Practice English Speaking&Listening with: Texas Roadhouse vs. Outback Steakhouse Taste Test | FOOD FEUDS

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- Will Texas Roadhouse out-stack The Outback?

- Let's talk about that.

(groovy electronic music)

- Good Mythical Summer.

- Our June live shows featuring unpredictable comedy

and harmonious songmanship are comin' up quick!

Get tickets at now.

- Now a little while back we did a chain restaurant

steak taste test and the best steak came down

to Texas Roadhouse and the Outback Steakhouse.

Outback barely eked out the win but I think

that was mostly because and I said this at the time,

that was where I had my first date with Jessie

so I just had to pick one.

- Yeah and here's what happened after that episode aired,

we noticed that we had accidentally tapped into

an existing beef, no pun intended,

between the Roadhouse and the Steakhouse.

It all started back in 2018 when Texas Roadhouse retweeted

this meme with them as the Krusty Krab from Spongebob

and Outback as the villainous Chum Bucket.

- And then Outback replied with this.

- Okay. - Which I gotta be honest,

point Roadhouse.

- Then Roadhouse destroyed Outback with this.

- Oh okay so we know that Texas Roadhouse

has a better social media team.

But we wanna have an honest to goodness,

fair and square comparison between the two restaurants

to really figure out which is better overall

and not just steaks.

It's time for Food Feuds: Texas Roadhouse

versus Outback Steakhouse.

- We're gonna taste various signature dishes

from each restaurant head to head and then Rhett

and I will rate each dish on a scale of one to 10.

In the end, whoever has the most points will be crowned

the absolute uncontested best steak restaurant

of all time according to us and will win a chance

to sponsor a GMM episode.

- Ha, I like the way that works.

Okay so when we did the restaurant free bread taste test

last year, Texas Roadhouse beat Outback

but then Outback recently won the steak taste test

so these guys are starting out on even ground.

- Yeah and now both of their menus are huge

and there's lots of good stuff that we just don't have time

to try but feel free to share in the comments

the dishes that you like but just don't be going,

you guys didn't try the cheesy winger dingers.

What's wrong with you?

- Sound good. - We had to draw

the line somewhere.

(Americana music)

Okay first up we're gonna be tasting a sampling

of appetizers from each restaurant.

- Hi y'all I'm Roadhouse Rhonda.

I've got a Roadhouse combo appetizer platter.

We got your boneless buffalo wings.

We got rattlesnake bites, no they are not real rattlesnake.

Please stop asking me that. - It's like a jalapeno.

- Yeah yeah and then we got some tater skins

and you get a choice of dipping sauce

but I gave you blue cheese and that's just

how we're gonna do it. - Okay, thank you Rhonda.

- Enjoy, buckaroos.

- Thank you Rhonda. - Oh you.

- Don't eat that trash.

(Rhett laughs)

- Hello, good day, mate.

My name is Beck Betch

and I've got some Aussie-tizers for you.

- We got some fries. - We got Aussie cheese fries,

Kookaburra Wings, and we got volcano pretzel bites.

- I've never had these.

- You're gonna have all of them.

(Rhett and Link chuckle)

- Now a couple of things.

Bloomin' Onion is not here because Texas Roadhouse

actually has a similar dish

and we're gonna put those head to head in a different round.

Second thing is we got a lot of things to taste

and so we're not gonna be going back and forth.

We are tasting, getting an essence of the whole plate,

and then conjuring our score.

- We're gonna conjure a score? - Conjure it.

- Like magic?

- Can't go wrong with cheese fries.

- No those are good.

Is the different sauce for the fries

or a Kookaburra Wing?

- I'm gonna do

without the sauce. - Never had this.

- It's a tasty wing. - Totally unique too

in its rub.

That's an interesting wing flavor.

- Kookaburra.

- I like that. - I thought that was like

an endangered species.

- And then to round out our appetizer plate--

- A pretzel bite?

Oh this is probably what this is for.

- [Link] I put my fries in it by accident

but didn't hurt 'em.

- Oh man there's more cheese on the inside of that.

- That is an odd thing to put on the menu

- That's not the highlight of the plate.

- Mm-mm but the wings. - That's a good plate though.

You can't go wrong with cheese fries.

- See now over here when we got the tater skins,

these things are huge.

You can pretty much compare these with the loaded fries.

Tit for tat.

I'd say they're pretty much neck and neck.

- Yeah, both very good.

- They've done a pretty good job

of slathering it with cheese and bacon bits.

- Boneless wings which not a fan technically.

- Dink it and sink it.

I don't think we got time for sinks and sinks, man.

- You don't like a boneless wing?

- I feel like I'm taking advantage of the concept of a wing.

It's good though, it's a little drier.

- I would say it's not bad.

- It's not as interesting as the other one.

- [Link] Oh and then these jalapeno poppers.

- That's really good.

- Because the jalapeno is not overpowering,

so we just need to give a score one to 10 for each.

- Way better than, okay, you wanna start over here.

- Again I don't know about the pretzels but the wings

are really coming to the fore for me.

I'm gonna get it a nice, solid seven.

- Okay I was thinking six because the pretzel bites

are a serious misfire for me.

What about over here?

Six over here, I think I'm gonna go seven over here.

- Oh. - Because even though

I don't typically like the boneless wings,

I love these rattlesnake bites and I actually prefer

the tater skins over the fries.

- To me these wings are really knocking out these nuggets.

I'm actually favoring the Outback

and I'm gonna give that a six.

- Okay.

So that means we have a score of 13 for both of them.

- Oh we tied.

(Americana music)

- Okay so when we did the steak taste test,

we did sirloin because that was the only steak

that was available in all those chains

but now we got a lot of other cuts available

so we're going with a porterhouse which is a New York strip

and a tenderloin together.

- Hello. - Hello.

Good day.

So the Outback steak comes with any potato and any side.

I've got here homestyle mashed potatoes

and American cheese 'cause it's a beauty.

- Oh okay. - Okay.

- Goodbye.

- Hey!

You come back here.

Now you can leave.

(Rhett laughs) - Oh.

- It's a power move. - A little control thing

happening here, I see. - All right.

Texas Roadhouse steak with mashed potatoes, some white gravy

and that is chili, AKA Texas honey.

(Rhett chuckles) - Let's prepare our steaks

for eating.

Can I use a knife?

- You know what, under these circumstances

because we gotta move quickly--

- It's round at the end. - Yes.

- I mean, oh, oh, nothing's gonna happen.

- [Rhett] Cutting into the strip here.

- [Link] Okay I'm gonna cut into the same place.

- [Rhett] Okay now I've got two equal size bites here.

- I'm gonna start over here. - Wanna start over here?

- I kinda want a piece with the fat in it.

- I'm not blown away.

- Add in a little white gravy and mashed potato.

- That's an interesting concept.

- Oh that's good.

- I kinda feel like I'm doing something wrong

when I put white gravy on top of mashed potatoes but--

- No I like that. - I don't wanna be right.

- And then-- - You do have a spoon

but you can-- - Never had the chili.

- You can do it with a fork if you want.

- I'm just assuming you're going to the other side.

Dang that's good chili.

- That's really good chili. - It's not hot, it's sweet.

- That's what you would expect from a Texas themed place.

You gotta get the chili right and they did.

- All right. - All pretty solid.

- [Link] Now we're diggin' in over here,

I'm gonna take a complimentary bite.

- The steak's better. - They put a rub on it.

- That's a more tender steak.

- I'd say it's-- - They're both good.

- I do agree.

- It's a better steak though.

How 'bout this mac and cheese?

- [Link] This mac and cheese got some sort of spicy on it.

- And it's a little swirly which kinda throws you off

a little bit.

- I like that spiral.

It's an upward spiral just like the toilets Down Under.

- Yep, they go up. - They spiral up.

Now at this point if you've already had the loaded fries,

you've got all this bacon happenin' on this potato.

You might get bacon overload if that's possible.

- I think I prefer the bacon and the cheese

on my potatoes more than the white gravy.

- I love the white gravy and I love that chili.

- Very good chili. - Man,

all the sides are great.

- I am feeling really, really good about this whole plate

and don't feel like there's anything

that really missed at all.

I'm gonna give it an eight.

- Mm, mm.

You know what I agree.

I was also thinking eight over here.

- Okay. - Over here,

I do agree with your assessment of the steak

but when you bring in the sides, man.

I'm gonna go with a seven.

I don't think there's that much of a difference.

It's difficult.

- I don't know I feel like the steak was a slight misfire

compared just again, side by side comparison.

The white gravy throws me a little bit.

Really good chili but not enough to get it above

a six for me. - I respect that.

(Americana music)

Now onto dessert.

- Hi, what do we got here? - Okay Rhonda.

- This is just a standard big-ass brownie.

With a scoop of vanilla ice cream and chocolate fudge.

We don't need a lot of frills--

- Don't oversell it, Rhonda.

- Yep, don't need it.

- Rhonda's (beep) recently.

So she's (beep) her own (beep).

Anyways, this is the Chocolate Thunder from Down Under.

- I will be back for you.

- She's scary 'cause she's so (beep).

- Okay you've got a lot of tax, sir.

You're not gonna make it far in this country.

- So it's a pecan brownie and it's vanilla ice cream,

chocolate sauce, chocolate shavings and whipped cream.

- Okay. - Enjoy.

- So there's a nuttiness to this one.

- Mm-hmm, okay.

- There's a roundness to this.

What do you think about a round brownie?

How do you feel about that?

- [Link] I like that, ooh and there's a softness.

I'm going for the center,

the part that I usually save for last.

- [Rhett] I got a really big bite but I'm just gonna try it.

- Mm, that's good. - That is really,

really tasty. - Mm-hmm.

I'm gonna give it a nice wipe.

- Yeah, gotta have a clean spoon.

Gotta have an unbiased utensil comin' in.

- There's a little more to this

and that brownie doesn't have any pe-cans

or puh-cahns in it.

- Oh wow this is super moist too.

I thought it was gonna be hard.

- [Link] This thing here, there's a lot more moving parts.

- What?

Oh my goodness, that's good.

Dude, that is so good.

- There's a couple of things that bump me.

- Oh really?

- It's actually, I wouldn't call this a brownie.

It's almost custardy like it's almost liquified.

- Well this is very traditional.

And it is what it is and it is a good brownie.

This is something new and different altogether that I,

I'm gonna give this-- - It's like a molten,

loose cake,

which I don't think I'm making it sound appetizing.

- I wanna give it a 10 but I just feel like I can't,

I'm gonna give it a nine.

I can't imagine that being a better dessert for what it is.

- I can imagine it because that one to me is better.

- I'm gonna keep eating it-- - I don't like nuts

in my chocolate stuffs

and I don't like chocolate stuff that's that loose.

I gotta be kinda brutal, I'm actually giving this a five.

It's just not up my alley.

This on the other hand, it's not gonna blow it out

of the water but I'm gonna give it a solid

(grunts) seven.

- I'm gonna give it a six.

It's good, it's not great.

(Americana music)

And finally the Bloomin' Onion

because Texas Roadhouse also has a version of it.

- But not because we eat it last usually.

- Good day, mate. - Good day.

- This is our famous Bloomin' Onion.

It's an onion that blooms.

- And is then fried. - Yeah it's both.

- Hey, you!

You may have created this. - Yes.

- Lookin' a little tiny. - Oh no.

- Don't you think?


- Let him have it.

- Wow, whoa! - Wow.

- All right this is the Texas Roadhouse Cactus Blossom.

No it is not a cactus.

- It's still an onion. - Don't ask me that.

And it comes with some horseradish sauce.

- And it's, okay so you clearly ripped off

the Outback but then you

in the Texas fashion made it bigger.

- Yep. - Yeah.

- You wanna start over here?

- Yeah. - With what I'll call

the original.

- Well the funny thing is I mean, not only is it smaller

but it's fried in a different way.

- Have they got-- - It's hard fried.

- I'm told that Outback has proprietary machines

that they keep secret but then

Roadhouse figured it out somehow.

- I mean it's not that hard to figure out I don't think.

Just call some engineers.

Can we cut an onion to little strips?

- That's good stuff. - Yeah.

Movin' on to the Texas Roadhouse.

I'm gonna do no sauce first, just--

- I'm going all the way. - Way different.

- Oh wow. - And not as good.

- Mm-mm, the horseradish in that sauce is,

it's overbearing. - Yeah.

- And then the breading is kinda blah.

- You know, you think when you steal a machine,

you steal a recipe, you do something to make it better

but that did not happen.

This is almost the perfect appetizer.

- 10.

- 10?

- I mean well if you're gonna rank a Bloomin' Onion

against other Bloomin' Onions, this is a 10.

This is the standard.

- Okay I'll go there brother, 10.

(Link chuckles)

I wanted to so I will.

- Texas Roadhouse, this is the only place,

but you have disappointed here.

- I'm giving it a five.

- Four for me. - Ooh!

That hurts. - Yeah, that is the death nail

for Texas Roadhouse, I'm sorry to say.

- And so the final score is wow, 63 for Outback Steakhouse

and 48 for Texas Roadhouse.

So there you have it, the official absolute uncontested

best steak restaurant of all time according to us

is the Outback, congratulations, Beck.

- Hey, I'm very happy about this.

- [Link] Sorry Rhonda, you okay back there?

- Yeah.

(crew member laughs)

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The Description of Texas Roadhouse vs. Outback Steakhouse Taste Test | FOOD FEUDS