Original Video: making a dank Burger

Yeah, YouTube, what's good? What's up? How you doing? It's another cool Saturday, early Sunday morning, and I'm gonna show you cool cover is how I made that delicious dank, bacon, cheeseburger that I made for Darflenny. You know the one that I made for him on my live stream? Oh, yeah. It's got myself a sip of beer. You know the one that I made for him on my live stream? Oh yeah. Just got myself a part of it. I mean you want to talk a lot of smack about how much grease is on the pan but I'm like bro. You can use that grease from your bacon and beef to cook with dude and come on now. Let me get it up to a seven. We'll heat her up. There we go. And while that heats up we'll sip on some beer, smoke some pipe tobacco, chill out for a second, got the window open, somewhere time it's right around the corner. Because they may save on that pipe tobacco until after the burger and just sip on the beer. Ha ha ha ha. But you're going to want to grab two slices of Texas toast to start off with, put them on a nice clean plate, and then turn your stove on so that the heats up is the grease in your pan from the bacon and the beef and the butter melts. Then you're gonna wanna toast your bread in that. We'll get that started here in a second. You got my phone charger handy so that way if this video happens to cut short, we ain't letting that happen. Nope. Cooking with Cobra, what's up? Mmm. But the nice thing about these burgers is that they're not high and fancy, but I can make burgers that are cheap and also very tasty. Yeah. A good seasoning on your patty makes all the difference. I mean, you can have really expensive beef and if you season it like crap, it'll taste like crap, you know what I'm saying? So too much or too little. A little bit goes a long way. If you're already cooking, the… You see now I got the stuff heated up that grease is starting to heat up, set the beer down scooch at the plate So now we have our Texas toast I went and grabbed up two slices of that real quick, beautiful. Now we're going to want to make our burger have some firmness, we're going to want to give it some flavors, so I want to start off with some spicy garlic seasoning. We're going to put a little bit on the bread, just a little bit like that much just a little bit in the middle you know I want to drop the season side down first into our grease this pan is big enough that we can do both slices of bread oh we we got to fix this toast plopped in there. I want the greasy side soaking to the bottom of it, all that bacon burger grease, throw a splash of that spicy garlic seasoning on top so that both sides are evenly seasoned And you don't need a whole lot of seasoning you too. Just a little sprinkle to do you, you know Darlflin'i's Dink-Aast Bacon Cheeseburger which is if you recall my live stream he said he gave it a seven out of ten. Yeah that's pretty impressive and with his palate of trying burgers hell fucking yeah. So I want to show you cool cobras how to make this bomb-ass burger. First thing you want to do is toast, your bacon, and your burger grease. The bottom of that's going to absorb into it. Eventually you're going to want to flip it so that the other side can get toasted. So we'll have a spatula and whip it real quick. Oh yeah man, this is going to be tasty. That puddle of grease that we had in the bottom of our pan, that puddle of bacon and burger grease has literally soaked into the top half of this Texas toast. That is…oh, YouTube. Look at that… into top half of this Texas toast. That is, oh, YouTube, look at that. I wanna keep flipping it until it's lightly toasted, but the grease is gonna be less on the other side. Now that greasy, delicious, whoa shit, almost dropped the phone. There we go, we're still filming, rock and roll. All right. That greasy, buttery center right there. that's going to be the center of our burger. Now if I would have had beer on hand, I would have cooked the beef and beer, but I did not, so we're going to replicate the recipe just like I did it for my live stream. Skitch the camera this way. There we go, speaking to beer. Hoh-huh. All right, I hope you cool cobras or stay safe out there in this crazy quarantine block down Go on give them another flip And check the texture on that toast action Oh, oh, oh, oh, oh Fluffy golden brown a little bit of crisp. Oh, that is beautiful I mean that is just yes right there. That's what you're looking for So that bread's just about done. It's going to be lightly toasted that Texas toast is going to be lightly toasted. It's going to be lightly toasted, that Texas toast is going to be lightly toasted, it's going to have a warm fluffy, buttery, just crispy, slightly crispy, you know. If you're going to make a delicious hamburger and you don't want to use burger patties, Texas toast is the next best thing. The bread on it is super thick and holds together nicely when you assemble it. Oh that is just that's just about there yeah. Check in the the greasier side of it. Yeah beautiful. Yeah, beautiful Yeah all the grease for when I first started toasting that bread is literally absorbed into the bottom of it where it's toasting right now That bacon that burger and that buttery greasy love is just going to toast right into that bun beautifully. Okay that's going to add our first layer of flavor of the sandwich oh so nicely. Now we got the phone on airplane mode so that we can film the video and then upload it to the desktop and upload it to YouTube. All right. Now I'm watching this bread like a hawk because I do not want to burn it And you're making cooking the videos for YouTube people expect to look delicious and you know talk shit. And you made your life just miserably talking crap on someone. You really have to stop. Now that piece is good right there. down for a little bit longer. Oh, I was tossing up, look right here, the side. This side has all the grease. This side has less of it. All the flavor in that pan is just cooked into that bread beautifully. It's lightly toasted. Give it a flip, how's it looking? Oh yeah, that's tested. All right, so there's our top bun. The bottom bun, right here is going to have most of the grease, because that's where the patty is going to go, it's just how it is. It's going to have more grease when you add to it anyways. But now I'm going to want to add a beef patty to it. So I'm going to grab the cool cobras how I made that delicious bacon cheeseburger that you saw my buddy Darflini eats next is the beef patty we're going to use some of these right communities. Great value, 100% pure beef burgers. 80% lean, 20% fat. Got 12 frozen patties, which, you know, her. I like them, they're good, but you know, I say, eh, because of the beef snobs. People out there go, that's not a burger. They're frozen. like, we're all come down. This is Bachelor, Bachelorette cooking. This is College dorm. You know, back of your van. You're out to cook out. You kind of, you know, chill out. So before we do anything let's add some of this country crock butter we'll get that here in a second show that logo up correctly yeah buddy before I do that would tell the camera this way there we go so I'm gonna show you cool cobras how I made that delicious how I made that one tell the camera this way, there we go. So I'm going to show you Cool Cobra is how I made that delicious burger for dirt flitting on my channel and selling on my live stream. The pan's going to be piping hot from toasting up them buns. So take a little scoop of that butter and drop it in the sand over a pan and use the fork to spread it around. All right. Let's set the fork right down top for a second. Um, I'm going to take our same garlic seasoning. I'll take the paper off drop the season on the light sprinkle on the burger paddy and then we'll take the paper off drop the season side and we'll take the paper off drop the season side first on top of that butter drop the season side first on top of that butter. I'll wash my hands real quick. Now once you've got that season side dropped in the butter first, then we're going to take a sprinkle of that seasoning and put just a little bit on top. Beautiful, you know a whole lot. Now I didn't put any seasoning on the bacon just because you don't want too much seasoning it's a bit overpowering to be honest. So check this out now this seasoning the butter right there cooking on it now we're going to take our fork do a nice little dollop of butter just like that. I'm going to put it on top of here. Cell phone close-ups man. All right, so we're going to put that dollop of butter on top of the burger penny just like that. And then can we use this fork for when we're in need of cooking the bacon? Mm-hmm. Now while would you need a fork if you're cooking baking and shouldn't this batch will be enough? Oh, hollie, you would think, you too. You would think. Sometimes when you're cooking bacon, it likes to curl up on you. And then it doesn't get cooked, right? And then it just has this odd angle. I'm like, okay, you're sitting there. Try to cook bacon for a burger or bacon for breakfast or whatever. And the strips don't come out straight, they're all curly and crooked and weird. They make devices for that, but I'm going to show you the easiest way to do it. Okay, you take a fork on one end where it's all starting to curl up, and then you spatula on the opposite end, and you hold it down on opposing sides And you let the heat of the pan straighten it out as it cooks it'll straighten itself out It is however a two-handed process. That's what she said. Okay, that's not appropriate They're right there with that burger cooked up and we're going to flip it, the butter, like they're just going to melt in that patty and create a wonderful powder flavor. Yep. We're gonna get the bacon cooked up and then we'll cut some cheese for the burger. No fart jokes intended. And our sauce and our doritos and you know. Show you how I made this this dank ass burger. Yeah. I've been telling people on YouTube, hey man, if you want to see you make this burger you gotta stick around, dude, because, you know, the Copeland is going to make a dank-ass burger. As the burger patty is cooking on one side, the butter on top is just melting. Oh that's beautiful. This is beautiful. sugar grease beautifully. We're going to give it a flip, skip, right there. Now the top's already cooked. The bottom's going to cook and as that bottom cooks that butter they put on the top section that it's going to melt into a greasy puddle. A greasy puddle of flavor. And when it starts to melt it'll cook the other side, all that flavor is going to, you know. I'll give you a close-up of that beef action. Look at that you see. Is that just delicious, then what? Yeah. All right. If you can get these ingredients where you're at, awesome if you can't, it's understandable, you know. Sometimes stuff can be hard to come by if you're trying to survive, I guess, you know, yeah. But after the good review that I got from, there are plenty, people are probably going to be like, okay, I gotta see Cobra make it. Maybe we'll do it for a cooking video. Maybe I will. Maybe I just will. I want to cook it real quick and see how the other side is looking. All right. A little bit longer on the other side. I don't want too much longer. That patty is just about done. Now as we're cooking up this beef pan and all that butter we love, we have enough grease to cook our bacon without it sticking to the pan. Because that shit's annoying when you're cooking your eggs or your bacon and the shit sticks to the pan. You're like, motherfucker. Now this is not only prevent your eggs and bacon from sticking to your pan but add a layer of flavor that will make your taste but sing Yeah, and that's no bullshit I don't want to cook it too much because I want to be a medium rare consistency. Okay that's beautiful. That penny is done. And you're going to see a step-by-step as I build this burger because that's how I roll on my channel all look at that beef penny ready to go. Oh yeah buddy that looks good. Now all comes the part where we cook some bacon. Before I cook the bacon I gotta get that poor action. Now this part of the cooking video is not required, but sometimes, sometimes you just gotta crack open a beer when you're cooking bacon, because, America. Rolling Rock is made in Colorado Colorado and it's been made in Colorado for generations. So yeah, enough set on that. Tilt pour and booyaka, booyaka. Can I pour this entire glass with one can? You think I can? That would look a little engine that could, I think I can. That was a really bad pun. And sure should? I did. So watch out. Cheers, YouTube. Cheers YouTube Mmm Now we're going to throw in some bacon. I'll tilt the camera this way a little bit. I don't have professional filming equipment, but we can make a delicious cooking video like you like, like my fans are craving. Excuse me, that's some Oscar Meyer thick-cut bacon. Hashtag, not a sponsor. And, uh, I'll grab a delicious strip. And with my clean hand, I'm going to open the fridge, put the bacon back jack. I'm about to get this hand dirty for a second. I don't want to wash it. It's like we did with the beef. But take your bacon. Terrips. Taired the strips in half to make two smaller strips. Tared the strips in half to make two smaller strips. And then drop them in here, a this point, okay, Colbert, we see you this a thousand times, Bacon and Beef, okay, what's new? What's news, do we do? Coming after you, what's news, do we do? No, no, no, no, no, no, no, that's really bad. That's bad joke number two. But honestly you cannot deny if you all bacon, love meats, the smell of the signal the sound, the pop, ooh. If you're cooking bacon and buttery greasy beef love, it's going to pop, it's going to spit grease all over the place. So you definitely want wanna wear a shirt while you're cooking bacon. I mean, it's kind of a no-brainer, but some people, you gotta wonder, you too. Oh, look at that bacon sizzle. We'll give it a second before we'll split it. Now the seasoning from the burger patties and the toast are already incorporated into the grease. That's why you don't really need seasoning for the bacon. Now if you want to die, I wouldn't watch this because I'm showing you how to make a delicious bacon cheeseburgers. And I have a little bit of spiciness too, but not too much. Just a little bit. Just enough to kick it up a notch. And look at that. My phone's about to die. Classic………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… classic So we grab a cell phone charger and we'll try to plug the phone in Kind of set it up so we're still filming the cooking video while we're cooking We don't want to miss a glorious moment of this People are like how did you make that delicious burger for Darflinny? We must know I will say this though once you get done cooking the bacon, you're not going to need the stove. We must know. I will say this though, once you get done cooking the bacon, you're not going to need the stove. The rest of it is just assembling it. beautiful the phone is charging let's give the bank and a flip skip this one's curling a little bit I've got the other piece that kind of straighten out a little bit a technique that I talked about a little bit a little bit the technique that I talked about earlier, the end that's curling up on the illness, hold that down with a fork and then the opposite end with the spatula, hold it down in the heat of that greasy, buttery, beefy love. D'H-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h–h–h—————————————————————————————————————————————————————————————————— I want to make sure the baking is fully cooked before. I try to get a little bit. I'm going to hold that side down a little bit so I'll curl up too much. And I try your basket. We just want to make sure the baking is fully cooked before, you know, too long. I'm going to turn this on so we can get some more light on this subject. It's important that you fully cook your bacon. When you're making a baking cheeseburger, it's just, it's important, you know, food safety and, you know, eating raw bacon is, you know, now. 20 hot so it's not going to take long for this to cook up. Seven's a good heat to have for it. There we go, those are just about done. Grab a sip of beer. That bacon is cooked. Oh, literally, oh that's beautiful. Turn the stove off. There's just a splash of grease left in the pan. Let that grease cool off that will be used for our next burger. I can transfer the bacon and make a nice little X with it. There we go. The bacon on top. And let that cool off for a second. Take a look at that cool off for a second. Take a look at that YouTube., the bacon is right that YouTube. The bacon is right there. Beautiful. I mean literally the bacon is cooked. It's a little bit crispy but also a little bit chewy. Beautiful. It's past the stage I've cooked with a little bit of crispiness to it. But not too much crispiness, just a little bit. So right off the bat you got to start to a delicious patty melt. I mean this right here, we'll need. So right off the bat you got to start to a delicious patty melt. I mean this right here, yeah, okay now what we need is some cheese and this is where this is where we're going to be really immature and make fart jokes while we cut cheese literally and I mean literally cut the cheese. Now if you can't find a slice cheese in your grocery store all you have is the cubed. This is what I used on the burger for the live stream. This is what I used on the burger for the live stream. This is a block of Kobe Monterey Jack. Yeah buddy. I opened the cheese real quick. It's a much smaller knife. Friend of mine gave me. Beautiful. Beautiful. Okay, now we got the cheese open, we want to get the block out and just carve us, cut a small chunk out and then cut the small chunk into smaller chunks, and put the smaller chunks on top of our burger. I'll have to tear it in half just like that so that I want to cut the small chunk out. I can always re-rap it. Just add the small chunk down onto our cutting board with it still on the wrapper. Beautiful. board with it still on the wrapper beautiful You can kind of see what I'm doing right here with the way I got the full imposition. The answer is no, it'll make sense here in a second. So you get like a chunk like that and just cut it into small slices. And you can really, you can kind of see what I'm doing right here with the way I got the full in position, but that's because it's on the charger and I wanted to die in the middle of a cooking video excuse me beer barps laziness so I want to take our kitchen knife and I'm going to cut the cheese into thinner slices I mean, you cut them as like as thin as you can, you know, there we go. I mean, you cut them as like as thin as you can, you know, there we go. And we're going to go ahead and stack them on top of your panty, so it crumbles a little bit from the crispiness of it. It'll flatten down on top of your beef panty, and you can, uh, then pile good cheese, yo. Crepe to say what? Yes, I am a cracker. The correct term is Salteen American and yes, we do like cheese. That's literally all the cheese I needed I over cut it. it but it's an extra slice to munch out on while we're waiting for it to you know once you got the cheese on top of your bacon now we're gonna microwave it until the cheese is all melted on top oh yeah buddy at this point we're done with our with our kitchen knife we can put it in the sink to be washed. We need to grab a clean kitchen fork because we're going to need it for spreading our condiments. I made a delicious baking cheeseburger for darflinny on my live stream. Now I got the cheese stacked beautifully, going to center it, then I want to throw in the microwave so we can melt the cheese on top and you could melt the cheese in a pan in a pan. You know you put like a little bit of butter underneath and you put a another pan on top to steam it, you know. Then you get melted cheese all over your pan and that melted cheese getting crusted onto your pans of pain in the ass to clean off. This is why I like melting the cheese in the microwave. You don't get burnt cheese on your pan while you're trying to put melted cheese on top of your burger vanity. This microwave is pretty powerful so See like a minute and 34 seconds and I'll just see how it looks There's a certain look I'm going for when I melt the cheese Trust in believe you'll see what I mean here in a second Also if you like the day cooking videos subscribe for more. I'm gonna show you cool cobras, how I made that dink, Darf Linnieberger, on my live stream. And then conveniently enough to phone decides, oh guess what, low battery, ha ha ha, work around that, why don't you? Uh-huh. Work around that, why don't you? Convenience is always. Now if you are stuck with the cubed cheese like I'm using, you want to stack your slices evenly so that way it doesn't fall off when you microwave it so you definitely want to watch it. Watch it like a hawk. Once the cheese starts becoming an ooey-koey are already cooked so, hey, yeah. This will save you from getting burnt cheese stuck to your pan, making it impossible to clean later on. Who will eat even at 40 seconds left? That's looking pretty decent.. We'll eat even at 40 seconds left. Let's look and read decent. I want to watch it so I don't get too much cheese. If it starts creeping past the brand a little too much, 30 seconds left baby. Literally at 30 seconds left, you can just see that cheese puddled all over the top of the bacon and the beef. Just, you can just see that cheese puddled all over the top of the bacon and the beef Just fucking beautifully pardon my French Now you're sitting here going okay. What are we going to do with this this top bun? Wow? back on the cutting board We're going to add horseradish barbecue sauce and gerinos. Simple. Easy enough. I mean that cheese just formed a beautiful cheesy gooey ooey puddle on top. Some of the cheese is a little bit chunky in the middle but for the most part it just ooh. I could not have melted the cheese better. That is just perfect. Now for the horse radish we have the extra hot horse radish right here. And the ingredients you see here can be found at your local Walmart or Albertsons or variants or variants of. I got the horse radish right here which is made from the horse radish plant the hottest one available to crack that open there it is YouTube yeah buddy oh yeah that is some horseeradish baby. So now I want to take… I'll show you the doll. Oh good, did I put him on there? The doll up. I didn't put as much on Darflinys but about the same you know he likes spicy I like spicy a little bit goes a long way so all that horse radish right there we're gonna take our clean fork that we scooped it out with and we're going to spread it onto our top bun, just enough to spread all over the top bun. Literally, that's all you need. Just enough to spread a little bit. I'll get that here in a second. God damn it. The cooking video is going so good, but that's all right. Keep on keeping. I'll get that here in a second. Let's got this burger finished. good but that's all right keep on keeping get that here in a second let's get this burger finished okay so look at that yeah that horse ranish spread over the top just like that let's have a taste of it shall we Oh yeah, that's horse rash. I'm the one eating this, I'm gonna kind of clean up the size a bit. I'm the one eating this and who gives a shit right? If I'm not eating it but like, get all right? If I'm the one eating it but like get all the horse around us off the edge of your bread there. Put the horse rightish back. And we have, for the barbecue sauce, we have famous Dave's Devil's Spit barbecue sauce. And these are the two sauces we put on the top bun. Oh yeah. It seems to be excessive, but we want to grab another clean fork for this. You know, while cleaning this on the channel, if you're trying to be at least, right? You see how much this barbecue sauce had put on top here? Oh yeah. Nice little dollop in the middle. That's a little dollop just like that. I want to take my clean fork and I want to take my clean fork and I want to take the horse radish and the barbecue sauce and just kind of mix it together on the same top bun. Mm-hmm. Oh, dude. Oh, yeah, buddy. Burger Now the only thing this burger needs is some Doritos. But not just any flavor, the original, the classic Nacho cheese. So you saw me put the sauce on there, now I'm going to put some Doritinos on to the top bun. Gooey, the combination of that barbecue sauce and that horse radish, they don't do it. That's tasty though, I like it. It's spicy, but it's kind of kicked to it, you know, it's like, wow! Flaver and heat. You know you want it. Get a crunch. I love Doritos, man. This right here, best chip in the world. Now we're going to take… Stop eating in the world. Now we're going to take… Stop eating in for a second. A couple of gerrinos. Stick them on top. One, two, three, four, five, five, Six. Seven. Seven. Eight. Yeah, eight gerrinos stacked up on there beautifully. Also, I can just eat these by themselves. These are good, YouTube. Non-sponsor. Mmm. Durinos. Derrinos. I'll wrap those up. Put them back. Just push the plane over here for a second. I'll wash my hands again because I got Geridos dust. All over. This is not something to have some pillow paper. That horse rash off the carpet. want to wash off the carpet. You can't sweep it up at this point. Okay, get that picked up. There we go. In the trash with that. I want to wash my hands after picking it up. The ovens had time to cool off. All the burgers sitting for a second and going ahead and wipe off some of that grease and what I can get of it. With that oven cleaner… grease what I can get of it without having a cleaner. Excuse me. It's pretty good. The sandwich, yeah. crown it. That burger's had time to cool off. That crunch you heard, to put the top bone on, just pushed it down, that, you heard it, crunch. Jesus kind of squeezing out right there a little bit, but it's not, uh, not coming off. Sandwish or onto the plate. So yeah, I definitely call it a sandwich. Would you guys think? Yeah, I call it a sandwich. That's exactly how I made the sandwich for Darflini on my YouTube when he was over here on Sunday doing that live stream. People were probably commenting going, damn, that's how much look dank. How'd you make that? That's basically how I made it. Step by step. I want to plug the phone in over on my computer real quick. Just for a second. And then I'll unplug the phone after a bit. It'll give us enough juice to, uh… Well, finish the video at least. Well, finish the video at least. If you're filming a cooking video with your iPhone, sometimes you can't plan on when technology likes to kapunk on you. You really can't. So you make the best of it. I got stuff that I can use to prop up the camera up. Perfect. All right you two. My hands are washed. The burger is prepped. We'll get into eating it here in a second. I shrugged the rest of this beer or at least a couple more sips. If people you like the if the people out there like the cooking videos hit that subscribe button ring the notification bell pulling a rope or if it's a carillon ding. You know the drill. When I made the burger for Darfloni I thought you know what I want to make a burger like I would make for myself with that passion into it you know and that's why I got a seven out of ten. Keep in mind Darflani is no stranger to a good burger. You know, he's been around the burger game a bit. So, when you have someone who's experienced different ways to make it, you know, yeah. This might be a little bit spicy for some but honestly this would be just just fine for me. That the cheese melts on that is just beautiful. Let's get a 360 of it before we eat it. It's cool enough that I can pick it up. The bottom is not falling apart. It's not falling apart. It's cool enough I can pick it up and eat it, it's still warm. You know, the cheese has melted beautifully over the top of it. Excuse me. Excuse me, like a blanket of tasty goodness. But that gerrito layer in effect. If you don't like spicy, you want to tone it down a bit, you don't have to use horse. but that's the secret to making a delicious patty mutt right there if it's too spicy you can use you don't have to use horseradish or barbecue devil's hot sauce if it's too spicy you can use whatever you want ranch catch up that's the secret to making a delicious patty mutt right there I mean you throw on your favorite chips for a little bit of crunch. Weekend fun baby, let's see how it do. What do you think you too? Should get a bite of it? Let's get a bite of it. Yeah. Oh, spicy, savory. Yo, spicy, savory. the bread the geritos the bacon the beef and the cheese it dumps down the heat it's kind of an interesting flavor to it I don't know how to describe it but it's good like what would I take another bite of it yeah why the hell not? Hey, oh, shout out to all the foodies out there on YouTube. It's got a little bit of heat to it, but it's doable. It's doable. It's doable to the fact that there are gerinos, bacon, cheese, and beef. Stack neatly upon this delicious morsel of a sandwich. If you like the delicious cooking videos subscribe for more. This um… only a complaint I have on this was spilling horse radish, which really wasn't much of a complaint because this turned out pretty delicious. Actually, the cheese was melted perfect. The gerrinos in the bacon are providing the nice, crispy, the cheese, ooh. It's not bad. I like it. I would definitely serve this again, or make it again, you know. Now do you add fried chips to your sandwich? Some people might think that's a bit much. Putting these crispy, you know, putting, do you put geritos or potato chips on a burger when you eat it? If so, hell yeah, if not give it a try. Definitely the perfect amount of seasoning on the bread. The heat is mainly coming from the horseradish and the spicy barbecue sauce. For the little midnight snack on the weekends, I'm actually liking this. I wasn't sure how it was going to taste when I made it for my friend, but I'm like, I'll recreate it for my channel and see how it do. Actually, yeah, it's not bad. Oh yeah. The heat is still there but it's not completely dumbed down. That greasy, flavorful love coming from everything else and the crunch from the Doritos. It's helping dumbed down the heat a little bit but it's still there. It's there for a second and then it just gives away to this… rather delicious and interesting taste. You get the bite from the barbecue towards the end with that buttery love and you're just like, ooh, that's good. The best way to describe it. Honestly, I wasn't hungry, I already ate. Honestly, I wasn't hungry, I already ate before. But I'm like, ugh. 38 before but I'm like I could squeeze room for a cooking video see if the fans like it or not personally speaking no complaints making this I mean that turned up a lot better than I expected it would um a famous Dave's devil spit barbecue sauce and horse-ranish mixed, the extra hot horse-ranish at that, mixed for a very spicy and tasty combination. I mean if you want to do it up you could add jalapenios and pepper jack cheese and really crank up the heat. But if it's too spicy then you're just scorching your mouth. The nice thing about this burger is it does have a little bit of spiciness to it but it's not overpowering on the spicy it's more focused on the flavor and just that oof. That soul food aspect I mean there's definitely a soul food like quality about it. So, would I make it again? Fuck yeah, I have. Well, hard to say. But you can't go wrong with… Hmm. Putting beef, bacon, gerrinos, and cheese, melting it and toasting it between some nice tasse toast. I'd make. Because I could just see customers coming up and being like, hey man can I get a dink Darflinny burger? Yeah I got you. Pull one of these up. You want some fries with that or nachos? We also got wings. Let's go with fries. All right so they go with the fries. Homemade potato fries. Mmm. and both Coke and Pepsi products. Thirsty Thursdays you can mix and match. Get a pitcher a beer most with your favorite soda pop. For like four bucks. Go on there and eat some tank non-shows, eat a burger while you're sitting there macking out on some fries, you're like, yeah, dude, you know. Now, if I had my own restaurant, trust and relief. If I had my own restaurant, it would be the cleanest restaurant you ever seen. Okay? That's no bullshit. But what I'm trying out recipes for YouTube and I'm cooking it for myself as a bachelor. I guess there's a different feel to it, yes, but…, even though I was full, I made room for it. Oh yeah. I mean if you cannot cook your beef and butter, cooking it without, you know, it works. But all the steps I took to making that burger were to make it so fucking unhealthy that it just makes you go. it just makes you go. But all the steps I took to making that burger were to make it so fucking unhealthy that it just makes you go, oh yeah, baby. Oh. Potty time? My arteries are going… Fuck, dude, you better quit eating like this when you're 40 if you're stuck in quarantine, I'm washed out glorious bastard down. You know if you're stuck in quarantine and then get creative with it, you know. I like horse radish, I like famous Dave's. and then get creative with it, you I like horse radish I like famous Dave's devil spit barbecue sauce I asked our flenny do you like horse radish she goes yeah I like it he tried it on the live stream you know we're more about entertaining the fans than what people were saying about what people were saying saying people are like like in like in it like in it like in it you know we're more about entertaining the fans than what people were saying about it you know and people are liking it you know and someone in the chat said hey Cobra I make Darflinia burger so I'm like all right let's see what I can do here and that burger that just got down eating was the exact same burger that I made just the way I made it and It was a freaking good. I liked it The barbecue sauce gave it an interesting twist on the flavor. Like it works with the buttery cheesy goodness. And it also in my opinion works with the horse radish. But that horse radish gives a little bit of tartness, a little bit of a bite to it like, you know. I have a bar slash grill type restaurant. Thirsty Thursdays are a great way to bring in customers. It's Friday almost. And if you offer pictures and beers of bottles of beers and pictures at a slightly discounted price, excuse me. You know, and pictures at a slightly discounted price. Excuse me. You know, it gets people excited for the weekend and like, oh hey, Thursday, Thursday is that, d'd, d'd, d'd, d'd, d'd, d'd, d'd, you know what I'm saying? No matter what it is, that's just a smart business. Which means if you can make it to Thursday, Friday, and Saturday and still have customers, boom, you're good to go. Which means you're going to make it through Monday, Sunday, Monday, Tuesday, Wednesday. Those are your slower days. Now if I had my own bar, I'd offer karaoke. Have a look at Thursday Thursdays at the Cobur's Cafe. Yeah, live karaoke, nachos, pizza, burgers, homemade fries, wings. Yeah, beer, pizza, nachos, wings, homemade fries. That's easy enough to cook. You're a combination of the two. enough to cook. You're a combination of the two. Yeah customers over here were much now on this bomb-ass handmade stuff crust pizza that just oh so fucking good. They got customers over here who just mowed down on a burger like you know they're not afraid to get messy with it is like yeah like yeah They get done eating it. They feel like oh that was naughty But they're sitting there wiping the grease and the flavor and they're like oh mixed with their favorite soda pop they're like oh sugar and alcohol yes it be a cafe you come to relax and indulge and enjoy yourself and if by serving Coke and Pepsi products if you're not old enough to drink you'd also though to drink soda drink soda pop with it I'd eat on the regular you know And occasionally, you too, but at the Cobras Cafe, I would offer steak Sundays. Well, on Sunday you come in, eat some steak at a fair but reasonable price. And then you pay, I mean, you know what, that was a good steak and that was a fair price and I'm full fucking A. Hell yeah. of hunger I think that would do it yeah of course this is just an idea it's not an actual concept but I would follow them I would follow much stretcher procedures if I had my own restaurant like that but if I'm sitting here making a cooking video as a bachelor cooking a burger for myself it's different people look at me, oh my god that's gross or that's gross, you know. If you're on a cafe that makes the pizza dough from scratch, they come in a couple hours before they're open and you just make several balls of it for prep. You get a couple burger patties prepped boom boom. So by the time the early morning lunch rush has people are like I want burgers people like I want pizza boom boom you got the preformed never frozen beefs on the grill getting cooked. You got the pizzass on the grill getting cooked You got the pizzas going in the oven getting the orders out And if you get good enough at it and you're persistent with it and your restaurants clean your customers are friendly and people go oh dude, you got to check this place out. So fucking good The prices are fair, but you know out so fucking good. The prices are fair but you know the food's good so they're not you know I'm saying. Just finding that balance you know what I'm saying you too because you can make a restaurant last for years. You can have generations of people coming to your restaurants. You know what I'm saying? Based off of those cleanliness, good customer service, good food, and a good atmosphere. People walking in are like, oh hey, it's so-and-so's place, you know. Oh fuck yeah, the food's delicious, you know, you know? You know what I'm saying? Yeah. I have a passion to cook. I'm not gonna say I'm a fancy chef. I'm not gonna sit here and see all this other crap, but I have ideas for food. So I cook it based off of what I know. If I don't know how to cook it, I'll look it up on YouTube. It would be like, well, this professional cook on YouTube says, this is how you ought to cook. This particular item, okay, said, get inspired to cook. You're trapped in your house with food. Some of you just bought on the whims because that's all they had. Make a deal with what you got, so you store it together. It might be delicious. Anyways, you too. I do thank you for watching this delicious cooking video. I'll definitely catch you cool cobras on the flip side. I'll get this video applied to my desktop and that'll do it.