"EMBARRASSING!" Mets Caught Charging Fans To Upgrade Seats In An EMPTY Stadium!

**Craig Carton** (0:00)
I wanted the guy that said it sucks going to Citi Field. That was the fan I was looking for. Here's Sean Long Island on the fan. Seanny, what's going on, kid?

**Chris McMonigle** (0:08)
Greggy Magnifico. Magnifico.

**Craig Carton** (0:10)
Gracias, amigo.

**Chris McMonigle** (0:12)
Idi Amin was the galloping gourmet of cannibals. He put ranch dressing on it. Go behind and go, go behind and go, go behind and go, go, go, Pat, go, go, Pat, go, go, Pat, go, go, Pat, go, go behind and go, go behind and go. The great Carter Armley in Vage Beantown. And they asked Greggy where should we go to eat. They say North End. Greggy, after they finished eating, like they were going to the electric chair, they throw Greggy on their shoulders and they start going, go behind and go. He's a jolly good fellow. He's a jolly good fellow. He's a jolly good fellow. When somebody can't deny.
Go behind and go. Go. What's up, Greg?

**Craig Carton** (0:52)
I don't know why people hang up on you. I'm highly entertained by it.

**Chris McMonigle** (0:57)
The great Tata army put Greggy on their shoulders and they were singing. Come on, everybody, join in. He's a jolly good fellow.
They'll be candy canes tonight! Go be candy, go be candy, go! The great Carter Army, bitched up ranch dressing.

**Craig Carton** (1:19)
Alright, Sean, good talking to you, pal. He only said one thing there that I object to.

**Chris McMonigle** (1:24)
Ranch dressing?

**Craig Carton** (1:24)
Yeah, I hate ranch dressing.

**Chris McMonigle** (1:26)
I don't like it either.

**Craig Carton** (1:26)
Yeah, for the birds.

**Chris McMonigle** (1:28)
I have to say this, because I've used it in some recipes. I'm not a big ranch dressing guy necessarily, but I've used like...

**Craig Carton** (1:35)
Like a marinade?

**Chris McMonigle** (1:36)
No, I've used the packets, like of to make... The dry packets in some...

**Craig Carton** (1:42)
So normally you'd put it with mayo in it, I guess?

**Chris McMonigle** (1:44)
No, I put it right in the crock pot.

**Craig Carton** (1:46)
No, I'm asking you. When you buy those things, it's to be mixed with mayo.

**Chris McMonigle** (1:49)
Yeah, or sour cream or something. Yeah, but you put it as seasoning in the mix on like some roasted... You get the big like chucks.

**Craig Carton** (1:57)
Yeah, like a brisket or something like that?

**Chris McMonigle** (1:59)
Not like a brisket, no, like...

**Craig Carton** (2:01)
Like a roast chuck.

**Chris McMonigle** (2:02)
Like the big chuck, yeah, and it becomes really soft and tender, like stew, kind of. Yes, I love that. The Italian sandwiches, the green, something like that.

**Craig Carton** (2:14)
Peppercino.

**Chris McMonigle** (2:14)
Peppercino.

**Craig Carton** (2:15)
Yeah.

**Chris McMonigle** (2:15)
You put those, ranch dressing and a big steak and some beef stock.

**Craig Carton** (2:20)
Yeah, buddy.

**Chris McMonigle** (2:21)
It's one of the best winter dinners of all time.

**Craig Carton** (2:23)
I love it. I made a pulled pork this past weekend.

**Chris McMonigle** (2:25)
Did you?

**Craig Carton** (2:26)
I got a pork shoulder at Parati's and I did the mustard bind. I did the dry rub on top.

**Chris McMonigle** (2:32)
The only thing I like yellow mustard for is the bind.

**Craig Carton** (2:35)
I used grape propane on it. That's all I had in the house.

**Chris McMonigle** (2:37)
Look at you. That's right.

**Craig Carton** (2:39)
Look at you.

**Chris McMonigle** (2:40)
Grape propane?

**Craig Carton** (2:41)
And then I took a jar of pickled jalapenos, poured it on top, a little barbecue sauce, a nice little crust. 12 hours.

**Chris McMonigle** (2:51)
12 hours.

**Craig Carton** (2:51)
Money.

**Chris McMonigle** (2:52)
12 hour cook.

**Craig Carton** (2:52)
But kind of like what you're talking about. No, I started like 9 in the morning.

**Chris McMonigle** (2:56)
OK.

**Craig Carton** (2:56)
Yeah, I guess it was a little less than 12 hours. 10 hours. Yeah, OK. 8 at 7
I got that one. Nice. Just killed the fruit fly. I want to thank Big Girls.

**Chris McMonigle** (3:05)
I did the long cook ones at like a ridiculous low temperature.

**Craig Carton** (3:08)
Yeah.

**Chris McMonigle** (3:08)
I did it for like 8, 17 hours. OK. I did it overnight. No, it came out great. It's just way too much of a pain in the ass. Yeah.

**Craig Carton** (3:14)
How did you monitor the temp? Like you did in the oven?

**Chris McMonigle** (3:16)
No, no.

**Chris McMonigle** (3:17)
I did it on the...

**Craig Carton** (3:18)
So like a trigger?

**Chris McMonigle** (3:19)
Yeah.

**Chris McMonigle** (3:19)
No, I have a grill. I have a smoker. I have a pit boss.