00:00
It was in the offices, at the production offices, and it was a contract, and it said Big Eats.

00:05
Second page said Big Eats. Third page said Man vs. Food. I was like, no! I was like, I gotta call somebody. Call my mom. Call, I didn't have a lawyer. Call a lawyer. You have a lawyer? The beauty about it is the fun folks in production and the producers that write copy, they've, as a result of doing the show for as long as we have these 90 episodes, they've started to write in how I speak. The fact that someone would take a moment out of their day and like say a nice thing, like.

00:30
There's not enough of that in the world, or maybe there is. And I just, I appreciate that so much. And I would never not want someone to come up, you know, cause I'm a, I totally fan out too. You're listening to the Radcast. If it's radical, we cover it. Here's your host, Ryan Alford. Hey guys, welcome to the latest edition of the Radcast.

00:58
talking food today, my friend. We're going battling with food. Man versus food. I've got actor, comedian, host of Man versus Food, Casey Webb. What's up, Casey? Woo! How we doing, brother? Great, man. I, you know, I'm trying to contain my excitement. I get depressed watching many things on TV, which is why I don't watch much TV, but I have like three go-tos.

01:26
And man versus food is like at the top of the list. So, uh, thank you for saying so I, you know, I, I do appreciate hearing that. Cause like I, um, in the beginning, I had no idea who was watching. I was, I just figured it was just dudes like me that ate food all the time. But I couldn't have been more wrong because it's, you know, it's kids, it's parents, it's, um, it's dudes like me. It's, you know, it's, it's, it's, it's a, it's, it's a vast.

01:55
group of people that watch a show and that was really humbling. And that's probably one of the reasons why I've continued to do so because you know, it's not just, uh, it's not just dudes like me that like the show. So no, it's a lot of people, especially kids. Yeah. And I told you, we, you know, we messaged on social media like everybody else does, you know, and, uh, I told you, and you know, my kids and I was like our, our Saturday morning, literally watching this past weekend, we were on the boat and watching your reruns of man versus food. And I'm like,

02:25
he's gonna be on the show. And they're like, yeah. If I can make a kid laugh, I feel like I'm doing my job. If I can make an adult laugh, that's just a bonus, right? Cause you know, and what's fun about the show is like, some of the adults get the adult jokes and the kids get the kids jokes, you know? And it's like, I pride myself. It's kind of like a Warner Brothers cartoon from the, you know, from my generation. Just, just, and being silly like a kid. So, you know, it brings me a great deal of joy knowing that.

02:53
you know, people can have a laugh or, and you know, the coolest thing, you know, is like a parent first reached out in like the first season of the show. And he's like, you know what? We really love the show because we could turn it on and it's safe. Yeah. You know, there's no, there's no cussing, there's no, you know, there's no foul language. There's no, it's food, it's food and fun. And there's a bit of competition there too. And like, I don't always win, which is great because.

03:17
You know, if I want everyone, then what kind of show is that too? You know, and I'm trying, don't, it's not what I'm trying. It just, the reality is sometimes I just don't win. You know, I, I'd like to consider myself the underdog in that scenario. Like the Husky, I call myself, um, Husky Balboa, like Rocky Balboa. Just sometimes I win, sometimes I lose. I know, but like, I can't think, um, you know, you're so endearing though, on TV. I will say that like there's like this.

03:47
you know, you're rooting for you, but like there's the comedy, cause you're obviously a comedian, you're a funny guy. And then, but there's an endearing quality to you that I think makes it easy television for sure. Yeah. It's funny how my career started because I, you know, I started doing voiceovers and commercial, I was doing theater and, and, and stand up and improv. But, uh, when I, like got onto camera and to doing voiceovers, I was either doing voiceovers or I was doing

04:14
on camera commercials where I didn't say anything in the commercial or it was my voice on the voiceover. It took a little while for me to bridge the gap and do both. So with the show, it really bridges the gap and I could do both. I could say silly things and I do, I had been told I have a funny face. So in a good way. You do. I mean, you look, there's like a...

04:37
I don't even know what I'd compare it. I don't know if it's like the John candy meets something else. I don't know. What? I don't know. When I'm heavier, I get Chris, you know? Yeah. Um, look lighter now or something. I don't know. Not as funny as Farley and not as fat as, uh, no, not the way it was. Not as funny as Farrell and not as fat as Farley. That's what. Yeah. All right. I don't know about that. Pretty damn funny. Thanks man. Casey, let's back up. I, I, you know,

05:05
just like you and taking on the food challenges. I want to like dive in like immediately, but I do want, cause I think people are fascinated, you know, like, you know, to, to kind of hear your journey a bit. Um, we all think, uh, mistakenly that, oh, it just all, you know, comes perfect. Like I'm sure it was just this easy path. Uh, something tells me, and I don't even know your full story. Um, it's never as easy as it seems to kind of get to, you know, where you are with a show like this, but let's talk about a little bit of that journey.

05:35
I so with acting, um, I started late in life. I want to play football, uh, was playing football in high school, went off to college and, um, I decided to stop playing, which was the hardest thing for me to do. You know, went away to this division three school. I thought it was going to be like six, six, you know, my brother's pretty tall and big. I thought it was going to be at least his height, but I wasn't, but I was good. I just, you know, I didn't, I didn't make it. I wasn't, uh,

06:06
it wasn't what I thought it was going to be when I went to want to go to college it became work and then, you know, I want to take this theater history class in the school and, um, which I later was abruptly asked to maybe I should, I should probably move on from that school. Um, as it happens. Uh, but it was this theater history class and I was like, just so kind of enamored with like, oh, this is something that I could possibly do, you know, and some of my heroes, acting heroes, guys were in the military or there were athletes first or

06:34
you know, I was like, oh, anything's really possible. Cause especially, and sports gave me that. They gave me, sports gave me everything, you know, the confidence, the, you know, the mental aptitude, just to drive. So I wound up doing theater like at 18 in a community college where I had friends going to and two really close buddies. One was going to conservatory in New York city. One was getting his undergrad at a school, but he was minoring in theater. And

07:01
Like my three closest friends somehow wind up doing theater and acting, right? So I wound up auditioning for this play. A cold read is basically you read off a piece of paper. You don't know really what it says. You don't have time to rehearse it in front of an audience of other actors and people. And, and I fail. I couldn't do it. I just was so poor at it. And I, that's now when I realized like, this is what I want to do with the rest of my life. Like I, in that moment I was like, this is so, this is such a challenge that

07:29
I want to take this thing on. So I stopped playing sports. I stopped running into people with my helmet and I started doing theater and that was at 18. And that's kind of where it all started, right? So, you know, cut to, you know, I've spent a life pursuing it, but I've left it a lot. But what kept me busy in the pursuit of acting, I, long before I was an actor or at least pursuing it, I started working in the restaurant business. So.

07:59
I think it was my father that first handed me the spatula at age 10 and taught me how to make eggs. And probably for two reasons, one, not to burn myself and two, because he was tired of me asking him to make them eggs. There we go. So, yeah, so that's kind of, you know, like, uh, being in the workforce at a young age gave me, um, uh, gave me the work ethic, you know, and, and that's kind of where that started. So

08:26
Quite literally, the world's collided when I got Man Vs. Food. Cut to many years later, 2017, I got the job of a lifetime. And as someone who pursues acting, you can't really say no to an audition, at least not in my world, because you might not get another one. Little did I know that this audition would lead to five years of work.

08:50
Um, and other opportunities, just a ton of other opportunities. I was very fortunate prior to doing the show to do some not hosting, not reality lifestyle work, like light commercials, voiceover on camera, some TV. Um, and then when the show hit, I was just kind of just my whole life was kind of thrown into the stratosphere. And I started traveling the country. I mean, cut to five years later. Um, you know,

09:16
we just wrapped on our 90th episode. We've done six seasons of the new version of Man Vs Food. And yeah, it's brought me to your door. That's in a nutshell, but there's, you know, please feel free to dig into the stuff I brought up because there's other stuff in there, but, you know, one job led to five years of one job. So I wanna, a casting director in New York City referred me to a casting director in LA, and I want him getting this.

09:46
job working on this YouTube show. And then that director introduced me to an agent in New York City. And then that led to the audition for Man vs. Food, which they told me was not Man vs. Food. They told me it was another show called Big Eats, because I thought the show was still in the air, but 2012, the show was off the year 2012. So this is 2017. I'm auditioning for the new Man vs. Food, but they kept it under wraps. And they were telling me that it was a show called Big Eats. So,

10:15
Uh, it wasn't until I was signing the contract in the office in Bryant Park, pretty much, you know, like, I guess it was such a popular show and they had a new, um, you know, a new regime at, at the network and they just, they, they couldn't really tell anybody. So, um, lucky me, I guess. Yeah. Is, uh, I mean, what did you do in the restaurants? You say, you know, I always, what were your, were you in the kitchen a lot? Or were you bartending or like, what, what were your?

10:45
positions like well the first kitchen was the home kitchen and the spatula that my dad handed me and the bacon fat in a Campbell soup can You know, that's what that's what New Yorkers did. That's what my parents did I didn't know what that was for the longest time. I was like, this is gross Why is there bacon fat in the freezer and little did I know it's like the greatest thing ever If you don't keep bacon fat in your freezer in a soup can then you're missing out but I started washing dishes at 14 and a pizza place that

11:14
wisdom that my hometown, you know, my family knew their family and, you know, 14 is a little young to be on the work in the workforce. Not in my opinion, but you know, legally. I still got to wash dishes and, you know, I think of like a pizza place as almost like if you watch Orange is the New Black or any sort of like institution show, any show where they're in prison, because there's a hierarchy of people that are working there.

11:41
And some of them are criminals, you know, like more or less. Um, there's the guys driving, you know, the guys that drive the pizza. There's the guys making the pizza. These are magical human beings. I only wanted to be the guy that made the pizza. He was like, just like a stunner. He had a long, he's a total wizard. He had a long mustache, long hair and he wore all white and he was just slinging pizzas. Never talked to anybody, smoked Marble cigarettes and he's just a fascinating human being. And I was there washing the dishes, like observing this guy, you know, and they basically pay in pizza. Um, so it was,

12:11
washing dishes. And then that led to, you know, being a busboy, you know, being then eventually a food runner and then eventually, you know, back to be a dishwasher because you get demoted pretty quickly. And then, you know, uh, in the kitchen, like prepping, so cutting all the veggies, right? Prepping. And then that led to line cook. Um, so I was able to learn along the way and like that's, you know, and a lot of businesses that's gone away. Like my father was able to do that in his business. He learned from

12:39
starting from A and then he went up into management in his career. And so like the restaurant world, if you want it, it's there for you. You know, you got to deal with a lot of personalities and a lot of, you know, every weekend, every holiday, but it was just something that I fell in love with. And then, you know, I was in the kitchen line cook and then I realized I didn't go to culinary school. I was just taught, you know, by people that were really good and that made me good. And then I realized that

13:06
all the money's in the front of the house. So, I started busing tables again and then I started waiting tables and then I was bartending and management, you know, then I went to wine and liquor sales. And so, you know, I pretty much run the gamut in all areas except for ownership. I never owned, maybe someday. I just, I've been a little busy. And that takes a lot of, a lot of, a lot of, on the ground time. You need,

13:34
You need to be inside that brick and mortar if you're going to run to your place, in my opinion. But, um, yeah, that's, that's, that's where it's, yeah. I started washing dishes. That's really kind of, and it just kept me going. And then then I was doing that all throughout my career, uh, pursuing acting in New York city, you know, um, which led to, uh, yeah, which led to man versus food. Yeah. I think everyone, my first job at 14 was washing dishes at a meat and three restaurant.

14:04
And let me tell you, it's a wonderful place to eat. It's the worst place on it's hell on earth for washing dishes. Cause you know why? Macaroni dishes that bake to the sides. It's basically concrete. Oh, it's concrete. Your hands get raw. Everyone that wants to have true like grit needs to wash dishes one time in their life.

14:28
at a restaurant. I think the restaurant business, any in general, because it's really you, it's a hustle and there's a great deal of humility and but you learn so much. There's so much to be learned there. I love how you're meeting three great places to eat, but you wouldn't want to wash there. Yeah, I was like, why did they do willing to give me a job? Is it still legal? My dad's like, I don't know. But they were they were friends with the they went to my family's church. We went to church with this family.

14:56
I'm not going to name them in case, you know, there's like a, by now it's, it's worn out the, uh, the law or whatever. I will not name names. There's a statute of limitations on, yeah. I will not name names either. Um, I do have a good buddy in, in Nashville who has a Arnold's, which is meat and three, which is really quite good. And he, uh, he's elevated the meat and three cause I've had all kinds of meat and three and they're amazing, right? Um, salt is the first ingredient and everything. And then fat and then sweet.

15:24
And then, yeah. Yeah. Lard. Love it. Love it though. I mean, you know, you need, you need a meal, go get a meat and turkey, you know. So, so you tried out, how many people, how many people tried out for Man Versus? Do you even know like how many, how many people you were up against in the? I was up against food. I know that much. In getting, in landing the gig? You know, the, what's interesting, I guess they, you know, coast to coast, they had auditions and I think it started with

15:52
Well, the first audition, and I know you'll appreciate this, was there was a point, I was Airbnb-ing my apartment that I rented in New York City, and that enabled me to travel, to pick up shifts from other bartender buddies, and then crash at their place. So, along with the short, I had my first interview for Man Vs. Food, which I thought then was Big Eats.

16:18
um in my apartment the apartment was immaculate i had this italian couple that was showing up in an hour and for the segment of that interview she was like oh at the very end she's like oh do you have the are you prepared with the food portion of of the uh of the audition or the interview i was like ah i don't remember reading that i there's nothing in my apartment you know it's it's clean right so i was like just give me a second and like i i happened to have a jar of apple pie moonshine

16:48
that I got from the Carolinas, and I will not name names. It was more than one jar in the, but there was a jar, and I basically, I picked that jar out of the fridge, and I sat down, as I'm talking to you the same way, I spoke about Moonshine for 20 minutes, and then that gave me the second audition. When I, later on, an executive from the network had sat, you know, we were in Minnesota during the Super Bowl several years ago, when we were doing two episodes.

17:18
And we were just talking and he's like, someone had asked the question, how'd you get the job? And then he answered for me. He's like, well, it was really when Casey sat down and talked about Moonshine for 20 minutes, we all knew that he was the guy. So I was like, I love that story. I was like, I never heard that from him. I was like, he's my, he's the executive. You know, he's the guy in charge, you know? And he was like the fact that you could just pontificate, talk about Moonshine. I mean, you have to understand I'm a bartender and I'm an actor. And it's like, all I would want to do is talk.

17:44
You know, it's like all the hours in detention as a kid have totally paid off. And I wish my parents knew that when I was a kid. But yeah, it started at that bottle of moonshine. That's what led to the second audition. And they were overlapping, because the second audition was literally, it was physically in a restaurant. And so we did a mini version of the show. So we did like a kitchen beat where I'm cooking the thing with the chef. And then I do, I talk.

18:13
I'm talking to guests about the food. And then it's me trying to crush some big cheeseburger, right? And, uh, but in the, in the course of like 30 minutes, you know, um, the show was 22 minutes long, but it takes three days to film it. Right. So it's a 22 minute show. It takes three days, but they were overlapping us. So I don't have any idea. I never asked how many people are up for it. Um, but I guess they whittled it down, you know, they had to. Yeah. And you were the winner.

18:40
I was the winner. Woo. Yeah. But not Big Eats. I'm not Big Eats. I was, right, I was in the offices at the production studio, at the production offices and I had, you know, it was a contract and it said Big Eats. Second page said Big Eats. Third page said Man vs. Food. I was like, no, I was like, I gotta call somebody, call my mom, call, I didn't have a lawyer, call a lawyer. You have a lawyer? It was just like, oh my God, like.

19:08
And little did I know that the rest of my life would be just completely changed as a result of getting one job, two auditions, one job. I tell you this, this is a funny story. I was so right before I booked that, I booked a commercial. It was filmed in Panama, the country, and it was essentially a spin-off. It was a German real estate company.

19:35
And it was a spinoff of Wolf of Wall Street. So instead of spending triple the amount of money in Miami, they did it in Panama, because they have high rises, they have Lamborghinis. It's a beautiful country. And so they took three American actors, and we went and destroyed office buildings. They had this mock strip club. It was basically Wolf of Wall Street. And it was amazing. It was one of the greatest experiences I've ever had, with my job. You know?

20:04
I've had many as a result of doing Man Vs. Food, but I, the day we were leaving, I couldn't find my passport. My passport went missing. So that's a Wednesday. So Thursday, I have Thursday and then that Friday was Good Friday. The whole country shuts down on Good Friday, even, you know, the US Embassy offices. So I was like, uh-oh. So if

20:29
And then Monday I was flying off to do the first episode of Man Vs. Food. So if I didn't get home, long, long, short, I wound up meeting a really great police officer who like helped me through the entire process. I got a passport and I was able to fly out on my dime, you know, I was like, I don't care. I flew first class home and I ate ice cream the whole way home. I was like so thankful that I got out of town.

20:53
But yeah, if it wasn't for that police officer in Panama, I probably, I would have missed the first episode of Man for Food and maybe even fired, you know? So nobody really knows that story. That's, uh, I keep that one tight, but it's, it's such a fascinating thing, um, you know, to, uh, you never know, you know, it's like the, the, the, the, we, the help from others is, um, I, I don't take that lightly, you know? It's like, so like with my job, I feel like, you know, um, uh, there's a great deal of

21:22
gratification that I get from potentially helping a restaurant. And I didn't know this about restaurants. Like what the show, the impact of the show would have. Yeah. Do you like my segue there? I'm going to go with segue right now. I love it. Yeah. It's perfect. And like, I didn't know until the show started airing that any restaurant, or I'm sorry, any show that goes to any restaurant across the country, whether it be Man or Food or-

21:44
there's a huge bump in business. I mean, potentially 40%. And I'm like, 40%. I've worked for mom and pops a lot of them and I work corporate. I get it. 40% is everything that, I mean, that could keep the lights on and fix a hole in the roof. And I was like, wow, this really, really, really matters. And like I didn't really think what I was doing mattered because I was crushing cheeseburgers, you know, it's either huge or hot. And I was like, I don't know if I could do this anymore. This is kind of painful, you know, but there was so many pluses, you know, and like,

22:13
I'll eat crow, I'll eat the silly sandwiches and the hot stuff if it's making people laugh and smile and then potentially increasing someone's business. It's within my power to do so. And that's quite honestly, that's kind of what's kept me in it. It's like, it'll probably be what I'm most known for, but it's not gonna be my legacy, I tell you that much. Right. So helping is what has kind of kept me in.

22:41
in it, you know, it's in like and and and it and it actually makes an impact, you know, and I never thought some silly show As man versus food not to call it silly but would would have such an impact and people, you know people plan their whole vacations On shows that you know restaurants that we've been to on on man versus food and other shows like yeah We went on vacation. We went to every place he went to it was awesome. I was like

23:05
That's so great. I love that. You know, it's like we actually, they have repeat business, you know? So it kind of, that's what I'm, I think most proud of with the show is that, you know, it's, really it's quite honestly helping people, you know, inadvertently. And I had no clue, you know, so. One thing I really appreciate about the show being, you know, in the, in the marketing advertising and like appreciating the, the dialogue and I don't know how much, how much it's written for you, how much you write, but like the writing,

23:34
And the there's, it is, it's not lost on me, like the intros to the segment, the collection of words, the things that you say and you know, whether it's sometimes that's a rhyme, sometimes it's a riddle. Sometimes it's whatever that's not lost on me. Uh, you know, and I don't know this lost on the crowd either, but I, I think I appreciate it made from a different position being in the career that I'm in, but it's just, it's really clever and really smart. I think from the beginning, um,

24:03
You know, there's so part of it scripted all the facts and the thing that we highlight are that's scripted Um, and the beauty about it is the the fun folks in production and the producers that write copy um There they've as a result of doing the show for as long as we have these 90 episodes They've started to write in how I speak, you know So it like it started off one way and it's like, oh now it sounds more like how casey talks. Yeah

24:29
So that was really, I was like, whoa, this is like, I would say that, you know, or like, I would point out, I was like, I wouldn't really say that, you know, like that's not something that would come out of my mouth, you know? Yeah. And so that was super, that was just like really flattering. It was like, oh, they're writing for my voice and that, and it's just a rare thing. It's usually like with characters or with like acting, it's like you find the voice within the character, but they were writing for my voice. So it was just kinda, it was like, oh, this is really great. And then, and then the rest of it is improvised.

24:58
So a lot of that stuff in the kitchen and me talking to folks, it's like, you know, whether it be, um, you know, whether it be, uh, someone, the chef in the kitchen or, or a little kid, you know, it's like, it's all loosely improvised. We're talking about the foods that's in front of us. And I, you know, I have to, we're, look, we're, we're mining for sound bites. Ideally we want, you know, I'm saying a bunch of stuff, so they say it back to me. So they, we have, uh, you know, a blurb for that 22 minute episode from that one restaurant, you know? So.

25:27
It's fun. How do they choose the restaurants? Like, how does that have, what's that process? So the biggest thing, uh, it's like, where are we going? Like what, what states have we not gone to? What cities have we not gone to? And there's a lot of folks, you know, with the, you know, with, with the admin and social media people and people send in, you know, like I get tons of, of DMS on social, like come to the restaurant, we have a challenge. Um, so it's really a location and, and, and working with, um,

25:57
the tourism associations of that state. We did a ton of episodes. We did a bunch in California. We've done several in Minnesota and Florida and a few in Jersey and New York City. And so working with the tourism bureaus and then what haven't we done wherever we've been? What's unique? Where hasn't the show gone in the past in the previous show? And...

26:23
So it's a lot of mining from the production office. It's a lot of them doing the research and vetting those restaurants. And just, you know, and maybe they've been on other shows, you know, cause like there's other, like we've gone to places that were featured on other shows. That happens a lot too. Which is kind of fun. It's like, oh, they were here, great. You know, like, and yeah. So it's a lot of hard work from the folks in the office. And then they're like, Casey, where do you want to go? I'm like, I want to go to Hawaii.

26:52
And then we went to Hawaii. I was like, amazing. I was like, I want to go to Alaska. Then we went to Alaska. I was like, amazing. Let's go to Vegas. Then we went to Vegas. So, I mean, sometimes that works. Sometimes it doesn't. So yeah, I definitely throw some names in the hat, but it's a lot of that is from the production standpoint. You know, in the beginning, I was just holding on for dear life. I got off the flight from Panama and then two days, I had dinner with my girlfriend at the time. And it was like a first date. It was just amazing.

27:21
And then I was off on a plane like two days later, and then we were in Milwaukee. So yeah, in the very beginning, I was just holding on for dear life, like I don't know what's happening. How big is the crew that travels? So we do hire locally, but typically it's our DP, Dan Akiba, who's been with us for he's been with us since the first show, the original show. And so he's the guy that makes the food look really sexy. He does all that stuff.

27:50
And then it's our production manager who basically organizes everything, our field producer, which is basically the director, and then our sound person. And then we hire another camera and then local PA, production assistant. So it's small, small little crew, small but mighty. We fly in, shoot three days, fly out. So in the beginning we were doing three and two episodes. We do three in a row and then we have a break and then we go out and do two. And then we have a break and then we go to three. Three was insane.

28:20
three was a lot. Uh, and then we stopped doing that. So now it's two in a row. So we'll fly out, shoot three days, have a day off, and then shoot another three days and then go home. So it's, it's packed with, uh, with food and, um, and yeah, it's the cool thing is it's like, I get to see these places in a flash, you know, I get to see them, um, and put it, yeah, pretty much. I can put a pin in it. Like I want to come back here, you know? And like, and honestly I was, cause I, I do.

28:50
enough work where I know well enough where we're going, but I like to be surprised. You know, like I want to be, I want to be in awe. I want to be by, you know, by the, where we're going, what we're maybe what we're specifically eating or, you know, the town or the history. Like I want to learn from the person that's talking to me, you know, I want to discover that stuff like a kid, you know, so I keep it, you know, I keep, um, with fresh eyes, I, I really, um, you know, I know just enough.

29:17
to be able to get through this segment of the show and also improvise and work. Cause I think that, you know, there's a lot of that fun that happens in the chaos of learning, you know, of discovering, yeah. And it's kind of a game that I play with myself. It's like, ah, you know. Well, you look, but whether it's your acting or not, you know, cause you're clearly a great actor, but like there's a level of surprise that comes across that feels authentic. Like

29:47
You know, I don't know if it's in your eyes, out of your expressions, like it's like. I mean, I tried it, that's as real as humanly possible. You know, it's like, yeah, that's, I guess that's kind of what I'm getting to. I just, I wanna be present, you know? I wanna be, I want, you know, I mean, I'm on all, I'm firing on all cylinders and I'm using every bit of, you know, every sense, you know, I'm listening. I mean, with the food stuff, it's like.

30:12
By the time we get to the challenge, like it's the third day, it's the last hour of the third day of filming. I'm, you know, I'm like sort of fasting, drinking a lot of water or like, I've already dosed myself with hot food that whole week and I'm just like ready to go, you know? Like it's, it is a, it's quite, it's like almost like it's a battle. It's a, it's warfare, you know? I gotta go somewhere else, you know, to really take on that. Cause I'm not, I don't consider myself a pro. I'm just a guy who got the job, you know? And,

30:39
And I, but I try my hardest, you know, there's, there's nothing more real than that last hour. Cause I have to try to eat it, you know, like, you know, I just, you know, I loosen up, you know, and then it's like, you hear the bell and that's it. And then we film straight through, like if it's, if it's a, if it's a half an hour, like in the beginning, there were like some hour challenges. I was like, guys, like nothing happens. If I'm not done in 30 minutes, we were, we were in Billings, Montana and it was like a steak. It was like,

31:05
I was like, I'm not finishing this. You know, and like people are cheering still and the lights are on me. You know, there's like three cameras, there's lights, people are yelling. It's like, I just want, I really, I was like, I was like hallucinating a little bit because it was like salty and crazy. And I was like, I was like, I just want a sniper rifle to take me. I just want an arrow to come in and it's like, just, just put me out of my misery. There's no way I'm finishing this, you know?

31:35
Um, but so then we, we cut it off. We get it's like 30 minutes. There's only, you only get 30 because your body stops. I don't care who you are. Like eventually with at least this body, your mind catches up with your body. It's like, you're done. You're done. You know, I did wonder like how many you're into if like three minutes in, like, you know, there's no way like, is it, or do you, do you know what it's very surprising, like, cause like, I'll look at something and like, I know over the years, yeah.

32:02
years, it's true, it's been years, that carbs I'm done. If it's like nine pancakes, it's not going to happen. My torso is only so big. The people that really, there's a few people that always win. It's typically a lot of times it's these tall, leaner dudes. And there's a lot of women that win too, and they're smaller. I don't get that. I don't understand how it works, but the tall, leaner dudes, in my case, as far as guys are concerned, they just can put it down. My brother can eat for days. He's like 6'2". He can just eat. I'm like...

32:30
and

32:59
And that surprised me. Like, I'm like, Oh my, how did this even happen? Like I just know I was not finishing it. And then maybe like I burp and then it's like, Oh, okay. I don't know. You know, uh, it's such, cause it, you really, I really have to go somewhere else to do it. Cause it's, it is like a gladiator sport. You know, You're like LeBron James. I mean of foodie. I mean, these guys are mega athletes. Like I'm just, you know,

33:29
a silly looking guy that eats crazy food. Not to take away from my profession, but. No. Yeah, it's, yeah, no, it's, yeah, the crowd, honestly, man, it was such a powerful moment. When you, like, it's like Rudy, you know? It's like, yeah, you can do it, you know? And then, and he did it, you know? Very, very surprising how that happened. And that's the energy in the room, because it's a real thing, they're really cheering.

33:57
And, uh, that's gotten me over more than more than I would ever imagine it. What was the hardest? What's the hardest food challenge? I know, I know you've, you've had some that you've won, lost, you've lost more than you've won a bunch, you've lost a few, like, but what was the truly the hardest? Do you have a hardest moment? Is it one of the hot ones? I mean, the hot stuff, you know, I don't even know how you get it. I mean, you must have the power for that. Like, I have magical powers. Yes. The so.

34:27
They're all hard. Every single one of them is difficult. Some of them have been maybe easier than other, depending on their weight or how hot they are. Because like as a result of eating hot food, I now eat more hot food than I ever would have. Yeah. And I respect it though. You have to really respect it. I mean, I grow hot peppers on my balcony. I have like 14 different kinds of hot peppers. These tiny Brazilian ones. That's what I'm saying. You're like LeBron James. You're prepping at all times. You've got hot peppers. You're eating them. I'm ready. You're ready. I'm ready. But you know, it was it's...

34:55
The hardest, in the beginning it was really hard because I didn't know what I was capable of and I didn't really train. So in the very beginning, the hardest ones were the first season. That was the hardest because I didn't know what I was getting into. I was like wavering whether I'm going to do this or not. I'm on the phone with my friends or my girlfriend like, I don't know if I could do this. And later it would be the hot stuff because we weren't really regulating it. And chefs are putting in tincture.

35:25
like pure capsaicin, which is just basically poison. It's just fire, you know, like there's a taste to it. And I'm like, guys, and like, and it happened a few times where I got scorched or like where it was just like, it wasn't pleasant, you know, just as a result, right? Eating is fine, and then it's like, all of a sudden, there's literal poison going through my veins. And so we had to regulate that. No pure capsaicin, let's like, I need to know what's in it, you know? If you guys want me to continue to do the show, like,

35:55
I might die. I would love to do this and like, you know, but like we need to regulate a little bit more. So then we doubt it back and we, you know, like I know what's in it. I know what's not in it, you know, and like the cap state, the pure cap station is off the shelf as a result, because it's, there's nothing good about that. Like if you threw that in someone's face, it would burn their skin. You know what I mean? So why would, why would I be eating that stuff?

36:21
Uh, the hot stuff, the hot stuff, and then the super loaded carb stuff is like, it's near impossible. Yeah. What about favorite? Like what's the, is Ernie, maybe, maybe a combination of maybe the, the before the challenge and the challenge, like favorite city, favorite all in one is I know they're all your babies and you don't, you know, that's what I say about my podcast guests, like I never name a favorite. Um, I would never be able to name a favorite, but you know, I think, uh,

36:49
as far as a food city and being in the restaurant business for my whole life and had never, you know, like I never traveled there prior to, oh, and that's not true. I was there before, but New Orleans is such a special place. It's just a special food place. Like, because not only there's a lot of history there and there's a lot of food that comes together culturally, and then there's music and then the bar scene and then just the good times and the...

37:18
You know, there's a lot there than just food. Um, and I just love that city so much. Um, I always joke that like, I want to go into Mardi Gras and Jazz Fest this year in New Orleans post. We wrapped in Florida. I went right to Mardi Gras, which I probably should have gave myself a couple of days off. Uh, and then months later I went to Jazz Fest, but I, you know, New Orleans is one of those places where I always joke that, you know, I'm in love with, um, uh, New York city has my heart, but I'm in love with

37:47
I'm not sure if you guys have heard of it, but it's a, it's a really cool place. I mean, it's a really cool place. I mean,

38:17
a lot of folks left and went and became a chef, or they learned how to distill spirits, or became a brewer, and then they come back and then they open up their own place. And there was a lot of that around the country. I was like, whoa, this place is amazing. It's a smaller city, but like they have everything that I love, you know? They have the music scene, they have the beer scene, they have the distillery, they have the restaurants. And like, you know, it's like, wow, I could live here, you know, and I quite honestly, I've been, it's like.

38:45
I mean, New Jersey has everything, right? I mean, I'm near, I'm on the coast. I have New York City very close, but like I've fallen in love over and over and over again, you know, like a child, with all these places that I've been to. And it's really hard to choose. That's why I'm thankful that my job doesn't make me choose. You know, I'm able to explore and then share that with everybody else. And I hope it, you know, whatever's reflecting off of me.

39:12
is being soaked in, you know, because it's true. I really like that. My reaction to things is genuine, you know? And that's what, you know. But yeah, I would say if I had to choose one, New Orleans is one of my favorite places on the planet. Because I just fell in love with people there. I've met a lot of people there. I've been back a bunch. And it's quick flight.

39:42
How recognized are you now? Like, I mean, your face is very recognizable. You've got the expressions and everything else. The show's pretty, I mean, it's your seven seasons in, coming into seven seasons, you know, like, how is that good, bad, you know, like, you enjoy it? I, so I was in a parking lot of a convenience store with a buddy of mine and across the street in another parking lot. Some dude yelled out,

40:11
I was in an Arm and Hammer, kitty litter commercial. That was like four seasons in the Man Vs. Food. And I had a hat on, sunglasses on, like, had this dude even see me? Like, on earth did he even see me in this, you know, and he loved the kitty litter commercial. So for me, I think it's the greatest part of my gig. And truthfully, the fact that someone wants to come up and spend time and talk and ask about the show, like,

40:41
it's part of the gig, A, and I'm usually the one, they're the ones that usually walk away first, like, yeah, we gotta go, and I'm still talking. You know? Yeah. Like, I'm excited to talk to them, you know? They're like, all right, you're nice enough, but we gotta catch a flight, or, you know, man, like I said, the fact that someone would take a moment out of their day and say a nice thing, there's not enough of that in the world, or maybe there is, and I just, you know.

41:09
I appreciate that so much. And I would never not want someone to come up, you know, cause I'm a, I could, I totally fan out too, you know, like I was in a restaurant in LA and Bill Murray is like two tables next to us. And my buddy and I were just talking louder so he could hear us. He's just eating his food. He could care less, but you know, like I, I appreciate it. And I think honestly, like I, I got the show later in life and I was working as a production assistant. I was acting, I was bartending, working restaurants, and I had to choose acting or working production. I chose acting.

41:38
And, um, it just, I had, or I just learned by doing, you know, and it gave me the wherewithal, at least the knowledge to know. It's like, this is very fleeting, you know, like take it for what it is. Enjoy every moment, you know, and it's really as simple as that. And I do, I do my best. And like sometimes you're, I'm walking through, I'm like, you know, I just shot two episodes. I'm on my way home and I'm like, just rugged. And somebody comes up to you and wants to talk. And like, you know, in that moment, they get me out of my head.

42:07
And they're like, hey, I'm like, hey. And it's a lot of times it's TSA. TSA folks are like, they love to chat. I'm like, I'm there, you know, put my shoes back on, BSing with them. And I love it, man. You know, like I encourage people, you know, don't go stalking anybody, but. But say hi, at least say hi, you know. What, how does it make you feel about like, you know, we talked about a little pre-episode, but like.

42:32
the Casey Webb personal brand, like the shows put you on the map. It's opened up opportunities. You admitted it. You know, everything's fleeting in life, but yeah, you know, like, I don't know. It's done a lot for your personal brand. I imagine, you know, Yeah, I, you know, and that kind of leans into, um, you know, being recognized because I haven't like the brand itself, man versus food is it, is it just, I just happened to host the show. So there's no ownership over that.

42:59
And I'm totally okay with that. I think what I've been doing just naturally and organically is just kind of letting the dust settle a little bit and figuring out what that is, what Casey Webb's brand is. And I was lucky enough to have some endorsement stuff right out of the gate. I spent two years with Twisted Tea traveling around and NASCAR races as their grilling pro. And that was unbelievable, right? And then prior to that, I had my first national commercial, which was a mobile one commercial, which...

43:28
Like we had a NASCAR driver, Kevin Harvick was in a commercial with me. And it's so like, I became the NASCAR guy. Like, and like, you know, a lot of people watch the food show and like, man, it was so it was like, I was kind of thrown into this universe and it was like, wow, this is so incredible. And I think now, you know, letting the dust settle year or so has passed by. And it's like, where do I want to be with Casey Webb and that brand? And, you know, I'm humbled by the whole thing. So I haven't rushed it at all. So I'm really at the.

43:57
you would think that I would be way ahead of it, but I'm not. It's really at the kind of the beginning of developing what that is because now I've had some time off, you know, like we all had some time off. And I'm thinking a lot more clear and like, you know, the show could, it has a shelf life, you know, it's only going to go so far. Um, for myself personally too, one day I'm going to decide whether I can do it or not anymore or if I want to. And, um, not, I don't want to disappoint anybody, but like the reality is, and like, what's the next thing? And so,

44:25
I mean, as long as I'm helping people keep people's lights on and bringing smile to people's faces, I'll do forever. But as far as my personal brand, yeah, I think that's TBD, because we're working on some stuff, which is really exciting. And I mean, I'd love to come back and talk to you about it later on, when that stuff has come to fruition. And I know I mentioned talking to you offline about that stuff, because you're the man. Or I guess I am.

44:52
And you're the, I'll make you more of the man. But yeah, I'm excited about the future of things. Uh, because yeah, I, you know, I, I, I don't like sitting still and I like working, so, um, you hear that everybody. I got, I got, I got a request. I've been a totally, I'm totally putting you on this. No, not a song. If you were doing a, a, you know, like one of your, and if you, you can totally bow out of this, uh,

45:21
I don't like to put my guests on the spot, but, but you are, but I am, but I am. We'll edit it out if we hate it. But, uh, if, uh, what would be the promo for the rat? You know, like one of your promos, like going off or onto the air, like coming up, whatever will be your promo for like the rad cast, like if, you know, like I need like a man versus food type promo for the rad cast, what's like, what are your catch phrases? Like, what, you know, it's like, you've got catch phrases on the show, right?

45:50
Do I? Yeah, come on. That's phrases. You know, like, what's the woo? You know, like, that stuff. I throw kicks a lot. Yeah, I throw kicks in the air. I love doing that. Yes. I mean, definitely scream. I definitely scream. Woo. Yeah. Woo hoo hoo. Yeah. I do a lot of woo hooing. I know. We could develop this if you want. I think we got to develop it. I think we're going to develop it. That's going to be our homework assignment.

46:19
I think it's a great idea. I mean, I love to have like, cause this will, we're going to, this is obviously that live, right? So we'll button this up. Yeah. Put a button on it. Put a button on it. I can see that being the intro outro like, uh, Casey, you know, in a little bit of the coming up, you know, whatever it is, but I don't know. Yeah. Yeah. No, I think, I think there's the S there's plenty of room for, um, and I'm, I'd be more than happy to do this offline.

46:49
Yeah. And where I could actually think about it. I practice to rehearse it. I know. I, uh, that would came to me in the light and, uh, hearing you talk, but, uh, cause then it's going to be coins. You're like getting ready with Ryan on the Radcast, you know, like a radio voice guy, you know, it's like, we can think through it. You think through it. We'll, we'll, we'll banter around on it. Yeah. Yeah. You want, you want an opener for the show or a club? I don't know. I'm open to either one, which everyone feels more natural. And closer.

47:19
Um, we do a little segment called rad or fad. I'm going to give you some, some keyword topics and in Casey's world and his, I don't know, future crystal ball. Yeah. So we, I just say rather rather fed. You can ask, you know, you know, I appreciate you asking Casey cause most people don't ask, but then it's all, and there's no wrong way. And even when I say, you know, you can add, if I say you can add some stuff,

47:47
It becomes one word and then four paragraphs. That's what I have to add. They have a disclaimer. Yes, you're allowed to. Disclaimers are allowed because everyone else has one. So it's not as black and white. Sometimes it's not. It's not, you know, rather fat. The metaverse. As long as it's not used to weaponize humans, I think it's I think it's pretty can be pretty rad.

48:16
Could we see a man versus food in the metaverse? Man versus metaverse? Man versus metaverse. That might be our thing. I think it's a fun place to play in, but it just needs to be regulated and controlled, especially for kids. I can see a big role for it. I was a kid who spent time outside. So a lot of time outside as a kid, and I still do as an adult, I think there's only so much time you should be on the metaverse. You should be out in reality. Reality is key. Ding, ding, ding, my friend.

48:45
As the father of four boys could degree more sports or whatever. Tick tock, rad or fad. I love the fact that like a kid and it goes back to kids or anyone for that matter as the opportunity to like, to, to shine, you know, it's like, if there's a lot of sing song dancing going on and good for you, like go have fun and enjoy that. I think it's, I think it's pretty rad because as a kid we didn't have that opportunity. And so, you know, little stars are popping up everywhere.

49:14
And I think it's a great avenue for performers or for people that wanna share, maybe too much sometimes. But I think when it's used for the powers of good, I think it's rad. I see us taking Casey Webb to the TikTok is what I see. It's not just teenagers and dances anymore, it's everybody. Totally, it's everybody. Yes, I'm gonna be your TikTok agent. Top Gun Maverick. Rad or fad?

49:44
What I've seen, I think it could be the greatest sequel of all time. The music, I mean, Tom Cruise, come on, and Jennifer Connelly, America's Sweetheart, just saying. Just saying. So rad, rad. Mavric is rad. Yes. Hey man, where can everybody keep up with everything Casey Webb? So how do you keep up with everything Casey Webb?

50:13
Casey Webb is on Instagram as Iamhuskyforlife, because that's what I am. I always will be. No matter how much, how trim I get, I will always be Husky for Life. Casey's call on Twitter, Facebook, the same thing, Casey Webb. But yeah, TBD, there is a podcast on its way called Husky for Life. So that's coming to life as we speak. So look for that.

50:41
on your favorite podcast platform. Or if you come to New Jersey, this is where I live. So you can find me here, roaming around the state of New Jersey, eating and having a good time. What's the schedule for the episodes and everything for coming out? You've got stuff recorded that hasn't aired yet, correct?

51:06
Exactly. So we filmed two seasons in a row. We did our fifth and sixth season. The fifth season aired, which was great. And then the sixth season is on hold just because they didn't want to release them back to back. So it's probably going to be late summer. And then as far as the seventh season, we don't know. That's going to be determined. A big merger happened between, if you follow that stuff between, Discovery Network and Warner.

51:33
That's the adults in the room, I guess, that care about this stuff. So things might be a little delayed with new programming, but we're pretty confident we're gonna get a seven season. So look for that in probably the late fall. Great, and I love it, man. Hey, we gotta keep it going. I gotta have something to watch, I'm running out of shows. I agree, right, cuz if you only have so many shows you watch, and I'm one of them, we have to keep it going. Yes, we do. So.

52:01
We'll have to figure out how to keep it going. And if it doesn't keep going, you know, like, I agree. Cause there's a lot more Casey to go around, you know, especially after filming 90 episodes. Maybe where you don't have to challenge every food. That's, that's what we're looking at. We're looking at the, what is the, what's in addition to, you know, eating copious amounts of huge and hot food, you know? Yeah.

52:28
Casey, man, it's been great getting to know you better. I want to stay connected. Thank you. I think you're a great guy. And I think, you know, my kids love you and we love the show. And, you know, I couldn't be happier to have had you on the show. I really appreciate you coming on. Thank you so much for reaching out. And I look forward to growing this relationship, man. I, you know, it means a lot because, you know, it's not very often I get to talk about the things that I do outside of the show. So it's a...

52:58
with just the show, you know? So yeah, it's good that I think it's healthy. I think it's gonna talk it out. Yeah, brother. Hey guys. Yeah, man. We really appreciate Casey Webb coming on. You know where to find him, Man vs. Food. I'm Husky for life. Go follow him. We're at theradcast.com. Search for Man vs. Food. You'll find all the highlight clips from today. You know where to find me. I'm verified and blowing up on TikTok. Ryan.alford. We'll see you next time on the Radcast.