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My first, and probably last, smashburgers on the Blackstone 17.

Been waiting for a break in the afternoon showers to break in the new Blackstone 17 and today is the day.
Got everything set up and staged for the cook, already had the griddle nicely seasoned and went with smashburgers to break this thing in.
OK, I have been a little skeptical about all the posts proclaiming smashburgers the best burgers, but dang, these are good. The crust on the burger makes for great flavor. Beats the chain type burgers by miles. I did not use the oil, had it for the onions but did not need it.
So why are these probably the last smashburgers? GREASE, grease everywhere. Maybe this ground beef was too fatty. It said 80/20 but it might have been more 50/50. Now I am not exaggerating, grease was flying everywhere, I was cooking in a cloud of grease. It got all over the Blackstone, all over the table, all over the deck, all over me, with so much I could barely see though the grease build up on my glasses. Clean up took quite a while.
Then to top it off, the buns were stale, so no real burgers, served it with some coleslaw, sliced tomatoes and onions, with some leftover Kraft mac and cheese. Very good, but man, cleanup took awhile.
Set up and ready to go:



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Comments

  • epcotisbestepcotisbest Posts: 1,963
    Maybe they started out too big, not sure. Or maybe I should have only done a couple at a time.



  • epcotisbestepcotisbest Posts: 1,963

  • epcotisbestepcotisbest Posts: 1,963
    Hard to complain about these results, but I can complain about the grease.


  • RedSkipRedSkip Posts: 1,300
    Is there a drip tray?  Why not just skim the grease off while they are cooking? 
    Large BGE - McDonald, PA
  • SkiddymarkerSkiddymarker Posts: 8,355
    They do look good, too bad the collateral damage was too much. Maybe another reason to keep splattery grease cooks contained inside the dome......?
    Delta B.C. - Move over coffee, this is job for alcohol!
  • epcotisbestepcotisbest Posts: 1,963



  • Photo EggPhoto Egg Posts: 7,963
    If you think the burgers are messy, toss on a pack of bacon.lol
    Your burgers do look great. I'm sure a leaner, smaller patty would work out better. Especially smaller. Most recoment to start with 3oz balls. Seems absurdly small but the idea is thin and crispy.
    Thank you,
    Darian

    Galveston Texas
  • epcotisbestepcotisbest Posts: 1,963
    Made for a good lunch, but lousy clean up. Special guest appearance by dirty fork.



  • HibbyHibby Posts: 605
    Grease is flavor. I have the 36" and I try to do smash burgers in the middle so there's less over-splatter. I do still get the grease-laden glasses which I abhor. Good looking food though!
    I cook. I eat. I repeat. Thornville, Ohio
  • pabpab Posts: 258
    If you wear glasses and fry meat you should wear a hat with a bill. Keeps the grease that goes up in the air from coming back down on your glasses. Won't help the table or deck but you will be able to see. 2 1/2 to 3 ounces is about the optimum size ball for smash burgers.
    Nerk Ahia LBGE
  • Meat too fat and balls too big 

    (do with that what you will)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • HubHub Posts: 661
    A three ounce patty would have worked better, and don't cook more than two at a time.  I never get that much grease.  Use a spatula to push excess grease to the drain.  The end result is worth it.  These should definitely NOT be your last.
    Beautiful and lovely Villa Rica, Georgia
  • henapplehenapple Posts: 15,986
    You can always cover with a bowl or screen. Onions help around the burgers. Butter the buns and griddle them also. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • JeremiahJeremiah Posts: 5,756
    I feel the same about the grease. We did burgers on the tailgate...big mistake. I plan to make a box to use/store the blackstone that will keep the grease contained. 
    Slumming it in Aiken, SC. 
  • epcotisbestepcotisbest Posts: 1,963
    RedSkip said:
    Is there a drip tray?  Why not just skim the grease off while they are cooking? 
    I had the griddle too crowded and it was hard to keep the grease skimmed away into the drip tray, plus it was splattering everywhere.
  • epcotisbestepcotisbest Posts: 1,963

    They do look good, too bad the collateral damage was too much. Maybe another reason to keep splattery grease cooks contained inside the dome......?
    That is what I am thinking. Maybe grilled indirect over a drip pan. That has worked for me before.
  • Carolina QCarolina Q Posts: 13,076
    edited August 2017
    Dunno. I do 1/3 lb patties for smash burgers. 1/2" thick, 80% (or sometimes 85%). Most I've done was four or five batches of 4 burgers each. One batch after another. No cleanup between batches and no significant grease problem. Didn't even have to degrease the griddle to grill the buttered buns afterward. 

    I hope you give it another shot. 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • OhioEggerOhioEgger Posts: 471
    edited August 2017
    I'm another 17" Blackstone user. Three things come to mind:

    1. I find it works better with 4 oz burgers. Started out with bigger ones, but the 4 ounce size is best.

    2. Agree with others that two at a time is best.

    3. I suspect you would have less of a problem if you had a slight tilt to the griddle so the grease ran into the grease trap more quickly. It doesn't take much.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • northGAcocknorthGAcock Posts: 10,225
    Jeremiah said:
    I feel the same about the grease. We did burgers on the tailgate...big mistake. I plan to make a box to use/store the blackstone that will keep the grease contained. 
    Got Time on your hands these days?
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • calikingcaliking Posts: 11,274
    edited August 2017
    Maybe it's just me, but I'm not much of a smashburger fanboy. I like thicker burgers, med rare. Medium at the most. Smashburgers ain't bad, but not something I'm personally inclined to chase. 

    Having said that, a griddle has been the best burger maker. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • RRPRRP Posts: 22,146
    I also notice the grease, but i think I solved that part of my problem by not going all out with the temperature! Half a dial works for me for smashburgers. As for stale buns - I actually prefer them over moist fresh ones as I like to slightly toast my buns right before the burgers are done.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • JeremiahJeremiah Posts: 5,756
    Jeremiah said:
    I feel the same about the grease. We did burgers on the tailgate...big mistake. I plan to make a box to use/store the blackstone that will keep the grease contained. 
    Got Time on your hands these days?
    No. None.  :o :s
    Slumming it in Aiken, SC. 
  • bjeansbjeans Posts: 190
    Sorry about the flying and abundant grease, but it does look beautiful. 
    Ex LBGE owner and current BGE liker 
  • SmokingPineySmokingPiney Posts: 2,282
    I remember the flying grease well from my days as a bar cook. At least the flat top I used had a grease drain. 

    Going home smelling like a giant french fry and smoke........don't miss it. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • stv8rstv8r Posts: 656
    I do 2 ounce patties. 2 makes a 1/4lb'er and lots of delicious crust.  Best I've ever made. I think part of the issue is it's only a 17" grill.  With a freestanding model you don't have to cook near anything where a bit of splatter matters.
  • epcotisbestepcotisbest Posts: 1,963
    Hub said:
    A three ounce patty would have worked better, and don't cook more than two at a time.  I never get that much grease.  Use a spatula to push excess grease to the drain.  The end result is worth it.  These should definitely NOT be your last.
    Yes, too much meat equals too much grease. My fault for doing too many at once.
  • epcotisbestepcotisbest Posts: 1,963

    Jeremiah said:
    I feel the same about the grease. We did burgers on the tailgate...big mistake. I plan to make a box to use/store the blackstone that will keep the grease contained. 
    I hope you will post photos of what you come up with so I can copy it.
  • epcotisbestepcotisbest Posts: 1,963

    OhioEgger said:
    I'm another 17" Blackstone user. Three things come to mind:

    1. I find it works better with 4 oz burgers. Started out with bigger ones, but the 4 ounce size is best.

    2. Agree with others that two at a time is best.

    3. I suspect you would have less of a problem if you had a slight tilt to the griddle so the grease ran into the grease trap more quickly. It doesn't take much.
    Yes, smaller burgers, only two at a time. Might try that once I get this mess cleaned up.
  • epcotisbestepcotisbest Posts: 1,963

    caliking said:
    Maybe it's just me, but I'm not much of a smashburger fanboy. I like thicker burgers, med rare. Medium at the most. Smashburgers ain't bad, but not something I'm personally inclined to chase. 

    Having said that, a griddle has been the best burger maker. 
    I really like the burgers, just not the mess I made.
  • epcotisbestepcotisbest Posts: 1,963

    RRP said:
    I also notice the grease, but i think I solved that part of my problem by not going all out with the temperature! Half a dial works for me for smashburgers. As for stale buns - I actually prefer them over moist fresh ones as I like to slightly toast my buns right before the burgers are done.
    I was cooking at a fairly high heat level. If I try them again I will lower the temp. Thanks for the advice.
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