Taste That Ish With The Try Guys

(electric chimes) What up, everybody? We are the Try Guys, and today, We are on Young Hollywood's Taste That Ish. Austin Edition. We were gonna swear, but we didn't.

How does that ish taste?

Queso con fuego. With fire? Yeah. It's a five. I already know this is gonna be a five, but let's see. Oh wow, that's very queso. It's melted.

I'm gonna let you know I'm severely lactose intolerant, so I'm just gonna nibble on chips.

I'm also lactose intolerant. However, I am going to be a team player. Thanks, Keith. Good chips. Really good chips. I can taste the lime in here. Melty, tangy. That's good queso. I gotta talk about these chips. The chips are so thin. The chips are amazing! And salty. Uncle Julio, how you do dat? Crunchy, how do you do that? Queso is a Tex-Mex dish, and there was a tweet recently that was really funny from I think a Fox News anchor who said, I just made queso, but it looked like shit. Oh, can I say shit? It looked like shit. It looked like ish. And everyone just started tweeting shitty photos of things with the text, I made queso.

I remember that, yeah.

Yeah, yeah. This is very good queso. But this is queso. They made queso, but they actually made queso. It's not too spicy. It's very luxurious. It's kind of like I'm a king. It's like a fondue. Every high school event, every family dinner that you went to, someone had queso in a Crock-Pot in Texas growing up. This was like a staple.

How do you make a good queso?

I don't know, you just throw a lot of Velveeta in. So it's just all just melted cheese? Just melted cheese and some vegetables. Pretty good. Let's end them with a nice-- Sometimes some meat, beef. Let's end them with a nice ASMR, so just take a bite and just really crunch into the microphone. Save that crunch. Yeah, yeah. You're the ASMR food expert. (loud crunching) Wow. On a one to five, I mean-- Five. I love it, it's really-- Five. Five. It's a five, it's great. It's a five for me, Bob. Nowhere to grow to. This is it, this is the peak. The pinnacle. For me, 'cause it doesn't have any spice, which I love. Other people would say four 'cause it's not that spicy. I'm going three.

Wow. You didn't even eat it. I wanna be impressed.

Yeah. He's an uncle. All right. Up next, chorizo egg taco. I give it a five. I'll leave this wrapped then. Whoa. Let us all have a chance. We haven't even opened the segment yet. Five. It smells good. Not my favorite, I'm gonna be honest. I mean, I bet if I dipped this in the queso, I'd think it was a five. The queso I love so much. Yeah, let's get back into this queso please. Yeah, let's just eat the queso. Yeah, I'm with you, Keith. We're just double dipping into this queso, so I hope other people weren't gonna eat the queso. That's a six with the queso. Whoa. Whoa. I am so charmed by breakfast tacos just as a genre of food. An institution. Yeah. First of all, these aren't tacos. You guys are just so adorable, they're mini burritos, but I'm down, I'm down with it. Like let's go for it. No, that's blasphemy. I mean, the word's wrong, but it's hilarious. And it's so delicious. What a great way to eat breakfast. I would love to start my day like this. Every day I'd be smiling. Do you guys know I ate breakfast tacos maybe two or three times a week growing up.

Wow.

Wow. Austinites don't, like we eat it so often.

Would that be home-made or from a truck?

Oh, not home-made, I can't make it at home. Eugene, I can't believe that ish. (drum sting) Now let's see the next dish-- Are you about to kiss me, why were you so close to my face? I don't know where I was going, I don't know. I was letting the moment carry me. Yeah, you never know. It's a five for me, Bob. Five, Bob. All right, Bob. Okay. I just feel like I'm a sports news caster right now. I'm going to give it a two. I was going to give it a three. Gives it a two. It's pretty good. Brisket from one of the top barbecue places in Austin. Automatic five. I don't even have to eat it. Stubb's Barbecue, I am amped for this. I love that Texas does brisket, like that's one of the Texas barbecue things. Keith, can you serve us? I sure can. So wait, served in a little packet like this? Oh look at that grease, oh man. Oh that's greasy. Yeah baby. Oh yeah, wow. That's a 10 from me, I upped it to a 10. Can I give it a 12? That's a 10. Wow, wow, wow. I don't know that I've ever actually had Texas brisket. Uh, what, is this a Young Hollywood exclusive? Zach Kornfeld eats Texas brisket for the first time. What does he think? Jews make brisket, we make different brisket. This is very good brisket. Well don't pass over a different opportunity, hey? Hey! That was a passover joke. Oh, I get it now. This is the best interview ever. It's tough to make brisket that's really really moist and tender, because it's easy to dry it out. This is quite good. Mm-hmm. So wet. That little red line you know is like a little smokiness-- That's that smoke ring baby. That smoke flavor. Woo! I mean, look at that. Oh yeah. A nice little crust, nice fat, nice pink getting on the edges there. Mm-hmm, marbling. Oh, that little strip of fat on top. It's a great fat to beef ratio. It's 100 from me, Bob. It's a five. It's a five for sure. Five out of five, baby. Five, that's a perfect score from the Try Guys. Delicious, Try Guys give it 100. More ish. All right, so in conclusion, out of a possible 20 points we have awarded the brisket 115 points. Congratulations to Stubb's barbecue. You have won the prize of shipping us brisket once a week, every week for the rest of our lives. We are the Try Guys, thanks for having us. Wow, what an opportunity. What a time. What a day. Now let's end this by singing the classic Shania Twain song (humming song). Let me eat the likes of brisket. I feel like a brisket. (humming "Man! I Feel Like a Woman") I'm going out tonight, I'm eating all right, I'm going to get a brisket in my mouth. I'm going to eat some meat. The best thing about eating some brisket-- Yeah I want to-- Have some cow. Yeah. Uh, yeah. Bye! Every interview should be like this, this is the best. (upbeat, jazzy music)