July 24, 2025 • 5 mins
“Are breakfast tacos truly more iconic than smoked brisket in Texas?” That’s the sizzling question Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray sink their teeth into in this mouthwatering episode of The Ben and Skin Show.The crew dives fork-first into the results of Axios’ Texas Food Bracket, where listeners from Dallas, Houston, Austin, and San Antonio voted on the most iconic Lone Star State dish. From the queso vs. brisket debate to the shocking final showdown between smoked brisket and breakfast tacos, the gang serves up hot takes and hilarious commentary that’ll leave you hungry for more.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
It's time for food.
Speaker 2 (00:09):
All right, We're gonna finish this real quick.
Speaker 3 (00:11):
The Axios bracket, where they asked the readers in Houston,
San Antonio, Austin, and Dallas what's the most iconic Texas food?
Speaker 2 (00:19):
Started at sixteen or so. Down to the final four.
Speaker 3 (00:23):
I can tell you now that the championship round has happened,
the voting has stopped. So we ended up with smoked
brisket versus caso. We all voted. I think we ended
up I think y'all three to one me on that
and went with brisket. Yeah, smoked brisket seventy one percent
over Kso, so smoked brisket goes to the finals, right,
And my problem with that is you can find it's
(00:46):
it's way more easy to find bad brisket than bad caso.
You can find bad both. But well, okay, but smoke brisket.
A lot of places do it great.
Speaker 1 (00:58):
All right, what about Park not?
Speaker 2 (01:01):
I love Rico's cheese. They just get cold. You just
gotta tear it up.
Speaker 4 (01:05):
But like what about the case though at Cafe Brazil,
you're not gonna want that. Well, honestly, I enjoyed it fine.
I thought it was broccoli cheese suit that had been
sitting on a counter.
Speaker 2 (01:16):
I drink a lot.
Speaker 1 (01:17):
YEP.
Speaker 2 (01:19):
Breakfast tacos against pecan pie. I think what we do?
Speaker 4 (01:24):
We end up on a Yeah, we knew this. It
was pecan pie versus brisket in the finals. No, we
know that, but you know that today we picked breakfast
tacos yep, and they picked they picked pecan pie.
Speaker 2 (01:36):
No, breakfast tacos won seventy six percent. Really, is that
what happened?
Speaker 3 (01:41):
That's exactly what happened, looking at it right now, seventy
six percent. Oh okay, and that's why the voting would
get I think they shut off the voting at two
pm today for the finals that will reveal tomorrow. Smoked
brisket versus breakfast tacos feels like smoke Brisket's probably gonna
run away with this thing they've been smoking everyone.
Speaker 1 (01:57):
We're Texans.
Speaker 4 (01:58):
Are the first person who said, hey man, let's put
all that breakfast stuff on a tortilla?
Speaker 2 (02:03):
Are we the first? It's a Texan?
Speaker 3 (02:05):
Right?
Speaker 1 (02:06):
What is it's made it to the finals? Is a
breakfast taco?
Speaker 2 (02:09):
Yeah? What's the difference to a breakfast taco and breakfast burrito?
Speaker 4 (02:12):
Well, one's a taco and one's a burrito. A burrito
almost ninety nine percent of the time a burrito has
beans in it. Tacos generally do not have beans in it.
Think about it like this. A taco is like a
joint that's not been rolled. It's just open the sun
(02:33):
roof's open. Yeah.
Speaker 1 (02:34):
But a burrito, it's sealed up nice and tight.
Speaker 2 (02:36):
Yeah. Okay.
Speaker 4 (02:37):
Have you ever seen the guy Chipotle like lick the
edge of the tortilla and no, I haven't.
Speaker 2 (02:43):
I should go.
Speaker 3 (02:43):
I've been trying to go to that Chipotle that Scotti
shuffler goes to, but you can't find it.
Speaker 2 (02:47):
I can't find it. I want to tell you, have
you guys heard about what's happening with beef? It's what's
for dinner, beef.
Speaker 3 (02:55):
It's what's for dinner. Beef prices are soaring. They're at
a record high. They've passed six dollars a pound for
the first time since they started keeping records on this,
which is in the eighties. They just didn't keep record
of it before nineteen eighty. The drought is a part
of this, so it's made cattle feed more expensive, so
(03:15):
you can't fatten up these cows.
Speaker 2 (03:17):
There you go.
Speaker 3 (03:19):
It's led ranchers to send more cattle to the slaughterhouse
to try and make up the difference. So they're sending
the cows out before they're all fattened up as fat
as they can get. The number of beef cattle in
the US is at it's lowest since nineteen sixty one.
Speaker 1 (03:33):
Wow.
Speaker 3 (03:34):
It says the USDA is also a halted imports of
cattle from Mexico over concerns about a parasitic fly. We
we did the story months ago. And then you've got
the tariff situation. There's a Trump has fifty percent tariffs
on Brazil set to start in August, and that could
drive prices up even more because South America is a
major supplier of beef.
Speaker 4 (03:56):
I would think that Trump is a big steakhouse guy,
and so he's probably at the last minute gonna not
do anything to hurt the steakhouse industry.
Speaker 3 (04:05):
That's what's been happening, right, Like the tariff's like right
when he gets to the deadline, it's like that gets
negotiated down and then yeah.
Speaker 4 (04:11):
Yeah, but I bet when he goes to Texas roadhouse
they comp him.
Speaker 3 (04:14):
Yeah.
Speaker 2 (04:17):
Uh, some of the best rolls I've ever had. Trump
is here, make sure he gets extra rolls.
Speaker 3 (04:22):
Dude, Texas Roadhouse and the rolls in the butter. Whatever
they're doing, it's so good. Whatever you're doing, you know what,
stop it, because you're gonna make me have a art
of that.
Speaker 4 (04:30):
I'm gonna text my family right now and see if
they want to do Texas Roadhouse for dinner. It's so good,
and somehow it's incredibly reasonably priced.
Speaker 3 (04:37):
I could go just have the rolls, get my tab,
which would be nothing, but tip them favorably for the
delicious rolls in butter, and walk out and then probably
haven't been of stomach ache later because they ate too
much of that sweet butter.
Speaker 1 (04:50):
God, it's good.
Speaker 2 (04:50):
Oh it's so good, all so good. One roll again.
Speaker 4 (04:53):
I don't know how they price them like that, because
a lot of places you go get a steak that
good and it's gonna be crazy expensive. It might be
our Hardvark or something. It might be a separate kind
of meat that's still really good. Right, They never do that,
not Texas. That's like some Vermont Roadhouse stuff they'd try.
You guys, want some Hardvark steak, I think they're just
dealing fair. I think they're straight shooters.
Speaker 3 (05:13):
They're straight shooters over there at Texas Roadhouse. We'd love
to see you.
Speaker 1 (05:18):
What all right, we'd love to see you all right.
Speaker 4 (05:20):
Coming up next, we're just three minutes away from the
weekly weekday update.
Speaker 2 (05:25):
What about the time KT interviewed Hull Cogan.
Speaker 1 (05:28):
That's next,
It's time for food.
Speaker 2 (00:09):
All right, We're gonna finish this real quick.
Speaker 3 (00:11):
The Axios bracket, where they asked the readers in Houston,
San Antonio, Austin, and Dallas what's the most iconic Texas food?
Speaker 2 (00:19):
Started at sixteen or so. Down to the final four.
Speaker 3 (00:23):
I can tell you now that the championship round has happened,
the voting has stopped. So we ended up with smoked
brisket versus caso. We all voted. I think we ended
up I think y'all three to one me on that
and went with brisket. Yeah, smoked brisket seventy one percent
over Kso, so smoked brisket goes to the finals, right,
And my problem with that is you can find it's
(00:46):
it's way more easy to find bad brisket than bad caso.
You can find bad both. But well, okay, but smoke brisket.
A lot of places do it great.
Speaker 1 (00:58):
All right, what about Park not?
Speaker 2 (01:01):
I love Rico's cheese. They just get cold. You just
gotta tear it up.
Speaker 4 (01:05):
But like what about the case though at Cafe Brazil,
you're not gonna want that. Well, honestly, I enjoyed it fine.
I thought it was broccoli cheese suit that had been
sitting on a counter.
Speaker 2 (01:16):
I drink a lot.
Speaker 1 (01:17):
YEP.
Speaker 2 (01:19):
Breakfast tacos against pecan pie. I think what we do?
Speaker 4 (01:24):
We end up on a Yeah, we knew this. It
was pecan pie versus brisket in the finals. No, we
know that, but you know that today we picked breakfast
tacos yep, and they picked they picked pecan pie.
Speaker 2 (01:36):
No, breakfast tacos won seventy six percent. Really, is that
what happened?
Speaker 3 (01:41):
That's exactly what happened, looking at it right now, seventy
six percent. Oh okay, and that's why the voting would
get I think they shut off the voting at two
pm today for the finals that will reveal tomorrow. Smoked
brisket versus breakfast tacos feels like smoke Brisket's probably gonna
run away with this thing they've been smoking everyone.
Speaker 1 (01:57):
We're Texans.
Speaker 4 (01:58):
Are the first person who said, hey man, let's put
all that breakfast stuff on a tortilla?
Speaker 2 (02:03):
Are we the first? It's a Texan?
Speaker 3 (02:05):
Right?
Speaker 1 (02:06):
What is it's made it to the finals? Is a
breakfast taco?
Speaker 2 (02:09):
Yeah? What's the difference to a breakfast taco and breakfast burrito?
Speaker 4 (02:12):
Well, one's a taco and one's a burrito. A burrito
almost ninety nine percent of the time a burrito has
beans in it. Tacos generally do not have beans in it.
Think about it like this. A taco is like a
joint that's not been rolled. It's just open the sun
(02:33):
roof's open. Yeah.
Speaker 1 (02:34):
But a burrito, it's sealed up nice and tight.
Speaker 2 (02:36):
Yeah. Okay.
Speaker 4 (02:37):
Have you ever seen the guy Chipotle like lick the
edge of the tortilla and no, I haven't.
Speaker 2 (02:43):
I should go.
Speaker 3 (02:43):
I've been trying to go to that Chipotle that Scotti
shuffler goes to, but you can't find it.
Speaker 2 (02:47):
I can't find it. I want to tell you, have
you guys heard about what's happening with beef? It's what's
for dinner, beef.
Speaker 3 (02:55):
It's what's for dinner. Beef prices are soaring. They're at
a record high. They've passed six dollars a pound for
the first time since they started keeping records on this,
which is in the eighties. They just didn't keep record
of it before nineteen eighty. The drought is a part
of this, so it's made cattle feed more expensive, so
(03:15):
you can't fatten up these cows.
Speaker 2 (03:17):
There you go.
Speaker 3 (03:19):
It's led ranchers to send more cattle to the slaughterhouse
to try and make up the difference. So they're sending
the cows out before they're all fattened up as fat
as they can get. The number of beef cattle in
the US is at it's lowest since nineteen sixty one.
Speaker 1 (03:33):
Wow.
Speaker 3 (03:34):
It says the USDA is also a halted imports of
cattle from Mexico over concerns about a parasitic fly. We
we did the story months ago. And then you've got
the tariff situation. There's a Trump has fifty percent tariffs
on Brazil set to start in August, and that could
drive prices up even more because South America is a
major supplier of beef.
Speaker 4 (03:56):
I would think that Trump is a big steakhouse guy,
and so he's probably at the last minute gonna not
do anything to hurt the steakhouse industry.
Speaker 3 (04:05):
That's what's been happening, right, Like the tariff's like right
when he gets to the deadline, it's like that gets
negotiated down and then yeah.
Speaker 4 (04:11):
Yeah, but I bet when he goes to Texas roadhouse
they comp him.
Speaker 3 (04:14):
Yeah.
Speaker 2 (04:17):
Uh, some of the best rolls I've ever had. Trump
is here, make sure he gets extra rolls.
Speaker 3 (04:22):
Dude, Texas Roadhouse and the rolls in the butter. Whatever
they're doing, it's so good. Whatever you're doing, you know what,
stop it, because you're gonna make me have a art
of that.
Speaker 4 (04:30):
I'm gonna text my family right now and see if
they want to do Texas Roadhouse for dinner. It's so good,
and somehow it's incredibly reasonably priced.
Speaker 3 (04:37):
I could go just have the rolls, get my tab,
which would be nothing, but tip them favorably for the
delicious rolls in butter, and walk out and then probably
haven't been of stomach ache later because they ate too
much of that sweet butter.
Speaker 1 (04:50):
God, it's good.
Speaker 2 (04:50):
Oh it's so good, all so good. One roll again.
Speaker 4 (04:53):
I don't know how they price them like that, because
a lot of places you go get a steak that
good and it's gonna be crazy expensive. It might be
our Hardvark or something. It might be a separate kind
of meat that's still really good. Right, They never do that,
not Texas. That's like some Vermont Roadhouse stuff they'd try.
You guys, want some Hardvark steak, I think they're just
dealing fair. I think they're straight shooters.
Speaker 3 (05:13):
They're straight shooters over there at Texas Roadhouse. We'd love
to see you.
Speaker 1 (05:18):
What all right, we'd love to see you all right.
Speaker 4 (05:20):
Coming up next, we're just three minutes away from the
weekly weekday update.
Speaker 2 (05:25):
What about the time KT interviewed Hull Cogan.
Speaker 1 (05:28):
That's next,
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