To begin, slice your potatoes into thin cut shoestring fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.

Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow.

Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).

Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.

Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.

In a skillet over medium heat, add your oil and soften your shallots for 2-3 minutes.

Deglaze with whiskey and scrap the bottom of the skillet.

Add the beef stock and bring to a simmer and let reduce by half.

Lower the heat of the skillet, then add the peppercorns and heavy cream and stir continuously until thickened.

Heat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or flat skillet oven over the fire.

First, add your bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside.

Next, add your burger balls to the skillet, season with SPG and let crisp up for 30 seconds. Next, place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet.

Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest.

Serve the burgers with toasted bun, sauce, double patties, more sauce and fries. Enjoy!