I'm from Memphis. Whenever Dyer's opens a new location, they actually use an armored truck to take part of the grease from the original location to the new location. So yes, they've literally been using the same grease since 1912.
I saw the Hamburger documentary that showed off Dyers burgers. They did indeed have the po-po escort for the liquid gold transfer. I will try it one day!!
As a teenager in the early 80’s we had a little corner store that would serve lunch to the people who work in the tomato picking fields. This is almost exactly how Effie made her burgers. She had a deep sided electric skillet that appeared to never have been cleaned. The first time I saw them being made I was horrified but the first bite with fresh tomatoes and lettuce, I was in heaven.
LOL DONT JUDGE A BOOK BY ITS COVER LOL SAME HERE IN NYC WE CALL THEM DIRTY WATER DOGS IN THE LATE 80S I WOULD GO TO A OLD MAN SELLING THEM AND HAVE A GREAT TIME TALKING TO HIM AND EATING LOL THE GOOD OLD DAYS
My family always had a grease jar and everything that was left over went into that jar and you scooped out the grease for the next thing. I finally found my pottery, crock, grease jar at a thrift store last year. I always add fat from bacon, pork into that jar. I never have to buy the highly processed "Vegetable" oils that use solvents to pull out the oil and bleaches to make it clear. It does add amazing flavor to what ever I cook. I especially love the fat from chicharrones, at a dollar and some change a pound I get two things from one, my grease and the fried chicharrones that I dip into queso. Excellent video.
I agree completely that was the icing on that beef cake. But damn if your mouth didnt water when all that golden cheese cascaded down those perfectly crusted beef patties then you have lost your G.D. mind lol
😂 I totally thought of the Paunch Burger commercial from Parks and Rec. "What's in it? WHO CARES! How many calories? SHUT UP! It's amazing! Put it in your body or you're a nerd!" 😂
@@adriandeenedy6363 You should also learn that cars only started becoming popular in the 1920s so before then everyone had to move around by themselves. Main cause of modern obesity is probably the lack of mobility (take that with a grain of salt, I'm not a doctor or a professional).
Well actually that's exactly right. The 20s are the year 1910 to 1920.its about century :) think about 21 century that we are in now. And we don't have the year 2100 or do we
@@peterzingler6221 no it's not the year 1910 is part of it's own decade the "1910s" (1910-1919) just like the early 1900s are part of it's own decade (1900-1909) they are not part of the 20s or the 1910s that is its own decade. And I don't think you know what a century is, a century is a 100 years of a milennium, the 2000s (2000-2099) are part of the 20th century and kicked of the 3rd millennium, 2100 would be the start of the next century the 22nd century. The years of the decade of 1920s (1920-1929) are part of the 19th century which was kicked of by the year 1900 and ended in 1999 and were part of the 2nd millennium (1001-1999).
I haven't tried making these but I will probably agree with Angel. Slightly thicker smash burgers that were deep fried in oil infused with caramelized onions and duck/bacon fat is probably going to taste a whole lot better than a thinner patty cooked regularly on a flat top.
I’m wondering if one could prepare these burgers in a commercial sense? Would you know if there are any existing Health laws preventing one from serving these to the public?
The Armour brand used to contain a lot of partly-hydrogenated lard. Trans fats aplenty. Now they fully hydrogenate some of the lard and mix it in - no trans fat? Maybe. I expect there’s a little bit.
I do this at home, though slightly different than this. To make this at home all you gotta do is buy some beef tallow (or make it), scoop some out, put it on a cast iron pan, and melt it into an oil, then fry your burger on it as you normally would. It will taste slightly better than deep frying it in tallow, because you can make a smash burger and get a better crust on the meat, and you don't need to use anywhere as much tallow (though you can deep fry it too, for the fun). When you're done you can throw out the oil or store it for another cook, but you'll want to use a fine mesh strainer to reuse it. It tastes extra beefy, like as if you took the essence of the beef flavor and cranked it up to 11. What guga did was a good idea, which was adding some oil to thin it out a bit, which doesn't overdo on the beef flavor. It's definitely worth trying it without thinning it out first or you'll be missing out. It's worth it for the experience alone. edit: Also, beef tallow is a healthy fat, so contrary to what everyone thinks (due to lobbying from sugar companies) it's plenty healthy to cook this at home. Just keep in mind that it adds a few calories, and being overweight isn't healthy. edit 2: Duck fat is amazing for making home made french fries.
Once in Mexico I made 2000 deep fried Jalapeño poppers for a fiesta. They were great, but the oil that was left from them made the best, most interesting frying oil ever. Take some of your flavored oil and fry up some spicy peppers in it, then some beef and see what you get. If you like spicy, you'll love it. Thanks for the fun.
I went to Memphis, TN just to try dyers burger. It was so good! And for dessert they give you a fried Twinkie. I did get sick later but it was all worth it
@@The_child-catcher, dude why are kids "garbage" just because they don't know a cartoon? Also please use your brain, most people are not here for the Simpsons.
This technique was developed by Dyers Burgers and was featured on George Motz’s television series Burger Land which is absolutely a great show. I can’t recommend this show enough, George has written multiple books about burgers and the show is entertaining and informative. Guga, I love the channel and keep up the excellent work.
Some thoughts, since you ask. My aunt taught me how to cook, and she learned during this time frame, so this seemed very familar. (She'd fix chicken fried steaks like this, and so on.) 1. The cheese might or might not be the processed American cheese we use now. James L. Kraft patented the process for what would become American cheese in 1916, so it would have been competing with traditional mild cheddar and colby. 2. Back then the bun was probably much more substantial than nowadays. Might be worth actually making yeast bread buns to use to get that flavor. 3. Fry the bun on the inside cut. Use just a bit of that same grease at the bottom of another skillet, and fry it golden, even light brown crisp. Let it be greasy. My dad would fix patties like that with the 'woostersher' sauce mixed into the meat along with carmelized onions. Thanks for this video. Brought back a lot of good memories cooking with them.
Ok, so when i was a kid in gainsville Fla. my Dad graduated from there. he took us to a place calle "loui burger" Was an old fashion "soda" shop in the old down town. They were there since 1940. Dad passed, place closed during hard times. i have been a chef for 35 years and have come kinda close, but never a loui burger. I do know he fried in a cast iron skille. Outside was super black crispy, inside super red and moist. I may try the grease thing cause I remember that, but never saw it as a child......I am excited now. thanks for your off the wall video!!!
"Honesty is important bro" "I think it tastes better than a smash burger" Guga: "On the next video we're going to do an experiment by dry-aging and grilling Angel"
plyzwthsqrlz i’m a fan of random Guga cannibalism comments. but beware there are a lot of sensitive people out there who think that jokes about cannibalism are sick and disgusting. To which I say... eat me
My grandfather grew up in Southern Indiana in the 1920s. He made cheeseburgers in a cast iron skillet in a TON of lard. They were the best burgers I ever had. Sadly he passed away back in 1996. I have missed him and his great cooking so much.
Recipes are only guidelines to someone who knows how to cook. That's why you get videos of popular recipes cooked 3 ways by a greenhorn, a home cook and a pro chefs getting over a million views. And there's a whole geography of different burger recipes across the USA. There's a burger historian putting out videos showing the variations that come from those localities that are sometimes separated by just a few miles. So vive la difference.
@@BigHenFor Right, when it comes to cooking there's many paths to the same place. Taste is subjective and by substituting in things you personally prefer you can improve the recipe to suit your tastes specifically.
Dude at the Amish festival in Wilkes-Barre PA you can still get them. I was in the area on business a few years ago and a guy I worked with took me over to the fair to kill some time. I saw a booth with a line at least fifty people deep and I was like wtf is that all about -- mind you this was a 100 degree day and NOBODY wanted to be standing on a line -- and he was like oh yeah, that's our speciality, deep-fried cheeseburgers, people come from all over for them. I was like whaaaaaaaat... so we stood in line and got a few to take back to the office. It was the best day of my life.
They have burgers like that too at Dub's Burgers down here in Bama. Wonderful burgers. Need to get out there again soon. Better still when paired with the Kreme Delight ice cream parlor right around the corner.
I lived in Memphis for about 8 years- and Dyer’s was always my go-to place for a good burger. Every time I go back to visit I make sure to get a Dyer’s burger.
Gugas will: The eldest gets my prized bowl of fat... Second eldest gets a half eaton smash burger I saved... I'm sorry I died of a heart attack everyone but I went the way I wanted to...
Guga saying everyone instead of everybody? Sounds to me like the eldest child killed him to get their grubby little mitts on Gugas prized bowl of fat...
It’s not the fats that cause heart disease... but rather the carbs. Cholesterol is not consumed, but rather made by the body to try to heal the inflammation caused by the carbs.
This is a great blast from the past! When I was a kid, I remember my father making me burgers in this style. He might have had it a little hotter, because we had more of crunchy outside that what yours look like. Thanks!
Could you imagine being locked in a dark cell, starved for at least a week, then be shown nothing but Guga Foods videos in glorious 4K? Forget about water boarding, that would be real torture...
Just because the recipe was invented in 1912, doesn't mean it immediately took off and was popularized then... perhaps the burger didn't get popular or as well known until the 1920's
Video title: this burger blew my mind! Video intro: guga's mind getting blown. Guga's actual reaction: eh, it's pretty good, I like my normal burgers better.
My wife and I ate at Dyer's a few times. Those deep fried burgers are very good!! One day we want to try the waghyu A5 steak one day. God Bless Guga, we absolutely love your channel
@@MedalionDS9 It doesn't work that way if you reuse it over and over. The flavour actually worsens the more you reuse the oil after its already been reused
I'd trust him more if he didn't take his high quality personally ground beef with his brioche bun and his onion-infused duck fat/"real lard"/beef tallow soup and then throw cheap processed yellow cheese and generic mustard on the burger. I mean, everyone has their own taste, but if you're going to that trouble, why not use some quality condiments? Or at least TRY something else before declaring the processed cheap cheese in the best stuff. This is just lazy. Maybe he did that for "authenticity" (though I'm not sure processed cheese slices existed in 1912), even though I'm pretty sure the duck fat and the brioche bun is likely not authentic. To me, it's like seeing somebody grill up a dry-aged wagyu ribeye and then dump A1 all over it to smother it. If it's what you like, then fine... but if he just did that and said "Yeah, A1 is the best thing to dump all over your wagyu steak!" there'd be anarchy in the comments section.
That may be the reason Burgers from the mom and pop stands back when I was a kid in the 60s tasted better. They were juicer and greasy with a lot of flavor. The paper bag would be wet with oil. Dang they were good. Like nothing I can get at the fast food burger chains.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
To be clear 🤣🤙 When I say SMASH BURGER this is what I am talking about ruclips.net/video/3yX_bpbCmfo/видео.html
aproximadamente cuanta manteca puedo utilizar y cuando es la máxima temperatura en centígrados para que no se queme? saludos Guga, excelente video.
Guga sorry but you will have diabetes soon , what the f.. soooooooooo fatty
Looks delicious 👌
You should do this with Waygu Fat next time
Make some French Fries 🍟 man Natural Cut, Crinkle Cut, Curly Cut!!!!
"You're not gonna be eating them everyday."
I don't need that kind of negativity in my life.
you can't eat them everyday - you wouldn't survive it that long :D
Maria Padilla depends how long you want to live
So how long have you guys been trolls?
i would eat burgers everyday
You can eat them every day it’ll b the best five days of your life
You are speaking my language Guga! Burger love can bring world peace! Cheers! I really appreciate the shout out.
Thanks for the inspiration brother! Your burgers are amazing
can we just take a moment to appreciate guga's positivity
Love how people are still trying to make "cheers" a thing😉
@@W.Vanderbilt I've been saying "cheers" for years now. Not trying to "make it a thing," it's just part of my vernacular.
@@BallisticBBQ LOL Okay😒
I'm from Memphis. Whenever Dyer's opens a new location, they actually use an armored truck to take part of the grease from the original location to the new location. So yes, they've literally been using the same grease since 1912.
I saw the Hamburger documentary that showed off Dyers burgers. They did indeed have the po-po escort for the liquid gold transfer. I will try it one day!!
Reminds me of the baker's tradition of having a sourdough or yeast starter as a family heirloom.
Wow.........Are you serious????? Thats unbelievable. Ive never heard of this. I may need to take a road trip from PA
why doesn't it go rancid?
God damn that grease has exist long enough to experience 2 plagues
As a teenager in the early 80’s we had a little corner store that would serve lunch to the people who work in the tomato picking fields. This is almost exactly how Effie made her burgers. She had a deep sided electric skillet that appeared to never have been cleaned. The first time I saw them being made I was horrified but the first bite with fresh tomatoes and lettuce, I was in heaven.
Effie Burger in Lewiston, Idaho?
LOL DONT JUDGE A BOOK BY ITS COVER LOL SAME HERE IN NYC WE CALL THEM DIRTY WATER DOGS IN THE LATE 80S I WOULD GO TO A OLD MAN SELLING THEM AND HAVE A GREAT TIME TALKING TO HIM AND EATING LOL THE GOOD OLD DAYS
Angel: It doesn't look that healthy
Also Angel: "refuses to eat anything that's green"
tony Martz I thought the same thing lol
He is honestly stupid af lmao
You are assuming vegetables are healthy.
Well, as a nutritionist, I know for a fact that they are healthy
Drink lot of cokes too haha
doctor: how many calories does this burger have?
guga: yes
How many calories? All of them.
Bruhhhhh, hahah
YEEEEEEES
This looks like diabetes in a burger
No one says flavor is healthy
My minds telling yes! But my body, my body’s telling me nooooo
My mind's telling me *no*
But my body. My body is tellin me yes.
Word this quarantine got me fat af lol
thats so true
My mind is saying no, but my body’s saying let’s go. 🍔
😂😂😂
My family always had a grease jar and everything that was left over went into that jar and you scooped out the grease for the next thing. I finally found my pottery, crock, grease jar at a thrift store last year. I always add fat from bacon, pork into that jar. I never have to buy the highly processed "Vegetable" oils that use solvents to pull out the oil and bleaches to make it clear. It does add amazing flavor to what ever I cook. I especially love the fat from chicharrones, at a dollar and some change a pound I get two things from one, my grease and the fried chicharrones that I dip into queso. Excellent video.
how do you stop it going rancid?
I am disappointed that you didn't put those fried onions on the burger, they looked so good!!!
I agree completely that was the icing on that beef cake. But damn if your mouth didnt water when all that golden cheese cascaded down those perfectly crusted beef patties then you have lost your G.D. mind lol
criminal... he should know better
They looked burned actually
Wasn't part of the recipe. He just wanted to flavor the grease
@@andresespejo525 I also watched the video
Guga: "There's nothing health about a burger, but you're not going to be eating them every day... "
Me: " shameful chuckles... "
Same
Live short die happy is my motto
@@TheRAMBO9191 words to live by right here people.
If I could cook like this I probably would tbh
Me
"You're not gonna be eating them everyday"
Ron Swanson: I know what I'm about son...
😂 I totally thought of the Paunch Burger commercial from Parks and Rec. "What's in it? WHO CARES! How many calories? SHUT UP! It's amazing! Put it in your body or you're a nerd!" 😂
Sweetums water to wash it down
Robert Dietrich kind of weird and random but I know a guy by me with your name r u from Wisconsin
@@dave165 I'm not from Wisconsin, but there must be a few Robert Dietrichs or one really well-known one, because I get asked this a lot.
it's a burger on a bun. here's some ketchup if you want, i could care less.
I'd imagine eating a 20's cheeseburger for a long period of time would do the equivalent of the 1929 stock market crash to your arteries
@@adriandeenedy6363 You should also learn that cars only started becoming popular in the 1920s so before then everyone had to move around by themselves. Main cause of modern obesity is probably the lack of mobility (take that with a grain of salt, I'm not a doctor or a professional).
@@classymuffin4589 F1 drivers are thin yet they drive for work
(Joke)
"You don't eat burgers everyday!"
haha.
Ha.
Yeah.
*Cries uncontrollably in a corner*
If you die young blame the burgers.
Dylan O to late
To quote Homer Simpson, "But I....., oh."
Must substitute with pizza a couple meals out of week.
I think the recipe was lost because everyone that tried it died of a heart attack
True that
Lmfaooo!
Hahaha 😂
I could never imagine anybody surviving after eating these for a while.
Lmao 😂
Those look like nasty, greasy, heart attacks of messes. Also, I need 37 of them in my fat belly immediately.
Atherosclerosis
Yep
🤣🤣🤣🤣🤣🤣
the original recipe had a fried cockroach in the grease
Lmao
I'm watching this while eating a dried up spinach ceasar salad wrap at the airport.
Uhg, I'll leave you in my prayers.
Thats sad BUT HIW THE HECK DID YOU GO TO THE AIRPORT TRAVEL IS BANNED
@@CommyPlayz You do realize people still have to work right? And no travel is not banned domestically.
@@RoderickWilhelmsom exactly
Damn :(
This man could lock me up in his basement and as long as he fed me I could live my best life
It puts the cheese on its patty
talk about Stockholm syndrome
@Roger Diking isn't that the role of the burger? how many other roommates u need, mate?
I’m sure Ariel Castro would’ve done that for you. Just gotta be a chick though.
Why does this feel like a parasite reference
Who else is stuck in quarantine watching food porn? Gotdamn, I want one.
I feel ya man
Yeup. Gained 10 lbs already and it's only been 4 days.
@@erikvaldur3334
Okay wait what.
My fellow, what have you been eating?!
Yesterday I was watching RUclips vids on cheeseburgers, cheesesteaks, hotdogs, hibachi, etc etc 😂
Oh my yes
"It's from the 1920's, specifically 1912"
I don't think that counts as the 20's
Probably was invented in 1912, but took off in the 20s
I live in Memphis TN the original restaurant burned down so they had to start over
Well actually that's exactly right. The 20s are the year 1910 to 1920.its about century :) think about 21 century that we are in now. And we don't have the year 2100 or do we
@@peterzingler6221 But when we talk about the 90s, we don't mean 1981 to 1990...
@@peterzingler6221 no it's not the year 1910 is part of it's own decade the "1910s" (1910-1919) just like the early 1900s are part of it's own decade (1900-1909) they are not part of the 20s or the 1910s that is its own decade. And I don't think you know what a century is, a century is a 100 years of a milennium, the 2000s (2000-2099) are part of the 20th century and kicked of the 3rd millennium, 2100 would be the start of the next century the 22nd century. The years of the decade of 1920s (1920-1929) are part of the 19th century which was kicked of by the year 1900 and ended in 1999 and were part of the 2nd millennium (1001-1999).
I love how Angel is like, "Better than a smashburger."
And without hesitation, Guga goes with and evil look in his eyes: "You take that back!"
I haven't tried making these but I will probably agree with Angel. Slightly thicker smash burgers that were deep fried in oil infused with caramelized onions and duck/bacon fat is probably going to taste a whole lot better than a thinner patty cooked regularly on a flat top.
I just gained 10 pounds and lost 4 months of life by watching this cooking technique
As not an american can confirm, I feel my heart attempting to clear my arteries of blockage
Here for a good time not a long time
@@andersonrobotics5608 look up Heart Attack Grill and tell me how you feel
I'm making this on payday, I'm prepared to handle my wife's wrath! 😏
Carbs are the unhealthy part. They make you fat and take years off your life.
When he said “you’re not going to be eating this everyday,” i kinda looked away from the screen and laughed then kept watching
yuuuuuuuuuuup
I’m wondering if one could prepare these burgers in a commercial sense? Would you know if there are any existing Health laws preventing one from serving these to the public?
@@alkingham If such laws exist then tyranny has already won.
Silly idea unhealthy!
Al Kingham there is not lmao, have you heard of Heart Attack Grill? If you weigh 350 pounds you eat free there lol
Guga: The lard looks processed, I'm going to use the real stuff.
Guga: For this I'm using processed cheese, yes, processed.
DrButcher1971 big difference
Lard is much worse
Prossed lard ? What? My mom used to make Buscits out of that stuff 😁
The Armour brand used to contain a lot of partly-hydrogenated lard. Trans fats aplenty. Now they fully hydrogenate some of the lard and mix it in - no trans fat? Maybe. I expect there’s a little bit.
@@murasaki9 I stopped caring when I discovered 5 guys who use peanut oil. Vastly superior to beef tallow for fries.
Dyers in Memphis baby!
Kiss me🗿🔥
@@TheRealFredbearPlush I will... 😍🐸
Yessir
Using the same liquid gold since 1912.
@@TheRealFredbearPlush🚬 🗿
Since working fast food many years ago as a teen, I wondered why this wasn't done. My life is now complete.
I do this at home, though slightly different than this. To make this at home all you gotta do is buy some beef tallow (or make it), scoop some out, put it on a cast iron pan, and melt it into an oil, then fry your burger on it as you normally would. It will taste slightly better than deep frying it in tallow, because you can make a smash burger and get a better crust on the meat, and you don't need to use anywhere as much tallow (though you can deep fry it too, for the fun). When you're done you can throw out the oil or store it for another cook, but you'll want to use a fine mesh strainer to reuse it.
It tastes extra beefy, like as if you took the essence of the beef flavor and cranked it up to 11. What guga did was a good idea, which was adding some oil to thin it out a bit, which doesn't overdo on the beef flavor. It's definitely worth trying it without thinning it out first or you'll be missing out. It's worth it for the experience alone.
edit: Also, beef tallow is a healthy fat, so contrary to what everyone thinks (due to lobbying from sugar companies) it's plenty healthy to cook this at home. Just keep in mind that it adds a few calories, and being overweight isn't healthy.
edit 2: Duck fat is amazing for making home made french fries.
"And his heart grew 3 sizes that day."
With pure love
@@GugaFoods ...and bacon fat
Underrated
@@eurogryphonThat's love
Angel probably goes to the gym and hopefully guga works out cause I want guga to keep making vids for the next 30 years!
"Soh Les Doohiit"...I can't say any other way now, its stuck in my brain, but way funner to say now than ever before...
Hahaha totally!
Its a dragon shout for only the most esteemed dragonborn
Before commenting, I always check to see if someone thought the same as me... and yep I was right so, lets doowehhhhhhhhhhhh
"So lesss Dooweeeetth
I was thinking the same thing
Once in Mexico I made 2000 deep fried Jalapeño poppers for a fiesta. They were great, but the oil that was left from them made the best, most interesting frying oil ever. Take some of your flavored oil and fry up some spicy peppers in it, then some beef and see what you get. If you like spicy, you'll love it. Thanks for the fun.
"This one is from the 1920s"
Oh ok.
"Specifically, 1912"
Ye- wait what?
Sal Arcabasico then he changes all the ingredients hahahahaha!!!!
Inaccurate. Dyer's is still around.
R N lol
@@PassOnBy he @'d the other guy
@@tlep2979 oops, I think I might have dyslexia. My apologies.
"Take that back."
"I will not take that back."
That was kind of funny.
Not funny. Be quiet.
bodychoke ???? Shut up??? Bitch???
bodychoke lol what a sub
I went to Memphis, TN just to try dyers burger. It was so good! And for dessert they give you a fried Twinkie. I did get sick later but it was all worth it
"I did get sick later..."
@@lawrencecummings8534 lol snow flake I drink grease for breakfast
Too much cholesterol
You are a man , wow
You definitely don’t and if you did would the heart disease be worth it
You guys look like alot of fun. Enjoy the good times !
Guga: "This burger is from the 1920s. More specifically, 1912."
1912 wasn't part of the 1920s Guga 🤣
Happy Thoughts I was bout to say that lmaooo
Mr. Specifics came for the mistakes not the actual video
No Hate Here ok
@@okuphelele9602 I do love them
The burger originated in 1912 but was most likely popularised in the 1920s.
Damn that's so much oil, the US is probably invading that burger rn.
Yep. I saw little green men surrounding the cast iron pan at some point. False flags in next video. To secure the arena.
😂😂😂😂😂😂😂😂😂
FBI OPEN UP !!!!!!!
"Lifts top bun"
😂😂😂
Brilliant.
Can someone explain to me how wagyu fat melts to the touch yet doesn’t melt when in the cow???
lol
The fat feels safe inside the cow, but once its out it fears guga so much it starts melting
Anonymous User welp it’s the same question as why doesn’t the fat in our body melt from heat
LittleZakie I wish
@@mrberg9569 seriously? lol
If he put those onions on the burger it would have been perfect
The golden brown ones he had would Be Just amazing as a snack and toppinh
He should’ve fried those onions and then put them on top
No it needs a fresh contrast from fresh onions and pickles
YESSIR
I can disagree
I had a heart attack in the 1920’s. More specifically 1912.
Are you ok?
Ok Boomer 😂😂😂
Wigglytuff Gaming lol you’re the boomer
It was popularized in the 20s.
Titanic sunk in 1912
got a heart attack from watching this video
@@jeremy-cu8eb never, he said he got a heart attack
Wtf!?!? I remember you! I use to watch your Pixel Gun 3D videos all the time back in 2016 lol
@ shes a girl
@@jeremy-cu8eb it has been 9 months....
Contrary to science fat is amazing for you if your body is healthy which it should be default
In Albany, we called these "steamed hams" but when we'd be out in Utica, we tried to get "steamed hams" but they didn't call them that.
I can't believe you don't have more likes. These garbage kids nowadays not knowing about the Simpsons when they were still funny.
@@The_child-catcher Truly dark times we live in.
AURORA B O R E A L I S ??
@@The_child-catcher, dude why are kids "garbage" just because they don't know a cartoon? Also please use your brain, most people are not here for the Simpsons.
@@kagemanden1918 why so serious zoomer
This technique was developed by Dyers Burgers and was featured on George Motz’s television series Burger Land which is absolutely a great show. I can’t recommend this show enough, George has written multiple books about burgers and the show is entertaining and informative. Guga, I love the channel and keep up the excellent work.
Some thoughts, since you ask. My aunt taught me how to cook, and she learned during this time frame, so this seemed very familar. (She'd fix chicken fried steaks like this, and so on.) 1. The cheese might or might not be the processed American cheese we use now. James L. Kraft patented the process for what would become American cheese in 1916, so it would have been competing with traditional mild cheddar and colby. 2. Back then the bun was probably much more substantial than nowadays. Might be worth actually making yeast bread buns to use to get that flavor. 3. Fry the bun on the inside cut. Use just a bit of that same grease at the bottom of another skillet, and fry it golden, even light brown crisp. Let it be greasy. My dad would fix patties like that with the 'woostersher' sauce mixed into the meat along with carmelized onions. Thanks for this video. Brought back a lot of good memories cooking with them.
Ok, so when i was a kid in gainsville Fla. my Dad graduated from there. he took us to a place calle "loui burger" Was an old fashion "soda" shop in the old down town. They were there since 1940. Dad passed, place closed during hard times. i have been a chef for 35 years and have come kinda close, but never a loui burger. I do know he fried in a cast iron skille. Outside was super black crispy, inside super red and moist. I may try the grease thing cause I remember that, but never saw it as a child......I am excited now. thanks for your off the wall video!!!
I'm at gainesville, any other restaurants worth checking out?
If I'm not mistaken that same burger is now made in a old bar here in midtown Memphis ..
@@williampoole9002 wife an i going to memphis in 2 months. name of the bar please sir!!! and thank you
@@dancheatham5106its called sleep out loui's 150 Peabody pl suite 111 it's in downtown not midtown
@@williampoole9002 I hope it's the burger from your child hood
Guga: Honesty is ke-
Angel: It's better than a smash burger
Guga: Say sike right now
They had heroin in the cough syrup and cocaine in coca cola, of course their cheeseburgers were awesome as well!
The good old days.
@@MikeBrown-ex9nh Wait wha-
cocaine in coke is a myth! it's cocoacola, cocoa as in chocolate which is a natural muscle relaxer, thus able to help with headaches
@@MikeBrown-ex9nh 😂
@@mouhitorinoboku9655 techincally it wasn't cocaine, but it was what cocaine was derivative from. They used coca leaf and kola nut.
"Honesty is important bro"
"I think it tastes better than a smash burger"
Guga: "On the next video we're going to do an experiment by dry-aging and grilling Angel"
plyzwthsqrlz i’m a fan of random Guga cannibalism comments.
but beware there are a lot of sensitive people out there who think that jokes about cannibalism are sick and disgusting. To which I say... eat me
Chuck Jones ???
@@bflavasonthetrack great pun! I'm not worried about the snowflakes
Steve Marti ???
I can feel my arteries thickening through the screen... anyone else having a hard time breathing?
I'd rather boil the burger in my own piss
kenny loggins check your opening for elongated items!
Abe Soloman
That’s one weird fetish you got there
Four Slotted Toaster yeahhhh bro like it’s his “real fetish”
kyaw
Are jokes banned or something
I'm gonna need an extra dose of Lipitor after watching this one, Guga.
😂🤣🤣 enjoy brother
69 likes
Ingesting Stupidtor will cause you more problems than the fat in Guga's burger ever will. FACT !
@@Nite-owl guess you took to many "Stupidtor's" with that heckin' comment
@@Esper320 "Too"
My grandfather grew up in Southern Indiana in the 1920s. He made cheeseburgers in a cast iron skillet in a TON of lard. They were the best burgers I ever had. Sadly he passed away back in 1996. I have missed him and his great cooking so much.
When Dyer's changed location a few years ago the fat was transported in an armored car with police escort. It was in the news paper.
M Delashmitt link to it?
glad America has its priorities straight
@@bleepbloop7039 couldnt find it, do you have a link by any chance?
Isn't it dangerous to eat stuffs cooked in 100 years old fat?
@@Napoleonic_S yes, but so is breathing Bostonian air.
"made this lost cheeseburger recipe"
- proceeds to change everything from the oil to the bread.
@hh hh wtf are you saying?
Recipes are only guidelines to someone who knows how to cook. That's why you get videos of popular recipes cooked 3 ways by a greenhorn, a home cook and a pro chefs getting over a million views. And there's a whole geography of different burger recipes across the USA. There's a burger historian putting out videos showing the variations that come from those localities that are sometimes separated by just a few miles. So vive la difference.
@@BigHenFor Right, when it comes to cooking there's many paths to the same place. Taste is subjective and by substituting in things you personally prefer you can improve the recipe to suit your tastes specifically.
If he changes everything in a recipe from the 20s, it isn't a recipe from the 20s. It's a recipe from 2020 base on it.
@@BigHenFor Yes but the whole point of this video was to recreate the recipe.
The day McD's stopped using tallow to cook their fries was the last day they were good. I'm old enough to remember the golden age of McDonald's fries.
And the fried apple pies as well..
White people vegans ruin all the food that black folk like to enjoy
@@abesoloman6932 hahaha agreed
McDonald's been around for 600yrs???
Abe Soloman vegans? Check again. Wasn’t vegans!
I was a little kid in the 70's they still made burgers like this at Lums ....if anyone remembers the Ollie burger ....wow .
I remember the Ollie burger!
Dude at the Amish festival in Wilkes-Barre PA you can still get them. I was in the area on business a few years ago and a guy I worked with took me over to the fair to kill some time. I saw a booth with a line at least fifty people deep and I was like wtf is that all about -- mind you this was a 100 degree day and NOBODY wanted to be standing on a line -- and he was like oh yeah, that's our speciality, deep-fried cheeseburgers, people come from all over for them. I was like whaaaaaaaat... so we stood in line and got a few to take back to the office. It was the best day of my life.
They have burgers like that too at Dub's Burgers down here in Bama. Wonderful burgers. Need to get out there again soon. Better still when paired with the Kreme Delight ice cream parlor right around the corner.
Remember ...... I worked there as a teenager . One day Olie walked in as a customer . Real guy .
Who cares
“I like to grind my own beef” me too Guga, me too...
kink 100
I thought the same thing when he said it! 😂😂😂
".....you're not gonna be eating them everyday."
*You dare challenge me, mortal‽*
You dare challenge death.
Dr. Gray A GOD OF OLYMPUS!
😂😂😂
Let’s hope you don’t suffer a heart attack like I did 4 years ago. No more burgers for me 😭
Angel: "I think is better than the smash burguer"
Guga: *"So, you've chosen death"*
You guys are great. Learn so much from you. Greetings and merry Christmas from Oslo Norway. ❤️
Angel: It's better than a smashed burger
Guga: Ey careful or you'll be on the charcoal next....
the next video: “Today we gonna dry age and sous vide angel so les douh ihtt”
Underrated comment
I like how guga says juicy when he’s too excited.
ITS JOOCY
U ready to be a real burger boy
the combo is “juicy , tender , PERFECTLY MEDIUM RARE”. When you hear that you know what’s going on.
Only a lost recipe because everyone who made it before died of heart attacks
they went out the best way possible😋
murasaki9 how do you save the grease do you keep it in a container or something? I’ve never saved my oil before
Looks so good!!
I just love the "let's do it" Guga does. It is what sold me on this channel.
"lussdieuat"
Me too
Right!
It's on the same level as "it will KEEL" from forged in fire. Just iconic lol
“Yes it is the processed stuff, but it’s gooood”
My life in a nutshell
Much as I love Guga's work, I cannot possibly agree with his choice of processed cheese. It tastes wrong.
@@StevieB8363 Yeah. Pepperjack is the best kind.
I can trust process cheese, as long as it melts
@@NobleS1236 the reason he puts american because the cheese melts really quickly, because of the emulsifiers and all that good stuff.
@@nathanraman3101 yeah, but pepperjack is the superior cheese.
- Knock knock
- Who is there?
- It's a heart attack!
Yeh thats true too oily
Use olive oil
Excercise
Its animal fat not vegetable oil like canola. The only thing unhealthy is the bread
I lived in Memphis for about 8 years- and Dyer’s was always my go-to place for a good burger. Every time I go back to visit I make sure to get a Dyer’s burger.
Gugas will:
The eldest gets my prized bowl of fat... Second eldest gets a half eaton smash burger I saved... I'm sorry I died of a heart attack everyone but I went the way I wanted to...
Guga saying everyone instead of everybody? Sounds to me like the eldest child killed him to get their grubby little mitts on Gugas prized bowl of fat...
@@robertdevito5001 underrated comment
Who else felt their arteries started to clog when watching this?? :P
i heard the grim reaper knocking on my door
@ON YOUR ASS You must be fun at parties. Wait.. people like you don't go to parties.
@ON YOUR ASS Like he said in the video.. it's only a problem if you eat it every day. It's obviously not something you would eat frequently.
Lol, ON YOUR ASS, what do you think damages them in the first place to make them clog
@@alexshaykevich509 Sugar does
Ok but to be real historically accurate, you have to lower the safety standards and use garbage meat.
With food workers and dead rats ground up in it
@@terrifyingtyrannosaurusturtle
*Health inspectors
Sounds like today's restaurants
To be historically accurate to 1912 three people should have died in the process.
@Phillip1310 Read "The Jungle"
Your accent makes this video even more delicious... The burger looks sooooo gooood!!!... Thanks for this video!..
This is not a burger, it is a work of art!!!!!
This video will be in every cardiologist's convention every where around the world.
It’s not the fats that cause heart disease... but rather the carbs. Cholesterol is not consumed, but rather made by the body to try to heal the inflammation caused by the carbs.
@a normal everyday Spider Tallo is way better for you than the crap we use now.
This is a great blast from the past! When I was a kid, I remember my father making me burgers in this style. He might have had it a little hotter, because we had more of crunchy outside that what yours look like. Thanks!
it looks better than a smash burger im with Angle on this lol
Yeah, 90 degrees
@@wattson451 nah bro, I’m pretty sure he’s equilateral
@@abrahamjoaquin19 a full 180 actually
@@kaelis8565 that's acute way to look at it :)
@@troyn7511 You just went striaght for the jokes didn't you
4:41 The cardiologist's nightmare...
Maybe from the bread, there’s probably some oil in it. Everything else is actually healthy, if high in calories
JcersHabs018 r/woooosh
Why a nightmare? They're thinking, awesome. I'm getting another boat.
Daniel Watson coz of all the fat and oil.
@@DarekekeD I know. Bit some things are worth the fat lol
Me: *tries burger*
My heart: "Aight imma head out"
Yo that was a very funny reply😂😂😭😭😭- love it😘
flea star wtf
Aight, imma give up
Me: eats hamburger
You: stop being a little cry baby. You gonna die anyways.
Could you imagine being locked in a dark cell, starved for at least a week, then be shown nothing but Guga Foods videos in glorious 4K? Forget about water boarding, that would be real torture...
You have a deliciously evil mind.
Im not even hungry right now and these videos are torture
And imagine it being smellevition.
Heck with healthy, that's how you make a tasty burger!! Yummy in my tummy!!
I love the way he says :”So let’s do it” in every vid.
So let's doeeeeet
Jerry Fishron. Less dew eehh
Let’s Dewitt
“It's cholesterol. Scottish people eat it”
Alan partridge
“This burger is from the 1920s”
“So anyways this burger was invented in 1912”
Nailed it
That's correct? 😅
DerZuschauer 1912 = 1910s
Anything after 1920 = 1920s
@@tominator999 well, i am accepting my defeat. You are correct 🧐
Just because the recipe was invented in 1912, doesn't mean it immediately took off and was popularized then... perhaps the burger didn't get popular or as well known until the 1920's
It took until the 1920s to collect all that burger grease 🙂
"That’s a heart-attack on a bun"
-Squidward
Every cardiologist is screaming into the void, and they all don't know why.
They're wrong;) ask every person on a high fat low carb diet. Throw out the bun everything else in this video is encouraged.
I see gugas video notification and then im like lessss duuu eeetttttt
😂😂 let’s dew it
I had a heart attack in in the first 20 sec
To be honest, in my opinion Guga makes the best looking and tasting burgers, thanks for these wonderful burger
Video title: this burger blew my mind!
Video intro: guga's mind getting blown.
Guga's actual reaction: eh, it's pretty good, I like my normal burgers better.
My wife and I ate at Dyer's a few times. Those deep fried burgers are very good!! One day we want to try the waghyu A5 steak one day. God Bless Guga, we absolutely love your channel
5:30 so thats where they got that Roblox death sound from....
It sounds exactly like it lol
broooooo hahahhhahah
oof
This burger is an Obby for my heart.
Video - "They never changed the grease!"
Me - Those cheap f*ckers!
And unsanitary.
Means flavors of everything ever cooked put in and cooked in said grease... the levels of flavors would be insane
@@MedalionDS9 It doesn't work that way if you reuse it over and over. The flavour actually worsens the more you reuse the oil after its already been reused
Angel dies at 30...
God: Angel why are you in heaven so early?
Angel: ¡Eh! Colesterol
Lmao The Book Of Life
I don't know why but I feel like you can always trust someone who grinds his own beef.
Yep, You know its thorough
Or you can't thrust them at all :D
@Ben doritos ! You watched too much Sweeney Todd mate.
@@peterzingler6221 😆🤭
I'd trust him more if he didn't take his high quality personally ground beef with his brioche bun and his onion-infused duck fat/"real lard"/beef tallow soup and then throw cheap processed yellow cheese and generic mustard on the burger. I mean, everyone has their own taste, but if you're going to that trouble, why not use some quality condiments? Or at least TRY something else before declaring the processed cheap cheese in the best stuff. This is just lazy.
Maybe he did that for "authenticity" (though I'm not sure processed cheese slices existed in 1912), even though I'm pretty sure the duck fat and the brioche bun is likely not authentic. To me, it's like seeing somebody grill up a dry-aged wagyu ribeye and then dump A1 all over it to smother it. If it's what you like, then fine... but if he just did that and said "Yeah, A1 is the best thing to dump all over your wagyu steak!" there'd be anarchy in the comments section.
I’ve never seen such an epic video of someone making a cheeseburger
Hello Guga, I am from Malaysia and I loveeeeeeeeeeeeee your videos so much and the food in this channel is superbbbbbbbbbbb.
I looked into that place. Apparently, they're so protective of their grease they had an armed guard on hand when they moved.
mandolinman2006 really? Wow
It’d be hilarious if someone spilled it all over the floor .
@@breejames6323 that's what I saw when looking into it. Apparently they've used the same grease, straining it daily and adding extra as needed.
mandolinman2006 I bet it tastes awesome using the same burger grease for 100 years. All that flavor
Trade secrets man. I've eaten there once, it was incredible. It would not surprise me if that oil was worth millions.
Grocer: How much cheese do you need?
Guga: *Yes*
He got 1 pack
He got one pack of cheese...?
😂
“Yes it is the processed stuff but it’s goooooood”- Guga 2020
Geeewwwwd
That may be the reason Burgers from the mom and pop stands back when I was a kid in the 60s tasted better. They were juicer and greasy with a lot of flavor. The paper bag would be wet with oil. Dang they were good. Like nothing I can get at the fast food burger chains.
You'll want to eat this burger at the entrance of the emergency room.
Reminds me of heart attack grill
@@hiinsanity hahaha right?!
😂😂👌🏽
Or on the toilet!
NICK MY EXACT THOUGHTS!! 🤣
5:41 I thought Angel was going to say it was Deeeeeeeeeelicius
Saamee😂😂 I was really hoping he would!
Manuel Gonzalez do you know what happend to niñha? (Don’t know if i wrote it right tho)
Glenn Hellegers I don’t but it seems like they are salty about it since all the comments asking for Him were deleted
Manuel Gonzalez I just can’t get my head around it, so sad. In front of the camera he was a real funny guy, missing the deeeeeeelicious 🙁
I'm really stoned and this looks incredible.
Same bro, I'm over here drooling over these videos lol
Same here
I knew too englash. Stoned mean hit with rock unil dead? How you right this if stoned?
John Becht He’s high...yo😂
@@johnbecht3158 stoned also means that you smoked so much cannabis that you just sit there like a rock lol