I go live on Friday Nights for about an hour or so of conversation and talk about all things grilling. I usually start out with a drink of whiskey and then follow with conversation.
As of THIS week I have my video quality issues solved. This week will also be the first week I stream live to Facebook and YouTube at the same time.
Drop in if you can!
Couple of suggestions after numerous trial and error runs....we are totally addicted to these. I use an infrared thermometer to make sure the surface is around 500 degrees before starting.
1) I use about 150grams of beef per patty.
2) Apply a really light coating of ghee (or oil, whatever) put the ball of meat down, and don't smash (or touch ) for about 1 minute. Then smash!
3) Get a burger smasher with a raised edge so you can't "over smash"....I just find it makes it easier and no stress on the spatula - something like this:
4) Place a piece of parchment paper between the meat and the press (or spatula). It will stop the sticking and you just peel the paper off (and use it again for the others). Smasher also stays clean.
As some remember, I built my table for my Kamado Joe classic but am getting some help with cabinets from an outdoor kitchen cabinet company this go around.
I haven't decided if the second spot on the right will be a big joe, a classic or something else so for now the boxes are spaced for a Big Joe series 3.
I want to confirm the:
1) width of the box at 29"
2) depth so that the joe can open against a wall at 36.5"
3) the depth from the counter down to the platform that will allow the JoeTisserie to protrude out without hitting / sitting on the counter top at 21" i haven't included the feet so likely 20"
Anyone with a cut out table like this have some dimensions handy you could validate what I am thinking here before deposits are made and construction starts lol? Much appreciated
Lol, I reckon my cabin fever is running a little high! We've had a few dry days lately in the 70's, and I have literally been holed up in my basement with a lot of work the past several months.
I guess up north you aren't quite in the 70s yet
My daughter spent a year up in St. Catharines Ontario, she did tell us about the long cold winter...but it sure was beautiful up there when we visited her the summer before last. I was impressed by how green everything was, and the weather was awesome.
Update (wish I could update the thread title...is that possible)?
So...as noted above...I got the steel off of etsy.
Made smash burgers over the weekend (trying pizza this weekend I think).
First go of it went well...but not perfect. My spatulas were not quite made for these. Not as sturdy and stuck to the meat as I was smashing. Didn't get as thin as I wanted for a more even cook (and to spread to the edges of the bun). Burgers still had a nice crust to them and tasted great.
The steel worked well. Easy to scrap up under all but one burger...and easy to clean.
I will have to work on my temp control with that...having the lid open so much, the fire did get a bit hot and the steel even hotter. Also affected the doneness of the meat as the edges were crisp quicker than I was ready for.
I’m currently saving up for a Big Joe III, but I don’t have it yet. I have the opportunity to get a really nice thick piece of soapstone made for it to use as a pizza stone/griddle. I’m talking 1”1/4 thick stuff. Since I’m not sure how long it’s going to be available, I want to get it before I get my grill. I need exact measurements to send to the guy I’m getting it from. I’ve already measured for my Joe Jr. Any help would be greatly appreciated.