So, what do you get when you combine the workings of a Taco Bell Crunch Wrap Supreme and Barbacoa Beef? You get a Barbacoa Crunch Wrap Supreme!

Barbacoa Beef is chuck r brisket slow cooked in a savory, a little spicy, chile, and stock, and lime juice liquid until fall apart tender. This one is made with chuck in my Instantpot. A Taco Bell Crumch Wrap is usually made with spicy ground beef. The Barbacoa elevates to a new flavor level.

Basically, it’s a flour tortilla wrapped around a bunch of good taco stuff along with a crunchy corn tortilla inside…all folded up and grilled until crunchy on the outside too.

After all is said and done…just hit the drive-thru! But, it was good.


For the barbacoa beef:

  • 2 pounds beef chuck roast
  • Kosher salt and black pepper
  • 2 tbsp canola oil
  • 2 tbsp chipotle peppers in adobo, minced
  • 1 cup diced onions
  • 3 garlic cloves, minced
  • 1 1/4 cups beef stock
  • 1 small can diced green chiles
  • 1 tbsp cumin
  • 2 tsp ground oregano
  • 1/4 tsp ground cloves
  • 2 tbsp fresh lime juice

For the crunch wrap:

  • 4 large flour tortillas
  • 4 small corn tortillas
  • 1 cup Spanish rice or cooked white rice
  • 2 cups cooked barbacoa beef (recipe above)
  • 1 1/2 cups Mexican blend cheese (half Monterey Jack, half Cheddar)
  • 2 cups shredded lettuce
  • 1 cup Pico de gallo
  • 1/4 cup Sriracha taco dressing or sour cream
  • Sour cream for garnish
  • Chopped cilantro
  • Canola oil for frying


  • Trim excess fat from the chuck roast then cut into 2 inch chunks. Season with salt and pepper.
  • Heat the Instantpot on saute and add 2 tbsp canola oil. When the oil is hot, add the beef chunks and brown thoroughly on all sides.
  • Add the chipotle, onions, garlic, beef stock, green chiles, cumin, oregano, ground cloves, and lime juice. Turn off Saute. Seal the lid and pressure cook for 50 minutes. Let the pressure release naturally. Remove the beef from the cooker and shred then chopped it. Return to the pot to keep warm.
  • Heat about 1/2 inch of canola oil in a skillet and lightly fry the corn tortillas until crispy. Drain on papers towels and set aside.
  • Heat a large flat griddle over medium high heat. Place the flour tortillas on the griddle for about 15 seconds per side to warm and make pliable.
  • Place the flour tortilla on a work surface.
  • To assemble, place 2-3 tbsp of the cheese on the tortilla. Top the cheese with 1/4 cup of the beef, then the crispy corn tortillas, then 1/4 cup of rice, then the lettuce, then the Sriracha taco dressing or sour cream, then 1/4 cup Pico de gallo, then a sprinkling of chopped cilantro. Fold up the sides of the flour tortillas, then fold up the ends 3 times each, pressing it all down to hold together. Place seam side down on the hot griddle and cook until golden brown, then flip and repeat with the other side.
  • To serve, add sour cream, Pico de gallo, and cilantro.


Who doesn’t love twice baked potatoes? O.K., maybe two or three of you. But most of us do. And when you stuff them with Chili Con Carne and slather it with sour cream, bacon, and chives….well, put the diet on hold for an evening!

Find big Russet potatoes and bake them for at least an hour at 400 degrees. Don’t wrap them in foil or rub with oil…you need the skins to have a little texture. However, do poke a few small holes in them so they don’t explode in the oven when baking (it’s happened!)

You can use canned chili con carne or make your own. Best to leave out the beans. Here we go…


  • 2 large Russet potatoes
  • Kosher salt and black pepper
  • 6 tbsp unsalted butter, divided
  • 2 tbsp sour cream + more for garnish
  • 1/2 cup shredded cheddar cheese
  • 1 cup chili con carne without beans (home made or canned)
  • 4 thick slices of bacon, cooked and diced small
  • Chopped chives


  • Preheat the oven to 400 degrees. Wash and dry the potatoes. With a small knife, poke a few holes in them. Bake for at least 1 hour until they are fork tender. Remove from the oven and allow to cool enough to handle.
  • When the potatoes are cool enough, slice off the top 1/3 of each potato. Carefully scoop out the flesh. In to mixing bowl. Also scoop the flesh from the top slice.
  • To the potato flesh, add 4 tbsp of unsalted butter, 2 tbsp of sour cream, 1/4 cup shredded cheese, 2/ tbsp cooked diced bacon, Kosher salt and black pepper to taste. Mash with a fork and mix all ingredients well.
  • Heat the chili con carne in a saucepan. Place about 1/4 cup of chili in each hollowed out potato. Add about 2 tbsp of shredded cheddar to the chili. Top with the potato mixture and shape into a dome. Using a fork, make some ridges to the top of the potato. Melt 2 tbsp of butter and brush on top of the potatoes. Place in a preheated 450 degree oven for about 15 minutes until the tops are golden brown.
  • Sprinkle on some chopped bacon. Then some shredded cheddar cheese. Then some our cream topped with chopped chives.


DISCLAIMER: This is just my way of making a traditional favorite originating in the Caribbean many years ago: Barbacoa. Many countries makes this using pork, lamb, beef, or goat. Historically, the meat was marinated in spices and citrus, then cooked for a long time over an open fire, or, wrapped in agave leaves and buried in the ground with hot coals. This Americanized version is much easier!

The level of heat you desire is entirely your choice. With Mexican Barbacoa, guajillo chiles are often used. I chose chipotles and roasted green chiles. I also chose to make it in my Instantpot. My other method of choice is braising it in the oven for several hours. The P/C doesn’t require as much babysitting.

We had tacos, but Barbacoa beef is excellent for any shredded beef application like burritos, enchiladas, taquitos, and so on. Freeze what you don’t use that day.


  • 2 – 3 pounds beef chuck roast, excess fat trimmed, cut into 2 inch chunks
  • 4 cloves garlic, peeled, thin sliced
  • 2 tbsp minced chipotles and adobo sauce
  • 1 large Anaheim chile, roasted, skin and seeds removed, rough chop
  • 1 medium white onion, peeled, rough chop
  • 1/4 cup lime juice
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 2 tsp ground cumin
  • 2 tsp Mexican oregano
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups beef stock


  • Place all the ingredients in the Instantpot. Stir everything to combine.
  • Set Instantpot to High Pressure Cook and cook for 55 minutes. Allow the pressure to release naturally. Then let everything sit on Warm for 1 hour.
  • Remove the beef to a bowl. Strain the liquid and reserve. Discard the vegetables.
  • When ready to serve, chop the beef to your desired consistency. Use two forks and shred if you want. Place the shredded beef in a bowl and add about 1/2 cup of the cooking liquid. Toss to coat. Taste and reseason if necessary. Serve immediately.


The S.F. Chinese Garlic Noodles are great on their own, but I decided to pair them with the Char Siu Pork.

I hope you love garlic! Relatively easy to make. After marinating the pork overnight, it comes together quickly. The basic Char Siu recipe calls for pork shoulder but I chose to use some country pork ribs I had in the freezer. Don’t over cook the pork…or they will be chewy.


For the pork:

  • 1 1/4 pounds pork (shoulder, tenderloin, country style ribs), 1 1/2 inch wide strips
  • 2 tbsp Hoisin sauce
  • 2 tbsp brown sugar
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 2 tbsp honey
  • 1 1/2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sea salt
  • 1/4 tsp Chinese 5 spice powder
  • 2 garlic cloves, peeled, thin sliced

For the Garlic Noodles:

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp Worcestershire
  • 2 tsp fish sauce
  • 1/4 tsp sesame oil
  • 6 cloves of garlic, peeled, minced
  • 4 tbsp unsalted butter
  • 3 tbsp granted parmesan
  • 2 tbsp sliced green onions
  • Pinch of red pepper flakes (opt)
  • 6 ounces of spaghetti or other long noodle


  • Mix together all of the pork marinade ingredients in a bowl.
  • Place the pork in a large zip lock bag then pour the marinade over the pork. Massage the pork to make sure it is all coat. Seal the bag and place in the refrigerator for at least 6 hours or overnight.
  • For the noodles, mix together the soy sauce, oyster sauce, Worcestershire, fish sauce, and sesame oil in a small bowl.
  • Remove the pork from the marinade and pour the marinade in a small saucepan. Bring to a simmer on low for 2-3 minutes. Divide it in two small bowls, one for basting, one for serving.
  • Cook the noodles according to package direction. Do not salt the water.
  • Heat a large skillet over medium low heat and add the butter. When the butter has melted, add the garlic and cook, stirring, for about 1 minute. Add the sauce and simmer on low heat for a minute or so.
  • When the noodles are done, using tongs, transfer the noodles to the skillet with the sauce, sprinkle with the red pepper flakes, and toss completely. Turn off the heat and add the parmesan cheese.
  • Slice the pork against the grain into thin slices. Baste with the sauce.
  • To plate, place some noodles in a pasta dish and fan out a few slices of the pork. Baste again with the sauce. Garnish with sliced green onions. Serve iimmediately.
  • Pass the extra sauce and parmesan at the table.


So, why am I calling it Country Chicken Fried Steak? Well…it’s complicated.

First of all, there is no universally accepted explanation as to the difference between Country Fried and Chicken Fried Steak. Generally speaking, Chicken Fried Steak is double breaded in egg and flour and fried like fried chicken. And, it is served with a white cream gravy. Country Fired Steak is dusted in flour, then fried…and the oil is used to make a brownish gravy from the drippings. No one agrees,really, on all this food history blathering. Basically it depends on what part of the country you are from that determined what you call this iconic comfort food.

This recipe is a hybrid between the two. I actually bread the steak in buttermilk and panko, then make the gravy from some of the drippings. So…Country Chicken Fried Steal. Also, traditionally you will find CFS made with pounded out and tenderized round steak, a.k.a., cube steak. I used a NY strip steak here.

Have fun with it. Much of the results depends on technique, ie, frying them crispy and properly seasoning the coating and gravy. It’s all a matter of choice.


  • 1 pound beef or cube steak (flank, strip, ribeye)
  • 1 cup buttermilk
  • 1 cup panko crumbs
  • Kosher salt and black pepper
  • 1 tbsp Cajun seasoning
  • Canola oil
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 cup chicken stock
  • 1 cup cream
  • Chopped parsley
  • Chopped chives


  • Cut the beef into 4 equal portions. Place on a cutting board then pound each portion with a meat mallet using the tenderizer end until they are 1/4 inch thick. If using pre-tenderized cube steak, pound them to about 1/4 inch as well.
  • Place the buttermilk in a flat bowl then place the pounded beef steaks Makie sure they are all covered in buttermilk. Let sit at room temperature for at least 30 minutes or in the fridge overnight covered.
  • Place the panko crumbs in a flat bowl then add 1 tsp Kosher salt, 1/2 tsp black pepper, and 1 tbsp Cajun seasoning. Mix well.
  • Heat about 1/2 inch of canola oil in a skillet to 350 degrees.
  • Remove the meat from the buttermilk. Bread each steak in the seasoned panko until they are well coated on both sides, pressing the panko into the steaks. Place on a parchment lined plate.
  • When all the steak are breaded, fry them in the oil without crowding until golden brown on the first side, about 2 minutes. turn and repeat with the other side. Remove to a wire rack over a sheet pan in a warm oven.
  • When the steaks are fried, remove most of the oil from the skillet. Add 2-3 tbsp unsalted butter then 2 tbsp of flour. Over medium heat, cook the flour, stirring with a whisk, for about 1 minute. Whisk in the chicken stock and let it come to a simmer. Whisk in the cream and bring to a low simmer. Taste and season with more Cajun seasoning and black pepper.
  • Plate with Yukon Gold mashed potatoes. Spoon some of the gravy on the steaks and the potatoes. Garnish with chopped parsley and chopped chives. Sprinkle with a little paprika.


Sure, it’s all about the meatballs…but, it’s also about the gravy.

I’m Danish and my Danish grandparents made Frikadeller (Danish meatballs) quite often when they came to visit. This recipe is similar, but closer to classic Swedish meatballs in Sweden. You’ll find many different recipes, but I settled on this one a long time ago.

I used ground pork, ground beef, and ground veal. Substitute ground chicken for the ground veal as ground veal can be hard to find.


  • 1 cup white bread, torn into small pieces
  • 1 cup cream
  • 1 cup yellow onions, minced
  • 1 garlic clove, minced
  • 4 ounces leans ground beef
  • 4 ounces ground prok
  • 8 ounces ground veal or ground chicken
  • 1 egg yolk
  • 1/4 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp allspice
  • 1/8 tsp fresh ground nutmeg

For the gravy:

  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 cup beef stock
  • 1/2 cup chicken stock
  • 1 tbsp Worcestershire
  • 1/2 cup cream
  • 2 tbsp sour cream
  • Kosher salt and black pepper to taste

For serving:

  • Chopped parsley
  • Lingonberry preserves


  • To the stand mixer bowl, add the bread crumbs and 1 cup cream. Mix with paddle for 30 seconds. Let sit for 30 minutes.
  • Heat 1 tsp olive oil and 1 tbsp butter in a small saucepan over medium low heat. Add the minced onion and saute for 4-5 minuets until softened. Add the minced garlic and cook another 30 seconds. Season lightly with salt and pepper. Remove to a bowl and place in the refrigerator for 10 minutes to cool.
  • To the mixer bowl, add the rest of the meatball ingredients including the onions and garlic. Using the paddle on low speed, mix for about 2-3 minutes until totally combined. Cover the bowl with plastic and place in the refrigerator for 30 minutes for all the flavors to combine.
  • Preheat oven to 350 degrees.
  • Using a small scoop or melon baller, portion out the meatballs the size of a ping pong ball and place on a sheet pan lined with parchment paper. When all the meatballs are portioned, using your hand dipped in water, mold them into smooth ovals and return to the parchment paper. Do not smash them together, leave them a little loose so they remain tender. Bake for about 15 minutes, longer if you made the meatballs bigger. Remove from there sheet pan to a bowl and keep warm in a large bowl.
  • For the gravy, heat the butter in a small saucepan. Then add the flour to make a roux. Cook for about 1 minute, stirring. Whisk in the stock and bring to a simmer, letting it thicken. Add the Worcestershire and stir in. Add the cream and heat through. Taste and reseason if necessary.
  • Add most of the gravy to the meatballs in the bowl and gently fold in. Save a little bit of the gravy for plating.
  • Plate with more gravy and chopped parsley. Serve with buttered egg noodles or butter parsley potatoes…and lingonberry preserves.


Chicken Fried or Country Fried…what’s the difference? Well, Country Fried Steak is cube steak breaded in flour, fried, then slathered with a brown gravy made from onions and the drippings. Chicken Fried Steak is cube steak breaded with bread crumbs, fried, then served along side fried eggs or mashed potatoes with a white cream gravy. This recipe is Chicken Fried Steak…very thin and fork tender.

So what is cube steak? It’s usually made from sirloin or top round, sliced thin then pounded and tenderized. The way I made this is with thin New York steak that I sliced thin, very thin, then pounded and tenderized. I breaded it the usual 3-station method: flour, egg, and bread crumbs. I used half panko and half regular bread crumbs. One of the keys is to season the meat (salt and pepper), the flour (a southwest or Cajun seasoning), and the egg (Frank’s Hot sauce.

These are so thin, they only take a minute or so per side in olive oil and butter. And, they cut with a fork! With mashed Yukon Gold next to it, I try not to slather too much gravy on the steak so as to keep it crispy.


  • 1 (12 ounce) New York strip steak, cut in half then each piece butterflied
  • Kosher salt and black pepper
  • Flour
  • Southwest seasoning
  • 1 egg, beaten
  • 1 tbsp Frank’s hot sauce
  • 1/2 cup panko crumbs
  • 1/2 cup plain bread crumbs
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • Chopped parsley
  • Chopped chives

For the cream gravy:

  • 1 1/2 tbsp unsalted butter
  • 1 1/2 tbsp flour
  • 1 cup whole milk
  • 1/4 cup cream
  • 1/2 tsp chicken bouillion
  • Kosher salt and black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Pinch of paprika


For the gravy:

  • Heat the butter in a small saucepan over medium low heat. Add the flour and cook, stirring, for about 1 minute. Whisk in the milk and bring to a simmer as it thickens. Add the cream and continue whisking. Add the garlic powder, onion powder, paprika, chicken bouillon, and salt and pepper to taste. Turn heat down and simmer for about 5 minutes, stirring. Cover and keep warm.
  • Cut the steak in half. Then butterfly each piece so you have 4 pieces. Place between some plastic wrap and pound using the tenderizer side of the mallet until they are about 1/8 inch thick.
  • Set up a 3-bowl breading station: seasoned flour, seasoned beaten egg, and the bread crumbs. Dust the meat with four, then into the egg, then into the bread crumbs, pressing down to make sure it is thoroughly breaded and the breading has stuck. Place on a small sheet pan in the refrigerator for at least 30 minutes before cooking.
  • Heat the olive oil and butter in a medium large non-stick skillet over medium high heat. When the oil is hot, place the steaks in the oil without crowding and cook for about 1 minute or so (depending on the thickness of the steak) per side. Place on a wire rack over a sheet pan in the oven until all the steak are done and your are ready to plate.
  • Plate some mashed potatoes then a steak leaning against them. Spoon on your desired amount of gravy then garnish with chopped parsley, chopped chives, and a sprinkle of paprika.


If you use ground sirloin, you’ve got Salisbury “Steak”. If you use ground chuck, do you just have Salisbury “Ground Beef’? No matter. Moving on.

In the early 1800’s, a physician named James Salisbury advocated a meat-centered diet, kind of an early Atkins-like plan? Anyway, it was loosely born from him.

Salisbury steak is simple ground beef with some seasoning mixed into the ground beef, shaped in ovals, browned, then finish in a mushroom/onion gravy. Always a diner favorite, it’s easy to make and the leftovers are superb! This recipe has 2 (8 ounce) patties and could feed 3-4 people.


  • 1 lb lean ground beef
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 2 tbsp dry bread crumbs
  • 2 tsp Worcestershire, divided
  • 2 tbsp unsalted butter
  • 1 tsp olive oil
  • 3 ounces cremini or white mushrooms, thin sliced
  • 1/4 cup thin sliced onions
  • 1 1/2 cups low sodium beef stock
  • Mashed potatoes
  • Chopped chives


For the mushroom.onion gravy:

  • Heat a medium skillet over medium heat and add the olive oil and butter. Add the mushrooms and onions and cook for about 4-5 minutes until the mushrooms give up their liquid and the onions are soft and translucent. Add the fresh thyme leaves and cook another 1 minute. Season with salt and pepper. Whisk 1 cup of the stock into the pan and bring to a simmer, lower the heat, cover, and cook for 3 minutes. Add 1 tsp Worcestershire. Mix 2 tbsp of corn starch into 1/2 cup cold stock then stir into the gravy and simmer until thickened. Keep warm.

For the beef patties:

  • Place ground bee, garlic powder, onions powder, black pepper, bread crumbs, and 1 tsp Worcestershire in a mixing bowl. Mix together until well combined then form into 2 oval patties about 1/2 inch thick. Season with Kosher salt.
  • Heat a medium large skillet over medium high heat and add 1 tsp of olive oil. When the oil is hot, add your beef patties and brown well, about 3-4 minutes. Turn and brown on the other side. Add 1 cup of the gravy and coat the patties, turning once. Lower the heat, cover, and cook until the patties are 160 degrees.
  • Plate the patties next to some mashed potatoes then spoon over the gravy. Garnish with chopped parsley.


This is an herb and garlic crusted recipe. Although I cooked this one in my Pitt Boss smoker, the cook times and method works just as well in the oven.

The roast is a 3 1/4 pound boneless prime rib roast. It started out as a 5 1/4 pound roast, but I absconded with two big, thick ribs eyes for last use!

I think it is necessary to apply the seasonings the night before and place in the fridge, uncovered, overnight. The cook went 3 1/2 hours at 250 degrees, until it reaches 125 degrees, then about 25 minutes at 400 to raise the internal temperature to 137 degrees and crusting the outside. Resting it foil-wrapped for 20 minutes raises the temperature to about 137 degrees…a pretty good medium rare. It’s a boneless roast, but a bone-in roast will work but cook times may be a little longer. Just use a temperature probe like I do. Also, a 7 pound roast will required time as well.


  • 3 to 7 pound boneless prime rib roast
  • Seasoning mix – 1 tbsp garlic powder, 1 tbsp paprika, 1 tsp black pepper, 1/2 tbsp onion powder, 1/2 tsp cayenne
  • Kosher salt
  • 3 tbsp fresh rosemary, chopped
  • 3 tbsp fresh thyme leaves, chopped
  • 3 cloves garlic, peeled, chopped
  • 3 tbsp olive oil
  • Maldon sea salt


  • The night before the cook, tie the roast at least 3 times lengthwise with butcher twine. This helps it maintain its shape doing cooking.
  • Place the rosemary, thyme, garlic, and olive oil in a small food processor and process into a rough paste. Season all over with the seasoning mix then with Kosher salt. Place on a wire rack over a sheet pan and place in the refrigerator overnight.
  • The next day, take the roast out of the fridge about 1 hour before cooking.
  • Preheat the oven to 250 degrees. Place the roast in the oven and cook for about 3 1/2 hours, until the internal temperature reaches 125 degrees. Raise the temperature to 400 degrees and cook until it reaches an internal temperature of 135 to 137 degrees and you have a nice crust. Remove from oven, wrap tightly in foil, and let rest of about 20 minutes. The temperature will go up another 5 degrees or so to medium rare. Remove foil and carve. Sprinkle each slice with a little Maldon flaky sea salt before serving. I served it with Hasselback potatoes.
  • Serve with horseradish cream and au jus.


“I hear they got some tasty burgers!”

So said Jules Winnfield (Samuel Jackson’s character) from Pulp Fiction. Full disclaimer: I’m just guessing what is in that Big Kahuna Burger from watching the movie dozens of times. Truth be told, there is no Big Kahuna Burger, it’s a fictional L.A. Hawaiian burger joint dreamed up by Quentin Tarantino and actually mentioned in a couple of this movies (Pulp Fiction and Reservoir Dogs). Also, if you research “Hawaiian Burger”, you’ll find that it has grilled pineapple and teriyaki sauce along with the ketchup and mayo seen in the movie. Not gonna happen here! No pineapple, no teriyaki sauce on my Big Kahuna Burger! This one is a double smash cheeseburger with ketchup, mustard, and mayonnaise.

Here’s a recipe for 2 of my version of The Big Kahuna Burger from Pulp Fiction. The most basic of basic burger.

The fries are hand cut (3/8 inch) Russet potatoes. Par-boiled by placing in a saucepan of cold water, then bringing to a boil and cooking for 3 minutes. Drain thoroughly and place in the refrigerator to cool. Dry the fries completely. Then deep fry at 350 degrees for about 3 1/2 minutes.


  • 1/2 pound ground beef, divided into 4 (2 oz) balls
  • 1 tsp canola oil
  • Kosher salt and black pepper
  • 4 slices of American cheese
  • Mayonnaise
  • Ketchup
  • Mustard
  • 2 small hamburger buns
  • Unsalted butter


  • Heat a cast-iron griddle over medium high heat. Lightly butter both sides of the buns and lace on the griddle, letting them get golden brown. Remove to a cutting board. Spread mayonnaise on the bottom bun, mustard on the top bun.
  • After forming your ground beef into 4 (2 oz) balls, place on the griddle over medium high heat. Add a little canola oil. Place the ground beef balls on the griddle and smash with a sturdy spatula or meat press. Yes, we’re making smash burgers here.
  • Let them cook until you see some fat appearing on the surface, about 2 minutes. Then using that sturdy spatula, scrape the burger off the griddle and flip, allowing it to finish cooking, another minute. Add the sliced cheese to each slice then pile one patty on top of the other, cover with a large pan lid, and let the cheese melt for about 30 seconds.
  • Place each double stack on the buns, add ketchup to the top of the cheese, and let sit for about 5 minutes before serving.