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.
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
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 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
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
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
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
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.
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
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
Tom uses the same medium die for both the initial and secondary grind. The second grind is essential for binding the burger meat. It makes it easier to form patties and keeps your burgers from falling apart! -Chef Britt
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 👕👌💯
- 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
Wow! You're rocking it Tom! Thanks!
We love you Chef Tom! You are the best.
Looks great Tom!!
The masters of BBQ.
Wow, totally drooling!
Another great recipe, you are in a groove right now. Great job
these videos are awesome. great attention to detail.
Another great video chef.
These burgers look amazing. Thanks Tom!
Great looking burger chef!
Dude you be doing it...luv the way you put stuff together...top notch....👍😊
Nice, Chef Tom....those onions, just wow (will definitely be doing those next time I do burgers).
Chef Tom FTW! Also, great photography & editing.
We have a great team! Thanks for watching! -Chef Britt
Another incredible virtual lunch, thank’s Chef Tom!
That is again an amazing Burger and exactly the style of a Burger I love - great job Chef Tom as always 👍👍👍
Omg that was an amazing looking burger. Love how you use the whole brisket.
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
Chef Tom looks like Action Bronson.
This is definitely in my top 3 videos you've ever made.
I drooled a little on that one!
Absolutley fabulous
Great idea as always :)
Spoke with my Butcher he is grounding brisket up and hope to try this tonight thanks Chef Tom 🐾🐾🐾🙌🏼🙌🏼🤞🤞
I have used the point for burgers with chuck, does make very good burgers.
Love this Burger Chef!
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.
Dear lord, you're an artist!
What an amazing burger! I'll take 2 please!
Lol, that was the correct order, have a salad, have a burger, have a nap🤣😂👍
I like it ,the best wishes from Germany
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
"Have a salad" he says. HAHA! Good one Chef Tom.
It is... beautiful.
All my thumbs up!!! 👍🏼👍🏼
Ours, too! Thanks for watching! -Chef Britt
Camarones a la diabla!
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
my lord that looks gooooood
This is epic
Bangin!
I'm drooling! Looks AMAZING! It'd be cool to have the burger guy from First We Feast come over and try. Little collaboration.....🍔🥓🍻
That is one very impressive burger. Cheers!
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
Need to make that now!!
Burger perfection
Excellent looking burger though by the way
Man ... that is one impressively sharp butchers knife.
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
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
“Have a salad, have a burger, have a nap”. You forgot a beer in there Tom???
I'm loving the Chef Tom diet on this channel.
what camera was used for this? its so clean
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
damn you ..now im hungry ..lol great vid!
Dude...that is a killer burger. Want fries with that?
Another awesome video !! Man, I gotta try this ! 👍
Thanks for watching! -Chef Britt
When can I come over!
its should've been "Have a Salad, Have a Burger, Have a Beer, Have a Nap"
I can get behind that! -Chef Britt
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!
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
Hello from Moscow!!))👋🏻
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
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
Dude you got all the gadgets.
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
Cowboy mustard recipe please!!!
id go single patty 2 is to big thanks for the recipe chef Tom .
I would eat the salad separately... no need to ruin delicious burger with veggies lol
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.
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
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
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
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
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!
Chicken Vindaloo video 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
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.
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
Would love to see some more recipes from around the world! Like Japan (sushi) or India (tandoori) or African (Shaiyah)
🤣🤣🤣 More like 50/50 there 👌
Привет из Москвы!!!👋🏻
French dip!
OK so where do I need to go to get a full slab of brisket for 2.98/lb.....
You might check Sam's Club, but it's really going to depend on where you are located and what the market offers there.
Hope this helps! -Chef Britt
Grilled Italian beef sandwich
Damn! Havent seen such a good food porn since a while!!!
The juice coming from the burger on that 1st bite......
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
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.
Beefcake!!
Yes! Brisket burgers are Pamela Anderson tits in the mid 90s!
Why can’t you just use the smaller dye to begin with?
Tom uses the same medium die for both the initial and secondary grind. The second grind is essential for binding the burger meat. It makes it easier to form patties and keeps your burgers from falling apart!
-Chef Britt
allthingsbbq i just watched a previous video were he used two and confused the to! Haha. Thanks for the reply.