Blackstone Griddle Thread

[&roid]

Wow! This thing is great fun! So glad I picked one up. 
 

smash burgers with onions and mushrooms for our first cook:

 

 

[rotuts]

@&roid

 

Wow indeed !

 

those look like doubles  !

 

their aroma comes right off the screen !

 

 

 

 

[&roid]

Always a double! I consider a double a single. 

[TdeV]

That looks delicious!

 

Pardon me, but how is a smash burger different from a hamburger?

[&roid]

1 minute ago, TdeV said:

That looks delicious!

 

Pardon me, but how is a smash burger different from a hamburger?

Just a slightly different way of cooking - grab a ball of ground beef, place it on the griddle and smash it really thin with the flat of a spatula. Try and get as thin as possible, even a few little lacy holes appearing in the patty. It gives a great crust and is probably my favourite type of burger. I much prefer a stack of a couple of those over a single thicker number. 
 

In the picture above, the two on the left had just been turned so you can see the crust, the others are just about to flip. 

[Dr. Teeth]

Made a round of Oklahoma smash burgers last night.   Failed to take pictures due to chaos caused by an empty propane tank.

 

Will say, whatever else the Blackstone cannot cannot do, it churns out Smashburgers.   No problem making dinner for 9.

 

Having played with it I have maybe 2 comments: it’s difficult to visually confirm the flame is on/see how high it is and it’s underpowered, particularly compared to a commercial flat top 

[rotuts]

@Dr. Teeth

 

you have a second propane jug , standing by ,  now ?

 

 

[gfweb]

5 hours ago, Dr. Teeth said:

Made a round of Oklahoma smash burgers last night. 

 

What makes it an Oklahoma smashburger?

[weinoo]

2 hours ago, gfweb said:

 

What makes it an Oklahoma smashburger?

 

I think it's the fried onions smashed into the burger. When Hamburger America opened here, Pete Wells covered it in his review:

 

https://www.nytimes.com/2024/04/16/dining/hamburger-america.html?unlocked_article_code=1.RE8.WDiL.8GboIBekKFrA&smid=url-share

[weinoo]

And Helen Rosner, reviewing the same restaurant for the New Yorker, took it a step further:

 

Quote

 The signature George Motz’s Fried Onion Burger uses an Oklahoma technique of covering the beef with a heap of sweet onions sliced paper-thin, and smashing the onion-topped meat into the griddle. After the burger is flipped, the onions caramelize and char between the meat and the griddle, all but disappearing, while giving the patty a haunting sweetness. It’s served with no condiments, no dressings—just a slice of American cheese, as both lubrication and salt, and two salutatory pickle rounds on the side.

 

George Motz is considered, by some (many?), to be the authority on the American hamburger in all its guises...

 

 

Book(eG-friendly Amazon.com link)

[gfweb]

4 hours ago, weinoo said:

And Helen Rosner, reviewing the same restaurant for the New Yorker, took it a step further:

 

 

George Motz is considered, by some (many?), to be the authority on the American hamburger in all its guises...

 

 

Book(eG-friendly Amazon.com link)

 

A subtle difference from the White Castle method.

[weinoo]

And the first White Castle (over 100 years old), was in Wichita, Kansas, a mere 200 miles from El Reno, Oklahoma!