GWAR Makes “Chicken Fiasco" on Their Bus - COOKING AT 65MPH Ep. 59 - 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 metal band, GWAR, prepares “Chicken Fiasco" on their tour bus, while on the "Gor-Gor Strikes Back" Tours with Soulfly and King Parrot. GWAR is currently supporting their newest album, The Return of the Gor Gor.  VIDEO INFO: Film Date - April 2, 2026 Location - Concord Music Hall in Chicago, IL  KEEP UP WITH GWAR: Facebook - https://facebook.com/gwar Instagram - https://instagram.com/gwar TikTok - https://tiktok.com/@gwar Twitter - https://twitter.com/gwar  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 00:38 Skip Intro 02:46 Prepping 06:33 Cooking  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

00:00When you have 15 people using this space to cook for themselves, it gets out of control really quick.

00:05Secret ingredient, plus ingredients for thickening up a good fiasco is Ritz crackers.

00:38People of the internet, it is eyeballs like the jaws of death from the rock group band Gwar.

00:44The digital tour bus asked me to cook something for you.

00:47Well, I don't do that.

00:49I'm too busy flying around in a bat-shaped helicopter and ruling over our cannibalistic blood orgies that we call

00:56concerts.

00:57But I hear that our enslaved human servants travel around on the tour bus and that my personal draw, Michael

01:06Dirks,

01:07occasionally cooks a morsel from the scraps that we throw them from the leftover corpses in the pit.

01:16So anyway, I'm going to toss it to him and force him to cook for you morons. Later.

01:24Hey, I'm Michael Dirks, ball sack to jaws, job deaths, human enslaved servant.

01:31I've been working for him while I guess slaving under his domineering rule for almost 40 years now, 38 or

01:41something.

01:42But a lot of people wonder, you know, what is life on the road like with Gwar?

01:45It's like, what do you, how do you guys eat? And it's like, it's gotten a lot better over the

01:49years.

01:50You know, in the early days, they just fed us little bits of clay and we had to survive off

01:53that.

01:54And it was, you know, there was a lot of starving times, fights over scraps of meat underneath the bus.

02:01But it's gotten better, especially since, you know, we've got this reputation of Gwar is never satisfied with their deli

02:09tray.

02:09It's always unacceptable in the words of the Lake Great Odorous Chirungus.

02:14And so that we get a lot of leftovers here on the bus.

02:17And I've taken, I've actually developed the skill of being able to throw stuff together, no matter what it is,

02:24whatever I find in the Gwar bus refrigerator.

02:28So today we're going to take a look at what we, what we use to cook for ourselves and maybe

02:33make a something out of whatever's leftover in there.

02:36So, first of all, this is, this is my kitchen.

02:40You know, I'm, I hate microwaves, but I've learned how to do some stuff with them because, um, out of

02:47necessity.

02:48But we've added a few key upgrades to our kitchen.

02:51We have this griddle, which, uh, Matt McGuire just got for this tour, which is great, folds down.

02:57So we have a, a heated cooking service, surface, which was sorely needed for many years because less you can

03:06do in this threaded thing, the better.

03:09We've got an air fryer, which I have not had a lot of experience with in my life, but it's

03:16great.

03:17It's kind of like having a little tiny oven on the bus and so that's a great addition.

03:22And of course, toaster, everybody needs toaster and a water, water, um, kettle, electric kettle.

03:29So I've actually been able to boil eggs in this thing in a pinch.

03:32You just have to keep starting it over and over.

03:35Um, but yeah, let's, let's see what we got.

03:39I guess I'll, I'll make what I like, um, to call, it's just a chicken fiasco,

03:44which is basically whatever leftover chicken there is from the deli tray,

03:48or you can use turkey or ham, or let's see if, what?

03:54I guess, um, there's turkey and ham.

03:56That's a good start for a chicken fiasco.

03:59You always need your protein in there.

04:01Um, that's, oh, the left, leftover of a rotisserie chicken.

04:08That's perfect for chicken fiasco.

04:10And then you need some veggies,

04:12which you would think there would be no veggies on Agoribus,

04:15but there's always, no one ever eats the carrots and green stuff.

04:18They just eat the meat, so we've got some leftover stuff here.

04:25Let's see what's in here.

04:29Got some green onions, some garlic, some red onions,

04:37cucumbers. That's not really going to work in this dish, so.

04:45Spinach. Yes, everybody loves spinach.

04:49Okay, that's a good start.

04:51So, yeah, we're going to kind of just throw this all together.

04:56Oh, actually, Casey just said he had some leftover potatoes from his breakfast this morning.

05:01So, yeah, some hash browns.

05:03That'll be great.

05:06Um, go to our pantry, get something to cook in.

05:12Ta-da!

05:13Here we go.

05:14This is the perfect size for the microwave or air fryer.

05:18Fits in the bowl there.

05:23You don't use a separate cutting board.

05:26You don't use this building one, because then you can't really ever clean that way.

05:33Unlimited knives.

05:37Classic, classic, plastic cutlery.

05:40Carrots probably aren't going to cook as fast as everything else.

05:43So, let's give them a little bit of a head start on here.

05:46But yeah, chicken fiasco. It's something we make all the time.

05:49It changes depending on what you can find.

05:52That's a weird looking mutant carrot.

05:57Obviously disturbed to be on a tour bus.

06:03One of the hardest things about being on a, cooking on a tour bus is keeping things clean and organized.

06:10Especially when you're traveling with 15 other people.

06:19Going, just get a little bit of color on them, get them softened.

06:25But, chicken's already cooked, so we can start that as the base of our fric- or not fricassee, but

06:30our fiasco.

06:41Throw in some potatoes.

06:51You always need a pork product to add some extra flavors.

06:56Wood to do bacon, but hammer work in a pinch.

07:22Wood to do bacon.

07:35All right.

07:37We're getting into the utensils.

07:43But the trick is you use whatever is left over like easy shortcut to flavor is to maybe use some

07:52left over

07:55Sauce

07:58Looks like a Verde or something this would be great

08:13Oh

08:43Okay

08:55Best thing is it's never the same dish twice

09:00Never know what you're gonna get when you make a chicken piasco

09:03unfortunately I

09:04Was when I first saw this I might have thought it might work like a panini press and you could

09:09close it, but it's

09:10Not designed that way. It's designed to be able to open up to two different areas

09:15So you can cook more stuff, which is great, too, but you can't do like

09:20We used to use a George Foreman grill on the bus

09:25Which is actually sound a great idea, but it's horrible. They're really not good to clean

09:30Like we were cooking everything in it, you know people doing bacon every morning and just it got gross because

09:38all the ridges

09:39This is just people not cleaning out. Well, this is a lot easier to maintain

09:44I don't know the company. I'm not giving them a shout out, but yeah, it's any electric griddle, but sorry

09:50George

09:51Your grill doesn't work very well on a bus unless you're only doing hamburgers and grilled cheese

09:58And then it's fine

10:01All right

10:02All right

10:05Just soften it up

10:20In the early days we would when we were touring in a school bus still we would couldn't afford hotels

10:27or anything

10:28We would just go to random fans houses and go to the grocery store and spend

10:3415 20 bucks and buy

10:36Whatever random items we called that glop

10:39Sometime everybody had their own recipe for glop you know whether it was like a bunch of spaghetti and

10:45ground beef and

10:46a couple cans of brinswood stew whatever it was like everybody had their own version of it

10:53So this is kind of the continuation of that tradition of whatever you have on hand just use it

11:08That's really doesn't need any wilting because it's going to get cooked in kind of basically making a casserole

11:15So we need something to bind it all together

11:18It's always

11:21Half and half because people love their coffee

11:26Not as good as heavy cream, but it'll still thicken up in the heated microwave

11:36We'll let that start melding together under the power of radiation

11:42On the bus there's this is our dishwasher

11:47You have to kind of work clean and neat or you're going to end up with a huge mess before

11:53you get anything done

11:59Yeah, I try to keep it somewhat organized

12:02Your mise en place your paper towels right there so you're not searching around you got the trash can

12:08Right in hand so you can just sweep all your waste into there

12:13But again

12:15When you have 15 people using this space to cook for themselves it gets out of control really quick

12:21This is

12:23My professional kitchen where I'm cooking you know, I'll try to make it you know

12:27I'll make a breakfast for everybody who wakes up in time

12:31Like once or twice a week and we do

12:34Cook meals in here even though most of the time we're getting

12:38We're going getting food from the from the venue or nearby a restaurant, but

12:44Days off and stuff

12:46Everybody likes to use this

12:49Cook what they want

12:51But yeah, so the

12:54Cream's going to start to heat up and thicken we're probably going to help it along with some cheese and

12:59Another one of my secret ingredient plus ingredients for thickening up a good fiasco is

13:06Ritz crackers

13:08Yeah, they like that butteriness and they're going to kind of bind everything together

13:14They're going to give that cream something to hold on to

13:20And also maybe we'll finish it up in the airfryer and put a press on top of it again

13:26Get real fancy

14:01And yeah, it's not three-star dining, but it'll keep the slaves alive until the next show

14:12So

14:13I

14:18I

14:24I

14:36I

14:37I

14:48I would never cook this way at home, but you do what you can on its tour bus

15:02See how that cream is blending with everything and just binding it all together into one

15:07Glopulous mess

15:09This is about ready to where we could do the crust and move over to the airfryer

15:18We do a cheese and Ritz cracker topping

15:24We're going to make a cheese and Ritz cracker

15:46And

15:52It was cayenne, garlic powder, whatever else we'd find in here, some garlic salt, yeah

16:02tagine, sorry it's fine.

16:07I'm going a little heavier with spice on top because I forgot to really season it, so this

16:13way it'll blend in with it, it'll be great.

16:16Actually no one will care, right, right into the air fryer, let it go until it gets a little

16:25brown and melty, and I think we're done.

16:28We are probably good, it's been in there five maybe ten minutes, oh yeah, it's getting a

16:36nice little crust on it, it could go a little bit longer but I'm impatient so let's bust

16:40it out.

16:43Yeah, I notice that these Pyrex dishes fit perfectly into the air fryer, it means you don't have

16:50to clean them that much, which is really hard on a tour bus trying to clean one of those

16:55if somebody's been putting greasy stuff in there, it's a nightmare.

16:58even worse than a George Foreman.

17:01Right.

17:03Our great collection of paper plates, there we go, today's version of chicken fiasco.

17:24Yeah.

17:29Spiraccia is always the perfect condiment, or chili crisp, it's one of my other great go-to

17:34foods for, it's wonderful on everything.

17:45A little bit of crunch, a little bit of heat, yeah, alright, let's try it out.

18:05That looks great.

18:08So, thanks for watching, cooking at 60 miles an hour on digital tour bus, this is Chicken

18:13Fiasco by Michael Dirks, BallSec, the Jaws of Death's personal slave.

18:19Not something I would personally make for the Guar Bar, which is, if you're in Richmond, Virginia,

18:23make sure you come by and try some of my real cooking there, but it'll do in a pinch.

18:29Thanks a lot guys.

18:55Thanks a lot, guys.

18:57Thanks for watching.

19:00You

GWAR Makes “Chicken Fiasco" on Their Bus - COOKING AT 65MPH Ep. 59

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