Today I went over to a friends house and taught him how to make smashburgers. Loads of fun.
He didn’t have a griddle in his kitchen or his grill, so I brought my cast iron griddle over and also my bacon press, which is great for smashing burgers down.
He and his wife were amazed by the crusty goodness!!
One experiment I want to do is to mix lean ground beef and bacon to get the fat content to about 20% (which is the optimal for smashburgers.) I’ve made that mixture before to make ordinary burgers,which was very good. but the bacon would definitely kick the smashburger up a couple of notches.
There was a local place out here that expanded into a chain -- then failed due to over-expanding -- that offered burgers that were 50% ground beef, 50% ground bacon. They were really good, but because of the high bacon content, they had to cook the patties medium, which takes away some flavor and juiciness.
I got a phone call this morning from Mrs. Paddy’s uncle, the one who is supposed to be keeping the books for the business. His wife’s brother had a stroke, so he’s not going to be able to finish all the tasks that he was supposed to have completed by today. What a shocker. So now I, with the help of my sister-in-law, are going to have to quickly get done what should have been done months ago. It will take at least 50% longer to find and fix the problems than it would to do things right in the first place. I am not a happy camper.
On my way to bed.
Today I went over to a friends house and taught him how to make smashburgers. Loads of fun.
He didn’t have a griddle in his kitchen or his grill, so I brought my cast iron griddle over and also my bacon press, which is great for smashing burgers down.
He and his wife were amazed by the crusty goodness!!
One experiment I want to do is to mix lean ground beef and bacon to get the fat content to about 20% (which is the optimal for smashburgers.) I’ve made that mixture before to make ordinary burgers,which was very good. but the bacon would definitely kick the smashburger up a couple of notches.
I’ll let you know if I ever do it.
Here’s a video if I haven’t shared one yet.
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There was a local place out here that expanded into a chain -- then failed due to over-expanding -- that offered burgers that were 50% ground beef, 50% ground bacon. They were really good, but because of the high bacon content, they had to cook the patties medium, which takes away some flavor and juiciness.
Sure Happy It’s Thursday, Gerbil Nation!
Good morning, dv8 (and Harper!)!
I got a phone call this morning from Mrs. Paddy’s uncle, the one who is supposed to be keeping the books for the business. His wife’s brother had a stroke, so he’s not going to be able to finish all the tasks that he was supposed to have completed by today. What a shocker. So now I, with the help of my sister-in-law, are going to have to quickly get done what should have been done months ago. It will take at least 50% longer to find and fix the problems than it would to do things right in the first place. I am not a happy camper.
Paddy, what software to they use?