Guy Fieri Eats a Barnyard Burger with ALL the Meats | Diners, Drive-Ins and Dives | Food Network

So I'm here in Boca Raton, Florida, and I don't know if I'm south, north, east, west, central. I don't know where I'm at. I just know I'm in an industrial park. And I'm at a place called Barrel of Monks. It's a brewery. And outside of that brewery, they got a food truck. And well, it's kind of got an interesting story. The guy's been trying to get on Triple D for quite a while. Let's see. He's sent out a mailing list to his fans. He's written us. He's put flyers up, posters. He's knocked them. Well, no, he hasn't done all that. Actually sounds a little crazy. But you know what is crazy? The food. This is Chef Reads. Pull pork mac. Get it on the fire. It's crazy, the combinations he comes up with. You never get bored. There's always something new to try. Piranha burger in the window for tax. The burgers are phenomenal. The wings are just phenomenal. Oh, you just went from burgers to wings. It is easy to get distracted with everything that Jeffrey Lemarin has been rolling out of his truck since 2016. Where did Chefery come from? Chefery was just a play on words for my first name, Jeffrey. What is the food? We're known for our burgers. And we'd make elevated bar food from scratch as much as possible. In a trailer? Yeah. Flipping two barnyards. The barnyard, it's amazing. When you take a look at it, it's about this big. You need napkins? You need wet wipes? All right, Chef. So we have our dry rub for our barnyard burger with cheese, bomb sauce, fried chicken, bacon, and all the- Oh, it is the barnyard. It was either that or the petting zoo. Barnyard. Mustard powder, onion powder, garlic powder, cumin, coriander. Allspice. Smoked paprika, chili powder, black pepper, instant coffee. OK, I'll take that in a rub. Why does it look like cocoa powder? Because it is. Ha! We're shaking, baby. What's next up? We have marinade for the chicken. Dry rub, salt, pickle juice, which we make in-house, hot sauce, buttermilk. And boneless, skinless chicken breast? Correct. How long is this going to marinate for? Overnight. Next up. We're going to make our barbecue sauce. We have our apple cider vinegar. Worcestershire, molasses. Dijon. Brown sugar, salt, liquid smoke. Dry rub, ketchup, chipotles. In adobo, and some garlic. Let's kick it. Hit it. Let's kick it. Delicious. Is this a base sauce for anything else? Yes. We're going to make the bomb sauce with our barbecue sauce. Garlic. That's definitely bomb-ish. Bacon grease. Honey, Dijon, Thai chili. And here's our barbecue. And there it is, the bomb sauce. That's good. All right, so now we're going to make our burgers. Two pounds of ground Angus, 80-20. One egg. Winning bokeh. Pepper, a little bit of salt. Get it on the grill. Next. Chicken that we have in our marinade we made. Dredge that with cornstarch and flour, half and half. Down on the fryer. For about five minutes. Anything else going on this monster? Cheddar cheese, fried chicken, the bomb sauce. More cheddar cheese, bacon. Whoa. And then we top it off with more bomb sauce. Voila. Holy barnyard. I haven't broke the hunch out in a while. Chef, it's flavor on flavor, and then there's some flavor. Because in the Flavortown theaters, that is R-rated for ridiculous. Barnyard burgers right here. Best fried chicken on the planet. The bomb sauce is rich, sweet, with a little bit of tang. It's just so messy, but so delicious.