All shows / 28 Hour Show 2007 - Rock 105.3
28 Hour Show - 2007 - Hour 7
2007
28 Hour Show 2007 - Rock 105.3KIOZRock 105.3
Charity marathon broadcastCooking competitionRadio show dynamicsRelationship advice parodyFood Network triviaLive audience interactionSexist humorGrill problemsSous chef rolesDonation incentivesradio showcharity marathon
The Mikey Show hosts a 28-hour charity broadcast for Children's Hospital, aiming to raise $15,000 and attract new listeners. The main event is a cooking challenge between Mikey (with sous chef Eddie) and Shauna (with sous chef Skye), judged by former Charger Lou Bush, Food Network star Amy Finley, and a P1 listener. Amidst the competition, a "Dr. Phil" parody offers bizarre advice to a listener's "Bridezilla" email, while co-anchor Sean provides crude commentary, teases staff about "sweaty pits" and "slews," and intern Zethian Oates offers critical observations. Mikey faces a grill crisis when his coals fail, forcing a last-minute switch, while Shauna reveals a menu of sophisticated dishes despite using online recipes. The show balances the cooking action with listener interaction and comedic bits.
What happened, in order
28-Hour Charity Marathon Intro
Mikey introduces the 28-hour broadcast for Children's Hospital, aiming for $15,000 and new listeners.
Donation T-Shirt & Website
Details are given about a limited edition P1 Renegade T-shirt for donations of $50 or more via MikeyShow.com.
P1 Chop Shop's Bridezilla Email
Mikey reads an email from a listener, P1 Chop Shop, seeking advice about his girlfriend's "Bridezilla" behavior after 7 years.
Dr. Phil's Bizarre Relationship Advice
A Dr. Phil parody character gives highly inappropriate and nonsensical advice to Chop Shop, including faking heart attacks and considering mail-order brides.
Introducing Cooking Challenge Judges
Mikey welcomes the live P1 audience and introduces celebrity judges Lou Bush and Amy Finley, then selects a P1 Giants fan as the third judge through Food Network trivia.
Cooking Challenge Rules & Start
The rules for the garlic-themed cooking competition are announced, including a one-hour limit and judging criteria, before the teams begin cooking.
Team Mikey's Menu Reveal
Mikey and Eddie detail their dishes: homemade pesto with jameli pasta, roasted garlic mashed potatoes with truffle oil, and garlic-infused prime ribeyes.
Sean's Sweaty Pits & Audience Poll
Sean's "sweaty pits" become a running gag, followed by a live audience poll showing mixed support for Team Mikey/Eddie and Team Shauna/Skye.
Intern Zethian's Critical Observations
Intern Zethian Oates offers blunt critiques of both teams, highlighting Skye's struggles and Mikey's verbosity, while judges observe on stage.
Shauna's Full Menu & Sean's Slews
Shauna reveals her full menu, including shrimp scampi and filet mignon, while Sean distracts by showing off his laceless "slews" shoes.
Recipe Source & Mikey's Crisis
P1 Paparazzi questions Shauna about using online recipes (which she confirms), while Mikey reveals a "crisis" as his grill coals are not lit, forcing a change of plans.
Mikey's Grill Switch & Time Crunch
Mikey explains his decision to abandon the unlit Weber grill and switch to another, cutting his steaks to conserve cooking time due to the unexpected delay.
People mentioned
MikeySeanEddieShaunaSkyeRobGuyP1 Chop ShopDr. Phil (character)Lou BushAmy FinleyP1 Giants fanZethian OatesJayP1 PaparazziP1 Joker
9,910 words, machine transcribed. Click any timestamp to jump the player there.
The following takes place between 12 p.m. and 1 p.m. We're doing this for Children's Hospital. We're going to be here for 28 straight hours. This is hour number six, which used to be an average air shift back in the day. Yeah. Sean, you remember that. Of course. First radio job I ever had was midnight to six. And five days a week, you go in there, you do midnight, you do six hours. That was the norm. Yeah. But so six hours are down. We're doing this for Children's Hospital and also to create new listeners. Right now, it's noon. All morning shows in San Diego are off the air. This particular morning show is going to be on the air 28 straight hours. So what we're asking you to do is get a hold of all of your friends, your family, all the people that you know that listen to other morning shows in San Diego and tell them that your favorite morning show, The Mikey Show, is on the air. So your friends don't have to miss out on listening to their morning show at all. They can tune in right now, get to hear us. Hopefully, they like what they hear, they come back, and they keep listening to us. That's our hope. The other reason that we do it is because this year, for the first time ever, we are attaching a charity to it. And that, in all reality, is the first reason that we're doing it. That's why we're doing this. We want to raise money. Now, we set a goal of $15,000.
I have no idea where we are in that goal. But we've set a goal of $15,000. Now, did we put the bigger picture on yet, guys? Do you know of the T-shirt, if people want to see it? Was that able to or no? I did move the T-shirt picture up next to the donation link so people can see the image. I don't think they put the larger one on yet. Okay. If we can, I just want people to be able to see what this thing looks like. You can kind of see it, but it's small. And I'd like people to be able to see it in a big way so that they can read it and all that stuff. But there's a limited edition T-shirt that P1 Renegade printed for us. Limited edition T-shirt for the 28-hour show. And everybody that donates $50 or more is going to get a T-shirt. Very cool. So how do you donate? Go to MikeyShow.com, M-I-K-E-Y-S-H-O-W.com. and click on the button that says donate here. Or come down to the radio station and donate $50 or more. That way you get a T-shirt. You can donate whatever you want, though. But hopefully a donation of $50 or more. We'll appreciate you more if you do it by giving you the T-shirt. I'm going to play for you an example of what we do on a regular basis here on The Mikey Show. Hopefully it's something that you enjoy and you'll come back to us. We're on every morning 5.30 to 10. Although...
We're actually on a little – every day we stay on longer than 10 o'clock. We stay on until we're done, and most of the time that's about 10.30, 10.40, whatever. And so we're going to play for you something that we normally do. I'm going to go get in position outside. We're all going to go outside. We're cooking on a stage. I'm going up against my program director in a cooking challenge. I'm very nervous. Eddie's going to be my sous chef. Sky is going to be Shauna's sous chef. Instant loss for Sky. Shut up. Guy, how are you feeling? I'm doing great so far. You know, I was doing really, really bad after we did that booty challenge. That's gross. We noticed you were crying. I was. I was crying and almost vomited, but I'm doing better now. Thank you. Hey, Mike. Yes, Rob. Can we give out the address to where we're at? 9660 Granite Ridge Drive. 9660 Granite Ridge Drive. Just come to the back.
Yeah, come to the back. That's where you can see it. But if you want to make a donation, it's a good thing to know that, too. 9660 Granite Ridge Drive. But if you come here, you want to watch the cooking challenge, we're around back. Come and see us. This is what we do on the Mikey Show. Now, maybe we can get people's opinions on this email that we got. It says, Dear Mikey, hey, dude, love the show. P1 for life. I got a situation with my girlfriend that maybe you guys can shed some light on. I've been with her for seven years and have been talking recently about getting married. But every time I bring it up, she turns into Bridezilla. She starts getting all excited, buying bridal magazines and talking about the details that I could care less about. She even told me exactly what kind of ring she wants. I want to be with her, but she's driving me nuts with this stuff. What can I do that's signed P1 Chop Shop in El Cajon? So, you know, we've had these kinds of emails before.
Obviously, we could answer the e-mail ourselves for Chop Shop, but why do that when we've got a professional? Today on Dr. Phil, do you think you're excited about your life? If you're going to talk to me, you're going to have to be honest. This is going to be a changing day in your life. Just happy to be alive today. So thank you so much. I can't tell you how. Thank you over there. My goodness. Holy cow. Somebody get the paddles. Holy cow. Wow. That little boy with Down syndrome was clapping so darn hard and screaming so hard over there. That was wonderful. I should run over and give him a little kiss. That was so sweet of him. Probably inappropriate.
Good to have you on the show, Dr. Phil. Thank you very much. I heard the email here. You did? Yes, I did. You can help out Chop Chop? Let me tell you something here, Pork Chop. I understand what you're going to do. Mostly, I understand her point of view as I'm listening. I mean, it's been seven years in Hollywood. You're considered a miracle. In fact, to Tori Spelling, you've been married 41 years in Tori Spelling's life. But do yourself a favor and marry her mutton chops because the deal is her attorney will probably thank you for that. Never underestimate the craziness of a woman, Eddie. Have I ever told you this? You haven't. specifically said that but because after all this one that you're dating right now and what is his name his legal name is ham hock no job shop try this use some old country saying on her when she starts giving you some grief about this whole marriage thing this old country saying that i used to actually say i would look at my woman and i would say darling
There ain't enough patience in the world worth wasting on you that a mail-order Filipino brought alive couldn't make all that. Oh, well, I can't necessarily disagree with that. And then actually go through with it, chicken stock. Order one of them little monkey girls up and use your Swiss MasterCard to make things better. Does that make sense? No. Do you know what I mean? No, because I don't even know what that is. Swiss MasterCard is. It's like my old Uncle Krabby Crotch used to say. I don't know. He would say, crap or get off the pot. Well, I've heard that before. And then take what you make in the pot and fling it at your annoying girlfriend. You don't need to say that. I've run into this problem a lot of times, Eddie, in my practices. Really? Girls get that wedding fever, and the only cure is more cowbell. Upside the head. I have to tell you that this reminds me of a very touching story. Oh, okay. I'm Dr. Phil. Yes, you are. I was a part of a big brother, big sister program back in the 1980s. And I would meet every week with this little black boy. His name escapes me right now. But anyway, he would talk to me about his parents.
how his daddy wasn't around anymore. Very sad. He would look up into my eyes with his little pudding cup stare, and he would say to me, showing how funky strong he is, it doesn't matter who's wrong or right, just beat it. Okay. Just beat it. Beat it, beat it. I sincerely doubt he said that. Now, if that don't knock the shame off Brad Pitt, I don't know what will. Oh, my. You know what I mean by that? Well, that I kind of do. Now, here's a little something that my grandmother shared with me. What? Now, can I? I didn't understand that. Oh, really? You were completely confused when I said grandmother instead of grandmother. Well, I didn't know if that's how you say it in Texas.
Was that your southern twang? I don't know. Here's a little something that my grandmother. Oh, no. You going to let me tell you what my grandmother used to say? Please continue. I was only five years old when she said it. She said, Dr. Phil, finding the right woman is like finding the right gag ball. No, your grandmother did not say that. But you're five. Yes. Why did she call you Dr. Phil? Because. I'm Dr. Phil. Talking about gag balls. Man, y'all are so stupid. Why do you think she called me that? But she would say to me that a woman is like finding the right gag ball. She said, you don't want one that makes you wretch, and you don't want one that someone else used right before you. That's true. Now, my father had a saying that he passed down to me, hoping that I would pass it down to my children, and I think it applies to muttonhead chops or whatever his name is. Chop Shop. It's not hard to remember. Chop Shop? Yes. Anyway, Daddy would say, you are the world's biggest horse's ass. Chop Shop, you may want to share that with your future children as well. That's it?
That's all you got? God, he said that all the time. Did I mention I'm Dr. Phil? Here's a little trick I used to use when my wife would start talking about weddings herself. She did a lot. Now we're finally on topic here. This is a little trick that I would do. I would fake a heart attack. Now why would you do that? And then during the heart attack, I would scream out, It's all your fault, you evil snake woman. I would say that. Right? No. Stop it. Will you stop it? That would stop the wedding talk for a couple weeks until I got discharged from the hospital or whatever. You know what I mean? Now. I mentioned this briefly before, but I just want to say it as one sticking point right before I go, okay? Uh-huh. One thing you might want to look into is mail order brides. Right. Because not only can they not read the wedding magazine, their native land, there are no wedding rings, only wedding chickens.
Really? Yes. And they are very easily intimidated, these women. Trust me, I know from personal experience, I kept one chained in my attic. Really? Yes. With your grandmother? Want to know who wrote that joke? I think I can figure it out. He's laughing right now. Okay. Dr. Phil, thank you so much. Hello. P1s, hello. Test one, two. Test, test, test. Okay, this is awesome. First of all. First of all, we got to get a visual for everybody that is listening right now of what we're looking at right here. Make some noise for yourselves because you're incredible. We got some hardcore P1 fans out here. They made homemade signs that say, I love beaver. So funny. Don't change me, bro. I'm a panda. Hug me.
They've got on masks that they've made themselves of panda bears and beavers. Yeah, it's hysterical. Sean, come on. Awesome. They've got a model of an alien wearing a T-shirt that's been custom printed. It says, sky is a beating on my planet, too. Now, that is actually funny. That's not nice. I mean, it's amazing. And, by the way. Did you, P1, see these limited edition T-shirts out here today? Are they incredible or what, man? Really, really incredible. Now, let's see. We've got engineering out here. We've got this big, giant stage set up. We've got Shauna on stage. Eddie, have you talked to her? She's freaking out. She is freaking out. I'm freaking out. I'm freaking out. You should not be freaking out. You're going to kill them. Yeah, we got this in the bag, Holmes. Eddie? Please do us the honors of introducing everybody listening and everybody here to the judges that we have today. I would be happy to. Of course, we have our old friend, former San Diego Charger. He is on the pregame show. He is a renowned chef himself, Lou Bush. And this is really an honor. The winner of the next Food Network star lives here in San Diego. Her show begins October 14th. Amy Finley in the house on the Food Network.
On a scale of 1 to 10, my confidence level is at a 4. I'm feeling great. A 4? I'm feeling great. And so that's good. It's up from a 2. And so my confidence level is at a 4 right now. I'm feeling great. For me, you guys, that's really good. I'm on my ADD medication. I'm ready to go. Here's the other thing. Our third judge apparently is drinking mudslides in La Jolla or something like that. No, no, no. There was a mudslide. I'm sorry? There was a mudslide. Okay. Apparently they had beans last night. No, no. So we have an opening for a judge, Mikey. Okay. Yeah, we were talking about this. We have an opening for a judge. Here's how we're going to do this. We are going to ask questions about Food Network because what we're doing is looking for a foodie. We'll let a P1 be a judge in this. We need a foodie. So this is what we're going to do. I'm going to ask questions. and I want you to raise your hand if you think you know the answer. First person I see is the person that I'll ask. If you get it wrong, we'll go to the next person. The question is, name two TV shows Alton Brown is on. You're the first guy I saw. I need you to name two TV shows that Alton Brown is on. Good Eats and Feasting on Asphalt. Very good. Very good. Let's do best out of three. Raise your hand if...
You know what we should do? Maybe we should, let's keep doing it this way. Sorry, I'm coming up with a million ideas. Raise your hand if you can name a show that Paula Deen is on. I got this guy too. Go ahead, get a microphone over by him. Home cooking with Paula Deen. That is correct. That is the correct answer. And raise your hand if you can name two TV shows that Rachel Ray is on. He's got his hand up. 30-minute meals and Rachel Ray's Tasty Travels. We got another judge. We got another judge. Don't tase me, bro. So come on over here. Come on over here. What's your name, man? Yeah, yeah. Get him on the microphone. P1 Giants fan. P1 Giants fan. All right, Giants fan. You're going to come over here. You're going to be with the judges. Now, this is going to be a one-hour competition. One-hour time limit. I'm nervous. Yeah, you guys have to make at least three dishes. At least. As you know, the ingredient that we're working with today is garlic. Now, as we do this, I'm not going to have a microphone in my hand. Now, where's Jay? Where's Jay? Jay, do we have those headphone microphone deals? Yeah, you've got a headset with a microphone. I doubt I'm actually going to use it because I think it'll kind of keep me. I don't want it. You'll be messed up. Yeah, it'll mess me up. So I think I'll use it sometimes, but sometimes I won't.
Are we ready? Like, are we ready to get this thing going? Are we ready? I think we're ready. I think we're ready. Jason shrugs his shoulders. Yeah. I think we're ready. I think we're ready. Okay. Now, Sean is going to call a lot of this action. What are we going to be judged on, Eddie? We will be judged on taste, plating, and originality. Those three things. Okay. My confidence level is now at a one. All right, guys. Let's get this thing going. Let's get this thing going. You got this. All right, who's holding this mic? All right, guys. Mikey is climbing up to the Mikey Show Kitchen Stadium stage. Yes, official. We've got Mikey and Eddie on the left side, stage right. Stretch it out, Eddie. We've got Shawna and Skye on the right, stage left. Wow, this is intense. Mikey is now opening up his knives. Oh, that's very professional. And we are preparing to start.
On your marks. That's a good point. Oh, yeah. Where's food? Do we need the food? I mean, where's the food? We should probably get the food up there before we start. I mean, where's the food? Do we need food for this? Oh, it's a cooking challenge. Okay. Okay, Sean, calm down. This is just a little glitch in the radar. We do it at my house all the time, just some Ritz crackers and ketchup. That's why he's a dirtbag, folks. That's disgusting. That's healthy. All right, we're getting food out now. It's coming up on stage. This setup is fat. Can you believe this? It's an entire stage. We've got lighting. We've got a huge backdrop. Tables everywhere. This is legit. What is that in the back? We've got a grill, a stove. Is that a rotisserie back there? No, it's another grill. And we've got everything that they're going to need. Blenders. We've got everything they'll need for mixing, cooking, saute pans, sauce pans.
Very top notch. Top of the art. Especially for our show. It's quite an amazing thing. Well, no, we really kicked it up a notch for this one. Yeah, we did. Even though it's completely a mess right now in terms of getting it started. That's how it normally goes with us. Well, this is really awkward. Well, we don't think things through. I mean, would you expect us to? This is true. Okay, guys. So who are you guys' pick? Yeah, who are we going for? Mikey. All the way. Really? Yeah. Dude, Eddie is, Sky doesn't cook. No offense to Sky, but Eddie cooks. Eddie does know how to cook. Mike does know how to cook. I think Shauna can pull it out. Sky is useless in the kitchen. Okay, I mean, I wasn't going to say that. Shauna, however, I've never tasted her cooking, so I don't know. I know, Sky. You can hear us? Oh, Sky can hear us. Oh. You hear the P1s out here? Guys, again. That's a really good turnout. Bye, Sky. Bye, Sky. They're pulling for you, kid. Even though we know you can't do it. Hey, Sean. Hey, Sean. It's just the truth. A little decorum, man. No decorum. Look, I understand they're women. You be you. They're used to having a frying pan in one hand and a broom in the other. Hey, man. But I don't think they're going to kill it on this one. Hey, man. You ready? All right. Some decorum. Jay, can we get the official countdown here to start? Shake and bake. Shake and bake. He's ready. Shake and bake. Let's go. Come on.
Get up in there. Ready, set, cook. Get it. All right. Wow. And they're off. Sky is opening what looks like awesome wine. Oh, very nice. Oh, I don't know. They know they're supposed to cook something. They're not just supposed to start drinking. Well, yeah, I guess they're not really clear on that. The theme ingredient today is garlic. And we still don't know exactly what they're going to prepare. I don't see any actual food coming out yet. What's going on, Sean? Well, Eddie is pouring some water into a large saucepan, probably to boil. Okay, okay. What's going on? We're working on five bottles of Aquafina right now. Coligan water. Ooh, I cook that at my house all the time. On Sean's side, we've got some bell peppers being cut up. and set aside. Skye looks busy, but I don't know. Yeah, I mean, she's back where the stove is. She's actually putting entire bottles into pans, not pouring the water out. The bottle is in the pan. Skye, you've got to pour the water out. Skye, if you want to boil the water, it has to come out of the bottle. Maybe we shouldn't tell her. He's literally just putting the bottle in the pan.
All right. Oh, I see some kind of steak. Oh, Mikey's got the steak. The steak is coming out now. That's some thick cuts. They look like two large. Jeez, what are those? Mike, what kind of a cut do you have there? Prime rib eye from Iowa Meats. The very best. The very best. Has brought out the best. For the very best. Wow, look at that. The garlic powder is going on. All over it. Smother that bad boy. They're probably two and a half inches thick. Get after it. I mean, they are gigantic. That looks fantastic. Over on Shauna's side, still working those bell peppers. Hmm. Delish. Where's the garlic? Okay. Eddie's throwing water bottles at Shauna's head. He just hit me with a water bottle. This is crazy. Skye has finally figured out that you have to empty the water bottles into the pans in order to... Okay. Progress. This is progress. They have an hour. We're making progress now. There's so much going on. It looks like Eddie has got a mixing bowl and, oh, he's peeling potatoes. Possibly for mashed potatoes, maybe. Maybe. Oh, yes. I like your thinking. Why don't we go over to the judges here? Oh, wow. This is disastrous. Lou Bush, what do you think about what's going on up here so far? Very creative.
I like the steaks. Mikey is a big meat guy, so I'm looking forward to that. Shawna could pick the speed up a little bit back there. Uh-oh. But she's pregnant. I know, I know, I know, I know. But you only have an hour, so just. All right, and our next Food Network star, what do you think so far, Amy? I'm getting excited about that pepper dish, actually. Yeah, it looks pretty good. Yeah, you know, I mean, I think that she's showing a little creativity there, you know. She's going for the different approach, going vegetable. Excellent. That's some guts. Well, yeah, it does take some guts because it looks terrible so far. You might want to try laying down some spices or something. How about to one of our P1 judges, huh? It all looks good, especially that steak. I'm a big garlic and steak guy, so Mikey's looking like he's on the right track for me. Yeah, I mean, so far, really the only food I see out here is Mikey working on the steak and Eddie working on the potatoes. We're probably going to see...
garlic in her hand right now. I don't know what she's doing with it. Let's try and find out. I don't get that. She's like just scrunching it in her hand. Skye, what is that technique you're using right there to peel the garlic? It's called my hands. I don't think that's a technique. Did you learn that at culinary school? I sure did, Shawna. Shawna, what are you working on right now? I'm doing prep work right now for the first... three plates that I'm doing, and then I'll get to the proteins. I'll show off towards the end. Oh, really? Talk some smack. Can you give us a hint as to what your first dish is going to be? Sure. I'll just tell you what it is. Oh. Thank you. It is roasted bell peppers with garlic and sausage over penne pasta. Okay, that sounds delicious. Doesn't that sound great? That sounds delicious. Oh, wow. Something delicious. Roasted bell peppers and sausage and some kind of pasta, macaroni and cheese. I don't know. With some penne. Kraft macaroni and cheese. Yeah, it doesn't sound too bad. Let's go over and talk to Eddie for a second. Oh, Pappy. Looks like he's peeling potatoes. What do you have to do? Yeah, I'm peeling potatoes for a delicious roasted garlic mashed potato that Mikey's making. That sounds so good. So far on Mikey's side, we've seen two giant steaks.
and Eddie is working on some roasted garlic mashed potatoes. Sounds good. Let's talk to Lou Bush again. Now that we know some of the dishes, what are your thoughts? Very, very creative. Once again, I like the idea with the roasted mashed. That's going to be interesting. I agree with you, Shauna. That's really walking out there on a limb with the vegetable dish. Hope she can pull it off. Do you see a leader at this point? No, no, not really. Not really. Okay. And what about you, Amy? What are your thoughts? Well, I think that the steaks, that is a juicy, that's going to be a delicious looking steak. And roasted garlic mashed potatoes, pretty good. On the other hand, it's a little on the standard side. I don't know. I don't know. I'm just going to throw it out there. I think it sounds great. It's going to be tasty. And how about an early favorite? Do you see one? Oh, no. Are you kidding? I'm withholding my judgment. Okay. All right. Sounds good. Yes.
I mean, why is it more difficult to throw garlic into vegetables? Like, why is that more of a challenging dish? And is that going to affect your decision in the end? You know what? It's going to be about the flavor. Because if you put the garlic in the dish at the end, you're going to get one kind of garlicky flavor. And if you put it at the beginning, you're going to get a different one. A little bit of technique. They might be showing some technique there. All right. Sounds good. It didn't help me at all. I know. I could tell. At all. It was another blank stare. Completely. It happens so often. What? Hey, Sean. Sean. And let's go to our P1 judge. Do you have an early favorite so far? It's kind of too early for me to tell, but it looks like Mikey's moving a little faster. I don't know. It's looking good, though. Everything looks good. All right, so let's go back up onto the stage here. Let's talk to Mike for a sec. Looks like he's chopping up some garlic. He's actually halving an entire clove. What are you doing with that? Basically what I'm doing is I've got some garlic, salt, and pepper on these. and I'm going to get the garlic cut and roasted here in a second. I've got some stuff that's on its way out here right now that I cook with to make this pesto because the pesto's made completely homemade from the basil and garlic, fresh garlic, pine nuts, the whole thing. So I'm just waiting for that to get out here. And I've also got some Parmesan cheese, some imported Parmesan cheese that I'm going to use in it. Wow, Mikey, breathe.
I would also like to point out to the judges, note the cleanliness that we're working in. I'm making sure that Mikey has a clean workstation at all times. Thank you very much. They call it mise en place, which they are exhibiting here on Mikey's side. The other side, it's a typical woman's kitchen. Okay, that's not true. The teamwork is very good on those sides. That's not true. That's not true. By the way, Mikey, can you break down your menu for us? Yeah, today I'm going to be doing a homemade pesto with jameli pasta. I'm going to be doing a roasted garlic. Mashed potato and a garlic-infused, well, it's just garlic ribeyes, prime ribeyes. Wow. I mean, does that sound like a winning dish? Oh, and one more thing. Hold on, yeah. It's roasted garlic mashed potatoes with a drizzled, what is the, my mind? What is it? It's more than an olive oil. What is it called? It's a black truffle drizzled olive oil over my roasted garlic mashed potatoes. Wow. That sounds amazing. Wow. I'm all in. That sounds fantastic. Really, really good. Can't wait to see. Sean, this is so legit, huh? Yeah. Sean, this is so legit. What are ladies doing? God, you're scaring me, woman.
I thought. Okay, but why do you have to stalk me? Sean, this is so legit, right? Sean. Okay. I don't know what I'm doing. Back off. I don't know what I'm doing. We're co-anchoring. We can co-anchor, but don't run up on me. Chill out, bro. Let me give him a hug. I know, seriously. Sean, I'm just a tiny bit sweaty right now. I'm just a tiny bit sweaty right now. Like, it's not that bad. Oh, dude. What happened? Lift them up. What was that? What an idea. Oh, dude. That is revolting. People have to eat over here. She's making truffle oil under her armpits. Oh, my God. That is hideous. Whatever, dude. All right. Let's do a show of support right now with the P1s. Now, I want just the people who are in support of Shauna and Skye to clap right now. For Shauna and Skye, let's hear it. Oh, wow. Not bad, not bad. That's not bad. Not bad. Not good. And now a show of support by clapping for Mikey and Eddie. Let's hear it. Wow. That is really hard to figure out. Skye screaming out profanity.
What did you say? This is not. This is getting ugly. She called them ass kissers. Why don't you stay in the kitchen, woman? Sean! What? You're the worst. It's where they breed. Unbelievable. That's true. Sean, you make me sick. You know what? What? Shut up. One person we haven't heard from yet, and I know we're all dying to hear what his thoughts are on this, is our new intern, Zethian Oates. Always so exciting when he talks. What have you observed so far in this food cooking competition? Well, the first thing I saw was Sky had trouble opening the bottle of wine. I don't understand how hard it is, but the pregnant woman had to do it. That should tell you something. Wow. You let a pregnant woman come in contact with wine, with alcohol? Sky, you're an awful human being. No, you really are. Sky's ignoring you. And what else? Other than that, I think Mike and Eddie are wrapping it up pretty well. They work well together, even though it took Mike five minutes to explain what he was drizzling. Might have lost a little bit of time, but they're doing well. He's nervous, Ted. That is uncalled for. Why are you lashing out at him? You know, and it looks like Lou Bush is actually going up on stage now to check everything out.
Are the judges allowed to go on stage and help Lou? What are you going to do? You get up there and tell him no. I don't know. What do you know? You see how quickly he flattens you. Okay. And actually, now we've got Amy going up there as well. She's going to check it out. Okay. Lou is over talking with Eddie, and Amy is making her way over to Skye and Shauna's side. Are they helping or are they just observing the tactics? I think they're just observing. They just want to find out what's going on here. I mean, if you guys really want to know, the people on the right of the stage are a disaster. Hey! And the people on the left know what the hell they're doing. That's not true. They're both doing good. And you don't have to go up on stage to figure that out. It is true. Thank you, Eddie. They're both hanging in the mirror, right? Eddie's saying it is true. Why don't we go out to some of the P1s here and see what they're thinking. Hey, man, what's your name? P1 Carnot. And from what you've seen so far, you giving anyone the edge? Mikey and Eddie. Of course, and why? Look what he's cooking. Steaks, potatoes. Can't go wrong. You can't go wrong with that. You really can't. You really can't go wrong with it. One thing we haven't found out, though, is what Shauna's main dish will be. So let's go over and talk with her real quick. She's reviewing some of her notes.
What else are you going to be cooking besides the pepper and sausage combination? I'm also doing a garlicky shrimp scampi, and then I'm also doing a garlic filet mignon with cognac sauce over it. What? Wow. This is legit. That sounds pretty damn good. Sean, this is legit, right? Yeah. Don't stalk me. Hey, did everybody see Sean's slews? See the shoes without the laces? They're called slews. And how cool is this? Because P1s, only you who came out for the cook-off get to see, visually, Sean's slews. That's legit right there. No laces. I'm glad everyone got to see the slews. No laces. It's unreal. You just slip them on. Because now I'd like to show you something else. Oh, okay. You don't need to flip off our... Those are our friends, Sean. You don't need to flip off the P1s. But this is the perfect occasion for the slews, because if you're out at a barbecue, right?
They work. Or if you've got to go back inside to a corporate meeting, they work. Oh, my God, he got real close. He's going to kill you. What the hell are you doing? Oh, my God, Sean. Calm down. But are those shants, too? No, he's not wearing the shants. He's just wearing shorts. Enough with the attire. The slews are cool, though. Shut up. Let's focus on the cooking. You just slip them on because there's no laces. Hey. Back to the cookie. Ass. Quiet. Hey. All right. So, well, something has gone on here. What's going on? All of a sudden, everybody is wearing red aprons. Which is weird because they weren't before. No. And they all put them on at the same time. Skye, talk to us. Come on, Skye. What's going on with the red aprons? Jay came around and made us wear them, so we're wearing them. Wow. She's very short with you. Okay.
I don't know why. Thanks for that answer. It's to the point. Bringing a lot to the table there, Skye. Thanks. She's busy. Well, she never really brings anything to the table except herself. You don't need to go there. We're used to that. For some reason, Mike is coming down off of the stage. Oh, look at this. Mikey is firing up what appears to be a brand new Weber grill. Sick. Yeah, look at this. What's that thing called? What's what thing called? What? What I'm lighting it with, it's just a torch. No, no, no, no, no. Is that just to heat the coals up, right? Ham. Okay. Good answer. That works every time. That's a great answer. Hey, Skye. Did you hear that? Hey, Skye. Skye, did you hear that? Hey, Skye. Sean, leave her alone. Skye. She threw. Hey, Skye. No, Sean, don't go up the steps. Don't go up the steps.
Hey, Skye. Sean, you're going to break the stool. Hey, Skye, did you hear that? Hey, did you hear what Mikey just said? Yes, he said the H word. Now leave me alone. The H word? The H word? What is that? What's the H word, Skye? Can you get out of my face? I'm trying to work here. Give him a hug, Skye. Okay, I'm out. See? See? There it is. Mikey, calm down. You got this. All right, so Mike has got... The Weber grill going. He's very nervous, and I don't know why. Yeah, I don't think he should be so nervous because he's doing real good. Yeah, I mean, he's got it under control. I'm really interested in this pesto made from scratch. Have you ever had his homemade pesto? I have not. That's the thing is he cooks it and brings it in like all the time, and it's the most bomb pesto ever. Really? He let you try it? What? He let you try it? When he brings the pesto in? Yeah. For sure. Oh, he never let me have none. You never had any? Nah. Seriously. I'm for real. Well, maybe that's because he doesn't offer it. You just go up and eat it. Oh. Was that the punchline that you were waiting to hit? No, there was no punchline. Was that not what happened? You barely got a reaction. I wasn't looking for a reaction. Congratulations. That's what happens. You don't have the sound effect to make it less awkward. Are you not like a feral cat? You go out and you scavenge off everyone's food. To make it less awkward because you didn't get the reaction. What are you saying? Tattoo. Come on.
Let's calm it down. I don't get that. Let's calm it down. You're an idiot. Oh, wow. Shut up. All right. You shut up first. You shut up. So let's go back into the kitchen. We see Eddie back here. He's working with Sky on... Oh, they're just digging something out of the cooler here. Sky burned herself. Hey, that's not funny. Sky, did you really burn yourself? Really? Okay. Does anybody have any urine? Would that be a first-degree burn? A second-degree burn? Somebody call Kaiser. Get the advice nurse on the phone. Get the urine out of the first aid kit. Leave her alone. Does anybody have a big gulp container? Leave her alone. Sky? Skye. You guys are the worst. Would you like to call your mom? Would you like to give her a call? I'm just asking. Seriously, how did you burn yourself? I don't know what happened. I was moving these pots of water from one burner to another, and then all of a sudden my thumb started to feel like it was on fire. So there it is. Skye, if you need it, we got some afterburn. P1 has some afterburn aloe gel, actually. 100% authentic urine.
No, it does not say that on the bottle. Oh, no, that says aloe. You're an idiot. I can't read. Well, they're so similar. Sky, in all seriousness, I will call your mom if you need me to. By the way, here's the burnt cream just in case. There you go. Looking out for you, kid. She's going to kill you. She's fine. No. She just threw the aloe gel at Sean's head. That was awesome. Wow. That was awesome. All right, Scott. That's fine. Mikey and Eddie are deep in conversation here. It's hot out here. I am sweaty. Yeah, it is. He's sweating. Oh, my God. Shut up. It's hot out here. Let's see if we can see what's going on. Eddie is the best damn sous chef I've ever had in my life. What's going on right now? What did he tell you to do? Well, he reminded me that there's some Parmesan that needs to be grated, and he said, you want me to grate that? And I was like, yeah, dude, get on it. He is the best. Mikey is so nervous. I know. Calm down. Take a breath, Mikey. Guys. What? Just look. I'm working with him. Let's try and support our people up here and not break them down, okay? Because I'll be honest with you. It's a really jerky thing to do. How dare you? By the way, Sky, seriously, do you want me to call your mom? All right. No, we're not going to call Ramsey.
Let's go back to our P1 judge out here and get his thoughts so far. We don't really have anything on the grill yet. Still a lot of prep work going on, but what are you thinking? I was leaning towards Mikey with those steaks, but as soon as they mentioned the scampi and the filet mignon, I started kind of leaning too, so I don't know. Yeah, it sounds pretty good. It's definitely heating up in the air. Let's ask Amy the same question. What are you thinking? Well, you know, I'm pretty impressed with Mikey's technique on this pesto. Yeah, I mean, a lot of people would just throw it into the Cuisinart. And here he's got the mortar and pesto. He's working it. He's getting all those juices out. Like, that's some pretty hardcore pesto. I'm impressed. And it's his specialty. Like, that's an upper for them. They've got that up on them. On the other hand, the women, though, I've got to give points to their organization because they're being strategic. They're thinking about the fact that they've got all these proteins, right? They've got meat. All these things are going to cook. real fast, so they're working on the first parts of the dish now, and then they're going to go wham-bam on the grill and stuff right there at the end. Very good. You guys talk for a second, because I am going to choke in a second. Are you okay? Oh, that doesn't look good. Oh, no. Sean's down. No, I was like, I was walking past this grill. Wait, give him CPR. He's going to need mouth-to-mouth. Come on, Sean. CPR. Lay down. Don't fight it, Sean. Come here, Sean. Don't fight it, Sean. Come here, Sean. CPR.
Have you lost your mind? Yes. Oh, wow. Get him a lozenge. Shut up. Somebody get that guy a Halls. Will you guys please call the action? Yeah, yeah, yeah. I'm going up here. What's going on? Rob, what's going on with Mike? I don't know. What is that pot thing made of stone that you're working out of? It's like the ancient Mayans. Old secret Mayan trick or whatever. I don't know what it is. Sean, are you better yet? Sean, can you talk yet? Please. What is it? I can work with me over here. I'm stupid. It's called a mortar and pestle. Ah, a mortar and pestle. You're so... These sticks look good. Sean, are you better yet? He really shouldn't be. What? Sean. You heard me. I will do a flying elbow off of the stage and nail you in the mouth. Get off the stage. How about just that? How about you just get off the stage? What's Shauna doing? How's Shauna doing over here? Useless. He's useless. What do we got? The shrimp getting busted out, putting them on ice? It's shrimp on the rocks. That's what we got going on back here. Who says that? No one says that. She's deveining the shrimp right now. Ooh, good thing. Deveining? What does that mean? Taking out the vein. I don't know. By vein, I think she means colon. What is this? Ooh, give me a bite.
Ladies and gentlemen, imported Parmigiano-Reggiano cheese from Italy. Wow. Oh, yeah. That smells so good. Eddie's half Italian. Another upper on their side. What does that mean? They're one-upping them. So that's two ups to their none. All right, and let's see from Eddie. What are you going to use the cheese for? Which parts of the dish? I believe this is for the pesto. You have to ask the chef. Let's go ahead and ask Mikey really quick. Is it going for the pesto? It is for the pesto. Nothing but the best for these judges. Imported cheese. Yum. Delicious. Kind of shameless there, guy. I hope there's some cheese left over. I want some of that. I ain't kidding. It's a step up from the government cheese, I know. Oh, it so is. Okay. Okay. If we could get the judges, please, to come up. We'd like to give you a smell of...
What Eddie has graded for us here. I'm dying. Just a small whiff. That's what she said? All right. No, Rob, I mean. Now, dude, that's no way to talk. Hey, hey, hey. Oh, we're not showing favoritism. We want them to see what is going into these dishes. Go ahead. Eddie's having the judges smell the cheese. The imported cheese, not what you thought. Yeah, yeah. What do you think? Oh, that's good stuff. It's got a nice nutty aroma. Good, yeah. Lou? They just keep playing defense and, you know, stop the running game. They'll be, oh, wrong show, wrong show. Great cheese. Thanks, Mikey. Great touch. No. And our P1 judge? What she said. All right. All right, guys, thank you. Go ahead. Sean, this is the thing. I see massive progression on the men's side, but I don't see any progression on the women's side. So is there progression over there? Well, we have something going on here, actually. You guys are good.
Yeah. Actually, they're not doing too bad, and we've now got a saucepan cooking now. It's boiling. What's in there? Water, Sean. Water. So you got it out of the bottle, and now it's in. Okay. Yes, go ahead, Shauna. I really like our judges a lot. Amy's beautiful. Wait, Shauna. You know, never mind that Lou owes me a dinner from a bet that we did. I think I'll just let it slide, Lou. Really? He owes you dinner? What kind of bet was that? It was who was going to win a football game. He picked Kansas City, and I picked the Broncos. And did you guys also pick a place where he's supposed to take you? Yeah, it was supposed to be a steak dinner, but I swear I'll let it slide, Lou. Lou, is this true? Come here. Defend yourself, man. I don't know what she's talking about. The hormones and all are kicking in. We bet like three years ago, and you didn't collect. It expired. I'm sorry. It's not going to help you today. I'm letting you know right now. Lou, I'm really sorry that she's being so rude to you here on a day where you've given up your time and effort to come out here and help us. And I just want you to know, not only were you a great charger, but you're a handsome man. Thanks, Mike. That's the warmest part of my heart. Thank you, brother.
And he's just making a statement of fact, by the way. He's not playing favorites at all. I think any one of us would have said the same thing, whether we were on the stage or not. Why don't we do another test right now? You're so full of crap. Hey, hold on. How is that? Sean, if you're going to be the head anchor, then you can't take favorites, and that's breaking the rules. I'm not playing favorites. The guy is handsome. Are you saying he's not? No, of course he's handsome, but you don't need to. Oh, really? Okay, why are you even going to go there? I'm just saying that you shouldn't be taking favorites. Answer the question. Yes, he's a handsome man. Like, what of it? All right, it's settled there. Exactly, what of it? It's neither here nor there. Okay. Hush. All right. All right. Now that we know all of the dishes, why don't we do another round of applause from the P1s here? All right. With a show of clapping, how many? are for stage right here, Skye and Shawna. And with a show of clapping, how many for Mikey and Eddie? Boys Club, that sucks. Whoa, that's not true at all. That sucks, Sean. Where's our official timer, by the way? What? Where's Jay? What? Anyone say something? No, now's your chance. Jay? What did you say? We're checking time right now. You can say it when I turn, though. But not when I ask you. 33.
We have 33 minutes left in the competition, so we're pretty much at the halfway mark right now. Whoa. Whoa, what's going on over there? What a bold statement from Mikey. What's going on? Hi, everyone. You're all relaxed? My confidence level is now up to three. I just want to thank everyone for coming. Wow. You're all relaxed now. You're feeling good? You got to do the hard part? He feels like he's through the hard part now. I do have a question, though, for you, Mike, when you get a second. So are you through all of your prep work now and it's come down to straight cooking? I've gotten through a majority of the prep work, and while I was working, I was actually able to start thinking about some creative flares and things that I can maybe do. I don't know that I'm going to wow the judges today necessarily on presentation, although I'm going to try, and Eddie's helping me with my presentation, but taste-wise, I think we're rocking.
That sounds great. Let's talk to Eddie just for a second about plating and presentation because I think he's going to be handling that for Team Mikey. Go ahead, Eddie. Well, Mikey didn't put a lot of thought into plating. He was really much more worried about the taste of the food, which I think is a good chef. That's a good quality. So as a sous chef, I decided to step up and try and help him come up with some different things as far as plating goes. So I'm going to be working on that right now. You're the best, Eddie. Sounds very good. You're the best, Eddie. Eddie says he's sure Sky is going to do the same thing. Sean, I have a question. Go ahead. How are we doing on time? Mouth. Were you listening? What? We just announced it. Like two minutes ago. Wow. Well, people back here were making fun of me sweating, so I was distracted. Oh, you mean your disgusting, drippy pits? Yes, Sean. Kick a girl when she's down. Look, you have to admit, like, it's overwhelming. Okay, so my back is sweaty, too. Like, what of it? Like, are you happy? Like, are you? Here's your radio time. I can go tell all your friends. That's to you, like, for pointing out the obvious. God. Yeah, you guys are terrible for saying all of that. That's really awful, huh? Get him. Yeah, ugh, you tell him. All right.
Let's go find out from Skye how we're doing over here. I see we have a couple of plates now, or saucepans rather, on the cooker here. Tell us what you're doing. Dude, we are so on point, it's ridiculous. Like, we are prepping like mad, and so when our food is done, it's going to be warm and delicious and ready to go, unlike what's going on over here, which is going to be all cold and old and disgusting. We're getting ready. We got saucepans going. We got our water boiling for the pasta. We're getting a cast iron skillet all heated up back here. We're looking good. And Shauna, can you tell us what we have going into these two pans right here? What will be going in? These two pans are going to be the filet and the shrimp. And over here is going to be the sausage. So the filet, you will be searing it in the skillet? And then what? You're cooking it all the way in the skillet? Is that right? Okay. All right. Very good. Looks like we have a question over here from one of the P1s. That's P1 paparazzi, Sean. P1 paparazzi's here, everyone. We give it up for him. Where's your camera, Pop? What's your question?
I noticed Mikey hasn't once looked down at any piece of paper for a recipe or anything, and yet the girls' team looked like they're looking at an Internet printout of maybe a recipe they got online. Have you guys ever cooked this recipe before? Well, let's find out. It's a valid question. It's a legitimate question. Shawna, P1 Paparazzi says that you guys are looking at recipes. Is this a recipe from the Internet, or is this something that you cook all the time? I cook the sausage and the peppers all the time. The other two is a recipe. From? I'm not telling. Oh, okay. No, actually, if you really want to know, I went on to the Garlic Festival website and pulled two recipes off of there and tried them on Sunday night, and they were awesome. Came out good, huh? All right. We'll see how they do. And let's ask Mike and Eddie the same thing.
Mikey. Mike, it's been pointed out that... We're in a little bit of a... I'll answer whatever you have, but we're in a little bit of a... What do you call it? No, no, no. Time crunch? No, no, no. A crisis. We're having a little bit of a crisis right now. Oh, there's a crisis. What's your question? Your question is, are you guys... Okay, thank you. Yes, we are. Oh. Okay. Can I say something real quick? Go ahead. Jay from Promotions wanted me to say that if you want to get hooked up with that really cool 28-hour show P1 T-shirt that P1 Renegade made, you've got to donate $50 or more. You can go to the front of the station to donate $50 or more, and that's it. You get a really, really sick free T-shirt. We want to get another time check. Money goes towards Children's Hospital. How much time do we have left? 25 minutes. 25 minutes left, everyone. 25 minutes. Any more questions out here from any of the P1s? Yeah? Hold on. Let me come over here. Go ahead. P1 Joker. Yes, sir. You think those Coles are going to be ready enough for those steaks? Mike, are you worried about the Coles at all being ready for cooking? He says no. No. I'm not. I need about 15 minutes on the grill. And right now I think we're getting pretty close. How much time do we have? All right, 25 minutes left.
Everyone is up on stage now. We have both Mikey and Eddie, Skye and Shauna, but also all of the judges are on stage as well, checking out what they're doing. I'm getting hungry, Shauna. Are you getting hungry? Yeah. You hope they'll make you a little something? I just want to try the food. Yeah, you want a little something? Don't get too close to me. I don't want those pits near me. Shauna, they're not going to hurt you. They are so gross. They don't smell. I'm not kidding, kid. They don't. I don't care if they don't smell or not. They're really gross. It's a dysfunction of my body. It's not evil. What are you doing? Sean, we're co-agree. No, we're not. No, we're not. Rob, do your thing. Whatever you do, do like a dirt bag thing. I don't know, bro. Just do whatever it is. Just do it, man. I don't know. Dude. I need some of those plastic gloves to grab that. Look at that. Oh, my God. There's like humidity coming out of them. That is disgusting. Oh. Do you have a change of clothes? I don't need a change of clothes. It'll dry once I cool off a little later. Oh, that's even worse. Oh, and then the dance-off's going to happen. Now that I brought a change of clothes for. Ridiculous. You're ridiculous. You're ridiculous. This is where the dance-off is going to be, too, by the way, 5 p.m. For people that maybe didn't know. Back of the station. Back to you, Sean. All right.
Let's go back up to the stage. We see Skye. She's furiously chopping something. What are you chopping there? And what will this be used to garnish? Come on. I'm working here. I'm just a working girl. That's my boss. Yeah, she is. That's why she got kicked out of that place in New Orleans. Reading a book. You guys get that one? That's going on the sauce for the... For the filet, and then it's also going on the garlic bread that I'm hopefully going to do. Thanks, dude. No, you're not looking smart. Yeah, I am, actually. You're not, actually. I checked. All right. Looks like things are taking shape now. Mike is actually cutting into his steaks now. Why? With such precision. I don't know if he's going to have them, butterfly them, maybe put something in the middle of them. Put something in the middle. His assistant does not know. Let the audience choose. This is risky. The chef is doing something without the assistant knowing. Let's just find out. What's the deal with this? I have a few thoughts. I am dealing with time right now, and I'm a little bit cut short on time.
I thought that these coals were lit, but when I lit it, I never went back to check on it. They're not lit. I'm switching plans to another grill, and I still think these steaks are going to be unbelievable. They're prime meat. It's the best meat you can get, and I still think we're going to have a great meal, but I'm trying to conserve on surface space. I don't want them to have to cook for as long as I originally thought that they were going to have to cook for. I think we're going to be in good shape. Wow. So we're getting rid of the little Weber at this time then, right? No more charcoal. All right. Okay. It's a little bit disappointing.