SmashBurgers on the Goldens' Cast Iron
- Thread starter lunchman
- Start date
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. :grin: 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!
Regards,
-Dom
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. :grin: 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!
Regards,
-Dom
