3OH!3 Whips Up Genny’s Mac & Hash - COOKING AT 65MPH Ep. 57 - video Dailymotion

Digital Tour Bus

Become a member (it's FREE) at https://digtb.us/signup Buy official DTB merch at http://digtb.us/merch  On this episode of DTB’s “Cooking at 65mph”, the electropop duo, 3OH!3, prepares Genny's Mac & Hash, while on tour with Simple Plan's "Bigger Than You Think! Tour" with Bowling For Soup and LØLØ. 3OH!3 is currently supporting their newest single, SLUSHIE.  VIDEO INFO: Film Date - August 24, 2025 Location - Huntington Bank Pavilion in Chicago, IL  KEEP UP WITH 3OH!3: Facebook - https://facebook.com/3oh3music Instagram - https://instagram.com/3oh3 Twitter - https://twitter.com/3OH3  FOLLOW US: Website/Email List - https://www.digitaltourbus.com/#/portal/signup YouTube - https://www.youtube.com/digitaltourbus Instagram - https://www.instagram.com/digitaltourbus/ TikTok - https://www.tiktok.com/@digitaltourbus Facebook - https://www.facebook.com/digitaltourbus/ Twitter - https://twitter.com/digitaltourbus Pinterest - https://www.pinterest.com/digitaltourbus/ LinkedIn - https://www.linkedin.com/company/digital-tour-bus-llc Spotify - https://open.spotify.com/user/digitaltourbus  VIDEO SUMMARY: 00:00 Introduction 00:35 Skip Intro 00:59 Preparation 08:50 Cooking on the Generator  ABOUT DIGITAL TOUR BUS: Digital Tour Bus is your backstage pass to your favorite touring artists! With daily video releases, we cover all genres, and have had the pleasure of featuring the likes of Matchbox Twenty, Twenty One Pilots, Megadeth, MGK, Papa Roach, AJR, Pierce The Veil, Simple Plan, A Day to Remember, and thousands of others over the past 15 years. "Bus Invaders" takes you inside an artist's home on the road, "Cooking at 65mph" showcases the culinary skills of artists on tour, "Gear Masters" unveils the equipment musicians use on stage, and "Stage Threads" dives into the meaning and inspiration behind the clothing artists wear during their performances.

Transcript

00:00oh save some for me you got stuff under the nails for flavor get a sniff of that

00:30yo what up this is 303 we're on the it's bigger than you think tour with simple plan bowling for

00:40soup and lola this summer and we're going to show you a meal that we make probably what three times

00:45a week three times a day for us and the crew it's full of sustenance it's full of taste it's got

00:50everything you need it's called jenny's mac and hat so uh first things first and when we're prepping

00:59you gotta rinse your pee bag make sure that your your pee bag is clean right shawnee those peas nice

01:07and uh wet from the outside in good classic craft not just just so you know it's not just just so

01:22you know this is what you're going to want to find hormel 100% corned beef hash

01:29merry kitchen merry christmas merry kitchen now we need to find a can of her sean usually uses his

01:37teeth but they're pretty fucked up at this point what do we got here chicken of the sea safe catch

01:44tuna baby i like how we have like an assortment it says elite you only got to get elite it says wild

01:53elite pure tuna to avoid what to say wild caught or organic or anything like that it's the king of

02:01the tuna you know what i'm saying so we got plant-based tuna king craft mac and cheese we have the chicken

02:07of the sea elite tuna then we got the chicken of the land aka beef corned beef hash and the chicken of the

02:14aluminum should we get this we get always support the bottom right yeah hell yeah wait how do you do

02:21this so you remove the lid i mean we do this all the time yeah forget uh add water to fill i am yeah

02:29plant-based sauce place it in skillet fry until both sides oops now enjoy sauce up on top with an egg oh

02:50they don't even kind of stir it around like that with your finger clean fingers couple fingers in

02:57there feeling nasty i mean it's gonna like cook so his fingers if his fingers are dirty it's not the

03:03biggest deal it also adds a little bit of stank on there you know yeah it's like it's like uh when

03:08you have a cast iron you like want a little bit of like that's how his hands are though we call his

03:13hands the cast iron never use soap on those things why would you why and then once you get the cheese sauce

03:19in it's kind of ready to go it's ready to go it's basically ready to go all right then we we'll show

03:26the first you know what actually i'm gonna homogenize the cheese sauce so this is a very important

03:30i'll put those cast iron fingers in there very important step you know i'm gonna show as you got

03:35stuff under the nails for flavor oh yeah a little bit of flavor in there there we go what's the

03:44equivalent of uh what's the what's the what's the thing when you talk like the sounds that people

03:50like you listen this is the equivalent of asmr but like visually this is what it sounds like

03:56oh god now there's gonna have to be like a warning on this video it's too hot it's too hot

04:03cool you're gonna wash that or are you can i have a taste i just started with just the fucking

04:12nastiest okay two guys one cup i'm just gonna see this light here three and a half minutes

04:20all the time and while he's doing that uh this is called multitasking that's why there's two of us

04:28we can uh kind of hit it from different angles i'm gonna open this can

04:32this is you're gonna want to get the first smell on the can is actually first

04:41if you're used to making dog food for your dogs this is a lot easier because it's like it's pretty

04:49much the same thing it's like my dog eats better than this it's like not quite as good as dog food

04:55dog food has it is a little bit it's close no shade to mary's kitchen but i mean look at that

05:02i mean that's that's midwest pate right there that's a foie gras that's that illinois foie gras

05:09get a sniff of that it doesn't get much better than that god damn

05:12america's number one selling hatch for a good reason look at that

05:17how could you not sell that shit looks the same going in as does uh cooking on the

05:24we're gonna empty some of that it's really like an industrial kitchen you're gonna want to see

05:32this coming out oh good job that's really what you want because that means the consistency the fat

05:44oh there's a little tannins i'll take that uh that means all the fat the tannins the uh the legs of the

05:56hash is uh the bouquet that well that's that that's actually the ass of the pig right there

06:00pig ass a little bit more flavor yeah there's some in my shoes

06:07oh should it cook first uh i like to do a little raw taste okay well our show might be canceled

06:21tonight we'll see if uh it's gonna be good all right maybe it's good it's like what is that like

06:28uh tartare yeah eat it raw yeah hash tartare yeah all right well are we prepped uh we're getting

06:36we're getting there oh let's let's empty this one out too let's uh bring it out to the first

06:41off let's bring it out to the jenny okay maybe we'll do it

06:45oh it's just too good to wait you just want to eat it right now it just smells so good

06:53do you ever dissect like a pig in high school or like a frog that's that that smell it's just

07:01like you wanted to eat it so bad but like you that that would be weird your teacher would be like

07:05hey stop eating the fetal pig that you're dissecting that's what this gives i don't know what that is

07:11that's a piece of toenail oh that might have come off the floor yeah okay great if we didn't mention

07:20it we got sweet peas that's kind of adds the vegetable component holy shit um kitchen is

07:27nothing artificial about this chef how are we looking chef uh we're looking good this is the

07:35right consistency from the the jus is that from what is that from what that's what those are my wet wipes

07:44okay let's just throw this away try to be a little bit more eco-friendly bus here okay should we get out

07:57to the jenny uh yeah let me just do this prep for later magic of television i'm probably gonna do a little

08:05bit more those fingers in there yeah long fingers good stirrers i mean why waste plastics when you got

08:17yeah 100 clear what's that what do you do you know how to use that thing yeah

08:25ready to rock okay there's this let's take this we got that we got tuna we got the tuna the chicken

08:37and so you got the peanuts no let's take that we got the peas yep let's get it done man let's do this

08:47thing well here you have it when we say jenny's mac and hash we mean generator jenny jenny jenny our good

08:54friend jenny this thing is always hot hot behind chef so let's see oh hot to the touch okay let's get

09:04the oh you know what we need the mac oh shit uh you want me to run and grab that i'm gonna grab it

09:09i'll get i'll get this other shit started go ahead don't put that we've made the mistake i need hands okay

09:14all right well while he's gone i'm just going to kind of do a little bit more of the prep so what

09:26you want to do right now is to kind of get the elasticity this whole thing to get this corned

09:30beef hash working you want to do a little tuna juice on there really start incorporating that and

09:35careful it's real hot this jenny runs real real hot so you're gonna want to start breaking that up like

09:43break it up again this is real hot here guys see that see how it's starting to come together with

09:51that tuna tuna juice yeah you can tell the ass of the pig and the head of the potato are really coming

09:59together in a little beautiful matrimony here hell yeah it's my hands

10:10that's always late okay see that beautiful beautiful i'm just gonna add a little bit

10:16more tuna juice once we get the pasta in here too you know what i might start warming this can up a

10:23little bit on the shitty whoa doesn't that look good so far just wait just wait we're not even halfway

10:31there bud you're not even halfway there chopping it up i need hands hands hands hands yes let's pop them

10:39in there thank you and then you can actually pop the flavor packet in there and then dig it out if you want

10:43or yeah now so you put it in there raw yeah it's starting to sizzle what's the what's that white

10:52all right come on in there let's add it to the party hell yeah look at that now we're starting it

11:00looks like maggots on a trash compost that's how it's supposed to look yeah hopefully this generator

11:06doesn't need to run out oh it's gonna be cheesy baby it's hot it's hot it's hot keep going keep going

11:11add it in there oh this is going to be hot oh oh that's hot hold on now we need a little bit more

11:18of the juice yeah like lebron james

11:25all right baby now this is this is where everything starts so we're not going to happen this is where it

11:30starts to come together so you're really going to want to dig out that tuna and really kind of crunch

11:35get it in there get it in there i like doing it from up top so you can really kind of get it save

11:40some for me yeah oh nice nice nice yeah that's how we usually christen this thing oh that's elite

11:49tuna right there that's elite that's the king of the sea right there i'm gonna keep that on there

11:54just keep it moving dude sorry sorry go ahead shawnee do you take over you really want to homogenize this

12:00whole thing when it starts to look like baby puke yeah then you know you're heading there right you

12:09know it's pee pee time this goes on this thing no poops on the bus money a lot of pees on the bus

12:19chef is all right if i start to no no no no no oh shit now now

12:25yes now what i like to do yeah pat it down and run this all down so every every every little morsel

12:37gets an opportunity to see the sun you know what i'm saying the sing it just sings together when it

12:43starts to sing you know you've done something right and the pis de resistance once it's all composed

12:50a little signature you don't have peanut allergies because these are going in it's five star five star

13:10now look at that look at that get a close-up of this come on get closer get closer come on even

13:16closer i know you got to zoom in but you got to get real close to see what this is we're almost done

13:24here then we let it sit all right let that sit for about uh 15 minutes we got ourselves a nice little

13:35snack free show and 15 minutes later look what we got careful's huh good chefs always taste their

13:46meal before they serve it to their crew and family give me some

14:00god damn

14:05use your shirt bud let's go and let's get sorry hold on sorry i got on you all right let's get let's

14:14serve the rest of the crew and that my good people is jenny's mac and hash hey enjoy the recipe share

14:23with your friends who's ready for some slap some sloppy sloppy guys we're 303 we uh are on 303 everywhere

14:32303.com instagram myspace linkedin friendster uh we have a song slushy out and we have a new song coming

14:41very soon yeah i don't know if we can say anything more than that but it's coming out very very soon

14:46it's coming we're also doing a kitchen series in a town near you so make sure you look up a new merch

14:52coming to a city website near you thanks maybe we'll start selling this online cooking at 65 miles an

15:00hour you know what i'm saying peace get out of here

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3OH!3 Whips Up Genny’s Mac & Hash - COOKING AT 65MPH Ep. 57

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