Hey Bri, just so you know, as a lifelong New Yorker, the real secret ingredient to the chopped cheese is the seasoning. In NYC bodegas, especially the ones in Spanish Harlem, where the chopped cheese originated, the seasoning they all use is called Adobo All-purpose seasoning made by Goya. What you used was Montreal steak seasoning, which I'm sure is delicious, but the authentic chopped cheese uses the Adobo. It's basically a garlic salt with a hint of oregano and tumeric and it has a very distinct flavor. I'm almost positive Goya sneaks some some MSG in there as well but it's not listed as an ingredient. Love your videos!
Also a lifelong new yorker, I've tried both and prefer the Montreal when making at home. Less sure about the pickled peppers, but I'll have to try it next time. Also, yes, needs hot sauce.
Every. Single. Thing. I've made from your channel has been outstanding. PLEASE publish a cook book!!!! My wife is transcribing each recipe so I don't have to watch as I cook. Absolutely incredible food!!!
I'd buy a cookbook if he published one, for no other reason than I buy the cookbooks from every food RUclipsr I enjoy. But between his website and his in-depth video style, I'm not really in a rush for it - I just throw the recipe and video on my phone in the kitchen.
A technique used in every Philly steak shop is to put the open, seasoned roll onto the meat while it’s in the pan, then lift the whole assembly with the spatula. The cheese layer tends to adhere almost all the meat to the roll no muss, no fuss.
@@End-PO No, I agree.. but the bun over the meat/cheese in the pan allows all of that good, flavorful steam permeate the bun and add a bit of extra UNF.
Brian, I really appreciate the extra effort that you put into these videos. The extra steps to show the melted cheese, the higher fat % beef, heated hoagie roll aren't going unappreciated. I hope you'll keep putting the same amount of effort to the future videos. Some youtubers will stop doing it once they reach their "milestones" because they know they can get "away" with it. Very well done!
Brian's right about the wrapping. Seriously, it makes all the difference in the world. I used to be like "why would I wrap it when I'm at home with plates and knives and forks and a whole roll of paper towels" but seriously, it's so much more fun and enjoyable to eat and there's a lot less mess too (surprisingly).
It's not a chopped cheese without wrapping it, just as a hoagie isn't a hoagie without wrapping it. Just like you let a steak rest after cooking, you need the sandwich to rest wrapped up so the flavors can marry and the bread can be molded together
TV would be a downgrade. Here, he can do what he wants when he wants. In TV you have to deal with a shit ton of red tape, producers, directors etc. He's definitely better off keeping it to himself.
Bri your videos recently have been extra amazing and though i can't physically cook or even eat anymore i still look forward to your videos week after week and i hope someday i will gain back the ability to try every recipe you make because they truly are the thing i miss most in my life
Live for another day. Been there too. Give RUclips a break. Try to interact with the real world in any way you can. Even if that just means walking through a mall. You will get through this. Peace 🙏🙏.
@@isaktougaard20 i got very sick back in 2018 with a rare illness that attacked my spinal cord leaving me mostly paralyzed everywhere but at least now i can move much more than back then
Heavenly Father please be with this person as they deal with the stress they are under. Please be with them and bless them immensely, please heal them in Jesus Christ's name, Amen!
I completely missed this scene because I wasn't looking at the screen. OH MY GOD. That's so gross, I nearly gagged on the replay. Thanks for linking it LMAO.🤣
When you wrap your sandwich you also give it a second for the heat to help steam and fuse some of the flavors together and it makes the whole thing a lot better in addition to cutting down the inevitable mess
Taking out some of the interior bread is a must. Thank you for showing this. Also anyone with a Publix, this is the best tip for their subs. Second best tip is have them tightly wrap the whole sub first, then cut it. Not the horrible way for cutting first then wrapping each piece.
I have to say that your videos have re-taught me to cook even though I've only tried a few recipes. I find myself using your techniques with my recipes. I now brown chopped meat in the oven when I make bolognese and chili. I use the hand broken up meat to mop up the caramelized bits on the cookie tray. Easier and tastier.
tip from a NYer-the bodega standard is Boars Head brand American cheese. very different vibe from Kraft, Velveeta, etc. highly recommend seeking that out if you can!
Bri I really love your videos. I started watching them a couple of weeks ago, when I got my wisdom teeth out, couldn't eat and youtube thought it would be nice to recommend me some cooking videos and I CAN'T STOP WATCHING THEM. I love everything about it, your attention to detail and even saying the temperatures in degree C makes it much easier for me to follow as I am from Europe. I'd also love to see you make a "Bifana" a traditional portuguese sandwich that just makes you feel comfortable, due to being so aromatic and just beatiful. It's my all time favorite sandwich and I'd love to see your variation of it. Keep the grind up!!!
Try placing the roll directly on the meat at the end of its cook, let it sit for a moment, then put the spatula under the whole thing and flip it up. You'll get the meat up cleanly in the sandwich without it falling all over. Also it cooks the roll a bit, adding in some flavor.
You calling shredded lettuce “shredduce” is amazing and a wonderful time saver. I’m gonna accomplish so much in life with the time I save by saying “shredduce”
Place the opened hoagie roll on top of the meat while its in the pan, then slide the spatula under it to get it all out easier and neater. Looks delicious.
I genuinely appreciate how much you push against food nerd snobbery in your videos, eg, using out-of-season tomatoes on this sandwich. My only riff on that would be that smaller cherry/grape tomatoes are going to taste better, and they can be sliced thin and used just like the flavorless full-sized tomatoes we all grew up eating.
Bri, you do, in fact, already have a restaurant griddle. It’s your baking steel. I put mine across two burners on the gas stove. Surprisingly, it heats up pretty evenly. There’s no tall lip like on the cast iron pan so it’s easy to use a large spatula to chop and flip. I’m able to do at least 6 Oklahoma onion burgers at a time.
Hey Brian! Love your channel. Ex New Yorker here. The bodegas use either Goya Adobo as previously mentioned or Goya Sazon in the little orange packets. Some cooks use both!
Usually my wife and I watch your new videos around 8pm when we are settled in for the night.. but I had to get a jump on this video ... I love chopped cheese
Hey Brian I'm making some of those Thanksgiving sides you showed. I'll let you know how it turns out No food youtuber has ever got me pumped to try the recipes like you man. Thanks for igniting my cooking passion again
It's the specificity that gets me. "A couple dozen" pieces of thinly sliced onions!!! LOL!!! Love the channel. I've cooked several of Brian's recipes and they never disappoint. His chili and his one-pot spaghetti are amazing.
The other day I made some chopped cheese sandwiches for my coworkers at the restaurant I work. We had some extra Goya Adobo seasoning sitting around for a special we discontinued. The Adobo seasoning is crucial to a classic chopped cheese. I added some Goya Sazónador seasoning too. Anyway, everyone loved it and now my kitchen manager wants to run it as a special. Definitely a great comfort food.
This looks DIVINE Bri. I’m def gonna need a Kaiser roll hamburger bun recipe vid at some point though. I can’t find any good ones at the store and I’m still convinced they’re at least top 3 burger bun choices. Dope vids as always 😎
He's a top 5 YT chef, no doubt about it. He's in the pantheon of greats. Not Another Cooking Show, Sonny from That Dude Can Cook, and Jean-Pierre are also up there. Some great food content these days.
Great dinner idea and video. It’s like a cheeseburger and not a cheeseburger at the same time. You can pretty {much} put any burger topping on there and it’ll be delicious. Place in New England called d’Angelos subs and they make something like this you can customize to your hearts content. Delicious
If you need a bit more downward pressing force on your burgers, you can use a potato masher with aluminum foil on the bottom to help press your spatula and keep your masher clean.
I love that you call it a hoagie roll in your videos. I feel like I don't need to go too far outside of the Philly area and they call it something else. Also I feel like a hoagie roll is a different roll on it's own and is the superior of the torpedo shaped rolls. Respect B..
The chopped cheese is such an underrated and cheap delicious food. Ive never been to NY but Ive made them at home and love them. I recently watched a Kenji video and he said the secret ingredient on the meat was chicken bouillon powder as a seasoning, I didn't mind it but I'll try your way next 👍👍👍
Use knorr chicken bouillon. A lot of major grocery stores carry it now in the little mexican section they have. It has msg and makes pretty much any dish delicious!
Brian I know you shared this before but what is. Good make for a set of kitchen knives and sharpener. How often should you sharpen your knives. Thanks Chef! Love love love all of your videos!!!!!
Hey Bri, Not sure if you read these but I just made this with the what we had on hand. No 90/10 ground beef, lettuce, tomatoes or montrey steak seasoning it was a bit greasy but it was really good thank you
This will be going into the regular rotation, I just know it. What a great way to use that pound of ground beef that is always in the freezer. It looks juicy and delicious. This will be something I save for later in the weekend, when I'm too tired to think straight. Thanks again!
What timing! Just made chopped cheeses for dinner last night on my black stone. I far prefer them to cheesesteaks for time, cost, ease and dare I say…flavor. Love your version and super close to mine. Amazing content lately too!
Brown some ground beef, saute some onions and peppers, and then add some beef better than bouillon and let it simmer until almost gone and then throw some white american cheese on top to melt. It's the poor mans cheesesteak. But it is almost just as good with the right seasonings. I add some mushroom powder and knorr beef bouillon powder while browning the beef and it gets a really good beefy flavor.
There is this place where I grew up in Virginia called Mister Jim’s that had a sandwich called a tender steak and cheese. It was like this except the meat wasn’t chopped up. It was basically a smash burger on a hoagie roll made with 2 long oval shaped patties. It was one of the best sandwiches I’ve ever had to this day. Anytime I go back and visit I always stop there for one.
Funny a Kaiserbrötchen (Kaiser Roll or Emperor Roll) in Germany looks similar from the shape but it is much more crispy and crunchy than what you had there!
Tiramisu update: first off, I usually skip all your dessert vids, cause I just don’t have that sweet tooth. Anyways, something about it struck me and I made it for a fancy dinner party my wife was throwing. Quote of the night from one of her colleagues, “this is the best tiramisu I have ever had and I just got back from Italy.”
Oh gosh, that mayo bite!!! 🤣😂🤣 On a side note, got to recommend your mac 'n cheese video to the lady at the deli counter. She was interested in why I was buying a big fat slice of white American cheese (for Thanksgiving mac 'n cheese, yaay)! Just made it tonight combined with a white cheddar and some gouda. It's fantastic.
8:32 - I would recommend chopping this cheese into the beef once it starts to melt to distribute the gooeyness throughout before topping with more. Can't call it chopped cheese if no cheese getting chopped!
You could sear that not-burger patty with the heat from all the "you didn't do it right" flames. All videos on regional food (even ones made by native residents) have hundreds of these. I've made this with Goya adobo, will be trying MSS next.
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
Hey Bri, just so you know, as a lifelong New Yorker, the real secret ingredient to the chopped cheese is the seasoning. In NYC bodegas, especially the ones in Spanish Harlem, where the chopped cheese originated, the seasoning they all use is called Adobo All-purpose seasoning made by Goya. What you used was Montreal steak seasoning, which I'm sure is delicious, but the authentic chopped cheese uses the Adobo. It's basically a garlic salt with a hint of oregano and tumeric and it has a very distinct flavor. I'm almost positive Goya sneaks some some MSG in there as well but it's not listed as an ingredient. Love your videos!
Am also a New Yorker & agree. Plus, he needs hot sauce on there.
I third this. Goya adobo has MSG and it makes it just perfect.
Also a lifelong new yorker, I've tried both and prefer the Montreal when making at home. Less sure about the pickled peppers, but I'll have to try it next time. Also, yes, needs hot sauce.
Facts
@@lordsergal8783 Montreal steak spice is better imo as well. Sometimes tradition needs updating.
Every. Single. Thing. I've made from your channel has been outstanding. PLEASE publish a cook book!!!! My wife is transcribing each recipe so I don't have to watch as I cook. Absolutely incredible food!!!
Brian even has a website with recipes and usually also adds them to the video description. Might save you some time :)
A cookbook would be Amazing!!!!
It would be the only cookbook I would buy TBH
I'd buy a cookbook if he published one, for no other reason than I buy the cookbooks from every food RUclipsr I enjoy. But between his website and his in-depth video style, I'm not really in a rush for it - I just throw the recipe and video on my phone in the kitchen.
A technique used in every Philly steak shop is to put the open, seasoned roll onto the meat while it’s in the pan, then lift the whole assembly with the spatula. The cheese layer tends to adhere almost all the meat to the roll no muss, no fuss.
nobody dare use the words philly cheese steak in any relation to chop cheese
@@End-PO No, I agree.. but the bun over the meat/cheese in the pan allows all of that good, flavorful steam permeate the bun and add a bit of extra UNF.
Dude I have learned so much about cooking from your channel. My family thinks I'm a genius cook now, and I owe it all to you.
The fact that you just ate a table spoons worth of mayonnaise for the luls is so funny :D
All for the vid.
@@BrianLagerstrom hey bri...whoa, I could only watch through the gaps in my fingers as my hands covered my face!
on my RUclips channel i do food reviews while I’m super high 💀
@@BrianLagerstrom that’s serious commitment
Haha! My wife literally gagged watching him do it, and then he gagged!
Brian, I really appreciate the extra effort that you put into these videos. The extra steps to show the melted cheese, the higher fat % beef, heated hoagie roll aren't going unappreciated. I hope you'll keep putting the same amount of effort to the future videos. Some youtubers will stop doing it once they reach their "milestones" because they know they can get "away" with it. Very well done!
Brian's right about the wrapping. Seriously, it makes all the difference in the world. I used to be like "why would I wrap it when I'm at home with plates and knives and forks and a whole roll of paper towels" but seriously, it's so much more fun and enjoyable to eat and there's a lot less mess too (surprisingly).
It's not a chopped cheese without wrapping it, just as a hoagie isn't a hoagie without wrapping it. Just like you let a steak rest after cooking, you need the sandwich to rest wrapped up so the flavors can marry and the bread can be molded together
One thing I love about your content is the sandwiches. I'm always looking for new one. This looks stellar.
Sandos are life
Bro, how are you not on TV? Seriously most underrated chef on YT, some of the best "staple/weeknight" recipes I've made.
TV would be a downgrade. Here, he can do what he wants when he wants. In TV you have to deal with a shit ton of red tape, producers, directors etc. He's definitely better off keeping it to himself.
I wish he would make a cookbook
sazon not montreal js, also you need to chop the cheese into the beef, also you wrapped it backwards, silver side for hot sandwich white for cold
Bri your videos recently have been extra amazing and though i can't physically cook or even eat anymore i still look forward to your videos week after week and i hope someday i will gain back the ability to try every recipe you make because they truly are the thing i miss most in my life
Why can’t you eat? I wish you health and wellness.
Live for another day. Been there too. Give RUclips a break. Try to interact with the real world in any way you can. Even if that just means walking through a mall. You will get through this. Peace 🙏🙏.
@@isaktougaard20 i got very sick back in 2018 with a rare illness that attacked my spinal cord leaving me mostly paralyzed everywhere but at least now i can move much more than back then
@@isaktougaard20 I appreciate your kind words
Heavenly Father please be with this person as they deal with the stress they are under. Please be with them and bless them immensely, please heal them in Jesus Christ's name, Amen!
You are a flavor genius. This sandwich is amazing!!! Everything we make of yours is top notch.
2:44 WOW that was a big scoop of mayo. Impressive and nasty at the same time, LOL!
I completely missed this scene because I wasn't looking at the screen. OH MY GOD. That's so gross, I nearly gagged on the replay. Thanks for linking it LMAO.🤣
@@isitatiger 😔
It's Coop!
@@isitatiger so did Bri lol
Gag time 🤢
Bri, I just made this and holy! This was DELICIOUS. My husband and I feel so full and so satisfied after having this. No more ordering from outside!
When you wrap your sandwich you also give it a second for the heat to help steam and fuse some of the flavors together and it makes the whole thing a lot better in addition to cutting down the inevitable mess
Taking out some of the interior bread is a must. Thank you for showing this. Also anyone with a Publix, this is the best tip for their subs. Second best tip is have them tightly wrap the whole sub first, then cut it. Not the horrible way for cutting first then wrapping each piece.
Wow, made this recipe this evening and it was a success. Many thanks for nerding out on all of these details, it helps immensely.
I have to say that your videos have re-taught me to cook even though I've only tried a few recipes.
I find myself using your techniques with my recipes.
I now brown chopped meat in the oven when I make bolognese and chili. I use the hand broken up meat to mop up the caramelized bits on the cookie tray.
Easier and tastier.
tip from a NYer-the bodega standard is Boars Head brand American cheese. very different vibe from Kraft, Velveeta, etc. highly recommend seeking that out if you can!
Yup, I second this. Boars head american is basically legacy government cheese.
I'd imagine Land O Lakes American is similar, and yeah - quite different from Kraft kinda injection molded style
Bri I really love your videos. I started watching them a couple of weeks ago, when I got my wisdom teeth out, couldn't eat and youtube thought it would be nice to recommend me some cooking videos and I CAN'T STOP WATCHING THEM. I love everything about it, your attention to detail and even saying the temperatures in degree C makes it much easier for me to follow as I am from Europe.
I'd also love to see you make a "Bifana" a traditional portuguese sandwich that just makes you feel comfortable, due to being so aromatic and just beatiful. It's my all time favorite sandwich and I'd love to see your variation of it.
Keep the grind up!!!
Thanks for being here Leo. Cool name.
Try placing the roll directly on the meat at the end of its cook, let it sit for a moment, then put the spatula under the whole thing and flip it up. You'll get the meat up cleanly in the sandwich without it falling all over.
Also it cooks the roll a bit, adding in some flavor.
I am moving this week and your videos have been super helpful in planning for my tool and kit for my new kitchen so thank you very much my guy!
You calling shredded lettuce “shredduce” is amazing and a wonderful time saver. I’m gonna accomplish so much in life with the time I save by saying “shredduce”
Seems like your tasting a small slice of the culinary and kitchen world pie. You should hear some of the cuss words and dirty talk chefs come up with.
Place the opened hoagie roll on top of the meat while its in the pan, then slide the spatula under it to get it all out easier and neater. Looks delicious.
I genuinely appreciate how much you push against food nerd snobbery in your videos, eg, using out-of-season tomatoes on this sandwich. My only riff on that would be that smaller cherry/grape tomatoes are going to taste better, and they can be sliced thin and used just like the flavorless full-sized tomatoes we all grew up eating.
Been planing on doing this. Used yours. It’s a fun day. Thanks a lot for this channel work.
That mouthful of garlic Mayo was exactly what I needed to wake up this morning
Вкусно! Спасибо Шеф!👍👍👍Delicious! Thanks Chef!👍👍
Bri, you do, in fact, already have a restaurant griddle. It’s your baking steel. I put mine across two burners on the gas stove. Surprisingly, it heats up pretty evenly. There’s no tall lip like on the cast iron pan so it’s easy to use a large spatula to chop and flip. I’m able to do at least 6 Oklahoma onion burgers at a time.
Hey Brian! Love your channel. Ex New Yorker here. The bodegas use either Goya Adobo as previously mentioned or Goya Sazon in the little orange packets. Some cooks use both!
Usually my wife and I watch your new videos around 8pm when we are settled in for the night.. but I had to get a jump on this video ... I love chopped cheese
Hey Brian I'm making some of those Thanksgiving sides you showed. I'll let you know how it turns out
No food youtuber has ever got me pumped to try the recipes like you man. Thanks for igniting my cooking passion again
Been hoping you would do a chopped cheese. You are by far the best sandwich guy on youtube.
It's the specificity that gets me. "A couple dozen" pieces of thinly sliced onions!!! LOL!!! Love the channel. I've cooked several of Brian's recipes and they never disappoint. His chili and his one-pot spaghetti are amazing.
I’ve been making these for a while
Now and not only are they the greatest sandwich ever they’re one of the best foods period.
The other day I made some chopped cheese sandwiches for my coworkers at the restaurant I work. We had some extra Goya Adobo seasoning sitting around for a special we discontinued. The Adobo seasoning is crucial to a classic chopped cheese. I added some Goya Sazónador seasoning too. Anyway, everyone loved it and now my kitchen manager wants to run it as a special. Definitely a great comfort food.
This looks DIVINE Bri. I’m def gonna need a Kaiser roll hamburger bun recipe vid at some point though. I can’t find any good ones at the store and I’m still convinced they’re at least top 3 burger bun choices. Dope vids as always 😎
it’s better used on regular rolls or hero’s, any other bread would just be doing too much honestly
I have been waiting for this ever since I discovered your channel Bri.
Thanks!
Thanks, Keith!
Brian you the man, all the recipes you post have been absolute bangers. My family loves them!
He's a top 5 YT chef, no doubt about it. He's in the pantheon of greats. Not Another Cooking Show, Sonny from That Dude Can Cook, and Jean-Pierre are also up there. Some great food content these days.
@@78LedHead agreed 100%
Awesome sandwich. Discovered this a few months ago. In lieu of just mayo, I combine equal parts mayo, mustard, ketchup, and sweet pickle relish.
Raw garlic added to a little mayo is a great tasting condiment. And it's quick and easy to make.
Great dinner idea and video. It’s like a cheeseburger and not a cheeseburger at the same time. You can pretty {much} put any burger topping on there and it’ll be delicious. Place in New England called d’Angelos subs and they make something like this you can customize to your hearts content. Delicious
If you need a bit more downward pressing force on your burgers, you can use a potato masher with aluminum foil on the bottom to help press your spatula and keep your masher clean.
I love that you call it a hoagie roll in your videos. I feel like I don't need to go too far outside of the Philly area and they call it something else. Also I feel like a hoagie roll is a different roll on it's own and is the superior of the torpedo shaped rolls. Respect B..
The chopped cheese is such an underrated and cheap delicious food. Ive never been to NY but Ive made them at home and love them. I recently watched a Kenji video and he said the secret ingredient on the meat was chicken bouillon powder as a seasoning, I didn't mind it but I'll try your way next 👍👍👍
Use knorr chicken bouillon. A lot of major grocery stores carry it now in the little mexican section they have. It has msg and makes pretty much any dish delicious!
I think the secret ingredient you missed is Goya adobo seasoning. Never seen Montreal steak seasoning used on a chopped cheese
This looks fantastic! Trying it TODAY!
Man I love a good sandwich I’m fixing this as soon as I get off work tonight!
I made this for dinner today. Yummy😋
I’ve done something quite similar several times!! You are my spirit bro!
Totally fab. Can’t wait to try it!☺️
Brian I know you shared this before but what is. Good make for a set of kitchen knives and sharpener. How often should you sharpen your knives. Thanks Chef! Love love love all of your videos!!!!!
When he eats the thing before *saying* "Let's eat this thing!" you *know* it's irresistible!
I'm already planning a lot of food for thanksgiving, but now I also wanna make a chopped cheese this week
Hey Bri, Not sure if you read these but I just made this with the what we had on hand. No 90/10 ground beef, lettuce, tomatoes or montrey steak seasoning it was a bit greasy but it was really good thank you
Best chopped cheese I’ve seen on you tube. Just had one last month in NYC and this is by far the closest to the original.
That mayo tasting made me spray beer. Man, this sandwich looks super duper. Must give making one a try sometime!
This will be going into the regular rotation, I just know it. What a great way to use that pound of ground beef that is always in the freezer. It looks juicy and delicious. This will be something I save for later in the weekend, when I'm too tired to think straight. Thanks again!
I make these pretty often but I can't wait to make your recipe. LOVE ME SOME CHOPPED CHEESE!
That looks incredible and very simple. Thank you Brian! Happy Thanksgiving!
Literally gasped when you ate that glob of mayo at 2:46 , what!! Looks so delicious though so I want to try this!
What timing! Just made chopped cheeses for dinner last night on my black stone. I far prefer them to cheesesteaks for time, cost, ease and dare I say…flavor. Love your version and super close to mine. Amazing content lately too!
Brown some ground beef, saute some onions and peppers, and then add some beef better than bouillon and let it simmer until almost gone and then throw some white american cheese on top to melt. It's the poor mans cheesesteak. But it is almost just as good with the right seasonings. I add some mushroom powder and knorr beef bouillon powder while browning the beef and it gets a really good beefy flavor.
your commitment to the vid is unmatched. loooool
There is this place where I grew up in Virginia called Mister Jim’s that had a sandwich called a tender steak and cheese. It was like this except the meat wasn’t chopped up. It was basically a smash burger on a hoagie roll made with 2 long oval shaped patties. It was one of the best sandwiches I’ve ever had to this day. Anytime I go back and visit I always stop there for one.
The mayo eating shows your true commitment. Lol
A cool 300 cal spoonful. Nbd
Funny a Kaiserbrötchen (Kaiser Roll or Emperor Roll) in Germany looks similar from the shape but it is much more crispy and crunchy than what you had there!
"Pepperonchindoggies" got me. 🤣🤣🤣🤣🤣
what i actually call them at home
Bri - this looks amazing! Yum! Let’s eat this thing ….. Thanks for sharing!
Looks like a super dope sandwich (at least until it got ruined with ketchup). Gonna have to try this one.
Amazing stuff man! Thank you so much. Once again, I made my wife super happy and she wants me to make it again!
🤤🤤🤤 ::Heads to Bodega downstairs for chopped Cheese:: Will try making my own another time. Thanks Brian. Looks amazing!
I like your videos thanks a lot, I'm from Nova Scotia Canada.
I laughed so hard with the mouthful of Mayo! Thank you, Bri, for always being endlessly talented and entertaining! 😂
I start everything with montreal steak seasoning. It's got sart, pepper, garlic, and onion - which I'd une anyway - and some other yummy stuff too.
Killing the sandwich game brother!!!! Need to make one of these soon. Never made one from scratch before.
Thanks homie. This one is tailor made for your channel.
The moment you ate that spoonful of mayo, Lots of mad respect!
I didn’t know what a chop cheese was until I moved to NYC.. now.. idk how I went my whole life without them 😂❤
Always a good day when Bri Dog just randomly eats a giant bite of something he shouldn't be eating a giant bite of.
Dang, another slammer from the Bri Guy
The hesitation on that mayo bite like "am I really about to do this?" cracked me up
Very interesting sandwich I’ll give it a try. More bread recipes please love the breads!
crazy how many people haven't heard of these or had one ... I eat one of these just about every other week cause they're so simple
This looks amazing ... my heart cries out for some pickles on this, too.
I have got to do this one. Looks just amazing...
Tiramisu update: first off, I usually skip all your dessert vids, cause I just don’t have that sweet tooth. Anyways, something about it struck me and I made it for a fancy dinner party my wife was throwing. Quote of the night from one of her colleagues, “this is the best tiramisu I have ever had and I just got back from Italy.”
woah. Thanks for sharing that, David.
I'm defiantly making this for dinner :)
The mayo bite was epic😂
Almost cartoon like choke
Looks delicious. Thanks.
Another to die for recipe😋 thank u for your creations such a delish. can you make different sauces for salads and steaks?
Oh gosh, that mayo bite!!! 🤣😂🤣 On a side note, got to recommend your mac 'n cheese video to the lady at the deli counter. She was interested in why I was buying a big fat slice of white American cheese (for Thanksgiving mac 'n cheese, yaay)! Just made it tonight combined with a white cheddar and some gouda. It's fantastic.
8:32 - I would recommend chopping this cheese into the beef once it starts to melt to distribute the gooeyness throughout before topping with more. Can't call it chopped cheese if no cheese getting chopped!
Awesome. Looks really good. Thanks
Mouth watering goodness!
Thank goodness finally someone else who says “shredduce”!
Never heard of this. Looks amazing!
Bad idea to watch this at 11pm. Damn, my mouth is watering!
I have to try this. Looks so delicious
You could sear that not-burger patty with the heat from all the "you didn't do it right" flames. All videos on regional food (even ones made by native residents) have hundreds of these. I've made this with Goya adobo, will be trying MSS next.
The mayo....you are a brave man. And you crack me up!