LET'S
LET'S KICK IT OFF RIGHT NOW.
RIGHT NOW. HERE WE GO.
■
■ [
■ [ MUSIC
■ [ MUSIC ] ■ ■ >>Host: OH, MY
GOODNESS.
GOODNESS.
GOODNESS. SUMMER GRILLING
SUMMER GRILLING SEASON IS
SEASON IS
SEASON IS OFFICIALLY HERE,
OFFICIALLY HERE, AND WE ARE GOING TO
KICK IT OFF WITH
OUR NUMBER ONE
CULINARY BRAND FROM
CHEF CURTIS SEWN
AND IT'S THE FIRST
TIME WE HAVE DONE A
FOOD SPECIAL FROM
CURTIS.
CURTIS.
CURTIS. THIS IS GOING TO BE
BRAND NEW AND THE
EXCLUSIVE FOR YOU.
THE MOST JUICIEST
AND GRASS FED,
AUSTRALIAN BEEF
AUSTRALIAN BEEF BURGERS.
BURGERS.
BURGERS. IF I HAVEN'T GOT
YOUR MOUTH
YOUR MOUTH WATERING, YOU HAVE
TO STAY HERE.
YOU CAN DO A
12-PACK.
12-PACK.
12-PACK. YOU CAN DO A
24-PACK AND YOU CAN
CHOOSE SINGLE SHIP
OR AUTO-SHIP ON
THESE.
THESE.
THESE. THEY'RE
THEY'RE
THEY'RE INDIVIDUALLY
INDIVIDUALLY WRAPPED.
WRAPPED.
WRAPPED. THEY ARE FROZEN AND
GOOD FOR A YEAR IN
YOUR FREEZER, BUT
WHEN YOU COOK THEM
UP, WAIT UNTIL YOU
SEE THE JUICES THAT
FLOW OUT OF THESE.
IT IS UNBELIEVABLE.
YOUR BEST VALUE
WILL BE THE 24 PACK
BECAUSE WE'RE DOING
A SPECIAL TODAY
THAT ONCE YOU SPEND
$99, USE THAT HSN
CARD, WE'RE GOING
TO TAKE $20 OFF THE
PRICE POINT FOR
YOU, SO YOU CAN GET
24 OF THESE HOME
TODAY FOR $79.95.
AND THAT BREAKS
DOWN TO ABOUT $3
AND CHANGE PER
BURGER.
BURGER.
BURGER. WHY ARE THESE GOOD?
I'M NOT GOING TO
TELL YOU.
TELL YOU.
TELL YOU. I'M GOING TO SAMPLE
AND LET CURTIS DO
ALL THE EXPLAINING.
WELCOME TO LUNCH
RUSH, AND I CAN'T
THINK OF A BETTER
THING TO HAPPEN.
>>Guest:
>>Guest: GREAT, FOR THE LUNCH TIME
RUSH.
RUSH.
>>Host:
>>Host: THIS CAME FROM MAJOR REQUEST
FROM ALL OF US HERE
AT HSN AND YOU AT
HOME.
HOME.
>>Guest:
>>Guest: I HAVE A BUTCHER SHOP IN
HOLLYWOOD,
HOLLYWOOD, CALIFORNIA.
CALIFORNIA. I LOVE THE CRAFT OF
GREAT BUTCHERY.
GREAT BUTCHERY. WE FIND THE BEST
INGREDIENTS FROM
INGREDIENTS FROM ALL OVER THE WORLD.
WE WORK WITH SMALL
FARMERS AND FIND
THE BEST
THE BEST
THE BEST INGREDIENTS AND
INGREDIENTS AND BEST MEAT AND WE
TURN IT INTO
DELICIOUS THINGS
DELICIOUS THINGS AND ONE OF THOSE
THINGS THAT CAUGHT
ON AT THE BUTCHER
SHOP WERE THE
BURGER WE MAKE.
HAVE AN A SPECIALTY
BEAN AND WE COOK
THE BURGERS, BUT IN
THE RESTAURANT, FOR
LUNCH TIME, AND OF
COURSE SELL THE
BURGERS IN THE BUTCHER
SHOP.
SHOP.
SHOP. WE
SHOP. WE WANTED TO JOIN
FORCES WITH HSN TO
BRING ALL OF THEIR
CUSTOMERS THE MOST
UNBELIEVABLE GRASS
UNBELIEVABLE GRASS FED BURGERS SO THIS
IS AN IMAGE OF ME
OUT IN THE FIELD
WITH DIFFERENT
WITH DIFFERENT FARMERS, AND WHAT I
DO IS I GO TO ALL
THE FARMS WE
PURCHASE FROM.
PURCHASE FROM. YOU CAN SEE THAT
BEAUTIFUL GRASS
BEAUTIFUL GRASS THAT THOSE ANIMALS
ARE ROAMING FREELY
IN.
IN.
IN. IT'S
IN. IT'S IMPORTANT TO
ME.
ME.
ME. I
ME. I THINK GRASS FED
BEEF HAS THE MOST
UNBELIEVABLE
UNBELIEVABLE FLAVOR, AND IT
GIVES YOU, YOU
KNOW, THE MOST
HEALTHY, OPTION
HEALTHY, OPTION THAT YOU CAN
POSSIBLY GET.
POSSIBLY GET.
>>Host:
>>Host: TO KNOW WHAT YOU'RE GETTING
BECAUSE AT THE
GROCERY, YOU DON'T
KNOW THE QUALITY OF
THE MEAT AND WHERE
IT'S COMING FROM.
WE'RE GOING TO
VISUALLY SHOW
VISUALLY SHOW EVERYONE AT HOME
HOW THE CALIBER OF
THE MEAT GOES FROM
MY MOUTH TO MY
BELLY.
BELLY.
>>Guest:
>>Guest: I'M GOING TO CUT THEM AND
SHOW HOW FABULOUSLY
JUICY THESE ARE.
SO YOU CAN SEE THEM
RIGHT THERE.
RIGHT THERE.
>>Host:
>>Host: LOOK AT THAT.
THAT.
>>Guest:
>>Guest: LOOK AT HOW JUICY AND
SENSATIONAL THESE
SENSATIONAL THESE BURGERS REALLY ARE.
SO THESE ARE COOKED
MEDIUM, RIGHT.
MEDIUM, RIGHT. I THINK THAT'S HOW
YOU LIKE IT.
LET ME CUT YOU A
LITTLE PIECE HERE
SO YOU CAN HAVE A
TASTE.
TASTE.
TASTE. GO, DIVE RIGHT IN.
>>Host:
>>Host: ARE THESE SEASONED TOO WHEN
WE GET THEM?
>>Guest:
>>Guest: NO, WE DO THAT ON PURPOSE.
YOU CAN DO WHATEVER
YOU WANT.
YOU WANT.
YOU WANT. A LITTLE SALT AND
PEPPER.
PEPPER.
PEPPER. YOU CAN SEE HOW
JUICY AND WONDERFUL
THESE BURGERS, HOW
DOES IT TASTE.
>>Host:
>>Host: SO GOOD.
>>Guest:
>>Guest: I'M GOING TO JOIN YOU.
I CAN'T STAND TO
WATCH.
WATCH.
>>Host:
>>Host: THAT'S LIKE A STEAK YOU WOULD
GET AT A PREMIUM
STEAK HOUSE.
STEAK HOUSE. TELL ME ABOUT THE
BLEND AND HOW THAT
COMES INTO PLAY
WITH THE FLAVOR.
>>Guest:
>>Guest: IF YOU COME OVER HERE, OH,
THE FLAVOR OF THAT
BURGER IS SO GOOD.
>>Host:
>>Host: IT DOESN'T NEED A LOT.
>>Guest:
>>Guest: THIS IS A CHUCK, RIGHT.
CHUCK, RIGHT. SO THIS IS ONE OF
THE MUSCLES WE
WOULD USE.
WOULD USE. YOU CAN SEE THE
GRISTLES AND THE
FAT ALL OVER IT,
WHAT WE DO IS WE
TRIM ALL THAT AWAY.
AND YOU HAVE THIS
BEAUTIFUL, CLEAN
BEAUTIFUL, CLEAN MEAT SO WE USE THE
CHUCK.
CHUCK.
CHUCK. WE
CHUCK. WE USE THE SIRLOIN
AND THE BRISKET AND
DICE THESE WHOLE
MUSCLES.
MUSCLES.
MUSCLES. WE PUT IT
WE PUT IT
WE PUT IT INTO OUR GRINDER
AND GRIND THROUGH
HERE AND WE HAVE
THE BEST, NO
GRISTLE AND WE FORM
IT INTO BURGERS AND
WE'VE DEVELOPED A
PROCESS THAT GIVES
YOU THAT, IT'S NOT
TIGHTLY COMPACT
TIGHTLY COMPACT BECAUSE THAT'S WHEN
YOU GET A BURGER
THAT KIND OF FEELS
TOUGH.
TOUGH.
TOUGH. IT
TOUGH. IT SHOULD MELT IN
YOUR MOUTH.
YOUR MOUTH.
>>Host:
>>Host: THESE ARE FIVE OUNCES EACH.
>>Guest:
>>Guest: FIVE OUNCES EACH AND
YOU'RE GETTING ALL
24 OF THEM.
WE PACKED 12 INTO
ONE OF THESE BOXES
AND BEAUTIFUL
AND BEAUTIFUL BOXES.
BOXES.
BOXES. IT'S LIKE GETTING A
GIFT.
GIFT.
GIFT. WE'VE HAD CUSTOMERS
GIFTING THESE
GIFTING THESE BECAUSE YOU CAN
SEND THEM TO OTHER
PEOPLE.
PEOPLE.
PEOPLE. IT GOES INTO THE
POLY BOX WITH THE
DRY ICE.
DRY ICE.
DRY ICE. THEY ARRIVE TO YOU,
FROZEN SOLID AS A
ROCK, RIGHT.
ROCK, RIGHT. THEN WHAT HAPPENS
IS YOU PUT THEM
STRAIGHT IN YOUR
FREEZER.
FREEZER.
FREEZER. THEY COME ON THE
DRY ICE AND BECAUSE
THEY'RE
THEY'RE
THEY'RE INDIVIDUALLY
INDIVIDUALLY PACKAGED, YOU PUT
THEM WHERE YOU WANT
TO.
TO.
TO. TAKE
TO. TAKE THEM INTO THE
PACKAGING AND KEEP
THEM FROM FROZEN.
>>Host:
>>Host: I
>>Host: I WANTED TO ASK YOU ABOUT THAT.
WE GIVE YOU ALL THE
INSTRUCTIONS AND
INSTRUCTIONS AND RECIPES IN THE BOX
WITH IT.
WITH IT.
WITH IT. SO YOU CAN COOK IT
FROM FROZEN OR TAKE
IT OUT OF THE
PACKAGING AND LET
IT DEFROST.
IT DEFROST. 12 MONTHS IN THE
FREEZER.
FREEZER.
FREEZER. THIS COMES
THIS COMES 24 MONTHS, SO MATT
IS SHOWING YOU HOW
YOU'RE COOKING THEM
OVER HERE.
OVER HERE. YOU CAN COOK THEM
FROM FRESH.
FROM FRESH. BY THE WAY, WE HAVE
A COUPLE OF HUNDRED
LEFT OF THESE
DOUBLE BURGER GRILL
PANS SO IF YOU
WANTED TO GET SOME
OF THOSE, YOU STILL
CAN.
CAN.
>>Host:
>>Host: YOU'RE GETTING SO MUCH ON
THAT.
THAT.
>>Guest:
>>Guest: YOU LOAD THEM UP LIKE THAT,
SO I'M COOKING THEM
FROM FRESH AND MATT
IS COOKING THEM
FROM FROZEN TO SHOW
YOU, YOU CAN DO
BOTH.
BOTH.
BOTH. SOME PEOPLE ARE
PREFERRING ONE WAY
OR THE OTHER.
IF YOU HAVE A LOOK
HERE, YOU'LL SEE
HOW FROZEN THAT IS.
>>Host:
>>Host: YOU DROPPED IT IN FROZEN.
>>Guest:
>>Guest: YOU DROP THE WHOLE THING IN
FROZEN, AND WHAT
THAT ENABLES YOU TO
DO, YOU GRAB ONE
EVER THESE GRILL
PRESSERS AND PUSH
IT DOWN WITH ONE OF
THE GRILL PRESSERS
WHICH IS A COOL WAY
TO DO IT BECAUSE
YOU GET IN STRONGER
CONTACT WHICH MEANS
YOU GET EVEN MORE
CARAMELIZATION AND
CARAMELIZATION AND IF YOU WANT TO ADD
CHEESE, GO AHEAD
AND ADD THE CHEESE.
THE CHEESE IS GOING
TO MELT AND BE
SENSATIONAL.
SENSATIONAL. IF YOU DON'T WANT
CHEESE, THAT'S FINE
TOO.
TOO.
TOO. I'LL
TOO. I'LL SHOW YOU
AGAIN.
AGAIN.
>>Host:
>>Host: I
>>Host: I LIKE HOW THESE DN'T SHRINK
UP.
UP.
UP. WHAT
UP. WHAT ARE THE TYPES
OF THINGS WE SHOULD
LOOK FOR IN A
QUALITY.
QUALITY.
QUALITY. THESE ARE LIKE THE
ARTISAN CRAFT
ARTISAN CRAFT BURGERS THAT YOU
WOULD SPEND $18.50
SOME WHERE.
SOME WHERE.
>>Guest:
>>Guest: 70 OR 15 IS WHAT WE SELL
THEM FOR.
THEM FOR.
THEM FOR. THE REASON THIS
BURGER IS THAT
JUICY BECAUSE WE
USE WHOLE MUSCLES,
RIGHT.
RIGHT.
RIGHT. WE
RIGHT. WE GRIND THE FAT
THROUGH THE BEEF.
SO YOU'RE GETTING
THESE BEAUTIFUL,
THESE BEAUTIFUL, THE REASON IT TASTE
LIKE THAT
LIKE THAT
LIKE THAT INCREDIBLE STEAK IS
AGAIN, HAVE A LOOK.
I CAN LITERATELY
SHOW YOU THE JUICE,
JUST POURING OUT OF
THOSE BURGERS.
THOSE BURGERS. NOW, IF YOU WOULD
HAVE FILLED THIS
WITH GRISTLE AND
FAT AND CHEAP OFF
CUTS, THEN THAT IS
WHEN YOU GET A
BURGER THAT IS DRY.
LOOK AT HOW JUICY
AND WONDERFUL THEY
ARE.
ARE.
ARE. HERE, I'M GOING TO
CUT YOU ANOTHER
LITTLE TASTE.
LITTLE TASTE.
>>Host:
>>Host: YOU KNOW, THERE'S SO MUCH
FLAVOR TO WHEN
YOU'RE ALREADY
YOU'RE ALREADY STARTING OFF WITH
GOOD QUALITY MEAT.
YOU DON'T HAVE TO
DROWN IT IN SAUCES
AND SEASONINGS.
AND SEASONINGS.
>>Guest:
>>Guest: CORRECT. IF YOU WANT TO USE
A DRY RUB, OF
COURSE YOU CAN.
>>Host:
>>Host: THEY'RE TENDER TOO.
TENDER TOO.
>>Guest:
>>Guest: ISN'T IT WONDERFUL.
WONDERFUL. IT DOES MELT IN
YOUR MOUTH AND
THAT'S OUR GOAL.
LET ME SHOW
EVERYBODY YOUR
EVERYBODY YOUR CHOICES BECAUSE
CHOICES BECAUSE THEY HAVE A HOLD
RIGHT NOW.
RIGHT NOW. IF YOU'RE ON THE
LINE, WE SEE YOU
THERE, BUT YOU CAN
GO TO HSN.COM AND
YOU CAN USE OUR
APP.
APP.
APP. FREE
APP. FREE SHIPPING ON
ALL OF THIS WHICH
IS UNBELIEVABLE.
IS UNBELIEVABLE. FIVE FLEXIBLE
FIVE FLEXIBLE PAYMENTS AND YOU
CHOOSE, DO YOU WANT
TO GET 12 OR 24,
AND YOU CAN ALSO
CHOOSE IF YOU WANT
SINGLE SHIP OR
AUTO-SHIP.
AUTO-SHIP. AUTO-SHIP MEANS YOU
LOCK IN THIS PRICE
POINT AND CUSTOMIZE
HOW OFTEN YOU'RE
RECEIVING THESE AND
THEY'RE
THEY'RE
THEY'RE INDIVIDUALLY
INDIVIDUALLY WRAPPED AND PACKED
AND THEY COME TO
YOU ON DRY ICE AND
READY TO BE POPPED
IN YOUR FREEZER FOR
12 MONTHS AND THE
24 IS THE BETTER
VALUE, IF YOU'RE
USING A FLEX
PAYMENT ON THAT.
$19.99 WILL GET
THEM HOME, AND BY
THE WAY, USE YOUR
HSN CREDIT CARD
BECAUSE TODAY WE'RE
DOING A SPECIAL.
WHEN YOU SPEND $99,
USE THAT CREDIT
CARD, WE'RE TAKING
$20 OFF FOR YOU.
SO YOU CAN GET 24
OF THEM HOME FOR
$79.95.
$79.95.
$79.95. THAT COMES OUT TO
$3 AND CHANGE PER
BURGER.
BURGER.
BURGER. 186792 WHEN YOU
CHECK OUT AND YOU
CAN SAVE $20 OFF
THE COST.
THE COST.
>>Guest:
>>Guest: I WANT TO BRING TO YOURSELF.
THIS IS A WHOLE
FOOD DAY THAT WE'RE
DOING HERE AT HSN.
I'VE GOT BARBECUE
CHICKEN BREAST AND
WE HAVE MARINADED
THOSE FOR YOU.
YOU'RE TAKING HOME
EIGHT, SIX-OUNCE
EIGHT, SIX-OUNCE BARBECUE BREAST AND
I HAVE PORK CHOP.
SIX OF THE
SIX-OUNCE PORK
SIX-OUNCE PORK CHOPS AND WE HAVE
BRAD WORTH WHICH IS
FANTASTICALLY
FANTASTICALLY DELICIOUS SO I KNOW
YOU'RE PICKING UP
ON THE BURGERS AND
I KNOW THEY'RE
WILDLY SUCCESSFUL,
WILDLY SUCCESSFUL, BUT I WANT YOU TO
SEE THE OTHER FOOD.
>>Host:
>>Host: THINK ABOUT YOUR 4th OF JULY
BARBECUE.
BARBECUE.
BARBECUE. I LOVE INDIVIDUALLY
PACKED, YOU CAN
TAKE WHAT YOU NEED.
THEY'RE THE
THEY'RE THE JUICIEST, MOST
JUICIEST, MOST FLAVORFUL.
FLAVORFUL. WHY DOES GRASS FED
MATTER?
MATTER?
>>Guest:
>>Guest: GRASS FED IS IMPORTANT
IS IMPORTANT BECAUSE TO ME IT'S
THE MOST NATURAL
WAY FOR THE ANIMALS
TO BE EXISTING OUT
IN NATURE, RIGHT.
THEY DO LOTS OF
EXERCISE WHEN
EXERCISE WHEN THEY'RE GRASS FED
BECAUSE THEY'RE
BECAUSE THEY'RE CONSTANTLY WALK
CONSTANTLY WALK BEING AROUND EATING
THE GRASSES AND
THERE'S A RISING
PLAN OF NUTRITION.
IT'S A HEALTHY WAY
TO TREAT THE BEEF.
IF YOU'RE EATING
BEEF, YOU WANT TO
EAT HEALTHY BEEF.
>>Host:
>>Host: NO ADDITIVES AND NO
ANTIBIOTICS.
ANTIBIOTICS.
>>Guest:
>>Guest: I THINK ABOUT THE FILTER OF
MY CHILDREN.
MY CHILDREN. I HAVE TWO LITTLE
BOYS AND I'M LIKE
I'M NOT GOING TO
EAT SOMETHING I
WOULDN'T BE HAPPILY
SERVING TO THEM OR
SERVE SOMETHING IN
ONE OF MY
ONE OF MY
ONE OF MY RESTAURANTS.
RESTAURANTS. HAVE A LOOK AT
THIS.
THIS.
THIS. WE
THIS. WE HAVE THE TOP ONE
WHICH IS WELL DONE
AND THE BOTTOM ONE
WHICH IS REARER.
HAVE A LOOK AT HOW
JUICY THEY BOTH
ARE.
ARE.
ARE. IT
ARE. IT DOESN'T MATTER
HOW YOU COOK THESE
BURGERS.
BURGERS.
BURGERS. THEY STILL REMAIN
JUST AS JUICY AND
FANTASTIC AS
FANTASTIC AS BEFORE.
BEFORE.
BEFORE. YOU KNOW, I MEAN,
LOOK AT THAT.
>>Host:
>>Host: OH, MY GOSH.
GOSH.
>>Guest:
>>Guest: IT'S SO FANTASTICALLY
FANTASTICALLY JUICY.
JUICY.
>>Host:
>>Host: I'M CURIOUS, YOUR BEST
TIP FOR COOKING
BURGERS?
BURGERS?
>>Guest:
>>Guest: MY BEST TIP FOR COOKING
BURGERS IS MAKING
SURE YOU HAVE A
NICE PAN.
NICE PAN.
NICE PAN. IF THE PAN IS HOT
AND THAT'S WHY I'M
SHOWING ON THE
DOUBLE GRILL PAN.
YOU'RE GETTING THAT
KARMCARAMELIZATION AND
KARMCARAMELIZATION AND YOU CAN USE A GRILL
PRESS AND IT WILL
GIVE WEIGHT TO THE
BURGER.
BURGER.
BURGER. THE OTHER THING YOU
WANT TO TAKE A LOOK
AT IS THIS GUY.
>>Host:
>>Host: THERE'S THE INFO ON YOUR SCREEN
FOR THE GRILL PRESS
IF YOU WANT TO PICK
THAT UP.
THAT UP.
>>Guest:
>>Guest: NOW, YOU SEE IT'S NOT LIT UP
AT ALL, RIGHT.
WHY?
WHY?
WHY? IT
WHY? IT RUNS ON
CONNECTED ENERGY.
CONNECTED ENERGY. IF YOU WANT TO KNOW
THE INTERNAL
THE INTERNAL TEMPERATURE OF YOUR
BURGER, YOU'RE
BURGER, YOU'RE GOING TO GO AHEAD,
POP THAT IN.
I KNOW 160 IS WELL
DONE.
DONE.
DONE. 130
DONE. 130 IS MEDIUM RARE.
WE'RE STILL AT 110
OR 117 HERE.
SO I KNOW IT NEEDS
A LITTLE LONGER.
SO THIS IS ANOTHER
AMAZING TOOL TO UP
YOUR BURGER GAME.
>>Host:
>>Host: THERE'S A FULL RANGE THAT YOU
CAN CHECK OUT.
THE TONGS AND THE
CUTTING BOARD AND
THE PRESS.
THE PRESS. ALL OF IT.
IT'S A GREAT DAY TO
DO IT, AND GET
YOURSELF READY FOR
THIS GRILLING
THIS GRILLING SEASON.
SEASON.
SEASON. NOW IS THE TIME AND
IF YOU WANT TO GET
THESE HOME IN TIME
FOR 4th OF JULY,
YOU CAN DO THAT.
FREE SHIPPING AND
THE PRICE POINT IS
FOR TODAY.
FOR TODAY. USE THOSE FLEX
PAYMENTS AND USE
THE HSN CREDIT CARD
BECAUSE SPEND $99
AND USE THE CARD,
WE'RE TAKING $20
OFF.
OFF.
>>Guest:
>>Guest: EVEN IF YOU'RE GOING TO A
BARBECUE, IF
BARBECUE, IF SOMEBODY ELSE IS
HOSTING YOU, YOU
CAN GO AHEAD AND
SEND THIS TO THEM
AND BE LIKE, BY THE
WAY, BECAUSE PEOPLE
ARE ALWAYS SAYING
WHAT SHOULD I
BRING.
BRING.
BRING. YOU CAN GO AND YOU
CAN SEND THEM THE
BURGERS.
BURGERS.
BURGERS. LOOK AT HOW JUICY
AND WONDERFUL THEY
ARE.
ARE.
ARE. YOU
ARE. YOU CAN SEND THEM
THE SIDES BECAUSE
WE'RE DOING THREE
SIDES HERE WHICH I
THINK ROCHELLE IS
GOING TO BRING OUT.
>>Host:
>>Host: HERE THEY COME.
COME.
COME. I'LL SHOW YOU,
BAKED BEANS AND
CREAM CORN AND BAKE
POTATOES.
POTATOES.
>>Guest:
>>Guest: THOSE ARE THE AMAZING THINGS
FOR THE 4th.
YOUR
YOUR
YOUR BAKED CORN AND MASH
POTATO, AND ALL
THREE ARRIVES
THREE ARRIVES FROZEN AND READY TO
WARM.
WARM.
WARM. I
WARM. I CALL IT HEAT AND
EAT BECAUSE THAT'S
WHAT YOU'LL BE
DOING.
DOING.
>>Host:
>>Host: THEY'RE SEASONING AND YOU
CAN MICROWAVE THEM
OR PUT THEM ON THE
STOVE.
STOVE.
>>Guest:
>>Guest: THE BAKE BEANED HAVE
BEANED HAVE DELICIOUS BACON
DELICIOUS BACON INSIDE, AND THE
MASH POTATO HAS A
HINT OF GARLIC AS
WELL.
WELL.
>>Host:
>>Host: THOSE ARE HUGE 32-OUNCE
HUGE 32-OUNCE SERVING.
SERVING.
SERVING. YOU'RE GOING TO BE
ABLE TO PLEASE
EVERYBODY.
EVERYBODY.
>>Guest:
>>Guest: THEY'LL BE LEFTOVERS.
LEFTOVERS.
>>Host:
>>Host: THE BIG STAR OF THE SHOW IS
THE BURGERS.
THE BURGERS. YOU'VE BEEN AROUND
BEEF AND BURGERS
PRETTY MUCH YOUR
WHOLE LIFE, RIGHT.
SO YOU KNOW GOOD
QUALITY FOR SURE.
>>Guest:
>>Guest: MY GRANNY, GWEN AND THAT'S WHY
I NAMED THE BUTCHER
SHOP AFTER HER, SHE
SHOWED US WHAT GOOD
MEAT WERE BECAUSE
SHE WERE FARMERS,
MY GRANNY AND
GRANDPA.
GRANDPA.
GRANDPA. THEY HAD THEIR OWN
ANIMALS TOO.
ANIMALS TOO. LOOK AT HOW JUICY
AND WONDERFUL THOSE
BURGERS ARE.
BURGERS ARE. LET ME RUN BACK
OVER AND SHOW YOU
THE MUSCLES THAT
WE'RE USING BECAUSE
REALLY WHEN YOU'RE
TALKING ABOUT A
BUTCHER'S CHOICE,
BUTCHER'S CHOICE, YOU KNOW, WE KNOW
BECAUSE WE'RE
BECAUSE WE'RE WORKING WITH A MADE
OVERTURN.
OVERTURN.
OVERTURN. BRISKET FULL OF
FLAVOR.
FLAVOR.
FLAVOR. SIRLOIN, THIS IS,
WE WERE SELLING
STEAKS EARLIER.
STEAKS EARLIER. WE SOLD OUT
UNFORTUNATELY.
UNFORTUNATELY. THEY CAME FROM THE
CALVE OF THE
SIRLOIN AND THERE'S
THE CHUCK.
THE CHUCK. THREE WONDERFUL
THREE WONDERFUL MUSCLES AND WHY DO
WE USE THREE
DIFFERENT MUSCLES
DIFFERENT MUSCLES BECAUSE THEY HAVE
DIFFERENT FLAVOR
DIFFERENT FLAVOR PROFILES AND WE
DICE THAT AND STICK
IT THROUGH THE
GRINDER AND IT
COMES OUT HERE AND
WE FORM IT INTO
THESE BEAUTIFUL
THESE BEAUTIFUL PATTIES.
PATTIES.
>>Host:
>>Host: THESE ARE HAND CRAFTS.
HAND CRAFTS.
>>Guest:
>>Guest: IF YOU'RE GOING TO THESE JUNK
FOOD PLACES THAT
SALE MEAT OR
SUPERMARKETS THAT
SUPERMARKETS THAT SELLING CHEAP
SELLING CHEAP BURGERS, WHAT
BURGERS, WHAT HAPPENS IS ALL OF
THIS STUFF, ALL THE
FAT AND THE
GRISTLES, THEY WILL
GO THROUGH THE
GRINDER.
GRINDER.
GRINDER. IF YOU GRIND THAT,
IT WILL LOOK LIKE A
DECENT BURGER, BUT
IT'S NOT GOING TO
--
--
-- >>Host: IT'S DRY
AND CHUNKY.
AND CHUNKY. THAT'S THE
THAT'S THE DIFFERENCE HERE.
DIFFERENCE HERE.
>>Guest:
>>Guest: YOU'RE GETTING ALL 24 OF
THESE, INDIVIDUALLY
THESE, INDIVIDUALLY BOXED UP IN HERE.
AND THEN THEY
ARRIVE TO YOU
100% FROZEN.
100% FROZEN.
>>Host:
>>Host: THESE ARE FLASH FROZEN,
FLASH FROZEN, SEALED SO FRESHNESS
AND FLAVOR AND ALL
OF THAT IS LOCKED
IN FOR 12 MONTHS.
>>Guest:
>>Guest: 12 MONTHS, THEY'RE GOOD IN THE
FREEZER.
FREEZER.
FREEZER. THEY'RE
THEY'RE
THEY'RE INDIVIDUALLY
INDIVIDUALLY PACKAGED SO YOU CAN
EASILY REMOVE IF
YOU'RE COOKING FOR
ONE OR 1,000.
>>Host:
>>Host: IF YOU'RE USING IT FOR A
SAUSAGE, YOU CAN
BREAK IT UP.
LOOK AT THESE
BURGERS.
BURGERS.
>>Guest:
>>Guest: RIGHT.
>>Host:
>>Host: YOU CAN'T TELL ME YOU CAN GET
SOMETHING LIKE THIS
AT A FAST FOOD
RESTAURANT, AND GET
THE QUALITY.
THE QUALITY.
>>Guest:
>>Guest: LOOK AT HOW MANY YOU'RE
GET.
GET.
GET. IF
GET. IF YOU'RE COOKING
FOR THE 4th OF JULY
AND YOU HAVE 20
PEOPLE COMING OVER,
YOU CAN GET THESE
24BURGERS HOME FOR
LESS THAN $100.
>>Host:
>>Host: IT'S $4 AND CHANGE FOR BURGER --
PER BURGER.
PER BURGER. DO YOU PUT MAYO.
>>Guest:
>>Guest: I'M NOT A MAYO ON BURGERS.
I'M NOT CRAZY ABOUT
IT.
IT.
IT. I'LL
IT. I'LL GO WITH IT.
>>Host:
>>Host: YOU CAN COOK THESE FROM
FROZEN OR THAW THEM
OUT IF YOU WANT TO.
>>Guest:
>>Guest: ABSOLUTELY.
ABSOLUTELY.
>>Host:
>>Host: OH, MY GOSH, CAN YOU LOOK
AT YOUR, IT'S LUNCH
TIME RIGHT NOW.
IF YOU'RE EATING
SOMETHING THAT IS
NOT AS JUICY AND
FLAVORFUL AS THIS,
IT'S TIME TO TREAT
YOURSELF AND YOUR
FAMILY, AND YOUR
FRIENDS, AND WHAT A
GREAT WAY TO STOCK
UP ON THE QUINT
ESSENTIAL
ESSENTIAL
ESSENTIAL SUMMERTIME
SUMMERTIME BARBECUE.
BARBECUE.
BARBECUE. I HAVE TO GRAB ONE
FOR THE ROAD.
I KNOW IT WAS FAST,
BUT I HAVE TO THANK
YOU FOR MAKING ME
BURGERS AND LET'S
TALK ABOUT THE SIDE
CHEFS BECAUSE YOU
CAN PICK UP THESE
32-OUNCE