Oh ive done it when doing hibachi...but im never gonna do a ribeye on it lolDont discount a steak on it. I cook filets almost every weekend on mine and they are absolutely delicious!!
A filet is perfect for hibachi
Oh ive done it when doing hibachi...but im never gonna do a ribeye on it lolDont discount a steak on it. I cook filets almost every weekend on mine and they are absolutely delicious!!
Amen!Sous vide + sear on cast iron @ 600 = only way to cook steaks in my house
Start with a 2-3 oz loose ball of 80/20 or 70/30 ground beef. Get griddle medium heat. I used one of my bacon presses and a piece of parchment paper. Put the ball on the griddle and use the bacon press with parchment paper to smash that sucker as thin as you can. Put a hand full of thinly sliced onion on top. Let it cook for a few minutes. Until the bottom is perfectly crusty. Flip it (onion side down) and add your choice of cheese. Go for another couple minutes. On the side melt a few tablespoons of unsalted butter and get your buns toasty. When it's all ready pile up as many burgers as you care to on a bun.Forgive my ignorance but what the heck’s a smash burger? I just barely learned what a “smash cake” is too.
Love my black stone, it works great!!
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I go without his pickle sauce -Forgive my ignorance but what the heck’s a smash burger? I just barely learned what a “smash cake” is too.
Love my black stone, it works great!!
Sent from my iPhone using Tapatalk Pro
Yeah, you definitely need a hefty spatula or press. I use the Traeger "turner". Its strong enough and wide enough to hold a whole butt on it.I bought a dedicated stainless steel burger press off of Amazon for like $15, it works pretty well and cleanup is a breeze. When I apply the American cheese I like to drizzle some of the rendered fat and oil back onto the cheese to really melt the cheese. It's all about getting the crispy, lacy edges around the burger.
Start with a 2-3 oz loose ball of 80/20 or 70/30 ground beef. Get griddle medium heat. I used one of my bacon presses and a piece of parchment paper. Put the ball on the griddle and use the bacon press with parchment paper to smash that sucker as thin as you can. Put a hand full of thinly sliced onion on top. Let it cook for a few minutes. Until the bottom is perfectly crusty. Flip it (onion side down) and add your choice of cheese. Go for another couple minutes. On the side melt a few tablespoons of unsalted butter and get your buns toasty. When it's all ready pile up as many burgers as you care to on a bun.
I guess it'd be a lot like White Castle but without the emergency bathroom run afterwards.
Welp...im gonna have to tuna now lolI did quasi-hibachi wagyu, seared tuna, sauteed mushrooms & onions, and crispy cubed potatoes last night. I'm really digging this thing. The fam was most impressed.