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THIS ISN'T A STEAK. THIS IS HALF A COW.
I'M HERE AT THE BIG TEXAN STEAK RANCH IN AMARILLO, TEXAS,
TO TAKE ON THEIR 72-OUNCE-STEAK CHALLENGE.
IN ORDER TO WIN, I HAVE TO EAT THIS STEAK...
I WANT TO EAT THIS BICYCLE SEAT MADE OF MEAT.
...AND A SHRIMP COCKTAIL AND A DINNER SALAD
AND A BAKED POTATO
AND A DINNER ROLL IN UNDER AN HOUR.
48,000 HAVE TRIED IT. ONLY 8,000 HAVE SUCCEEDED.
IF I WIN, THE MEAL IS FREE, AND IF I LOSE,
I'M WALKING HOME, BECAUSE I HAVE TO HOCK MY PLANE TICKET.
WISH ME LUCK.
I'M ADAM RICHMAN, A FOOD FANATIC
WHO'S HELD NEARLY EVERY JOB IN THE RESTAURANT BIZ.
OH!
AND NOW I'M ON A MOUTHWATERING JOURNEY
TO FIND AMERICA'S GREATEST PIG-OUT SPOTS...
OH, MY GOD! HAPPY BIRTHDAY TO ME!
...AND TAKE ON THE COUNTRY'S
MOST LEGENDARY EATING CHALLENGES.
Man: LADIES AND GENTLEMEN, THIS IS THE CARNIVORE CHALLENGE.
I'M NO COMPETITIVE EATER...
THIS IS HISTORY IN THE MAKING!
...JUST A REGULAR GUY WITH A SERIOUS APPETITE.
SUICIDE-SIX-WINGS CHALLENGE.
OH!
GO, ADAM, GO!
Man: ONE MINUTE AND COUNTING!
THIS IS MY ULTIMATE HUNGER QUEST.
THIS IS...
-- Captions by VITAC -- www.vitac.com
I'M HERE ON HISTORIC ROUTE 66 IN AMARILLO, TEXAS,
THE MEAT CAPITAL OF THE WORLD.
AND YOU CAN BETTER BELIEVE I AM HERE TO EAT SOME BEEF,
FROM A CLASSIC CHICKEN-FRIED STEAK
TO A BURGER SO SPICY
THAT THE RECIPE IS SAID TO COME FROM THE DEVIL HIMSELF.
YOU'RE NAUGHTY! YOU'RE THE BURGER FROM HELL!
HA!
BUT TO FINISH IT ALL OFF, I'M TAKING ON A MEAT MONOLITH --
THE 72-OUNCE BIG TEXAN CHALLENGE.
AND IF I CAN FINISH THAT STEAK IN UNDER AN HOUR,
THE MEAL IS FREE AND I GET A WHOLE LOT OF BOVINE ENEMIES.
[ MOOS ]
THIS CITY IS KNOWN FOR ITS BEEF,
SO, FIRST, I'M GOING TO THE ONE PLACE
LOCALS SAY HAS THE BEST BURGER IN TOWN --
THE COYOTE BLUFF CAFE.
AND IT'S KNOWN FOR ONE BURGER IN PARTICULAR --
THE BURGER FROM HELL.
IT'S AN 8-OUNCE PATTY OF LEAN GROUND BEEF
COVERED IN GRILLED JALAPEÑOS, HOMEMADE HABANERO SAUCE,
AND CAYENNE-PEPPER SAUCE, SMOTHERED IN CHEESE.
IT'S A SMALL PLACE WITH BIG FLAVORS,
BUT I'VE GOT A BIG APPETITE, SO WE'RE GONNA GET ALONG FINE.
WHOA. WHAT ARE THOSE?
THESE ARE GARLIC-FRIED MUSHROOMS.
IN, LIKE, EVERY WORD, THAT DISH GOT BETTER.
MMM!
[ LAUGHS ]
IT'S 12:15 ON A TUESDAY, AND THERE IS A LINE OUT THE DOOR.
COYOTE BLUFF IS AN AMARILLO LEGEND.
THIS PIG-OUT PALACE OPENED BACK IN 1994,
DISHING OUT CHILI CHEESE FRIES BY THE POUND
AND SERVING UP 10 DISTINCT AND DELICIOUS BURGERS.
BUT THERE'S ONE MOUTHWATERING MEAT PATTY
THAT KEEPS CROWDS RAVENOUS TO RETURN.
WHAT KEEPS YOU COMING BACK TO THE COYOTE BLUFF?
Woman: THE BURGER FROM HELL, OF COURSE.
GOING TO TRY ONE?
GOOD LUCK.
OH, MY GOSH! I FEEL LIKE I HAVE BEEN COMMANDED.
"ARE YOU GOING TO TRY ONE?"
THAT WAS ALMOST A JEDI MIND TRICK.
"YOU'RE GOING TO EAT THE BURGER."
"I'M GOING TO EAT THE BURGER."
WHAT BROUGHT ME HERE.
IS THAT RIGHT? THEY'RE ABSOLUTELY PHENOMENAL.
I SEE THE HOT-SAUCE BOTTLES HAVE THE LIDS OFF.
YES.
GOD, I LIKE YOU!
THIS IS ROB HAAS.
HE IS THE OWNER AND PROPRIETOR HERE AT THE COYOTE BLUFF CAFE.
HOW BIG ARE YOUR BURGERS, FIRST OF ALL?
OUR BURGERS ARE AT LEAST A HALF-POUND, SOMETIMES BIGGER.
[ LAUGHS ]
THAT'S WHAT I'M TALKING ABOUT.
THEY'RE ALL BEEF. THERE'S NO FILLER.
NO FILLER. ALL KILLER.
HOW MANY BURGERS DO YOU THINK YOU MAY SELL IN THE AVERAGE DAY?
WE PROBABLY SELL 200 TO 300 BURGERS IN A DAY.
200 TO 300 BURGERS IN ONE DAY,
CORRECT.
WHAT IS THE MOST POPULAR BURGER?
PROBABLY OUR BURGER FROM HELL.
H-E-DOUBLE HOCKEY STICKS RIGHT THERE.
AND LOOK AT THAT.
NOW, THAT BOTH INTRIGUES AND TERRIFIES ME.
IT LOOKS LIKE A "SESAME STREET" CHARACTER,
LIKE, WENT ON A BENDER OR SOMETHING.
IT'S ABOUT TIME I SEE HOW A HELL BURGER IS MADE.
THESE ARE 8 OUNCES. 8 OUNCES.
HALF-POUND PATTIES. BEAUTIFUL.
SLAP HER DOWN THERE.
YOU'RE NAUGHTY! YOU ARE THE BURGER FROM HELL!
HA!
NOW WE NEED TO GIVE HER A LITTLE MORE SEASONING.
SAME LIKE YOU DID. A LITTLE LIGHT?
A LITTLE SOMETHING-SOMETHING?
YEP. JUST LET THEM GET BROWN FOR A COUPLE OF MINUTES.
OKAY.
THEY'RE JUST ABOUT READY.
THAT'LL WORK.
YOU SEE, LOOK AT THAT COLOR,
THAT BEAUTIFUL CRUST THAT IT FORMS ON THERE,
SEALING IN ALL THE JUICES.
THE ONLY WAY TO EVENLY COOK THESE HALF-POUND MEGA BURGERS
IS COYOTE BLUFF'S UNIQUE STEAMING PROCESS.
WE PUT A CAP ON THEM.
A LITTLE BIT OF STEAM, AND IT COOKS THEM ALL THE WAY THROUGH.
I FEEL LIKE WE'RE PLAYING THREE-CARD MONTE.
WHICH ONE'S THE BURGER FROM HELL?
ALL RIGHT, BURGER FROM HELL. ALL RIGHT.
OKAY, NOW I CAN'T PLAY THAT ANYMORE. IT'S WAY TOO HOT.
WHILE THE MEAT SIZZLES ON THE GRILL,
ROB TURNS FRESH-CUT IDAHO POTATOES INTO
ANOTHER ONE OF COYOTE BLUFF'S SIGNATURE DISHES --
THEIR TOTALLY DECADENT AND DELICIOUS CHILI CHEESE FRIES.
2 POUNDS OF FRIES, 1 POUND OF CHEESE,
AND FRESH GREEN CHILIES ON THERE.
NOW WE NEED TO GO PUT THEM IN THE CHEESE MELTER.
PUT THEM IN THE CHEESE MELTER.
THAT IS AN ORDER OF CHEESE FRIES.
ALL RIGHT, SO I THINK IT'S TIME TO FLIP THESE BURGERS?
LET'S DO IT.
SO, LET'S TOP THESE BAD BOYS.
WE'RE GONNA SET UP OUR HELL BURGER.
LIKE A LITTLE JALAPEÑO IGLOO.
"BURGER FROM HELL" IS AN UNDERSTATEMENT.
EACH PATTY IS TOPPED WITH A FULL CUP OF JALAPEÑO PEPPERS.
BUT IF THAT WASN'T HOT ENOUGH,
ROB ALSO ADDS HABANERO HOT SAUCE AND CAYENNE SAUCE
TO COMPLETE THE FIERY TRIFECTA.
THEN HE TOPS IT OFF GENEROUSLY WITH CHEDDAR AND MOZZARELLA
AND STEAMS IT ALL TOGETHER FOR A PERFECT, EVEN MELT.
THAT IS ARTWORK YOU CAN EAT.
OH, YEAH. IT'S WELL-SEASONED.
I'M HUNGRY.
ALL RIGHT.
WOW. WAIT A MINUTE.
I HAVE TO ASK, WHO ARE Y'ALL?
WHAT IS ALL THIS?
WE'RE ROUTE 66 ROLLER DERBY.
ROUTE 66 ROLLER DERBY. THIS IS AWESOME.
FROM HELL.
SO, THIS IS THE BURGER FROM HELL.
NOW, IS IT TOO SPICY, OR ARE YOU ABLE TO ENJOY IT?
FOR THE SPICY?
[ GROWLS ]
MY PIG-OUT JOURNEY EXISTS FOR MOMENTS LIKE THIS.
I'M ABOUT TO CHOW DOWN
ON COYOTE BLUFF'S LEGENDARY HELL BURGER,
ONE OF THE SPICIEST PATTIES ON THE PLANET.
WE HAVE JALAPEÑOS RIGHT THERE, SEEDS AND ALL.
THAT'S WHERE THE SPICY IS.
AND JUST LICKING MY FINGER,
ALREADY, TASTE BUDS ARE ALIVE, AND THEY'RE SCREAMING, "OUCH."
MMM!
YOU KNOW WHAT'S GREAT, 'CAUSE THE JALAPEÑOS ARE FRESH?
YOU TASTE THE PEPPER.
YOU DON'T JUST TASTE SPICY.
IT WOULD BE LOUSY TO HAVE SUCH A GOOD BURGER AND NOT TASTE IT.
IT WOULD BE LIKE, "OH, I'M BURNED!"
THE CHEESE IS RUNNING. THE BEEF IS JUICY.
SINCE THE BURGER FROM HELL
ISN'T ENOUGH FOR MY TEXAS-SIZED APPETITE,
I'M ALSO DIVING INTO THE 3-POUND SIDE DISH
OF CHEESE FRIES.
I HAVE NEVER SEEN ANYTHING SO BEAUTIFUL.
LOOK AT THAT.
OH.
OH, MY GOD.
THAT MIGHT BE THE BEST CHILI CHEESE FRY I'VE EVER EATEN.
I'M IN TEXAS, EATING CHILI.
WHAT DO YOU THINK? IT'S AWESOME!
I DEVOURED THE BEEFY INFERNO AND CHEESY FRIES, BUT I KNEW
I STILL HAD PLENTY MORE AMARILLO BEEF TO TACKLE
BEFORE I'D BE READY FOR THE BIG TEXAN CHALLENGE.
COMING UP, I LEARN THE TEXAS TRADITION
OF COOKING A CHICKEN-FRIED STEAK...
YOU PUT BUTTER OVER THE TOP. YOU'RE A NAUGHTY LITTLE MONKEY.
...AND THEN SIZE UP MY 72-OUNCE BIG TEXAN SHOWDOWN.
Bobby: IT'S ONLY 4½ POUNDS OF BEEF
THAT YOUR COLON'S FIXING TO GET HIT WITH.
ENJOY IT.
TODAY I'M IN AMARILLO, TEXAS, THE BEEF CAPITAL OF THE WORLD
AND HOME TO OVER 1 MILLION HEAD OF CATTLE.
[ MOOS ]
AND AT THE EPICENTER OF THIS BEVY OF BEEF,
THE AMARILLO STOCKYARD AUCTION.
[ CALLING INDISTINCTLY ]
AT THIS WEEKLY PUBLIC CATTLE AUCTION,
TRUE TEXAS ROUGHRIDERS
KEEP THEM DOGGIES ROLLING ALL DAY LONG.
AND AFTER WORKING UP AN APPETITE,
THESE COWBOYS DON'T HAVE TO MOSEY FAR.
SOME OF TEXAS' HEARTIEST HOME-COOKED STEAKS
CAN BE FOUND RIGHT DOWN THE HALL AT THE STOCKYARD CAFE.
NOW, WHAT ARE YOU GUYS WORKING ON?
I GOT A HAMBURGER STEAK HERE.
I SEE SOME DELICIOUS-LOOKING STEAKS.
SIRLOIN.
WHAT'S YOUR FAVORITE THING TO GET ON THE MENU?
PROBABLY CHICKEN-FRIED STEAK.
AND WHEN YOU'RE FINISHED, DO YOU DO ONE OF THESE?
[ BOTH LAUGH ]
CALF ROPE!
THERE'S PLENTY TO FILL ANY COWPOKE'S BELLY
AT THE STOCKYARD CAFE,
BUT AT THIS AMARILLO EATERY,
THE MEAL OF CHOICE FOR OVER A CENTURY
HAS BEEN CHICKEN-FRIED STEAK.
NOW, IT MAY SOUND LIKE POULTRY,
BUT IT'S ACTUALLY A TENDER BEEF CUTLET
COOKED FRIED-CHICKEN STYLE,
SERVED WITH MASHED POTATOES AND GRAVY.
WHAT MAKES CHICKEN-FRIED STEAK AT THE STOCKYARD CAFE SO GOOD?
IT'S ALL STEAK, NOT 80% STEAK. IT'S ALL STEAK.
Man: I THINK YOU SHOULD GET THAT.
ESPECIALLY BEING FROM NEW YORK.
NOT ENOUGH CHICKEN-FRIED STEAK IN BROOKLYN.
THAT'S TRUE.
YOU GUYS EVER HAD THE CHICKEN-FRIED STEAK?
YES, I HAVE. IT'S VERY GOOD.
WHERE DO YOU PUT IT, BY THE WAY?
'CAUSE IF I LOOK AT IT, IT'S GONNA BE A SECOND CHIN.
AND HERE, OWNER TIM YOUNGBLOOD
RELIES ON A LONG-STANDING FAMILY RECIPE
TO PERFECT HIS HOMEMADE SOUTHERN STAPLE.
IS THIS THE CROWN JEWEL?
THE CROWN JEWEL.
WHAT MAKES THIS THE CHICKEN-FRIED STEAK TO HAVE?
THIS IS HOW I GREW UP EATING CHICKEN-FRIED STEAKS.
OH, YEAH.
GOES BACK TO MY GRANDFATHER,
WHEN EVERYTHING HAD TO BE HOMEMADE.
MMM!
THAT'S EXCELLENT. THAT'S SO TENDER.
THE MEAT, YOU BITE IN, IT GIVES AWAY RIGHT AWAY.
IF YOU LIKE.
I LIKE IT ALL. I LIKE IT ALL.
I'M GONNA PUT A BITE OF POTATOES ON THERE.
THE POTATOES ARE HOMEMADE.
ABSOLUTELY.
THE POWER OF THE HOMEMADE --
THAT'S WHAT MAKES A PLACE LIKE THIS SO GOOD.
EVERYBODY WANTS TO CHOW DOWN.
I WANT TO SEE HOW YOU MAKE THIS THING.
YES, I'D LOVE TO.
LET'S DO IT.
BUT I'M GONNA GET MY DAD TO SHOW YOU HOW TO TENDERIZE THE MEAT.
YOUR DAD?
WOW.
THIS IS CHET. THIS IS TIM YOUNGBLOOD'S FATHER.
ABSOLUTELY.
THIS IS OUR TENDERIZING MACHINE HERE.
IT LOOKS LIKE A JAMES BOND INTERROGATION DEVICE
OF SOME KIND.
LOOK AT WHAT A LEAN CUT OF BEEF IS.
THAT JUST SHOWS WHAT GREAT QUALITY GOES INTO IT.
ALL RIGHT, SO YOU DROP IT IN ONCE.
YOU DROP IT IN THE OPPOSITE WAY.
NOW, DOES THIS MAKE IT EASIER TO COOK THROUGH?
YES.
AND IT'LL BE ALSO TENDER.
THIS ISN'T PROCESSED.
THIS ISN'T A FRIED-BEEF COOKIE
THAT WE GOT FROM SOME PLANT THAT WE RECONSTITUTED.
THIS IS THE REAL DEAL.
BUT TENDERIZING IS JUST THE FIRST STEP
OF THIS FAMILY TRADITION.
NEXT, TIM SEASONS THE 7-OUNCE CUTLET
WITH PLAIN SALT AND PEPPER,
THEN HE SOAKS IT IN A SIMPLE WASH OF 15 EGGS
TO ONE GALLON OF BUTTERMILK,
AND THEN HE SINGLE-BREADS IT IN PLAIN FLOUR.
AND WHILE MOST PLACES THEN DEEP-FRY THEIR BEEF,
THE STOCKYARD CAFE GRILLS THEIR CHICKEN-FRIED STEAKS
ON CLARIFIED BUTTER.
YOU PUT BUTTER OVER THE TOP. YOU'RE A NAUGHTY LITTLE MONKEY.
OH!
AND YOU CAN SEE, IT HAS THIS REALLY NICE, PALPABLE,
FIRM CRUST THAT'S JUST GONNA SEAL IN ALL THOSE JUICES
THAT WE SAW COMING OFF.
UNBELIEVABLE.
IT'S ALL FLAVOR. IT'S ALL TRADITION.
AND I LOVE THE FACT THAT YOUR DAD'S THERE
AND THEN YOU'RE HERE.
IT'S LIKE TWO GENERATIONS WORTH OF FAMILY
ARE IN THERE COOKING THIS.
THAT IS THE TYPE OF MEAL YOU WANT.
IF YOU'RE GONNA COME TO THE BEEF CAPITAL,
YOU WANT A BEEF EXPERT BEHIND THE WHEEL,
AND THAT'S WHAT YOU'RE GONNA GET.
YOU'RE GONNA GET A MEAL
THAT IS A TRUE TASTE OF THE HIGH-PLAINS TEXAS.
SO, NOW I HAVE THE YOUNGBLOOD CHICKEN-FRIED STEAK RECIPE
IN MY BELLY,
BUT THAT WAS JUST A WARM-UP
FOR THE 72-OUNCE MEAT MONOLITH AHEAD.
COMING UP, MY MEGA-MEAT MEAL WEIGHS IN.
4.5 ON THE DOT.
Man: I JUST ATE A 12-OUNCE STEAK, AND I'M FULL.
THERE AIN'T NO WAY.
AND TO WIN THIS BEEF MATCH,
I HAVE TO BATTLE THE CLOCK AND TWO HUNGRY COMPETITORS.
THAT AIN'T THAT MUCH.
[ LAUGHS ]
Richman: AMARILLO, TEXAS, THE BIG TEXAN STEAK RANCH.
FOR BEEF LOVERS ACROSS THE NATION,
THIS PLACE HAS ALWAYS BEEN A MEAT MECCA.
AND FOR COMPETITIVE CARNIVORES,
THIS IS THE PLACE FOR AN ALL-OUT, CENTER STAGE
SIRLOIN SHOWDOWN -- THE BIG TEXAN CHALLENGE.
AND THE STAKES ARE HIGH
BECAUSE IF YOU FINISH THEIR MONSTROUS 72-OUNCE CHALLENGE
IN UNDER 60 MINUTES...
YOU GET YOUR PICTURE ON THE WALL, A MUG, A T-SHIRT,
AND BRAGGING RIGHTS.
YEE-HAW.
THE LAST WINNER OF THE BIG TEXAN CHALLENGE.
CONGRATULATIONS, BIG FELLA.
WHAT OUNCES DID YOU GUYS GET THESE BAD BOYS IN?
16?
THERE WE GO.
NOW, DO YOU GUYS THINK YOU COULD DO A 72-OUNCE STEAK?
NOT ME.
EVEN AT YOUR HUNGRIEST?
NO.
Man: YES.
DO YOU GUYS THINK I HAVE A CHANCE KNOCKING IT DOWN?
I DON'T KNOW.
I THINK IT WOULD TAKE ME A WEEK TO EAT IT.
I JUST ATE A 12-OUNCE STEAK, AND I'M FULL.
THERE AIN'T NO WAY.
THE CUSTOMERS SEEM SKEPTICAL,
SO I'M GOING TO THE BIG TEXAN'S OWNERS,
DANNY AND BOBBY LEE,
FOR THE INSIDE STORY ON THIS NEARLY 50-YEAR-OLD CONTEST.
Bobby: MY DAD OPENED THE BIG TEXAN IN 1960
RIGHT NEXT TO THE STOCKYARDS,
AND WHENEVER THE COWBOYS FROM THE STOCKYARDS GOT OFF WORK,
THEY USED TO COME IN THE RESTAURANT.
MY DAD SAID, "NEXT FRIDAY, WE'RE GONNA PUT $5 INTO A HAT,
AND I'M GONNA START BRINGING OUT ONE-POUND STEAKS,
AND WHOEVER MEATS THE MOST OVER AN HOUR TIME
GETS THE MONEY THAT'S IN THE HAT.
AND AT THE END OF THE HOUR,
ONE COWBOY HAD FINISHED FOUR AND A HALF 1-POUND STEAKS.
HE HAD ALSO EATEN A SHRIMP COCKTAIL AND A SALAD,
SOME BREAD, AND EVEN WANTED A BAKED POTATO.
UNDER AN HOUR.
AND MY DAD SAID, "FROM THIS DAY FORWARD,
ANYBODY THAT CAN EAT THAT AMOUNT OF FOOD IN MY RESTAURANT
GETS IT FOR FREE."
AND THE LEGEND WAS BORN.
HOW MANY PEOPLE HAVE ATTEMPTED THE CHALLENGE?
ABOUT 48,000 HAVE TRIED IT. ABOUT 8,000 HAVE SUCCEEDED.
WOW. OKAY.
SO, THE ODDS MIGHT NOT NECESSARILY BE "IN MY FAVOR,"
BUT I'M PRETTY HUNGRY, AND I'M A PRETTY BIG GUY.
I'M NOT A COMPETITIVE EATER,
BUT DO YOU THINK I HAVE A SOLID SHOT?
IT'S ONLY 4½ POUNDS OF BEEF
THAT YOUR COLON'S FIXING TO GET HIT WITH.
ENJOY IT.
WE HAD A 64-YEAR-OLD GRANDMA SIT DOWN AND DO IT,
AND SHE HAD NO PROBLEM AT ALL, AND SHE WAS DAINTY ABOUT IT.
SHE WIPED HER FACE OFF AFTERWARD,
PUT A LITTLE LIPSTICK ON, AND WENT ON ABOUT HER WAY.
THAT'S MY KIND OF GRANDMA. I LOVE IT.
I'M ABOUT TO FIGHT 72 OUNCES IN JUST 60 MINUTES,
BUT FIRST I'M GOING INTO THE KITCHEN TO SEE MY STEAK.
AND THIS ISN'T JUST ANY PLAIN CUT OF BEEF.
IT'S TOP SIRLOIN THAT'S BEEN DRY-AGED FOR WEEKS
TO LEAVE A STRONGER CONCENTRATION OF FLAVOR
AND A MORE TENDER TEXTURE.
Richman: SEEING HOW IT'S BEEN AGED,
YOU KNOW ALL THIS FAT'S HAD A CHANCE TO CHANGE TASTE.
IT'S GONNA IMPART MORE FLAVOR.
Richman: 4.5 ON THE DOT.
ALL THIS GOING THIS WAY.
RIGHT THERE.
RIGHT THERE, LIKE A *** PACK.
NOW IT'S GRILL TIME,
WHERE DANNY ADDS SOME AUTHENTIC HOMEMADE SEASONING.
WHAT DID YOU JUST SHAKE ON IT?
WE GOT A SPECIAL SEASONING THAT IS MADE WITH SEA SALT,
SOME GARLIC, SOME BLACK PEPPER, A LITTLE DILL,
AND, OF COURSE, SOME STUFF WE JUST CAN'T TELL YOU.
ALL RIGHT. SO, ENOUGH TALK.
I WANT TO EAT THIS BICYCLE SEAT MADE OF MEAT.
BRING IT ON!
THE BEEF BATTLEFIELD IS SET.
60 MINUTES ON THE CLOCK,
AND A CENTER STAGE TABLE FOR CROWDS TO WATCH.
AND TODAY THERE ARE THREE CHAIRS
FOR HEAD-TO-HEAD COMPETITION BETWEEN ME
AND TWO OF ROUTE 66 ROLLER DERBY'S FINEST --
SHARKY AND COACH NATE -- AS WE ALL TACKLE THE BIG TEXAN.
I'M JUST TRYING TO STAY CALM, NOT PEE MY PANTS.
THAT'S GONNA BE A BIG ONE.
AND I'M READY TO EAT. YOU READY TO EAT?
YEAH?
BEFORE THE CHALLENGE OFFICIALLY BEGINS,
WE'RE EACH ALLOWED ONE BITE
TO MAKE SURE IT'S COOKED TO OUR LIKING.
IT'S EXCELLENT. GREAT-QUALITY BEEF.
SLICES REAL EASY. DELICIOUS.
I'M GONNA SHOW YOU, THESE ARE THE 72-OUNCE-STEAK-DINNER RULES.
I HAVE TO FINISH IT IN AN HOUR. NO ONE CAN ASSIST.
I DON'T HAVE TO EAT THE FAT OR GRISTLE.
THAT'S BASED UPON JUDGING.
AND IF I PUKE, I LOSE.
LADIES AND GENTLEMEN,
WE'RE GOING IN FIVE, FOUR, THREE, TWO, ONE!
[ CROWD CHEERS ]
MMM.
SO, I'M TACKLING THE TEXAN WITH A SET GAME PLAN --
FIRST, CUT IT INTO HALVES AND REMOVE THE GRISTLE...
CAN YOU JUDGE THIS ONE FOR GRISTLE?
...THEN USE CONDIMENTS TO HELP IT ALL SLIDE DOWN
AND PREVENT MY JAW FROM WEARING OUT.
AND LASTLY, LEAVE STARCHES FOR THE END
SO I CAN FULLY DEVOUR THE BIG TEXAN BEEF.
[ CROWD CHANTING "EAT THAT STEAK!" ]
Man: I BELIEVE HE WILL FINISH HIS STEAK.
I DON'T THINK HE ATE YESTERDAY,
SO HE'S EATING PRETTY FAST THERE.
IF YOU THINK ADAM'S GONNA FINISH HIS STEAK IN TIME,
RAISE YOUR HAND.
All: WHOO!
HALFWAY THROUGH.
HE STARTED OFF REALLY, REALLY GOOD.
HIS PACE IS GREAT,
'CAUSE ONCE HE HITS THAT 20-MINUTE WALL,
YOUR STOMACH STARTS SENDING THE SIGNALS TO THE BRAIN --
"ENOUGH! ENOUGH! ENOUGH!"
IT COULD BE ALL OVER WITH.
COMING UP, THE BATTLE HEATS UP.
WE'VE GOT A HEAD-TO-HEAD UP HERE, FOLKS.
WILL I CUT THROUGH THE COMPETITION,
OR WILL THE BIG TEXAN BREAK MY BELLY?
[ CROWD CHANTING "EAT THAT STEAK!" ]
THIS IS CRAZY.
I'M AT THE BIG TEXAN IN AMARILLO, TEXAS,
FIGHTING THE 72-OUNCE- STEAK-DINNER CHALLENGE.
48,000 CARNIVORES HAVE ATTEMPTED THIS 4½ POUND PLATE,
AND 40,000 HAVE FAILED.
BUT I'M GOING TO FINISH IT
AND LEAVE MY COMPETITORS IN THE DUST.
Man: I THINK THE GUY IN THE MIDDLE'S GONNA FINISH.
I GOT FAITH IN HIM.
20 MINUTES HAVE GONE BY,
AND WE'VE GOT A HEAD-TO-HEAD UP HERE, FOLKS.
NATHAN AND ADAM, THEY ARE GOING MEAT-TO-MEAT.
YOU GUYS, ROOT THEM ON! ROOT THEM ON! ROOT THEM ON!
[ CROWD CHEERS ]
YOU CAN DO IT!
[ CROWD CHANTING "EAT THAT STEAK! ]
HAS HE BEEN STARVING FOR A WEEK?
I THINK HE WAS WELL-PREPARED.
THIS IS CRAZY.
THIS IS CRAZY.
THE 20-MINUTE MEAT WALL SLOWS MY COMPETITORS.
YOU BETTER CATCH UP, NATE! YOU CAN DO IT!
BUT I'M GONNA CHEW RIGHT THROUGH THAT BEEF BARRIER,
COMBINING THE SIDE SALAD WITH MY FINAL BEEF BITES.
Bobby: FIXING TO PUT THE LAST BITE OF STEAK IN HIS MOUTH.
[ CROWD CHANTING "ADAM!" ]
[ CROWD CHEERS ]
HE'S GOT THE POTATO AND THE BREAD TO GO STILL.
JUST STARCH LEFT. THIS IS THE MARATHON.
IT'S THE LAST BIT.
STEAK, DONE. SALAD, DONE.
SHRIMP AND ROLL, BOTH DONE. I JUST HAVE ONE SIDE LEFT.
Bobby: LADIES AND GENTLEMEN, HE'S JUST ABOUT GOT IT.
HE'S GOT ABOUT A COUPLE OF BITES OUT OF A BAKED POTATO,
AND YOU'RE GONNA SEE A WINNER --
MAN VERSUS FOOD!
[ CROWD CHANTING "GO MAN!" ]
[ CROWD CHEERS ]
HE IS DONE AT THE 29½ MINUTE MARK.
WE HAVE A WINNER, FOLKS.
AHHHHH!
THANK YOU TO THE BEAUTIFUL ROLLER-DERBY TEAM.
THEY GAVE ME A RUN FOR MY MONEY.
I'M SO, SO HONORED TO BE A PART OF THE HISTORY.
SO FAR AS OTHER CHALLENGES,
THIS WAS, BY FAR, ONE OF THE MOST DELICIOUS.
IN THE BATTLE OF MAN VERSUS FOOD TODAY, MAN WON!
[ CROWD CHEERS ]
I JUST FINISHED THE 72-OUNCE BIG TEXAN STEAK CHALLENGE
IN 29 MINUTES.
AND TO THE VICTOR GO THE SPOILS.
Girls: WE LOVE YOU, ADAM!
AND I LOVE YOU, AMARILLO.
[ SUCKING ]
WHERE DO YOU GO FROM HERE?
UH, FROM HERE, I GO TO THE MEN'S ROOM,
AND THEN MAYBE HAVE A JAR OF REALLY GOOD ANTACID.
HOW DO YOU FEEL ABOUT BEING AN HONORARY TEXAN?
NOW, EVERYTHING IS BIGGER IN TEXAS,
AND, OFFICIALLY, NOW, I, TOO, AM BIGGER IN TEXAS.
WHOO!
I FEEL I SHOULD HAVE A COWBOY HAT, BUT I DON'T.
I NEED ONE.
AWESOME!
AMARILLO, THANK YOU SO MUCH!
CAPTIONS PAID FOR BY THE TRAVEL CHANNEL, L.L.C.