August 21, 2025 • 5 mins
In this mouthwatering and hilariously opinionated episode of The Ben and Skin Show, hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray sink their teeth into the latest food frenzy sweeping North Texas: the arrival of White Castle and the opening of NADC Burger on McKinney Avenue.The crew debates the cultural mystique of White Castle—thanks to Harold & Kumar and Beastie Boys shoutouts—and whether the tiny, onion-covered sliders live up to the hype. KT recalls a legendary NFL Combine trip where Jeff Cavanaugh ate five sliders… and immediately paid the price.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
It's time.
Speaker 2 (00:09):
He gets hungry. Yes, yep, okay, I might have good
news for you see later everybody. But the first part
might be up for debate because this is a very
controversial thing that's happened today. It was announced the Texas
we'll get its first ever white castle.
Speaker 3 (00:29):
Oh, let's go.
Speaker 2 (00:31):
How did it take this long?
Speaker 1 (00:33):
I am I the only one that's never had a
white castle. Maybe it's not that special. Yeah, I've always
heard it. The only reason I know it is because
it was in a Beastie Boys song and that put
it on my radar because I remember hearing that lyric
and not even knowing what they were talking about, and
then later seeing it, you know, just in pop culture
or whatever.
Speaker 2 (00:55):
Kumar is our pop catch reference.
Speaker 1 (00:57):
It's it's like it's a Chicago and New York and
those kind of places.
Speaker 2 (01:00):
Saint Louis. Saint Louis. Okay is our old buddy Jeff Cavanaugh.
I mean when we went to Indianapolis to the NFL combine,
he went every day for lunch, and I went one time,
and I didn't feel the need to go back.
Speaker 3 (01:11):
I've had it. The Herald and Kmar part is probably
what sealed it for me and just made it on
my map. Those movies are hilarious, but it's just so average.
And you can go to like you can get them
at grocery stores. You can get out there really yeah,
and you can just make him or whatever. But it's
super thin burger meat with kind of bigger buns. They're
(01:33):
tiny sliders, but and they're covered with onions, right, Like
there's a lot of onions.
Speaker 1 (01:38):
I've only had the frozen ones that you buy at
the store.
Speaker 2 (01:40):
I've never had a fresh one. So I'm intrigued.
Speaker 3 (01:42):
Yeah, I'm intrigued to it's a big brand. It's all like,
I'll be curious if it comes here and might go
try it. But I don't think it's anywhere near the
caliber of like in and Out or Water Burger.
Speaker 2 (01:51):
They don't have a lot of these west of the
Mississippi Rivers. That's why it's a big deal to have
one here. It was announced this morning at the Colony.
This will be in rand scale there, yeah, joining everything,
and it says.
Speaker 1 (02:06):
Uh, that's where the one successful Portillo's was.
Speaker 2 (02:10):
Yeah, right, yeah, Well it says here. This is very
strange to me because I don't know if this is
a white castle bit castle, meaning like medieval times type
they had a town crier.
Speaker 1 (02:23):
Oh, okay, that's a good bit. What if it was John.
Speaker 2 (02:26):
He's got a scroll and he's reading it and he's
dressed up. It's very odd. Uh he's ringing a bell. Uh.
They're these burgers are very small. I remember Kavanall getting
four or five of these and then having to rush
off to the bathroom immediately. I just want one, and
I don't know if I really I think I'm just
(02:47):
get something on the way back.
Speaker 3 (02:48):
You know, like McDonald's not a quarter pender or cheese,
just a regular cheeseburger that a kid would eat. It's
like that thin of meat, but it's small. It's like
a slider version. Okay, Like it's not large at all.
So that's why I think in Harold and Kumar we're
talking about eating like ten apiece, right.
Speaker 1 (03:05):
It almost sounds like a sausage and a biscuit style thing. Yeah,
kind of yeah.
Speaker 2 (03:10):
Of September, I'm sorry, Summer twenty twenty six coming to U.
White Castle now open. Now we've talked a little bit
about the burger wars. Obviously, we've talked a lot about
Burger Schmerger down there in East Dallas. They had a
lot of buzz the burger of the summer, Oh the summer,
but the new place, and we did a story on
this two or three months ago. It is open now
(03:31):
on McKinney Avenue. This is inn ad C Burger, which
stands for not a damn Chance.
Speaker 1 (03:35):
Yeah.
Speaker 2 (03:35):
In ADC Burger on McKinney Avenue is open now and
I would like to get there this weekend. I don't
know if I'll get there this weekend, but it's gonna
happen in the next seven to ten days. I don't
forget it.
Speaker 3 (03:48):
I talked to a guy that drove to Austin just
to get that burger and come home to Dallas, Like
that's how good it is. And it's like micheline awarded, right,
So it's like the highest possible award, I think.
Speaker 1 (03:59):
So it'll be a crazy line here. I'm actually going
to Austin this weekend. Maybe I'll go eat it down
there and then get ahead of the curb and just
give you guys a report back because there won't be
lines there.
Speaker 2 (04:09):
The guy who is in charge there says, we have
just one burger and it has to be perfect every time.
There's no slacking off. Happened there and I said slacking.
I said slacking.
Speaker 1 (04:20):
Later in the show, Charles Haley was slacking off in
the back of the forty nine ers.
Speaker 2 (04:23):
Yeah. This they have the option that what they do
on this is meat, cheese. Your greens involved here are
gonna be valipener and pickles. Pickles, a mountain of pickles. Okay,
now you can ask to have them removed, but be
a real sport and going to the first time and
just take it as it is. Oh, and then if
you really can't stand it. I don't think the kalapenios
(04:45):
are made to be hot. I think they're tamed down
a little bit, so it's not gonna blow you away.
Tons of pickles and what I saw the secret sauce.
It looks so efing good. Yeah, and I want to
go get it.
Speaker 3 (04:56):
Well, what do you mean what makes it look good?
Is it thousand island?
Speaker 2 (05:00):
It might be a thousands, but you can you know
it's not that white. You know when it's orangerd Why
don't mayonnaise like pounded on me? But the what you
just you just.
Speaker 1 (05:15):
Said orangery, it's oranger. This has been an incredible.
Speaker 2 (05:19):
Run would you guys like to see the burger starting
with hollow burger.
Speaker 3 (05:25):
It's like a bunch of it looks like a stack
of pickles.
Speaker 1 (05:29):
I did not do they not do a top bun.
Speaker 2 (05:33):
They're showing you.
Speaker 1 (05:35):
Promotional just then your open faced burgers. Please, there is
the food took a weird turn.
Speaker 2 (05:44):
Uh.
Speaker 3 (05:44):
We got America's team coming up at the five o'clock
hour of the new Netflix docu series We dig In
on episode three, but coming up next to the Today
Game
It's time.
Speaker 2 (00:09):
He gets hungry. Yes, yep, okay, I might have good
news for you see later everybody. But the first part
might be up for debate because this is a very
controversial thing that's happened today. It was announced the Texas
we'll get its first ever white castle.
Speaker 3 (00:29):
Oh, let's go.
Speaker 2 (00:31):
How did it take this long?
Speaker 1 (00:33):
I am I the only one that's never had a
white castle. Maybe it's not that special. Yeah, I've always
heard it. The only reason I know it is because
it was in a Beastie Boys song and that put
it on my radar because I remember hearing that lyric
and not even knowing what they were talking about, and
then later seeing it, you know, just in pop culture
or whatever.
Speaker 2 (00:55):
Kumar is our pop catch reference.
Speaker 1 (00:57):
It's it's like it's a Chicago and New York and
those kind of places.
Speaker 2 (01:00):
Saint Louis. Saint Louis. Okay is our old buddy Jeff Cavanaugh.
I mean when we went to Indianapolis to the NFL combine,
he went every day for lunch, and I went one time,
and I didn't feel the need to go back.
Speaker 3 (01:11):
I've had it. The Herald and Kmar part is probably
what sealed it for me and just made it on
my map. Those movies are hilarious, but it's just so average.
And you can go to like you can get them
at grocery stores. You can get out there really yeah,
and you can just make him or whatever. But it's
super thin burger meat with kind of bigger buns. They're
(01:33):
tiny sliders, but and they're covered with onions, right, Like
there's a lot of onions.
Speaker 1 (01:38):
I've only had the frozen ones that you buy at
the store.
Speaker 2 (01:40):
I've never had a fresh one. So I'm intrigued.
Speaker 3 (01:42):
Yeah, I'm intrigued to it's a big brand. It's all like,
I'll be curious if it comes here and might go
try it. But I don't think it's anywhere near the
caliber of like in and Out or Water Burger.
Speaker 2 (01:51):
They don't have a lot of these west of the
Mississippi Rivers. That's why it's a big deal to have
one here. It was announced this morning at the Colony.
This will be in rand scale there, yeah, joining everything,
and it says.
Speaker 1 (02:06):
Uh, that's where the one successful Portillo's was.
Speaker 2 (02:10):
Yeah, right, yeah, Well it says here. This is very
strange to me because I don't know if this is
a white castle bit castle, meaning like medieval times type
they had a town crier.
Speaker 1 (02:23):
Oh, okay, that's a good bit. What if it was John.
Speaker 2 (02:26):
He's got a scroll and he's reading it and he's
dressed up. It's very odd. Uh he's ringing a bell. Uh.
They're these burgers are very small. I remember Kavanall getting
four or five of these and then having to rush
off to the bathroom immediately. I just want one, and
I don't know if I really I think I'm just
(02:47):
get something on the way back.
Speaker 3 (02:48):
You know, like McDonald's not a quarter pender or cheese,
just a regular cheeseburger that a kid would eat. It's
like that thin of meat, but it's small. It's like
a slider version. Okay, Like it's not large at all.
So that's why I think in Harold and Kumar we're
talking about eating like ten apiece, right.
Speaker 1 (03:05):
It almost sounds like a sausage and a biscuit style thing. Yeah,
kind of yeah.
Speaker 2 (03:10):
Of September, I'm sorry, Summer twenty twenty six coming to U.
White Castle now open. Now we've talked a little bit
about the burger wars. Obviously, we've talked a lot about
Burger Schmerger down there in East Dallas. They had a
lot of buzz the burger of the summer, Oh the summer,
but the new place, and we did a story on
this two or three months ago. It is open now
(03:31):
on McKinney Avenue. This is inn ad C Burger, which
stands for not a damn Chance.
Speaker 1 (03:35):
Yeah.
Speaker 2 (03:35):
In ADC Burger on McKinney Avenue is open now and
I would like to get there this weekend. I don't
know if I'll get there this weekend, but it's gonna
happen in the next seven to ten days. I don't
forget it.
Speaker 3 (03:48):
I talked to a guy that drove to Austin just
to get that burger and come home to Dallas, Like
that's how good it is. And it's like micheline awarded, right,
So it's like the highest possible award, I think.
Speaker 1 (03:59):
So it'll be a crazy line here. I'm actually going
to Austin this weekend. Maybe I'll go eat it down
there and then get ahead of the curb and just
give you guys a report back because there won't be
lines there.
Speaker 2 (04:09):
The guy who is in charge there says, we have
just one burger and it has to be perfect every time.
There's no slacking off. Happened there and I said slacking.
I said slacking.
Speaker 1 (04:20):
Later in the show, Charles Haley was slacking off in
the back of the forty nine ers.
Speaker 2 (04:23):
Yeah. This they have the option that what they do
on this is meat, cheese. Your greens involved here are
gonna be valipener and pickles. Pickles, a mountain of pickles. Okay,
now you can ask to have them removed, but be
a real sport and going to the first time and
just take it as it is. Oh, and then if
you really can't stand it. I don't think the kalapenios
(04:45):
are made to be hot. I think they're tamed down
a little bit, so it's not gonna blow you away.
Tons of pickles and what I saw the secret sauce.
It looks so efing good. Yeah, and I want to
go get it.
Speaker 3 (04:56):
Well, what do you mean what makes it look good?
Is it thousand island?
Speaker 2 (05:00):
It might be a thousands, but you can you know
it's not that white. You know when it's orangerd Why
don't mayonnaise like pounded on me? But the what you
just you just.
Speaker 1 (05:15):
Said orangery, it's oranger. This has been an incredible.
Speaker 2 (05:19):
Run would you guys like to see the burger starting
with hollow burger.
Speaker 3 (05:25):
It's like a bunch of it looks like a stack
of pickles.
Speaker 1 (05:29):
I did not do they not do a top bun.
Speaker 2 (05:33):
They're showing you.
Speaker 1 (05:35):
Promotional just then your open faced burgers. Please, there is
the food took a weird turn.
Speaker 2 (05:44):
Uh.
Speaker 3 (05:44):
We got America's team coming up at the five o'clock
hour of the new Netflix docu series We dig In
on episode three, but coming up next to the Today
Game
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