Lawry's is overrated IMO. Stopped using the stuff years ago. The seasoning is decent but the salt in it sucks.80/20 or 70/30
Lawry's is your friend for burgers
Lawry's is overrated IMO. Stopped using the stuff years ago. The seasoning is decent but the salt in it sucks.80/20 or 70/30
Lawry's is your friend for burgers
Get’n Smokey;4639329 said:That’s two different burgers for us.
Pre Smash Smash Burgers go on the griddle, sear plate or cast iron skillet
1/4 to 1/2 Patties goes on the grill or smoker for a revers sear
Never tried to grill a smash but sounds interesting tho
I have always thought ^^^^^^that should be the way to cook a smashed burger--pre smashed. Never understood smashing the ball on the griddle. Would anyone care to explain the prevailing thought to smash on the griddle versus cooking pre-smashed?
Thanks,
Robert
My weapon of war is a Marshall Air 148138.
I know a bunch of folks recommending Lawry's, and I use it on some of my smashburgers as well, another all purpose blend I use on just about everything on the griddle, including sweating peppers or onions after prep slicing, is Goya All Purpose with pepper (Original). There are other kinds, but I keep coming back to this one.
SALT, GARLIC, TRICALCIUM PHOSPHATE (ANTICAKING AGENT), BLACK PEPPER, OREGANO, TURMERIC.
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$100 for a burger press? Really?
Sorry - I used griddle/grill interchangeably here and caused a mess, pre-smashed on a griddle (blackstone or whatever) is a burger.
Meatball on a griddle, smashed = smashburger.
You're either serious about smashburgers, or you're not.$100 for a burger press? Really?