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.

@christophernash8485

Жыл бұрын

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.

@ChrisM243

Жыл бұрын

Do you have any receipe for the sauce used on the Big King XXL? I assume mayo and mustard but what else?

@johnburrisfromchicago

Жыл бұрын

Quick question what is the mystery meat at BK ?

@TinaNewtonArt

Жыл бұрын

@@christophernash8485 can confirm this was also the method from 2007-2009. Microwaved

@LakaFoodie

Жыл бұрын

👍

I love that nobody said no to the idea of flying out to a fan, such a cute lil moment

Fantastic job building these, Sam! Definitely gonna give this a try over the weekend. Thanks! 😘

I’m definitely making these this weekend!!!! 🔥

These all look great! Can't wait to give them a try. Love today's banter! 😎

@jasenspeed1906

Жыл бұрын

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.

Another great video guys! Love all your content. Literally, one of 3 KZread channels that I actually have the notification bell turned on. Keep it up!!

Endless amazing content and recipe ideas. Thanks fellas!

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.

@moorenicola6264

Жыл бұрын

You're so right. It's nice seeing them tuck in too.

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!

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”

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?

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.

Always love watching your videos and have tried a few recipes myself. Thanks for the work u guys do.

lovin' your stuff as always, i follow a few other cooks channels on here, but yours is the only one i've actually had a go at!! and i like that you have a go at making regional recipes, so one of my favourites is toad in the hole, love to see how wizard you could make it! keep up the great vids! 😉

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? 👍

@derekerhart8184

Жыл бұрын

Came to the comment section for the ampersand. Stayed for the food.

It was fun to see Max and Chance be on camera tasting da burgr'z

Love seeing everyone take a bite 😎

Looks amazing! Stoked to make this!

Dude, my mouth was watering when you took that first bite! Wells done, Gents!

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."

@pamelasundie1384

Жыл бұрын

Thats what i buy.....the wrapped is to me too waxy

@boingkster

Жыл бұрын

I like a good strong cheddar, or a pizza blend of shredded mozzarella/parmesan/cheddar. Either way, good flavour!

@Cobalt135

Жыл бұрын

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.

@Yamigata

Жыл бұрын

@@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.

@Cobalt135

Жыл бұрын

@@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.

Definitely on the to do list. Thanks as always.

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 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!

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.

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.

Ampersand is the (&) symbol. (@) is called the "at sign". The pound (#) is called an octothorpe.

This technique is phenomenal!!!!! It works Super well

I love the new everyone-samples-the-food outro. More please!

1:45 Damn. Sam didn't know what an Ampersand was and Max was slow on the correction 😂 Did either of yall finish college? 😂❤🤣💀

Killed it guys! Thanks!

Sam 12:00 on pickled jalapenos 'If it had been McDonald's, there'd be just two of them" 🤣

We never even got them here in central Texas... This is wayyy better... Thank you Sam and Boyz!

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 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.

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 👊🏼❤️

I probably won’t make these, but I’m definitely trying the presmashed burgers on the grill. That’s honestly brilliant.

Made the classics today, lost a couple small edges in the cue but they were outstanding and enjoyed by the fam! I get where the "melt" name comes from now. Thanks Sam!

You guys are the best! Nice work as always Sam!

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".

I like the everyone eats ending.

Sam, you are the man. Those burgers look delicious. Great job 🍔🍔🍔

Wow, those look fantastic.

The Spicy Melt was so good. I would have had more if I knew how limited it was going to be.

Damn, Mouth Watering Yummy Goodness. I’m off to the kitchen to make some! Glad it’s late lunch time!! Thanks Sam!!

Been doing smash burgers on my grill for over a year. I love the charing the grill gives them.

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.

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.

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 ...

LOVE !!! Drooling ! I need a bacon one !!!

thanks for clearing up what an ampersand is right away, I was screaming at my computer: "NO, it's the and sign!" LOL

Love watching you guys,and got my whole family watching. Keep on doing the good work.

Found you guys a couple of months ago and find your videos compelling entertainment, always makes me laugh. If you're fair dinkum (means serious or honest) about coming and cooking for a viewer then come on down under to Melbourne Australia and cook for me! Either way, love your show, keep up the great work.😃

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...👏👏👏

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.

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.

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!

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! ❤❤❤

Sam! Thank You so much for this. This may be my new favorite way to cook burgers. My Wife, who isn't a burger person, finished hers before I did mine and that is unprecedented! I followed the steps except for the top bun. Added lettuce and tomato. Perfection! P.s. Thank You again for putting out a line of high quality knives that people can afford. I use mine everyday.

Love your vids, will be trying these

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

I loveeeeeeeee your recipes &&&&&& your attitude!!!!!! Waving from Ga!!

Love your channel I've learned sooo much from you buddy 👍....thank you

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?

I like Bake with Jack for my breads, and it is always fine to buy that which you don't like making. Keep up the great work!

The ampersand conversation 😂😂

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!

Sad I missed the melt return, but this is usually what my burgers look like. So glad I'm not missing much!

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

LMAO that leaves Texass out...being a transplant from Cali, they modeled TXs summer weather after hell....hella warm.

This sandwich is such a winner they need to make it permanently on the menu

The waving bacon reminds me of how my mom would microwave bacon in paper towels. It always came out wavy that way.

👍 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

@SnuupSantana

Жыл бұрын

Yes I love the restaurant The Whopper. Burger king is one of my favorite things to get there.

@SnuupSantana

Жыл бұрын

Oh 🫵 were 🗣️ in 😀

@SnuupSantana

Жыл бұрын

🅱️ℹ️🆖 🅱️🅾️🆖

Very interesting that You’re talking about the shirt cause it never fails that I get a big kick out of this shirt & I start laughing when I read it over & over & over again..!! Love it..!! 😂

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.

This is so helpful, thank you

Those look delicious that is some yummy goodness right there great job.

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’m such a sucker for burgers. Love the content gents!!

Nothing like doing it yourself - thanks Sam & fam!

We love these burgers!!!

I will be trying these next burger day.

Very timely video. In Michigan a lot of Burger Kings are closing down.

Kreskin was a hypnotist not a magician. Oh and yes those burgers look F#cking amazing.

Kreskin...what a BLAST FROM THE PAST!!! You starting to dig up some real TV history. Great parity with Burger King, love your versions!

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.

Cooking entertainment at its best....hooked

I never got to try the melts before they were gone, but I think the "bun" used was actually sourdough bread.

Play hell buying Sriracha sauce now. Glad I stocked up.

A healthy spoonful of horseradish in the sauce is amazing.

That looked so good that I just tried to re-create it. It was super tasty! It also looks like a menu item that Carl’s Jr used to have, grilled cheese bacon burger or something similar. Also, as a Gen-Xer, the first thing that comes to my mind with the symbol on your shirt is a “pound sign”. Second is “hashtag”. Yeah, I’m old. 😅

HP Sauce in the burger sauce, awe hell yeah!#respect

Come to Chicago...all we GOT is good food to explore 😎😎😎

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.

"How hot is it?" "78" "It's hot!" Me: **Laughs in Louisianian as it is 110 and 100% humidity**

@debbieavery8683

Жыл бұрын

once it hits 75 in San diego they start opening the cooling centers socal life. Meanwhile Cental CA cooling centers don't open up till triple digits 😅 sissies

I like seeing the reactions of the “boys,” too!

love the videos, but I have NEVER seen HP described as steak sauce. It's cooked breakfast sauce all the way. keep up the good work guys

Thanks Sam and fam - this is now our go-to Saturday lunch every week now since this was published! So damn good that I now buy bulk ground beef, bag it pounds & freeze; chop tons of onions, bag em too and freeze; and double-batch the stacker sauce w/siracha for weeks ahead! You can barely get one "ok" hamburger for $14 anymore yet I can squeeze 3 doubles or six singles out this recipe.

the hot sauce might try Dave's gourmet creamy garlic and red pepper hot sauce. my opinion goes great on eggs and other stuff.

I worked at burger king for a couple years, you're half right with the bacon...we do use a tray like that but we just lay about 8 strips per tray and do about 4-5 trays a run. They get tossed into a convection oven for about 8 minutes (the temp is preset just need to press the bacon button) at least at ours, once it's done you put it all in a tray and hope you didn't leave it in to long. Waves just happen on their own. BK also uses a "Flame Broiler" 8 frozen whopper patties get slid in to a gas broiler and roll out the side after a preset timer. No flat tops at BK