The duo are mesmerized by a medley of meats at the Neon Pig, an old-school butcher shop in Oxford, Mississippi that breaks down whole cows in-house. An assortment of fresh cuts (rib eye, sirloin and filet) are combined with smoked bacon to make the Smash Grind Burger. A flurry of seasonings enhances the flavor of the patty, which comes cloaked in cheddar cheese and stacked with a heap of housemade toppings. “That is the most intense flavor I’ve ever had in a burger,” declares Rutledge after taking a bite. Damaris is equally impressed, exclaiming that “each little bite is a little different, heavenly nugget of steak.”