Original Video: Barbecue Bacon egg roll beer chimichanga part one

Egg rolls with the sauce on the burrito what up shell like I normally do with the microwave now because it makes it more pliable. See that's nice. 350 degrees. We're gonna add some sauce, some bacon, some cheese, yes please. Let's roll a smaller one. See if I have any luck with that. Let's roll a smaller one. See if I have any luck with that. I want to see if I have any luck with that. Place these egg rolls. In the middle. I got the Mexican Ford Cheese playing on top. I'll grab our baking bits and just dump our baking bits on top. The combination of the secret Art Mark hot sauce. A couple of dams of that will do it. Yeah, that will spice it up. So what was it, Green sauce? Oh, that sweet honey barbecue sauce from the craft. Drisle with that. I lost footage. Towards the end of my last cooking video, so we'll kind of redo it with a different version. The barbecue, bacon, egg roll, burigo, cheese, some spicy barbecued chips on time. A little extra crunch in the middle. It's a gripos, I think there's spicy necessarily, doesn't say, never mind. Okay, so they're not spicy barbecue chips, but they are barbecue chips and they are delicious. I'll just go. So close. I have. I'll. I'll just go. They all stay in place. It'll take less time to bake in the oven when it will do it. It'll take less time to bake. One more will do it. It'll take less time to bake in the oven when it's smaller. And hold that in place. Beautiful. So now you should know the drill on how this works. We're going to smother the top of it and butter here with some garlic and some hot sauce to bake into the shell. Make a nice spicy then. Towards the end we'll add some cheese to the top of it. Some more chips. chips. That's more uniform than what I have been rolling. So I guess, like I said, YouTube just gotta get better at rolling in burritos. I don't know, that one looks pretty decent. Now as big as the ones I have been making, which, there you go. I like the flower tortillas from Mission. The burrito ones, that's what I've been using. They work. They've got some of that Bud Light Platinum. I'm going to pour it all with that burrito. Oops. Did I do that? Not bad. the burrito cars. And then we're going to do some of that country chronic original butter spread. Deep fires can be tricky if you don't know what you're doing. Plows like in danger if you start an accidental grease fire. So you should preheat your oven to 350 degrees and watch it like a hawk. You should be golden. Then take this butter spread. And we're going to spread it all over the top of our burrito. Bass sits in that butter butter sprayad. So the burrito is not going to be as big as the ones that have been rolling but the train off is it looks a lot cleaner. That rolled a lot easier once it has to out of the other shell in it. You know that shit looking good dude? Get the egg rolls in there. Oh no way. You know that shit looking good dude. Got their egg rolls in there. I would recommend putting egg rolls in your shimichongas. Really delicious YouTube. And then I put a little handful of bacon strips. nice. Perfect. You know, trouble that garlic pyre went ahead or uh… fiery hot sauce not a sponsor yes we should just a couple little little little speckled on the shell there yeah then I'll do it and I'll do it right there perfect and we're gonna hate it with some of that wet wizard. neutralize the flavor with a little bit of that green action. Now that sauce is going to bake into the tortilla shell when a chimney chong is up. Go ahead and put my sauces up. By the time it's fully chimney chunk, it's just about all the way done. Pull it out. Pull it in toothpicks out. It's a circle of them around the chimney chong. I've seen that. Yeah, and they want to pull the toothpicks out when it's all chimney chonged up. My oven is fully chimichonged up up, it'll have the cheese on and everything. My oven is 350 degrees heated free and ready to go. So we've got this beer, barbecue, bacon, egg roll chimichongulate cheese. Not as big as the ones that have been making, but there's a plus. That wasn't that hard to roll. So I'll keep you posted on that goodness.