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.
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
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
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.
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
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'.
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.
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
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
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
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
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
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
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
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
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.
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.
Totally!
Tom's a total pro! Thanks for watching!
-Chef Britt
Thanks, John! Cheers!
Killer food!
I feel like this was a shot at matty matheson
“Have a salad. Have a burger. Have a nap.” Quote of the summer. Love the video!
Definitely should be a t-shirt 👕👌💯
The masters of BBQ.
- Do you wanna brisket or burger at the barbecue?
- Yes.
Burgisket please.
@@ChuckBeefOG genius !
He does everything better than expected every time!
Gotta love how he says ''let's be good to one another'' at the end of every video.
Love y'all!
Chef tom for another win....what else is new. Keep it coming chef!!!
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.
Chef Tom with the salad advice is great, I always pair heavy foods with light foods to balance things out
Looks great Tom!!
We love you Chef Tom! You are the best.
That's a really good knife he has.
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
Wow! You're rocking it Tom! Thanks!
Wow, totally drooling!
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 looks like Action Bronson.
I drooled a little on that one!
Dude you be doing it...luv the way you put stuff together...top notch....👍😊
It is... beautiful.
Another great video chef.
Another incredible virtual lunch, thank’s Chef Tom!
Great looking burger chef!
Another great recipe, you are in a groove right now. Great job
This is definitely in my top 3 videos you've ever made.
these videos are awesome. great attention to detail.
Spoke with my Butcher he is grounding brisket up and hope to try this tonight thanks Chef Tom 🐾🐾🐾🙌🏼🙌🏼🤞🤞
Dear lord, you're an artist!
Absolutley fabulous
Chef Tom FTW! Also, great photography & editing.
We have a great team! Thanks for watching! -Chef Britt
These burgers look amazing. Thanks Tom!
That is again an amazing Burger and exactly the style of a Burger I love - great job Chef Tom as always 👍👍👍
YES! Trying these bad boys out soon!
I've been grinding briskets for years for my ground beef. I get choice for under $2 bucks a pound.
Nice, Chef Tom....those onions, just wow (will definitely be doing those next time I do burgers).
Great idea as always :)
Lol, that was the correct order, have a salad, have a burger, have a nap🤣😂👍
I have used the point for burgers with chuck, does make very good burgers.
All my thumbs up!!! 👍🏼👍🏼
Ours, too! Thanks for watching! -Chef Britt
What an amazing burger! I'll take 2 please!
OMG! What a tasty looking Burger! I can hardly wait to try to build one of these! Thanks for the entertaining & informative video. Art in CA
my lord that looks gooooood
I like it ,the best wishes from Germany
Love this Burger Chef!
Omg that was an amazing looking burger. Love how you use the whole brisket.
Man ... that is one impressively sharp butchers knife.
"Have a salad" he says. HAHA! Good one Chef Tom.
I really need to get a meat grinder to make my own burgers. I'll probably just get the stand mixer attachment.
www.atbbq.com/accessories/meat-processing-equipment/meat-grinders.html
We have great options on our site! - Chef Britt
I'm drooling! Looks AMAZING! It'd be cool to have the burger guy from First We Feast come over and try. Little collaboration.....🍔🥓🍻
This is epic
I'm loving the Chef Tom diet on this channel.
Camarones a la diabla!
Bangin!
Dude...that is a killer burger. Want fries with that?
Another awesome video !! Man, I gotta try this ! 👍
Thanks for watching! -Chef Britt
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!
Thanks for watching! Love the suggestion! We'll see if we can make that happen!
-Chef Britt
Burger perfection
Hi chef Tom I really enjoy your show can you please do a video on techniques and how to hold temperature in a smoker thanks
Tom has shown us how to do it with an offset smoker: th-cam.com/video/YCX5C0DIrfc/w-d-xo.html
Hope this helps! -Chef Britt
Dude you got all the gadgets.
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.
Pro move! A lot of restaurants use "patty paper." I'll let Tom know!
-Chef Britt
Excellent looking burger though by the way
That is one very impressive burger. Cheers!
damn you ..now im hungry ..lol great vid!
Need to make that now!!
id go single patty 2 is to big thanks for the recipe chef Tom .
DAMN... now I gotta get a brisket and a grinder 😆😆
Here's a good place to start! :)
www.atbbq.com/accessories/meat-processing-equipment/meat-grinders.html
-Chef Britt
“Have a salad, have a burger, have a nap”. You forgot a beer in there Tom???
I would gladly pay you Tuesday for a hamburger today! This will be a top of the list item on my YS1500 or my KJ!
its should've been "Have a Salad, Have a Burger, Have a Beer, Have a Nap"
I can get behind that! -Chef Britt
Cowboy mustard recipe please!!!
I wish this was my job.
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
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'.
Would love to see some more recipes from around the world! Like Japan (sushi) or India (tandoori) or African (Shaiyah)
Hello from Moscow!!))👋🏻
I would eat the salad separately... no need to ruin delicious burger with veggies lol
Chicken Vindaloo video please
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.
Grilled Italian beef sandwich
The juice coming from the burger on that 1st bite......
what camera was used for this? its so clean
Nice!! Can you not put the loose unwanted fat in a dry slow cooker and make beef dripping in the same way as they make pork lard?
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
When can I come over!
Привет из Москвы!!!👋🏻
What smoker is that CHOOCHIN' behind you near the end?? Please don't tell me that's a pellet smoker!
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
How are you getting that much smoke on the Yoder behind you at the 13 minute mark? I have never been able to get that much smoke.
French dip!
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
Why are people unliking these videos? 🙄
I know you've probably answered this elsewhere but what is the make and model of that grinder?
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
do you sell that knife you sliced the brisket with?
Sadly, not yet! But it is a great Wusthof butcher's knife! Hopefully we'll have it available in the near future
-Chef Britt
🤣🤣🤣 More like 50/50 there 👌
Is that something the local grocer or someplace like Costco would do for you or do you want to stay away from that due to cross contamination etc.?
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
allthingsbbq yes, thank you!
Damn! Havent seen such a good food porn since a while!!!
Is there a website I can order a brisket like that from? Insanely good price.
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
Why not grill them as opposed to "frying" them?
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
What is the grinder he is using sounded like anchor shroom or something.
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
Yes! Brisket burgers are Pamela Anderson tits in the mid 90s!
What type of Grinder is that
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
epic, minus one thing, THAT EVIL SHREDDED LETTUCE! lol
If I put lettuce on it at all, I'll use butter lettuce. Shaped perfectly to protect the bottom bun from the juices.
Is this a Tin-Cup situation where he broke all of his other utensils out of spite and must use only that bagel spreader? He used that for everything.
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.