In this video, Roscoe tries everything on Texas Roadhouse's menu and ranks his top five favorite dishes! Featuring delicious appetizers such as the buttery rolls to the country dinner favorite chicken critters and ribs, it’s all on the table (literally).
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00:00We're out of the kitchen, doing something different today.
00:02Texas Roadhouse, where I'm basically
00:04gonna try out the entire menu.
00:06Aww.
00:07Let's go, dawg.
00:09Now look around this table.
00:10It's so much.
00:12I hope you're hungry.
00:14Oh, man.
00:16I got it.
00:21I'm so hungry right now that all I want to do is just crush.
00:25I want something hot and crispy in my belly.
00:28When I found out I'm about to try everything on this menu,
00:31I was kind of scared.
00:32Because I'm not that kind of guy.
00:33I'm not like a I'll eat everything.
00:35But then I realized I am that guy.
00:38Look at this.
00:39The lovely service.
00:41Hello, how are you?
00:42I'm good.
00:42How are you today?
00:43This is just round one.
00:44I'm super stoked right now, dude.
00:46First up, the classic Texas Roadhouse roll.
00:49Steamy, freshly baked with cinnamon, sugar, butter,
00:54all fluffy and whipped.
00:56Look at that.
00:58The roll's like a perfect squishies.
01:00Almost like a Parker House roll.
01:01Hi.
01:02Let's go eat more, baby.
01:03The butter's perfectly whipped.
01:05Not too salty at all.
01:06Not too cinnamony.
01:07Perfect spread on.
01:08I mean, these things look fake.
01:10They're so perfect.
01:11At every restaurant, there's a baker
01:13who bakes these amazing rolls.
01:14That's a lot of work, guys.
01:16Shout out to the bakers.
01:18It's fizzy.
01:19It's peachy.
01:20It's time to eat this onion.
01:22This is the cactus blossom.
01:24Onions with the spicy ranch.
01:26I would come here just for this.
01:28Just to hang out by myself.
01:29Do some laptop work.
01:32Spicy ranch is insanely delicious.
01:38This is so much better than onion ring
01:39because, for one, look at this onion wedge.
01:42Onion ring, you got to fold.
01:45You go in, right?
01:46Onion wedge, you're going in, you're coming out.
01:49Look at that.
01:49Perfect ranch consistency.
01:51I'm a huge judger on that.
01:53This is a rattlesnake bite.
01:56It's like a jalapeno popper.
01:57Cheddar cheese, a jalapeno bite, cornmeal crisp.
02:01Look at that.
02:02Those are fantastic.
02:04I really want another one.
02:06Those are fire.
02:07This is your grilled shrimp appetizer.
02:08Clarified butter, toasted bread, squeezed a lemon.
02:12Mm-hmm.
02:14Let's go for the shrimp with no toast first.
02:20Tastes great.
02:21Mm-hmm.
02:22Tastes fresh, too.
02:23Nice and buttery.
02:24I think you should do one of these moves.
02:26Make a little taco out of it.
02:29There's no reason to even have a salad.
02:31Next up, classic tater skin, dude.
02:33Heavy cheese, bacon bits, sour cream to dip.
02:36You guys like tater skins?
02:37I'm not a big skinner, but I am going
02:39to dip it straight in that cream.
02:43Let's go, dog.
02:44Last up is delicious house salad.
02:47Exactly what you want.
02:48It's got cheddar cheese, very cold, huge grape tomato,
02:52iceberg lettuce, and a little mesclun thrown in there.
02:55And of course, the egg and the crouton are kind of the vibe.
03:00Uh-huh.
03:00I don't feel bad about that.
03:01Ooh, check this out.
03:03This is why I'm whittin' you.
03:04Everybody needs a little extra protein in their salad.
03:06You know what you guys call a pro tip?
03:08Pro tips with chefs.
03:10Throw the shrimp in your salad.
03:12Round one is a great introduction
03:15to a tasting menu at the Texas Roadhouse.
03:18Mm.
03:22Island Cooler, look at this sexy, hypnotic-lookin' thing.
03:25Rum, lemonade, sweetness, lime, cherry juice,
03:29whatever they got.
03:30And there's the kicker.
03:31I'd rather just stick it in there and turn it up.
03:34That way, that's delicious.
03:36First up, we got the Smokehouse Burger right here, dude.
03:39I think we got some mushrooms, grilled onions, maybe
03:42some pepper jack.
03:43Is that barbecue sauce?
03:44There's barbecue sauce on the burger.
03:49Mm.
03:50That's a good patty.
03:51Super moist.
03:52It's cooked perfect.
03:53Crispy edges.
03:54The mushrooms are actually seasoned.
03:56The sauce is fire.
03:57You know what's really good?
03:58The toasted bun.
04:00It's got that perfect crunch to it, which is hard to pull off.
04:03We got to try a loaded fry, though.
04:06Steak fries don't get enough love.
04:09These are great.
04:10It's about to be chili season.
04:11To be honest, this is the first taste of chili I've had
04:13in a while.
04:14I assume it's probably going to be really good,
04:15considering it's a steakhouse.
04:17So they probably use their own ground sirloin.
04:19If it's real Texas chili, there's no beans.
04:21No beans.
04:22This is Texas.
04:23Huh!
04:26Mm.
04:27Oh, that's good.
04:28This is a fire bowl of chili.
04:30And you can tell they really care about their chili
04:32because it's perfectly seasoned.
04:34I would order this like three times.
04:37That onion blossom, crush town.
04:40Southern cornmeal catfish.
04:43I'm a huge catfish guy.
04:45Steamy, hot, flaky.
04:48When I was a kid, I didn't do tartar sauce with my catfish.
04:51Now, look at me.
04:54Dude, round two's going hard.
04:56We got to try this potato.
04:57Disclaimer, not a big marshmallow potato guy.
05:00But look at this.
05:01When you start mixing it, all the heat from the potato
05:04starts melting that marshmallow.
05:06That's fun.
05:07Molecular gastronomy right there.
05:10Jesus!
05:11It's so much.
05:13It's a dessert.
05:14Like, this is intense.
05:15I think it's the marshmallows that really bring it up.
05:17But that's a lot to commit to.
05:21Moving on to ribs.
05:22Oddly enough, I'm not even full.
05:24I feel like I could go three more.
05:26This is the fall off the bone half rib plate.
05:28I've heard about these ribs.
05:29Look at those grill marks.
05:31Fall off the bone is right.
05:34Mm.
05:34It still has a bite to it.
05:36So it's not completely falling off, but it's perfectly cooked.
05:38I know ribs pretty well.
05:40We ate ribs like this when my family started a barbecue
05:42restaurant back in the 50s.
05:44And I've been lucky enough to learn
05:45how to cook ribs for some of the best people in the United
05:48States.
05:48And this is a good damn rib.
05:50Good.
05:50Good.
05:53Bow, bow, bow, bow.
05:54That drink's tight.
05:56Buttered corn, huge fan.
05:58Feed it to my kids all the time.
06:00Mm.
06:00That's great.
06:01Nicole told me to get these.
06:02Oh, these smell good.
06:05Those are great.
06:06What's the next one?
06:06I'm going to try the next one.
06:08Those are great.
06:09What's next?
06:10Pork sando.
06:11Loaded tater.
06:12I got to throw some sauce on it.
06:14I don't like my stuff mopped.
06:16Got crispy bits, so they get it.
06:17We ordered pulled pork.
06:18You want some of the outside bits and the soft bits,
06:21and you want some of the ham.
06:22They're giving you everything here, which is kind of crazy.
06:24I got my crispy burnt ends, as they call them.
06:31That's pretty good.
06:32I did not expect that.
06:33Like I said, my family knows barbecue.
06:35It's not that bad, y'all.
06:36Those are your loaded baked potatoes.
06:38Something I haven't had in a very long time.
06:41I'm actually a huge fan of them.
06:42I just don't ever bake them.
06:44When you order the loaded baked potato,
06:45go ahead and put some pork, and then
06:47ask for a little side of chili.
06:49This is the vibe right here.
06:50That's fire, dog.
06:51Mm.
06:52Mm.
06:52Ha ha ha ha ha ha.
06:55Round three, baby.
06:57Cactus water, dude.
06:58Really delicious.
07:00Not sweet at all.
07:00Perfect tequila drink.
07:02Look at this ribeye, cut fresh every day
07:05with mushies and caramelized onions.
07:08Good nice, by the way.
07:10All you people out there are like,
07:11I wonder how their cutlery is.
07:12It's good cutlery.
07:13Look at this.
07:14Call that cross-hatching.
07:16They have a nice crust on their steak, too.
07:18Look how juicy this sucker is.
07:19We asked for mid-rare.
07:21We're going to go ahead and dip it in some of that butter,
07:22though.
07:24Oh, man.
07:26What?
07:27It's well-cooked.
07:29Insanely juiced, man.
07:33Look at this.
07:34Perfectly cooked.
07:35$29 for this delicious morsel of juiciness.
07:40You should see how many people are looking at me right now.
07:43Oh, I didn't try the rice.
07:45Mm.
07:46Rice is very good.
07:47Very well-seasoned.
07:48Very good side.
07:49Primary up next, guys.
07:51I'm excited about this.
07:52Who doesn't love mashed potatoes and gravy?
07:55Good gravy.
07:56Solid mash.
07:56I'm not a big broccoli fan, but I'm going to do it for you.
07:58We're going to dip it in some juice.
08:01Oh, yeah.
08:02That's good.
08:02Here comes the rain guy.
08:03Ah.
08:04I never get to eat prime rib, so I'm super excited.
08:07I'll make it for Christmas with the bone in and stuff like that.
08:11I feel like if someone invites you over for prime rib,
08:14they're trying to do two things.
08:16Love you to death or kill you.
08:18Look at that.
08:19Juicy.
08:22It's going hard.
08:23Oh, that's like a smoky flavor, though.
08:25Whoa.
08:28Oh.
08:29Mm.
08:31Prime rib is fire.
08:32This is the steak kebabs.
08:34This is what Nicole told me to get.
08:35Let's try it.
08:36It looks great.
08:36I mean, look at the meat.
08:37Super tender already.
08:39Mid-rare as well.
08:42It's marinated in something delicious.
08:44This is a good piece of meat.
08:45You're good, Nicole.
08:46You have a great flavor palette, I guess.
08:50That's a good sweet potato.
08:51Filet.
08:52She put some shrimp on top of it.
08:54A little sidekick.
08:55Traditional baker.
08:56That whipped butter.
08:57They season their baked potatoes,
08:58but a lot of people don't do that.
09:00Look how tender this sucker is.
09:01This is the Dallas filet.
09:03Look at that juicy butt.
09:07Mm.
09:08The charred taste on the outside.
09:10That's good, dude.
09:12Dallas, I love y'all already, but dang.
09:14You got your own steak?
09:16We got to try it with the shrimp.
09:17Double up.
09:18Let's go.
09:22Next up, roadkill.
09:24Shout out to Andy, the armadillo.
09:26Look at this thing.
09:27You ready for this?
09:28Crown sirloin.
09:29Seems like it'd be a good patty melt.
09:32It's like if you put caramelized onions, mushrooms,
09:35and Swiss cheese on top of a Salisbury steak.
09:38That's bomb, dude.
09:39You put that in a bun?
09:40That's dangerously delicious.
09:41I'm not big on the name, but I'm big on the game, baby.
09:45Loaded Mac.
09:46Creamy.
09:47Oh, that bacon's super smokehouse, dude.
09:50It's a solid Mac.
09:51Mac, tic-tac-tac.
09:53Here's for our winner.
09:551, 2, 3.
09:57Yee-haw!
10:00Can we do that and say it's your birthday?
10:02Say if I was at home watching a new Netflix special
10:05with Nicole Kidman.
10:06Y'all know what I'm talking about.
10:06I would do one of these numbers.
10:08Horsey sauce, a little prime rib, some mushrooms.
10:12Gee.
10:15Oh my God, that's delicious.
10:16Steak round, solid round.
10:18They showed off who they are as a restaurant.
10:20I showed off who I am as an expert eater.
10:24I would think the number one, though,
10:25out of this whole round would be that Dallas cut.
10:27I'm getting kind of full,
10:29but when I do this, I'm good.
10:37Oh, wow.
10:41This got real real.
10:43Oh, God.
10:44I hope you're hungry.
10:45Oh, man.
10:47I got it.
10:49I got this.
10:50We're good.
10:51Now, look around this table.
10:52No offense to my people out here with gout,
10:55but this is the vibe.
10:56This is how you go down.
10:59This is how you go down.
11:01Just looking at it kind of hurts.
11:03And the thing about it is that it all looks really good.
11:06This is the country dinners and the combo plates.
11:10So, I just gotta go.
11:11I gotta go.
11:12First up, we're gonna have a sip of sweet tea.
11:15Let's go.
11:16Oh, it's good.
11:17Chicken critters, we're going in first, okay?
11:19Homemade honey mustard, homemade ranch.
11:22Right up my alley.
11:23What I need now, loosen me up.
11:25Oh, that's fire, though.
11:26Good honey mustard.
11:28This is country fried steak.
11:29Pounded out beautifully.
11:30I mean, it's gorgeous.
11:31Super tendy.
11:32Oh, wow.
11:33This is nice.
11:34Paper thin.
11:36This perfect blend of salt and black pepper.
11:39If I wasn't so full, me and this thing
11:42would be sitting together, talking about stuff,
11:44planning that next baby.
11:46This is love.
11:51Let's go for some loaded broccoli.
11:54Oh.
11:56Starting to feel some kind of,
11:59I don't want to eat this.
12:00Oh.
12:05Let's make us a little plate here.
12:08Oh, God.
12:08I'm starting to see animals.
12:11I just saw Andy the armadillo run by.
12:13I think I just saw Usher.
12:14I'm going in for a big bite.
12:18White gravy.
12:19Smell the white pepper.
12:20Oh, it's good chicken.
12:21They must brine it.
12:22Super juicy.
12:23Cayenne pepper.
12:24Y'all know I know about my fried chicken.
12:26Barbecue chicken breast.
12:28Let's go.
12:29Oh, God.
12:30There's like no room.
12:31Here we go.
12:34That's good.
12:35Barbecue chicken's got some char on it.
12:37It's a chicken breast, so it's like,
12:39not as juicy as you want it to be,
12:40but it's spot on.
12:42Be a good sandwich.
12:43Put that in a roll.
12:44You're good to go, bro.
12:45All right, next up, sirloin.
12:47This is like a little party plate.
12:48Little surf and turf vibes.
12:49God, you know what?
12:50I can't cut anything else.
12:52Let's just go for this.
12:54Oh, wow, that's good.
12:55Good Lord.
12:56Why'd I do that?
12:57I'm still chewing.
12:58I feel like I've been chewing for like an hour.
13:01My favorite thing for round four,
13:03I want to say all of them.
13:04Believe it or not,
13:05the fried sirloin with the brown gravy,
13:07top notch.
13:08The left side of my stomach feels unique.
13:14Oh, that's so hot.
13:15Round five.
13:16Homemade brownie.
13:17Vanilla ice cream.
13:19Chocolate love.
13:20I can eat this.
13:22Oh, hot chocolate.
13:26Oh, man, that killed that one.
13:28You're amazing.
13:29Whatever you need.
13:32Whatever you need, girl.
13:33Coffee's going to be great
13:34because it'll settle my brain.
13:36I'm getting meat paranoia, dude.
13:37Like, I thought I heard something earlier.
13:39My neck won't turn, like.
13:43I'm actually excited to come back here
13:45and not eat so much.
13:46Top five for me.
13:47Let's start backwards.
13:48Five hot brownie a la mode.
13:52Four sirloin fried steak.
13:53Three, prime rib.
13:55Number two, chicken critters.
13:57Number one, cactus blossom.
13:59Next time I come to Texas Roadhouse,
14:00I'm ordering no combo plates.
14:02I'm going straight in to the fried sirloin
14:04with the green beans and that rice.
14:07Time after that I come in,
14:08I'm doing a happy hour plate
14:10with the rattlesnake bites,
14:11the onion, and the fire bowl of chili.
14:14I want to give a shout out to the whole crew here.
14:17Treating me so, so sweet.
14:18Shout out to the kitchen staff,
14:19the dish pit.
14:20Shout out to all these to-go boxes.
14:22Where should I go next?
14:23Let me know in the comments.
14:24Take care of your heads, homies.
14:26God, why?
14:30I can feel it lowering.
14:32The meat is lowering.
14:34Are we done?
14:36I want to go home.
14:38What are you doing?