As a previous B.king store manager i can answer your question about the bacon. they do bake their bacon on a tray quite like yours. the only difference is their bacon is much thinner and naturally folds its self over the bars. The pans are large enough for 50-75 slices.
It's fun seeing more of Max and Chance. How about an episode where they cook while you yell at them about how to do it right and they yell at you about how to work the cameras?
I just bought your book for my brother as a birthday gift. We as a family love you, and love to cook. Though you always make us hungry with these videos!
Loving Sam's error ridden overview of the ASCII character set. Now do caret and tilde, Sam 🙂 What other youtube cooking channel would give you this content? 👍
Tried a melt once as I was traveling. Boy, that thing was a soggy mess. A year or so later, I forgot and tried another at a different location. The soppy bun refreshed my memory. Would be good with a heartier “bun”
The younger kids of today call it hash tag but for the older folks its called pound sign. Great video always love the humor and the food you guys do. Keep up the great awesome videos.
I've been wanting to drop you a comment for a long time telling you that I would enjoy seeing Max and chance at the end having a taste of what you prepared. I never got around to it, but maybe somebody else did or you guys just decided to go ahead with it. But I think it's awesome to see the boys having a taste of your handiwork.
A very enjoyable episode; enjoyed the back-and-forth between all of you guys. It’s always fun seeing and hearing Chance and Max in the mix. Great recipe as well; I can’t wait to give it a try. Hopefully this weekend. Hope you guys have a great one and can’t wait to see the next video.
We do like to see everyone eating and enjoying the freshly made food. More than one bite at the end of the video is more than acceptable. Encouraged even.
Another great video guys! Love all your content. Literally, one of 3 UA-cam channels that I actually have the notification bell turned on. Keep it up!!
The ampersand gets its name from when it used to be taught to school children as the end of the alphabet. When saying the alphabet they would say " w x y z and persay and." The symbol on your shirt is actually called an octothorpe. It was originally a symbol used in English map making to indicate the location of a town surrounded by eight farms. It gets its name from the prefix octo meaning eight and the Norse word Thorpe meaning field.
Look on the bright side. Cube the left over tops you cut and season, toast in a baking pan and have your own crutons, or crush into STCG seasoned bread crumbs. It's a win win.
Hey Sam Long time watcher here. How about doing a version of the Angus 1/3 pounder burgers McDonald's had back in 2009. They had the Bacon And Onion, the Deluxe, and the Mushroom Swiss. The Mushroom Swiss was my personal favorite. Guaranteed your viewers will be making their own versions after watching it
Wavy bacon: place all the bacon strips on one rack. Then take a second rack, flip it over, and press it offset by a bars width into the other. Voila, whole rack wavy bacon.
I was Wondering a Way to get the Rounded Toasty Buns with No Top....🤔 Just slice off the top of your Brioche Bun. And make Croutons out of the Reminder...👏👏👏
Hey Sam I have a food idea. How about Peruvian food? Love the Mexican recipes that you do but I think that’d be a interesting branch out into Latin American food
Now these were amazing!!! love the quick charred smash-burgers... thinking of modding it a bit, adding Tony Packos pickles and peppers to the bacon version.... can't think of anything that would improve the jalepeno ...
You guys should come cook for us, we could tour you around Guy Fieri's hometown and show you the little shop that has one room of merchandise dedicated just to him lol!
Sam, what about using 2 racks for the bacon. Lay down the bacon, then put another rack on top pressing the bacon between the 2 racks which should give you the wave you're looking for?
1:50 I remember in the days before # was known as the hashtag symbol, the phone companies used to call it the Pound sign. For example, if you were to dial #611 from your /Verizon phone you'd be connected directly to Verizon instead of having to remember and dial the whole number.
I just had the most East (US) meets Midwest idea on my way to work today. I’m from Minnesota, just a few minutes from the border of Wisconsin, so we’re used to consuming tons of cheese curds. Many restaurants serve deep fried cheese curds year round. It’s not just a state fair thing. While in my car, I came up with what I thought was a brilliant idea. Philly Cheese Curds! An extremely thin slice of steak, a little pile of minced fried onions, and a cheese curd all wrapped up in the steak, trimmed, and frozen. Then dredged in flour, coated in batter, and deep fried. It’s a bit of a long shot trying to get noticed in the comments, but I’d be curious to see this idea come to life!
After seeing the delicious looking still shot picture, of course I had to watch the video. Wish I could have 1 of those burgers. Like the variation of the bun, can taste meat better with less bun.
It was Marcus Tullius Tiro who invented the "&" 63 B.C., Florentine Francesco Lapi invented the "@" in the 16th century, and the "#" is an abbreviation of the Roman term libra pondo, which translates as "pound weight".
PSA: For American Cheese, if you want better flavor, always get the sliced "Deluxe" packs, which do cost a little more money. The individually-wrapped slices are not the same thing. Look at the wording on the package. The wrapped singles will always say "cheese product" but the Deluxe package will simply say "cheese."
This right here...."Pasteurized Process Cheese" is the exact FDA naming that will be on the package. Kraft Deli Deluxe is the right choice if you want pre packaged American Cheese. 2nd would be the American cheese blocks that the deli counter will slice for you. Kraft Singles and any other pre wrapped singles will have "XXX Cheese Product" in the naming on the front and is not the same or as good.
@@Cobalt135 Really, you would pick the Kraft brand over the slices they sell at the deli counter? I haven't done a comparison but I guess I have always figured the stuff at the deli counter is even better quality but would cost more than necessary.
@@Yamigata Kraft Deli Deluxe is not the same product as the Kraft Singles. Deli Deluxe is good if you need them sliced and ready to go and the deli is closed. Yes the deli has some nice options as well for American.
Come cook for us. Atlanta,GA. Would love to see your version of southern fried okra. Have to use corn meal. Have to show off the STCG cast iron. Maybe some dipping sauces.
Blow air into the Japanese Mayo bottle and place it up side down in the fridge. All the Mayo will run to the top. Well top of the bottle facing down. Lol
I used to work inside Burger King (pest control) and back then at least, they would take the frozen patties and put the on a conveyor belt where they were flame-broiled, like a pizza at Costco, and when they were done they they were stored in a steam table until they were ready to build! That’s why the bottom bun was always more moist and gross than the top.
👍 what a great idea ! The whopper is the most underrated restaurant chain 🍔 Btw, could you please make your own version of the New Haven-style white clam🍕 Thanks 🙏 Cheers from San Diego California
you should try this burger sauce one day !!!! - mayo (main base) - ketchup ( a nice squirt ) - hot mustard ( a generous amount) - bbq sauce ( a small amount ) - maple syrup ( a small amount ) - worcheshsishshshsher sauce (just a splash) - salt and pepper thank me later.
Quick question, I’ve never liked the vinegar taste of pickled jalapeños, but I like pickles and fresh jalapeños. Would a relish of fresh jalapeños and pickles diced together be an amazing add?
As a previous B.king store manager i can answer your question about the bacon. they do bake their bacon on a tray quite like yours. the only difference is their bacon is much thinner and naturally folds its self over the bars. The pans are large enough for 50-75 slices.
When I worked at BK in 2004, the bacon was nuked on a tray (I think Red2) and we only had maybe a couple dozen slices at one time.
Do you have any receipe for the sauce used on the Big King XXL? I assume mayo and mustard but what else?
Quick question what is the mystery meat at BK ?
@@christophernash8485 can confirm this was also the method from 2007-2009. Microwaved
👍
I love that nobody said no to the idea of flying out to a fan, such a cute lil moment
It was fun to see Max and Chance be on camera tasting da burgr'z
It's fun seeing more of Max and Chance. How about an episode where they cook while you yell at them about how to do it right and they yell at you about how to work the cameras?
I just bought your book for my brother as a birthday gift. We as a family love you, and love to cook. Though you always make us hungry with these videos!
I never saw the burger king melt when it came out. I definitely wish I had but, of course, your version looks insane. Thanks for sharing!
I’m definitely making these this weekend!!!! 🔥
Loving Sam's error ridden overview of the ASCII character set. Now do caret and tilde, Sam 🙂 What other youtube cooking channel would give you this content? 👍
Came to the comment section for the ampersand. Stayed for the food.
This sandwich is such a winner they need to make it permanently on the menu
Tried a melt once as I was traveling. Boy, that thing was a soggy mess. A year or so later, I forgot and tried another at a different location. The soppy bun refreshed my memory. Would be good with a heartier “bun”
Fantastic job building these, Sam! Definitely gonna give this a try over the weekend. Thanks! 😘
The younger kids of today call it hash tag but for the older folks its called pound sign. Great video always love the humor and the food you guys do. Keep up the great awesome videos.
Killed it guys! Thanks!
“I won’t do the bottom side of the bun.”
Flips all the buns and grills both sides. 😂😂
I do the same thing, that’s what makes it even funnier to me!
I've been wanting to drop you a comment for a long time telling you that I would enjoy seeing Max and chance at the end having a taste of what you prepared. I never got around to it, but maybe somebody else did or you guys just decided to go ahead with it. But I think it's awesome to see the boys having a taste of your handiwork.
You're so right. It's nice seeing them tuck in too.
Come to Australia and cook for me! Meat pies, proper bacon, good coffee, and I’ll let Sam say “throw some shrimp on the barbie” as much as he likes.
Endless amazing content and recipe ideas. Thanks fellas!
We never even got them here in central Texas... This is wayyy better... Thank you Sam and Boyz!
Love seeing everyone take a bite 😎
This technique is phenomenal!!!!! It works Super well
These all look great! Can't wait to give them a try. Love today's banter! 😎
A very enjoyable episode; enjoyed the back-and-forth between all of you guys. It’s always fun seeing and hearing Chance and Max in the mix. Great recipe as well; I can’t wait to give it a try. Hopefully this weekend. Hope you guys have a great one and can’t wait to see the next video.
Ampersand is the (&) symbol. (@) is called the "at sign". The pound (#) is called an octothorpe.
Probably the most informative and entertaining cooking show on the net.Easy to follow and really well executed.Sam knows his shit.Big fan.🙏👊
I love the new everyone-samples-the-food outro. More please!
The Spicy Melt was so good. I would have had more if I knew how limited it was going to be.
The waving bacon reminds me of how my mom would microwave bacon in paper towels. It always came out wavy that way.
We do like to see everyone eating and enjoying the freshly made food. More than one bite at the end of the video is more than acceptable. Encouraged even.
All 3 of those look amazing! Great idea y'all. I just got fresh meat to grind for burgers today. Ima be having these tomorrow night for dinner 👊🏼❤️
Always love watching your videos and have tried a few recipes myself. Thanks for the work u guys do.
Those look yummy. You know BK’s version would NOT look that good! 😂 I knew you’d pick the spicy one. Why be normal when you can be spicy! ❤❤❤
thanks for clearing up what an ampersand is right away, I was screaming at my computer: "NO, it's the and sign!" LOL
Dude, my mouth was watering when you took that first bite! Wells done, Gents!
Sam 12:00 on pickled jalapenos 'If it had been McDonald's, there'd be just two of them" 🤣
I will be trying these next burger day.
Another great video guys! Love all your content. Literally, one of 3 UA-cam channels that I actually have the notification bell turned on. Keep it up!!
The ampersand gets its name from when it used to be taught to school children as the end of the alphabet. When saying the alphabet they would say " w x y z and persay and." The symbol on your shirt is actually called an octothorpe. It was originally a symbol used in English map making to indicate the location of a town surrounded by eight farms. It gets its name from the prefix octo meaning eight and the Norse word Thorpe meaning field.
I probably won’t make these, but I’m definitely trying the presmashed burgers on the grill. That’s honestly brilliant.
Look on the bright side. Cube the left over tops you cut and season, toast in a baking pan and have your own crutons, or crush into STCG seasoned bread crumbs. It's a win win.
1:45
Damn. Sam didn't know what an Ampersand was and Max was slow on the correction 😂
Did either of yall finish college? 😂❤🤣💀
I don't know about the rest of this video but...
Two 3 oz patties and a brioche bun is the perfect ratio for home made burgers.
Also Sam is awesome.
The ampersand conversation 😂😂
I like seeing the reactions of the “boys,” too!
Been doing smash burgers on my grill for over a year. I love the charing the grill gives them.
Wwhaat? I have a chance for you to cook for me!!! Yes! You and the crew are awesome, love the delivery and the content! Keep in rolling!
Hey Sam
Long time watcher here. How about doing a version of the Angus 1/3 pounder burgers McDonald's had back in 2009. They had the Bacon And Onion, the Deluxe, and the Mushroom Swiss. The Mushroom Swiss was my personal favorite. Guaranteed your viewers will be making their own versions after watching it
PLEASE PLEASE PLEASE ... teach us how to make a variety of EGG FOO YOUNG !!!
Looks amazing! Stoked to make this!
Wavy bacon: place all the bacon strips on one rack. Then take a second rack, flip it over, and press it offset by a bars width into the other. Voila, whole rack wavy bacon.
I was Wondering a Way to get the Rounded Toasty Buns with No Top....🤔 Just slice off the top of your Brioche Bun.
And make Croutons out of the Reminder...👏👏👏
Kreskin...what a BLAST FROM THE PAST!!! You starting to dig up some real TV history. Great parity with Burger King, love your versions!
Hey Sam I have a food idea. How about Peruvian food? Love the Mexican recipes that you do but I think that’d be a interesting branch out into Latin American food
They look great but nobody can duplicate the char taste of a BK burger!!!
I'm a vegetarian, I would totally eat those. Damn, so good-looking!
A healthy spoonful of horseradish in the sauce is amazing.
Now these were amazing!!! love the quick charred smash-burgers... thinking of modding it a bit, adding Tony Packos pickles and peppers to the bacon version.... can't think of anything that would improve the jalepeno ...
I’m such a sucker for burgers. Love the content gents!!
I like the everyone eats ending.
You guys should come cook for us, we could tour you around Guy Fieri's hometown and show you the little shop that has one room of merchandise dedicated just to him lol!
Sam, what about using 2 racks for the bacon. Lay down the bacon, then put another rack on top pressing the bacon between the 2 racks which should give you the wave you're looking for?
What if you smash in the pan first to get the nice crust then on the flip it goes on the grill for the flame? Best of both flavors.
Let's see your take on the best sandwich ever sold! I know your team has what it takes.
The Quiznos Baja Chicken.
Add finely diced lettuce, or not.
Still here at 4am watching thinking how long I've been watching this awesome guy. And he never went back into the kitchen 😅 I'm okay with it
1:50 I remember in the days before # was known as the hashtag symbol, the phone companies used to call it the Pound sign. For example, if you were to dial #611 from your /Verizon phone you'd be connected directly to Verizon instead of having to remember and dial the whole number.
I just had the most East (US) meets Midwest idea on my way to work today. I’m from Minnesota, just a few minutes from the border of Wisconsin, so we’re used to consuming tons of cheese curds. Many restaurants serve deep fried cheese curds year round. It’s not just a state fair thing. While in my car, I came up with what I thought was a brilliant idea. Philly Cheese Curds! An extremely thin slice of steak, a little pile of minced fried onions, and a cheese curd all wrapped up in the steak, trimmed, and frozen. Then dredged in flour, coated in batter, and deep fried. It’s a bit of a long shot trying to get noticed in the comments, but I’d be curious to see this idea come to life!
This is a nice take on Sam tries to make Burger King better but recreates Whattaburger instead ❤
After seeing the delicious looking still shot picture, of course I had to watch the video. Wish I could have 1 of those burgers. Like the variation of the bun, can taste meat better with less bun.
Sad I missed the melt return, but this is usually what my burgers look like. So glad I'm not missing much!
Ever try the tortilla press to flatten the burgers? It works great!
As a former BK worker, the bun is a sourdough bread not a bun. Think Frisco burger from Carl's Jr.
HP Sauce in the burger sauce, awe hell yeah!#respect
It was Marcus Tullius Tiro who invented the "&" 63 B.C., Florentine Francesco Lapi invented the "@" in the 16th century, and the "#" is an abbreviation of the Roman term libra pondo, which translates as "pound weight".
We love these burgers!!!
Definitely on the to do list. Thanks as always.
Kreskin was a hypnotist not a magician. Oh and yes those burgers look F#cking amazing.
Not sure if anyone mentioned it yet, but to get wavy bacon, you put it in the deep fryer.
Doing those over charcoal would likely top it off
PSA: For American Cheese, if you want better flavor, always get the sliced "Deluxe" packs, which do cost a little more money. The individually-wrapped slices are not the same thing. Look at the wording on the package. The wrapped singles will always say "cheese product" but the Deluxe package will simply say "cheese."
Thats what i buy.....the wrapped is to me too waxy
I like a good strong cheddar, or a pizza blend of shredded mozzarella/parmesan/cheddar. Either way, good flavour!
This right here...."Pasteurized Process Cheese" is the exact FDA naming that will be on the package. Kraft Deli Deluxe is the right choice if you want pre packaged American Cheese. 2nd would be the American cheese blocks that the deli counter will slice for you. Kraft Singles and any other pre wrapped singles will have "XXX Cheese Product" in the naming on the front and is not the same or as good.
@@Cobalt135 Really, you would pick the Kraft brand over the slices they sell at the deli counter? I haven't done a comparison but I guess I have always figured the stuff at the deli counter is even better quality but would cost more than necessary.
@@Yamigata Kraft Deli Deluxe is not the same product as the Kraft Singles. Deli Deluxe is good if you need them sliced and ready to go and the deli is closed. Yes the deli has some nice options as well for American.
Love your vids, will be trying these
I would love to see a ghost pepper whopper videos
Yum, I use to love going to Burger King back in the 70's
Good ol Strictland Sam, and his Slacker Sauce
Come cook for us. Atlanta,GA. Would love to see your version of southern fried okra. Have to use corn meal. Have to show off the STCG cast iron. Maybe some dipping sauces.
Very timely video. In Michigan a lot of Burger Kings are closing down.
Come to New Zealand all our Beef and Sheep are grass fed, If you like Fishing and Hunting this is the place
LMAO that leaves Texass out...being a transplant from Cali, they modeled TXs summer weather after hell....hella warm.
Your neighbors must hate you with all the deliciousness filling their houses
If you want the patties roundish you can use a tortilla press.
Blow air into the Japanese Mayo bottle and place it up side down in the fridge. All the Mayo will run to the top. Well top of the bottle facing down. Lol
the hot sauce might try Dave's gourmet creamy garlic and red pepper hot sauce. my opinion goes great on eggs and other stuff.
Max, please talk with your dad and update Gochujang week!🤤🤤🤤
78°.....I would love that! 105° in the Inland Empire!
I used to work inside Burger King (pest control) and back then at least, they would take the frozen patties and put the on a conveyor belt where they were flame-broiled, like a pizza at Costco, and when they were done they they were stored in a steam table until they were ready to build! That’s why the bottom bun was always more moist and gross than the top.
👍 what a great idea ! The whopper is the most underrated restaurant chain 🍔
Btw, could you please make your own version of the New Haven-style white clam🍕 Thanks 🙏
Cheers from San Diego California
Yes I love the restaurant The Whopper. Burger king is one of my favorite things to get there.
Oh 🫵 were 🗣️ in 😀
🅱️ℹ️🆖 🅱️🅾️🆖
These burgers look insane
you should try this burger sauce one day !!!!
- mayo (main base)
- ketchup ( a nice squirt )
- hot mustard ( a generous amount)
- bbq sauce ( a small amount )
- maple syrup ( a small amount )
- worcheshsishshshsher sauce (just a splash)
- salt and pepper
thank me later.
Quick question, I’ve never liked the vinegar taste of pickled jalapeños, but I like pickles and fresh jalapeños. Would a relish of fresh jalapeños and pickles diced together be an amazing add?
Blend it with the onions and bliss ensues, I’m guessing, will let you know 👍🏻
i was thinking about the bacon trick cos i do similar kind of things, but yeah i would of tried from the middle outwards
Calgary is ready to chill you out. 3 Q’s and a need to up my brisket game. Drinks are on the house.
Burger King used to call their burgers “flame broiled”. Flame on top and bottom as the conveyer pulls them through.
On his shirt, I though Chance said Change. Which works. :)