Outback vs LongHorn | Food Feuds

Which steakhouse has the better food? Outback or Longhorn? Let's talk about that. Good Mythical Morning. We're about to see whether Outback or Longhorn has the best steakhouse menu. But first, this portion of today's episode is sponsored by Cookunity, a chef powered. marketplace that delivers freshly prepared meals inspired by global cuisines.

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50% off, that's half off. Cookunity.com/GMM50. Thanks again to Cookunity for sponsoring this portion of today's episode. Woo. Okay. At the end of last year, roughly. We made a tier list of. Chain restaurants. Chain restaurants in a Good Mythical More. Mm-hmm. And when we were trying to place Outback on the list, we placed it. pretty highly 'cause we like Outback. Uh. And then we got into a debate over Longhorn Steakhouse where I asserted that.

it needed to be further down the list. But then upon further investigation, we realized you had never. eaten at a Longhorn Steakhouse. Uh, and the top comment on that video is, dying on a hill that he's. never been to is quintessential Link. Um. I just. Which I completely agree with. Listen, I, I'm prepared to be proven wrong. Through eating. Well, let's find out. It's time for Food Feuds, Outback vs.

Longhorn. Before we get started with our first matchup, you know, I would love to hear a little bit. about the history of these steakhouse chains. Well, maybe a beefy beloved chef who likes food and history could tell us all about it. Oh, me? Yeah, yeah, yeah, yeah. You're who I'm talking about. Gentlemen, I bring to you the tale of two storied steakhouses, both, with geographic identity crises. Longhorn Steakhouse, named after the state animal of Texas, began in 1981 as a humble.

cowboy themed restaurant in Atlanta, Georgia. The following year, a major snowstorm hit the legendary snow jam '82. Where were you, Rhett? Where were you, Link? Uh. And left motorists stranded across the city. The restaurant offered $1 drinks and menu specials to the patrons seeking. refuge and word of their steaks and hospitality spread quickly. Hmm. Just a few years later in Tampa, Florida, four enterprising friends asked a simple. question, what if that, but also Australian? And also we could figure out how to cut an onion in a way that no one had.

ever thought to cut an onion before. So they did. Off the strength of Crocodile Dundee 2, great movie, Outback grew into a franchise. with more than a thousand locations. But like a cow poke trailing its herd of cattle, Longhorn is not far behind. Oh. Whether Texas is the Australia of America, or Australia is the Texas. of the ocean, you decide, we will see two beefy juggernauts clash. Will the Aussie way pummel the rootin' tootin' American standard. Will the home of Friday night lights slay the audacious Aus. Who will raise the steaks.

The, the steaks like steaks. Yeah, yeah, yeah. And leave this feud victorious. And also steak, I like steak. Steaks, yeah. Steaks. Can I have your leftover steaks? I like to make sandwiches. Yes. Yes, yes. Yeah. Thank you, thank you. Thank you. Got your name on it. Steaks. Okay boys, we're starting with an essential for any and all Steakhouse. dining enjoyment, appetizers. On Rhett's side is Outback Steakhouse's Blooming Onion, heard of it? For 12.49.

And on Link's side is the Longhorn Steakhouse Texas Tonion for 11.49. Texas Tonion. Tonion. Mm-hmm. It's great, and I gotta say. It looks way better than what they're doing at Longhorn. I mean, but if they did this at Longhorn, yeah. Everybody would just be like. Couldn't get what away with it. Guys, what are you doing. The breading. is so singular.

The sauce. adds a second punch. It's like a good one, two punch. Okay, it's great. So these dollops are just sloughed off of a different type of onion. Or it's just cut different. Hmm. I'm gonna go with sauce first. In the same ballpark in terms of what they're trying to do. Bigger pieces. Little spicier. The sauce is much more horse radishy. The onions are bigger.

Hmm. And the, the breading on the onion is, it just doesn't have that pugilistic experience of the bloom. You've been playing the vocabulary games again. There's just something about. The blooming onion's clearly better. The way, yes, the way that it's cut, inviting so much fry daddy in there. It's, this isn't bad at all, but. I just feel like if they were gonna do this, they should have done it.

differently because it's just inviting comparison and we are comparing them. The sauce is too, is too acidic or something. I am rejecting the sauce. This is a total package and I know that you can buy if you don't want a whole onion, now, they sell it as a side where they just take part of an onion and give it to you. Because that's a lot. Mm-hmm. That's a really good appetizer. Maybe even a nine.

Oh gosh. I mean, really, I mean. It's, I'm gonna give it a 10 as an appetizer because it's inventive, it's unique. It's been tried to been duplicated, but it's never been replicated. Now I'm ranking this as if this didn't exist. So like. Okay, that's fair. I would get this, I would enjoy it. Um, it's very solid. It just, in a universe where this didn't exist.

I don't like the sauce. I give it a seven. I'm gonna give it a six 'cause I'm hating the sauce. It's the big round boys. We have two classic steak cuts, filet mignon and rib eye. On Rhett's side is Outback Steakhouse's Victoria's filet mignon and rib eye. for 33.99 and 35.49 respectively. And on Link's side as Longhorn Steakhouse's flows filet and rib eye. for 30.79 and 31.99 respectively. So this is a pretty much one-to-one here.

Victoria versus Flow. We're gonna, again, we've been, uh, taking into account your feedback, and because this. is a steakhouse comparison, we are going to give this round 20 points of weight. We could just do each steak on a scale of one to 10, or we could just do them. collectively on a scale of one to 20. It'll all come out in the wash. Do it any, any way you want. I've eaten that filet now I'm going to this filet. Mm-hmm.

The one piece of feedback that we haven't taken yet is not knowing. which one it is when we taste it. Mm-hmm. You know what? I've already forgotten. I don't. That's a lot better. I don't think, I don't think that impacts me because, why. Seasoning? It does have a lot of seasoning. But also like, you know, sometimes steak tastes very steaky in a way that isn't great. That's what I'm getting on that one. I couldn't honestly taste a difference.

Well, they taste wildly different. I'm just not a steak person. We go out, Christy will get the steak and then I'll get, I'll get something. else like the ribs or something. Well, you gotta, you need to try. So, and that's why for this one, and if I do get a steak, I get a rib eye. 'Cause I like, like the fatty. Pretty good. Ridge. Hmm. I mean, I can definitely see there's much more rub on here. Hey, man, never been to one of these Longhorns before, but they're showing up.

Look at that. Ain't it purdy. The steak. It's a purdier steak, just looking at it, man. It's purdy. I think the steak at Longhorn, at least as we are tasting it right now, and we did order both of these medium rare, but then we, you know, we put. it under some warmers to get ready. That's why it's kind of gone to a medium. So that, that we gave them both the same chance. Dude, this is not even a comparison to me. And I, and I don't wanna go too hard here.

I'm a bit, I'm, I'm a bit surprised. Aren't you surprised? No, because I've been to Longhorn. I've been telling you how good the steaks are there. Yeah, but, but the Outback steaks should still be good. They're not bad. You show me, show me that rib eye, uh, piece like you had on. the, you know what I'm saying? Oh, ooh. Yeah. But it's not just the inside, it's the tenderness level. Like, you see how these. Like the taste, the taste of this rib eye.

Like you see how this, you see, look at this, you see how this rib eye is just like, look at that, just kind of falling apart. Like there's just this big hunk of meat in there. It's sort of like free floating almost. It's got all that rub over it. Mm-hmm. That does it mean anything to you? Uh, the rib eye is definitely better. It's the filet that I, I don't, I don't have an opinion. I'm gonna do just a collective score because I feel pretty evenly about these steaks. I'm actually gonna give the, I don't want this to be, because we're weighting. it so highly, it's on a scale of one to 20, I don't want it to be. Mm-hmm. So crazy here.

But this is a big round, this is a big round. I'm gonna start with the Longhorn because I, 'cause I, okay. I know my numbers. I'm gonna give the Longhorn an 18 out of 20. I'm gonna give it a 17. And I'm gonna give the Outback a 12 out of 20. I was also going with 12. There you have it. Yep. Alright, there it is. From steak to ribs. On Rhett's side is Outback Steakhouse's Outback Ribs for 36.99,

and on Link's side is Longhorn Steakhouse's Baby Back Ribs for 30.49. Oh, just falling apart anyway. Well I'm look, that fell apart too, so. Oh yeah. Get yourself some of that. Oh, see if I could do a little tendernism. That's not quite tendernism, but, it's still pull apart. Good to go. A lot of sauce. Actually. Um. I'm gonna put a little bit more sauce on here.

Taste wise. Sweet. It's pretty down the middle, not my favorite approach to ribs. I'm more of a dry rub man myself, but I'm not complaining with the actual sauce. I do like it. You don't need teeth to eat it. You don't need teeth. Put that in your slogan. What do we got going on here? Well, I broke it up. Let's see how this sauce is.

Whoa, whoa, whoa. Oh man. Less sweet. More, um, more tang. Bring in the tang over here at Longhorn. And meat wise, again, it's better. The meat's better. I'll also point out there's a $6.50 differential and Outback is more expensive. Really? Yeah, yeah. Well, it's not worth it.

Mm-hmm. It's not as good. These are more charred. Yeah. I've been telling you about this man. Man, you've been telling me all about Longhorn and I've been. I told you that their meats were good. I was wrong. They don't have a Blooming Onion. I've never been so happy to be wrong. But their ribs are great. Get you another little piece. Um, wow, okay. Just to make sure that I'm not crazy. Even if you just ordered it with a sauce on the side, which they, maybe they'll do that. I would recommend giving that a shot too, but.

Woo. Yeah, that's good. We're back to one to 10 though. When you come back to these, sauce is too sweet. Yeah. And I'm not saying that they boiled these ribs, but it, it. has a, it has that, like you. You're not saying they didn't. Maybe it was boiled. I don't think they, I don't know if it was, but flavor wise, okay. Outback ribs. Five. I don't think they're that bad. I think that they are a, I think they're still a seven. If I ate 'em in isolation, I knew I, I'd know what I was ordering when I.

ordered it and I'd be fine with it. Seven. Over here. I'm not saying these are, I'm not, I'm doing this on a scale of ribs, not just. like, like I'm including ribs that you would get at like a barbecue place. Well, that's tough. So I'm gonna, I'm gonna give these, um, seven or eight, um, I'm gonna give it an eight. They're doing a really good job. They're doing a really good job on their. On a steakhouse scale, which I'm doing for both of these, I'm giving it a nine.

Okay. Moving on to soup. On Rhett's side is Outback Steakhouse's Baked Potato Soup for 6.99, and on. Link's side is Longhorn Steakhouse's loaded potato soup for 6.49. Oh. So they're coming in cheaper consistently. Look at their color difference on this. This one, the Longhorn one, is a cheesy coloration. This almost looks like grits, or actually just looks like a baked potato.

Just like mashed potatoes with something on top of it. Yeah. It's got a brownness to it. This isn't something I would ever order. I would get a baked potato. Let's get some of those toppings in there. Oh, we've just completely submerged. What happened to all the toppings? You pushed 'em to the bottom. You pushed 'em to the bottom. I pushed, I watched you push 'em to the bottom. Okay. Is it hot? Mm-mmm. Well, it's not broccoli cheddar. There's a big collection of toppings right there.

It's a big dollop of cheese. A big God gallop. A big God gallop. A big gallop, a big gallop of cheese. Gimme some of that. So it, it's like runny mashed potatoes. It tastes better. With cheese and onion and bacon. Tastes better than it looks. Yeah. Let's go over here. I don't want, I'm not gonna do what we did over there, over here. Mix all this up. Just separate it. We're just gonna go through here. Looks cheesier.

Hmm. Tastes fresher. So much more bacon. Actually, I'm trying to get less bacon in this bite. Very cheesy, very bacony. The one thing this has going for is the pepper. I love pepper. There's a pepperiness to it. A pepper anus. Pepper anus. A pepper anus to it. It's potatoey.

They're not trying to hop, what are you dripping all over. I'm in lots of trouble. I, pepper anus. They're not trying to. Big God gobbler. What is a God gobbler? I mean, that's gotta be his name. A big, I don't think I said that. I said a God gobbler. No, I said a big God gallop. God gobbler. Even that's not right. Is God gobbler vs dod gobbler. I learned two new words today. Like Pokemon Evolution. Pepper anus and Big God gobbler.

Watching GMM. These are both equally useless soups, but we keep eating it, boy. Um, I'm gonna give both of them a five. If you mix both of them together. Oh, do it. I think then it would become good. Okay, because this one's potatoey. That one's cheesy. You've never done this before on a food feud. Look at that. Let's make sure that we all taste something that the other person has had.

Ooh. Now that's the answer. This is what you need to do. What else did you learn today? Well, I learned that we gotta go to Outback and Longhorn. To get a God gobbler. To get the baked potato soup from both places and mix them together. This is a God dobbler man. That's what a God dobbler is, is when you check. You bet your pepper anus I'll be there with ya. When you combine a God gobbler and a God do gobbler.

I didn't say that right either. Uh, I gave that. I give this one a 10. Yeah, that one doesn't count. I give it five plus five. They both get fives. We got new t-shirts, We All Gotta Eat. And we have a sticker. They're out now at Mythical.com. We all gotta eat. We, we got two colors. I really enjoy this design, it's an homage. I really enjoy this design. To the Mythical Kitchen. A portion of proceeds from all items will benefit No Kid Hungry.

Shop at Mythical.com. You okay? Shop at Mythical.com. Got I got a little God gobbler, gob stopper in there. What a something. Moving on to a classic side, Mac and Cheese. On Rhett's side is Outback Steakhouse's, Steakhouse Mac and Cheese for 6.99. And on Link's side is Longhorn Steakhouse's Steakhouse Mac and Cheese for 6.49. Again, the 6.99 6.49 side by side. They've been following each other's lead.

Where the, what, what do you call. Chasing each other's tails? What, what do you what, what do you call this squirrely type of pasta? Squirrel tail. Squirrel Tail pasta. Possum. Mm. Pretty dry. I like the consistency, but it needs salt. I guess maybe that's from eating a steak or something. With as much seasonings on there. It doesn't taste as good as it looks. It's, it's, it's a little bland. I'm gonna move this back over here for.

Oh, look at that. Less confusion. Hmm. Oh my God. Oh my God. Dude. Why? This whole time when we did that tier list? I didn't know. And I was telling you how good Longhorn was. The cheese is so good. And you were talking crap about it. The cheese is. Then everyone was saying in the comments how good it was. The cheese is tasteless here. The Longhorn is bringing it so hard. Why are they. It's so much better. Like why? If their taste is so much better, why they feel the need to be like, yeah, we're.

gonna use the same noodles, and like, like. I don't know. Who uses those noodles for Mac and Cheese? Why are they, why can't they just be themselves? Because they can be a better version of them. I guess. Well, they're proving it and so are we. I mean, I wondered why, I didn't wonder. I found out years ago that my parents had really just become Longhorn people. Uhhuh. And it was where they would take the grandkids if you wanted to make 'em happy,

you got 'em a gift certificate there. See my in-laws? It was Outback. That was their spot. Well, who do they, do they have one of these in their town? I have to ask 'em about it. You got, they gotta go to one of these. I know. Uh, this is twice as good as it. It, dude, it looks like it's gonna be so good, but then it just doesn't come together. I don't know the type of cheese, but it's just. Five. Perfect. I am so disappointed in that. I'm gonna go all the way down to a.

two. Ooh. I mean, you bring this to the family reunion and people are happy. People are like, oh, this can be your thing. Do this every year. Oh, you didn't make it, don't tell us. I am gonna give it an eight. I'm also gonna give it an eight. Hmm. And I'm gonna keep eating it. And finally, dessert. On Rhett's side is Outback Steakhouse's New York Style Cheesecake for 10.99. And on Link's side is Longhorn Steakhouse's The Cheesecake for 11.49.

And this round's only worth five points 'cause we don't wanna weigh it too heavily. But let's stop and take stock of this. God dollop. This is $11 and this is $11 and 50 cents. This one's round and big. This is more than twice as much. That one's thin and triangular. But how does it taste? You can also order chocolate sauce over there or over here, you can order strawberries. It's good. Nothing wrong with that cheesecake. I did.

I actually tried to get some without any of the toppings just to isolate it. And I'm gonna do the same thing here. Graham Cracker Crust. Because I don't know how much I love caramel. Not a lot. Hmm. Oh, my, the cheesecake itself. I'm just eating cheesecake here. What are they doing different? That cheesecake is, it has half the taste, half the flavor of this one.

It's like they're reading from a, a different book over there. The Longhorn book. It's just so much better. I mean, can you believe it? Okay, you are selling me, you are selling me this cheesecake. Go ahead. The way that your forks are moving through it. Bring out the crow. The way you talk about it. Bring out the crow, 'cause I have to eat it. Right. I have to eat it. Have we ever eaten crow on this show?

Nope. They're a smart bird, too smart to be eaten on this show, but I need to be eating that. crow and I will and I'll, and if Longhorn makes that crow, I will gladly eat it. You know what I'm saying? Put it on, put it on anything. Two. Crow ribs. Two and five. Two and four. Okay. Alright. I don't think it's gonna matter. Nope, let's see the totals. What?

We've got a triple digit beat down. Whoa. Pummel pummel pummel pummel. Longhorn 100 to Outback 76. Now, I don't know if we've ever gotten somebody to score a hundred, but we did the 20 point round. So that's probably what explains that. Yeah, we pushed. We pushed it. This was no contest. Congratulations, Longhorn Steakhouse. You are officially the A1 since day one, and have won the chance. to sponsor a future GMM episode. Let's do it. Thanks for commenting and sharing this video.

You know what time it is. I'm Ashley. And I'm Deshaun. And we're in Goldberg, Australia. And behind us is the biggest sheep in the world, the Big Marino. And now it's time to spin the Wheel of Mythicality. The Big Marino. That is a. Where all Marino wool comes from. I mean, I did. I thought that was skin on that sheep. That scared me, but it was just wool. Just wool. We're donating $1,000 to Community Coalition South LA to aid in their mission to empower.

South LA communities through education, equity, black student achievement, police. free schools, anti criminalization efforts, and community led art and civic engagement. And you can join us in giving at COCOSOUTHLA.org. Click the top link to watch us find out who can type the fastest in Good Mythical More. Shop the new We All Gotta Eat tees and sticker, now at Mythical.com. A portion of proceeds will benefit No Kid Hungry.