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2016 Smokin' Grillin' and BBQ Thread

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BBdK

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Nope, copy the method exactly as written, and it's perfection. Of course, you can tweak your burger/toppings however you like. I roll American Cheese, Onions, and a Potato Bun.

For smashing, I use my heaviest/biggest Metal Spatula, and push down on the balls with a potato masher, which fits perfectly on top, lol. The key is to get your cast iron screaming/smoking hot first. From there, it takes around 60 seconds until your burger is on the bun.

I've only done mine on the gas range in my cast iron skillet, don't have the egg griddle yet. Hard to imagine the grill imparting much additional flavor in a matter of seconds it takes to cook, but looks like a cool/fun attachment to get so I imagine I will.

The result is a diner style smash burger that's as good as your favorite one you've ever had. :100points:
 
anthonys735

anthonys735

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First time I used an iron skillet with cheddar and ciabatta. I prefer american and actual hamburger buns. Last night we used brioche burger buns. Loved them.

I also saute up some diced onions to put on the bottom burger and some bacon for the top burger. The timing is pretty specific so make sure you watch that and have everything ready because it's hot and goes quickly so it gets a little hectic. Especially if you're done 5-6 burgers(10 patties). You can only get about 4 patties per run.

I really like the BGE griddle action. Gave it a light smoke grill flavor that I thought sent it over the edge.

Mine look like this top to bottom:
bun
cheese
bacon
burger
cheese
sauted onion
burger
bun
 
B

BBdK

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Yeah, the scale is a must imo.

Yeah, it's a lightning process. Takes a few runs to really nail it...but it's only another minute to fire up another if you mess it up or overdo it.

Need to have cheese out, and buns (lightly toasted for me) and assembled on the plate before you start the meat.
 
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Wrong

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Anth is this what you have?
 
anthonys735

anthonys735

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anthonys735 said:


$30 on Prime.
Click to expand...

Also, last night I tried to hold mine for 10-15 minutes at 500 to get the griddle nice and evenly hot. I also knew once I opened that lid it would get even hotter. I used the adjustable rig to raise the griddle as well but an inverted plate setter would do the trick. Or a couple bricks if you don't have that piece(if you don't do yourself a favor and buy it, same with the spider).

After I opened the lid to start grilling I never shut it so I closed off the bottom vent. It was really hot so you'll want a nice long spatula, the potato mashed to help flatten, I had a set of tongs to help stack the burgers. It really is hectic. I had a little assembly line going.

Damn, they're good though.
 
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BBdK

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Seems like the heat would be an issue reaching down to smash & scrape on a platesetter.

I finally got me a decent grilling glove I can actually work tongs/etc with. Can still feel it on steaks though when I get that sucker pegged. Thing can get crazy dangerous hot.
 
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AthensCatFan

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B.B.d.K. said:
I finally got me a decent grilling glove I can actually work tongs/etc with. Can still feel it on steaks though when I get that sucker pegged. Thing can get crazy dangerous hot.
Click to expand...

What are you using? I've bought a few, but it seems they either don't protect against the heat or I can't hardly move my fingers with it on.
 
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djshanks

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Is there a singed arm hair club or support group? Did a couple ribeyes last night and did not burp the BGE well enough so today my right arm is sans hair. The steaks turned out great though!!!
 
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BBdK

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AthensCatFan said:
What are you using? I've bought a few, but it seems they either don't protect against the heat or I can't hardly move my fingers with it on.
Click to expand...

Bought the Big Green Egg one at Brownsboro Hardware recently when I was picking up a few small things. It's fine.



I'm sure there is a preferred brand on Amazon that a lot of people use, but having something is pretty necessary when doing steaks. The heavy duty ones are too bulky.
 
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UK_ Alum_02

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These were recommended on egghead when they were on sale for $5. I picked them up for that. Many of those folks use welding gloves.
 
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AthensCatFan

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Pretty successful first attempt. Definitely got more of a crust as I did more patties and the seasoning came off the cast iron. Only real mistake was not having buns already dressed and ready to eat as the burgers came off.

I did them on my Primo, but I'm not sure I could really taste any grill flavor over doing them on the gas range. I'll try them inside next time to see if there's a difference.
 
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BBdK

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You have cast iron griddle or use a pan on the grill? Having the flat surface area to smash/scrape is definitely key for that particular method.
 
anthonys735

anthonys735

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AthensCatFan said:
Pretty successful first attempt. Definitely got more of a crust as I did more patties and the seasoning came off the cast iron. Only real mistake was not having buns already dressed and ready to eat as the burgers came off.

I did them on my Primo, but I'm not sure I could really taste any grill flavor over doing them on the gas range. I'll try them inside next time to see if there's a difference.
Click to expand...

Yeah, I can undersell how important it is to have everything ready before starting because it goes quickly. I have my onions in a bowl with a spoon. Bacon broken in half and stacked, cheese stacked and separated, buns separated and ready, spatula/masher/tongs all laid out.

Ours had a perfect amount of smoke. I didn't want much anyway. Maybe because it's flat top. Maybe closing the lid for the 2nd 2 minutes would help.
 
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Ribsandwhitebread

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selling a cast iron BGE large griddle/plate setter if anyone needs one. Got it for a gift but the gift giver got the wrong size.

Wish it fit mine, looks pretty pimp.
 
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BBdK

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2nd 2 minutes?

It takes 60 seconds total.


-How much for F&F, Clark? My plate-setter cracked last week.
 
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buckethead1978

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Anyone with a Weber Kettle tried a Slow N' Sear? Rave reviews on amazon but costs $100. Says it makes it so you can smoke for 8-10 hours on the kettle. I mean, I've set mine up to smoke before but all the crazy reviews on amazon and the bbq forums make me want to look into it further.

 
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BBdK

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People always pimped the 'Smokenator" for the Weber...but I always got fine results just setting up for indirect, add a foil barrier, and add chips every now and then. Pork Butts taste the same on the BGE as they did then.
 
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Wrong

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Ok just had a first run. I think I need a bigger spatula to smash them. Mine was not big enough. I have a good scraper but I think not being able to symmetrically smash them effected the outer crust. I will try again.
 
anthonys735

anthonys735

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Booker Noe said:
Ok just had a first run. I think I need a bigger spatula to smash them. Mine was not big enough. I have a good scraper but I think not being able to symmetrically smash them effected the outer crust. I will try again.
Click to expand...
That's what the masher is for.
 
anthonys735

anthonys735

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I always add my own twist by feel. Also his stuff makes me dizzy reading 30000 words to say, smash meat on hot griddle and flip.
 
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BBdK

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That's the part that gets me hard. He can make a cheeseburger seem special and sexy...the results speak for themselves imo. I enjoy his trial/errors, and the reasons behind why he finally settles on the "final" way he does (whatever) dish to make it perfect. Brings it all home, and it usually makes perfect sense.

He's the man, I have no problem admitting it. Get the book, if nothing else, it's about as impressive of a coffee table book as there is.

Btw, his mock ChickFila/Buttermilk Chicken sambos (I used a hybrid of the two) are o_O
 
anthonys735

anthonys735

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What I'm the worst at is not following a recipe OR writing down my method. I wing everything. Have a general idea of what I want, read 3-4 different versions and then just go by taste and feel. I get annoyed following them exactly. Doubt I ever cook the exact same thing.

Maybe I could pay those facebook peeps to come over and make a video of all my cooks.
 
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cball225

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I did the smash burgers.

Fired up the weber and put a cast iron skillet on to warm up.

Toasted the buns and added mayo, chopped onions and lettuce to the bottom. Mayo and a piece of bacon to the top.

Put two balls of meat on skillet. Smashed them, salted them. Flipped, salted, and used 1 piece of cheese. Assembled.

Best burger I've ever made. By a ton.
 
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BBdK

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anthonys735 said:
What I'm the worst at is not following a recipe OR writing down my method. I wing everything. Have a general idea of what I want, read 3-4 different versions and then just go by taste and feel. I get annoyed following them exactly. Doubt I ever cook the exact same thing.

Maybe I could pay those facebook peeps to come over and make a video of all my cooks.
Click to expand...


I do the same thing 90% of the time...cooking is all about feel, for most anyone. I always add my own spices/things when I'm loosely following a recipe -- not much margin to sway on a 4oz cheeseburger though, so I took that one verbatim.

When I feel like I really nail something (like my smoked chili), I write down the recipe/method afterwards in my little cooking/grilling notebook so that I can attempt to repeat it as closely as possible.

Nothing pisses me off more than when I forget, and make something that 'wasn't as good as last time'.
 
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Kooky Kats

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Gotta write down everything, every deviation. Not saying you don't experiment and develop..,it helps develop quicker in a positive direction

I could sell my current Pork Rub it's so righteous. Just took me about 30x to get there.

In cooking, the only critical adherence to recipe is in baking. **** is straight chemistry.

Im hosting 2 monster parties. One for Derby, the other on 5/21. Meat ordered. Menus set.

Getting an injector from Malcom Reed.
 
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