Video player not working?0:000:000:00SettingsQualityAutoAudioSpeed1×CaptionsOff80s Wendys Training VideoDula TVFunny videos since 2008Thumbs up0Thumbs down0 Share3.2K views Jan 2009A fast-talking grill instructor raps through Wendy's burger-cooking steps, from laying and seasoning patties to pressing, flipping, and serving them. Show transcript0:16Oh, great.0:21I am the Duke of the Grill, and you're about to learn some grill skills.0:27So let's get busy now, come on, let's go.0:45Now working the grill bill, it ain't so tough, but first of all, you got to check your stuff, like a grill that's set at 250 with the meat and cheese that's ready to go.0:54A towel to keep your station looking cool, but most of all, you got to have your tool.1:02Are you with me now? Get ready. We're gonna lay them down. Now, beef's got grain to it, just like wood.1:09You got to follow the arrow to lay it down like you should. From the front to the back, you got to lay it down, space it evenly, not scattered around.1:16Next, you got to salt the meat from the back to the front to make the taste complete.1:20Not too little, not too much. With a little finesse, you'll get the touch.1:27What's coming up next is our key to success. We'll turn the meat and do a four corner press.1:31Don't wait too long, I emphasize, or the meat won't reach the proper size.1:36When things start to sizzle, you're ready to go. Gently turn the meat, but don't be slow.1:40Just turn them over easily. We don't want a broken patty, that's a guarantee.1:45Press out the corners, 1, 2, 3, 4. Rock it a bit, are you keeping score?1:49Top and bottom, left and right, and you'll get a patty that's out of sight.1:53Press out the corners nice and wide, at least half an inch on both sides.2:00The reason you press, you gotta think, when the meat hits the grill, it starts to shrink.2:04We start shrinking when we hit that grill, you know it will.2:08We start shrinking when we hit that grill, you know it will.2:15When you see red juices on the top of the meat, it's time to give the turn and press a repeat.2:19Do it again just like you did before. Do the four corner press just one time more.2:26Now, once you press this a second time, don't press them again because the meat's just fine.2:30But when you see red juices rise, turn the patty over to the other side.2:34Don't scrape the grill, we want it wet, you see, and keep the meat moist so it's hot and juicy.2:39When the meat's red, juices no longer rise, you can serve that patty, it'll win a prize.2:45It takes about 4 minutes to cook, but just to make sure, you can have a look.2:50Use your tool and double check, it should be great and moist to be correct.2:54And order to place, you're ready to go. Drain the meat just like so.2:59Once the draining is totally done, place the patty squarely on the heel of that bun.3:03Now there you go, Billy, you give it a shot. Don't be afraid, I think you're gonna be.
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