Top 10 Craziest CHEESY #DDD Videos of All Time | Diners, Drive-Ins and Dives | Food Network

[Music] por Mac in the window the barbecue pork mac and cheese all around just a very flavorful dish oh I think it's kind of a guilty pleasure actually what dish should we make it first pulled pork on macaroni and cheese with barbecue sauce the health craze is taking over Fargo we're going to make the spice rub for our pulled pork brown sugar paprika chili powder Cayenne garlic powder onion powder kitchen sink dried orano coriander cinnamon nutmeg fenig Greek dry mustard powder sumac Chipotle powder nothing else you want to add to it why weren't you guys friends in high school well I didn't get to see at the cool kid table well who's the one on the show right now the tables have turned yeah how you enjoying the lobby we're going to take our pork we scored a little bit we want the salt to be in every little square inch really work its way through yeah black pepper as well pork rub now we're doing the mustard this has vinegar in it which is going to help break down down a lot of the connective tissue that we have here we're going to grill it with the mustard that's correct okay it's like that Char flavored now we're going to get our brazing liquid together beer Cola cider vinegar some wor suure liquid smoke a lot of it salt pour this in braze this for about 2 and 1/2 hours just until you can shred it dig it next up mac and cheese half and half in the double boiler so he doesn't have direct flame contact so it doesn't burn it heavy cream cream cheese shredded white American cheese you think you want to get a bigger pot dreed cheddar no it'll mix got to give it some time oh I'll get the time for you what do you want no I need my assistant bagen you're into goua all right it's so G Little Guy bird feeder just put some goua out there now we're going to make our little sauce mixture for the mac sauce buffalo sauce salt pepper onion and garlic stir that up add it to our sauce take our immersion blender and make sure everything gets Incorporated properly what do we have left barbecue sauce ketchup Dr pepper worst to Sure cider Vin Brown Sugar paprika Cayenne chili powder garlic powder on your B onion powder bay leaves salt bring it up to a boil and then simmer for about a half an hour gosh there's a lot of ingredients in this monster take a little bit of oil pork let this sear off noodles into our Mac sauce plate our pork sauce this comes with the side of treadmill pickled [Music] jalapenos it's a dynamite dis everything's got to be right any one part of this not being right you just put two sides together and call it a main dish that's right on top of right and added some more rip the pork is delicious and not dried out the barbecue sauce has got fantastic tang and not overly sweet the mac sauce gives you that thin silky creamy texture and the real kicker to the whole thing is the diced jalapenos little bit of the acidity a little bit of the heat delicious dish I mean like really have to take it away from me I want to eat it all kind of dish got the barbecue pork or mac and cheese the pulled pork has a really nice flavor and the mac and cheese is nice and gooey is just the perfect amount of sauce on it it has a little bit of a tank the witer rowski is their take on the cheese steak it's kabasi which is tying into our polish neighborhood it's amazing now what are we into the witer wski that's what it's called so in Phil you get a cheese steak wet onions or without onions we added a ski on the end so now we polised the water without out W out ski so kassi is the meat of the Polish people you're going to make your own kassi paprika onion powder coarse black pepper salt fresh garlic different than granulated garlic which we're adding now into the ground Fork now this is going to get mixed up with these Man Hands right here with these Man Hands got we're going to throw it right in the oven 400° for 2 hours what's up next housemade cheese sauce butter chicken stock that we strained when we cooked the wings got it granulated garlic onion powder and the coarse black pepper I'm going to whisk it with this professional whisk we got here hey what's going on with the cheese here so that's a sharp American cheese I like it so this is the kabasi loaf slice it almost like a lunch meat like a what like a lunch meat deli meats or what do you call them lunch lunch lunch meat laun it into your mouth who would have thought of kassi launch meat and these are house cut fries double fried there you go has some caramelized onions right on there finish it off with the cheese sauce okay look like a pork R but it's a kabasi pork roll it's delicious it's Unique I don't think I've ever had anything like it it is part ham and cheese it is part cheese steak there's those big flavors that you get in kobasa and the uniqueness of how you do it for making it into the loaf to slicing it to throwing it on the flat top kind of caramelizing the sausage that is a destination sandwich I'll take a little pound of that you're going to put on a few pounds if you eat that I limit myself to one a month at this point there's no way that's even begin to be true about that no you're I li what everybody aski the kabasi is so like crispy and with the onions got a really rich flavor is it okay that they're taking the most prized possession in the sandwich world the Philly cheese steak and doing this funky polish spin to it everybody loves it giant potato kogi on there Armageddon parmageddon is so Cleveland why does it get called parmageddon first suburb outside of Cleveland going south is Parma Parma is the Polish hot bed in Cleveland and peris is a main staple okay we're going to start with our grilled bread every time turn our sauté pan on going to add our vegetable oil we're going to Brown our parois they're just fresh potatoes a good Hardy cheddar cheese in there we Brown them real nice on both sides add our grilled onions pambe grilled sandwiches girls nice soft cabbage for us oh this is the the Crut spice that we made earlier today okay vodka then some cider vinegar and that's it all we're going to do is just let this get happy happy happy you are crazy I try man try I'm telling you Michael Simon Eric at mimoto Heather at lies and now this cat I don't know about this down crazy people okay so this is going to reduce all the liquid's going to be gone I'm going to flip the bread oh please do some sharp cheddar cheese goes on both sides of the bread we do approximately 4 ounces of cheese on Every Sandwich yeah Froggies down first all that good good caramelization and goes on top czy flipping that bad boy onto the tray into the Mel ification machine 3 to 5 minutes in that oven to get this to be the perfect grilled cheese sandwich all right let's do this man boom Oh man out of bounds crunch on the bread fantastic perogi great but the cabbage with the vodka and The Cider it's over the top and around again over the top oh thank you that is one of the best grilled cheese I've ever had you know who I have to bring in here and paully tell me what you think of this that's the bomb bursting with flavor oh thank you bursting bursting flavor gr GE were newed to me so it's nice to have in Sandwich outstanding it's hard to describe it's so much more than a grilled cheese sandwich are two crab cakes my idea was to take a four to five star restaurant that quality of of food is grilled cheese everybody's used to Burger on blue cheese everybody loves grilled cheese and they just do a lot of different neat things to it In-N-Out grilled cheese Table 9 I have the Inside Out grilled cheese so good it's got this crunchy cheese on the outside and on the inside there's guacamole and black beans it's very different than any other grilled cheese that you're going to find what are we making Chef salsa Anaheim roasted red bell pepper and roasted green pepper and jalapenos you've got it whole stewed tomatoes have light on green onions little garlic toasted ground cumin beautiful little bit of sugar thanks honey chopped Red Onion AA that is actually white vinegar Sriracha cilantro and our house seasoning and that makes the salsa now we're going to make our black beans a little bit of olive oil sweat the peppers and onions salsa okay Cann beans strain and a little bit more of the magic dust salt garlic salt black pepper must swell up like a puffer fish then we just add a little bit of water and how long we going let these cook 15 minutes after this we make the grilled cheese little butter on the grill add our shredded cheese down W wo wo wo wo wo wo wo wo this is what makes it inside out we're trying to get a crispy and a chewy effect cover that lid over there let that steam so that that cheese on top melts while the cheese on bottom crisps up just right yeah yeah yeah fresh made guacamole on here everybody tuning in home this is the weirdest grilled cheese we've ever seen on Triple D take a scoop of beans we'll hit with a little sriracha and that's all she wrote I don't know who's trying to be funny funny around here but that kind of looks like somebody's hairline I've had a lot of crazy food dude but this is taking it you get this fried crunch call this the skirt then you take delicious beans and guacamole stick them inside of a really thick quesadilla Dynamite thank you that's how I fist get a kick out of are getting weird all right you guys I have those Inside Out grilled cheese for you it's just a really unique flavor it's really good really cheesy that's up there in grilled cheese history really off the hook spin enjoy you have to get the dad's Burger unlike any other Burger I've ever had the best part about it is the bacon and the blue cheese literally seared right into the burger three that's we're going to need rare an amazing combination that's made it the top seller you always want to come back and have it again so when Julio pain and Christine Collins bought the joint nearly 2 years ago all right I got two dance workers they made sure to keep it on the menu so kitchen manager Luis berera thank you could keep on cranking out more than 7,000 a year so juicy best burger in town let's do the DT Burger okay CH the bacon small squares the bacon is going on top yes going to crust it on the burger going to crust it yep make a little bit of the bacon it's going with blue cheese interesting people loves bacon and blue cheese 8 oz so you're hoping that that all sticks together yes you think you got it yeah don't say anything what is it quiet time right now we don't want to scare it concentration there we go that's a burger right there who made this up I did this your idea yes that's awesome now what the Aleppo spread the ale aleo chili spread yeah Aleppo is a chili from Syria it tastes like a hot papika yeah we have roasted garlic we need to grind it up and what are you going to do with the oil we got to use it for the spread actually oh it smells awesome a couple eggs going to work in some binder little bit of salt pepper up we're now putting in the garlic oilo pepper and lemon juice good to crush you oh yeah yeah squishy and that's it it's a leple spread right there get me all that to go take it let's make the burger all right boils down bacon goes down first y salt and pepper we need to use this fress we got to make sure the bacon Cooks all the way through yeah cuz if it doesn't cook all the way through and when you FP it all the flavor come out go take the burger there it is Holy crustification and it just sitting there cooking in that bacon fat galore burger bun he's so killer here we go the bacon smashed on it can you guys make your own fries too yes every morning let's put some spread good fry man stand back this get messy drum roll [Music] please is juice dude it's probably the juiciest Burger good good try ladies and gentlemen this is the bounds and this is out of bounds this thing is righteous dude take a look here at how the bacon and the cheese have just melted Killer Burger this is a cross between hoads and squeeze in I mean this is this is up there at that level of of burger greatness something so simple done so right Grand Slam awesome that's what it's just delicious every time I come here I got the crab melt it's a grilled cheese sandwich and it has a crab cake in the middle it's what they're known for here let's get into it all right so first thing we're going to do is uh add our Mayo to the bin next we're going to add our eggs then our fresh lemon juice I like to use honey mustard little Sriracha I think Sriracha just makes everything better it's just a little Crystal hot sauce a little extra heat sauce sa old B seasoning hey for o Bay there you go black pepper he uh actually this is celery seed he's at one point over here little celery seed very nice and then uh baking powder a load of uh fresh chopped parsley and then we whisk her up she's good to go next we add our panko breadcrumbs so we want to make sure it's Incorporated in real good now the crab let's talk about that jumbo lump treat it very gingerly now correct exactly CU you don't want to bust it up people like to see those real big lumps my lovely crabby lumps that is some creamy actually this will solidify it once it sets it's going to have to so we're going to throw a little butter on the grill okay we're going to take our crab cake put it right on the butter butter the bread you and butter montere jack cheese I mean shouldn't you have it like on a squirt pump or something like that probably we're going to steam the bread just make sure we melt the cheese real good so we're going to let this cook up on both sides this is our crab melt wow crab cake is a little bit creamier than most people expect crispy on the outside tons of crab no question about the amount of crab in there nice crunch of the toast not too much cheese we pulled off man nicely done thank you nicely done I love it it's a favorite it's moist it's fresh it's delicious delicious you can either have it plain or angry angry here means sriracha and jalapeno Cowboy junkie burrito up the cowboy junkie is Kansas City in a burrito it's just stuffed with pork cheesy delicious what are we getting into first smoking our mosqu pork I don't even want to know what this is makeshift smoker very strange we're not going to season the pork at all it's going on just like it is okay so just an hour to perfume it with the smoke then it's going to get a wet rub on it we're going to start off with some Chipotle and adobo ground oregano brown black pepper garlic powder salt olive oil well I'm telling you what this is going to be lacking any flavor by any means garlic red bell pepper this is one of the funkier taco meats that I've come across by the way Julian onions Okay add some cold water throw it in the oven at 250 overnight 10 12 hours now we're going to do our toizo we got our ground picnic pork which is like the arm and the shoulder oregano cinnamon cinnamon cloves cayenne pepper coriander cumin salt pepper little bit of sugar sweeten that up garlic powder chili powder paprika I like when the seasoning gets 50/50 on the meat that's where we're at right about now pure Chipotle and adobo okay apple cider vinegar let it rest overnight what's our final step before we build the burrito Queso blanco okay red onions salt help those babies sweat up milk our cheese nothing happier than a big bucket of processed cheese that is a lot of queso cream here serrano pepper is all charred up with some milk so this is going to cook down okay let's do it let's see it flour tortilla Cheno we actually throw the mosqu pork on top of that so those Juices Flow together roll it up see those little moves he did right there little push pull drop it in the fryer that's nice comes with the gym membership do a nice bed of our Spanish rice the caboy juny burrito in the center of that queso blanco there we go spicy BAC and pinto beans fresh Pico de cilantro that's your cowboy junkie right there you know what that's lacking no nothing brother you are the flavor man it's balanced delicious heat the beans are definitely a plus you got smoke in the pork the queso it's creamy silky love the Pico on there that's really good burrito have you seen lasagna that big not before no it's the cheesiest lasagna you'll ever eat what are we starting with my grandmother's sunde sauce olive oil pork rib and net bones any Pursuit no how did you know what that was cuz I'm Italian you call it pursuit in Denver call it Puro cuz I'm not from New York garlic salt what's up next she made us put everything in the sauce in threes cuz it blessed the sauce father one garlic son Holy Ghost that's a lot of garlic that's the perfect amount of garlic I thought so too that's what I meant to say onion parsley what about the father and the son I'm saying it to myself I I want to be in on it crushed tomatoes fresh basil black pepper and salt salt tomato paste goes in and a lot of water and how long is this going to cook about 3 hours what's up next Nana's meatballs is Nana different than Grammy no I called her Grammy my kids called her Nana it's half pork half ground beef mix it together now she taught you these recipes by you standing next to her or did she just throw you right in the mix she had horrible arthritis so I was her hands chopped onions soft breadcrumbs basil garlic you guys love your garlic parsley Romano cheese salt salt black pepper and eggs how many meatballs will this make about that tray work okay good they're about a third of a pound oo we're really coating the pan up huh so we're not just going to bake them we're going to also give a little pan fry 350° how long 15 minutes next up whole milk ricotta cheese black pepper eggs fresh parsley mozzarella provolone blend and ramano cheese how many layers you making probably six okay just shout it out when you know the answer you make me so nervous I'm just standing here talking granted I'm questioning the place of my origin well that we know is just a gigantic farce did you see how trying to kick me on Triple D all right Vic let's see it olive oil we line our noodles up it's got to be 7 by S it's got to be 7 by seven sauce about half the cheese on this layer how much of the sausage is going in there all of it that's a lot of sausage the family that makes it has been in business for a 100 years they were friends of my grandma got it noodles again sauce again cheese again meatballs oh this should be an interesting number a lot of Meatballs well that can't be the real way Vic I think I'm being told a story 12 okay how many do I have in there now I have no clue me either proone noodles how long is this going to bake 4 years about 3 hours who that is a monster oh The Parson made it healthier yeah eat your vegetables one small bite for man so I know that this is the lasagna portion for the entire family lots of Rota delicious meatballs tender pasta Dynamite sauce you make this roll yourself also yes well I'm going to tell you what this is old school American Italian exactly the kind of lasagna I would expect to go and get a Grammy's house Dynamite lasagna for Lou [Music] how are we going to start the dough we make a poolish for me it's all about the dough and the slow rise and the fermentation let's see it first thing we're going to do is add some water a teeny bit of yeast and then the flour now we mix this up yep for about 5 or 6 minutes until it's nicely Incorporated no lumps and then we let it sit about 17 hours in the basement make one for today that we're going to use for tomorrow yep exactly take it okay poolish is ready yes oh if they made cologne this should be the guy Fetti brand of cologne OD to poo we're going to dump the poolish in look at that next we're going to add Italian flour and then some more yeast some cold water and last some Italian sea salt we going to let this proof up yes and now we'll mix her up 10 minutes the key is to mix it just enough you don't want to get the gluten too stretchy and tight cover it up let it sit for about 10 minutes cut it into 9 oz dough balls put it into a dough tray and then put it in the cooler overnight so this is a 24-hour dough this is a 48h hour dough it's a two-day process oh it's going to have really nice yeasty flavor oh yeah I wanted to open a bakery call the yeasty boys I like it West Coast Minnesota so give me the rundown what are we making we're making our housemade fennel sausage we have ground birkshire pork we add toasted fennel seeds fresh chopped garlic chili flake salt and freshly ground pepper which we grind ourselves of course you have to yep she saying all the things it's like music we massage the pork this is going to make a happy pizza and then we're just going to flatten it out a little bit 400° 15 20 minutes yep got it next up our house red sauce start off with some fresh ground California Tomatoes stos SAU yes how' you guess from Kellie yeah oh yeah west side and then St gloss red pear tomatoes tomato puree salt dried basil dried oregano granulated garlic a little bit of onion powder whis gr wish I could get some of this to go next up let's make a myeron no throw no that's just for show you don't believe centrifugal force has anything play in it maybe but you know this is just a 9 in pizza oh okay well the house red sauce Wisconsin mozzarella fennel sausage that we made earlier Natural Casing pepperoni you bypass adios stick it in the oven so we're running the deck right around what' you say between 550 600 okay they cooked fast you don't have to wait long for a pizza pie here throw a final crisp on it oh yeah all right look at that right there look how thin that [Music] is we got this heirloom pork with the real fat it and the real flavor and the fennels rocking this a lot of people say oh sausage and pepperoni I've had that all the time this is Way Beyond your everyday pizza joint on the corner sausage and pepperoni you got to try this one it's the most heightened delicious pepperoni sausage pizza you've ever had you're like this is what pepperoni is supposed to taste like wait a second lasagna at a barbecue joint I've never had lasagna like this before in my life it's like a meat it's like the perfect combination of Italian lasagna and barbecue so we're bring chicken for what barbecue lasagna ow we just did great and now you're going to make me lasagna everyone seems to love it it's very good we'll see hot water so the sugar kind of melt it down a little bit salt fresh garlic okay red chili flake some th cool the water down before the chicken goes in so it doesn't start to cook the chicken how long you going to let this brine 24 hours bring it out dry rub it into the smoker and how long is it going to go in the smoker about 4 hours what temp 225 shred it and now we're going to make barbecue lasagna yes we are oh that's going to be good B of sauce on the bottom to keep it from sticking we got noodles that have been cooked off and we'll start building our layers do pool pork first you think that's enough pork I was kidding yes one more sauce Okay so we're going to glue it all together with some cheese another layer there you go a little sauce on it second layer is going to be the pull chicken that's all my favorite food groups in it top layer spicy Cajun sausage that's been cooked and rendered down meal like this looks like you're going to be feeding UFC fighters we decorated every one of these initials couple Hearts we wrap it it's going to go in the oven for an hour I can't wait to see this here we go I'll give you a normal size piece you got a ton of protein good amount of of cheese and a lot of noodle Al buddy I'm a day it's exactly what you want when you want some pasta you want some barbecue cuz that right there shouldn't work for a lot of reasons cuz of how big it is and how much flavor there is but it is really good you got enough meat in there but not too much just done in balance that is true Indulgence dude well done it's richer and heartier and just has a really good flavor I didn't know what to expect eating uh barbecue lasagna but it's phenomenal really good

Channel: Food Network

Views: 84,532

Keywords: Best cheese videos, cheesy foods, delicious cheese videos, top 10 cheesy foods DDD, top 10 DDD, Barbecue Lasagna, Diners, Drive Ins and Dives, food network, food, recipe, how to make, tutorial, directions, recipes, easy recipe, mac and cheese, grilled cheese, barbecue mac and cheese, lasagna, cheesy lasagna, cheesesteak, cheesy sandwich, cheesy meals, cheesy dinners, cheese, foods with cheese, bacon and blue cheese burger, cheese pizza, cheese and pepperoni pizza, delicious food

Id: jBn9MkuZJwo

Length: 24min 43sec (1483 seconds)

Published: Sat Jan 20 2024