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BM Farhtz posted:Never stop burgin' So loving would. Nicely done
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Oct 15, 2015 00:05
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| # ? May 14, 2024 16:14 |
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I feel like I would immediately get burg-stuff all over my shirt as soon as I bit into that, and I wouldn't care
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Oct 15, 2015 01:22
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BM Farhtz posted:Never stop burgin' I'd eat the gently caress out of that. Then dip fries or tater tots in all those drippings on the plate.
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Oct 15, 2015 02:48
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BM Farhtz posted:Never stop burgin' MY DUDEEEEEEEEE
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Oct 15, 2015 04:05
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the urge to burge
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Oct 15, 2015 10:01
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BM Farhtz posted:Never stop burgin' ffffffff
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Oct 15, 2015 11:56
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Here's the Red Hot Ranch double cheese burger from RHR in Chicago. There's two of these places and only the location on Ashland does burgers. And boy do they do the smash burger/fast food burger very well. Fries are awesome too. What you're seeing in this picture was five dollars worth of awesome lunch.
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Oct 15, 2015 14:31
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beerinator posted:Here's the Red Hot Ranch double cheese burger from RHR in Chicago. There's two of these places and only the location on Ashland does burgers. gently caress
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Oct 15, 2015 16:15
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The Midniter posted:gently caress I'd rather eat it. But yeah, it does look tempting enough...
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Oct 15, 2015 16:16
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beerinator posted:Here's the Red Hot Ranch double cheese burger from RHR in Chicago. There's two of these places and only the location on Ashland does burgers. yes
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Oct 15, 2015 16:38
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beerinator posted:Here's the Red Hot Ranch double cheese burger from RHR in Chicago. There's two of these places and only the location on Ashland does burgers. That doesn't really look that good, but I bet it's tasty as gently caress.
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Oct 15, 2015 17:37
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Your eyeballs are broken
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Oct 15, 2015 17:40
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beerinator posted:Here's the Red Hot Ranch double cheese burger from RHR in Chicago. There's two of these places and only the location on Ashland does burgers. gonna do some homemade fries and burg tonight in honour of that
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Oct 15, 2015 18:17
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I cheaped out on the fries.. and need to work on my smash skillz, more flatness required...
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Oct 15, 2015 20:13
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Jamsta posted:I cheaped out on the fries.. and need to work on my smash skillz, more flatness required... It helps to have the meat room temperature. I use a big round metal spatula and then another spatula that i can press straight down with to smash it as much as possible. I use 80% lean, measured into 4oz portions. Some folks do 3oz or even smaller patties.
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Oct 15, 2015 20:22
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Flash Gordon Ramsay posted:It helps to have the meat room temperature. I use a big round metal spatula and then another spatula that i can press straight down with to smash it as much as possible. I use 80% lean, measured into 4oz portions. Some folks do 3oz or even smaller patties. I'll try the room temp next time, though I thought warm beef is harder to shape? I underestimated how much a smashed burger expands... needs to be real flat...
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Oct 15, 2015 20:53
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Jamsta posted:I'll try the room temp next time, though I thought warm beef is harder to shape? I portion it and roll it into balls while it's cold, then set it out an hour or so before I'm ready to cook to come up to room temp. edit: The spatula I use looks like this one. It's bendy though, so I have to press straight down on the flat part with something else to get full smashage. http://www.foodservicewarehouse.com/browne-foodservice/574384/p1354981.aspx
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Oct 15, 2015 20:56
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Get a tough steel spatula, it helps. Then use another object to press down on it, like a mason jar.
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Oct 15, 2015 21:54
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Flash Gordon Ramsay posted:I portion it and roll it into balls while it's cold, then set it out an hour or so before I'm ready to cook to come up to room temp. That makes sense. I've got a solid metal spatula for pressing which seems to work well, just need to use more force. It just had a tendency to stick to the cutting board - which I imagine the warmer temp will help?
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Oct 15, 2015 22:03
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Cutting board? No, you put the ball of meat in the hot skillet and press it there that's what helps get the char.
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Oct 15, 2015 22:20
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Flash Gordon Ramsay posted:Cutting board? No, you put the ball of meat in the hot skillet and press it there that's what helps get the char. I didn't know that made all the difference, will try that next time 
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Oct 15, 2015 22:46
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Jamsta posted:I didn't know that made all the difference, will try that next time Just put the ball in the screaming hot skillet and smash. Repeat with the next one. If you wait to smash them, then you risk squeezing out burger juice and that's bad. Also, don't go leaner than 80%, they won't smash as well.
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Oct 15, 2015 22:49
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Jamsta posted:I didn't know that made all the difference, will try that next time Hahaha, oh man your mind is going to be blown now. I own and love this guy http://www.amazon.com/gp/product/B003AQAYKC for all my burg smashing needs. It's gigantic so you get good coverage, sturdy as gently caress, and has a nice edge on it for easy scraping and flipping. Only downside is that it's just a bit too large for smaller pans (Like say 8 inch skillets), so it can be a little bit awkward if you're trying to use it for a normal spatula in a crowded pan like that. On the other hand it's absolutely perfect for dealing with huge chunks of meat, like if you're searing a big cut of brisket off or doing big steaks.
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Oct 15, 2015 22:52
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Remember, when you smash that burg... let it make love to the surface. Don't flip it until it smells right. Trust your nose.
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Oct 16, 2015 04:35
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^^^ That doesn't make sense. "Don't cook until you smell it - trust your nose"GnarlyCharlie4u posted:You poor sad sons-of-bitches that don't have Hardee's...
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Oct 16, 2015 08:30
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Gwaihir posted:Hahaha, oh man your mind is going to be blown now. My dude, get yourself one of these http://www.amazon.com/Lodge-L10SK3-Pre-Seasoned-Skillet-12-Inch/dp/B00006JSUB Smash two burgers at a time, and melt cheese between them. It's heavenly. Just do away with the silly "pre-seasoning" with steel wool and season it yourself first.
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Oct 16, 2015 10:47
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Fenrir posted:My dude, get yourself one of these http://www.amazon.com/Lodge-L10SK3-Pre-Seasoned-Skillet-12-Inch/dp/B00006JSUB This man knows his smash-tools.
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Oct 16, 2015 13:49
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coyo7e posted:^^^ That doesn't make sense. "Don't cook until you smell it - trust your nose" They renamed them Thickburgers a while ago, I'm sure to get around the whole thing about their six-dollar burger concept being economically obsolete.
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Oct 16, 2015 15:15
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coyo7e posted:
Carls's Jr = Hardee's. The tomato was ripe, it was just yellow. The patty was actually pretty juicy. The burger was definitely enjoyable, or it wouldn't have gotten posted. I am picky about my burgs. As far as smash tools go, I like to cook them in a cast iron skillet and use another skillet to smash them, but what works even better (and is easier to clean) is steak-irons. 
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Oct 16, 2015 16:27
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Che Delilas posted:They renamed them Thickburgers a while ago, I'm sure to get around the whole thing about their six-dollar burger concept being economically obsolete. Also they still have the original Six Dollar Burger (their first thickburger they released way back in the early 2000s when I worked there still in high school) and it's pretty good, just may or may not be on the official menu anymore. Just a big thick patty, red onions, bread and butter pickles, cheese, and a lot of mess. Dollar for dollar it's not the best but you can do worse for sure.
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Oct 16, 2015 16:34
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BM Farhtz posted:This man knows his smash-tools. Eh, it's not that complicated, I just knew I wanted to be able to do two at once so I could precisely time the cheese melting and get a thick slab of colby jack between two crusty smashed patties. If you stack them together for just a little bit and then flip them you can get cheese blankets over both sides, although it's tricky. If you try this for too long you can overcook the patties. That's definitely my favorite skillet for it though. Just don't be a moron like me and try to do it with the whole "pre-seasoned" poo poo. In fact, NEVER trust a pre-seasoned cast iron pan. Scour that fucker hard with steel wool and wear it down to black. Then pour in olive oil and cover every surface with it, bake it, then repeat this process again. Then you've got a real seasoned skillet. Fenrir fucked around with this message at 23:34 on Oct 16, 2015 |
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Oct 16, 2015 23:31
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I wouldn't season with olive oil. Use flaxseed oil.
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Oct 17, 2015 00:03
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Norns posted:I wouldn't season with olive oil. Use flaxseed oil. Eh, I like olive oil because it's thicker and seasons the iron harder, but also it is more neutral in flavor when it comes to things you want to cook on it. Then again I also sear my meatballs and any kind of chicken I use on pasta in the same pan so it has many purposes. Now, if you're talking longevity, I do agree that a flaxseed season would last longer. Although that might be because you'd cook fewer things on it. I'd rather have an olive oil seasoned pan for ten times as many things as I'd use a flax seasoned pan for. Fenrir fucked around with this message at 00:44 on Oct 17, 2015 |
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Oct 17, 2015 00:41
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What? Olive oil isn't a neutral flavored oil, but even if it was, the seasoning on a pan doesn't have anything to do with how the food made in it tastes. Like, if you seasoned it correctly, that poo poo is polymerized to the iron. Once it's seasoned you don't really need to re-season it unless you steel wool it up or let tomato sauce it in it for hours. I mean, yea, you rub that sucker down with oil of whatever type (I usually use olive oil since that's what's handy) after washing and drying it, but that's not really the same as the seasoning on a pan.
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Oct 17, 2015 01:09
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So, are you saying it doesn't really matter what oil you use for the seasoning? I mean, that would be news to me. I'm not saying you're wrong, I just really didn't know that. Hell, I've just always used olive oil because that's what my mom and grandma did. I really thought there was a specific purpose for it, like cooking certain meats and etc. poo poo, I thought the oil you season with actually does affect the food but that may really just be superstition. Fenrir fucked around with this message at 06:34 on Oct 17, 2015 |
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Oct 17, 2015 06:30
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We have a cast iron thread for a reason. That reason is to teach you to season your cast iron with 2 lbs of bacon. Olive Oil's smoke point is really low as well.
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Oct 17, 2015 10:27
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when im smashin burgers i use 2 oz patties same as steak n shake (makes sense, 2 patties = 1/4 pound, p standard burg size just with more crispy) and i just use a normal spatula with a big heavy meat fork to press it down hard w/o bending the handle also when you stick the ball in let it cook for like 30s before you flip, then smash; the cooked bit with rendered fat helps prevent the burg stickin to the spatula, while the fresh meat on the other side glues to the pan a bit. then do maye 45s, flip again, 45s, done.
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Oct 17, 2015 11:19
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Been busy the last day, just caught up on the posts - thanks for all the advice. I'd been making quite a few incorrect assumptions smashing. Ordering a cheaper but still decent cast iron skillet and steak iron, to see how I get started. To be fair any cook should have those anyway and I've been prevaricating too long. Will post results back here later - cheers!
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Oct 17, 2015 12:01
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Getting wild on a Friday night with this simple bacon cheeseburger.
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Oct 17, 2015 13:34
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beerinator posted:Getting wild on a Friday night with this simple bacon cheeseburger. that bacon look sexy as hell
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Oct 17, 2015 13:54
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