Omg, long ago my mom was an Oscar Meyer butcher. We grew up with their products. Delicious bacon, heavenly end cuts of pork and beef. Still have those old toys they included in their hot dog packages.
If you would prefer something beyond medium rare I would suggest putting them in a 200 degree oven for 20 minutes either before or after you sear them in a pan.
Both of these recipes are excellent. 👍 I've had my share of thick burgers but I prefer a couple of thin patties; doesn't have to be smashed. That said, love blue cheese and grilled onions so I'd be all over this one. In fact, a blue cheese burger is probably my favorite.
My favorite bacon is the Wright brand. It is thick cut and generally meaty. My favorite way to cook it is on a wire rack in a sheet pan, 400°F until the fat is crisp.
Wright's is great. Favorite way to cook it is in the microwave on a microwave bacon tray. It gets nice and crispy and the fat drains off, the only advantage I guess over your method is that it's faster.
I LOVE THESE RECIPES!!!! I had for years been trying to come up with a way to get bacon burgers that are this!!! And C. C. gave me what I was looking for.
Truly, a wonderfully delicious episode, guys. After watching the Fish 'n' Chips/Shrimp Burger episode & this one, with Spice Crusted Steaks (yay, ribeye!) & Bacon Burgers, I'm now in the mood for some serious protein! Oh, and for sure, in a Lyonette cut, caramelized onions should be taking a healthy 20 minutes. Unfortunately, I know way too many people who (like my Ex & my kiddo) think turning up the heat & hurrying the cooking process actually works. Remember, just like making thee tenderest smoked/BBQ'd meats, "Low & Slow" goes a long way (see what I did there?) towards a perfect finished product. Cheers.
My all time favorite Bacon is Farmer John out of California, They also make awesome sausage and hot dogs. Unfortunately, it's kind of hard to get out of California and I currently live in Utah. I do find Farmer John products in the military commissary and Target will sometimes carry the brand.
Everything in this video looked wonderful! Now I know which kind of griddle to buy. Can you ever do a low sodium bacon comparison? Those burgers and steak looked great although I like my meat cooked longer. Maybe medium well. Thanks.
Not a fan of blue cheese but I am a fan of caramelized onions especially on my burgers. The steaks look amazing. Would definitely serve a baked potato and some sliced tomatoes with it.
I tried the burgers this past weekend. Regular bacon burgers are much better. The problem is that bacon only tastes like bacon if it's well browned. I followed the instructions carefully and had a few browned bits of the bacon moosh in the pan, exactly like in the video. The burgers tasted mildly of hickory smoke, but not the burned pigness that we crave. The burgers were weird to form, because of the consistency of the semi-cooked bacon in the mix. They felt greasy. And there's more cleanup because of the bacon moosh that gets on everything. The burgers were okay, but all in all, I'd have been just as pleased with a regular burger and blue cheese. And if there happened to be a few slices of bacon nearby, so much the better.
I love bacon burgers but hate having to cook bacon before making a burger. I also can't keep cooked bacon sitting in my fridge more than a day or two. My recipe app was filled with all kinds of attempts to make a "bacon sauce". None worked as well as I hoped. Now I think I got what I was looking for.
Lots of editing tricks during the burger segment. The burgers that were prepared inside are not the ones that were cooked, then also not the final ones shown. Same for the buns. What went wrong during takes?
They didn't explain it, but the reason you want the steak to be that thick is because the recipe calls for a non-stick skillet which has to be kept at a lower temperature than the typically recommended steel or cast iron. The thickness makes sure that the interior will still come out medium rare despite taking relatively long to sear. In turn, you want this lower temperature sear in order to avoid burning the spices. It's not a perfect workaround; there's a thicker grey band on this steak than you'd get from a steak seared as quick as possible on high heat, but because the temperatures were low enough, the grey band is closer to medium-well than completely well-done, so the method definitely comes together. Overall, its an interesting compromise in order to achieve a more complexly seasoned steak.
The bacon burger is my favorite and one I would love to cook on my outdoor grill and enjoy the most. The beef steaks look nice also and they look like some I have cooked.
1 cup is 8 fluid Oz. But this cheese and therefore a dry good. I believe she is speaking of 4 Oz blue cheese by weight will be about 1 cup in volume. Different substances have a different weight per unit size and so will occupy different amounts of space. 1 cup granulated sugar weighs about 7.5oz while 1 cup bread flour weighs about 4.5oz.
As a former emergency physician, cooking ground beef to less than 155 degrees makes me remember treating a couple of kids who I treated when they developed hemolytic-uremic syndrome from food poisoning caused by E. coli 151 H1 toxin. I know that today the FDA is very vigilant about food contaminants but is it worth running the risk of that medium-rare burger giving you a serious illness or a potentially fatal one to younger kids?
As a medical student, I would say, definitely not! Besides, I don’t understand why people think ground beef should be cooked the same way as a steak. They’re completely different meats, and when beef is ground up and exposed to all sorts of surfaces, it’s no longer safe to assume that the meat is still clean.
Hi. Over in England at a shop called Asda I can get a saugage slice pattie just like the one you get in a McDonald's saugage egg mc muffin. A little bit of spice and meat. Try it it's lovely with cheap square cheese. Tomato sauce on top toasted bun and salad cream / mayonnaise on the bottom toasted bun. If you want a little bit of lettuce go ahead. Or onion.
It’s hard to find bacon that actually has a good balance of meat and fat, sometimes to much meat or not enough. I don’t know if it’s just me but products I grew up wit aren’t the same
I just checked... Boneless Ribeye Steaks range anywhere from $9.99 to $22.99 per pound. Of course there’s variances, from Straight-Up (Plain), Kosher, Aged and Grass Fed. Costco’s/Sam’s Clubs to Whole Foods/Trader Joe’s. So the average price came out to $16.49 per pound. For that much money my Ribeye had better tasty all by itself (Salt & Pepper Only)! Yes, of course cooking it properly and keep it on the Rare/Medium side! Nothing is worst than a over cooked piece of beef. I love your Channel and 99.7% of your recipes but, l prefer the taste of a premium Beef Steak without all the Rubs, Marinating or even Steak Sauce or Worcestershire. However it you’re on a budget and you can only afford Chuck or Flat Iron that’s the time to start pulling out your spices, oil, vinegar/wine/lemon (the acid) and prepare a Rub or Marinade. Even the less expensive piece of beef can taste delicious and be juicy and tender if prepared and cooked properly. Don’t get me wrong, if I was over a friend’s home, l eat whatever is put in front of me and l smile. (And l’ m grateful!)
@Jane Doe Filet Mignon is the traditional cut for Steak Au Poivre. The filet mignon is drowned in a peppercorn, veal reduction, Brandy, cream sauce. Prime Rib is always served with a horseradish sauce. Quite often expensive cuts of meat are spiced or sauced up. I'm with you. I prefer clean and simple but Steak Au Poivre and Prime Rib with horseradish are delicious.
I would wish they would do these recipes with meat we could get without going to a butcher. I don't have the funds to get 1 1/2" steaks. The stuff in the butcher case is usually 1/2". I have tried to scale it down for thinner cuts (and I have some cooking fu) and get over cooked, over spiced thankes of protein
if the grocery store has a meat department, you can ask them. It's never a promoted service, but if you are nice and the meat cutter guys are in. They'll do it, or maybe leave a note if you don't mind coming back the next day.
I love you all, but you lost the plot with that last one. You know bacon on top of burgers tastes really good? No need to blend it into a death metal hell paste.
I've actually been doing this for years. As long as you don't over cook the bacon when frying it, it does make a huge difference!! Try it before criticizing it. Just beware of how much you cook the bacon!!
Black pepper isn't a spice because it is a fruit? Who is writing this nonsense? Is nutmeg not a spice because it is a nut? Is Star Anise not a spice because it is also a fruit? What about cardamon? Pretty sure a seed pod is just a fruit by another name. Shall I go on? Herbs are the leaves or flowers of plants used as a flavoring but not nutrition. Spices are other parts of a plant used as flavoring but not nutrition. Now someone go find the script writer for this cooking show and tell them this. Because !!!!!!!!!!!!
@Jane Ryan-Douglas It isn't? Strange. The one I have is. So is every nutmeg I've ever seen. A nut is an edible seed contained within an outer shell. In nutmeg's case the outer shell is mace, another spice we consume.
Christie Morrison and Ashley Moore, Brian, ....etc....... you are great teachers! love your positive energy
"Between one and... Oh my goodness!"
Your viewers don't mind- at this point we're just enjoying the visuals 😋😍☺️
Omg, long ago my mom was an Oscar Meyer butcher. We grew up with their products. Delicious bacon, heavenly end cuts of pork and beef. Still have those old toys they included in their hot dog packages.
If you would prefer something beyond medium rare I would suggest putting them in a 200 degree oven for 20 minutes either before or after you sear them in a pan.
Both of these recipes are excellent. 👍 I've had my share of thick burgers but I prefer a couple of thin patties; doesn't have to be smashed. That said, love blue cheese and grilled onions so I'd be all over this one. In fact, a blue cheese burger is probably my favorite.
My favorite bacon is the Wright brand. It is thick cut and generally meaty. My favorite way to cook it is on a wire rack in a sheet pan, 400°F until the fat is crisp.
My favorite is freezing it on wax paper till its almost solid then snapping pieces off like porky salty chocolate.
I like it too but I can see why it wasn't chosen. The mapley sweetness is a little strong.
@@karlinchina, I haven't tried Wright's maple bacon. I always get their Hickory or Apple wood smoked. I don't like overly sweet bacon either.
Wright's is great. Favorite way to cook it is in the microwave on a microwave bacon tray. It gets nice and crispy and the fat drains off, the only advantage I guess over your method is that it's faster.
Two thumbs up for this episode! I like burgers!😀😁👍👍
Ladies you keep cooking fresh and oh so good!!
Thank you
I love the bacon burger with blue cheese and caramelized onions. I'm going to do that 😋
I LOVE THESE RECIPES!!!! I had for years been trying to come up with a way to get bacon burgers that are this!!! And C. C. gave me what I was looking for.
Two beautiful ladies and great chefs
Truly, a wonderfully delicious episode, guys. After watching the Fish 'n' Chips/Shrimp Burger episode & this one, with Spice Crusted Steaks (yay, ribeye!) & Bacon Burgers, I'm now in the mood for some serious protein!
Oh, and for sure, in a Lyonette cut, caramelized onions should be taking a healthy 20 minutes.
Unfortunately, I know way too many people who (like my Ex & my kiddo) think turning up the heat & hurrying the cooking process actually works.
Remember, just like making thee tenderest smoked/BBQ'd meats, "Low & Slow" goes a long way (see what I did there?) towards a perfect finished product.
Cheers.
Okay
My all time favorite Bacon is Farmer John out of California, They also make awesome sausage and hot dogs. Unfortunately, it's kind of hard to get out of California and I currently live in Utah. I do find Farmer John products in the military commissary and Target will sometimes carry the brand.
I'm a California native too and that's my brand too! I don't think that I realized that it was a local brand until you mentioned it here.
I like the idea of the bacon in the burger these would go well on my flat top I'm going to have to give this a try, Thanks!
Every steak they make is always the “best steak.” lol
You can chop the caramelized onions up a bit and mix them right into the ground beef as well.
Broil King griddle is now on sale for $125 regular $140 on Amazon. Where did you find for $99 great deal?
Sandra H makes sense. Too bad there was a 40% increase since then. Kind of crazy.
Thank you for answering my request for flavorful, crusted steaks, loved the rest as well!
Burgers look so good! Thanks
ATK,, Hello,CHRISTENE & ASHLEY made stuff ,I’ll try, both are wonderful, thanks so much,,,,,stay well, !;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Excellent information on both recipes!!!! I'm going to need a food processor!!
Looks delicious!
Everything in this video looked wonderful! Now I know which kind of griddle to buy. Can you ever do a low sodium bacon comparison? Those burgers and steak looked great although I like my meat cooked longer. Maybe medium well. Thanks.
Not a fan of blue cheese but I am a fan of caramelized onions especially on my burgers. The steaks look amazing. Would definitely serve a baked potato and some sliced tomatoes with it.
I tried the burgers this past weekend. Regular bacon burgers are much better. The problem is that bacon only tastes like bacon if it's well browned. I followed the instructions carefully and had a few browned bits of the bacon moosh in the pan, exactly like in the video. The burgers tasted mildly of hickory smoke, but not the burned pigness that we crave.
The burgers were weird to form, because of the consistency of the semi-cooked bacon in the mix. They felt greasy. And there's more cleanup because of the bacon moosh that gets on everything.
The burgers were okay, but all in all, I'd have been just as pleased with a regular burger and blue cheese. And if there happened to be a few slices of bacon nearby, so much the better.
Very nice!!
I am way too lazy to make those burgers, but they look absolutely incredible.
Smashed is delicious, thick is like a steak - medium rare and juicy!
Very nice Burger with almond ice milk shake... 😋
i prefer cast iron for pan fried steaks
Dear Bridget Lancaster,
Who in the world can pay any attention to food when You're present; positively gorgeous.
I preferred my burgers medium well to medium rare anytime.
Kinda just want to use that ground bacon idea for stuff in general..
@Tony Samson for food.
I’m loving your Pluto Tv channel .. I watch you every day!
I watch on KERA Create
I watch on Create too
I love bacon burgers but hate having to cook bacon before making a burger. I also can't keep cooked bacon sitting in my fridge more than a day or two.
My recipe app was filled with all kinds of attempts to make a "bacon sauce". None worked as well as I hoped. Now I think I got what I was looking for.
Yum
My favorite is Wright bacon
I'll definitely be making that hamburger 🍔
We have BarS in our local stores. It tastes decent, but it's usually 1/2 the price of Oscar Mayer and others.
I guess I need a tape measure in my kitchen 😂
Lots of editing tricks during the burger segment. The burgers that were prepared inside are not the ones that were cooked, then also not the final ones shown. Same for the buns. What went wrong during takes?
Massive editing throughout all of ATK/CC videos. I’m assuming it’s a production thing. Lights, scripts, cleanup, etc.
They didn't explain it, but the reason you want the steak to be that thick is because the recipe calls for a non-stick skillet which has to be kept at a lower temperature than the typically recommended steel or cast iron. The thickness makes sure that the interior will still come out medium rare despite taking relatively long to sear. In turn, you want this lower temperature sear in order to avoid burning the spices. It's not a perfect workaround; there's a thicker grey band on this steak than you'd get from a steak seared as quick as possible on high heat, but because the temperatures were low enough, the grey band is closer to medium-well than completely well-done, so the method definitely comes together. Overall, its an interesting compromise in order to achieve a more complexly seasoned steak.
I wish I had hair like Ashley! Those burgers looked amazing also
Could you please have Adam review (counter-top) electric hot plates?
@@sandrah7512 like a high-quality, high heating, countertop hot plate, I searched for induction burner,,, no results.
The bacon burger is my favorite and one I would love to cook on my outdoor grill and enjoy the most. The beef steaks look nice also and they look like some I have cooked.
I like my steak simple, salt pepper and garlic powder. Anything more distracts from the star of the show: the beef.
Don't forget butter
At 21:06 she said 4 ounces of cheese is equal to one cup? Is that right? Or is it 1/2 cup.
1 cup is 8 fluid Oz. But this cheese and therefore a dry good. I believe she is speaking of 4 Oz blue cheese by weight will be about 1 cup in volume. Different substances have a different weight per unit size and so will occupy different amounts of space.
1 cup granulated sugar weighs about 7.5oz while 1 cup bread flour weighs about 4.5oz.
@@garrett6064ah ok thank you, I get it now.
Good to see the explanation in large.
Wow, how the prices have changed in 3 years.
Does anyone know we're to buy the grill brush they use. I can't find it on Amazon and it looks like the Grill Wizard site is gone.
Very nice!
As a former emergency physician, cooking ground beef to less than 155 degrees makes me remember treating a couple of kids who I treated when they developed hemolytic-uremic syndrome from food poisoning caused by E. coli 151 H1 toxin. I know that today the FDA is very vigilant about food contaminants but is it worth running the risk of that medium-rare burger giving you a serious illness or a potentially fatal one to younger kids?
As a medical student, I would say, definitely not! Besides, I don’t understand why people think ground beef should be cooked the same way as a steak. They’re completely different meats, and when beef is ground up and exposed to all sorts of surfaces, it’s no longer safe to assume that the meat is still clean.
Wrights is my fave!
BLUE CHEESE PLEASE!!!! han;
Hi. Over in England at a shop called Asda I can get a saugage slice pattie just like the one you get in a McDonald's saugage egg mc muffin. A little bit of spice and meat. Try it it's lovely with cheap square cheese. Tomato sauce on top toasted bun and salad cream / mayonnaise on the bottom toasted bun. If you want a little bit of lettuce go ahead. Or onion.
Adam should know variance and variation are two different quantities
I'm waiting on my shipment of beef so I can try this.. I asked where it was but *Nobody's herd.*
oof
Lol!!
❤
I love the attention to detail ATK and CC bring. I hear Matt Hunziker is looking for work.
I don't think Hunzi would be a good fit here. I'd love to see him get picked up by Andrew Ray (Bindging with Babish)
Tell me you were sponsored by Oscar Myers without telling you were
A 2lb sledge works really well on the pepper
Wowwww. Yummmm.
Quick question. Have all of these videos been pre-recorded before Covid or have they been filming during it?
This is season 12 of the Cook's Country tv cooking show and it aired in the fall season of 2019.
@@soxxy22 Got it
@soxxy22 It aired in May 2019 and was filmed in 2018.
Beautiful ladies 👍
Sat 👋
Have you ever done a taste test of beef bacon?
Ashley has the hair of my dreams.
So the favorite is the one with the highest sugar...
It’s hard to find bacon that actually has a good balance of meat and fat, sometimes to much meat or not enough. I don’t know if it’s just me but products I grew up wit aren’t the same
With not wit ,lol I just love spell check
I make my own- it isn't hard. I retain the qualities I like (Smoky, meaty,) and ditch the things I don't like (Nitrates, too much fat.)
What knife is the beautiful Christie is using?
I want to know this too!
Victorinox slicing knife
How can I get the job of trying a bunch of different bacons all day long...
Out of the blue question. If you kept food heated so bacteria could not grow how long could it last before it’s not edible?
Genuinely could’ve sworn that it was Oscar Meyer. I’m not insane, am I?
Caramelized onion on burgers is perfection. Raw onions = mortal sin.
I don't know. I swing back and forth on this one.
@@rmknicks I guess I'll forgive pickled ones.
You guys put lemon on everything. Especially where it has no place - RIB EYES!
I have to agree. Lemon zest goes in deserts, not on steak.
Looks Amazing but leave the blue off mine. love you guys xoxoxo
Is anyone going to say anything about that thumbnail?
What about it?
@@pgFrancisco "Beef Dressd Up"
Yammy 🤪 #narikallvillagefood # stay connected
This channel is so awesome! Like if you agree!
I liked the video but disliked your comment.
I just checked... Boneless Ribeye Steaks range anywhere from $9.99 to $22.99 per pound. Of course there’s variances, from Straight-Up (Plain), Kosher, Aged and Grass Fed. Costco’s/Sam’s Clubs to Whole Foods/Trader Joe’s. So the average price came out to $16.49 per pound. For that much money my Ribeye had better tasty all by itself (Salt & Pepper Only)! Yes, of course cooking it properly and keep it on the Rare/Medium side! Nothing is worst than a over cooked piece of beef.
I love your Channel and 99.7% of your recipes but, l prefer the taste of a premium Beef Steak without all the Rubs, Marinating or even Steak Sauce or Worcestershire. However it you’re on a budget and you can only afford Chuck or Flat Iron that’s the time to start pulling out your spices, oil, vinegar/wine/lemon (the acid) and prepare a Rub or Marinade. Even the less expensive piece of beef can taste delicious and be juicy and tender if prepared and cooked properly.
Don’t get me wrong, if I was over a friend’s home, l eat whatever is put in front of me and l smile. (And l’ m grateful!)
@Jane Doe Filet Mignon is the traditional cut for Steak Au Poivre. The filet mignon is drowned in a peppercorn, veal reduction, Brandy, cream sauce. Prime Rib is always served with a horseradish sauce. Quite often expensive cuts of meat are spiced or sauced up. I'm with you. I prefer clean and simple but Steak Au Poivre and Prime Rib with horseradish are delicious.
i fry my steaks in a stock pot to reduce oil splatter
Marco P-W is that you??
Sounds like a good idea to me.
@Jane Ryan-Douglas what is that?
Like who really takes out a thermometer to temp their burgers? I get it though, educational disclaimer.
BACON!!!!!!
Bridgett's not feelin' the spice rub on that steak. She just wants 'em seared and mooing.
I cannot believe that Jack knew Bridgette Before she was born!
I would wish they would do these recipes with meat we could get without going to a butcher. I don't have the funds to get 1 1/2" steaks. The stuff in the butcher case is usually 1/2". I have tried to scale it down for thinner cuts (and I have some cooking fu) and get over cooked, over spiced thankes of protein
if the grocery store has a meat department, you can ask them. It's never a promoted service, but if you are nice and the meat cutter guys are in. They'll do it, or maybe leave a note if you don't mind coming back the next day.
Blue cheese always gets a thumbs down
I like my meats fully cooked
That steak is medium, not medium rare, and what is the point of using the wire rack if you are just going to tent and thus steam the meat?
I’d sacrifice some damaged coating over two giant holes in my steak!
Y'all love that raw bloody meat disgusting
Why don't you just eat them without cooking them? I eat my meat just a little less than med well. 🙃
s12e04
What’s with those clip in extensions Julia is wearing......
I love you all, but you lost the plot with that last one. You know bacon on top of burgers tastes really good? No need to blend it into a death metal hell paste.
I've actually been doing this for years. As long as you don't over cook the bacon when frying it, it does make a huge difference!! Try it before criticizing it. Just beware of how much you cook the bacon!!
Black pepper isn't a spice because it is a fruit? Who is writing this nonsense? Is nutmeg not a spice because it is a nut? Is Star Anise not a spice because it is also a fruit? What about cardamon? Pretty sure a seed pod is just a fruit by another name. Shall I go on?
Herbs are the leaves or flowers of plants used as a flavoring but not nutrition. Spices are other parts of a plant used as flavoring but not nutrition.
Now someone go find the script writer for this cooking show and tell them this. Because !!!!!!!!!!!!
@@sandrah7512 Maybe learn English. Can't help you otherwise.
@Jane Ryan-Douglas It isn't? Strange. The one I have is. So is every nutmeg I've ever seen.
A nut is an edible seed contained within an outer shell. In nutmeg's case the outer shell is mace, another spice we consume.
Those burgers deserve far better buns than those.
Sigh. Rib eye is just too fatty for me. :(
Me too! I ofteb feel like I'm the only one. It ruins my meal if a fat piece gets in my mouth.
Yep. Strip for me
I just give the fatty bits to my husband. He loves it.
Sorry, that spice rub sounds gross...
And I've never understood the rare hamburger thing...
Hamburger is not a steak... #ChangeMyMind
😲 Painful to watch that fork piercing the meat! Use tongs, sister!
She explained why she used a fork and not tongs
@@sandrah7512
Thank you for the link to that article. I've always wondered the same thing, but appreciate a scientific analysis.