithink is the craziest thing in
the world.
How did you start?

Speaker 1 (11:08):
off saying like you couldn't even eat jalapenos, so
like how did you get to a pointwhere you're doing this now?

Speaker 3 (11:14):
yeah, just, uh, a lot of practice basically is what I
what I say, right, yeah, likeover over a couple, over a
couple decades, really.
Like you know, I started outjust liking hot sauce.
I never thought, you know, Ididn't plan to do any
competitions or anything likethat, right, so I just liked it.
And, yeah, like I said, I wasusing just more and more sauces.

(11:36):
You know, I'd find newer hotsauces a little bit hotter I'd
start with, just, like you know,put a little dot in your Kraft
dinner, sort of thing mix it up.
And then eventually, like Ithink I can do, let's do five
dots or let's do ten dots, andthen I'm just like just pouring
it on sort of thing.
You know what I mean?
So just finding hotter andhotter sauces, and then, yeah,
it's been almost uh, almosteight years now.

(11:57):
One of my, one of my buddieswas like oh, you know, you're
really good with hot sauces.
There's people on youtube likeeating peppers and stuff like
that, like you should give it atry.
So, um yeah.
So I was like, okay, let's tryit out.
So I got got my first.
Uh, my first pepper I ate on myyoutube channel mike jack eats
heat was a dried uh carolinareaper pepper, yeah.
So I was like, oh, let's giveit a try.

(12:18):
So I tried one, my buddy triedone at that work remember we did
that charity thing oh yeah,that's what I did.

Speaker 1 (12:23):
Same thing dried carolina reaper.

Speaker 3 (12:25):
I did the same thing, that's yeah, for sure, I'm not
following after your foot's up.
So, yeah, and I was like, hey,it was pretty hot, but, um, yeah
, I think I could eat more, so Ijust tried to the video where
the white had almost two millionviews.

Speaker 2 (12:36):
Oh yeah, I've eaten the chips.
That was crazy yeah, my yeahand it ended in the toilet.

Speaker 3 (12:41):
Yeah, yeah, that's my best YouTube video.
Yeah, I've got a bunch of them,with over a million on Facebook
, and I've got one on TikTok aswell over a million views.

Speaker 2 (12:53):
So yeah, it's been going pretty crazy, still
feeling that heat, but yeah,over 576 YouTube videos or
something like that, it was acrazy amount?

Speaker 3 (13:02):
Yeah, I don't even know.

Speaker 1 (13:05):
I've got a lot now, but I watched one just recently
where you, uh, you went afterthe record for you.
What was it?

Speaker 2 (13:11):
you drank tomato sauce or something, oh yeah you
drank a bowl of tomato sauce forthe, for the gallows or
something that's like the mostrecent one you won last year,
right like the, the big bowl, ohyeah yeah, yeah, you're talking
.

Speaker 3 (13:23):
Yeah, there's two different ones.
Yeah, the the one you'retalking about.
The most recent one it was uh,I did two records in the same
day.
It was like I guinnessheadquarters in the uk that's
right.
Yes, yeah, yeah so it was likeI did one that was uh, our, uh
sorry, uh, most hot sauce eatenin one minute and then most most
hot sauce eaten in threeminutes.
That one went kind of viral withthe one uh yeah, and it's
posted, but I also did um mosttomato sauce drank and uh yeah

(13:45):
or uh sorry.
Uh, fast time to drink a literof tomato sauce liter of it.

Speaker 1 (13:48):
Okay, yeah, that's what it was that one.

Speaker 3 (13:50):
I've actually I've held that record, uh twice now,
so I had, somebody took it fromyou yeah, a couple people took
it.
One of them is, uh, you know, apretty, pretty well-known uh
like youtuber, competitive eater, uh, bad badlands booker oh,
I've heard.
If you've heard of him, he doesa lot of like chugging sodas is
his thing, sort of thing.
So, um, but yeah he, he tookthat record from me.
I, uh, I got it back a coupleyears later and now it's beat

(14:13):
again.
So I might have to try again,uh, some other time.

Speaker 1 (14:15):
But that must be insane, like because you know,
obviously it's like so thick yougotta go through a straw.
I think, yeah, do you have?
To drink it through a strawyeah or can you drink it like
straight up?

Speaker 3 (14:26):
there's uh, yeah, there's lots, of, lots of rules
with the guinness records.
They're pretty particular.
So not only do you have to usea straw, but it's got to be a
certain size of straw, like.
It can't be, like people arelike oh, maybe you should try
like a slurpy straw, you're likeoh it's like there's rules
about that and you can't, likeyou know, pick up the pick it up
at all and stuff like that.
So there's lots of differentrules.

(14:46):
Yeah, every time I, every timeI do something, there's so many
people just commenting like ohwhat, why do you use like such a
small spoon, right, when I'musing, when I'm eating the hot
sauce out of the bowl, and it'slike you got to use it.
It's in the rules, you got touse a teaspoon.
You can't pick it up.
And people are like, oh, I canbeat that, I would just throw
the spoon away and just justchug it or whatever.
Well, it's like you can't, youknow?
You know, I'd probably do a lotbetter if I could do that too,

(15:08):
but it's the rules right?

Speaker 1 (15:09):
Yeah, yeah, yeah, yeah yeah.
To have the same competition, Iguess.
But 18, holy smokes.
So the majority of them, Ithink I got how many?

Speaker 3 (15:22):
Like maybe five of them aren't spicy, okay.
So yeah, at the time I was just, you know, I had sent Guinness
World Records a bunch of videosand stuff like that, my spicy
stuff, and they're like oh,we're loving these videos, like,
send us more.
And I'm like, okay, I can'tright now.
I got to wait until pepperseason, right, because they're
only getting the fresh peppers.
You can only get them at acertain time.

(15:42):
And they're like well, is thereanything else you can do.

Speaker 2 (15:45):
This is not pepper season right now, right?

Speaker 3 (15:47):
Right now, no, no, february, not a good time to
find the hottest tropical.

Speaker 2 (15:51):
When's the best time to get the peppers?

Speaker 3 (15:54):
Usually September, October.
I'd say that's probably thebest time.
So typical harvesting seasonsyeah.

Speaker 1 (15:59):
So that doesn't change, like when you go to like
places like, um, you know, inthe Southern United States and
stuff like that.
They can they not do it allyear round at all.

Speaker 3 (16:07):
Um, like I think the only place that could maybe do
it all year round is like, uh,you know parts of Florida and
stuff like that.
But, um, they do have likemaybe like a couple more months
of a of a season, and then youknow shipping them.
You know shipping, you knowfruit across the border and

(16:27):
stuff like that.
It's like you know pretty toughtoo.

Speaker 1 (16:29):
No, that's fair.
And speaking of shippingpeppers, so when Mike first kind
of suggested to get you on, hesaid, yeah, do you know this?
I'm like I know this guy, Iknew he was, you were right away
, right away, yeah.
Because we talked about this ina previous episode where I
talked about and we talked aboutthis before the show about the
capsaicin and the drug addictionand all that stuff that happens
.
But I saw you in that uhdocuseries super hot yeah and

(16:50):
that's where I first saw you.
And then I kind of checked outyour socials and stuff like that
.
I saw that you were living herein nova scotia.

Speaker 2 (16:55):
I was like, oh, that's really cool the disney
plus one that I watched it wasin disney plus yeah because
that's where I seen you on thatone.

Speaker 1 (17:01):
Yeah, yeah yeah, yeah , so that's when.
Yeah, I told you, I watched itand everything, so that, yeah,
johnny scoville's the guy whowas, uh, hosting it, essentially
, but shipping peppers, so oneof the things that I had no idea
like and I like hot stuff, butsome of these guys are certified
paranoid about shipping theirpeppers.
Oh yeah, because they're afraidof getting their seeds stolen
and like this is a whole thingand I was like no way.

Speaker 3 (17:21):
yeah, it's, it's crazy.
The craziest thing I could, um,that I can, you know, say about
it is I did this onecompetition in in Carolina and
it was run by Smoke and Ed Curry, the creator of the Carolina
Reaper, and stuff like that.
It was on a Netflix show calledwe Are the Champions, okay, and
so one thing that was happeningthere is there were people who

(17:45):
were, you know, because Ed hadthese kind of different peppers
he hadn't released yet and stufflike that, and people wanted
the seeds.
So people were like waiting forpeople from the competition to
throw up in buckets and theywere trying to like steal the
buckets.

Speaker 2 (17:59):
no, to get the seeds from the peppers.

Speaker 3 (18:02):
Yeah, wow, crazy so they're willing to, yeah like,
sort through people's barf toget these seeds right, because
it's like a crazy you know, ifyou have the world's hottest
pepper, it's like you know youcan make a lot of money right so
that's what I learned from thisshow.

Speaker 1 (18:15):
is that yeah?
So, what does a Pepper X?

Speaker 2 (18:17):
go for, say Like if I was just to buy a Pepper X.

Speaker 3 (18:21):
Like Pepper X.
Right now you actually can'tget it at all.
No, no, you can't Because EdCurry, you know, made that
pepper as well.
He hasn't released it to thepublic.
Like you can get, like someplaces have licensed like a mash
to make like hot sauces andstuff like that, like you know
on, you know, like the hot ones,you know the last dab sauces

(18:41):
and stuff like that, but youcan't get the actual peppers
because he's really working onlike a patents, because it's
like you know, he created theCarolina Reaper pepper and he
kind of, you know, once peoplegot the seeds they just grow
their own and then he doesn't.
You know he doesn't make anyprofit or you know he can't
copyright it or whatever right.
So, um, he's, he's working onthat now and I haven't.

(19:03):
I haven't tried the actualpepper, but I'm super excited to
, once the opportunity comes upfor me to try that, I really
want to you know, break recordswith it, right.

Speaker 2 (19:10):
So, yeah, that video comes, we'll make sure we share
it.

Speaker 1 (19:12):
On the point, that'd be amazing to see you do that,
one man, oh yeah well, and thething, the other thing I kind of
learned about this is like, so,even on the show, because they
were competing on the show, theywere competing for um, to
create a pepper and I thinkpeople don't really realize this
is like these guys are, likebotanists, like they are
actually.
When you say, creating thesepeppers, yeah, they are creating

(19:32):
these peppers.
Oh, yeah, they're not.
Uh, you know, people think like, oh, it's a pepper grows in
nature.
No, they're.
They're like doing hybrids ofthings and modifying it.
You know, they're allgenetically modified yeah, it's
all.

Speaker 3 (19:45):
Uh, yeah, cross pollination and stuff like that.
Yeah, trying to put, put twopeppers together to make
something different and makesomething hotter and yeah yeah,
you just put uh, you know, I'veheard, uh, there's different
things they do like they put thepeppers.
I guess if you put them understress, like if they don't get
enough, like like water there's,like too much sun or stuff like
that, then the peppers likegrow hotter so they're kind of

(20:07):
like that you get put understress, he gets a little spicy,
a little spice right now.
You better be careful, yeah soit's just, yeah, trying to make
the peppers like hotter andhotter, and yeah it's, it's a
wild world for sure have youever tried to grow the peppers
yourself?
Um I I dabbled in it a littlebit, but it's not really.

Speaker 2 (20:24):
It's not really.
I haven't tried either.
I'd love to try it yeah, I'mnot really.

Speaker 3 (20:27):
I don't have the patience, I guess, to be a good
gardener, I guess.

Speaker 1 (20:30):
So I just yeah, I just I just eat them, yeah yeah,
that's fair, that's I mean,you're making hot sauce out of
them, so that's fairly legit.
I mean I personally would bemore interested in making a hot
sauce than growing the pepper,because I'm probably not going
to sit and eat.

Speaker 2 (20:47):
I think I need to make a cool sauce.
Guys like me, after you haveone of those like a sauce that
just kind of that cools you.

Speaker 1 (20:52):
Yeah.

Speaker 2 (20:58):
If you can do that, the opposite of a hot sauce.
Yeah, I think that's calledmaple syrup.
Does maple syrup kill a burn?
Yeah, it does Like justclinically.

Speaker 3 (21:02):
Honey maple syrup, honey maple syrup.
Yeah, like sweet stuff.

Speaker 2 (21:04):
Yeah, after you do these crazy videos, do you take
something like that to just kindof like ease the pain a bit?
Have you ever had to?

Speaker 3 (21:12):
Honestly, like once you get super crazy, there's not
much that'll help, like youknow, like I guess, like you
know scientifically, like dairyand stuff, like that helps, but
I'm I'm vegan, so I don't evendo that.
So basically, I just I justwaited out, to be honest.

Speaker 1 (21:25):
Yeah, you know what you know like.
Like Matt was saying yeah,that's, I had a bad experience.
The only the only time I haveever vomited eating something
spicy was I ate a pound of thedeath wings from a restaurant
that doesn't exist anymore, andthese were like you had to sign
a waiver and it was like thesewere hot.
These were actually quite hot.

Speaker 2 (21:44):
Where was this?
What restaurant was?

Speaker 1 (21:45):
this Bubba Ray's.

Speaker 2 (21:46):
Okay, in Halifax, didn't this place, jungle Jim's,
have a waiver?

Speaker 1 (21:49):
too.
These guys have a waiver deathwings.
The suicide wings here aretasty.
They're good, but compared tothe death wings, it tastes like
ketchup Okay.
So these death wings.
I was only the fourth person toever eat a pound of them.
The problem was it was thefirst thing I ate that day.
Oh yeah.

(22:10):
So, as you're probably aware,that is a terrible decision.

Speaker 3 (22:13):
It is for sure.
What is that?

Speaker 2 (22:21):
Oh, when your stomach is, when your stomach empty, it
just burns.
I saw something that you neverhad fiery poops like you never
had it coming out the other end.

Speaker 3 (22:24):
That's never happened to you.
Is that true?
Yeah, like when you're, whenyou're talking about like if
there's something genetic withme, I guess the one thing is
like I've never had like a burn,but before yeah, so uh I've had
that from like a curry.

Speaker 2 (22:32):
Oh yeah, yeah, yeah, like never like even you know
when I first started.
I I never had that from like acurry.

Speaker 1 (22:35):
Oh yeah, Sure yeah.

Speaker 3 (22:35):
Yeah, like, never, like.
Even you know, when I firststarted I never had that and you
know people were saying like,oh yeah, like you're going to
burn your ass and stuff likethat and I was just like I kind
of thought it was a joke or likewhatever, like oh yeah, like I
don't know, like, but then Iunderstand had that and yeah,

(22:58):
from what we've seen, it's likeuh, or read about like, it's a
you know genetic mutation, right, so I guess I I consider myself
a mutant.
I'm just waiting for my callfrom professor x uh you know,
because that's got to save theworld one day right, it's kind
of like a superhero with the.

Speaker 1 (23:09):
Yeah, exactly, man, yeah, so yeah, so, oh yeah, so
sorry, but the, I ate thesewings, yeah, and I sat there and
I was like sure enough, like Isaid, like a half an hour later,
as I said before, the stomachburns, like not as much in the
mouth, and I was like I got toput this fire out of my belly.
So I stupidly stopped at DairyQueen to get a small blizzard

(23:32):
and I was like I'm going to putthe ice cream, is going to put
this out.
It's cold, it's sweet, let'sput this thing out, I ate that.
I think I got halfway throughit and all of a sudden I was
like it's coming back and Ithink the milk just curdled in
my stomach.
I ran to the bathroom.
I actually shoved a guy out ofthe way and he kind of went like

(23:52):
hey, but then after he saw whatI did, I think he was fine with
me pushing him out of the way,but it was the only time I ever
threw.
I felt so defeated because Iwas like you know, I was known
as kind of a spicy guy.
I had to go back two weekslater and I ate them again, but
this time it wasn't the onlyfirst thing I ate.

Speaker 3 (24:05):
And I did eat them and.

Speaker 1 (24:06):
I was fine, but yeah, so I don't know if dairy is the
best thing for people to putout the, because I for me, it
ruined me.

Speaker 2 (24:15):
Yeah, do you remember that old kenny rogers whenever
people start talking with jerry.
Remember that old mad tv kennyrogers, sketch no I was raised
on the dairy they were doing amilk chugging contest like I was
raised in a dairy bitch.
It was the funniest thing everthat was like the first viral
video, that like we were showingthat to our friends, like that

(24:35):
was a one of the first videosever that we were all sharing
and we were all like justlaughing and dying and watching
it over and over again yeah, Idon't know it just made me think
of that I guess that's onething.

Speaker 3 (24:47):
That that I do do right is like like before I eat
uh, you know something crazy.
Uh, I eat a lot of food beforeyeah like people think it's
crazy because I'll eat like ayou know a couple, you know
bowls of like hash browns orlike French fries, and then I'll
eat like just before I'll eatlike two, you know three or four
peanut butter and bananasandwiches.

Speaker 1 (25:08):
That's smart though.

Speaker 3 (25:09):
And I'll be like stuffed.

Speaker 1 (25:10):
Yeah.

Speaker 3 (25:11):
And then I'll eat a hundred Carolina Reaper peppers
and people are like how are youfitting that in?
Uh, you know, it's just uh,that's a good base.
That probably helps yourstomach out like major yeah, I
get, I'm, like you know, bloatedbefore I even start.
You know what I mean.
So but yeah, it's kind of like.
It's kind of like if you, youknow, if you go out for a night
at drink and you haven't likeeaten anything, it's going to
affect you more.
It's the same with the likespicy stuff right it's going to

(25:32):
affect you a lot more in yourguts anyway.
Right, and that's more.
You know, when you talk aboutcooling yourself down, I'm not
ever really worried about mymouth, I'm just like it's going
to be cooled down in 15, 20minutes, it's more like your
guts hours after, really.

Speaker 1 (25:47):
Yeah, I know when Sean from Hot Ones, when he's on
there, he talks about how heneeds to take the rest of the to
like just lay down and calm hisstomach and all that stuff
right but it's like he must do alot and say I don't know how
they record their show right,but he must do a lot the same
day, because I mean, most of thetime they're only taking like a

(26:07):
bite or two of each wing andI'm just kind of like that
doesn't seem that bad yeah, hekind of goes with the whatever
the guests do, I guess right,like if they're polishing the
wings off, he's doing it too, orhe's taking a bite.

Speaker 3 (26:20):
If they're taking a bite, just whatever.

Speaker 1 (26:22):
They should have you on the show.

Speaker 3 (26:24):
Yeah, I would love to be on the show, but right now
they have the A-list celebrities, so I need a few more followers
before I can get on there.

Speaker 1 (26:35):
Fair enough, and I think maybe some of it also is.
They like the idea of peoplesuffering and you might just
walk through that.

Speaker 2 (26:42):
You'd walk through it , probably no problem, It'd be
easy yeah, I'd kind of have to.

Speaker 3 (26:45):
you know, instead of doing a wing, I'd need to just
polish off a bottle of eachsauce, probably right that would
be fun to watch, though Justchugger down.

Speaker 1 (27:01):
But they down.
Yeah, but they do.
They have vegan wings, becauseI know they've had vegans on
everything, so they have thevegan wing options and
everything you'd also have tosomehow get your sauce on there
I think too exactly, yeah, yeah,even that would be awesome,
yeah, that would be prettyawesome.
But yeah, I mean, I thinkthat's some of the issue too is
it's uh, it's uh they, you knowpeople want to watch people.
They know, like be in pain kindof thing I think that's why
people want to pay so much forthat time when I did that
fundraiser in 90s because peoplejust want to watch me be in
pain.
Sure, maybe, yeah, yeah, peopledon't like me, so you need to

(27:26):
be less likable.
That's what maybe, yeah, maybejust need to be a jerk there you
go the hot, the super hot orwhatever we were talking about
it before, and you were sayinghow you were.
Um, you were friends with the,the.
Was it the heat queen of the uk, and everything oh, yeah, uk
chili queen yeah uk, chili,queen, whatever, yeah, she was
amazing.
Uh, we were talking before howshe was on her way to 100 and oh

(27:47):
, she's never been defeated.
And now a lot of people, nowthat you are the four-time, yeah
, world spicy, the hot, superhot pepper, the.

Speaker 3 (27:56):
The world champ of hot pepper.
Yeah, four-time reigning worldchamp, that's awesome, right
yeah.

Speaker 1 (28:01):
So it's like now people are kind of calling for
you guys to go a littlehead-to-head, right yeah?
For sure Do you think that'sgoing to happen?

Speaker 3 (28:08):
I think it'll happen at some point.
She's kind of taking some timeoff.
I think it's been a couple ofyears now since she's done a
competition, but once she getsback into it she knows where I
am.
We were thinking you know the?
What was it?
There was that Joey ChestnutKobayashi thing on Netflix.

(28:29):
We were like man if they couldset something up like that, that
would be pretty awesome thatwas the hot dog eating challenge
, yeah the hot dog eatingchallenge yeah, I never watched
it.

Speaker 2 (28:39):
I mean I should have watched it.
I mean I'm surprised I didn't.

Speaker 1 (28:42):
We know what dogs I didn't watch it, no, I know what
it is.
I haven't watched it yet,though, because we love hot dog.

Speaker 2 (28:47):
So yeah, we had a whole episode that should be a
afternoon pine thing.

Speaker 1 (28:51):
We should just reach out to her and see if she'll
like yeah, come on over and wecan do it here in.

Speaker 2 (28:56):
Halifax.
That'd be awesome.
We could host it in Halifax100%.

Speaker 3 (28:59):
Yeah.

Speaker 2 (28:59):
I'm sure you'd get a huge drop.
Now are you worried about awindow of this?

Speaker 3 (29:03):
I mean is there an age limit?

Speaker 2 (29:05):
or whatever, where you say, oh my gosh, you must
know people in the game who hadto kind of hang it up.

Speaker 3 (29:11):
Yeah, there are people who, yeah, kind of hung
it up and stuff like that.
I'm not really, I'm not evenreally thinking about that, I'm
just like no 100%.
Yeah, yeah, I'm just going togo as long as I can.
You know, I think it's like youknow, if I was a hockey player,
I'd be retired by now.

Speaker 2 (29:28):
But you know, I feel like I'm just starting you know
Well, you seem super healthy tome and all that.
I'm just wondering, like isthere a tolerance age or
tolerance limit?
I just noticed myself I can'thandle spice like I could 10
years ago.

Speaker 1 (29:39):
Yeah.

Speaker 2 (29:40):
And my partner.
She'd probably say the samething, right, yeah?
Like you know, if you're notnormally practicing, but maybe
it's different if you'repracticing with it all the time.

Speaker 3 (29:47):
Yeah, I think so, like I'm kind of yeah, I don't
think I've reached my, I don'teven think I've reached my peak
yet.

Speaker 1 (30:00):
yeah, just, uh, yeah, just building that better, uh,
higher tolerance and stuff likethat, and um, yeah, I'm just
gonna just gonna give her, aslong as I can, yeah, the, and
yeah because you also said youhaven't had a chance to have
pepper x yet.
I mean oh yeah you gotta youknow.
I think that's gotta be on thenext on the list, right yeah,
exactly.

Speaker 3 (30:12):
Yeah, it's uh, you know hotter and hotter peppers
coming out.
It's uh, yeah, that amps me upfor sure.

Speaker 1 (30:16):
I want to keep going do you keep in touch with a lot
of the people in like thecommunity like that?
I don't think you know thepepper head community and people
don't realize that who arelistening here may not realize
that that's a real communitythat's strong right it is yeah
yeah, you know I, I know a lotof people and yeah, everybody,
everybody kind of knows me rightso

Speaker 3 (30:35):
yeah, there's, there's people I'm, you know,
closer friends with than othersand stuff like that.
Like I said, you know, wetalked to a UK chili queen.
Uh, quite often she's prettyinvolved with the league of fire
, which is the uh, theorganization that, um, you know,
goes about the, the belts anduh competitions and stuff like
that.
Uh, you know regional uhcompetitions and stuff like that

(30:57):
, regional champs and worldchampionships, stuff like that.

Speaker 2 (31:03):
That's pretty cool.
Yeah, any challenges in thepepper industry right now, any
controversies?

Speaker 3 (31:09):
Any controversies.
I don't know, not that I canreally, yeah, not that I really
know or care about or whateverit is.

Speaker 2 (31:17):
Yeah, I guess I just don.
Yeah, I don't know so littleabout this, this world, right?
So I'm just kind of curious.

Speaker 1 (31:22):
Yeah, do you guys have a goat like you know, like
is there like a michael jordan?

Speaker 2 (31:26):
yeah, like you would expire to like be that dude I've
I've been called.

Speaker 3 (31:31):
I've been called the goat before they called me the
goat in uh uh, the goat ofchugging hot sauce in the super
hot there.

Speaker 2 (31:38):
That's amazing.

Speaker 3 (31:40):
Yeah, right now.
Yeah, I've broken.
You know, I think I've eatenmore hot peppers than anybody on
the planet.

Speaker 2 (31:48):
Wow.

Speaker 3 (31:50):
So yeah, I would say yeah, four-time rating world
champ.

Speaker 1 (31:54):
I think I'm the goat right now.
They have to be red sneakers.
All right, red sneakers.
Oh yeah, yeah, four-time ratingworld champ.
I, I think, I think I'm the.
I think I'm the goat right now.
Yeah, red sneakers oh yeah,yeah, that's awesome though.
Yeah, like I mean, and that'sthings.
So there you go.
If we're sitting with the goat,then that's it.

Speaker 3 (32:06):
That's pretty awesome it feels weird saying it, but
yeah, recently I've kind of youknow what, like I really am.

Speaker 1 (32:16):
So, yeah, yeah, you know what I mean.
Yeah, yeah, exactly, you know Ireally am, so I got to just
roll with it.

Speaker 2 (32:19):
You know what I mean?
Yeah, exactly.

Speaker 3 (32:19):
I'm trying to stay modest and everything, but I'm
the GOAT right now.

Speaker 2 (32:22):
Another question Now.
I looked at newspaper articlesso I see, like you know, nova
Scotia's hot pepper champ, andthen I looked like and saw an
article a year ago.
It was like Ontario's hotpepper champ, oh yeah.
So you moved from Ontario.
I did yeah, so where did yougrow up?

Speaker 3 (32:36):
So I grew up in like Kortha Lakes.

Speaker 2 (32:41):
Kortha.

Speaker 3 (32:42):
Lakes, okay, which is yeah.
In Ontario it's kind of like abunch of towns put together,
like there's.
You know like Lindsay or BobCajun, you know like the song.

Speaker 1 (32:51):
Yeah, yeah, yeah.

Speaker 3 (32:52):
So, yeah, I grew up in that area and yeah, I grew up
in that area and went tocollege in Toronto area and yeah
, then I moved to London,ontario, and that's where I
lived.
Yeah, that's where I've livedthere longer than any other
place, I guess, in my life.
And then I moved to Nova Scotiajust over a year ago.
Right, why'd you move here?

(33:14):
We just wanted to change thepace.
We wanted to be by the oceanNice, and, yeah, we were loving
it here.
It's just uh, it's a lot morechilled and that's awesome.

Speaker 2 (33:22):
What community do you live in right now here in nova
scotia?
I?

Speaker 3 (33:25):
I miss that yeah, we live in, uh, in stellerton, so
uh, yeah, pictal county, yeahwicked yeah, nostalgia is a
beautiful spot no yeah, like afarmland kind of deal, or yeah
you just go around there andknock on soby's door.

Speaker 1 (33:36):
That's where the headquarters is.

Speaker 3 (33:38):
Hot sauce, yeah it's just, uh, yeah, just down the
street from us.
So, yeah, I'm, you know, I've,I've talked to them a little bit
, but yeah, it would be cool, uh, it would be cool to get them
in there.
We're working on them, so yeah,yeah yeah, we'll get.

Speaker 1 (33:51):
We'll get them in there eventually I mean there's
some of that too.
But I mean, another avenue islike places like jungle gyms
here, like they could be usingyour hot sauce and just buying
it like you know b2b type ofthing, right.
Like I think that could also bea really good way.
It might even be better thangoing to sobies in a lot of ways
, right yeah, for sure.

Speaker 3 (34:09):
Yeah, I'm just uh, you know I'm doing, uh, doing a
lot of different things, uh, butyeah, selling hot sauce is one
of them.
Uh, yeah, right now I'm justI'm selling them at a bunch of
different markets, but mostly atNew Glasgow Farmer's Market.
Yeah, but yeah, I'm trying toget them out in the more stores
and stuff and that right now.
Yeah, if you have any moresuggestions, that's awesome.

Speaker 1 (34:29):
But yeah, you can get them on-.

Speaker 2 (34:36):
But people can go on the episode here.
Yeah, we definitely will, forsure.

Speaker 1 (34:39):
So going back to the competitions too, because I mean
, like this is some seriouscompetitions, kind of you have
to travel around the world doingthis stuff right, like what's
the prize money look like inthis competitive world.

Speaker 3 (34:54):
So they're really working on that right now With
the actual not uh, there's not alot of prize money and stuff
like that.
It's not as big as, uh, uh,major league eating yet where
you know they're.
They're doing the hot dogcompetitions and they're making
like joey chestnut's got, uh,you know he makes quite a bit of
money doing that sort of thing,right.
So, um, you know, right now youknow I have, I have a bunch of

(35:14):
sponsors that help me travelaround, stuff like that.
It's really just like a.
It's more of like a what do youcall it?
More of a pride sort of thing.
I guess Fair enough Like gettingthe belts and stuff like that.
But yeah, it's been pretty cool.
You know, I have had festivalsand stuff like that, not doing
the competitions but doing likeGuinness World Records and stuff
like that.
That have paid my way fortravel and stuff like that.

Speaker 1 (35:39):
So those come with prize money if you win those.

Speaker 3 (35:43):
Yeah, well, it's more like they pay me to go and be
like a spectacle at their eventssort of thing.
So yeah, I've been realfortunate.
I've got to travel around doingshows and stuff like that too.
They pay your way andeverything, but yeah, I never
thought it like that too, they,you know, pay your way and
everything.
But yeah, I never thought itwould get this crazy when I
started.
But yeah, I've done uh forcompetitions, like uh, the world
belt.
I went to.
I went to New Zealand, whichwas like number one on my, uh,

(36:17):
my bucket list of places tocheck out and uh got to tour
around for like we toured arounda couple weeks just uh, seeing
everything there and um.
The other belts I won were inuh uh, prague, czech republic,
and uh beautiful city bulgariaand the uk.
Um yeah, for I did the guinnessworld records tv show in uh in
milan, italy so that was cool.
They, like you know, flew usout there and put us up and
everything I shot.
Yeah, last year I did achallenge in a documentary

(36:42):
that's coming out soon in Mexico, in Guadalajara, mexico, got to
see the Tahin factory.

Speaker 1 (36:50):
Oh, really, so, yeah, okay, yeah, so that was pretty
cool, yeah, that was prettyawesome.

Speaker 3 (36:53):
Yeah and yeah, we're going to Berlin this year Nice,
so that's awesome.
Never been to Germany, sothat'll be cool to see.

Speaker 1 (37:03):
Germany is awesome.

Speaker 3 (37:04):
Yeah, going to do some kind of crazy challenge
there.

Speaker 1 (37:06):
so yeah, man, this is awesome.
Eat the world's spiciestcurry-verse.
I think I'm going to have tosee if we'll get enough spicy
food to try here for our game,so just excuse me for a second
here.

Speaker 2 (37:17):
Yeah, and see what I can get figured out here.

Speaker 1 (37:20):
Yeah, I think it's good.

Speaker 3 (37:21):
Oh yeah, sure Right back.

Speaker 1 (37:24):
Yeah, you'll love Germany Honestly.
Oh yeah, my wife lived inGermany for a year and I've been
to Germany three times.

Speaker 3 (37:32):
Oh yeah, Some.

Speaker 1 (37:32):
of the nicest nicest people you'll ever meet, and
food's good they have.
This Currywurst is basicallylike bratwurst that's in curry.

Speaker 3 (37:43):
Oh, wow.

Speaker 1 (37:44):
And it's so good.
But yeah, I guarantee, if youcame up with something where
it's like mix your hot saucewith the Currywurst and whatever
, you were going to eat theworld's spiciest Currywurst.
I bet you, the Germans, wouldcome out and flock to see that,
oh yeah, yeah, oh yeah, awesome,yeah, I think that could be
something kind of pretty cool,because that could be something.

(38:04):
They german food isn't known tobe very spicy it's, it's, yeah,
it's, yeah.
So I think that could be, uh, acool little addition, kind of
to draw kind of things out, somethings.
So I don't know maybe, yeah,might as well give a shout out
to whoever sponsored you.
Give some love to the peoplewho support you, if you want to

(38:25):
do that too.

Speaker 3 (38:26):
Oh, yeah, for sure, do you want to grab?
Grab my hoodie so I can see,see them all.
I actually have like a yeah,like a crazy, like quite a few
sponsors.
It was something I didn't.
I didn't really know, um, if itwill work out, but I I kind of,
when I first started travelingI was like, oh, like I need some
help here guys.
So yeah I kind of just put itout on my, on my socials and

(38:48):
then we got like so many peopleuh reaching out, helping out.
It was uh, it was really, it'sreally amazing.
So, yeah, some of my sponsors,I, I've got Magic Plant, I've
got two.
Maybe I have too many tomention, but I'll mention the
big ones.
I've got Magic Plant.
Yeah, fiery Farms.
You know, they supply a lot ofhot peppers and stuff to hot

(39:10):
sauce companies and that PapaCap's Hot Sauce.

Speaker 1 (39:15):
Nice.

Speaker 3 (39:15):
We've got SaucesPicanteca.
Yeah, they sell hot sauces inthere.
I had to call back.
We got Wilshire Chili Farm.
That's another hot saucecompany.
Smoke and Tears Hot Sauce.
Never Better Club, which is aYouTube channel.

Speaker 1 (39:34):
Okay.

Speaker 3 (39:35):
And then our realtor Haley from Remax oh, channel,
okay.
And then our realtor Haley fromRemax oh, awesome yeah, she
actually set us up with ourplace.
We got in Stellarton.

Speaker 2 (39:44):
So you're going to have since you're a vegetarian,
you're going to have spicypickles, okay, oh yeah, the
spiciest pickles these guys canmake.
You're going to have thespiciest wings these guys can
make for our game.
Yeah, are they going to use hishot sauce?
Though, they're going to usetheir hottest hot sauce, oh
they're going to use their.

Speaker 1 (40:02):
Oh, so they're using the suicide, their suicide sauce
.
Yeah, all right, okay, we'llgive that a try, we'll see
what's up.
Yeah, we already tried his uh,so there's a steep uh like, can
you here hand me over that uh,the other ones?
I just want to check the otherones out for a second try.

Speaker 3 (40:10):
The other ones.
That one there's my best sellerthere.

Speaker 1 (40:12):
Rise and shine so it's a pretty pretty unique hot
sauce.

Speaker 3 (40:16):
I'd say it's.
Uh, it was my, my vision tomake the perfect hot sauce for
breakfast oh, so it has a okaynow I just love breakfast food,
right, so it's got uh like abreakfast sausage spice blend to
it.
Uh, maple syrup habaneros forheat.

Speaker 1 (40:30):
Um yeah, because I'm looking at here.
So, uh, you got your peppers,your vinegar, your sugars, which
is maple syrup, is maple syrupand sugar cane.
I'm a big maple syrup guy.
Habanero mash, extra virginolive oil, garlic, nutritional
yeast, chili de abro, black salt, fennel, black pepper and sage.

(40:52):
Oh man, black pepper and sage.
I am like, yeah, interested intrying.
All right, I'm going to see ifI can taste the fennel.

Speaker 2 (40:59):
You won't really feel the burn.
Let's put a little in your eyefirst.

Speaker 1 (41:01):
Yeah, yeah.

Speaker 2 (41:01):
Touch your eye, oh yeah yeah, yeah, just rub in.

Speaker 3 (41:05):
I made one video on YouTube.
I didn't like it very much.
It got taken down.
I want to see.
It would burn my eyes, so I cuta carolina reaper pepper open,
yeah, and I just uh, you knowtook my glasses off and opened
my eye up and just just like uh,you know, like a clockwork,

(41:26):
orange style, just like, justlike, touched it to my eye and
man violence.

Speaker 2 (41:27):
It was not, it was not good, not a good yeah your
eyes look fine now, but I can'timagine they were that day.

Speaker 1 (41:33):
You know what?
That is a absolutely fantastichot.
It's, it's not hot.
Like it's not it's fairly.

Speaker 3 (41:42):
I consider it fairly mild.
It all depends on yourtolerance for sure.

Speaker 1 (41:44):
What a tasty hot sauce, though I can taste the
fennel, thank you.
You know what you get a littlehint of there is if you ever
ordered a meat lover's pizza, ittastes like the sausage fennel.
You can taste that in there.
If you ever ordered a meatlover's pizza, it tastes like
the sausage fennel, you cantaste that in there.
It's like I'm telling youthat's really really, really
good.
If you don't want anythingthat's too hot, because most

(42:05):
people don't.
That's probably more like a jamright there.
Honestly, you would love thatdude.
That would be like I knowtalking to the vegan but that's
going to taste really great.

Speaker 3 (42:23):
On some breakfast sausages oh yeah, for sure oh
yeah, I have a vegan breakfast.

Speaker 1 (42:25):
Sausages all the time .
Put that on.
Uh, yeah, like a uh, you know,vegan egg substitute.
For sure, there you go, do allthat stuff, yeah, so this is
taco tuesday, yeah, uh.
So.
Jalapeno, vinegar, onion, extravirgin olive oil, garlic, sea
salt, tequila, just a little bitof tequila.
Okay, aro, okay, some otherword I don't know.

Speaker 3 (42:37):
Chili de Aro, yeah, it's like a dried pepper, okay.

Speaker 1 (42:42):
Cumin and lime juice.
This is going to be insanelytasty.
It has to.
I mean, so far, all your saucesso far have been really, really
tasty.

Speaker 2 (42:50):
So how did you think of these recipes, man?

Speaker 3 (42:54):
So it all started with the Tropical Fury one so,
um, it all started with the uh,the tropical fury one and uh,
with that one, uh, you know,I've had people tell me, uh, for
a while, you know, oh, youshould come in with a hot sauce
and stuff like that.
And you know, I I don't reallyknow how to make hot sauce.
So I was talking to my like I'mpretty good friends with brody
dawson from dawson's and uh, hewas uh telling me how he does a

(43:14):
hot sauce for like weddings andstuff like that, like like
custom sauces.
I was like I need some customsauces.
So the first one I was justlike you know, I love one of my
favorite things to eat ispineapple, and you know I love
pineapple on pizza and stufflike that.
So I was just like, how aboutwe do like a pineapple hot sauce
?
You don't have one of those.
He's never made a pineapplesauce before up until then, I

(43:35):
think.
And then ever made a pineapplesauce before up until then, I
think.
And then, um, yeah, just usekind of his basic recipe, but
with uh, pineapple, and thereyou go.
And then, uh, the next one cameout.
It was uh, taco tuesday,because people were saying that
tropical fury was, they wantedto support me.
But that sauce was too hot forthem so they wanted like a
milder one.
So I was like, okay, like, um,what's something else I love?
And I'm like, uh, my favoritefood is like Mexican cuisine.

(43:57):
Like I love burritos andchimichangas and tacos and stuff
like that.
So I was like, let's do a tacoand make it milder taco Tuesday,
you know, because jalapenosit's great for you know Mexican
cuisine.
So we came out with that oneand then I was like, ok, I need
one that's in between now.
So what's something else I love?
And I'm like I like breakfast.

(44:17):
And this one I thought aboutlike so much and trying to.
You know, my wife Jamie wasn'ttoo sure like how it would turn
out, because it's somethingnobody's really done before
trying to make a sauce that likeit tastes like breakfast, like
it tastes like a breakfast sauceat Dre or like a breakfast
sandwich, so that one we spentsome time with.
There was a couple differentbatches Brody made up for me.

(44:39):
I had a lot of the ideas forthe ingredients.
He added his ideas and we cameup with something super awesome
super proud of that one.

Speaker 1 (44:48):
Honestly, all three.
You nailed it.
So these are the three that youhave.

Speaker 3 (44:52):
Those are the three that I have.
Yeah, I've got ideas for somemore, but we're going to keep
that on the DL, because we don'twant anybody swiping in on my
ideas that makes total sense tome.

Speaker 1 (45:00):
But honestly, you nailed all three, all different
heat levels.
I just had the taco Tuesday.
It tastes like you ground up ataco and put that in there.
It is extremely tasty.
I know this sounds kind ofinfomercially or whatever, but
I'm really excited about goodbeer and I'm really excited
about good hot sauces and thoseare really good hot sauce.

(45:20):
I'd buy those any day thank youif those were, you know, readily
available, you know moreaccessible and stuff like that,
I mean I'll have to order somefrom you, but the uh, yeah, I
would order those all the timeyeah, yeah, I guess a whole box
right now in this trunk, yeah,exactly.
Because, yeah, those arefantastic.
So, like anyone who knows, youknow my level of that.

(45:42):
I like hot sauces.
It gets my stamp of approval,that's for sure.

Speaker 3 (45:46):
Awesome, thank you so much.
Yeah, we're trying to make youknow not just heat, but you know
flavor with your heat too,right it's?

Speaker 1 (45:52):
important.
Yeah, exactly People sleep onit, right?
We talked about Da Bomb andeveryone knows about it because
of the hot ones and everything,but it doesn't taste good.

Speaker 3 (46:00):
No, it kind of tastes like a tire fire yeah.

Speaker 1 (46:05):
Okay, oh, you guys got to sign this waiver for
their super hot wings that aregoing to kill you.

Speaker 3 (46:11):
Got a waiver, yeah, so you can't sue them.

Speaker 2 (46:13):
So we're at Jungle Jim's.

Speaker 1 (46:14):
They're going to sign the waiver so is this mostly
for fun or is it legit?
For the most part, yeah, youcan read it over.

Speaker 2 (46:24):
It's kind of worded a little.
Okay, guys, welcome to SpicyThoughts.
Each of you are going to haveone minute to answer a question
that requires a little bit ofthought and a little bit of
explanation, and I'm going toreward a point to the best
answer.
Now, while we're doing that,we're going to eat some very,

(46:47):
very spicy stuff.
So we're at Jungle Jim's.
They got a waiver for you guysto both sign there.
If you can sign off on thatwaiver, to eat their hottest hot
sauce, yeah, we'll sign off onthe waiver to eat their their
hottest hot sauce.

Speaker 1 (46:57):
Yeah, we'll sign off on the waiver and all right, I
think.

Speaker 3 (46:59):
I think my manager looked it over for me.

Speaker 2 (47:01):
I think it's all okay , there, and just to double down
, we're going to use some of, uh, mike jack's very own hot sauce
.
This is your hottest one, right?
The mike jack eats heat,tropical fury, tropical fury,
all right, so we're going to addsome of this to the to the fire
, gentlemen.
So before you enjoy, add someof that.
So are you guys ready for thefirst question?

(47:21):
Sure, are we going to eat first?
And then answer the question.
Yeah, and I'll give you aminute to answer it.

Speaker 1 (47:27):
All right, all right, so here we go with the.

Speaker 3 (47:30):
Jungle.

Speaker 1 (47:30):
Jim's Suicide Wings.

Speaker 3 (47:32):
All right, let's try their sauce here.

Speaker 2 (47:33):
Try their sauce.
Take a bite.

Speaker 3 (47:47):
Hot enough for you.
It's not fair for me to say toomuch about it, but I'm not
really.
You are a hot sauce champion.

Speaker 2 (47:51):
Yeah, so you look pretty calm, matt.
You look pretty calm as well,yeah, all right.
Okay, let's get on to the firstquestion.
Pretty calm, matt, you lookpretty calm as well.
All right, okay, let's get onto the first question.
Um, what could be a bettersolution than carbon tax to help
mitigate climate change?
You both have one minute toanswer.
I'll go with you first, matt.
Okay, I'm going first.
Well, you got one minute toanswer all right.

Speaker 1 (48:12):
Um, I'm a big fan of the cap and trade system, so I'm
just going with that.
We award non-polluters orpeople who are actively trying
to not pollute and they awardcredits, and then those in
return they can sell theircredits off to other polluters
if they choose to.

(48:32):
That way, those businesses canmake money on the fact that
they're not polluting and othercompanies can buy them, and then
, in effect, those companies arepaying for polluting.

Speaker 2 (48:43):
Okay, thank you, matt , and now, if you're ready, mike
, we'll take your minute.

Speaker 3 (48:47):
Yeah, for sure.
So I think cap and trade is agood method, but I think there
should be more incentives forgetting electric vehicles and
stuff like that.
Just make it cheaper and moreconvenient, and then people will
just go to it right Start usingthe more electric vehicles

(49:10):
instead of the ones that take upthe fossil fuels.

Speaker 2 (49:15):
I like both of these a lot here, guys, but I do like
the consumer side of taking careof the little guy, so I'm going
to give you the point.
There you go All right on toquestion two.

Speaker 1 (49:26):
I only took a little dab of Mike's sauce.
All right, let you get in there.

Speaker 3 (49:31):
Let's sauce this one right up here, yeah so get your
sauce going.

Speaker 2 (49:35):
Yeah, I'll enjoy this cool ranch over here.
May I have a shot?

Speaker 3 (49:40):
of that, there you go .

Speaker 2 (49:46):
There we go.
Okay, are you guys feeling theheat a little bit more now?

Speaker 1 (49:51):
Sure a little bit more.

Speaker 2 (49:51):
Yeah, Okay.
In the future do you think itwill be less ethical to eat meat
?
And why yes or no?
And why matt or actually mikeyou go first.

Speaker 3 (50:07):
Yes, I do I think it's getting, um, I think
there's more and more people, um, you know, becoming a
vegetarian or vegan all the time.
You know, as a vegan for overeight years, um, it's getting a
lot easier too.
Like there's a lot of fast foodrestaurants that have, uh,
vegan options now and stuff likethat, almost everywhere does.
And you know, um, like outsideof north america, like it's it's

(50:30):
huge in like the uk, like, um,it's like basically every
restaurant has like a veganoption, stuff like that.
So it's getting, it's gettingeasier and uh, yeah, you know, I
think you know, as, as times,you know, as times change, like,
uh, you know, uh, likedifferent, different.
Uh.
You know races of people.
Uh were treated a lotdifferently in the past and I

(50:51):
think it's going to change into,uh, you know different, uh
different species of animal.
Uh, people are going to bestarting to look at that the
same way.
You know human slavery andanimal slavery.

Speaker 2 (51:02):
Wow, okay, that was heavy.
Okay, matt, your turn yeah.

Speaker 1 (51:07):
I don't necessarily disagree with him, but I
disagree with him Because Ithink he has a point.
I think some people more andmore people like it's true, more
and more people are eating lessmeat.
They're seeking other options.
All that stuff is very true.
I love bacon and chicken wings,so that's never going to change
for me.
But I could see people eatingless meat.

(51:29):
I could see a trend going thatway.
I don't know, I don't know ifit's the ethical way or not, but
I'm very purist of.
You know lions eat other meatsand you know I'm a lion.

Speaker 2 (51:42):
Okay, so I got to say Mike, you had the more eloquent
answer.
Matt, you're getting the pointbecause I'm a big steak guy.

Speaker 3 (51:49):
I'm sorry, I'm really sorry on that okay.

Speaker 2 (51:52):
But we're just going to move on to the next question.
But respect Mike Good, going tomove on to the next question.
Respect Mike Good.
Answer from both of you.
Okay, next question Should thedrinking age in Canada be
lowered to 18 or raised to 21,?
And why, Matt, you go first.

Speaker 1 (52:06):
Alright, just one second.
I'm going to take a bite ofthis.

Speaker 2 (52:08):
Alright, there you go .
Start the clock after you reactthere.

Speaker 1 (52:13):
Well, I think it should be lowered to 18.
Reason being is you're an adult, we trust you with everything
else in life.
Why not give you the absolute,you know, control the, the fact
that you can vote, the fact thatyou can you know, I don't know
go get porn and all that stuff?
Porn is a pretty horrible,could be a pretty horrible

(52:35):
addiction for some people.
And we, you know, we hold backalcohol, which in some places
it's actually been shown thatmaybe in germany, where they
have less issues with alcohol,they're allowed to drink not
hard alcohol but beer and wineat 16.
Oh wow.
And so you get that whole, youknow, uh, mystery of it out of

(52:55):
the way and you know they growup with it a little bit
differently.
So I think normalizing it mightbe better.
It might result outside ofaddictions, it might result in
less issues.

Speaker 3 (53:05):
Okay, mike, all right .
Well, I actually don't drink oranything, but in order to
appeal to the judge here,because the last one went to the
meat eater, so I gotta say yeah, for sure, like everybody,
everybody drink and have a havea great time right, so uh no, no
, no.

Speaker 2 (53:24):
What do you think?
I would rather that you reallythink that it should be 18 or 21
.
I'd rather you answer it fairly.
I'd like to get your opinion.

Speaker 3 (53:32):
I almost feel like, was you know, with stuff like
this, like, uh, it should bemore of a instead of your age.
Just do a test right, like, um,if you're, if you're mature
enough to handle alcohol, then,uh, you know, prove it right,
because there's some people whoare, you know, uh, you know.
There's some people who arelike you know, maybe 30, who, uh
, you know, don't know how tohand handle alcohol

(53:54):
appropriately.
Um, so I'm like, hey, if you'reif you're younger.
If you're, I don't know how tohandle alcohol appropriately.
Um, so I'm like, hey, if you're, if you're younger, if you're I
don't know 15 or 16, and youcan.
You know you're mature and youcan handle it, then whatever
like.

Speaker 2 (54:04):
But uh, yeah.
Are you suggesting like analcohol test, like a curriculum
you might pass?

Speaker 3 (54:09):
yeah, exactly like uh , yeah, like a driver's license
right license, so drink yeah,exactly a license to license to
drink, right?
So, um, yeah, I think a lot ofthings that are, you know, maybe
it's harder to regulate, butinstead of, you know, having it
based on uh based on age, justhave it on uh based on on
maturity and intelligence, Iguess.
Right, like you know, like Idon't know mike man, you might

(54:31):
took this am I taking it?

Speaker 2 (54:33):
yeah, I'll give you the point I like it when it goes
a little different.
Yeah I.
I mean, Matt taught a lot oftalking points here.

Speaker 3 (54:38):
Just outside of the box.

Speaker 1 (54:40):
Right we're going to give you that one right.

Speaker 2 (54:41):
You're our guest.
Yeah, I don't really hate thatanswer either.
I felt bad about the meat one.
What can I say?
I was super biased there.
That's all right, no problem,and just want your honest
explanation.
Are people who enjoy reallyspicy foods generally assholes
or good people?

(55:01):
I think he's first on this one.
You're first, mike.

Speaker 3 (55:05):
I'm first.

Speaker 1 (55:08):
Well, I guess I got to say they're good people,
right, because?

Speaker 3 (55:12):
I'm a good people, matt's a good people.
It seems right.
So, yeah, I guess I'd say theya good people.
Okay, seems right.
So, um, yeah, I guess, uh, yeah, I'd say they're, I'd say
they're good people.
Yeah, that's uh, um, I don'tknow why.
Spicy stuff, uh, maybe this.
Maybe they get so, uh, so hypedup on the spicy stuff that it
calms them down when they're uh,yeah, when they're not eating
the spicy stuff, I guess.

(55:32):
So they get all their, alltheir rage and anger out, uh,
when they're, uh, when they'refreaking out after eating
something spicy.
So then they're nice afterright.

Speaker 2 (55:41):
That's a good answer, Mike.
I like that.
That's your goal.

Speaker 1 (55:46):
I think I actually have to concede that.
Actually, I think that's agreat answer.
I think I would probably saythat verbatim.

Speaker 2 (55:51):
All right, you both get a point.
What else?
All right.
Last one Okay, if artificialintelligence will be the end of
all of us, that's an if right.
You know, uh, hypothetical, uh,how will they do it?
How do you think robots willdestroy the earth?
Matt, you can have, take point.
How will robots destroy theartificial intelligence?

Speaker 1 (56:13):
if, if, they were to take over how are they going to
do it?
Uh, maybe not destroy the earth, sorry well, they don't have
capsaicin receptors, so I thinkthey'll be able to destroy most
of the population by forcingpeople to eat really spicy food.
Okay, and the only ones whowill survive are probably mike
and uh.
He'll end up being some sort oflike weird slave, so that's

(56:36):
what I think is gonna happen Ithink, all right, so I think you
know the movie.

Speaker 3 (56:43):
You know the movie the matrix.
Yes, I think it'll be more likea matrix situation where they,
they need our, they need ourpower or, uh, something in our
energy or blood.
They'll hook us up to stuff andwe'll be knocked out.
So it'll be essentially, youknow, like you know not to be, I
guess, super vegan about it,but it's like we're going to be
like the cows of the future.
You know we're going to behooked up to little machines

(57:05):
that are just like sucking outour stuff and whatever, and yeah
, Okay, you're going to win thisbecause he loves the Matrix.

Speaker 2 (57:13):
It's my favorite movie, and I already gave one
bias point today.
I actually kind of like Matt'spoint on this, though, or his
view of you being the last oneleft because you could rock the
spicy food the hardest, Mike.
So, I'm going to give Matt thepoint for endorsing you and
saying you're not.
Fair enough Really thinking,not only not an a-hole.
You're going to be one of thelast survivors on the human

(57:36):
planet.
We have a problem, though.
What's that?
That means we're tied.
Yeah, uh-oh, Okay.

Speaker 1 (57:44):
Yeah, because you awarded us each a point on one.

Speaker 2 (57:47):
And then I gave you a split on one.

Speaker 1 (57:50):
Yeah, that's the same one.
Yeah, shit, that's the same one.

Speaker 2 (57:52):
Okay, so we're going to have to think here really
quick on our feet.
How are we going to break thistie?

Speaker 1 (57:58):
Yeah.

Speaker 2 (57:59):
Fight to the death.
Fight to the death.
How much, of Matt?
Why don't you just take a hugechug of buddy sauce?
There All right it seems likethis doesn't even affect you, so
I'm not even sure if this isgoing to make any sense at this
point, put it on the celery.

Speaker 1 (58:15):
Yeah, there, I'll do vegan style.

Speaker 2 (58:21):
What am I supposed to do?
I don't know.
Here, let me try one.
Give me a stick or something.
Yeah, there you go.
Stay here, let's see if thisshit's even hot.

Speaker 1 (58:32):
You already tried it.
I need to spill on yourself.

Speaker 2 (58:37):
This is going to destroy me.
Yeah, it is yeah.
Oh, you know what I feel itright away.

Speaker 1 (58:43):
What's wrong with you guys?
I'm telling you you know what,woo, I say Mike wins because he
got you to eat something that Inever thought you would eat.

Speaker 2 (58:53):
There you go.

Speaker 1 (58:54):
So he wins.

Speaker 2 (58:56):
He wins for ruining my day.

Speaker 1 (58:58):
I could have never thought you would eat there you
go, so he wins.

Speaker 3 (59:00):
He wins for ruining my day.

Speaker 2 (59:01):
I could have never gotten him to eat that.
Oh my gosh, well cheers.

Speaker 1 (59:04):
Mike Cheers.

Speaker 2 (59:06):
Cheers, cheers to that.
Turn the goddamn cameras off.

Speaker 1 (59:09):
Cheers to Tobin Hurton Thank you so much and
thanks to Jungle Jims, and he'sreally hurting, so thank you,
mike.

Speaker 2 (59:19):
We'll share everything, no problem.

Speaker 1 (59:20):
Good luck, man.
I hope you keep on winningchampionships forever and I hope
you get 18 more records.

Speaker 2 (59:27):
Oh, for me and you.
Mike, you're a super nice guy.
Yeah, thank you I am dying, butthis was lovely.
Thanks for having me All rightCheers.

Speaker 3 (59:37):
Looks like you're hurting.

Speaker 2 (59:39):
I wasn't lying.
I'm hurting Water.

All Episodes

Mike Jack Eats Heat - Guinness World Record Holder for Extremely Hot Pepper Consumption

Episode Transcript

Popular Podcasts

Stuff You Should Know

Dateline NBC

24/7 News: The Latest

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Mike Jack Eats Heat - Guinness World Record Holder for Extremely Hot Pepper Consumption