Griddle Guys Patty Melt!

no the bread is perfect delicious burger yeah chris this is outstanding patty mill we've all had them they're pretty good they were invented we haven't all had them i've never had them sorry jeff however he's an anomaly he has never had a patty melt apparently you don't go to any late night diners in your whole lifetime denny's i went to denny's i ordered this sampler you know the one that we fry yeah anyways rye bread hamburger onions and swiss cheese sounds delicious it sounds delicious it is delicious but the griddle guys it's not good enough we're going to spice it up a little bit we're going to do something different we're going to do a griddle guys patty milk and we have a secret ingredient can anybody guess what that is i'm going to show you one of jeff's favorite we're going to do a jack daniels kind of like your uh your steak and your onions that you did which everybody corrected me on is whiskey because it's from tennessee and not all that other i didn't call it bourbon it says whiskey right on it i know but i'm gonna call it i made that mistake i'm like ah there's no difference oh no there's a difference to a lot of people so what we're going to do is we're doing a basic patty mill we're doing a couple different cheeses but we're really doing a jack daniels saute basically yep and nate has date nine daniel's barbecue sauce a jack daniel's barbecue sauce we've already made this once and i made a special sauce we just did not like it it was it was a mayonnaise and a mustard and something else just didn't hit the spot so nate actually concocted it's like you know why don't we take some barbecue sauce and throw some more j.d in fine it came out good it was delicious so guys we're going to do this because we're doing it and it's a jack daniels video we're going to do a show i hope you guys are aware of that hope you're okay with that no i no no absolutely not so come on up you want me to hand deliver it to you i can barely walk because of my back right now you stayed here jeff i'll bring it to you we forgot to let you guys know jeff heard his back this week he's been on a decision to put my support for chris like i really don't feel like drinking jack d come on guys direct hundred degrees let's have a good cook all fun maybe we'll put smile on nature it's pretty full well that's good oh that's good stay with us guys we're going to show you how we're going to make it okay so we are getting ready to start the sauce that we're going to put over the patty milk nate's going to show you you know in a second what he's going to do he's going to start doing it but he can talk about it after just want to let you guys know jeff showed up at my house tonight he's got the portable camp shaft that he had his back we set it up that's why we're kind of on the front lawn right now in my house i think he's loving my apron right now there's paper towel here somewhere that's fine that's the apros for anyway sorry why are you down there [Laughter] so anyway um the camp chef we literally pulled it off jeff's truck took about what five minutes no not even not even put the legs out boom level we're on my front lawn it's kind of level here but anyway jeff's going to talk more about it and then we moved it so now it's probably out of level it was very level but he cooked on he took it camping for a week so he did a lot of a lot of uh hey you can go ahead and make your sausage come on buttering the bread duty that's his that's his job next you got to keep these guys moving they lose focus if you don't just you you can go back to butter and then i'll swing over to you you could talk about your week of camping and uh but nate go ahead take it away tell me what we're doing with the uh sauce so what i have here is i got a cup of sweet baby rays sitting on a little burner on the griddle i'm gonna throw in two tablespoons of butter i'm gonna throw in one tablespoon of minced garlic oh minced garlic he's not happy i'm not happy with the minced garlic but you know it works where do you even get that stuff i didn't even think they sold that i always have one of those in my fridge are you kidding me all right so this is this is a lot of jack daniels so we're gonna do a half cup of jack daniels we're going to flame it to burn off the uh burn off the alcohols so you basically just want to get that to essentially what's a simmer i think there we go so we're gonna let that flame to the flames picking it up too i don't hope so the flame basically goes out we're in the middle of my eye that's why you don't see a fire extinguisher by the way yeah only it's gonna catch on fire is nate we're not worried about that nice and warm over here guys anyone want to toast some marshmallows because the 90 degree heat is not not enough don't let it look look at the wind kicking in move that one that water bottle is probably melting too from there yeah it is so we're gonna let this just kicked up yeah once we get this once this goes out it's going in the sauce we're gonna push that off to the side and just let that steep you're gonna get extract the garlic flavor you get the jack daniels essence into it sauce yeah then we'll start up with the uh burgers and onions and we're also gonna do the jack dinners on that and notice i got jeff working pretty hard over here i'm just buttering one side right it's amazing how long this flames i don't know if the camera's getting it but is that melted enough jeff for you nice and easy right nice spread yeah yeah it's definitely melted or not it doesn't hurt your back does it one degree away from uh from liquid we're almost there so you can see the flame is just about out i think actually i think it just went out yep perfect so that's what we're left with it's kind of thick it's good though it's a little bit thicker uh non-alcoholic almost like jack daniel's glasses and that just gonna actually pour it this way for this camera it's gonna go right in there and that is the secret sauce just let that simmer now on the side it doesn't you know it doesn't have to just keep it warm it's up to you guys so if you let it the longer you let it simmer the more mild the garlic is going to get okay what are you taking off the heat right now though it'll it'll the garlic will have a strong bite okay so you want to kind of it's my preference i like to let it get warm not necessarily i'll show you guys what it looks like not necessarily have it uh by the way that burner was on high when i flame the jack daniels the other two burners are off but you know i'll just mix that all in get the garlic get the butter so i like to let it get warm i don't like to simmer it because i like the bite of the garlic but i don't want the garlic to be raw so i'm just impressed that there was enough heat to actually frame the jack on low yeah so basically if we just tuck this off on a on a burner that's not directly on should be fine and we're not done with fire we got more fire so we're gonna get the onions and the burgers out next we're gonna have another fire hopefully the wind doesn't kick up like you know how the wind is dead right now it just kicked up when it was like when you were cooking it it was all good better than the storm from the last video so again that was one cup sweet baby raised half cup jack daniels one heaping tablespoon minced garlic two tablespoons of butter we can turn this down now all right you're up next all right guys so we're going to get the uh onions going first throw a little oil down we keep moving the camp chef you know unbelievable how easy it is to move but uh we're just moving it to try to keep sunlight the sun is going down [Music] so we're just going to start with these get them going and as soon as these are maybe halfway three quarters down i'm going to push them all over to the no heat which is what the sauce is sitting on right now then we're going to throw the burgers on gonna get the cheese cheese still now we'll get the cheese but i wanted to let you guys know that it's very easy moving this thing around we've moved how many times four times four times already just because uh we have trees in my yard here and the sun's going down and i've watched shades more times yeah shade creates a problem i can verify they moved it four times yeah it is definitely more portable than some of the other ones absolutely the handles are nice and sturdy on the side i do like that so we got these two burners going right here this one's on low just getting ready this one is actually off it's so hot out what do you guys think it's 90 degrees right now it feels like it's 90. it's probably like 68 but no it's not 68. you can see you can see it like a glisten on all of us i'm sort of sweat so all right so we're just gonna let these guys go we're gonna move them over and then we're gonna throw the burgers on we'll be back guys all right i'm gonna pour the burgers on guys i tried to make the burgers the uh same size as the rye all right well let's test that you can you can test all you want it's close enough chris's definition is close enough that's pretty close and they're going to shrink up so i i i put it i put in the one that they're going to shrink it's 80 20 beef i was going to give you a hard time 80 20 beef so the plan right now is what we're going to do is we're going to let these cook for a little while get a nice little sear on one side flip them over cover them with the onions and then we're gonna have some fire we'll show you guys in a few we'll be back a few moments later all right guys so i think we're ready here these burgers are just about done you can see we got a nice crust on one side so what i'm going to do i'll load each one up with a lot of onions does anybody here not like onions [Music] and then the scariest parts coming up it's my free four of jack daniels which by the way we are all doing another shot by the way my doctor says okay yeah well your doctor's not here so you have this burner off over here right this is totally off but yeah it's so hot out right now it's still the sauce is actually i know all right so generally be safe people be safe do not do this in your garage should i light it now should i let it now chris no don't need that all right so nate wait till you do all three of them right anyone want to step back i will step down hang there goes camera number two [Music] for the record we do not endorse that definitely don't do that oh come on that was great oh my god that's so rough doesn't that smell good so guys what we're gonna do now these are just gonna sit again with no heat right over here we're going to get some of that beautiful mist coming over with it right into it so it sits with it look at that all right guys so two seconds we're gonna take these off we're gonna put the burgers right on it we're gonna put the cheese or the cheese actually put that on now thank you good call jeff cheese is half melted from the sun anyway jeff what do you think one or two for you i brought three just in case you wanted more i think two is good right yeah that's gonna sit right better i gave you this is cheddar cheese for you i'll give nate the traditional swiss what's good okay with two slices nate i have a third if you want an eight two five thirty sure it's cheese can you ever have too much i don't think so i don't even know if that's enough you know what you know put it on let's go yeah why risk it i'll do another half of jeff and i have a full for nate and duncan you get a piece come here buddy come on come on you bet such a good boy look at sid you're such a good boy oh boy oh boy no arguments good boy good boy oh you missed this be done quick you're not going to flame the toast and then it'll put it upside down you told me i know you didn't but that's fine i'm still going to turn it upside down [Music] don't worry about it all right guys so we're going to put these together we're going to do nate's right here first burger should be nice and toasty on the other side do these all at the same time trying to get that to fit the bread the best we can oh this is the good this is the mac daddy right here oh you're taking that one i'm not gonna waste any onions here i'm going to throw them right on top of the cheese i don't care how it looks but you can that smells so good you can get the jg flavor i smell it i want that oh it smells so good jeff this is your right hand i got you all right so now i'm going to drizzle a little bit of this uh little sauce oh my god all right that is perfect can i have a little warmer yeah yes you may i'm just gonna plate these up i'm gonna plate these up put our tops on a nice golden brown on top wow look at that gbd delicious griddle guys jack daniels patty mill we are going to cut this stuff up how good does that smell right now nice nice all right guys we're very excited about this it smells delicious who's gonna say that done he's a great cook camp chef actually they're very nice yeah you know no problems no complaints yeah we moved it like four times four times you guys moved it plenty of times and it looked like it worked all right so uh we use those leveling legs the leveling legs work great but i want these guys to try it out they look pretty good we got some shots we'll show you afterwards look amazing i want some good critique in here is it if it sucks i want to know if it's good i want to know if it's you know please be uh very the bread is perfect a nice crisp to it the sauce a lot of beef that's outstanding good burger too no i know the burger's not the shining stuff but the onions they're awesome the cheddar is awesome the barbecue sauce is awesome but the burger really kind of are you getting some jd flavor yeah yeah mild mild so we burned a lot of it off that's what we do you burn off the alcohol right so you just taste some like something in the background that's a little little bit more depth than the sauce you know it's delicious it doesn't taste like a store-bought barbecue sauce yeah the onions definitely take on the most flavor when you're doing the jd i've learned so we tried to go right through the whole beef we did but i mean i don't know how much the beef is open after you put that crust on it and just open the openings to take on new flavors but we tried it was an ice crust too it was an ice cream and it didn't stick to the griddle and the i'll tell you the cam shelf held up pretty nicely too yeah no complaints on that a lot of different ways so i took the camp chef camping for the last week and i was serving about anywhere from 12 to 14 or 15 people and every day breakfast lunch and dinner every day i was standing behind that griddle but the views were beautiful the griddle was awesome it held up but um anyways delicious burger yeah chris this is outstanding honestly i don't usually like to pay a compliment as a matter of fact i avoid it at all costs but never wants to i i just want to end the video so i can keep eating all right so the way we're going to end this game delicious we're supposed to stop eating it's a jd patty melt we're very i you know very good the first time we have jd on top of jd this is this is a two shot that's one shot dude fun shot let's cheers guys let's change it up cheers thanks for tuning in guys tune in thanks for watching guys like subscribe hit the bell comments hit the bell good seeing you thanks for sticking with us we love our subs

Channel: The Griddle Guys

Views: 26,451

Keywords: Blackstone, Griddle, cooking, griddling, griddle, camp chef, campchef, bbq, outdoor cooking, easy recipe, recipes, Patty Melt, hamburg, cheese, swiss, BBQ sauce, rye bread, jack daniels, whiskey, onions, portable griddle, cheddar, fire

Id: _9aC_QjpJjI

Length: 17min 18sec (1038 seconds)

Published: Tue Jul 28 2020