Up next in 10
Wendy's Baconator But BETTER!!
Sep 15, 2025
This video contains content licensed under Creative Commons. We do not claim ownership of the footage, images, or audio featured unless otherwise stated. All credit belongs to the original creators and copyright holders. This channel shares Creative Commons material strictly for educational, informational, and entertainment purposes in compliance with the licensing terms. If you are the rightful owner of any content included in this video and have concerns about its use, please contact us directly. We respect the work of all creators and will review and respond to your request promptly.
View Video Transcript
0:00
[Music]
0:07
If you haven't by now, some of y'all
0:09
already guessed it. Guess what? I'm
0:11
bringing back the copycat series. Right.
0:12
And today, what better to start with?
0:14
The Wendy's bacon it right now. They
0:16
doing it right now with the pretzel bun.
0:17
I'm going to be honest with you. Listen,
0:19
Wendy's, this is the burger you wish you
0:20
made. Let's get it. Okay, so look,
0:23
hickory smoked bacon. Listen, you got to
0:25
have that thick cut. Right now, let me
0:26
go ahead and oil up, you know, my
0:28
griddle. Now I got it divided up into
0:30
two zones. The left side is the my hot
0:32
zone and my warm side is the right side.
0:35
Right? Super easy. Remember I said this
0:38
is the burger that they wish they made.
0:39
Listen. So we got the good bacon on
0:41
here. Now I'm going to go with my
0:42
onions. Right. I'm going to go ahead and
0:44
grill my onions. Right. So I'm going to
0:46
just go ahead and put them, you know,
0:47
right here. That's fine. All right. So
0:50
look, let me show you guys this. This is
0:52
just parchment paper. I'm going to show
0:54
you how I got to make it like square.
0:56
Last time when I made them, I made them
0:57
round, pressed them, you know, with my
0:59
press, right? After I pressed them down,
1:01
then I kind of like just patted them
1:03
down to get them even, you know, get a
1:05
even, you know, square edge, right? So,
1:06
I'm going to show you how I came up with
1:08
this. And I'm going to do it like this.
1:10
Just make yourself a ball. You want all
1:12
of your your meat to be the same size,
1:15
right? So, I don't really compact it.
1:17
You can see right there. Like, I don't
1:18
want to make my meat dense, right? So,
1:21
I'll just take it like this. Get my
1:23
patty, I mean my press. Put this over
1:25
like the top. Get it over the center.
1:27
And then we just press.
1:29
Now, you want to press it. You want it
1:31
to be kind of spread out cuz we going to
1:33
cut some of this off. Right. So, you see
1:36
how we got it there?
1:39
And we just roll this back like this.
1:41
And there we go. Now, we just take it
1:44
and just Right. You do this with enough
1:48
patties, you'll make a whole another
1:49
patty. So, look now, I'm getting ready
1:51
to just We'll look at these to see how
1:53
they doing. I got everything moving nice
1:55
and slow cuz we had to do a little bit
1:56
of prep, right? If I look back here, I
1:58
can tell you this is a little bit more
2:00
hotter. You know what I mean? So, I'm
2:02
probably just going to flip these two.
2:03
But don't worry, when you get them, I
2:06
want to show you this part right here.
2:07
This right here will help make sense to
2:09
it for you. I'm going to go ahead and
2:11
take one of these pretzel buns out.
2:15
Right. And then if I take it like this,
2:17
you can see it's a little bit bigger.
2:19
Don't forget, we going to get a little
2:20
bit of shrinkage, right? So that's what
2:22
we want to do. But I want to ensure that
2:24
we have enough. So I take my parchment
2:26
paper, put it back out over the top, and
2:28
just give it a little bit of a
2:32
smash. And that there, folks, is a
2:35
square patty. Okay. So I'm looking at my
2:38
bacon. We there, right? So I'm going to
2:40
go ahead. Let me get underneath these.
2:42
And I'm going to bring them over here to
2:44
this zone. Right? Remember I told you
2:46
guys over here we cool. This right here
2:48
just going to keep it warm. Okay. So
2:50
look now we going to make the sauce.
2:52
Right. I'm going to go ahead and make my
2:54
sauce. Listen. We always got to start
2:56
with mayo.
2:59
Right. I'll give you guys the full
3:00
ingredient list down in my uh on my
3:02
website. Don't forget it's printable.
3:04
That's smoking grillingwithab.com. And
3:06
that's witab.com.
3:08
Right. So we got a little mayo. I'm
3:10
going to put a little bit more in here.
3:12
I got to make a little I got to make
3:13
quite a few of these today. I told
3:15
everybody they you know what we was
3:17
making today and everybody was like I
3:19
got to have one. I didn't bring no
3:20
lunch. So we going to get down. So I add
3:22
a little ketchup to it. I don't add a
3:24
whole lot of ketchup or a whole lot of
3:27
uh mustard, right? Cuz I need to see it.
3:29
I base mine off of my color. Then I
3:31
start tasting it, right? And there's one
3:33
ingredient I don't have out here and
3:34
that's that W sauce. But you can't have
3:37
no burger sauce if you ask me without
3:39
having a little bit of this uh sweet
3:42
relish. And then for those of you guys
3:44
that know, like on the East Coast, I
3:46
know that they sell salad cube sweet
3:48
relish in the uh grocery store. Out
3:50
here, I have to order it. And obviously,
3:52
I'm out of it. But if you guys get the
3:53
salad cube, the dice on the sweet uh
3:55
pickle is, you know, much much bigger.
3:58
Now, I'm going to hit it with a little
3:59
bit of W sauce. Just like a dash or two
4:01
of that, some pepper.
4:04
Just a dash of two. Oh, just that that's
4:07
it right there. I told you guys earlier
4:08
I was going to have to make some more
4:09
bacon. You know what I mean? And I can't
4:12
keep no bacon. That was my original
4:13
bacon. The first set. That's already
4:15
have gone. So, I went ahead and just
4:17
made the whole entire pack. You know
4:20
what I mean? Keep it over here on my
4:21
cooler side. This is just to keep
4:23
everything nice and warm. Now, I'm
4:25
getting ready to come and take a look at
4:26
my onions.
4:28
Yeah, that's that's it right there. So,
4:31
let me just go ahead and move these. You
4:32
see this right here? for me. That's as
4:35
far as I want to go. Right. So, we'll
4:37
move these down here like this.
4:44
Right
4:47
now, I'm going to take this and put some
4:48
of this some of this grease down my
4:52
little trap back here. Right.
4:55
Got to love working with a griddle,
4:57
folks. You know, one thing I can tell
5:00
you about working with a griddle, you
5:01
want to make sure your table's level.
5:02
Got this over here like that. This is
5:04
going to continue to stay warm. Lightly
5:06
cooked only on this side, right? Cuz
5:08
remember, it's hot over here. It's got
5:10
to gradually go down to straight cool,
5:12
right? So, I'll just put that there.
5:14
Now, we going to get down here with our
5:15
patties. Right. We can do it like how we
5:17
do it like how they do it at the store.
5:20
Right.
5:25
I don't I know it look all like I'm
5:27
doing something, but truly I just got I
5:30
just cut my parchment paper into like
5:32
some type of square and just put it
5:33
down. Right. So, I'm looking at it.
5:37
Might raise this up just a tad bit. You
5:39
know what I mean? We want to get that
5:40
going. Now, I'm going to be doing a
5:43
combination
5:44
of seasoning. Right. I'm going to be
5:45
using my AP. Right. This is my original
5:48
AP, which is a little bit different.
5:49
Trust me folks, this on any type of food
5:52
is great. And then I'mma come with my
5:53
burger rub also. So, let me just open
5:55
this up. Let's go ahead and start to
5:58
season a little bit. Whoa.
6:01
As you can see, it's just a little bit
6:03
on the windy side today. Right. And now
6:06
for that burger seasoning.
6:09
This a hell of a combination right here,
6:11
folks. So, now we getting ready to
6:13
toast. We going to start it off early
6:14
this year, folks. Especially for those
6:16
of you guys that don't know. I think
6:17
just about everybody has like discovered
6:19
it by now. Look, instead of me using
6:20
butter, I'm gonna be using what? That's
6:23
right. This that mayo.
6:26
[Music]
6:31
Okay. So, now I'm getting ready to just
6:33
drop the buns on. I'll put them right
6:35
there. I'm going move these back towards
6:37
the back just a little bit more. In just
6:39
a second, I'm getting ready to put some
6:41
cheese on it. I don't care if uh my buns
6:43
get a little seasoning on there, too.
6:45
That doesn't bother me at all.
6:49
We drop this right here. Now we let this
6:52
work. I can put my hand on them. I can
6:55
feel them. They steaming already. Now we
6:58
go ahead and just add our cheese on
6:59
here.
7:01
Put that there. Let's go ahead and
7:02
check.
7:04
Oh yeah. You see what I was talking
7:05
about? You see that right there? And
7:07
look. I don't know if I can capture
7:08
this, but look. Look how soft it is now.
7:11
You want to know how soft it is? Look. I
7:12
even put a dent in it. Man, it's just
7:14
something about when you put that on
7:15
there and look how this is. These is
7:17
almost ready, folks. This one can go
7:20
there where it's a little hotter. But
7:22
that one right there is nice.
7:28
Now, when you guys see me do the water
7:29
right there, usually I put a lid over
7:31
the top and it's the steam that'll help
7:32
melt the cheese, but I wanted everything
7:34
to go I wanted to speed it up just a
7:36
little bit. You can see how it works
7:37
like towards the edges. We'll let the
7:39
rest of the heat just go ahead and take
7:40
care of that. Now, let's go ahead and
7:42
build these these buns. I don't know
7:45
about y'all, but this is the way I judge
7:47
if this burger gonna be made right. When
7:49
I go ahead and bite it, I need to make
7:51
sure I need a bib. You know what I mean?
7:53
Uh, this is what we want to have right
7:55
here. That way, when I put it on there,
7:58
smash it all together and go to eat it.
8:01
I want to see a little bit of oozing out
8:03
the side. You guys, let me know down in
8:04
the comment section below. Is this how
8:06
you guys make yours? We talking about
8:08
building them, right? So, let me go
8:10
ahead and clean this off. Right.
8:15
Again, man, I love the fact that I get
8:17
to work outside almost throughout the
8:20
whole year. Right now, I'm going to take
8:24
my patty here.
8:27
Come on.
8:30
I'm going to go ahead and drop him
8:33
just like that.
8:35
Right. I'mma grab one more.
8:43
Now I'm getting ready to come with my
8:44
bacon. I'mma have bacon everywhere,
8:47
folks. Don't trip.
8:51
I'm going just put it on like that.
8:53
Right.
8:56
Then I'm going to grab me a patty
8:58
cuz we making doubles, folks.
9:01
Now this other one, I'll clean it up.
9:02
Won't make my bacon so big. Right.
9:07
So there.
9:10
Do it like that. Try to get me another
9:12
smaller one.
9:15
Do it like that. And then we're just
9:17
going to put this on the top. Now, I'm
9:18
not going to put no onions on this one
9:19
right here cuz somebody swear up and
9:21
down they don't like it. But I've given
9:23
them, you know, grilled onions before
9:25
and they ate it and it wasn't no
9:26
problem, right? So look, I'll make them
9:28
that sloppy one. This one over here,
9:30
check this one out.
9:31
[Music]
9:38
[Music]
9:56
Okay, folks. Look, I'm ready to tear
9:57
into this, but I want to do a recap just
9:59
about everything that we covered on
10:00
here. This right here, first of all,
10:02
this is the bacon Wendy's double
10:04
baconator, you know what I mean? Uh,
10:06
what I can say is this is the one I wish
10:08
they would make. You know what I mean?
10:08
We went over the top. We seasoned it
10:10
just right. And don't forget, go by my
10:11
website. Take a look at that. You know
10:13
what I mean? Uh, not just for this
10:14
recipe, but for other recipes. You guys
10:16
looking to make something, more than
10:18
likely, it's on my website. All you do
10:19
is go to smoking grillingwithab.com.
10:21
That's wittab.com.
10:23
Hit recipes and it's there. And listen,
10:25
I got some good articles on there, too.
10:27
So, without with all of that being said,
10:29
I'm not going to over talk it anymore.
10:31
That's body, folks. Check it out one
10:32
more time.
10:34
Cheers.
10:45
See that?
10:51
That is fire. I'm not going to waste
10:53
this waste this opportunity. Listen, my
10:56
people that help me behind the camera,
10:57
they can make their own. But check it
10:58
out. I wouldn't be right if I didn't had
11:01
that great Kool-Aid. Yes, sir. Before I
11:04
tear down child down on this, you guys
11:06
let me know what would you do to level
11:08
up yours. Right. So, if you're new to my
11:10
channel, let me take this time to say
11:11
thank you for watching this video. Don't
11:13
forget to like, smash that subscribe
11:14
button, and tell everybody out there's a
11:17
channel out here that's simplifying
11:18
these recipes and taking the mystery out
11:20
of cooking.
11:25
That's fire, folks. I'm out. Peace.
#Food & Drink