I have cooked and eaten 100's if not 1000's of burgers in my life. I have never wanted to try one as much as this one. You are a master of your trade. Thanks for sharing this delicious recipe, Chef Tom. It is absolutely magnificent.
The dry aged beef would just be next level. I made a few of these last week in the more traditional sense and they were phenomenal. Really also the only burger that does not require anything other than a little sauce on the bun - anything more turns it into a slip & slide - especially if you add pickles to under the onions. Now I need more...
@@allthingsbbq I used red onions instead of shallots, and didn't have dry-aged beef, but they turned out great. Excellent sauce recipe. The roasted garlic was fantastic.
Chef Tom - That dry aged ribeye looked so beyond Prime. Do they do Crossbred Wagyu?? Either way, you're a legend, and I love your videos!!! Informative, to the point, and delicious, with a touch of humor and silliness! NO SHALLOT LEFT BEHIND!!!! I just about died at point.
Chef Tom is so awesome. All his dishes are simple but elegant. Put in a bit of work and you will have a party going off in your mouth. Chef Tom is also one of the best at explaining how his recipes come together. Many thanks again.👍
Epic recipe and demonstration yet again chef Tom! Always enjoy watching these. I'd love to see some more South Asian recipes done, like a tandoori chicken or lamb chops etc!
That does look magnificent! Love the spread and the cheese choice (Muenster is excellent too on the OOBs). And Thanks for showcasing the importance of wrapping! Makes such a huge difference in every sandwich, from Subs to Burgers to Maid-Rites to Phillys....
Another great recipe and I plan to make these this weekend. toasting of the bun I think keeps it from becoming a steamy mush bun. Looking forward to this one for sure.
This looks amazing, and I’m gonna have to try it soon. I feel I have reached the pinnacle of the standard smash burger and have wanted to try an upgraded version and this looks like a great place to start. Question about the roasted garlic, when ever I’ve done it I peel prior to cooking, is there any benefit to not doing that like you did here?
It allows it to steam in its “paper” which allows you to take the roasting to the next level of caramelization without risking burning the garlic, it’s the traditional way of roasting garlic
I'm pretty fkn sure this guy has NEVER not achieved perfection 👌 😍 👏 ❤️ 1. Dry age coupled with fresh meat 🍖 ... just wow.. 2. Roasted garlic with depth of flavor??? 3. Deep notes of seasoning. (Balanced notes). 4. Then toasted buns of fatty brioche (not adding more fat). 5. Next thinly sliced shallot! Not too oniony and caramelized af! 6. Havarti Milk creamy cheese 🧀 😋 fuck!!! 7. Maillard Reaction!!! Soo crispy on the outside of the meat! Delicious 😋 😋 😋
When is the Cattleman's Grill lone star brisket rub coming in stock? Don't see it on their website or yours. Have had some rubs in my cart for a while and I'm waiting to buy lol
Tried this at home and followed every step but I could not the achieve the texture Maillard reaction and the glaze of the beef.. what could be the factor?
The burger puck is already ground and would obliterate it into meat paste with chunks of dry aged beef. The way he does it makes sure both meats are at the same texture level before mixing it by hand
I have cooked and eaten 100's if not 1000's of burgers in my life. I have never wanted to try one as much as this one. You are a master of your trade. Thanks for sharing this delicious recipe, Chef Tom. It is absolutely magnificent.
Thanks for watching!
Awesome! 😋
Man, the color on those burgers!!!! Can I have one?? Brioche is definitely the way to go for the bun!
Thanks for watching!
Love this and really enjoy watching you. Can you talk more about the pellets you use during your cooks?
Chef Tom is THE best. The amount of knowledge I have learned from him over 6 years is unparalleled.
Thank you Tom.
Thanks Matt! That's an amazing compliment. We are glad to have you in our community!
The only reason why I love burgers so much is because of its simplicity. Appreciate for the video!
Made these for the family, everyone was in love! Thank you again!!
Thanks for watching!
His reaction is gold.
And this recipe makes me hungry 😂
Chef Tom for the win 🥇
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Chef Tom… I swear you post this amazing stuff every time I start a fast. Amazing. Love the content. Keep it up
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I've already made Chef Tom's recipe for the Oklahoma Smashed Burger and love it. I will definitely make this wonderful variant again 👍👍👍
Thanks for watching!
The dry aged beef would just be next level. I made a few of these last week in the more traditional sense and they were phenomenal. Really also the only burger that does not require anything other than a little sauce on the bun - anything more turns it into a slip & slide - especially if you add pickles to under the onions. Now I need more...
Trying this tonight on my YS640s. Super excited.
Thanks for watching!
@@allthingsbbq I used red onions instead of shallots, and didn't have dry-aged beef, but they turned out great. Excellent sauce recipe. The roasted garlic was fantastic.
Chef Toms camera guy - best job eeevvvveeeeerrrrrrrr!
Chef Tom - That dry aged ribeye looked so beyond Prime. Do they do Crossbred Wagyu?? Either way, you're a legend, and I love your videos!!! Informative, to the point, and delicious, with a touch of humor and silliness! NO SHALLOT LEFT BEHIND!!!! I just about died at point.
Thanks for watching!
Chef Tom is so awesome. All his dishes are simple but elegant. Put in a bit of work and you will have a party going off in your mouth. Chef Tom is also one of the best at explaining how his recipes come together. Many thanks again.👍
Thanks for watching and taking the time to comment!
Epic recipe and demonstration yet again chef Tom! Always enjoy watching these. I'd love to see some more South Asian recipes done, like a tandoori chicken or lamb chops etc!
Thanks for watching!
doesn't matter what this dude cooks I'm drooling all over the place!
Just ate supper an hour ago. Now I’m freakin hungry
Thanks for watching!
That does look magnificent! Love the spread and the cheese choice (Muenster is excellent too on the OOBs). And Thanks for showcasing the importance of wrapping! Makes such a huge difference in every sandwich, from Subs to Burgers to Maid-Rites to Phillys....
Thanks for watching!
I've found the same thing happens when you wrap a burrito up in paper. Look great!
I think you are spot on about the full paper wrap at the end. Ill test your theory a couple times tonight. And as always, Thanks!
Thanks for watching!
God I need this burger right now! I need this in my life on a daily basis 🤣
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🤣😂😂😂😂🤣🤣🤣🤣😂
Wow I almost drooled when the cheese melted on the grill. Great cook!
Thanks for watching!
Love that paper technique, will try it
Another great recipe and I plan to make these this weekend. toasting of the bun I think keeps it from becoming a steamy mush bun. Looking forward to this one for sure.
Thanks for watching! Happy grilling!
The pure delight is amazing!
This is one of the pinnacle smash burgers ive seen created, bravo
Thanks for watching!
I’ve tried this already, it was unbelievable
I just added ketchup & hot sauce to sauce for a kick 😍
Bro- this looks like perfection. That dijon with the creamy havarti and roasted garlic- and to swap onions with shallot- fucking simple genious.
with that wrapping you did, reminds me of hole in the wall burger joints wrapping their burgers. some of the best burgers that way
I want someone to love me the way Chef Tom loves that burger at 13:20
What kind of paper is best for the wrap? Love the videos and all your recipes, I use them often!
This looks so good ! Gonna try it out soon
Absolutely incredible Chef Tom! My god I can smell it from here!
Thanks for watching!
Reaction was priceless! Copying you this weekend. Thanks!
Thanks for watching!
Dude. That looks incredible!
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That looks amazing Chef Tom! Will definitely have to try wrapping my smash burgers in the future
Thanks for watching!
MAN those look AWESOME Tom!!! Gonna have to give this a try!
Thanks for watching!
I like ur spice grinder👍🏻
Outstanding Chef Tom will have to try this for sure.
Thanks for watching!
Just picked up the grill grate for my ys640 last week. Is it possible to make smash burgers like this on the underside of the grates maybe?
Good support your community and the burglary fabulous I want to try one I got to make it up my own but I have a good job bro
You are kill’in me!!!! This is over the top!
Dukes... ❤️ There is no other!
Thanks for watching!
Source for those squares of paper? Great video.
that looks amazing sir!
That crust is flawless
What a cinematic video. Thanks for sharing the recipe 👍🏾💕
Thanks for watching!
Love the stamp of approval...
you know it's good based on that reaction. insane cook, chef
Yeah imma need 10 sent to me ASAP!!!
Thanks for watching!
I love smash burgers, expecially when you dry-age them. Amazing job!
Thanks for watching!
This looks amazing, and I’m gonna have to try it soon. I feel I have reached the pinnacle of the standard smash burger and have wanted to try an upgraded version and this looks like a great place to start. Question about the roasted garlic, when ever I’ve done it I peel prior to cooking, is there any benefit to not doing that like you did here?
Helps it not to burn ;)
It allows it to steam in its “paper” which allows you to take the roasting to the next level of caramelization without risking burning the garlic, it’s the traditional way of roasting garlic
Chef, what griddle surface temp do you recommend for these?
I piece of me died inside watching that beautiful steak get ground up lol. But this recipe looks amazing. Gotta try it!
I'm not even hungry but I could that burger right now.
Thanks for watching!
Chef Tom FYW again. I’m doing this, this weekend.
Thanks for watching!
Will try this variation.
It's a good one! Glad to hear you plan to cook it, let us know your thoughts. Thanks for watching!
That looks incredible....😍
Greetings from Germany
Thanks for watching!
I peal the garlic before I roast it, I keep an eye on it more closely and rotate them often. Comes out perfect and u don’t waste any left in the skin.
I'm pretty fkn sure this guy has NEVER not achieved perfection 👌 😍 👏 ❤️
1. Dry age coupled with fresh meat 🍖 ... just wow..
2. Roasted garlic with depth of flavor???
3. Deep notes of seasoning. (Balanced notes).
4. Then toasted buns of fatty brioche (not adding more fat).
5. Next thinly sliced shallot! Not too oniony and caramelized af!
6. Havarti Milk creamy cheese 🧀 😋 fuck!!!
7. Maillard Reaction!!! Soo crispy on the outside of the meat! Delicious 😋 😋 😋
Oh hell yea this is one of your better videos recently
Thanks for watching!
Hey I appreciate ya learn so much keep it up brother
Thanks for watching!
Great video!
I'm a huge fan of the smash burger. That crisp exterior, with the super juicy center. I'm due for some. This is happening soon...
Tons of great flavours in that burger. Cheers! ✌️
Thanks for watching!
Can’t wait to try this recipe!
Thanks for watching!
Awesome channel. I tend to favor some Kentucky style bourbon bbq recipes. Could you put together a mutton or lamb recipe? Thanks.
Here's a link to several lamb recipes we've done over the years - www.youtube.com/@allthingsbbq/search?query=lamb. Thanks for watching!
What a great video !!
That was a great recipe! Glad you enjoyed it and thanks for watching!
I gotta get me an approved stamp!
Good god those look delicious
I didn't know you could grind/eat the ground rind of a dry aged Steak
Your not but if your grinding it up and mixing it with fresh beef you should be ok.
Also the hard rich black outer pellicle has been cut off already.
When is the Cattleman's Grill lone star brisket rub coming in stock? Don't see it on their website or yours. Have had some rubs in my cart for a while and I'm waiting to buy lol
They are now live on our website! www.atbbq.com/cattlemans-grill
@@allthingsbbq I was too slow. Lone star sold out
That looks totally amazing, love havarti on a burger along with Swiss
Thanks for watching!
How many times do you practice your recipes?
I'm digging this burger kick your on...
Is it a stunt burger? Yes. Am I completely 100% here for it? Absolutely.
Absolutely decadent! ☺️
I didn't see bacon in the title, Dry aged will do! Bring it on...
Thank you American Cattle raisers! Beef, it’s what’s for supper
Great looking burger!🍔
Thanks for watching!
“It’s not classic like American, but it’s classic…like Havarti” 🤭💀 I love it.
Thank you Chef Tom
You are very welcome! Thanks for being part of our community!
Tried this at home and followed every step but I could not the achieve the texture Maillard reaction and the glaze of the beef.. what could be the factor?
Home run!!
I almost cried when he shoved that steak in the grinder
You always rock it!
Thanks for watching!
Excellent!!
Glad you like it! Thanks for watching.
I’d eat the Hell out of 3 or 4 of them! Awesome job, Chef Tom!
Thanks for watching!
luv u. best show
Thanks for watching!
Magician !!
Thanks for watching!
shouldn't you remove the brown part of dry aged meat?
They are pre-trimmed when you buy them.
do they still make the cattlemens lonstar rub i do not see it on their website?
We are waiting on our shipment and then it will get listed on our website! Stay tuned!
Im going to have to rethink my traditional smash burgers. Nothing wrong with them, but it would be a tastee experiment to take them a step up.
I didn't understand...You didn't cut the oxidated meat from the 110 days of or you did?
Fkn GREATIST THANG YOUVE EVER MADE!!!! 😤 🤪 🙄
What store did you purchase the ribeye at in Wichita?
What spice grinder is that, Tom?
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/crushgrind-copenhagen-spice-grinder.html
Only critique, since this is the internet, seasoning both sides of thin patty. Prob only needed one side.
I think since he used a grinder to make it more of a powder may explain why both sides get a dusting.
Did you just grind the outer layer of that dry age?
Why didn't you combine them with the grinder?
I was thinking the same thing
The burger puck is already ground and would obliterate it into meat paste with chunks of dry aged beef. The way he does it makes sure both meats are at the same texture level before mixing it by hand
I would love an egg 🥚 on this
Dry aged beef in this climate. Cant imagine😂