Absolutely beautiful! Traditionally, they also used to melt duck fat with the flambadou to create "fumet". On top of a burger, or even roasted potatoes, melted duck fat this way is amazing! Cheers!

The style of the show has really gone from youtube series to tv series quality. It's always been fantastic quality but it has a different vibe now and I am here for it.

@jrsteffen4898

3 жыл бұрын

I agree buuuut... I miss Denise....

@grassburner

3 жыл бұрын

@@jrsteffen4898 She NEEDS to come back and they know it!

@rdr6269

3 жыл бұрын

@@jrsteffen4898 Yep!

@jonask92

3 жыл бұрын

I agree... When I started watching, it was about Real bbq and now it's mostly WAGYU. As a chef I know WAGYU, yeah its expensive, yeah the taste is good but who can afford this for a saturday bbq...... I miss the Real bbq not just the expensive Cuts... Go back to the roots for the normal guy/gal who Grills on the weekend to impress his/her friend! THATS WHAT I MISS

@Chuckstergun

3 жыл бұрын

@@jonask92 yeah, I agree. Roel uses some awfully high end meats that many of us won't use. However, it's about the process, not the meat. If you wanted, you could do the same thing with LIVER, (YUK, make me puke). I like more of "how" Roel BBQs not what he Bbq. I think you get my point.

Only thing I would have changes was to add some diced jalapeños to the bacon & onions! 🤤

@DigitalEkho

3 жыл бұрын

nah nah, theres an amazing indian spice you need to add to your burger next time called purush veery

@angcil88

3 жыл бұрын

Yes please!

Aussie beef,you should try it with pickled beetroot for the acidity. That's how we do it in Australia. Cheers.

@TheOutbackmojo

3 жыл бұрын

Absolutely

Morrison is like my college roommate who stole my food cuz he was always broke lol

I instantly respect anyone that uses Tabasco. :) Best burger I have seen, to celebrate 10 million subscribers a certain celebrity chef made a "most amazing burger" and yours I think is better.

Amazing video, learn something everytime I watch your videos. You and Morrion have a great connection on video really enjoyable. Many thanks

"Meat loaf"... that might be nice for a next video. Made one a few weeks ago on my Weber kettle.

I love your show. It is entertaining and informative. I have learned a great deal from you and the crew.

Super thin tomato slices, Fresh cut cheese, sauteed onions in bacon fat and a soft brioche bun. This guy really knows his stuff.

Love Morrison's shirt! I live in Alabama. Roll Tide is life! Y'all over there in Netherlands don't get it, but I appreciate the recognition. You've taught me so much. My BBQ is the bomb now thanks to you, Ry, Tom from atbbq. I appreciate your enthusiasm. Keep on grilling and making these videos. I'm thinking about starting a restaurant now. Friends are now paying me to cook for them...

We love using our flambadou!🔥

Wow, loved this video, love the interaction with Morrison throughout the video. Great job! Better than TV quality. 😁 That burger looed great! 🤤

Great video. Roll Tide Morrison from Alabama!

As usual it looks ridiculously good, thanks for all the inspiriation!

"Mise en place", as our dear Chef Jean Pierre says! 😁 Awesome video, guys! As always!👌👍🤙

That’s beautiful, I need one of those. A lot of us will throw fat and scrap meat on the coals just to bring that flavor into the smoke. That little cone thing is genius, it’s way more practical to just drip all of that burning fat right on top of it. It’s kind of like basting a brisket with Wagyu tallow or duck fat.

Very delicious burger!! Can't wait to do it in my outdoor kitchen!

You guys are my heroes

That’s an interesting technique. Thanks, team Roel.

I also prefer witte bollen for homemade burgers, thought I was alone! 😁

Waw congratulations 🎈🎉🎊🍾 guys thanks and god bless you and your family and friends

That was absolutely amazing guys loved it and the burger 🍔 Iooked savage well done 👍 guys

I first saw a flambadou on your channel many years ago. My wife had one made for me from a carbon steel company in CA. I use it at my cookouts for that WOW factor. I bought a bunch of beef fat trimmings and use that to baste any large cut of meat. It really does add a smoky fatty flavor.

6k more subs and we will hit 500k...lets go people!

That Looks amazing!

Bought ground Waygu once and brought it camping. It was simply amazing. Best burger I’ve ever made. Wished I would have bought more of it at that time.

It was so cool watching you use Tabasco sauce cause it's only made one place in the world here in Louisiana about 5 minutes from my house

you boys are the best ! could you do a vid about different wood species and their affects on flavor ?

Who else at 6:00 minutes yelled NOOOO!! as he sliced the bun toward his hand??

try doing that "slaw-sallad" with some sugar in it just a pinch or some honey, it activates the vineagar so it gets stronger, i love coleslaw and every time i make it i toast some fennel seeds and then grind them up to a powder and add to the slaw, gives such a nice spice to the slaw

Awesome as always! You should try iberico fat for the flambadou for flavor variation and save the waygu picana fat for something else like oysters....

Wow. Just wow

Will the Dolly dutch style mayonaise be for sale in dutch Supermarkets.. still haven’t found a brand as good as the mayonaise i maek myself? But i am testing them all.

MAAAANNN OH MAN!!! THAT LOOOKS GOOD!!! ITS 7AM HERE AND ID HAVE THAT FOR BREAKFAST ANY DAY!!!!

Ahhh I was worried if Morrison was going to be fed today. #FeedMorrison

I liked the Sir Mixalot reference :D

Looks really tasty

Nice reciepe doing it like this

rauwe witlof salade combineert ook lekker met plakjes banaan en amandelen :)

where do you buy the chicory?

I like this "live on stage" kinda video style.

last year at the beginning of the lockdown we made burgers out of - picanha - tomahawk steak - bavette - tritrip My favourite was the Picanha, also instead of using a bread binder. You can work/kneed the meat like a bread dough. When you do that you will get a natural binding effect from the eggwhites from the meat ;)

those are burgers 💪it looks delicious 😋😋and that flambadou great stuff were dit you get that a!, don't tell it's in the link below 😁great video guy's but one thing I saw Morrison was hungry 😃nice that you shared the burger 🥰

You guys now realize that I gotta build me a flambadoux now right? LOL! Hope to see you whenever Dickensons starts the BBQ Party back up in Toronto! Until then....Cheers!

Wow that was a great looking burger 🍔. I’m so hungry now 😂👍

You owned it guys, that´s a freaking good burger. I do burgers from rumpsteak all year around, and it is gooood :-)

Any reason why you don't season the mince?

were the hell do you buy this device

How Ya say Gauda?! for Wagyu burger now da! Teach the world what is good cheese then also teach them how to name it! When Dutch can pronounce foreign names correct than foreigners can be invited to name Dutch names correct also. Delicious!

@Eugenefotografie

3 жыл бұрын

In English we say Gouda with the sound of 'oo' as in book. In Dutch we pronounce it with the 'oo' replaced by 'ow' as in how.

@paul_gradenwitz

3 жыл бұрын

Who makes the cheese the Dutch or the English? Then who has the right to give it a name and who should learn to pronounce that name correct?

Bro, i fking love you. Or how i like to say it: jij bent echt een grote baas. Happy i found you in yt

Forever Flambadou

They forgot to say “eet smakelijk”… this burger must be really good!!!

Merci mec👍

Love the Alabama shirt! Roll tide!!

This made me hungry af

I’m glad you toasted the bun after you set it on the raw meat!

Fresh roasted green chili laid on top of that with just a sprinkle of garlic salt. That would be the perfect burger.

What about wagyu eye of round for burger meat?

try making sate maranggi (beef satay using lot of coriander seeds) or se'i (smoked pork jerky )

Well done, what else can I say ! I think being a butcher I must say nothing beats a good 🍔 over a steak sometimes .. Have a good guys! Brad 🇺🇸

I LOVE that these guys do BBQ and grill better than Americans, Brazilians and even Aussies. Really cool to see Euro Q! It’s like KC in the EU!

Also: I agree Roel, thin tomato slices on a burger! I don’t want thick slices, making the burger too thick, having too much tomato flavour. Layers of tastes is what i enjoy in burgers

Jongens, ziet er weer goed uit. Love from belgium

Thought at first using that awesome piece of meat for burgers was a crime until I saw what you did with it. Great description from Morrison at the end; made me imagine the taste! 12:57 poor Morrison has the sad looks of your dog. Lol. You guys are awesome!

I wonder, where is the patty thingy machine? Awesome video guys. Saludos.

@morrisonhulshof3224

3 жыл бұрын

Actually there is. We made a video about it

@miguelbernal9303

3 жыл бұрын

@@morrisonhulshof3224 Hi, yes I remember. The unboxing was priceless. Regards from Monterrey, Mexico.

I can’t afford this anymore. You make me spend every penny I have…..but I love how spending my money tastes 🤣🤣

Roll Tide!!! from an Alabama guy who lives in The Basque Country of Spain!!

If you like those rolls, you should try out "King's Hawaiian Original Hawaiian Sweet Rolls" they are very tasty too. Don't know if you can get them in Holland though, and if you could, they might not be as fresh as you hoped for considering they would be transported from Torrance, California. They are very delicious though. Eets makelijk!

I wonder if Morrison was standing on the street corner one day with a "Will work for food" sign and along comes Roel...

Wow..that is a pretty loking burger 😍

Now I'm craving for a burger, "Thanks" guys ..

Morrison Mondays!

NOW! I’m hungry!

Very nice!!😁👍🏻 Buddy... I gotta tell ya... you keep cutting buns like that and losing the audio will be the least of your problems..😬😉😄 Lol. Keep the vids coming!🤗

Great tasty looking burger the only problem is the way of the eating is the problem. I love what yous are doing.

Roll tide!

I need to make myself a Flambadou

Roll Tide Morrison!

*I thought you were going to prepare two burgers, I was going to eat at MacDonald's tomorrow, forget about it...* 🌴🍔👍

12:50 lmaooo

Think there was a spy behind the plant on a hammock

7:15 Yeah, ignore the starved blonde behind you. You feed the dog.

@bookaltd

3 жыл бұрын

Haha I also thought he was going to give it to her.

yesssssssss ........delishhhhhhh,,,,,,,,,

I love jung belegen, ever since the 1980s. It makes a great Grilled Cheese Sandwich, which very few Americans even know about. How can I get a cheese slicer like the one you have there made of 100% metal?

I only use ground round 85/15 for burgers. I’m very specific.

I’m here at 504k !!!

What was the retail price for this Wagyu Picanha? 150/200 EUR maybe even more? That makes one burger sandwich of 75 to 100 EUR for the meat alone

Use it for a Loco Moco :)

I got an amazing idea that you can try in one of your videos:... a burger with beef jerky ground up as a binder.

Hey guys, When i go to a burger restaurant here, usually they have the regular burger an antricot burger and an asado burger. The two latter ones cost more. What i want to know is if there is a different taste to the burgers (a better taste) and if its worth the additional cost. If u could make a few hamburgers from different cuts of meat but not wagyu pls, but something more affordable and Get a couple of guys or more to sample these burgers and rate them. Thank u

Ok, I'm subscribing, just don't fire him..

Yummy...❤🇫🇯

Meanwhile, kecap manis stares heavily into its beer glass and remembers a different era...

Thé vinegar also prevents oxidation of the 'witloof'. If you don't do this it wil turn red'ish.

Now I'm hungry! But one patty is good. lol We have burger from a butchered cow, so we have very good meat.

The disrespect lol 😂

I thought you were dutch until the gouda moment

I literally just got a guga advertisement seconds after posting that comment

13:51 Roel en z´n " Anaconda beet "...whahahah