SDBBQ, looking forward to trying this. In the video you mention that you'll provide the exact ingredients in the description. I'm not seeing it. But I have trouble finding my mouth with a fork so it's probably here somewhere. Can I buy a clue?
Watching your videos has been a treat. You are a subject matter expert. I’m leaning toward a KJ Classic III but am drawn to the Primo Kamado as well. I’m interested in your opinion of the Primos.
I love and I mean love burgers - my daughter loves burgers even more. I have just received a kamado joe as a gift after I wanted one for years. Now please please pretty please (with a burger on top) make another burger recipe. I’ve been a simple griller (Weber kettle) for about 20 years. So excuse my ignorance. Is a slow cooked burger reverse sear a thing) imagine if the cheese was inside the burger. Did I mention I love burgers? Can you cook up a video or some tips? So drooling right now
If you made the “in n out sauce” try using diced pickled jalapeños and the juice from the bottle as your vinegar and it makes a really good sauce. I also add a little Siracha but make it as hot as you like
Next time try grinding your own beef with 35-40% fat!.. after first flip dont forget to shake on some sp&g to help bring out that flavor. Usually I press mine about a 1/4 inch thick then double stack em. Good luck!
If it is only 45 seconds per side, should I be closing the dome during the cook? Now that you have done a lot more smash burgers in the last three years, do you close the dome, or do you cook it open the entire time?
I use baking paper under the spatula to prevent sticking which lets me push down harder. As you found, the best way is to really thin out and scrape down the edges to crisp them. the more even the pressure the better the crust overall as it prevents moisture from filling gaps and slowing the maillard caramelisation.
Unable to find a griddle like that to fit my new little Kamado Joe Jr. I did check out the link below for accesories but it was not there. May I inquire where I can purchase one? Your burgers look delicious!!!
I've been watching most every video I can find of the Big Joe III and what you have demonstrated. I've had a large BGE for 15 years or so and really like the Komado cooks, but, the large has it's size limitations. My new Big Joe III should be deliver to my new house build tommorow! Very excited to get started. Thanks for all you teachings!
Hello James. Thank you for your videos from Hungary :). I will got a Kamado tomorrow, and I would like to ask that if I would like to make hamburgers and also would like to make the bun in the Kamado, then the correct order is 1. Make the meat, then the bun? It is also a question with any other meal when I would like to cook high temp food (bun or bread) and low temp food in same day, for same meal.
Hey James I just want to thank you for your videos. I'm a new Big Joe user and have learned a lot and have tried a few of your recipes. Can't wait to try the Smash Burgers. Happy Easter.
Hey James, Interesting using the mustard to help out with the crust. I think the next time I make smash burgers I will do that to one of the patties and give it a taste test. Take care.
Mustard side down? I like it, makes total sense. I've been thinking of doing this on my channel and want to steel the idea of mustard side down if you are ok with it. Great job, looks amazing. New subscriber!
Having the burgers on for just over a minute and the lid only being shut for a very small amount of time - do these burgers have time to take on a smoky BBQ flavour?? Is it worth burning all this charcoal for a minute's worth of BBQ or is the difference negligible to smashing on the gas stove inside?
I completely agree with you on that James, just asking genuinely if you get much of a "charcoal fired" flavour on the burgers as they aren't in there long, being smashed burgers, and they're being cooked on a flat top so that's blocking some fire flavour as well. Sorry if the original comment sounded brash I must've been revved up! Great content and I myself am a cold-weather KJ user as well.
Hey James, did you actually put the measurements down? I can't see them... going to be making some smash burgers on the Joe this afternoon.. in the rain! lol. Making the most of lockdown :-/
I noticed you haven’t done a fast and high temp video yet so once you get to 500 how do you set the vents to stabilize the temp if you don’t mind me asking?
thanks Jonathan, sorry to keep you waiting on that video. This depends on a few things like if you want controlled high temps (i.e. pizza at 700f) or uncontrolled max heat (i.e. quick steak sear). If its uncontrolled, I normally just leave the vents all the way open and wait until I have the temp range I want (say 800f) and do my sear and then shut everything down before it continues to climb. For controlled high heat cooks you need to adjust one if not both of your top and bottom vents. For below 500f you can do this with the top vent in position and the bottom open, if you want hotter it usually means opening the top vent but then preventing a run away fire by making small adjustments to the bottom vent to get it to hold what you want. Play with it, but for a start try the bottom vent at 50% and the top wide open and you should land around 700-750f
Thank you very much. You’re videos have been great for me because I’m new to the Kamado Joe and I understand there is a bit of a learning curve. So thank you and I look forward to more awesome videos from you.
I could swear I commented on this. I remember complimenting the mustard tip. Hmmm, oh well. I’m watching Guga Foods to help me do my own dry aged ribeye, and I’m compelled to try and use the drop to make some burgers. When I get there in December sometime I’ll be returning here to review and share.
Good looking burgers. (Usually I wake up at 0400 and watch your videos...but this one looked too good to wait). If I haven’t requested before can’t wait to see the pizza attachment on the KJ
That kamado was burning like hell and I liked how it flamed up when you flipped the burgers, that adds some nice flavors. But I have to be honest and say that they were a little to much time on the griddle, that black color is not a reference of a good crust, is burned mustard and protein. I would say that for the same principle that you don't add black pepper to meat when you gonna sear at high temperature or wok stir fry is because the black pepper burns and adds some bitternes, the same with the mustard sauce knowing that is just mustard seeds and vinegar
While I love smokin' dad videos, Have learned a thing or two from him. HOWEER, I did this process last weekend and was not impressed with the outcome, Burgers were too thick. Found a new technique, am trying it tonight on our Kamado Joe Jr, Using a soapstone.
I think a great video which would be very helpful, at least to me personally, would be one dedicated to the ‘smaller’ accessories. I see numerous ‘grill grates, griddles, etc’ used on channels, and often their is the assumption by the channel, that the bask-story and understanding of WHY is already known. I was looking at AGCs website, and saw numerous examples of accessories which ‘looked’ useful, but for which I could find little information. So, perhaps make a ‘montage video’ of accessory use from your other videos, and provide an overdub of your thoughts and ‘would you purchase it again or look for an alternative. As well as whether it has only a single function, vs utility.
Great video. Tried that same idea (minus the mustard) a few weeks ago and WOW, the char you get on the meat is amazing. You’re not kidding though, only takes seconds!! You have to be prepared and have your buns ready lol.
Looking back at older vids James, i like it! I wanna try this but since i dont have the cast iron I'm gonna try it on the soapstone. Your videos always give a great baseline to try and then find my own unique take on what we like
Just a heads up. I’ve seen pictures of people trying smashburgers on the soapstone and it cracked. Maybe they pressed really hard or didn’t have proper support underneath. Either way I would be careful because the stone is more brittle than the cast iron.
MrJoepeps I don’t think it blocks any more heat than the two ceramic diffuser plates do. I’ve had great results with it cooking at a reasonable temperature, I could see it being an issue maybe at 900 but that’s not where we go for griddle cooking
I just use 80/20 mince beef, a bit of salt and pepper and some plastic cheese. My kids say they are better than 5 Guys. I think yours looked a little thick, go thinner I would suggest maybe?
3 minute IRRITATING deodorant commercial at the start of smash burger video….therefore….thumbs down ….not watching said video….contemplating UNSUBSCRIBING from channel.
I don't pick ads, but everyone i've seen is skiable after 5 seconds. I don't ask you to support me in any other way (memberships / patron etc) nor is this a paid gig. I get a few cents on every thousand views that helps cover the cost of the meals I cook, the gear, let alone the time and effort to create and share these. While I'm sad to see you go I am not a BBQ reseller or a heavily sponsored channel with millions of views that can afford to block all ads at the moment
SDBBQ, looking forward to trying this. In the video you mention that you'll provide the exact ingredients in the description. I'm not seeing it. But I have trouble finding my mouth with a fork so it's probably here somewhere. Can I buy a clue?
Hi James. Would love to try these. I do not see the recipe in the description. Can I find it somewhere else?
Watching your videos has been a treat. You are a subject matter expert. I’m leaning toward a KJ Classic III but am drawn to the Primo Kamado as well. I’m interested in your opinion of the Primos.
I love and I mean love burgers - my daughter loves burgers even more. I have just received a kamado joe as a gift after I wanted one for years. Now please please pretty please (with a burger on top) make another burger recipe. I’ve been a simple griller (Weber kettle) for about 20 years. So excuse my ignorance. Is a slow cooked burger reverse sear a thing) imagine if the cheese was inside the burger. Did I mention I love burgers? Can you cook up a video or some tips? So drooling right now
If you made the “in n out sauce” try using diced pickled jalapeños and the juice from the bottle as your vinegar and it makes a really good sauce. I also add a little Siracha but make it as hot as you like
ryanpatrick16 oh I like the sounds of that. Thanks for the tips
Next time try grinding your own beef with 35-40% fat!.. after first flip dont forget to shake on some sp&g to help bring out that flavor. Usually I press mine about a 1/4 inch thick then double stack em. Good luck!
If it is only 45 seconds per side, should I be closing the dome during the cook? Now that you have done a lot more smash burgers in the last three years, do you close the dome, or do you cook it open the entire time?
I use baking paper under the spatula to prevent sticking which lets me push down harder. As you found, the best way is to really thin out and scrape down the edges to crisp them. the more even the pressure the better the crust overall as it prevents moisture from filling gaps and slowing the maillard caramelisation.
great tip Chris
Unable to find a griddle like that to fit my new little Kamado Joe Jr. I did check out the link below for accesories but it was not there. May I inquire where I can purchase one?
Your burgers look delicious!!!
I've been watching most every video I can find of the Big Joe III and what you have demonstrated. I've had a large BGE for 15 years or so and really like the Komado cooks, but, the large has it's size limitations. My new Big Joe III should be deliver to my new house build tommorow! Very excited to get started. Thanks for all you teachings!
congratulations John, how exciting
Hello James. Thank you for your videos from Hungary :). I will got a Kamado tomorrow, and I would like to ask that if I would like to make hamburgers and also would like to make the bun in the Kamado, then the correct order is 1. Make the meat, then the bun? It is also a question with any other meal when I would like to cook high temp food (bun or bread) and low temp food in same day, for same meal.
Hey James I just want to thank you for your videos. I'm a new Big Joe user and have learned a lot and have tried a few of your recipes. Can't wait to try the Smash Burgers. Happy Easter.
Glad to help. Happy Easter
Love that sizzling sound! those look tasty. Thanks for another great vid SDBBQ!!
Stevie B thanks so much
Hey James, Interesting using the mustard to help out with the crust. I think the next time I make smash burgers I will do that to one of the patties and give it a taste test. Take care.
View to a grill thanks Johnny. Let me know what you think
Thoughts on doing these on a soapstone? My only concern would be cracking it
its great, just put the grid under it for support
love me some good ol smash burgers! Great video buddy.
Rickysfoods thanks so much brother
Mustard side down? I like it, makes total sense. I've been thinking of doing this on my channel and want to steel the idea of mustard side down if you are ok with it. Great job, looks amazing. New subscriber!
The Dudes Kitchen thanks so much. Sure thing , the more people that know about this the better
If I don’t have the griddle grates yet, could I just set a cast iron skillet on the grates for the same effect??
100%
Love it great job dude. We smash ours on a few rings of onions for a little extra zing. Making me want to add an egg grill to my collection! 👍👊🍔🇨🇦
Jeff & Cherie Lalonde lol always room for one more right 😂
Looks great! The mustard really helps the sear. I will try this the next time I make smash burgers.
Thanks so much Brent, yes the mustard trick really helps. Just be careful to not go too hot as then the mustard burns instead of caramelizing nicely
Tried this today, but with turkey burgers and it turned out great! Thanks, James!
Great to hear!
How do you go about cleaning those griddles? Looks like it could be a pain. Where do you store them to prevent rusting?
thanks Kevin. I scrape them while they are hot and then add some oil before shutting down the grill. I leave them in the garage. no rust so far
Thanks for the insanely fast reply. Love your content!
Having the burgers on for just over a minute and the lid only being shut for a very small amount of time - do these burgers have time to take on a smoky BBQ flavour?? Is it worth burning all this charcoal for a minute's worth of BBQ or is the difference negligible to smashing on the gas stove inside?
i like the flavour of charcoal and burgers that you dont get inside but thats my personal vote
I completely agree with you on that James, just asking genuinely if you get much of a "charcoal fired" flavour on the burgers as they aren't in there long, being smashed burgers, and they're being cooked on a flat top so that's blocking some fire flavour as well.
Sorry if the original comment sounded brash I must've been revved up! Great content and I myself am a cold-weather KJ user as well.
Hey James, did you actually put the measurements down? I can't see them... going to be making some smash burgers on the Joe this afternoon.. in the rain! lol. Making the most of lockdown :-/
.25 lbs ea
I mean how much salt and pepper and did you fine chop the garlic?
I noticed you haven’t done a fast and high temp video yet so once you get to 500 how do you set the vents to stabilize the temp if you don’t mind me asking?
thanks Jonathan, sorry to keep you waiting on that video. This depends on a few things like if you want controlled high temps (i.e. pizza at 700f) or uncontrolled max heat (i.e. quick steak sear). If its uncontrolled, I normally just leave the vents all the way open and wait until I have the temp range I want (say 800f) and do my sear and then shut everything down before it continues to climb. For controlled high heat cooks you need to adjust one if not both of your top and bottom vents. For below 500f you can do this with the top vent in position and the bottom open, if you want hotter it usually means opening the top vent but then preventing a run away fire by making small adjustments to the bottom vent to get it to hold what you want. Play with it, but for a start try the bottom vent at 50% and the top wide open and you should land around 700-750f
Thank you very much. You’re videos have been great for me because I’m new to the Kamado Joe and I understand there is a bit of a learning curve. So thank you and I look forward to more awesome videos from you.
What temp do you get your Kamado up to before you start smashing the burgers?
Forrest Gee 450 is a good temp for burgers
I could swear I commented on this. I remember complimenting the mustard tip. Hmmm, oh well. I’m watching Guga Foods to help me do my own dry aged ribeye, and I’m compelled to try and use the drop to make some burgers. When I get there in December sometime I’ll be returning here to review and share.
can't wait to hear what you think
Good looking burgers. (Usually I wake up at 0400 and watch your videos...but this one looked too good to wait). If I haven’t requested before can’t wait to see the pizza attachment on the KJ
Steven Coffee awesome. Don’t have a video yet but I am going live on Instagram tomorrow at 4pm EST and will be showing it there
Deeeelicious! I never saw mustard smash burgers before, they looked great
It really helps the crust. Thanks for watching
That kamado was burning like hell and I liked how it flamed up when you flipped the burgers, that adds some nice flavors. But I have to be honest and say that they were a little to much time on the griddle, that black color is not a reference of a good crust, is burned mustard and protein. I would say that for the same principle that you don't add black pepper to meat when you gonna sear at high temperature or wok stir fry is because the black pepper burns and adds some bitternes, the same with the mustard sauce knowing that is just mustard seeds and vinegar
Thanks Rodrigo, yes the ideal surface temp is 450f and these ones were a little too hot
While I love smokin' dad videos, Have learned a thing or two from him. HOWEER, I did this process last weekend and was not impressed with the outcome, Burgers were too thick. Found a new technique, am trying it tonight on our Kamado Joe Jr, Using a soapstone.
these were amazing. thanks for sharing...
Glad you like them! Thanks for letting me know
I think a great video which would be very helpful, at least to me personally, would be one dedicated to the ‘smaller’ accessories. I see numerous ‘grill grates, griddles, etc’ used on channels, and often their is the assumption by the channel, that the bask-story and understanding of WHY is already known. I was looking at AGCs website, and saw numerous examples of accessories which ‘looked’ useful, but for which I could find little information. So, perhaps make a ‘montage video’ of accessory use from your other videos, and provide an overdub of your thoughts and ‘would you purchase it again or look for an alternative. As well as whether it has only a single function, vs utility.
great idea. will do this
@@SmokingDadBBQ Wow... just read my reply. Autocorrect-juju was way out of whack. Hope you got the gist.
Great video. Tried that same idea (minus the mustard) a few weeks ago and WOW, the char you get on the meat is amazing. You’re not kidding though, only takes seconds!! You have to be prepared and have your buns ready lol.
BadCook77 ya it happens fast for sure. Thanks so much for checking it out and let me know what you think of the mustard
We love to make smash burgers I am using a gast iron stamp 😎☀️👍🔥
Thanks so much, cheers
Man looks great! You have to start trying you food on camera!
Good point
Blackstone griddle all the way if you want amazing smash burgers!
Adam Brown nice unit for sure
Never did see how much salt and pepper to mix in
Do you know why Crocks have holes in them? It is to let you dignity leak out! Sorry, I couldn't resist!
hahaha
Looking back at older vids James, i like it! I wanna try this but since i dont have the cast iron I'm gonna try it on the soapstone. Your videos always give a great baseline to try and then find my own unique take on what we like
love it. soapstone will be fantastic
Just a heads up. I’ve seen pictures of people trying smashburgers on the soapstone and it cracked.
Maybe they pressed really hard or didn’t have proper support underneath. Either way I would be careful because the stone is more brittle than the cast iron.
Better idea: ditch the cast iron and use the soap stone. Been having amazing results.
the soap stone is great
Apparently you shouldnt use 2 cast iron grittles as it doesn't let enough heat escape... according to john s and the kj forum people...
MrJoepeps I don’t think it blocks any more heat than the two ceramic diffuser plates do. I’ve had great results with it cooking at a reasonable temperature, I could see it being an issue maybe at 900 but that’s not where we go for griddle cooking
I just use 80/20 mince beef, a bit of salt and pepper and some plastic cheese. My kids say they are better than 5 Guys. I think yours looked a little thick, go thinner I would suggest maybe?
I got a better spatula since this to get them thinner
Love the shorter videos.
thanks
I see it's a old video so now you would be using your soap stone yes that's what I will be using
yes you bet
Cast iron that hot ya I need a soap stone too.
Video says, "In-N-Out Hamburger." You say, "Smash Burger." CLICKBAIT!!!!
they make a smash burger
@@SmokingDadBBQ
What do they serve at In-N-Out Burgers? Smash Burgers??
Yes with mustard crust. Have you had them there before?
Your Stupid thumb nail got me to watch a lie🤨
Where’s the Tamper….need to see it happen now what’s wrong with you 😂
hahahaha........ hahahahhahaha
Se te quemaron un toque
the phone camera makes it look darker than they were
3 minute IRRITATING deodorant commercial at the start of smash burger video….therefore….thumbs down ….not watching said video….contemplating UNSUBSCRIBING from channel.
I don't pick ads, but everyone i've seen is skiable after 5 seconds. I don't ask you to support me in any other way (memberships / patron etc) nor is this a paid gig. I get a few cents on every thousand views that helps cover the cost of the meals I cook, the gear, let alone the time and effort to create and share these. While I'm sad to see you go I am not a BBQ reseller or a heavily sponsored channel with millions of views that can afford to block all ads at the moment
Haters
Fire is way to hot