> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
So the new Baking Steel griddle arrived late Friday. I'll be posting more pics over the next few days but here's the final result of Saturday's griddle experiment #1 ... smash burgers on the griddle on the gasser:
Came out awesome! Home-made buns, home-ground chuck-eye steak in 4 oz patties, topped with Jarlsburg cheese. Will try again tomorrow with some seasoning tweaks (and more pics, of course).
Looks awesome! Once I got my flat top and had burgers on it I realized it's going to be a long time before I just grill burgers on a grill again! Same with hot dogs.
I don't know if you have the Food Lab, by Kenji, but he has a wonderful recipe for smash burgers. He also goes into the science of how and why to make them. Pretty interesting and tasty.
Great looking burgers. I look forward to seeing some more experiments.
Nothin’ but barbless hooks in my fly collection. In Alaska (Montana, too), I’d catch and release trout all day ... then stop by the grocery store for some nice salmon fillets on the way home.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Here's the setup ... it's looking like I might just have a permanent Weber EP-330 Grilliddle with 3 grill burners on the left (including the sear burner) and 2 on the right under the griddle (middle burner is shared between the grill and griddle). Griddle experiment #2 to commence shortly ...
Having a blast with it so far. Did a second batch of smash burgers tonight. Temp rock solid at 350. Heavier seasoning. Turned out great. No new pics ‘cause they look just the same.
No holes. Butter and oil won’t drip into the flames below. That said, I can’t say a steel griddle is actually BETTER than inverted grill grates ... but for my purposes it seems a better fit.
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