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[crowd chants]
GhostFace pizza!
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00:00:01,602 --> 00:00:03,035
GhostFace pizza!
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00:00:03,037 --> 00:00:06,271
I'm at Twisted Pine Brewing
Company in Boulder, Colorado,
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00:00:06,273 --> 00:00:08,073
taking on
the GhostFace challenge.
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00:00:08,075 --> 00:00:09,241
So how hot are we talking?
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00:00:09,243 --> 00:00:10,809
80% of people fail
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00:00:10,811 --> 00:00:12,378
going up against this challenge.
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00:00:12,380 --> 00:00:15,814
If I can finish a ghost
pepper-infused pizza in 15 minutes...
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00:00:15,816 --> 00:00:18,050
The dough has chili,
the marinara has chili,
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00:00:18,052 --> 00:00:20,085
as well as the top
of the pizza has chili.
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00:00:20,087 --> 00:00:23,188
It's the hottest thing
you've ever had.
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[Casey] I get a T-shirt
and bragging rights!
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I can't believe
he's still breathing.
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You're not afraid of no ghost!
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[mocking] Hey, ghost face...
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Boo!
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[Casey] For years, food's
army has grown unchecked.
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Oh, my God.
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Bigger...
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00:00:40,041 --> 00:00:41,106
Wow.
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Spicier...
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00:00:42,109 --> 00:00:42,975
[crowd cheers]
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Bolder.
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What is that?
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00:00:45,112 --> 00:00:46,412
But a hero rises...
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It's tremendous!
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ready to taste the nation's
most epic eats.
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00:00:51,918 --> 00:00:53,585
- Uh...
- [cheering]
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I'm Casey Webb.
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Yes!
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Holding the banner of men
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00:00:57,324 --> 00:01:00,926
and armed with years of
experience in the restaurant industry...
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[crowd chanting]
Casey! Casey!
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[Casey] ...I go into battle.
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00:01:04,831 --> 00:01:06,498
- Bring out the steak!
- [crowd cheers]
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[Casey] Food...
your days are numbered.
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It's gonna be a wild ride!
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The mighty Casey
has a taste for victory.
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[all cheering]
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This is Man v. Food.
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I'm blazing a tasty trail
to Boulder, Colorado
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for a bourbon burger blast,
a campfire classic
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and a challenge that doesn't have
a ghost of a chance against me.
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Boulder, I'm ready to rock.
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[Casey] Named one
of America's foodiest towns,
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Boulder boasts a big
selection of first rate food
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against the backdrop
of the Rocky Mountains.
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And my first stop isn't just one of
the best restaurants in the city...
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it's one of the oldest.
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Boulder is a college town
with a rich history.
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And no restaurant encapsulates
this more than The Sink.
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This iconic institution has served up
decades' worth of bar food favorites
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to students
and hungry locals alike.
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[Casey] First opened in 1923
as Summer's Sunken Gardens,
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this 100-year-old restaurant finally
garnered the nickname "The Sink."
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And while ownership has changed
hands over the past century,
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it's remained a favorite food
hotspot for the city of Boulder.
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So, how would you describe The Sink to
people that have never been here before?
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It's an institution in Boulder.
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Some place everyone who visits
Boulder needs to come to.
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Our son is in school here
and this was the first stop.
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It was hands-down, like,
the best meal we've ever had.
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[Casey] It's not just the history
that keeps patrons coming back,
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it's their delicious takes
on comfort food classics.
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Like their 'buff mac',
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topped with buffalo
chicken tenders
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blue cheese and scallions.
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00:03:05,653 --> 00:03:08,787
Or The Sink's infamous
'ugly crust pizza'
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that has locals adding a little
something to sweeten the deal.
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What do you love about this
pizza versus other pizza you've had?
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It's a huge crust,
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which crust is my favorite part.
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And then the honey that
you can put on it afterwards.
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[Casey] See, that's a thing
you don't see everywhere else.
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- It's a Colorado thing.
- [Casey] A Colorado thing!
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- People get weirded out.
- Yeah.
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Yeah, no, I'm weirded out.
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I haven't had it yet.
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So how do you go about eating
a slice of pizza here?
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Eat the slice,
then ask for the honey,
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then just drench
the crust in the honey.
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[Casey] The Sink's food has been bringing
people together for nearly a century.
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And as long as locals
can remember,
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the main attraction
has been the burgers.
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Mmm. We love the burgers here.
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Burgers are my favorite food,
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this is the best burger
you're ever gonna get.
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- So serious.
- The best burger in town or the best burger in Boulder?
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Possibly the world.
Possibly the world!
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[Casey] This high praise
has my mouth watering.
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I'm headed back to the kitchen
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where chef Chris Cunningham
has been carrying the torch.
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Hey, Casey, how you doing?
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00:04:01,508 --> 00:04:03,275
-Welcome to The Sink.
-I'm doing good, man. Thanks, man.
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This place is... can I say
a place of legends?
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It is. 99 years old.
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We've kept it
going strong since.
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So, Chris, tell me.
What are we making today, man?
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We're gonna be making
a bourbon jalapeño burger.
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[Casey] Uh-huh!
So a little bit of heat?
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[Chris] Little bit of heat,
little bit of sweet...
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and then that nice, juicy
burger to cut through the fat.
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I like juicy burgers.
And fat, too.
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- That's kind of...
- [both laugh]
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That's right up my alley.
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So first we're going to make
our pickled bourbon jalapenos.
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[Casey] Chris starts
by toasting coriander in a pan
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and then adding bourbon,
apple cider vinegar,
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agave and more seasoning.
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While that comes to a boil,
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we slice down jalapenos
and add in the liquid.
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- So we're gonna let this cool?
- Yep.
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I like to let them sit
for about five days.
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Even though it's a quick pickle,
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we're gonna let it sit for a bit
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just so you get
the flavor right.
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Exactly.
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[Casey] Next, Chris
drops the fries
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and while they're cooking,
we start on the burger.
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[Chris] Free-range,
grass-fed beef.
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All or meat comes from
Caribou Ranch,
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20 minutes up the road here.
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[Casey] We melt two slices
of Monterey Jack.
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The cheese is gonna be
like a blanket for the burger.
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- Cheese blanket.
- Heck, yeah.
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He's one of those.
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Then, we can stack
this historic burger.
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Sesame seed bun, lettuce,
pickled red onion,
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grass-fed burger
with Jack cheese,
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pickled bourbon jalapenos
and guacamole.
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All served alongside their
house-made pickles and Cajun fries.
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The Sink's legendary
bourbon jalapeño burger.
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I'm digging in, Chris.
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I get the spice from the
jalapenos kinda like, right away.
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That and the Jack cheese.
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It's creamy, it's crunchy,
it's tangy...
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And then the guacamole on top,
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that rich creaminess
of guacamole
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and the cheese combination
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is actually cooling this off
a little bit.
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- Yeah.
- There's heat, there's sweet.
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And the burger's
just delicious, flat-out.
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This burger is straight fire,
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but I got a blazing
challenge ahead.
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[crowd cheers]
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00:06:01,195 --> 00:06:04,096
The fact that he's still
breathing freaks me out.
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00:06:04,098 --> 00:06:05,464
Let's stay positive, all right?
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00:06:05,466 --> 00:06:06,965
Let's stay positive!
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00:06:06,967 --> 00:06:09,334
Get ready to feel the burn.
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Right?
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00:06:11,138 --> 00:06:12,971
[both laugh]
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[crowd cheers]
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00:06:14,541 --> 00:06:16,141
[boxing bell rings]
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[Casey] I'm in Boulder, Colorado
to take on the GhostFace challenge.
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A 10-inch pizza
packed with layers
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of fiery ghost pepper.
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But before bringing the heat,
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I'm trying something sweet
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with an adult-sized twist
on a childhood classic.
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Boulder tradition is steeped
in the great outdoors,
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and here at River and Woods,
they are taking that mindset
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and creating delicious
cabin cuisine
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that'll make you feel
like you're at the campfire.
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As the famous saying goes,
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over the river
and through the woods
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leads to grandmother's house.
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And true to its name,
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this historic
homestead-turned-restaurant
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is delivering elevated
home-style meals
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to crowds of hungry locals.
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00:07:04,891 --> 00:07:06,358
And how often
do you find yourself
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00:07:06,360 --> 00:07:08,059
rowing through the river
and to the woods?
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Too often. [laughs]
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I've never had a bad meal.
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The very best place in town
to get good, cozy comfort food.
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Better than grandma would make.
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[Casey] Mmm!
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- To Boulder.
- Cheers, ladies. To Boulder.
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But cozy home-style cuisine
doesn't mean small-time cooking.
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These guys are packing
big flavor into every plate,
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from the slow-braised
Colorado short rib,
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to the Southwest-style poutine.
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And one of the go-to favorites
here at River and Woods,
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it's the S'mores Campout,
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with massive house-made
marshmallows
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and sugar-dusted
graham crackers.
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But when you're dealing
with a campfire classic,
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everyone has
their own technique.
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[woman] I like to start
with the graham cracker.
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You have to find the one with
the perfect amount of sugar...
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[boy] I would go
sugar side down.
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- Sugar side on the inside.
- Yeah.
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[woman] I have to warm
mine up a little.
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Yeah, so you can melt
the chocolate, right?
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00:08:02,316 --> 00:08:05,016
[boy] Usually, I just burn
them completely black.
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00:08:05,018 --> 00:08:07,919
And then you just kinda, like,
shove it in there.
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Are you just making this up
as you go along?
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00:08:09,523 --> 00:08:10,856
And then you go take a bite?
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00:08:10,858 --> 00:08:12,423
- [laughs]
- Love it.
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00:08:12,425 --> 00:08:16,294
A million ways to eat 'em, but
there's only one way to make 'em,
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00:08:16,296 --> 00:08:18,463
with chef Daniel Asher.
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00:08:18,465 --> 00:08:20,632
- Daniel!
- Hey, Casey! What's up, man?
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00:08:20,634 --> 00:08:21,867
- How are you, man?
- Good.
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00:08:21,869 --> 00:08:23,869
Welcome to River and Woods,
welcome to Boulder, Colorado.
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00:08:23,871 --> 00:08:25,370
Thanks for having me, man.
What are we making today?
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00:08:25,372 --> 00:08:27,205
Lighting something on fire,
to be quite honest.
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[laughing] Yes!
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00:08:28,642 --> 00:08:30,642
- Why not do that?
- We're burning something!
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00:08:30,644 --> 00:08:33,044
[Daniel] So, tableside
campfire s'mores.
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00:08:33,046 --> 00:08:34,212
Let's rock with some
graham crackers.
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00:08:34,214 --> 00:08:35,447
We're gonna start by...
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00:08:35,449 --> 00:08:36,882
- Um... you know...
- Lots of butter.
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00:08:36,884 --> 00:08:38,350
creaming together...
Yeah, little bit.
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00:08:38,352 --> 00:08:40,552
We're keeping it healthy,
starting with a pound of butter.
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00:08:40,554 --> 00:08:42,754
[Casey] The graham crackers
start with butter,
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00:08:42,756 --> 00:08:44,356
brown sugar and salt,
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00:08:44,358 --> 00:08:46,391
then get a mix of honey
and egg whites.
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[Daniel] You want it to be
kinda whipped and creamy.
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00:08:49,396 --> 00:08:51,263
[Casey] We mix in
two types of flour,
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00:08:51,265 --> 00:08:53,832
all-purpose and graham flour.
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00:08:53,834 --> 00:08:55,300
You see the dough starting
to come together.
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00:08:55,302 --> 00:08:56,935
Very much so,
and you could smell it, too.
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00:08:56,937 --> 00:08:58,537
Yeah! It's delicious.
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00:08:58,539 --> 00:09:03,174
[Casey] And when the dough is ready,
it gets cooled, rolled, cut and scored.
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00:09:03,176 --> 00:09:05,977
And it looks identical to every
graham cracker you've ever had.
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00:09:05,979 --> 00:09:08,046
Right? Yes!
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00:09:08,048 --> 00:09:10,382
[Casey] 10 minutes in the oven,
a dusting of cinnamon sugar,
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00:09:10,384 --> 00:09:13,351
and we can start making
our marshmallows.
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00:09:13,353 --> 00:09:16,054
The foundation to any
good marshmallow
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00:09:16,056 --> 00:09:18,223
is the perfect amount
of gelatin.
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00:09:18,225 --> 00:09:21,159
It almost looks like lead glass.
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00:09:21,161 --> 00:09:23,261
- Yes, totally.
- It has that kind of antique look to it.
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00:09:23,263 --> 00:09:24,262
- Like window panes.
- Like window panes.
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00:09:24,264 --> 00:09:26,131
Exactly, yes.
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00:09:26,133 --> 00:09:29,401
[Casey] 10 sheets mixed
with cold water forms a gel.
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00:09:29,403 --> 00:09:33,872
So the more sheets we use
of the actual gelatin...
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00:09:33,874 --> 00:09:34,906
- Determines...
- Determines the...
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00:09:34,908 --> 00:09:36,274
The squeezy-give factor.
239
00:09:36,276 --> 00:09:37,909
- Squeezy-give...
- Squeezy-give factor.
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00:09:37,911 --> 00:09:38,810
It's a technical term.
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00:09:38,812 --> 00:09:41,546
- SGF.
- [laughs]
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00:09:41,548 --> 00:09:43,882
[Casey] Then we add
vanilla bean paste
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00:09:43,884 --> 00:09:45,016
and a hot sugar mixture
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00:09:45,018 --> 00:09:47,018
to activate the gelatin.
245
00:09:47,020 --> 00:09:50,755
12 minutes later, we've got
impossibly sticky marshmallow.
246
00:09:50,757 --> 00:09:52,190
- Okay.
- The marshmallow boys.
247
00:09:52,192 --> 00:09:53,892
- The marshmallow mixture...
- The marshmallow men.
248
00:09:53,894 --> 00:09:54,960
It's gotten way out of control.
249
00:09:54,962 --> 00:09:56,661
Wow, it sure has.
250
00:09:56,663 --> 00:09:59,297
[Daniel] This is why store-bought
marshmallows are remarkably popular.
251
00:10:00,399 --> 00:10:01,666
So you get that in the pan
252
00:10:01,668 --> 00:10:03,201
- and then that'll...
- Expand.
253
00:10:03,203 --> 00:10:04,869
That'll settle.
Right, exactly.
254
00:10:04,871 --> 00:10:07,973
[Casey] The marshmallow
gets refrigerated for 24 hours
255
00:10:07,975 --> 00:10:10,075
and then it's ready
to work with.
256
00:10:10,077 --> 00:10:11,376
Is everyone ready?
Are we doing this?
257
00:10:11,378 --> 00:10:12,978
- I'm just going...
- Three, two, one, do it!
258
00:10:12,980 --> 00:10:15,313
Down. Now carefully...
259
00:10:15,315 --> 00:10:17,916
- Oh, see? You got a nice, smooth surface.
- How cool is that?
260
00:10:17,918 --> 00:10:19,384
[Casey] The biggest
marshmallow I've ever seen!
261
00:10:19,386 --> 00:10:21,152
Isn't that amazing?
Man versus marshmallow.
262
00:10:21,154 --> 00:10:22,187
- It's...
- [giggles]
263
00:10:22,189 --> 00:10:23,822
Can I just have one little one?
264
00:10:23,824 --> 00:10:27,192
Daniel slices the marshmallow
into thinner strips.
265
00:10:27,194 --> 00:10:29,394
-That's so cool! Can I pick that up?
-Yeah.
266
00:10:29,895 --> 00:10:31,096
[both laugh]
267
00:10:31,098 --> 00:10:31,997
- Isn't that great?
- Look at that!
268
00:10:31,999 --> 00:10:34,065
The longest marshmallow
on the planet.
269
00:10:34,333 --> 00:10:35,934
[giggles] And the happiest.
270
00:10:35,936 --> 00:10:39,337
Dan portions out
each massive marshmallow.
271
00:10:39,339 --> 00:10:42,507
The final plating serves four
cinnamon sugar graham crackers,
272
00:10:42,509 --> 00:10:44,242
two mountain-sized marshmallows,
273
00:10:44,244 --> 00:10:46,244
and a bar of chocolate.
274
00:10:46,246 --> 00:10:49,581
The S'mores Campout
from River and Woods!
275
00:10:50,216 --> 00:10:51,516
Here we go. Ready?
276
00:10:51,518 --> 00:10:53,118
Yes, do it!
277
00:10:56,222 --> 00:10:57,321
Fantastic!
278
00:10:57,356 --> 00:11:00,058
[Casey] This brings s'mores
to a whole new level.
279
00:11:00,060 --> 00:11:02,327
I love that we used
local ingredients,
280
00:11:02,329 --> 00:11:05,230
we created the marshmallows
ourselves, we made the graham crackers...
281
00:11:05,232 --> 00:11:07,999
This adds a whole other level
to the campfire experience.
282
00:11:08,001 --> 00:11:09,668
- Yes.
- The graham cracker...
283
00:11:09,670 --> 00:11:13,938
Just the crunch alone, and the cinnamon
and the sugar on top of our cookie...
284
00:11:13,940 --> 00:11:16,207
and just the smell
of the campfire.
285
00:11:16,209 --> 00:11:18,877
It's like, you're really transported
back to when you were a little kid.
286
00:11:18,879 --> 00:11:19,978
Yes.
287
00:11:19,980 --> 00:11:21,146
And I try to do that every day.
288
00:11:21,148 --> 00:11:22,947
- [laughs]
- Yeah, me too.
289
00:11:22,949 --> 00:11:25,216
[Casey] The more I can
do that, the happier I am.
290
00:11:27,219 --> 00:11:28,953
- Super good.
- [grunts with pleasure]
291
00:11:30,222 --> 00:11:32,590
These s'mores have me
feeling like a little kid,
292
00:11:32,592 --> 00:11:35,093
but soon I'll have to put
my big-boy pants on.
293
00:11:35,095 --> 00:11:36,161
[crowd cheers]
294
00:11:36,163 --> 00:11:38,163
Crazy hot.
I think at this point
295
00:11:38,165 --> 00:11:41,966
it's just about just being able
to actually breathe through it.
296
00:11:42,401 --> 00:11:45,470
GhostFace challenge,
get spooked!
297
00:11:47,106 --> 00:11:49,140
- You like that?
- Yeah, that was great.
298
00:11:50,009 --> 00:11:50,842
[crowd cheers]
299
00:11:50,844 --> 00:11:52,243
[boxing bell rings]
300
00:11:56,782 --> 00:11:59,117
I'm at Twisted Pine Brewing
Company in Boulder, Colorado
301
00:11:59,119 --> 00:12:02,053
taking on
the GhostFace challenge.
302
00:12:02,055 --> 00:12:05,190
If I finish a ghost pepper
laced pizza in 15 minutes,
303
00:12:05,192 --> 00:12:06,691
I get a free T-shirt.
304
00:12:06,693 --> 00:12:07,959
GhostFace challenge,
305
00:12:07,961 --> 00:12:09,527
it's time to turn up the heat.
306
00:12:13,933 --> 00:12:18,803
Winner of 10 awards from the
country's biggest craft beer festival,
307
00:12:18,805 --> 00:12:22,140
Twisted Pine isn't just one of
the best breweries in Boulder,
308
00:12:22,142 --> 00:12:25,110
- it's one of the best in the country.
- [bell rings]
309
00:12:25,112 --> 00:12:27,278
One thing I really like is that
the people that work at the front
310
00:12:27,280 --> 00:12:29,647
actually actively participate
in brewing the beer.
311
00:12:29,649 --> 00:12:31,282
So you get a really good
inside perspective.
312
00:12:31,284 --> 00:12:34,853
[Casey] But the 30 beers on
tap aren't the only attraction.
313
00:12:34,855 --> 00:12:37,922
Twisted Pines' food menu
is just as tempting,
314
00:12:37,924 --> 00:12:41,092
with massive plates
like their piled-high nachos,
315
00:12:41,094 --> 00:12:44,963
and perfect pairings like
the chicken bacon ranch pizza.
316
00:12:44,965 --> 00:12:47,098
[woman] They do beer-braise
their chicken here.
317
00:12:47,100 --> 00:12:49,467
The hand-tossed crust
is perfect,
318
00:12:49,469 --> 00:12:51,002
and then the herbs on top.
319
00:12:51,004 --> 00:12:52,570
I mean, what's not to love?
320
00:12:52,805 --> 00:12:57,175
[Casey] But something truly twisted
dwells deep within this brewery.
321
00:12:57,177 --> 00:13:01,379
A specter so spicy,
it'll shock your senses.
322
00:13:01,381 --> 00:13:04,983
They call it
the GhostFace challenge!
323
00:13:05,084 --> 00:13:07,252
[evil laugh]
324
00:13:07,254 --> 00:13:10,955
A 10-inch pizza loaded
with ghost pepper marinara,
325
00:13:10,957 --> 00:13:14,959
shredded cheese and two
layers of ghost pepper flakes.
326
00:13:14,961 --> 00:13:17,829
And the true secret
to this fiery phantom
327
00:13:17,831 --> 00:13:20,098
is their GhostFace Killah,
328
00:13:20,100 --> 00:13:21,766
ghost pepper-infused beer
329
00:13:21,768 --> 00:13:23,902
baked into the pizza's crust.
330
00:13:23,904 --> 00:13:26,638
We're about to drink
the GhostFace Killah beer.
331
00:13:26,640 --> 00:13:28,273
[sighs]
332
00:13:28,275 --> 00:13:30,141
- All right.
- Yeah, sips are good.
333
00:13:30,143 --> 00:13:31,442
- All right, let's do it.
- Salud.
334
00:13:34,647 --> 00:13:35,647
[clears throat]
335
00:13:36,415 --> 00:13:37,649
This is hot.
336
00:13:37,651 --> 00:13:39,317
Wow.
337
00:13:39,319 --> 00:13:40,885
- So that's in the dough.
- Yeah.
338
00:13:40,887 --> 00:13:41,820
I can't feel my face.
339
00:13:41,822 --> 00:13:43,688
[Casey laughs]
340
00:13:43,690 --> 00:13:45,223
Usually, when you're eating
spicy food,
341
00:13:45,225 --> 00:13:47,058
there's usually, like,
milk and bread and stuff
342
00:13:47,060 --> 00:13:48,459
that helps
with the spice, right?
343
00:13:48,461 --> 00:13:49,994
So they take that out of it.
344
00:13:49,996 --> 00:13:51,396
You know what's interesting?
345
00:13:51,398 --> 00:13:53,064
As much pain
as I'm in right now,
346
00:13:53,066 --> 00:13:54,199
I really want another sip.
347
00:13:54,201 --> 00:13:56,367
- Are you going back for more?
- It's really good.
348
00:13:56,369 --> 00:14:01,005
[Casey] A meal so menacing, it
could only be cooked by a madman.
349
00:14:01,007 --> 00:14:04,142
And the mastermind behind
this monstrous creation
350
00:14:04,144 --> 00:14:05,844
couldn't be more suitably named.
351
00:14:05,846 --> 00:14:07,212
- [evil laugh]
- Hey, Chasen.
352
00:14:07,214 --> 00:14:09,247
- Hey, how's it going, Casey?
- Good, man, how are you?
353
00:14:09,249 --> 00:14:11,082
- Great, nice to meet ya.
- To you too, man.
354
00:14:11,084 --> 00:14:14,385
So, the GhostFace
pizza challenge,
355
00:14:14,387 --> 00:14:16,054
how many people
have taken this thing on?
356
00:14:16,355 --> 00:14:17,455
Oh, quite a few hundred.
357
00:14:17,457 --> 00:14:19,457
Very few have finished
the challenge.
358
00:14:19,992 --> 00:14:21,426
80% of people failed.
359
00:14:21,428 --> 00:14:23,928
- [Casey] 80% fail rate?
- Yes.
360
00:14:23,930 --> 00:14:25,330
- That's not good numbers, Chasen.
- No.
361
00:14:25,332 --> 00:14:26,898
Let me ask you,
362
00:14:26,900 --> 00:14:28,466
'cause you've seen probably
a lot of people take this on,
363
00:14:28,468 --> 00:14:29,667
what's the best way?
364
00:14:29,669 --> 00:14:31,102
'Cause it's only 15 minutes.
365
00:14:32,071 --> 00:14:33,404
Eat it as fast as you can.
366
00:14:33,406 --> 00:14:34,873
Damn right I'm gonna eat it
as fast as I can.
367
00:14:34,875 --> 00:14:36,674
- Fast as you can.
- [Casey exhales loudly]
368
00:14:37,409 --> 00:14:40,044
Is it getting hot in here?
I feel hot.
369
00:14:40,046 --> 00:14:42,914
- You wanna build this thing?
- Let's do it.
370
00:14:42,916 --> 00:14:45,984
[Casey] Chasen starts by
making the ghost pepper dough.
371
00:14:45,986 --> 00:14:48,186
[Chasen] So we have
our all-purpose flour here.
372
00:14:48,188 --> 00:14:50,188
We got some salt
that's gonna be going into it.
373
00:14:50,190 --> 00:14:51,189
[Casey] A little bit of salt.
374
00:14:51,191 --> 00:14:52,123
- Then we've got...
- What's that?
375
00:14:52,125 --> 00:14:54,025
- Yeast.
- Yeast?
376
00:14:54,027 --> 00:14:57,929
- And then what's that?
- This is gonna be some water,
377
00:14:57,931 --> 00:14:59,063
and a lot of GhostFace beer.
378
00:14:59,065 --> 00:15:00,564
[laughs]
379
00:15:00,566 --> 00:15:03,368
So you're adding just a little bit of
water to the GhostFace Killah beer,
380
00:15:03,370 --> 00:15:05,236
into our flour mixture,
381
00:15:05,238 --> 00:15:07,438
and so it's essentially
gonna be in the dough.
382
00:15:07,440 --> 00:15:11,342
Dough mixes for a few minutes,
then gets set aside to rest.
383
00:15:12,044 --> 00:15:13,678
All right.
So the dough is done...
384
00:15:15,848 --> 00:15:18,716
for now and so we're gonna
make our marinara.
385
00:15:18,718 --> 00:15:20,718
- We're gonna make our marinara.
- Okay.
386
00:15:20,720 --> 00:15:24,055
[Casey] The marinara starts
with a base of ground tomatoes,
387
00:15:24,057 --> 00:15:28,626
then we add salt, pepper, oregano
and dried ghost pepper flakes.
388
00:15:30,095 --> 00:15:31,396
You guys wanna try
these at home?
389
00:15:31,931 --> 00:15:33,865
All right, just be gentle.
390
00:15:33,867 --> 00:15:35,900
Just moving it around
from here to there
391
00:15:35,902 --> 00:15:37,669
you could smell the peppers,
392
00:15:37,671 --> 00:15:40,004
it's wafting right in this area.
393
00:15:40,205 --> 00:15:41,172
Oof.
394
00:15:41,174 --> 00:15:42,840
Once the sauce has cooked down,
395
00:15:42,842 --> 00:15:45,176
we roll out the dough,
add our marinara,
396
00:15:45,178 --> 00:15:47,712
a blend of mozzarella
and provolone cheese,
397
00:15:47,714 --> 00:15:52,183
then we sprinkle a gram
of ghost pepper flakes on top.
398
00:15:52,185 --> 00:15:55,019
So the dough has chili,
the marinara has chili,
399
00:15:55,021 --> 00:15:57,021
as well as the top
of the pizza has chili.
400
00:15:57,389 --> 00:15:58,489
A gram of it.
401
00:15:58,491 --> 00:16:00,058
About five minutes in the oven,
402
00:16:00,060 --> 00:16:02,260
a final gram of ghost pepper
403
00:16:02,262 --> 00:16:05,063
and I'm ready
to face the flames.
404
00:16:05,065 --> 00:16:08,032
Whoa... Mamma mia!
That's a spicy pizza.
405
00:16:08,034 --> 00:16:09,400
[exhales]
406
00:16:09,402 --> 00:16:10,668
You take that thing.
407
00:16:10,670 --> 00:16:12,136
You got it.
408
00:16:12,404 --> 00:16:13,504
I wanna go home.
409
00:16:13,506 --> 00:16:15,239
[crowd cheers wildly]
410
00:16:19,578 --> 00:16:21,846
Yeah!
411
00:16:21,848 --> 00:16:23,247
[whistles]
412
00:16:23,249 --> 00:16:24,983
[Nick] Casey, welcome to
Twisted Pine Brewing Company.
413
00:16:24,985 --> 00:16:26,818
This is the GhostFace
pizza challenge.
414
00:16:26,820 --> 00:16:29,153
- [exhales] - Are you
ready for your challenge?
415
00:16:29,155 --> 00:16:30,421
Boulder, are you ready?
416
00:16:30,423 --> 00:16:32,690
[crowd cheers]
417
00:16:35,227 --> 00:16:36,427
- I'm ready.
- All right.
418
00:16:36,429 --> 00:16:38,329
All right, bring out the pizza!
419
00:16:38,331 --> 00:16:39,364
Bring out the pizza!
420
00:16:39,366 --> 00:16:40,665
[all cheer]
421
00:16:40,667 --> 00:16:41,866
Here we go!
422
00:16:41,868 --> 00:16:44,268
Okay, you have 15 minutes
to eat this pizza.
423
00:16:44,270 --> 00:16:45,937
If you win, you get a T-shirt,
424
00:16:45,939 --> 00:16:48,373
a GhostFace pint and
notoriety for the rest of your life.
425
00:16:48,375 --> 00:16:50,141
- Being the champ.
- Yeah! Notoriety!
426
00:16:50,143 --> 00:16:51,409
It's hard, this town.
427
00:16:51,411 --> 00:16:52,543
All right, let's do it, y'all.
428
00:16:52,545 --> 00:16:56,547
[crowd chants] Five, four,
three, two, one...
429
00:16:56,549 --> 00:16:58,282
[crowd cheers]
430
00:17:01,120 --> 00:17:04,389
[Casey] That first bite is
like diving into the deep end.
431
00:17:04,391 --> 00:17:07,058
No time to second-guess
myself now.
432
00:17:08,927 --> 00:17:12,163
But immediately
my mouth is melting.
433
00:17:12,165 --> 00:17:15,500
I'm in for six slices
of searing pain.
434
00:17:15,502 --> 00:17:17,935
- If I don't tap out first.
- [crowd chants]
435
00:17:17,937 --> 00:17:19,504
You're not afraid of no ghost!
436
00:17:19,506 --> 00:17:21,973
- Yeah!
- [crowd whoops]
437
00:17:22,441 --> 00:17:23,241
[crowd cheering]
438
00:17:23,243 --> 00:17:24,509
[boxing bell rings]
439
00:17:26,311 --> 00:17:29,313
[Casey] I'm at Twisted Pine
Brewery in Boulder, Colorado
440
00:17:29,315 --> 00:17:32,216
taking on the GhostFace
pizza challenge.
441
00:17:33,052 --> 00:17:35,887
[chanting] Twisted Pine!
Twisted Pine!
442
00:17:35,889 --> 00:17:37,221
[Casey] I'm two slices in,
443
00:17:37,223 --> 00:17:39,190
but my face is on fire.
444
00:17:39,192 --> 00:17:41,259
And this iced tea isn't helping.
445
00:17:41,261 --> 00:17:45,096
[chanting] GhostFace pizza!
GhostFace pizza!
446
00:17:45,098 --> 00:17:47,899
[Casey] With ghost pepper
in the sauce and the crust,
447
00:17:47,901 --> 00:17:49,233
there's no relief
448
00:17:49,235 --> 00:17:52,770
and each new bite
is stoking the flames.
449
00:17:52,772 --> 00:17:54,939
I can't believe he's eaten that
much, he's doing awesome.
450
00:17:54,941 --> 00:17:58,176
[Casey] Three slices down
in just three minutes.
451
00:17:58,178 --> 00:18:00,912
[chanting] Half-way,
half-way, half-way!
452
00:18:00,914 --> 00:18:04,415
[Casey] But my mouth
is so numb, I can barely chew.
453
00:18:04,417 --> 00:18:06,384
I'm losing all my momentum,
454
00:18:06,386 --> 00:18:08,820
and the longer this takes me,
455
00:18:08,822 --> 00:18:10,521
the worse it gets.
456
00:18:11,857 --> 00:18:15,893
The fact that he's still
breathing freaks me out.
457
00:18:15,895 --> 00:18:18,362
Let's stay positive, all
right? Let's stay positive!
458
00:18:18,364 --> 00:18:21,499
It's gonna take everything
in his being to finish this.
459
00:18:23,969 --> 00:18:24,836
I can do it!
460
00:18:24,838 --> 00:18:26,471
[crowd cheers]
461
00:18:26,473 --> 00:18:29,273
[Casey] By slice five,
the heat from the chilis
462
00:18:29,275 --> 00:18:31,075
is reaching my lungs
463
00:18:31,077 --> 00:18:33,344
and I'm feeling short of breath.
464
00:18:36,982 --> 00:18:41,686
It's crazy hot. I think at this
point it's just about breathing,
465
00:18:41,688 --> 00:18:44,322
just being able to actually
breathe through it.
466
00:18:44,324 --> 00:18:47,091
[Casey] I steady my breath,
then force down the crust.
467
00:18:47,093 --> 00:18:50,328
But that GhostFace beer
is haunting me.
468
00:18:50,330 --> 00:18:52,330
[evil laugh]
469
00:18:52,332 --> 00:18:53,698
What's so funny?
470
00:18:55,000 --> 00:18:56,968
Five minutes in, doing great!
471
00:18:56,970 --> 00:18:58,069
So far, so good.
472
00:18:58,071 --> 00:18:59,403
Thank you.
473
00:18:59,405 --> 00:19:02,807
[Casey] The only thing left
to do is feel the burn
474
00:19:02,809 --> 00:19:04,442
and embrace it.
475
00:19:04,444 --> 00:19:05,576
[crowd chants] Final slice!
476
00:19:05,578 --> 00:19:08,112
[Casey] All this heat's lit
a fire in my belly
477
00:19:08,114 --> 00:19:09,947
and I have to push through.
478
00:19:09,949 --> 00:19:12,216
[crowd chants] Final slice!
479
00:19:12,218 --> 00:19:13,518
Let's go, Casey!
480
00:19:13,520 --> 00:19:14,952
Yeah, Casey!
481
00:19:14,954 --> 00:19:16,988
[all cheer]
482
00:19:18,357 --> 00:19:20,525
[crowd cheers wildly]
483
00:19:25,430 --> 00:19:29,133
Ooh, all right! Six minutes
and 14 seconds!
484
00:19:29,135 --> 00:19:31,269
My man, new record!
485
00:19:31,271 --> 00:19:33,237
- You got the shirt.
- Yeah!
486
00:19:33,239 --> 00:19:34,472
You got the pint of GhostFace.
487
00:19:34,474 --> 00:19:36,073
- Oh, no!
- Good man.
488
00:19:36,075 --> 00:19:38,075
[crowd cheers]
489
00:19:38,077 --> 00:19:43,514
[chanting] Casey, Casey,
Casey, Casey!
490
00:19:43,516 --> 00:19:46,417
In a battle of man versus food,
491
00:19:46,419 --> 00:19:47,885
man won!
492
00:19:47,887 --> 00:19:50,121
- Woo!
- [all cheer]
493
00:19:51,890 --> 00:19:53,090
Thank you, Twisted Pine!
494
00:19:53,092 --> 00:19:54,992
Thank you, Boulder!
495
00:19:54,994 --> 00:19:56,060
Thank you, Colorado!
496
00:19:56,062 --> 00:19:57,295
I can't feel my face.
497
00:19:57,297 --> 00:19:58,563
[all laugh]
498
00:19:58,565 --> 00:20:00,131
[screams]