Are you ready for a regional burger called the Fluff Screamer that actually has marshmallow fluff on it ? Forget you, am I even ready?! 🤯
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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We love our regional food items in this one today’s comes from Tony’s Lunch in girardville Pennsylvania way do you see It and I don’t want to make it I don’t know if you heard what just played but I don’t want to make it I said when Max suggested this I don’t want to make it and here’s the reason I don’t want to make it do you know what this is do you know
What this is It’s marshmallow fluff and this goes on the burger Whoever thought this was a good thing oh and I’ve seen a half a dozen people eat it and they’re like oh it’s delicious it’s the perfect combination of sweet and salty and spicy because there’s a spicy chili component
The name of it is called the fluff screamer why because this is the fluff and the screamer part is because there’s a super hot chili comp component to it like chili chili not like uh uh pepper chili does that make sense like chili you know like you’d eat
That kind somehow related to Tony’s Lunch is a company that makes screamer sauce it’s called pops screamer sauce I didn’t want to just get it I wanted to make a version of my own and if you look at the label it says the meat in it is
Hot dogs it’s the weirdest thing ever look I’ve made chili with all kinds of things brisket short rib ground beef ground pork ground chicken never hot dogs so we’re going to start the whole process by chopping these up getting them into the pot making the chili and
Then you’re just cooking a Patty and putting fluff on it for God’s sakes don’t forget the PO of butter oh there’s butter involved like this be the end of my cooking career this dumb thing no it’ be the end of Max’s shooting editing career this sucks here we go we’re
Starting with a half pound of hot dogs the goal is just to cut them super super fine my choice look I could have put it in a food process processor but that gross me out I could have put in a grinder but that gross me out so I’m
Going to chop these by hand till they’re super fine just watch the boys will make it happen fast all right this is good enough for me I mean I like to take 4 days to chop this up into the little minuscule bits but it’s making me crazy
And we have a storm coming so let’s get this into a pot and get it cooking clearly these are on the heat and getting beautiful look at the fat no oil no nothing just the fat coming out okay I’m making this up I’ve never made this
Before so let’s see what we can do I’m going to put in a/4 cup of pada like a thickish tomato sauce little shot of ketchup remember we’re basically making a chili here and these are chili components a little Deon recipes below if you dare making this yourself and now
Our seasonings garlic powder onion powder smoked paprika Chipotle chili powder this will help with the heat and certainly so will cayenne and we mix I’m making a mess wow when those spices hit the hot hot dogs hot hot dogs they really open up pinch of our BFF because
There isn’t any yet and then about a qu of a cup of chicken broth look it looks like chili but with hot dogs this we’re going to let simmer away for about 10 minutes or so we want most of the liquid to evaporate I mean this is going to be
Impossible to put on a burger so let it evaporate and thicken in the meantime Let’s uh make our Patty and we can probably start getting ready to cook it that’s a third of a pound I don’t know what size Tony’s uses but listen if
Fluff is going on I need a big beef base to cut that out so 1/3 of a pound we’ll season our little bud and I’m not going to smash him I’m going to cook him like this which I suppose we could do now little oil mush it around and down we go
Cook well my young friend I like to say that when I put stuff on the bun we’ll be using today is a basic plane I favor Brios but I’ve seen Tony’s uses something like that so I’m using something like that and if you haven’t seen the episode we shot recently four
Burgers all under five bucks each all different all so delicious all served on my own handmade Brio buns Max show the people there we go we did all right kids we did all right tell me about beautiful that compared to this this breaks my heart but I’m trying to be true look
When we do Regional stuff we try to be as true to the original as we can want to see my chili the liquid’s gone I kept it thick so you could put it on the Patty and it wouldn’t just run off the side you know why that colors that red
Freaking spice I took one bite and I almost choked but I think you need that to level out the disgustingness of the fluff that’s coming up so the only other thing that this guy gets in addition to the screamer chili is some white American cheese some butter some yellow
Sliced onion for God’s sakes all right flipping time that was a love tap that wasn’t a squeeze if I squeezed it you see look juice comes out I don’t want it on here I want it in here so don’t squeeze unless you’re doing a smash Patty and then it’s okay but this kind
Not okay all right we’re there time to build this monstrosity and here we go bun the first notable thing is that there’s butter on the top bun which is ridiculous because the thing that’s going to be against the butter is the fluff and how can but it’s all making me
Mad all right and now the Patty which by the way there’s nothing on the bottom is against everything I believe in in a burger the other thing that I don’t believe in in a burger is cold American cheese I don’t believe in any cold cheese I always want my cheese melted
But in this case no not going to melt it and now comes the screamer part which if I can contain it to here I mean I think you need a generous amount of this by the way this is hot AF I’m going to go
Out on a lemon say it’s going to be my favorite part of this nonsense okay we’re almost there guys some yellow onion raw oh for god sakes how is this is just it’s not Computing in my head one last ingredient are we ready for it
Cuz here it is it’s the fluff and no there’s no getting fluff on top of that so it’s going on the bun with the butter because why wouldn’t it it doesn’t spread but they put it on sandwiches so it must it doesn’t spread GRE up with peanut butter and fluff sandwiches right
I grew up with a kid in my class oh that’s it it doesn’t spread this shit’s chemical oh my God it doesn’t even come off yeah Max you’re losing your you think that I can’t deal with fluff nobody can deal with fluff and the crowning dis in touch there you go
Welcome to the Burger I don’t want to eat all right who’s going to come try it chansy let’s go Maxi let’s go let’s go hell look it give it a shot give it a chance don’t just hate it before anything all right I’ll keep an open mind who wouldn’t want to eat
This me look it it’s all leaking and it’s good I can’t believe I’m saying that it’s the combination as they said it’s the perfect combination of sweet and salty and spicy of the spicy and the sweet and the spicy is damn good I made an amazing screamer chili stand
Back so the people can see you have a ton of paper towels Out Boy chip off the old old block stay here it’s awesome it’s awesome I like to think it’s my chili that made it awesome the chili really is so good damn it and
I’m telling you we all had bites of the chili by itself and we were like it’s so hot but when it hits that fluff it’s I’m telling you I cannot believe it here’s the thing it’s not so different than eating a burger that has like a bunch of sweet grilled onions on
It there are sweet components in burgers that can be good you’re not going to get me to agree that it’s like a burger with a lot of sweet caramelized onions on it because it’s not it’s fluff and I don’t like fluff I don’t want fluff in my home
I’m giving this away chansy grew up with the kid that had fluff and peanut butter sandwiches for lunch he’s in prison now he’s in jail now he’s in jail now so I don’t know what that means but this is going home with chansy so you can relive
Those lunch days in the playground all right listen we’ve done some good work here today I owned up to the fact that it was way better than I ever thought it would be way better let me share one thing with you yeah Sam the cooking guy
And the holy Grill comes out March 12th you can pre-order it just go below pre-order it will come to your house on the 12th but did you say sam the cooking guy and the holy fluff I said Sam the cooking guy and the holy Grill not the
Holy fluff but there is an online book signing event February 28th hit the link below I’ll be here cooking and during that time you can order books and it will come with my signature inside so you want to get one there’s no fluff in it figurative or literal fluff might be
Next time though hey hit the Subscribe button tell us what you want don’t forget all the month of March we’re doing your recipes you send us a recipe if we make it we’ll send you one of those cooking guy 7in niiri knives all right we got to go and batten down the
Hatches before this storm wipes us all Out oh Jesus Christ oh and there it comes down all on its own just we leave it no not for shooting no don’t you don’t want to do that do you it down huh oh you didn’t want to no I didn’t beautiful you’re beautiful hey Jill
