Marshall McPeek in studio for foodie Friday

Episode Transcript

Speaker 1 (00:00):
Mark Blazer, Chuck Douglas and I know you might be listening, going, yeah,
there's Marshall like normal. But you know what, We're gonna
pull the curtain.

Speaker 2 (00:09):
Back a little bit here.

Speaker 1 (00:11):
You know, every day when Marshall joins us, he's down
at the TV station.

Speaker 2 (00:15):
He's at channel six, Fox twenty eight.

Speaker 1 (00:17):
So they have a and you've heard us talk about
this before, but they have a booth there, and in
the booth is connected to here, and there's a microphone,
and it sounds like he's here.

Speaker 2 (00:26):
As far as quality goes.

Speaker 1 (00:28):
But he's never been in here with us while we're
on the air, and lo and behold he's here today.

Speaker 3 (00:35):
WHOA, No, I've never actually been in the WTVN studios before.

Speaker 4 (00:40):
So here we are.

Speaker 5 (00:40):
And I'm confused because I know how to behold, but
I have no idea how to low? How do I low?

Speaker 2 (00:45):
You don't low? You just behold?

Speaker 5 (00:47):
Okay, I can do that.

Speaker 2 (00:48):
I don't know where low and behold came from.

Speaker 5 (00:50):
What's that? Yeah?

Speaker 2 (00:51):
And it's no w on it right, it's l. I
think it's just low and behold.

Speaker 5 (00:56):
Maybe it's old word for look or who knows.

Speaker 4 (00:58):
I think we're low exclamation point.

Speaker 5 (01:01):
Behold, there is a former theater major you did you.

Speaker 2 (01:07):
Did you get your the headphones adjusted the volume? Yeah?

Speaker 3 (01:11):
I found I found you found it on them? Yeah,
here we go.

Speaker 1 (01:14):
Because that that's sometimes when people first come in here,
and certainly obviously your background is what we do here.

Speaker 2 (01:21):
It's sound and TV and all that.

Speaker 1 (01:23):
But some people will go, I can't hear anything, and
then I'll go and they're like, they're like, you know,
they're like too loud, too loud, because I forget. You know,
as long as I've been in radio and rock radio
for a large chunk of it, I am freaking dead.

Speaker 3 (01:41):
Most well, that was gonna be My question is how
how are your ears at this point? Because I know
enough radio people who, after thirty years of headphones cranked
to their limits, it's just your Yeah, there's not much
left of that timpany.

Speaker 5 (01:56):
It's I wear one on and one off because I
like to hear the actual noises in the rooms post
to the electronic. But I still have ears like a beagle.
It's really weird later all this time.

Speaker 1 (02:05):
So the rock radio part I've seen, I don't know.
I've been to hundreds and hundreds, maybe even approaching thousands
of concerts over the years as loud as you want
to get metallic. I'm multiple times all the way down
to you know the the you know, the Newport Music
Hall when they've had gazillion concerts.

Speaker 2 (02:25):
So I've been to so many of those. I've been
on so.

Speaker 1 (02:28):
Many tour buses and backstages and all of this. But
what happens is the hearing just e roads over time,
and it's all of those concerts. Sometimes you know, you're
right by the stacks, the front stacks that flank the
stage and the people, and I'm there and it's funny,
like some people have come with me to shows and
they'll be standing next to me and we'll be near
that and I'm just like, you know, just and I

(02:49):
look over at them and they look like they're in hell.

Speaker 2 (02:52):
They're like, oh my god, so loud, ow do you
stay here?

Speaker 5 (02:55):
I'm We had audio tapes, audio caseets and Max Hill
that commercial where the guy sat turned it on and
the bluing backwards in his chair and that was sweet.

Speaker 4 (03:06):
Man.

Speaker 5 (03:06):
I wanted that so bad.

Speaker 1 (03:08):
So the biggest reason, you know, I sent Marshall Texas
week and I was like, hey, you know We're always going, hey,
we're trying this new booze on the air, and you're like.

Speaker 2 (03:18):
Well, thanks a lot for bringing mine down.

Speaker 4 (03:20):
You know, I am five blocks away.

Speaker 1 (03:23):
Yeah, so this week I thought, well, it's a little
safer because I think they frown on that, like if
you have a little nip and then do the do
the weather or I don't know, you'll be predicting snow
off what it.

Speaker 4 (03:38):
Used to be in the day.

Speaker 3 (03:39):
I'll tell you I because let me just say, as
an intern, I remember watching one of the weather people
who shall not who shall remain nameless and not in
this city, who literally would be propping himself up on
desks on his way through the newsroom after dinner, would
get on TV. The red light would come on and
it was flawless, and then he'd star right back off

(04:00):
the set into the But that's a gift, No, he was.

Speaker 4 (04:04):
He was great and a legend at that.

Speaker 5 (04:07):
That is the magic of this business. When it's showtime.
There are some people who everything just it all falls
into place, and when the show is over and the
lights go off, then you go back to whatever it
is you are.

Speaker 1 (04:17):
Yeah, it's almost like they're a robot or something. With
an on off switch or a drunk not drunk switch
into I mean, yeah, a.

Speaker 3 (04:25):
Story that I probably shouldn't tell, but here we go,
love point. We were we started the eleven o'clock show
and there was no anchor. There was a co anchor,
but not our main anchor. And they're like, where is
how long ago was this this stuff?

Speaker 4 (04:41):
It's been in.

Speaker 3 (04:42):
The early nineties maybe, Yeah. About halfway through the a
block of the newscast, which is the first the first block,
he fell out of the coat closet.

Speaker 2 (04:54):
Oh my, so he was in there sleeping.

Speaker 3 (04:57):
He had he had had a few at dinner and
crawled into the coat closet to take a nap and
didn't tell anybody he was there.

Speaker 1 (05:04):
Yeah, yeah, who hasn't just you know, it's like a
little nap in the coat closet.

Speaker 2 (05:09):
I mean, who hasn't done that?

Speaker 6 (05:10):
This is really well out of the out of the
coat closet halfway through the first block of the newscast
and raced downstairs and was on TV for the second
block we started with with his co anchor, and she
she like a trooper, made it happen, and nobody knew
where he was clearly or why would you go look
in a coat closet?

Speaker 1 (05:29):
You wouldn't, so nobody knew where he was. So did
somebody witness him come out? Or did he say I
was in the coat closet?

Speaker 2 (05:35):
Like did you go? Where were?

Speaker 5 (05:37):
You know?

Speaker 3 (05:37):
I don't know if he fessed up to that or
if somebody actually saw him.

Speaker 2 (05:41):
Not sure, So.

Speaker 5 (05:42):
Let's say it like that unless your ted Baxter. Sorry, ma,
I was in the closet. Yeah, he could get away.

Speaker 4 (05:48):
With it, given given who it was. Yeah, you kind
of could.

Speaker 2 (05:52):
That's funny, that sounded that way.

Speaker 1 (05:54):
So yeah, so I sent you a Texas Week and
you were kind enough to go, yeah, yeah, I'm there man.
It's because I go, all right, we're doing a foody
Friday now. As you know, I did that for the
first couple of years pretty much every Friday, and now
we'll do like the installments, and today's an installment because
whenever my toe, whenever my toe gets made oed, I
actually will say to myself, you know, we need to

(06:16):
starve that on the air.

Speaker 2 (06:17):
And I don't know. I hear Cameron.

Speaker 1 (06:21):
I hear him saying all the time, fasten your eat
this and you're eat So did he coin that or
is that do you know if he because you know,
I don't know that uses that all the time.

Speaker 4 (06:31):
I've always just assumed it was his.

Speaker 2 (06:33):
Maybe it might be it's really.

Speaker 5 (06:34):
Creative service mark that and sue him every time he says,
let's do that.

Speaker 1 (06:39):
Wrong anyway, So I go this new brisket whopper from
Burger King. I said, you know, I think we need
to test drive this. And then when I brought it
up to you, so the first time ever, you're joining
us for this.

Speaker 2 (06:51):
This is this is great. There we are, this is great.

Speaker 4 (06:54):
Are you doing this right now?

Speaker 2 (06:56):
Yeah?

Speaker 4 (06:56):
All right?

Speaker 5 (06:56):
Yeah.

Speaker 1 (06:57):
I also you've got cheesy hots there too.

Speaker 4 (07:01):
Is that what's in there?

Speaker 2 (07:02):
Yeah?

Speaker 1 (07:02):
Those are cheesy tots. And I've never I saw him. Well,
I saw him on the board there and I go,
let me try those two.

Speaker 5 (07:09):
So the uh Mary, that was nice.

Speaker 4 (07:12):
You know, I wanted to be prepared.

Speaker 2 (07:13):
So let's see the brisket wopper. Oh yeah, the cheesy tots.

Speaker 5 (07:20):
Are we doing the cheesy tod first to the bridge?

Speaker 2 (07:22):
Let's have a cheesey to gun?

Speaker 1 (07:23):
I just want oh yeah, oh yeah, I mean what's
wrong with that? I don't see anything wrong with it?
Nice and salty, a little dry. A little bit dry.

Speaker 4 (07:34):
Now that should also be he said, talking with his mouthful.

Speaker 5 (07:38):
Well, nobody can see you but us.

Speaker 2 (07:40):
We are test driving food. I mean's gonna happen.

Speaker 3 (07:43):
Yeah, but I mean, how much of that is that
it's actually kind of dry, or that we bought these
forty five minutes ago.

Speaker 1 (07:50):
I just got him. Actually it's been a little less
than forty five minutes.

Speaker 4 (07:53):
But we'll drive down Fifth Avenue.

Speaker 3 (07:55):
Sometimes things are better when they're I mean, I'm just
I'm not faulting. I'm just saying, yeah, that's it makes
a difference.

Speaker 1 (08:00):
I actually I think they're tasty. Certainly they are a
little bit dryer.

Speaker 5 (08:04):
Right, I'm trying to identify the cheese, whether it's like
a mazzarella or a cheddar.

Speaker 2 (08:09):
Or it's yellow cheese. I think it's a cheddar of
some sort.

Speaker 5 (08:13):
So good.

Speaker 2 (08:14):
It's not real cheese?

Speaker 4 (08:16):
Oh it is? I don't know, is it?

Speaker 2 (08:18):
I think? I don't know. I just will have to
double check that.

Speaker 3 (08:22):
Whenever we have things like this, I always assume everything
is fake, just because that's where we are today.

Speaker 2 (08:27):
Yeah, I cheese wage.

Speaker 5 (08:30):
Yeah, orange, I need some orange on my burger fees
and it usually takes them off. But it's not cheese.

Speaker 2 (08:35):
We all know that, So this is interesting.

Speaker 1 (08:37):
The Burger King Barbecue Brisket whopper features a quarter pound
flame grilled beef patty top with slow cooked barbecue brisket.
This has crispy onions on it. I watch them assemble
these American cheese and a barbecue sauce. It's all on
a sesame seed button. Now the barbecue sauce. They're calling
it a golden barbecue sauce. So I don't know what

(08:57):
the difference there is.

Speaker 5 (08:58):
But they need Marshall's tea music while we try to
you guys.

Speaker 3 (09:01):
Ready, Lord have mercy. So no, I'm looking in here.
I see there's there's tomato and pickles.

Speaker 1 (09:06):
Yeah, there's tomato and pickle on it, obviously too.

Speaker 2 (09:10):
There it is there, it is.

Speaker 4 (09:12):
So is this a patty? Yeah it is?

Speaker 5 (09:14):
Yeah?

Speaker 4 (09:14):
Okay, all right.

Speaker 2 (09:15):
You guys ready do it? All right, let's go Zach attack.
You're in on it. Mm hm mm hmm okay, hmmmm
mm hmm wow mm hmmm mmm.

Speaker 4 (09:27):
Smokey.

Speaker 2 (09:31):
I My first indication is really rich. That's sandwich is
incredibly rich.

Speaker 4 (09:40):
I'm liking the smoke. I it's got that briskety smoke
going on.

Speaker 2 (09:44):
I like that.

Speaker 5 (09:44):
Mm hmm.

Speaker 1 (09:46):
Yeah, I'm not sure it's just slow cooked barbecue brisket
that they're using. Yeah, I don't There is nothing wrong
with that as far as I'm concerned. I would I
kind of, uh, I go off of what I buy
this again? Would I get it again for an actual meal?
If I was going to there, you know, have a meal,
and somebody said, hey, let's go to one of the
you know, fast food places, burger places, would I get this?

(10:08):
I would get this again. I think it tastes great.

Speaker 3 (10:12):
I at first bite, Yeah, I'm in Yeah, I think yeah,
I think so this will work.

Speaker 1 (10:17):
I mean it's not the let's face it, it's burger king.
So it's not like, oh man, this is the best
burger I've ever eaten. I do like their flame broil.
I'm a fan of their flame broil.

Speaker 3 (10:27):
It's different from what their normal their normal fair is,
and sometimes a little deviation is is nice. And so
this is I like the smokey. I like the barbecue,
like I kind of like what's going on here?

Speaker 2 (10:37):
H so meaty yeah, meaty. Absolutely.

Speaker 5 (10:41):
I don't dislike it, but I'm sitting here thinking about it. Honestly,
my tongue feels more like it'd bit into a McDonald's
burger than a Burger King burger.

Speaker 2 (10:50):
Well that's interesting, hmm, Zach, where are you at on this?
Did you try the burger? Hopefully? Zach typically doesn't like anything.

Speaker 1 (11:00):
Well, it's just a lot of that. He's just he's
really picky. He's a he's a he's kind of snobby almost, I'll.

Speaker 2 (11:07):
Just say it.

Speaker 3 (11:08):
We we do have We do have a mutual friend
who used to say that she wouldn't eat it unless
it was on the kids menu.

Speaker 2 (11:13):
Oh so, yes, yeah, I know who you're talking about. Yes,
I do remember hearing that.

Speaker 4 (11:18):
He was to stump her all the time.

Speaker 2 (11:20):
Yes, Zach, where are you at on this?

Speaker 5 (11:27):
Is he napping?

Speaker 2 (11:28):
I don't, I don't know. I think he What are
you doing? Is your mic? Your MIC's not on?

Speaker 4 (11:35):
What can you hear me?

Speaker 1 (11:37):
Now?

Speaker 3 (11:38):
Oh?

Speaker 2 (11:38):
There you are. You didn't have your headphones on, so
you couldn't hear that. We couldn't hear you?

Speaker 5 (11:43):
No, no, no, the buttons were out of place.

Speaker 2 (11:45):
That I never out of place.

Speaker 4 (11:46):
I didn't notice that.

Speaker 2 (11:48):
So where do you come down on this?

Speaker 5 (11:50):
I'm with you.

Speaker 4 (11:51):
Yeah, it's really good.

Speaker 2 (11:51):
I would order it again.

Speaker 4 (11:53):
No, it did get this. Oh the aftertastes Smokey's good.

Speaker 2 (11:58):
Yeah. What I like so much is how rich it is.

Speaker 1 (12:01):
It feels like you're getting there's it's just a deep
there's like it feels like.

Speaker 2 (12:07):
A really deep level of richness that goes with it.

Speaker 4 (12:10):
There's something do we know what that is?

Speaker 1 (12:12):
Oh, I'm guessing it's a Mayo looking substance, but that
might that might be the Golden Barbecue because they do
like that.

Speaker 2 (12:22):
They said it's a golden barbecue sauce. It's not Mayo?

Speaker 1 (12:25):
Is it like when you just taste it like what
you just did, which is it is? It's the gold
Oh it is.

Speaker 4 (12:30):
Man that came in as just mam oh wow.

Speaker 1 (12:32):
So I didn't even see that Mayo is on it,
but I watched him build it.

Speaker 5 (12:37):
This sauce has a sweet and a smoke at the
same time. I'm liking that a lot.

Speaker 1 (12:41):
And then the smoke is coming also from the brisket.
But I watched where he pulled that from. It was
this kind of a larger container and I saw him
pulling it out and putting it on top of the
the you know, the patties and I was just like,
I'm watching. I was like hypnotized. I'm like, man, I
don't know if.

Speaker 4 (12:56):
This is Maybe it's under the cheese where the barbecue
sauce is.

Speaker 2 (12:59):
Yeah, because I saw him do that as well.

Speaker 3 (13:01):
That might just be adding that moisture because it doesn't
feel dry. It feels it feels like it's got some
moisture to it.

Speaker 5 (13:08):
Okay, it's it's moist Speaking of adding moisture, you want
to do your forecast now or just wait till the
ver I go.

Speaker 2 (13:15):
It's like, I'm not ready. I don't have it in
front of me.

Speaker 3 (13:17):
Wondering scattered showers and thunderstorms tonight it's war Mitch muggy
seventy three for the overnight low eighty nine tomorrow.

Speaker 4 (13:23):
Take some rain gear so you're prepared. I still got
a mouthful of food.

Speaker 5 (13:28):
You should do it on TV like that, sure, because.

Speaker 2 (13:31):
That's why people watching want to see you.

Speaker 6 (13:32):
Right.

Speaker 3 (13:32):
It's funny when I used to do the nine o'clock
show in the morning and we were eating all the time,
so yeah, we were talking with their mouthfuls all the time.

Speaker 4 (13:40):
It was really disgusting and probably off putting.

Speaker 3 (13:42):
But there it was eighty nine tomorrow and on Sunday,
you're gonna have a chance for showers and thunderstorms both days.

Speaker 4 (13:47):
We do have a flood advisory out there at the moment.

Speaker 3 (13:51):
I don't know while you were getting the burgers if
it was pouring as much as it had been a
few minutes before.

Speaker 6 (13:56):
No.

Speaker 2 (13:57):
On the way in.

Speaker 1 (13:57):
It was as I came down thirty three, I was
coming down thirty three south and uh from the north side,
and oh, yeah, the sky's opened up.

Speaker 4 (14:05):
We'll just right into it now again.

Speaker 5 (14:06):
Drench and the deluge. And my texted Mark, I'm like, hey,
power just went on just as I was ready to
get in the shower in the power middle. So we
no traffic lights or anything over on my beloveld west side.
Twenty minutes later, I opened the door, everything's dry and
the sun is out.

Speaker 3 (14:21):
So as I walked into the driveway this afternoon, after
that real heavy downpour, the pavement was hot enough there
was steam.

Speaker 4 (14:28):
I'm like, okay, this is where we are.

Speaker 3 (14:32):
Yeah, so the sun beating down on it, you actually
have that much moisture in the air that it looked
like well it was steam coming off of the of
the off the driveway.

Speaker 1 (14:42):
Yeah, I I mowed this morning, and it was literally
like I was on a treadmill the whole time, even
though I wasn't. I was just walking, but it felt
like I mean, it was like thick, you know, the
air and all that.

Speaker 5 (14:56):
Yeah, like summer. It feels like the summers. Members yeah.

Speaker 4 (15:00):
Yeah.

Speaker 3 (15:00):
And yet there's no advisory for today because we're not
quite at criteria.

Speaker 4 (15:04):
So if we criteria for a heat advisor's.

Speaker 3 (15:07):
One hundred degrees for your heat index, right, we're just
shy of that. It's still when it's in the you know,
upper nineties for heat indecks. Let's face it, it feels like
one hundred degrees. South of Columbus, they meet criteria. So
there's a heat advisory from about what Circleville all the
way down to Portsmouth. But for us, it's just hot
and human. It's gonna be that way all weekend.

Speaker 5 (15:27):
Love it because it ain't snow.

Speaker 2 (15:29):
Same with me, Same with me. Absolutely.

Speaker 1 (15:32):
So would you get the barbecue brisket whopper again?

Speaker 5 (15:36):
Absolutely?

Speaker 2 (15:37):
Would you get it again? I would? I think I
would like on the fence, like.

Speaker 4 (15:41):
E take it or looking for something different?

Speaker 2 (15:43):
Sure? Okay? And then of course Zach said he would
and I said I would.

Speaker 1 (15:46):
So I'm happy that we took a bite of it
because I love when they introduced something new and then
you want to try it and go make sure it
just doesn't taste like something they already had technically on
the menu.

Speaker 3 (15:58):
Well, and before you'll spend it whole lot of money
on something and go, man, right, this is.

Speaker 1 (16:04):
The This is the junior version, by the way, so
they have that available, same exact ingredients, but just a
smaller version and it's cheaper.

Speaker 2 (16:13):
It's like in the four dollars.

Speaker 5 (16:14):
As a former fat man, I don't want the senior version.
It's just this is there.

Speaker 1 (16:18):
Yeah, it's like a big, like record the vinyl. This
has been so big, it's like huge. Uh man Marshall,
good to see you, Thank you for coming in. Yeah,
thank you.

Speaker 4 (16:28):
Good food today.

Speaker 2 (16:29):
We'll do it.

Speaker 1 (16:30):
We'll do this periodically now, like when stuff pops up.
I'll see if it tickles your fancy and then if
it does, then you can swing by again like this
and we'll make it a see if the schedule allows.

Speaker 2 (16:40):
Yeah, if you're able to pull it off, absolutely