I don't care how parasocial this comes off as but this work week has been extremely discouraging and upsetting and I just got home and saw this video was uploaded and it instantly helped. 😊
So happy you did Juicy Lucies! Fun fact! There’s two bars here who are constantly fighting over the rights of the origin of the Juicy Lucy; the 5 8 club and Matt’s. And I’m sorry but this Minnesotan is siding with 5 8.
Don’t normally comment on these videos, but they’re great. Love them all. I’m from MIssissippi, so I’m hoping you’re going to bust out some great soul food (especially catfish, collard greens, etc.) in the next video. If you were ever planning on making a trip to Mississippi, to anywhere besides the coast, you should hit up Oxford or Tupelo, and there’s a little known treasure in the middle of nowhere called Seafood Junction in Algoma. Highly recommend. Don’t do Mississippi dirty Adam. Looking forward to it.
As an outsider who has no obligation to support either side, I think Matt's has the more legitimate claim to be the inventors, as it has shared its origin story and has remained very consistant about it. Plus, I can see the phrase "Jucy Lucy" being a common phrase someone could say when frightened or startled, like geez louise or something to that extent. While 5|8 Club gives us absolutely nothing to work with, and the fact they don't misspell it, unlike Matt's, should be a dead giveaway.
Galbani makes a lactose free mozz I just discovered that brought pizza back into my life. If it's something else in dairy that's the culprit I'm sorry. Good luck.
when you said dangerous I thought "that's a stupid way to describe a burger" then I got vietnam war style flashbacks at the end when you said wut could happen cus that exact same thing happened to me and I did have a gnarly burn for about a week
That looks insane!! Question about the cook duration - 2 mins a side? I got family that won't touch a pink-in-the-middle burger!! (sigh) How long can I push it to still be 'chef-acceptable'?
Hmm, it's all person pref my mans. Do whatever you like. You could cook them a little longer for a more well done burg if that's what your fam is into. No harm done.
Lucys are very easy to either undercook or overcook. One reason I don’t love 5-8 is because they use thicker patties like this video and overdo their meat to the point of it being pretty dry. Matt’s uses much thinner patties and only one slice of American cheese. Comes out perfectly done every time and the cheese liquifies so everything stays jucy…and yes if you’re Minnesotan that’s the correct spelling in this context.
I grew up around the halfway point between Matt's and 5-8 and we were a Matt's family. I understand why some like 5-8 as it is a fatter burger with more cheese on the inside. My preference of Matt's is that I do think you can taste the years of the griddle (and onions) better and I think the meat to cheese ratio is better.
I don't care how parasocial this comes off as but this work week has been extremely discouraging and upsetting and I just got home and saw this video was uploaded and it instantly helped. 😊
That makes me smile dude. Happy to help. Thanks for watching it.
Really love what you're doing with this series, bringing an understanding of american regionalisms to the global youtube audience.
Thank you man! Glad you dig it. More to come. Thanks again for watching.
So happy you did Juicy Lucies! Fun fact! There’s two bars here who are constantly fighting over the rights of the origin of the Juicy Lucy; the 5 8 club and Matt’s. And I’m sorry but this Minnesotan is siding with 5 8.
Don’t normally comment on these videos, but they’re great. Love them all. I’m from MIssissippi, so I’m hoping you’re going to bust out some great soul food (especially catfish, collard greens, etc.) in the next video. If you were ever planning on making a trip to Mississippi, to anywhere besides the coast, you should hit up Oxford or Tupelo, and there’s a little known treasure in the middle of nowhere called Seafood Junction in Algoma. Highly recommend. Don’t do Mississippi dirty Adam. Looking forward to it.
Thanks homie! I shall do my best. Appreciate the insight.
Can't really go wrong with your choice, but I've always preferred the Jucy Lucy from Matt's bar over 5-8 Club.
I've done something like this a couple of times. Also works well with Italian sausage and mozzarella or provolone.. garlic and herbs as a bonus 😁
As an outsider who has no obligation to support either side, I think Matt's has the more legitimate claim to be the inventors, as it has shared its origin story and has remained very consistant about it. Plus, I can see the phrase "Jucy Lucy" being a common phrase someone could say when frightened or startled, like geez louise or something to that extent. While 5|8 Club gives us absolutely nothing to work with, and the fact they don't misspell it, unlike Matt's, should be a dead giveaway.
I started a dairy elimination diet to figure out some issues a couple weeks ago and goddamn this makes me miss cheese so much.
Galbani makes a lactose free mozz I just discovered that brought pizza back into my life. If it's something else in dairy that's the culprit I'm sorry. Good luck.
Oooooo juicy. Thumbnail on point
Damn, those look good👍
That was some impressively reckless mandolin action
when you said dangerous I thought "that's a stupid way to describe a burger" then I got vietnam war style flashbacks at the end when you said wut could happen cus that exact same thing happened to me and I did have a gnarly burn for about a week
Mississippi; Comeback Sauce?
That looks insane!! Question about the cook duration - 2 mins a side? I got family that won't touch a pink-in-the-middle burger!! (sigh) How long can I push it to still be 'chef-acceptable'?
Hmm, it's all person pref my mans. Do whatever you like. You could cook them a little longer for a more well done burg if that's what your fam is into. No harm done.
Lucys are very easy to either undercook or overcook. One reason I don’t love 5-8 is because they use thicker patties like this video and overdo their meat to the point of it being pretty dry. Matt’s uses much thinner patties and only one slice of American cheese. Comes out perfectly done every time and the cheese liquifies so everything stays jucy…and yes if you’re Minnesotan that’s the correct spelling in this context.
Minnesota is the biggest city in Minneapolis. Fact
I bet it’s a Mississippi Slugburgef
Fried catfish?
would you rather say Minneapolis is the biggest city in Minnesota because you said the opposite
Mouth watering! I like the pickles sliced long way, get some in every bite. Mississippi? Mud pie or bbq chix with white bbq sauce?
What's the deal with the BBQ Chicken? Is it done a special way down there? Leaning towards Mud Pie.
@@AdamWitt might not be there but ive seen smoked chicken then dipped in a “white bbq sauce”
Disgusting.
not addin fat
I grew up around the halfway point between Matt's and 5-8 and we were a Matt's family. I understand why some like 5-8 as it is a fatter burger with more cheese on the inside. My preference of Matt's is that I do think you can taste the years of the griddle (and onions) better and I think the meat to cheese ratio is better.
Tamales
No, putting kraft singles on a Juicy Lucy is a major party foul. You get a local Cheddar or American cheese.