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KismetKamado

Soapstone Onions and Smashburgers

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Decided to break out the Big Joe soapstone tonight.  

 

@Freddyj.... these clean, new, perfect, unsoiled soapstone pics are for you, buddy.  :)

 

Getting ready for her maiden voyage

 

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Put a thin coat of oil on  - this was probably not necessary.

 

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Let it heat soak and threw on some onions to grill up for burgers.

 

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Coming along nicely very quickly.

 

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Just about done.

 

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Burgers were up next.  

 

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Probably about 1.5 - 2 oz balls.

 

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Used @Jack 101's tip.  Let the ball get a crust on the bottom and rolled it over prior to smashing to get a good release.

 

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Worked like a charm.

 

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Flipped them after about a minute - minute and a half maybe.  Great crust.

 

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And soapstone looking pretty good after scraping it and a quick swipe of oil (again, not necessary).

 

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Honeymoon phase still engaged with the soapstone.  Really liked my first attempt with a small chunk and this cook just furthered my love for it.  Hopefully I don't find cleanup to be too much of a chore down the road as I pursue other cooks with it.  

 

@CentralTexBBQ.... did you find time to make that drive yet???  I know you mentioned you would have to trek a bit for a chunk of soapstone.  

 

 

 

 

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18 hours ago, Bgosnell151 said:

oh man... I am missing out on not having a soapstone.

 

I have one with 3 cooks on it that fits a classic.

 

I'd be willing to trade 2 x 15" grill grate panels for it (1/2 the cost of the stone)

 

Before you agree to it, you'll def want to see how it looks after 3 cooks lol.

 

It's in the sink soaking in a post of baking soda at the moment 

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9 minutes ago, Freddyj said:

 

I have one with 3 cooks on it that fits a classic.

 

I'd be willing to trade 2 x 15" grill grate panels for it (1/2 the cost of the stone)

 

Before you agree to it, you'll def want to see how it looks after 3 cooks lol.

 

It's in the sink soaking in a post of baking soda at the moment 

Hahaha, I might have to see it first.  How about I throw you some cash for it.  If you are interested, shoot me a direct message with a pic and how much you are looking for.  I just don’t have anything to trade unfortunately.

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55 minutes ago, Freddyj said:

Where are your finished burger pics ?

 

Did the family snark them down before you had a chance to photograph ?

 

Actually, only did a couple smash burgers and the rest were more traditional. 

 

I left the plated pic to my husband... and well... it’s a nice shot of a bun. 

 

Burgers on. 

 

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Turned to Mark and then flipped. 

 

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Added the onion to 3 and topped with cheese for my husband. Should have cooked more onion. I’ll gladly skip the cheese but would have liked some onion. 

 

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All melty and happy. 

 

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And here’s the gratuitous bun shot.  And he didn’t rib his romaine either... the whole thing is shameful really. Hence the not posting originally... lol. 

 

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This is what happens when I don’t make myself a burger... 

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21 hours ago, KismetKamado said:

@CentralTexBBQ.... did you find time to make that drive yet???  I know you mentioned you would have to trek a bit for a chunk of soapstone.  

 

Not yet, kind of waiting on my cousin. He drives OTR and every now and then one of his drops is about a black and a half away from the Stone store. Gonna kill two birds with one stone. I really have kind of settled into very bog cooks on the Joe lately however so there hasn't been much of a need. I have another 5 slab, 2 Brisket cook coming up Friday / Saturday. After the big cooks it takes a couple three days to recover due to the busy-ness of my weekends. Great looking stone however.

 

I must admit, I kind of don't get the idea of smash burgers. I was taught early on Not To Smash! Then again I've only really had them at Smashburger and they weren't that impressive that day. Maybe I ordered the wrong burger. It was only a couple of days after they opened. 

 

:rofl:

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3 hours ago, CentralTexBBQ said:

 

I must admit, I kind of don't get the idea of smash burgers. I was taught early on Not To Smash

 

You only smash on the first side... right out of the gates. After that a delicate lift (making sure to keep the beautiful crust you just nailed intact) and flip. No further smashing...

 

The crust is what makes it...

 

I have not extensively used cast iron... but I have never achieved such good results with it. 

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I love cast iron, but find I get a cold spot under the meat. Great sear on the first side, but, a minute later, not so much on the other side. I've looked at soapstone, and I think I see a pattern. 

 

CI has a reputation for holding heat, but its heat capacity (energy/gram) is actually less than aluminum, and granite is in between. However, CI's heat conductivity is 10x less than Al, and granite/concrete another 10x less than CI. 

 

The secret is the mass... the soapstone and CI cookware are both very heavy, so they hold heat. If thermal conductivity matters, soapstone should have the advantage in cooling slower under the food.  Conversely, it's harder to get really hot. I'd put at the lower level, too. 

 

Have fun,

Frank

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1 hour ago, fbov said:

I'd put at the lower level, too. 

 

I definitely would have put it lower had I been planning a big cook with it. I was really just playing though. And I didn’t put it in right away, so the grill was already settled around 450 when it went in. I was a little worried about shocking it. And it was too heavy and hot to mess around with putting on the lower level. For a real cook I would have had my temps higher, too. 

 

Thanks for the feedback. 

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WOW! Those onions and burgers look amazing! Funnily enough, I bought myself a soapstone yesterday and when I pulled it out of the box, i couldn't help but marvel over what a thing of beauty that it is ... and it's just gorgeously tactile to run your hands over.  I bought this instead of the cast iron because I thought it would be easier to maintain and I think it was the right decision. Will take on board your tip not to oil it.

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