Dry-Aged Smash Burger
Chef Tom takes the classic Oklahoma onion smash burger to the next level, working 110-day dry-aged prime ribeye into the mix for a truly elevated Dry-Aged Smash Burger cooked on the griddle inside the Yoder Smokers YS640s Pellet Grill!
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/dry-aged-smash-burger)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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What store did you purchase the ribeye at in Wichita?
Oh hell yea this is one of your better videos recently
I’ve tried this already, it was unbelievable
I just added ketchup & hot sauce to sauce for a kick 😍
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
with that wrapping you did, reminds me of hole in the wall burger joints wrapping their burgers. some of the best burgers that way
Is it a stunt burger? Yes. Am I completely 100% here for it? Absolutely.
Looks good … probably smells like a Vagino👍🏻
I almost cried when he shoved that steak in the grinder
Love the stamp of approval…
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?
I want someone to love me the way Chef Tom loves that burger at 13:20
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.
What a waste
WOW!
Reaction was priceless! Copying you this weekend. Thanks!
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…
Only critique, since this is the internet, seasoning both sides of thin patty. Prob only needed one side.
Isn’t this more of an Oklahoma style burger?
you know it's good based on that reaction. insane cook, chef
Trying this tonight on my YS640s. Super excited.
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?