- I like that you’re not afraid of just handling raw meat. – No, no, I handle meat a lot. (crew laughing) (upbeat funk music) – [Employee] What can I get for you? – [Josh] Yeah, can I do two Baconators? – [Employee] Okay, would you like to add a cookie for 99 cents? – [Josh] I can’t afford not to, let’s do it. – [Employee] Would you like just a sugar or double chocolate? – [Josh] Ooh, double chocolate; I’m being bad. – [Employee] It’s okay, I won’t tell. – You better not. – Anything else? – [Josh] That’s gonna do it. ♪ Off to eat the bacon ♪ ♪ The Baconator from Wendy’s ♪ They’re hot, they’re hot. – [Davin] They’re hot; they’re really hot, yeah. Ooh, it’s a double. – Yeah, so it’s a double patty, got American cheese. They got the kinda shiny cakey bun, I like that. And then you open it up, see some strips of bacon in there. Actually, pretty good-looking fast-food bacon. – [Davin] What’s the white stuff, mayo? – (laughing) Mayonnaise. – Okay. – So, it’s just mayonnaise and ketchup, bacon, cheese– – Oh, nice. – Beef, that’s it. Let’s try this. Now, that’s a good hamburger. – Dude, this is really good. I don’t know how you’re gonna improve this. – I think the thing it’s lacking is the actual bacon. You got some good bacon on there, but there’s not a ton of bacon flavor. – That’s true. – So we’re gonna need a lotta bacon, which is why we’re going to A Cut Above. It’s my favorite butcher shop in all of LA. – Love it. – So, we’re gonna go get some bacon from there, learn how to make bacon, maybe take some tips and tricks back to the kitchen and mess with some bacon of our own. – Okay. – It’s gonna be a real bacon-alia. (laughing) – Bacon-alia? – It’s– Sorry, a Bacchanalia is like a Roman festival. It’s like debauchery. And so, bacon… It was a pun. – Gotcha. (light upbeat music) – [Josh] Hey, how’s it goin’, man? I’m Josh. – Josh, nice to meet ya. – Davin. – Eddy. – We are making a Wendy’s Baconator with the best– Why are you laughing? – I don’t know. – There is a very serious– – Okay, yeah. – We’re trying to make a Wendy’s Baconator with the best possible ingredients. – Nice. – I wanna get a fast-track knowledge on how to make bacon from scratch ’cause I might use some of those techniques in my own kitchen, and then I’d love to get some of that at the end and just really slap that on our burger. – Okay, yeah. Let’s make some bacon. (Josh laughing) – [Davin] That’s a whole pig. – Well, it’s half a pig. – Yeah, half a pig. – Yeah, Eddy, tell me what you’re gonna do. – This is our happy hog here. So, the butt is not the butt. The butt is the shoulder. – The butt is the shoulder, okay. – The butt is the shoulder. – Oh, that’s the tail! – Yeah, this is the tail right here. – I thought that was the ears. (Josh laughing) – No, you got it all put backwards, man. – This is the belly. This is what we’re gonna be using for the bacon. We’re gonna split it down and then clean it up and we’ll have the belly ready for you. – All right, awesome. – I’m just gonna watch. (saw rumbling) – Oh, there she is! The flesh on this looks a lot darker and more lively and vibrant than what you might buy at the store. Is that because it’s the Kurobuta pig; it’s the heritage breed? – Yeah, it’s the heritage breed. It’s just better quality. And if you just check out the fat cap, you can just see how healthy it is. We’ll be using this section right here. This is probably the best part. – Switches grips like a batter. – And what we’re gonna do is remove the skin. – Can I have that skin and can I make a Halloween mask out of it? Yeah, just need some eye holes in it. – Use that for the mask? There you go. – I’m like the Pan’s Labyrinth. (Davin and Josh laughing) – There we go. – Wow. – Awesome, and this is the belly. – And now, what is your bacon-making process? Are you a wet brine or a dry cure? – What we do over here at A Cut Above Butcher Shop, is we use a brine and we brine it for about 10 days. Okay, so we got here some pre-brined belly. We’ll go put some apple wood into the smoker and let it go for about six hours. – [Josh] So, this is the meat locker, huh? This is where it all goes down. – Whoa! – Whoa-ho-ho! – These are amazing pieces of meat! – You can see, we got some pre-sliced bacon all ready to go. – Ooh! – Oh, that looks so good. – Oh, that looks amazing. See, that is bacon right there. It’s like my shirt right there. (laughing) – [Eddy] Here you go. – All-righty. – Bacons. – Eddy, thank you so much for the tutorial. – Awesome, thank you much. – Hope you washed your hands. If not– – Thank you, man. – Awesome, thank you very much. – I’ll tag you in the Instagram photo. – All right, definitely. See you around; thank you very much. – All right, Davin, so we got all of our fancy ingredients laid out. The Baconator, it’s pretty minimalist, so it’s not that much. Gonna be really meat-focused today. But there’s also cheese on it, so we got Hook’s 10-year cheddar. This is very expensive, about $46 a pound. – Whoa. – Right? And then we’re gonna be making our own ketchup from scratch using this Ardbeg Airigh scotch. It’s got a lot of smokiness in it, and that’s really gonna mimic the taste of bacon a little bit, kinda offset it. And then we have these heirloom tomatoes. These look like something that Mike Pasley would use for his set decks. – Yeah. (laughing) – These look unreal. These look fake. – That’s a huge compliment to me. I looked up to Pasley as kind of a mentor and father figure. And then, for the buns, we’re gonna actually infuse bone marrow into them and we’re gonna glaze ’em with some bone marrow just to get that extra meatiness in there. – More like bun marrow. (both laughing) – Cut him; I make the jokes! – Sorry. – So, then we have our beef for the burgers. We’re doing a custom blend here. This is all Mishima Reserve American Wagyu. So, we’re using New York strip for the meatiness, we’re using rib cap for the fattiness, then this is actually called a Secreto, which means ‘secret’ in Spanish. – I’m glad it meant ‘secret’ and not ‘secretion.’ – Yes. And then we have all of our bacon that we got from Eddy at A Cut Above. This is the beef bacon. Then we got the normal Kurobuta pork belly bacon. And then, this is the jowl bacon coming from the jawbone. And I got some duck and I figured we could mess around and try to make some bacon of our own. – I love ducks, man. Ducks are my favorite to eat. – [Josh] All right, so I’m gonna start grinding up this beef. (grinder whirring) Davin, start throwing the meat in this hole! – Okay! – More meat in the hole! Davin, you gotta throw it faster! – Oh man, oh my god! – Great. So, we’re just gonna give this a toss. Then, Davin, if you wanna lube up your hands with that oil there– – Do you want me to lube up your hands? – That’d be great. – Okay. (laughing) – So, Wendy’s makes square burger patties. We wanna go pretty big on this. Slap it. Oh, so, that’s a huge burger! – Yeah, I’m hungry! – That’s how big you want it to get? – Davin, it’s bulking season, baby. Bulking season is every season. – Yeah, you’re right. – Also, you said yourself you’re trying to put on weight. I think you look great. – Aw, thank you! I’m just slapping meat now. – Dude, we’re all just slapping meat one way or another, you know? (Davin laughing) Kinda nicely shape it. And this is where the food lube comes into play. – So, that’s like a special section in the grocery store or something. – Nope; no, if you’re in the lube section of a grocery store, you ain’t in a grocery store, my friend. We learned from our buddy Eddy how to make bacon. He did a wet brine. What we’re gonna do is more similar to a dry cure, but we’re gonna throw some wet in there as well. (Davin chuckling) Don’t just giggle at the word ‘wet.’ – What’d you put in there? – All right, so this is salt, sugar, and black pepper. What we’re gonna do is we’re gonna rub down the meat with that. The salt and sugar are actually gonna dry out the juices. It’s gonna give it a similar texture to bacon. – Duck bacon is not a thing, right? – Not that I know of, but we’re making it a thing. – So, you’re inventing a thing. I’m bringing this to Shark Tank. – You’re my new hype man. You should bring it to Shark Tank, baby! And so, we’re doing a little bit of liquid smoke because we don’t have a smoker. – What’s a liquid smoke?! – So, they literally smoke wood chips and then let it collect steam and condensation on the top of some sort of vessel, and then it drips down and they bottle it. – Can you buy this? – Yeah; yeah, you just buy it, man. – You can buy it?! Wow! – You’re learning so much. I love this. All right, and then we’re gonna put some maple syrup in there and then a little bit of Airigh scotch because this is also smoky. Take a sip of that. Put some hair on your chest. – Woo! (Josh laughing) – Here it goes. – Yum. – So, we’re gonna put this on a plate and we actually need a weight to press down on it to pull the moisture out. So then, just put all those plates on top of it. And now you’re just gonna throw this in the fridge for a few days. – Food is confusing, man. (Josh laughing) Mario Party’s confusing. (laughing) – I don’t get it. It’s like they’re mini-games within a game. – That’s true; Josh is very bad at Mario Party. – And now we wait. – Okay. – Oh, hey there. I’m sorry to interrupt the most amazing food show that’s ever existed on the internet, except for Hot Ones, but if you wanna see more amazing food shows starring yours truly, please subscribe to the Mythical YouTube channel. If enough people subscribe, I’ll get to make more shows. Make sure to click that little bell to get notifications because you never know what I’ll be up to next. But that little bell knows. It knows everything. All right, so we have the duck breasts that have been curing in the fridge for two full days. What’d you do in those two days? – I watched a movie. – So, you can actually see the duck breast has changed color. It used to be kinda nice and pink and now it’s brown. And if you remember, when Mark cured his bacon– – Mark? Eddy. – Oh, his name’s Eddy. – Yeah. Were you thinking about Mark Cuban? – I think so; you mentioned Mark Cuban from Shark Tank. – No, Eddy. – I got business on the brain all the time. I’m making deals, baby. – Eddy. – When Eddy cured his bacon, it got the same thing. It had that kind of brown color. That means we did something good. So, if you could, just go in there and kinda lather it up with your hands. And then, I’m just gonna throw that bag of raw duck juice on the floor. – Don’t slip on that. – Oh, don’t tell me how to do my job. We’re gonna go ahead and what we’re gonna do is sous vide it. I like that you’re not afraid of just handling raw meat. – No, no, I handle meat a lot. (crew laughing) – So, we’re just gonna hit ‘VacuSeal’ and it’s gonna suck all the air out of it. (machine whirring) – Sounds like a cow. – Then hit go on this to 140 degrees, and that is gonna get it to a perfect medium-rare to where the meat should be cooked, but still nice and supple. Have you ever made bread before? (Davin laughing) (laughing) Okay, fair enough. So, what we’re gonna do, crack that egg into that bowl. – [Davin] Okay; I know how to crack an egg. – And then we’re gonna put some milk in that, just to get our wet ingredients together. – Nice. – You know what this is? – Cumin? – Yeah, try it. Yeah, it’s straight up yeast. And then, so we’re gonna put the yeast in there– – You! Why would I just eat raw yeast?! – I don’t know, you seemed excited to try it. – Do I need to go to the doctor now? – Yeah, probably. You might have a yeast infection. So, what we’re gonna do is we’re gonna get the yeast blooming in the water and put the flour in a stand mixer. All right, so our yeast has started to bloom. You can see it getting nice and frothy. Smell that, take a sip. – No, I’m not taking a sip. – Ah, you’re learning. And we’re just gonna slowly add this in. And then, there’s one more special ingredient, which is bone marrow. – And this is cooked, right? – Yeah, so this is basically what we’re doing instead of butter. So, if you wanna take this spoon– – Oh, instead of butter?! – And just scoop that in there. – That’s smart; ooh! – Look at that. – Dude, that looks tasty. Damn, Josh. – We’re doing it right, Davin. This is the life; look at that! – [Davin] Oh my god. – Get in there nice– Oh! Dirty boy! All right. Gonna take some flour, dust it all over. Proper kneading technique, just gonna smash the heel of your hand into it. You need to do this for about 10 to 12 minutes. – Can I knead it? I’ve been working out. – Yeah, Davin, do it. – All right. – Get the triceps into it! – #ThirstyThursdays? – Yeah! – Yeah! – When does this video publish? – Sundays. – You can even take, actually, this is a real technique, where you just pick up the dough and you just go– (dough splatting) And you just slam it down. It’s like medicine ball throws; try it. Davin, I’m gonna make you jacked, bro! (grunting) (Josh laughing) Kill him! Actually, this does feel really perfect. It feels nice and sticky. Gotta get it in a bowl, and we’re just gonna let this rest in a bowl with a towel on top for about two hours ’til it proofs, and then we can form our buns. – Nice. – Davin, lube me up. Thank you. Nice– – That looks– – And proofed. – That actually looks really good. – Yeah. And so, we’re just gonna take nice big hunks of it. And this is actually gonna go through what’s called a second proof. – Looks like the marshmallow monster from Ghostbusters. – Yeah, it does. You wanna try one? – No. – All right! And again, instead of butter, we’re going right with the bone marrow. – Dude, this is gonna be good. I can already tell, this is gonna be good. – All right, so we have to cover these and let ’em set for about 30 to 45 minutes until you see some more rise, and then we’ll just bake ’em off. Davin, we gotta make some ketchup. You ever made ketchup from scratch? – I have never. – Well, now you will. – Okay. – All right, so, garlic. What we’re gonna do, we need these peeled. Hold it here and you’re gonna shake it as violently as possible to get the garlic out. (pan clanging) Davin, harder! Davin, you wanna get it up here, get the triceps. There you go! Now we’re cooking! All right, let’s see it. Davin, you did an awesome job. – Oh! – So, let’s get some oil in there. We can throw the garlic. We’re gonna end up blending all this together. So, we have these beautiful heirloom tomatoes and we’re gonna toss those in there too. We need to start to get ’em to cook down. They’re gonna get nice and jammy. Cut this onion in half. – You have any tips to not make yourself cry while chopping onions? – I just bear it, man. I just cry if I need to cry, you know? And I think there’s something powerful in that, admitting– – It’s good, it’s good to cry once in a while, right? – What’s the weirdest time you ever cried? – Avengers: Endgame, oh boy. – Did you really cry during that? – Yeah! – I haven’t seen it still! – Oh yeah, no spoilies though. – No spoilers! – No spoilies, but– – I cried watching the show Friday Night Tykes. It’s a show about youth football in Texas. – (laughing) Okay. – There’s such an emotional moment. It was like, little kid scored a touchdown. His mom was so proud of him. So, here we have some cloves, got some allspice berries. – Mmm. – You probably can’t smell anything. And then, a tiny bit of cinnamon. And we’re just gonna put some brown sugar in there. – That looks like a minestrone, by the way. (Josh laughing) Right? – Yeah, you love the Olive Garden. I love that about you. – When you’re there, you’re family, man. – You are. All right. Gonna pour this right through. So, you’re gonna take this and just smear it all through there, really pass through– – You really love the word smear, man. You keep saying smear to me at least once every day. – I do just walk into your office and just whisper, “Smear.” All right, this is looking good. We’re gonna pull this off. And then we’re just gonna put this right back into the pot. – Ooh! – So, we’re just gonna let this reduce down ’til it’s nice and syrupy like ketchup, and then that is gonna go on our final burger. – Nice. – Davin, we’ve done the ‘ator’ portion of this, now we need to do the bacon portion of this. – That’s the main show. – Right, isn’t it? – Yeah. – So, now we’re just gonna cook the bacon. This is our regular Kurobuta pork bacon that we helped make, kinda-ish. And then, this is the jowl bacon. – [Davin] I watched. – Baconator has three slices on one patty, three slices on the other. We’re gonna go four total slices and then hit with some of our duck bacon. – That’s a lotta bacon. – Yes it is. All right, so to warm up the duck bacon, all we’re gonna do, we just wanna gently drag it across ’cause we don’t wanna cook it, we just wanna get it warm. – Right, ’cause it’s already like medium-rare. – Exactly. Perfect. – Oh man. – So, you can see the fat just got a little bit more translucent. – Yeah, my mouth is watering right now. Ooh, I’m so excited. – Davin’s getting excited! I’m excited when you’re excited. Davin, this is a testament to America. The Baconator is the most American invention of all-time. Bacon burgers already existed, but they named it after a really yoked-out robot. – Is this part of my citizenship test? (laughing) – You have to eat the whole thing or you can’t come back. You wanna cook up some burgers? – [Davin] Yeah! – Okay, so we have our comically large burger patties. (laughing) – That is huge. – This is even a bit much for me, but I’m still excited about it. And we got the bacon grease left in from the bacon that we cooked, so we’re actually gonna sear that in the bacon grease. All right, so I’m gonna take this. – Okay; I feel like I should stand back for this. – Yeah, you’re gonna wanna stand back. It’s gonna– All right. Oh gosh. Great. We’re fine, we’re fine, we’re fine, and it’s on. And then, one more. – You’re leaving the paper on. Ah! That’s some good meat, man. – How satisfying is that? Gosh, that looks gorgeous. Peel that bad boy off; fantastic. And now we gotta salt the other sides. So, this is our 10-year aged Hook’s cheddar. It’s actually so crumbly, a lotta salt crystals have formed, it doesn’t even slice, so we’re just gonna throw just a mound of it on there and let it melt. – I don’t think you usually use a cleaver to flip a burger, but I guess it works with this one. – Look at that! (Davin clapping) Woo-hoo-hoo! Number two. Oh no! – Oh no! – That’s fine, it’s fine. – That’s okay, we’ll bind it with the cheese, right? – We’ll bind it with the cheese. The cheese will keep it together. Davin, we’re doing great. – Oh, I love it. – Get a lotta that cheese there. That’s gonna continue to cook. And then, right now we’re gonna start assembling our bacon on top of the cheese. So, I wanna go jowl bacon, bacon bacon– – Duck bacon. – Duck bacon. – Yeah, put more duck bacon in there. – [Josh] Yeah, the duck bacon looks good, man. – [Davin] That looks really good. – Let’s get more duck bacon on there. It’s a very delicate process. – [Davin] You’re stressing me out, man. – [Josh] Davin, shh-shh-shh-shh-shh. – [Davin] Oh man! – I can’t believe that worked. – Oh man. – Oh, I need to toast the buns in that. – Let’s do it. – Let’s do it. Nailed it. – [Davin] That’s how I like my buns. – Yeah? (laughing) Nice and big and supple? – Yeah. – All right. – Oh, look at that. – Wow! – [Davin] That’s very pretty. – And then we’re just gonna get that right– This is a mixture of Wagyu fat and bacon fat. And this is actually gonna help create a nice seal so that the juices from this burger don’t completely seep through. – Do you like putting sesame seeds on top of the buns? – No. – Okay. – Want some bacon? – Yeah. – Here, eat some bacon. Nice little appetizer. Oh my god, that’s good. – That is good bacon, man! – Dude! Eddy, you made the best bacon we’ve ever had! Oh my gosh! That’s looking great. Yeah, this is looking perfect. All right, so now we have to build our final Baconator. Just gonna take a lotta mayonnaise. That’s gonna create a nice seal. I think I’m just gonna slide this directly– – I… Okay. I, okay. I don’t think they do this at Wendy’s. – Oh my gosh, they don’t do that at Wendy’s, dude. All right, now we gotta mayonnaise up. – More mayo?! – Davin! This is America. If you ask ‘more mayo,’ I say, “How high?” And then, we’re just gonna take some of this nice homemade heirloom tomato ketchup, spread that right on there, and we’re just gonna flip this bad boy on top. Wow. Davin– – Wow. – This is it. I feel like we should– This is a… This is a… We’ve been through this training together. – So much hard work. Me and you both, equal amount of work. – Davin, we’re at the end of the road. But before we cut this and get to eat it, we need to see how this stacks up to the original Baconator. – Okay; I mean, pretty darn ridiculous, man. (Josh laughing) Look, I mean, this is like– Look at that. That could be like a crown. – Well, here’s the thing, Wendy’s has the Baconator and the Son of Baconator. We got the big fat mac daddy. – We got the daddy Baconator. – This is the zaddy Baconator. – Zaddy. Wow. – Get this cross-section. Oh my god! – Mmm, okay. – All right. Should we need to take this to remind ourselves what it tastes like? – Sure. – All right. – It’s dense, it’s chewy, it’s still pleasant enough. – All right. – Okay. How are we gonna bite into it? ‘Cause that’s bigger than our mouths. – Okay, so you gotta squish it down. Oh my god, look at the juice! – Look at that grease, yeah! – Yes. Davin, this is what I live for. You literally just drooled on the table! – I did, yep. (Josh laughing) – [Josh] I’m going straight for the middle. I’m just gonna slurp it out. – I don’t know if my mouth is gonna fit this. – Yeah, I’m doing it. – Oh boy. I, yeah. – Oh my– Oh. Davin. Davin, we did it, man. – That is (bleep)ing good, man. – Oh my god. The bun’s like a biscuit with all the bone marrow in there. You get so much of the bacon flavor coming through. You literally taste the different bacons! I’m tasting the duck. – It’s amazing. Dude, this is a lot, (Josh laughing) but it’s so good. I wanna keep eating this, but how much did it cost? – How much does it cost? – Yes. – This goes $237.89. This is a bargain at this point. Oh my god! – I’ll Venmo you half of it. – Yeah, please do. I can’t stop. This is too good. I’m gonna get some more ketchup. – I’ve eaten this much more than you have. – Yeah, I’m impressed, dude! Oh my god! Thanks for watching. And if you wanna keep watching food shows like this, subscribe to the Mythical YouTube Channel. The more subscribers we can get, the more food shows we can make. Let me know what fast-food items you wanna see me fancify next. I’ll see you next time. (light upbeat music)