Hey everybody, Mike Wolford here from the Doods Kitchen in Grill and today you're watching the first episode of Backyard Grilling. And what's Backyard Grilling? Well, simply put, it's just a series that we're running here on the Doods Kitchen in Grill where we're just going to be grilling, whether it be here, on our new Weber cattle, yay, or the Pelligrill. So today we're reaching once again back way back into the archives of my mind. It's a crazy place to be. You really don't want to be there. But with that said, we're doing patty melts back in, like I was saying on a previous episode, 72, 73, 74, we were living in Cheeny Washington about 20 miles south of Spokane. And we were poor, look us up in the dictionary from that time, you'll see a picture of us. And about once a month we'd go visit my grandparents and they had every Saturday, Hamburger Night. And I loved Hamburger Night. It was my favorite night of the week. Well, on the off weeks we would have Hamburger Night also on Saturdays, but instead of a hamburger, we'd have patty melts. Because while we had lots of bread running around, we just didn't have any buns. So I think that that's probably where a patty melt came from. So first thing we're going to do, take our lid off and we're just going to throw some butter down here on the cuisiner. Because we're going to cook up some onions. This is kind of how I would do a patty melt if I had to know this back in 72, 73 timeframe. We're just kind of get these bad boys going. And while they do their thing, let's start on the patties. Not related to patty Joe, my buddy, down in Australia. He's got a great channel too guys. You got to check it out. I'll put a link down below. So usual, take a ball of hamburger. Smash that bad boy down. Give us some shape. Put it on our grill. We'll do it again. Now keep in mind because of the hamburger, the fat content these things are going to drink a little bit. That's why I like to go with a little bigger ball. Yeah Chris, I said that. There's your Chris moment. Because we're going to get some shrinkage. Chris, you know what that's all about. There we go. We'll smash it down a little bit more. Perfect. So that everything going, I'm going to go wash my hands and we'll be right back. We're about two minutes into this cook so far. Let's just move our onions around a little bit. We're going to add some, like I said, back in the day, all we would have had was salt and pepper. This is a fire we're doing it. I'm going to add some up to these gator shake to it. Get them a flip. Looks like a fringy marauder is doing the start trick. I'm going to mash them down a little bit. I do have to grill on low. Let them cook up a little bit more. We'll put our onions around a little bit. We'll give them another minute or two and then we're going to throw some cheese on these things. Grab our tongs. Do these things a little bit of a flip. Actually looking really good. They're getting close to the end pulled off. Just how much I do. Put a piece of Swiss cheese down. Let it melt. It shouldn't take too long. I'm going to put a little bit of the cheese on. Just how much I do. Put a piece of Swiss cheese down. Let it melt. It shouldn't take too long. See how cheese is already starting to melt? This is on low. This is onions and other little bit of a dust up here. At this point I also have some cheddar cheese. Back in the day, through it I just had Belvede cheese or whatever. I'm going to put a little bit of the cheese. So in the meantime I'm just going to take some Jewish rye bread, let it up, put it off the side here. This won't take very long to cook. I'm going to pull our onions off. I think they're done. Here we're breaded chicken. Look at that. It's coming along nicely. Like in there. Cheese is all melting up. Good stuff, guys. Good stuff. I want to check the bottom of that. That's something good. Nice, perfect. I'm just going to take one of these. Do it on there like that. I'm always just going to take our onions, put it over the top. Let it take a little bit of lettuce. So now I'll say this is my version of it. Grab some mayo, a little bit of mustard. You can throw, I don't know, pickles on this if you want it. I think that's what we had as a kid. I love pepper chienes on this. I'm going to put some pepper chienes on this. I'm going to put some salt in it. There you go, guys. That's patty melt right there. That is one good looking sandwich. Cut this in half. Try it out. That's a great patty melt sandwich. Wow. That's really good. That's probably better than anything we ever had as kids. You'll go well with this. A beer. Jesse from the restaurant Beer, barbecue and baseball. That's a few, brother. A sock eye, longer, low and some Larry. Well, I'm going to try another bite. That's got ton of flavor. Everything comes together. I hope the steves on that is amazing too. You really get that out of there. Alright, guys, if you like what you see, please remember to like, subscribe, comment, share, ring that dinner bell. My buddy Rob says, you want to see more. We got our crisp moment in twice. Sorry, what's the way up to? Or your Zoe moment? Rest of the recipes down below. Thanks everybody again for watching. Remember the due to bites this time with patty melt right out of the 70s.