Afternoon Pint
Afternoon Pint is a laid-back Canadian podcast hosted by Matt Conrad and Mike Tobin. Each episode, they invite a special guest to join them at a pub or microbrewery to get to know them a bit better. Conversations cover a wide range of topics, including Entrepreneurship, business, Arts, pop culture, music, science, society, Life stories, experiences, you get the idea...
Our aim is to create a show for everyone (even non-Canadians.) We create a welcoming atmosphere where guests can share their perspectives with transparency. Essentially, Afternoon Pint is like heading to the pub after work to catch up with some friends through your headphones or stereo. We are Nova Scotia's #2 podcast, but we pretend we are number 1!
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Afternoon Pint
Mike Jack Eats Heat - Guinness World Record Holder for Extremely Hot Pepper Consumption
Mike Jack joins us on a Wing Night Wednesday at Jungle Jims in Bayers Lake to share his journey as an 18-time Guinness World Record holder and champion Carolina Reaper eater who has built a career around consuming extreme levels of spice, creating signature his own hot sauces, and competing worldwide in spicy pepper eating challenges.
Check out Mike Jack's crazy videos, socials and his hot sauces https://www.mikejackeatsheat.com/
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Cheers.
Speaker 2:And welcome to the Afternoon Plankton. I'm Mike Tobin.
Speaker 1:I am Matt Conrad, and who do we have here?
Speaker 3:And I'm Mike Jack. How's it going, mike, jack, mike?
Speaker 2:Jack eats heat.
Speaker 1:Yeah, that's me, this is awesome.
Speaker 2:You're our first Guinness World Record holder I think that we've ever had on the show 18 times too.
Speaker 1:So we went right for the top, Right for the top too.
Speaker 2:So we went right for the top, right for the top. So what, what crazy things did you do to get a record in the, in the book of, in the guinness book of world, or what do you call it, guinness book of records?
Speaker 3:yeah, guinness book of world records yeah um yeah, I've appeared in the book, uh uh, four times. I listened to a bunch of my records. Uh, I guess the most of them are spicy ones. Uh, the craziest one is, uh, fastest time to eat 100 Carolina Reaper peppers, that's insane.
Speaker 2:Yeah, you're not the only guy to do that. There's people that do it, and you did it faster than other people that ate 100 hot Carolina Reaper peppers.
Speaker 3:Yeah, On record there's only three other people who have ever eaten 100 Carolina Reaper peppers before. I'm the only one who's done it more than once. I've eaten 100 or more four times now.
Speaker 1:And how fast did you do it?
Speaker 3:It took me 36 minutes 36 minutes.
Speaker 1:That is a lot of heat to put in one guts in that short a time.
Speaker 2:Can that kill people? Are they that strong? I know they're one of the hottest peppers in the world, right.
Speaker 3:Yeah, for sure, yeah, they, they were the. Uh, you know, uh, guinness booker, world records. Uh, you know, world's hottest pepper? Up until just over a year ago, it got uh beat by pepper x yep, but um, yeah, at the time when I did it, it was the the hottest pepper and, um, I'd say, you know, like spicy stuff really, it's, uh, you know, it's honestly like relatively safe.
Speaker 3:Um, I'd say, you know, I wouldn't do it if you have like a heart condition, right, something like that. Like you know, anything could happen. I don't know like you could, you could choke on them, but you could choke on like anything, right. So right um, yeah, it's basically, you know, like I've built up a tolerance to them, but also, um, you know it's, it's a lot of mind over matter and just like gumption too, just knowing how to like kind of manage the pain and not freak out, I guess, is the thing.
Speaker 1:So you know, anyone who's listening to the show knows I like a little bit of heat, obviously not to your level, but, you know, higher than the norm, but not willing to compete. But I know that when I've had really spicy things or when I've you know whatever, we've had the death wings and ate a pound of those and all that stuff, I know what it does to my body. It's not even during, that's actually the problem. It may be different for you, but it's like what it does to your guts.
Speaker 3:And I'm not talking about the gross stuff, I'm actually just talking simply about the fire in your belly, yeah, for the next 24 hours. Like how does that? How do you handle that? Yeah, we, uh, we call it um, like cap, cramps like a, like capsaicin. You know the spicy chemical it's, you know it gives you cramps, like it feels, like, you know, when you do the when I do the real crazy stuff.
Speaker 3:It feels like a hand, is really like reaching in your guts and just squeezing your intestines and giving them a twist, right, so, um, but yeah, you know, uh, a lot of the time it's just uh, just waiting it out, really Like it's. You know, you're just going through pain. Uh, sometimes it's uh, you know, just 12, 14 hours of just hurting, just laying on the coal tiles, sort of thing. But yeah, not to be super gross, but also the more you throw up, the easier it's going to be later, sort of thing. You know what I mean. So usually when you do something crazy, you're going to throw up sooner or later. So usually you know when you do something crazy, you're going to throw up like sooner or later. So just, I just try to, once it starts coming out, just keep, just keep it going.
Speaker 3:And sometimes you know I've done the most Reapers I've ever eaten. It's, you know, not a official Guinness record, but it's a world record. I ate 164 Carolina Reaper peppers and I was actually, you know, like right after. I was in like bad shape obviously, but I was pretty much fine again like a couple hours later, just because as soon as, like, I was trying to eat as many as I could and I ate them until they were, you know, basically coming out of me.
Speaker 2:I read somewhere, though, that there's something genetic about you that might be different that enables you to do this. Is that true? Or is it more? Well, the capsaicin receptors? Yes, yeah, so like what's going on there? Like, do you have?
Speaker 3:yours are altered, do you think, or yours like there's um, you know, I've heard people talk about that and stuff like that, but I don't.
Speaker 3:I don't think mine are, I think I've just, I've built a tolerance over you know a couple decades of like training spicier, yeah, hotter and hotter stuff yeah um, because when I like, when I when I started I couldn't handle carolina reaper peppers or anything I always say, like you know, we used to go to the movie theater and you get your nachos and you get the little cup of jalapenos. I couldn't finish that little cup of, like, pickled sliced jalapenos, right. So really yeah, so that's why I'm like I don't think it's a genetic thing for me in that regard anyway, because it's just, you know, I thought those were crazy hot.
Speaker 3:I used to when I started out with spicy stuff. It was, you know, like Sriracha was getting big at the time and like you know, frank's Red Hot and Tabasco and stuff like that, and that stuff I thought was.
Speaker 2:I thought that was pretty hot at the time, okay yeah.
Speaker 3:Just over, just over time, using you know, starting out with a couple dots, and then I'm putting you know lines of sauce on and then I'm like I think I need a hotter sauce. So my plate's like not, you know, more hot sauce than food sort of thing, right, right, so I kind of started at the time. You know there's a lot of Kraft hot sauces around now, yeah, but you'd have to search for them like back then. So you know you'd have to search for them back then, so I'd be looking for hotter and hotter sauces all the time. And, yeah, eventually I found out about Carolina Reapers and the hot sauce and stuff like that.
Speaker 2:So fast forward. We're sitting here. Actually we're at Jungle Gyms today. I've got to make sure we shout out to them it's their Wing Wednesday. That's pretty awesome. We have some very big pints in front of us here.
Speaker 1:We've got some big pints in front of us here. We got some big pints Proper pints.
Speaker 2:Typically we don't get a 20-ounce pint, I don't think in most places in Nova Scotia, but today they are actual pint sizes.
Speaker 1:They're big pints because we're going to eat some spicy stuff.
Speaker 2:We're going to eat some spicy stuff.
Speaker 1:Mike brought some hot sauces here, yeah, so which one of these are your hottest?
Speaker 3:So my hottest one is this one here. It's called Tropical Fury Tropical Fury.
Speaker 2:So it's got a. Is it okay if we open this?
Speaker 3:Oh yeah, Give her Okay.
Speaker 2:So I'm going to open it up here. I mean, matt's going to try it, I'm not. I am definitely going to try it. And then I want him to ask you some really deep questions and see you got it Open that with. There you go, oh yeah, awesome, yeah, so it's really cool. It has your beautiful face, so I notice your beautiful face is right here on the label. Now you always have this headband on.
Speaker 1:Yeah, I do.
Speaker 2:You have it in all your YouTube videos. This morning I watched the one where you did like the world's spiciest chip.
Speaker 3:Oh chip, oh yeah, and you ate like 26 of them. Was that right? 20 something? Yeah, I think in that video I ate. Uh, yeah, I ate 24 of them. Um, but yeah, those were actually was that the one chip challenge? Those were actually ones I had left over because I I broke a record eating them. I ate uh, 70, 71, one chip challenges yeah and I watched your wife eat.
Speaker 2:That was really something to see as well, but amazing. So I'm shaking this up right now. We just got a spoon from Jungle Jim's. Matt's going to try his hottest hot sauce. He'll try it first. Now, I'm a big baby. I might try the most mild one here.
Speaker 3:What's the most mild one? My mildest one is this one here Taco Tuesday, Okay it tastes just like a taco.
Speaker 2:That's a beautiful color. I like the color of this one. It's like a nice kind of green vibe.
Speaker 3:Yeah, and who do you?
Speaker 2:say, makes your hot sauces.
Speaker 3:Yeah, so they're made for me by Dawson's Hot Sauce. So you know the show Hot Ones. They've been on there, they've had their sauces featured five times on their Canadian company.
Speaker 2:Okay, what's one of their most famous sauces? Do you know, like the Dawson's guys?
Speaker 3:Yeah, they've got the Dawson's original. They've got like a shawarma sauce. There's a what's the one called Cedar smoked maple?
Speaker 2:I believe it is. Looks like that one's going to be a little clogged up at the top there. I still got it though. Yeah, it's really good.
Speaker 1:Oh, you already tried some oh yeah, it has some heat to it, but because it's the tropical we were talking about this before so it has pineapple, vinegar, habanero, extra virgin olive oil, garlic, ghost pepper, sugar, lemon and sea salt. Oh, we got you a straw, Can you just drink it out of the bottle.
Speaker 2:Why don't you?
Speaker 3:just suck back? Oh, you can just use that to kind of get the buildup off. Why don't you just suck back as much as you can? Oh, you can just use that to kind of get the buildup off. Drink, drink drink.
Speaker 2:No, this would be awesome If you could chug a bottle of hot sauce. That would be how far down do you think you'd get Drinking it? Yeah, I don't know.
Speaker 1:You want me to try it. I'll have a little taste, why not I?
Speaker 3:can't remember.
Speaker 2:Give. Just wait and see if this really hits now. Now we'll know it's hot.
Speaker 1:You know what? It's different than a lot of other hot sauce because it actually hits pretty instantly. Yeah, it's not a slow burn, hits pretty instantly, but you can still taste the pineapple quite a bit.
Speaker 2:Nice. Why don't you give it a try Me no, because if I do it, I won't be able to do the rest of the show.
Speaker 1:I'll just leave, thank you.
Speaker 2:Nice taste, though you like it eh, honestly, I really like that.
Speaker 1:It's right up my alley. The sweet and the heat, the tropical flavors.
Speaker 2:I'll give you a straw back. Try putting that in your eye. That'll burn, wouldn't it? There you go. Thank you so much. Okay, and I'll try a taste here too, Are you Okay?
Speaker 3:The Give her a try.
Speaker 2:Okay, I mean you know now I did this over the holidays. I opened up for my little sister a Maritime Madness, one like a little gift pack for Christmas, and the number nine, the one that was like a nine rating. I think it was their Moonshine Habanero.
Speaker 3:Okay.
Speaker 2:That sent me over the moon, dan. That was too hot for me, so I think this might kill me, right?
Speaker 3:But let's give it a go. This one's a 9 out of 10 on the Dawson scale there. Yeah, oh fudge, you'll see.
Speaker 2:Now I have a completely different reaction, the taste of this. I mean, this is not an infomercial, I'm just telling it no, it's not. It tastes delicious.
Speaker 3:Oh, thank you. Yeah, that's what we're going for.
Speaker 1:Yeah, flavor and heat for sure, yeah, you got the heat. You nailed that Like.
Speaker 2:I'm ready to tell you I might have to do the rest of this. One shirtless Holy cow, that heart condition's starting to yeah, the heart condition.
Speaker 1:No, honestly. Yeah, not infomercial. Honestly, I have a lot of hot sauces that would be up there for me in terms of one of my favorite ones. Oh thank you 'm. I'm like it. My mouth is just. I want to have more because my mouth is just watering and that's what it does.
Speaker 2:Yeah, yeah, yeah, oh, that's that's solid solid, solid.
Speaker 1:So yeah, we're gonna, I'm gonna try that on wings. Uh, in a little bit, or you know, maybe maybe we can just dab some of the wings or whatever earlier.
Speaker 2:But or later, but so, like you've made a career out of eating spicy things, which I think is the craziest thing in the world. How did you start?
Speaker 1:off saying like you couldn't even eat jalapenos, so like how did you get to a point where you're doing this now?
Speaker 3:yeah, just, uh, a lot of practice basically is what I what I say, right, yeah, like over over a couple, over a couple decades, really. Like you know, I started out just liking hot sauce. I never thought, you know, I didn't plan to do any competitions or anything like that, right, so I just liked it. And, yeah, like I said, I was using just more and more sauces. You know, I'd find newer hot sauces a little bit hotter I'd start with, just, like you know, put a little dot in your Kraft dinner, sort of thing mix it up.
Speaker 3:And then eventually, like I think I can do, let's do five dots or let's do ten dots, and then I'm just like just pouring it on sort of thing. You know what I mean? So just finding hotter and hotter sauces, and then, yeah, it's been almost uh, almost eight years now. One of my, one of my buddies was like oh, you know, you're really good with hot sauces. There's people on youtube like eating peppers and stuff like that, like you should give it a try.
Speaker 3:So, um yeah. So I was like, okay, let's try it out. So I got got my first. Uh, my first pepper I ate on my youtube channel mike jack eats heat was a dried uh carolina reaper pepper, yeah. So I was like, oh, let's give it a try. So I tried one, my buddy tried one at that work remember we did that charity thing oh yeah, that's what I did.
Speaker 1:Same thing dried carolina reaper.
Speaker 3:I did the same thing, that's yeah, for sure, I'm not following after your foot's up. So, yeah, and I was like, hey, it was pretty hot, but, um, yeah, I think I could eat more, so I just tried to the video where the white had almost two million views.
Speaker 2:Oh yeah, I've eaten the chips. That was crazy yeah, my yeah and it ended in the toilet.
Speaker 3:Yeah, yeah, that's my best YouTube video. Yeah, I've got a bunch of them, with over a million on Facebook, and I've got one on TikTok as well over a million views.
Speaker 2:So yeah, it's been going pretty crazy, still feeling that heat, but yeah, over 576 YouTube videos or something like that, it was a crazy amount?
Speaker 3:Yeah, I don't even know.
Speaker 1:I've got a lot now, but I watched one just recently where you, uh, you went after the record for you. What was it?
Speaker 2:you drank tomato sauce or something, oh yeah you drank a bowl of tomato sauce for the, for the gallows or something that's like the most recent one you won last year, right like the, the big bowl, oh yeah yeah, yeah, you're talking.
Speaker 3:Yeah, there's two different ones. Yeah, the the one you're talking about. The most recent one it was uh, I did two records in the same day. It was like I guinness headquarters in the uk that's right. Yes, yeah, yeah so it was like I did one that was uh, our, uh sorry, uh, most hot sauce eaten in one minute and then most most hot sauce eaten in three minutes.
Speaker 3:That one went kind of viral with the one uh yeah, and it's posted, but I also did um most tomato sauce drank and uh yeah or uh sorry. Uh, fast time to drink a liter of tomato sauce liter of it.
Speaker 1:Okay, yeah, that's what it was that one.
Speaker 3:I've actually I've held that record, uh twice now, so I had, somebody took it from you yeah, a couple people took it. One of them is, uh, you know, a pretty, pretty well-known uh like youtuber, competitive eater, uh, bad badlands booker oh, I've heard.
Speaker 3:If you've heard of him, he does a lot of like chugging sodas is his thing, sort of thing. So, um, but yeah he, he took that record from me. I, uh, I got it back a couple years later and now it's beat again. So I might have to try again, uh, some other time.
Speaker 1:But that must be insane, like because you know, obviously it's like so thick you gotta go through a straw. I think, yeah, do you have? To drink it through a straw yeah or can you drink it like straight up?
Speaker 3:there's uh, yeah, there's lots, of, lots of rules with the guinness records. They're pretty particular. So not only do you have to use a straw, but it's got to be a certain size of straw, like.
Speaker 3:It can't be, like people are like oh, maybe you should try like a slurpy straw, you're like oh it's like there's rules about that and you can't, like you know, pick up the pick it up at all and stuff like that. So there's lots of different rules. Yeah, every time I, every time I do something, there's so many people just commenting like oh what, why do you use like such a small spoon, right, when I'm using, when I'm eating the hot sauce out of the bowl, and it's like you got to use it. It's in the rules, you got to use a teaspoon. You can't pick it up. And people are like, oh, I can beat that, I would just throw the spoon away and just just chug it or whatever.
Speaker 3:Well, it's like you can't, you know? You know, I'd probably do a lot better if I could do that too, but it's the rules right?
Speaker 1:Yeah, yeah, yeah, yeah yeah. To have the same competition, I guess. But 18, holy smokes. So the majority of them, I think I got how many?
Speaker 3:Like maybe five of them aren't spicy, okay. So yeah, at the time I was just, you know, I had sent Guinness World Records a bunch of videos and stuff like that, my spicy stuff, and they're like oh, we're loving these videos, like, send us more. And I'm like, okay, I can't right now. I got to wait until pepper season, right, because they're only getting the fresh peppers. You can only get them at a certain time. And they're like well, is there anything else you can do.
Speaker 2:This is not pepper season right now, right?
Speaker 3:Right now, no, no, february, not a good time to find the hottest tropical.
Speaker 2:When's the best time to get the peppers?
Speaker 3:Usually September, October. I'd say that's probably the best time. So typical harvesting seasons yeah.
Speaker 1:So that doesn't change, like when you go to like places like, um, you know, in the Southern United States and stuff like that. They can they not do it all year round at all.
Speaker 3:Um, like I think the only place that could maybe do it all year round is like, uh, you know parts of Florida and stuff like that. But, um, they do have like maybe like a couple more months of a of a season, and then you know shipping them. You know shipping, you know fruit across the border and stuff like that. It's like you know pretty tough too.
Speaker 1:No, that's fair. And speaking of shipping peppers, so when Mike first kind of suggested to get you on, he said, yeah, do you know this? I'm like I know this guy, I knew he was, you were right away, right away, yeah.
Speaker 1:Because we talked about this in a previous episode where I talked about and we talked about this before the show about the capsaicin and the drug addiction and all that stuff that happens. But I saw you in that uh docuseries super hot yeah and that's where I first saw you. And then I kind of checked out your socials and stuff like that. I saw that you were living here in nova scotia.
Speaker 2:I was like, oh, that's really cool the disney plus one that I watched it was in disney plus yeah because that's where I seen you on that one.
Speaker 1:Yeah, yeah yeah, yeah, so that's when. Yeah, I told you, I watched it and everything, so that, yeah, johnny scoville's the guy who was, uh, hosting it, essentially, but shipping peppers, so one of the things that I had no idea like and I like hot stuff, but some of these guys are certified paranoid about shipping their peppers. Oh yeah, because they're afraid of getting their seeds stolen and like this is a whole thing and I was like no way.
Speaker 3:yeah, it's, it's crazy. The craziest thing I could, um, that I can, you know, say about it is I did this one competition in in Carolina and it was run by Smoke and Ed Curry, the creator of the Carolina Reaper, and stuff like that. It was on a Netflix show called we Are the Champions, okay, and so one thing that was happening there is there were people who were, you know, because Ed had these kind of different peppers he hadn't released yet and stuff like that, and people wanted the seeds. So people were like waiting for people from the competition to throw up in buckets and they were trying to like steal the buckets.
Speaker 2:no, to get the seeds from the peppers.
Speaker 3:Yeah, wow, crazy so they're willing to, yeah like, sort through people's barf to get these seeds right, because it's like a crazy you know, if you have the world's hottest pepper, it's like you know you can make a lot of money right so that's what I learned from this show.
Speaker 1:is that yeah? So, what does a Pepper X?
Speaker 2:go for, say Like if I was just to buy a Pepper X.
Speaker 3:Like Pepper X. Right now you actually can't get it at all. No, no, you can't Because Ed Curry, you know, made that pepper as well. He hasn't released it to the public. Like you can get, like some places have licensed like a mash to make like hot sauces and stuff like that, like you know on, you know, like the hot ones, you know the last dab sauces and stuff like that, but you can't get the actual peppers because he's really working on like a patents, because it's like you know, he created the Carolina Reaper pepper and he kind of, you know, once people got the seeds they just grow their own and then he doesn't. You know he doesn't make any profit or you know he can't copyright it or whatever right. So, um, he's, he's working on that now and I haven't. I haven't tried the actual pepper, but I'm super excited to, once the opportunity comes up for me to try that, I really want to you know, break records with it, right.
Speaker 2:So, yeah, that video comes, we'll make sure we share it.
Speaker 1:On the point, that'd be amazing to see you do that, one man, oh yeah well, and the thing, the other thing I kind of learned about this is like, so, even on the show, because they were competing on the show, they were competing for um, to create a pepper and I think people don't really realize this is like these guys are, like botanists, like they are actually. When you say, creating these peppers, yeah, they are creating these peppers. Oh, yeah, they're not. Uh, you know, people think like, oh, it's a pepper grows in nature. No, they're. They're like doing hybrids of things and modifying it. You know, they're all genetically modified yeah, it's all.
Speaker 3:Uh, yeah, cross pollination and stuff like that. Yeah, trying to put, put two peppers together to make something different and make something hotter and yeah yeah, you just put uh, you know, I've heard, uh, there's different things they do like they put the peppers. I guess if you put them under stress, like if they don't get enough, like like water there's, like too much sun or stuff like that, then the peppers like grow hotter so they're kind of like that you get put under stress, he gets a little spicy, a little spice right now.
Speaker 3:You better be careful, yeah so it's just, yeah, trying to make the peppers like hotter and hotter, and yeah it's, it's a wild world for sure have you ever tried to grow the peppers yourself? Um I I dabbled in it a little bit, but it's not really.
Speaker 2:It's not really. I haven't tried either. I'd love to try it yeah, I'm not really.
Speaker 3:I don't have the patience, I guess, to be a good gardener, I guess.
Speaker 1:So I just yeah, I just I just eat them, yeah yeah, that's fair, that's I mean, you're making hot sauce out of them, so that's fairly legit. I mean I personally would be more interested in making a hot sauce than growing the pepper, because I'm probably not going to sit and eat.
Speaker 2:I think I need to make a cool sauce. Guys like me, after you have one of those like a sauce that just kind of that cools you.
Speaker 1:Yeah.
Speaker 2:If you can do that, the opposite of a hot sauce. Yeah, I think that's called maple syrup. Does maple syrup kill a burn? Yeah, it does Like just clinically.
Speaker 3:Honey maple syrup, honey maple syrup. Yeah, like sweet stuff.
Speaker 2:Yeah, after you do these crazy videos, do you take something like that to just kind of like ease the pain a bit? Have you ever had to?
Speaker 3:Honestly, like once you get super crazy, there's not much that'll help, like you know, like I guess, like you know scientifically, like dairy and stuff, like that helps, but I'm I'm vegan, so I don't even do that. So basically, I just I just waited out, to be honest.
Speaker 1:Yeah, you know what you know like. Like Matt was saying yeah, that's, I had a bad experience. The only the only time I have ever vomited eating something spicy was I ate a pound of the death wings from a restaurant that doesn't exist anymore, and these were like you had to sign a waiver and it was like these were hot. These were actually quite hot.
Speaker 2:Where was this? What restaurant was?
Speaker 1:this Bubba Ray's.
Speaker 2:Okay, in Halifax, didn't this place, jungle Jim's, have a waiver?
Speaker 1:too. These guys have a waiver death wings. The suicide wings here are tasty. They're good, but compared to the death wings, it tastes like ketchup Okay. So these death wings. I was only the fourth person to ever eat a pound of them. The problem was it was the first thing I ate that day. Oh yeah. So, as you're probably aware, that is a terrible decision.
Speaker 3:It is for sure. What is that?
Speaker 2:Oh, when your stomach is, when your stomach empty, it just burns. I saw something that you never had fiery poops like you never had it coming out the other end.
Speaker 3:That's never happened to you. Is that true? Yeah, like when you're, when you're talking about like if there's something genetic with me, I guess the one thing is like I've never had like a burn, but before yeah, so uh I've had that from like a curry.
Speaker 2:Oh yeah, yeah, yeah, like never like even you know when I first started. I I never had that from like a curry.
Speaker 1:Oh yeah, Sure yeah.
Speaker 3:Yeah, like, never, like.
Speaker 3:Even you know, when I first started I never had that and you know people were saying like, oh yeah, like you're going to burn your ass and stuff like that and I was just like I kind of thought it was a joke or like whatever, like oh yeah, like I don't know, like, but then I understand had that and yeah, from what we've seen, it's like uh, or read about like, it's a you know genetic mutation, right, so I guess I I consider myself a mutant. I'm just waiting for my call from professor x uh you know, because that's got to save the world one day right, it's kind of like a superhero with the.
Speaker 1:Yeah, exactly, man, yeah, so yeah, so, oh yeah, so sorry, but the, I ate these wings, yeah, and I sat there and I was like sure enough, like I said, like a half an hour later, as I said before, the stomach burns, like not as much in the mouth, and I was like I got to put this fire out of my belly. So I stupidly stopped at Dairy Queen to get a small blizzard and I was like I'm going to put the ice cream, is going to put this out. It's cold, it's sweet, let's put this thing out, I ate that. I think I got halfway through it and all of a sudden I was like it's coming back and I think the milk just curdled in my stomach.
Speaker 1:I ran to the bathroom. I actually shoved a guy out of the way and he kind of went like hey, but then after he saw what I did, I think he was fine with me pushing him out of the way, but it was the only time I ever threw. I felt so defeated because I was like you know, I was known as kind of a spicy guy. I had to go back two weeks later and I ate them again, but this time it wasn't the only first thing I ate.
Speaker 3:And I did eat them and.
Speaker 1:I was fine, but yeah, so I don't know if dairy is the best thing for people to put out the, because I for me, it ruined me.
Speaker 2:Yeah, do you remember that old kenny rogers whenever people start talking with jerry. Remember that old mad tv kenny rogers, sketch no I was raised on the dairy they were doing a milk chugging contest like I was raised in a dairy bitch.
Speaker 2:It was the funniest thing ever that was like the first viral video, that like we were showing that to our friends, like that was a one of the first videos ever that we were all sharing and we were all like just laughing and dying and watching it over and over again yeah, I don't know it just made me think of that I guess that's one thing.
Speaker 3:That that I do do right is like like before I eat uh, you know something crazy. Uh, I eat a lot of food before yeah like people think it's crazy because I'll eat like a you know a couple, you know bowls of like hash browns or like French fries, and then I'll eat like just before I'll eat like two, you know three or four peanut butter and banana sandwiches.
Speaker 1:That's smart though.
Speaker 3:And I'll be like stuffed.
Speaker 1:Yeah.
Speaker 3:And then I'll eat a hundred Carolina Reaper peppers and people are like how are you fitting that in? Uh, you know, it's just uh, that's a good base. That probably helps your stomach out like major yeah, I get, I'm, like you know, bloated before I even start. You know what I mean. So but yeah, it's kind of like. It's kind of like if you, you know, if you go out for a night at drink and you haven't like eaten anything, it's going to affect you more.
Speaker 3:It's the same with the like spicy stuff right it's going to affect you a lot more in your guts anyway. Right, and that's more. You know, when you talk about cooling yourself down, I'm not ever really worried about my mouth, I'm just like it's going to be cooled down in 15, 20 minutes, it's more like your guts hours after, really.
Speaker 1:Yeah, I know when Sean from Hot Ones, when he's on there, he talks about how he needs to take the rest of the to like just lay down and calm his stomach and all that stuff right but it's like he must do a lot and say I don't know how they record their show right, but he must do a lot the same day, because I mean, most of the time they're only taking like a bite or two of each wing and I'm just kind of like that doesn't seem that bad yeah, he kind of goes with the whatever the guests do, I guess right, like if they're polishing the wings off, he's doing it too, or he's taking a bite.
Speaker 3:If they're taking a bite, just whatever.
Speaker 1:They should have you on the show.
Speaker 3:Yeah, I would love to be on the show, but right now they have the A-list celebrities, so I need a few more followers before I can get on there.
Speaker 1:Fair enough, and I think maybe some of it also is. They like the idea of people suffering and you might just walk through that.
Speaker 2:You'd walk through it, probably no problem, It'd be easy yeah, I'd kind of have to.
Speaker 3:you know, instead of doing a wing, I'd need to just polish off a bottle of each sauce, probably right that would be fun to watch, though Just chugger down.
Speaker 1:But they down. Yeah, but they do. They have vegan wings, because I know they've had vegans on everything, so they have the vegan wing options and everything you'd also have to somehow get your sauce on there I think too exactly, yeah, yeah, even that would be awesome, yeah, that would be pretty awesome. But yeah, I mean, I think that's some of the issue too is it's uh, it's uh they, you know people want to watch people.
Speaker 1:They know, like be in pain kind of thing I think that's why people want to pay so much for that time when I did that fundraiser in 90s because people just want to watch me be in pain. Sure, maybe, yeah, yeah, people don't like me, so you need to be less likable.
Speaker 1:That's what maybe, yeah, maybe just need to be a jerk there you go the hot, the super hot or whatever we were talking about it before, and you were saying how you were. Um, you were friends with the, the. Was it the heat queen of the uk, and everything oh, yeah, uk chili queen yeah uk, chili, queen, whatever, yeah, she was amazing.
Speaker 1:Uh, we were talking before how she was on her way to 100 and oh, she's never been defeated. And now a lot of people, now that you are the four-time, yeah, world spicy, the hot, super hot pepper, the.
Speaker 3:The world champ of hot pepper. Yeah, four-time reigning world champ, that's awesome, right yeah.
Speaker 1:So it's like now people are kind of calling for you guys to go a little head-to-head, right yeah? For sure Do you think that's going to happen?
Speaker 3:I think it'll happen at some point. She's kind of taking some time off. I think it's been a couple of years now since she's done a competition, but once she gets back into it she knows where I am. We were thinking you know the? What was it? There was that Joey Chestnut Kobayashi thing on Netflix. We were like man if they could set something up like that, that would be pretty awesome that was the hot dog eating challenge, yeah the hot dog eating challenge yeah, I never watched it.
Speaker 2:I mean I should have watched it. I mean I'm surprised I didn't.
Speaker 1:We know what dogs I didn't watch it, no, I know what it is. I haven't watched it yet, though, because we love hot dog.
Speaker 2:So yeah, we had a whole episode that should be a afternoon pine thing.
Speaker 1:We should just reach out to her and see if she'll like yeah, come on over and we can do it here in.
Speaker 2:Halifax. That'd be awesome. We could host it in Halifax 100%.
Speaker 3:Yeah.
Speaker 2:I'm sure you'd get a huge drop. Now are you worried about a window of this?
Speaker 3:I mean is there an age limit?
Speaker 2:or whatever, where you say, oh my gosh, you must know people in the game who had to kind of hang it up.
Speaker 3:Yeah, there are people who, yeah, kind of hung it up and stuff like that. I'm not really, I'm not even really thinking about that, I'm just like no 100%. Yeah, yeah, I'm just going to go as long as I can. You know, I think it's like you know, if I was a hockey player, I'd be retired by now.
Speaker 2:But you know, I feel like I'm just starting you know Well, you seem super healthy to me and all that. I'm just wondering, like is there a tolerance age or tolerance limit? I just noticed myself I can't handle spice like I could 10 years ago.
Speaker 1:Yeah.
Speaker 2:And my partner. She'd probably say the same thing, right, yeah? Like you know, if you're not normally practicing, but maybe it's different if you're practicing with it all the time.
Speaker 3:Yeah, I think so, like I'm kind of yeah, I don't think I've reached my, I don't even think I've reached my peak yet.
Speaker 1:yeah, just, uh, yeah, just building that better, uh, higher tolerance and stuff like that, and um, yeah, I'm just gonna just gonna give her, as long as I can, yeah, the, and yeah because you also said you haven't had a chance to have pepper x yet. I mean oh yeah you gotta you know. I think that's gotta be on the next on the list, right yeah, exactly.
Speaker 3:Yeah, it's uh, you know hotter and hotter peppers coming out. It's uh, yeah, that amps me up for sure.
Speaker 1:I want to keep going do you keep in touch with a lot of the people in like the community like that? I don't think you know the pepper head community and people don't realize that who are listening here may not realize that that's a real community that's strong right it is yeah yeah, you know I, I know a lot of people and yeah, everybody, everybody kind of knows me right so
Speaker 3:yeah, there's, there's people I'm, you know, closer friends with than others and stuff like that. Like I said, you know, we talked to a UK chili queen. Uh, quite often she's pretty involved with the league of fire, which is the uh, the organization that, um, you know, goes about the, the belts and uh competitions and stuff like that. Uh, you know regional uh competitions and stuff like that, regional champs and world championships, stuff like that.
Speaker 2:That's pretty cool. Yeah, any challenges in the pepper industry right now, any controversies?
Speaker 3:Any controversies. I don't know, not that I can really, yeah, not that I really know or care about or whatever it is.
Speaker 2:Yeah, I guess I just don. Yeah, I don't know so little about this, this world, right? So I'm just kind of curious.
Speaker 1:Yeah, do you guys have a goat like you know, like is there like a michael jordan?
Speaker 2:yeah, like you would expire to like be that dude I've I've been called.
Speaker 3:I've been called the goat before they called me the goat in uh uh, the goat of chugging hot sauce in the super hot there.
Speaker 2:That's amazing.
Speaker 3:Yeah, right now. Yeah, I've broken. You know, I think I've eaten more hot peppers than anybody on the planet.
Speaker 2:Wow.
Speaker 3:So yeah, I would say yeah, four-time rating world champ.
Speaker 1:I think I'm the goat right now. They have to be red sneakers. All right, red sneakers. Oh yeah, yeah, four-time rating world champ. I, I think, I think I'm the. I think I'm the goat right now. Yeah, red sneakers oh yeah, yeah, that's awesome though. Yeah, like I mean, and that's things. So there you go. If we're sitting with the goat, then that's it.
Speaker 3:That's pretty awesome it feels weird saying it, but yeah, recently I've kind of you know what, like I really am.
Speaker 1:So, yeah, yeah, you know what I mean. Yeah, yeah, exactly, you know I really am, so I got to just roll with it.
Speaker 2:You know what I mean? Yeah, exactly.
Speaker 3:I'm trying to stay modest and everything, but I'm the GOAT right now.
Speaker 2:Another question Now. I looked at newspaper articles so I see, like you know, nova Scotia's hot pepper champ, and then I looked like and saw an article a year ago. It was like Ontario's hot pepper champ, oh yeah. So you moved from Ontario. I did yeah, so where did you grow up?
Speaker 3:So I grew up in like Kortha Lakes.
Speaker 2:Kortha.
Speaker 3:Lakes, okay, which is yeah. In Ontario it's kind of like a bunch of towns put together, like there's. You know like Lindsay or Bob Cajun, you know like the song.
Speaker 1:Yeah, yeah, yeah.
Speaker 3:So, yeah, I grew up in that area and yeah, I grew up in that area and went to college in Toronto area and yeah, then I moved to London, ontario, and that's where I lived. Yeah, that's where I've lived there longer than any other place, I guess, in my life. And then I moved to Nova Scotia just over a year ago. Right, why'd you move here? We just wanted to change the pace.
Speaker 3:We wanted to be by the ocean Nice, and, yeah, we were loving it here. It's just uh, it's a lot more chilled and that's awesome.
Speaker 2:What community do you live in right now here in nova scotia? I?
Speaker 3:I miss that yeah, we live in, uh, in stellerton, so uh, yeah, pictal county, yeah wicked yeah, nostalgia is a beautiful spot no yeah, like a farmland kind of deal, or yeah you just go around there and knock on soby's door.
Speaker 1:That's where the headquarters is.
Speaker 3:Hot sauce, yeah it's just, uh, yeah, just down the street from us. So, yeah, I'm, you know, I've, I've talked to them a little bit, but yeah, it would be cool, uh, it would be cool to get them in there. We're working on them, so yeah, yeah yeah, we'll get.
Speaker 1:We'll get them in there eventually I mean there's some of that too. But I mean, another avenue is like places like jungle gyms here, like they could be using your hot sauce and just buying it like you know b2b type of thing, right. Like I think that could also be a really good way. It might even be better than going to sobies in a lot of ways, right yeah, for sure.
Speaker 3:Yeah, I'm just uh, you know I'm doing, uh, doing a lot of different things, uh, but yeah, selling hot sauce is one of them. Uh, yeah, right now I'm just I'm selling them at a bunch of different markets, but mostly at New Glasgow Farmer's Market. Yeah, but yeah, I'm trying to get them out in the more stores and stuff and that right now. Yeah, if you have any more suggestions, that's awesome.
Speaker 1:But yeah, you can get them on-.
Speaker 2:But people can go on the episode here. Yeah, we definitely will, for sure.
Speaker 1:So going back to the competitions too, because I mean, like this is some serious competitions, kind of you have to travel around the world doing this stuff right, like what's the prize money look like in this competitive world.
Speaker 3:So they're really working on that right now With the actual not uh, there's not a lot of prize money and stuff like that. It's not as big as, uh, uh, major league eating yet where you know they're. They're doing the hot dog competitions and they're making like joey chestnut's got, uh, you know he makes quite a bit of money doing that sort of thing, right. So, um, you know, right now you know I have, I have a bunch of sponsors that help me travel around, stuff like that. It's really just like a. It's more of like a what do you call it? More of a pride sort of thing.
Speaker 3:I guess Fair enough Like getting the belts and stuff like that. But yeah, it's been pretty cool. You know, I have had festivals and stuff like that, not doing the competitions but doing like Guinness World Records and stuff like that. That have paid my way for travel and stuff like that.
Speaker 1:So those come with prize money if you win those.
Speaker 3:Yeah, well, it's more like they pay me to go and be like a spectacle at their events sort of thing. So yeah, I've been real fortunate. I've got to travel around doing shows and stuff like that too. They pay your way and everything, but yeah, I never thought it like that too, they, you know, pay your way and everything.
Speaker 3:But yeah, I never thought it would get this crazy when I started. But yeah, I've done uh for competitions, like uh, the world belt. I went to. I went to New Zealand, which was like number one on my, uh, my bucket list of places to check out and uh got to tour around for like we toured around a couple weeks just uh, seeing everything there and um. The other belts I won were in uh uh, prague, czech republic, and uh beautiful city bulgaria and the uk.
Speaker 3:Um yeah, for I did the guinness world records tv show in uh in milan, italy so that was cool. They, like you know, flew us out there and put us up and everything I shot. Yeah, last year I did a challenge in a documentary that's coming out soon in Mexico, in Guadalajara, mexico, got to see the Tahin factory.
Speaker 1:Oh, really, so, yeah, okay, yeah, so that was pretty cool, yeah, that was pretty awesome.
Speaker 3:Yeah and yeah, we're going to Berlin this year Nice, so that's awesome. Never been to Germany, so that'll be cool to see.
Speaker 1:Germany is awesome.
Speaker 3:Yeah, going to do some kind of crazy challenge there.
Speaker 1:so yeah, man, this is awesome. Eat the world's spiciest curry-verse. I think I'm going to have to see if we'll get enough spicy food to try here for our game, so just excuse me for a second here.
Speaker 2:Yeah, and see what I can get figured out here.
Speaker 1:Yeah, I think it's good.
Speaker 3:Oh yeah, sure Right back.
Speaker 1:Yeah, you'll love Germany Honestly. Oh yeah, my wife lived in Germany for a year and I've been to Germany three times.
Speaker 3:Oh yeah, Some.
Speaker 1:of the nicest nicest people you'll ever meet, and food's good they have. This Currywurst is basically like bratwurst that's in curry.
Speaker 3:Oh, wow.
Speaker 1:And it's so good. But yeah, I guarantee, if you came up with something where it's like mix your hot sauce with the Currywurst and whatever, you were going to eat the world's spiciest Currywurst.
Speaker 1:I bet you, the Germans, would come out and flock to see that, oh yeah, yeah, oh yeah, awesome, yeah, I think that could be something kind of pretty cool, because that could be something. They german food isn't known to be very spicy it's, it's, yeah, it's, yeah. So I think that could be, uh, a cool little addition, kind of to draw kind of things out, some things.
Speaker 1:So I don't know maybe, yeah, might as well give a shout out to whoever sponsored you. Give some love to the people who support you, if you want to do that too.
Speaker 3:Oh, yeah, for sure, do you want to grab? Grab my hoodie so I can see, see them all. I actually have like a yeah, like a crazy, like quite a few sponsors. It was something I didn't. I didn't really know, um, if it will work out, but I I kind of, when I first started traveling I was like, oh, like I need some help here guys.
Speaker 3:So yeah I kind of just put it out on my, on my socials and then we got like so many people uh reaching out, helping out. It was uh, it was really, it's really amazing. So, yeah, some of my sponsors, I, I've got Magic Plant, I've got two. Maybe I have too many to mention, but I'll mention the big ones. I've got Magic Plant. Yeah, fiery Farms. You know, they supply a lot of hot peppers and stuff to hot sauce companies and that Papa Cap's Hot Sauce.
Speaker 1:Nice.
Speaker 3:We've got SaucesPicanteca. Yeah, they sell hot sauces in there. I had to call back. We got Wilshire Chili Farm. That's another hot sauce company. Smoke and Tears Hot Sauce. Never Better Club, which is a YouTube channel.
Speaker 1:Okay.
Speaker 3:And then our realtor Haley from Remax oh, channel, okay. And then our realtor Haley from Remax oh, awesome yeah, she actually set us up with our place. We got in Stellarton.
Speaker 2:So you're going to have since you're a vegetarian, you're going to have spicy pickles, okay, oh yeah, the spiciest pickles these guys can make. You're going to have the spiciest wings these guys can make for our game. Yeah, are they going to use his hot sauce? Though, they're going to use their hottest hot sauce, oh they're going to use their.
Speaker 1:Oh, so they're using the suicide, their suicide sauce. Yeah, all right, okay, we'll give that a try, we'll see what's up. Yeah, we already tried his uh, so there's a steep uh like, can you here hand me over that uh, the other ones? I just want to check the other ones out for a second try.
Speaker 3:The other ones. That one there's my best seller there.
Speaker 1:Rise and shine so it's a pretty pretty unique hot sauce.
Speaker 3:I'd say it's. Uh, it was my, my vision to make the perfect hot sauce for breakfast oh, so it has a okay now I just love breakfast food, right, so it's got uh like a breakfast sausage spice blend to it. Uh, maple syrup habaneros for heat.
Speaker 1:Um yeah, because I'm looking at here. So, uh, you got your peppers, your vinegar, your sugars, which is maple syrup, is maple syrup and sugar cane. I'm a big maple syrup guy. Habanero mash, extra virgin olive oil, garlic, nutritional yeast, chili de abro, black salt, fennel, black pepper and sage. Oh man, black pepper and sage. I am like, yeah, interested in trying. All right, I'm going to see if I can taste the fennel.
Speaker 2:You won't really feel the burn. Let's put a little in your eye first.
Speaker 1:Yeah, yeah.
Speaker 2:Touch your eye, oh yeah yeah, yeah, just rub in.
Speaker 3:I made one video on YouTube. I didn't like it very much. It got taken down. I want to see. It would burn my eyes, so I cut a carolina reaper pepper open, yeah, and I just uh, you know took my glasses off and opened my eye up and just just like uh, you know, like a clockwork, orange style, just like, just like, touched it to my eye and man violence.
Speaker 2:It was not, it was not good, not a good yeah your eyes look fine now, but I can't imagine they were that day.
Speaker 1:You know what? That is a absolutely fantastic hot. It's, it's not hot. Like it's not it's fairly.
Speaker 3:I consider it fairly mild. It all depends on your tolerance for sure.
Speaker 1:What a tasty hot sauce, though I can taste the fennel, thank you. You know what you get a little hint of there is if you ever ordered a meat lover's pizza, it tastes like the sausage fennel. You can taste that in there. If you ever ordered a meat lover's pizza, it tastes like the sausage fennel, you can taste that in there. It's like I'm telling you that's really really, really good. If you don't want anything that's too hot, because most people don't.
Speaker 1:That's probably more like a jam right there. Honestly, you would love that dude. That would be like I know talking to the vegan but that's going to taste really great.
Speaker 3:On some breakfast sausages oh yeah, for sure oh yeah, I have a vegan breakfast.
Speaker 1:Sausages all the time. Put that on. Uh, yeah, like a uh, you know, vegan egg substitute. For sure, there you go, do all that stuff, yeah, so this is taco tuesday, yeah, uh. So. Jalapeno, vinegar, onion, extra virgin olive oil, garlic, sea salt, tequila, just a little bit of tequila. Okay, aro, okay, some other word I don't know.
Speaker 3:Chili de Aro, yeah, it's like a dried pepper, okay.
Speaker 1:Cumin and lime juice. This is going to be insanely tasty. It has to. I mean, so far, all your sauces so far have been really, really tasty.
Speaker 2:So how did you think of these recipes, man?
Speaker 3:So it all started with the Tropical Fury one so, um, it all started with the uh, the tropical fury one and uh, with that one, uh, you know, I've had people tell me, uh, for a while, you know, oh, you should come in with a hot sauce and stuff like that. And you know, I I don't really know how to make hot sauce. So I was talking to my like I'm pretty good friends with brody dawson from dawson's and uh, he was uh telling me how he does a hot sauce for like weddings and stuff like that, like like custom sauces. I was like I need some custom sauces. So the first one I was just like you know, I love one of my favorite things to eat is pineapple, and you know I love pineapple on pizza and stuff like that. So I was just like, how about we do like a pineapple hot sauce? You don't have one of those. He's never made a pineapple sauce before up until then, I think. And then ever made a pineapple sauce before up until then, I think. And then, um, yeah, just use kind of his basic recipe, but with uh, pineapple, and there you go.
Speaker 3:And then, uh, the next one came out. It was uh, taco tuesday, because people were saying that tropical fury was, they wanted to support me. But that sauce was too hot for them so they wanted like a milder one. So I was like, okay, like, um, what's something else I love? And I'm like, uh, my favorite food is like Mexican cuisine. Like I love burritos and chimichangas and tacos and stuff like that. So I was like, let's do a taco and make it milder taco Tuesday, you know, because jalapenos it's great for you know Mexican cuisine. So we came out with that one and then I was like, ok, I need one that's in between now. So what's something else I love? And I'm like I like breakfast. And this one I thought about like so much and trying to. You know, my wife Jamie wasn't too sure like how it would turn out, because it's something nobody's really done before trying to make a sauce that like it tastes like breakfast, like it tastes like a breakfast sauce at Dre or like a breakfast sandwich, so that one we spent some time with.
Speaker 3:There was a couple different batches Brody made up for me. I had a lot of the ideas for the ingredients. He added his ideas and we came up with something super awesome super proud of that one.
Speaker 1:Honestly, all three. You nailed it. So these are the three that you have.
Speaker 3:Those are the three that I have. Yeah, I've got ideas for some more, but we're going to keep that on the DL, because we don't want anybody swiping in on my ideas that makes total sense to me.
Speaker 1:But honestly, you nailed all three, all different heat levels. I just had the taco Tuesday. It tastes like you ground up a taco and put that in there. It is extremely tasty. I know this sounds kind of infomercially or whatever, but I'm really excited about good beer and I'm really excited about good hot sauces and those are really good hot sauce.
Speaker 1:I'd buy those any day thank you if those were, you know, readily available, you know more accessible and stuff like that, I mean I'll have to order some from you, but the uh, yeah, I would order those all the time yeah, yeah, I guess a whole box right now in this trunk, yeah, exactly. Because, yeah, those are fantastic. So, like anyone who knows, you know my level of that. I like hot sauces. It gets my stamp of approval, that's for sure.
Speaker 3:Awesome, thank you so much. Yeah, we're trying to make you know not just heat, but you know flavor with your heat too, right it's?
Speaker 1:important. Yeah, exactly People sleep on it, right? We talked about Da Bomb and everyone knows about it because of the hot ones and everything, but it doesn't taste good.
Speaker 3:No, it kind of tastes like a tire fire yeah.
Speaker 1:Okay, oh, you guys got to sign this waiver for their super hot wings that are going to kill you.
Speaker 3:Got a waiver, yeah, so you can't sue them.
Speaker 2:So we're at Jungle Jim's.
Speaker 1:They're going to sign the waiver so is this mostly for fun or is it legit? For the most part, yeah, you can read it over.
Speaker 2:It's kind of worded a little. Okay, guys, welcome to Spicy Thoughts. Each of you are going to have one minute to answer a question that requires a little bit of thought and a little bit of explanation, and I'm going to reward a point to the best answer. Now, while we're doing that, we're going to eat some very, very spicy stuff. So we're at Jungle Jim's. They got a waiver for you guys to both sign there. If you can sign off on that waiver, to eat their hottest hot sauce, yeah, we'll sign off on the waiver to eat their their hottest hot sauce.
Speaker 1:Yeah, we'll sign off on the waiver and all right, I think.
Speaker 3:I think my manager looked it over for me.
Speaker 2:I think it's all okay, there, and just to double down, we're going to use some of, uh, mike jack's very own hot sauce. This is your hottest one, right? The mike jack eats heat, tropical fury, tropical fury, all right, so we're going to add some of this to the to the fire, gentlemen. So before you enjoy, add some of that. So are you guys ready for the first question? Sure, are we going to eat first? And then answer the question. Yeah, and I'll give you a minute to answer it.
Speaker 1:All right, all right, so here we go with the.
Speaker 3:Jungle.
Speaker 1:Jim's Suicide Wings.
Speaker 3:All right, let's try their sauce here.
Speaker 2:Try their sauce. Take a bite.
Speaker 3:Hot enough for you. It's not fair for me to say too much about it, but I'm not really. You are a hot sauce champion.
Speaker 2:Yeah, so you look pretty calm, matt. You look pretty calm as well, yeah, all right. Okay, let's get on to the first question. Pretty calm, matt, you look pretty calm as well. All right, okay, let's get on to the first question. Um, what could be a better solution than carbon tax to help mitigate climate change? You both have one minute to answer. I'll go with you first, matt. Okay, I'm going first. Well, you got one minute to answer all right.
Speaker 1:Um, I'm a big fan of the cap and trade system, so I'm just going with that. We award non-polluters or people who are actively trying to not pollute and they award credits, and then those in return they can sell their credits off to other polluters if they choose to. That way, those businesses can make money on the fact that they're not polluting and other companies can buy them, and then, in effect, those companies are paying for polluting.
Speaker 2:Okay, thank you, matt, and now, if you're ready, mike, we'll take your minute.
Speaker 3:Yeah, for sure. So I think cap and trade is a good method, but I think there should be more incentives for getting electric vehicles and stuff like that. Just make it cheaper and more convenient, and then people will just go to it right Start using the more electric vehicles instead of the ones that take up the fossil fuels.
Speaker 2:I like both of these a lot here, guys, but I do like the consumer side of taking care of the little guy, so I'm going to give you the point. There you go All right on to question two.
Speaker 1:I only took a little dab of Mike's sauce. All right, let you get in there.
Speaker 3:Let's sauce this one right up here, yeah so get your sauce going.
Speaker 2:Yeah, I'll enjoy this cool ranch over here. May I have a shot?
Speaker 3:of that, there you go.
Speaker 2:There we go. Okay, are you guys feeling the heat a little bit more now?
Speaker 1:Sure a little bit more.
Speaker 2:Yeah, Okay. In the future do you think it will be less ethical to eat meat? And why yes or no? And why matt or actually mike you go first.
Speaker 3:Yes, I do I think it's getting, um, I think there's more and more people, um, you know, becoming a vegetarian or vegan all the time. You know, as a vegan for over eight years, um, it's getting a lot easier too. Like there's a lot of fast food restaurants that have, uh, vegan options now and stuff like that, almost everywhere does. And you know, um, like outside of north america, like it's it's huge in like the uk, like, um, it's like basically every restaurant has like a vegan option, stuff like that. So it's getting, it's getting easier and uh, yeah, you know, I think you know, as, as times, you know, as times change, like, uh, you know, uh, like different, different. Uh. You know races of people. Uh were treated a lot differently in the past and I think it's going to change into, uh, you know different, uh different species of animal. Uh, people are going to be starting to look at that the same way. You know human slavery and animal slavery.
Speaker 2:Wow, okay, that was heavy. Okay, matt, your turn yeah.
Speaker 1:I don't necessarily disagree with him, but I disagree with him Because I think he has a point. I think some people more and more people like it's true, more and more people are eating less meat. They're seeking other options. All that stuff is very true. I love bacon and chicken wings, so that's never going to change for me. But I could see people eating less meat. I could see a trend going that way. I don't know, I don't know if it's the ethical way or not, but I'm very purist of. You know lions eat other meats and you know I'm a lion.
Speaker 2:Okay, so I got to say Mike, you had the more eloquent answer. Matt, you're getting the point because I'm a big steak guy.
Speaker 3:I'm sorry, I'm really sorry on that okay.
Speaker 2:But we're just going to move on to the next question. But respect Mike Good, going to move on to the next question. Respect Mike Good. Answer from both of you. Okay, next question Should the drinking age in Canada be lowered to 18 or raised to 21,? And why, Matt, you go first.
Speaker 1:Alright, just one second. I'm going to take a bite of this.
Speaker 2:Alright, there you go. Start the clock after you react there.
Speaker 1:Well, I think it should be lowered to 18. Reason being is you're an adult, we trust you with everything else in life. Why not give you the absolute, you know, control the, the fact that you can vote, the fact that you can you know, I don't know go get porn and all that stuff? Porn is a pretty horrible, could be a pretty horrible addiction for some people. And we, you know, we hold back alcohol, which in some places it's actually been shown that maybe in germany, where they have less issues with alcohol, they're allowed to drink not hard alcohol but beer and wine at 16. Oh wow. And so you get that whole, you know, uh, mystery of it out of the way and you know they grow up with it a little bit differently. So I think normalizing it might be better. It might result outside of addictions, it might result in less issues.
Speaker 3:Okay, mike, all right. Well, I actually don't drink or anything, but in order to appeal to the judge here, because the last one went to the meat eater, so I gotta say yeah, for sure, like everybody, everybody drink and have a have a great time right, so uh no, no, no.
Speaker 2:What do you think? I would rather that you really think that it should be 18 or 21. I'd rather you answer it fairly. I'd like to get your opinion.
Speaker 3:I almost feel like, was you know, with stuff like this, like, uh, it should be more of a instead of your age. Just do a test right, like, um, if you're, if you're mature enough to handle alcohol, then, uh, you know, prove it right, because there's some people who are, you know, uh, you know. There's some people who are like you know, maybe 30, who, uh, you know, don't know how to hand handle alcohol appropriately. Um, so I'm like, hey, if you're if you're younger.
Speaker 3:If you're, I don't know how to handle alcohol appropriately. Um, so I'm like, hey, if you're, if you're younger, if you're I don't know 15 or 16, and you can. You know you're mature and you can handle it, then whatever like.
Speaker 2:But uh, yeah. Are you suggesting like an alcohol test, like a curriculum you might pass?
Speaker 3:yeah, exactly like uh, yeah, like a driver's license right license, so drink yeah, exactly a license to license to drink, right? So, um, yeah, I think a lot of things that are, you know, maybe it's harder to regulate, but instead of, you know, having it based on uh based on age, just have it on uh based on on maturity and intelligence, I guess. Right, like you know, like I don't know mike man, you might took this am I taking it?
Speaker 2:yeah, I'll give you the point I like it when it goes a little different. Yeah I. I mean, Matt taught a lot of talking points here.
Speaker 3:Just outside of the box.
Speaker 1:Right we're going to give you that one right.
Speaker 2:You're our guest. Yeah, I don't really hate that answer either. I felt bad about the meat one. What can I say? I was super biased there. That's all right, no problem, and just want your honest explanation. Are people who enjoy really spicy foods generally assholes or good people? I think he's first on this one. You're first, mike.
Speaker 3:I'm first.
Speaker 1:Well, I guess I got to say they're good people, right, because?
Speaker 3:I'm a good people, matt's a good people. It seems right. So, yeah, I guess I'd say they a good people. Okay, seems right. So, um, yeah, I guess, uh, yeah, I'd say they're, I'd say they're good people. Yeah, that's uh, um, I don't know why. Spicy stuff, uh, maybe this. Maybe they get so, uh, so hyped up on the spicy stuff that it calms them down when they're uh, yeah, when they're not eating the spicy stuff, I guess. So they get all their, all their rage and anger out, uh, when they're, uh, when they're freaking out after eating something spicy. So then they're nice after right.
Speaker 2:That's a good answer, Mike. I like that. That's your goal.
Speaker 1:I think I actually have to concede that. Actually, I think that's a great answer. I think I would probably say that verbatim.
Speaker 2:All right, you both get a point. What else? All right. Last one Okay, if artificial intelligence will be the end of all of us, that's an if right. You know, uh, hypothetical, uh, how will they do it? How do you think robots will destroy the earth? Matt, you can have, take point. How will robots destroy the artificial intelligence?
Speaker 1:if, if, they were to take over how are they going to do it? Uh, maybe not destroy the earth, sorry well, they don't have capsaicin receptors, so I think they'll be able to destroy most of the population by forcing people to eat really spicy food. Okay, and the only ones who will survive are probably mike and uh. He'll end up being some sort of like weird slave, so that's what I think is gonna happen I think, all right, so I think you know the movie.
Speaker 3:You know the movie the matrix. Yes, I think it'll be more like a matrix situation where they, they need our, they need our power or, uh, something in our energy or blood. They'll hook us up to stuff and we'll be knocked out. So it'll be essentially, you know, like you know not to be, I guess, super vegan about it, but it's like we're going to be like the cows of the future. You know we're going to be hooked up to little machines that are just like sucking out our stuff and whatever, and yeah, Okay, you're going to win this because he loves the Matrix.
Speaker 2:It's my favorite movie, and I already gave one bias point today. I actually kind of like Matt's point on this, though, or his view of you being the last one left because you could rock the spicy food the hardest, Mike. So, I'm going to give Matt the point for endorsing you and saying you're not. Fair enough Really thinking, not only not an a-hole. You're going to be one of the last survivors on the human planet. We have a problem, though. What's that? That means we're tied. Yeah, uh-oh, Okay.
Speaker 1:Yeah, because you awarded us each a point on one.
Speaker 2:And then I gave you a split on one.
Speaker 1:Yeah, that's the same one. Yeah, shit, that's the same one.
Speaker 2:Okay, so we're going to have to think here really quick on our feet. How are we going to break this tie?
Speaker 1:Yeah.
Speaker 2:Fight to the death. Fight to the death. How much, of Matt? Why don't you just take a huge chug of buddy sauce? There All right it seems like this doesn't even affect you, so I'm not even sure if this is going to make any sense at this point, put it on the celery.
Speaker 1:Yeah, there, I'll do vegan style.
Speaker 2:What am I supposed to do? I don't know. Here, let me try one. Give me a stick or something. Yeah, there you go. Stay here, let's see if this shit's even hot.
Speaker 1:You already tried it. I need to spill on yourself.
Speaker 2:This is going to destroy me. Yeah, it is yeah. Oh, you know what I feel it right away.
Speaker 1:What's wrong with you guys? I'm telling you you know what, woo, I say Mike wins because he got you to eat something that I never thought you would eat.
Speaker 2:There you go.
Speaker 1:So he wins.
Speaker 2:He wins for ruining my day.
Speaker 1:I could have never thought you would eat there you go, so he wins.
Speaker 3:He wins for ruining my day.
Speaker 2:I could have never gotten him to eat that. Oh my gosh, well cheers.
Speaker 1:Mike Cheers.
Speaker 2:Cheers, cheers to that. Turn the goddamn cameras off.
Speaker 1:Cheers to Tobin Hurton Thank you so much and thanks to Jungle Jims, and he's really hurting, so thank you, mike.
Speaker 2:We'll share everything, no problem.
Speaker 1:Good luck, man. I hope you keep on winning championships forever and I hope you get 18 more records.
Speaker 2:Oh, for me and you. Mike, you're a super nice guy. Yeah, thank you I am dying, but this was lovely. Thanks for having me All right Cheers.
Speaker 3:Looks like you're hurting.
Speaker 2:I wasn't lying. I'm hurting Water.
