The Big Mac | Cowboy Style Homemade Big Mac Recipe

Hey guys, we were taking an iconic fast food burger, the Big Mac, to a whole different level

cowboy

style

, more meat, more special sauce and grilled, hey come on I'll heat up the heat for you, very excited, aha, I'm going to get me something to eat that I don't have to cook, yes ma'am, I need a Big Mac, just a sandwich and a large iced tea, and I need a six-piece chicken, a six-piece chicken McNugget for my big girl in my Duke she doesn't know who would go Ducard listen I want you to explode with us you know who the people are and the children and if they have learned that you go to McDonald's and you don't bring them something home about the tars a truck the Big Mac there versus there is this is for research hey thanks everyone for stopping by the backyard for another episode of

cowboy

cooking what are we doing here hey we're going to show you how to do some barbecue we're going to show you how to cook in a dutch oven with charcoal I mean to everything you need to go out and cook really well, but hey, if you're a new viewer, I want to tell you right now to reach out and hit that subscribe button because I don't want you to miss any of these great

recipe

s, tips, tricks and techniques we'll show you on how to cook out of McDonald's iconic sandwich, the Big Mac made its debut in 1968, some of you may not.

I've been there that night, hey I was, but I didn't get one for a long time in 1978 because it wasn't a McDonald's anywhere near us, but now these things are served all over the world. You could get a Big Mac almost anywhere, except friends. meet the cowboy, we're going to spice this up a little bit and make our own version of this Big Mac, but we're still going to keep it pretty traditional. The first thing we will see is the bun with sesame seeds, who doesn't like it? a bun with sesame seeds, I really do that and you know they have that special sauce, but look, toasted bun, let's do that now, this is a little thing we might have to change, this is called a beef burger, they say weighs one. an eighth of a pound, but I did a little research that's two ounces, so if you're talking about two of them and you're doing the math, help me, Amy, because I know you, if it's four ounces, that's okay, folks, let's change that. today and we're going to load this rascal with some meat, I mean, I can almost say for all of you that I can't, so here we go to your special sauce, here lettuce, onion, some pickles, but friends, we have jazz, their special sauce.

The big guys and I put in many hours of research into what McDonald's puts in theirs and we've swapped it out for just some toast plus special sauce down there, ready to go, so we've deconstructed it now it's time to build it, but we're going to do it cowboy

style

, so let's get to work now, the first thing we need to do is prepare this special sauce that goes with this special burger. Now I looked at theirs, I tried it and I tried theirs, but well, I'm going to refine it a little, now we sure have to have that sweet seasoning, they have it there, you have to have a little chopped onion, they have it there, You gotta have some mustard in there, let's have some. of that, but guess what, we're going to add a little bit of that chipotle chili adobo sauce for a little extra kick.

Now remember friends, when you put in that apple cider vinegar, don't forget that the teaspoon of sugar is like that. It's going to soften things up and it needs to sit in the fridge for about two hours, stir it all up sitting there to mix all the flavors together now you'll remember that little jingle they had, they said two beef patties, special sauce, pickles, lettuce. cheese on a bun with sesame seeds, well friends, let's talk about two burgers, now this is what is called two beef burgers. Shannon was telling me when he was putting all this together, do you think he can eat that?

Oh, I can eat this, this is 80/20 Certified Angus Beef and we're going to start with what a half pound and a half pound is, you know how much that is in x math, that's eight ounces, now remember we had two ounces. there while a while ago there was a There's a lot of difference, friends, I'm sure we're going to shrink a little, but not that much, and when you season a thief that you're going to cook on the grill, do it when you have it ready to throw it on the grill, no they are doing it. before because if it's a processed meat you're going to expel that meat by doing that if you season it and then let it rest so make sure you season both sides and give it a little pat there what am I using? original american red river ranch seasoning that's what everyone should use thanks for the infomercial you can get it at www.calculated.com/support hot and ready to go so let's put that first and there and there something in the oklahoma breeze put that other one there now.

I'm going to cheat a little bit on this, sometimes you don't have to, but hey, we're going to cook these three and a half minutes four minutes apart, but I'm going to trap a little bit of that heat in there. make them cook a little faster so let's talk about some grilling tips we have here. First, make sure the grill is clean. Make sure it is old and warm. How do you know how hot? I remember you. Put your hand near that grill. Can you hold it for more than five seconds? It's probably not hot enough if we're grilling burgers.

This is different from an indirect. We have them cold and spread out until they cover the entire grill. the whole grill because we want it to be hot when we grill the burgers, well we've been out about four of us on this side and I want to show you something that you can see with the lid closed, you're going to sweat action here and things are going to start to glow and the things are going to rise to the top see that dirty blood coming out of there and see this here bubbling I think we can go ahead and do this right here and look, it's pretty close To what I'm asking you now remember if you're doing this in the house and you're doing it McDonald's style when you throw that hamburger over there, you go get your sixty pound anvil, put your spatula in there, put the anvil on the spatula and flatten the meat now when you're cooking hamburgers, I don't like to mash them because When you're crushing them, what's happening?

You mentioned all that good juice flavor coming out of me and you get something that is Drive that you can hold. Get up and look at the sun through, let's do that doesn't match your burger, okay folks, you always hear it, people saying you can't flip your burger just like you can't flip your steak, we hear it there and there. Just once, I know you can check that burger, you can flip it, you're not going to damage it, just remember, don't smash it. I need to look at it, so what am I going to do? I'm going to turn it around.

We are getting old. so close if I can see it from the smoke, but don't be afraid to turn that motherfucker over, but don't throw it out and into the ocean somewhere now folks, when I'm cooking a burger and Shannon and I are doing it, I like it I'm going to be having a little bit of heat, so I'm going to drop it a little bit, but just take the spatula that we're mashing. I just want you to push and be able to see a little bit of that clear liquid coming back to the surface, that's what you call it. freshly wrapped hamburger so I'm going to take them put them here where there's almost no charcoal get these sesame seed buns ready to go in and toast nice we've got them here on the side and remember we're looking at that when we deconstructed that Big Mac and they were bones toasted I agree that Midland was not toasted on both sides and how do you make the middle one?

Well, folks, get that really good bread knife and just cut off the top of one of those bones. as far as you have what medium bun, yeah, that's how it's done, so let's put them on this grill, we're going to toast them a little bit, but you can also get a little bit of smoke flavor at the same time and it won't take long. As spicy as it is, but remember that one that is cut on both sides, we have to toast it on both sides, well, we have them all cooked, we have our buns very well toasted, we did it and friends, this is where it comes. the assembly line and things are flying around if everyone thinks explore here, there and there there is no lightning so the assembly line is getting ready to start and this is one of the most important things when you are rebuilding the Big deconstructed.

Mac, that's a lot of words for me, so what's first? It's a little bit of this special sauce on which a Shan bun is formed. I'm so confused, it's the one called below. Now I like to move on, give me. There's enough in there that I can taste and friends, this hair stuff is so good you'll want to put it on your hot dogs and everything you have you'll want to do all summer long. Whats Next? Some finely chopped lettuce, yes, just. like the Big Mac so we just spread them out peacefully and one thing I would have done differently if it were me I would have put the cheese maybe on the bottom but no and they use that American cheese folks we use.

I'm going to use some cheddar cheese and trim it to fit. This is there and I have these two cheese dogs here that will help me. Thank you all so much now that you get to this point, guess what? That's what a lot of people do. I would call just enough things to put on your burger, but we have to have a burger to put on there, so here we go, that's it, so we're ready to move on with the middle bun, which is the one we cut into the middle. superior. of the top bun, so we have to have a little bit more special sauce to get ready to come back here, make sure you have enough and then guess what it's time for more lettuce, guess what comes next, they don't ask for that. but old Kent is going to put it there, you know, it's an extra piece of cheese and then you have two left for the cheese inspectors, there you go, so you can see we're almost there, it's time for what's called a burger friends and we're almost there so we're going to go ahead and get some more of that special sauce right here on the top and we're going to have to eat some pickles for the pimples because she loves pickles now I do.

She wouldn't put pickles in it, but hey, we're trying to keep it authentic last one and guess what we do now? Shall we give him some puree? Now I'll take a knife and cut it. half because I want to see all those flavors, what hill can you see the difference here? I mean, even if you step away from the camera, can you see the difference here? Let me come in here yeah I can see the difference when you have them here now this is a Big Mac McDonald style this is a cowboy style Big Mac you even have to have a muscle to hold this and now I want to tell you when you make that sauce and it makes you more people.

You're going to love these things, just go ahead and close them again, put them on your sandwiches, your hot dogs, more hamburgers, dip your fries in them, whatever you have to do, but it'll be okay, Danny, I'd like to do this, I would do it and I will do it. I think we should take a look there, do this now, people don't get me wrong. I've eaten my share of them over the years, circling and bull riding, it was one of the places we stopped at, but hey, there's no conical restaurant. We're still in business and still doing great things, but when you can have one of these, why pull up to the car window and eat one?

So here we go Dukey, it tastes so much better than a Big Mac. Let's do the ronald mcdonald shuffle oh I know Hardee's and it's not Mickey D's either, there's no drive thru and a menu you won't see but what you will see is good fancy food, friends, the start of the show, hey, I love meat. but the star of the show today, the Cowboys Special Sauce with that chipotle chili and adobo sauce mixed in, takes everything to a whole new level, but as always I take my hat off and thank all of our American military men and women and to all. the veterans and all the people who keep our country safe for letting that old flag fly freely, we appreciate each and every thing you do, but we also have some special thanks this week, great girlfriend, you've been getting letters from love by mail from Molly the chewer. yeah I think they are getting along well it would be a good team I might not have enough food to feed them all but hey it will be good and also a friend of mine up there in Canada John Tom hey stay warm up there up north .

On the other hand, my friend, it will be hot soon and remember that it is a sensational version of a Big Mac and I will see you on the Big Mac road. God bless you each and every one of the greetings we are receiving. I don't know, maybe a trip to tell Barney I don't know, here we go because this is what happens to an empty Big Mac box. I think it will be a real challenge. If we get home without eating it, we'll be in pretty good shape. Wow, good job. Duke, that's awesome, open, you left it there, okay, last one, maybe we need to do a chicken nuggets video.