Chef Tom is one of the best cooking personalities I have watched. Great explanation and description during each step. He doesn't need to be over the top to be watchable. He is the guy you want to sit and have a beer with. Another great recipe.
I made this yesterday for the fam. It was hands down the best burger I’ve ever eaten. Even my kids wanted seconds. Great video can’t wait to make some more recipes.
That is a mouth watering creation... that meatiness of the patty topped with smokiness of the bacon combined with sharpness of the of cheese and topped with the sweet and pungent cramelized onion in mustard sauce with the juicy Mayo Barbecue sauce.... mmm hmmmm... lovely
Chef Tom was using Wusthof's Classic 8" Butcher Knife in this video. We don't have that knife in stock just yet, but will likely have it for sale in the near future. Here's a link to see the full line-up of Wusthof Knives we carry: www.atbbq.com/wusthof
Just found your channel not too long ago and love it! Can you do a video over commonly used cutlery that would be used in the backyard bbq world? I love grilling and smoking, but I'm not very well educated on what knife is used for what. Thanks and keep up the good work!
Use parchment paper between the burger and the press. It makes the process of smashing the burgers quick and clean. 👍. My local burger joint does a brisket burger with coleslaw, it’s great. I’ll have to try making this version though. That cowboy sauce and the mustard onions look incredible.
Chef Tom, before I attempt to build a few of those monster burgers in my backyard BBQ pit, am I gonna need to apply for a building permit? lol If you have a good chili recipe that I can use a few lbs. of the remaining ground brisket in, I would love to try it out as well. Keep the chimney puffin'.
Great vid! Is there any benefit to using a smaller ring mold and then flattening the patty on the griddle vs. just starting with a larger ring mold and not flattening the patty?
The main difference will be the craggy edges that smashing the patty creates. It's kind of an iconic, diner burger thing to smash a patty. You could absolutely use a larger ring mold and still get a crispy burger if you have the right skillet/griddle available to cook on! Hope this helps! - Chef Britt
You asked for suggestions so here you go. Smoked Brussels sprouts with pancetta and parmigiano reggiano. I'll be waiting. P.S. They have to be pan seared.
The grinder is an add-on attachment for an Ankarsrum Mixer. We really like it for it's ease of use, and high-quality engingeering! www.atbbq.com/accessories/meat-processing-equipment/meat-grinders/ankarsrum-meat-grinder-complete-attachment.html www.atbbq.com/accessories/meat-processing-equipment/meat-mixers/ankarsrum-original-akm-6230-mixer.html We also sell other great grinders, such as the Mighty Bite Grinder from LEM: www.atbbq.com/accessories/meat-processing-equipment/meat-grinders.html Hope this helps! -Chef Britt
You could potentially do that! Rendered beef fat is called "tallow" and can be used in similar ways to lard and butter. Plus, it has so much of that beefy flavor we all love so much! Hope this helps! - Chef Britt
It's very possible to have your local butcher grind brisket for you. They might look at you crazy, since so many people like smoking them instead. I'm not sure about cross contamination, because that relies heavily on the food safety practices of your butcher! Hope this helps! - Chef Britt
Yep! That's one of our 640s's chuggin away! My guess is that it is just firing up, which is where you'll see that thick white smoke. It eventually heats up and turns into that blue smoke that's preferred for BBQ. -Chef Britt
That's a price that we get from working with wholesale distributors and being in cattle country. The best price you can find locally may be at a big-box retailer like Sam's Club. Hope this helps! -Chef Britt
www.atbbq.com/accessories/meat-processing-equipment/meat-mixers/ankarsrum-original-akm-6230-mixer.html To be used with the grinder attachment: www.atbbq.com/accessories/meat-processing-equipment/meat-grinders/ankarsrum-meat-grinder-complete-attachment.html
It's an Ankarsrum Mixer with the grinder attachment: www.atbbq.com/accessories/meat-processing-equipment/meat-mixers/ankarsrum-original-akm-6230-mixer.html www.atbbq.com/accessories/meat-processing-equipment/meat-grinders/ankarsrum-meat-grinder-complete-attachment.html LEM is also a great brand, if you're in the market: www.atbbq.com/accessories/meat-processing-equipment/meat-grinders.html
Hey, it's not all glitz and glamour. Someone still needs to empty the grease trap every now and then! (Thanks, Tom!) We still have a lot of fun! Thanks for watching! -Chef Britt
My guess is Tom wanted to create that great crispy exterior that you can only get using a griddle. You could absolutely try to grill them on grates, but I imagine that tender, fatty brisket might fall apart. Hope this helps! -Chef Britt
BoOoOooo you did all that great grinding of brisket meat just to make fried burgers..maybe not quite yuck but thats not bbq, those burgers would’ve been killer grilled over a offset smoker firebox with wood coals.
