Our family eats scrambled eggs with every breakfast. I use a carbon steel pan and a few tablespoons of tallow in the pan before starting the eggs. It makes them so fluffy and delicious, similar to adding milk to the eggs. We can't do milk due to lactose issues. Tallow scrambled eggs are legit.
Two of my favorite CZcamsrs (Matt and Jay) rackin' back and forth. Awesome. Matt maybe you need to commission Jay for a cutting board! Thanks both for your vids - keep 'em coming!🤟
YOU can take some of it with fry pork belly or simply with bread ( put some talow into smal coffe Plate and DIP bit bread or Toast in it , grilled Cheese sandwich on toast is even better ).
Awesome cook, Matt! My grandmother had a hamburger restaurant for almost 20 years. Tip from her prowess…toast both sides of the top and bottom bun. Gives you something to hold onto.
We appreciate you and your team Matt! 🙏 Thank you for putting out good videos always! It makes my day when I get that notification from your channel. I bought a pack of your seasonings and smoked some ribs and tri tip. Everyone loved it! They said the flavor was nothing they've had before. I told them thats Texas for you 🇨🇱 🐂
I do this with bacon fat and keep it in the fridge. It keeps forever and is great for breakfast cooks. Pro tip: use a coffee machine filter as your strainer to keep a nice clean fat in your cup or container.
Pro tip from a blackstone guy just getting into smoking, use a piece of parchment paper between the patty and your smasher. Peels right off and keeps the smasher clean when you're cooking a lot of burgers.
Now Thát's a real burger right there! 👍🏻🙌🏻 Been using tallow for years, great for frying eggs, well just about anything, in. Try french fries deep fried in tallow, it's divine...
Give @madscientistbbq his recognition. It’s just respect amongst cooks in the grill or get grilled world…. 😂😂 BTW I’ve learned a lot from your channel keep up the good work..
@@bobkantek7312 The blue can is Waygu Tallow. Big. Ass. Difference. I've Already cooked steaks & burgers with it & it takes cheaper beef to another level. Homemade smoked tallow is great as well, just tried it too. Waygu Brisket & meats are too expensive, especially when you can cheat with that Blue Can. My entire team & family knew something was different (in a better way) but they didn't know what it was.. We've opened a make & use rendered fat door. Who knows what we're really getting? However, I'm rolling with it until further notice.
I showed you how to make tallow. I didn’t buy masterclass to watch Franklin pour tallow on a brisket and then make a video on it. I’ve been doing this for years. I’m also friends with most of the top Texas pitmasters, and contrary to many recent YT videoes, these pitmasters do NOT put tallow on their restaurant briskets. Anytime I learn a concept from a fellow pro I definitely credit them when possible. Thanks for watching DJ!!
I just made a ribeye steak on the grill. I used Wagyu beef tallow and it worked like a champ. I even over cooked the steak to medium and it was still good. The beef flavor was extremely powerful. Yes I posted it on CZcams.
I render the trimmings down on the stove in a pot on medium heat. Not only does it make awesome tallow but the trimming crisp up into AMAZING beef cracklings.
Meat Church fans, I stopped by the store the second week in May/ Monday. It was closed, but being on the square in Waxahachie was like being transported back in time. The stores were trimmed in the Gingerbread style. They paid homage to the magnificent court house that towered above the square. Go just to visit the square!
Believe it or not the only thing that will clog arteries in this video is the bun. Meat, cheese and meat fat is good for you. We've been lied to all our lives about fat. That double burger without a bun is ridiculously good for you.
Awesome! I did it and turned out amazing thanks! The only thing i did differently and u will to if u try as i have for a while now is putting mustard down on the pan before the burger the some on the top after flattening and before the rub its wicked you'll love it! Keep theae up i love em
I just got a standing mixer with a meat grinder attachment, because after trimming my first full brisket I thought, there is a lot of meat left here, we can cook it up and give it to the dog or we could just grind it up for sausage or ground beef. I still need to render down the fat trimmings I have in my freezer. Though I though of making tortillas with the beef tallow, good to hear that it works, and it will be something I will have to try once I render the fat down.
I laughed out loud when he twisted the the bun on the burger like screwing the lid on a jar because I do the same thing. Got to get that musters spread out. Haha
I have 6 bags of Brisket Trimmings all Waygu and was looking for uses for it... Vac sealed and this video Matt gave me the strength to make kick ass brisket burgers and render the fat... Ordering a meat grinder today unthawing a bag.. Heck each back is about 3-4 pounds of meat and fat...
You're the man! Great add to your video collection. Your channel is one of my go-to's for best practices. I like the RWB topper board you're using, as well. I got my RWB board for a Christmas present and will add the topper to my collection of tools.
How could you possibly give Meat Church a thumbs down??? I love your videos, they're really helping me get more adventurous with my smoker. Keep doing what you're doing.
Yay First Comment. I have been binging your videos for the past few days!! I used to be in Waxahachie all the time and never knew yall were there! I am so glad ya'll did this I love Smash Burgers and have been curious beef tallow, keep it up Matt and crew!!!!
What is your process for freezing your trimmings? Do you throw them all into an every growing zip top bag? Vacuum seal them individually (per brisket trimming session)?
Other channels have been saying "save that brisket fat for burgers or sausage" for years. Then they go out and buy a $30 can of beef fat for the sake of a trend LOL I appreciate the honesty of you basically saying "uh, no" to that trend.
I'm late...at 4:25 you hooked me.....I don't have a meat grinder yet, but you made the best sense out of having one and I've watched a lot of food videos....Guga, DMFD, Ballistic, Kosmo, and several others...too many to list. But trust me, what you said before the above time just made sense to me. I'll finish watching, but already liked it!
Love the video, would love a video on your steak tacos with the truffle horseradish cream and holy voodoo onion rings!!! 🔥🔥 Voodoo is my favorite seasoning of yours so always looking for more applications, and those tacos look amaaaazing!! Thanks so much and keep up the good work!!
Good looking burger. I personally like to rest mine for a few mins before I put them on the bun just to give those juices a chance to settle instead of soaking the bottom bun but regardless a burger after my own heart.
I use brisket fat and cheap steak as well as good steak to make smash burgers with. Crazy beefy good burgers for sure. I do the Oklahoma onion smash burgers all the time myself, nothing better in my opinion as far as burgers go.
Git you a Blackstone flat-top son! Best thing you could ever cook smash burgers on... not to mention a gazillion other things you can cook on it! A griddle ain`t no one trick pony like a grill and a smoker is.
May I ask, do you sometimes find some tough or chewy parts in your burger? I grind my brisket, but occasionally I find some chewy bits in my patties, which is quite annoying.
“I ain’t here to help you lose weight”. 😂🤣
Awesomeness!!!
Our family eats scrambled eggs with every breakfast. I use a carbon steel pan and a few tablespoons of tallow in the pan before starting the eggs. It makes them so fluffy and delicious, similar to adding milk to the eggs. We can't do milk due to lactose issues. Tallow scrambled eggs are legit.
Love this!!
That’s a good idea.
As he says.....nobody's gonna get mad at tallow scrambled eggs
Two of my favorite CZcamsrs (Matt and Jay) rackin' back and forth. Awesome. Matt maybe you need to commission Jay for a cutting board! Thanks both for your vids - keep 'em coming!🤟
Been doing the beef tallow on the last few cooks, it is indeed liquid gold!
👊🏽
YOU can take some of it with fry pork belly or simply with bread ( put some talow into smal coffe Plate and DIP bit bread or Toast in it , grilled Cheese sandwich on toast is even better ).
Smoking a brisket and Father’s Day and I won’t be throwing away any of the trimmings. Thanks!
Awesome cook, Matt!
My grandmother had a hamburger restaurant for almost 20 years. Tip from her prowess…toast both sides of the top and bottom bun. Gives you something to hold onto.
We appreciate you and your team Matt! 🙏 Thank you for putting out good videos always! It makes my day when I get that notification from your channel. I bought a pack of your seasonings and smoked some ribs and tri tip. Everyone loved it! They said the flavor was nothing they've had before. I told them thats Texas for you 🇨🇱 🐂
damned i wished I would have watched this before saturday. This makes a perfect way to feed your family while you're waiting for your brisket
I do this with bacon fat and keep it in the fridge. It keeps forever and is great for breakfast cooks.
Pro tip: use a coffee machine filter as your strainer to keep a nice clean fat in your cup or container.
Pro tip from a blackstone guy just getting into smoking, use a piece of parchment paper between the patty and your smasher. Peels right off and keeps the smasher clean when you're cooking a lot of burgers.
Now Thát's a real burger right there! 👍🏻🙌🏻 Been using tallow for years, great for frying eggs, well just about anything, in. Try french fries deep fried in tallow, it's divine...
This was a transcendent burger experience, thank you. Can't wait to make some tallow next brisket cook.
I was so scared for us as a couple when the hardcore series ended. Thank you for keeping our marriage strong.
I used my brisket trimmings to make this burger and have to say that was the best burger we’ve ever tasted- amazing! Used the Holy Cow rub!
Give @madscientistbbq his recognition. It’s just respect amongst cooks in the grill or get grilled world…. 😂😂
BTW I’ve learned a lot from your channel keep up the good work..
Definitely... he said they would start
are you for real. do you really think this is the first time he has used tallow? listen to what he says.he uses tallow wake up fan boy
Eh, Matt showed how to actually make it. That can is $30
@@bobkantek7312 The blue can is Waygu Tallow. Big. Ass. Difference. I've Already cooked steaks & burgers with it & it takes cheaper beef to another level. Homemade smoked tallow is great as well, just tried it too. Waygu Brisket & meats are too expensive, especially when you can cheat with that Blue Can. My entire team & family knew something was different (in a better way) but they didn't know what it was.. We've opened a make & use rendered fat door. Who knows what we're really getting? However, I'm rolling with it until further notice.
I showed you how to make tallow. I didn’t buy masterclass to watch Franklin pour tallow on a brisket and then make a video on it. I’ve been doing this for years. I’m also friends with most of the top Texas pitmasters, and contrary to many recent YT videoes, these pitmasters do NOT put tallow on their restaurant briskets.
Anytime I learn a concept from a fellow pro I definitely credit them when possible.
Thanks for watching DJ!!
I just made a ribeye steak on the grill. I used Wagyu beef tallow and it worked like a champ. I even over cooked the steak to medium and it was still good. The beef flavor was extremely powerful. Yes I posted it on CZcams.
Everyone that's trying to diet but loves food, "we'll start our diet next week." 😆
An infinite next week 🍻😜🍻
I render the trimmings down on the stove in a pot on medium heat. Not only does it make awesome tallow but the trimming crisp up into AMAZING beef cracklings.
Meat Church fans, I stopped by the store the second week in May/ Monday. It was closed, but being on the square in Waxahachie was like being transported back in time. The stores were trimmed in the Gingerbread style. They paid homage to the magnificent court house that towered above the square. Go just to visit the square!
Matt, Great video! I run the fat through a grinder before rendering and find I get a higher yeild that way.
Had a smash burger a few days ago, literally craving it again
Sitting here having coffee in the morn and I know I could crush that smash burger for breakfast -- holy moly.
"Call the cardiologist!" lol too funny!
Believe it or not the only thing that will clog arteries in this video is the bun. Meat, cheese and meat fat is good for you. We've been lied to all our lives about fat. That double burger without a bun is ridiculously good for you.
@@johncolleenmiller4415 No Argument from me! I am on it! As Matt would say, "I am not mad about it!"
Awesome! I did it and turned out amazing thanks! The only thing i did differently and u will to if u try as i have for a while now is putting mustard down on the pan before the burger the some on the top after flattening and before the rub its wicked you'll love it! Keep theae up i love em
I just got a standing mixer with a meat grinder attachment, because after trimming my first full brisket I thought, there is a lot of meat left here, we can cook it up and give it to the dog or we could just grind it up for sausage or ground beef. I still need to render down the fat trimmings I have in my freezer. Though I though of making tortillas with the beef tallow, good to hear that it works, and it will be something I will have to try once I render the fat down.
My mouth is watering
I love the griddle in the smoker, excellent idea
My word....I can SMELL this video and it's glorious.
Shout out from South Texas @Meat Church 💪🏼🦁💪🏼🦁
Stay cool down there!!!!
Great video. I would love to see some more of your cooks using the trimmings from various meats. You've inspired me to go buy a meat grinder.
You make watching fun. Thanks!
Thanks Adrian!!!
I laughed out loud when he twisted the the bun on the burger like screwing the lid on a jar because I do the same thing. Got to get that musters spread out. Haha
I have 6 bags of Brisket Trimmings all Waygu and was looking for uses for it... Vac sealed and this video Matt gave me the strength to make kick ass brisket burgers and render the fat... Ordering a meat grinder today unthawing a bag.. Heck each back is about 3-4 pounds of meat and fat...
Damn good-looking Hemberger.
You're the man! Great add to your video collection. Your channel is one of my go-to's for best practices. I like the RWB topper board you're using, as well. I got my RWB board for a Christmas present and will add the topper to my collection of tools.
My dad always says I trim my brisket too much also. Well now I can make tallow. And by the way, that's a badass hat!
I ain’t mad at it!
How could you possibly give Meat Church a thumbs down??? I love your videos, they're really helping me get more adventurous with my smoker. Keep doing what you're doing.
Thank you Alexis!!!
Never saved tallow, but I always save the dripping from bacon, or as we call it here, "Bacon Butter", solid flavor. Thanks for the tips.
Yay First Comment. I have been binging your videos for the past few days!! I used to be in Waxahachie all the time and never knew yall were there! I am so glad ya'll did this I love Smash Burgers and have been curious beef tallow, keep it up Matt and crew!!!!
Hell far them look amazing
Wish there was a love button for this video. My god that looked good 😂
Good Lord that brisket dub burger looks delicious!
If that isn't on menu, everyone is missing out.
Great video! Ordered a MEAT grinder today to take advantage of trimmings.
That sandwich looks amazing.
Nothing like a good smash burger on a griddle heated by burning wood/charcoal. They have a taste that a regular griddle just can't duplicate.
Just phenomenal. I thought those patties would make two burgers, but you know what you're doing!! A delicious double.
Always a double meat, double, I mean quadruple cheese!!!
@@MeatChurchBBQ Just make sure a defibrillator is nearby! I make some damn good burgers, but that blew me away.
Onion soup powder... Great tip, Thanks Chef!
I was waiting for you to cook with the beef tallow
Did Elk smash burgers last weekend. Holy shikey, what a great time! Now it's time to try this!
Holy shit! Another amazing piece of meat. Love the ideas. I would diet just to make room for that burger 🍔
Thanks Johnny!!
Matt again another great recipe.
What is your process for freezing your trimmings? Do you throw them all into an every growing zip top bag? Vacuum seal them individually (per brisket trimming session)?
Outstanding!!! What a delicious and juicy looking burger!!! I enjoy watching all of your cooks!
Other channels have been saying "save that brisket fat for burgers or sausage" for years. Then they go out and buy a $30 can of beef fat for the sake of a trend LOL
I appreciate the honesty of you basically saying "uh, no" to that trend.
Holy crap that looks amazing
You sir are my new Hero!!
I love burgers. Never turned one down. Ain't turning this down either!
Awesome Video!! That Burger looked amazing! I love how you show , how to make things easier and cheaper! 🙏🏻💯🤠
OMGoodness, that looked so good! Thanks for the tips Matt, God bless and stay safe.
Thanks for the many excellent videos, liked & subbed! 👍
I'm late...at 4:25 you hooked me.....I don't have a meat grinder yet, but you made the best sense out of having one and I've watched a lot of food videos....Guga, DMFD, Ballistic, Kosmo, and several others...too many to list. But trust me, what you said before the above time just made sense to me. I'll finish watching, but already liked it!
Got to add at 6:40 Kosmo might have you beat on that onion bit. I love smashed burgers and I live in middle GA. But I'm still learning...good idea.
You need a griddle in your outdoor kitchen. That said, the smashburger looks delicious!
We put one in ours, best decision we ever made!
Nothing better than beer and a burger.
That might be the best hamburger I've ever seen someone else eat! Good Lord!
Thanks for the videos, Learning a LOT!!! love the seasonings, too
That burger looks amazinggggggggggggggggggggggggggg
That burger looks sooo goood
Love the video, would love a video on your steak tacos with the truffle horseradish cream and holy voodoo onion rings!!! 🔥🔥 Voodoo is my favorite seasoning of yours so always looking for more applications, and those tacos look amaaaazing!! Thanks so much and keep up the good work!!
Great job !!! Looks fantastic..... my mouth is watering!!!
Good looking burger. I personally like to rest mine for a few mins before I put them on the bun just to give those juices a chance to settle instead of soaking the bottom bun but regardless a burger after my own heart.
Absolutely awesome. Thanks again Matt for another amazing video!!
Tellem to shaddap! Tallow and that burger, straight to the top!
“Call the cardiologist” lold
DAMN ! I can't tell if my waist or my wallet hates this relationship the most HAHA - Keep up the great work ! Love seeing all this content !
Nothing goes to waste!
dang just when i thought the outdoor kitchen set up could not get any cooler - you have a freakin pool and spa. can you adopt me???
Thanks Matt....Murica!
I use brisket fat and cheap steak as well as good steak to make smash burgers with. Crazy beefy good burgers for sure. I do the Oklahoma onion smash burgers all the time myself, nothing better in my opinion as far as burgers go.
PLEASE please do a video on prime rib
Git you a Blackstone flat-top son! Best thing you could ever cook smash burgers on... not to mention a gazillion other things you can cook on it!
A griddle ain`t no one trick pony like a grill and a smoker is.
Would love to see some breakfast recipes!
Keep em coming! Great video and damn, that burger looks goooood!
Nice outdoor kitchen!!
Awesome!!! Gotta try This!!!
I did something similar when I smoked a brisket. I added high temp cheddar cheese to mine
Need to try this ASAP!!!
May I ask, do you sometimes find some tough or chewy parts in your burger? I grind my brisket, but occasionally I find some chewy bits in my patties, which is quite annoying.
That looks so good
Oh hell yes!!!
Burger looks great! Bun isn’t Keto! Lol. I make my tallow in the crockpot. Works great! Great video like usual!
Crockpot is an easy way to make tallow!
Absolutely going to do this 🤤🤤🤤 Thanks
Keep me posted!
Great video! Thanks for the information!
That looks awesome!
I'm here for it
I truly don’t like hamburgers. But I’d eat that thing in a heartbeat
Ha ha. “Good lord that’s good” 😁
I'm gonna need a "I ain't mad at it" T-shirt before long.
AMC/GME to the moon
thanks Matt loved the video
Holy cow, that's a good looking burger (no pun intended)