What Mince Makes The Best Smash Burger? | Wagyu Burger | Dry Aged Burger | Smash Burgers |
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- Опубликовано: 11 июл 2024
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Great video Will
Thank you mate
Thanks for adding the link to the cheese first thing I went looking for ;D Definitely be trying out some dry aged mince now!
It’s hard to find good cheese for burgers! Thanks for watching
I always buy the 20% supermarket.. No one knows the difference after a few beers .. 🤪🤪
Great one Will… and very timely, I’ve been wanting some smash burgers and had planned for this weekend… I will check to see if I can find the cheese you mentioned…. and will probably get fresh ground beef from my local butcher…. and the only bun for a gourmet burger is def brioche !!…. Thanks Will, always enjoy your show.
Thanks for watching, I’ve added a link in the description for the cheese. Hopefully you enjoy them us much as I do
Brilliant videos mate can’t seem to see the link for the cheese in the bio could you please share it again. Cheers
It’s in the description mate
Another great smash burger video Will. Love the comparison, I'm using Sainsbury's 20% fat mince, or preferably a 20% fat "Hill Farm" mince from Makro @ £6.99 per kilo which is a bigger grind - they have become a family favourite. But I'm now going to give the aged one a try and see if I and they can appreciate the difference....
Thanks for watching, Costco also do some quality mince but not sure on the fat content. Steak mince from the supermarket can also work well.
Great video Will, do you have the link to the dry age website, definitely have to give them a go
thomasjosephbutchery.co.uk/products/grass-fed-dry-aged-offal-mince there you go mate
You can’t beat a good burger . I’ve been doing smash burgers using venison mince with some beef fat best burger you’ll ever try to die for.
Yeah venison works really well! Also nice and juicy
You would have had an even better supermarket experience if you used 20% fat tesco is my favourite for supermarket mince it's a bigger grind amd makes a wicked smash burger. I fully understand tbe dry aged flavour too. A good way to do this is buy the supermarket mince 12% and use dry aged fat trimmings. I freeze then then grate some into the 12% to boost the flavour.
I’ll have to try adding fat to it, thanks for watching
The best burger I ever had was from Gruba buła in Krakow. I wonder if it was dry aged. The meat patties when raw look quite dark on the pictures on google.
I’ll have to check that place out
@@WillsGrillShack Also you can prevent links being written in comments to help get rid of spam bots.
good video up until the silly black gloves went on whats that all about thomas joseph is a great butchers you will never see them wearing gloves nor the meat market or gordon ramsay please keep up the videos there great just throw the gloves away
Thanks for watching, ahaha the gloves always get people, I wear them because I don’t have running water in my shack and it’s the other end of the garden so don’t wanna have to keep walking back and forth to wash my hands after each clip I film
@@WillsGrillShack washing up bowl little bleach and plenty of washing up liquid works a treat its all i use in my kitchen or outdoor bbq kitchen