[1 - 1] hey everyone it's kenji i'm in my
[1 - 3] hey everyone it's kenji i'm in my backyard<00:00:01.920><c> and</c><00:00:02.000><c> we're</c><00:00:02.159><c> gonna</c><00:00:02.320><c> grill</c><00:00:02.639><c> some</c>
[3 - 3] backyard and we're gonna grill some
[3 - 6] backyard and we're gonna grill some fat<00:00:04.080><c> juicy</c><00:00:05.040><c> hamburgers</c><00:00:06.240><c> so</c><00:00:06.399><c> i'm</c><00:00:06.480><c> talking</c><00:00:06.799><c> like</c>
[6 - 6] fat juicy hamburgers so i'm talking like
[6 - 7] fat juicy hamburgers so i'm talking like big<00:00:07.200><c> guys</c><00:00:07.440><c> like</c>
[8 - 9] big guys like seven<00:00:08.240><c> or</c><00:00:08.320><c> eight</c><00:00:08.559><c> ounces</c><00:00:08.880><c> here</c><00:00:09.360><c> um</c><00:00:09.519><c> all</c><00:00:09.679><c> right</c>
[9 - 9] seven or eight ounces here um all right
[9 - 11] seven or eight ounces here um all right so<00:00:09.920><c> i've</c><00:00:10.080><c> got</c><00:00:10.320><c> some</c>
[11 - 11] so i've got some
[11 - 13] so i've got some ground<00:00:11.519><c> chuck</c><00:00:11.759><c> here</c><00:00:12.559><c> um</c><00:00:12.799><c> you</c><00:00:12.880><c> can</c><00:00:13.040><c> just</c><00:00:13.120><c> buy</c>
[13 - 13] ground chuck here um you can just buy
[13 - 14] ground chuck here um you can just buy store-bought<00:00:13.920><c> stuff</c><00:00:14.160><c> if</c><00:00:14.240><c> you</c><00:00:14.320><c> want</c><00:00:14.480><c> to</c><00:00:14.639><c> you</c>
[14 - 14] store-bought stuff if you want to you
[14 - 15] store-bought stuff if you want to you can<00:00:14.799><c> like</c><00:00:14.960><c> grind</c><00:00:15.200><c> up</c><00:00:15.280><c> your</c><00:00:15.440><c> own</c><00:00:15.599><c> short</c><00:00:15.759><c> ribs</c>
[15 - 16] can like grind up your own short ribs
[16 - 17] can like grind up your own short ribs and<00:00:16.080><c> brisket</c><00:00:16.480><c> and</c><00:00:16.560><c> whatnot</c><00:00:16.960><c> but</c>
[17 - 17] and brisket and whatnot but
[17 - 18] and brisket and whatnot but store-bought<00:00:17.680><c> stuff</c><00:00:17.840><c> works</c><00:00:18.080><c> fine</c><00:00:18.320><c> as</c><00:00:18.400><c> long</c><00:00:18.560><c> as</c>
[18 - 18] store-bought stuff works fine as long as
[18 - 20] store-bought stuff works fine as long as it's<00:00:18.800><c> about</c><00:00:19.359><c> 20</c><00:00:20.000><c> fat</c>
[20 - 20] it's about 20 fat
[20 - 23] it's about 20 fat um<00:00:21.039><c> even</c><00:00:21.199><c> more</c><00:00:21.359><c> fat</c><00:00:21.600><c> is</c><00:00:21.680><c> fine</c><00:00:22.000><c> too</c><00:00:22.560><c> 25</c><00:00:22.960><c> 30</c><00:00:23.439><c> fat</c>
[23 - 23] um even more fat is fine too 25 30 fat
[23 - 24] um even more fat is fine too 25 30 fat is<00:00:23.680><c> fine</c>
[24 - 25] is fine um<00:00:24.480><c> so</c><00:00:24.720><c> my</c><00:00:24.880><c> hands</c><00:00:25.119><c> are</c><00:00:25.199><c> a</c><00:00:25.199><c> little</c><00:00:25.359><c> bit</c><00:00:25.519><c> damp</c><00:00:25.760><c> and</c>
[25 - 25] um so my hands are a little bit damp and
[25 - 26] um so my hands are a little bit damp and what<00:00:26.000><c> i'm</c><00:00:26.080><c> going</c><00:00:26.160><c> to</c><00:00:26.240><c> do</c><00:00:26.320><c> is</c><00:00:26.480><c> i'm</c><00:00:26.560><c> going</c><00:00:26.640><c> to</c>
[26 - 26] what i'm going to do is i'm going to
[26 - 27] what i'm going to do is i'm going to start<00:00:27.039><c> by</c>
[27 - 29] start by forming<00:00:28.160><c> this</c><00:00:28.320><c> into</c><00:00:28.480><c> a</c><00:00:28.640><c> patty</c><00:00:29.279><c> and</c><00:00:29.359><c> you</c><00:00:29.519><c> want</c>
[29 - 29] forming this into a patty and you want
[29 - 30] forming this into a patty and you want the<00:00:29.760><c> patty</c><00:00:30.080><c> to</c><00:00:30.240><c> be</c>
[30 - 30] the patty to be
[30 - 34] the patty to be a<00:00:30.960><c> little</c><00:00:31.199><c> bit</c><00:00:31.439><c> wider</c><00:00:33.760><c> than</c><00:00:34.000><c> your</c>
[34 - 34] a little bit wider than your
[34 - 36] a little bit wider than your bun<00:00:35.360><c> one</c><00:00:35.520><c> thing</c><00:00:35.680><c> you</c><00:00:35.760><c> definitely</c><00:00:36.000><c> don't</c><00:00:36.160><c> want</c>
[36 - 36] bun one thing you definitely don't want
[36 - 37] bun one thing you definitely don't want to<00:00:36.320><c> do</c><00:00:36.399><c> is</c><00:00:36.480><c> kind</c><00:00:36.640><c> of</c><00:00:36.719><c> overwork</c><00:00:37.120><c> the</c><00:00:37.200><c> meat</c><00:00:37.360><c> so</c>
[37 - 37] to do is kind of overwork the meat so
[37 - 38] to do is kind of overwork the meat so don't<00:00:37.680><c> like</c><00:00:37.760><c> pick</c><00:00:37.920><c> it</c><00:00:38.079><c> up</c><00:00:38.160><c> and</c><00:00:38.239><c> massage</c><00:00:38.640><c> it</c>
[38 - 38] don't like pick it up and massage it
[38 - 39] don't like pick it up and massage it definitely<00:00:39.200><c> don't</c><00:00:39.440><c> like</c>
[39 - 39] definitely don't like
[39 - 42] definitely don't like add<00:00:40.239><c> salt</c><00:00:40.480><c> to</c><00:00:40.640><c> it</c><00:00:41.600><c> and</c><00:00:41.760><c> massage</c><00:00:42.160><c> that</c><00:00:42.320><c> salt</c><00:00:42.559><c> in</c>
[42 - 42] add salt to it and massage that salt in
[42 - 44] add salt to it and massage that salt in because<00:00:42.879><c> you'll</c><00:00:43.120><c> end</c><00:00:43.280><c> up</c><00:00:43.360><c> with</c><00:00:43.600><c> a</c>
[44 - 44] because you'll end up with a
[44 - 46] because you'll end up with a sausage<00:00:45.360><c> patty</c><00:00:45.600><c> instead</c><00:00:45.840><c> of</c><00:00:45.920><c> a</c><00:00:46.000><c> hamburger</c>
[46 - 46] sausage patty instead of a hamburger
[46 - 47] sausage patty instead of a hamburger patty<00:00:46.800><c> um</c><00:00:46.960><c> the</c><00:00:47.120><c> salt</c><00:00:47.360><c> will</c><00:00:47.440><c> actually</c><00:00:47.600><c> make</c><00:00:47.760><c> the</c>
[47 - 47] patty um the salt will actually make the
[47 - 49] patty um the salt will actually make the meat<00:00:48.079><c> kind</c><00:00:48.239><c> of</c><00:00:48.320><c> bind</c><00:00:48.559><c> to</c><00:00:48.640><c> itself</c><00:00:48.960><c> and</c><00:00:49.039><c> turn</c>
[49 - 49] meat kind of bind to itself and turn
[49 - 50] meat kind of bind to itself and turn kind<00:00:49.360><c> of</c><00:00:49.440><c> springy</c><00:00:49.840><c> and</c><00:00:50.000><c> tight</c>
[50 - 50] kind of springy and tight
[50 - 52] kind of springy and tight i'm<00:00:50.719><c> sure</c><00:00:50.879><c> you've</c><00:00:51.440><c> heard</c><00:00:51.680><c> me</c><00:00:52.079><c> say</c><00:00:52.239><c> this</c><00:00:52.399><c> before</c>
[52 - 52] i'm sure you've heard me say this before
[52 - 54] i'm sure you've heard me say this before you<00:00:52.960><c> might</c><00:00:53.120><c> have</c><00:00:53.199><c> seen</c><00:00:53.440><c> me</c>
[54 - 54] you might have seen me
[54 - 57] you might have seen me hurling<00:00:55.520><c> meat</c><00:00:55.760><c> patties</c><00:00:56.160><c> at</c><00:00:56.399><c> walls</c><00:00:56.879><c> with</c><00:00:57.039><c> my</c>
[57 - 57] hurling meat patties at walls with my
[57 - 57] hurling meat patties at walls with my friend<00:00:57.600><c> my</c><00:00:57.760><c> buddy</c>
[57 - 58] friend my buddy
[58 - 60] friend my buddy alvin<00:00:58.320><c> kaelin</c><00:00:58.559><c> at</c><00:00:58.640><c> the</c><00:00:58.719><c> burger</c><00:00:59.039><c> show</c><00:00:59.440><c> anyhow</c>
[60 - 60] alvin kaelin at the burger show anyhow
[60 - 61] alvin kaelin at the burger show anyhow um
[61 - 63] um we're<00:01:01.760><c> forming</c><00:01:02.000><c> a</c><00:01:02.079><c> patty</c><00:01:02.399><c> like</c><00:01:02.559><c> this</c><00:01:03.280><c> a</c><00:01:03.359><c> little</c>
[63 - 63] we're forming a patty like this a little
[63 - 65] we're forming a patty like this a little wider<00:01:04.000><c> than</c><00:01:04.159><c> the</c><00:01:04.559><c> than</c><00:01:04.720><c> the</c><00:01:04.799><c> bun</c>
[65 - 65] wider than the than the bun
[65 - 67] wider than the than the bun is<00:01:05.680><c> so</c><00:01:05.840><c> that</c><00:01:06.000><c> it</c><00:01:06.159><c> hangs</c><00:01:06.479><c> over</c><00:01:06.640><c> the</c><00:01:06.720><c> edge</c><00:01:06.880><c> and</c><00:01:07.200><c> it</c>
[67 - 67] is so that it hangs over the edge and it
[67 - 68] is so that it hangs over the edge and it sort<00:01:07.439><c> of</c><00:01:07.520><c> accounts</c><00:01:07.840><c> for</c><00:01:07.920><c> the</c><00:01:08.080><c> shrinking</c>
[68 - 68] sort of accounts for the shrinking
[68 - 70] sort of accounts for the shrinking and<00:01:08.720><c> now</c><00:01:08.880><c> what</c><00:01:09.040><c> happens</c><00:01:09.280><c> is</c><00:01:09.360><c> a</c><00:01:09.439><c> burger</c><00:01:09.840><c> cooks</c>
[70 - 70] and now what happens is a burger cooks
[70 - 72] and now what happens is a burger cooks um<00:01:11.200><c> actually</c><00:01:11.439><c> i'll</c><00:01:11.600><c> talk</c><00:01:11.760><c> about</c><00:01:11.920><c> it</c><00:01:12.000><c> as</c><00:01:12.159><c> it's</c>
[72 - 72] um actually i'll talk about it as it's
[72 - 73] um actually i'll talk about it as it's cooking<00:01:12.479><c> so</c><00:01:12.640><c> that</c><00:01:12.720><c> we</c><00:01:12.799><c> have</c><00:01:12.880><c> something</c><00:01:13.119><c> to</c>
[73 - 73] cooking so that we have something to
[73 - 74] cooking so that we have something to talk<00:01:13.360><c> about</c><00:01:13.600><c> but</c><00:01:13.760><c> you</c><00:01:13.840><c> can</c><00:01:13.920><c> see</c><00:01:14.080><c> what</c><00:01:14.159><c> i'm</c>
[74 - 74] talk about but you can see what i'm
[74 - 75] talk about but you can see what i'm doing<00:01:14.479><c> is</c><00:01:14.560><c> i'm</c><00:01:14.720><c> kind</c><00:01:14.799><c> of</c>
[75 - 75] doing is i'm kind of
[75 - 76] doing is i'm kind of flattening<00:01:15.600><c> the</c><00:01:15.680><c> center</c><00:01:16.000><c> of</c><00:01:16.080><c> this</c><00:01:16.240><c> a</c><00:01:16.320><c> little</c>
[76 - 76] flattening the center of this a little
[76 - 77] flattening the center of this a little bit<00:01:16.720><c> um</c><00:01:16.960><c> the</c><00:01:17.119><c> idea</c><00:01:17.360><c> is</c><00:01:17.439><c> that</c><00:01:17.520><c> you</c><00:01:17.600><c> want</c><00:01:17.759><c> it</c><00:01:17.840><c> to</c>
[77 - 77] bit um the idea is that you want it to
[77 - 79] bit um the idea is that you want it to be<00:01:18.000><c> sort</c><00:01:18.159><c> of</c><00:01:18.240><c> shaped</c><00:01:18.479><c> like</c><00:01:18.720><c> a</c>
[79 - 79] be sort of shaped like a
[79 - 81] be sort of shaped like a like<00:01:19.439><c> a</c><00:01:19.520><c> red</c><00:01:19.759><c> blood</c><00:01:20.080><c> cell</c><00:01:20.320><c> so</c><00:01:20.479><c> the</c><00:01:20.880><c> the</c><00:01:20.960><c> very</c>
[81 - 81] like a red blood cell so the the very
[81 - 83] like a red blood cell so the the very center<00:01:21.520><c> of</c><00:01:21.600><c> it</c><00:01:21.680><c> is</c><00:01:21.840><c> a</c><00:01:21.920><c> little</c><00:01:22.080><c> bit</c><00:01:22.320><c> thinner</c>
[83 - 83] center of it is a little bit thinner
[83 - 85] center of it is a little bit thinner than<00:01:23.200><c> the</c><00:01:23.360><c> edges</c><00:01:23.680><c> are</c><00:01:23.920><c> um</c><00:01:24.159><c> and</c><00:01:24.320><c> i'll</c><00:01:24.479><c> explain</c>
[85 - 85] than the edges are um and i'll explain
[85 - 87] than the edges are um and i'll explain why<00:01:25.759><c> i'm</c><00:01:25.920><c> doing</c><00:01:26.159><c> that</c><00:01:26.400><c> um</c><00:01:26.640><c> as</c><00:01:26.799><c> the</c><00:01:26.880><c> burger</c>
[87 - 87] why i'm doing that um as the burger
[87 - 87] why i'm doing that um as the burger cooks
[87 - 90] cooks um<00:01:28.240><c> all</c><00:01:28.400><c> right</c><00:01:28.880><c> i'm</c><00:01:28.960><c> gonna</c><00:01:29.119><c> go</c><00:01:29.360><c> wash</c><00:01:29.600><c> my</c><00:01:29.759><c> hands</c>
[90 - 90] um all right i'm gonna go wash my hands
[90 - 91] um all right i'm gonna go wash my hands and<00:01:30.479><c> then</c><00:01:30.640><c> i</c><00:01:30.720><c> will</c><00:01:30.880><c> be</c><00:01:31.040><c> right</c><00:01:31.280><c> back</c><00:01:31.520><c> out</c><00:01:31.600><c> here</c>
[91 - 92] and then i will be right back out here
[92 - 93] and then i will be right back out here to<00:01:32.240><c> show</c><00:01:32.400><c> you</c><00:01:32.720><c> uh</c><00:01:32.960><c> how</c><00:01:33.119><c> we're</c><00:01:33.200><c> gonna</c><00:01:33.360><c> proceed</c>
[93 - 93] to show you uh how we're gonna proceed
[93 - 95] to show you uh how we're gonna proceed all<00:01:33.920><c> right</c><00:01:34.960><c> okay</c><00:01:35.200><c> and</c><00:01:35.360><c> i'm</c><00:01:35.439><c> back</c>
[95 - 95] all right okay and i'm back
[95 - 100] all right okay and i'm back so<00:01:37.600><c> i</c><00:01:37.759><c> got</c><00:01:37.920><c> my</c><00:01:38.079><c> grill</c><00:01:38.320><c> preheated</c><00:01:38.880><c> um</c><00:01:39.920><c> preheated</c>
[100 - 100] so i got my grill preheated um preheated
[100 - 101] so i got my grill preheated um preheated on<00:01:40.560><c> high</c><00:01:40.799><c> i'm</c><00:01:40.880><c> just</c><00:01:40.960><c> using</c><00:01:41.200><c> these</c><00:01:41.360><c> two</c><00:01:41.520><c> sides</c>
[101 - 101] on high i'm just using these two sides
[101 - 102] on high i'm just using these two sides right<00:01:42.000><c> now</c>
[102 - 104] right now i'm<00:01:42.560><c> gonna</c><00:01:42.720><c> turn</c><00:01:42.960><c> down</c><00:01:43.119><c> one</c><00:01:43.280><c> side</c><00:01:43.520><c> to</c><00:01:43.680><c> low</c><00:01:44.159><c> keep</c>
[104 - 104] i'm gonna turn down one side to low keep
[104 - 105] i'm gonna turn down one side to low keep the<00:01:44.399><c> other</c><00:01:44.560><c> one</c><00:01:44.880><c> on</c><00:01:45.040><c> high</c><00:01:45.280><c> i</c><00:01:45.439><c> always</c><00:01:45.600><c> like</c><00:01:45.680><c> to</c>
[105 - 105] the other one on high i always like to
[105 - 107] the other one on high i always like to have<00:01:45.920><c> two</c><00:01:46.159><c> zones</c><00:01:46.479><c> that</c><00:01:46.560><c> way</c><00:01:46.720><c> i</c><00:01:46.880><c> can</c><00:01:46.960><c> kind</c><00:01:47.200><c> of</c>
[107 - 107] have two zones that way i can kind of
[107 - 109] have two zones that way i can kind of manage<00:01:48.000><c> how</c><00:01:48.159><c> things</c><00:01:48.399><c> are</c><00:01:48.479><c> cooking</c><00:01:48.799><c> if</c><00:01:48.880><c> they</c>
[109 - 109] manage how things are cooking if they
[109 - 110] manage how things are cooking if they look<00:01:49.200><c> like</c><00:01:49.280><c> they're</c><00:01:49.439><c> cooking</c><00:01:49.920><c> browning</c><00:01:50.320><c> a</c>
[110 - 110] look like they're cooking browning a
[110 - 111] look like they're cooking browning a little<00:01:50.560><c> too</c><00:01:50.720><c> fast</c><00:01:51.040><c> on</c><00:01:51.119><c> the</c><00:01:51.200><c> outside</c><00:01:51.600><c> i</c><00:01:51.680><c> can</c>
[111 - 111] little too fast on the outside i can
[111 - 113] little too fast on the outside i can move<00:01:51.920><c> them</c><00:01:52.000><c> over</c><00:01:52.159><c> to</c><00:01:52.240><c> the</c><00:01:52.320><c> lower</c><00:01:52.640><c> side</c>
[113 - 113] move them over to the lower side
[113 - 115] move them over to the lower side and<00:01:53.280><c> vice</c><00:01:53.520><c> versa</c><00:01:54.960><c> i'm</c><00:01:55.119><c> going</c><00:01:55.200><c> to</c><00:01:55.360><c> scrape</c><00:01:55.759><c> off</c>
[115 - 115] and vice versa i'm going to scrape off
[115 - 116] and vice versa i'm going to scrape off my<00:01:56.159><c> grill</c><00:01:56.399><c> with</c><00:01:56.640><c> a</c>
[116 - 116] my grill with a
[116 - 118] my grill with a grill<00:01:57.200><c> brush</c><00:01:57.920><c> which</c><00:01:58.159><c> you</c><00:01:58.240><c> always</c><00:01:58.479><c> want</c><00:01:58.560><c> to</c><00:01:58.640><c> do</c>
[118 - 118] grill brush which you always want to do
[118 - 120] grill brush which you always want to do while<00:01:58.880><c> the</c><00:01:59.040><c> grill</c><00:01:59.360><c> is</c><00:01:59.759><c> hot</c>
[120 - 120] while the grill is hot
[120 - 124] while the grill is hot it'll<00:02:01.200><c> get</c><00:02:01.360><c> it</c><00:02:01.439><c> cleaner</c>
[126 - 126] all right and then my burger patty's
[126 - 130] all right and then my burger patty's going<00:02:06.560><c> to</c><00:02:06.640><c> go</c><00:02:06.799><c> straight</c><00:02:07.040><c> over</c>
[132 - 132] oops no it's not gonna go straight over
[132 - 136] oops no it's not gonna go straight over then<00:02:12.720><c> i'm</c><00:02:12.879><c> going</c><00:02:13.040><c> to</c><00:02:13.360><c> season</c><00:02:13.680><c> up</c><00:02:13.760><c> my</c><00:02:13.920><c> patty</c>
[140 - 140] season well salt
[140 - 146] season well salt pepper
[147 - 147] a little flip we want to see from both
[147 - 152] a little flip we want to see from both sides
[154 - 154] all right and this is going to go
[154 - 155] all right and this is going to go directly<00:02:34.720><c> over</c><00:02:35.200><c> the</c><00:02:35.360><c> hot</c><00:02:35.519><c> side</c><00:02:35.680><c> of</c><00:02:35.760><c> the</c><00:02:35.840><c> grill</c>
[155 - 156] directly over the hot side of the grill
[156 - 157] directly over the hot side of the grill so<00:02:36.160><c> the</c><00:02:36.239><c> hottest</c><00:02:36.480><c> part</c><00:02:36.640><c> of</c><00:02:36.640><c> the</c><00:02:36.720><c> grill</c><00:02:36.959><c> so</c>
[157 - 157] so the hottest part of the grill so
[157 - 159] so the hottest part of the grill so that<00:02:37.920><c> is</c><00:02:38.080><c> wherever</c><00:02:38.480><c> the</c><00:02:38.640><c> grills</c><00:02:39.120><c> you</c><00:02:39.200><c> know</c>
[159 - 159] that is wherever the grills you know
[159 - 160] that is wherever the grills you know wherever<00:02:39.599><c> you've</c><00:02:39.760><c> been</c><00:02:39.840><c> preheating</c><00:02:40.239><c> on</c><00:02:40.400><c> high</c>
[160 - 160] wherever you've been preheating on high
[160 - 161] wherever you've been preheating on high and<00:02:40.720><c> sort</c><00:02:40.879><c> of</c><00:02:40.959><c> towards</c><00:02:41.200><c> the</c><00:02:41.280><c> back</c><00:02:41.519><c> of</c><00:02:41.599><c> the</c>
[161 - 161] and sort of towards the back of the
[161 - 162] and sort of towards the back of the grill
[162 - 163] grill every<00:02:42.480><c> every</c><00:02:42.720><c> grill</c><00:02:42.879><c> is</c><00:02:42.959><c> going</c><00:02:42.959><c> to</c><00:02:43.120><c> be</c><00:02:43.200><c> a</c>
[163 - 163] every every grill is going to be a
[163 - 164] every every grill is going to be a little<00:02:43.360><c> bit</c><00:02:43.519><c> different</c><00:02:43.760><c> but</c><00:02:43.920><c> you</c><00:02:44.160><c> generally</c>
[164 - 164] little bit different but you generally
[164 - 165] little bit different but you generally towards<00:02:44.879><c> the</c><00:02:44.959><c> back</c><00:02:45.280><c> is</c><00:02:45.360><c> where</c>
[165 - 166] towards the back is where
[166 - 168] towards the back is where um<00:02:46.239><c> the</c><00:02:46.319><c> hottest</c><00:02:46.640><c> section</c><00:02:47.040><c> is</c><00:02:48.080><c> in</c><00:02:48.160><c> the</c>
[168 - 168] um the hottest section is in the
[168 - 169] um the hottest section is in the meantime<00:02:48.640><c> i'm</c><00:02:48.720><c> going</c><00:02:48.800><c> to</c>
[169 - 169] meantime i'm going to
[169 - 172] meantime i'm going to toast<00:02:49.920><c> up</c><00:02:50.000><c> my</c><00:02:50.160><c> bun</c><00:02:51.440><c> over</c><00:02:51.680><c> on</c><00:02:51.760><c> the</c><00:02:51.840><c> cooler</c><00:02:52.160><c> side</c>
[172 - 172] toast up my bun over on the cooler side
[172 - 173] toast up my bun over on the cooler side of<00:02:52.400><c> the</c><00:02:52.480><c> grill</c>
[173 - 176] of the grill now<00:02:53.760><c> so</c><00:02:53.920><c> the</c><00:02:54.080><c> reason</c><00:02:54.560><c> why</c><00:02:54.959><c> we</c><00:02:55.360><c> um</c>
[176 - 176] now so the reason why we um
[176 - 179] now so the reason why we um form<00:02:56.879><c> this</c><00:02:57.040><c> kind</c><00:02:57.280><c> of</c><00:02:57.840><c> dimpled</c><00:02:58.480><c> red</c><00:02:58.720><c> blood</c><00:02:59.280><c> cell</c>
[179 - 179] form this kind of dimpled red blood cell
[179 - 180] form this kind of dimpled red blood cell shape
[180 - 181] shape um<00:03:00.560><c> it's</c><00:03:00.720><c> not</c><00:03:00.879><c> because</c><00:03:01.120><c> burgers</c><00:03:01.440><c> puff</c><00:03:01.680><c> up</c><00:03:01.840><c> as</c>
[181 - 182] um it's not because burgers puff up as
[182 - 183] um it's not because burgers puff up as they<00:03:02.080><c> cook</c><00:03:02.319><c> which</c><00:03:02.480><c> i've</c><00:03:02.640><c> read</c><00:03:02.879><c> some</c><00:03:03.120><c> places</c>
[183 - 183] they cook which i've read some places
[183 - 184] they cook which i've read some places it's<00:03:03.680><c> actually</c><00:03:03.920><c> the</c><00:03:04.000><c> opposite</c><00:03:04.239><c> it's</c><00:03:04.400><c> because</c>
[184 - 184] it's actually the opposite it's because
[184 - 186] it's actually the opposite it's because they<00:03:04.640><c> contract</c><00:03:05.120><c> as</c><00:03:05.200><c> they</c><00:03:05.360><c> cook</c>
[186 - 186] they contract as they cook
[186 - 188] they contract as they cook and<00:03:06.319><c> because</c><00:03:06.640><c> the</c><00:03:06.879><c> edges</c><00:03:07.120><c> of</c><00:03:07.280><c> a</c><00:03:07.360><c> burger</c><00:03:08.080><c> are</c>
[188 - 188] and because the edges of a burger are
[188 - 191] and because the edges of a burger are more<00:03:08.640><c> have</c><00:03:08.800><c> more</c><00:03:09.040><c> area</c><00:03:09.360><c> exposed</c><00:03:09.760><c> to</c><00:03:09.920><c> heat</c>
[191 - 191] more have more area exposed to heat
[191 - 192] more have more area exposed to heat they<00:03:11.280><c> cook</c><00:03:11.440><c> a</c><00:03:11.519><c> little</c><00:03:11.680><c> bit</c><00:03:11.760><c> faster</c><00:03:12.080><c> than</c><00:03:12.159><c> the</c>
[192 - 192] they cook a little bit faster than the
[192 - 194] they cook a little bit faster than the center<00:03:12.560><c> does</c><00:03:12.720><c> so</c><00:03:12.879><c> what</c><00:03:12.959><c> happens</c><00:03:13.280><c> is</c><00:03:13.360><c> that</c><00:03:13.920><c> the</c>
[194 - 194] center does so what happens is that the
[194 - 195] center does so what happens is that the edges<00:03:14.720><c> of</c><00:03:14.879><c> a</c><00:03:14.959><c> burger</c><00:03:15.200><c> will</c><00:03:15.360><c> actually</c>
[195 - 195] edges of a burger will actually
[195 - 197] edges of a burger will actually constrict<00:03:16.560><c> and</c><00:03:16.720><c> tighten</c><00:03:17.040><c> up</c><00:03:17.280><c> more</c><00:03:17.440><c> than</c><00:03:17.599><c> the</c>
[197 - 197] constrict and tighten up more than the
[197 - 198] constrict and tighten up more than the center<00:03:17.920><c> of</c><00:03:18.000><c> a</c><00:03:18.080><c> burger</c><00:03:18.400><c> does</c><00:03:18.640><c> so</c>
[198 - 198] center of a burger does so
[198 - 200] center of a burger does so if<00:03:19.120><c> your</c><00:03:19.200><c> burger</c><00:03:19.519><c> is</c><00:03:19.599><c> perfectly</c><00:03:20.000><c> flat</c><00:03:20.239><c> to</c>
[200 - 200] if your burger is perfectly flat to
[200 - 201] if your burger is perfectly flat to begin<00:03:20.480><c> with</c><00:03:20.640><c> when</c><00:03:20.800><c> that</c><00:03:21.040><c> starts</c><00:03:21.280><c> happening</c>
[201 - 201] begin with when that starts happening
[201 - 203] begin with when that starts happening what<00:03:21.680><c> happens</c><00:03:21.920><c> is</c><00:03:22.080><c> it's</c><00:03:22.159><c> kind</c><00:03:22.319><c> of</c><00:03:22.400><c> like</c>
[203 - 203] what happens is it's kind of like
[203 - 204] what happens is it's kind of like tying<00:03:23.360><c> a</c><00:03:23.440><c> belt</c><00:03:23.680><c> around</c><00:03:23.840><c> the</c><00:03:23.920><c> outside</c><00:03:24.239><c> of</c><00:03:24.319><c> the</c>
[204 - 204] tying a belt around the outside of the
[204 - 205] tying a belt around the outside of the burger<00:03:24.640><c> and</c><00:03:24.799><c> squeezing</c><00:03:25.200><c> it</c><00:03:25.280><c> and</c><00:03:25.360><c> what</c><00:03:25.519><c> happens</c>
[205 - 205] burger and squeezing it and what happens
[205 - 206] burger and squeezing it and what happens is<00:03:25.840><c> the</c><00:03:25.920><c> center</c><00:03:26.239><c> then</c><00:03:26.400><c> ends</c><00:03:26.560><c> up</c>
[206 - 206] is the center then ends up
[206 - 208] is the center then ends up puffing<00:03:27.280><c> out</c><00:03:27.360><c> and</c><00:03:27.599><c> really</c><00:03:27.840><c> extreme</c><00:03:28.159><c> cases</c><00:03:28.480><c> you</c>
[208 - 208] puffing out and really extreme cases you
[208 - 209] puffing out and really extreme cases you know<00:03:28.720><c> you</c><00:03:28.799><c> end</c><00:03:28.959><c> up</c><00:03:29.040><c> with</c><00:03:29.120><c> a</c><00:03:29.200><c> burger</c><00:03:29.440><c> that</c><00:03:29.599><c> looks</c>
[209 - 209] know you end up with a burger that looks
[209 - 210] know you end up with a burger that looks kind<00:03:29.920><c> of</c><00:03:30.000><c> like</c>
[210 - 213] kind of like um<00:03:31.200><c> you</c><00:03:31.280><c> know</c><00:03:31.360><c> like</c><00:03:31.519><c> a</c><00:03:31.599><c> golf</c><00:03:32.000><c> ball</c><00:03:32.879><c> which</c><00:03:33.120><c> is</c>
[213 - 213] um you know like a golf ball which is
[213 - 214] um you know like a golf ball which is not<00:03:33.360><c> what</c><00:03:33.519><c> you</c><00:03:33.599><c> want</c><00:03:33.760><c> i</c><00:03:33.920><c> want</c><00:03:34.000><c> my</c><00:03:34.159><c> burger</c><00:03:34.400><c> to</c><00:03:34.480><c> be</c>
[214 - 214] not what you want i want my burger to be
[214 - 216] not what you want i want my burger to be relatively<00:03:35.120><c> flat</c><00:03:35.519><c> by</c><00:03:35.680><c> the</c><00:03:35.840><c> time</c>
[216 - 216] relatively flat by the time
[216 - 221] relatively flat by the time um<00:03:37.200><c> it</c><00:03:37.360><c> hits</c><00:03:37.680><c> the</c><00:03:37.840><c> uh</c><00:03:39.200><c> it</c><00:03:39.280><c> hits</c><00:03:39.519><c> the</c><00:03:39.599><c> bun</c>
[221 - 221] um it hits the uh it hits the bun
[221 - 222] um it hits the uh it hits the bun okay<00:03:41.680><c> so</c><00:03:41.920><c> we're</c><00:03:42.080><c> just</c><00:03:42.239><c> going</c><00:03:42.239><c> to</c><00:03:42.319><c> let</c><00:03:42.480><c> this</c>
[222 - 222] okay so we're just going to let this
[222 - 223] okay so we're just going to let this burger<00:03:42.879><c> cook</c><00:03:43.040><c> on</c><00:03:43.120><c> the</c><00:03:43.200><c> first</c><00:03:43.360><c> side</c><00:03:43.599><c> for</c><00:03:43.760><c> a</c><00:03:43.840><c> few</c>
[223 - 224] burger cook on the first side for a few
[224 - 225] burger cook on the first side for a few moments
[225 - 226] moments i'll<00:03:45.360><c> be</c><00:03:45.440><c> back</c><00:03:45.599><c> when</c><00:03:45.760><c> it's</c><00:03:45.920><c> ready</c><00:03:46.159><c> to</c><00:03:46.239><c> flip</c><00:03:46.480><c> or</c>
[226 - 226] i'll be back when it's ready to flip or
[226 - 227] i'll be back when it's ready to flip or actually<00:03:46.799><c> you</c><00:03:46.879><c> know</c><00:03:46.959><c> what</c><00:03:47.040><c> i</c><00:03:47.120><c> can</c><00:03:47.280><c> do</c><00:03:47.360><c> is</c><00:03:47.519><c> i'll</c>
[227 - 227] actually you know what i can do is i'll
[227 - 228] actually you know what i can do is i'll i'll<00:03:47.840><c> speed</c><00:03:48.159><c> this</c><00:03:48.319><c> all</c><00:03:48.560><c> up</c>
[228 - 228] i'll speed this all up
[228 - 235] i'll speed this all up so<00:03:49.200><c> i'll</c><00:03:49.599><c> speed</c><00:03:50.000><c> it</c><00:03:50.159><c> up</c>
[237 - 237] nice low slow toast on the bun to get
[237 - 239] nice low slow toast on the bun to get really<00:03:57.760><c> nice</c><00:03:58.000><c> and</c><00:03:58.080><c> crispy</c><00:03:58.480><c> and</c>
[239 - 239] really nice and crispy and
[239 - 242] really nice and crispy and well<00:03:59.360><c> browned</c><00:04:01.439><c> um</c><00:04:01.680><c> so</c><00:04:01.840><c> when</c><00:04:01.920><c> i</c><00:04:02.000><c> flip</c><00:04:02.159><c> my</c><00:04:02.319><c> burger</c>
[242 - 242] well browned um so when i flip my burger
[242 - 245] well browned um so when i flip my burger i<00:04:02.720><c> like</c><00:04:02.879><c> to</c><00:04:02.959><c> do</c><00:04:03.120><c> my</c><00:04:03.360><c> spatula</c><00:04:04.000><c> upside</c><00:04:04.400><c> down</c>
[245 - 245] i like to do my spatula upside down
[245 - 247] i like to do my spatula upside down so<00:04:05.519><c> i</c><00:04:05.599><c> can</c><00:04:05.760><c> really</c><00:04:06.000><c> make</c><00:04:06.159><c> sure</c><00:04:06.319><c> that</c><00:04:07.599><c> i'm</c>
[247 - 247] so i can really make sure that i'm
[247 - 249] so i can really make sure that i'm getting<00:04:08.080><c> it</c><00:04:08.239><c> all</c>
[249 - 249] getting it all
[249 - 250] getting it all let<00:04:09.280><c> me</c><00:04:09.360><c> give</c><00:04:09.519><c> you</c><00:04:09.599><c> a</c><00:04:09.680><c> little</c><00:04:09.840><c> rotation</c><00:04:10.239><c> just</c>
[250 - 250] let me give you a little rotation just
[250 - 252] let me give you a little rotation just so<00:04:10.480><c> we</c><00:04:10.560><c> get</c><00:04:10.720><c> those</c>
[252 - 252] so we get those
[252 - 255] so we get those grill<00:04:13.120><c> marks</c><00:04:13.519><c> which</c><00:04:14.159><c> honestly</c><00:04:14.560><c> don't</c><00:04:14.720><c> do</c><00:04:14.879><c> much</c>
[255 - 255] grill marks which honestly don't do much
[255 - 256] grill marks which honestly don't do much for<00:04:15.200><c> flavor</c><00:04:15.519><c> they're</c><00:04:15.680><c> really</c><00:04:15.920><c> just</c><00:04:16.160><c> a</c><00:04:16.239><c> much</c>
[256 - 256] for flavor they're really just a much
[256 - 256] for flavor they're really just a much more
[256 - 258] more they're<00:04:16.959><c> really</c><00:04:17.199><c> just</c><00:04:17.440><c> a</c><00:04:18.079><c> aesthetic</c><00:04:18.560><c> choice</c>
[258 - 258] they're really just a aesthetic choice
[258 - 259] they're really just a aesthetic choice whether<00:04:19.040><c> you</c><00:04:19.120><c> want</c><00:04:19.359><c> grill</c><00:04:19.519><c> marks</c><00:04:19.840><c> on</c><00:04:19.919><c> your</c>
[259 - 260] whether you want grill marks on your
[260 - 260] whether you want grill marks on your burger
[260 - 263] burger or<00:04:21.120><c> not</c><00:04:22.800><c> all</c><00:04:22.960><c> right</c><00:04:23.040><c> we're</c><00:04:23.199><c> getting</c><00:04:23.360><c> a</c><00:04:23.440><c> nice</c>
[263 - 263] or not all right we're getting a nice
[263 - 268] or not all right we're getting a nice even<00:04:23.840><c> golden</c><00:04:24.160><c> brown</c><00:04:24.400><c> toast</c><00:04:24.720><c> on</c><00:04:26.840><c> here</c>
[268 - 268] even golden brown toast on here
[268 - 270] even golden brown toast on here okay<00:04:28.960><c> that</c><00:04:29.120><c> first</c><00:04:29.360><c> side's</c><00:04:29.600><c> almost</c><00:04:29.919><c> done</c><00:04:30.240><c> we're</c>
[270 - 270] okay that first side's almost done we're
[270 - 271] okay that first side's almost done we're gonna<00:04:30.639><c> aim</c><00:04:30.800><c> for</c><00:04:30.960><c> a</c><00:04:31.120><c> sort</c><00:04:31.360><c> of</c>
[271 - 271] gonna aim for a sort of
[271 - 275] gonna aim for a sort of um<00:04:32.720><c> medium</c><00:04:33.360><c> rare</c><00:04:34.240><c> ish</c>
[275 - 275] um medium rare ish
[275 - 277] um medium rare ish so<00:04:35.520><c> a</c><00:04:35.600><c> little</c><00:04:35.759><c> bit</c><00:04:35.919><c> pink</c><00:04:36.160><c> in</c><00:04:36.240><c> the</c><00:04:36.320><c> center</c><00:04:37.040><c> um</c><00:04:37.520><c> so</c>
[277 - 277] so a little bit pink in the center um so
[277 - 279] so a little bit pink in the center um so again<00:04:38.080><c> the</c><00:04:38.160><c> reason</c><00:04:38.479><c> why</c><00:04:38.720><c> you</c><00:04:38.800><c> only</c><00:04:38.960><c> want</c><00:04:39.120><c> to</c>
[279 - 279] again the reason why you only want to
[279 - 281] again the reason why you only want to put<00:04:39.360><c> salt</c><00:04:39.600><c> on</c><00:04:39.680><c> the</c><00:04:39.840><c> outside</c><00:04:40.240><c> is</c><00:04:40.320><c> because</c>
[281 - 281] put salt on the outside is because
[281 - 283] put salt on the outside is because if<00:04:41.600><c> you</c><00:04:41.680><c> can</c><00:04:41.919><c> sort</c><00:04:42.080><c> of</c><00:04:42.160><c> think</c><00:04:42.320><c> of</c><00:04:42.479><c> ground</c><00:04:42.720><c> meat</c>
[283 - 283] if you can sort of think of ground meat
[283 - 284] if you can sort of think of ground meat as<00:04:43.440><c> similar</c><00:04:43.919><c> to</c>
[284 - 284] as similar to
[284 - 286] as similar to um<00:04:44.960><c> dough</c><00:04:45.280><c> like</c><00:04:45.440><c> bread</c><00:04:45.680><c> dough</c><00:04:46.080><c> and</c><00:04:46.240><c> you</c><00:04:46.320><c> know</c>
[286 - 286] um dough like bread dough and you know
[286 - 288] um dough like bread dough and you know how<00:04:46.560><c> bread</c><00:04:46.800><c> dough</c><00:04:47.040><c> the</c><00:04:47.199><c> more</c><00:04:47.520><c> you</c>
[288 - 288] how bread dough the more you
[288 - 290] how bread dough the more you um<00:04:48.720><c> knead</c><00:04:48.960><c> it</c><00:04:49.120><c> and</c><00:04:49.199><c> the</c><00:04:49.280><c> more</c><00:04:49.440><c> you</c><00:04:49.600><c> work</c><00:04:49.919><c> it</c><00:04:50.320><c> the</c>
[290 - 290] um knead it and the more you work it the
[290 - 292] um knead it and the more you work it the more<00:04:50.880><c> gluten</c><00:04:51.360><c> forms</c><00:04:51.600><c> which</c><00:04:51.759><c> is</c><00:04:51.840><c> that</c><00:04:52.000><c> sort</c><00:04:52.160><c> of</c>
[292 - 292] more gluten forms which is that sort of
[292 - 293] more gluten forms which is that sort of protein<00:04:52.639><c> matrix</c>
[293 - 293] protein matrix
[293 - 295] protein matrix that<00:04:53.759><c> gives</c><00:04:54.000><c> it</c><00:04:54.400><c> toughness</c><00:04:54.880><c> and</c><00:04:54.960><c> structure</c>
[295 - 295] that gives it toughness and structure
[295 - 297] that gives it toughness and structure the<00:04:55.840><c> same</c><00:04:56.000><c> thing</c><00:04:56.160><c> with</c><00:04:56.320><c> a</c><00:04:56.400><c> burger</c><00:04:56.720><c> a</c><00:04:56.800><c> burger</c>
[297 - 297] the same thing with a burger a burger
[297 - 299] the same thing with a burger a burger is<00:04:57.600><c> made</c><00:04:57.840><c> up</c><00:04:58.000><c> of</c><00:04:58.240><c> protein</c><00:04:58.639><c> and</c><00:04:58.720><c> water</c><00:04:59.120><c> very</c>
[299 - 299] is made up of protein and water very
[299 - 301] is made up of protein and water very similar<00:04:59.600><c> to</c><00:04:59.759><c> bread</c><00:04:59.919><c> dough</c><00:05:00.400><c> and</c><00:05:00.720><c> the</c><00:05:00.880><c> more</c><00:05:01.199><c> you</c>
[301 - 301] similar to bread dough and the more you
[301 - 302] similar to bread dough and the more you work<00:05:01.759><c> a</c><00:05:01.840><c> burger</c>
[302 - 302] work a burger
[302 - 303] work a burger the<00:05:02.880><c> more</c><00:05:03.120><c> you're</c><00:05:03.280><c> going</c><00:05:03.280><c> to</c><00:05:03.360><c> build</c><00:05:03.600><c> up</c><00:05:03.680><c> that</c>
[303 - 303] the more you're going to build up that
[303 - 306] the more you're going to build up that protein<00:05:04.240><c> network</c><00:05:04.639><c> the</c><00:05:04.800><c> difference</c><00:05:05.280><c> is</c><00:05:05.360><c> that</c>
[306 - 306] protein network the difference is that
[306 - 308] protein network the difference is that salt<00:05:07.039><c> can</c><00:05:07.199><c> actually</c><00:05:07.440><c> dissolve</c><00:05:08.000><c> some</c><00:05:08.240><c> proteins</c>
[308 - 308] salt can actually dissolve some proteins
[308 - 310] salt can actually dissolve some proteins mainly<00:05:09.120><c> a</c><00:05:09.199><c> protein</c><00:05:09.520><c> called</c><00:05:09.680><c> myosin</c><00:05:10.160><c> which</c><00:05:10.320><c> is</c>
[310 - 310] mainly a protein called myosin which is
[310 - 311] mainly a protein called myosin which is in<00:05:10.560><c> connective</c><00:05:10.960><c> tissue</c>
[311 - 311] in connective tissue
[311 - 314] in connective tissue um<00:05:12.800><c> and</c><00:05:13.039><c> salt</c><00:05:13.280><c> will</c><00:05:13.360><c> dissolve</c><00:05:13.680><c> that</c><00:05:13.759><c> protein</c>
[314 - 314] um and salt will dissolve that protein
[314 - 315] um and salt will dissolve that protein and<00:05:14.240><c> actually</c><00:05:14.400><c> cause</c><00:05:14.639><c> it</c><00:05:14.720><c> to</c><00:05:14.960><c> cross-link</c>
[315 - 316] and actually cause it to cross-link
[316 - 318] and actually cause it to cross-link more<00:05:16.240><c> easily</c><00:05:16.639><c> and</c><00:05:16.720><c> more</c><00:05:16.960><c> strongly</c><00:05:17.440><c> so</c><00:05:17.759><c> adding</c>
[318 - 318] more easily and more strongly so adding
[318 - 319] more easily and more strongly so adding salt<00:05:18.320><c> to</c><00:05:18.400><c> a</c><00:05:18.479><c> burger</c><00:05:18.800><c> before</c><00:05:19.039><c> you</c><00:05:19.120><c> sort</c><00:05:19.280><c> of</c>
[319 - 319] salt to a burger before you sort of
[319 - 321] salt to a burger before you sort of knead<00:05:19.919><c> it</c><00:05:20.000><c> together</c><00:05:20.320><c> or</c><00:05:20.479><c> before</c><00:05:20.800><c> you</c><00:05:21.039><c> before</c>
[321 - 321] knead it together or before you before
[321 - 323] knead it together or before you before you<00:05:21.440><c> form</c><00:05:21.680><c> it</c><00:05:21.759><c> into</c><00:05:21.919><c> a</c><00:05:22.000><c> patty</c><00:05:22.320><c> will</c><00:05:22.560><c> cause</c><00:05:22.880><c> that</c>
[323 - 323] you form it into a patty will cause that
[323 - 323] you form it into a patty will cause that burger<00:05:23.360><c> to</c><00:05:23.520><c> get</c>
[323 - 324] burger to get
[324 - 325] burger to get tough<00:05:24.320><c> and</c><00:05:24.479><c> springy</c><00:05:24.880><c> which</c><00:05:25.039><c> is</c><00:05:25.199><c> um</c><00:05:25.680><c> exactly</c>
[325 - 326] tough and springy which is um exactly
[326 - 327] tough and springy which is um exactly how<00:05:26.160><c> it</c><00:05:26.320><c> works</c><00:05:26.479><c> in</c><00:05:26.639><c> the</c><00:05:26.720><c> sausage</c><00:05:27.120><c> this</c><00:05:27.360><c> is</c><00:05:27.440><c> why</c>
[327 - 327] how it works in the sausage this is why
[327 - 329] how it works in the sausage this is why sausages<00:05:28.160><c> have</c><00:05:28.320><c> a</c><00:05:28.400><c> sort</c><00:05:28.479><c> of</c><00:05:28.639><c> springy</c><00:05:28.960><c> texture</c>
[329 - 329] sausages have a sort of springy texture
[329 - 330] sausages have a sort of springy texture while<00:05:29.440><c> burgers</c>
[330 - 330] while burgers
[330 - 332] while burgers typically<00:05:30.560><c> don't</c><00:05:31.600><c> and</c><00:05:31.759><c> so</c><00:05:31.919><c> that's</c><00:05:32.160><c> great</c><00:05:32.320><c> for</c>
[332 - 332] typically don't and so that's great for
[332 - 333] typically don't and so that's great for sausages<00:05:32.960><c> but</c>
[333 - 336] sausages but not<00:05:33.919><c> really</c><00:05:34.240><c> great</c><00:05:34.720><c> for</c><00:05:34.880><c> burgers</c>
[336 - 336] not really great for burgers
[336 - 338] not really great for burgers all<00:05:36.880><c> right</c><00:05:37.280><c> meanwhile</c><00:05:37.759><c> i'm</c><00:05:37.840><c> going</c><00:05:37.919><c> to</c><00:05:38.000><c> get</c><00:05:38.160><c> my</c>
[338 - 338] all right meanwhile i'm going to get my
[338 - 343] all right meanwhile i'm going to get my bun<00:05:39.440><c> dressed</c>
[345 - 345] i'm going pretty simple with toppings
[345 - 347] i'm going pretty simple with toppings today<00:05:45.600><c> this</c><00:05:45.680><c> is</c><00:05:45.759><c> what</c><00:05:45.919><c> i</c><00:05:46.479><c> if</c><00:05:46.639><c> i</c><00:05:46.720><c> really</c><00:05:46.960><c> want</c><00:05:47.120><c> to</c>
[347 - 347] today this is what i if i really want to
[347 - 348] today this is what i if i really want to taste<00:05:47.440><c> the</c><00:05:47.600><c> beef</c>
[348 - 348] taste the beef
[348 - 352] taste the beef what<00:05:48.960><c> i</c><00:05:49.039><c> go</c><00:05:49.199><c> with</c><00:05:49.600><c> is</c><00:05:50.240><c> nothing</c><00:05:50.560><c> but</c><00:05:50.960><c> mayo</c>
[352 - 352] what i go with is nothing but mayo
[352 - 355] what i go with is nothing but mayo pickles<00:05:52.720><c> and</c><00:05:52.880><c> onions</c><00:05:53.680><c> but</c><00:05:54.000><c> you</c><00:05:54.080><c> know</c><00:05:54.320><c> i'm</c><00:05:54.560><c> no</c>
[355 - 355] pickles and onions but you know i'm no
[355 - 357] pickles and onions but you know i'm no i'm<00:05:55.600><c> no</c><00:05:55.759><c> prescriptivist</c><00:05:56.400><c> so</c><00:05:56.560><c> you</c><00:05:56.639><c> can</c><00:05:56.960><c> you</c><00:05:57.120><c> can</c>
[357 - 357] i'm no prescriptivist so you can you can
[357 - 363] i'm no prescriptivist so you can you can do<00:05:57.360><c> whatever</c><00:05:57.919><c> whatever</c><00:05:58.240><c> feels</c><00:05:58.560><c> right</c><00:05:58.720><c> to</c><00:05:58.880><c> you</c>
[377 - 377] this is what i if i go to a brand new
[377 - 379] this is what i if i go to a brand new burger<00:06:17.600><c> joint</c><00:06:17.840><c> and</c><00:06:17.919><c> i</c><00:06:18.000><c> want</c><00:06:18.160><c> to</c>
[379 - 379] burger joint and i want to
[379 - 381] burger joint and i want to try<00:06:19.680><c> out</c><00:06:19.840><c> just</c><00:06:20.000><c> sort</c><00:06:20.160><c> of</c><00:06:20.319><c> taste</c><00:06:20.639><c> the</c><00:06:20.800><c> quality</c>
[381 - 381] try out just sort of taste the quality
[381 - 382] try out just sort of taste the quality of<00:06:21.199><c> the</c><00:06:22.000><c> meat</c>
[382 - 385] of the meat i<00:06:22.560><c> usually</c><00:06:22.800><c> get</c><00:06:22.960><c> a</c><00:06:24.720><c> onions</c><00:06:25.120><c> and</c><00:06:25.199><c> pickles</c><00:06:25.600><c> on</c><00:06:25.680><c> my</c>
[385 - 385] i usually get a onions and pickles on my
[385 - 386] i usually get a onions and pickles on my jam
[386 - 389] jam all<00:06:26.560><c> right</c><00:06:27.360><c> onion</c><00:06:27.680><c> sliced</c><00:06:28.160><c> uh</c>
[389 - 389] all right onion sliced uh
[389 - 390] all right onion sliced uh pulled<00:06:29.919><c> a</c><00:06:30.000><c> pole</c><00:06:30.240><c> that</c><00:06:30.400><c> is</c><00:06:30.479><c> with</c><00:06:30.560><c> your</c><00:06:30.720><c> with</c>
[390 - 390] pulled a pole that is with your with
[390 - 392] pulled a pole that is with your with your<00:06:30.960><c> knife</c><00:06:31.280><c> parallel</c><00:06:32.000><c> to</c><00:06:32.160><c> the</c><00:06:32.240><c> line</c><00:06:32.479><c> drawn</c>
[392 - 392] your knife parallel to the line drawn
[392 - 393] your knife parallel to the line drawn between<00:06:33.120><c> the</c><00:06:33.199><c> top</c><00:06:33.360><c> of</c><00:06:33.440><c> the</c><00:06:33.520><c> onion</c><00:06:33.759><c> and</c><00:06:33.840><c> the</c>
[393 - 393] between the top of the onion and the
[393 - 394] between the top of the onion and the bottom<00:06:34.080><c> of</c><00:06:34.160><c> the</c><00:06:34.319><c> onion</c>
[394 - 394] bottom of the onion
[394 - 398] bottom of the onion and<00:06:34.880><c> this</c><00:06:35.039><c> will</c><00:06:36.160><c> rupture</c><00:06:36.560><c> fewer</c><00:06:36.880><c> onion</c><00:06:37.199><c> cells</c>
[398 - 398] and this will rupture fewer onion cells
[398 - 400] and this will rupture fewer onion cells so<00:06:38.639><c> you</c><00:06:38.880><c> end</c><00:06:39.039><c> up</c><00:06:39.120><c> with</c><00:06:39.680><c> you</c><00:06:39.759><c> know</c><00:06:40.000><c> more</c><00:06:40.240><c> sweet</c>
[400 - 400] so you end up with you know more sweet
[400 - 401] so you end up with you know more sweet onion<00:06:40.800><c> flavor</c><00:06:41.039><c> and</c><00:06:41.120><c> less</c><00:06:41.360><c> of</c><00:06:41.440><c> the</c><00:06:41.520><c> really</c>
[401 - 401] onion flavor and less of the really
[401 - 403] onion flavor and less of the really pungent<00:06:42.160><c> stuff</c><00:06:42.319><c> that</c><00:06:42.479><c> comes</c><00:06:42.720><c> when</c><00:06:42.880><c> you</c>
[403 - 403] pungent stuff that comes when you
[403 - 405] pungent stuff that comes when you rupture<00:06:43.840><c> cells</c><00:06:44.160><c> and</c><00:06:44.639><c> precursor</c><00:06:45.360><c> chemicals</c>
[405 - 405] rupture cells and precursor chemicals
[405 - 406] rupture cells and precursor chemicals escape
[406 - 409] escape and<00:06:46.880><c> form</c><00:06:47.199><c> um</c><00:06:48.479><c> the</c><00:06:48.639><c> chemicals</c><00:06:49.039><c> that</c><00:06:49.199><c> make</c>
[409 - 409] and form um the chemicals that make
[409 - 411] and form um the chemicals that make onions<00:06:49.599><c> smell</c><00:06:49.840><c> bad</c>
[411 - 411] onions smell bad
[411 - 415] onions smell bad all<00:06:51.199><c> right</c>
[419 - 419] all right so i'm gonna close up the
[419 - 421] all right so i'm gonna close up the grill<00:07:00.160><c> now</c><00:07:00.800><c> let</c><00:07:00.960><c> it</c><00:07:01.039><c> build</c><00:07:01.280><c> up</c><00:07:01.360><c> some</c><00:07:01.520><c> heat</c><00:07:01.759><c> um</c>
[421 - 421] grill now let it build up some heat um
[421 - 422] grill now let it build up some heat um with<00:07:02.000><c> a</c><00:07:02.080><c> gas</c>
[422 - 424] with a gas with<00:07:02.639><c> a</c><00:07:02.720><c> charcoal</c><00:07:03.039><c> grill</c><00:07:03.360><c> generally</c><00:07:04.080><c> when</c><00:07:04.240><c> you</c>
[424 - 424] with a charcoal grill generally when you
[424 - 425] with a charcoal grill generally when you leave<00:07:04.560><c> the</c><00:07:04.639><c> lid</c><00:07:04.880><c> open</c><00:07:05.120><c> it</c><00:07:05.280><c> actually</c><00:07:05.440><c> gets</c>
[425 - 425] leave the lid open it actually gets
[425 - 426] leave the lid open it actually gets hotter<00:07:06.000><c> because</c><00:07:06.319><c> the</c>
[426 - 426] hotter because the
[426 - 429] hotter because the charcoal<00:07:07.280><c> gets</c><00:07:07.520><c> more</c><00:07:08.160><c> oxygen</c><00:07:08.800><c> um</c><00:07:08.960><c> so</c><00:07:09.120><c> it</c><00:07:09.199><c> burns</c>
[429 - 429] charcoal gets more oxygen um so it burns
[429 - 429] charcoal gets more oxygen um so it burns hotter
[429 - 432] hotter with<00:07:10.160><c> a</c><00:07:10.319><c> gas</c><00:07:10.639><c> grill</c><00:07:11.280><c> um</c><00:07:11.599><c> there's</c><00:07:11.919><c> venting</c>
[432 - 432] with a gas grill um there's venting
[432 - 434] with a gas grill um there's venting already<00:07:12.560><c> built</c><00:07:12.800><c> into</c><00:07:13.039><c> it</c><00:07:13.120><c> that</c><00:07:13.360><c> pulls</c><00:07:13.759><c> air</c><00:07:14.080><c> in</c>
[434 - 434] already built into it that pulls air in
[434 - 435] already built into it that pulls air in from<00:07:14.319><c> the</c><00:07:14.479><c> outside</c>
[435 - 435] from the outside
[435 - 437] from the outside because<00:07:15.759><c> gas</c><00:07:16.000><c> needs</c><00:07:16.240><c> air</c><00:07:16.479><c> to</c><00:07:16.560><c> combust</c><00:07:16.880><c> so</c>
[437 - 437] because gas needs air to combust so
[437 - 439] because gas needs air to combust so generally<00:07:17.440><c> with</c><00:07:17.599><c> a</c><00:07:17.759><c> char</c><00:07:18.000><c> with</c><00:07:18.160><c> a</c><00:07:18.400><c> gas</c><00:07:18.720><c> grill</c>
[439 - 439] generally with a char with a gas grill
[439 - 441] generally with a char with a gas grill closing<00:07:19.919><c> it</c><00:07:20.000><c> will</c><00:07:20.160><c> actually</c><00:07:20.639><c> make</c><00:07:20.880><c> it</c><00:07:21.039><c> hotter</c>
[441 - 441] closing it will actually make it hotter
[441 - 442] closing it will actually make it hotter whereas<00:07:21.759><c> the</c><00:07:21.840><c> opposite</c><00:07:22.240><c> is</c><00:07:22.400><c> the</c><00:07:22.479><c> case</c><00:07:22.639><c> with</c><00:07:22.800><c> a</c>
[442 - 442] whereas the opposite is the case with a
[442 - 444] whereas the opposite is the case with a charcoal<00:07:23.360><c> grill</c><00:07:23.520><c> with</c><00:07:23.599><c> the</c><00:07:23.680><c> charcoal</c><00:07:24.000><c> grill</c>
[444 - 444] charcoal grill with the charcoal grill
[444 - 445] charcoal grill with the charcoal grill opening<00:07:24.479><c> it</c><00:07:24.639><c> makes</c><00:07:24.800><c> it</c><00:07:24.960><c> hotter</c>
[445 - 445] opening it makes it hotter
[445 - 447] opening it makes it hotter gas<00:07:25.919><c> grill</c><00:07:26.240><c> closing</c><00:07:26.560><c> it</c><00:07:26.720><c> makes</c><00:07:26.960><c> it</c><00:07:27.039><c> hotter</c><00:07:27.360><c> so</c>
[447 - 447] gas grill closing it makes it hotter so
[447 - 449] gas grill closing it makes it hotter so if<00:07:27.840><c> it</c><00:07:27.919><c> looks</c><00:07:28.080><c> like</c><00:07:28.240><c> your</c><00:07:28.319><c> burger</c><00:07:28.800><c> like</c><00:07:28.960><c> mine</c>
[449 - 449] if it looks like your burger like mine
[449 - 450] if it looks like your burger like mine is<00:07:29.280><c> doing</c><00:07:29.520><c> is</c><00:07:29.599><c> not</c>
[450 - 450] is doing is not
[450 - 452] is doing is not browning<00:07:30.880><c> quite</c><00:07:31.199><c> as</c><00:07:31.360><c> fast</c><00:07:31.599><c> as</c><00:07:31.759><c> you</c><00:07:31.840><c> want</c><00:07:31.919><c> it</c><00:07:32.000><c> to</c>
[452 - 452] browning quite as fast as you want it to
[452 - 453] browning quite as fast as you want it to or<00:07:32.240><c> you</c><00:07:32.319><c> want</c><00:07:32.479><c> to</c><00:07:32.560><c> get</c><00:07:32.720><c> build</c><00:07:32.960><c> up</c><00:07:33.039><c> a</c><00:07:33.120><c> little</c><00:07:33.360><c> bit</c>
[453 - 453] or you want to get build up a little bit
[453 - 455] or you want to get build up a little bit more<00:07:33.759><c> char</c><00:07:34.080><c> on</c><00:07:34.240><c> it</c>
[455 - 455] more char on it
[455 - 457] more char on it close<00:07:35.280><c> the</c><00:07:35.360><c> lid</c><00:07:35.680><c> and</c><00:07:35.759><c> that'll</c><00:07:36.080><c> help</c><00:07:36.960><c> or</c><00:07:37.199><c> if</c>
[457 - 457] close the lid and that'll help or if
[457 - 458] close the lid and that'll help or if you're<00:07:37.360><c> on</c><00:07:37.520><c> charcoal</c><00:07:37.919><c> open</c><00:07:38.160><c> the</c><00:07:38.319><c> lid</c><00:07:38.560><c> and</c>
[458 - 458] you're on charcoal open the lid and
[458 - 466] you're on charcoal open the lid and that'll<00:07:42.840><c> help</c>
[468 - 468] so those flames that you see underneath
[468 - 470] so those flames that you see underneath that<00:07:49.120><c> is</c><00:07:49.599><c> fat</c>
[470 - 473] that is fat from<00:07:50.240><c> the</c><00:07:50.400><c> burger</c><00:07:51.599><c> dripping</c><00:07:52.080><c> down</c><00:07:53.039><c> out</c><00:07:53.199><c> of</c><00:07:53.280><c> the</c>
[473 - 473] from the burger dripping down out of the
[473 - 474] from the burger dripping down out of the rendering<00:07:53.919><c> and</c><00:07:54.000><c> dripping</c><00:07:54.240><c> down</c><00:07:54.479><c> out</c><00:07:54.560><c> of</c><00:07:54.639><c> the</c>
[474 - 474] rendering and dripping down out of the
[474 - 476] rendering and dripping down out of the burger<00:07:54.960><c> and</c><00:07:55.120><c> catching</c><00:07:55.440><c> fire</c>
[476 - 476] burger and catching fire
[476 - 478] burger and catching fire in<00:07:56.720><c> a</c><00:07:56.960><c> sort</c><00:07:57.120><c> of</c><00:07:57.199><c> western</c><00:07:57.599><c> kitchen</c><00:07:57.840><c> like</c><00:07:58.000><c> if</c>
[478 - 478] in a sort of western kitchen like if
[478 - 479] in a sort of western kitchen like if you're<00:07:58.400><c> working</c><00:07:58.560><c> in</c><00:07:58.639><c> a</c><00:07:58.800><c> french</c><00:07:59.039><c> restaurant</c>
[479 - 479] you're working in a french restaurant
[479 - 479] you're working in a french restaurant and<00:07:59.520><c> grilling</c>
[479 - 481] and grilling and<00:08:00.160><c> cooking</c><00:08:00.400><c> a</c><00:08:00.479><c> steak</c><00:08:00.639><c> in</c><00:08:00.720><c> a</c><00:08:00.800><c> saute</c><00:08:01.120><c> pan</c><00:08:01.280><c> if</c>
[481 - 481] and cooking a steak in a saute pan if
[481 - 483] and cooking a steak in a saute pan if the<00:08:01.440><c> fat</c><00:08:01.599><c> catches</c><00:08:01.919><c> on</c><00:08:02.080><c> fire</c><00:08:02.720><c> um</c>
[483 - 483] the fat catches on fire um
[483 - 484] the fat catches on fire um usually<00:08:03.759><c> the</c><00:08:03.840><c> chef</c><00:08:04.080><c> will</c><00:08:04.160><c> tell</c><00:08:04.319><c> you</c><00:08:04.400><c> to</c><00:08:04.479><c> start</c>
[484 - 484] usually the chef will tell you to start
[484 - 486] usually the chef will tell you to start it<00:08:04.800><c> over</c><00:08:04.960><c> because</c><00:08:05.199><c> that</c><00:08:05.360><c> singed</c><00:08:06.000><c> fat</c><00:08:06.240><c> flavor</c>
[486 - 486] it over because that singed fat flavor
[486 - 487] it over because that singed fat flavor has<00:08:06.560><c> a</c><00:08:06.639><c> really</c><00:08:06.800><c> distinct</c><00:08:07.199><c> taste</c>
[487 - 487] has a really distinct taste
[487 - 490] has a really distinct taste um<00:08:08.319><c> it's</c><00:08:08.560><c> part</c><00:08:08.720><c> of</c><00:08:08.800><c> the</c><00:08:08.879><c> essential</c><00:08:09.280><c> flavor</c><00:08:09.759><c> of</c>
[490 - 490] um it's part of the essential flavor of
[490 - 491] um it's part of the essential flavor of an<00:08:10.240><c> outdoor</c><00:08:10.639><c> sort</c><00:08:10.800><c> of</c><00:08:10.879><c> backyard</c><00:08:11.360><c> grilled</c>
[491 - 491] an outdoor sort of backyard grilled
[491 - 492] an outdoor sort of backyard grilled burger
[492 - 494] burger though<00:08:12.560><c> um</c><00:08:12.800><c> that</c><00:08:12.960><c> singed</c><00:08:13.360><c> fat</c><00:08:13.599><c> it's</c><00:08:13.759><c> it's</c><00:08:14.000><c> it's</c>
[494 - 494] though um that singed fat it's it's it's
[494 - 495] though um that singed fat it's it's it's the<00:08:14.240><c> same</c><00:08:14.479><c> flavor</c>
[495 - 495] the same flavor
[495 - 497] the same flavor um<00:08:15.759><c> that's</c><00:08:16.080><c> sort</c><00:08:16.240><c> of</c><00:08:16.400><c> part</c><00:08:16.560><c> of</c><00:08:16.639><c> the</c><00:08:16.720><c> flavor</c><00:08:17.039><c> of</c>
[497 - 497] um that's sort of part of the flavor of
[497 - 498] um that's sort of part of the flavor of wake<00:08:18.000><c> you</c><00:08:18.080><c> know</c><00:08:18.160><c> the</c>
[498 - 498] wake you know the
[498 - 500] wake you know the smokiness<00:08:19.280><c> that</c><00:08:19.360><c> comes</c><00:08:19.680><c> from</c><00:08:20.319><c> stuff</c><00:08:20.479><c> cooked</c>
[500 - 500] smokiness that comes from stuff cooked
[500 - 502] smokiness that comes from stuff cooked in<00:08:20.800><c> a</c><00:08:20.879><c> really</c><00:08:21.039><c> high</c><00:08:21.199><c> temperature</c><00:08:21.599><c> walk</c><00:08:21.840><c> it's</c>
[502 - 502] in a really high temperature walk it's
[502 - 504] in a really high temperature walk it's singed<00:08:22.800><c> fat</c><00:08:23.280><c> um</c><00:08:23.520><c> you</c><00:08:23.680><c> don't</c><00:08:23.759><c> want</c><00:08:23.840><c> to</c><00:08:23.919><c> get</c><00:08:24.240><c> let</c>
[504 - 504] singed fat um you don't want to get let
[504 - 505] singed fat um you don't want to get let it<00:08:24.479><c> get</c><00:08:24.639><c> too</c><00:08:24.800><c> out</c><00:08:24.879><c> of</c><00:08:24.960><c> control</c><00:08:25.199><c> like</c><00:08:25.360><c> if</c><00:08:25.440><c> your</c>
[505 - 505] it get too out of control like if your
[505 - 506] it get too out of control like if your thing<00:08:25.680><c> is</c><00:08:25.840><c> engulfed</c><00:08:26.240><c> in</c><00:08:26.319><c> flames</c><00:08:26.639><c> then</c><00:08:26.720><c> i</c><00:08:26.879><c> would</c>
[506 - 506] thing is engulfed in flames then i would
[506 - 507] thing is engulfed in flames then i would recommend
[508 - 510] recommend closing<00:08:28.319><c> the</c><00:08:28.400><c> lid</c><00:08:28.560><c> to</c><00:08:28.720><c> smother</c><00:08:29.039><c> it</c><00:08:29.520><c> or</c><00:08:29.759><c> moving</c>
[510 - 510] closing the lid to smother it or moving
[510 - 511] closing the lid to smother it or moving it<00:08:30.160><c> to</c><00:08:30.240><c> a</c><00:08:30.319><c> cooler</c><00:08:30.560><c> part</c><00:08:30.720><c> of</c><00:08:30.800><c> the</c><00:08:30.879><c> grill</c><00:08:31.199><c> because</c>
[511 - 511] it to a cooler part of the grill because
[511 - 513] it to a cooler part of the grill because if<00:08:31.840><c> it</c><00:08:31.919><c> gets</c><00:08:32.159><c> too</c><00:08:32.320><c> intense</c><00:08:32.640><c> you</c><00:08:32.800><c> end</c><00:08:32.959><c> up</c><00:08:33.039><c> with</c>
[513 - 513] if it gets too intense you end up with
[513 - 515] if it gets too intense you end up with these<00:08:33.360><c> really</c><00:08:33.599><c> dark</c><00:08:33.919><c> black</c><00:08:34.399><c> sort</c><00:08:34.560><c> of</c>
[515 - 515] these really dark black sort of
[515 - 516] these really dark black sort of deposits<00:08:35.519><c> on</c><00:08:35.599><c> your</c><00:08:35.680><c> burger</c>
[516 - 516] deposits on your burger
[516 - 518] deposits on your burger that<00:08:36.399><c> can</c><00:08:36.560><c> really</c><00:08:36.959><c> negatively</c><00:08:37.519><c> affect</c><00:08:38.399><c> the</c>
[518 - 518] that can really negatively affect the
[518 - 519] that can really negatively affect the flavor
[519 - 520] flavor like<00:08:39.599><c> if</c><00:08:39.680><c> you've</c><00:08:39.919><c> ever</c><00:08:40.000><c> had</c><00:08:40.159><c> a</c><00:08:40.240><c> burger</c><00:08:40.479><c> that</c>
[520 - 520] like if you've ever had a burger that
[520 - 522] like if you've ever had a burger that just<00:08:40.719><c> tasted</c><00:08:41.039><c> like</c><00:08:41.200><c> completely</c><00:08:41.680><c> burnt</c>
[522 - 522] just tasted like completely burnt
[522 - 525] just tasted like completely burnt at<00:08:42.959><c> a</c><00:08:43.200><c> barbecue</c><00:08:44.080><c> um</c><00:08:44.560><c> probably</c><00:08:44.959><c> that's</c><00:08:45.279><c> the</c>
[525 - 525] at a barbecue um probably that's the
[525 - 526] at a barbecue um probably that's the reason<00:08:45.760><c> why</c>
[526 - 529] reason why because<00:08:46.480><c> it</c><00:08:46.560><c> caught</c><00:08:46.800><c> on</c><00:08:46.959><c> fire</c><00:08:47.600><c> all</c><00:08:47.760><c> right</c><00:08:48.880><c> i'm</c>
[529 - 529] because it caught on fire all right i'm
[529 - 530] because it caught on fire all right i'm going<00:08:49.279><c> in</c><00:08:49.440><c> with</c><00:08:49.600><c> some</c>
[530 - 530] going in with some
[530 - 531] going in with some couple<00:08:50.320><c> slices</c><00:08:50.640><c> of</c><00:08:50.800><c> american</c><00:08:51.120><c> cheese</c><00:08:51.519><c> just</c>
[531 - 531] couple slices of american cheese just
[531 - 533] couple slices of american cheese just for<00:08:51.839><c> the</c><00:08:51.920><c> last</c><00:08:52.160><c> couple</c><00:08:52.399><c> minutes</c>
[533 - 534] for the last couple minutes
[534 - 535] for the last couple minutes if<00:08:54.080><c> you</c><00:08:54.240><c> really</c><00:08:54.399><c> want</c><00:08:54.560><c> to</c><00:08:54.800><c> make</c><00:08:54.959><c> sure</c><00:08:55.120><c> that</c>
[535 - 535] if you really want to make sure that
[535 - 537] if you really want to make sure that your<00:08:55.440><c> burger</c><00:08:55.839><c> is</c><00:08:56.480><c> perfect</c><00:08:56.800><c> temperature</c><00:08:57.279><c> use</c><00:08:57.440><c> a</c>
[537 - 537] your burger is perfect temperature use a
[537 - 538] your burger is perfect temperature use a thermometer
[538 - 541] thermometer aim<00:08:58.560><c> for</c><00:08:58.720><c> around</c><00:08:59.600><c> you</c><00:08:59.680><c> know</c><00:08:59.920><c> 1</c><00:09:00.720><c> 10</c><00:09:00.959><c> it'll</c><00:09:01.200><c> carry</c>
[541 - 541] aim for around you know 1 10 it'll carry
[541 - 543] aim for around you know 1 10 it'll carry over<00:09:01.600><c> to</c><00:09:01.680><c> 125</c><00:09:02.399><c> or</c><00:09:02.480><c> so</c>
[543 - 543] over to 125 or so
[543 - 544] over to 125 or so in<00:09:03.600><c> the</c><00:09:03.680><c> center</c><00:09:04.000><c> and</c><00:09:04.160><c> that'll</c><00:09:04.399><c> be</c><00:09:04.480><c> sort</c><00:09:04.640><c> of</c>
[544 - 544] in the center and that'll be sort of
[544 - 547] in the center and that'll be sort of medium<00:09:05.040><c> rare</c><00:09:06.000><c> you</c><00:09:06.160><c> can</c><00:09:06.240><c> go</c><00:09:06.399><c> rarer</c><00:09:06.800><c> or</c><00:09:07.200><c> more</c>
[547 - 547] medium rare you can go rarer or more
[547 - 549] medium rare you can go rarer or more well<00:09:07.600><c> done</c><00:09:07.760><c> if</c><00:09:07.920><c> you'd</c><00:09:08.000><c> like</c><00:09:08.320><c> um</c><00:09:08.480><c> well</c><00:09:08.720><c> done</c>
[549 - 549] well done if you'd like um well done
[549 - 551] well done if you'd like um well done is<00:09:09.200><c> like</c><00:09:09.360><c> one</c><00:09:09.839><c> take</c><00:09:10.080><c> it</c><00:09:10.160><c> up</c><00:09:10.240><c> like</c><00:09:10.399><c> 150</c><00:09:10.880><c> let</c><00:09:11.040><c> it</c>
[551 - 551] is like one take it up like 150 let it
[551 - 553] is like one take it up like 150 let it carry<00:09:11.360><c> over</c><00:09:11.519><c> to</c><00:09:11.600><c> 165</c><00:09:12.320><c> 160</c><00:09:12.800><c> or</c><00:09:12.880><c> so</c>
[553 - 553] carry over to 165 160 or so
[553 - 555] carry over to 165 160 or so uh<00:09:13.600><c> two</c><00:09:13.760><c> slices</c><00:09:14.080><c> of</c><00:09:14.160><c> american</c><00:09:14.560><c> cheese</c><00:09:15.680><c> you</c><00:09:15.839><c> can</c>
[555 - 555] uh two slices of american cheese you can
[555 - 557] uh two slices of american cheese you can use<00:09:16.080><c> whatever</c><00:09:16.320><c> cheese</c><00:09:16.560><c> you</c><00:09:16.640><c> like</c><00:09:16.959><c> um</c><00:09:17.200><c> i</c>
[557 - 557] use whatever cheese you like um i
[557 - 559] use whatever cheese you like um i i<00:09:17.839><c> typically</c><00:09:18.240><c> go</c><00:09:18.399><c> for</c><00:09:18.560><c> american</c><00:09:19.040><c> on</c><00:09:19.200><c> a</c><00:09:19.519><c> burger</c>
[559 - 560] i typically go for american on a burger
[560 - 562] i typically go for american on a burger because<00:09:20.320><c> it</c><00:09:20.480><c> melts</c><00:09:20.800><c> like</c><00:09:20.959><c> nothing</c><00:09:21.200><c> else</c>
[562 - 562] because it melts like nothing else
[562 - 565] because it melts like nothing else and<00:09:22.399><c> american</c><00:09:22.800><c> cheese</c><00:09:23.279><c> is</c><00:09:24.399><c> it's</c><00:09:24.640><c> cheese</c><00:09:24.959><c> in</c>
[565 - 565] and american cheese is it's cheese in
[565 - 566] and american cheese is it's cheese in the<00:09:25.200><c> same</c><00:09:25.440><c> way</c><00:09:25.680><c> that</c><00:09:25.839><c> like</c><00:09:26.080><c> sausage</c>
[566 - 566] the same way that like sausage
[566 - 568] the same way that like sausage is<00:09:26.880><c> meat</c><00:09:27.200><c> which</c><00:09:27.440><c> means</c><00:09:27.760><c> that</c><00:09:28.080><c> cheese</c><00:09:28.399><c> is</c><00:09:28.480><c> the</c>
[568 - 568] is meat which means that cheese is the
[568 - 569] is meat which means that cheese is the main<00:09:28.800><c> ingredient</c><00:09:29.120><c> then</c><00:09:29.279><c> there</c><00:09:29.360><c> are</c><00:09:29.519><c> other</c>
[569 - 569] main ingredient then there are other
[569 - 570] main ingredient then there are other things<00:09:29.920><c> added</c><00:09:30.160><c> to</c><00:09:30.240><c> it</c><00:09:30.399><c> that</c>
[570 - 570] things added to it that
[570 - 572] things added to it that change<00:09:31.040><c> its</c><00:09:31.200><c> melting</c><00:09:31.519><c> properties</c><00:09:32.000><c> and</c><00:09:32.080><c> change</c>
[572 - 572] change its melting properties and change
[572 - 574] change its melting properties and change um<00:09:33.040><c> the</c><00:09:33.200><c> way</c><00:09:33.360><c> it</c><00:09:33.440><c> behaves</c>
[574 - 574] um the way it behaves
[574 - 576] um the way it behaves but<00:09:35.120><c> you</c><00:09:35.279><c> know</c><00:09:35.360><c> so</c><00:09:35.519><c> similar</c><00:09:35.839><c> to</c><00:09:35.920><c> like</c><00:09:36.080><c> a</c>
[576 - 576] but you know so similar to like a
[576 - 577] but you know so similar to like a sausage's<00:09:36.640><c> meat</c><00:09:36.880><c> with</c><00:09:37.120><c> various</c><00:09:37.440><c> things</c><00:09:37.760><c> added</c>
[577 - 578] sausage's meat with various things added
[578 - 579] sausage's meat with various things added to<00:09:38.080><c> it</c><00:09:38.160><c> to</c><00:09:38.320><c> change</c><00:09:38.560><c> this</c><00:09:38.720><c> flavor</c><00:09:39.040><c> and</c><00:09:39.120><c> the</c>
[579 - 579] to it to change this flavor and the
[579 - 580] to it to change this flavor and the change<00:09:39.519><c> changes</c><00:09:39.920><c> texture</c>
[580 - 580] change changes texture
[580 - 582] change changes texture um<00:09:41.200><c> anyone</c><00:09:41.519><c> who</c><00:09:41.600><c> says</c><00:09:41.760><c> american</c><00:09:42.080><c> cheeses</c><00:09:42.399><c> fake</c>
[582 - 582] um anyone who says american cheeses fake
[582 - 584] um anyone who says american cheeses fake cheese<00:09:43.200><c> just</c><00:09:43.360><c> doesn't</c><00:09:43.680><c> really</c><00:09:43.839><c> know</c><00:09:44.000><c> what</c>
[584 - 584] cheese just doesn't really know what
[584 - 584] cheese just doesn't really know what they're<00:09:44.240><c> talking</c><00:09:44.480><c> about</c>
[584 - 584] they're talking about
[584 - 587] they're talking about american<00:09:45.360><c> cheese</c><00:09:45.680><c> is</c><00:09:46.399><c> mainly</c><00:09:46.800><c> made</c><00:09:46.959><c> from</c>
[587 - 587] american cheese is mainly made from
[587 - 588] american cheese is mainly made from cheese
[588 - 590] cheese cheddar<00:09:48.959><c> cheese</c><00:09:49.200><c> with</c><00:09:49.279><c> extra</c><00:09:49.519><c> milk</c><00:09:50.000><c> extra</c><00:09:50.320><c> fat</c>
[590 - 590] cheddar cheese with extra milk extra fat
[590 - 592] cheddar cheese with extra milk extra fat and<00:09:51.120><c> an</c><00:09:51.600><c> emulsifier's</c><00:09:52.240><c> added</c><00:09:52.399><c> to</c><00:09:52.560><c> it</c><00:09:52.720><c> that's</c>
[592 - 592] and an emulsifier's added to it that's
[592 - 598] and an emulsifier's added to it that's all<00:09:53.120><c> it</c><00:09:53.279><c> is</c>
[600 - 600] all right i think we're looking good
[600 - 601] all right i think we're looking good here
[601 - 605] here i<00:10:01.680><c> think</c><00:10:01.839><c> we're</c><00:10:02.000><c> ready</c><00:10:02.800><c> to</c><00:10:02.959><c> pull</c><00:10:03.200><c> it</c><00:10:03.360><c> off</c>
[605 - 605] i think we're ready to pull it off
[605 - 608] i think we're ready to pull it off what<00:10:05.360><c> do</c><00:10:05.440><c> you</c><00:10:05.519><c> think</c><00:10:07.040><c> i</c><00:10:07.200><c> think</c><00:10:07.360><c> so</c>
[608 - 608] what do you think i think so
[608 - 611] what do you think i think so [Applause]
[611 - 613] [Applause] it's<00:10:11.760><c> been</c><00:10:11.920><c> about</c><00:10:12.560><c> i</c><00:10:12.640><c> don't</c><00:10:12.720><c> know</c><00:10:12.959><c> six</c><00:10:13.200><c> minutes</c>
[613 - 613] it's been about i don't know six minutes
[613 - 615] it's been about i don't know six minutes total<00:10:14.320><c> but</c><00:10:14.560><c> that's</c><00:10:14.880><c> really</c><00:10:15.120><c> going</c><00:10:15.200><c> to</c><00:10:15.279><c> depend</c>
[615 - 615] total but that's really going to depend
[615 - 616] total but that's really going to depend on
[616 - 621] on your<00:10:16.839><c> specific</c><00:10:17.839><c> grill</c><00:10:18.160><c> setup</c><00:10:19.200><c> your</c><00:10:19.440><c> specific</c>
[621 - 621] your specific grill setup your specific
[621 - 624] your specific grill setup your specific meat<00:10:22.160><c> like</c><00:10:22.399><c> the</c><00:10:22.480><c> more</c><00:10:22.720><c> fats</c><00:10:23.040><c> in</c><00:10:23.120><c> it</c><00:10:23.279><c> the</c><00:10:24.560><c> slower</c>
[624 - 624] meat like the more fats in it the slower
[624 - 625] meat like the more fats in it the slower it's<00:10:25.120><c> going</c><00:10:25.200><c> to</c><00:10:25.360><c> cook</c>
[625 - 626] it's going to cook
[626 - 640] it's going to cook et<00:10:30.839><c> cetera</c>
[661 - 661] okay let's go for it
[661 - 666] okay let's go for it that<00:11:01.680><c> is</c><00:11:02.000><c> a</c><00:11:02.079><c> tasty</c><00:11:02.480><c> burger</c>
[668 - 668] all right guys guys non-binary palace
[668 - 669] all right guys guys non-binary palace that's<00:11:08.880><c> how</c><00:11:09.040><c> i</c><00:11:09.120><c> grill</c><00:11:09.279><c> a</c><00:11:09.360><c> burger</c>
[669 - 670] that's how i grill a burger
[670 - 672] that's how i grill a burger i'll<00:11:10.160><c> see</c><00:11:10.320><c> you</c><00:11:10.399><c> next</c><00:11:10.560><c> time</c><00:11:10.720><c> bye-bye</c><00:11:12.399><c> hey</c>
[672 - 672] i'll see you next time bye-bye hey
[672 - 674] i'll see you next time bye-bye hey everyone<00:11:12.800><c> it's</c><00:11:12.959><c> kenji</c><00:11:13.360><c> there</c><00:11:13.519><c> are</c><00:11:13.680><c> 22</c><00:11:14.079><c> million</c>
[674 - 674] everyone it's kenji there are 22 million
[674 - 676] everyone it's kenji there are 22 million kids<00:11:14.640><c> in</c><00:11:14.720><c> this</c><00:11:14.880><c> country</c><00:11:15.200><c> that</c><00:11:15.360><c> rely</c><00:11:15.760><c> on</c><00:11:15.920><c> school</c>
[676 - 676] kids in this country that rely on school
[676 - 677] kids in this country that rely on school lunches<00:11:16.720><c> for</c><00:11:16.800><c> nutritious</c><00:11:17.360><c> meals</c>
[677 - 677] lunches for nutritious meals
[677 - 679] lunches for nutritious meals and<00:11:17.920><c> with</c><00:11:18.079><c> schools</c><00:11:18.480><c> closed</c><00:11:18.800><c> now</c><00:11:19.040><c> more</c><00:11:19.200><c> than</c>
[679 - 679] and with schools closed now more than
[679 - 681] and with schools closed now more than ever<00:11:19.760><c> organizations</c><00:11:20.320><c> like</c><00:11:20.480><c> no</c><00:11:20.720><c> kid</c><00:11:20.880><c> hungry</c>
[681 - 681] ever organizations like no kid hungry
[681 - 682] ever organizations like no kid hungry can<00:11:21.519><c> use</c><00:11:21.680><c> their</c><00:11:21.839><c> support</c><00:11:22.160><c> so</c><00:11:22.320><c> i'm</c><00:11:22.480><c> asking</c><00:11:22.720><c> you</c>
[682 - 682] can use their support so i'm asking you
[682 - 683] can use their support so i'm asking you to<00:11:23.040><c> join</c><00:11:23.360><c> me</c>
[683 - 685] to join me uh<00:11:24.079><c> click</c><00:11:24.240><c> the</c><00:11:24.320><c> link</c><00:11:24.560><c> in</c><00:11:24.640><c> the</c><00:11:24.720><c> description</c>
[685 - 685] uh click the link in the description
[685 - 687] uh click the link in the description below<00:11:25.519><c> to</c><00:11:25.680><c> donate</c><00:11:26.000><c> some</c><00:11:26.240><c> money</c><00:11:26.480><c> no</c><00:11:26.640><c> amount</c><00:11:26.959><c> is</c>
[687 - 687] below to donate some money no amount is
[687 - 688] below to donate some money no amount is too<00:11:27.200><c> small</c><00:11:27.440><c> or</c><00:11:27.519><c> too</c><00:11:27.760><c> big</c>
[688 - 688] too small or too big
[688 - 703] too small or too big thank<00:11:28.640><c> you</c><00:11:28.800><c> very</c><00:11:29.040><c> much</c><00:11:29.440><c> and</c><00:11:29.680><c> stay</c><00:11:30.079><c> safe</c><00:11:40.839><c> bye</c>
[703 - 703] thank you very much and stay safe bye
[703 - 707] thank you very much and stay safe bye [Music]