Комментарии •

  • @robwilkie5382
    @robwilkie5382 2 года назад +5

    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.

  • @risasklutteredkitchen1293
    @risasklutteredkitchen1293 2 года назад +2

    Man, the color on those burgers!!!! Can I have one?? Brioche is definitely the way to go for the bun!

  • @johnmorone2411
    @johnmorone2411 2 года назад +13

    Love this and really enjoy watching you. Can you talk more about the pellets you use during your cooks?

  • @MattRowland
    @MattRowland Год назад

    Chef Tom is THE best. The amount of knowledge I have learned from him over 6 years is unparalleled.
    Thank you Tom.

    • @allthingsbbq
      @allthingsbbq Год назад

      Thanks Matt! That's an amazing compliment. We are glad to have you in our community!

  • @ahmadhazim4222
    @ahmadhazim4222 2 года назад

    The only reason why I love burgers so much is because of its simplicity. Appreciate for the video!

  • @ivse9696
    @ivse9696 2 года назад +4

    I've already made Chef Tom's recipe for the Oklahoma Smashed Burger and love it. I will definitely make this wonderful variant again 👍👍👍

  • @MrRatFinkster
    @MrRatFinkster 2 года назад +1

    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...

  • @KrisV385
    @KrisV385 2 года назад

    The pure delight is amazing!

  • @garrett8922
    @garrett8922 2 года назад

    Chef Tom… I swear you post this amazing stuff every time I start a fast. Amazing. Love the content. Keep it up

  • @marvinsmiers1416
    @marvinsmiers1416 2 года назад

    This looks so good ! Gonna try it out soon

  • @jamesstrang2037
    @jamesstrang2037 2 года назад

    Chef Toms camera guy - best job eeevvvveeeeerrrrrrrr!

  • @bradcampbell624
    @bradcampbell624 2 года назад

    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....

  • @yaqubosmen1481
    @yaqubosmen1481 2 года назад

    Made these for the family, everyone was in love! Thank you again!!

  • @shr00m7
    @shr00m7 Год назад

    Bro- this looks like perfection. That dijon with the creamy havarti and roasted garlic- and to swap onions with shallot- fucking simple genious.

  • @WDVpaintball
    @WDVpaintball 2 года назад +16

    His reaction is gold.
    And this recipe makes me hungry 😂
    Chef Tom for the win 🥇

  • @stephengray3401
    @stephengray3401 2 года назад

    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.👍

    • @allthingsbbq
      @allthingsbbq 2 года назад

      Thanks for watching and taking the time to comment!

  • @MainahTony
    @MainahTony 2 года назад

    with that wrapping you did, reminds me of hole in the wall burger joints wrapping their burgers. some of the best burgers that way

  • @CollinsHD
    @CollinsHD 2 года назад

    This is one of the pinnacle smash burgers ive seen created, bravo

  • @SoGodDamnLonly
    @SoGodDamnLonly 2 года назад +1

    I’ve tried this already, it was unbelievable
    I just added ketchup & hot sauce to sauce for a kick 😍

  • @matthewmorales9023
    @matthewmorales9023 2 года назад +1

    That looks amazing Chef Tom! Will definitely have to try wrapping my smash burgers in the future

  • @MrShlong50x
    @MrShlong50x Год назад

    doesn't matter what this dude cooks I'm drooling all over the place!

  • @223rocks
    @223rocks 2 года назад +1

    Just ate supper an hour ago. Now I’m freakin hungry

  • @greavous93
    @greavous93 2 года назад

    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!

  • @jasonryan74
    @jasonryan74 2 года назад

    Absolutely incredible Chef Tom! My god I can smell it from here!

  • @medwriter1449
    @medwriter1449 2 года назад

    Trying this tonight on my YS640s. Super excited.

    • @allthingsbbq
      @allthingsbbq 2 года назад +1

      Thanks for watching!

    • @medwriter1449
      @medwriter1449 2 года назад

      @@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.

  • @rjmerriweather9024
    @rjmerriweather9024 2 года назад

    Wow I almost drooled when the cheese melted on the grill. Great cook!

  • @larsve4297
    @larsve4297 2 года назад

    Love that paper technique, will try it

  • @wr3add
    @wr3add Год назад

    I like ur spice grinder👍🏻

  • @rdyred5080
    @rdyred5080 2 года назад

    I'm not even hungry but I could that burger right now.

  • @tomdowney37215
    @tomdowney37215 2 года назад

    That crust is flawless

  • @richardwelterii7311
    @richardwelterii7311 2 года назад

    Dude. That looks incredible!

  • @jeremywebster9598
    @jeremywebster9598 2 года назад +1

    I've found the same thing happens when you wrap a burrito up in paper. Look great!

  • @Xpyburnt_ndz
    @Xpyburnt_ndz 2 года назад

    MAN those look AWESOME Tom!!! Gonna have to give this a try!

  • @RC3981RC
    @RC3981RC 2 года назад

    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.

    • @allthingsbbq
      @allthingsbbq 2 года назад

      Thanks for watching! Happy grilling!

  • @Beefy6
    @Beefy6 2 года назад

    you know it's good based on that reaction. insane cook, chef

  • @matteodeef
    @matteodeef 2 года назад

    I love smash burgers, expecially when you dry-age them. Amazing job!

  • @cattalematt
    @cattalematt 2 года назад

    Is it a stunt burger? Yes. Am I completely 100% here for it? Absolutely.

  • @keiths.6251
    @keiths.6251 2 года назад

    Outstanding Chef Tom will have to try this for sure.

  • @AGPullen
    @AGPullen 2 года назад +4

    God I need this burger right now! I need this in my life on a daily basis 🤣

    • @allthingsbbq
      @allthingsbbq 2 года назад

      Thanks for watching!

    • @jimmywang9011
      @jimmywang9011 2 года назад

      🤣😂😂😂😂🤣🤣🤣🤣😂

  • @tsiupbmt2822
    @tsiupbmt2822 2 года назад +3

    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!

  • @Jmoneypoprocks
    @Jmoneypoprocks 2 года назад

    that looks amazing sir!

  • @revell7156
    @revell7156 2 года назад

    I want someone to love me the way Chef Tom loves that burger at 13:20

  • @davidmech2956
    @davidmech2956 2 года назад

    Reaction was priceless! Copying you this weekend. Thanks!

  • @navoc2217
    @navoc2217 2 года назад

    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.

  • @nicholasnagy2848
    @nicholasnagy2848 Год назад

    Will try this variation.

    • @allthingsbbq
      @allthingsbbq Год назад

      It's a good one! Glad to hear you plan to cook it, let us know your thoughts. Thanks for watching!

  • @haveanothergreatday
    @haveanothergreatday 2 года назад

    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

  • @jackiejanetm
    @jackiejanetm 2 года назад

    Great video!

  • @brennanmaynard4237
    @brennanmaynard4237 2 года назад

    “It’s not classic like American, but it’s classic…like Havarti” 🤭💀 I love it.

  • @hidayatyusof5067
    @hidayatyusof5067 2 года назад

    What a cinematic video. Thanks for sharing the recipe 👍🏾💕

  • @THoey1963
    @THoey1963 2 года назад

    Love the stamp of approval...

  • @ray7419
    @ray7419 2 года назад

    I almost cried when he shoved that steak in the grinder

  • @jt22420
    @jt22420 2 года назад +1

    I piece of me died inside watching that beautiful steak get ground up lol. But this recipe looks amazing. Gotta try it!

  • @dwaynewladyka577
    @dwaynewladyka577 2 года назад

    Tons of great flavours in that burger. Cheers! ✌️

  • @matgggg55
    @matgggg55 2 года назад

    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.

  • @rmftrushing6591
    @rmftrushing6591 2 года назад

    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...

  • @MGibler1
    @MGibler1 Год назад

    What a great video !!

    • @allthingsbbq
      @allthingsbbq Год назад

      That was a great recipe! Glad you enjoyed it and thanks for watching!

  • @Ludawig
    @Ludawig 2 года назад

    Find someone who looks at you like Chef Tom looks at his burgers

  • @painkiller3432
    @painkiller3432 2 года назад

    That looks incredible....😍
    Greetings from Germany

  • @danielsigala9324
    @danielsigala9324 2 года назад

    Can’t wait to try this recipe!

  • @jimmiemeeks9795
    @jimmiemeeks9795 2 года назад

    Hey I appreciate ya learn so much keep it up brother

  • @pflick13
    @pflick13 2 года назад

    I didn't see bacon in the title, Dry aged will do! Bring it on...

  • @phlacoe
    @phlacoe 2 года назад

    I gotta get me an approved stamp!

  • @brianferrell7709
    @brianferrell7709 2 года назад

    What kind of paper is best for the wrap? Love the videos and all your recipes, I use them often!

  • @jonnyskray3000
    @jonnyskray3000 Год назад +2

    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 😋 😋 😋

  • @therenaissanceredneck8825
    @therenaissanceredneck8825 2 года назад

    You are kill’in me!!!! This is over the top!
    Dukes... ❤️ There is no other!

  • @blueenglishstaffybreeder6956
    @blueenglishstaffybreeder6956 2 года назад

    That looks totally amazing, love havarti on a burger along with Swiss

  • @Mustardknuckles
    @Mustardknuckles Год назад

    Excellent!!

    • @allthingsbbq
      @allthingsbbq Год назад

      Glad you like it! Thanks for watching.

  • @Jay_Ayo
    @Jay_Ayo 2 года назад +1

    Chef Tom FYW again. I’m doing this, this weekend.

  • @Dan24943
    @Dan24943 2 года назад

    Oh hell yea this is one of your better videos recently

  • @joshualaird5303
    @joshualaird5303 2 года назад

    I'm digging this burger kick your on...

  • @ericosnes9371
    @ericosnes9371 2 года назад

    Absolutely decadent! ☺️

  • @corylandmark6752
    @corylandmark6752 2 года назад

    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?

  • @ericduval1235
    @ericduval1235 2 года назад

    Magician !!

  • @alans6767
    @alans6767 2 года назад

    Great looking burger!🍔

  • @bigfoot286
    @bigfoot286 2 года назад +1

    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?

    • @knrst9061
      @knrst9061 2 года назад

      Helps it not to burn ;)

    • @drewgalbraith4499
      @drewgalbraith4499 2 года назад

      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

  • @walterkopriva9735
    @walterkopriva9735 2 года назад

    Thank you American Cattle raisers! Beef, it’s what’s for supper

  • @jacobheflin9741
    @jacobheflin9741 2 года назад +1

    Yeah imma need 10 sent to me ASAP!!!

  • @dansklrvids7303
    @dansklrvids7303 2 года назад +1

    Source for those squares of paper? Great video.

  • @laurengriffin2225
    @laurengriffin2225 2 года назад

    You always rock it!

  • @malcolmdean6899
    @malcolmdean6899 Год назад

    Awesome channel. I tend to favor some Kentucky style bourbon bbq recipes. Could you put together a mutton or lamb recipe? Thanks.

    • @allthingsbbq
      @allthingsbbq Год назад

      Here's a link to several lamb recipes we've done over the years - www.youtube.com/@allthingsbbq/search?query=lamb. Thanks for watching!

  • @bhughes9258
    @bhughes9258 2 года назад

    Home run!!

  • @NYJWR07
    @NYJWR07 2 года назад +1

    Good god those look delicious
    I didn't know you could grind/eat the ground rind of a dry aged Steak

    • @grlmgor
      @grlmgor 2 года назад

      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.

  • @addisoncarver1392
    @addisoncarver1392 Год назад

    Thank you Chef Tom

    • @allthingsbbq
      @allthingsbbq Год назад

      You are very welcome! Thanks for being part of our community!

  • @sms9106
    @sms9106 2 года назад

    WOW!

  • @eitanminkovsky9433
    @eitanminkovsky9433 2 года назад

    Mistakes were made... oh god why am i watching it when i am hungry !?

  • @BradleyFitzhenry
    @BradleyFitzhenry 2 года назад

    Chef, what griddle surface temp do you recommend for these?

  • @TheJrschaefer
    @TheJrschaefer 2 года назад +1

    Only critique, since this is the internet, seasoning both sides of thin patty. Prob only needed one side.

    • @kennybaumann2117
      @kennybaumann2117 2 года назад

      I think since he used a grinder to make it more of a powder may explain why both sides get a dusting.

  • @Burritosarebetterthantacos
    @Burritosarebetterthantacos 2 года назад

    Dry aged beef in this climate. Cant imagine😂

  • @multipreach2674
    @multipreach2674 2 года назад

    Hell yes.

  • @somedude0505
    @somedude0505 2 года назад

    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.

  • @josephrose9226
    @josephrose9226 2 года назад

    I’d eat the Hell out of 3 or 4 of them! Awesome job, Chef Tom!

  • @markthomasstopani8516
    @markthomasstopani8516 2 года назад

    How many times do you practice your recipes?

  • @olensis
    @olensis 2 года назад +1

    luv u. best show

  • @bday318877
    @bday318877 2 года назад

    No one can make a $200 burger without using wagyu!
    Chef Tom: Hold my beer..

  • @ganjajohn5748
    @ganjajohn5748 2 года назад

    F** yeah!!

  • @zenjamin6262
    @zenjamin6262 2 года назад

    Its like you know its so dang flavorfull its almost painful to watch

  • @jonnyskray3000
    @jonnyskray3000 Год назад +1

    Fkn GREATIST THANG YOUVE EVER MADE!!!! 😤 🤪 🙄

  • @Bertavious87
    @Bertavious87 2 года назад

    The stamp lol #approved

  • @johnnunez17
    @johnnunez17 2 года назад

    ❤️🔥❤️🔥❤️🔥

  • @jerryreid813
    @jerryreid813 Год назад

    I don't know much about dry aging meat but I thought that the outer discolored part of meat, especially beef steaks, had to be taken off before being safely consumed. At least that is what I have noticed on other channels that I have watched when they dry age meats.