I'm thinking (hoping) that his presentation was probably scripted by Bon Appetite. I hope so at least! I love watching videos of chefs cooking their signature dish showing enthusiasm without telling me I can't do it!
that looks definetly like a legendary burger ! i think its quite important to show ur viewers that burgers like these are very possible for the average burger enjoyer. i think thats where the beauty of making burger is. its kinda a simple dish where you can put as much effort into the ingredients and the composition as one likes.
Hi Greg, it's Mike Florence and I trust you and your good lady are well. Sooooo glad you took up the callenge. I think you NAILED this burger!!! Once again, such a well researched recipe and your meticulous demo. Cheers Greg, well done again. See Ya, Mike.
Ngl, I appreciate the calm and even toned delivery of the video. So much of YT ia filled with people screaming into the camera and editing reliant on distracting clips. These are the types of videos I can watch and leave feeling relaxed.
@@jeromehahaha118 I do hope he's as successful as I think he is. He does incredible work for this channel but it seems like maybe a side passion. I'm not sure.
I don't believe I have ever seen anyone gush over a hamburger like you did. Soooooo I gotta make it!! Great job on the deconstruction of the OG recipe. As far as the bun goes I will have to go to a bakery and get something fresh.
Greg, the lengths you go to bring these copy cat recipes to us is truly impressive and much appreciated. That burger and especially that sauce looks amazing! Thanks again for your efforts in bringing these videos to us. You rock Sir!
Hey brother, you never cease to amaze me. It’s videos like this that make you stand out from all the other TH-cam Burger experts. I can almost guarantee you that you came very close to the exact recipe on this just due to your extensive knowledge of food and your imagination. This was an amazing recipe and video. Blessings to you. We will talk soon. By the way I watched oak island this week lol.
Admittedly, I've never tried "the arrogant bastard burger" from chef what's-his-face, but I'd bet dollars to donuts, yours would win in a blind taste test.... Thanks for sharing Greg!
As somebody who has watched you cook and eat burgers for nigh on 9 years, this was one of my favourites. I knew it was going to be a tasty one. Great burger, Greg.
I can careless if it is an exact recipe. The idea is solid and you bringing these flavor profiles to us is where it is at. As always, thanks for the info
Greg! I don’t know how many times I said WOW while watching this. Thank you brother for your hard work in bringing us these great burgers. Now off to the store 😄😋
The attention to detail and the information you provide is incredible. This must be one of the most elaborate burgers you have ever made. If I had one of your Ballistic ball caps I’d tip it to you. Thanks for the video.
Greg’s normally understated reactions after tasting the creations he replicates makes this burger even more intriguing. This is the biggest reaction that I’ve ever seen from him. Now I want this burger badly!
Hey Greg, just got started with the video, and I gotta say already, that spice blend sounds awesome! Definitely gonna try and recreate that for myself!
Greg, you asked again for suggestions in this video, so I am asking if you can recreate the "Father's Office" burger. It's made in Los Angeles and is famous for being on many lists as the best burger in the USA.
Ballistic Burgers - I havent gone through all your vids so forgive me if you already did this but I know you've cooked a ton of different styles of burgers that surely you must have a top 10 or so list for us to check out by now. All burgers are good but not all burgers are created equal ;)
I created a "Favorite Burger" playlist, that is growing! LOL! Standouts are The Stockyard's Butter Burger, The Mission Burger and this one to be honest.
@@BallisticBurgers thanks for the response but what I meant was like a one stop video down the road because just like movies, everything is subject to taste, well in this case literally - but it was just a suggestion, like top 10 craziest things you've seen added into a burger that worked, or didn't for that matter. Like this video had some very unique ingredients like fish flakes, really? Never would have considered that in a million years. Either way keep up the great work, making me hungry but wanted to throw you some ideas for your channel. Cheers mate.
That looked delicious, Greg. The viewer can tell that you really enjoyed it. I bet you finished the rest of it as soon as you turned the camera off. I thought you were working on a burger book, as well ...
I agree with you. If you're able to deconstruct the ingredients by looking at each step in the cooking process, its not really hard to recreat a specific burger and one can get really close with the recreation.
Hi Greg, Your burger looked delicious. I have been to Nowon in NYC and while I thought the burger was good, I wasn't blown away. Yours looked better. Given the choice between your's and Nowan's, I'd choose yours. I saw the chef while I was there, and found him to be a bit full of himself. I felt the same attitude came across in the video clips you included in this video.
Great cook! Random question. I am considering replacing the griddle on my Blackstone with a stainless one. I haven't cooked on a stainless flat top since I was a short order cook 30 years ago. Care to compare to you? It seems like with the stainless I can clean with water and do not need to oil it after every cook. And judging by this cook, get the same great crust on a smash. Which are you partial to?
The only difference in cooking on this and a standard steel flattop is the fact that I don't have to worry about rust at all. Cooking wise, I can get the same sear as I could on my steel griddle. It's nice not having to worry about rust though.
@@BallisticBurgers thank you! I think I may give it a go! Do you oil it after you clean, or treat it like they do at the hibachi steakhouse lol. Thanks
The burger looks like it was worth the effort you put into it. I'm glad you did this copycat version. It is nice to see such a overly produced burger be broken down into simple steps. Cheers!
Greg, come out to NYC!!! Do a meetup. I could even give you some great fly fishing spots no more than an hour away from the city. Come out for the Sulphur hatch in the spring!
@@BallisticBurgers - Greg, I've been watching and learning from you for at least 10 years dude! I owe it to you to show you around! Your bourbon bacon jam is one of the thing's I'm requested to make ALL THE TIME!
OMG, I'm literally salivating right now. This burger creates high expectations to the taste. I like Asian food and I love umami boosted flavours. Greg, you have a good basic knowledge about Asian cuisine, and you impressed me with using these type of ingredients. It's no the typical set of ingredients for a “normal” burger. Cheers, looking forward to the next one.
Chef Lee is probably a bit too proud, recipes should be shared but these restaurants are businesses too so I get it. I think I’ll tries yours first Gregy! Burger looks great.
I don't think I've ever seen a Korean recipe that did not contain either gochujang, gochugaru or kimchi. it's like a federal law over there, you're not allowed to cook without at least one of those ingredients
I'm currently on a liquid food regime because of a Diverticulitis flare up... Broth and liquids for 5 days... And Amoxicillin 500! I'm so hungry for solid food...
You're right, the ingredients added up. But, it makes a lot, so the per-serving cost isn't really that high. I used my seasoning powder on steaks last night. Really good!
Sup Greg, I love all asian fusion, your recipe sounds amazing, have to try it obviously lol, have almost everything already, excited👍, from watching I'd add gochugaru on patty but always try as seen first, hey gives something to look forward to 😂🤣, tyvm tc 🍔 P.S, still have that little veevor griddle, usually loaded with onions, or veggies.. just realized maybe good idea to infuse garlic into scallion oil🤔, shit that oil be great on anything 🦧, gonna buy buns tho lol.
Thanks for the video. That guy seems like a super arrogant jerk. You stayed pro by always referring to him as Chef. Your burger is something he couldn't do ❤
Fascinating burger! Can't wait to try at least some components. About the mushroom powder: I'm foraging mushrooms. And I dry some of them and grind them to powder. For sauces, coumpound butter... you name it. Using a small electric coffee grinder. Important: you wanna have enough mushrooms to fill that thing well! Fill in; give it a few pulses; fill in; pulse; fill in... The reason: imagine a single dried shroom in it: the blade will only push it around. Never cut. To get a fine powder, you wanna fill it well. Bonito flakes are widely available. Kelp? Why not grind your own in the same manner? Greetings from the far north of Germany!
Oh wow, that does look good... I only hope you don't get sued by you-know-who for saying "Umami Burgers" aloud so many times without the express written consent of the people who definitely, definitely own that phrase ;)
Since it didn't look like anyone else was going to, I left a comment on the original mentioning this channel and your attempt to recreate it. I didn't leave a link though as that would disappear if I did. Cheers Greg.
To play devil's advocate, I think Bon Appetit is to blame for this video and the ridiculous "you can't make this at home" meme that made everyone foam at the mouth in the comments while raging at the chef and his arrogance. I remember watching this video the day it came out and seeing the guy get roasted in the comments. They changed the title too, it originally had a subtitle that read "You Can't Make This" and you could tell they were trying to launch a new series but it flopped so hard they never made another one. New media content producers and reality tv producers love to crap out stupid ideas like this to try to provoke anger and strong emotional responses in the viewing audience. It was just a shame Chef Lee went along with this harebrained idea to promote his restaurant because it does look like a great concept for a burger.
@@BallisticBurgersI can see how a restaurateur would jump at the chance to have their business promoted by one of the biggest food channels on youtube and just read the script they're given, but come on, everyone involved should have realized that the way they were getting their message out would come across to the audience as "you're an idiot and you can't do this at home so don't even try, dummy" 😆
@@acrophobe It's funny because I initially watched this on my TV, so I didn't see the comments. I was actually wondering if I was being a little too critical of Chef Lee, but reading the comments, I'm not the only one who thought he came off a bit pompous.
you literally can't get that cheese up here. all we have is the "processed cheese product" sold in individually wrapped singles. but real, deli American cheese? nope. something about Canada's laws on how cheese is defined prohibits them from selling deli American. it's bullshit too, because it's infinitely superior to Kraft Singles
I agree with the chef. I can't make this at home...but Greg can. Black belt level burgersmiths.
Dude, now you’re just flexing. That looked incredible!
Thank you, Justin. This was actually a fun video for me to shoot. Cheers, brother!
Chef is an egomaniac. You can't do this, you can't do that...but you actually can as we can see.
I'm thinking (hoping) that his presentation was probably scripted by Bon Appetite. I hope so at least! I love watching videos of chefs cooking their signature dish showing enthusiasm without telling me I can't do it!
Hey There Greg…
Having watched you cook for many, many years, you truly took this one to another level.
Chef Lee sure was arrogant, though.
Thank you for the support, Timothy! I truly appreciate your taking the time to watch my videos!
that looks definetly like a legendary burger !
i think its quite important to show ur viewers that burgers like these are very possible for the average burger enjoyer.
i think thats where the beauty of making burger is. its kinda a simple dish where you can put as much effort into the ingredients and the composition as one likes.
Exactly! I really respect this chef, but I was a bit put off by his video. I'm sure the tone was the idea of some marketing manager for Bon Appétit.
Hi Greg, it's Mike Florence and I trust you and your good lady are well. Sooooo glad you took up the callenge. I think you NAILED this burger!!! Once again, such a well researched recipe and your meticulous demo. Cheers Greg, well done again. See Ya, Mike.
Thank you very much Mike! Hope you and your family are well brother. Cheers!
My friend I’m so glad you re-created that burger after he said you couldn’t. If there is anyone that could it would be you good job.!
I would love to get a reaction from him. Fingers crossed!
@@BallisticBurgersplease update us if you hear from him!
Ngl, I appreciate the calm and even toned delivery of the video. So much of YT ia filled with people screaming into the camera and editing reliant on distracting clips.
These are the types of videos I can watch and leave feeling relaxed.
I appreciate the comment. Yeah... The fake screaming drives me crazy as well.
I would love to see chef Lee's reaction to your version. The effort put into each element is quite something! Those flavors sound fantastic👍😊
Thank you, Bobbi! I doubt he'll ever see it, but I'd love to hear what he has to say!
Thanks for making this video, some people really try to make cooking appear harder than it is. You always make it so accessible and i appreciate it
Chefs. They really believe they're superior people. Ballistics rules. I hope his channel stays relatively small.
@@fletchbundy i wouldnt go that far but i get it. Id like greg to make the big bucks, he deserves it even if the quality changes or w.e due to success
@@jeromehahaha118 I do hope he's as successful as I think he is. He does incredible work for this channel but it seems like maybe a side passion. I'm not sure.
Thank you Jerome. It should be accessible! Cheers, brother!
I don't believe I have ever seen anyone gush over a hamburger like you did. Soooooo I gotta make it!! Great job on the deconstruction of the OG recipe. As far as the bun goes I will have to go to a bakery and get something fresh.
Well done Greg, always taking the 'bae out of the salt' with artful and insightful common sense..no bs, keep it up!!
Appreciate that! Yeah, he kinda' cheeses it up a bit! LOL!
Best burger channel hands down.
Chef: You can't make this burger.
Greg: Hold my beer!
Exactly what I was thinking!
I hope Greg has a chance to try the actual burger. His looked darn good.
😂😂😂
Greg, the lengths you go to bring these copy cat recipes to us is truly impressive and much appreciated. That burger and especially that sauce looks amazing! Thanks again for your efforts in bringing these videos to us. You rock Sir!
Thank you for watching! I was super happy with the way this burger turned out. I'd love to hear a critique from Chef Lee.
Hey brother, you never cease to amaze me. It’s videos like this that make you stand out from all the other TH-cam Burger experts. I can almost guarantee you that you came very close to the exact recipe on this just due to your extensive knowledge of food and your imagination. This was an amazing recipe and video. Blessings to you. We will talk soon. By the way I watched oak island this week lol.
Thank you, Mike! Hope you and the fam are doing well too. Cheers!
Admittedly, I've never tried "the arrogant bastard burger" from chef what's-his-face, but I'd bet dollars to donuts, yours would win in a blind taste test.... Thanks for sharing Greg!
LOL! That name works for an IPA... Seems like it works for a burger as well! Thanks for watching!
@@BallisticBurgers Yes sir. Stone Brewery has an Arrogant Bastard Ale, that I suggest you try if you haven't had it! Thanks for everything Greg!
As somebody who has watched you cook and eat burgers for nigh on 9 years, this was one of my favourites. I knew it was going to be a tasty one. Great burger, Greg.
Appreciate the support! Thank you!
I can careless if it is an exact recipe. The idea is solid and you bringing these flavor profiles to us is where it is at. As always, thanks for the info
Salivating over here… wow
Great work Greg!
Another great one. No one else is willing to give these a try so we rely on Greg. Sauce looks Amazing. Your crust is legendary!
Blimey Greg, you put a lot of effort into this one. It looks worth it👌😎
Dude is getting lit up on that original video, hilarious 😅
That's one interesting , complex burger . Bet the taste was outstanding and multi-layered , just what you'd expect from a quality restaurant 👍🍔
Greg! I don’t know how many times I said WOW while watching this. Thank you brother for your hard work in bringing us these great burgers. Now off to the store 😄😋
Hey Greg. If you’re ever in New Paltz NY you’ve simply got to try Burger Box.
Great video sir
That looks amazing! I'm totally going to try this.
The attention to detail and the information you provide is incredible. This must be one of the most elaborate burgers you have ever made. If I had one of your Ballistic ball caps I’d tip it to you. Thanks for the video.
LOL! Thanks, Paul.
Greg’s normally understated reactions after tasting the creations he replicates makes this burger even more intriguing. This is the biggest reaction that I’ve ever seen from him. Now I want this burger badly!
This was a keeper. I've already used that sauce on other foods, and the seasoning blend on steaks. Thanks for watching!
Wasn’t hungry till I saw this, now starving!!! Thanks Greg!! lol great video!!
Thanks for watching (and commenting) David!
That is a pretty burger! I’m definitely going to make that sauce. Nice job.
Thank you for stopping by!
Legend!
Hey, Greg. That one looks great! Do you have plans to sell merch.? I like the hat.
Thank you. I do have plans, but just need to get off my butt and put something together that works. Hopefully soon!
That kimchi stuff is really a nice twist, bro. Thumbs up for keeping up the good work.
Lemme' tell you, I've messed with kimchi in sauces before and love it. That roasted kimchi with the garlic and sesame oil in the mix. KILLER!
Once again, Greg, nicely done.
Thank you, Chef!
Looks sooooo GOOD! Yours is probably better!
Thank you, Allen!
That makes my mouth water!
Thank you for checking it out!
Excellent post!
Glad you enjoyed it. Cheers!
Any Asian bakery in your area should have those buns available, fresh. Stellar video, as always.
Hey Greg, just got started with the video, and I gotta say already, that spice blend sounds awesome! Definitely gonna try and recreate that for myself!
This is a "keeper" recipe! Thanks for watching!
Great job Greg! Looks amazing!
Thank you, Michele!
Definitely different. Thanks
Thanks for watching!
Interesting twist method at the end of the smash, to get the burger meat off the smasher.. I will be using this in future, thanks!
A little twist helps. Thanks for watching!
A great looking burger. Cheers, Greg! 👍🏻👍🏻✌️🍔
Thanks for checking it out Dwayne!
Great cook Greg.
Love you still have and use the bun butter wheel
LOL! Had to bust it out on this video! Cheers, brother!
Greg that looked absolutely delicious. Packed with flavor for sure
Thank you, John. Yeah, this was really worth the work. Cheers, brother!
Greg, were you a Detective during your time in LE? Good work, man.
Good one 👍🏻🔥
Looks excellent 👌 great vid
Thank you!
Greg, you asked again for suggestions in this video, so I am asking if you can recreate the "Father's Office" burger. It's made in Los Angeles and is famous for being on many lists as the best burger in the USA.
Man, you gotta make your way up to NYC for some R&D! Great video, as always.
One of these days. I've been to several states and cities, but I've never been up to New York.
Ballistic Burgers - I havent gone through all your vids so forgive me if you already did this but I know you've cooked a ton of different styles of burgers that surely you must have a top 10 or so list for us to check out by now. All burgers are good but not all burgers are created equal ;)
I created a "Favorite Burger" playlist, that is growing! LOL! Standouts are The Stockyard's Butter Burger, The Mission Burger and this one to be honest.
@@BallisticBurgers thanks for the response but what I meant was like a one stop video down the road because just like movies, everything is subject to taste, well in this case literally - but it was just a suggestion, like top 10 craziest things you've seen added into a burger that worked, or didn't for that matter. Like this video had some very unique ingredients like fish flakes, really? Never would have considered that in a million years. Either way keep up the great work, making me hungry but wanted to throw you some ideas for your channel. Cheers mate.
@@The_Zilli Gotcha'. That's a great idea, Chris. I'll wrap my head around this concept and see what I can come up with, brother. Thanks!
That looked delicious, Greg. The viewer can tell that you really enjoyed it. I bet you finished the rest of it as soon as you turned the camera off. I thought you were working on a burger book, as well ...
I am working on a book, but this one I'm planning on self-publishing. It's taking some time and I keep adding new burgers! LOL!
Time for a road trip to New York !!!
I agree with you. If you're able to deconstruct the ingredients by looking at each step in the cooking process, its not really hard to recreat a specific burger and one can get really close with the recreation.
Exactly! Or, even stumble into a better version. I'd love to see Chef Lee's version of the seasoning powder.
Hi Greg, Your burger looked delicious. I have been to Nowon in NYC and while I thought the burger was good, I wasn't blown away. Yours looked better. Given the choice between your's and Nowan's, I'd choose yours.
I saw the chef while I was there, and found him to be a bit full of himself. I felt the same attitude came across in the video clips you included in this video.
Some of these guys get huge egos. Bummer
Looks like a real flavor bomb (albeit complex) burger Greg. - I hope you get to try the real thing, and meet the "the chef" - Thanks! - Cheers!
Thank you for stopping by, Garry!
That’s a $21 burger at the restaurant I would hope it wouldn’t disappoint.
I would hope not either! This one was really good. Cheers!
No need to copycat when you can make something that is a stand alone masterpiece like that -- well done again
Appreciate that!
Ok but where can I find soy sauce powder? Because that is something I didn't know existed but now definitely need to have
Great cook! Random question. I am considering replacing the griddle on my Blackstone with a stainless one. I haven't cooked on a stainless flat top since I was a short order cook 30 years ago. Care to compare to you? It seems like with the stainless I can clean with water and do not need to oil it after every cook. And judging by this cook, get the same great crust on a smash. Which are you partial to?
The only difference in cooking on this and a standard steel flattop is the fact that I don't have to worry about rust at all. Cooking wise, I can get the same sear as I could on my steel griddle. It's nice not having to worry about rust though.
@@BallisticBurgers thank you! I think I may give it a go! Do you oil it after you clean, or treat it like they do at the hibachi steakhouse lol. Thanks
Hi Greg! Did you make it to Tulsa and go to Brownie's yet?
We leave this coming Tuesday, and Brownie's is on my list. I'll keep you posted.
Hi Greg, could I buy a bottle of that seasoning from you?
Shoot me an email at ballisticbbq@cox.net
The burger looks like it was worth the effort you put into it. I'm glad you did this copycat version. It is nice to see such a overly produced burger be broken down into simple steps.
Cheers!
That hamburger looks delicious! I see where the name of the restaurant came from. Nowon can afford it. lol. Seriously, I'd love to try one.
LOL! I was planning on doing a spin on their name. Funny! Cheers!
@BallisticBurgers I was thinking over ones, too. I like Nowon would walk away hungry.
Greg, come out to NYC!!! Do a meetup. I could even give you some great fly fishing spots no more than an hour away from the city. Come out for the Sulphur hatch in the spring!
Man, I'd love that! I'll have to take you up on that one of these days, brother!
@@BallisticBurgers - Greg, I've been watching and learning from you for at least 10 years dude! I owe it to you to show you around! Your bourbon bacon jam is one of the thing's I'm requested to make ALL THE TIME!
OMG, I'm literally salivating right now. This burger creates high expectations to the taste. I like Asian food and I love umami boosted flavours. Greg, you have a good basic knowledge about Asian cuisine, and you impressed me with using these type of ingredients. It's no the typical set of ingredients for a “normal” burger. Cheers, looking forward to the next one.
You know it’s a good burger when there is a second bite before any type of description on how it tastes.
LOL! It was good and I was hungry!
I would like to see you do a copy cat from K.C Mo one is the Town Topic Double cheeseburger and Smitty's Garage Burger Big G burger in Waldo.
Chef Lee is probably a bit too proud, recipes should be shared but these restaurants are businesses too so I get it. I think I’ll tries yours first Gregy! Burger looks great.
Lemme' know if you like!
I doubt "Chef" could make that burger exactly the same way every time!
I agree 100%!
🙂👍🥂
I don't think I've ever seen a Korean recipe that did not contain either gochujang, gochugaru or kimchi. it's like a federal law over there, you're not allowed to cook without at least one of those ingredients
Daaaaaammmmmmnnnnnn
I'm currently on a liquid food regime because of a Diverticulitis flare up... Broth and liquids for 5 days... And Amoxicillin 500! I'm so hungry for solid food...
It looks great but probably really expensive to order all that stuff to make it.
You're right, the ingredients added up. But, it makes a lot, so the per-serving cost isn't really that high. I used my seasoning powder on steaks last night. Really good!
@@BallisticBurgers ooh I bet it was fantastic.
This burger looks waaaaay better 😅
Thank you, Mario!
The most involved burger ever.
I did a copycat of a $1,600 burger that makes this one look as easy as a grilled cheese sandwich! LOL!
@@BallisticBurgers Can you provide a link, please? You have a lot of videos.
Don't laugh! This video is eight years old! th-cam.com/video/R8fIMGmVGjM/w-d-xo.html
@@BallisticBurgers Man, you weren’t kidding! A burger with gold leaf?!!! Insanity! It looked absolutely delicious. Thank you.
Sup Greg, I love all asian fusion, your recipe sounds amazing, have to try it obviously lol, have almost everything already, excited👍, from watching I'd add gochugaru on patty but always try as seen first, hey gives something to look forward to 😂🤣, tyvm tc 🍔
P.S, still have that little veevor griddle, usually loaded with onions, or veggies.. just realized maybe good idea to infuse garlic into scallion oil🤔, shit that oil be great on anything 🦧, gonna buy buns tho lol.
Thanks for the video. That guy seems like a super arrogant jerk. You stayed pro by always referring to him as Chef. Your burger is something he couldn't do ❤
I'd love to get some feedback from him. We'll see. Cheers, Jeff!
Is anybody else reading these comments looking for the Chef's remarks. "No Soup For You"!!!
I was! No response yet... I tagged him on the video when I posted on "X." We'll see...
Maybe some A.I. computed burgers .
Nowon knows the secret sauce
Nowon knows where to get the buns either!
Fascinating burger! Can't wait to try at least some components. About the mushroom powder: I'm foraging mushrooms. And I dry some of them and grind them to powder. For sauces, coumpound butter... you name it. Using a small electric coffee grinder. Important: you wanna have enough mushrooms to fill that thing well! Fill in; give it a few pulses; fill in; pulse; fill in...
The reason: imagine a single dried shroom in it: the blade will only push it around. Never cut. To get a fine powder, you wanna fill it well.
Bonito flakes are widely available. Kelp? Why not grind your own in the same manner?
Greetings from the far north of Germany!
Oh wow, that does look good...
I only hope you don't get sued by you-know-who for saying "Umami Burgers" aloud so many times without the express written consent of the people who definitely, definitely own that phrase ;)
I don't like how he says that a out his beef blend, like none of us have a quality butcher near them... 🙄
Dang, nothing wrong with this!
Thank you!
Since it didn't look like anyone else was going to, I left a comment on the original mentioning this channel and your attempt to recreate it. I didn't leave a link though as that would disappear if I did. Cheers Greg.
Very cool! Thank you brother!
Don’t say it Greg you’ll get sued again😂
Greg, you are so the man...I love that you attempted this challenge. Sorry, but Chef Lee sounds really arrogant and that is not a good look on him.
You're right, it's not. I'm going to give him the benefit of the doubt in believing that it was Bon Appétit's concept. I hope it was at least. Cheers!
To play devil's advocate, I think Bon Appetit is to blame for this video and the ridiculous "you can't make this at home" meme that made everyone foam at the mouth in the comments while raging at the chef and his arrogance. I remember watching this video the day it came out and seeing the guy get roasted in the comments. They changed the title too, it originally had a subtitle that read "You Can't Make This" and you could tell they were trying to launch a new series but it flopped so hard they never made another one. New media content producers and reality tv producers love to crap out stupid ideas like this to try to provoke anger and strong emotional responses in the viewing audience. It was just a shame Chef Lee went along with this harebrained idea to promote his restaurant because it does look like a great concept for a burger.
100%! Plus, whoever is editing can make the subject look even more like an A-Hole. Sad!
@@BallisticBurgersI can see how a restaurateur would jump at the chance to have their business promoted by one of the biggest food channels on youtube and just read the script they're given, but come on, everyone involved should have realized that the way they were getting their message out would come across to the audience as "you're an idiot and you can't do this at home so don't even try, dummy" 😆
@@acrophobe It's funny because I initially watched this on my TV, so I didn't see the comments. I was actually wondering if I was being a little too critical of Chef Lee, but reading the comments, I'm not the only one who thought he came off a bit pompous.
You mean canadian cheese.
you literally can't get that cheese up here. all we have is the "processed cheese product" sold in individually wrapped singles. but real, deli American cheese? nope. something about Canada's laws on how cheese is defined prohibits them from selling deli American. it's bullshit too, because it's infinitely superior to Kraft Singles
@@soulbot119 Canadians had this cheese first. It started being called American after the fact.
wtf? ewe
So, what you're saying, this recipe is expensive if you don't have any of the ingredients the recipe calls for? Also a grinder
yes, obviously. it's not impossible to replicate, it's just prohibitively expensive