The Lockdown Burger | 3 Year-Old-Meat! | Ballistic BBQ
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I cooked a cheeseburger using ground beef that was three-years-old! The meat I used on “The Lockdown Burger” was freeze-dried almost three years ago here …
So, freeze-drying is a process that takes food into a very deep freeze under a vacuum, which creates temps of about -50ΒΊF. While under this deep freeze/vacuum heat elements turn on over the food, which causes the water inside of the food to evaporate. The end result is preserved food that does not need refrigeration and lasts up to 25 years.
Glad you're feeling better!
Don't Panic.
Were you tested on the coronavirus? Because chances are you had it
Very cool video Greg… Looked delicious
Hey Greg, much love from the UK. Youβre again proving this is one of the best channels on YouTube. I have a challenge for you if youβre up for it? Thereβs this burger chain in London called Patty & Bun. They do this awesome burger called the Ari Gold burger. You up for the challenge?
Cool, i was recently wondering what happened to the freeze dryer. Nice to see a follow-up.
Great video as always Greg! Hope you and your family are keeping safe!
awesome vid greg! stay safe bud.
Love the facial hair, it's a tiny bit scruffy, but in a good cute way!
Thank you……
Maybe a philly cheese steak from freeze dried…Although I would be interested to see how ribeye comes out.
why do i watch this show when im hungry , damn looks good
Greg, K-Pop Kimchee Mayo is a killer fry sauce too!
The Burgermeister rocking the facial hair. I want to say I dug the shirt you had on for the chat I was too late to attend. Rock on Greg and stay safe!
That hamburger bun is priceless Greg that brisket honestly looked like you just made it
Either Iβm getting old or youβre getting old… lol like the stach
Eddie Money burger?? Gimme some water, cool cool water. π
You're goatee looks nice. The colorization is balanced.
Glad youβre feeling better Greg. The goatee looks good, too.
Welcome back Greg! Glad youβre up and about and feeling better.
That burger bun reminds me of the films we'd see in school as a kid where they would show 'space food' that astronauts would eat. I think they'd prefer your brisket chile burger up there π
Get well soon! Thanx for video!
Man, even in lockdown you can still eat good!
You look badass
I like your concept of "meat glu" : some cheese. Niiiiiiiice.
I dig the goatee, gives a hamburger mastermind vibe. "Your end is near Mr. Bond, choose: grill or smoker?"
Cool video, reminded me of those MRE I use to eat in the Air Force. They were all good, some better than others. The dehydrated pork patty was the worst, dry, chalky, looking like light colored pork rinds. it was vacuumed packed. Watching your video made me realize I should of hydrated that patty. Great looking 3 year old burger!
Glad to see you're around man, thanks for putting out stuff to entertain us while we're all stuck inside together.
Did you rehydrate that beard, too π. Best wishes and nice job!β€οΈ
Welcome back! So pleased you are on the mend…stay well, be kind
Thanks for the cool cook. And good advice at the end: be serious, be safe, but also be sane. No need to shave the quarantine goatee til things are back to normal!
The freeze dried patty looks like a coaster haha. You could call it a coaster burger
This freeze drying thing is quite interesting. I'll bet the hatch chiles were tasty too! Changing subjects, I bought a tri-tip at Wal-Mart yesterday and followed your recipe on page 29 of your excellent Sous Vide BBQ book. It was indescribable and just amazing. I seared it on my Blackstone griddle and it was just perfect. For anyone who's leaving comments, order this great book from Amazon.
Glad you're feeling better brother! I appreciate the uploads especially during this whatever we're dealing with.
You are truly the mad scientist of burgers. Liked!
Hey Greg – Try freezing the bun before you vacuum seal it – it will not compress as much – hardly at all, actually, as long as you stop the vacuum process before it sucks out too much air.
Thanks for the discussion on the learning curve, Greg. That's why they call them "experiments". π
Which chamber vac model do you use? I've considered them but they are SUPER expensive!
14:27–14:31… Gregβs version of The Holy Ghost Shuffle… Lol π
Great video… Be well
Random thought: Would rehydrating the meat in broth enhance the flavor in any way?
I AM GLAD THAT YOU ARE FEELING BETTER! NICE BRISKET BURGER. YES, WE LIVE AND LEARN A TIME TO REFLECT ON LIFE AND NOT TAKE THINGS FOR GRANTED. BE SAFE AND MAY GOD BLESSINGS BE WITH YOU AND YOUR FAMILY ALWAYS! βΊ π π π π π
I'm glad you are trying new preservation methods. I hope you find something that works.
I regularly have 3 to 5 year old meat in my freezer. It all eats the same.
Welcome back! You guys stay healthy…Jeff in Vista
Man those buns had me laughing my butt off!!
Cool heads and common sense prevail. Except common sense isn't so common anymore!
Great burger too! That brisket definitely looked delicious.
U just cured your cold with that bread go!
Gj!*
Hmm. π€
I wonder how that beef would be if rehydrated in a seasoned stock!