🏆 THE NUMBER 1 SANDWICH OF 2025! 🥪🔥 CONGRATS TO THE @camskatteb044! #food #sandwich #taliercios

Presenter / Channel

• Eric (from Tuller Cease / Talercios—spelling varies in subtitles).
• Mentions a customer named @camskatteb044.
• Refers to a “master chef” dish called “Scatter Bu Teng.”

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Ingredients (as mentioned)

• Seed bread (noted as “most delicious / most popular”)
• Garlic oil
• White onion (for caramelizing)
• Prime rib beef (signature; cooked on-site)
• Cheese (2 types):
  • Pepper Jack
  • Cooper (described as grated; exact type/quantity not specified)
• Pepper relish (signature; used as spice)
• Bacon (crumble + used on sandwich)
• Garlic aioli (spread on sliced bread)
• “Potato barrels” (signature; with cheddar and bacon bits)

Optional / varies by taste (implied):

• Extra bacon (“more bacon means better taste”)
• Adjust pepper relish level to match heat preference (customer “loves spicy and Pepper Jack”)

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Equipment / Prep Actions Referenced

• Stove/fire cooking area (“straight into the fire,” “fry,” “on the fire”)
• Cooking surface for onions and beef
• Knife/cutting board (“Let’s cut it.”)
• Spreader for aioli
• Tool to chop/shred/make the sandwich filling together (“to the chopper… grab and pull”)
• Serving assembly method: build/assemble (“instead of just cutting, we collect”)

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Step-by-Step Method (Technique + Timing Cues)

1. Start with garlic oil

   • Add garlic oil to the heat (“straight into the fire”).
   • Fry until sizzling.

2. Caramelize/soften onions

   • Add white onion to cook while the oil is sizzling.

3. Cook signature prime rib beef

   • Use on-site prime rib beef as the cheesesteak base.
   • Cook on the fire (“throw the meat on the fire… let it prepare”).

4. Build cheesesteak flavor

   • Add signature pepper relish for spice.
   • Add grated Cooper.
   • Add Pepper Jack on top.
   • Cover to melt/heat the cheese.

5. Prepare bread + condiments

   • Take sliced seed bread.
   • Spread with garlic aioli.
   • Add crushed/breadcrumbed bacon onto the inner layer (bottom).

6. Prepare the “potato barrels”

   • Use signature potato barrels prepped with cheddar and bacon bits.
   • Spread out and flatten (technique cue: “crush,” “another one for luck”).

7. Chop/assemble the filling

   • Use the chopper.
   • “Grab and pull” to combine/portion the cheesesteak mixture.

8. Final assembly + serve

   • Place the cheesesteak mixture on top of bacon + potato barrels + garlic aioli.
   • “Collect and serve” (rather than just cutting/stacking traditionally).

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Chef Tips / Notes (from subtitles)

• “Everything tastes better with bacon.”
• “More bacon means better taste.”
• The dish specifically uses two cheeses: Pepper Jack and grated Cooper.
• Designed to be spicy-friendly (customer “loves spicy and Pepper Jack”).
• Positioned as unique/not found elsewhere.

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Plating / Serving Suggestions

• Serve as an assembled, stacked sandwich:
  • Garlic aioli + bacon (inside)
  • Topped with prime rib cheesesteak mixture over potato barrels
• Framed as a restaurant signature and described as the “most popular” dish.

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Variations Mentioned

• Heat/cheese emphasis: adjustable by preference, focused on Pepper Jack and pepper relish for spice.

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Sources / Referenced Items at End

• Presented by Eric from Tuller Cease / Talercios (spelling as in subtitles).
• Mentions a master-chef item/dish name: “Scatter Bu Teng.”
• Congratulates @camskatteb044.