Original Video: cheddar onion bacon cheeseburger

What's up fellow Youtubers? We're hanging out chilling like Rockster villains. Homeboy Alex Campbell stopped by and he gave me a brand new pipe. Shout out to Warlord. Thank you for that. That is fucking sick. You know, I know. Yeah, it's been a while since I made a cooking video. And I told Warlord, I said, dude, if you help me hold the camera while I make this, I'll split the burger with you. But honestly, YouTube, I turned the stove on to a medium, so we're waiting for that to heat up. And also, I tried this burger last night. Whole leach. Dood, was it good? What kind of burger are we making?? What kind of burger are we making? We are making a bacon, cheddar, onion, cheeseburger. And spoiler alert, there may be beer involved. Oh, no. I got me a new drinking glass. Noise. It's sick. I don't know. I just like Roger from our… 101 Dalmatians. We're going to light this pipe with some matches. old school wooden matches baby also provided by mr. cannibal thank you for that don't worry people you've got fresh screens too yeah I don't use screens in my pipe look on handy if I need them all right there's some pipes that you have especially better than you do like this one here I got no boy no so I don't need them but you know somebody is um go ahead feel pretty good though also if you like the cooking videos subscribe for more. Dude I still can't believe you, fuck that bat, huh? Mickey, don't talk to me right? Miki Mouse and Randy Marsh, fucking a bat, dude, that was too much, dude. That was fucking hilarious. Oh my god. I still can't believe you, fuck that bat, huh? Oh, Mickey, don't talk to me right now. Oh my god. Oh my god. Oh my god. She's fucking hot. That's a bat. Yeah, it's a bat with wings. It's a mouse with wings? Or a bat with wings, yeah. It's funny. Ahh. I'm going to get it heated up. I've cracked open a beer. I'm grabbing my beer cozy. Oh look at that. Atlanta Falcons. Rise up. Yes. Rise up. Yes. Rise up! Yeah, we'll get me a beer cozy, but's a really dark, a lot of it. Yeah. Credit see of the mill smoke shop where Alex bought it and we got some D.H.M. bold. Oh my god, you too. I'm such a tobacco-kind of sewer look, look, look at the get inside of that. Oh, dude. Let's got a pinch of it it real quick just to show you. Oh look at that's… Now that's eight ounce bag. Oh man, I love to smell a fresh tobacco. That is just good. Done just right. This will last me a month. Yeah. And it is second cut so you can roll a cigarette with it. Yes you can. Do you, chams could be your pipe and for your… And of course, don't forget to keep your coupon at the bottom of the bag for 25 cents off. Also, that's a bag. Yeah. Yeah. I'll go ahead and put the pipe out for now and we'll go get to that cooking video. Yeah. So, we got our stove heated up. Yes, sir. heat it up. Yes sir. And first things first we need bread. Look you what we got here folks. Texas toast. Now normally I don't have a camera person to help me film these but occasionally you know. Now with our Texas toast you know. You know like they say when they give you lemons, make lemonade. Now the only season I'm putting is on the bacon and the beef, we're not going to avoid, we're not going to… Oh shit, all up. Oh Let's go of the butter first. Forgive me ancestors for the disrespect. All right, so, although I think I want to grab a bigger plate even though I really don't need one because it's going to be cutting half anyway, so… All right, let's go with the butter first. They got some great values sweet and salty creamy butter. And we're going to toast up our buns first. This is a good foundation to a delicious bacon cheese burger YouTube. That's what I did for my first job. Hell yeah. It was toast buns. Maybe a special name tag, bun toaster. Come on. Oh, that's fucking great. That's literally all I did. With toast buns all day. There you go. Pretty simple and easy enough. Right. Now I want to get a puddle of butter going in our pan and smeared around on one side, smeared on the other side, just like that. I'll go ahead and toast that bun up. Now this burger, this pan's already been cooked out of with the last burger that I made, it literally has the flavor from the last burger, pretty much the same exact burger. So, though I didn't get that to list you up yeah it's gonna take us a while but we'll get your gun yep got it on nice medium heats that's what you want with the cast iron skillets cast iron just hold a lot more heat than normal pans. But they're so reliable. Indeed. On this burger we're also putting on some chitter and sour cream ruffles, some caramelized onion,, onion, and dipping sauce, some bacon, it's going to be good. It's going to be damn good. And you probably should use a spatula to flip your bread, but I'm being ballsy today. Now, but you want to use on the spatula for your beef? You can risk using your hands to flip the bread and just got to be careful with it. Extremely careful with it. All right. We don't want two barks. There we go. That's nice and toasted. All right. Repeat process of step one. We want it nice and toasted like a grilled cheese sandwich. We don't want it in front or… Yeah. All that grease toasted in there beautifully. All right. So now we repeat. and get that nice and melted in the pan. and then we're going to use the butter like three more times or two more times actually one for the beef and then one for our caramelized onion. Get that nice and melted in the pan. One thing, good thing about cast iron, you really want it to get seed. Because not only does it protect it, but it really keeps it flavorful. Mad it do. Mad it do. So like, literally if you don't want to try to spread the butter on the bread, you need a terrain because it's not toasted like melt some on the bottle in Japan and dunk one side and use their excess to dunk the other side your golden. Yes sir. And now I got our beef patties. We got some Tony's we can use for our beef. Just a little bit we can use for our beef just a little bit of tonies for our beef all that tonies you don't need a whole lot of it it does a little bit a long wait that's not for both sides a little less than that there we go a little bit it's gonna a mixture of other seasonings to that I've had fans send me over the over the years Like I told cover is like, Spicy Burger Challenge, That's got a mixture of other seasonings too that I've had fans send me over the years. But, um, yeah. That was a one-time thing. Ha ha ha ha! I remember when Warler did that spicy burger challenge for YouTube, the same one that I ate, and he was just like, how the fuck, dude? Beautiful, nicely toasted. All right. Now I need a beef. So we have some great value 100% pure beef patties 79% lean 29% fat I usually go with the red bag but frozen beef patties I can teach special use whatever beef you want to use mm-hmm Oh, I was speaking of, uh, uh, burgers. I had a really awesome buffalo burger the other day. Nice. First time I ever had one. Hell yeah, dude. Time to find out I was like 50 bucks a pound. What? Yeah. We need a little bit. There we go. And here's where the fun comes in the play. We're going to… Um……add the butter to it….and cook the beef and some butter. We've got a little slice of it here. Right there, just like that. Now we're going to take our beef patty, you want to drop the season side down first. Yeah, if I manage to get any more of that buffalo burger, I'll bring it over for you. I don't know, because it is delicious. Seizing on the top, beautiful. And then we want to take some more of our butter, we're going to, uh… put up top of the burger paddy, little little slice of that on top, just like that, beautiful, beautiful. Hmm. I have to go from and we'll have a wet wash cloth. We're gonna go like that to the butter, seaks into the bottom, and where else? Oh yeah, a splash of beer. Some beer for our burger paddy. That would have more. That's up for the trip. and beer and we can cook our bacon in. And once we get a final step of cooking the bacon, after that we're going to caramelize the onions and the beer, the butter, and the bacon and beef grease is going to be delicious, dude. All our paties get cooked up, we should add some condiment sauce. So, to our top button, we're going to add some delicious ways French Onion Dip, not a sponsor. All right, Lays is dank. Oh yeah, Lays, French Onion Dip. Oh, well, we got a child a little bit with the chip real quick. Oh, yeah. You know, I went to a couple dollar stores the other day looking for the generic sour cream and cheddar ruffles like that. Yeah. Couldn't find them. Dip it. Yes. Sink it. And eat it. Oh I'm good. All right. I know I would but my hands are kind of cool. Yeah we're good. All right. So all our beef is cooking up. I'm going to take some of that French onion get from Lays… And I'll grab our top. While our beef is cooking up we're going to take some of that French onion dip from Laze. You can use some of a bunch of flour here. I'll grab our top bun, pop it down on there. I'm going to spread that French onion dip all over the top bun just like that. Can you imagine putting that on your grilled cheese? Oh, yeah, you already know. Now we got our top button dressed with that French onion dip, we're going to give our burger a flip. All that butter on the top, whoo! Just is going to melt right into the bottom of our paddy. Beautiful. Now when you… You can watch it. You can really literally watch it. It's starting to just… Yeah, you see it. Right here. like the butter…. Yeah, you got some good searing action going on there. Oh yeah. and that is just beautiful. Oh, you too. Look at all the beef. The beef and the butter and the beer cooking up so nicely. Oh yeah. E.E. E.F. Beautiful. All right. Oh yeah, speaking of, you know, cooking videos, uh, I do want to be, it was, uh, I do want to be cooked just enough. Oh yeah, speaking of, you know, cooking of, you know, cooking of, you know, cooking videos I do want to make some hagges Scottish New Year yeah Because I know most people might find it revolting but where are they going to tell me I can't be Scottish? No shape. No shape. Oh yeah, speaking of witch, you want to tell how much money I got in my pocket right now? Six dollars and sixty six cents. Six dollars and sixty six cents. Six cents. This right here, YouTube is the start to a delicious burger. Oh yes, yes, yes. Yeah see this this is what I love about burgers. When you start seeing all the all the rest are coming out. Yeah, when it caramelizes. Oh yeah. Oh yeah. There it is a new one. I mean I like my steaks a little bit more than that I'm still bleeding when you eat into it. Yes, you can guess. It takes a better one of these a little bit. I mean, I like my steaks a little bit more red than that, but unfortunately I still can't get the darn cow to move while I'm eating it. Yes. All right, so we got some thick cut bacon. We're going to the ground ourselves with slice for the burger and terra and terra… Oh, and we're going to grab ourselves a slice for the burger and tear it in half. You already know how this goes? Oh, I saw the other day, I'm cleaning out a house. And the owner said, hey, whatever you find in there, you can keep, right? Yep. I found an antique 1960s. Microw microwave bacon rack noise very nice very nice I already sold it yeah what do right all right so now I want to take all that grease from the beef the butter in the beer we're trying to tear that bacon to half, that thick cut bacon. Oh, that thick cut bacon is going to add some nice flavor of the flavorful grease. Oh yes. And now we're going to wash your hands real quick after touching that raw bacon. There we go. Now for the seasoning on our bacon we're going to add a little bit of this twisted cube bacon chop house burger. Sorry, sorry, sorry, okay. Yes, the bacon's bouncing. The bacon's bouncing. The bacon's balcony. Mountain, mountain. Mountain people. You love it when it bounces. Oh yeah, if you're vegan, don't wash. If you're hungry on a diet, don't watch. Or if you just plan out hungry and want something, uh, I saidically please your eyes and give you something to a spire to do. Watch. Oh yeah. Oh. Yeah, well that bacon's cooking up, we're going to have it. Yeah, oh yeah, you see it start caramelizing and browning right there on the size of fat. Mm-mm, mm-mm. You can just see it. great value extra sharp cheddar right here beautiful and we're gonna add one slice to our burger tatty and then one slice on top of the bacon. Oh, this is sharp cheddar. Do you expect it to be a little bit chewy or… Yeah. A little bit harder to melt than most of your pasteurized cheese. Yeah, but 44 seconds is definitely enough to melt it. Oh yeah. How much do you think about it's filling off the songs? And then you see this bacon right here, you can see it. It's starting to bleed too. You didn't tell them bake any wing? Oh yeah. Have you ever had beer smoked bacon? Oh, I have not. Oh, it's delicious. I ought to make something for you sometime. Oh, speaking of which, I had a person the other day. I was like, yeah, we ran into this huge house. I was naked the lake the other day, and one person cut its head off as we ran it over, and he scanned it, and I kept the rattles, but we threw away the rest of it, and all that bacon and all that bacon and bacon and bacon and… is like why how dare you? I would have been like delicious meal right there. Oh yeah, I just wrapped it up right there and all that bacon and beef grease and cooked it up like that. pretty damn close. I take my spathium, I push that bacon down, under the heat, so I don't curl, there we go. The bacon is just about done. And while that stove is going, we're going to turn the stove off dissimilar while we cut up some onion for it real quick. And then we'll do that. We'll throw it in the pan with all of… We're going to end up adding more butter and beer to the onions when we caramelize them. And when he's cutting him up, I'm going to be way over here by the window. Yeah. Yeah Yeah, well give me a chance to smoke more than it's pipe tobacco I brought over. Speaking of which, the Piapar guy is a Federo. It's made in Italy. And it's made out of a wood. It takes 50 years to grow, bro. Yeah, $65 pipe. This one was given to me by a city council member. And the last one I had just like it to the T I got at the Riyato Cigar Store two weeks before the owner passed away Yeah, some jack off stole it. Yep. For all I know it could be the same pipe. I don't know. Because stolen stuff just, you know, it gets sold and passed around. You never know. All right. Easy. True enough. I mean, how one time I had a PlayStation 3 stolen from me, right? Yep. Two years later I bought it back from a pawn shop. Ahh.. That's funny. How'd you know it was yours? Well, it's very simple. I engraved my name in the bottom of it. After my first one got stolen. Yeah, you kind of have to you. Otherwise, people are fucking… Big Basters with it, man. All right. Oh yeah, YouTube…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Oh yeah, YouTube, this burger is so flipping good, you don't even know. So officially his mouth is not a virgin to this burger, he's experienced now. I was going to film it for YouTube last night, but I didn't like the way the video turned out, it's all like, you know, I was just pre-film it. Yeah, as long as you don't reboot it, like all these Disney movies. No offense to Disney, but oh, that was a joke. Yeah. Hey, hey, you're Joe, ha! I'm making a good burner ha! I'm making a good burner, Hawke, so I can go fuck themselves, Hawke! Dude, I can't believe you've fucked that bad. Yes. And of course, just for good old times' sakes, Oh, Donald! Yes. Donald Duck, oh my god, dude, the first time I saw that I could not stop laughing. Oh yeah, why is that? Donald Duck's voice is… It's really hard to do. It's really hard to do, it's really hard to do, but it's much easier when you're extremely drunk off of vauken Mountain Dew because, you know, the vodka just gives you the oomph and the… it's a good and the goan ads to make that voice and man do just lubricate your voice and… Fuckey you, you stupid little bitch! Fuckey with the hell, ha! Fuckey a mitty, you stupid… I'll send him more like Schmeagle and Donald's the one I get me one. I saw a modern urbanize one. That's the one. I saw a modern urbanite just going around today, huh? That's the one to get me one. I saw a modern urbanized one for sale on the internet and it had one of those coffee cup lids and I'm just like that's it's not a Viking horn it's not a drinking horn that one's made out of plastic not made out of a real I know yeah if the Renaissance Fair would have happened this year I would have taken you down and you would have gotten the real Viking horn they've little jitly there's a guy who would gently makes them and sells themselves fair he spends all you're doing it he owns a cattle a cattle ranch a cattle who legitimately makes them and sells them here in town. At the Renaissance Ferry, he spends all you're doing it. He owns a cattle ranch, so you know, he can do it. Now as everybody knows, traditional Viking drink would be meat, which is fermented honey. There's no hops involved. There's no hops involved. Oh yes. That bacon's chewy, but cooked all the way through. Not too crispy, not too chewy. No, that's when it's just right. You know, I put it… I don't want to put it… Oh! Look at that, look at that, look at that look at that look at that. Yes, it's still bubbling you see it starting to melt the cheese Just enough to get firm with planted in there Oh, yeah Oh, yeah Oh, yeah All right, let's scooch the baking over just a little bit so it's more center. All right, right there so far you too, that's looking good. All right, now we're going to have another piece of cheese back to our sliced shark sugar. And we're going to have some chips and then… lay out. Lay that cheese to bed. Shooh. Now you can just sit there. The bacon's hard enough. You can just watch it. Watch it. See, see, see, see you start, you're starting. You onions on top of that. We'll get it. See it right there, yeah. Yeah, buddy. Yeah. All right, now I want you to go. Ruffles, sour cream, and sugar chips. I want to weigh a couple on top. And then we're going to put some onions on top of that. We'll get the onions here in a second, that we want to get this burger pretty much done and ready to go. Mm-hmm. Ships. A couple of those chequered sour cream ruffles on top. Not sponsored. Not sponsored by anyone in this video. Just some free advertisement. All right. Shout out to all the foodies out there, you know, game drops, Ken Domic, healthy junk food. San the cooking guy, Joe's World Tour, Bill Nida's Science Guy. You know what's one place I really like to go? The water bucket. It's in Louisiana. And if you weigh over 300 pounds, you eat for free. I'm trying to find out they weigh you as soon as you get through the door. Yeah, buddy. You'll never know it. All right. I'll take the camera from you. All right. Thanks, ma' all right…. Thanks ma'am. All right so Charlotte's a world-led camp. Well thank you for the new tobacco pipe and helping me hold the camera while I get get the stuff done. Yeah I'm gonna chug the rest of this beer because I need a fresh one for the onions because I don't have some to go up the burger huh? Did you finish yours already? All right go and crush up and put it in that bag. Save them for dark plenty. I used to be able to do this. I got to a lazy way now. Oh shit. Yeah. Yeah, so yeah, I bought a 30 pack the other day, right? Yeah. I had one beer out of it. When did I go there another one? It was gone. That sucks, dude. Now that's what happens when you have a barbecue and you buy a lot of people, he has, huh? Yeah, no shine. There's our beer for the video.. Go Falconans. and you can use whatever onion you want red or white it don't matter. They call it our cozy. Go falcones. All right. Put that cheese up and grab the onions. I already got a red onion peeled ready for cutting. You can use whatever onion you want red or white. It don't matter. They call it red onion because the skin on the outside is red. After you peel it away, you get this purple skin on, you know. So, I'll go ahead and carefully cut up a couple of onions here. I have a little chide but it's like a little a lot how about what? Have you ever seen a Wyoming woman? No I haven't. Basically like a tiny little chide but it tastes like onion a-huh. but it tastes like onions. Yeah, interesting. You find them growing out in bed tonight. Huh. You know hard clay. Right? That's where you find them. I don't know if the ranch we used to just dig them out and eat them raw. Yeah, buddy. They're pretty good. Eat the whole, whole thing. I never cried while eating onions. That's weird, dude. Oh, my uncle Rattle eat them just like they're an apple. Yeah. My granddad Saunders did the same thing. Oh, yeah. A little bit more for the burger, not too much more. Yes, there you go. Oh. Well, you're not using that one. I'll get that here in a second. Can I bless it? Ahh. I'm not using… Oh, great. I drop so. All the others are like onions. Oh. Oh. Oh. Oh. You mean you need to leave the little brown hairs. No. Onions have layers. Technical difficulties. Please stay tuned. Yeah, no shit. This might be enough onion for the burger to be honest. I might just fry it up as it is, but a little bit more would hurt. All right, let's try this again. So anytime I need onion for a recipe I have a fresh one ready to go. All right. So now we got our caramel, we got our onions all cut up. Let's just throw them in the pan. But before we throw the, ahha, before we throw these, put these onions into the pan, we're going to throw some butter and some beer in there to caramelize them. Yes. Oh, shit. Feel like that. Oh. Oh. All right, so what? Do we? Oh shit. Tell that butter in there? I forgot. I forgot to do his name, but I got the website to separate now. I guess you're from Cuba and he makes Cuban cigars. Noise. He thought about orders. I got a couple. You're dealing on the channel. I don't know how many. I don't fucking yeah. All right. So, YouTube now we got the butter in the pan. Let's throw in crack open our beer. Mm-hmm. crank that heat back up to a medium now when I crank up that heat to a medium get that butter nice and melted nice and melted and if you like the cooking videos subscribe for more Oh yeah so we all that butter melt it in there. like the cooking videos subscribe for more. Oh yeah so we all have butter melted in there. Just beautifully. All right. into our pan of melted buttery goodness. In go the onions. I mean hey if you have a couple extra to snack on who cares right? All right. We've got a couple extra to snack on who cares? Who cares? All right, now let our onions caramelize up and this here, buttery beer, bacon, beef, grease, all that seasoning, it's going to be good. We'll have a couple for our burger and then we'll sandwich it, nuke it, get that cheese melted. I'll take them out to most of caramel ice so I got time to have a smoke while I ends. Baha! All right, all right, I need to caramelizing in that. All right. All right. All right. All right. All right. All right, all right. I need to caramelizing in that butter and that beer. That's got a smoke of our pipe. Have some pot to tobacco while we cook. All right, so I don't know, I watched a couple episodes of The Mandelion, I thought it looked good. Oh, it's good, but, you know, they were rumored that, you know, three more or two were going to come back and play ball of a pet, and ball of a pet, actually survive a star-like pit. You know, I'm kind of finding out some gawless, found his armor, out of the star-like butt hole, and, uh, basically wanted to be, uh… but oh and uh Those onions are caramelizing nicely. nicely haggy look at them on you Oh yeah. I'm getting a regular mandorion helmet. The mandorion helmet. Oh, well, that'll be a good friend. Yeah, I'll show you a little. Yeah. I know what one I'm getting now. Oh yeah. I'm getting fun or a little helmet, man. Nice. Oh yeah, I definitely need to get some cost-plate credit stuff, but I'm going to get those onions a flip. That's going to get a Subat. It's a bot. Hell fucking now. You have like that's a cool one, right? No I do not. No I don't think it. The box basically is the same thing. You know, you do eat. The black beans, you can eat them. You too, those caramelized onions that are being caramelized in that beer, that bacon, that beef, that butter, oh my god, it smells good. How's that fight treating? Why are you good? Thank you, sir. Yeah. Yeah, why don't you grab one? I might need to go to that right in the store, but I'm getting them right to it. Oh yeah, man. It's a little bit of fresh beer to caramelize them. That's all we need forankness on YouTube today. We've got some caramelized red onion. You can use white onion too if you want. Don't matter. Just some of those caramelized onions going. put a couple of the bowl to snack on for later if I get hungry but I use some of these bigger pieces for the burger here I don't know, I think that. Oh yeah. Oh, oh, oh. pretty caramelized and I want to go for a little bit longer. I know it's been a cooking video for the YouTube. So let's start piling those caramelized onions on top of our chips. The cheddar just makes it better. Oh, either slippery little devils, man. Oh. Oh. Noooly. Turn the stove off. Start piling these caramelized onions right on top of our chips. It might just do top of the burger. Beautiful. All right, we're going to take the remainder of the caramelized onion and just to give it I want caramelized onion for something else. Go ahead and put it on a plate, stick it in the fridge. Now we'll create it just like I made it last night. Put it on a plate, stick it in the fridge. Now we'll create it just like I made it last night. Because that French onion dip will keep the caramelized onions from coming off. All right. Here's our sandwich. Looking pretty damn tasty. All right. I want to take that top bun, squitch the bottom over here. I want to sandwich it. Sandwich it squish it down just like that.. Now I'm going to microwave it for 34 seconds cut it in half and this is just to get the cheese to melt beautifully. We have a kitchen knife. We'll cut in half. Thank you, Alex Campbell, for the new pipe and sure your tobacco. Help me fill that. Greatly appreciated. All right. So… Yeah. was definitely enough that cheese was starting to come out the out of that corner right there. All right so I'm going to grab a fork pick up the sandwich here real quick. Oh no yeah but cheese is starting to come out the side there but it didn't hit the plate. Beautiful. I'm going to flip that sandwich upside down so I guess I don't need the fork and we'll let it cool off before we munch into it before I cut it in half and munch into it yeah before we cut it in half and munch into it when I'll let it cool off for a second. Oh yeah. But like I said I've already had this burger so it's pretty good. Bacon Cheater Onion Cheesburger. Oh is it good. Well let it cool off. Flip it back right side up, it in half see how it do new burger recipe for the YouTube channel that's most definitely what's up tubes Yeah. 51 minutes. on the side of the freeway at the bar. Yeah. Oh yeah. Yeah, I could both be a good and a bad day if you think about it. Right. Uh, no shit. All right. Oh Oh Sorry about that YouTube Clumsy me I'm gonna flip that sandwich right side up Get some caramelized onions trying to spill off the side Uh-uh Uh-uh I don't think so. Uh-huh. Uh-hmm. All right. Mm. Those caramelized onions are cooked to perfection, YouTube. And a couple trying to creep out the side, but… hear that. All right, YouTube. Let's cut this, um… a sandwich in half half shall we? Give half to my buddy here for helping me film. There we go. Let's see how it do on the cheese pull. Let's see how it did on the cheese pull. Oh, nope, not quite the cheese pull we were going for, but… That's all right. That's all right. so no one's going to be able to call me until I get done. Yeah. There you go. Put that in the sink. Washed. And, um, I'll give you an official review of it here. Go and grab a slice. Don't go shit. Yep. Mmm. Mm-hmm. Oh. Oh. Uh-huh, right? Dude. Oh. In fact, this one turned out better than the last one I made. Oh. practice makes perfect people. Practice makes perfect. YouTube, if you make this burger, we like onions. You like bacon. Oh. so good. And sorry for him, he turned his head from the top of his barrier and that's it. Mm-hmm. Mm-hmm. Damn, bro, got hungry? Yep, not very hungry, that's why I split it with you, because one, you helped you film it and two, I'm up that hungry. Well, I'm sitting here. Why did you do? The other half saw you? Every little bite I'm sitting here enjoying the flavor of it. Oh yeah. Hi on YouTube. I keep watching the cooking video. It won't be too much longer until this is not. Uh-huh. Yeah. All right. Anyways, you two. I'll have a smoke, chug some more beer, leave you with it. leave you with it. Oh wait that is artery clogging good I mean I saw a screw, buddy. Thank you. Another thing. I'd recommend. That burger is pretty good. You gotta kick down some of this beer? Oh yeah, you got a beer to wash it down with, man. That's just… Oh, that hit the spot. Yeah, I did. Oh! Anyways tubes. Thank you for watching the cooking video. And I'll catch your cool covers later.