ANNOUNCER [on microphone]: Alright, making his way up to the stage,
we've got Mike Jack.
ANNOUNCER 2: Mike Jack's in the building.
ANNOUNCER: Mike's from Canada. [spectators clamoring]
NARRATOR: There is no money on the line,
no big grand prize or endorsement waiting on the other side.
There is only glory to say you did it,
to know that you and you alone hold the world record.
ANNOUNCER [on microphone]: Let's give Mike a lot of applause, please.
This is gonna be a really, really rough challenge.
NARRATOR: For bragging rights alone,
competitive chili-eating champion Mike Jack
will now imbibe, wait for it,
20 bottles of superhot hot sauce.
SPECTATORS: Three, two, one,
go!
You got this, Mike, come on, mate.
[spectators cheering]
♪ intense music playing ♪
[spectators cheering]
NARRATOR: He will suffer through three minutes of burn between each.
[Mike coughs] - You're okay.
[cheering and applause]
I think this is the highest I've ever been
doing the challenge.
NARRATOR: He will attempt this frankly arbitrary challenge.
Why? - Because I can.
[Jamie laughs]
NARRATOR: Because... he... can.
Amen, Mike.
Kind of crazy, but I respect it.
SPECTATORS: Six, five, four, three, two, one.
[cheering] [bell rings]
ANNOUNCER: We have an official new world record
with League of Fire for Scoville Slammers.
Mike Jack, everybody. [spectators cheering]
He is the victor!
NARRATOR: Mike Jack's name is now synonymous
with hot sauce chugging at its highest level.
He will be the one all future chuggers aim to out-chug.
He is, for now, the chugging GOAT.
Mike, tell us how it feels to reach the mountain top.
[Mike groans]
♪ dramatic theme music playing ♪
[pepper crunches]
[flame sizzles]
[bubbling]
[flame sizzling]
♪ intriguing music playing ♪
NARRATOR: The cold has put an end to the pepper growing season,
but no one is hibernating for winter.
Without hesitation, the chili world shifts gears,
moving fast to cash in on their superhot haul.
Here's chili kingmaker Johnny Scoville to break down the business of heat.
We keep talking about peppers and money,
and how if you've got the hottest pepper, you've got a lottery ticket.
The spicy food game, it's big business.
That's why I'm wearin' a tie.
Most major food brands have at least one spicy snack,
and they need pepper powder to heat it.
So if your powder is super, super hot,
it takes a lot less to make those cheesy puffs extra spicy.
For instance, a pound of 7 Pot Primo powder
will heat a thousand tacos.
The pepper growers are playin' the lottery, but if they win,
they win big.
Can I lose the tie now or what?
NARRATOR: Yes, Johnny, you can lose the tie.
But maybe not for long,
because superhot is about to collide
with corporate America.
Shortly after the growing season ended, big business came a-callin'.
JOHNNY SCOVILLE: Turns out that the CEO of Church's Chicken,
his son is a 14-year-old budding little chilihead,
how 'bout that?
But because of that, he's now realized
that they want to take Church's Chicken to the next level.
They-they want-- You know, there's spicy stuff everywhere,
it's time for something unique.
NARRATOR: With big business comes big opportunity,
and sure enough, Church's Texas Chicken
has pulled together a kind of competition,
an R&D summit to find the right pepper
for a brand new super-hot dipping sauce.
If a company gets behind this, the next big thing,
the next hottest thing, you know,
they can be ahead of the curve, be ahead of the game,
and reap profits that they've never seen.
They've never realized. This is great.
People are gonna know about us.
♪ tense violin music playing ♪
NARRATOR: Church's invited just a few select growers to the event,
ones who had very, very hot peppers.
But as importantly,
peppers with the kind of mainstream flavor
America wants for dinner.
[pepper crunches] [coughs]
I remember reading a sauce label
and thinkin' it has Reaper, Ghost Pepper, Moruga Scorpion,
and a jalapeno, what's the point?
If they're looking for hot,
they could have just got it done with the hottest pepper.
The reason that sauce makers and-and creators in the spice world
will use different peppers,
because you'll get different flavors.
It'll burn your mouth in different parts, in different areas,
and it gives you a complete burn and a better sense, uh, altogether.
[flames whoosh]
I mean, anybody can make something hot.
Can they make it taste good? Can they make it have flavor?
It's gotta have flavor, man.
If it's just hot, I'm not so behind it,
[laughs] you know?
[whooshing] [exploding]
[ding]
NARRATOR: When it comes to high-level heat
and unique flavor,
the 7 Pot Primo has a legendary reputation.
Perhaps that's why Church's reached out
to Troy Primeaux right away.
And after a big season
he's got the firepower to take a shot.
So we're at Acadiana Cold Storage,
where I store my 7 Pot Primos.
This-This place is, is like a,
a middle point for, for tran--
Good point. Correct. TROY PRIMEAUX: Uh, logistics.
Correct. TROY: Mostly cold storage.
As soon as the cold weather comes,
you gotta do something with your peppers.
You can, you can dehydrate them,
you know, if you have the industrial dehydrators.
Uh, you can make mash out of those peppers,
or you can freeze them.
But you can't freeze them in your home refrigerator.
If you want to produce this for the public,
you have to put it in a licensed facility.
You have to pay a fee to be inspected every year,
and then you have to have this space
to put all these peppers.
Hey, T, what's goin' on, man?
Just comin' to pick up some peppers.
T: Okay, no problem. TROY: Thanks, man.
Just point 'em out. Which one is it you want out?
NARRATOR: This season, Troy's expanded his operation
with new allies and land.
The result? This industrial freezer
in Lafayette, packed to the brim
with thousands of pounds of 7 Pot Primos.
A stockpile of heat, capable of lighting up dipping sauces
around the globe.
Frozen peppers.
That's 'em.
Got some heat there, buddy.
Make me a snow cone out of 'em?
[both laugh]
NARRATOR: In the past, business deals fell apart
because Troy couldn't meet demand.
But that's not a problem now.
Today, he's moving enough frozen pods out of storage to test sauces
and load up with plenty of dry powder
for the upcoming Church's event.
TROY: Tell you what, looks like we're good to go.
[machine whirs]
TROY: Love seein' ya, T,
but someday I hope to have my own place, you know?
It's a good problem to have, supply and demand.
Even though you love to be gettin' your hands dirty in the soil,
your time's spent best elsewhere.
Till next time, man.
I hope I sell a lot of hot sauce so I can get outta your hair.
[T laughs]
♪
♪ quirky music playing ♪
[wolf howls]
[tiger roars]
NARRATOR: No matter what you're cooking up with superhot,
its success hinges on much more than just
its flavor and heat.
Does it bite like an alligator,
or take you to another stratosphere?
[UFO whizzes]
That's right. How do you market it?
What's the brand that gets people to buy in?
I don't wanna spill water.
Yep, I'm gonna spill water that way.
Huh.
I'm actually, uh, doing a little photo lab here
to make a seed label.
One thing I get disappointed with the new seed vendors,
they don't tell the history.
Where did it come from?
Did it come from Peru? Did it come from Ohio?
What's the flavor like, you know?
I feel it's a responsibility to paint a picture with words,
paint a picture visually.
NARRATOR: Jimmy Pickles was the second grower
to get the call from Church's,
and he wasted no time getting his JP Piranha ready
for the bright lights of corporate America.
Though he's primarily known for his rough-around-the-edges charm
and blue collar work ethic,
if it were up to Jimmy,
he'd be known as the Mozart of marketing.
JIMMY PICKLES: Well, it all depends.
Uh, this is a tiger jalapeno,
so I'm-I'm using, uh... a tiger there,
and I'm using a laser thing of my logo.
And what I'm doing on the left hand side
will be the more ripe ones,
and the right hand side will be less ripe.
And I'll show you the difference.
I'll put on the-- type of ripe, or partially ripe.
And I try to tell a story with each seed back
and, uh, hypnotize them a little bit into the pictures
for marketing to get higher sales.
It's like, well, I guess, uh, we're playing with toys.
[laughs]
Every little thing here tells a story.
Yeah, this, this was a prop for, uh, JP Piranha.
NARRATOR: This silver piranha took Jimmy days to find online.
But I mean, come on, look at those teeth,
look at those eyes, it's perfect.
It's that kind of detail he believes will introduce
his prized superhot with a bang
and make it irresistible
when the executives see it for the very first time.
For the upcoming release of the JP Piranha,
and I actually had water in here,
and, uh, I had this suspended,
I had a hook in here,
there's a little hole in here,
and it was jumping up catching the JP Piranha pepper itself,
so I decided I wanted to step it up.
My job is to be a trendsetter,
and I'm creating the hype.
People were like, "That's beautiful, we want it."
NARRATOR: Making people want it,
that's how you make money in the business of superhot.
You can go for the mainstream, like fried chicken,
or you can go to market with something designed to melt faces.
JOHNNY: So this is where the crazy stuff happens.
[ding]
Here's a good example.
Even the, the coffee we drink here is spicy.
NARRATOR: While chili kingmaker Johnny Scoville is not a grower
looking to create a sauce,
he's in the business of heat.
And this is his office,
the place he comes to dream up new superhot products
that rewrite the boundaries.
JOHNNY: Now, Blazing Foods is a company that specializes
in spicy snacks, sauces, and such.
If the set of Jackass was spice related,
that would be what our office is during the week.
Food glued. JOHNNY: Food glue.
Food glued-- food glued.
Here's your Ghost.
And it's gonna be chunky.
NARRATOR: Johnny, his partner David, and their team
work with pepper powder, pure capsaicin,
and whatever they can get their hands on.
Levels of heat they create far exceed anything that grows naturally,
perfected by science to go thermonuclear.
Most of the products you see in the stores
are for real entrance-level people.
If they say it's hot, it's really not.
It may be hot for somebody who's never eaten anything hot before,
but we're kind of a chilihead company.
It's like the Willy Wonka factory for spicy stuff.
It is. Every day it's an experiment of something.
You know, workin' there is, you know, you're a crash test dummy.
That's all there's to it.
You are. It's just-- you know, R&D is rough there.
Cos Boy, come here a minute,
I want you to try something. It's not that hot.
COS BOY: Alright, here we go. [blows]
It's gonna get toasty.
[Johnny coughs]
You bite into it already?
♪ intense music plays ♪
[flames whoosh]
- I'm gonna throw up. - You gonna throw up?
I'm gonna throw-- It'll be alright. - Whew.
My nose, my eyes.
[Johnny coughs]
Oh, wow.
So it's about a three-- three grams per minute at 20% pepper.
[Johnny groans]
That's a lot of-- that's a lot of pure pepper.
[Johnny retches] ♪ intense music plays ♪
♪ suspenseful music playing ♪
NARRATOR: Welcome back to Jimmy Pickles' basement headquarters.
It's where he grew his monster, the JP Piranha,
under lock and key.
And now it's where he'll sacrifice his own taste buds
to better understand its potential
before the upcoming Church's Chicken event.
Alright, good enough?
Hello, hello everybody.
NARRATOR: It's been well established
that the pepper world can be very cutthroat,
so Jimmy won't trust anyone else to taste his pods
as he works to assess the type of dipping sauce
that best showcases its flavor and burn.
Unfortunately, that means Jimmy's in for a world of hurt.
So I am-- this is definitely gonna blow my top for a second here.
So this is what we're looking at, that much.
No time like the present.
[pepper crunches]
Sweet,
little bit of floralness, instant heat.
I mean, my eyes are red instantly.
[exhales]
Oh.
Tongue's on fire.
[flames crackling]
Ho, ho, ho!
I barely even ate any of it,
and I'm just sweatin' profusely.
[laughing] Man, oh, man.
Man, oh, man. [hiccups]
Here comes the hiccups.
[hiccups]
[clears throat]
My tongue is on massive... massive fire.
Oh, yeah, I'm in pain.
[hiccups]
Oh, enjoying my pain.
[hiccups] Woo.
NARRATOR: While Jimmy recovers from his pepper's impressive bite,
Troy Primeaux is taking a more conventional approach
to sauce development,
firing up the stove instead of his mouth.
TROY: I'm pulling up the, the recipe
which is, um, gonna have 7 Pot Primo
with, uh, with oranges and basil and all kind of good stuff.
I'm just gonna weigh out these Primos.
'Cause I don't think we need much.
Oh, I might need more than I think.
We can go grab a couple. - Are you sure that's right?
Yeah, it's right, that's right, that's right.
Nice work.
[laughs]
KARA PRIMEAUX: Friday morning fun.
Okay, yeah, I think it's right.
Alright.
NARRATOR: With 7 Pots from storage,
he and his wife Kara are toying with a variety of concoctions
to figure out how best to showcase
the Primo's mainstream potential.
Do you need this to blend with the vinegar?
Nah, that's cool.
You have the-- we have some though to-to blend?
Oh, you're right, you're right, you're right, right.
Pour it in there, babe.
I'm sorry, I'm talkin', I'm not thinkin'.
Kara is the halo, and I'm the horns.
She's always gonna be rooted in reality more than I am.
And that's a good thing, 'cause I'm totally like, dreamer,
I'm a scatterbrain.
She keeps me grounded.
Drives me nuts sometimes, we drive each other nuts,
but she's the yin to my yang.
It's like you and I, side by side,
and you've got these feathered angel wings on
with the wire halo,
and then, then I've got the, you know,
the red plastic devil horns.
KARA: Mm-hmm. - You know, and a pitchfork.
I'm all over the place with my ideas.
I'd like to come out with the Primo Army.
I've been thinkin' about a website revamp.
A YouTubes channel.
But she hones me back in.
It would be-- - How would it translate it to a bottle?
She looks at what's happening now.
What could you be using your time for more effectively?
Oh, I think using a calendar, and, like, setting goals,
saying, like, in three months I want to, like, have the website revamped,
and, like, in the six months, this is my six-month goal and--
We're not made the same.
That's a great idea, but how are you gonna do it?
Right, right, right, right, right.
She's kind of brass tacks-- - They're practical.
TROY: Yeah.
You know, we're different, you know?
- Personalities are different. - Those kind of personalities
are different. - They're complimentary, I think.
TROY: She's got a palate that is unbelievable.
She, she invented our pepper jellies,
she invented our Primonition.
Guess what? We started sellin' it.
People loved it.
NARRATOR: Finding the right balance of heat and flavor
is essential for wide appeal.
And while Troy knows the heat,
Kara's lower threshold could be the key to threading that needle.
KARA: Oh, those are good.
TROY: They're, they're way--
- Yeah-- - It only needs to be like five seconds.
For me, it's probably easier to have Kara make a sauce,
and I can make it hotter.
It's easier to make a tasty sauce hotter
than make a really hot sauce taste good.
KARA: I'ma taste it, see how hot it is.
Troy, that's so hot. Oh, my God.
- Let me taste. - I don't know if it was that hot before.
It's good. It's freakin' hot. [Kara laughs]
KARA: I told you.
It's good.
Might have to scale back on the peppers.
Just a little. [Troy laughs]
♪ playful music playing ♪
NARRATOR: While Troy and Jimmy toy with their superhots
in anticipation of this unique opportunity,
Johnny Scoville likes to toy with the unsuspecting public.
To gauge how ordinary folks respond
to the spicy cooks up at work,
Johnny brings the heat to the streets.
I never go anywhere without this.
And this is the Tube of Terror.
This is actually, uh, you know,
it's funny looking back on my kind of history
and my, my career doing this,
this has been instrumental in getting my name out there.
You like spicy food? Do you like spicy food?
Who likes spicy food? I got somethin' for you.
You wanna be in a YouTube video?
On it are about six or seven of the hottest peppers on the planet.
Um, but to make it worse, we sprinkled
a little 13 million-Scoville pure crystals on it.
Thank you.
Um, and they're just stupid hot, they're surreal.
If you want to hallucinate, eat a whole tube of this and you will.
Wanna be in a YouTube video?
Do you really?
Man, I'm gonna put you in a YouTube video.
They're just peanuts, but they're really hot.
This is the hottest peanut in the world.
But listen, it won't hurt ya.
It's become way more legendary than me. It's got a life of its own.
It's really recognized as one of the gnarliest,
hardest chili challenges that exist.
I'm Johnny Scoville, I'm with Chris.
How you doin', big man? - Good, I'm good.
Alright, so here we go, I'm just gonna let you have one.
Here, I'll eat one with ya.
Oh, Lord.
JOHNNY: Is it hot already?
Yeah. JOHNNY: No, is it really already?
- It's warm. - Alright.
- Ooh. - It's gonna get hotter.
Good. Oh, my God. Okay.
JOHNNY: Is it warm? - Mm-hmm.
Alright, now where's the burn happening,
in your throat, the sides of your mouth? - Back of my throat.
JOHNNY: Alright. - And the sides now.
You're gonna start-- your eyes are gonna get glassy.
I wasn't s-- Are-are-are you drivin'?
No. JOHNNY: Good.
What the [bleep].
- Just a peanut. - Oh, God.
Just a peanut.
Is it warm? You gettin'-- Is it gettin' hot?
Yeah. Whew!
- Gonna be alright? - Yeah.
I'm good. Whew.
Here's the great thing, here's the cool thing about this.
I promise you, if you live to be 7,000 years old,
you won't-- - Uh-huh.
You will never forget this day, I promise you.
I'm Johnny Scoville, that was Chris.
This is Chase the Heat.
♪ calm music playing ♪
NARRATOR: Pennsylvania looks picturesque.
It appears peaceful and quiet.
But there is no telling what lurks behind closed doors
hiding in the shadows.
[heavy breathing]
Like Jimmy Pickles,
looking like Walter White strapped to the gas mask
to withstand the Piranha's toxic fumes,
as he processes pods for the upcoming Church's Chicken event.
The reason I put on the gas mask and gloves and goggles,
well, one, I care about my life,
because that powder is just-just, it's potent.
It's like almost a chemical burn.
Sure we love it, the flavor, the chasin' the heat
and all that other fun stuff,
but it's not fun when your eyes are watering
for two days straight and you're walkin' into a wall.
Uh, you gotta take precaution.
It's-It's not for the faint of heart, the superhots.
NARRATOR: This is the very first time
he'll be in front of a major buyer,
so he's creating the freshest powder he can
for his offering.
JIMMY: People often ask if I'm a sauce maker.
Actually, I got into the business to-to make sauces
and as I crunched numbers and tried to hire co-packers,
the profit margins are not that-that great for independent sauce makers,
but if you-you gear to a corporation like this, absolutely.
NARRATOR: For a man who keeps to himself,
this could be his opportunity
to step out of the shadows and into the light,
onto the big stage, where everybody will throw flowers
and adore him.
This could be the opportunity that changes his life.
JIMMY: I'm being very protective of the JP Piranha.
I'm not givin' it to anybody
until it's out for the general public.
If it is the world's hottest,
somebody could take their seeds,
take the fortune and the glory, and it was my work.
♪ suspenseful music playing ♪
NARRATOR: Church's Texas Chicken Sauce-Off
is scheduled for this weekend,
but Troy Primeaux's already on the ground.
He's arrived a few days early, not taking any chances,
getting his ducks in a row before the big day.
TROY: At first, it was Popeye's.
Those guys approached me, and it was all on me to do it.
And I-I just couldn't-- I mean, I couldn't get the help.
I couldn't get the people to pick the plant-- uh, the-the pods.
I couldn't get the equipment.
Um... it just wasn't the right time.
But as far as Church's,
I don't know, I don't know a lot about what's goin' on.
I do know that it involves a dipping sauce.
And I thought, because Kara's comin',
you know, let's do a jelly base.
We did some tests at the house,
and, uh, we went and bought some Church's Chicken, [chuckles]
dipped it and did it, and it worked out.
And I think, you know, with the, um,
the seasoning that's already on the chicken,
the sweet will compliment the salt, the salty sweet.
It pairs well with, with the, um, the tenders.
I mean, it's got big possibilities, huge possibilities,
I mean, life-changing possibilities.
We flew in a bunch of 7 Pot Primo mash and powders.
Um, could you imagine if this-- that stuff busted, you know?
Like two pounds of it in-in your suitcase.
You'd be on-- you'd be on the news.
And then this stuff.
[sniffs]
I wish you could smell it.
These are Sansho peppercorns,
and it makes your taste buds tingle.
Electric.
If a company has the courage to get behind an ultra-hot,
it's huge.
It is definitely a big thing for me to be here,
for my family and I to be here
to be participating in this.
NARRATOR: When Church's Chicken looked into superhot creators,
Troy Primeaux and Jimmy Pickles had the industry credit
immediately worthy of an invite to the R&D summit.
But the third and final grower required some research.
Some were too bitter for commercial appeal,
others weren't quite hot enough.
But there was one other superhot,
one that Johnny Scoville had reviewed as sweet, flavorful,
and on the cusp of the hottest there is.
The Orange Gusher.
Bobby McFadden's creation delivered a citrusy flavor
and high-level heat that could be the glass slipper.
Listen, I started out as a guy just growing peppers
and covering what I was doing and sharing that
and teaching people to grow, I love that.
But if I can do something with this that I can live off of,
that is definitely a dream of mine.
If-if somebody, like a large company,
wanted to pick up your-your pepper and go international with it,
that would be a massive deal.
NARRATOR: Though Bobby is a prolific grower of superhots,
his pepper partner, Aurea, is his hot sauce secret weapon.
Seriously, this lady knows hot sauce.
He immediately called her to come along
on this potentially career-defining adventure.
I get a call from Bobby, and he said, "I-I have a pepper.
"I have no experience with, um, you know,
making a dipping sauce."
So immediately my mind went racing, and I'm like,
"So we're making a dipping sauce,
you and I together, for Church's Chicken?"
And he was like, "Yeah."
He said, "We'll come up with a recipe."
He just said it so casually.
He's always the chill one in-in-in our, in our friendship,
and so I started panicking.
NARRATOR: The pepper world is undeniably cutthroat,
but there's also a unique camaraderie,
a bond that pepperheads share.
Though Troy, Bobby, and Aurea are in direct competition
for Church's business,
Troy was happy to offer some advice to the newcomers
before the event over a little lunch.
TROY: Thank you, dear, appreciate it.
AUREA DE GUZMAN: You don't hit a home run if you don't swing.
That's why we're all here.
I was, I was just thinkin' about that, too.
You know, my buddy was sayin', you know,
if you don't put your foot forward,
even in hard times, or as crazy as the world is,
if you don't put a foot forward and seize an opportunity,
it's the people that do that that end up...
AUREA: Mm-hmm. - ...on top,
or at least in a right-- in a good situation, you know,
for the business. AUREA: Yeah.
They're the future.
They-They're kinda like where I was
when I started the 7 Pot Primo,
and I can see myself in them.
I want them-- I want-- I want to foster that imagination,
I want them to keep pushin' the envelope.
I want them
to-to-to follow my lead
and-and follow their dreams.
The world is their oyster, you know?
NARRATOR: Troy knows this could be a last big swing
for the 7 Pot,
while Bobby's just stepping up to the plate.
But both the veteran and the rookie know
that a home run here could change absolutely everything.
It's a great honor, it's still surreal,
but if I kind of think about it too much,
I will cheese up. BOBBY MCFADDEN/AUREA: Yeah.
What-- Like, how can you even explain the situation, you know?
Like, you're being thrown into this
once-in-a-lifetime opportunity
t-to actually take control of your future,
maybe be successful, you know,
and it's just mind blowing.
You know, we're here, it's an opportunity.
[Troy sighs]
Just it-it could-- life changing,
you know? - Yep.
It's kinda like eatin' a pepper, right?
AUREA: Yeah.
You're gettin' on a rollercoaster
and it's going to the top, it's gonna go no matter what,
and they're not-- it's not gonna stop,
so you might as well enjoy the ride.
Just buckle up. TROY: Yeah, buckle up.
Buckle up. TROY: Buckle up.
NARRATOR: As Troy, Bobby, and Aurea buckle up
for the ride ahead,
the road suddenly gets a whole lot bumpier
for Johnny Scoville.
♪ suspenseful music playing ♪
Every single comment is just shady.
NARRATOR: As night falls, dark news sweeps across the chili world.
An online wave of chatter
making controversial allegations that cannot be ignored.
JOHNNY: Right now, my phone's blowing up from so many people,
from people that don't even know each other.
You know, "You heard?" "Have you heard?"
"What's going on with this?"
[chat bubbles popping]
I don't even know enough to even respond, so I'm just kinda keep--
I'm sayin' I'm doing some homework, I'm looking into it.
But the problem is, people think that I know everything,
and I don't.
I keep my-- I keep my nose down, and I avoid this sort of crap.
It makes me angry.
I mean, really--
[chat bubbles popping]
Really makes me angry.
It's toxic.
It'd be so much better if this was in somebody's inbox privately,
but there's-- this is all over the internet right now,
that potentially Jimmy's not the creator of the JP Piranha.
[chat bubbles popping]
NARRATOR: Johnny has helped his longtime friend, Jimmy Pickles,
at every step of the way,
even promoting his superhot repeatedly online.
Even the slimmest possibility that Jimmy is not the Piranha's creator
has Johnny spinning out.
Everybody would then challenge everything Johnny has to say
for the rest of time.
Here's my issue,
here I am lookin' to jump into this
and really promote this pepper, alright?
Really pu-- I'm co-signing on this, do you understand that?
I'm co-signing, my name's on that.
I've got a pretty good reputation in the chili world.
You know, you can do it right a million times in a row,
and no one remembers.
Do it wrong once and see what happens.
I'm not willing to do it wrong once
on a pepper that has funky origins, I'm just not.
I'm not lookin' to hang him, I'm not look-- I need answers.
I need to hear what he's got to say about this.
I don't know what the truth is, and that's the problem.
But the whole thing stinks, it smells very bad.
♪ intense music playing ♪
It sucks.
[flames crackling]
♪ dramatic theme music playing ♪
♪
♪ music stops ♪
[whistling]