Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: bamabob on August 11, 2019, 11:13:39 AM
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I was wanting a burger cooked direct over the Kingsford briquettes I recently purchased. Haven't cooked anything over briquettes in over 30 years. BamaPat wanted hers cooked diner style on a flat top. What to do?
Why both of course. Used the half moon steel, that thing comes in handy.
(https://i.postimg.cc/TPfDDTw3/img0-61.jpg) (https://postimg.cc/rDZs6XxB)
Have to say I really couldn't tell the difference between the Kingsford Professional Competition briquettes and lump charcoal that I usually use. They did come up to temp quicker than lump. Didn't have the flavor of briquettes that I remember, probably because they don't have the additives of the cheaper briquettes and no lighter fluid was used.
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Bob, we need to be neighbors old friend :)
I'd hammer both of those burgers and be happy. I love a good flat top burger but a good grilled burger never fails either!
Nicely done!
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I should probably have one of each :thumbup:
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I'll take one of each, please.
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Diner style for me plz.
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I'll take either one! Yum!
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Those both look great to me. I haven't had a grilled burger since I purchased my flat top, but I can't imagine not enjoying either one of those.
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I should probably have one of each :thumbup:
I'll take one of each, please.
Yeah, what they said ! ! !
bd
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Oh yeah, they both look great.
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Both, please!
I guess it's time to uncover the Akorn. Those look mighty good.
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Looks good, i'' take two with cheese!
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Seems like we have quite a community here that deeply appreciates both! I'll join in.
There's an art to doing both that's hard to find in the restaurant world nowadays but that still exists if you keep searching. That griddle-cooked specimen needs the fast, hot cook that results in a caramelized exterior with some crunch and a juicy interior that might contribute to some drips on your chin. The charcoaled one has a flavor that can't be created any other way. The best way to always get both is to do it yourself!
Hub
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Giving it the old 1, 2 punch. I love it, and I'll take one of each.
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Bob, we need to be neighbors old friend :)
I'd hammer both of those burgers and be happy. I love a good flat top burger but a good grilled burger never fails either!
Nicely done!
We enjoy an occasional burger now and then from all the smoking. I really enjoy doing a smash burger using a cast iron skillet over the coals. Takes about a minute to cook a burger (about 3 ounces) and you are good to go. Next time I will "pre-smash" them to control the size and make the cook easier
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I recently started making smash burgers..best I have done is thni sliced onions then smash the burgers on top of screaming hot cast iron, then add cheese and go for it..I will try it on my copper kettle Weber next. I woudl eat either one of those greasy cheeseburgers tho. .☆´¯`•.¸¸. ི♥ྀ.
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Thanks everyone.
When making the smashburgers we do the presmash on parchment and shape them. Then flip them on the griddle and press down on the parchment to get a good all over sear.
I actually got the best of both worlds. Before removing my grilled burgers I put them on the griddle and got a good sear. Tasty.