Pizza, Tequila, and Hot Sauce Truth: Barry Bites Returns

Ever wondered how a blood-red hot sauce, a craft beer jalapeño blend, a black garlic bacon bomb, and a chipotle bruiser would behave on spoons, pizza, and even tequila shots? We brought Barry Bites back to the table and ran a full gauntlet to find out, pushing from careful tastings to reckless experiments in the name of flavor and fun.

We start with Bloody Hell, a strikingly red sauce from Chef Dan that marries habanero heat with citrus and tomato sweetness. It looks wild and tastes balanced, landing as a sleeper hit on pizza and a natural glaze for ham or pineapple-heavy slices. Then we shift to Heady Topper craft beer sauce from Butterfly Bakery of Vermont, where green jalapeños meet legendary IPA hops for a crisp, herbal burn. It turns a simple slice into gastro comfort and begs for eggs, burgers, and fish tacos.

From there, the room fills with smoke: Jersey Barn’s black garlic bacon sauce delivers deep umami, real bacon savor, and a steady medium heat that transforms pizza, breakfast plates, and burgers into instant comfort food. High River’s Hellacious caps the tasting with chipotle and vinegar bite, hotter than its label suggests and perfect as a finisher for burritos, bowls, and grilled meats. And because curiosity got the best of us, we test a classic prairie fire—tequila plus hot sauce—learning that citrusy sauces lift agave while smoky bacon bulldozes the glass. A final “all-in” stunt shot delivers laughs, sweat, and a surprising lesson about balance over bravado.

If you love hot sauce but want more than pain, this tasting maps the sweet spot where heat, hops, smoke, and acidity make food sing. You’ll leave with real pairing ideas—pizza upgrades, egg winners, burger boosters, and taco toppers—and a new respect for how a single bottle can change a meal. If this ride made you hungry, follow the show, share it with a fellow spice fiend, and drop a review with your favorite sauce-on-pizza combo.

Transcript

Welcome And Guest Barry Bites

SPEAKER_03 0:00

Well, hello, and welcome to episode five of Spice Fiends Podcast. And again, Pod. Again, we have an unnatural visitor by the name of Barry Bites. He's here to steal the show from us, but it's okay. We like him. I do not steal the show. I help the show.

SPEAKER_04 0:42

He guides us, young Jedi's. Oh yum, young Jedi's too. Try not to block the cock. You guide the cock. I saw in a movie once.

Sauce Lineup Preview

SPEAKER_03 0:51

He loves chickens. All right. Well, um, yeah, so uh we got some we got a plethora of sauces today. Um first one we think they're in order of heat. We're just, you know, you never know. Never know. Um this is uh from a local Massachusetts chef named Chef Dan. You can look him up online. Um, and uh it's a sauce that he had made for for his artist who also is a horror writer, and he goes by Diablo Joe. He stole my name. Diablo Joe. No, you are El Diablo. It's a different El Diablo. It's uh called Bloody Hell Sauce. That's awesome. Um is your soul up to up to the temptation? Yep.

SPEAKER_04 1:45

All right, I feel like that's gonna be a nice and nice and hot sauce there. Um so I'll go ahead and introduce the second one. We've got um this one's by Butterfly Bakery of Vermont. It's the uh Hedy Topper craft beer sauce. Ooh, baby. I've enjoyed many Hetty Toppers, so I'm very excited to try this bad Larry. Oh gee, IPA Honeyfield Farm Green Jalopenos is what makes a sauce. So this is probably medium heat, heady topper IPA, one of the world's best beers, is an intensely hobby beer that makes for a lively dance with green Vermont jallops. They didn't write jallops, I just call them jallops. So yeah, that one sounds delicious. I cannot wait. Oh my. What do we got over here? What do we got over here? Oh my god. Jersey Barn black garlic bacon. That sounds fucking wonderful. Spice up breakfast steaks, chicken, fries, burritos, rice dishes, and more. And this is our more.

SPEAKER_03 2:47

Pizza? Does it look like there's some chunks of bacon in there?

SPEAKER_04 2:50

I think so. Black garlic, and that's good combo there. That looks fun. I got a jar of black garlic to like use from Trader Joe's. I didn't get it. It didn't make sense.

SPEAKER_02 3:02

I don't get it.

SPEAKER_04 3:04

We got Hellacious Hot Sauce by High River Hot Sauce.

SPEAKER_01 3:11

Woo!

SPEAKER_04 3:12

They don't have it at the highest scale, but I get like their lower open pretty high. Usually High River burns us, so that's gonna be our top one today. And we're gonna be doing it on spoons first. Yes. Skull spoon ignites. I'm excited to get a second round with these bad boys. Poor too much. The sauce goes through. Choose your weapon. You go first.

SPEAKER_03 3:38

The used one. I wish one was like a black sheep. It was something fucked up. It's like one eye. Cyclop black black spoons. That's the one-eyed Willie. All right. Diablo Joe's bloody hell sauce. I'm excited. I'm pumped for this. And uh, I actually was texting with Chef Dan, and he said that he intentionally made it look like blood for Diablo Joe, which is I'm all oh do it. He's got a dropper.

Tasting Bloody Hell By Chef Dan

SPEAKER_04 4:07

Well, it could be a reason, you know. Last time he did this, we almost died. Well, I'm glad to hear that. Well, now I'm now I'm excited. Yeah, I'll I'll pour my own so I don't make a mess. I'm gonna make a mess anyway. Oh look at this. Wow. To do a blood scene, we'll just use this and it'll furnish can spend it. So get it in your eyes. Yeah. Oh my, look at that. It is that is super red.

SPEAKER_03 4:35

Smells wonderful. Looks awesome. I don't think does it say what what kind of peppers?

SPEAKER_04 4:41

Yeah, bro. Habaneros, jalapenos, thai chili, rice, vinegar, lemon juice, tomato puree, spices. That's a three-pack. Yes. This might be our hottest, but it's at our mildest right now. There we go. Cheers, guys. Cheers. Somehow really sweet. It's definitely hot. I think it tastes like blood. Wow. That's great. Tastes the blood. Sweet. It's sweeter than I expected, yeah. It's definitely tasty. We got um crazy flavors on there. I thought I thought blood was supposed to have like a metallic taste. Doesn't taste like I'm eating a pile of pennies.

SPEAKER_06 5:26

It's blood iron. Yeah, it's blood iron.

SPEAKER_04 5:29

That's really good.

SPEAKER_03 5:30

I don't I don't know if Chef Dan sells this on his website, but that's awesome. Um yeah. Wow, that is like a sweet, subtle heat that just hangs out.

SPEAKER_04 5:42

I like it. Crazy balance.

SPEAKER_03 5:43

Oh, thank you, Dan. He totally undersold it. He's like, ah, it's probably not gonna be hot enough for you guys.

SPEAKER_04 5:49

That's definitely it's pretty good. It's definitely on the medium high. Yeah. Oh, yeah. But let's give it our top weight and then just kind of like balances out the tongues, likes it. It's not like it's just hanging. It's not angry. It's happy. Happy time. Do we do what do you want another taste of this or just we move on? Oh well, I got I got an idea for that one. We'll talk later. Okay, he's getting an idea.

SPEAKER_03 6:16

All right, so up next, we got the topper. Yeah. Fire enough. Oh no, oh no. Um no. Let's let's check out the sauces. Check out the sauces. First and then go back. Yeah. Yeah, yeah. So you pour. Oh, it's called Hetty. Yeah, the Hetty.

SPEAKER_05 6:37

I was like, I don't know what I just said, but it was wrong.

SPEAKER_03 6:40

Yeah, you can I'm gonna get spanked. Alright, this is definitely um craft beer. You have anything else to say? Oh, look, it's model number 521.

SPEAKER_04 6:50

So out of Vermont, there's the brewery called The Alchemist.

unknown 6:54

Yeah.

Heady Topper Craft Beer Sauce

SPEAKER_04 6:55

Um Petty Topper was one of those beers that was like, I'm talking like 10 years ago, it was like the whale of the that's the beer I want to try. I want to get that beer. And you couldn't get it in stores, you couldn't get it in. Had to go there, exactly. You know. Um, I've had it many a times. First time I had it, one bar was um, oh Jesus, I'm forgetting the name of the bar. Oh, uh, the the gaff. The gaff had, oh geez, the gaff had it in uh love at first at IPs. Really don't like uh IPAs too much. This is actually a double um The Alchemist, but anyway, so cheer up Cheers, guys. Yeah, it's going everywhere. Yeah, I do not like IPAs, but I remember when this first came out, it kind of almost started the IPA craze. Wicked tasty. My goodness.

SPEAKER_03 7:53

Oh my goodness, oh my goodness.

SPEAKER_04 7:55

Oh my yeah. It's got a good it's got a good burn. You can taste the jalapeno.

SPEAKER_06 8:01

Yeah.

SPEAKER_04 8:01

Um right away. They go good together with that. You get that that hop, that hop back. It's almost salty. Salty. You getting salty? Definitely salty. Salty like a semen. You know, like a captain.

SPEAKER_05 8:17

Not a salt. Salty. There's a lot of salt in the ocean.

SPEAKER_03 8:22

I'm sweating. I don't know if it's because I'm wearing a sweatshirt. Or it could be the heat.

SPEAKER_04 8:29

These lights are hot. That is delicious. That is great. Yeah. Wick it into this. That would be great on anything. Yeah. Oh, I want to put those ones. Burger eggs. Give me some scrambled. Oh, Jesus. Speaking of eggs, move on to the next one. What do you got in that? Oh, it's bright. We're back to breakfast. Jersey barn. Black garlic. Bacon. Oh baby. We met these guys at one of the fests. They're really nice people. All their sauces have been great, so we'll check out this one, see what's going on. Bacon, black garlic. Black garlic bacon. Oh boy. Not typical to see a bacon in a hot side. Ooh. Smells like bacon. Smoke. Smoking a pancake. Smoking a pancake again. Jersey bonfire. Let's hold up. Let's try it out in there.

SPEAKER_05 9:26

Would you like a smoke in a pancake?

SPEAKER_04 9:29

Wowzers. I can taste the bacon. Crazy flavors on that. It's like layer after layer after layer. I could do shots of this. Yeah. Either our malts are burning or it's not as hot as we thought it might be, but it's still frickin' ridiculously good. I'm actually getting a little bit of that um that sweatiness that you were talking about. I'm starting to glisten. Did you catch my sweats? I'm proximity sweating. It's contagious. Wow. So what was that? What's that? That's very different.

SPEAKER_03 10:06

Look at that. Is that a medium or garlic sauce? It says three three flames out of five, so it's their yeah, their medium. Mid-grade.

SPEAKER_04 10:17

Fucking grade. Unbelievable. They say the next COVID will come through sweats, so fact? No. Well, we'll find that. Which, you know, can be done. It's never too late. Alright, moving on to the lacious hot sauce from our friends at High River. Hot sauce. That looks very mild. We thought it was probably hotter, but it is in the middle too. But I like I said, I don't know. They usually we usually get burnt by High River. Sweating just thinking about it.

SPEAKER_02 10:58

Oh their medium is their hot. Your medium is their hot. Alright, let's do it. Telacious.

SPEAKER_01 11:13

Wow.

Black Garlic Bacon Hits Different

SPEAKER_04 11:16

There's a little barn right there. I just got a flavor that I'm familiar with, but I can't. I know I have the same freaking feeling, man. Yeah, definitely has that. Might have to get out the Leela. Leela.

SPEAKER_02 11:29

Leela. Leela, get over here. I can't see. Let me grab this guy here. Where the fuck did it get? Hmm.

SPEAKER_03 11:41

Oh. It's like a spice of vinegar. I'm definitely sweating. Yeah.

SPEAKER_04 11:46

Vinegar, archabonero, pepper mash, agave syrup, chipotle, peppers, crushed red pepper, garlic, lime juice, liquoramel. And maybe the chipotle is probably hitting it. Yep, the chipotle. Burrito that makes your boot blood. Put chipotle away. Ready for water. Alright. Well, what shall we do next? Some pizza or I say we try them on the try them on the Zaz. Oh. Actually, you know what? I lied. There's no lying in podcasts. There is lying.

SPEAKER_03 12:25

We can edit it out.

SPEAKER_04 12:27

That was not factual. Um, I say we do uh a little treat that I brought. Is that I think I think it's time to uh call Hal Snow and get some head. Is that that weird thing that's under the tube? It is. And I'm not talking about fuck him. I don't know what's going on. I'm scared. Oh, there it is. What the fuck? Oh no. Seems surprises. Ooh, it's the skull of doom. Skeletors. Hang right.

unknown 12:55

Boop.

SPEAKER_04 12:58

So one of the things that I like to do, it's classic. I'm scared. It's uh there's an old shot called a prairie fire. I've taken them a bunch of times. I've introduced them to a bunch of people. It's basically tequila and hot sauce with a sprinkle of pepper. I don't always put the sprinkle of pepper in, but I happen to come upon a bottle of Don Julio private cask, and I figured today I'll bring that since we're doing some hot sauce. Hi, I am Don Julio. Don Julio with some hot sauce. I would I would like to throw in some of Chef Dan's because I think that would taste and look fantastic in there. So we'd be doing blood shots. Blood shots. Bloody done. It's a bloody Julio.

SPEAKER_03 13:40

You know what comes after blood shots? Blood poops? Blood farts. Blood farts.

SPEAKER_01 13:46

Blood shots.

SPEAKER_03 13:47

Um the only thing we're missing is uh shot glasses. Oh. You're sitting next to the right man. And you happen to roll with three shot glasses at all times. Feel like you guys tricked me into this. So the first one that I carry at all times is I got smashed in Salem. And this was purchased during last month's festivities on Halloween. And there's a little witchy there. And uh there's one. The next one, so you're probably the next one is you know I think I've seen this on a shirt in Hampton Beach as well. It says fuck it, and it's a stick figure uh mounting the word it.

unknown 14:38

Oh yeah.

SPEAKER_03 14:39

He's fucking it. That's sick how I feel. And this last one, speaking of COVID, is a COVID-19 with a middle finger as the one. Clever. I like it. Whatever's clever. I'm very interested to see what your mixture is. Did you didn't you used to be a bartender in a past life?

SPEAKER_04 15:04

I think one of my one of my uh yeah, that would have been awesome. I was like, I don't think that's fully should be next time. I'm gonna leave the cat.

SPEAKER_05 15:14

I just filled it a bottle of hot sauce.

unknown 15:17

Okay.

High River Hellacious Heat Check

SPEAKER_04 15:18

So normally it would just be a couple dabs, but that's not gonna oh hold on. We're gonna do one of these because I want to see the camera control.

SPEAKER_02 15:25

Oh yeah, look at put it in.

SPEAKER_04 15:28

Oh yeah. Oh Jesus Christ. Oh yeah. Take it. We're going easy, baby. Putting blood in it. Um, yeah, fuck it. It's like a hard tequila shot. Yeah. There's no escaping it. Tequila. Um, throw up, Henry will help. Henry's good at giving head. Um yeah, I guess pick him and cheers him. It's a tequila bloody zombie sunrise. Oh, give me that bloody wheel.

SPEAKER_03 16:01

What's the name of this again? This is called the prairie fire. Prairie farts. Okay. Prairie fire!

SPEAKER_04 16:05

Fire. To Chef Dan, thank you for giving us the hot sauce to try. Thanks for the gift. We appreciate it. Huh. You got some burning in the nose. You got extra burn.

SPEAKER_03 16:23

Yeah. I got wearing tequila on my hands. Nice.

SPEAKER_04 16:27

That was um different. Yeah. Usually it's a to it's usually Tabasco. It's a hot sauce because it's very vinegary. That kind of gives it that thing, but honestly, I didn't freaking spit it out, so don't yell at me. It was good. Plus smooth tequila, but we're also eating a hot task, so it kind of goes with it. I'm gonna hold this for later. Put it down there for me. Up next, for our final adventure, we have this lovely pizza made from an oven. We just, yeah. It's a frozen pizza, but it looked pretty good. So we just didn't have time to get a fresh one.

SPEAKER_03 17:08

We we got a thin crust one just because we're all on diets.

SPEAKER_04 17:11

Yeah.

SPEAKER_03 17:11

No, we're not.

SPEAKER_04 17:14

I don't want to muck them. I don't want to put in the sauce. I'm gonna put some blood on this. Yep. We'll start Dan it on a pizza, see what's going on. Bloody pizza. Oh my. Oh jeez. Oh jeez. Oh jeez. Oh, it's all over. It's flaking off. Alright, it actually goes really good. This stuff looks really good. It goes really good on that, so you know it's gonna go good on anything. Mm-hmm. Pizza's usually good with the little flakes, but we're going hot sauce, baby. We're going hot sauce. Fantastic.

SPEAKER_03 17:49

I would love to put this on a ham and pineapple.

SPEAKER_04 17:54

Oh, ham and pineapple. Yeah. Going right for the heady tapa. I just spit. Is it spit or drool? Hetty tappa. So I'm gonna dunk my thing in beer and then eat it with the heady tapa. Topper of the heady.

SPEAKER_03 18:16

Does it qualify as like almost like beer and pizza? Oh. That's it.

SPEAKER_04 18:30

I wasn't I wasn't sure how that was gonna go on pizza. I'm like, that tastes like it would be a really good eggy, um, yeah, sauce.

SPEAKER_03 18:40

I like it. It's very mature for pizza. It gives a mature taste to the pizza.

SPEAKER_02 18:46

I have a feeling the bacon one's gonna be very good on pizza. Yeah.

SPEAKER_04 18:51

Mostly because bacon goes really good on pizza.

SPEAKER_02 18:55

And garlic, who would have thought?

SPEAKER_06 18:58

Hmm.

SPEAKER_01 19:01

Moving on to the garlic, because I'm crazy. Send it in.

SPEAKER_04 19:06

I'm just making a mess over here. I'm a horrible slob. Oh Jesus. I need a I need a nipple for that. I need another slice.

SPEAKER_03 19:20

I don't know why I just poured this on the hole. That's what I did.

Prairie Fire Tequila Shot Hack

SPEAKER_04 19:23

Yeah, that goes really good. On a pizza. I can see that going really good on the burger, too. Good point.

SPEAKER_03 19:34

Imagine if the pizza, if we used that sauce, the Jersey bonfire bacon one.

SPEAKER_04 19:40

As a tomato sauce. Yeah. Oh my. Oh my.

SPEAKER_03 19:43

That would be a pretty intense pizza. There's a place in in Weymouth. Uh mess, that at the pizza where it's they they use it's like a Mexican pizza, but it's like refried beans instead of sauce.

SPEAKER_04 19:56

Cheese. That sounds like fun. I'm gonna do a Q V of tell you fat.

SPEAKER_03 20:03

Oh no, no, that should come with our notes. I never jumped about. I think you I don't think I don't think you saw that.

SPEAKER_04 20:17

I made a Q V sauce. I missed I mixed the bloodlines. Uh oh. Passed on the high river Halacious hot sauce. Jesus Christ. Yeah, this is a I'm not good at pouring.

SPEAKER_01 20:44

They all went good on the pizza.

SPEAKER_03 20:47

I like this was hotter this time on the on the second time around. I'm definitely sweating.

SPEAKER_04 21:02

Yeah, so that's two two times I've been here and all the sauces we've tried have all been whoops fantastic. I just broke my pizza. Yeah, I'm not judging it. We're just judging on the food that it went the best on the pizza, obviously. And the topper and the hellish work great too. They're all freaking good. Um let's put some heady. Hetty on top of everything. I feel spoiled right now.

unknown 21:38

Yeah.

SPEAKER_04 21:42

Yeah. And some good tequila. I call the tequila. Mukbanging us, mukbanging the world. Sure. What a good time. That's how they kill we're gonna kill the aliens in Mars Attacks too. The mukbang sound.

SPEAKER_03 22:01

This goes with this one, I think. I mean that I don't want to mismanage the covers. It's gonna end in a fatal accident. So I don't know. Any final words? I odd.

SPEAKER_04 22:20

That was fun. Oh I kind of want to try all the tequila the hot sauces with tequila at this point.

SPEAKER_05 22:26

Put a dab of each.

SPEAKER_03 22:28

That would make a the video would probably go on for an hour. Maybe something like Mr.

SPEAKER_04 22:33

Miyagi. Just put every sauce under one shot.

SPEAKER_03 22:39

What an idea.

SPEAKER_04 22:43

Um yeah, no, I was pretty trying to do it. I mean, I'll do one.

SPEAKER_01 22:50

Trying to think outside the box.

SPEAKER_03 22:53

So you're talking you're talking about doing a a live spice cocky? Yes. It's never been done before.

SPEAKER_05 22:59

Cocky!

SPEAKER_03 23:02

Alright. Oh god. So we have this thing that we do. Are you the witch? That was me. You want to do that was the witch.

SPEAKER_04 23:09

Yeah.

SPEAKER_01 23:10

Alright. Let's do it.

Pizza Test: Sauce Matchups

SPEAKER_04 23:11

I don't know what I was. Oh god. I just we're literally gonna do the hot sauces. What if we do them back? Yeah. Pour a little bit of each hot sauce in each one. Just burp. Talk to me and burp speak? Yes. We'll do every one and then we'll pull the tequila because it might be easier. Oh, yeah. I got a blood on my hands.

SPEAKER_03 23:31

So so basically we uh we gotta grab the team.

SPEAKER_06 23:34

Go on there.

SPEAKER_03 23:36

We had done one with we do some wild and zany videos, me and El Diablo. Oh, you're actually being modest. Yeah, why don't you get a little hood?

SPEAKER_04 23:45

I just didn't know how like crazy. We have four or four of them, so I don't know. I was thinking like 50-50. Make it so people can actually see it. Yeah, we just dude. This this looks awesome. Like the the color of that, it just pops. Yep. Outstanding.

SPEAKER_01 24:02

Spice cocky.

SPEAKER_04 24:04

Spice cocky.

SPEAKER_03 24:07

It's a day wrecker. I just feel I can feel like a heartburn already just by watching it.

SPEAKER_04 24:13

It's a live spice cocky. A live spice. We've never done it. We only did the one. I just don't have a spice room for this one.

SPEAKER_03 24:20

Yeah. Oh yeah. That's the whole thing.

SPEAKER_04 24:22

This is like a baby little sample spice cocky. I'm lost with the spice cohaki. Huh? Spice cocky. I'm lost with the spice.

SPEAKER_03 24:31

We'll show you the video that I didn't know.

SPEAKER_04 24:33

I think you mentioned he mentioned it to me at one point, but I don't think. Oh, yeah. Are you putting tequila on top? Are we putting tequila on top of it or no? Yeah. Oh, okay, yeah.

SPEAKER_06 24:40

Oh, that's why you're talking about it.

SPEAKER_04 24:42

I'm ready to rock, baby. Well, you mentioned like doing it with all of them individually, and I was like, why don't we just do them all at once? Oh yeah. Spice cocky, meaning. You want a spice cohesion on you? No, we basically did this in a shot glass with hot sauce, only with a bunch of hot sauce. And then we did a spiced rim. And then we took the shot with this. That's okay. Yeah, but this is a this is a temporary. This is this is a live spice cocky, which is different. So now we have to name the shot.

SPEAKER_03 25:09

I'm upset just by looking at this. Bloody cocky.

SPEAKER_02 25:14

Bloody cocky.

SPEAKER_03 25:15

The blood fart. Yeah. The ultimate. Bloody bubble. Tribute to Mike. Look at this. I don't know if you can zoom in on this. All the different colors. Oh my god, look at yours. Dude. Yours are like there's a cute. Oh boy, you made a layer.

SPEAKER_04 25:30

It's the COVID-35. Oh my god, this is totally like sore water. Uh to see in double and doing triple. I feel like I might die. Alright, well. Terrible nights and terrible mornings. It's a spice cocky. I don't know if I can do it. Oh my god. I left a little. It actually wasn't too bad. But we're psycho fast at this point. Oh shit. You don't have to, dude. Oh wait, you do have to. It's okay. I will say this about that shot. The fucking smoky bacon came over everything.

SPEAKER_03 26:12

Yep. I just can't shoot it. I had a like a defense mechanism in my body that said, don't do that. Because it's gonna like I I'm dead serious. Like so Debbie didn't do Dallas.

SPEAKER_05 26:27

What is it?

SPEAKER_03 26:28

My my your gag reflex? My um my body's telling me yes, my eyes tell me my mind's telling me no.

SPEAKER_02 26:36

My body. Yeah. Oh. But I'm drooling, and this is the part we pee on you. Tramp in the crowd.

SPEAKER_03 26:56

Oh my god. And all the sauces are at the bottom.

SPEAKER_04 26:59

But that's the best part. I mean, we did the spice cocky, but it was way worse than this.

SPEAKER_03 27:04

I know.

SPEAKER_04 27:05

I just some days you can just fucking rock, and some days you can't. I had a rough night last night, too. It's alright, man. We have zero regrets.

SPEAKER_05 27:13

I have to night every night. Alright. Who was shaking me in my sleep?

SPEAKER_03 27:18

You guys don't make fun of me for that. No, you can't. No, dude.

SPEAKER_05 27:22

It would have been I will say this. It would have been awesome if you were just like womp, took it back, and then was just like brrr.

SPEAKER_04 27:31

I've already been sprayed on before, so you might as well spray on me out of here. I would have been like, I want to be a guest on every episode if that happened. Um it can happen. Jeez Louise. Anyway, yeah, we're all right. We took it to different levels on this episode, but that's what made it fun, you know. We got higher five, we got bacon, we got freaking IPA, we got tequila, we got fucking what a good time. Got high revered. Holy shizer. Thank you, thank you to Barry B.

SPEAKER_03 28:06

What do you mean, Maria Carey?

SPEAKER_04 28:08

No, Jesus Christ, no.

SPEAKER_03 28:09

She is way cooler, and um, yeah. I guess that's a wrap for episode five. Number five alive.

SPEAKER_02 28:23

Your mother was a snowblower.

The Live “Spice Cocky” Shot

SPEAKER_03 28:25

It's like the best line in that movie. Thanks for listening. I I cannot wait to meet our one subscriber that listens to us.

SPEAKER_04 28:33

I already told you it was me. I'm telling you, we got three now. Five episodes. Listen, the thousands upon thousands of Barry Bites. Oh, wait, I only have twelve. Damn right. Um we don't do this. Yeah, no, dude, it's um it's a pleasure being here. Thank you again for having me. Oh yeah. Wonderful. All right. Spice fiends. Spice fiends out.

SPEAKER_01 28:58

Bye.

SPEAKER_02 28:58

Oh, we can finish it. Oh, he did it. Jesus.

SPEAKER_04 29:06

You have to go press um to end on the recording, right? Yeah. I'll wait till you get up.

SPEAKER_05 29:13

Watch out.

SPEAKER_00 29:16

We got the spice, we got a