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Richman: I'M AT CROWN CANDY KITCHEN IN ST. LOUIS, MISSOURI,
TO TAKE ON THE FIVE-MILKSHAKE CHALLENGE.
THIS IS NOT A CHALLENGE FOR THE FAINT OF HEART
OR THE LACTOSE INTOLERANT.
IF I CAN DOWN 120 OUNCES OF MILKSHAKE IN UNDER 30 MINUTES,
I'LL ONLY BE THE 23rd PERSON IN HISTORY TO EVER DO SO.
NO, I SAW A GUY DO THREE. THEN HE HEADED FOR THE CURB.
FAILURE IS NOT AN OPTION.
BUT BRAVERY CERTAINLY IS.
I'M ADAM RICHMAN,
A FOOD FANATIC WHO'S HELD NEARLY EVERY JOB
IN THE RESTAURANT BIZ.
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.
[ CHEERS AND APPLAUSE ]
Richman: SUICIDE SIX-WINGS CHALLENGE.
All: GO, ADAM, GO!
Man: ONE MINUTE AND COUNTING!
THIS IS MY ULTIMATE HUNGER QUEST.
THIS IS...
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY THE TRAVEL CHANNEL, L.L.C.
I'M AT THE GATEWAY ARCH IN ST. LOUIS, MISSOURI,
TAKING IN THE SOUNDS AND SIGHTS OF THE "SHOW ME" STATE.
AND WHILE I'M HERE,
THEY'RE GONNA SHOW ME THE FOOD -- BIG FOOD --
STARTING WITH THE ST. LOUIS CHOW-DOWN STAPLE IRON BARLEY,
WHERE LOCALS HAVE MADE TWO DISHES MUST-EATS --
THE OAK-ROASTED PORK LOIN
AND FANCIFIED FRANKS KNOWN AS MONTE CHRISTO DOGS,
THE CROWN JEWELS ON A MENU FULL OF TASTY TREASURES.
FANTASTIC.
I MEAN, EVERYTHING IS BETTER WITH PORK.
AND THIS IS THE ZARZEULA?
ZARZEULA.
WHAT'S IN IT?
PASTA, MUSSELS, CALAMARI.
HUGE CHUNKS OF FISH, FROM WHAT I CAN SEE.
ONE LESS, JUST NOW.
I'M EATING THE PRIME RIB FROM MY SON'S PLATE,
SOME OF THE BARBECUE CHICKEN FROM MY DAUGHTER'S PLATE,
AND A FEW HOT-DOG PIECES FROM MY GRANDSON.
WHY ELSE WOULD YOU HAVE A FAMILY
IF IT WASN'T TO TRY STUFF ON A REALLY VERY UNIQUE MENU?
FOR THE PAST FIVE YEARS,
OWNER TOM COGHILL HAS PUT A TASTY TWIST
ON EVERYTHING IN THE IRON BARLEY KITCHEN AND BEYOND.
BECAUSE THEIR FAMOUS OAK-ROASTED PORK LOIN
IS TOO BIG TO BE COOKED INDOORS,
IT HAS TO BE PREPARED IN THE BACKYARD.
ALL RIGHT, SO THIS IS SOME OF THE PORK LOIN
THAT IS GOING TO BE OAK ROASTED.
THESE ARE ABOUT 15, 16 POUNDS.
FIRST THING WE'RE GONNA DO IS TAKE OUT THE TENDERLOIN,
AND WE'RE GONNA REMOVE THIS
WITHOUT GOING INTO THE HEART OF THE MEAT.
KNIFE.
KNIFE.
SAW.
SAW?
SAW.
SAW.
[ MOTOR WHIRRING ]
HOW OFTEN DO YOU GET TO USE A SAWZALL ON YOUR MEAT?
LOOKS NUTS.
IT'S LIKE A WONDERFUL, WONDERFUL HORROR MOVIE.
[ BONES CRACKING ]
WE CALL THIS THE MALE END, AND THIS IS THE FEMALE END.
GOT A BONE.
IT USUALLY DOES.
AFTER TOM SPLITS THE LOIN,
HE TIES IT IN A CLASSIC ROUND-EYE SHAPE
AND SPREADS A DRY RUB OF SECRET SPICES.
FINALLY, IT'S INTO THE 300-DEGREE OVEN,
WHERE OAK WOOD ADDS A DISTINCT AND DELICIOUS SMOKY FLAVOR.
ALL RIGHT, SO LET'S LET THESE GUYS COOK,
AND I WANT TO ACTUALLY TRY TO BUTCHER MYSELF A LITTLE BIT.
HOPEFULLY NOT MYSELF, BUT HOPEFULLY I'LL TRY TO BUTCHER.
I DON'T HAVE TOM'S POWER-TOOL PROWESS TO CUT IT...
I SURE DID.
[ LAUGHING ]
...BUT I SURE KNOW HOW TO EAT IT,
SO I HEAD INTO THE KITCHEN
FOR A SAMPLING OF A FULLY ROASTED PORK LOIN.
HOW GORGEOUS IS THIS?
A REAL CAST-IRON SKILLET, THICK CUT,
RIGHT OFF THE LOIN -- OAK-ROASTED PORK CHOPS.
I DON'T KNOW WHERE TO ATTACK IT FROM FIRST.
IT'S GOT A BONE IN IT. YOU COULD PICK IT UP AND EAT IT.
MMM.
IT'S JUICY.
IT'S A LITTLE SPICY FROM THE RUB.
IT WORKS AGAINST ALL THAT SUCCULENT PORK JUICE
AND THE FAT AND EVERYTHING.
AND LOOK HOW THICK THAT IS.
BUT THAT MASSIVE MASTERPIECE
ISN'T THE ONLY THING I'M HERE FOR.
I NEED THEIR ONE-OF-A-KIND MONTE CHRISTO DOG.
A CLASSIC CHRISTO IS USUALLY HAM, TURKEY, AND MELTED SWISS
ON FRENCH TOAST WITH A SIDE OF SYRUP,
BUT IRON BARLEY TAKES IT TO A WHOLE OTHER LEVEL,
BUTTERFLYING TWO QUARTER-POUND, ALL-BEEF CHICAGO RED HOTS
AND GRILLING THEM IN CLARIFIED BUTTER.
ALL RIGHT, PUT A WEIGHT ON THERE, GET IT NICE AND CRISPY.
WE'RE GONNA BUTTER UP SOME BUNS.
DON'T TALK TO ME FRESH, SIR. IT'S A FAMILY SHOW.
GIVE THE DOGS A FLIP.
AW, LOOK AT THAT DARK COLOR. LOOK HOW BEAUTIFUL THAT IS.
WE'RE GONNA HIT THIS WITH THE SWISS CHEESE RIGHT ON THE DOG.
WE'RE GONNA COVER THAT UP AND LET IT STEAM ITSELF THERE.
WHAT'S THAT?
MOTIVATION -- LITTLE BIT OF CHICKEN STOCK.
CHICKEN STOCK?
JUST TO GET A LITTLE MORE STEAM ACTION.
WHEN'S THE LAST TIME YOU SAW SOMEONE GRILL HOT DOGS
AND THEN STEAM THE CHEESE WITH CHICKEN STOCK ON A CHEESE DOG?
THE ANSWER TO THAT ONE WOULD BE NEVER.
SO NOW STRAWBERRY JAM ON THE BREAD.
DON'T BE SHY WITH THE JAM.
IT'S LIKE ABOUT THE SAVORY AND THE SWEET.
WE GOT THE SWISS.
MIXING IT UP. YOU GET THE SALTY SWEET.
THOSE ARE THE THINGS YOUR BODY CRAVES.
HERE WE GO. READY?
OH, WOW.
THE CHEESE IS SO MELTED,
IT'S LIKE A CREAMY BLANKET OVER THE CRISPY GRILLED DOGS.
THE MONTE CHRISTO DOG FROM IRON BARLEY.
TREMBLE.
TREMBLE AT THE SHEER SIGHT OF THE CHRISTO.
I'M READY FOR THIS ICONIC INVENTION,
SO I'M GONNA GET INTO IRON BARLEY SPIRIT
AND CHOW DOWN ON MY ST. LOUIS SPECIALTY.
MMM!
FIRST THING I TASTE IS ACTUALLY THE QUALITY OF THE HOT DOG ITSELF.
THE SWISS WORKS REALLY GREAT WITH IT,
BUT THEN, THE LAST SECOND, GET THIS RUSH OF SWEET.
IT ALMOST REMINDS ME OF A JELLY DOUGHNUT.
YOU GET THE SWEET, THE SALTY, THE SAVORY -- PERFECT.
"SHOW ME" STATE --
SHOW ME A HOT DOG THAT'S BETTER THAN THIS.
ST. LOUIS BEVERAGE TO GO WITH YOUR ST. LOUIS DOG.
YOU CAN IMAGINE MY EMBARRASSMENT WHEN I ENTERED THE PARTY
AND SAW TOM HAD WORN THE SAME FROCK AS I HAD.
[ LAUGHING ]
CHEERS TO THE IRON BARLEY.
I COULD EAT WITH MY FAVORITE PORK CHOPPER ALL DAY,
BUT I'VE GOT TO TRY OUT ANOTHER CULINARY KINGDOM.
COMING UP...
HAVE I GOT A TREAT FOR YOU.
I BITE OFF MORE BARBECUE THAN I CAN CHEW.
THIS IS LIKE SEVEN DINNERS.
AND THEN I TACKLE THE 120-OUNCE MALT MILKSHAKE CHALLENGE.
OH, WOW, THIS IS DIFFICULT.
I'M REALLY TRYING NOT TO EMBARRASS MYSELF
ON NATIONAL TV RIGHT HERE.
I'M IN ST. LOUIS, MISSOURI, HOME TO THE GATEWAY ARCH,
FAMOUS ROOT BEER, AND TASTY FROZEN CUSTARD.
BUT THIS TOWN'S ALSO GOT
SOME OF THE COUNTRY'S FINEST BARBECUE,
SO I'M GOING TO THE SPOT VOTED NUMBER ONE IN THE CITY --
PAPPY'S SMOKEHOUSE...
AHH! ST. LOUIS BARBECUE.
...THE PLACE FOR THE BIGGEST AND BEST BARBECUE AROUND.
ONE, TWO, THREE -- PAPPY'S!
CAN YOU EVER LEAVE HERE HUNGRY?
Man: NO. YOU WON'T LEAVE HERE HUNGRY.
UH-OH, SOMEONE'S STEALING. YOU BETTER --
IT'S CRISP, BUTTERY. IT'S JUST EXCELLENT FOOD.
IF YOU TOLD ME THAT ABOUT A SNEAKER,
I WOULD MORE THAN LIKELY TAKE A BITE.
THE MEAT IS FALLING OUT.
THAT'S MY KIND OF PULLED-PORK SANDWICH!
AND THIS PLATE'S GOT HEFT. GOT YOU A GOOD WOMAN, MISTER.
ENJOY.
THERE'S SO MUCH MEAT ON THESE RIBS,
AND THEY'RE SO FANTASTIC.
A FULL SLAB IS ENOUGH FOR TWO PEOPLE TO SPLIT.
I LIKE THE BARBECUE!
I LIKE THIS GUY. YOU GUYS DID A GOOD JOB.
PAPPY'S JUST OPENED IN 2008
BUT IS STOCKED FULL OF GRILL MASTERS
WITH OVER A CENTURY OF KITCHEN EXPERTISE BETWEEN THEM.
THEY'VE TAKEN HOME SOME OF THE NATION'S TOP BARBECUE HONORS,
MEANING THEY DON'T SKIMP ON QUALITY OR ON QUANTITY.
SO AT THIS SMOKEHOUSE,
YOU'VE GOT TO COME HUNGRY AND COME EARLY
'CAUSE THERE'S NO SET CLOSING TIME HERE.
THEY JUST SHUT THE DOORS WHEN THEY SELL OUT.
THEY ONLY COOK SO MUCH PER DAY
'CAUSE HE DOESN'T WANT TO SERVE LEFTOVERS THE NEXT DAY.
SO ONCE THEY RUN OUT OF FOOD,
THEN THAT'S IT FOR THAT ITEM FOR THAT DAY.
FOLKS, WE GOT TO 86 THE RIBS! WE GOT TO 86 THE LINKS!
Man: AW, MAN!
FOOD CAN SELL OUT AS EARLY AS 4:00 P.M.,
AND I DON'T WANT TO MISS IT,
SO I'M SITTING DOWN FOR THE LEGENDARY BIG BEN --
A 6-POUND MEAT MEDLEY OF BARBECUE'S GREATEST HITS --
SAVORY PULLED PORK, BEEF BRISKET,
A QUARTER CHICKEN, FULL SLAB OF LOIN RIBS,
AND FOUR SIDES, LIKE HOMEMADE BAKED BEANS,
SWEET-POTATO FRIES, AND DEEP-FRIED CORN ON THE COB,
ALL IN A SINGLE PLATTER.
YEAH!
THIS IS LIKE SEVEN DINNERS.
WE'LL BE BACK TO CHECK TO SEE IF YOU NEED ANYTHING ELSE.
YEAH, NO, DEFINITELY. CALL MY DOCTOR.
I DIVE RIGHT IN, FIRST ATTACKING THE RIBS...
THE BARK HAS THIS GREAT CRUNCH.
SUCCULENT, DECADENT, JUICY -- PERFECT.
...THE CHICKEN...
I NOW UNDERSTAND WHY THERE'S A LINE OUT THE DOOR.
...THE PULLED PORK...
YOU KNOW IT'S GREAT WHEN THE SANDWICH WANTS TO COME WITH YOU.
I DON'T WANT THE BITE TO END.
...AND FINALLY, THE BRISKET.
WOW.
IMAGINE REALLY AWESOME BRISKET HAD A BABY
AND IT WAS BLESSED BY GOD.
BUT IT'S NOT DIVINE INTERVENTION
THAT BRINGS MORE THAN 2,500 PEOPLE A WEEK.
IT'S CO-OWNER MIKE EMERSON'S FINE BARBECUE FLAVOR
THAT BEGINS WITH A DRY RUB OF 18 SECRET SPICES,
COOKED SLOW AND LOW IN THEIR SIZEABLE SMOKER, WALTER.
THIS THING IS UNBELIEVABLE. IT'S LIKE NASA DESIGNED IT.
THIS IS HOW THEY SMOKE MEATS FOR OUTER SPACE.
OKAY, NOW, YOU NAMED YOUR SMOKER. WHY?
WELL, WHEN WE COMPETE, WE LEARNED A LONG TIME AGO
THAT YOU'RE NOT REALLY A TRUE REDNECK
UNLESS YOU NAME YOUR SMOKER.
WALTER'S BEEN RUNNING 24 HOURS A DAY
SINCE PAPPY'S FIRST OPENED.
HE BURNS BOTH APPLE AND CHERRY WOODS
THAT ADD A TASTY BARBECUE FLAVOR
TO THE 500 POUNDS OF MEAT
THESE PEDAL-POWERED CAROUSEL RACKS CAN HOLD AT ONE TIME.
I FEEL LIKE I'M DRIVING SOME LARGE SPACESHIP.
ERK! UNEXPECTED STOP.
HOT LINKS.
IT'S A GERMAN SAUSAGE.
OOH! A LITTLE SPICY.
SO ALL THIS IS IN THE BIG BEN,
THE MEAL I JUST SAT DOWN TO.
BUT THE SMOKER ISN'T THE ONLY KITCHEN VETERAN.
THERE'S ALSO MIKE'S LONGTIME PARTNER
IN COMPETITIVE BARBECUE, SKIP.
HE SAID YOU MADE YOUR FIRST SMOKER AT 14?
OUT OF WHAT?
OUT OF AN OLD AMMONIA TANK...
WHAT?
...WHICH IS A ROLLED-STEEL TANK.
WHAT KIND OF THINGS WERE YOU COOKING AT 14?
I'D, UH...
THAT'S OKAY.
THIS IS WHAT HAPPENS
WHEN YOU COOK OUT OF AN OLD AMMONIA TANK.
[ LAUGHTER ]
EVEN WHEN SKIP FORGETS HIS BARBECUE BEGINNINGS,
HE'S ON TOP OF HIS CULINARY CRAFT,
PERFECTING MORE THAN 7,500 POUNDS OF MEAT EVERY WEEK.
THAT'S PORK AT ITS BEST.
ALL OF THE BARBECUE IS DELICIOUS,
BUT BEFORE I LEAVE, MIKE SHOWS ME ONE SPECIALITY
THAT YOU CAN'T FIND IN JUST ANY SMOKEHOUSE -- THE FRITO PIE.
Emerson: NOW, NORMALLY, WE'LL MAKE THIS
WITH PULLED PORK OR BEEF BRISKET.
CAN WE DO IT WITH RED HOTS?
THERE'S AN IDEA.
CAN WE DO A RED-HOT FRITO PIE?
I LIKE THE WAY YOU THINK.
SO MIKE ADDS A HOT LINK TO THE CORN-CHIP BASE
AND COVERS IT HEARTILY WITH HOMEMADE BAKED BEANS,
CHEDDAR CHEESE, AND SOME RED ONION
TO COMPLETE THE MIGHTY MEAL.
NOW, THIS LOOKS AWESOME,
AND IT SADDENS ME THAT I CAN'T GET THIS AS PART OF MY BIG BEN.
IN YOUR HONOR, WE'RE GONNA ADD THE FRITO PIE,
WITH THE HOT LINKS, TO THE BIG BEN.
WE'RE GONNA CALL IT THE ADAM BOMB.
THAT'S RIGHT.
GUYS, THIS IS A "MAN v. FOOD" FIRST!
I'M NAMED MY FIRST DISH!
THIS IS AWESOME! FOLLOW ME.
IT'S BEAUTIFUL, MAN. IT'S BEAUTIFUL.
COMING UP, THIS MAY BE A CANDY SHOP,
BUT IT'S NO CHILD'S PLAY
WHEN I FACE THE MALT-MILKSHAKE CHALLENGE.
Man: 30 MINUTE.
NO TRIPS TO THE BATHROOM,
NO TRIPS OUTSIDE TO THE CURB, EITHER.
HE'S SO SERIOUS ABOUT IT.
I'M IN ST. LOUIS, MISSOURI,
TACKLING THE FROSTIEST FIGHT THIS SIDE OF THE MISSISSIPPI --
THE CROWN CANDY FIVE-MILKSHAKE CHALLENGE.
500 HAVE TRIED TO DEFEAT IT, BUT ONLY 22 HAVE SUCCEEDED.
SO, TO GET READY FOR THE CHILL...
I'M GONNA BRING ON THE HEAT.
WHOA!
Woman: WHOA!
HOTTER THAN EVER,
I CAN ONLY THINK OF ONE WAY TO DOUSE THE FIRE WITHIN --
120 OUNCES OF FRIGID MILKSHAKES.
I'M IN OLD NORTH, ST. LOUIS, AT CROWN CANDY KITCHEN,
WHERE I'M ABOUT TO TAKE ON
ONE OF THE MOST UNIQUE CHALLENGES
THAT I HAVE EVER ATTEMPTED --
GULPING DOWN 120 OUNCES OF THEIR FAMOUS MALT MILKSHAKES
IN UNDER 30 MINUTES.
IF I DRINK ALL FIVE MILKSHAKES, I GET MY NAME ON A PLAQUE
AND POSSIBLY THE BRAIN FREEZE OF THE CENTURY.
BUT IT HURTS SO GOOD.
THE CHERRY MALT.
CHOCOLATE BANANA.
LITERALLY, A NAUGHTY LITTLE MONKEY.
THEY JUST HAVE REALLY GOOD MILKSHAKES.
IT'S THICK. IT'S SMOOTH, RICH.
Woman: WE COME A LONG WAY.
YOU TRAVELED FOR AN HOUR JUST TO EAT HERE.
JUST TO EAT HERE, YES.
NOW, HOW MANY OF THOSE DO YOU THINK YOU COULD DRINK?
OH, I DON'T KNOW. ONE.
I HAVE TO TRY TO DRINK 5 OF THOSE
IN UNDER 30 MINUTES.
OH, MY GOSH. THAT'S A BUNCH.
YOU'RE GONNA BE SICK AS A DOG.
[ LAUGHTER ]
Richman: I'M HERE IN THE MIDDLE OF THE WINTER,
AND THERE IS A LINE OUT THE DOOR.
HOW GOOD DOES ICE CREAM HAVE TO BE
FOR PEOPLE TO COME IN IN FREEZING WEATHER?
IT HAS TO BE "1913 FAMILY TRADITION" GOOD.
GREEK CONFECTIONERS
HARRY KARANDZIEFF AND PETE JUGALOFF
SET UP CROWN CANDY NEARLY A CENTURY AGO,
AND TO SET THEMSELVES APART FROM OTHER SHOPS,
THEY BEGAN THE MILKSHAKE CHALLENGE.
TODAY, HARRY'S GRANDSON, ANDY, KEEPS THE CONTEST ALIVE,
SO I'M GOING BEHIND THE COUNTER FOR THE INSIDE SCOOP.
TAKE ME THROUGH THE MAKING
OF SOME OF THE AMAZING ICE-CREAM FLAVORS.
WE'RE GONNA START WITH STRAWBERRY,
ONE OF OUR MOST POPULAR FLAVORS.
THIS 2½-GALLON BAG OF 14% BUTTER FAT
IS GONNA GIVE YOU 5 GALLONS OF ICE-CREAM MIX.
WOW! THAT'S THE GREATEST BAG EVER.
THEN COME THE STRAWBERRIES,
WHOLE PIECES PRESSED INTO A SWEET JAM,
FOLLOWED BY STRAWBERRY PUREE FOR EXTRA COLORING.
THIS IS SORT OF CHURNING AND FREEZING AT THE SAME TIME.
RIGHT.
AND THEN IT GOES INTO ONE OF THESE 5-GALLON SHOTGUN CANS.
I WOULD THINK IT'S A SHOTGUN CAN.
YOU KNOW, YOU PUNCH A HOLE IN THE SIDE, YOU PULL THE TOP,
AND YOU JUST SHOTGUN ALL 5 GALLONS OF ICE CREAM.
THAT'S KIND OF WHAT TODAY IS GONNA BE WITH THESE CHALLENGES.
RELEASE THE KRAKEN!
OHH.
OH, MY GOD.
IMAGINE PUDDING WITH THAT SORT OF SLIDE-ABILITY OF CUSTARD
WITH THE COLDNESS OF ICE CREAM.
FIVE OF THESE -- AND HERE IS YOUR WEAPON.
OH, THAT'S IT. I QUIT. I QUIT.
FIND A NEW HOST.
EACH SHAKE BEGINS WITH THREE MASSIVE SCOOPS,
FOLLOWED BY TOPPINGS LIKE BANANAS
OR HOMEMADE CHOCOLATE SYRUP, THEN A SHOT OF MILK,
AND SOME MALT, A POWDERED SWEETENER FOR EXTRA FLAVOR.
CHECK IT OUT. I'M "MALTY-TASKING."
THE FINAL STEP TO MILKSHAKE MAGIC --
WHIPPING EVERYTHING TOGETHER.
THIS IS ONE SHAKE.
I HAVE TO DO FIVE OF THESE.
ONE CAN ALONE FILLS NEARLY THREE STANDARD GLASSES.
AND I'M DRINKING FIVE CANS.
THAT'S 15 GLASSFULS.
AND I DON'T WANT TO GET BORED,
SO I CHECK OUT THE MENU AND CHOOSE A VARIETY OF FLAVORS.
TWO VANILLA, GONNA DO COFFEE.
YOU CAN.
CHOCOLATE AND COFFEE TOGETHER. I'M GONNA DO A MOCHA.
AND THEN... CAN I GET AN EGG-NOG ONE?
'TIS THE SEASON.
'TIS THE SEASON TO KICK SOME MILKSHAKE ***.
LET'S DO IT.
TWO VANILLA, ONE COFFEE, ONE MOCHA, ONE EGG NOG.
GIVE ME SOME.
OH, YEAH.
ARE WE READY?!
I GET SET TO CONQUER THE COLD,
THE ABSOLUTE FROSTIEST CHALLENGE I'VE EVER FACED --
FIVE 24-OUNCE MALTS,
EACH ONE BIG ENOUGH TO FILL NEARLY THREE GLASSES.
SO, ANDY SCOOPS MY SUGARY RIVALS
AND BRINGS OUT FIVE CUPS,
JUST THE FIRST ROUND OF MY MILKSHAKE MILESTONE.
5 MALTS, 30 MINUTES.
NOT EVEN TO PEE?
NOT EVEN FOR THAT.
NO TRIPS OUTSIDE TO THE CURB, EITHER.
HE'S SO SERIOUS ABOUT IT.
AND TIME STARTS NOW.
ALL RIGHT, EVERYBODY, LET'S DO IT!
[ CHEERS AND APPLAUSE ]
I'M GONNA TRY TO GET THEM ALL KIND OF MELTY
SO THEY GO DOWN EASIER,
'CAUSE I THINK THE THICKER THEY ARE,
THE COLDER THEY ARE, THE BIGGER PROBLEM I HAVE.
ALL RIGHT, VANILLA.
[ CHEERING ]
All: DRINK THOSE SHAKES!
I THINK HE'S GONNA DO IT. ADAM, YOU CAN DO IT!
UGH. LITTLE BIT OF A SINUS ACTION. FEELING IT.
VANILLA -- DELICIOUS. MOCHA -- GONE.
THIS IS THE EGG NOG.
MMM. IT'S DELICIOUS.
CREAMY, YUMMY.
THE BIGGEST ENEMY IS GONNA BE THE COLD AND THE THICKNESS.
Man: I SAW A GUY DO THREE.
THEN HE HEADED FOR THE CURB.
I POWER THROUGH THE FIRST FIVE GLASSES,
BUT THIS IS NO PIECE OF CAKE.
I STILL HAVE ANOTHER 10 TO GO.
COMING UP, ALL THOSE FLAVORS FILL ME UP.
AS YOU CAN TELL, I GOT A LITTLE ICE-CREAM BABY HAPPENING.
AND SOON, MY STOMACH TAKES A TURN FOR THE WORSE.
I'M IN ST. LOUIS,
TACKLING CROWN CANDY KITCHEN'S MILKSHAKE CHALLENGE.
IT'S 120 OUNCES -- NEARLY A FULL GALLON --
OF DELICIOUS DESSERT THAT DEFEATS 95% OF ITS COMPETITORS.
BUT I WANT MY NAME ON THE FIVE-MALT PLAQUE,
SO I'M NOT LETTING THESE SHAKES FREEZE ME OUT.
Karandzieff: HE'S ON TIME FOR THE FASTEST.
I THINK WE'RE PUTTING A NAME UP THERE.
FIVE GLASSES DONE, ANOTHER FIVE DELIVERED,
AND I'M ON A RECORD PACE TO FINISH ALL 15.
I FIGURE STIRRING THEM WILL LIQUEFY THEM ENOUGH
TO JUST SLIDE ON DOWN.
WHOO!
LET'S GO, ADAM!
ALL RIGHT.
COLD. I FEEL MORE OF MY TEETH.
THEY'RE STILL REALLY DELICIOUS.
GOT A LITTLE FULL.
HE'S HANGING IN THERE. HE'S DOING A GREAT JOB.
I THINK IF ANYBODY CAN DO IT, HE COULD.
YOU CAN POUR THOSE INTO GLASSES NOW
'CAUSE WE'RE GONNA KNOCK THIS OUT REAL FAST.
[ CHEERS AND APPLAUSE ]
UP AGAINST IT. UP AGAINST IT.
ALL RIGHT, SWALLOWING IS NOW GETTING A LITTLE HARD.
AS YOU CAN TELL, I GOT A LITTLE ICE-CREAM BABY HAPPENING.
I STARTED OFF WITH FIVE 24-OUNCE CUPS,
AND NOW I'M NEARLY 2/3 THROUGH MY BRAIN-FREEZE BATTLE.
BUT WITH VANILLA, EGG NOG, MOCHA, AND COFFEE FLAVORS
ALL SETTLING IN MY STOMACH,
IT'S NOT EASY CHISELING THROUGH THE MILKY WALL.
IT'S THICK, AND IT'S INTENSE. [ SIGHS ]
HUMINA, HUMINA, HUMINA, HUMINA, HUMINA.
WOW, IT IS SO RICH.
IT'S JUST SO RICH. THAT'S THE HARD PART.
OOH, NOW WE'RE INTO THE REAL, REAL RED ZONE.
MY TEETH FEEL, LIKE, WEAK.
MY ENERGY IS FADING,
BUT I STILL WANT MY NAME ON THE PLAQUE.
I'VE GOT 10 DOWN AND ONLY 5 TO GO,
SO I ASK FOR THE FINAL GLASSES.
CAN I HAVE THE OTHER ONES, PLEASE?
COME ON. THE HOME STRETCH, ADAM.
YOU GOT IT.
HOO.
All: FOUR MORE MALTS!
FOUR MORE MALTS!
OH, WOW, THIS IS DIFFICULT.
I'M REALLY TRYING NOT TO EMBARRASS MYSELF
ON NATIONAL TV RIGHT HERE.
MIND OVER MALT POWDER.
THE NAUSEA'S REAL REAL RIGHT NOW.
OH, WOW.
I FEEL BAD.
IF I CHEER HIM ON, I KNOW HE CAN DO IT.
COME ON! YOU CAN DO IT!
WITH ONLY FOUR BIG GULPS LEFT
AND THE CROWD IN CLOSE TO WATCH MY FINAL SIPS,
I GRAB MY COFFEE MALT MILKSHAKE AND CHUG IT DOWN.
BUT MY STOMACH HAD OTHER IDEAS.
Man: OH, NO! HOLD IT.
[ CROWD OHHs ]
[ APPLAUSE ]
120 ICY OUNCES,
5 MALT MILKSHAKES,
AND 1 LOST CHALLENGE.
TODAY, IN THE CROWN CANDY KITCHEN
FIVE MALTED MILKSHAKE CHALLENGE,
THE BATTLE OF MAN VERSUS FOOD,
FOOD NARROWLY EMERGED VICTORIOUS.
WHEW.
IT WAS LIKE THE BATAAN DEATH MARCH OF ICE CREAM.
ADAM, WHENEVER YOU'RE READY TO COME BACK FOR A REMATCH,
WE WILL BE HERE TO GET YOUR MALT ON.
THAT PLAQUE IS DESTINED FOR MY NAME.
JUST NOT TODAY.
NOT TODAY.
Woman: NORMALLY, YOU CHEW FOOD.
WAS THE FACT THAT YOU HAD TO DRINK ALL THAT LIQUID AN ISSUE?
YES, THE SWALLOWING WAS INDEED AN ISSUE.
THE COLD, THICKNESS OF IT
MADE ME FEEL VERY, VERY UNSTABLE IN MANY, MANY WAYS.
ADAM, WAS CHOOSING THE FLAVORS HARD?
EGG NOG WAS THE BOMB DIGGITY,
BUT THE FLAVORS WERE, IN FACT, THE ISSUE.
THAT LAST SIP OF COFFEE WAS THE TIPPING POINT.
I KIND OF, IN HINDSIGHT, WISH I HAD DONE ALL VANILLA.
IF YOU WANT TO KNOW
MORE ABOUT THE ST. LOUIS MILKSHAKE MASSACRE,
GO TO MY BLOG AT travelchannel.com.