Send Foodz: Tim and David Go Low-Carb with Marlon Webb

This week on “Send Foodz”, Tim and David are joined by the host of Thrillist’s “Nuke With Me”, Marlon Webb. Marlon, a self-proclaimed lazy eater, brings the boys his favorite healthy food options. The keto-friendly menu includes juicy steak, organic wings, and delicious Korean BBQ. You already know the guys aren't big health nuts, but you really don’t want to miss Tim and David’s unfiltered reaction to Marlon’s “dessert” pick. This video "Send Foodz: Tim and David Go Low-Carb with Marlon Webb", first appeared on http://thrillist.com.

Video Transcript

MARLON WEBB: So the other episodes you don't drink but you chose this one?

TIM CHANTARANGSU: Yeah, we drink--

DAVID SO: Oh, we do it on every one.

TIM CHANTARANGSU: It depends on the guest

MARLON WEBB: Oh, OK. Oh, and that's broken. Damn.

DAVID SO: This is only our second day, Tim.

MARLON WEBB: Damn.

TIM CHANTARANGSU: This was really sticky, and wet at the same time.

MARLON WEBB: Damn.

[MUSIC PLAYING]

TIM CHANTARANGSU: Wake up, David.

DAVID SO: I am!

TIM CHANTARANGSU: Oh my god. Welcome back to another episode of "Send Foodz" on Thrillist. I'm Tim Chantarangsu.

DAVID SO: And I'm David So.

TIM CHANTARANGSU: Oh, man, how are you liking these episodes with the guests?

DAVID SO: It's fantastic. It adds a new little spice. And who doesn't like a little spice?

TIM CHANTARANGSU: I'll tell you what. I love spice, don't like the guests.

DAVID SO: , Yeah, me neither dude. I was going to say the same thing.

TIM CHANTARANGSU: But whatever, we're going to do it because Thrillist is making us do it. I'm excited for this episode because we've got a really funny, creative--

DAVID SO: Handsome.

TIM CHANTARANGSU: --handsome, strapping young man coming to dine with us today. Make some noise for our guest, Marlon Webb.

[APPLAUSE]

MARLON WEBB: What's good? What's good?

TIM CHANTARANGSU: What's up bro?

MARLON WEBB: What up? What up?

TIM CHANTARANGSU: How are you, man?

MARLON WEBB: I'm good. How are you?

TIM CHANTARANGSU: Chilling.

MARLON WEBB: That's what's up, what's up.

TIM CHANTARANGSU: We are-- I didn't-- yeah.

[LAUGHTER]

MARLON WEBB: That's what's up, man. That's what's up.

TIM CHANTARANGSU: Do you have delicious food for us today?

MARLON WEBB: You know, I got a few things, you know, low-carb options, because I don't do carbs because I'm a boring eater, you know? But yeah.

TIM CHANTARANGSU: Are you serious?

MARLON WEBB: Yeah.

TIM CHANTARANGSU: Ugh.

MARLON WEBB: It's, like, the same five places I get when I eat out, which, you know, I don't do a lot, but, you know.

TIM CHANTARANGSU: Well, let's get it, man. Oh, wait. You know, do you partake in the alcoholic beverages?

MARLON WEBB: I do.

TIM CHANTARANGSU: Aw!

DAVID SO: Nice.

TIM CHANTARANGSU: Well--

MARLON WEBB: I do.

TIM CHANTARANGSU: --shall we have a drink?

MARLON WEBB: Let's have a drink.

TIM CHANTARANGSU: Garcon?

DAVID SO: Oh, god.

MARLON WEBB: I think you got to put the-- I don't know. Don't listen to me.

DAVID SO: I don't know [BLEEP].

MARLON WEBB: Just so y'all know, I don't normally drink margaritas with sugar or nothing like that.

TIM CHANTARANGSU: Oh, you want just-- we can--

MARLON WEBB: Not to contradict what I'm about to do for the meals.

TIM CHANTARANGSU: Oh, my dude.

MARLON WEBB: This is a special occasion, you know what I mean?

TIM CHANTARANGSU: I'm down to just sip the tequila. We don't need the sugary mix. Tell me how you feel about that. See if you want to continue to sip that or--

DAVID SO: Whoa, this thing gets so cold when you touch it. Look, it's cold as hell.

TIM CHANTARANGSU: Ah! That's cold.

DAVID SO: That's cold.

MARLON WEBB: Oh, that is smooth.

TIM CHANTARANGSU: Cheers to being manly men.

[DING]

MARLON WEBB: Cheers to being men, yep.

DAVID SO: Yeah, I was once a manly man as well.

MARLON WEBB: That's what we are.

TIM CHANTARANGSU: All right, what's the first food, man?

MARLON WEBB: So the first food that we're going to eat today is a dish from Tender Greens.

DAVID SO: Tender Greens is healthy.

TIM CHANTARANGSU: He told us he was going to be doing that, dawg.

DAVID SO: I know. Oh, but it comes with the bread.

TIM CHANTARANGSU: I always order a steak salad--

DAVID SO: I always get this.

TIM CHANTARANGSU: --from Tender Greens, yeah.

DAVID SO: This is my [BLEEP].

MARLON WEBB: This is what I get.

TIM CHANTARANGSU: And how do you like your steak, Marlon Webb?

MARLON WEBB: I like it bloody.

TIM CHANTARANGSU: Thank you.

MARLON WEBB: I like it bloody.

TIM CHANTARANGSU: You know what? I was a little worried at first. I thought you were going to say--

DAVID SO: Well done.

TIM CHANTARANGSU: --well done.

MARLON WEBB: Why would you think that about me?

TIM CHANTARANGSU: I mean, I don't know how they do things in Boston. I know you're from Boston originally. So--

MARLON WEBB: Yeah.

TIM CHANTARANGSU: --like, I mean, I felt like Boston dudes all get their steak well done, you know what I'm saying?

MARLON WEBB: I never paid attention.

TIM CHANTARANGSU: Yeah.

MARLON WEBB: But you're right.

DAVID SO: I love me some nice mid-rare to medium steak, hanger steak, with a little mash on there, you know what I'm saying?

TIM CHANTARANGSU: Mashed po-tah-toes.

MARLON WEBB: An American dish.

TIM CHANTARANGSU: The potatoes are popping. Super soft and creamy.

DAVID SO: Buttery.

TIM CHANTARANGSU: Buttery.

DAVID SO: Oh yeah.

MARLON WEBB: They can do it.

TIM CHANTARANGSU: Mm-hmm.

MARLON WEBB: Tender Greens can do it.

TIM CHANTARANGSU: Well seasoned.

MARLON WEBB: Mm-hmm. Very basic dish, but it hits.

DAVID SO: Was it hard for you to cut out carbs when you were trying to lose weight?

MARLON WEBB: Yeah, it sucked, because my favorite food is mac and cheese.

DAVID SO: Oh.

MARLON WEBB: And that was making me fat.

TIM CHANTARANGSU: As somebody from Boston, is the Boston Market an accurate portrayal of your--

DAVID SO: [LAUGHS]

TIM CHANTARANGSU: --of your Bostonian culture?

MARLON WEBB: No.

TIM CHANTARANGSU: I really grew up thinking like-- man mac and cheese and mashed potatoes come from Boston.

MARLON WEBB: No.

TIM CHANTARANGSU: Why do they call it Beantown?

MARLON WEBB: I don't know. They eat beans?

DAVID SO: That's what it is.

MARLON WEBB: If I'm going to be honest, like, you know, white people. they named it that.

TIM CHANTARANGSU: What's next?

MARLON WEBB: Oh, we don't get to finish it?

TIM CHANTARANGSU: If you want. I'm trying to pace myself.

MARLON WEBB: So next, we have something I usually like to order when I'm watching a game or something like that, when I'm hanging out with my boys.

DAVID SO: Chicken wings? Is it chicken wings?

MARLON WEBB: Yeah, it's wings.

DAVID SO: Hell yes.

MARLON WEBB: It's wings.

TIM CHANTARANGSU: From where, though?

MARLON WEBB: It's from OG Wingz.

TIM CHANTARANGSU: OK, I've never been.

DAVID SO: Never been.

MARLON WEBB: Yeah, it's like organic wings.

TIM CHANTARANGSU: Oh.

DAVID SO: Organic wings?

MARLON WEBB: Yeah.

DAVID SO: Well, I'm gonna just get this one. This one doesn't look hot at all.

TIM CHANTARANGSU: It looks just like a nice little lemon pepper situation.

DAVID SO: Looks like a lemon pepper situation.

TIM CHANTARANGSU: All right, well, I don't know what this-- it's very-- I see lots of moist saucy situations in this area. So I'm going to go for one of these.

MARLON WEBB: This flavor's the best flavor, I ain't gonna lie.

TIM CHANTARANGSU: With the green and orange sauce splattered on it?

MARLON WEBB: Yeah.

DAVID SO: This is lemon pepper with ranch dressing.

TIM CHANTARANGSU: Is this a boneless?

MARLON WEBB: I'm going for the bone-in over here.

DAVID SO: This is delicious.

MARLON WEBB: They can do lemon pepper.

DAVID SO: That's good.

MARLON WEBB: They can really do lemon pepper.

DAVID SO: Is this is your favorite wing spot?

MARLON WEBB: Yeah. Oh, yeah.

[MUSIC PLAYING]

DAVID SO: Oh, you like them wings. Oh, no, you definitely like them wings.

MARLON WEBB: He said. oh you like them wings.

DAVID SO: Oh, [BLEEP] good

MARLON WEBB: Yeah

TIM CHANTARANGSU: And I appreciate that you took a bit of a boneless, and you said no. You put it down and went to the bone-in.

MARLON WEBB: I don't do that.

TIM CHANTARANGSU: Me neither. We in the same boat, dog. Let me go for the lemon pepper situation. Have you ever been to Atlanta and had the lemon pepper wet?

MARLON WEBB: I've never been to Atlanta.

TIM CHANTARANGSU: Never ever?

MARLON WEBB: Never been in Atlanta.

TIM CHANTARANGSU: Lemon pepper wet, bro. If you [BLEEP] wings.

MARLON WEBB: I heard about it.

DAVID SO: I love chicken wings.

MARLON WEBB: I heard the wings at the strip clubs in Atlanta are real good, too.

DAVID SO: Chicken wings everywhere in Atlanta are good.

MARLON WEBB: Everywhere?

DAVID SO: You just can't get bad wings in Atlanta.

MARLON WEBB: Or are they just pushing, because you don't expect it?

TIM CHANTARANGSU: Nah, I tell you what. Some of the best things I've ever had were at a strip club in Houston, actually.

DAVID SO: Ooh.

TIM CHANTARANGSU: Yeah, really good wings.

DAVID SO: Those are addictive.

TIM CHANTARANGSU: Mhm.

DAVID SO: Oh, this is good.

MARLON WEBB: Yeah.

TIM CHANTARANGSU: Mhm.

MARLON WEBB: Yeah.

TIM CHANTARANGSU: Yeah. I'm full, guys. We're done. We're full.

MARLON WEBB: I can keep going.

TIM CHANTARANGSU: Do you eat the cartilage part of it?

MARLON WEBB: I try to eat everything.

TIM CHANTARANGSU: Same, bro, same. Hell yeah. Hell yeah.

DAVID SO: Can I get a napkin?

TIM CHANTARANGSU: All right, well what's next?

MARLON WEBB: So this is Korean barbecue. When I go out my friends eat, usually I pick Korean barbecue, because it's low carb, obviously.

TIM CHANTARANGSU: Yeah.

DAVID SO: It's just mostly all meat. Can't go wrong with that.

TIM CHANTARANGSU: You got your protein, not a lot of carbs. Especially if instead of using the rice paper, you're using these little radish papers like this, here.

MARLON WEBB: I'm so basic with it. I just eat the meat, and that's pretty much it.

TIM CHANTARANGSU: Well, here's what they do, bro. You take one these little radish tortillas, right? Put a piece of meat on there. Throw little kimchi on it. You know what I'm saying? And then make yourself a little Taco.

MARLON WEBB: That's artistic, but--

TIM CHANTARANGSU: No, but it's really good, too. You get to eat a little salad, but it's a taco.

MARLON WEBB: I feel it. But I'm not artistic with it. I'm so basic. I just eat the meat.

TIM CHANTARANGSU: I'm not doing it to be artistic.

MARLON WEBB: I don't know why I'm saying this. But you know what I mean. I'm lazy. I'm lazy. I'm [BLEEP] lazy, dammit. Oh I'm just going to eat all of it.

DAVID SO: Yeah, man. You're buff. You need this stuff.

TIM CHANTARANGSU: Oh, yeah, give it to me on the bone like that.

DAVID SO: Oh, here you go.

MARLON WEBB: I'm buff. I need it.

DAVID SO: Oh, the caramelization on that one.

TIM CHANTARANGSU: Damn, you're giving it all to him?

DAVID SO: Yeah, man. We had enough, right?

TIM CHANTARANGSU: I'm full.

DAVID SO: Yeah, I know you. I could tell.

MARLON WEBB: I'm not full, yo.

DAVID SO: Oh, really?

MARLON WEBB: I should slow down, though, because I'm excited for the next meal.

DAVID SO: Oh my god, there's more.

MARLON WEBB: But wait, there's more.

TIM CHANTARANGSU: There's more.

[MUSIC PLAYING]

David, wake up, you stupidhead.

DAVID SO: Hey, it's 4:00 AM in the morning. Why did you text me like a million times? What's going on?

TIM CHANTARANGSU: I'm so excited, because I just wanted to tell you about this new browser add on I just discovered while I was ordering us some matching Speedos for the show, OK? It's called Capital One Shopping. When you add Capital One Shopping to your browser, it helps you find deals and discounts that will blow your mind. It instantly searches for available coupons and automatically applies them your shopping cart. So you can snag amazing deals at all your favorite retailers. It's so easy.

DAVID SO: Wait, is this the add on this available on all major browsers? And it's completely free for everyone, whether you're in Capital One customer or not? And it already has millions of customers who have saved over 160 million in the last year?

TIM CHANTARANGSU: That's the one, you sweet Korean man.

DAVID SO: OK, well, Capital One Shopping is dope. But listen, don't ever call me at 4:00 AM in the morning. What is wrong with you?

TIM CHANTARANGSU: OK, OK, OK, OK, look. But before you go to bed, I just have to tell you these are all the reasons why I appreciate and love you, OK?

DAVID SO: You're an idiot.

TIM CHANTARANGSU: Number one--

DAVID SO: You're an idiot. I don't--

TIM CHANTARANGSU: David?

MARLON WEBB: So, next spot is my favorite spot on the list. I've been flirting with them for a very long time.

DAVID SO: Oh?

MARLON WEBB: And it's a lot better than In-N-Out.

DAVID SO: What?

MARLON WEBB: In-N-Out is a D+. Let's be real, y'all.

TIM CHANTARANGSU: Whoa, speaking like a true out-of-towner.

MARLON WEBB: I said what I said.

TIM CHANTARANGSU: Animal style.

MARLON WEBB: Did I offend someone in the room?

DAVID SO: 5 Guys sucks.

MARLON WEBB: Does someone want to fight? Oh, he wants to fight?

TIM CHANTARANGSU: Whatever. What's this stupid place you're about to serve us?

MARLON WEBB: It's Shake Shack.

TIM CHANTARANGSU: OK, we love Shake Shack.

MARLON WEBB: Shake Shack's delicious. It's much better than In-N-Out.

TIM CHANTARANGSU: It's two different creatures, bro.

DAVID SO: One is $4. The other is $14.

MARLON WEBB: And if you think Shake Shack isn't better than In-N-Out, come see me. We got that.

TIM CHANTARANGSU: You look good, though.

MARLON WEBB: Thanks.

DAVID SO: You look fantastic. How often do you work out?

MARLON WEBB: Probably, like, twice a day during the week.

TIM CHANTARANGSU: This is what we be doing twice a week, dog. That's why we look like [BLEEP].

DAVID SO: Oh, that is so true.

TIM CHANTARANGSU: This man ordered us protein style burgers from Shake Shack.

MARLON WEBB: We're low carb. We're low carb. We're healthy, here.

TIM CHANTARANGSU: You might as well given me a brand new sneaker and then just creased them right in front of my face,

MARLON WEBB: Why? The lettuce is great.

TIM CHANTARANGSU: The bread at Shake Shack is so delicious.

MARLON WEBB: It is fire.

DAVID SO: The potato roll is the best thing.

MARLON WEBB: Wasn't there one with a bun? Right here.

DAVID SO: All right.

MARLON WEBB: Right there. There it is. Y'all can split it.

DAVID SO: All right, Tim, we're gonna split this, because this is the only burger here.

TIM CHANTARANGSU: No, no no, I'm full.

DAVID SO: All right, I'll eat it then.

TIM CHANTARANGSU: Yeah, you eat it.

DAVID SO: So they got their little Martin's potato roll, here. I heard they sourced their beef from very specific places. And their tomatoes is why it's so good. They actually put a lot of thought and care into these smash burgers. So people start to wonder why they're a little bit on the pricier side. It's because they put that thought into it. It's good.

MARLON WEBB: See, he knows.

TIM CHANTARANGSU: I love a good Shake Shack burger. I also love a good In-N-Out burger. It all depends on the mood.

MARLON WEBB: I mean, I love oven food. But then if I don't have time, I'll use the microwave. You know I mean?

DAVID SO: Mhm.

TIM CHANTARANGSU: Don't co-sign that. He's calling In-N-Out microwave food.

MARLON WEBB: Greens are good for you, so it's OK. This is good. I haven't even had a bite yet, and I'm already-- A lot of lettuce, though. Now I'm getting a little messy.

TIM CHANTARANGSU: I'll tell you what. In-N-Out now doesn't use that much lettuce.

MARLON WEBB: That's because they don't like nutrients. It's all right.

TIM CHANTARANGSU: Wow.

MARLON WEBB: Actually, when I got In-N-Out lettuce wrap, the lettuce was yellow.

TIM CHANTARANGSU: Hey, what you got against yellow?

DAVID SO: Wow.

MARLON WEBB: You know, I knew I was going to get canceled one day. Cancel me, [BLEEP]. I don't care.

DAVID SO: I'm really full. I'm still eating this [BLEEP].

MARLON WEBB: I know I got [BLEEP] on my face. I know that. I'm aware. Let me have this?

TIM CHANTARANGSU: Do your thing, bro. All right, this is our last thing, correct?

MARLON WEBB: Mhm.

TIM CHANTARANGSU: Thank God. I am so full. What do you have for us?

MARLON WEBB: I got a little dessert that I don't eat very often. I probably eat this, maybe like, two times a year.

DAVID SO: So this is special to you.

TIM CHANTARANGSU: This is a treat.

MARLON WEBB: It is my favorite food from a specific place. I've had a lot of different types of-- I'm just going to say mac and cheese. I've got a lot of different types of mac and cheese from all types of restaurants, right? And for some reason, this mac and cheese really stands out to me. We're going to go with Panera Bread mac and cheese.

TIM CHANTARANGSU: OK.

DAVID SO: Let me tell you something.

MARLON WEBB: What's up? Talk to me.

DAVID SO: [BLEEP] I hate Panera Bread.

TIM CHANTARANGSU: Really?

MARLON WEBB: Oh, OK. This is off to a good start.

TIM CHANTARANGSU: But this looks great. Oh, there's different kinds?

MARLON WEBB: That's the broccoli cheddar. I had the broccoli cheddar over like, I don't know, Thanksgiving. [BLEEP] put me to sleep.

TIM CHANTARANGSU: I'll tell you what. This broccoli cheddar situation looks delicious. David, why do you hate Panera?

DAVID SO: Their food just doesn't taste that good.

TIM CHANTARANGSU: Really? Have you had their mac and cheese?

DAVID SO: No, I have not. And this looks like something that came out of an elephant's butt.

MARLON WEBB: You haven't never seen anything that comes out of an elephant's butt. That's for sure.

DAVID SO: Yes, I have. Have you seen the movie "Tarzan" with Brendan Fraser?

TIM CHANTARANGSU: Remember in "Ace Ventura 2" when he crawled out of the rhinoceros's butt? Yeah, that was funny.

MARLON WEBB: That's what it looks like. Just a little bit.

DAVID SO: So what do you like about this, Marlon?

TIM CHANTARANGSU: Did you try some?

MARLON WEBB: Yeah, why are you talking? What's up? What are we about to do?

DAVID SO: I would use this to glue two pieces of paper together. So what do you enjoy about this?

MARLON WEBB: I used to eat glue.

DAVID SO: There we go, guys.

MARLON WEBB: I used to eat glue in kindergarten.

TIM CHANTARANGSU: Did you guys ever put the glue on your hands and let it dry and then peel it off?

MARLON WEBB: Sensational.

TIM CHANTARANGSU: You love that?

MARLON WEBB: I'm saying sensational to both things.

DAVID SO: Oh, you enjoy this?

MARLON WEBB: This is the-- OK. Again, two times a year I'm feeling this. And I might relapse. I might go crazy, you know I mean?

TIM CHANTARANGSU: You have been looking-- you look great. I'll tell you what.

DAVID SO: Your forearm looks constantly flexed. Look at that. That's amazing.

MARLON WEBB: Yeah, but it's all for nothing.

TIM CHANTARANGSU: See, we need some more Panera mac and cheese, man.

MARLON WEBB: It's all for nothing.

TIM CHANTARANGSU: Well, thanks for stopping by and bringing us some of your favorite eats, bro.

MARLON WEBB: Yeah, no doubt.

TIM CHANTARANGSU: You also we're doing a show on Thrillist.

MARLON WEBB: I did.

TIM CHANTARANGSU: Yeah.

MARLON WEBB: This past summer.

TIM CHANTARANGSU: That's right. So it's all family, right now. You know what I'm saying? "Thrillist family."

DAVID SO: We're in the Thrillist fam.

TIM CHANTARANGSU: That's right.

DAVID SO: [BLEEP] This is fantastic. Now I understand. This tastes like it was cooked in a microwave.

[MUSIC PLAYING]