Wagyu Smash Burger with Deer Meat! {Freezer Meat} ft. Guga Food

Hey what's up happy people, I'm Robert Arrington, this is Dear Meat for Dinner and you are watching Freezer Meat Friday. Every Friday at noon eastern we come out with a video celebrating meat, wild game meat. Meat that you have in the freezer and something fun to do with. This is my buddy Laney, Laney Wallace from Mossy Oak. We're at the legendary Mossy Oak Cabin just outside West Point, Mississippi. This cabin is over 200 years old. When we were planning this trip I called Laney and I said, yo what do you love to eat? Deer meat. And I said, I want to make smash burgers and you said. Love smash burgers. Boom. This isn't scripted either, this is just how it went down. This is the truth. I've never really cooked smash burgers before so I called my buddy Guga and Guga said, Rob you're thinking about making smash burgers with deer meat, man you gotta add a little bit of Wagyu fat. It's gonna be fantastic. I'm gonna talk to my brother Emilio from Grand Western Steaks to make sure to get you some. And I tell you one thing, I wish I was there brother because I know that thing is gonna be amazing. Japanese A5 Wagyu trimmings. This is the fat. If you're gonna make smash burgers, you've gotta have the fat. The fat holds it together, it gives it the juice, it gives it the flavor, it gives it the love baby. That is what we're cooking. Fresh back straps, organic before organic was cool. What store would sell such wonderful organic meat? The woods folks. That's where it came from. This was raised on corn and acorns, eating wild grasses, living a wild life. And at the snap of a finger, everything went dim. We harvested the deer ethically, morally, spiritually. With a bow. With a bow and arrow. Brought it back to, you know what, I think it would be much better if we just, let's go now, let's go to the grocery store of life and show you where this came from. The wind is kinda swirling back in here but this is the first time we've ever sat here so it's already getting late, the shadows are getting long, so we're gonna get quiet and just enjoy the afternoon. The nice thing about this Burris Oracle is it's got a laser range finder in it so I can range and I don't need a secondary range finder which would be perfect. This is where Mossy Oak was invented. This is where the concept come from. Toxie Hayes, the founder, like grew up in these swamps and when you look at this pattern and you look at these trees, you realize that it's perfect. The first day I ever come here with a brand new bow. I picked this bow up two days ago in Okeechobee at Skull Hill Archery. Literally, it's my favorite color with my favorite brand. You better get that deer balloon. Come on, get in there. Come on. Get him in there. Come on. He doesn't want to get his feet wet. Come on. Get him in there. He didn't want to get his feet wet. You ready, boy? You ready to find that deer? You ready to find that deer, boy? Where's that deer? Yeah. Where's that deer, boy? Where's that deer? You got him. You got him, boy. Yeah. Look at that big buck, boy. Look at that buck, boy. You got him. Look at that, y'all. We got deer meat for dinner, baby. But you know what? This is just the start of it. That hunt could not have gone any better, and of all the deer I've ever shot with my bow, that one went the least amount of distance. Done and out. Brought him back to camp, cleaned him up, and we've got back straps. Now, that is a back strap. That basically, you know when you ask somebody to rub your back? That muscle, that's your back strap. This came off a deer, though. Let me show you. That's the silver skin. Typically, if I'm grinding meat, I'm not going to worry about that too much because the grinder will make short work of it. But if you cut it off or cut most of it off, in this circumstance, we're making the best smash burgers on the face of the earth. So we're going to trim it out. Okay. Now that we've got our back straps all trimmed out, I want to cut them into little strips just like this. These little strips will go into the grinder nice and easy, and before you know it, you are going to be all set. You need to use at least 20% fat, and that is going to turn into the love. Perfect. Then you turn it on. I know it's a little loud, but hey, let's go. So we just got done grinding. I was going to go with two rounds of grinding, but this has the perfect consistency to me. What do you think, Laney? I think it looks great. We are having a blast. Look at that big old hunk of love right there, you guys. Well distributed with some of that Japanese A5 Wagyu, and let's make our smash burgers. You don't need to make them big, and you don't want to pack them together too tight. You want to have it just about that, like it's going to fit in the palm of your hand if you have big hands, and just sort of roll them together about like that. This is a pan. I sprayed a little bit of olive oil on there, and these are so fun, so easy to make, and they taste incredible. Let's go with two at a time. Set them in there. Smash them down. Perfect. That's exactly what you're looking for. I think we can even fit a couple more. Yes. See how they're not perfectly round. They have little dips and ducks in them. They're rigid. That's where all that flavor is going to lie. The cast iron skillet's hot. They're browning. That beautiful A5 Wagyu is going to render down. It's going to percolate through the meat, and it's going to be stinking amazing. That's why the title of this video is The Best Deer Burger Ever Made. Oh, look how perfect that is. That's what you're looking for. You've got to have that sear. That's why you've got to have your pan so hot. Now we'll take some of these brioche buns with sesame seeds, spray a little olive oil on them. Just like that. We're going to toast up our buns. This is just how we do it. We're making double burgers. Who doesn't like pepper jack cheese? Put these burgers right on top here. We're going to take some onion, big old fat hunk of love right there, just like that. A piece of tomato on top. Little salt. Little pepper on your tomato. That's going to make the tomato amazing. Then you're going to take some lettuce, letchuga, on the top. Cut it down the middle and show you what it looks like. Absolute beautiful. Still steaming. Ready to go. Before we say the blessing, I want to tell Mr. Toxie Hayes and Mr. Fox Hayes, the whole Hayes clan, everybody at Mossy Oak, it has been a pleasure and an honor getting to come to this cabin and enjoy the woods with you all. Floyd, it was really nice having you come up, even though you fell out of the tree a couple of times. He's coming down the ladder. He's a warrior. I'm like, you're not supposed to stop, drop, and roll. But it has been a real honor and a pleasure getting to come up here. Thank you everyone who made it happen. Let's say the blessing and then we're going to eat. Lord, thank you for this day, thank you for this food, thank you for this wonderful opportunity, and thank you for the success we've had in the field. Please be with us and guide us and keep us safe. In Jesus' name I pray, amen. Alright, let's see what it tastes like, boys. Don't bite the toothpick. It's time. Look at that. You still have a little bit of pink in there. I love onion too. That's what they're biting on right there, boys. Best jayburger I've ever tried, for real. That is delicious. Hey, you've got to try it. Grand Western Steaks, thank you so much. Emilio, you're awesome. Guga, thank you so much for the inspiration. Everybody out there watching, man. Freezer Meat Friday is all about celebrating meat and celebrating this way of life. If you've got something in the freezer, pull it out and have fun with it. We've done Filipino adobo. We've done wild tacos. We've done honey-roasted shoulders. Go through Freezer Meat, pick something out, have a good time, and enjoy it with some friends. Hey, that's all I've got for today. Scale of 1 to 10. Right up 10, bro. What do you say? Best jayburger I've ever had. You got a 10 right here, man. Unbelievable. Hey, everybody. Take a bite. Enjoy life. That's all I've got for today. Take care. God bless, and we are gone.