never grilling another hamburger

[rus_bro]

Speak its name, and it shall rear its head...

rb

 

[TedW]

This thread has me all hot and burger-bothered. I'm looking at fabricating (lol- cutting) a piece of cast iron for my 22" drum. I was originally thinking a 1/2 round, but I could also go for a 2/3 coverage instead of 1/2. As long as I'm cutting.

Anyone see a value in a 2/3 covered area? Seems airflow is still high. More surface area for cooking.

 

[Big George's BBQ]

Sounds Great Like the Pesto idea

 

[Churchwarden]

Had my blackstone for 6 months. Haven't grilled a burger since. SMASH EM

 

[mattmountz94]

Love the blackstone for burgers but i found when i use grill grates upside down over charcoal i love it even better. Same technique but you get some grill flavoring in there along with some flareups

 

[scp]

I smash em on my grill grates turned flat side up...so best of both worlds.

Heat grates...brush a little butter...burger ball....smash...fair amount offinely chopped onion...flip when ready....pull when done. Awesome!!!

Not as greasy as on a flat top...and still has that nice cripy crust with a hint of the charcoal flavor.

 

[Whisky]

I smash em on my grill grates turned flat side up...so best of both worlds.

Heat grates...brush a little butter...burger ball....smash...fair amount offinely chopped onion...flip when ready....pull when done. Awesome!!!

Not as greasy as on a flat top...and still has that nice cripy crust with a hint of the charcoal flavor.

Pretty sure I'm going to try this on the BGE tomorrow...Just had Blackstone burgers less then 2 weeks ago.

 

[cholloway]

They ALL have their place on my menu.
I'm thinking about a chili cheese onion mushroom burger this afternoon. Mmmmmm!
Not sure just yet how it'll be cooked... probably on the Blackstone.

 

[m-fine]

Personally I love both. If I had to pick one over the other I'd just shoot whoever was trying to make me choose.

Exactly. I consider them two different things, construct them differently, and use different ingredients. Yes they are both "burgers," but just like fried catfish and grilled salmon can both make a "fish sandwhich."

 

[LloydQ]

Agree wholeheartedly with a burger thread. I put some meat grinding pics on a couple of days ago. Check the Pork Brisket thread. Look forward to everyone's input. 50 lbs. of ground sirloin for $2.30 a pound.

 

[EdF]

Agree wholeheartedly with a burger thread. I put some meat grinding pics on a couple of days ago. Check the Pork Brisket thread. Look forward to everyone's input. 50 lbs. of ground sirloin for $2.30 a pound.

That sure offers a lot of possibilities: burgers, smoked: lasagne, meatballs, meatloaf, chili, sloppy joes, all kinds of other dishes!

 

[jham0077]

I like a thicker, rare/medium-rare burger, for the grill that is. There's a place back home called "Dub's".... thin, cooked just right, crispy edged, flat top burger. I wouldn't doubt it being a 60/40 beef. The wife probably would demand an off-the-grill burger eventually, no way I could just flat-top them.
I'll have a flat top soon so I'll be able to better compare said styles.

 

[LloydQ]

I grew up eating them smashed on a flat top. Anybody try and make their own Krystal/White Castle at home? With real meat? Mustard, pickle and onion.

 

[grantw]

Flat tops make way better burgers

 

[newtwoq]

Just got a BS36 this weekend, the first cook most likely will be a smashed lamb burger.

 

[EdF]

Ooh, smashed lamb burger! Drool!