Today I try to make the most flavorful smashburger I’ve ever made utilizing all different types of wood flavor and smoke! Smoked, smashed and flame broiled for one of the better burgers I’ve made on this channel yet!
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Tallow Buns
233G Warm Water
10G Yeast
20G Sugar
35G Tallow
345G Bread Flour
20g Milk Powder
15g dough conditioner
10G Salt
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
38 Comments
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I love Brooke’s shirt
I feel like one of those $15 stainless steel smoke tubes on Amazon for cold-smoking would have made more sense here.
yummmmmmmm
Pretty sure if Killington or mt sunapee had these… they’d be way busier!
If the grill unbolts and is bent up, it can be unbent if the metal hasn't been deformed too much. The hard part might be figuring out where it is bent, but do that and you'll save yourself a fair amount of money and save some time I imagine.
Yes.
Not really a smashburger..
Damn, Mad Scientist BBQ said your name was Stanley! Lmfao
As someone with a food background, I am in sheer disbelief you think it's safe to eat after thawing and freezing the chuck steaks so many times. Chud, this video is downright dangerous.
cant take a tumble out of a truck. definitely not the standard we expect from something with the chuds name… do better!
Have you jeard of the "vortex" for weber kettle hot crust on burgers and wings with smoke flavor
This freaking thumbnail got me goood. I would've clicked anyway, but damn, that f*cking thumbnail. FUUUUUUUUUUUU
G'day. I do a cheat version of this one. Smoke some beef fat and just mix it with some lean mince. Works a treat!
Maybe Porter Road Chuck and brisket? Just sayin'.
looking good… we have been doing the same but with a tri tip from HEB … after the grind we mix in some onion, cheese bits and cut/diced jalapeno to the meat for more flavor… toast the buns with mayo and the same sauce as you use…
The homemade buns are kiken
Like the dehydrated onions 🙂
Cannot over smoke😊😊😊😊😊
Wait till you find out about liquid smoke lol
What is the board sanitizer that you use? You mentioned it a standard commercial spray on sanitizer. I’m interested in purchasing some as well. Thanks and keep up the stellar videos!
Take 5 of them bring on the fries 🍟🍟 xl
toss in some powdered milk to help the bind?
Use a cold grill, and one of those smoke-wands (perforated metal tube) and no main fire. Should let you smoke without cooking the meat before the grind.
Man, I could almost taste that burger it looked so good!
Finally! There's the pesky lil snake in your boot again!
The effort is very admirable to say the least. I can only imagine the flavor notes this thing is giving. Very nice.
Side note: as someone who doesn't have access to Martin's Potato Rolls anymore, it saddens me just a little that you can probably buy them at your nearest gas station down the street yet choose to go through the process of making your own. Yes, I'm jealous.
Awesome
I would just throw them (chucks) on frozen to start with. Then let them only come up to 30° in the cold smoke before throwing them into the sealed bags to let the smoke settle/mellow over night.
Cheat code.. get your coals right and wood so you can put a cast iron pan right in your fire box. Super fast, sear both sides. Smokey, crusty.
Might be controversial but why not smoke the buns for a little while and not the meat? Or maybe put the complete burger in the smoker at very low temps for like a half hour to finish it off? Could possibly make the smoke flavor a bit more forward on the palate.
Really creative, and if you buy your own buns it's a fairly easy cook.
i am surprised you didn't make your own cheese for this burger.
Burger sauce recipe? 🤤 Ha, did the JB Weld make it into the burger sauce? Thanks for the ingredients, can I get a little help with amounts?
OH! 😲…WE GOT TWO "PAT IT DRIES"….
Do you wear the white Crocs only for recording the content here? I have been wearing Crocs for just over 20 years now. LOVE them!
If you let the meat sit in the vacuum seal on the fridge for lets say 7 days then it would probably have blended more with the meat for an even better smoke profile 😉
You're going the wrong way with the ice Dawg, thinkin' a pack on top of the meat might serve you better … Cold sinks, Heat rises. Probably just moisturizing the meat with the ice underneath … 🤷🏻
I wont be making those anytime soon. Just one of those roast would be about $30 where I am. 😢