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Jul 2, 2024
11:29:13am

CougGolf All-American

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CougGolf

Bio page: CougGolf
Joined: Nov 7, 2005
Last login: Jul 7, 2024
Total posts: 4,963 (4 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

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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