.
. >>
. >> Host: LEAVE IT TO
CHEF CURTIS STONE TO UP
OUR SUMMERTIME TRADITION
TO A PLACE IT HAS NEVER
BEEN BEFORE.
BEEN BEFORE. WHAT YOU ARE LOOKING AT
IS NOT JUST ANOTHER
BURGER YOU ARE GOING TO
THROW ON THE GRILL, IT
IS THE BEST BURGER THAT
YOU ARE GOING TO TASTE.
BECAUSE THIS IS
AUSTRALIAN, GRASS-FED
AUSTRALIAN, GRASS-FED BEEF YOU ARE LOOKING AT,
ACTUALLY FROM AUSTRALIA.
NOT ONLY THAT, GRASS-
FED, HANDCRAFTED
FED, HANDCRAFTED BURGERS, 5 OUNCES EACH
AND MADE OF AN
AUSTRALIAN BUTCHER
AUSTRALIAN BUTCHER BLEND.
BLEND.
BLEND. THAT MEANS YOU HAVE
CHUCK IN THERE, BRISKET
IN THERE AND, MOST
IMPORTANTLY, SIRLOIN.
IMPORTANTLY, SIRLOIN. SO IT TRULY TASTES LIKE
A STEAK BURGER.
WHAT WE HAVE TODAY IS
12, OR YOUR CHOICE OF
24.
24.
24. I
24. I WILL TELL YOU RIGHT
NOW THE 24-PACK IS OUT
SELLING THE 12 PROBABLY
3 TO ONE.
3 TO ONE.
3 TO ONE. IF YOU WANT THE 12,
$59.95.
$59.95.
$59.95. FIVE FLEXPAY.
FIVE FLEXPAY. DO THIS ON AUTO SHIP IF
YOU WOULD LIKE.
HERE'S YOUR 24 COUNT.
IF YOU DO THE 24 COUNT,
IT WORKS OUT TO BE $4
FOR A BURGER THAT IS
FLOWN IN FROM AUSTRALIA,
GRASS-FED.
GRASS-FED. THIS IS AMAZING, GUYS,
TO GIVE YOU THE FLAVOR
YOU WANT WITH OUR SUMMER
TRADITION AND WE ARE
GUARANTEEING YOU WILL
GET THIS IN TIME FOR
YOUR GRILLING ON THE
FOURTH OF JULY.
SO MAKE THE CHOICE,
WHICHEVER ONE YOU WANT
AND GET STARTED.
YOU HAVE NEVER TASTED A
BURGER LIKE THIS.
THIS IS A PASSION OF
YOURS.
YOURS.
YOURS. I
YOURS. I DIDN'T EVEN KNOW YOU
OWNED A BUTCHER SHOP.
>> Guest: OH YEAH.
I STARTED MY,
APPRENTICESHIP AS A
BUTCHER AND THEN WENT ON
TO COOKING.
TO COOKING. LET ME SHOW YOU OUR
BUTCHER SHOP.
BUTCHER SHOP. THIS IS A FEW SNIP PETS
FROM OUR BUTCHER SHOP IN
HOLLY WITH.
HOLLY WITH. IT IS CALLED GWEN.
WE HAND SELECT THE VERY
BEST MEATS FRM ALL OVER
THE WORLD.
THE WORLD. IT DOESN'T MATTER WHERE
IT COMES FROM, WE CHOOSE
THE BEST FIRST.
THE MOST DELICIOUS
FIRST.
FIRST.
FIRST. IF
FIRST. IF WE GO TO AUSTRALIA,
GO TO JAPAN, IF WE STAY
HERE IN AMERICA, AND WE
BUY FROM ALL THOSE
PLACES.
PLACES.
PLACES. WHEN IT COMES TO GRASS-
FED, AUSTRALIA REALLY
DOES LEAD THE WAY,
WHETHER IT IS LAMB OR
BEEF, THEY REALLY DO
LEAD THE WAY AND I'LL
TELL YOU WHY.
IT IS A GIANT COUNTRY.
ABOUT THE SAME SIZE AS
AMERICA, AND WE DON'T
HAVE A LOT OF PEOPLE
LIVING THERE.
LIVING THERE. IT IS A RAILROAD
PRISTINE, NATURAL
PRISTINE, NATURAL ENVIRONMENT.
ENVIRONMENT. I GO TO SOURCE THE BEST
BEEF FROM AROUND THE
WORLD.
WORLD.
WORLD. IT
WORLD. IT IS MY PASSION.
I ABSOLUTELY LOVE IT.
WHEN YOU ARE TALKING
ABOUT ANIMAL WELFARE, TO
ME THAT IS VERY, VERY
IMPORTANT.
IMPORTANT. FREE RANGE BEEF.
I DON'T LIKE THE IDEA OF
MY COWS BEING ON A
FEEDLOT.
FEEDLOT.
FEEDLOT. I DON'T.
I DON'T.
I DON'T. I LIKE THE BEAUTIFUL,
FRESH, NATURAL
FRESH, NATURAL ENVIRONMENT AND IS THAT
THE KIND OF FOOD I WANT
TO SERVE MY KIDS.
HEALTHY FOOD.
HEALTHY FOOD. I DON'T WANT ANY
ANTIBIOTICS.
ANTIBIOTICS. ABSOLUTELY NO GROWTH
ADDED HORMONES.
ADDED HORMONES. AND THAT IS WHAT WE ARE
BRINGING YOU HERE.
GRASS-FED BEEF.
GRASS-FED BEEF. WHY IS GRASS-FED
IMPORTANT?
IMPORTANT? IT WILL HELP CHANGE THE
TASTE OF THE WAVE.
IT GIVES YOU A NATURAL
BEEF FLAVOR AND ALSO, OF
COURSE, MEANS THE ANIMAL
IS DOING LOTS OF
EXERCISE AND LIVING A
HEALTHY LIFE.
HEALTHY LIFE. WHAT WE'VE DONE IS WE
HAVE GONE AHEAD ASK HAND
CHOSEN THE CUTS OF STEAK
WE USE.
WE USE.
WE USE. AND I USE THE WORD STEAK
ON PURPOSE.
ON PURPOSE. THIS ONE IS NICE AND
MEDIUM RARE.
MEDIUM RARE. CAN YOU SEE THAT
BEAUTIFUL, JUICY BEEF?
LET ME GIVE IT A TINY
PUSH.
PUSH.
PUSH. LOOK AT HOW JUICY AND
WONDERFUL.
WONDERFUL. IT DOESN'T MATTER IF YOU
ARE COOKING WELL DONE,
COOKING THEM MEDIUM RARE
LIKE THESE GUYS ARE.
LOOK IT IS SO JUICY AND
WONDERFUL.
WONDERFUL. AND THE FLAVOR.
HERE YOU GO.
I KNOW YOU ARE WAITING
FOR IT.
FOR IT.
FOR IT. HAVE A LITTLE TASTE OF
THAT, MY DARLING.
THE FLAVOR OF THESE
BURGERS IS JUST
UNBELIEVABLE.
UNBELIEVABLE. OH MY GOODNESS.
EVERY TIME I TASTE IT,.
>> Host: THERE IS
NOTHING AT ALL ADDED TO
THIS.
THIS.
THIS. A
THIS. A LITTLE BIT OF SALT.
IT TASTES LIKE IT IS
MARINATED.
MARINATED. SO RICH, THE FLAVOR IS
SO RICH, IT IS SO
BEAUTIFUL.
BEAUTIFUL. THE THING IS, WHAT DO
YOU HEAR WHEN IT COMES
TO COOKING.
TO COOKING. INGREDIENTS.
INGREDIENTS. INGREDIENTS.
INGREDIENTS. THERE IS ONE INGREDIENT
IN A BURGER.
YOU HAVE TO MAKE SURE
THAT IS THE BEST YOU ARE
GETTING.
GETTING.
GETTING. YOU WILL NOTICE THE
FLAVOR IMMEDIATELY.
FLAVOR IMMEDIATELY. IF YOU CAN PRE ORDER, I
WOULD DEFINITELY CHOOSE
THE AUTO SHIP.
WE HAVE NEVER FEATURED
THIS AS A TODAY'S
SPECIAL.
SPECIAL.
SPECIAL. THIS PRICE IS THE BEST
EVER.
EVER.
EVER. >>
EVER. >> Guest: HERE'S THE
THING.
THING.
THING. I'M COOKING THESE FROM
FRESH, RIGHT?
FRESH, RIGHT? YOU CAN SEE I'M GETTING
THE BEAUTIFUL
THE BEAUTIFUL CARAMELIZATION.
CARAMELIZATION. I WOULD SUGGEST YOU COOK
IT FROM FROZEN AND I'LL
SHOW YOU WHY.
MATT YOU ARE COOKING ALL
YOURS FROM FROZEN YOU
CAN SEE THESE.
IF YOU HAVE A LITTLE
GRILL PRESS THAT ALSO
GOES A LONG WAY.
WHAT THE GRILL PRESS
DOES IS, IT ALLOWS YOU
TO JUST GET AN EACH
BIGGER CONTACT WITH THE
GRILL.
GRILL.
GRILL. SO
GRILL. SO YOU ARE GETTING EVEN
MORE CARAMELIZATION.
MORE CARAMELIZATION. >> Host: BY THE WAY THE
DOUBLE BURNER GRILL, WE
ARE DOWN TO A FEW
HUNDRED OF THOSE.
YOU ARE GOING TO LOVE
THAT.
THAT.
THAT. >>
THAT. >> Guest: IT IS SUCH A
GREAT PIECE.
GREAT PIECE. SO YOU ARE ALLOWED TO
PUT A LITTLE PRESSURE ON
THEM AND THAT IS GOING
TO HELP GIVE YOU THAT
CARAMELIZATION.
CARAMELIZATION. YOU WANT THAT BEAUTIFUL
SWEETNESS THAT COMES
WITH THAT ON THE
OUTSIDE.
OUTSIDE.
OUTSIDE. BUT ON THE INSIDE, YOU
STILL WANT THE JUICY,
RIGHT?
RIGHT?
RIGHT? LET ME PUT A COUPLE OF
THEM UP HERE.
WATCH THIS.
WATCH THIS. I'M GOING TO GO AHEAD
AND CUT THROUGH THAT.
LET'S SHOW YOU WHAT IT
LOOKS LIKE WHEN IT IS A
LITTLE MORE COOKED.
THESE ONES ARE MEDIUM,
OKAY?
OKAY?
OKAY? WHEN I SQUEEZE DOWN ON
THIS, STILL JUST AS
JUICY, RIGHT?
JUICY, RIGHT? WHY IS THAT THE CASE?
I'M GOING TO WALK OVER
TO MY BUSHER'S TABLE AND
SHOW YOU WHY.
BECAUSE THAT JUICY
DOESN'T HAPPEN BY
ACCIDENT.
ACCIDENT.
ACCIDENT. IT HAPPENS WITH A LOT OF
WORK.
WORK.
WORK. >>
WORK. >> Host: I'M ACTUALLY
FINGER LICKING GOOD,
OKAY?
OKAY?
OKAY? FINGER LICKING GOOD THEY
ARE SO GOOD.
>> Guest: THIS IS WHAT A
CHUCK LOOKS LIKE.
FULL OF FAT, FULL OF
GRISTLE.
GRISTLE.
GRISTLE. THEN WHEN WE BUTCHER IT,
WE GO AHEAD, WE REMOVE
ALL OF THAT MEAT.
YOU ARE LEFT WITH THIS
BEAUTIFUL PRIME, WHICH
IS ALL THE CLEAN MEAT ON
THE TOP.
THE TOP.
THE TOP. THAT IS THE CHUCK.
OVER HERE IS THE
SIRLOIN.
SIRLOIN.
SIRLOIN. LET ME PICK THAT RIGHT
UP AND GET IT OUT OF THE
WAY.
WAY.
WAY. THIS
WAY. THIS IS THE SIRLOIN, AND
THIS IS THE BRISKET.
THREE VERY FLAVORFUL
CUTS OF MEAT.
YOU MENTIONED IT TASTES
LIKE STEAK.
LIKE STEAK. THIS IS THE SIRLOIN THAT
MOST PEOPLE CUT STEAKS
FROM.
FROM.
FROM. WE
FROM. WE ACTUALLY USE THE CAP
OF THOSE AND USE THAT IN
THE STEAK.
THE STEAK. WE HAVE LOVER SOLD OUT,
UNFORTUNATELY, AND THE
BURGER IS NOT FAR FROM
IT.
IT.
IT. HERE'S THE DEAL.
WE DICE THIS UP IN THE
TOP OF MY GRINDER.
SEE THE DICE MEAT THERE?
WE PUSH THAT STRAIGHT
THROUGH THE GRINDER.
IT COMES OUT, WE FORM
THIS INTO A BURGER.
THAT IS IT.
NOTHING ADDED, NO
ADDITIVES, NO
ADDITIVES, NO PRESERVATIVES, NO
PRESERVATIVES, NO SEASONINGS.
SEASONINGS. WE JUST GIVE THAT YOU
BEAUTIFUL, PURE BEEF.
WE MAKE THE FAT CONTENT
JUST RIGHT FOR THE
PERFECT BURGER AND THIS
IS WHAT YOU ARE TAKING
HOME.
HOME.
HOME. ALL
HOME. ALL 24 OF THESE 5-OUNCE
BURGERS.
BURGERS.
BURGERS. SO THINK ABOUT A QUARTER-
POUNDER.
POUNDER.
POUNDER. THAT IS A LITTLE BIT
SMALL FOR ME.
THAT IS WHY WE MADE IT
BIGGER, WE MADE IT A 5-
OUNCE BURGER.
OUNCE BURGER. YOU DON'T WANT IT TO BE
A HALF POUNDER, BECAUSE
THEN IT IS TOO DENSE,
RIGHT?
RIGHT?
RIGHT? TWELVE OF THEM FIT
PERFECTLY INTO THIS BOX.
WE PUT THIS BOX INTO
THAT BOX AND WE PACK IT
WITH DRY ICE.
THIS IS HOW THEY COME TO
YOU.
YOU.
YOU. FROZEN SOLID.
FROZEN SOLID. FROZEN LIKE A ROCK.
THEY ARRIVE TO YOU LAKE
THAT.
THAT.
THAT. PUT
THAT. PUT THEM STRAIGHT IN THE
FREEZER.
FREEZER.
FREEZER. THEY ARE INDIVIDUALLY
PACKED SO YOU TAKE THEM
OUT ONE AT A TIME.
EACH PACKAGE IS
INDIVIDUALLY SEALED.
INDIVIDUALLY SEALED. THERE WILL BE NO FREEZER
BURN ON ANY OF THESE.
THEY WILL ARRIVE
PERFECTLY FROZEN TO YOU.
WHEN YOU WANT ONE YOU
TAKE OUT ONE.
IF YOU WANT 10, TAKE OUT
10.
10.
10. THERE
10. THERE IS ALSO THIS
REALLY HELPFUL, THERE IS
A COUPLE OF RECIPES
THERE.
THERE.
THERE. BUT IT ALSO TEACHES YOU
EXACTLY HOW TO COOK THE
BURGER.
BURGER.
BURGER. SO FROM THE START TO THE
FINISH, YOU ARE TOTALLY
TAKEN CARE OF.
>> Host: ABSOLUTELY.
GUYS, THIS IS YOUR
CHANCE.
CHANCE.
CHANCE. WE HAVE NEVER FEATURED
THIS AS A TODAY'S
SPECIAL BEFORE AND WE
ARE GOING TO GUARANTEE
YOU GET IT HOME IN TIME
FOR YOUR BIG FOURTH OF
JULY COOKOUT.
JULY COOKOUT. THIS IS GOING TO BE AN
INCREDIBLE FLAVOR
INCREDIBLE FLAVOR EXPLOSION.
EXPLOSION. THERE IS ONE INGREDIENT
IN A GREAT BURGER.
IT IS ALL ABOUT THE
BEEF.
BEEF.
BEEF. AUSTRALIAN GRASS-FED
AUSTRALIAN GRASS-FED BEEF.
BEEF.
BEEF. NO
BEEF. NO HORMONES, NO
STEROIDS, NO ADDITIVES
AT ALL.
AT ALL.
AT ALL. AND YOU ARE GOING TO
LOVE THAT FLAVOR.
THREE DIFFERENT TYPES OF
BEEF, ALL PUT IN HEAR.
THREE DIFFERENT CUTS.
HERE'S THE THING.
WE HAVE IT AVAILABLE, IF
YOU WANT A DOZEN, WE CAN
DO THAT, $59.95.
YOU CAN CHOOSE IT SINGLE
SHIP, AUTO SHIP.
MOST PEOPLE ARE CHOOSING
AUTO SHIP.
AUTO SHIP. MOST PEOPLE ARE CHOOSING
TO DOUBLE IT.
WHEN YOU DOUBLE IT YOU
SAVE AN ADDITIONAL $20.
THEN 24 BURGERS ENDS UP
BEING $99.95.
BEING $99.95. IT MAKES IT $4 A BURGER
FOR BEEF THAT IS FLOWN
IN FROM AUSTRALIA.
NOW I'M GOING TO TIP THE
SCALE, OKAY?
SCALE, OKAY? WE ARE DOING A SPECIAL
VENT TODAY AND
TOMORROW.
TOMORROW.
TOMORROW. IF YOU USE YOUR HSN CARD
TO ORDER THIS, OR
WHATEVER YOU ORDER,
SPEND $99, YOU CAN TAKE
$20 OFF THE TOP OF YOUR
ORDER.
ORDER.
ORDER. IT
ORDER. IT MAKES IT $3 A BURGER.
SO IF YOU WANT TO STOCK
UP TODAY, YOU STOCK UP
TODAY, YOU CAN USE THAT
COUPON OVER AND OVER AND
OVER.
OVER.
OVER. >>
OVER. >> Guest: HOLD ON.
THAT IS LESS THAN A
MISERABLE FAST FOOD
BURGER.
BURGER.
BURGER. LET ME TELL YOU.
WHEN I TALK ABOUT
KNOWING WHAT YOU ARE
EATING, OKAY?
EATING, OKAY? YOU ARE GETTING GRASS-
FED BEEF, WHOLE MUSCLES
THAT WE THEN DICE AND
GRIND.
GRIND.
GRIND. WHEN YOU GO TO THOSE
FAST FOOD JOINTS OR
MAYBE EVEN CERTAIN
SUPERMARKETS, THEY ARE
USING WHAT WE DESCRIBE
IN THE BUTCHER INDUSTRY
AS TRIM.
AS TRIM.
AS TRIM. IT IS ALL THE OFF BITS.
IT IS ALL THE BITS THAT
DON'T MAKE IT INTO
ANYTHING ELSE.
ANYTHING ELSE. NOT GOOD FOR DICE, NOT
GOOD FOR SLICE,
CERTAINLY NOT GOOD FOR
STEAK.
STEAK.
STEAK. SO
STEAK. SO YOU THROW IT INTO A
BIN.
BIN.
BIN. SOME
BIN. SOME PLACES WILL GRIND
THAT BIN.
THAT BIN.
THAT BIN. YOU KNOW WHEN YOU BITE
INTO YOUR BURGER AND
WHAT WAS THAT?
GUESS WHAT?
GUESS WHAT? THAT IS THE TRIM.
WE ARE NOT DOING THAT.
WE ARE DOING THE
OPPOSITE.
OPPOSITE.
OPPOSITE. WE ARE CUTTING THOSE
WHOLE MUSCLES FOR YOU,
RIGHT?
RIGHT?
RIGHT? SO
RIGHT? SO YOU END UP WITH THESE
BEAUTIFUL BURGERS.
BEAUTIFUL BURGERS. I'M GOING TO SHOW YOU
HOW TO COOK IT AGAIN.
PREHEAT A PAN.
A LITTLE BIT OF SALT AND
PEPPER.
PEPPER.
PEPPER. YOU DON'T NEED ANYTHING
ELSE.
ELSE.
ELSE. IF
ELSE. IF YOU WANT TO PUT A DRY
RUB OR TEXAS BARBECUE
RUB OF COURSE YOU CAN DO
THAT BUT I DON'T THINK
YOU NEED TO, BECAUSE THE
FLAVOR OF THE BURGER IS
SO WONDERFUL.
SO WONDERFUL. THIS IS THE PAN THAT WE
WERE JUST COOKING IN THE
DURA PAN.
DURA PAN.
DURA PAN. NOTHING WILL STICK TO
THAT.
THAT.
THAT. IF
THAT. IF YOU WANT TO PUT A
GRILL PRESS ON THAT WILL
HELP YOU WITH A LITTLE
BIT OF THE CONTACT THAT
GIVES YOU THE
CARAMELIZATION.
CARAMELIZATION. THE INSIDE OF THE BURGER
SHOULD REMAIN SLIGHTLY
PINK.
PINK.
PINK. IF
PINK. IF YOU WANT IT WELL DONE
YOU ARE THE BOSS, NOT
ME.
ME.
ME. YOU
ME. YOU EAT IT HOWEVER YOU
WANT TO EAT IT.
WE SERVE IT SLIGHTLY
PINK AT THE RESTAURANT.
WE SELL A BURGER AT
LUNCH TIME AT GWEN, IT
IS A VERY BUSY BUTCHER
SHOP AND WE HAVE A
LITTLE RESTAURANT, WE
SELL SANDWICHES AND DO
ALL THIS STUFF WE MAKE
EVERYTHING IN-HOUSE.
EVERYTHING IN-HOUSE. THE SANDWICHES ARE
$12.50 EACH.
$12.50 EACH. THE BURGERS WE DON'T
HAVE THEM ALL THE TIME,
THEY ARE $17.50 FOR ONE
BURGER.
BURGER.
BURGER. WE SERVE IT WITH CHIPS
AND A LITTLE BIT OF
SALAD.
SALAD.
SALAD. THE TRUTH IS, WE CAN'T
KEEP UP WITH IT.
THAT IS WHY IT IS A
ESSENTIAL AND NOT A
REGULAR ITEM.
REGULAR ITEM. BECAUSE PEOPLE
BECAUSE PEOPLE ABSOLUTELY LOVE IT.
BUT HAVE A LOOK AT WHY.
HERE IT IS.
THIS IS COOKED MEDIUM,
RIGHT?
RIGHT?
RIGHT? SO
RIGHT? SO YOU SEE IT IS STILL
NICE AND PINK AND HAVE A
LOOK AT THAT INCREDIBLE
JUICY, JUICY BURGER.
IT DONE MATTER EACH IF
YOU COOK THIS BURGER TO
WELL DONE.
WELL DONE. IT IS STILL GOING TO
REMAIN REALLY FABULOUSLY
JUICY.
JUICY.
JUICY. AND THIS IS FRINGE
BENEFITS.
BENEFITS.
BENEFITS. >> Host: I GET TO STAND
BY CURTIS STONE AND EAT
BURGERS?
BURGERS?
BURGERS? IT DOESN'T GET ANY
BETTER THAN THIS.
I'M HAVING A GOOD DAY.
MAKE YOUR CHOICE 12 OR
THIS AUTO SHIP OR SINGLE
SHIP.
SHIP.
SHIP. IT
SHIP. IT ENDS UP BEING THE 24,
$4 A BURGER.
HALF THE PRICE OF WHAT
YOU WOULD PAY IN HIS
PLACE.
PLACE.
PLACE. AT
PLACE. AT ANY RESTAURANT YOU GO
TO WHAT ARE YOU GOING TO
PAY FOR A BURGER THAT
YOU DON'T KNOW ANYTHING
ABOUT IT.
ABOUT IT.
ABOUT IT. THIS IS AUSTRALIAN GRASS-
FED BEEF.
FED BEEF.
FED BEEF. THIS IS BRISKET, THIS IS
CHUCK, AND SIRLOIN.
ALL PUT TOGETHER TO ADD
TO THAT FLAVOR.
AND YOU KNOW, I DID NOT
KNOW THAT YOUR
BACKGROUND WAS A
BUTCHER.
BUTCHER.
BUTCHER. THIS IS HIS THING.
THIS IS WHAT STARTED
EVERYTHING.
EVERYTHING. YOU WILL NOTICE THE
DIFFERENCE IMMEDIATELY.
DIFFERENCE IMMEDIATELY. >> Guest: CHECK THIS
OUT.
OUT.
OUT. MASHED POTATOES, CREAMED
CORN, THESE INCREDIBLE
BAKED BEANS.
BAKED BEANS. THEY ARE ALL AVAILABLE
FOR YOU AND ALL
DELIVERED BEFORE THE
FOURTH OF JULY.
SO NOT ONLY ARE YOU
TAKING HOME TWO DOZEN
BURGERS FOR LESS THAN A
HUNDRED BUCKS, EVEN LESS
THAN 80 BUCKS IF YOU GET
IN THE HSN CARD, YOU ARE
ALSO TAKING HOME ALL THE
SIDES AND YOUR FOURTH OF
JULY IS LITERALLY TAKEN
CARE OF.
CARE OF.
CARE OF. HAVE A LOOK AT THAT.
WE HAVE THESE INCREDIBLE
BURGERS RIGHT HERE.
I'M JUST GOING TO GO
AHEAD AND SHOW YOU.
THESE ONES ARE WELL
DONE.
DONE.
DONE. I'M
DONE. I'M DOING THEM A
VARIETY, BECAUSE I WANT
YOU TO SEE EVEN WHEN
THIS IS WELL DONE, HAVE
A LOOK AT HOW JUICY
THOSE BURGERS STILL ARE.
>> Host: HOW IS THAT
POSSIBLE WITH A WELL
DONE BURGER?
DONE BURGER? TYPICALLY I CALL IT
BURGER JERKY.
BURGER JERKY. >> Guest: A LOT OF
BURGERS DON'T HAVE
THISMENT OF JUICE IN
THEM BECAUSE THEY ARE
FULL OF STUFF WE
COULDN'T SELL ANY OTHER