Original Video: Ultimate breakfast bacon cheese burger

What is up fellow YouTubeers? I don't know up to meet my mic right quick. There we go. Chilling out on a discord after another episode of Keepercast. And as I advertised on Keepercast, I'm making another dank as burger for YouTube. And this time, this is the ultimate breakfast bacon cheeseburger and you're gonna see why I call it that so we creep into the kitchen here for a second we got everything set up we got some Texas toast and the pans going this time I turned the stove up to seven, which is not quite high, but not quite low, so it will cook a little faster on everything, but it's not a ridiculous heat. To start off with our Texas toast, we're going to take our seasoning and we're to sprinkle it like a cobris bits fan of them. I'll show you this technique. And you can report your lid full of seasoning. You don't have to, you know, I was gonna have a shit ton on there. Pour too much seasoning on your lid and you go to sprinkle it and you just shit ton of seasoning on there. It's like, nah,'ve fucked that. just a light sprinkle. So I barely even move my wrist. And that's what you're looking at right there. Which means this side goes down first and all that delicious grease that I've used from the burgers in the past. Oh yeah. This is going to be our bottom bun, and again we've just sprinkle it. Just like that. You know I do the same thing to this side. And this is the process you want to repeat for sprinkling your seasoning on your beef, your sausage, your egg, your bacon. You could use the spatula to flip your bread, but if it just ballsy enough, you can grab it by your hands and just, you know what I'm saying, if you're going to use your hands to flip your toast, be very careful on burning yourself. I would not encourage it. I would encourage you to use your spatula through the entire process, but… I'm showing off. with the bottom of this pan is soaked into it so when it heats back up it acts as a lubricant keeps the bread in the patties from sticking and adds flavor to it so it's like dude you're killing multiple birds here with them stones I have to mute my microphone on discord so I can make this quick e-toot video. Now I'm going to move this bun to the side so we can make room for our bottom bun. Now once you get our buns toasted up, nice and fresh, that's kind of nice toast to its texture to it. There we go… The fun's toasted up nice and fresh that's kind of nice toast to it there we go that's not quite there turned on to a seven which is a little bit above medium heat just a little bit above. Yeah that looks pretty good. Go a little bit longer. Not too long. There we go. There we go. Look on that. See that's hosted up. Yeah. There we go. And then to repeat the process with our bun once more. And this is pretty standard for how I usually prepare the buns for my burgers on YouTube is that method right here. Now I have a little bit for the burger patty that we're going to lay down for it next. As you can see, all the grease got into the bottom of that bun right there toasted in there. And then, this side is toasted nicely. But I'm being for real though, you too. These after the buns are toasted, I'll get this out of the way. It'll make assembling the sandwich much nicer and much quicker. You know another episode of cooking with King Cobra? And today we're making the ultimate breakfast, bacon, cheeseburger, dagu looking for right there. Fluffy, lightly toasted. Yeah, buddy. Now this right here is bar food, plain and simple, dankness for your face. That's just about there, a little bit longer. And of course when you're heating up the grease in that pan, all the meats and what have you that you've cooked in the past, start waffling through the air, it's like, oh yeah, now we're talking. Right there, a little bit of brown on the edge, but not too much nice and lightly toasted to perfection That's a good-looking toast for your burger. Now that pan's nice and heated up. It's time to get ourselves some beef Start building this beast to get ourselves some beef. I have another bag. These last two might be stuck together. There's a lot of good bethaw. That's fine. But for the sake of the video, to move things along quickly, or open the fresh bag, let those other two beethaw. They got some 100% peer beef patties, 80% lean 20% fat. So it's less fattening, it's a little bit healthier in content. There we go, fish a penny out. Put this back on a few things in. Now that same sprinkle method that we done did on this sheer toast is going to be applied to the burger just a light coating a season. Get that paper off of there, just like that. I'm going to hit it with our tonies with a nice light coating. Put that season side down first. but not too much. So I'm going to add some more seasoning to that lid so I'll have some further sausage the egg and the bacon but not too much seasoning now. Now if you can get another seasoning to go with this I would definitely recommend head county championship seasoning to go with your Tony's seasoning. The combination of those two is perfect. But right out of that stuff. And now we get you up into that flip action with this burger recipe. That being as this is the top bun, this is the bottom bun. We're going to move this side and this bun out of the way temporarily. So that when I transfer the burger to this bottom line right here, look at the stationage. Get that out of the way right there, there we go. And now comes the sexiness of this delicious food porn for YouTube, where we come in and cook the beef, the sausage, and the bacon are next in that order. And then that way the bacon creates a nice crevice. So when you go to put your easy side, sunny side egg on top of that bacon, boom. This is really going to be breakfast and one sandwich. So yeah. I want to show you how to make some deliciousness on YouTube. You have to flip. When you flip your burger you want to avoid getting grease all over the place. You're not Spongebob fucking square pants. So just like that. There we go this ain't the crusty fucking crab over here so if you want to avoid getting grease all over your stove you'll have to like oh look at me showing off on YouTube you know fuck that flipping it high in the air just gonna splatter grease all over your stove and the suckiest part about cooking is cleaning up after your shelf. The best part about cooking is eating your delicious creation. The least favorite part about is the cleanup. You know what I'm saying? But having that on the 7 is like going to take too long to cook that up. Yeah, we can make sex. This is what actually going on. Now these patties are preformed but the sausage are used for this burger is not preformed so I'll have to squeeze it out of the sausage tube and form a paddy with it and then cook the fucking paddy to put on top of the burger. And this burger is going to be a little bit on the spicy side but not too bad. They make non-spicy variants of the sausage and the sauce that I use for this burger, which is a spicy horseraddish mustard and mayonnaise. They make regular brown mustard and mayonnaise. So, and they also make a non-spicy sausage, so if you're not a fan of the heat, you know. Now, I've already done this recipe before, it's good. And in fact it was so good I'm like I gotta show you two how to make this delicious mix right here. That burger pan is just about done. So it'll look like a double cheeseburger when it's all said and done. But that second peg is going to be sausage. And you got beef sausage, bacon, and egg going on to one burger. That's basically a…and then the toast, because what's toast without some eggs, you know I'm saying, that sort of thing. So this is basically a complete breakfast in one sandwich Now it's okay if your beef is a little bit pink in the middle, but with a coloration that will be plus just about done. I'm going to carry the plate over here so I don't grease over the stove if I can help it. Gently shake it off the spational right there. Oh yeah. And just to make sure that's nice and center will go out and get that a slight push. There we go. Oh man, the flavor coming off that grease of that paddy. Oh yeah the hot and spicy version. Legately, show that logo. Free advertising, baby. This is good shite right here, YouTube. there awesome sauce and we'll put the same amount of seasoning throughout the entire recipe open it up and to full of sausage panty for your burger you know you take a little a little doll up of it squeeze it out of the tube like toothpaste and yeah Dolly, I don't want raw food to make contact with it. I'm… And, uh… Yeah………. squeeze it out like that. Now I'm not putting it on the burger because I don't want raw food to make contact with it. I'm just checking it for science reference………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. with it. I'm just checking it for signs reference. At my finger pointing out that container of sausage and it tipped over. That was awesome. Yeah now we can probably get away with putting a little bit more sausage in that paddy. So we've got this massive wine breakfast sausage. and I want to take and squeeze it as thin as possible, it'll cook it faster. There we go, it's not too thick, not too thin. Hit it with that seasoning, still light coating. Season side first. Boos, boia! That same amount of seasoning we've been using so far. You're repeating that step multiple times with the recipe like this. There we go. Put dump some of this back. We don't need that much seasoning for the bacon of the egg. There we go. And while that cooks up, I want to make sure that none of our food is getting wasted here. And therefore, we're going to squeeze that back into the tube. You guys take your finger and kind of stuff it back down into the tubes. You can store it in your fridge without wasting it. I know that just looks wrong as fuck but get your mind out of the gutter. Sick Fox. Keep my food safe. And once you get to a certain point, it's just like reversing a gobert tube, really. Just like reversing a gobert tube, gonna squeeze it back down into there. As best as you can. But in some cases, I might just take some tin foil and, you know, wrap it up and store it. Because there's like little excess right here, you know. So I go ahead and store that. Wrap that in some tender foil and store it in the fridge. Be sure it gets used up as quickly as possible once you open it. Let's get you up close on that. Let's get you up close on that sizzle action with that sausage. And like I said, now a whole lot of season and all this, just this white sprinkler. With it, with it good. Now remember when I showed you all how to make sunny side eggs on my YouTube channel we're going to take what we learned from that video and apply it to this sandwich. People want to make restaurant quality of science at eggs, how the hell do you do it? You crack the egg and you want to crack it open as close to the pan as possible so there's minimal splatter and get it into one section so that when it hits the hot surface, boom. You know. And if you cook all your greasy stuff first, like your burger, your sausage, and your bacon, all that grease is going to help keep your egg from sticking to the bottom of the pan. Ah! There's a method to his madness. Now with bacon and pork you want to make sure it's cooked all the way through just for sanitary reasons. I mean you can get away with beef being a little bit more raw in the middle but with like pork or sausage or you know bacon and shit like that. You want to make sure it's cooked all the way through. That's kind of a weird thing about life if you ask me like how one thing can be… You can get away with like eating steak and beef raw for instance but you can't get away with eating bacon or pork raw. Weird how that works out. Now for those of you on a diet trying to watch your weight, this is not a heart healthy burger, this has got bacon, sausage, burger, egg, and a shit ton of cheese so I tell you what it's good I'll give you that first time I made you the burger the first time I made you the burger the first time I made this burger the sausage paddy fit the entire with the burger pett the burger the sausage paddy fit the entire with the burger pett the burger pett the burger pett the entire with the burger, the sausage patty fits the entire width of the burger patty and it was too much and it didn't cook all the way through and I ended up eating it so I wouldn't waste it but by the time I got down eating it I'm like, you know, this sausage is cooked? Usually on the outside you'll get these light spots right here. You start seeing it shrivel up in strength. Sigm one cook. See how it's starting to cook up on this side? Yeah. Oh yeah. That sausage will be pretty much done by the time. It looks like that on the other side. You feel me YouTube I don't want to squeeze too much of the juice out but it helps speed it up a bit oh man the smell coming all coming off of this a lot of man the smell coming off of this, my stomach's getting all excited for this man, my stomach's like, yeah, geared it. And that side is almost done. I'll just go leave it there for a bit longer. I'm flipping it a couple times so that you can see for sure what good fully cooked sausage looks like. Interesting, like I said, you can get away with eating steak raw pretty much for the most part. You can get away with eating hamburger raw for the most part. You don't want to, you definitely want to eat and cook hamburger. Like what I mean by that, like you can, with steak and hamburger, you can cook it and have it medium rare. It's pretty pink, but not like too pink and be just fine. You can't eat it completely raw obviously but with pork products you want to cook them all the way through with chicken products you want to cook them all the way through Oh yeah, that's done. Let's be quick about it. N-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n-n- shouldn't watch this video because I'm putting meat on this burger. That might trigger you, like how dare you? When vegan food is way more expensive than regular food and the byproduct it costs to make that more expensive food is harmful to the environment, not to mention YouTube. The biggest argument that vegans make is you shouldn't eat red meat because it can kill you. And it can also, you're also harming a fucking living thing. Well, what the fuck is… A plantin? It's a living thing. How about that? a plantain, it's a living thing, how about that? We'll take two strips of thick cut bacon teram in half to make four miniature slices to put on top of our burger. Boom, shock, go, go. Make some room on the pan here, there we go. Excellent, so now I got all four slices. Pretty to go. Now the same thing that we did before with the seasoning I'm going to hit it with some seasoning so I want to have to move this fast for it there you go I want to make a sizzling just a little bit of a tiny domination. I'll put in a whole lot on, but a little bit of flavor. You get closer to that on that one. There we go. Now we're going to bake you've seasoned up, lightly-seasoned. We're not going to eat all this for the fucking sowning side egg. There we go, there's a little bit left for that egg. Now I'm going to move this back over here because we're going to need that here shortly. I love that bacon is sizzling off. to put on your top bun for this sandwich is frenchies, spicy horseshraddish mustard, and some mayonnaise. The bacon is already in a flip. I did not see why we used to. over here for our top one we're gonna add some mustard Spicy horse rash, mustard, like there on the top. I like my house a little bit of heat so I want to add a lot. There we go. But they can look good. Walk back over to our trustee fridge, put the mustard back in the fridge. walk back over to our trusty fridge, put the mustard back in the fridge, and then we'll take a fork and do a dollop of mayonnaise on there and just mix it around with that mustard. I'm going to need two hands for this. That's what she said. Oh! I've got some best foods real mayonnaise and you know what sauce dripping off this burger too much because it's already going to be extremely cheesy so maybe like a little bit more mayonnaise on the top there but not too much more. There we go. Now I'm going to do now while that bacon's cooking up is going to close up with that. Looking all the kinds of delicious. Take that fork and kind of just mix the sauce together on the top bun. I'm mixing the horse-rage mustard with that mayonnaise together on that top bun. And just kind of spreading it. nice and even all over that top bun. There we go. If we can go on the sink. Okay, our top bun is done. We'll worry about that in a second. Back over to our bacon. That bake is almost done. A little bit on the truy side. I strategically placed the bacon on top of this sausage. Shite. It hits the plate, no big deals. Pick it up and put it on there. This is a very tiny plate and I'm trying my dam just not to get grease over the stove. So it's literally like building a work of orange. An eatable work of orange. Some bacon is a little bit crispy, some that's a little bit chewy, whatever your preference is, it don't matter. But you want to evenly distribute the bacon on the sandwich here so that… There we go. Just like that. watching this then I don't know what the hell's wrong with you and look all the grease we got at the bottom of that pan just from doing the bacon the sausage and the burger paddy now what's breakfast without at least one egg am I right or am I right so we grab an organic egg. Organic cage-free egg and whoop. Who's going chicken nut? Ohh, we is going chicken nut. Who's going chicken nut? Wee is going chicken nut and who's going chicken nut and who's going chicken nut and we is going chicken hunter. Now what I'm doing right now is making sure that the edges as they cook up don't stick to the pan. So I'll tilt the pan forward so all that grease cooks underneath the egg while it cooks. Now tilting this large pan is all that baking sausage and birded grease cooks underneath the sunny side egg just like that. Beautiful. And now that's nicely formed right there. Let's get a close up of that action. Wash my hand real quick. There we go. Make sure that bacon is perfectly adjusted. a bacon going right there that weaves perfect. Now here's that sunny side egg cooking up. You can see it getting nice and firm. And to make it over easy, all you gotta do is wait for the top half to be done cooking and nice and firm before you flip it over. If you try to flip the egg over when… The top half's not done, then it's going to break your yolk as soon as you try to make it over easy. And you can see that the yolk is getting nice and white, a little bit diggily, that's the perfect time to flip the egg just about. and to make it over easy, you simply don't flip it at just the right time. And right here it's just about done getting nice in the white. You want the yoke to be nice in the firm and jiggly before you flip it. Give it a quick flip. I don't know too long on the top half cooking all that grease right there. I don't go too long on the top half just a little bit to, you know, cook it up at least. I look like easy that comes off with a grease. And then you have one easy that comes off with grease, but… And then you have one over easy egg for your burger recipe. And then you have one over easy egg for your burger recipe. Now I want to flip back over just like that. down long. Use my hand here to scoop the egg onto said burger. Go ahead and turn the stove off at this point because you're not going to need the stove. The last portion of this burger recipe. So I want to squish and level that bacon together just like that that's gonna look nice okay now at this point all your cookables are done the burger is just about done now the one thing it needs is cheese so let's get this this to the side for just a second for just a second so let's have this to the second it needs is cheese so let's let's have this to the side for just a second. So to put the cheese on this delicious ultimate breakfast bacon cheeseburger, one second. We're going to take some Swiss cheese. Now, not one slice. Not two slices. Not two slices, but boom! Four slices of Swiss cheese. that Now last time I did this it didn't take long for the cheese to melt in the microwave so Put it in here real quick. Now this is the only time you're going to need the microwave for any of the burger recipes is to make the cheese nice and gooey. Time cook, let's do… 44-second burst. And what that will do is all that Swiss cheese on the top is gonna melt on top of our sausage, egg, and bacon, and all that good stuff right there. I mean, I try to sing the top button on top of it when I melted the cheese and the top bun just slid off, so, you know, it's easier to just do it like this. And the cheese is slowly but surely melting all over that bacon and beef and sausage. I see that cheese melting. Okay. I want to give it a little bit longer. Let's see. Let's see, let's do 24 seconds more. About 24 more seconds more. About 24 more seconds should be enough. I want it to fold. I want the cheese to melt and fold to the burger, but I want it to dingle all over the place and make a huge mess. Oh, well, see now that happened, didn't it? The fucking cheese is sliding off. God damn. The cheese tried making a run for it, YouTube. I'm like, nope, we can't have that. At four seconds left, too, well, shit. Go on and turn that fucker off. I can turn that fuck her off. I guess the cheese is pretty much melted at this point. Let's get a better grip on that plate. Now for the sake of not getting cheese all over the plates, I'm going to make sure that all this melted cheese that we just put on top of here is positioned just right there we go it's nice and gooey you can see it coming off right there for the most part look how string a little bit of solid cheese on the top to give it some consistency, you know. But now we're going to put our top bun that we just made on top of this year burger. Oh, oh, look at that. Oh, YouTube. That right there is the ultimate breakfast, bacon, cheeseburger. Let's get a 360 of that. This is how you start your day off. All the grease from the panties has literally soaked into the bottom bun bottom bun so I want to find a way to flip this without disturbing the sandwich so that I can pick it up later and eat it or at least eat it in this video. So the best way to do this is to take the same spatula you just used into very delicately pick it up from the bottom bun just like that at least get it loosened up so you can pick it up and eat it. Holy shit, this looks messy and deliciously good. There we go. I'll start trying to flip it, I'll just get it unstuck from the grease on the bottom of the plate. Oh, that just looks fucking amazing. Oh, let's head this down. Well YouTube, it looks like King Carbois just made another dank-ass sandwich. This series is the ultimate breakfast bacon cheeseburger brought to you in part by King Cobra with another episode of Cooking with Cobra. Hmm. Oh shit… Cooking with Cobra. Hmm. Oh shit, there's no one on discord right now, how about that? Got a lot of positive feedback. People said I did really good on this episode of keeper cast, so… That's what's up. I want to lean the camera against my spittoon so…, so……, I want to lean the camera against my spittoon so we can see me eat this monstrosity. So this behemoth of a cheesy gooey mountain mess is the ultimate breakfast bacon cheeseburger. Gee-Gooey Mountain Mess is the ultimate breakfast bacon cheese burger. Now here's a challenge for you on YouTube. Can you eat this entire thing in one sitting? I'm going to sit it in my lap and try to contain most of the mess onto the plate, but no guarantees. And if I make a little bit of a mess eating it that's all right. Sometimes burgers get a little bit messy. What do you think? Does that look good or what? Yeah, cooking with Cobra. Boom. And you try to pick it up I probably could do it. I just have to be very delicate with it. You know, pick it up, I probably could do it. I just have to be very delicate with it. You know, and pick it up without falling apart. Hot. Hey, wait. There we go. So as I flipped it over in my hands, all that grease is on the bottom bun. Holy shit. Now that's a sandwich, YouTube. You want to eat like royalty? This is how you do it. Hoo-hoo-we. That first bite though. That's how you can tell it's a good burger. Look at all that grease dripping down my arm. Yeah, buddy. Here's a little bit of that cross section right there. All that steam coming off of it. And that cheese pull, that's a sexy burger, YouTube. Mmm. I'll own this video. 48 minutes, there we go. There we go. Mmm. Mmm. Massive cheese pole. Massively good. But get a little of that massive cross section, yo, that is wicked. I don't know if the camera can pick up on the steam coming off of that freshly cooked deliciousness. The sauce is just cooked all the way through excellence. Mm. Mm. Okay. Wasn't quite cooked all the way through, but it's not completely raw, so it should be all right. Like, because it's just a little bit of pink in the sausage, but it's not too bad. Actually, yeah, that sausage right there, is pretty much cooked all the way through. Cool. is a burger YouTube. This right here. Like there's so much grease on the plate. It's a shit ton of grease dripping down my arm. Like if you have time to make this in the morning and eat it for breakfast, I guarantee you're starting your day off right. Or the sandwiches. Mmm. Delicious………………………………………… and very filling and definitely not exactly nutritious but who cares right Who we and just the right amount of seasoning on that burger too. It wasn't overdone. The heat coming from the seasoning and the heat coming from the horse radish mustard and the heat coming from the Jimmy Dean spicy sausage. Nasty balanced mustard and the heat coming from the Jimmy Dean spicy sausage. Nicely balanced YouTube. What's harder the spiciness? No, I'll tell you what's harder, it's fresh off the stove. So, Mmm. These burgers are way better when they're fresh. I'll tell you that right now. I'll tell you what YouTube. This is better than any fast food restaurant you're ever going to eat. I mean buying the ingredients to make it yourself. I mean if you're going with mostly great value products you can save a couple of bucks. It ends up being a lot cheaper than going to fast food restaurants and eating. And I'm saying I'm down to the last couple of bites of it. I'm just like, oh. That was a burger YouTube. Not too messy, but a little bit messy. Got some grease and some mayonnaise on my hands. Yeah, the plate is, yeah, I'm holding the, my hand underneath the plate so you can see. I look at there's a grease stripping off onto my hand. Ligitely, that's a greasy as burger, but that was delicious. You see now that's what's up. I got the mess all over my pants but not on the floor. Cool. I want to wash my hands right quick, you too. Get me some water or some milk to drink. Actually, I have a lot of protein in it, so let's not exactly a low sodium type sandwich, mind you, but, with the eggs, the bacon, the sausage, and the hamburger, that sandwich was just packed with protein. You've eaten that kind of shit before you get the jimm that sandwich was just packed with protein. You've eaten that kind of shit before you get the with, you can wash down with your burger with. You can wash down with beer or soda, but I'm out of those things, so just for the sake of having protein. I'll wash it down with beer or soda, but I'm out of those things. So just for the sake of having protein. I'll wash it down with an ice-cold glass of whole milk. Funk that nasty skin milk bullshit. It ain't real milk. You can't countse him in protein for your body. That's all I'm getting at. Boia. Poort, pour it, pour it good. Now the question I ask myself is why isn't that in a restaurant somewhere? The smell waffling through my apartment is just glorious YouTube. Simply glorious. It was since milk can build strong bones. Hmm. Well that's how you make, that's how you make the ultimate breakfast bake and cheeseburger and in other news I was on Grand Theft Auto 5 online just recently and I did a mild touch-up to one of my death matches. If you still play Grand Theft Auto 5 online on the PS3 or if you still have it some people have played on the PS4 or Xbox but I created a death match I call Clock Tower of Terror and originally I called it the Tower of Terror but Disney already has a ride in their park with that name so to avoid copyright infringement and hopes that my death match might become rock star north of verified. I changed the name to clock tower of terror and the forced weapon is the mini gun. There are other weapons too and not just the mini gun but the description reads mini guns surround the clock tower. There are other weapons too besides the mini gun, but the description reads many guns surround the clock tower. There are other weapons too besides the mini gun. There's shotguns, pistols, you know. And surrounding the death match, I put various jumps for vehicles and exploding propane tanks in between the jumps so that if players are wreaking havoc on a death match. And I'd like to say jump on one of the jumps when the propane tank is shot. It explodes and it sends the car flying several feet into the air. There's a particular area of Los Santos where you can climb up right next to a clock tower And I wanted to make a kick-ass death match surrounding that clock tower and I did just that However, I called it the Gatling gun so the mini gun and that's not an accurate description. Well, it's kind of accurate and kind of not. A Gatling gun was created during the Wild Wild West. The mainly gun is like the grandchild of the mini the mini gun is basically the grandchild of the Gatling gun if that makes any sense. So making sure the description was more accurate and you know the name of it sounds better too. Now yeah it's almost midnight so I'm not going to be doing that Death Donald 5 just yet. Pushing it kind of late with the cooking video but tomorrow I'll be doing a YouTube video playing that death match again and this time around I have a spot for the camera so that way I can prop it up and that way you can watch me play and of course if I could set up recording from my PlayStation 3 and just records directly to YouTube that'd be sick. Which sounds like something you could do. I mean if I could record directly to YouTube for my channel. It might be a little bit easier, but… Now you'll see me roaming around Grafton05 wearing one of those plague doctor masks. As the doctors would wear, crossing the waters in Italy to that one super haunted island that has the abandoned the scene asylum on it. Oh yeah there's a haunted asylum on this island over in Italy and this island is so freaking haunted that there's several warnings from the government and ironically enough the island of that asylum is sits on also features a bell tower attached to the island I mean if I could have the bell from that tower that's attached to a haunted asylum and that has history behind it would would that upset the spirits, would the spirits then, you know what I'm saying, would they like, I don't know, or they start haunting your location because a piece of that building is in your possession. So would they haunt the location that's in, you know. Hmm. But you can only imagine having a bell from a haunted bell tower in your possession. And with legitimate record of it showing that it belonged to the place, you know, and that sort of thing. to the place, you know, and that sort of thing. Which should be cool as fuck, but… That can attract a lot of spirit energy to your home, and… some of the ghosts that haunt that asylum in particular… You know, because the island has a history of Bubonic Plague victims. And then once the Bubonic Plague had passed and everyone had died on that island from having it, then that burial site was used for grounds to build an insane asylum and the combination of those two things makes this island in Italy super fucking haunted like you don't even know it makes the Stanley Steamer Hotel in Colorado look like child's play in comparisons to put things into perspective and when you have that much energy condensed into one area it's you know now I walked into a graveyard where like 200 plus of my family members are buried and as somebody who practices a spiritual belief. And as somebody who practices a spiritual belief you could say that for a better lack of better terms I guess when you walk into a cemetery that has a lot of your ancestors buried in it you can just feel it in your bones man like that's an unreal's undescribable feeling like, you know, if you're entombed with the energy and mother earth and that sort of thing, you can just feel it. And it's like, whoa, dude. Nothing says delicious like a satisfying bowl of cherry pipe tobacco courtesy of cold blood red moon pipe tobacco. Sort of like dessert after having a delicious breakfast burger. Not just any breakfast burger that was the ultimate breakfast burger. And really that's the ultimate way to get your day started night, whatever And the thing if it is it doesn't have to be breakfast time for you to enjoy that You can make that burger any time of the day you want provided you have the ingredients and the time to cook it Holy shit, I managed to squeeze that entire thing down and oh man I am beyond stuffed right now that was ridiculously filling. Like I said if you don't like spicy then you like a regular mustard and a non-spicy Jimmy Dean sausage to go on your version I guess but I like a little bit of spiciness so that's why I added the spicy ingredients The only two spicy things on that was the Jimmy Dean breakfast sausage and the spicy horse radish mustard. Which I guess if you're a fan of horse radish, then you'd like that. But I don't know. Some people will look at that burger and be like, that's just fucking gross looking. That was actually pretty normal compared to what I usually make on my channel. I mean the sushi pizza nachos were delicious, but that was definitely a little bit out there. Not enough for Sabi for those nachos either. Of course now that I'm out of cigarettes it helps to have a pinch of pipe to back or stacked up. So this video is almost an hour and eight minutes long but I made it like seriously. I've been on this camera for a minute making this and this has turned out exceptionally well. This is a cooking video that went together nicely for a change. That's what I like to see. So I don't mind if the video is like a minute, more than a minute long. Like if it's an hour and eight minutes long you know that's good quality cooking video right there now I do apologize for eating funny but that would be the cook's privilege and the cool thing about cooking your own food is you get to eat it and upon examining that stove after I got done cooking that meal, hardly any grease on there. Yeah. things like beef, sausage, and bacon and you're trying to minimize the mess. So clean up is a breeze and, you know, cooking can be fun, but it doesn't have to be stressful and to make it less stressful, to make the cleanup less stressful. Little tips and tricks like cracking the egg open closer to the pan so the egg doesn't splatter and just destroy your son inside egg completely you know what I'm saying versus you know when you flip your burgers or your bacon or your sausage making sure you flip it close to the pan so the grease splatters on the inside of the pan and not all over your stove I mean like I said you're not Spongebob square pans so why you're trying to flip shit. I mean maybe if you're outside on a grill and you're wanting to show off it was nice outside okay I get that but if you're cooking burgers and doors on a stove and you want to minimize the cleanup after you're done eating then the techniques I demonstrated in this video are perfect techniques for that hmm. hmm. hmm…. Hmm. This pipe's a little bit clogged. Hold on a second. And that cold blood red moon pipe tobacco would give them some free advertising to some of the best cherry pipe tobacco I've ever had. As a pipe smoker, I would recommend cold blood red moon Jerry pipe tobacco That's if you like aromatics. I suppose There are some pipe smokers who are like, oh, that's kid stuff. I want a non-aramatic and that's how you do. That's how you do you know You know? I'm not too particularly picky when it comes to pipe tobacco. If it smells good, it tastes good. It's got a nice nicotine punch to it. You know? And above all, if it's a cool smoking experience and it doesn't bite the shit out of my tongue bite sucks. You're enjoying your pipe.. You're sipping on the tobacco like a fine wine, it smells good, tastes good, and all of a sudden, you tip of your tongue, it's hot. And you're sitting like going, Ah, what is that? I noticed that cheaper packed tobacco's do that. If you're not careful on what you're buying. But cold blood red moon pipe tobacco has no tongue bite. It's a cool and very pleasant smoking experience. And not only is it a cool and very pleasant smoking experience, but the aroma coming off this pipe smells delicious. This is good pipe tobacco. This is good pipe tobacco. Great for a year-round smoke, you know what I'm saying? You can smoke it after dinner or before dinner or whatever. Or if you're at a hot rod show and you're smoking a pipe and you got cherry pipe tobacco going and it just smells so fucking good. People notice, they're like, hey, that pipe smells good, Saunders! God damn right right it does. But no, that burger wasn't exactly heart healthy. The sodium on that was probably ridiculous. But because that burger was already high in cholesterol, the bacon and everything else, that's why I didn't go too heavy on the seasoning. A little bit of that seasoning went a long way. Like that burger came together beautifully and the layers, I could taste every flavor individually and then it came together like food does. And the reason why they call it culinary arts is because it's a work of art you can eat. It's not only arts you can visually see with your eyes, a work of art you can eat It's not only arts you can visually see with your eyes, but it's art you can smell and taste in savor You know what I'm saying? and you don't have to be a five-star chef to make delicious-ass burgers. I mean if a simple autistic like myself can cook a burger like that, then so can you. And that's basically how you do it. I mean, nothing to it. It's not exactly rocket science. Now, if you got a girlfriend coming over for a date and she likes burgers, she likes eggs, sausage, pervert. No if she likes those things that I put on the burger then chances I'll like that so you know what I'm saying? So when I learn with my cooking you also learn with me and when I discover great recipes they must be posted. I mean if you wanted less spicy like I said switch over to you know but you can definitely expect a Grand Theft Auto 5 video coming up on my channel here shortly perhaps later on tomorrow when it's a bit more appropriate even though it is a Friday night, you know. The phone of playing God Theft Auto Five is being able to hear the sound effects and, you know, I just turned on my PS3 after several months of not playing it and it stayed on long enough for me to edit my deathmatch and perfect it. And I started playing it again, it kept on freezing it up on me, and I'm like, all that's to be expected when you don't play it. But now that I've actually played it a bit earlier, hopefully it won't freeze up on me. If it does freeze up on a YouTube video it's whatever. The whole point of playing Grand Theft Auto 5 is to have fun killing other players and other things, you know, and doing things you can't normally do in real life. My only complaint about Grand Theft Auto 5 is it's not a bit more gory. Like some resident evil type shit or like mortal combat, yeah. Now if I created my own video game it would be like Grand Theft Auto meets Saints Row, you'd be able to create your own character and it build a creature, and it'd be a bit more bloody than mortal combat or resident evil, and you build to customize your guns and all kinds of shit. You want to customize your cars, your guns, your clothing, the way your character looks. Like the details of this game, like, the money it would take to build something like that. Call it like gangsters paradise or some shit. I don't know. Get like three or four gangs you can join and like two of them are cool with each other and two of them either to you know they rival each other and shit you know kind of yeah I get pretty boss at San Andreas though they make they made San Andreas for the PS3 which the graphics are kind of bulky and weird but it's still playable and fun and gangbanger start hitting on my territory and I walk in with CJ and couple of side-by-side saw it off shotguns ready to recap it and I take those fuckers down left or I just you know I just… You know? and months so it's gonna freeze if you haven't played it in a while that's just technology for you You know what I'm saying Now because I was cooking a dank-ass burger because I'm enjoying a pleasant smoke on some delicious sweet-smelling cherry pipe tobacco afterwards It's good to have the apartment window nice and open Letting that's wheat spring rain breeze waffle in. Because it's been raining a lot in Casper and all I got to say video long enough. Anyways, YouTube. Thank you for watching my cooking video. Another cooking with Cobra segment brought to you in part by King Cobra JFS. Thank you for watching me make the ultimate breakfast, bacon, cheeseburger. And I'll catch you cool Cobras on the next one.