I Made A Giant 25-Pound McGriddle

- Oh, sausage! (crew member laughs) Oh (beep) we're rolling. (upbeat trumpet music) Welcome back to Tasty's Making It Big. I'm Alvin and I make big versions of some of America's most beloved foods. And today we're going to make a huge version of McDonald's classic McGriddle. In fact, I grew up never eating one of these, my parents gave me hash browns and orange juice because they were healthier, they said. That's definitely not true! Do you know how much fat is in those things? I'm going to relive my childhood nostalgia or lack thereof by making a big McGriddle! Enough said, let's get started. (jazz bass music) As I've been told, a McGriddle starts with a pancake-like bun, so let's make a

giant

pancake.

This may or may not be the same way they do it on the golden arches, if you let me know, I'm actually curious to know how they're done. (beating liquid vigorously) Milk and it's spilling, good job, friend. Flour, baking soda, sugar and salt and golden whisk for the golden arches. Good, Alvin. (upbeat jazz music) I don't want there to be too many lumps here. (wet ingredients falling together) Wow! Alright, let's get into this butter. Double whisk, double whisk. (laughs) It's like rubbing your belly and patting your head. I can do that actually. Good job. (audience applauds) I wonder if there is any life scenario in which that is really useful.

I don't know, maybe like the squid game or something. The dough looks good. Beautiful and battered. (metal beaters clanging in a metal bowl) And this goes into a fairly large pancake pan, it's over there, we're about 20 feet from here. Then I forgot to add something. The McGriddle apparently has a lot of syrup in the bun. That's nice, man, you probably just spent like $30 on this muffin right here. I was informed that this batter is the same amount of batter used to make about 60 pancakes, and this is just one of the muffins, so this McGriddle will be about 120 times the size of a regular one. (Laughs) Here we have a fairly large frying pan, the pancakes should go in a hot frying pan, which has been approximately preheated.

Yeah, there we go, nice sizzle. That's good, that's good! Grandpa told me, try not to waste, so I won't do it. Do your best grandpa. Come back in buddy, this will cook until it's done. I'm going to make a big sausage now! (upbeat, jazzy bass) What's under this bowl, you ask? Well, we have approximately 20

pound

s of ground pork. This is a lot of meat and we are going to make the sausage with this and to do this we are going to need a lot of seasoning. Lots of seasonings, garlic, onion powder, ground sage, thyme, lots of thyme, salt, pepper and brown sugar.

Honestly, I think sugar and salty foods are underrated and often overlooked, but they can make the biggest difference between what tastes really good and what tastes good. Like salt in desserts, it is also quite underrated. This is probably also why McGriddle tastes so good because there's syrup in the bun, there's sugar in the burger, and there's probably sugar in a lot of other things too. So the ground pork, which we have, has a good amount of fat and that's one of the reasons why the sausage tastes good, but this sausage is blended as much as possible.

The truth is that it smells good. Alright, we need to get you into our big cake pan. Don't treat your newborn like that. (meat hits pan) (baby cries) Yeah, definitely don't treat your newborn like that. (exaggerated grunting) Who needs a fight when you have this? Fun fact, I'm actually pretty good at giving massages because when I was a kid, my parents would always ask me to give them a massage at the end of the day, because they were tired and over time I got pretty good at knowing how to massage properly. Some people think, "Oh, alone?" (exaggerated punches) No, you can't do that.

Actually, you have to do it like this and you should not make your fingers firm, but you should let your fingers be loose. And a massage is more than just doing this, you have to do it the right way, because if you hit the wrong spots, it hurts! So I'm going to give this sausage burger a little massage. Alright, let's go to the oven! (grunt in pain) Oh, it's heavy! Anyone order a pizza? Oh! Oh, what's up, little pancake? Here you have a companion who will keep you company in that oven. Oh man, it looks good.

Very well, peace. Have a good time, be friends. (upbeat jazz music) A McGriddle has the characteristic spongy square egg, and we're going to make the exact same thing, but big. Then 24 eggs will be destroyed! (immersion blender whirring) Die! Yolks die! (energetic heavy metal music) (beep) Oh, that was fun. Thick cream, make it fluffy and salt. Once again in this death machine! (immersion blender whirring) I like this. Ah, okay, thanks! Honestly, one of the most underrated tools in the kitchen, the hand mixer solves many problems and turns them into smooth solutions. On a tray, that's 24 eggs, we're going to make two of these because, well, this isn't making it average, (upbeat trumpet music) we've got to make it big!

On a scroll, make my life easier for removal. To the oven we go, once again! (upbeat jazz music) So the fourth and final component we have today for our McGriddle is the

giant

cheese slice. It might be easy to throw slices of cheese on top and call it a day, but this isn't, you know, Making It Lazy. (upbeat trumpet music) So we're going to make our own version of a slice of American cheese, and that starts with gelatin and milk, which flourishes here. You may remember that this technique was used last season, when we

made

a giant Krabby Patty.

And if you did, you'd be right, 10 points for you. While the gelatin blooms we are going to heat some milk and a little butter. This is a nice glass, where did you get this glass? This glass may or may not disappear over the course of the next three days. A little butter, inside goes the gelatin flower mixture. I think I have seen this method used on other websites and people who are very good with food, such as Serious Eats, J. Kenji López-Alt. It's a really cool technique for making your own American-style cheese with other cheeses, which makes a lot of sense, and I like burgers, so if I wanted to make a fancy burger, I'd probably make this one.

This is more cheddar cheese than I have in my bank account, okay, we'll talk about that later. (metal tool hitting against glass) A little salt. (blender whirring) I'm very prone to spills, so we're not actually going to do anything stupid! We will make the smart decision. (countdown timer ticking) (blender whirring) (plastic clicking) Oh! No, okay, I'll go the other way. As you can see, I am very prone to spilling. Yes. (Machine mixing liquids) That's a sound! I'll go in there and scrape the sides real quick. Oh! It looks good, see? (small laugh) I scraped the side.

That's satisfying, wow! Now I have to continue here. Look at that, it's a thick, soft cheese! Have you ever heard of Velveeta? Or the nacho cheese they give you at the bowling alley with your fries? Those are good. Spread this guy. Ooh ooh! How nice. Oh, that's nice, I like it a lot. So soft! Curse! It's like icing a cake, but there's no cake, the icing is cheese, so it's not really like icing a cake at all, it's just really satisfying to do. It's also like a race against time because you have to get it before the cheese starts to set, but it feels pretty good, it looks really good!

Oh! Okay, I'll call him. This will be our large slice of cheese. And this goes in the refrigerator. (upbeat jazz music) (Alvin grunts in pain) I think it's time we built this giant McGriddle. We have a bun, we have a burger and we have two sheets of eggs, two sheets of cheese, with a little alley-oop from the culinary team, I think it's time for us to build. Let's see how this bun turns out. Wait (sneers) he's going to turn around and hit me in the face. Here we go. (laughs) Wait, my brain can't function right now. (pan hits cutting board) Whoa!

Oh, that's a good one. Look at that, it's all bright and pretty. Okay, this is going to be our best muffin. (energetic jazz music) Alright, don't break the bread, everything's fine. Then you have to take out the cheese slices. First let's cut a little. Now let's put this guy in there. There we go, now that's a slice of cheese! (laughs) Well, this is a heat gun, it helps melt things on this show. (heat gun fan blowing) Oh, that's hot. We'll be right back. (laughter) (triumphant trumpet music) It's melting a little! (exaggerated sniff) It smells good. I'm also counting on the heat of this burger to continue melting it, so here we go.

Oh! OMG, it's time for eggs. Oh! That's one, these are two. Oh man, that's great. Alright, and the last shiny top bun. I have it, yes. This is sturdy, pretty! Oh, that's a McGriddle! (Laughs) Although McDonald's seems to have their signature on every McGriddle, well, you know, I like to put my name on things, so I want to see if we can put a dot on a little A. Get a nice pattern. Look at that, that's an A, or it's a line. Oh, this is going to be delicious. Look how much syrup we're putting in this thing.

Don't let anyone tell my doctor. Just kidding, you'll see the video. Oh, you could see it from top to bottom! Come on! This is not a McG-Griddle, this is A-Griddle, because it has an A! This is a regular McGriddle, this is A-Griddle. As you can see, there is a pretty big size difference. Okay, let's break this guy up and see what we have. Here we go, straight down the middle. (exaggerated snort) Wow! Oh hell yes. Excuse me while I put on my protective measures and here we go! Oh! That cross section! A double layer of egg, some well-cooked, still juicy sausages, and the cheese!

That is very beautiful. Very well, I will accept an honorary wedge. A portion is bigger than the whole. Health. Well, I'll have to eat this in three bites to get all the flavor. (whimsical string music) (talking with mouth full) Better than I thought! I think the key to all this is the syrup. The syrup is what makes it taste and smell like I think it tastes. Wait, I haven't had this one, wait. (laughs) It's like the same thing, but big! Take a small piece of this too. We'll see. (talking with mouth full) This tastes very similar!

This is the same. That's really cool! (energetic trumpet music) Good job, Alvin. Well, that was pretty fun. It's a good thing I like eating what I make, because it looks like I'll be eating lunch, breakfast, and dinner for quite some time. I can feel all the sugar hitting my blood vessels and I haven't had that much sugar in quite a while so I'm going to go and maybe cut it out. I'll see you in the next episode, peace! (energetic trumpet music increases)