Craig Carton's Shocking Discovery & The Mets' Brutal Money Grab!

**SPEAKER_1** (0:02)
Hey, hey, hey.

**Craig Carton** (0:04)
4.45, everybody.
Carton Show Big Mac, lots cooking today. Going to find out if other people got that same text from the ballpark app to upgrade their tickets at the afternoon game at City Field today, only to find out that it required a payment to actually move from one section to another.

**Chris McMonigle** (0:24)
I hope that's not accurate. I really do.

**Craig Carton** (0:25)
The guy that said it to me, pretty accurate guy.

**Chris McMonigle** (0:29)
I'm sure he is. I hope it's not, I shouldn't have worded it that way because I'm sure he is. Hope it wasn't accurate for everyone who got the text. I hope that, I don't know. I don't know.

**Craig Carton** (0:37)
I know. You're trying to find the good in it and I appreciate it about you.

**Chris McMonigle** (0:39)
I'm trying to understand it because that really is in poor taste, I don't know how else to put it. It's in poor taste. It's in poor taste, all for the people who came to your ballpark.

**Craig Carton** (0:48)
Yeah.

**Chris McMonigle** (0:48)
Better, if they wanted those tickets, they would have bought them.

**Craig Carton** (0:51)
Right. And the reason they didn't buy them is probably because of the price tag associated with it.

**Chris McMonigle** (0:55)
There's got to be some kind of discount, otherwise it doesn't even make sense.

**Craig Carton** (0:58)
I agree 100%. Maybe the thought is, well, I got you here. Let me take as much money out of your pocket as possible. I don't know.

**Chris McMonigle** (1:05)
And it's been the second inning, so, you know, pay for those tickets and have two less innings in them than you could have bought them originally. Like, something's up. They had to be at least a discount or something.

**Craig Carton** (1:13)
I think baseball should institute the 10-run mercy roll after seven.

**Chris McMonigle** (1:17)
No. Stop it.

**Craig Carton** (1:19)
Why? It makes mech games go so much faster. You know what I mean?

**Chris McMonigle** (1:22)
We could have been done.

**Craig Carton** (1:23)
Could beat the traffic.

**SPEAKER_1** (1:24)
You know what I'm saying?

**Chris McMonigle** (1:26)
Yeah, but no.

**Craig Carton** (1:27)
You think baseball purists wouldn't like that?

**Chris McMonigle** (1:29)
No, of course not.

**Craig Carton** (1:30)
Are you sure?

**Chris McMonigle** (1:30)
Yes, I'm a baseball purist in many ways.

**Craig Carton** (1:32)
If you're down 10 after seven, let's go.

**Chris McMonigle** (1:34)
No.

**Craig Carton** (1:35)
Next game.

**Chris McMonigle** (1:35)
Never.

**Craig Carton** (1:36)
Yo, everybody go home.

**SPEAKER_1** (1:38)
I would.

**Craig Carton** (1:39)
If I were a commissioner, I think I would.

**Chris McMonigle** (1:40)
And especially if I bought the tickets, I don't care how bad it is.

**SPEAKER_1** (1:44)
You're saying you ain't leaving.

**Chris McMonigle** (1:46)
I ain't leaving.

**Craig Carton** (1:47)
I would consider that as if I was commissioner for a day as a trial thing. Like, you know, they're trying out the ABS this year. It's obviously been a big success. Well, I would, I would do that. 10 runs after seven, everybody goes home.

**Chris McMonigle** (2:00)
For teams out of, once you're out of playoff contention.

**Craig Carton** (2:02)
No, no, for everybody.

**Chris McMonigle** (2:03)
Out of playoff contention.

**Craig Carton** (2:04)
No one's coming back from down 10 runs after seven. The animal doesn't exist.

**Chris McMonigle** (2:08)
It always happens. Don't make me find it.

**Craig Carton** (2:09)
It does. It's like once in a blue moon, it happens.

**Chris McMonigle** (2:11)
Yeah, but then you could be there for that once in a blue moon.

**Craig Carton** (2:13)
Here's Nick in Woodside on the fan. Nick, good afternoon. How are you?

**SPEAKER_4** (2:18)
What's going on, Jen?

**Craig Carton** (2:19)
What's up, Ken? What's up?

**SPEAKER_4** (2:21)
Chillin.
Great. So about the barbecue food temperature, Craig, you're not wrong.

**Craig Carton** (2:27)
Thank you.

**SPEAKER_4** (2:28)
180 is the temperature in which the collagen starts breaking down, you start tenderizing meat. You can do it at 225

**Craig Carton** (2:35)
What?

**SPEAKER_4** (2:35)
But it's about sustaining the temperature. It's not about reaching that temperature, about getting that temperature and holding it there. So if you do that 180, you just have to do it for a lot longer. I did it, I don't know, maybe a month ago, with the stew.

**Craig Carton** (2:48)
I gotta be honest, I think I'm just gonna go with the 210 and cook it for less, right? The meat goes in my mouth faster that way. And I'm trying it again. I'm gonna do it again this weekend. I'll videotape it, I'll show it to you.