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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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Old 09-20-2018, 10:17 AM   #16
Jrogers84
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Ya those plates look cool, fun to cook on for sure. If you ever use the salt method again cut a potato in half and scrub with that. It looks like a nice griddle for outdoor cooks!
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Old 09-20-2018, 10:30 AM   #17
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Great thread, lunch. Good looking burger too!
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Old 09-20-2018, 12:09 PM   #18
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Quote:
Originally Posted by Jrogers84 View Post
Ya those plates look cool, fun to cook on for sure. If you ever use the salt method again cut a potato in half and scrub with that. It looks like a nice griddle for outdoor cooks!

Yep, great idea and had I thought of it or Nitrile gloves yesterday, my fingernails would have thanked me.
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Old 09-21-2018, 07:03 AM   #19
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Originally Posted by Big George's BBQ View Post
Very nice I wonder if that would fit on the Large BGE

@Big George's BBQ, you probably already have a ceramic platesetter for your BGE, but while poking around the web for BBQ accessories I came across a number of cast iron platesetters. There are some on Amazon, some independent seller sites, a review on nakedwhiz.com.

Had the Goldens' not come with the searing plate I might have considered one of these though the BGE versions probably aren't the correct size for my cooker. The ones I've seen all have a grooved cooking surface, probably not ideal for griddling, but something to consider. Then again, a large griddle or cast iron skillet would serve the same purpose.

If I ever damage my BGE platesetter I use in the Bubba Keg (going strong after 8 years), I'd consider buying one of the cast iron versions as a replacement.

-lunchman
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Old 09-21-2018, 08:14 AM   #20
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Nothing wrong with that burger!
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Old 09-21-2018, 10:23 AM   #21
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Beautiful burger, Lunchman. Looks delicious!!
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Old 09-23-2018, 12:23 PM   #22
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Default Smashburgers Part 2

Yesterday's Smashburgers were a success, too bad my plated pics were terrible. But that's ok, we'll make up for it with plated pics of the leftovers today.

I started out well before my guests arrived with some thick sliced bacon out on the searing plate -



Makes for a ton of grease which can just be pushed off the edge into the coals. I was surprised there weren't any flare ups. Since the Goldens' firebox is a solid piece of cast iron it makes for extra seasoning. This isn't something I'd be trying with a ceramic Kamado.

Grilled up some peppers, Baby Bellas and onions for toppings -



Searing plate temp, still hotter than I'd like (which would be under 400). I'll need to close the vents down even further next time. -



Quarter pound burgers are on. This time I made them in advance rather than scooping them out on the fly, so they were uniformly sized and easier to deal with -



The Brioche buns I made the day before on the Keg are buttered and toasting on the Keg in the Lodge pizza pan -



The buns turned out fantastic, perfect density, great taste. I'll definitely be baking these again.

Getting the cheese on after flipping -



Best plated pic from yesterday, served with baked beans and fries -



And some shots of today's leftovers for lunch -





That's it. As always, thanks for checking in on the continuing saga of Smashburgers on the Goldens' and Brioche Buns on the Keg!

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-Dom
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