- Oh, I forgot about how delicious ketchup is.
Sometimes I just eat it.
- That's weird.
Hmm.
- You never just ate ketchup packets?
- No.
What's up, y'all?
Welcome back to "Send Foodz" on Thrillist from my kitchen.
I am Tim Chantarangsu, aka...
I was trying to think of our food names.
- Thai Fieri. - Thai Fieri.
- And Fobby Flay.
- So today we've got a super special episode.
What's up, bro? You got beef?
- I've got beef.
- You got beef, dog?
- You got beef, brah?
- You got beef, cuz?
'Cause today we got beef, bruh.
'Cause we're doing a special burgers episode.
All burgers from all over the country.
- Ooh.
Can I tell you something?
There's nothing more American than a hamburger.
I tell you what?
- Good old American hamburgers thrown on that grill.
- And an eagle comes down and drops a burger on your plate.
- Hang on, do that again.
That's a pterodactyl, dog.
- Oh, I have no idea.
What does an eagle sound like?
- Eagles are like, "Go back to your country!"
- Oh man, keep that in please.
- Oh we will, we will, it's great.
All right, so first we got this succulent Gold Label Burgers
by Pat LaFrieda out of New Jersey.
- I have relatives in New Jersey
and when I was in Jersey,
I Googled the best things to eat in Jersey.
You know what popped up?
- This Gold Label burger?
- No, it said that Jersey is not known for good food.
I'm not even (beep) lying.
- All right. Let's see here.
Hmm, yeah.
It looks like just like your straight up,
you know, classic burger.
- But I think the burger will be really good
because did you know that the diner
was actually invented in Jersey?
- How you know that?
- I looked it up when I found out they had no good food.
- Oh well (beep).
- Yeah. So diners are supposed to be popping.
And what is in diners?
Burgers.
- True that.
I'm ready for it. Let's go.
- Oh!
Stevie Davey!
He made it pink for us.
- Shout out to Stevie Davey in the house.
- You know Stevie Davey know what's up.
Because he didn't nuke this all the way.
He made sure that was juicy.
- Poppin, bro.
Oh my God.
I like the bread.
The bread is almost like a, it feels like a croissant.
- Oh, croissant.
- The beef patty is like, mm.
- Beefy?
- Mmhmm, and like it's juicy.
- This is just a really good classic burger.
- OK.
- I just want to take everything off and just eat the patty.
- Yeah.
All right, so up next we got some fire, bro.
Have you ever had Shake Shack?
- Who (beep) hasn't had Shake Shack?
- Come on!
Let's get it.
- Oh, man, Shake Shack is so great.
How they source the everything, like from their tomatoes,
this Martin's potato roll on top.
- Their (beep) bread is like my favorite part.
- It's the Martin's potato roll, man.
- Oh man.
All right.
And y'all know I've been off cheese for a minute,
but today, I mean how can I not.
- You be back on pimple town, baby.
- I think so.
And look, my skin's been beautiful
throughout this quarantine
because I haven't been going anywhere.
I've been trying to eat right.
I've been drinking lots of water.
- Yes.
- Ha! Let's get it.
That's delicious.
- Burgers are so interesting.
I think for a burger to be good, just like a sandwich,
every part of it has to be good.
From the produce, to the beef, to the bun.
And if one of those little ingredients are missing,
just (beep) throw it away.
- You like a lot of condiments on your burger?
- I do.
I love condiments on my burger.
- Me too, dog.
- Yeah, it's the most American thing that you could do,
have it your way.
- I'll be having it (beep) dripping, dog.
I'm talking about ketchup, mustard, mayo, Sriracha.
If it doesn't get all over the place,
it doesn't belong in your face, is what they say.
Mmhmm, you know what I'm saying?
- Yeah.
- Let me pour you a drink, David.
- Yes.
- And a today to drink we have been sent a vodka lemonade.
- Oh, it's Russian though, isn't it? Hello?
- Oh, yeah. True, true.
- Hello, hello, hello, hello.
- Wait, what the (beep) is this?
- It's all these little, look at this.
It's got little packets and stuff.
- Oh, it's like a Tide Pod.
- Oh God.
- What the heck.
- It's little serving, a little vodka for you, huh?
- Oh man, you know why a fast food is popular out there?
- Why?
- 'Cause they're always Russian.
- That's good.
How the (beep) do you open this thing?
- Oh, I know.
- Tim, please, no.
(both laughing)
Please, no, not that. No.
- What is this? Are we dumb?
I think we're dumb.
We're going to figure this out.
Keep the cameras rolling guys.
- I thought that's what it was too.
Got it!
- And then it's yeah, I know.
- (beep) stupid piece of (beep).
Oh, you're supposed to squeeze it, Huh?
- Prost, I think is cheers in Russian.
- Oh, prost, huh? All right dasvidaniya.
- Oh.
- Oh this is like one of them mixer drinks.
I feel like we gotta mix.
- Yeah, were we supposed to add water?
- A little club soda or something.
- Yeah, that is. - Sweet.
It burns the chest a little, huh.
Makes you into men.
Look how syrupy it is to the point
where it just floats on the top.
- Yeah, it's true, we definitely
were supposed to mix them.
- We're supposed to mix this, yeah.
- Cheers.
Oh God.
Yeah, that was like straight syrup.
Much better.
All right, Dave-vid.
- My man had a stroke.
- All right, Dah-avid,
so what do we have now?
- We have the very famous Raoul's Steak Au Poivre Burger.
- Raoul!
- So if you've never had steak au poivre before,
- Au poivre, I've not have au poivre,
I've never heard of au poivre in my life.
- Au poivre, it's a peppercorn sauce
that you can get at a lot of steak houses
that will be an accoutrement,
or sauce with your steak, right?
- Oh, nothing like a good au poivre accoutrement.
- And then there's alcohol in there,
typically bourbon and they'll flambé that bitch
to get rid of the alcohol
and to create this delicious sauce.
Raoul says that this is the best burger in New York.
- Is that what he says?
- Oh yes.
Let's take a look at this though, huh?
We got a little, what's that brie in there?
Some cornichons and we have some watercress inside
and some red onions.
- Oh man.
Oh, this cheese.
Oh Lord have mercy.
This is some cheesy ass cheese.
This is like, cheese cheese, dog.
- And then we have the, the brisket blend patty
with the black pepper crust on it.
- Whew.
- Let's see.
- Lord have mercy. Hold on.
Let me get some of this au poivre on there.
- Au poivre!
- Oh my, au poivre.
- You were just talking about
how you like (beep) saucy too, huh?
- Lord have mercy. Let's get it.
- Oh yeah. Let me just go.
- Oh wow.
♪ I've been feeling, baby ♪
- Oh baby.
Oh, yeah, you can probably.
- Oh yeah, what am I doing?
- My God.
- Oh, this is what it is.
- Yeah. That's what's up.
OK. Let's go.
- The au poivre sauce is fantastic.
- The au poivre is au poppin.
- I think I have something on my face, don't I?
Got it.
- Yeah. You're good.
OK. OK.
This is decadent.
- This is very decadent.
You know what this kind of reminds me of?
It reminds me of that delicious burger that we had in Vegas,
which was a New York state eatery.
- Oh, you talking about the old homestead burger
at Caesar's Palace.
Oh!
- Wow.
Shaped like a burger, tastes like the steak.
- And the bread is so soft too.
This is so good.
- Top three burgers I've ever had in my life.
That still is the best burger I've had, hands down.
- I agree, that's what I tell people too.
- There's not a single burger
that's ever beaten that burger.
- It was so (beep) juicy and drippy and mm.
And this (beep) right here reminds me of that.
- This is fantastic. - Yeah.
The peppercorn is really coming in nice too.
- The crust on the brisket burger,
and look at this once again.
Look at this beautiful pink on the inside, Stevie Davey.
Get out of here, man.
- OK. I'm gonna get one more bite of this.
This is (beep) great.
And then we can move on.
- OK. I'll take one more bite too.
- Mm, wow.
OK, so now we're going to Missouri.
These right here are from Alewel's Meat Company.
(beeping)
So these right here from Alewel's Country Meats.
Woowie!
And from Warrensburg, Missouri.
We got a whole bunch of different burgers here.
I'm excited.
- So the interesting part about these burger patties
is the fact that the flavor, it's all different,
but it's in the meat.
- Yeah. I see the little,
- There's cheese in this one.
- The cheese like kinda leaking through the meat.
I see the cheese in all of them, dog.
Kind of like on some like Juicy Lucy-type situation.
- Ooh, Juicy Lucy, OK, here we go.
- Oh, you're a little different today.
- What do you mean?
- I don't know, I'm crazy.
I don't know what I'm talking about.
- Oh, look at that.
Oh baby.
- Look at that.
- Here, take yours.
Take it.
- OK.
- What are you doing?
- I think I'm scared.
- Oh baby.
Oh man.
Oh, it smells just like steak.
Let's get it.
This is the jalapeno.
- The jalapeno cheese.
- Mm wow.
- That's good.
- That's really good.
- You know normally I usually don't like the patty
to be flavored with anything.
I just want straight up beef,
but this has done really well.
It's super good.
And I'm not usually a fan of like thick burgers like this.
- And it's like a fun surprise.
You know what I'm saying?
Especially this one.
We don't know what's what is this about to be,
biting it and getting that little jalapeno kick
is kind of nice.
- I'm gonna eat this.
- Do it.
OK.
- You're cute.
You're a little cutie burger.
- All right. Now, here we go.
- Oh, oh.
- What?
What's your problem?
Weirdo.
All right. What do we have here?
Let's do it. - Let's see.
- Mm, smokier.
- Mm, what's this one?
Oh, there's cheddar in that, that's that smoky.
It's the barbecue, bacon and cheddar.
- Yeah, it's that bacon and that cheddar in the,
I forgot that there's (beep) like all up in the patty.
Every bite is like,
you're opening up a little new fun box of surprises.
- I mean, this potato roll here,
but this, oh.
- Wow.
- Wow. How delicious.
- I agree.
- Next up.
- OK.
- Let me get this. - I got it.
- Oh, OK.
Oh God.
What the (beep).
- What?
All right, last guy from Missouri loves company.
What is on this?
Talk to me, baby.
- What kinda cheese is that?
- This one is mushroom and Swiss.
- Oh.
- Mushroom and Swiss cheese.
Hmm. That's really good.
- I got to tell you that the quality of his beef
is really good.
- The beef is crazy.
- It's amazing. So good.
- Like it just tastes like you're eating
just like a mushed up steak.
Shout out to Missouri.
- Yeah man, you guys have beef.
- Like, I don't know why else I would go to Missouri.
- Go for this.
- But this right here.
Yeah.
All right.
So up next we going to Texas
and they got delicious beef in Texas.
- They do.
- I thought there was gonna be more.
- They do!
These burgers are from Davila's or Davilla's.
You know, I'm not sure.
These are a smoked brisket burger
from Davila's slash Davilla's.
So this thing looks great.
I like how flat and crispy it's looking.
- Smell it.
Smoke. - Oh yeah.
Let's get it.
Mmhmm. Mm.
Smokiness right away.
Bra.
- Interesting. Huh?
- That is so good.
That's like really smoky.
I feel like that's like right off the (beep) grills.
Stevie Davey, how you get it to?
How? That's crazy.
'Cause you didn't cook these on the grill
and like the grill flavor and smell
is just kind of ingrained into this (beep).
The thing that's really making everybody stand up from,
it's the beef.
It's like, what are you doing with the beef?
And it's the star.
I got to tell you.
This is delicious.
- This is great.
- I feel like this was what Burger King
is supposed to taste like.
- All right, y'all, thanks for watching
another episode of "Send Foodz" on Thrillist from my kitchen.
And hey, make sure y'all support your local businesses
or go through Goldbelly
and support your not-local businesses
from all over the country.
David, what was your favorite burger you had today?
- Honestly, the ketchup on the board.
- You killing this (beep).
I'm actually shocked and a little grossed out by this.
I thought it was a joke, but you're serious.
- I (beep) love ketchup.
- I really love ketchup too.
But this I've never seen.
I'll tell you what, I love you, man.
- Thanks man.
- So what was your favorite burger you had today?
- Now, I've got to tell you,
that there are so many good things that I like,
you know, especially with-
My favorite, the three burgers.
- Ah.
- What is, the jalapeno cheddar one, the Swiss mushrooms?
- Yeah. Those were bomb.
- So good.
- The little hidden treasures in there were dope.
I think for me it was probably that Au de Poivre Fromage
from New York with the-
- Oh, from Raoul's.
- From Raoul's, yeah, yeah, yeah.
That (beep) was popping.
All right, y'all, thanks for watching
and make sure you like comment, subscribe, share
if you like this video.
I'm Tim Chantarangsu.
- And I'm David Ketchup So.
- Thanks for watching. Bye.