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Today we're making a Wendy's Baconator fancy. Today in the mythical kitchen, we're bringing back fancy fast food. Wa. Oh my god. That's right. Trevor and I are taking the beloved Wendy's Baconator to brand new heights. Will crafting our own Wagyu bacon give our fancy version the extra edge? Are you effing kidding me? Will we pretend to be in a car instead of my Nissan Ultima? Let's drive away from here. Will our final creation be too hot to handle? Do you ver No. What do you want me to do? Why is the bag so high in the air? So you don't look at it.
What am I not supposed to look right now? Oh. Did we Wait, I didn't ask for this. Did Trevor and I wear these? I've never worn this. Me and Chase wore these when we made a breakfast baconater. Oh, if you want to. You don't have to. I mean, we're here. You don't have to. It's a day, right? If I could um That's good. Hold on. I'm not going to I feel pretty good about this. Yeah. Do you feel I wish I had I wish the hair could kind of like go over one eye. Um because I've been exclusively listening to Wendy's emo album.
Thank you. Did you know Wendy's produced an entire emo album? I look good. What? Wendy's emo album. Wendy's has produced an entire emo album. Okay. Has does anybody know this? I stumbled upon it cuz one of my favorite artists, Cat Deion from Holy Wars, she made one of the songs called My Frosty's Funeral or Funeral for My Frosty Funeral My Frosty. Uh when there's a whole they've like Memphis May Fire did a song, Silverstein like Why aren't we in a car? Oh, we should be in a car. Especially cuz the emo album is called um songs to listen to in a Wendy's parking lot. Um,
it's actually it's my car smells really bad right now. Actually, it's my fault. It's my fault we're not in a car. I'll take responsibility for that. You're right. You didn't even tell me to go in. What the heck? I took a whole patty out. I'll tell you why. Why? Cuz now you're upping the bacon to beef ratio. You know what I mean? And then this can be a snack and patty for later. But now [snorts] there's no bacon. Huh? No, but still smell it. So, it smells like bacon. So, all factorially, you trick yourself. Okay, doctor.
There's a couple questions you guys might have. Why are you wearing the wigs? That should be clear. Um, why aren't you in a car? Smells bad. And then when you spray freze on top of it, I think the freze is expired. It makes it smell worse. There's too many Celsius cans on the floor. We actually couldn't fit. Also, Josh, you've already done a fancy Baconator. We made this with David 7 years ago. Yeah, cuz time really flies. Um, seven years ago. Seven years. That's crazy. And you know, you're never allowed to make the same piece of content again on the internet. That's a big rule cuz GMM, who we're really inspired by, they've made fast food pizza taste test, but a whole different
episode, fast food pizza crust taste test. And so with that kind of innovation, we [snorts] have to push the limits. I really wanted to make a delicious, fancy hamburger. Yeah. And we did a thing, not we, Kobe. Colby did a thing. I don't know whose idea it was, but I'm giving it to Colobby. We cured an entire A5 Wagi ribeye into bacon and then smoked it and then we shaved it thin into bacon strips. I know. I agree. And that was the coolest thing ever. So, we thought, what if we took other forms of Wagyu and made it into bacon? Did an entire beef bacon Wagyu cheeseburger and just made really good delicious food. Yeah. Well, no, that's awesome. Yeah, we don't do a lot of fancy fast food these days, but I feel like the overall
cooking skill level in the kitchen has just raised over the years. It's like we should be now is the best time to do it. Now we're a much more serious cooking channel. We don't do any silly bits. It used to be like a coin flip on whether or not the fancy fast food was going to be good, but I like feel confident that we could probably do it good every time. I know, man. I think we got it. Um, this is fine. Yeah, it's a baconator. I think it'd be better if I didn't just have an entire lunch. came straight from lunch to here and nobody saw me eat my lunch cuz I did it right over that trash can. What I did is
I got the larb and I put it in a burrito. All right. Well, this is pretty good. I already told you what the plan is. Yeah, you did. Should we do it? Let's do it. Should we cook, man? Let's do it. Let's drive away from here. Wait. Um Oh, no. Well, I technically I'm in a drive. No, we're I'm in a Japanese import car. Okay. Yeah. Well, it's not even street legal. What do you want me to put on? You got to make the noises. Wait, give me the So, I'm going to go Okay, I want to put on that new Adella.
Sure. Just give me the aux. Yeah. Okay. They're going to have to mute this. Just imagine. Yeah. My corset is so tight. Baby girl in control. I feel like Nicole. I feel like it every single day. Oh my god. The world is not perfect. Hey, hey, hey. No. Focus on THE OH MY GOD. [screaming] OH NO. TREVOR, COME ON. BE READY. TREVOR, can you please be serious? I'm literally trying to do one nice thing. What are you trying to do? Oh, was the glove was broken somehow. Well, Trevor fixes that glove. I'm going to eat little gobbits of raw meat. And so what we're going to do with this
baconator, I'm looking for a nice lean piece. I want to taste. You want to try that? I didn't think this far ahead. Raw meat. No, I'm okay. Suit yourself. Oh yeah. So we did we are making three different kinds of Wagyu bacon. Oh, this is going to take more time than we have right now. So we have a delightful American Wagyu rie. This is almost more of like a standing rib roast at this point. Little boneless rib roast. Big thick guys. What you're going to do is you're going to do a nice Cajun bacon. I love um feel like you go to the like a Whole Foods butcher counter and now they have influenced
other places like you even go to like a Ralph's butcher counter. They got different kinds of seasoned bacon and I like the Cajun bacon. So, you're going to make a nice little Cajun rub. We got all of our fanciest spices from Arowan, of course. Now, this I think this is uh the smoked paprika is a collab with Alex Earl. And then Alex Earl, who recently in an interview revealed that she has never read a book. Did you guys see that? Alex Earl was literally like, I've never read a book in my life. And I was like, that's maybe one of the most insane things I've ever heard. is I feel like I'm like the one who I'm like almost defending the idea
of like what like an influencer because I'm like well to be skilled at anything I think uh is you know makes you venerable in some way. Um that's tough to come back from has never read a book. Not one. I from what it seems not one. I just saw the clip. I don't know. One fish, two fish, red fish, blue fish. Didn't get through it. Yeah. I It was a hard one. Cur bacon. What is bacon? B philosophy. Well, that's a much more difficult question. Yes. Um, you know, it's like kind of a metaphor if you think about it for life because like it's sort of like
you have like this thing inside and it's like in a pig and then like you and then you have to kill the pig. Well, well, okay. Well, no, keep going down that rabbit hole. I like where this is going. And it's like you have to kill the pig. Not where I was going at all, but keep going. And then you get this thing out of the pig that is beloved by many people, but then it's like you got to think about the sort of cosmic significance of that choice that you made to Yeah. I don't actually want to keep going down this road. It was going to get sad. So, I was going to say maybe it's like um like meat that's been cured and smoked.
Oh, that's what you meant. Yeah. Fair enough. Yeah. No, but there is like, you know, a certain amount of Yeah. to go in that route. Um cuz I grew up eating turkey bacon. Beef bacon doesn't exist. I've had lamb belly bacon. So it's just anytime your sugar and salt cure some sort of meat hopefully fatty like it like a wagyu ribeye like a wagyu brisket. You know what I mean? This is effectively the pork belly of beef. It's like beef breasts. Do you think there's undiscovered bacons out there? Yes. No. Yes. Absolutely. What where do you think the most likely place to find one of those is? Did you know that I wrote an entire farcical thing about undiscovered bacons for the mythical cookbook?
You know, I actually didn't know that I wrote about penguin bacon. Yeah. Okay. What's Okay, then let me ask you this. Uh one I think peanut bacon. George Washington Carver. Peanut bacon. Figured out 100 is for You're going to do that to Snoopy? What the hell, man? No, I'm just kidding around. That's just a little joke. What breed of dog is Snoopy? Does anybody know? Huh? An eagle. An Snoopy's an eagle. That's crazy, Winnie. I don't think that's right. These are called Campot Peppercorn. So, we're doing one like black pepper sugar bacon. You want to try it?
Yeah. I want one. You don't have to. It's too small to put it in your mouth cuz I really have to finger it in there. That's a nice peppercorn. That's a nice pepp. This is among the best. Kot peppercorn from Cambodia. What I'm going to do I want this to be nice and coarse. I'm kind of stuck in there. You can't just eat a peppercorn. Huh? No, I chewed it. It's nice. I'm using African Beachwood smoked salt in my rub. He's not even here. What am I saying? I don't need to talk to him. I can talk to you guys at home. Can I have some? Hey, man. Get in there. But you're licking your fing.
Yeah. Now, looking back, it seems up. That's incredible. You try that. Nope. All right. Perfect. That's really good. Super smoky. TREMENDOUSLY SMOKY. WOW. IT'S LIKE A CAMPFIRE. OH, I WANT TO use that for a cocktail. Well, too bad I used Oh my gosh. I know. It sucks. The best part about this job is the new premium dental care that we've had since 2023. Didn't used to be like that. You couldn't just go get a root canal. You couldn't go get an implant. That's the best part about this job.
Second best part about this job, taking home fancy fast food leftover ingredients and cooking with them at home off camera. I think the best part about this job is like the people. You know what I mean? Some of the people. Yeah. Okay. You're doing that. I'm going to add brown sugar. Did you add your curing salt? No, not yet. Cuz I was going to taste this. Oh, yeah. That's right. Don't taste the curing salt. Yeah. I don't want to cure my insides.
Even though that sounds like a good thing. KBY got in her heads about how dangerous curing salt is. I know it's like regulated and I know it is not the safest, but I don't think you have like anything to worry about. So, I'm sweating out this cured. So, what we did What are you eating? What? So what we did is we took short rib and we cut it into like lardons. We cut it into like batonets, right? And so we cured them with salt and sugar. And so now we're trying to like render the fat through them to get these crispy. And then what I'm going to do is I have brazed Wagyu oxtails in here. We're going to pull the fat cap and we're going to use a fat cap to make a mayonnaise. Not a man, not necessarily a mayonnaise, but a sauce on loose.
sauce on the loose. Dude, I'm getting a lard on for this fancy baconater. Am I right? Heck yeah, brother. You a waistband guy or between the thighs guy? Historically waistband. Gotcha. No, I do the French lady. [clears throat] This fast food couldn't get any fancier. And neither could our sponsor for this portion of today's episode, David Protein Bars. Now, I've been seeing these around the gym more and more, and I know exactly why. David protein is what you want to look for in a protein bar. No sugar, low calories, and incredible macros. Here's the thing.
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your day. David is offering a special deal where when you buy four cartons, you get your fifth free when you use the link below or QR code on the screen. If you don't want to wait, you can also get them at Target, Walmart, Ralph's, Albertson's, and more. Thanks again to David Protein for sponsoring this portion of today's episode. Yeah, I thought the flip was going to be cleaner. So, what I like to do, I like direct salt contact without the spices first, [clears throat] cuz that's how you measure the salt that you put on it. Dude, this is like um probably the least I've ever like known about what we're cooking before going into a video. Come on. Okay, there's Listen, there's coarse
salt and then there's like you're putting a whole damn fingernail of salt in there. That's too much. That looks like a rice. That's crazy. Figure it out. Salt's working in that. All kinds of nice. I want to get this crispy before I add my onions and start jamming it, though. Try hot. Oh, wow. Maybe the softest meat I've ever eaten in my life. I can't tell how salty anything is cuz I've just been eating gobbits of salt. Yeah. I can't taste anything. You want me to rub this down? Huh? You want me to rub that down? You can just rub that down cuz I'm waiting on this to go and then, you know, I can h little bit longer. A little bit longer. Well, okay. Eh, cuz I
kind of want to You see what I want to do in there, right? Yeah. No, I'm seeing that. I'm seeing the vision. I think I should throw a little bit of that in there. Cuz I want to save some of this. You're just gripping it, man. But I need to You got a tower. I need to open up a hole. I need to open up a hole cuz we have the fat cap here and we want that. But also, I need to get to the delicious tails down there. I just felt the burp come up. Let's get some of that. Okay. Wow. Perfect. So, we're getting some of that fat cap. I'm going to dump in the onions. That's crazy. And this, we'll get to the rest of that. We want that to sauté a little bit. It's going to
pick some of the meat off of this delicious oxtail. That's going to add some nice unuousness. Some unuousness. You know, it's crazy. Actually, before we started, I had asked Colby and Tony and Lily and the team and V and everyone and I was like, I really just want to make sure that we have a lot of anxiousness. Oh, you said that? Yeah. And now that's true. Trevor came to you and said he wants to make sure we have enough anxiousness. Yeah. And I was like, "Guys, this is the one thing I'm worried about with this is like I just want to make sure that's enough." So that's really good. Thanks, guys.
Um, did you know that the word unuous was banned uh in 1874? Um, do you Why? Too lascivious, they said. Oh, of course. No, unus was banned in the Los Angeles magazine writer room. We said no more use of unuous. Wow. And uh that was a pretty brave move. Seems it Yeah, I know. Seems a little messed up. Seems like a good fun word. At the time though, I didn't have the courage to say anything. And I wish I could go back. Okay. I need to wash. I need to wash myself. I see. I listened to the team when they said you should use gloves for this.
What? I'm going to cover this in just a ton of campa. Yeah, I'm really just kind of going in. I just like keep going and I'm just Dude, freak it. Why are we messing around like this? Get this freaking crap out of here, man. Get this effing ass out of here, dude. Oh, this is looking nice over here, dude. I keep touching the raw meat. Is this back seal? Yes, sir. That's great. I want more uh black pepper. I messed up. I got a lot of seasoning. Touched raw meat on the counter. Yeah, that's tough.
We got to sanitize all this. That'll happen. We're going to get E. coli. I'm going to eat little goblets of raw meat. Dude, you didn't What? To the curing salt. Wasn't that supposed to go in there? Yeah. Add it to I don't have gloves on. Add it to that and then put it on there. Put it on the mix it. Don't Don't tell anybody. Don't tell I'm just Nobody was looking. Perfect. So, I'm trying to make a meat paste. Now, I know what you're saying. There's no savory meat paste on the baconater.
What? Cuz what they do is they do four strips of the same bacon, but I want to do three applications of different bacons. Okay. Including this was a bacon jam. And they put mayonnaise and ketchup on. It's really It's quite an underwhelming burger. Yeah. No, when you think about it, I really could do like the They got a workshop. I think that they workshop the mayonnaise and ketchup of it all.
Like it's like come on, you could be doing more if it's really like you want it to be a spectacle, you know? They're like the baconator. You just got mayonnaise and ketchup on there. So, this is a $50 bottle of balsamic vinegar. This is Modina Juice Juicy. That tastes pretty good. Found in6005. That's crazy. I don't know if I'd pay 50 bucks for it, but it's pretty good. Pretty damn good. Yeah. So, a lot of the balsamic, if you get a balsamic vinegar that like doesn't coat your finger like a syrup. Balsamic.
Balsamic vinegar. It's not real balsamic. So, I'm going to add a whole lot of balsamic vinegar. It's going to add some really good sugar and really good acid. Listen, it's fancy fast food, fellas. What are we doing? Come on. Give it up. Fancy fast food is back. You guys wanted it, we delivered it. Boom. Real maple syrup. This cost $600. No, this is running a muck. Uh, Vermont maple syrup. Drop some of that in there. Vermont. They're making maple syrup in Vermont now. They're making maple syrup. What does this world come to? Who knows, man? What is this country coming to?
Dude, I can't stop grabbing this steak, Trevor. It's the season of the stakes. I don't have anything to do and I need I got to touch something with my hands. All right, now we got to add a little bit. This is legitimately um not just because he's a friend of the show, but the William H. Macy Reserve Woody Creek rye is actually like my favorite rye that I've ever had. It's so good. We've been drinking it all the time in the kitchen. Uh ever since he just Not all the time in the kitchen now. Wednesdays at 2, Thursdays at 1:30, just on our sanctioned drinking times. But we've been doing it.
Uh it is like really wonderful. I'm going to add a whole lot of that there. That's going to give it some nice spice. down. You want to try it? Sure. Yeah, man. I'd love to. It tastes like the movie Mystery Man. All right. I'm taking my gloves off so that I stop touching this meat. It's been touched enough. Oh, that's what I can do. I can keep fixing this glove. Okay. Hey, cheers, man. It's good to be back.
Cheers. It's great to be back. Okay. It's got that hefty spice to it. Yeah, that's good stuff. Whoa. He's drunk. Okay. What's he doing? Where's he going? Everyone, someone watch him. Someone watch him because he likes to get blacked out and then he starts uh singing uh ac cappella creed songs but only the instrumental. Can you try? You need to sober up. You need to try this. Okay. And what is this? Enlighten me, please. Coffee. Oh, could have fooled me.
Okay. I'm going drop some in here. We add a little coffee to this jam. So, how familiar are you with Kopi Luok? Uh, remind me. Kopi Luok. Um, it's a wild not a cat. It's like a civotlike creature um from Indonesia, the Luok. Uh and they naturally eat coffee cherries. Okay. And then they poop out the coffee bean, the seed. Oh. And then people will roast that and make poop coffee. Cat poop coffee. This poop is called black ivory coffee. This is elephant poop coffee.
Elephant poop. Elephant. Um, ethically harvested by hand. Right up there. Cheers. Ew. I'm not getting as much poop taste as I want. Yeah, guys. It didn't taste like poop. Doesn't taste like poop. Can we return it? I feel really misled. I got to add smoked brown sugar to the jam. You want to try it? Whoa. Wait a sec. That's too much. I'm really sorry. You I've just been putting a lot of weird things in my stomach in a row. That's It smells a lot of smoked stuff. And we also don't even have to go outside and smoke things.
You know what I mean? You want to try this? But you shove it in there. Sorry. I'm so sorry, Trevor. Are you okay? I'm sorry. Yeah. No, it just doesn't like I understand its purpose as an ingredient, but yeah, it's not like good to eat. That's like Okay, it tastes brown sugar. No, it's it's good. I did have I think you used the balsamic spoon. There was a little balsamic. So, a little balsamic. Kind of was a nice little Guys, I think I fixed the glove finally.
Yeah. Let me just Oh. Huh. Just That's crazy. What? Sorry. I want to add a little bit of that oxtail brazing liquid in there to get some of that gelatin. Yeah, man. That was just a crazy strategy to make that happen. I agree with you. Oh, no. Good. It's just like we have like cups. I agree with that. Okay, we're going to let this jam cook down. This looking good, dude. Smelling good. It's tasting good.
You did a really good job. I just kind of did that the whole time and then No, I think we all did. We all did equal amounts. An elephant had a Yeah. Is the elephant getting like an IMDb credit on this episode? Oh, you better, man. Or she. Cuz what if I told you the surgeon was the boy's mother? Okay, we're going to go. Okay. Whoa. Oh my god. 10 DAYS HAVE PASSED. 10 days have passed. God, what a 10 days it's been. You look like you grew a full beard and then shaved it right before we came back.
Yeah, I know. Incredible. Put on the same shirt. Smells like Yeah. Uh, well, thanks for that. Um, we have the bacons. We have the bacon. You can start slicing off bacons out of a ribeye and a brisket. I'd love to, if you'll allow me. I Please, please. I'm going to go finish up this jam real quick. Look at that. Off camera. Sorry, Taylor. I said I wasn't going to be over here and now I'm here. Josh, make sure you don't move past that point. Like the Okay, that's bacon. Christmas, dude. How do we uh can we fry some up or what?
Taylor, now I'm not even anywhere close to it. Not even anywhere close to you now, man. We started rolling and Josh just left. I don't know what for. He's got stuff to do. This Oh, and he's back. Oh, shoot. No. And he's gone again. Wait, what are you going to do, man? Okay, I think I have a plan. You think this is burning? So, we got to take care of that. It's like a Maslo's hierarchy of needs situation. I'm so sorry, Taylor.
I feel bad. What? What's Trevor doing? Am I practicing on What? That looks sick as hell. Does it? Are you effing kidding me? These are thick slices. They're real curled up. I don't know why. We can do something with that. We can make like a bacon canol. I feel like we should cook up a slice of each and try it. Okay. Well, yeah. Get Wait, yeah, go ahead. Take this one. Actually, no. Take this. Do we have a bacon press? This is like a fat cap one.
Nice. This is the ribeye or the brisket. That's ribeye. Okay. Yeah, this is the ribeye. So, we got this Wagyu short rib onion oxtail jam. So, sorry that was the Dr. Pepper. Okay. So, I'm just going to go all the way over here. I told Taylor I wouldn't come over here. I'm going to follow you around. I'm done. You're done? We'll start grinding some meat. I'm done, dude. That wasn't my task. What do you mean you're done? We're done. We're I thought we were working as a team.
Okay. Well, now I need more gloves. Okay, putting that there. Taylor, just deal with it. Okay, we need to grind our hamburger patty. So, what we have, we have short rib, we have cheek, and then we have ribeye. So, we're doing like a blend. I want the ribeye. This is nice and a little bit leaner cuz I want to get some actual like, you know, meat in there. Oh, you didn't want me to do it. And then Oh, yeah. Well, shoot. No, no, no, no, no. You should do it. Shoot. Can you get me a plate for the bacon? Bacon's surely died, dude.
Oh, yeah. Okay. What was it? Um, I don't know. It's just expressing my excitement. That's cool, man. That's delicious. Hey, put that back there. Let it cool. So, we're gonna grind up some of this ribeye. This is going to be like the leaner portion of it. So, then we can add more fat and more fun and connective tissue cuz when I think of fun hamburgers, what I think of connective tissue and food is a connective tissue between our relationship between Vroom. Are you excited to see the new Matchbox movie? What? Are you excited to see the new Matchbox movie with John Cena? What? Oh, coming out on Apple TV. Is that it? I saw a billboard for it. I was very confused.
I've been seeing it. Uh, previews for it are playing in front uh of my Slow Horses episodes. Oh, interesting. Yes. Yeah. Do you like Slow Horses? Is that Gary Oldman? Yes. It's incredible. Gary Oldman putting on the performance of a lifetime as Jackson Lamb. I mean, truly, everyone in the show is Oh, no. Got a log jam. No, I have an itch in my ear, but I'm covered in ramen. Which one? No. Chloe, do into it. Yeah, it's [screaming] coming out. Still not looking great. Why not? No, it's a lot of beef. We got a lot of beef. That's enough for bacon.
Come on. Bacon. That's enough for bacon. Wait. I was going to try I was massaging the beef, but I want to try the bacon back there. Okay. Well, here you go. Look at this. The advantage of gloves, advantageous. Okay. Can we hold the work? Josh and I are going to try this bacon. Can we hold the work? Pretty damn good. That's good meat. Okay. I got deep fried. Is that Yeah. Get crispier if you want to. Yeah, man.
Can we deep fry? Yeah. Hell yeah. I No, you go. Okay. I got cheese. Cool. Um, we've used this technique a couple times before. I want this one. I really Yeah, try that. Uh, you can Yeah, it's got wax on it. You can just kind of break it open like that. That is going to be fun to Oh, dude. You really didn't leave a lot of cheese on the You got pretty Yeah, I kind of nailed it. I nailed it. Was that crazy? Wow.
Now, do I eat the yellow as well? Yeah, go for it. It's healthy. Ooh. Uh-oh. That was too satisfying. I think I might have pa. And look at that. That's a cheese. What a beautiful little wax bound Plymouth Farmer Fred's cheddar. So, what? This is a Vermont cheddar. Um, Vermont cheddar is always white typically. Do you know how chedders became that color? No. Let's try and trick people because when you um have like a proper spring grass-fed cow, their milk should be quite yellow. Okay. And so like the best mature chedders would have like a quite yellow appearance to them. But then when dyes became available like anado seed and paprika extractive, cheese makers were like, "Well, I can kind of start fudging the quality here a
little bit." So that's where the orange comes from. Unreal. Did you try this cheese though? Unreal. No, I didn't. So, I'm I'm going to melt all these cheeses with sodium citrate and a little bit of milk. That sodium citrate is what gives American cheese that low melting point and it's actually going to allow all these to bind in a really beautiful way. So, it's going to have all the flavors of which is rouge. My corset is so tight. Then we have a mature red leester mature which is $38 a pound from Whole Foods. And then Hooks 10ear cheddar um which I believe Hooks is an American cheddar, right? Am I crazy about this? In store unit price, $37.99 a pound.
Hooks is Wisconsin. This is a 10-year age cheddar at $45 a pound. Wow. Hook, you try the Hooks 10. This is like a really famous cheddar cheese at this point in America. Yeah, man. Can I talk about my thing? Yeah. Okay, so check this out. Okay, I can't Oh, hooks 10 is nuts. Wow, I can't take credit for this. This is really cool. These are cool potatoes. And this is potato dough. And what? This is nut. This is nuts. That's what they did. Put the camera on them. We didn't do anything. This is their This is them. What they did is insane. They took all these potatoes, these cool potatoes, of which we have. Masquerade pinto gold
banana fingerling. French fingerling. I can't read that. NY49 blackberry. We got a phone in there. That sounds like we got a cell phone in there. They took all these potatoes, peeled, boiled, mashed, mixed them together, laid them out in a sheet, dehydrated it into this, crushed that up into potato powder. Yeah. Which is this. And then put that in a dough. So, and how crazy is that? When you make potato bread, you like dehydrate the potatoes or use likely just commercial potato flakes. We have arteasonal potato flakes. You could say this is somewhat of a potato chip. It's a healthy potato chip.
Yeah. I'm really excited for this cheese though because we've never done this. I'm just use a little bit of milk and then get a lot of this cheese in there. Should I grate it? Yeah, I should grate it. And then that sodium citrate just to bind it. How big are you making these buns? Cuz here's the thing. We used to make comically large burgers. Yeah. I have it on good authority that I should be making these 150 g. Okay, that's pretty good. So, it's a pretty moderately sized bun.
Yeah. Can I have some of those potatoes to take home for dinner? You can do whatever you freaking want, man. You got to stop asking me permission for things cuz I don't know. I'm going to make my wife potatoes tonight. I hold zero. What should I make her? Um, well, you have a lot of options. A little bit of sodium citrate. Typically, I would measure it out. Not now. All right. Nice cheese going in. Cheese. Buns. Cheese going in. I'm saving little nubbins of cheese for my wife.
Josh, I don't want to get ahead of ourselves here, but I mean, we've got cheese. We got these buns. Yes. We made bacon and we made burger patties. Yeah. That's like We're doing like pretty good. I think we're doing pretty good. We made a lot of the things. That's almost all the ingredients. But there is a sauce. We got to make a sauce. Got to make a sauce. We don't got to make a sauce, but I'd like to make a sauce. I was hating on the sauce earlier.
Yeah. Just kind of It just feels like a throwaway. You know what I mean? Yeah. And I think we can do better. I do. We're going to make a sauce that I first had when I escaped from a bathroom that I was locked in. Okay. While I was a drunk child. It was legal to drink where I was, but I was not legal of age in America. But this was in Belgium. And I got locked into a bathroom with the lights off. Lights didn't work, but I locked the door anyways. I said, "I can pee by candle light like they did in the old days." This is zero. And then I got locked in there. I started yelling for help, but I couldn't remember how to yell it in French. I kept saying, "I am in need of the help." Or, "I have the
And turns out it's just ed in French. If you ever get stuck in a Belgian bathroom and you don't feel confident in your Flemish and you want to go French, Ed de mo and eventually the owner of 5 minutes comes. He was probably taking one of his 12 mandated smoke breaks throughout the day or maybe he was on paternity leave for 9 months and then he came back. That's a joke about how European work standards are better than ours. Um and then I really I forgot how this story started. I don't know what he opens the bathroom door. peeing. Trevor is peeing cuz I drank 2 liters of beer. Yeah. I of delirium tremens. But then this is So I'm in the bathroom.
I'm going to get sandwiches. My brother need to make out with his wife. Okay. Cuz I was third wheeling for my brother and his wife. This is their honeymoon. They brought me along as a 20-year-old. And so I'm there and I order the sandwiches. Limit. Of course. And then I go eat the sandwich and there's this wonderful orange. Look at that. And there's this wonderful orange mayonnaisey sauce called sauce on. Yes. on there any out in Amsterdam out in Brussels and Bruge maybe even. Yeah, I'm really waiting for how this ties into what we're doing.
Jesus done. All right, cool. Let's make some buns. Wait, how did that story start? Does anyone remember? Well, it's not about how it started, Shrev. It's about how it never ended. Ass. Oh, no. We got to use my finger. Spread it. Use my fingers. I'm trying to spread it, but it's got Yeah. Do it. Get in the Ow. Ow. Get you. It's hot. Careful. Watch your fingies. Pretty good. Yeah, it's pretty good. I don't know if I really did anything.
Hang like paint. Show us, huh? Sorry for a television show. You We're going to trim it. We're going to Josh, what do you call a cow with no legs? Frank ground beef. Oh It's a lot better than Frank. Whoa. Hamburger. It has not been 10 days. It's not been It's been a normal amount of time. Yeah. A few minutes perhaps. So, we're smoking some bone marrow. We're going to make a smoked bone marrow sauce on which is our little saucy component. So, it's got almost kind of There's the mayonnaise and the uh here. We're going to turn that off. We're going to rip that off. Dude, happened. That'll happen. It's okay. That's why the fire marshall told us we can't do that.
Uh, I'm going to make mayonnaise. That's great. Um, I'm like one for six making mayonnaise here. That's a pretty good I mean, it's not great. It's not great for a chef. It's not great. It's not good. It's uh pretty bad for a normal person. Well, you're doing the immersion blender mayonnaise. Yeah. I've actually made a bit of mayonnaise in my life. Shockingly enough, when I worked at the bakery. How funny is that?
Mayonnaise at a bakery. We had to make it sometimes. You make it for a Frenchman, too. Yeah. It was scary. But now I made immersion blender. You just kind of put it in and stream the oil and stuff. Man, egg. We got a bunch of fun things. So, the sauce Andaloo, it is a wolf. And Andalucia is woo Andelucia region in Spain that I believe had a very big um Muslim and Moorish uh influence and population. And so, in a lot of the food, you'll see a lot of things like uh peppers and tomatoes and spices. Mhm. You get on that. Oh. That's a crazy flavor. Thought we do egg yolks. That's That's filled with conac.
It's doing something weird up here. [snorts] Something's going up the chew it, too. It's like sandum. I guess they like that in France. Okay. Um Well, we also have some yuzu olive oil. Mhm. Infused into there. So, we're going to get some oxtail fat, some olive oil, and a little bit of smoked bone marrow there. Yes. Uh, do you want to use Cuz you're gonna make a burger. Yeah. I think I'm gonna wait till that sauce is there so we can like uh infuse everything in there. You feel good about this?
Yeah. I'm just going to start make sure the egg yolks are broken up. And then you just want to start really slow stream. Trevor, I'm trusting the process, man. I'm going to make some hamburger patties over here. All right. Season up this bird. You know, I only got a hefty amount of black pepper on there. Yeah. I mean, to be fair, I guess I've never made it with freaking beef towel or oxtail fat. Sorry. Okay, perfect. Press these out a little bit.
Okay. Hey, those are square. I mean, they're looking square. I don't know if this is going to get there. We cleaned up our workstation. Things got a little crazy. A little crazy there. And that's And you should I lost my head. When you're cooking, you know, keep it clean. I scream. Keep it clean throughout. No, you didn't scream. When I took off my pants and I threw them against the wall. We don't have to. And said if you're going to treat me like a monkey, I'm going to act like a monkey.
We don't have to talk about that, Josh. I regret I have a lot of regrets about that. Do we get that on camera? I asked you to scrub the footage. Do we have that? I can also reenact it if you want me to. I think six strips of bacon is how many it comes with, right? That's too many strips of bacon, but we're doing it. We're doing three strips of our black pepper rubbed Wagyu brisket bacon. Ow. And then we're doing three strips of our A5. Wow, that's a lot. That's I might trim this. I might trim this a little bit. No, no, it's good. They're tremendous.
Grab it. Finish the sauce. Oh, shoot. Does that look good? Did you put the smoked bone marrow in it? Oh, no. I did. Thank you. Ow. That's Yeah. Isn't that supposed to be hot? Yeah, it's all hot. They were saying it was kind of hot. You put lemon in there. I did. But go ahead. Give it a little squeeze. I didn't squeeze. You put the chunkies. I put the chunkies, man. How's it taste?
Well, I haven't tasted it yet. It up. Well, I was waiting. I was just taste it. Okay. I was going to wait for you, you know. Sorry. I just really want to make sure that bone marrow. And I do appreciate the extra effort on that one. [snorts] Okay. I'm going to taste it. It's all over my hand. That's a nice little sauce. I think it would be good on Hey, way better than just ketchup and mayonnaise. How? Okay, there's no bacon jam on the original one.
Yeah. Trevor. Trev. Okay. Sneak some bacon jam on there. Just a little bit. Just sneak it. That's good. Okay. Now, hey, put some bacon jam. Bacon jam on there. Then I'm going to come around here. Okay. Yeah. Get around. Come around here. Sauce andaloos. Both sides of this bun cuz we got vegetables in the sauce and okay. Now that's going there. Now that's the potato bun. And I don't going in with the hands instead of the spatulas.
I know. I kind of thought that was a crazy move, too. I LIKED IT. WOW. AND then oh. Oh my god. It's dripping. Does that look good? Trevor, we have a big ass delicious looking burger here. That's crazy, man. Oh my god. I can't believe it's all come to this moment. Everything all our hard work culminated in this burger. But we can't eat this cul this what' you say culminator. Culminator burger. We can't eat the We got to eat the original baconater. Come on. Let's try it again. After this bad boy.
What? No, you got it. You got I don't think so. It didn't look cut to me. See? What do you mean, dude? Take you kind of squeeze it out. Squeeze it out like a gusher. Oh, yeah. Oh, that was the cut. Okay, I see. I see what happens now. You weren't lying. You almost hit the cut. Um, okay. It looks the same. Nothing's changed. Cool. Tastes better than the first one. Yeah. Okay. I'm going to microwave it for a minute and a half. Cold.
Can we just go 45 seconds, man? What? There's a whole box. There's a whole paper towels in there. That'd be nice. What you ever doing? How does my ass look? I started going to the gym. Pretty good. It's good stuff, man. Oh, I can't get down. What about me? Can you guys see the split in my js? Dude, don't reach your hand around like that. Trying to find the split. Okay. What's on that cutting board already? That's fine.
It's fine. Everything's so fine. Everyone stoping. Stop. Okay, everyone stop freaking out. I'm not freaking out yet. Whoa, whoa, whoa. I'm going to give it a little Oh my god. It's goo. Oh my god. Okay. Just go. Okay. It's pretty damn good, huh? What? Huh? Did you say something? I don't want fast. Well, here drip under me by drip. There you go. I got much like the classic bacon atator. I just pulled out an entire piece of bacon in one bite.
The bun is really good. Mhm. The Burger. Wow. You know what? So good of a person I am. Instead of keep eating that, I'm going to let other people have it. You're crazy, man. That's for people out there. You're crazy, man. For people out there. I mean this whole You know what I'm going to do? I'm going to saw off my That way people can get it clean. That's nice. Look at this good people. Jeez. Um Okay, hold on. What do we say now? Oh, you go. How much did that cost? $27. $27? I KNOW. WOW. WELL, CUZ I found there was a lot of beef and the balsamic vinegar was $50.
William made me. Yeah. Did you get that for free? I feel like Yeah, we did get that for free from me. They were nice enough to send that. What? What are you guys laughing at? Is that the dirty bin? Yes. No way, dude. I took this right out of the dirty bin and cutting it. You know what would be perfect right now? Is a Frosty. But these Judases didn't get us any. You're a Judas. You're a Judith. You're a Judas. Lily.
No. Hey, Lily did a vulgar gesture to me. That's not okay. Hey, that might be the middle finger. That's my friend. Yeah, it was 27 bucks. I think it was well worth it. Um, it's a really good hamburger. We haven't done fancy fast food in a long time. This is really good. The like plate of the American cheese with God, I'm so dirty with the sauce and the bacon jam. Sensational burger. Sensational. Ch. Have you got anything to plug? Um, no. Check this out. No. Um, go, you know, go just like try and be a good person, you know, try and treat each other with kindness. And go to begood.com and enter code Trevor for 10% off.
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