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Old 11-20-2017, 01:46 PM   #11
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Originally Posted by caseydog View Post
A smashburger is not just a thin burger. You are starting with a very loose ball of ground beef. You smash that ball on the cooking surface for ten seconds. I'm not sure how one would do that on a grill grate.

My spatulas are pretty good, but don't do the smashing as well as the cast iron meat press that I use for smashburgers. Although, a five pound meat press seems a bit overkill.

I think just having a meat press made of stainless steel is worth looking at. Then, I could wash it with soap and water, or put it in the dishwasher.

CD

I have a cast iron flat top thingie for my BGE. I started using a brick covered in foil but my spatula does the job just as well.
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Old 11-21-2017, 07:10 AM   #12
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I have a cast iron flat top thingie for my BGE. I started using a brick covered in foil but my spatula does the job just as well.
You are a bad influence! Now you got me wanting one! What temp do you set the Egg for with flat top?
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Old 11-21-2017, 10:25 AM   #13
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I have a cast iron flat top thingie for my BGE. I started using a brick covered in foil but my spatula does the job just as well.
You just had to mention that didn't you. I forsee a trip to the BGE store sometime this coming weekend.
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Old 11-21-2017, 02:28 PM   #14
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You are a bad influence! Now you got me wanting one! What temp do you set the Egg for with flat top?

Like around 750 but some Eggheads try to crank it up to 1000

Here's Kenji on the subject. He recommends a pastering trowel for the job ...

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger | Serious Eats
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Old 11-21-2017, 02:48 PM   #15
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Originally Posted by jennyema View Post
Like around 750 but some Eggheads try to crank it up to 1000

Here's Kenji on the subject. He recommends a pastering trowel for the job ...

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger | Serious Eats
Let's hear it for Kenji again!!
For what it's worth, if I can't produce 5 lbs. of pressure I'll hang up my apron.
On the other hand, why would I want to purchase, wash and store a 5 lb. weight?
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Old 11-21-2017, 04:41 PM   #16
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Let's hear it for Kenji again!!
For what it's worth, if I can't produce 5 lbs. of pressure I'll hang up my apron.
On the other hand, why would I want to purchase, wash and store a 5 lb. weight?
I already have one. It's called a small cast iron skillet
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Old 11-21-2017, 05:49 PM   #17
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+1... Sometimes, simplicity works best...

(psssttt... it keeps bacon flat too... )

Ross
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