Matt I don't know of anyone who doesn't love a good burger. I need to tell you a story about last weekend I smoked a brisket for my wife's Dad who was celebrating his 85th birthday. I got a hold of your Holy Gospel BBQ Rub. I live in a smaller town in southwest Utah and we have one bbq store that carries your rubs. I bought it and used it on the brisket. I know you have rubs that are a better choice for brisket but this was all they had. Matt is was amazing. My father in law said it was the best he had tasted. Thanks!
On my Weber kettle I have the Slow n’ sear. Thick patty right over the lit charcoal until the sear is to my satisfaction, then I move the pattys to the other side of the grill and throw 2 wood chunks on top of the charcoal. Perfect dark red tint, perfect Smokey flavor
Matt, its mid winter in NZ and its #%$Beep'n cold! Same result, the family and I will kick this burger recipe to touch in the weekend...great video, cheers!
I was so confused by the title but then so happy to see the cast iron used that way. I can't really do this with my Big Green Egg but it has given me a few ideas. That cutting board is amazing.
Awesome video….something I like to do is put the Duke’s on the bottom bun with burger resting on Mayo……the juices from the burger mixed with the mayo makes a tasty sauce…I still but mayo on the top bun with the other condiments. Yours looks amazing as well. Love your content!!
Dude I'm from Australia an I follow an watch your vids every week, I love nothing more then firing up my offset on the weekends, one day I'm gona make the trip over and visit your shop 👍👌
I’m new to smoking and absolutely love it. Definitely trying this recipe! I got myself a pellet grill. What is the pellet grill version of that rad sear trick?
@@MeatChurchBBQ Couldn't wait, made them last evening (Friday) turned out great. Made 6, our kids came over and the one extra I made disappeared....Hmmmmm
Only difference, my smoker sits in the sun and it was 98 with heat index of 104. So they sat in smoke chamber for a little more than an hour rather than the 2 but I pulled them at 160 internal and they were fantastic!
I was a reverse sear guy most of this summer. Did a tri tip last weekend regular sear. I liked it better. It seemed like it was actually easier. Get the crust the way you want it, then finish it in the controlled environment. For me, it was better.
Yeessss! I've been using Holy Cow on burgers for a while,just did some before I watched the video in a cast iron pan on the stove because it's storming here in sw ga. Still a great seasoning just like that
I like that cutting board .. I wld prefer a slice jalapeno pepper cheese , ghost pepper cheese , r one of the cheese's I like along with the cheese u used
Looks delicious. I am not a huge fan of thick burgers, but those look great!! I don't have an offset smoker, but I could sear them on my Traeger Ranger and smoke them on the Pro34.
I love smoked burgers - it was the only way I could get my kids to give up hot dogs. I usually do Smoke and then sear, so I'll have to give this a try.
I’m doing that when I can eat! It’s sooo hot and dry here in West Tennessee that I saw a tick on a catfish. I look like that burger, seared and crispy! Lol
Bro, I made some burgers a couple days ago with Holy Gospel... best burgers I've personally made besides my recreations of Jollibee burgers. Thank you for making great seasonings.
I like to cook my burgers to 140° internal. But I buy my meat from a relative from the farm and we've used the same butcher for as long as I can remember. Dad used him before I was even born. I probably wouldn't cook it that low if I bought my meat from any grocery stores. There is a hamburger joint in Tulsa that cooks their burgers medium rare to medium. If you want it well done, you have to request it. They too control their own meat. I can't remember the name tho. I think it was called Ron's Burgers. Anyway, I smoke my burgers for years. Never tried searing in hotbox. I like that idea. I have gas stove. So I can really get the skillet hot. I also have always smoked it first then seared. I'll have to try it the other way. I figured when you sear first, it makes it more difficult for the smoke to penetrate the meat thru the crust from searing. Burgers look great Matt. Thanks for the video.
I suppose I could achieve similar results searing stove top with cast iron and smoking in my Traeger pellet smoker -- yup -- I shall give it a shot tonight. Looks amazing.
If you didnt have an offset available, Would you be able to replicate this by searing on a cast iron pan over high heat on a gas grill and then moving the burgers to a pellet smoker to finishit off?
We are celebrating one of my kids 14 birthday on Friday and I’ve been tasked with grilling hamburgers and hotdogs. Gee…I wonder how I’ll cook the burgers…🤔. Thanks for the video! I’m definitely trying this one.
I made these last night with the same buns.i still think reverse sear adds more juciness. I get the ground tenderloin from my local Kroger for the meat. Hands down better then any burger.
enjoy the videos. my little podunk town in idaho has a farm store that carries your products. Love your seasoning blends. I'd buy 'em by the ton if you'd sell it to me :)
Flip the sear/smoke order to get it to desired doneness (after seasoning with pepper forward holy cow) ... then top it off bbq style with your choice of Texas style bbq sauce, onion rings/straws, 'penos, minced onion, and cheddar cheese, on a buttered and garlic salted and toasted bun.
Don't mean to double comment. Lol. I want to ask you, have you ever tried to make smoke Mac and Cheese? I scrolled thru your videos and didn't see any yet. Something to think about for an upcoming video. I smoked some last weekend. I used 80/20 ground beef. I spread the hamburger out over a broiler pan top. The one with slots in it. And put catch pan below it. Smoked at 225° for hour in a half. All the grease drained into the catch pan. When I finished the smoke, I browned the burger only so I can season it and break it down for the Mac and cheese. There was no grease to drain after I browned it. All the grease was in the catch pan. I mixed the cheese and ingredients with panko and butter mixture for topping and smoked for an hour at 300°. It was off the charts. Just an idea for you to kick around in case you haven't done a smoked mac and cheese yet.
AmazingRibs has a good article on meat safety. Long story short is beef is pasteurized at 140° after 12 minutes at that temp. Easy to achieve if smoking. At 150° it's done in 72 seconds. 165 is instantly.
Sweet vid. It hot AF down a little south of you here in Crosby , so hot I will sear mine on the dash of my truck this evening and then throw them in the smoker.
Matt I don't know of anyone who doesn't love a good burger. I need to tell you a story about last weekend I smoked a brisket for my wife's Dad who was celebrating his 85th birthday. I got a hold of your Holy Gospel BBQ Rub. I live in a smaller town in southwest Utah and we have one bbq store that carries your rubs. I bought it and used it on the brisket. I know you have rubs that are a better choice for brisket but this was all they had. Matt is was amazing. My father in law said it was the best he had tasted. Thanks!
This is awesome feedback. Thank you!!!
On my Weber kettle I have the Slow n’ sear. Thick patty right over the lit charcoal until the sear is to my satisfaction, then I move the pattys to the other side of the grill and throw 2 wood chunks on top of the charcoal. Perfect dark red tint, perfect Smokey flavor
Love smoked burgers. Back in the early 90’s one of the local BBQ’s in East Texas added smoked burgers to the menu, they where outstanding!
That cutting board is so awesome.
Pretty sweet gift from someone.
Another item I must have. That cutting board design 👌🏼 legit. If it's at your shop I'm headed that way.
Always awesome! This Texas heat is great with the pool, brew, and grill! Stay safe everyone.
Yessir!
Matt, its mid winter in NZ and its #%$Beep'n cold! Same result, the family and I will kick this burger recipe to touch in the weekend...great video, cheers!
Dammit Mr. Matt- every time I watch your videos I get to cooking the meal but I don’t think it comes out like yours delicious- keep it going Brotha
Tried this yesterday for dinner. Ho-lee smokes these were fantastic! Never thought to throw burgers in the smoker, glad I saw the video.
I smoke for 30 - 45 and then sear on my Pit Boss with the sear plate open.
Works great!
I was so confused by the title but then so happy to see the cast iron used that way. I can't really do this with my Big Green Egg but it has given me a few ideas. That cutting board is amazing.
❤️
Can't wait to try this.
Awesome idea. Thanks for sharing.
Genius cooking method, chef.
Thanks Alex!
An hour for a burger patty?! Forget it! I don’t have that kind of patience! Hats off to you for having the patience!
I heard Meat Church quite a bit yesterday at the Goldees BBQ class! Another good one Matt!
Love my Goldees boys!
That’s a phenomenal burger Matt! Geez talk about a smoky taste and the best of both worlds seared and smoked! Great job brother! 👊🏻😋👍🏼
YESSIR!
That cutting board is truly amazing
Yes!
I've been messing around smoking burgers for a few years now. Elevates
Agreed.
Love the fire box sear with the Griswold no less. You g to try this tomorrow night!!!
Lemme know!
I do my thick style pub burgers with mesquite wood. Great flavor, even bland ground turkey burgers taste good smoked with mesquite.
Awesome.
I am definitely gonna be trying this out on my homemade offset! Burger looks wicked good Matt!
Thanks Kevin!
Looks like an awesome burger and I like a lot of smoke flavor too.....gonna try this one for sure!
It's so good!
Those look delicious
Love the swag! Burger looks amazing. Really like this idea to change up the burger game.
Ive been doing alot of smoked burgers lately. They taste so good. Will have to try the sear before hand.
Same here man..that how i been doin them myself.fell the same way now bout sear it before thanks
That burger looks smokin hot! 🤤🤤🤤🤤🤤I’m definitely trying this on my Weber-kettle! Thanks for the blueprint @ Meat Church BBQ❤️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Awesome video….something I like to do is put the Duke’s on the bottom bun with burger resting on Mayo……the juices from the burger mixed with the mayo makes a tasty sauce…I still but mayo on the top bun with the other condiments. Yours looks amazing as well. Love your content!!
I been doin this in my fire bowl for a little while, just not summer time in Texas 👊🏼👊🏼
Nice
Going to try this in my Komado!
Do it!
Hello from TAMPA, FLORIDA !
Hello from Miramar Beach, FL!
Lol, I love the comment about the weather
Truth!
Dude I'm from Australia an I follow an watch your vids every week, I love nothing more then firing up my offset on the weekends, one day I'm gona make the trip over and visit your shop 👍👌
You should do a video on your outdoor kitchen, design, implementation, etc. I want to build one would love to see yours for ideas.
It’s on the list!
Trying this tonight!
haha! Dude here in Arizona we live through summers regularly at 110 - 112 on a daily basis!
my mouth was watering just watching...trying that this weekend!!!!!
Hope you enjoy!
I’m new to smoking and absolutely love it. Definitely trying this recipe! I got myself a pellet grill. What is the pellet grill version of that rad sear trick?
Awesome gonna try it this weekend
Keep me posted!
@@MeatChurchBBQ Couldn't wait, made them last evening (Friday) turned out great. Made 6, our kids came over and the one extra I made disappeared....Hmmmmm
Only difference, my smoker sits in the sun and it was 98 with heat index of 104. So they sat in smoke chamber for a little more than an hour rather than the 2 but I pulled them at 160 internal and they were fantastic!
Sweet cutting board, Pitty! 🍔🤤
How would you do this on a pellet smoker? Looks great
“Lettuce Pray” burger looks killer! Making your meatloaf recipe currently.
Finally someone heard it. 😂
Another awesome recipe from Matt the BBQ God. Love it!!
Haha thank you!!
I put them in the smoker at 225 until internal 140 degrees and then ramp it up to 300 until it hits 160 degrees and it comes out perfect everytime!
I like it. I usually do a reverse sear over open flame. I’ll have to try it this way.
I was a reverse sear guy most of this summer. Did a tri tip last weekend regular sear. I liked it better. It seemed like it was actually easier. Get the crust the way you want it, then finish it in the controlled environment. For me, it was better.
I just loved the beeeeeeep for the Texas heat 😂
"Son....I ain't mad at that!"
Can't wait for the t-shirt!
Dude you're killing me. Been craving a smash burger for a week, now I crave this! I need an offset in my life bad. I ain't mad at that man
Love!
@@MeatChurchBBQ bro. Got the W sauce and the Fireschire. You did me good 🔥🔥🔥
Now that is an intro!. Looks amazing. Trying tonight with some excellent hamburger from a local provider, Mills Family Farms.
Hope it's good!
Yeessss! I've been using Holy Cow on burgers for a while,just did some before I watched the video in a cast iron pan on the stove because it's storming here in sw ga. Still a great seasoning just like that
Thank you!
BEST. F’n. INTRO. EVER. 😂
135 degrees is the sweet spot 👍
Smokey and drippy
“..it’s summer in Texas, and it’s fuckin’ hot!”😂🤣
I speak the truth. 😂
Those look so good.
Thanks!
I like that cutting board .. I wld prefer a slice jalapeno pepper cheese , ghost pepper cheese , r one of the cheese's I like along with the cheese u used
Looks delicious. I am not a huge fan of thick burgers, but those look great!! I don't have an offset smoker, but I could sear them on my Traeger Ranger and smoke them on the Pro34.
I usually go thin myself but went thick for this method.
I love smoked burgers - it was the only way I could get my kids to give up hot dogs. I usually do Smoke and then sear, so I'll have to give this a try.
Ok, opposite of Leroy and Lewis. I was told to try this so I gotta. 🔥🔥🔥
Best intro ever
;)
Shout Out @Meat Church #Awesome Cook #Come on :) #Now That’s a Burger 🍔
That looks killer, must try.
A fun cook too.
Looks good Matt
Thank you!
I’m doing that when I can eat! It’s sooo hot and dry here in West Tennessee that I saw a tick on a catfish. I look like that burger, seared and crispy! Lol
😂
Hey Matt, great video. I tried the your voodoo seasoning on Picanha steak. It was unreal.
That does look like fun
Yes!
Bro, I made some burgers a couple days ago with Holy Gospel... best burgers I've personally made besides my recreations of Jollibee burgers. Thank you for making great seasonings.
Awesome!!!
You're killing me Matt. I'm starved, its late, and those burgers look great!
Haha thanks!
I like to cook my burgers to 140° internal. But I buy my meat from a relative from the farm and we've used the same butcher for as long as I can remember. Dad used him before I was even born. I probably wouldn't cook it that low if I bought my meat from any grocery stores. There is a hamburger joint in Tulsa that cooks their burgers medium rare to medium. If you want it well done, you have to request it. They too control their own meat. I can't remember the name tho. I think it was called Ron's Burgers. Anyway, I smoke my burgers for years. Never tried searing in hotbox. I like that idea. I have gas stove. So I can really get the skillet hot. I also have always smoked it first then seared. I'll have to try it the other way. I figured when you sear first, it makes it more difficult for the smoke to penetrate the meat thru the crust from searing. Burgers look great Matt. Thanks for the video.
That’s usually what I do. Lower if it’s stuff I processed.
I suppose I could achieve similar results searing stove top with cast iron and smoking in my Traeger pellet smoker -- yup -- I shall give it a shot tonight. Looks amazing.
Let us know the results! I would like to try in my pellet grill as well.
@@gatordontplay8161 Will do.
Yessir.
Chicken liver and intestines and cow tripe tasty too
Just did some 2 days ago...Holy Cow rub with a reverse sear on some ripping hot Grill Grates to 140°. Turned out excellent
Yesssss
Question< was the cast iron pan seasoned or just raw? Or does it matter?
Dry pan.
If you didnt have an offset available, Would you be able to replicate this by searing on a cast iron pan over high heat on a gas grill and then moving the burgers to a pellet smoker to finishit off?
Been doing that for years but do like cold smoke for two hours then hard seer and cheese super hot medium burger.
Great feedback. Thanks!!!
We are celebrating one of my kids 14 birthday on Friday and I’ve been tasked with grilling hamburgers and hotdogs. Gee…I wonder how I’ll cook the burgers…🤔. Thanks for the video! I’m definitely trying this one.
That’s awesome!
I made these last night with the same buns.i still think reverse sear adds more juciness. I get the ground tenderloin from my local Kroger for the meat. Hands down better then any burger.
Good feedback. Thanks!!!
Matt, could you get the same sear on those burgers if you put them on a cast iron pan and crank up the Traeger Ironwood 885 to 500?
Yessir! That’s a good looking burger! My parents live in Texas and it’s hot asf! 🔥🔥🔥
Sell us some cutting boards on your site Matt!!! Looks amazing btw.
Wish I could but the small business that surprises could not keep up if we offered them online. This one was a gift from a different company.
Doin that this weekend...
Keep me posted!
@@MeatChurchBBQ Will do!
@@MeatChurchBBQ Ended up doing them this weekend and dude, that takes a burger to a whole new level! Pic incoming.
enjoy the videos. my little podunk town in idaho has a farm store that carries your products. Love your seasoning blends. I'd buy 'em by the ton if you'd sell it to me :)
I love it!!!
Don't see that shirt on your website?
Your thoughts on seasoning the chop meat before forming burgers? Also, can I do this on Treager pellet? how to get more smoke?
You can season in the ground. Traeger works too!
Did you pull these out 10° before your final cook temp so they could rest and finish cooking? Trying to learn the smoke process. Thanks
5°
@@MeatChurchBBQ thank you
Spg in that rub? It's red. No hate. Burgers look great. Never thought to sear first, then smoke.
Its too hot here in S Texas to bbq. We're gettin torched. This is how I always do my burgers. Thought everyone did it too. 🤷♂️
Flip the sear/smoke order to get it to desired doneness (after seasoning with pepper forward holy cow) ... then top it off bbq style with your choice of Texas style bbq sauce, onion rings/straws, 'penos, minced onion, and cheddar cheese, on a buttered and garlic salted and toasted bun.
So what wood did you use for extra smokiness? I use Pecan 95% of the time because it is so accessible here in SE New Mexico.
Post Oak
Don't mean to double comment. Lol. I want to ask you, have you ever tried to make smoke Mac and Cheese? I scrolled thru your videos and didn't see any yet. Something to think about for an upcoming video. I smoked some last weekend. I used 80/20 ground beef. I spread the hamburger out over a broiler pan top. The one with slots in it. And put catch pan below it. Smoked at 225° for hour in a half. All the grease drained into the catch pan. When I finished the smoke, I browned the burger only so I can season it and break it down for the Mac and cheese. There was no grease to drain after I browned it. All the grease was in the catch pan. I mixed the cheese and ingredients with panko and butter mixture for topping and smoked for an hour at 300°. It was off the charts. Just an idea for you to kick around in case you haven't done a smoked mac and cheese yet.
We have a really good Mac. I will do a video in that asap!
Do some Pittsburgh hot links!! I wanna see how a pro smokes em
One of my favorite burger is the bacon bbq burger
Bout to fire this up for them Cowboys! LFG!
AmazingRibs has a good article on meat safety. Long story short is beef is pasteurized at 140° after 12 minutes at that temp. Easy to achieve if smoking. At 150° it's done in 72 seconds. 165 is instantly.
This is why you can sous vide chicken at 145.
@@David-en6jg which blows peoples minds 😂
SAVE A BITE FOR ME NEXT TIME...LOOKS FANTASTIC !
Did it dry out?
Dukes!!!!!!
The best.
@@MeatChurchBBQ absolutely
Sweet vid. It hot AF down a little south of you here in Crosby , so hot I will sear mine on the dash of my truck this evening and then throw them in the smoker.
and its Fu#king HOT....hilarious made me laugh out loud...love the videos!!