The Quest to Perfect the Dry-Aged Burger at Threes Brewing - Prime Time 

It is so incredibly refreshing to see a couple guys who are just sick, crazy, passionate about what they do. But these videos not only illustrate what you guys do, but also who you are. You guys were made to do what you’re doing. It’s just apparent in every video. You’re very blessed.

Not sure why all butchers/steakhouses that offer dry-aged do not use the trimmings in this way. Perfect. Love these hosts. 👍

“Tastes like the ocean. It’s just that... I don’t really want the ocean in my burger.” This guy is a legend.

3:13 "I dont want anything to mess with the flavor of the burger" Proceeds to add fish sauce, worcestershire, and shitload of cheese

Brent was so hurt when they didn’t like his sauce, that man was in pain.

I love these 2 guys. Make more with them.

Keep feeding him at the end. I love it.

Their passion for making good burgers is really fun to watch.

This series is really great, the hosts really have great banter and interact with the chefs incredibly

Really cool video - good ideas, seeing it go from brainstorm to final, and well edited

These burgers man I'm so hungry another great video as always guys awesome duo

Love how the test with the chick you cut the burgers up into slices but the test with just the guys you all ate off the same burger.

I stayed at a hotel around the corner from this brewery and I had a few beers there. It’s a great place to hang out I enjoyed the brew.

I dont know how this guys dont have more subscribers, this its reallu good content

Needs more platonic ideals

I do this quite a bit. It's amazing!!

In Wisconsin we have the Butter Burger. What about an aged butter burger? I get mine bread, burger, bacon and cheddar. It's all you need.

Now i want a burger, thanks guys

Love these guys

There palates are next level!

This is my favorite video on youtube

I like using rings when I make my burgers presentation is valuable

Lol. These KPM jingles will never die. (1:10 Alan Hawkshaw - Beat Me Til I'm Blue)

Your channel makes me hungry ! 😅

All the burgers 🍔 look delicious 😋

Although I have my reservations about these dudes. As a Burger Restaurateur they are starting with the best possible product.

We have to admit that they stepped up their game with description of the technical aspects and the presentation of the meat. I think that they know that we want Nick back so they are trying harder to give us what we want.

The tortilla press for the burgers. I dig it.

wish I could be there to eat and talk about it too~

This video lacked CONCUSSIVE CRUNCH without my mans Nick.

FINALLY IVE BEEN WAITING SO LONG WOOO

I love how I look through the comments section of a Meat Show video and it’s a bunch of Nick Solares haters and memes but then I look through Prime Time videos and the comments are all just people wanting Nick back

Dry aged meat is pretty as Hell.

every time i watch these guys, i always get brokeback mountain vibes

2 thin patties, dry aged beef (nothing too fancy though... 40 days max or the funk'll overpower anything else), with a nice char, 2 slices of sharp cheddar, pickled red onions, mayo-dijon with a dash o' greek yogurt, put on an agege-style bun (Nigerian bread... easy to bake! as bland as the classic potato bun, but ten times fluffier!!!) and you got the holy grail i'm making for friends when they're over. DELISH! Fantastic and inspirational episode, gonna hit the kitchen soon folks :)

lol...thanks for wearing that shirt...I always wondered what the name "theme at hook" is supposed to mean... xD

Does the pickle have a concussive crunch?

How does this channel not have more subscribers?

I refuse to watch any video about dry aged meat without Nick Solares, this is far from the platonic ideal.

I love Threes Brewing beer but I never had their food

Could you imagine dry aged sloppy joe!!!! Omg I'm so hungry!

this looks like a good day

Watching this while I make me some frozen winco patties

Dry-aged burger and no Nick?? You done messed up. Totally not ephemeral.

Honestly I couldn't care less about Nick these dudes are super chill and great to watch

pretty cool...am curious, looks like they grind the outer side of the aged part...is that safe to eat, esp at rare/medium rare?

Now I want a burger

The thing I hate the most about your videos. Is how hungry I feel after watching them 😀😜

get these guys their own show

My platonic ideal is ruined, without the presence of Nick in an Eater "Meat" video.

re watching the first season of Luke Cage, finally realize who Brent Young (the non mustache dude), he look like Shade! LOL

where is their restaurant and how fast can i get there

You know you’re a good chef when you don’t even try what your about to put as a condiment xD

I was hoping this series focuses on them making custom sausages

Cool. That Dijon was rated 5/7 @ 3:44

Well done! Wuh sta shur!

Definitely would like extra sharp cheddar cheese and fresh shredded parmesan. Add mushrooms cooked in Guinness and let it reduce till you have a thick chunky mushroom stout reduction. No need for mayo since the reduction would add the “sauce”. On the potato roll is the best bun, just should be locally sourced. Think you could have a incredible burger with everything I just mentioned. Definitely worth a try, highly doubtful it will taste bad.

The way you said "Woucestershire" is the closest anyone outside of the UK has ever said it!

I love you guys!

Lmao I thought Nick was gonna be in this video

i sooo badly want to taste this. sadly no shop in my are does this =(

In front of your boss you’re improvising some insane sauce that includes andouille sausage and not taste testing it before they do. That’s ballsy

This episode lacks the quintesential tensile strength that nick solares brought to Eater, there was a certain funk to the way he presented that put a profound effect on the content.

Since they own the Meat Hook, this is basically an inspection 😂

A tortilla press burger. Never thought about it

Is there a pocket in Young Biff's apron to keep the 1984 Grey's Sports Almanac and, most importantly, will he and Luigi use it on thier next Quest to save the princess?

Jesus how many businesses do you have? A brewery too? I'm gonna need to visit them all.

I thought the USDA did not allow the sale of meat with the black mold.

What is that song that stars around the 1 minute mark from

Perfect hamburger, at least in my opinion: Decent-sized patties (not too thick or thin) Some nice melted processed American "cheese". Standard condiments (mustard, ketchup, mayo etc.) Shredded lettuce for some crunch and freshness Thinly sliced tomatoes so they don't soak the bun. Caramelized onions. Toasted bun. ....Maybe that's why In-and-Out is so great. They literally make the perfect burger

That dude looks like Space dad from Megamind 🤣🤣

Just rub me down like a brisket on Pit Master.

I want to eat a burger now...

Guy in black shirt: "My job is not to fuck it up." All these guys proceed to fuck it up with weird sauces.

What kind of cheese did they use? I couldn't quite understand what they are saying?

I like them much better than the previous “meat show guy”. Much more in-depth than the previous host. Less convoluted banter. More fun, less ego flexion

Gotta get more shots of the inside

Nick Solares should have been invited! lol.

Oh my god. Is there a place where I can attempt to order like a pound of this dry aged ground GOLD???

That one dude looks like a future lean Biff Tannen lol

I like how they keep on saying "we" at someone else's video

Wait, so you ground up the funky sides of the dry aged meat for the burgers too? Like the outsides that were touched by the air?

Phil Kessel left the hotdog business to get in on that burger biz.

Wants a bland bun to not take away from the flavor of the burger, but then goes and adds a bunch of strongly flavored sauces. Makes sense.

00:14 Immediately my thoughts: "Why is he wearing an apron bra?"

So this is in the Bay area? Why was it on my feed if I can't order one!

Didn't know you could medium rare cook minced beef ?

Where can I get that T-Shirt?!?!?!

Love the channel & seeing you experiment. The fact you keep feeding him - this is indicative of something. Not sure what. Everyone's happy, so all good!

Curious why do some people prefer grass fed?

He so almost said Worcestershire right!

what did they call the onion spread? can't make it out.

Biff has some stray hairs hangout out the back side of his head at 6:27

Where do i here that music again? 1:20

Does anyone really know if you can eat trimmings??

Those buns looked soft.

How can I order this beef from your place?

Burger, cheese an bun, nothing else needed!

Biff from Back to the Future?

NICK! NICK! NICK! NICK! NICK!