First cook on new PB Ult 3 burner --- Smash Burgers / Hash Browns / Bacon / Onions / Brioche Buns
Hash browns -- didn't think temp was hot enough (410) and made em to big.
Smash burgers --- didn't smash flat enough and was to big -- made 8 paddies with 2 1/2 lb (85/15) ground round. Looks like I had a lot more grease from burgers than the YT videos watched.
Bacon & onions came out great.
Last edited by wag; August 29, 2022, 07:42 AM.
Reason: pics
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Has anyone griddle Hash Browns loose / spread out -- not in a paddie? My HB paddies today were to big and temp was not hot enough and was thinking about just spreading em out loosely at end. Guest could of just tried it out myself today. This was my very first cook on a griddle and tried to follow info from experience griddlers.
Yes I do them all spread out with the burners running hot. Let them be until you see some brown peaking out around the edges. Then spot some butter on the top uncooked side and then flip. Leave ‘em until crispy as you like them.
There are differences in the potato as well, mostly moisture content, then cell structure to a degree. If you search the past video library on "The Flattop King" he's done a demo on fresh, frozen, and refrigerated versions. They do need to be left alone to develop crust, patience is a virtue, just watch the edges for a guide. I do mine in a "patty" shape and add a press to ensure fullest contact possible. I choose that because I prefer the mixed textures of crunchy exterior and creamy-ish in
I wish you guys would quit showing this thing. I have a 3 burner camp chef stove that stays under the rv, so I actually have room for this and no one to keep me from buying one. Stay strong Kevin. The force is with me. Leave the canolli. Open the pod door Hal. I don't need this, I don't need this...
Did 2nd cook today (well maybe a 1/2 cook) on new PB Ult. 3 burner. Hash browns & onions to have with yesterday's leftover smash burgers. Did hash browns smaller piles / paddies and higher temps came out great.
Sorry no pics but it did happen (yes PJ no pics).
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