Make Beef Tallow & Smash Burgers from Brisket trimmings

[@JayBates]

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.

[@MeatChurchBBQ]

Love this!!

[@joebr249]

That’s a good idea.

[@jsblusmokebbq4343]

As he says.....nobody's gonna get mad at tallow scrambled eggs

[@brewster84067]

Two of my favorite KZbinrs (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!🤟

[@davidcrenshaw2942]

“I ain’t here to help you lose weight”. 😂🤣

[@craighenzel8259]

Awesomeness!!!

[@MattTurnerA]

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

[@alredxiii]

Been doing the beef tallow on the last few cooks, it is indeed liquid gold!

[@MeatChurchBBQ]

👊🏽

[@mariovidmar7]

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 ).

[@BrianJamison]

Smoking a brisket and Father’s Day and I won’t be throwing away any of the trimmings. Thanks!

[@chrisreeves8037]

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!

[@matteoadesso5375]

I was so scared for us as a couple when the hardcore series ended. Thank you for keeping our marriage strong.

[@GavinRedman]

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.

[@brandonoakley8748]

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.

[@deng890]

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!

[@MBroadus]

Great video! Ordered a MEAT grinder today to take advantage of trimmings.

[@sena8895]

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 🇨🇱 🐂

[@Cornholeus]

Matt, Great video! I run the fat through a grinder before rendering and find I get a higher yeild that way.

[@TravisInCanada1]

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.

[@alexismelton6064]

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.

[@MeatChurchBBQ]

Thank you Alexis!!!

[@rocket5557]

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.

[@billyhughes9776]

Sitting here having coffee in the morn and I know I could crush that smash burger for breakfast -- holy moly.

[@valetrujilloNV]

This was a transcendent burger experience, thank you. Can't wait to make some tallow next brisket cook.

[@troytheman666]

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 KZbin.

[@mhutch7551]

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.

[@awesomemike8219]

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...

[@BrandonMobley614]

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!

[@michaelbuckwash2412]

Nothing better than beer and a burger.

[@geraldroberts4721]

Good Lord that brisket dub burger looks delicious! If that isn't on menu, everyone is missing out.

[@dnated3374]

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.

[@douglasanderson7260]

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.

[@bravofoxable]

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...

[@coop8849]

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

[@MattRMcD]

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.

[@treytaylor17]

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!!!!

[@arthursanchez713]

Had a smash burger a few days ago, literally craving it again

[@jernigan007]

I love the griddle in the smoker, excellent idea

[@perryj8850]

Just phenomenal. I thought those patties would make two burgers, but you know what you're doing!! A delicious double.

[@MeatChurchBBQ]

Always a double meat, double, I mean quadruple cheese!!!

[@perryj8850]

@@MeatChurchBBQ Just make sure a defibrillator is nearby! I make some damn good burgers, but that blew me away.

[@realpdm]

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)?

[@andrewthielmann5342]

My word....I can SMELL this video and it's glorious.

[@im4broke643]

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!

[@im4broke643]

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.

[@codyduncan195]

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.

[@stevemaynor2624]

Matt again another great recipe.

[@mosambis123]

Onion soup powder... Great tip, Thanks Chef!

[@haroldmiller9942]

That might be the best hamburger I've ever seen someone else eat! Good Lord!

[@robertbenavides3899]

Shout out from South Texas @Meat Church 💪🏼🦁💪🏼🦁

[@MeatChurchBBQ]

Stay cool down there!!!!

[@curtisarnold7339]

That sandwich looks amazing.

[@watchman6671]

Wish there was a love button for this video. My god that looked good 😂

[@calvinthurston1441]

Tellem to shaddap! Tallow and that burger, straight to the top!

[@micheleweber8297]

Outstanding!!! What a delicious and juicy looking burger!!! I enjoy watching all of your cooks!

[@userbosco]

Did Elk smash burgers last weekend. Holy shikey, what a great time! Now it's time to try this!

[@alexkogan5173]

new subscriber, great stuff so far. Can you elaborate on 80/20, not sure what you meant there? Thank you

[@billrichardsjr]

Burger looks great! Bun isn’t Keto! Lol. I make my tallow in the crockpot. Works great! Great video like usual!

[@MeatChurchBBQ]

Crockpot is an easy way to make tallow!

[@cowboyup545]

Damn good-looking Hemberger.

[@johngtz72]

Everyone that's trying to diet but loves food, "we'll start our diet next week." 😆

[@rafaelmatos9394]

An infinite next week 🍻😜🍻

[@yopasjim]

"Call the cardiologist!" lol too funny!

[@johncolleenmiller4415]

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.

[@yopasjim]

@@johncolleenmiller4415 No Argument from me! I am on it! As Matt would say, "I am not mad about it!"

[@mikecrowley7963]

Would love to see some breakfast recipes!

[@SMKreitzer1968]

OMGoodness, that looked so good! Thanks for the tips Matt, God bless and stay safe.

[@spilkcore-8205]

Do those trimmings include the oxidized or discolored meat on the exterior of the brisket? Or is anything discolored disposed of?

[@mcraea1]

Nice outdoor kitchen!!

[@brwhyon]

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.

[@jrod2422ify]

Where can I buy that meat church Texas cutting board?? I need that in my life!!!

[@davehoward2791]

Thanks for the many excellent videos, liked & subbed! 👍

[@jerseysmoke6700]

Great job !!! Looks fantastic..... my mouth is watering!!!

[@Alex-zi1nb]

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???

[@djallstyle]

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..

[@withlittleman]

Definitely... he said they would start

[@davo912]

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

[@bobkantek7312]

Eh, Matt showed how to actually make it. That can is $30

[@djallstyle]

@@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.

[@MeatChurchBBQ]

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!!

[@reallybadaim118]

Tallow is also used in fabric softener

[@dannyblazenko5928]

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.

[@striker3212]

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!!

[@mikemcniel3086]

I was waiting for you to cook with the beef tallow

[@tommyvtexantrogden2682]

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 !

[@D70340]

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.

[@tjlastname5192]

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

[@BuGHooN]

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.

[@jaygrubbs1626]

Thanks for the videos, Learning a LOT!!! love the seasonings, too

[@Daniel-qg4mf]

Hi, great video. Can you tell me where you got the smoker from? thank you

[@MeatChurchBBQ]

It’s a Mill Scale Metalworks.

[@tuckerchastain5959]

Probably a pretty obvious answer but does the tallow take on a smokey flavor from rendering in the smoker? I’ve got a ton of trimmings and want to make tallow but don’t want to stink up the house. But also would prefer as beautiful of flavor as possible. Wife doesn’t always like smoke.

[@ombacrud]

Was the brisket ground once, or was it passed through again? Also ... what size grinder die? Thanks as always.

[@stevedoyle1874]

Keep em coming! Great video and damn, that burger looks goooood!

[@jstar1000]

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.

[@lsdennis]

That looks so good

[@shawnakumalla1]

have you ever done an alligator? interested to know how you would season it

[@stevied721]

I did something similar when I smoked a brisket. I added high temp cheddar cheese to mine

[@j0nm055]

I'm gonna need a "I ain't mad at it" T-shirt before long.

[@johnnyendo5157]

Holy shit! Another amazing piece of meat. Love the ideas. I would diet just to make room for that burger 🍔

[@MeatChurchBBQ]

Thanks Johnny!!

[@SimpleMistaken]

How long will the beef tallow last in the fridge?

[@TeamEmperor]

That burger looks sooo goood

[@raytran6400]

That burger looks amazinggggggggggggggggggggggggggg

[@dianapersing7590]

You need a griddle in your outdoor kitchen. That said, the smashburger looks delicious!

[@D70340]

We put one in ours, best decision we ever made!

[@shoaibibrahim4366]

Mate. Love your stuff. I have been learning alot from your videos. Which white gloves are you using by the way? Again, keep up the good work.

[@bobbycresap4440]

You sir are my new Hero!!

[@garykelly2230]

You think it might be better with a Lone Star beer? We are in Texas!

[@adrianlouviere7650]

You make watching fun. Thanks!

[@MeatChurchBBQ]

Thanks Adrian!!!

[@SilentKiller-fx1qj]

Holy crap that looks amazing

[@meatsbymackbbq]

Absolutely awesome. Thanks again Matt for another amazing video!!

[@ronalexander4955]

How much smoke do you get on the burgers cooking on a flat like that? I’m considering getting a flat to do that on mine.

[@MrRice99]

I love burgers. Never turned one down. Ain't turning this down either!

[@skullspaws7607]

I truly don’t like hamburgers. But I’d eat that thing in a heartbeat

[@RA-nq1xs]

Does the tallow have to be filtered that much? I normally just use a metal sieve.

[@michaelkerr5745]

My mouth is watering

[@BK33REVIEWS]

Hell far them look amazing

[@chrisreeves8037]

Help my meat to fat ratio was 70% to 30%, yet the patties fell apart when I cooked them in the broiler. Did the eggs keep the meat together, or did I make a mistake by using a broiler?

[@mattwatters6657]

How long does the tallow stay good in the fridge?

[@coledixon2456]

Awesome Video!! That Burger looked amazing! I love how you show , how to make things easier and cheaper! 🙏🏻💯🤠

[@chrism5455]

I just received my cutting block. Absolutely amazing. I have one question, what's the name of the paper you use on top of the board when carving?

[@MeatChurchBBQ]

Our butcher paper?