LMFAO

Propane an propane accersories

All American. American cheese, American man.

Don't forget new balance on deck

Silent Assassi

You ain't no 67 lol

@@Anabolic78 You right he is 68 now!

Actually I didn't do that. I am grilling hamburgers tomorrow though.

@@garys5175 Two Gary S's - hah!

@@garys.7846 Hey there! I always get a laugh when I see Gary S posting.... "Hey. I didn't write that!"

Every one.

haha lol they do!

Limu Emu loves grilled 'roo burgers!

Cooking burgers before busting some ass.

They do look like undercover narcs.

Seen that Haha

That's why I have trust issues with the most basic shit lol

I thought I was the only person who was gonna comment this😂

Lmfaooooooooo

Just wonderful, I've been looking for "quick ways to tone abs" for a while now, and I think this has helped. Have you heard people talk about - Wiyila Tenadison Principle - (just google it ) ? Ive heard some awesome things about it and my mate got excellent results with it.

+troonpoon2 haha I was like great comment.

+troonpoon2 Lmao when he said that!!

hes a mans man

I've grilled meatloaf before and it's delicious. It's not a burger, but damn is it good.

This sounds like a really good idea. Going to do this, this weekend.

lol

Marta Chavez Is he still alive? I hope he is .

Marta Chavez LOL how are they now?

lmaoo 😂😂😫

lol!!!

P I'm old man

Lol p ppl l

Thank you, wish I read your comment before I tried out this guys technique. Experienced a flare up a minute after the flip, probably bc I had it on medium, rather than low. I'll try again next week with these tips

@@wayner44 keeping the flame on low is key. Much lower chance of flare-ups. I really like to see the grill temp gauge on the Weber rise to 350 to 450 range. You can tell by looking at them or by feel with a gloved hand or even use a thermapen instant read thermometer, but if you grll them like I do and you do a 1/3 lb burger for 5 or 6 minutes per side it should be done. If the temp is lower than 350 it might take a bit longer. I grill everything on low with the lid down so it is more like baking, where the results are consistent and reliable. The other thing is the steep angle of Weber flavorizer bars makes flare-ups less likely. Highly recommend Weber propane grills for this reason. I have 2 of them and they are easy to find on FB marketplace for cheap or free,with replacement burners,igniter,flavorizer, and grates all available if needed. Very simple to repair. Good luck grilling!

@@joeweaver9913 joe, I'm waiting for you to make your own tutorials. You would do well. Thank you again for the advice, I'll let you know how they turn out!

lmao

You shouldn't close it at all while burgers are cooking, except for a few seconds as you are melting the cheese.

Bust the freaking hinges off....add pickles and enjoy!

jjjjjjjjjjjjjjjj178 are you saying he's wrong?

Lol

are u still with that girl

inside it probably looks like a burger

@@mohawk4759 Sometimes times burgers can look pink or uncooked inside if not done properly.

@@SIG471 pink is better

You run a risk of food poisoning eating undercooked ground beef. The risk isn't as high for a steak because on a steak the bacteria lives on the outside of the meat and is killed by searing the outside. Grounding it mixes the outside with the inside which is why the risk of food poisoning is higher with ground beef. A good way you can tell if the burger is thoroughly cooked is if the juices running out of the burger are running clear. If they're red then it still needs more time to cook the inside.

@@tier3rd375 Thumbs up thanks

Lol , just clicked on the time stamp too funny he does say that lol

Same here.

Uhh okaay.

Good luck!!

How’d everything turn out?

I agree. That's what I use. Plus famous Dave's burger season. And I flip them a lot and my burgers are great.

Worcestershire sauce is beef’s best friend.

I add a dash of MSG to my meat before I work it into patties.

That's what i do as well.

Manly men don’t put no stinkin’ Worcestershire sauce on their burger

I'm actually going to try it today

@@timmytimmy3440 I'd like to know how it turns out for you. I was amazed that it was absolutely as easy as they made it look!

They was a great success. My neighbor asked me how I made them so good I sent him the link.

@@timmytimmy3440 I had the same experience, and now I'm totally stoked to try other new things and methods for other foods. Congrats on your success!

Especially with that shoe polish hair dye job. Lol.

I thought it was Freddy Mercury for a second

"We will... we will... GRILL YOU!!!"

O one was more familiar with manly men than Freddie

@Sarcrai that'd be great

Chad McGaughey “don’t worry about cross contamination”...as he shapes his burger then puts his contaminated hands all over the olive oil.

@@rustOfunk and the salt and the pepper.....

I noticed that also, i freaking catch myself doing the same thing when i make videos.

While this video has some good advice, it has several flaws, among which: 1) you should flip the burgers as many times a possible! This allows a better distribution of heat and it cook faster. Ideally you should flip them continuosly 2) a real man does not cook the burger all the way through. 52C or 125F is the upper limit. Get a meat thermometer! 3) there is no such thing as "caramelization" when cooking meat, but "Maillard reactions" In any case, those burgers look delicious

Alessio Sangalli 1) Not if you *want* nice grill marks. 2) "Real men" do not risk salmonella. Don't get me wrong, I eat steak blue rare, but with burgers that's too much like Russian Roulette. 3) Correct. Caramelization is a reaction of sugar to heat. I would hope your burger has *no* sugar at all.

1) A perfectly-cooked burger is better than nice grill marks. Flip early, flip often.

Patrick Ryan you are right but as Michael DeBusk said - in fact who watches the burger when it's inside the bun? In this video they make a cheeseburger! As for 2) well what can I say, to kill salmonella it takes ten minutes at 75C (167F). A burger cooked that way is probably not even edible :(

Just in time for the start of the season. Love the vids (but I miss Man to Man)! Keep 'em coming Brother.

He must be under pressure 😜

@@limeyosu2000 HOLY SHIT

Was Freddy not a man?

@@stevejackson9952 More to the point, are gay and manly mutually exclusive? On the other hand, heavy back hair doesn't automatically make you manly - though it doesn't hurt.

If someone is able to “look like Freddy mercury” and be comfortable then I’d say he’s even more manly. There’s nothing less manly than being insecure in your appearance.

Shut up, Butters.

I do the same but with mayo

@@determineddad7935 Glad i'm not your kid. haha. just kidding.

Only reason i learned how to grill was to avoid my brother making me a burger like that, because he insists they taste amazing that way and that well done burgers are crap.

Alexis M good to know. I will try that on my next burgers.

Alexis M where did you hear the part about seasoning? (I have heard about having the meat cold but also forming patties with WET hands, don't over work by breaking meat up with fork first, and keep cool in fridge until ready to grill)

Alexis M Why would you want to refrigerate them (or any meat) prior to grilling? You want them to sit out a bit so they come up close to room temperature, making it easier for them to cook through to the desired temperature without the outside burning.

baggytheo You can do whatever you like i am just sharing what I heard. Bye.

Alexis M bye

Steamed hams

I do 2 minutes, turn quarter turn for cross grill marks for 2 more minutes, flip to other side repeat what you did on the first side. when you do quarter turn on 2nd side put the cheese on and the buns. turn off the heat and let sit for a couple minutes. Have big buns for all the condiments. Pickle, lettuce, onions, mayo, mustard and ketchup, and don't forget the ice cold beer.

You still stand by this 4 years later?

Crooked Level hank hill : bwaaaaa

That's all I cook with 😍 with some smoked hickory chips

I'm glad I'm not the only one thinking that. I was right there with him until he moved to the grill and I see he's using gas. WTF??

@First Last I never fire up my charcoal grill for just a couple of burgers. That would be a waste of charcoal & it's too damn expensive to waste. Something else always gets cooked. I'll usually cook the burgers first and then throw on some chicken or sausage or a pork tenderloin. Something that needs a little less heat.

Right, these people that want to use propane grills might as well just cook inside on a gas stove as no difference. Real BBQ is done on charcoal as it gives it a unique flavor propane just can't match...

Back yet 🤪

How was it

OVain. Lmaoo

Your version of perfection is absolute shit...

@dbag0584 He didn't say why. I watched it again. Pay attention dbag0584!

30-40 seconds for the cheese 15-30 seconds for the buns No one likes burnt dried out buns

So he could explain both equally without rushing probably. So he could look at the camera to explain each equally some say viewers pay more attention to parts where you look at camera and make gestures like he does moving hands around ect

Put cheese on the patties, wait 15 seconds. Put buns on the grill, wait 20 seconds. Both will be done at the same time.

walter parker lmao fg

Omg lmao 😂😂😂😂😂

I would've had brioche buns

Testinator1234 Extra virgin for both burger and grill. Season both sides ( salt and peper). Burger room temperature if possible, sometimes you don't really have time for it ( microwave is your friend here). Dunno about time, it's really a feel thing. Though he did say to cook it well done.

I wish he gave us a time estimate. I've never grilled anything. I'm just trying to learn.

He did - 4 minutes flip 4 minutes

Thanks! I guess I missed it.

Yeah, this video sucked. And olive oil is not for high temp cooking, period.

I get this is two years old but oh well. 500 degrees and 5 minutes on each side makes a perfect medium burger on my grill.

@@xJayhawkFANx lol thanks. 500 is much more reasonable. If you look at his grill thermometer in this video it's at 800 degrees (the max reading). Not sure how his burgers don't come out burnt