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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-04-2012, 07:13 AM | #16 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Great looking burger!!! I love your new Man Cave Logo.
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11-04-2012, 07:17 AM | #17 |
is one Smokin' Farker
Join Date: 05-21-11
Location: Athens, Georgia
Name/Nickname : Chris
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Wow... I know what I want after church today!!!
Sent from my iPhone using Tapatalk
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11-04-2012, 08:17 AM | #18 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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This isn't a criticism, just a comment.....I think the burgers looked great!
Surprised how that first burger was "Sticking" to the griddle when you turned it over. Fatty meat + butter on the griddle and the crust stuck? I would have thought the burgers would slide around like greased pigs. |
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11-04-2012, 08:17 AM | #19 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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NICE! Glad to see you got your press!
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11-04-2012, 08:32 AM | #20 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Man, for some reason I'm really hungry for a burger right now...wierd.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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11-04-2012, 09:33 AM | #23 | |
On the road to being a farker
Join Date: 10-07-12
Location: Western KY
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Quote:
Look at the 3:20 mark, I thought the same thing. Last edited by BBQMaverick; 11-04-2012 at 09:36 AM.. Reason: hyper link did not work - put in direct link to secret of a smashburger |
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11-04-2012, 09:39 AM | #24 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Yeah, kickarse intro. great vid. I wonder if there's a way you could use the press while still using regular grill grates without losing all the flavor (I really just wanna keep some of the smoke).
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11-04-2012, 11:43 AM | #25 | |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Quote:
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11-04-2012, 11:45 AM | #26 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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The press on the grill grate would make a huge mess. You could use the press just to form the patty if you wanted and then cook it on the grill but you obviously could not press it on the grill :)
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11-04-2012, 12:01 PM | #27 |
Full Fledged Farker
Join Date: 08-28-12
Location: San Jose, CA
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I've seasoned the flat backside of my GrillGrates for burger searing and it worked pretty well the couple of times I've tried it. might be worth a shot with the Smash press?
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11-04-2012, 12:23 PM | #28 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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It would work fine on a flat surface...
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11-04-2012, 12:41 PM | #30 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Agree that once in awhile I enjoy a burger on a flat grill and I would love to have one of those with the juice dripping down my chin right now.
Dave
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Tags |
burger, smash, smashburger |
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