Look at that Big Mac.Link:
When it’s not all dressed up
for a commercialit sort of just looks
unverwhelming.Rhett:What if we took
each part of the Big Macand replaced it with
the fanciest ingridient
we could find?Link:We’ll we create a
McMasterpiece?Rhett:Or a McMonster?Link:Let’s find out
with the help ofMythical Chef, Josh.Now, if you have
any doubts as to Josh’s culinary
qualifications, you shouldn’t because
he has a freaking
spork tattoo on his forearm. That’s the best
$83 I ever spent. We want to replace
every layer of
the Big Mac. with a fancy ingredient. So what are we
gonna do with the bun? You get the best
bakery in L.A.,
Lodge Bred Co., to custom bake you
brioche buns, Then you’re going to
cover it in real 24 karat gold flake. – What?
– Of course. So here we got artisinal
little gem lettuces, we have pearl onions. And then we have some
cucumbers for pickling. We’re going to shower them
in Veuve Cliquot champagne. Oh, fancy. Okay, so the Big Mac’s
got like one slice of American cheese,
just a plain square. I think American cheese
is still really important, so what we’re gonna do
is we’re gonna
melt it down with camembert cheese
and call it “camemberican
cheese.” Both: Camemberican. Josh: And for the special sauce,
we have some super fancy mayo, Sir Kensington’s.
Dude has a top hat on it. We’re gonna mix that
with some equally fancy mustard, a little bit of chopped
Bubbies pickles and then we are going
to throw a whole bunch of sea urchin–
uh, technically it’s
the gonads. Gonads are fancy,
I’ve always said that. And probably the most
in a burger… the meat. We got a 16 ounce,
100% DNA tested, genetically pure,
Wagyu steak. – What?
– That is from Lone Mountain
Ranch, pure bred Japanese. Never cross bred
with American cows. Okay, we got
all this fancy stuff, let’s make a fancy
Big Mac. – ( cork popping )
– Oh! Whoa! Oh, no!
Save the pickles. He wasn’t supposed
to do that yet, right? I was supposed to
salt the pickles, first. He seemed so excited,
though, I didn’t want
to stop him… He’s a premature
cork popper. What you’re gonna do,
is actually sprinkle that with like a liberal
amount of salt,
I’ll tell you when, Just like,
really go for it. You’re gonna get in there
and you’re gonna actually massage it into
the cucumbers. Uh, Link is just
gonna go ahead
and then… Rhett: Huh. They’re not turning
to pickles. So this actually
take about a week, maybe to get ’em
real good, I actually pickled some
about two weeks ago. Camembert. It is also known
as stank brie. And if you want to
check that out just like
cut it in half. Link: Ooh, it’s soft. Mm. It smells
a little farty. It’s a little farty. Then melt all that down
in a pot. Look at that. So you already
did it. You don’t even
need us. It’s a Big Mac
so you’re only getting
one slice of cheese and so like,
you gotta make it count, you know what I mean? We’re gonna do like
two parts mayo to one part mustard. That’s perfect. Uh, you’re going to dump in 80 % of those
right there. – Okay.
– There you go! What? Oh, no,
I think that’s 70. You’re gonna take
all of that delicoius
sea urchin. You want all these
orange tongues in there? All the orange tongues. ( blender whirring ) All right, so we’re gonna
hand chop our burgers, you’re not gonna grind ’em, – Okay.
– And then I got a very
special high tech tool. You two can decide
who gets to use it. – Whoa!
– ( laughs ) – That’ll be me.
– Just take some big
open handed swings. Try to increase
your speed and fequency – Whoa!
– We do need two patties
to come out of that. so really try and smash it. You’re gonna sprinkle
the top of that pretty liberally
with salt. – That’s good, please stop,
– That’s a lot of salt, right? Too much? – ( sizzling )
– Yay! Nailed it. Rhett: Boom. I’ve never smelled this
going into a McD’s. So, yeah, if you
just want to flip that. Rhett: You’re gonna place
that cheese right on top of it. We’re gonna spoon
some truffle butter
on there. And then Link,
if you want to just
baste that burger. He’s a master baster Oh, yeah.
This is so… Truffle butter basting. Oh, gosh.
Oh, gosh. It smells so good. Link: We should probably
taste it. But first, for comparison. Well, the fancy one
is also a tad bigger. Yeah. It’s a lot to cut through there. Rhett: Oh, wow. – Link: Ooh!
– Rhett: Oh, my. – Oh, my.
– Look at that. Layered goodness of
Big Mac fanciness. But you know what?
The real test… – Link: Is the taste.
– Yes. – Dink it.
– Squeeze it. – Mm.
– Oh, man. Yeah, Josh,
you can have that one. It’s so good.
It’s so fancy. It’s very much a Big Mac. Like, all the Big Mac
taste are still hitting me in the proper ratio
even though it’s a lot larger. So how much would
this cost? So, all total,
that Big Mac right there
$205.52. – ( muffled ) Sweet Jesus!
– Pretty reasonable. – You’re a genius.
– Thank you. But in case you were
worried about me, this is also really enjoyable. – No, you gotta try it.
– I appreciate it, man. Look into my eyes. No, don’t.
Don’t do that. – Oh, my.
– Rhett: It’s so good. Let us know in the comments,
what specific fast food dish you want us to fancify next. And stick around
because we dug up the craziest and weirdest
celebrity fan art. And we’re gonna play
a game with ’em. Link:We got some big news.We’re selling limited edition
T-shirts.exclusively on Amazon.Yes, that Amazon.
There I said it.