I have eaten at In-N-Out since the 1960s. The key to their burger taste is when you put the first side down you paint a thin coat of yellow mustard on the burger and add seasonings. Flip,season and add the American cheese. The grilled mustard is the signature In-N-Out taste. And best with grilled onions in my opinion.
I've been watching a lot of burger videos recently, and no one ever seasons the beef, or adds ground onion or garlic powder. I've tested it and they are super bland.
Wow, that is one juicy looking burger. Great job on the video, presentation and putting it together. Really enjoyed I have a request. I just bought a Martin Meek grinder never used one before never had one before always selected the meat and requested the butcher to grind it out but watching you and being retired and having the time I think I would like to take the next step myself.is there anyway you could either put some in online or do a presentation on grinding and packing fresh homemade sausages. Thank you pitmaster
Roel dit is een verdomd goede burger. Binnenkort weer weekje Luxemburg met mijn maat. Alleen maar bier en bbq. Dus deze gaat het sowieso worden! Bedankt!
Great video as usual, going to make some beef ribs hopefully this weekend, i was going to smoke it on the kamado for an hour and then in the oven for 5hrs. any tips please.
@@PITMASTERX en nu ik je aandacht heb 😉, stop met Goeda te zeggen in videos waar je Gouda gebruikt. Je bent een Nederlander, en Goeda is niet de Engelse uitspraak. Leer mensen aan hoe ze Gouda juist moeten uitspreken. Mijn naam, wordt al 25 jaar verkeerd uitgesproken hier in de VS, maar ik verbeter ze nog steeds.
I have eaten at In-N-Out since the 1960s. The key to their burger taste is when you put the first side down you paint a thin coat of yellow mustard on the burger and add seasonings. Flip,season and add the American cheese. The grilled mustard is the signature In-N-Out taste. And best with grilled onions in my opinion.
You need to grind your onions with your beef!! It makes it juicier ❤️❤️❤️ and please seasoning the both sides
I've been watching a lot of burger videos recently, and no one ever seasons the beef, or adds ground onion or garlic powder. I've tested it and they are super bland.
LA에 출장가서 맛 본 인앤아웃 버거 맛이 잊혀지지 않습니다. 이제는 영상보면서 집에서도 만들 수 있겠어요. 👍
Those patties are much better quality than the restaurant.
Not saying it's best method, but it's what I have: I buy 90% beef from supermarket then add fat from wagyu or prime brisket which i have saved.
❤ In-N-Out. Om het extra crispy te maken, vouw ik de ijsbergsla bladen tot een pakketje. Top filmpje weer!
Dank je
Where is morrison?
He's the burger. :-)
He's responsible for all the fantastic shots in these bbq food porn videos. Ha haa 🤣 gone to jail.
Nice video again Roel! Thanks!!!!
Thank you 😊
Wow, that is one juicy looking burger. Great job on the video, presentation and putting it together. Really enjoyed I have a request. I just bought a Martin Meek grinder never used one before never had one before always selected the meat and requested the butcher to grind it out but watching you and being retired and having the time I think I would like to take the next step myself.is there anyway you could either put some in online or do a presentation on grinding and packing fresh homemade sausages. Thank you pitmaster
It's been a while. We can do some yes
You can also use regular tomatoes. But prep them 30 minutes before with salt on both sides. Then they dont become so mushy.
*Pitmaster X ----> In-N-Out Double Double Burger Wizard*
Man. You should have tried it Animal Style. Best way to enjoy a Double-Double
Roel dit is een verdomd goede burger. Binnenkort weer weekje Luxemburg met mijn maat. Alleen maar bier en bbq. Dus deze gaat het sowieso worden! Bedankt!
Hehe, dank je Vincent. Klinkt als een top weekend 👌🍻
💯% doen we al een paar jaar. Zonder de dames en de kinderen. Ff batterij opladen 😂
Nice burger 🍔
Thanks Dave
Great video as usual, going to make some beef ribs hopefully this weekend, i was going to smoke it on the kamado for an hour and then in the oven for 5hrs. any tips please.
Awesome! SMoke the beef ribs to color. (at about 70 degrees Celsius they stop taking on smoke flavor) Then put them in the oven
@@PITMASTERX Thanks for the replay, will 135c temp be ok in the kamado and then in the oven.
Roel, de In-N-Out burger voelen aan als smash burgers, dus dat is misschien een betere manier om zo'n burger na te bootsen.
Dank je
@@PITMASTERX en nu ik je aandacht heb 😉, stop met Goeda te zeggen in videos waar je Gouda gebruikt. Je bent een Nederlander, en Goeda is niet de Engelse uitspraak. Leer mensen aan hoe ze Gouda juist moeten uitspreken. Mijn naam, wordt al 25 jaar verkeerd uitgesproken hier in de VS, maar ik verbeter ze nog steeds.
Akkoord ga ik doen 🤣👌
As a California native, I'm used to my In-N-Out burger patties being fried with mustard for that distinctive flavor.
For sure.
Nice Thanks
✋🏼❤️
The four-by-four is more up my alley, but a double-double with a vanilla shake always hits the spot. Never liked their fries.
🍽️🍽️🍽️👍👍👍💯💯💯
They grill in mustard where is the mustard? No way it tastes like in and out without the mustard grill
And I thought you’re really gonna grill the burger. Don’t have a stovetop?
Make like howtobasic 😂
😂😂😂
second bromaster
🎉🎉🎉
ha ik ben de eerste
Hoppa 👍😄👍
@@PITMASTERX ok first post mate :)
It's not an In & Out double double if the patties AREN'T Mustard grilled. Sorry pitmaster
Who else's mind was blown seeing mustard coming out of a tube?! 🙋♂️
You have never seen that 😄🤯👍
That's an epic looking burger. Ground chuck is perfect for burgers. Cheers, Roel! 👍🏻👍🏻✌️
Thanks Dwayne
First time I tried this,I loved it. Most fast food burgers mess my stomach up.
Yes, it's surprisingly good. It almost feels healthy
Where's Morrison???
Were is Morrison?