hey meredith hey you and the kids ever been to sea world they got they got this incredible cool every chef knows their unbreakable rules in the kitchen but what happens when you actually break those rules do the grilling gods rain ashy vengeance upon you and your family or are they just arbitrary myths waiting to be busted to find out we’ve assembled this highly trained group of affable and stylish grill dads to put them to the test because this is [Music] fellow dads hello are you ready to bust some grill myths today i’m ready oh hell yeah are you ready to have some frank conversations with your beautiful sons over the totem of grilling meat yes yes sir are you what ready to break gender stereotypes always grill too so first up no more we had a little issue hold on hold on i know what you’re saying darn it more raccoon org chart shifting that’s correct so we started this company to take down gordon ramsay gordon ramsay came out the new production company that’s why we poached henry b pennyweather he actually came from nickelodeon as a ceo we got him up to ceo came with a big pay bump huge golden parachute he’s really going to take us to the next level you’ll see chandra natanda human management still there she is only managing me i have to put myself at the bottom of the org chart because truth be told we’re not technically legally operating so that way henry b pennyweather goes down if anything really comes to it you have to have an llc before you do all this if not your finals on the chart using your consulting and doing some dirty work needs to be married it’s not right it’s not you can’t just ask why someone’s name is chandra all right so first up we’re busting gas versus charcoal this isn’t like a myth per se this is more of a preference but i want to find out if going through all the trouble and time of lighting charcoal is worth it or if you got a gas grill like maybe that’s just as good i don’t know we’re gonna test some hot dogs side by side next up one flip versus multiple flips we’re grilling steaks baby big ol juicy rib eyes for our big beautiful burly sons put some meat on their bones a lot of people say you only flip it once that’s how you get the best steak i don’t necessarily believe that so we’re gonna test that all right now we’re grilling some birds just dads out here grilling thick softball outdoor burgers yeah we’re gonna see if pressing really does get all the juice out of it or if that’s just a myth because like boy you gotta you gotta press it feels so good then open grill vs clothes grill what happens when you close the grill what happens when you leave it open i’ll just kind of flippy floppy between the two however i feel like it but we’re actually going to test that side by side to get some data dad what uncomfortably young grill dads are you ready to bust some myths yeah all right all right write down your guesses and uh winner of today’s episode gets to tweet whatever they want from my twitter yeah we’re getting fired oh no i’m kidding it’s joe hey nicole hey is a hot dog in a sandwich i don’t know josh but we’re gonna find out tomorrow on our new summer series a hot dog is a sandwich or is it we got an incredible new series coming out it’s five weeks long finally trying to get to the bottom of is a hot dog a sandwich we’re talking to a historian a philosopher a lawyer a business person then we’re taking the debate to the streets to the streets be there or else that was really good thanks yeah we threatened them i like the threat all right so nicole we got charcoal versus propane right here that’s true on team charcoal you got every grillin hardo that comes into the youtube comments goes it ain’t a real barbecue unless it’s on charcoal then on team propane you got hank hill and that’s pretty much it taste the meat not the heat baby we do love us some hand kill on the myth quick yeah and so charcoal obviously i mean i think you’re going to get a ton more flavor from it but the good thing about propane is that it’s super easy you just plug in a tank heat it up so to test this out we’re going to do it just on some hot dogs we’ve got hebrew national not a sponsor but god do we want to beg them to because i love me some hebrew natties that is a hot grill that is a hot grill so we used a chimney starter thank you sam’s gonna toss two dogs on each grill we use a chimney starter to get the charcoal gone i’m gonna close that grill just to get shave it open leave it open leave it open give it open we can test that later we use basic charcoal briquettes no lighter fluid no quick lights no quick lights we used a chimney starter uh look at the youtube tutorial on how to do that so we’re just gonna flippity dippity these around until they get nice and charred josh we’re going to tell you something was that i’m not the strongest griller but i’m excited to learn and i’m here to learn i grew up on janky bonfire grills san clemente t street we’d go buy the manager’s special with the yellow sticker on it we get pretty much spoiled pork chops let’s go grill em up with some pineapple and stuff at the beach so i am a veteran griller didn’t have a dad to really teach me how to grill i mean he tried his best you know it just didn’t just wasn’t kind of in the cards for me it’s okay josh you can be your own dad now ben’s laughing at me all right nicole dog’s been grilling for about five six minutes we got some nice char don’t use your hands as a grill tool yeah josh we’re gonna grill these buns get them in there i don’t like grilling my buns i like the soft bun with the with the hot dogs we need to bust some hot dog mitts later later later okay okay okay uh i guess yeah just open your buns start loading them in yeah i guess josh i have to tell you something though you look like an extra from gilligan’s island bro that’s a good job to have i was probably sad i was probably union probably had a lot of financial security from being a bootleg gilligan’s island that’s funny you got any predictions on this one yeah you know i’m i’m a strong believer in the flavor of charcoal i think it does a lot of good man i’ve gone back and forth though i really love the ease of a gas grill you don’t gotta light any coals you don’t smell like coals like it’s super convenient it’d be really nice if this was as good of a hot dog as that one for me because then i don’t have to go through the trouble right on do you want to load up your own dog the way you want i’m gonna go bear first i’m gonna go there first condiments okay i’m gonna do let’s go gasps go gaspers cheers delicious regular hot dog chocolate no don’t break my bun different sensation i want to test this on hot dogs because they’re not staying on there that long right so it’s like how much charcoal flavor could even like imbue in there it is delicious a lot like the hot dogs that we put on the gas grill i don’t think you could tell the difference between that and something that was cooked on a flat top totally so like if you’re grilling for my money i don’t even i don’t even know if i see the point of a gas grill like i know you’re getting different it’s easier we couldn’t agree that it’s easier it’s easier because putting a pan on a stove man well you’re gonna be outside for being outside i’ll take a burner outside with a cast iron hot dogs people i know but you know just i think that it’s easy it’s accessible but if you can and if you have the ability to do charcoal all the way charcoal easy winner this was almost a formality but we had to see so we got to get the information to be in trevor right now i have an idea what’s that baby there’s a price to pay i’m a weenie in a bottle you gotta eat me the right way i almost cringed so hard that i threw up trevor i wrote this uh wiener in a jar yeah what does it say on there it says charcoal oh that makes sense because we got a charcoal grill right here now here’s the thing we’re testing to see if one flip or multiple flips is better and the idea is that if you flip it multiple times people say that you’re gonna lose some of the juices and you know i don’t know about all that uh i tend to be a one flip man myself because you know what it just is a lot less work to flip at one time uh but you know we’re gonna test it out we’re gonna see we got two identical stakes here v is gonna flip hers one time about four minutes i’m gonna flip mine every 60 seconds and we’re going to come until 127. and then we’re going to pull them off we got these handy-dandy thermometers here okay um so if you want to pepper up those steaks and we can get them on these thermometers here we get them on the grill i’m ready daddy trevor sorry for talking like this i just can’t help myself oh there is no pepper in here what’s this screw for oh you know what that’s going to be the one that’s good stuff and you pop that right off that’s good now you dump them in that’s perfect okay daddy trail we got these things ready all right which one do you want cause you’re gonna want to stick a thermometer in there i’m gonna put this one on your side right well hold on i gotta grab by the hand what well cause you gotta get the thermometer in there trying to help you out all right and you want to get all the way in there right into the round of the center of the meat so we know the right temperature okay hold on i got to do my side now right so we’re going to hang on to this steak here we got to put them on the exact same time okay hold on so that the timer works out because i’m going to tell you when to flip i’m ready all right you ready yeah i’m ready all right i’m popping it on all right and the timer started got raw meat juice on my hand all right 60 seconds i’m going for my first one go go go go whoa all right got some nice grill marks there yeah that looks beautiful got a good little start of a sear going there yeah that’s rendering it’s looking good i’m sweating here you’re gonna stake in my eye it’s time to do our one flip trevor how’s it going you wanna make sure the thermometer is in the brunt of the meat otherwise you’re not to get a good temperature reading on it if it’s in a little fat pocket it might get too high too fast which is what i did don’t do that i’m going to give mine one more flip but mine’s looking about ready you’re going to need another couple more minutes because it was off the grill for a second yeah we’re at 104. we’re doing good oh that looks good nice healthy sear on this uh-huh all right we’re going to wait for these to get up to 127 we’re going to pull them we’re going to eat them all right so before we get into tasting our steaks we want to let you guys know that gme good mythical evening is back and it’s going to be crazier than last year yeah it’s gonna be big it’s happening thursday september 1st uh kick off your labor day weekend right am i right come on some grilling some gme uh you can get your tickets as early as this wednesday though if you’re a mythical society second or third degree member so go check that out mythicalsociety.com it’s gonna be crazy um now here we got these steaks and we’ve been letting them rest a little bit and what we’re looking for here is the evenness of the cook so we wanna i think we’re gonna go cut right in the middle and see what we got as far as a cook on the steak and then obviously juiciness and flavor um so why don’t you cut into that one and we cut it in this one and then we can compare before we taste up this is looking juicy oh very good i’m cutting right into the brunch of the meat here oh you want to put your slice up so we can compare so let’s see it looks like we got i mean they look pretty similar here yeah you got a little bit of a gray ring yeah this one looks a little more juicier well it’s hard to see because it doesn’t really have that like ring around the edge i think this one’s got a little bit more of a ring than this one though than the multiple flip so let’s see which one do you want to taste first uh let’s do multiple all right let’s take multiple flips yeah you cut yourself off a little piece thank you i’ll tell you what that fat is going to be so beautifully rendered though cheers cheers mmm wow y’all good that is a juicy bite of meat i might go a little bit more rare because that’s just the kind of guy i am that’s grass steak that’s perfect for me we’re going into the one flip here so we’re just seeing enough this one’s a little bit more juicy it held got some juice oh i think the cook on the one flip might just be a little bit more tender yeah because this one you get a little bit more chew to it a little bit more bite to it with the multiple flips and maybe it is a little bit less juicy i think we’re gonna go with one flip one flavor i’ll tell you what that’s good for me because it’s less work right right let’s work standing over a grill more time for drinking bud light am i right come on now how we gonna let josh in the coal now okay we gotta leave a note on the car since we’re in the parking lot yeah let’s leave a nice encouraging note on the car yo what you got there i found a note on my car what does it say it says learn to park jackass oh it says one flip on the back i really do struggle with parking we are pressing versus not pressing our burgers every good grill dad knows that the instinct when you put a burger on especially when you flip the burger stick spatula and go that’s right that’s how i know that the grill dad is grilling away and that’s how you know the grill’s working is when you press it down you hear the sizzle but a lot of people say that that’s going to get all the juices to release out of the burger and you should never press your meat homesteader house ever how severe smash burgers are all the rage right now i got a feeling that when you smash it in there you might get a good sear on it yeah i’m i’m very curious to find out the right way to do this all right so we got 80 20 eight ounce burgers we lubed up with a little bit of all and then salt and pepper we’re going to pop them right in the middle of this rib in the middle can you do yours yeah right here okay ready one two three there we go hold on the paper is hot oh get in there nicole get in there all right you want some pepper the other side i would love to let me actually oil salt and pepper the other side oh i’m downwind ooh i’m downwind and i’m just like oh my god i’m just sweating just so much nudity i’m like the single grill dad who joined crossfit three months ago and shows up to the barbecue trying to impress the widows you’re engaged freak why would you mean freak stop pretending nothing wrong they can love again after a husband guys the widows all right wait let me press one down well josh if you’re gonna take your shirt off i want to reveal part of my shirt are those your only kids cute josh do you get it it says ben drinking it says drinking been drinking ben drankin like ben franklin nicole comes out to me he goes did you know that ben franklin wasn’t a president that’s crazy what do you mean he should have been he should have been he was old as hell man for everyone’s old kite flying kites would have been his whole thing oh then all americans could fly kites with a little key on them during lightning storms that would have been great i would have voted for that guy he invented bifocals he did and and like a stovetop oven what ben franklin did a lot of poor richard’s alma i took a class about ben franklin college well i can take learning seriously all right so we’re gonna let these uh buddy go for like a couple minutes i’m gonna keep just patting this burger down all right let’s get them flipped split these birds yeah now give it a nice press down wow that’s good this one obviously is getting a little bit flatter getting a little bit more charming yeah yeah you know and then you know as as the grill keeps going on you’re getting a little drunk or you start telling weird stories yeah remember that one time you and your mom went to the pokemon me and my mommy no me yo you and i’m sorry i’m a few courses deep you want to pop the cheese on yeah i’m gonna give this guy more pats we’re not gonna try and go like super rare in these burgers or anything i say you should cook around oh i’m getting i’m getting in my burgers all the way up to 160 degrees uh that’s the fda bro just slap the cheese on there i don’t care anymore it’s too hot it’s jesus it’s so hot so hot the cheese just turned into non-newtonian fluid oh god i rubbed diet coke all over my body so it tans in brown the caramel coloring oh my god all right should we get these a couple of another couple more minutes another minute should we toast our buns too yeah don’t stop the ones put the ones on there you rooting for a sports kid or a theater kid what do you think well david is rooting for a sports kid i’m rooting for a theater kid so we’re gonna do like a combination so my kid’s gonna be a fencer and really good at musicals you think fencer qualifies as like sports kid it it’s it’s an olympic sport that’s an indoor kid fencers are indoor kids they’re indoor kitchens you know and your kids going to be like i’m stupid i’m going to be stoked on a musical theater kid but i’m going to treat their performances as if they were sports i’m gonna bring a cooler full of coors banquets that is i’m gonna show up there and they’re gonna deliver a beautiful soliloquy and be like nice job aria that’s good stuff arya that’s a cute name yeah gender agnostic all right should we pull these let’s follow these i’m ready i’m ready you know this this is kind of the shirt it’s just so the shirt’s just getting hot yeah oh i can’t afford another one i got it i got it here the preston burger’s there nicole loaded up with special sauce no you gotta be forceful josh i’m sensitive all right special sauce yeah special sauce pickles hey meredith hey you and the kids ever been to sea world they got they got this incredible coal i was making moves i don’t have time for that slices that felt so good doesn’t it feel nice yeah yeah cold showers man more for just alleviating never mind you always think about marriages okay meredith’s a nice lady all right so here we got the not pressed one you’re seeing a fair amount of juice it’s a little bit thicker because we didn’t press it down then the pressed one you’re seeing that extra char coming off yeah it’s insane there’s so much more char there’s more color it’s that smash burger crust that we almost got on it it’s incredible let’s see what it feels like in the taste what should we try first not pressing you’re not pressed okay [Music] mmm oh my god it’s so juicy that’s a good ass burger it’s a good ass burger i’ll tell you what mmm now i’m trying to feel like i already know which one i’m gonna like well let’s let’s just do it first of science it’s close and they’re two different experiences i’m feeling a lot more flavor char yumminess from the pressed this is going to come down to preference because there are such different experiences so with the one that we didn’t press there is more juice in that like for sure it is a juicier burger yeah i don’t think his myth is busted i think that’s real and it makes sense right you’re basically pressing juices out however if you are using a fatty enough beef which you should be if you’re making a burger go all in yup for my money the pressing gets you more flavor like a smash burger absolutely it is it’s a better burger experience all together pick a card any card my hands are my hair any cord my hands are too greasy okay let’s let them know aydah diamonds very nice the hell is this bit i hate close-up magic so much they’re just liars they’re just lying to you and you’re what if meredith’s son liked my magic would you care then i mean you know i can learn a couple tricks [Music] first off i’d just like to apologize i’ve been told that i’ve been making some of the fine ladies of this year barbecue uncomfortable and also meredith’s husband terry is not dead uh he was just over by the pool so did you pay your pants yeah i got excited v yeah please look into your fanny pack i have a fanny pack yes it says pressing on this card is this your card well you press your burgers eh she said terry terry rides a motorcycle and i heard that he got into got into one so i was i wasn’t hoping but so we got pork chops here we got some extra thick pork chops love growing some pork chops we’re testing open grill first clothes grill a lot of people say they don’t know when to open it or when to keep it closed i’ve always operated if i want a harder sear leave it open because then you’re not tensing it like an oven when you want something to really cook for a long time close it and that’ll insulate the heat but i also got the theory that you’re gonna get a harder sear with a closed grill because it’s hotter let’s find out so we’re going to open this grill we’re gonna cook these sick pork chops grill’s got the same amount of coals both are at the same temperature run about 650 degrees right here and then we’re gonna season the pork chops with salt and pepper just salt and pepper yeah something tony see we oh yeah tony sees we got to put the tony sachery’s greatest cake oh no we’re gonna choke and die yeah well wait wait tony says she’s gonna burn on the grill yeah it’s a little bit just a little bit just a little bit just a little dust we’re gonna lock room at the end of some maple syrup dijon mustard and cider vinegar to stop if you’re grilling a pork chop lacquer it man come on do a good pork chop lacquer yeah all right so we’re gonna take one and i’m gonna pop it down the open grill somebody want to grab the other one and so what we’re testing for here we’re gonna test for sear versus internal doneness we’re gonna cook these to 147 degrees get about 153 to 155 on the finish cook and we’re gonna time it to see what’s quicker what gets you the better cereal you ready yeah all right three two one side down oh dude wait are you only season one side yes season side down oh crap i got the momentum dude we’re fine everything’s falling apart close the damn ground you’re hot you’ve just been projected by three to five widows and you’re 16 banquets deep and you’re just living man what did you say i don’t advocate for drinking in excess we’re gonna let these go uh we’re gonna monitor that to make sure we don’t have any flare-ups but check back in about six to eight minutes so we’re gonna flip all right pork chop’s been going for about five minutes we’re rocking about what we got 97 on here what are you at about a 105 106. so that is cooking quicker let’s flip it let’s look at the sear i’m going to lacquer it all right i’m going to open this bad boy up all right you give me a flip get a lot of that lacquer on there we got some nice sugar in the slider all right well let’s look at the sears on these i mean they’re looking kind of they’ve got a little bit of a char i might move it over to a little bit less of a hot spot here is that okay yeah so when you close the lid as long as you leave the vents open right oxygen feeds fire so you’re gonna get airflow through there and you might get some flare-ups when you close it that you wouldn’t get when you don’t close it but that said this is a pork chop we’re cooking it all the way to like 140 147 and so i like you might just want to close the whole time we’ll see where these end up at right now they’re looking pretty equivalent well hi nicole tell you what they’re four times right here there’s even done man yeah wait weirdly the open grill uh the pork chop is done we’re 147 degrees right the f now in that one trevor what you rocking we’re at 139 right now do you think it’s because there’s maybe more oxygen getting to the coals yeah i guess when you’re grilling outside you’re gonna have a lot of different factors so like right now that being closed it’s a somewhat windy day here in burbank you got the hot air from the burbank airport just blowing jet streams at you uh we might have just gotten a hotter environment and likely a better sear but that one looked seared pretty well too yeah i’m pretty shocked at how equivalent these are nicole pull that pork chop okay pull that chop what are we calling these out again 147 all right 146 147 all right pull it pull pull it all right see if we can see any difference flip it over flip it over let’s see let’s see this thing on the other side too these are identical okay these are like identical thickness workshops identical weight this is an identical sear on them this one reached temperature probably about what 90 seconds before that one yeah we got damn near identical cooks opening or closing but we haven’t tasted them yet but like can imagine see much of a difference all right so these have both been resting uh open grill versus clothes grill closure girl actually cooked about 90 seconds slower which to me that kind of busts the myth that you close your grill when you want something to cook faster because it quote turns it into an oven we got an identical sear on it too which i’m really shocked because i thought the closest girl is gonna get more so that said i mean they’re pretty dead ass even i suppose you would close your grill if you’re cooking something like chicken that you’re smoking for a long time obviously if you’re doing true barbecue going low and slow you want to close that late to get the smoke in there but i don’t know let’s cut into them see if we can see if we can find something out they both ended up at the exact same 155 temp after the carryover cooking after the rest which one do you want to try first i’m going to cut four pieces out of this god i just want to get closer to the meat i know man i feel so far away you know what the best part i had today was the hot dog my favorite like mitt romney my favorite meat is hot dog well a bad reference romney that’s the only everybody grab a fork let’s try open grill first like mitt romney without one okay josh don’t need no food no no what do you mean fork dude that juice looks good ah hot dang stronger shows that lacquer really good locker room we might have been bugging about the lacquer but that’s a juicy pork chop that is great the lacquer ain’t lacking i got no complaints the locker ain’t lacking different juice [Music] they’re so similar that’s the same pork chop that’s identical we could not have cooked two identical pork chops on the same grill somehow we did it on two different grills um that leads me to believe that like it’s a myth that you close the grill to make something cook faster i mean again you’re working with a lot of variables when you’re cooking outside but if you are in the burbank wind conditions yep leave your grill open man i mean or close it it doesn’t matter as it turns out i will say this they do taste incredibly similar there is a little bit more juice in the open grill one right a little bit more juice yeah but borderline the same pork chop if i were to go to a restaurant i ate both them side by side i’d be like that’s the same look at that restaurant cooking man we’re replicating the same dish over and over here’s the thing you open your grill that’s more time to admire than me i heard that you just stand with me you look cool what do you mean what’s this accident called there’s a girl dad actually you come out there you’re girl i’m texting mine is like jesus i’m right from alberta my great dad i’m not even talking differently before i don’t even have an accent this is my grill daddy get the kebab up that’s my dad next week we’re busting cabbage with nicole and her whole family yeah oh my god so fun that’d be great all right boris morris is coming in morris shala sanam salar keon daddies yeah yes yes that’s me to go over we found out that charcoal really is worth the time and effort setting up you’re out here grilling you might as well get the most taste on your food gas grills i guess they’re fine but really charcoal brings the flavor we also found out my idiot brain thought that multiple flips would cook a steak more evenly turns out one flip really does keep it juicier against all odds found out not pressing burgers does make him juicier however you’re gonna get a better cook on it if you do press it and you get that extra sear in there and then we found out open girl versus clothes girl who cares man who cares does not matter care do whatever you want read the wind drop some grass like uh what the weird references i’m trying to think of a golfer but i found out no who’s a golfer they dropped the grass tigers ricky soxwoods all right so that doesn’t exist daddy’s yeah yep figure out who gets to tweet whatever they want from my account but something that won’t get me fired trevor what’d you guess uh howdy y’all my name’s trevor and i guess charcoal one flip pressing and open grill and this is just a cool guy with sunglasses and always remember save a horse ride a cowboy well i reckon i got three out of four here because i guess oh the first three right and then open grill i said but that’s one don’t matter so we’re guessing plus one nicole hi what’d you guess hi i’m daddy nicole and we got coal multi squashed and closed xoxo daddy nicole i guessed two out of four what you gonna do pretty bad it’s not that bad v what’d you guess this is girl dad basketball dad tyrone of the dads my prediction is charcoal multiple flips pressing and open grill i got two josh what’d you get i’m guessing charcoal multiple press closed and like they say save a horse ride a divorcee father just trying his best i also got two i flubbed the multiple verses one flip i was pretty sure on that that makes trevor the winner hell yeah but the real winners are all the people that tune into nicole and i’s podcast tomorrow deciding whether or not a hot dog is a sandwich for the final time it’s really incredible we put a ton of work into this we got some awesome guests it’s gonna be wild check it out go listen hey hey y’all what happened when mayor magdalene tracked dirt in the house what what jesus swept i’ll see y’all next time what the hell are you saying what’d you say i don’t know i blacked out for the last 30 seconds what happened you’re too hot to handle and so is your bakeware get a mythical kitchen oven mitt available now at mythical.com