I like my butt rubbed and my pork pulled.
Member since 2009
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Blackstone smash burgers?
Comments
-
Thanks @HeavyG and @milesvdustin . I'll try some of those things...EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
milesvdustin said:
When I get my blackstone fired up (after the house is built) i will do a picture tutorial of how we did it when I worked there.
Good luck with the house and marriage if you are married. I will never go through it again!
@milesvdustinLarge, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Haha we moved in last week. Built a pole barn house, did it myself. We are still married!
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
-
If you don’t have a black stone and want smash burgers is a cast iron skillet sufficient or should I go with a cast iron griddle. Really want to try this and I got 2 bge’s and a gasser
-
Danny71 said:If you don’t have a black stone and want smash burgers is a cast iron skillet sufficient or should I go with a cast iron griddle. Really want to try this and I got 2 bge’s and a gasser
Skillets will work fine. A griddle just makes it easier to do multiple burgers at a time and its lack of sidewalls does make maneuvering a little easier.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Heavy G thank you
-
What heat setting are people using for these (also is 2oz the "best" size)?Near San Francisco in California
-
Danny71 said:If you don’t have a black stone and want smash burgers is a cast iron skillet sufficient or should I go with a cast iron griddle. Really want to try this and I got 2 bge’s and a gasser
Short of a BS, I'd say a CI griddle on the gasser. You'll have good heat control, and even able to do different temp zones from side to side.
That ^ was a little painful to type, but really a BS is a gasser with plate steel and no lid.
Phoenix -
baychilla said:What heat setting are people using for these (also is 2oz the "best" size)?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
blasting said:Danny71 said:If you don’t have a black stone and want smash burgers is a cast iron skillet sufficient or should I go with a cast iron griddle. Really want to try this and I got 2 bge’s and a gasser
Short of a BS, I'd say a CI griddle on the gasser. You'll have good heat control, and even able to do different temp zones from side to side.
That ^ was a little painful to type, but really a BS is a gasser with plate steel and no lid.
Agree with this. I have a DCS gas grill that gets awfully dang hot. I find the key to doing them this way is the same as when I do them inside- make sure you let the cast iron pan sit in the grill (or oven) for about 15-20 minutes with the gas on so it is scalding hot when you start cooking. Really gives that crust which makes the burger so great. -
I have a circular CI lodge burger press or weight if you may with a handle. I have small squares of parchment paper that I have ready, as soon as the ball of meat is on the HOT griddle, lay the paper on the ball and smash it with the cast iron press. I hold and press the patty for a few seconds to get the crust.
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
-
So the CI piece I put on the Egg to do gets so hot that the seasoning burns off. Am I going too hot, allowing that to happen. Has the season burnt off of anyone else’s CI doing a BS-type of sear?
-
-
milesvdustin said:When I worked at steak n shake, the trick was to let one side of your meat ball or puck sit and cook for 20-30 seconds, then flip and smash. The partly cooked spot on the back kept the spatula from sticking as the grease and fat was melted there.
Another tip, when smashing, dont just mash the thing flat from the top. We would smash from the outside to create a thin edge with a thicker middle. This gave you a way to slide the spatula off the patty from the side back to the middle as you lifted to prevent pulling the meat up.
Grill needs to be HOT and dont use any oil. Need that instant sear to happen, also helps hold the patty down after smashing.
When I get my blackstone fired up (after the house is built) i will do a picture tutorial of how we did it when I worked there.
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
-
Its gonna be a bit, currently unpacking our crap in this house i just built.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum