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Regional burger: the fluff screamer. Amazing or abomination

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Rating: 4.5; Vote: 2

We love our regional food. Items. In this one, today's comes from Tony's lunch in Girardville, pennsylvania way. Do you see it? And I don't want to make it. I don't know if you heard what just played, but I don't want to make it, I said, when Max suggested this. I don't want to make it, and here's the reason I don't want to make it. Do you know what this is? Do you know what this is? It's marshmallow fluff. And this goes on the burger. Whoever thought this was a good thing. Oh, and I've seen a half a dozen people eat it and they're like, oh, it's delicious. It's the perfect combination of sweet and salty and spicy, because there's a spicy chili component. The name of it is called the Fluff screamer. Why? Because this is the fluff. And the screamer part is because there's a super hot chili comp component to it, like chili. Not like pepper. Chili. Does that make sense? Like chili? You know, like you'd eat that kind. Somehow related to Tony's lunch, is a company that makes screamer sauce. It's called Pops. Screamer sauce. I didn't want to just get it. I wanted to make a version of my own. And if you look at the label, it says the meat in it is hot dogs. It's the weirdest thing ever. Look, I've made chili with all kinds of things. Brisket, short, rib, ground, beef, ground, pork, ground, chicken. Never hot dogs. So, we're going to start the whole process by chopping these up, getting them into the pot, making the chili, and then you're just cooking a patty and putting fluff on it for God's sakes don't forget the po of butter. Oh, there's butter involved. Like this. Be the end of my cooking career. This dumb thing. No, it'be the end of Max's shooting, editing career. This sucks. Here we go. We're starting with a half pound of hot dogs. The goal is just to cut them super fine. My choice, look, I could have put it in a food process processor, but that gross me out. I could have put in a grinder, but that gross me out. So, I'm going to chop these by hand till they're super fine. Just watch, the boys will make it happen fast. Fast. All right. This is good enough for me. I mean, I like to take 4 days to chop this up into the little minuscule bits. But it's making me crazy and we have a storm coming. So, let's get this into a pot and get it cooking. Clearly, these are on the heat and getting beautiful. Look at the fat. No oil, no nothing. Just the fat coming out. Okay, I'm making this up. I've never made this before, so let's see what we can do. I'm going to put in A / 4 cup of pada. Like a thickish tomato sauce, little shot of ketchup. Remember, we're basically making a chili here and these are chili components. A little deon recipes below if you dare making this yourself. And now our seasonings, garlic, powder, onion, powder, smoked paprika, chipotle, chili powder. Help with the heat. And certainly, so will cayenne and we mix, I'm making a mess. Wow. When those spices hit the hot dogs. Hot dogs. They really open up. Pinch of our BFF because there isn't any yet. And then about a QU of a cup of chicken broth. Look, it looks like chili, but with hot dogs, this, we're going to let simmer away for about 10 minutes or so. We want most of the liquid to evaporate. I mean, this is going to be impossible to put on a burger. I'm going to cook him like this, which I suppose we could do now. Little oil, mush it around And down we go cook. Well, my young friend, I like to say that when I put stuff on the bun, we'll be using today is a basic plane. I favor brios, but I've seen Tony's uses something like that, so, I'm using something like that
Date: 2024-02-08

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Comments and reviews: 20

shawnshepherd9378
March: how about in honor of Fat Tuesday, we put your baking skills to the test and do filled Paczki's (your choice of any traditional filling.
1 c. whole milk
3/4 c. plus 1 tsp. granulated sugar, divided
1 (1/4-oz) packet active dry yeast (2 1/4 tsp)
Cooking spray
4 1/2 c. (540 g) all-purpose flour, plus more for surface
1 1/2 tsp. kosher salt
6 tbsp. unsalted butter, melted, slightly cooled
2 tsp. pure vanilla extract
2 large eggs
Vegetable oil, for frying
3/4 c. raspberry or your favorite flavor jelly or seedless jam
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ericstief5596
My family is from the mid-west and has this, I guess, lemon pepper chicken casserole recipe that I grew up on and have since tried to improve on/elevate and would love your take on it. It's chicken, cheese, cream of chicken soup, mayo, onion, celery and lemon juice, topped with more cheese and potato chips, baked and served over rice. It's actually a really tasty dish, but it's about as mid west as you can get.
Would love to get your spin on it.
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tbtb1249
Hey Sam, you don't have the balls to try this regional dish.
There is a sandwich shop in Rindge, N. H. called Sandwich Master that has a burger they call the Junkyard Burger.
Fresh Angus burger topped with deep fried mozzarella sticks, macaroni cheese bites, battered onion rings and sloppy master (sloppy joe mix)
I live in FL now and really miss this burger, I used to get this once a month or so. Maybe you could give this a shot!
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user-bl1jr1ce1f
Hey guys thank you so much for the videos and the approach - love you guys! I would LOVE to get your take on Roast Beef and Yorkshire Pudding. I love it but friends say it looks boring and hard to make - can you make it awesome and using the grill or back porch accoutrements for those who don’t appreciate that it already is Also, please no fluff
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adrianw7011
Out of the hundreds, possibly thousand odd STCG videos I've watched, I can't recall Sam whinging so much about the thing, hillarious. Thanks for taking one for the fluff team and making this, was fun to watch but this is one I will not be attempting on the weekend, or probably ever.
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w. williams2694
One thing I learned living in small town PA for a few years is that these little lunch places have extremely loyal followings. Half the town will love something like this and the other half will swear that the other joint is better.
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stonekeepx3794
Yeah no I drawing the line on a Fluffer nutter even then no thanks, the moment i saw the pic for the video first thought was oh great another disgusting concoction lets just keep throwing shit together smh.
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ShnimesProductions
Since you've made something this wild, I recommend trying the Monte Cristo hot dog. I made it after seeing it on Man Vs. Food years ago and while it sounds like it'd be weird, it's fantastic.
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j0hnnygfilms
Ok, now I need a whole episode of 10 (easy) recipes (that you'll love) that all have marshmallow fluff in them. I don't know what they all are, but I must see Sam take a bite of them all.
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alleyviper277
I would eat the chili, the burger looked cooked perfectly. I will not eat it with the fluff. I've given the fluff so many chances in my life and it's failed every time. Never again.
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jeremysimard0620
What happened to the Argentine-style grill I'd like to see some big fat juicy steaks again. Maybe a blue cheese mushroom steak or a creamy balsamic mushroom sauce over a steak!
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jdub8766
Hey Sam, would you make a potato salad burger Hey Sam would you make an iguana burger Hey Sam would you make a donut burger with a mouse for my cats I will vote for Lewis if you do.
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adailyyanksfan
In the western part of NC, if you order a burger all the way, it comes with mustard, onions, chili and sweet coleslaw (I add pineapple to balance the sweetness. It is good.
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baileycordle3421
Hey Sam what’s a man gotta do to get you Max and Chancy to sign my Holy Grill cookbook when I buy one Also can this count as my free Knife entry Thanks Love you guys!
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kellychamplin1800
Sorry, hon There is no way on God’s Green Earth that I would ever eat that. Can’t STAND marshmallow fluff. Everything else looks great - lose the fcking fluff!
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vanmicah
Would love the see your take on a Buffalo chicken pasta.
Chicken
Buffalo sauce
Ranch
Pasta of your choice
Sour cream
Shredded cheese on top. Do it!
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rubenchavez4844
March: Budae Jjigae. My absolute favorite dish from my time in South Korea. So simple and cheap. Loved this episode, the burger sounds disgustingly amazing!
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stevengolen
I just heard about Peanut Butter Noodles Sounds interesting! I think there’s a fried egg, chili crisp and a bunch of peanut butter mixed in hot noodles.
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kpalm7368
M husband once made meatloaf, thinking sweetened condensed milk was the same as evaporated milk. I thought he was baking a pie. I was polite but, gross
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rasensora
Fluff It reminds me of college. But samthecookingguy, that burger. is. by far the worst slummy (too extra to be sloppy) Joe I've ever seen lmao
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