Best tool for Blackstone Griddle

2

2drunk2Q

Knows what a fatty is.
Joined
May 26, 2014
Location
GA
Looking for a good tool for smash burgers and any other suggestions for my Blackstone. Thanks for any help.:doh:
 
I use a large spatula for smash burgers. The Lodge LGPR3 Cast-Iron Press looks like it would work pretty well if you want to spend a few bucks.
 
If you looked closely, the smashburger tool does not really smash but fills a real irregular form and then uses griddle to make an outstanding crust on the meat
 
I have a few, but these two are my favorites.

[ame="http://www.amazon.com/Dexter-Russell-85869-Traditional-Hamburger/dp/B001502F5W"]Amazon.com: Dexter Russell 85869 Traditional 6 x 5" Hamburger Turner: Spatulas: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31KdT3j%2BHzL.@@AMEPARAM@@31KdT3j%2BHzL[/ame]

and
http://www.williams-sonoma.com/products/smash-n-sear-burger-tool/?cm_src=AutoSchRel


I LOVE wide thin smashed burgers on the griddle. The combo of these two beauties makes it a breeze.


As a side note I use a piece of parchment paper to make the burgers release after smashing into the forming press.
 

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lantern said:
http://www.williams-sonoma.com/products/smash-n-sear-burger-tool/?cm_src=AutoSchRel


I LOVE wide thin smashed burgers on the griddle. The combo of these two beauties makes it a breeze.


As a side note I use a piece of parchment paper to make the burgers release after smashing into the forming press.
Click to expand...
Same thing I do basically. :thumb:

I bought one of the Williams Sonoma burger press/shaper gadgets as well. I like it, but it's a bit larger than I really want. I end up putting the hamburger lump on the buttered griddle, covering it with parchment paper, then squishing it until the press is in contact with the griddle surface.

I pull the shaper off at that point and start using my bacon press for a bit.

I end up with a slightly larger diameter patty, but a better sear as I'm actually pressing the entire meat surface onto the griddle rather than being stopped by the Williams Sonoma gadget.
 
The william-sonoma one works great. 1/3 pounders and I don't even use paper. My meat is always cold which I think helps it from sticking.
 
I cut a masonry trowel down to size. It's heavy duty.

http://www.bbq-brethren.com/forum/showthread.php?t=213928

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Here is some more info...

http://www.bbq-brethren.com/forum/showthread.php?t=212773

Good luck with it! :-D
 
The TV chefs all say not to smash the burger because it forces the juiciness out.

I'm not one of those who says that since Guy Fieri or Alton Brown does it, it's correct. But there seems to be a bunch of you who swear by the smash -- what are your thoughts on smashing out the juices?
 
SuburbSlicker said:
The TV chefs all say not to smash the burger because it forces the juiciness out.

I'm not one of those who says that since Guy Fieri or Alton Brown does it, it's correct. But there seems to be a bunch of you who swear by the smash -- what are your thoughts on smashing out the juices?
Click to expand...

I would think they are referring to burgers which are partially cooked, to not smash them down. My understanding of the smash burger is you are smashing the raw ball of burger flat when it is first placed on the griddle.
 
SuburbSlicker said:
The TV chefs all say not to smash the burger because it forces the juiciness out.

I'm not one of those who says that since Guy Fieri or Alton Brown does it, it's correct. But there seems to be a bunch of you who swear by the smash -- what are your thoughts on smashing out the juices?
Click to expand...

I was raised not to smash the juice out of burgers too....and I don't with a grilled burger. These smash burgers sizzle in their own juices and form a delicious "crust" or bark that is outstanding. They are totally different from grilled burgers. The more crust the better for me. :-D

8fd8eb35-1350-46d3-8521-6706b735726c_zps1amqvit6.jpg
 
SoCalWJS said:
Same thing I do basically. :thumb:

I bought one of the Williams Sonoma burger press/shaper gadgets as well. I like it, but it's a bit larger than I really want. I end up putting the hamburger lump on the buttered griddle, covering it with parchment paper, then squishing it until the press is in contact with the griddle surface.

I pull the shaper off at that point and start using my bacon press for a bit.

I end up with a slightly larger diameter patty, but a better sear as I'm actually pressing the entire meat surface onto the griddle rather than being stopped by the Williams Sonoma gadget.
Click to expand...

I like large diameter patties and I cannot lie.:becky: You're dead on about the tool if you want smaller patties. I use all the space up so it gets a real good amount of compression. I should have mentioned that it takes at least 1/3 pound of meat. :redface:
 
Look on Amazon at [ame="http://www.amazon.com/gp/product/B002LDDKZ6?psc=1&redirect=true&ref_=od_aui_detailpages00"]Amazon.com : New 8-Inch Barbecue BBQ Grill Steak Weights, Heavy-Weight, Hamburger Bacon Sausage Grill Press, Commercial Grade, Cast Iron : Grill Accessories : Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31PT3Jbr-OL.@@AMEPARAM@@31PT3Jbr-OL[/ame]

These are great for smashing anything or adding weight to anything you want to brown and they are cheap.
 
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