Your dinner tonight?

RazzlDazzl said:
What did you do to initially scew it up?
Click to expand...

I was like the Keystone Cops with a crockpot. The screw up was one long continuous set of events. I was cooking for five adults and only did three things right. I washed the new potatoes and put them in the crock pot with mushrooms, tomatoes, and onions. I then coated and seared my stew meat and put it in. Then I made the brown gravy and added that. I want to point out that I haven't smoked pot in over a month. I overfilled the crockpot, so I removed some gravy and disposed of it. I then noticed that the crockpot was too small so I transferred it to a stew pot on the stove. Now it doesn't have enough gravy so I make more and add it to the pot. I incorrectly set the eye to high thinking I went to medium. I scorched the stew, so I transferred it to another pot. The only smart thing I did was to not disturb the burned part so there was no scorched taste in the stew. Other than that, it was a flawless preformance by me.
 
Homemade SmashBurgers last night with side of curly fries. I’ll never make a burger any other way again.
 
NoleKing said:
Homemade SmashBurgers last night with side of curly fries. I’ll never make a burger any other way again.
Click to expand...
I need further information,, I am the Hamburger King.. I'll decide if this was correct ( :D ) Did you put a ball in a cast iron skillet and smash with spatula or what... gimme data :)
 
Bama Believer said:
I need further information,, I am the Hamburger King.. I'll decide if this was correct ( :D ) Did you put a ball in a cast iron skillet and smash with spatula or what... gimme data :)
Click to expand...

Cast Iron is still getting seasoned right so I’m only doing Steak in there for now. But I got a sweet flat top griddle for Xmas so that’s what used.

70% Short Rib
30% Chuck

Manually grounded the meat with a knife. Seasoned with salt, pepper, onion salt. Rolled into a ball. Placed on medium high griddle with a shallow cost of veggie oil and butter. Smashed with a Metal All Clad Spatual, flipped after two minutes, cheese two minutes later, let set in a foil tent for another minute. Topped with Bacon.
 
NoleKing said:
Cast Iron is still getting seasoned right so I’m only doing Steak in there for now. But I got a sweet flat top griddle for Xmas so that’s what used.

70% Short Rib
30% Chuck

Manually grounded the meat with a knife. Seasoned with salt, pepper, onion salt. Rolled into a ball. Placed on medium high griddle with a shallow cost of veggie oil and butter. Smashed with a Metal All Clad Spatual, flipped after two minutes, cheese two minutes later, let set in a foil tent for another minute. Topped with Bacon.
Click to expand...
ok,,, that is awesome! you pass :).. Got my son a blackstone 36" for his birthday and after the initial seasoning of the grill we put some burgers on,,, that thing is a beast.. I love chargrilled burgers the best but damn if the flat top burgers arent close.. you get a better sear on the flat top.. the texture and mouthfeel is awesome (no need to fify @ThereIsNoPlace ) (lol) just missing the smoke flavor...
Well Done NK... well done indeed :)
 
Bama Believer said:
mouthfeel :)
Click to expand...
giphy.webp
 
Bama Believer said:
ok,,, that is awesome! you pass :).. Got my son a blackstone 36" for his birthday and after the initial seasoning of the grill we put some burgers on,,, that thing is a beast.. I love chargrilled burgers the best but damn if the flat top burgers arent close.. you get a better sear on the flat top.. the texture and mouthfeel is awesome (no need to fify @ThereIsNoPlace ) (lol) just missing the smoke flavor...
Well Done NK... well done indeed :)
Click to expand...

Nice! I got a 10inch Lodge Blacklock For Xmas that comes triple seasoned but I’m still breaking it in.

The flat top griddle is a little bigger and I prefer the sear that a flat top gives you like you said.

But I’ve never turned down a grilled burger in my life and I’m not gonna start now.
 
You must log in or register to reply here.
Top