>>VIC MICOLUCCI: THIS WEEKEND IS THE UNOFFICIAL START OF THE COLLEGE FOOTBALL SEASON WITH
THE START OF ACC AND SEC GAMES,
IT’S GOING TO COVER. SO A LOT
OF THE TEAMS THAT WE LOVE
TO FOLLOW.
>>LAUREN VERNO: AND MANY FANS
WILL NO DOUBT CELEBRATE WITH
A COOKOUT METEOROLOGIST RICHARD
NUNN IS OUT IN THE PUBLIX
KITCHEN
RIGHT NOW ANY SHOWING US THE
BEST WAY TO GRILL UP ONE
COOKOUTS TABLE AT DON’T WISH US
JUICY BURGER SOME OF THE SIMPLE
STEPS HERE TO MAKE THIS LITTLE
PIECE OF GROUND MEAT TASTE THAT
GOOD, YOU KNOW THE SIMPLE
BASICS HERE, THE 80 TO 20 BLEND
IS THE MOST COMMON WHEN IT
COMES
TO HAMBURGER.
>>RICHARD NUNN: YOU WANT
SOMETHING LEANER COOK IT LESS
AND IT’S STILL GOING TO BE
JUICY SO WE’RE TALKING ABOUT
ONE OF THOSE 9 TO 10 TIE PLANS
THAT A LITTLE BIT FANS ARE
USUALLY HAVE SOME SORT OF ANGER
SOMETIMES A TENDERLOIN OR
GROUND CHAR WHAT I CALL THEM
SHORT RIBS AND THINGS LIKE THAT
GROUND INSIDE
OF IT. SO YOU EAT WITH YOUR
EYES. THIS GIRL OVER HERE IS
PIPING HOT SHOW YOU THAT IN
JUST
A SECOND AND PART OF GETTING
THAT THE FACT THAT THOSE
GRILL MARKS IS THE HEAT OF THE
GRILL AND MAKING SURE NUMBER
ONE IT’S CLEAN. SO LET’S TALK
ABOUT THAT WHEN YOU’RE CLEANING
YOUR GRILL FOLKS IF
YOU HAVE ONE OF THOSE BRISTOL
TYPE BRUSHES THIS ONE HERE IF
YOU HAVE ONE OF THOSE BRISTOL
TYPE BRUSHES, 3RD GET ONE THAT
IS EITHER MADE OF STONE THEY’VE
GOT A MADE OUT OF LAVA ROCK
THEY’VE GOT A MADE OUT OF.
DIFFERENT TYPES OF MATERIAL,
SOME YOU HAVE TO USE ON A COLD
GIRL BECAUSE THEIR SYNTHETIC
BUT THE U.S. DON’T WANT YOU CAN
USE ON A GOOD HOT GRILL AND
WHEN IT COMES TO CLEANING THE
GIRL THERE’S ALL KIND OF
METHODS IF YOU REMEMBER
A COUPLE OF MONTHS BACK WE
ACTUALLY CLEAN SOME OF THESE
GREATS USING.
SO TO PRODUCTS AND COAL IS AND
THINGS LIKE THAT.
THAT WORKS ITS WAY SO TO HEAR SO TOUGH AND YOU CAN LET THE GIRL GET HOT THIS ACTUALLY YOU
CAN SEE WHERE SOME OF THE
COLORS ARE HERE THAT DARKER.
IT’S STUFF THAT WAS JUST THINGS
THAT WERE LEFT OVER LIKE
ANYBODY’S RELIEF EU’S THAT YOU
TURN THE HEAT ON AND HE WILL DO
THE JOB SO WHEN IT COMES TO IT,
COOKING LET’S TALK ABOUT THIS
BURGER HERE. THIS IS RUNNING
ABOUT 3 QUARTERS TO AN INCH
THICK, SO IF YOU ARE WILL VICK
FOR A COUNTY LIKE ARE YOUR
HAMBURGERS.
>> ANYWAY, YOU
TELL ME ALL RIGHT SO HE’S GOING
TO GO TO BE ONE THAT’S MORE ON
THE RARE SIDE SO IN
THIS CASE, WE’RE LOOKING AT
ANYWHERE BETWEEN SAY 4 TO 6
MINUTES NOW IF YOU’VE GOT ONE
OF THESE COOL LITTLE MINI
BURGERS AND I LIKE THESE JUST
BECAUSE
IF YOU’RE DOING THINGS YOU KNOW
MAYBE GOT THE YOU KNOW THE
FIRST BE THAT YOU’RE THROWN
AROUND
THE FOOTBALL. THINGS LIKE THAT
IN THE FRONT YARD, YOU KNOW YOU
WANT TO SIT THERE AND EAT THIS
YOU KNOW WHOPPER BURGER HERE
YOU CAN COME DOWN
AND IF THIS LITTLE ONE SO THAT
WAS GOING TO BE A LITTLE LESS
TIME BECAUSE IT MEASURES YOU
KNOW CLOSER TO HAPPENS FOR LIKE
I SAID EVERYTHING THAT YOU
SEE HERE AND I CHECKED
THE RECEIPT ALL OF THIS COMES
UP TO JUST UNDER $40 IT 30
$5 AND CHANGE FOR THE BUNS
THE MEAT AND IF YOU STACKING
KIND OF
THE REASON IS THAT WE CAN GET
YOUR SPATULA AND FLIP THEM AND
YOU DON’T END UP YOU KNOW
TRYING TO MOVE ONE BURGER TO
ANOTHER BURGER. BUT IF YOU HAVE
HOT SPOTS ON THE GRILL YOU MAY
HAVE TO ALTER THE WAY YOU DO IT
SO IN THE TIMELINE THAT THESE
YEAH I LOVE THAT PART.
PLANE. THOSE ARE DONE FOR THIS
ONE WOULD BE FINISHED AS WELL
DONE IN THE ONE NEXT TO IT
WOULD OBVIOUSLY WELL DONE
STEVEN SINCE YOU’RE WORKING THE
CAMERA DO YOU LIKE YOUR BURGER.
WELL ANOTHER
WELL DONE IS ANYBODY LIKE IT
NOT
WELL DONE IM I THE ONLY ONE
THAT JUST LIKE YOU KNOW JUST
SCARE WITH THE FLAME FOR ME TO
JUST LEAVE IT THERE FOR.
A CAR LIKE MEDIUM RARE ALL
RIGHT KARL GOT TO MEET HIM ARE
COMING FOR YOU.
AND IT JUST SHOUT OUT SOME OF
THE OTHER ORDERS WHILE I’M HERE
I FEEL LIKE YOU AT TRIPLE-A IN
THE WINDOW, I’D LIKE TO COME
HERE DOOR AND TAKE YOUR ORDER
THERE PERSONALLY BECAUSE IF WE
WERE BUSY AND YOU KNOW THAT’S
HOW THEY DO HERE NOW WE GET
THIS OUT OF THE WAY WITH MY
HANDS OFF FOR A QUICK.
SO WE’VE GOT THE GRILL COVERED
NOW, LET’S TALK ABOUT THE FIU
DANGER ZONE. SO WHEN YOU HAVE
NOT SEEN MEAN
WITH THE HAMBURGERS OUT HERE,
THERE’S A LITTLE REFRIGERATOR
THAT RIGHT HERE
AT TEMPERATURES THAT WE EVEN
HAVE OUTSIDE RIGHT NOW WHICH
SAYS IT’S
78 DEGREES. THIS FOOD IS NOT
GOING TO BE SAFE
FOR CONSUMPTION ANYTIME IF IT’S
SET UP FOR AN HOUR AND IT
STARTED TO GET WARM LIKE WHAT
WE HAVE OUTSIDE
RIGHT NOW YOU JUST ALLOW
BACTERIA GALORE TO COME THROUGH
HERE. I MEAN I’M TALKING
BACTERIA PARTY OF BACTERIA FAST
IN THAT IS THE LAST THING YOU
WANT WHEN IT COMES TO THE
BURGERS AND THERE’S A SIGN OF A
NICELY WILL GRILL AND THAT’S
THE NEXT STEP HERE HOW DO YOU
GET THESE GREAT GRILL MARKS
WHEN THE GRILL IS HOT PIPING
HOT YOU WANT TO JUST TAKE.
A HIGH TEMPERATURE OIL AND YOU
CAN USE ANYTHING FROM GREAT
SEAT EVEN OLIVE OIL AND JUST
TAKE SOME PAPER TOWELS MOVE THE
A DECORATIVE WATERMELON HERE
AND PULL
THEM OVER TIME AND TIME AND
TIME AGAIN GIVE YOURSELF A
LITTLE BOWL. WITH SOME OIL
AND THEN ONCE YOU GET THIS
THING SOPPING WET KIND OF LIKE
A MOB. THEN YOU CAN GO OVER THE
GREAT SIN JUST PAIN EACH ONE OF
THEM
WITH YOUR OLIVE OIL OR
GRAPESEED OIL YOU CAN EVEN USE
PEANUT OIL BECAUSE IT’S A GREAT
HIGH TEMPERATURE OIL IT ADDS
JUST A LITTLE BIT OF A NON
STICKINESS TO IT IF THE BURGERS
LIKE THESE ARE A T 20 THAT’S
ALMOST A STEP THAT YOU CAN
AVOID BECAUSE THE FAT ITSELF IF
YOU DON’T START MASHING THEM
DOWN INTO THE GREAT
AND THERE’S THERE’S THE SITE IF
YOU SEE SOMEBODY
DOING THIS. THE ONLY TIME
THAT’S ACCEPTABLE IS IF YOU’RE
COOKING ON LIKE A FLAT TOP LIKE
A SMASH TOPPER SMASHED A
BURGLARY OR MASHING IT DOWN
INTO THE HOT REAL OR THE HOT
SKILLET IF
YOU ARE OUR WHERE THEY CALL IT
FLAT AND IF YOU’RE DOING IT
WITH THIS OBVIOUSLY YOU’RE
GOING TO END UP WITH MORE GRILL
AT THE BOTTOM WAY DOWN THERE
THAN IT IS IN YOUR BELLY.
SO I THINK THOSE ARE PRETTY
MUCH THE TIPS AND THEN WHEN IT
COMES TO TOPPINGS LIKE WE SAID
YOU KNOW IF YOU LIKE THE
MUSTARD THE CATCH OF LETTUCE
TOMATO AND OF COURSE THE
CHEESES AND WHEN IT COMES TO
THE CHEESE IS NOW GET THIS OUT
OF THE REFRIGERATOR HERE TAKE
THE CHEESE ORDERS WHO WANTS TO
EASE AND WHO DOESN’T
I LIKE TO FLIP THE BURGERS THE
VERY LAST MINUTE OR SO JUST PUT
THE CHEESE ON IT THAT WAY
ALMOST LIKE SHRINK THREATS, IT
THAT WAY WHEN YOU PUT IT ON THE
BUN IT GIVES A LITTLE BIT OF A
STICKING IS WHEN THAT NEXT
LAYER GOES OVER TOP OF IT THE
CHEESE HOLDS ON TO IT. AND ONCE
YOU TAKE THAT FIRST BITE YOU
KNOW YOU’RE GOING TO SAY.
THERE IS NONE BETTER.
>> HAHA.
>> RICHARD YOU ARE BEEN IN A
AND YOU I COME IN A PACK OF 8.
THAT LOOKS SO I HOPE THAT THAT
THERE’S ENOUGH. >> FOR US, I KNOW I NEED THAT MONEY ON THEIR SHOW HERE ON ONE
OF THOSE MEDIUM RARE ONES
RICHARD THE AIR COMING UP FOR
THE CORLEY WE’VE GOT A WELL
DONE ONE HERE FOR VICK WILL I
NEVER SAID HOLD ON I NEVER SAID
WELL TAKE IT ANYWAY. I SAID
I’LL TAKE IT ANYWAY ALL RIGHT
SURPRISING THAT LOOK I KNOW
THAT IT’S HOT OUT THERE YOU
MUST BE BACON.
>> IT’S SO BUT EVEN THE
WATERMELONS WEATHER SERVICE,
EVEN THE WATERMELON LOOKS LIKE
MY HEAD EVEN ITS WEDDING.
YOU’RE GOING TO A
REALLY ARE THE SAME SIZE AND
HE’S ABOUT THE SAME AMOUNT OF
HAIR.
HAHA.
HAIR. HAHA. READ FOR GOING TO CHECK BACK IN
WITH YOU.
>> A FEW FEET OR CREW OF COURSE