New London — The text came from Jack Chaplin, the man behind the deliciousness known as Daddy Jack's, the Bank St. eatery that's always worth the trip. Chaplin read something yours truly had written a few weeks back and was ready to be a man of action.

Chaplin, who has his own YouTube channel, "Cooking With The Blues," asked if I could help coordinate the reality that would be known as "The Harshberger."

I'd written a piece on Jackson and Jeremiah Harshberger, two football players at Waterford High that led the program's renaissance this past season. I challenged a few restauranteurs in the region to create a "Harshberger" and asked the kids what the burger might look and taste like.

Jack accepted.

Only one of the coolest things ever.

And so this past Thursday, there we were in the Daddy Jack's kitchen — me, Jack, Jackson, Jeremiah and camera man Glen Peltier — doing an official cooking show/YouTube video. Title: "The Harshbergers' Burgers."

Here is the link:

https://www.youtube.com/watch?v=lMtxovpsGFA

Put it this way: Anyone who is a parent or teacher — perhaps a mere observer of society — knows it's hard to impress teenagers. Maybe that was the best part: The looks of wonder and happiness on the kids' faces as Chaplin did his thing.

The Harshbergers agreed the official "Harshberger" needed to reflect the way they played: big and spicy. Daddy Jack did not disappoint.

This began with about three-quarters of a pound of Black Angus beef, basically looking big enough to have their own 4-wheel drive. Chaplin finely chopped a red onion and jalapeno (with seeds) and rolled the burgers in the onion and pepper creation, after ample salt and pepper.

The burgers cooked in some bacon fat, rendered from the bacon that would become a topping later in the burger. Chaplin cranked the heat to create a sear. Jackson Harshberger loved how the occasional flame would shoot up angrily from the food and stove. Jack barely noticed.

They took a while to cook. It happens that way with such bodacious bites of beef. Jackson's harshberger appeared to be a bit bigger and took a little longer. Even Chaplin noted, "this big one is scaring me."

It ended with pepper jack cheese, bacon and toasted buns (in butter, of course). The Harshbergers are young enough so that their arteries probably didn't harden upon consumption. Always a good thing.

Finally, they ate. Check out the video for yourself. But they loved it. They didn't finish, saying their teammates with Waterford wrestling wanted a sample, too. I suggested a buck per bite.

Just a wonderful afternoon.

Some thank-yous here: First to Waterford wrestling coach Chris Gamble for allowing his two studs to miss practice. They'd already missed some practice because football season ran late. So we acknowledge that Gamble made a sacrifice here. It was and is appreciated.

To Chaplin: First, for reading the paper. And then to take time out of his day to make the day of two kids he'd never met. Sure, it's good publicity for his restaurant. But it's uplifting to see a guy with a sense of humor who uses his God-given talent and vocation to help people and have a little fun along the way. Sure beats being miserable.

To Peltier: For taking time from his day and giving the viewer not merely a chance to see what a Harshberger looks like, but to see what the Harshbergers looked like as Chaplin went about his thing.

Chaplin issued a challenge to some of his restauranteur buddies in the region — Mike Buscetto and Filomena's, Tony D'Angelo at Tony D's and Rod Cornish at Hod Rod's — to create their own Harshbergers in the coming weeks.

Either way, the Harshbergers have their own culinary creation now — big, thick and juicy — just the way the kids wanted them. A wacky idea in the paper became reality and got to swim in bacon grease to boot. A great way to spend a Thursday afternoon.

This is the opinion of Day sports columnist Mike DiMauro