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When SWMBO calls and asks for Smashburgers.....
I love my wife....she always knows exactly what I need....any excuse to fire up the egg !!!!
Sorry for posting a pic with no fork.....
A great desert for the Queen City Franks earlier !!! Shhhhh !
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !!Comments
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Six months ago I had never heard of a smash burger. I didn't even know what it was. Now, smash burgers are in my top five favorite foods of all time. I'd eat them every night if it didn't require me to buy bigger pants!!
Beautiful and lovely Villa Rica, Georgia -
Sweatpants are the trick !!!!
I get a lot of compliments on losing weight....Nope, just bought bigger clothes !!!Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Looking good Donnie, smart man right there--SWMBO gave a direct request.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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This whole smash burger thing is going to be my reason to get that 17 inch Lodge that I have my eye on ! NICE BURGERS :-)More meat please !! :-)
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I've got a 20" skillet, but I've only used the 14" griddle for SBs so far.
I still want to get one with a grease resevoir in the front.Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Weber... 1/4" steel plate... plasterer's trowel = SMASHBURGERS!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Just let the grease fuel the egg !!!! That's basically what I do !!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
LOL--turboColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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I have NEVER tried smashed burgers yet and have been Eggin for years!
I just stripped and re-seasoned my 10" cast iron skillet and plan on trying it soon.
What is the best method:
*Burger ball size, burger/fat ratio(73/27 or 80/20), dome temp?
I've read Smash for 2-10 seconds, sear 2 minutes, flip, sear for 2 minutes and add cheese and cover 1 more minute?
Any pointers would be greatly appreciated as I don't think I want to slow roast "mini meatloaves" on buns anymore.
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Man those burgers look good... I'd smash um!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Legally Blind Egghead, the "standard" size meatball at the Smashburger franchise joints is 1/3 lb. They also sell a 1/2 lb burger and a smaller one (I assume 1/4 lb, but not sure).
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yep. That video is absolutely spot on!! Although he didn't add the cheese and cover it with the melting dome.
Beautiful and lovely Villa Rica, Georgia -
Great looking burgers Donnie, thing a Blackstone is in your future...Sandy Springs & Dawsonville Ga
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Legally Blind Egghead ....Carolina Q 's video is my method of choice. I watched several Youtube videos which pretty much followed the same example.
Smash for 10 seconds, flip after 2-3 minutes, then it should be ready for cheese within a couple of minutes.
CI griddle temp around 450F for me.
They are awesome !!
bgebrent ...Yes, Yes, Yes on the Blackstone !!Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Plan on doing this very soon. Have the half moon BGE skillet and a few large Lodge skillets.
Stupid question though, but do you put anything on the skillet first? Oil? Butter?
Do you close the BGE dome to let cook for the 2-3 minutes a side, or keep it open?
LBGE
Thomasville, GA -
Those look great. Can't wait to try this weekend. Which cast iron pan is that? And do you find that it is so shallow that the grease flows over the sides? If so are there any deeper pizza pans out there?
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Nole_Fan...I use butter on griddle. Keep egg open throughout cook. It only takes about 4 min to cook a burger. Smash for 10 seconds, flip after 2 minutes. (@450F).
I just put griddle in egg closed until dome reached 450, then opened, buttered griddle, and smashed.
gtcharlie...it is just a Lodge 14" griddle. I use 80/20 meat....works good for me !Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Nole_Fan said:...do you put anything on the skillet first? Oil? Butter?gtcharlie said:And do you find that it is so shallow that the grease flows over the sides?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Now I'm going to have to try this with my favorite cast iron piece in the back left.
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Carolina Q said:Nole_Fan said:...do you put anything on the skillet first? Oil? Butter?gtcharlie said:And do you find that it is so shallow that the grease flows over the sides?
https://www.youtube.com/watch?v=BEiyHCxqofg
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Hub said:Six months ago I had never heard of a smash burger. I didn't even know what it was. Now, smash burgers are in my top five favorite foods of all time. I'd eat them every night if it didn't require me to buy bigger pants!!
Tommy
Middle of Nowhere, Northern Kentucky
1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies -
dldawes1 said:Donnie cooks Smashburgers !!!!
I love my wife....she always knows exactly what I need....any excuse to fire up the egg !!!!
Sorry for posting a pic with no fork.....
A great desert for the Queen City Franks earlier !!! Shhhhh !
Did you press them on the CI Pan with paper and a press? -
dstearn ..I have a video on FaceBook. I can't figure out how to post videos here.
I make the ball, grab it with a piece of wax paper, layit on the griddle (with wax paper laying on top of it), use my largest spatula to begin the smash, then use a meat press to smash it on down. Hold for 10 seconds, then after 2 minutes, flip and wait 2 minutes, then throw the cheese on.
The 2 minutes is an average time....you can see the grease cooking up through the burger when it is getting done on that side. Thicker Smashburgers require longer cooking.
I like the 1/3 lb balls of beef...they should require about 2 minutes.
Hope that helped answer your question. The videos pretty much explain it all.Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Okay how far down do you press ? Do I need a special press and if so where do I get it? I heard somene say use a Plaster trowel?
Lastly I just acquired some beautiful Lodge skitlets and am seasoning now. The largest one is 15" with handle which does NOT allow me to close lid on LBGE. Can't I just angle it in Egg to bring up to temp (450) then use on a raised grid and just cook with lid open? Process should only take about 4-5 minutes and I should be able to fit about 4-6 1/3lb burgers.
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dldawes1 said:dstearn ..I have a video on FaceBook. I can't figure out how to post videos here.Legally Blind Egghead Yep leave the egg open. No special tools required. A plaster trial will work. Press down with one smash until it don't smash no more !! And hold for 10 seconds while it sears.
I make the ball, grab it with a piece of wax paper, layit on the griddle (with wax paper laying on top of it), use my largest spatula to begin the smash, then use a meat press to smash it on down. Hold for 10 seconds, then after 2 minutes, flip and wait 2 minutes, then throw the cheese on.
The 2 minutes is an average time....you can see the grease cooking up through the burger when it is getting done on that side. Thicker Smashburgers require longer cooking.
I like the 1/3 lb balls of beef...they should require about 2 minutes.
Hope that helped answer your question. The videos pretty much explain it all.Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
The real deal is 1/2" thick. Use a spatula and fake it.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
FarmerTom said:Hub said:Six months ago I had never heard of a smash burger. I didn't even know what it was. Now, smash burgers are in my top five favorite foods of all time. I'd eat them every night if it didn't require me to buy bigger pants!!
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I'm using the Lodge griddle on an XL. I don't know how it would fit on a L
Tommy
Middle of Nowhere, Northern Kentucky
1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies -
Powak said:FarmerTom said:Hub said:Six months ago I had never heard of a smash burger. I didn't even know what it was. Now, smash burgers are in my top five favorite foods of all time. I'd eat them every night if it didn't require me to buy bigger pants!!
https://www.amazon.com/Lodge-L17SK3-Pre-Seasoned-Skillet-17-inch/dp/B00063RWVG
For about the same price one of these will fit on a large egg:
https://www.amazon.com/Little-Griddle-Kettle-Q-KQ17R-Grills/dp/B003VGM012/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1469802115&sr=1-1&keywords=kettle+q
If you are looking to do smashburgers I think I would rather have the little griddle. The open front doesn't get in the way of the spatula.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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