I'd be all over that BBQ Juicy Lucy!!! Fabulous video Chef Tom!!!! And thanks again for the hospitality recently! It was great hanging out with you brother! Let me know if you are ever in Austin!!! We can get together for another cook!!!
Mike Hawk How many people do you think have an industrial meat grinder at home and a scale like that? I mean really? I have spoken for myself. BTW your name is the most UNoriginal thing I could have ever crapped out of my 12 year-old brain. Do your parents know you have internet access??? I doubt it.
redwhitentrue hahahahaha that's great, I have a hand-cranked meat grinder at home, you didn't specify what type so, as for the name I got it when I was 12, haven't changed it cause I mean, what's the point in that? Have a great day
@@dannymartinez8522 Back in the 80's I lived in Corpus Christi there were two places I ate at regularly Whatabuger and Godfathers Pizza good food both places wish they had them in Michingan I'd be there all the time stay the course Bruce
Those burgers looked amazing! I do grind sometimes but I really like to hand chop my burgers. I think the texture and mouth feel is much better! Great video. Thanks for sharing this!
Great quality video and it looks good. But as a Minneapolis native I would say that the Matt’s bar jucy lucy authentic is different in that the cheese is liquified and mixed with the meat juices. I think the Patties are very thin and molded together. You have to approach the burger completely differently. Typically you don’t want to overwork the meat or overcook it. In a traditional jucy lucy I believe you make it thin then really work the patty so it is tough enough to hold the cheese longer and cook it until the cheese is beyond melted it’s almost watery with beef fat. Like a runny yoke egg sort of? I would recommend trying that and see how it’s different.
My wife bought me a kitchen aid attachment, works pretty well for the price. It doesn't grind all the meat because some gets stuck in the spiral part...but I've made some damn good Ribeye burgers with it
ahh excellent idea, I'm sure people that don't make these often appreciate this tip sir, I actually do this quite frequently when cooking hot dogs as well.
Thanks for this video. I am definitely going to try my own version of this very soon. I also like the variations of toppings you can use. I will try the cabbage slaw, looks so delicious. Thanks again, Chef Tom !!
Thank you for the Michelin Star demo of the assembly. I’m going to try this with cheddar, and fresh cooked bacon bits. Brush the buns with barbecue sauce after toasting, and put sautéed onions on both sides. Swap out the Worcestershire for A-1 sauce 😉
People here in Minneapolis argue Matt's vs 5-8, but the best Juicy Lucy is found at The Nook or Blue Door. The originals are great, but the students have become the teachers. Seriously, if you're ever in Minneapolis, check them out.
How so? Didn't even think Minnesota was on the map as far as Foods concerned.guess minnesotans have lot of fish. I know that's where Andrew Zimmern lives.🤔🤔
Really liked your video and learned a few things from it, but I have one question! I see you cook them on a griddle while you have a direct coal fire next to it, this confuses me. Do you still get the same 'fire grilled flavour' with this indirect method? Thanks!
My Mom used to make those for us kids when we were kids, only she called them SURPRISE BURGERS, some would have cheese, some would have baked beans, and other fillings, I'm 72 years old now, so that must have been 60 or so years ago. You can call them what you want, to me they'll always be SURPRISE BURGERS. Jucy (Juicy) Lucy, sounds like an overworked streetwalker.
"A couple of slices of American Cheese...." You LIED!!! thats just a single slice folded in quarters you sir are a LIER and i feel BETRAYED good sir! B E T R A Y E D
I made these babies with 93/7 with the same recipe (I've added a few secrets😏) same weight and same instructions, except I pan fried mine because I'm poor. They came out beautiful even with lean meat and pan fried! 😀 Thank you for the awesome recipe 👌 Keep it up!!!
The burger in the 90s is completely different to the current version. I remember the old school juicy lucy burgers were the shit. now not even worth the purchase. I'd rather go to McDonald's and order a mcdouble. at least I know I'll get tasty garbage at a great price.
Think this would be so much better without American cheese. There's got to be a better cheese to put in the middle of a Burger. Not hating on the channel it's pretty entertaining and the chef seems like he would be a cool guy shoot a game of pool with. The gouda however, my mouth is watering
If you plan on making a lot of these or making them regularly, you can buy a burger press to make shaping a whole lot easier. It's what they use in the restaurants that claim to have invented it.
Looks amazing, you cant beat a cheeseburger, best comfort food. I think american cheese is the best cheese for a burger or at least processed cheese because it melts so well in a way only processed cheese can. Food snobs say go for cheddar but its oily when melted and has a strong flavour.
If you say so, chef. But if someone wants to find a great Jucy Lucy recipe, there are many other videos on here that match that spelling. See for yourself: (th-cam.com/users/results?search_query=jucy+lucy). If I were you, I'd make mention of the true spelling in the description. In any case, thanks for your response and thanks for a great channel. These burgers looked amazing.
To be fair, we don't say so... Google does. We use their trend patterns to name recipes so that the largest amount of people can find them. We can add the original misspelling in our title though. trends.google.com/trends/explore?q=juicy%20lucy,jucy%20lucy
All this talk about "who did it first" is irrelevant - All I care about is "who does it best"
Minneapolis Minnesota
Matt's my dog
I didn't see any talk about who did what first. Not important. They are just comments
Blue Door
If nobody did it first, would we have them at all?
I'd be all over that BBQ Juicy Lucy!!! Fabulous video Chef Tom!!!! And thanks again for the hospitality recently! It was great hanging out with you brother! Let me know if you are ever in Austin!!! We can get together for another cook!!!
Thanks Troy! Next time we're in the area we'll absolutely reach out.
Is this a recipe for restaurants or home? People do NOT have meat grinders at home people.
redwhitentrue speak for yourself, I've got a meat grinder at home
Mike Hawk
How many people do you think have an industrial meat grinder at home and a scale like that? I mean really? I have spoken for myself. BTW your name is the most UNoriginal thing I could have ever crapped out of my 12 year-old brain. Do your parents know you have internet access??? I doubt it.
redwhitentrue hahahahaha that's great, I have a hand-cranked meat grinder at home, you didn't specify what type so, as for the name I got it when I was 12, haven't changed it cause I mean, what's the point in that? Have a great day
Best video ever! No annoying music on background! Clean and simple! Love your bbq videos bro! Will have to try this one!
Just binge watched 50 episodes thanks for sharing so many ideas and recipes I most def learned a lot today.
Iv put chopped bacon in the middle of mine with a smoked sharp cheddar that was pretty good
Nice, we'll have to try that.
I'm from the south we call it the A1 burger from whataburger 👍
Yikes. Wow, that sounds like a great idea.
@@dannymartinez8522 Back in the 80's I lived in Corpus Christi there were two places I ate at regularly Whatabuger and Godfathers Pizza good food both places wish they had them in Michingan I'd be there all the time stay the course Bruce
Butcher shop down the road used to carry jalapeño habanero cheddar cheese. Was the best cheese around
"house made GRILLED pickles" you can't just throw that out there with out a link to the recipe brotha
That recipe is coming later this year. Chef Eric Gephart of Kamado Joe helped put that one together with Travis Russel of Public at the Brickyard.
can't wait
allthingsbbq caint wait on that recipe either, dang the delish!!!
link?
@@allthingsbbq you guys ever get a link up for those house made grilled pickles??!! we needs them!!!
Great recipe bud!
This. This is what Freedom tastes like...
You know it's good when goes "mmm" and almost chokes. Lol it gets me every time.
I now know what "food porn" means. I feel kinda dirty about how excited these burgers made me. Absolutely gorgeous.
Ha! Thanks for watching!
Looks great! I am always up for a new way to make a good burger so I will give it a try tonight.
Those burgers looked amazing! I do grind sometimes but I really like to hand chop my burgers. I think the texture and mouth feel is much better! Great video. Thanks for sharing this!
Great quality video and it looks good. But as a Minneapolis native I would say that the Matt’s bar jucy lucy authentic is different in that the cheese is liquified and mixed with the meat juices. I think the Patties are very thin and molded together. You have to approach the burger completely differently. Typically you don’t want to overwork the meat or overcook it. In a traditional jucy lucy I believe you make it thin then really work the patty so it is tough enough to hold the cheese longer and cook it until the cheese is beyond melted it’s almost watery with beef fat. Like a runny yoke egg sort of? I would recommend trying that and see how it’s different.
I would like to see a review of some meat grinders that are accessible to the home cook. ones that aren't too big nor too pricey.
We have some meat grinder overview videos planned. Thanks for the suggestion.
allthingsbbq thanks, I have been looking for a grinder but have been overwhelmed with the selection and am not sure what to look for.
Kahhiio Diabo I think you can do a Kitchen aid with a meat grinder attachment.
My wife bought me a kitchen aid attachment, works pretty well for the price. It doesn't grind all the meat because some gets stuck in the spiral part...but I've made some damn good Ribeye burgers with it
i use a old hand crank grinder i got at savers for 10 bucks... you can hook a drill up to it if your feeling lazy haha
Born in Minneapolis. Matts bar and the 58 club are still fighting over who done it first. Looks great.
To avoid cheese blowout, poke a small hole in the top after flipping.
ahh excellent idea, I'm sure people that don't make these often appreciate this tip sir, I actually do this quite frequently when cooking hot dogs as well.
Not necessary. Will make all the juice run out! Not a good idea
Jucy Lucy sounds like a freaky girl's nickname.
It is , it's mine!
how about betty and rita too
dont you both mean betty and rita
+JuceeLucee I know your real name its mutten rez girl
Yea a fat one
Thanks for your video, it's was awesome
Thanks for this video. I am definitely going to try my own version of this very soon. I also like the variations of toppings you can use. I will try the cabbage slaw, looks so delicious. Thanks again, Chef Tom !!
Chef Tom your food looks amazing
Hi Chef Tom, I'm from Brazil. I love your recipes and your technics. Thanks for share your knowledge with us. Sorry about my english. Regards.
No worries on your English, we can't speak/type a lick of Portuguese. :) Thanks for watching!
allthingsbbq Brazilians be like: "hey" sorry for my bad English. I'm Brazilian tho, sorry for my bad english lol
I respect anyone who tries to learn a new language. You are doing just fine!
I have burgers from both Matt's and 58 Club and yours looks exceedingly better! It's night and day! Well done!
this guy is next level
Thank you for the Michelin Star demo of the assembly.
I’m going to try this with cheddar, and fresh cooked bacon bits. Brush the buns with barbecue sauce after toasting, and put sautéed onions on both sides. Swap out the Worcestershire for A-1 sauce 😉
Best patty forming I've ever seen
This guy clearly knows what he's doing. All of the patties look the same, detailed background info and obviously a fckin nice burger🍻
That first burger looked great but the BBQ Juicy Lucy looked gouda :-D
wow, thank you for showing !!!
so good
Love how you're so meticulous about the entire process. Measuring everything down to a T. I made this for my gf, and she absolutely loved it.
juicy lucy was my nickname in catholic school
😂
Gross
Hey Chef Tom, have you ever made traditional Kalua pork? OMG to die for!!!
I'm in love
great confidence, very nice
FINALLY someone knows how to make a truly JUICY Lucy. Everyone else on TH-cam seems to forget that the cheese should be melted.
People here in Minneapolis argue Matt's vs 5-8, but the best Juicy Lucy is found at The Nook or Blue Door. The originals are great, but the students have become the teachers. Seriously, if you're ever in Minneapolis, check them out.
The Nook.....Total agree with you.
Matt's is the best
I only had it at Loop's there, and it was amazing. Can't find em back home!
I am a fan of both Matt's and The Nook. FYI you must add grilled onions to complete the jucy Lucy!
The Nook is awesome!
Minnesota has the best food in the world
How so? Didn't even think Minnesota was on the map as far as Foods concerned.guess minnesotans have lot of fish. I know that's where Andrew Zimmern lives.🤔🤔
What's great as usual chef, how about a bacon potato cheddar tart ?
We'll add it to our list!
subscribed watching 1st 3 minuts of video of it...keep it up
This is literal torchure watching Alan cook when you're hungry
What type of knife did you cut the chuck cut with? Thank you.
Oh yum! I'm from Eastern SD, so not far from MSP, and man! This makes me want to go home just for a burger!
I made these tonight (classic, not BBQ). Best damn burger I've made, even impressed my mother-in-law. 👍👌🤤
9spiderlegs Must be good if it impressed a soulless gargoyle vampire
Just subbed. Cool channel.
Ya killin smalls...
Those are some slobberknockin' good burgers.
I need a minute.
A classic of American burger culture.
Yessir, invented in Minneapolis, Minnesota
Really liked your video and learned a few things from it, but I have one question! I see you cook them on a griddle while you have a direct coal fire next to it, this confuses me. Do you still get the same 'fire grilled flavour' with this indirect method? Thanks!
There's no coal. This is a pellet fired grill he's cooking on and the fire is directly beneath the griddle.
Thanks for watching!
Wow!
Have you ever ground a whole packer brisket? I was wondering what the fat content might be. 20%-30% I'm thinking?
I can tell this man has a prominent burger backround
Alas, I haven't had a good juicy Lucy since my sophomore year at college .....
Well, how about these Burgers...I make my J. L. Pizza Burgers & J. L. Beer & Onion Burgers! Going to try yours now....tfs
I LOVE ALL OF YOUR RECIPES ANS VIDEOS.
I ESPECIALLY LIKE THE WAY YOU TEACH/EXPLAIN EVERY THING.
THANK YOU VERY MUCH
I'll take two of each!
Where do I find a video of the house made grilled pickles??
In Scotland we have 2 burgers with cheese in between then battered and deep fried
*heavy breathing*
Is the debate over who made the first stuffed burger, or who first gave it its profane name?
I like the videos but it will be very much better if you put some background music on :)
Send me a Judy Lucy in mail..
Phenomenal Juicy Lucies
My Mom used to make those for us kids when we were kids, only she called them SURPRISE BURGERS, some would have cheese, some would have baked beans, and other fillings, I'm 72 years old now, so that must have been 60 or so years ago. You can call them what you want, to me they'll always be SURPRISE BURGERS. Jucy (Juicy) Lucy, sounds like an overworked streetwalker.
OK another great recipe! I had to subscribe.
Sup, made this awesome burger Everytime I get smoked Gouda, I recently topped with American cheese also, amazing, glad found video again, tyvm
Smoked Gouda baby!
"A couple of slices of American Cheese...." You LIED!!! thats just a single slice folded in quarters you sir are a LIER and i feel BETRAYED good sir! B E T R A Y E D
I made these babies with 93/7 with the same recipe (I've added a few secrets😏) same weight and same instructions, except I pan fried mine because I'm poor. They came out beautiful even with lean meat and pan fried! 😀 Thank you for the awesome recipe 👌 Keep it up!!!
The burger in the 90s is completely different to the current version. I remember the old school juicy lucy burgers were the shit. now not even worth the purchase. I'd rather go to McDonald's and order a mcdouble. at least I know I'll get tasty garbage at a great price.
What brand and model was that meat grinder?
Cool vid. Always wanted to see how it was made LOL.
There needed to be some nice quiet jazz over the top of this
Think this would be so much better without American cheese. There's got to be a better cheese to put in the middle of a Burger. Not hating on the channel it's pretty entertaining and the chef seems like he would be a cool guy shoot a game of pool with. The gouda however, my mouth is watering
This method of burger making alone makes for nearly infinite stuffed burger recipes. Its so obvious yet it never occurred to me. Smh lol
looks good fella. greets from germany
Chef Tom... we have a couple of winners...
If you plan on making a lot of these or making them regularly, you can buy a burger press to make shaping a whole lot easier.
It's what they use in the restaurants that claim to have invented it.
Congratulations u have been up for a decade
Looks amazing, you cant beat a cheeseburger, best comfort food. I think american cheese is the best cheese for a burger or at least processed cheese because it melts so well in a way only processed cheese can. Food snobs say go for cheddar but its oily when melted and has a strong flavour.
egg n bacon not lettuce n pickles
What is American cheese? I am from Sweden! Plz use words that is not only American
Randy from Trailer Park Boys would be in heaven with those burgers lol
I prefer a couple of whole basil leaves instead of all that lettuce. It really adds an unexpected punch of flavor in each bite.
Great Job Bro greetings from Brandenburg in good old Germany 👍😎👍🍔🍻🍔
Dude, they are burnt, what's with that?!! Anyway, chef John does it better :)
Ah, he**, now I want some Lucy's - dang you make me hungry...great job Bro
What model (horsepower) LEM meat grinder are you using in this video?
Matt's Bar. The first and the best. If you're ever in Minneapolis, its a must visit.
Chef Tom only American chef I'd never heard the F word from his mouth..
The original jucy Lucy comes with fried onions and pickles on the side.
Nice juicy Lucy's Tom they looked great! Great video! Love the channel!
What meat grinder do y'all use on your videos? I know it's a LEM but what model? Thanks. And keep up the great work chef Tom!!!
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM gimme gimme. Im cooking that tomorrow.
Ever try to grill either Maryland Crab Cake, or a Maryland Blue Soft Crab?
I never knew these burgs had an official name, we always just called 'em "stuffed burgers".
Nothing melts quite like American cheese. So right. If memory serves, the original is intentionally misspelled as "Jucy Lucy."
Yes it is, but we're trying to snag as many people searching for the recipe and the correct spelling works better in that regard. Thanks for watching!
If you say so, chef. But if someone wants to find a great Jucy Lucy recipe, there are many other videos on here that match that spelling. See for yourself: (th-cam.com/users/results?search_query=jucy+lucy). If I were you, I'd make mention of the true spelling in the description. In any case, thanks for your response and thanks for a great channel. These burgers looked amazing.
To be fair, we don't say so... Google does. We use their trend patterns to name recipes so that the largest amount of people can find them. We can add the original misspelling in our title though.
trends.google.com/trends/explore?q=juicy%20lucy,jucy%20lucy
Thanks for the informative reply. I appreciate your taking the time to show me the data. Warm regards and thanks again.
Nice to watch a vidja of my home town classic!! KUDOS!
Land O Lakes Sharp American is the best burger cheese. Check it out.
I saw a thing that Matt's nicks a hole after they flip so the cheese doesn't burst out the sides
By American cheese , you mean pre fab plastic tasting cheese?
Hey,can u make something rly spicy?
Man this Old Buzzards mouth is watering here!!!