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Jul 2, 2024
11:07
:40
am
dahurt45
All-American
Trying smashburgers for the first time on the Blackstone for the 4th
Any tips or is it as easy as it looks? Use 85/15?
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dahurt45
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dahurt45
Joined
Aug 30, 2006
Last login
Jul 2, 2024
Total posts
4,494 (1 FO)
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Messages
Author
Time
Trying smashburgers for the first time on the Blackstone for the 4th
dahurt45
Jul 2, 11:07am
Batching. Don't try to do 20 all at once.
CougsOrDeath
Jul 2, 11:08am
80/20
kccougar
Jul 2, 11:09am
Most of the places I get ground beef from sell a different fat content
RockyBalboa
Jul 2, 11:18am
I usually see 80/20, 85/15, and 90/10 from my local grocers
kccougar
Jul 2, 11:21am
80/20. Higher fat content the better.
RalphWiggam
Jul 2, 11:11am
75/25 or 80/20. When you smash put a tiny bit of spicy mustard on the top. Then
macdizzle
Jul 2, 11:14am
80/20, Montreal Seasoning with Worcestershire sauce, use
scrambled egg
Jul 2, 11:15am
I use two metal spatulas to smash them and it works just fine. Adding wax paper
BYUHawk
Jul 2, 11:17am
Appreciate your research.
CougGolf
Jul 2, 11:29am
cut onions as thin as possible to smash into the burger
Thrill
Jul 2, 11:17am
Use 80-20. Smash with parchment paper. Measure each ball of meat to 2 oz. Just
Mufasa
Jul 2, 4:56pm
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