Both have their place. I love a big thick juicy smoked burger but I’ve been addicted to smash burgers here lately! Just got my Smash That in the mail. I’m hoping that charcoal flavor in the seasoning gives the smash burgers that little extra something! It tastes great out of the bottle!
Well i hope so...ahahah thats why i developed it....i miss that flavor....thats when the Smash that comes in...just gives it that missing something..I hope anyways...aahahhaha
@@TheFlatTopKing I cooked a NY strip and a ribeye on the grill last night. Salt, garlic powder, Everglades and black pepper. The ribeye was a little more tender. But the only difference in taste came from the fat. Ribeye fat is amazing.
Great job on both the seasonings, we have used Tham a couple times and there a big hit! Don't let the 1st ingredient being salt worry you that it will be to salty, I barely use much salt so I am salt sensitive and this didn't overpower with a salty taste!
Both are good in their own right. I enjoy both making, eating, and serving them both. Seasoning and the other toppings can also play a part in the burger bliss.
Wow ,I never thought of that , smash before or after its on the griddle, I'll say it again ,, I never thought of it like that , THANK you Frank from montana.....
My sentiments exactly! Both are great! However, that was not my first impression. I was a "thick, juicy burger" fanatic, but then I eventually came around!
I did it again Neal. I watched before lunch, and now my stomach is trying to eat my spine! But at least this time, I have both of your seasonings to try when I make burgers and smashed potato skins this weekend!! Thanks again for the great content!!
Tough for me to get my MR if mine's smashed so I'll stick with thick. But your point is valid, if smashing, smash at the very beginning, not later. Great vid.
We make both around here. Actually 3 styles on the griddle. Thin smashed, medium smashed ⅜", and thick burgers. All depends on how we're feeling that day. They're all great for their own reasons
Your on point with double smash burger. However a pounder thick burger needs a lot more seasoning, Season heavily if it is thicker. I have a method of seasoning and pressing my my patty's in a way that give them a smash effect. You can wiggle and press that down just right to give it good sear and let it cook, be delicate, season other side flip, slight press. My jumbo pounders take about 12 mins total For medium/medium well. Seasoning is course salt, Black pepper, garlic and onion powder. Also I like hot parts of grill for a double medium smash. Can have that ready in 2 1/2 mins for a nice medium for two third pounders. I work in a greasy spoon restaurant, these are a regular. Great video.
Use to do our burgers thick but after getting a griddle and watching you smash is the only way we go now. Takes the guess work out. Just received yall's Smash That and Shake That, autographed receipt and Thank You card👍
Just received your smash that, shake that in the mail. Love the personalized comment. Huge fan and supporter of what your doing. Congratulations on all your success, you obviously know what you’re doing 👍🏼
I like thick burgers over a flaming grill or smoked, and I like smashed burgers from a griddle. If done right they are juicy no matter which way they are cooked. To me it just depends on flavor you are looking for or how much time you have. If you have the time, hey go for a low an slow smoked thick burger but if you got a ball game to hit after work you can make a smash burger in just a couple minutes.
Matt's Show Notes: 1. Both burgers have their place, depends on what mood I'm in. I grew up with pub burgers, so I love them (that's what we call "thick" burgers here). Smashburgers were not a thing when I was younger. 2. Congratulations again on your seasoning blends! 3. People like myself that like a rare burger, fresh beef taste, but a deep crust from the Maillard reaction, pub is the way to go. 4. Smash cooks so fast, it will always stay juicy. I enjoy these as well, but if you only have a regular kettle grill, it's not practical. 5. Before I had the Camp Chef, I'd fake a smash. Put the meatball between parchment, and smash right on your cutting board. Use the parchment to transfer into whatever cooking vessel you're using. 6. I agree with Amy. The cook has a lot to do with either burgers outcome. Neal, I remember you commenting on my page a while back on a burger I made... Perfect crust, but pink inside. Know your cooking vessel! 7. It's 0200, and Matt is craving a burger. Until next time🍔🍔🍔🍔🥃
Hey Chris...that brings a tear to my eyes...ahahah a lot went into it....pressure for sure....will they like it...can we afford the investment...what about labels...what about distribution..what about absolutely everything....so when I get comments like this it make it all worth it...
I was ALWAYS a thick burger guy, until I got my griddle. Now its smashed all the time! Either way is spectacular, but I am hooked on the smash. Great looking burgers by the way! Nice work.
Hey thanks for giving it a try...I truly hope you like as well...It like a sport...very competitive and I want to make the best...so its extremely important to me
Good demo, Neal. I think people who say smashing will make a dry patty have never tried it, tried it in a wrong manner, or just simply don't know how to do it. That's not an insult, rather an observation.
Absolutely...thanks for understanding the context...I thought my message was off by the comments I had received. That was my point...they both are fantastic. But to say that a smash burger is dry and overcooked and you should NEVER smash a burger is just completely false
Did the same test with some people who said no to a smash burger. well they ask for a smash burger now. They are not for everyone! So I feel sorry for them.........Glad you did that cook
ahhahahaa Yeah absolutely...it just hurts when they say its dry and overcooked...its a culinary sin...etc..absolutely not...its fantastic when done correctly
Do you recommend a certain temp on the blackstone before placing the burger down to smash it? I’d love to use my infra thermometer for the perfect temp! Do you think the dome is needed for the big burger or do you think you can just close the blackstone lid and get a similar effect?
Neal, you guys developed a great seasoning in Smash that. Last night I grilled boneless skinless chicken breasts on my Kamado grill and they were a huge hit. It made boring chicken breasts taste phenomenal. This seasoning is the best I’ve had and can’t wait to try it on burgers!
Hey Paul...I just responded to a similar comment today and this is what it said --that brings a tear to my eyes...ahahah a lot went into it....pressure for sure....will they like it...can we afford the investment...what about labels...what about distribution..what about absolutely everything....so when I get comments like this it make it all worth it...
Question about the seasoning… what is the bioengineered ingredient listed on the ingredients list and why is it necessary, what does it do for the product? Thanks! Love your videos!!!
If you start to notice tons of companies are coming out with this...Pepperidge Farm Brea Cereals, Seasonings..etc...Its something the government has passed. Things are labeled with NON GMO....but if its NOT non then its literally everything else...well just about everything. Its has to do with tracing certain ingredients..Here is an article I was encouraged to read. www.fda.gov/food/consumers/agricultural-biotechnology
@@TheFlatTopKing I understand all of that, I’m just wondering which ingredient(s) among those used in your seasonings is “bioengineered”? Looking at most of the other seasonings I already use, only one other one lists GMO or bioengineered among their ingredients.
Have to get me some of Smash That seasoning 👍🏽. I love both kinds of burgers 🍔. Smashed burgers l can add the cheese, jalapeños, bacon, tomato, onions, lettuce a lot easier. And the thicker burger l like them with green chili, cheese, bacon and lettuce. Both are great burgers 👍🏽 . To me it’s just changing up the taste and having two different kind of burgers.👍🏽👍🏽thumbs up for both of them.
Love them both. Even though there is the same amount of meat in a 6oz patty and two 3oz smash patties the fact that there are two patties on the smash burger tricks my stomach into thinking there's more meat and I feel fuller after a smash burger, lol. Wait, does this mean smash burgers are diet food? I'm going with yes until someone convinces me otherwise. 🤣🤣🤣
Not related to this video but I don't do facebook really. 1. Your seasonings rock, I dusted some breakfast sausage links with shake that and it kicked them up 4 or 5 notches. 2. I Tried your muffin mix pancake thing, I did 1/2 Kodiak cake mix 1/2 lemon poppy-seed muffin mix. One of the pancakes I dropped in some chopped up fig newtons. And dang, those were fantastic pancakes and super easy to make.
I totally agree with you Neal in that you could have a juicy burger whether it is a smashburger or a thick Burger. The last burgers I made were a 70-30 ratio and they were absolutely juicy when smashed. All I needed was some smash that seasoning and they were good to go!
New to the flat top game and there are A LOT of people that use avocado oil due to its high smoke point. Unfortunately I’m allergic to avocados. Is there another neutral oil you could recommend that I could use. (Haven’t even done my first cook yet). Thanks and love the vids. Just discovered you guys and have watched a ton of your old vids.
Smash is better because you can smash it as flat as u want or leave it a lil thicker but I do love smashing a patty down and doing the sides thinner so that you can have a crispy beef skirt
I got my Flat Top King hat. Thanks. Smash that and shake that seasoning as well. I think the "don't press down" on your burger comes from grilling on a charcoal grill Which 100% right
Mmmmmmm, I agree with you, it really doesn't matter, but for me I prefer the smash burger. Just seems more tasty, just a personal preference I guess. Great video though, keep them coming.
I must have done something wrong. My burgers were maybe 5oz. But I still squashed them the same thickness as the 3oz. But I just didn’t think they were that great. I’m struggling with July 4 because I want to do regular burgers but to hear all the comments I must have not done it right. I did use a good seasoning but will try yours. Thanks
IMO...go with the easy thing to do for the holidays...dont stress and have fun...maybe try something out then but we hope to have many many more holidays...
Just to be clear....you want a metal spatula for your pit boss ceramic....if that is true its completely up to you BUT i would highly not recommend that...All the spatulas I recommend are listed below...
@@TheFlatTopKing Thank you I am sorry I wasn't clear I wanted a safe spatula for my ceramic I will check out your list thank you for all your guys hard work.
@@BigDaddyDuke101 we have a wooden one called Earlywood Spatula. Made in Montana. Most of What I would recommend was plain grocery store bought. I do I have used the actual Pit Boss spatulas that were made for it and they were pretty good.
Peroanally i do a smash like burger, about 1/2 inch cooked hot and fast to medium, smash style in bacon grease. I get the crisp outside with the meaty juicy inside topped with coke onions, amwrican cheese and mustard. Its like hwaven on a bun for me at least.
I like to go thick when I throw burgers on the Kamado, and smash when on the griddle. Wife is warming up to the smash burger idea. She even suggested them last weekend. Thanks for the video.
Yes and no...definitely possible...after doing blind taste test...doing complete research about the information with MSG and consulting our Spice Manufacturer...We thought it was the missing link and felt %100 percent confident in our decision.
Hey Flat top king, after cooking traditional thick burgers for years , always trying to hit that medium rare, which for me at least is much harder than say a steak. I recently got a griddle and been making smash burgers, and without a doubt a double smash burger is far superior nothing wrong with The traditional burger, but as you said the double crust is awesome and I think there are so much easier to cook. You would have to almost try to overcook them. I do about a 2 inch patti Cook about a minute aside. Just barely enough time to melt the cheese. Awesome every time really enjoy the channel have a great one.🇺🇸🇺🇸🇺🇸🐧
Thanks for clarifying the 'smash' argument. I agree that smashburghers are far from dry. And for Ami's comment regarding 'it's about who made it', I agree. I have always said the best salads I have ever eaten are the ones made by someone else. Even if I use the same ingredients, mine don't taste as good as the ones my wife makes for me. Go figure.
It's all about your cook and your meat. Get your burger from the butcher / meat counter. ( Sirloin chuck mix @ 73/27) Leave the tube burger for spaghetti sauce.
I gotta be honest - I've been making smashburgers for so long now, I mean it's what the wife and son just ask for now. Wife won't even say "Dad's making burgers" it's "Dad's making smashburgers" -- but I made some nice pub style burgers the other day, and we all loved them...turned out great.
Your videos are always informative and entertaining. I smash my 6 ounce burgers and cook till a bit pink in the middle. Thats the way…I like it. I use 85%😊 or 90% so I think the thickness helps.
Smash burgers are in my opinion, are the best. My recipe is a hot grill, 30 seconds on one side, smash, and another 30 seconds. Flip, another 30 sec, add cheese, and cover with a sealed cover (for cheese to melt) put on plate, baste with grease, that makes all the difference. Eat with brioche buns
Yesssir, I concur. Since getting my Blackstone I do tend to lean towards some smashys. However I do like the thick Momma Burgers 😉😉😉 🤣! But on a serious note, hey whatever tickles your fancy is my motto. Lately if I want a thick burger I’d rather throw it on thee o’l Weber kettle. Just because I like the smoky charcoal flavor with all that juicy thickness. Cheers Y’all, great side by side comparison 👊🏼😎🤙🏼
I like smash burgers. Yours always look exceptionally good. That said though, given a choice between the two in this video, I would take the thick burger. That's the way I used to make them on the Weber Kettle, hickory smoked and charcoal grilled. Oh yeah baby! God I miss those days.
I always like a thick cheeseburger until I made a smash burger…actually the OK smash burger! That’s a game changer. Those both looked delicious Neal! (I’m so behind on watching videos.) Cheers buddy!
ahhaahh Jay where ya been.....I was going to reach out...If your job is getting in the way from you watching my videos then you know the right move...QUIT...AHHAHAH JK
I'm retired so I can't quit. Having a lot of stuff done to the house plus my allergies are kicking my A##. Gonna try to catch up. Have a good day buddy!
I love them both. I do find the thicker to be a little more juicy but the smash also has a lot of juice. The smash has a different flavor though. Both are great. When doing the thicker burger i stuff em with chopped up cooked maple bacon, cheddar, and some onions. I also add some liquid smoke. Tatses amazing. I put the bacon inside the burger cuz i hate when the bacon is on top. U take a bite and back away and all the bacon comes with u.
I grind my own blend. 1 pound each of brisket, short rib, and chuck. To that add 12 oz. to 16 oz. hickory smoked bacon. All mixed up and and pattied to 6 oz. portions. Then vaccum seal and freeze. If I want to do smash I just take a patty and cut it in 2 and go that route.
I think if I had some pricy ground beef like dry aged / grass fed whatever I would do a thick burger because you can't cook a medium rare smash burger. I think smash burgers do a great job in creating a lot of flavor, but I'd rather do this with "regular" ground beef. This gets into the logic of chopped cheese etc. How do you make a food that doesn't cost too much still taste great.
great comment...everything has a place...kinda was was thought but I dont think I realized it the great....both Definitely have a place...but saying that smash is wrong and dry is just inaccurate
To me I notice that with a smash burger it is easier to hide lower quality meat with juicy fat and a crust. Personally I love both and when I do thicker burgers I make sure to use really high quality meat, an two I try and use super high heat to sear the outside to get that great crust like a smash burger. I personally like my thicker burgers cooked between medium rare and rare.
We always liked Steak & Shake and Freddy's steakburgers but ever since I started doing smash burgers on my Blackstone there's no going back. And yes, my smash burgers are juicy. I have made them for friends and they love them as well as my wife.
Just purchased the Traeger Flatrock last week and the very first thing I cooked on it (after I seasoned the grill) was a SMASH BURGER! The entire family loved them. They tasted amazing. Don’t get me wrong, I love me a thick burger too but the smash is absolutely KING!
A thick burger would be cooked on a grill at my house. I love smash burgers, but I love thicker ones on the grill just as much. We jump back and forth a lot. You can't get the mayard reaction as well on the grill but you can't get the grilled taste on the griddle. Thanks for the killer info!
I love smash burgers and if I am cooking a burger on the flat top it's gonna be a smash burger. If I am making a thick burger it's gonna either be in the smoker or on the charcoal grill.
A good burger is a good burger, but the best burger for me is a smash burger for sure. Thanks for the video and GRIDDLE ON DUDE. Oh, and I'm making Husseys' Crack Slaw tonight.
Hmmm. Thick vs. Thin... When it comes to home cooked burgers, I don't get fussy. I don't discriminate, I am an equal opportunity burger lover. I didn't get this round mouth from eating square meals. LOL Great job Neal and Amy.
There's the same amount of grease in both. But, I cook my thick burgers a lot less. They're still red (not barely pink like yours) in the center. Not everybody's fav', and I can live with that. I'll eat and like both but in my book they're not the same. Que sera...
Why would anyone limit there pleasure to just one thing? Of course there are lots of ways to do burgers ( my general preference is on a charcoal grill, but not my only way). Your right to point out you can smash the meat in the beginning before the fats begin to render. Another option is using frozen thin patties. When I want a burger but didn't have any thawed out meat and I'm in a rush I just grab a couple of frozen thin patties and put them on the grill or griddle frozen and they cook up quick and great. Just another option.
@The Flat Top King include the frozen pre-made patties. Far to many folks disrespect that method without actually trying them. I admit I was somewhat embarrassed when I gave them a try a few years back. Now I always have some in the freezer just in case.
Definitely not as much juice as the thick. Both have their own goods though. Going out, I prefer a smash burger, but if I’m using my blackstone at home, I go thick.
Smash burgers are the way to go. You can stack as many as you want to make a thick burger. The possibilities are endless with smash burgers. So good, easy, and fast.
Where did you buy those pickles at? They look like some real restaurant quality. If I wanted a big burger, I’d just eat a piece of steak, the ratio is off. It’s all about what’s in the rest of the burger to compliment it, smash for the win
Both have their place. I love a big thick juicy smoked burger but I’ve been addicted to smash burgers here lately! Just got my Smash That in the mail. I’m hoping that charcoal flavor in the seasoning gives the smash burgers that little extra something! It tastes great out of the bottle!
Well i hope so...ahahah thats why i developed it....i miss that flavor....thats when the Smash that comes in...just gives it that missing something..I hope anyways...aahahhaha
Thick with a nice crust. Blackened. Toasted brioche bun. Beer and butter sauteed onions. Slightly melted blue cheese crumbles.
Great video but since i started doing smash burgers have not went back to one on the bbq Smashed is the way for a better burger in my opinion .
Thanks Jeff
I think it was Outback, but it's been 20+ years. A bacon cheeseburger with blue cheese crumbles.
I need to make more bacon cheese burgers...no clue why I dont...just never top of mind
@@TheFlatTopKing I cooked a NY strip and a ribeye on the grill last night. Salt, garlic powder, Everglades and black pepper. The ribeye was a little more tender. But the only difference in taste came from the fat. Ribeye fat is amazing.
Great job on both the seasonings, we have used Tham a couple times and there a big hit! Don't let the 1st ingredient being salt worry you that it will be to salty, I barely use much salt so I am salt sensitive and this didn't overpower with a salty taste!
Hey thats great news..I was hoping for that...
@TheFlatTopKing Yep great job, you can always add salt if you need it but you can't take it away!
Agreed! Finally got to make smashburgers yesterday with the new Smash That seasoning and they were amazing!
Both are good in their own right. I enjoy both making, eating, and serving them both. Seasoning and the other toppings can also play a part in the burger bliss.
Wow ,I never thought of that , smash before or after its on the griddle, I'll say it again ,, I never thought of it like that , THANK you Frank from montana.....
Thanks Frank...
My sentiments exactly! Both are great! However, that was not my first impression. I was a "thick, juicy burger" fanatic, but then I eventually came around!
ahhaha I agree...its not about which one is better...as much is if you make a smash burger its not dry and stupid...
I did it again Neal. I watched before lunch, and now my stomach is trying to eat my spine! But at least this time, I have both of your seasonings to try when I make burgers and smashed potato skins this weekend!! Thanks again for the great content!!
Heck yeah...would love feedback...thanks for giving them a chance
I think you explanation at the begining was spot on. Side note, if I am cooking a thick burger its on the grill.
Thanks Alan...I agree...grill for thick
Tough for me to get my MR if mine's smashed so I'll stick with thick. But your point is valid, if smashing, smash at the very beginning, not later. Great vid.
Thank you...
We make both around here. Actually 3 styles on the griddle. Thin smashed, medium smashed ⅜", and thick burgers. All depends on how we're feeling that day. They're all great for their own reasons
Awesome
Your on point with double smash burger. However a pounder thick burger needs a lot more seasoning, Season heavily if it is thicker. I have a method of seasoning and pressing my my patty's in a way that give them a smash effect. You can wiggle and press that down just right to give it good sear and let it cook, be delicate, season other side flip, slight press. My jumbo pounders take about 12 mins total For medium/medium well. Seasoning is course salt, Black pepper, garlic and onion powder. Also I like hot parts of grill for a double medium smash. Can have that ready in 2 1/2 mins for a nice medium for two third pounders. I work in a greasy spoon restaurant, these are a regular. Great video.
Thanks bud
Use to do our burgers thick but after getting a griddle and watching you smash is the only way we go now. Takes the guess work out. Just received yall's Smash That and Shake That, autographed receipt and Thank You card👍
Hey thats awesome...hope you enjoy...lets us know what you think
Just received your smash that, shake that in the mail. Love the personalized comment. Huge fan and supporter of what your doing. Congratulations on all your success, you obviously know what you’re doing 👍🏼
Hey Steve really appreciate that...hope you like em and thanks for giving them a chance
I do smash burgers on the griddle and regular burgs on the kettle, hard to pick which one I like better.
With so many comments on Thick with Kettle and Thin with griddle...make me want to do a video....
I like thick burgers over a flaming grill or smoked, and I like smashed burgers from a griddle. If done right they are juicy no matter which way they are cooked. To me it just depends on flavor you are looking for or how much time you have. If you have the time, hey go for a low an slow smoked thick burger but if you got a ball game to hit after work you can make a smash burger in just a couple minutes.
Man I have got to make a video on those....really good ideas coming in...
Matt's Show Notes:
1. Both burgers have their place, depends on what mood I'm in. I grew up with pub burgers, so I love them (that's what we call "thick" burgers here). Smashburgers were not a thing when I was younger.
2. Congratulations again on your seasoning blends!
3. People like myself that like a rare burger, fresh beef taste, but a deep crust from the Maillard reaction, pub is the way to go.
4. Smash cooks so fast, it will always stay juicy. I enjoy these as well, but if you only have a regular kettle grill, it's not practical.
5. Before I had the Camp Chef, I'd fake a smash. Put the meatball between parchment, and smash right on your cutting board. Use the parchment to transfer into whatever cooking vessel you're using.
6. I agree with Amy. The cook has a lot to do with either burgers outcome. Neal, I remember you commenting on my page a while back on a burger I made... Perfect crust, but pink inside. Know your cooking vessel!
7. It's 0200, and Matt is craving a burger. Until next time🍔🍔🍔🍔🥃
ahahahh Perfect notes...get some sleep
Both are great. Just depends on the day and what you're feeling like.
Hey fella, I bought both seasonings and they are awesome! So much better than expected, and better than what I currently use. Thanks will buy more!🤑
Hey Chris...that brings a tear to my eyes...ahahah a lot went into it....pressure for sure....will they like it...can we afford the investment...what about labels...what about distribution..what about absolutely everything....so when I get comments like this it make it all worth it...
Love your videos. Just purchased one of each Smash and Shake to support what you do. Thank you both!
Hey thanks for the support and giving them a chance . Hope you enjoy...please reach out and let us know
I was ALWAYS a thick burger guy, until I got my griddle. Now its smashed all the time! Either way is spectacular, but I am hooked on the smash. Great looking burgers by the way! Nice work.
Thanks Rob...With so many comments on Thick with Kettle and Thin with griddle...make me want to do a video....
I just ordered some Smash That seasoning. Im excited to try it. Ive been struggling to find a burger seasoning that I like.
Hey thanks for giving it a try...I truly hope you like as well...It like a sport...very competitive and I want to make the best...so its extremely important to me
Good demo, Neal. I think people who say smashing will make a dry patty have never tried it, tried it in a wrong manner, or just simply don't know how to do it. That's not an insult, rather an observation.
Absolutely...thanks for understanding the context...I thought my message was off by the comments I had received. That was my point...they both are fantastic. But to say that a smash burger is dry and overcooked and you should NEVER smash a burger is just completely false
Did the same test with some people who said no to a smash burger. well they ask for a smash burger now. They are not for everyone! So I feel sorry for them.........Glad you did that cook
ahhahahaa Yeah absolutely...it just hurts when they say its dry and overcooked...its a culinary sin...etc..absolutely not...its fantastic when done correctly
Awesome video guys. I prefer a smash but love me a traditional grill top burger too!! Both looked amazing!!
Heck yeah...
Do you recommend a certain temp on the blackstone before placing the burger down to smash it? I’d love to use my infra thermometer for the perfect temp!
Do you think the dome is needed for the big burger or do you think you can just close the blackstone lid and get a similar effect?
Target temp should be around 425 ish...depending on the actual size alot of times I dont use a dome for thick..just to melt the cheese...
Neal, you guys developed a great seasoning in Smash that. Last night I grilled boneless skinless chicken breasts on my Kamado grill and they were a huge hit. It made boring chicken breasts taste phenomenal. This seasoning is the best I’ve had and can’t wait to try it on burgers!
Hey Paul...I just responded to a similar comment today and this is what it said --that brings a tear to my eyes...ahahah a lot went into it....pressure for sure....will they like it...can we afford the investment...what about labels...what about distribution..what about absolutely everything....so when I get comments like this it make it all worth it...
Great video - this guy can cook! Would crush both burgers.
Question about the seasoning… what is the bioengineered ingredient listed on the ingredients list and why is it necessary, what does it do for the product? Thanks! Love your videos!!!
If you start to notice tons of companies are coming out with this...Pepperidge Farm Brea Cereals, Seasonings..etc...Its something the government has passed. Things are labeled with NON GMO....but if its NOT non then its literally everything else...well just about everything. Its has to do with tracing certain ingredients..Here is an article I was encouraged to read.
www.fda.gov/food/consumers/agricultural-biotechnology
@@TheFlatTopKing I understand all of that, I’m just wondering which ingredient(s) among those used in your seasonings is “bioengineered”? Looking at most of the other seasonings I already use, only one other one lists GMO or bioengineered among their ingredients.
Have to get me some of Smash That seasoning 👍🏽. I love both kinds of burgers 🍔. Smashed burgers l can add the cheese, jalapeños, bacon, tomato, onions, lettuce a lot easier. And the thicker burger l like them with green chili, cheese, bacon and lettuce. Both are great burgers 👍🏽 . To me it’s just changing up the taste and having two different kind of burgers.👍🏽👍🏽thumbs up for both of them.
Dang those sound good to me...like you said...both kinds..
I can’t wait to make smash burgers on my new Blackstone grill! Yours made my mouth water looked absolutely delicious.
Heck yeah...welcome to the griddle family..
Love them both. Even though there is the same amount of meat in a 6oz patty and two 3oz smash patties the fact that there are two patties on the smash burger tricks my stomach into thinking there's more meat and I feel fuller after a smash burger, lol. Wait, does this mean smash burgers are diet food? I'm going with yes until someone convinces me otherwise. 🤣🤣🤣
Love it, for science.
ahhaha Take one for the team...
Not related to this video but I don't do facebook really. 1. Your seasonings rock, I dusted some breakfast sausage links with shake that and it kicked them up 4 or 5 notches. 2. I Tried your muffin mix pancake thing, I did 1/2 Kodiak cake mix 1/2 lemon poppy-seed muffin mix. One of the pancakes I dropped in some chopped up fig newtons. And dang, those were fantastic pancakes and super easy to make.
WOW thats a crazy combination for sure...glad you liked em...thanks for trying the spices
I totally agree with you Neal in that you could have a juicy burger whether it is a smashburger or a thick Burger. The last burgers I made were a 70-30 ratio and they were absolutely juicy when smashed. All I needed was some smash that seasoning and they were good to go!
Spot on comment...somehow I think the message got lost and it was about which one vs can a smash be juicy..thanks
Smash on griddle. Thick with charcoal/wood fire.
Thats is perfectly said...I completely agree...
New to the flat top game and there are A LOT of people that use avocado oil due to its high smoke point. Unfortunately I’m allergic to avocados. Is there another neutral oil you could recommend that I could use. (Haven’t even done my first cook yet). Thanks and love the vids. Just discovered you guys and have watched a ton of your old vids.
Good beef tallow, grapeseed oil...some use coconut oil but i have not been impressed...You might have to use a canola oil..
Smash is better because you can smash it as flat as u want or leave it a lil thicker but I do love smashing a patty down and doing the sides thinner so that you can have a crispy beef skirt
Amen....so good....
A well fried burger can be great, but I always prefer grilled if the option is available. Excellent and informative content as always.
Very True...I think it makes for a great upcoming video. Charcoal vs Griddle burger addition
I like the smash on the griddle. My daughter and wife love my thick burgers smoked on the pit.
I got my Flat Top King hat.
Thanks.
Smash that and shake that seasoning as well.
I think the "don't press down" on your burger comes from grilling on a charcoal grill
Which 100% right
Hey thanks bud....appreciate the support
Great video. Team smash. I need the texture 🤷🏼♀️❤️
Mmmmmmm, I agree with you, it really doesn't matter, but for me I prefer the smash burger. Just seems more tasty, just a personal preference I guess. Great video though, keep them coming.
Thanks Robert
I must have done something wrong. My burgers were maybe 5oz. But I still squashed them the same thickness as the 3oz. But I just didn’t think they were that great. I’m struggling with July 4 because I want to do regular burgers but to hear all the comments I must have not done it right. I did use a good seasoning but will try yours. Thanks
IMO...go with the easy thing to do for the holidays...dont stress and have fun...maybe try something out then but we hope to have many many more holidays...
I am trying to find a long spatula like the one you recommend for the steel top for my pit boss that has the ceramic top any ideas?
Just to be clear....you want a metal spatula for your pit boss ceramic....if that is true its completely up to you BUT i would highly not recommend that...All the spatulas I recommend are listed below...
@@TheFlatTopKing Thank you I am sorry I wasn't clear I wanted a safe spatula for my ceramic I will check out your list thank you for all your guys hard work.
@@BigDaddyDuke101 we have a wooden one called Earlywood Spatula. Made in Montana.
Most of What I would recommend was plain grocery store bought.
I do I have used the actual Pit Boss spatulas that were made for it and they were pretty good.
Peroanally i do a smash like burger, about 1/2 inch cooked hot and fast to medium, smash style in bacon grease. I get the crisp outside with the meaty juicy inside topped with coke onions, amwrican cheese and mustard. Its like hwaven on a bun for me at least.
sounds great...
Love them both. However a smoked reverse seared burger might be tough to beat. 🍻
Completely correct
Both are yummy!!
You made a believer out of me Neil, seeing is believing in this case. Thanks for clearing that up. Fred.
Absolutely bud...thanks Fred
If I want a thick Burger it will be on the Weber charcoal Kettle.
Griddles deserve Smash IMO! I love the smash griddle version at the moment!
Perfectly said...i have got to make a video....the test between the two
I like to go thick when I throw burgers on the Kamado, and smash when on the griddle. Wife is warming up to the smash burger idea. She even suggested them last weekend. Thanks for the video.
Heck yeah....hey love both and both have there place..make both at once and have a taste test with her
Would it have been possible to make the seasoning without the msg?
Yes and no...definitely possible...after doing blind taste test...doing complete research about the information with MSG and consulting our Spice Manufacturer...We thought it was the missing link and felt %100 percent confident in our decision.
since i've gotten my griddle i've never wanted to make anything other than a smash burger, it's just so much better
You aint wrong...hahahaha
Can you put the seasoning on before cooking like mix it into the meat?
You can
Hey Flat top king, after cooking traditional thick burgers for years , always trying to hit that medium rare, which for me at least is much harder than say a steak. I recently got a griddle and been making smash burgers, and without a doubt a double smash burger is far superior nothing wrong with The traditional burger, but as you said the double crust is awesome and I think there are so much easier to cook. You would have to almost try to overcook them. I do about a 2 inch patti Cook about a minute aside. Just barely enough time to melt the cheese. Awesome every time really enjoy the channel have a great one.🇺🇸🇺🇸🇺🇸🐧
Hey thanks John...,perfectly said...
@@TheFlatTopKing Thanks you really said it first and that’s a 2 ounce patty not a 2 inch darn spell correct have a great one
Thanks for clarifying the 'smash' argument. I agree that smashburghers are far from dry. And for Ami's comment regarding 'it's about who made it', I agree. I have always said the best salads I have ever eaten are the ones made by someone else. Even if I use the same ingredients, mine don't taste as good as the ones my wife makes for me. Go figure.
ahahahh Thanks Rodger...she would say the exact same thing
Awesome videos.. I cook outside 85% of the year in Nebraska. What do you recommend for thick burgers low and slow or hot and zipped?
It's all about your cook and your meat. Get your burger from the butcher / meat counter. ( Sirloin chuck mix @ 73/27) Leave the tube burger for spaghetti sauce.
I do think the mix matters...im a brisket chuck blend guy...
Both look fantastic 😋
Thanks bud...agreed...
Are your seasonings in stores yet? Thanks for the tips 👍
Not yet...Definitely the goal
I just prefer a Thick Pub Burger. Nothing against Smash Burgers. Each there own. Be Blessed.
Shawn
Absolutely...thats what its all about for sure...cheers
I gotta be honest - I've been making smashburgers for so long now, I mean it's what the wife and son just ask for now. Wife won't even say "Dad's making burgers" it's "Dad's making smashburgers" -- but I made some nice pub style burgers the other day, and we all loved them...turned out great.
Absolutely.....both are fantastic
Smash as much as possible!! Hey when’s Mrs. FTK getting in front of the camera? It’s always fun to see!
yeah...i keep asking...she is definitely more comfortable behind for sure
Your videos are always informative and entertaining. I smash my 6 ounce burgers and cook till a bit pink in the middle. Thats the way…I like it. I use 85%😊 or 90% so I think the thickness helps.
Awesome...so kinda right in the middle
Honestly I think it’s just based on who’s making it along with the ingredients that are being used.
Smash burgers are in my opinion, are the best. My recipe is a hot grill, 30 seconds on one side, smash, and another 30 seconds. Flip, another 30 sec, add cheese, and cover with a sealed cover (for cheese to melt) put on plate, baste with grease, that makes all the difference. Eat with brioche buns
LMAO! " I know I don't need to taste it, I'm taking a smash burger every time. Let me try, let me try." Love it. Thank you.
Hahahhaha
Yesssir, I concur. Since getting my Blackstone I do tend to lean towards some smashys. However I do like the thick Momma Burgers 😉😉😉 🤣! But on a serious note, hey whatever tickles your fancy is my motto. Lately if I want a thick burger I’d rather throw it on thee o’l Weber kettle. Just because I like the smoky charcoal flavor with all that juicy thickness. Cheers Y’all, great side by side comparison 👊🏼😎🤙🏼
music to my ears....i think I will do a video about those....hahahha market research for sure
@@TheFlatTopKing 🫡…..Yessir 🤙🏼
I like smash burgers. Yours always look exceptionally good. That said though, given a choice between the two in this video, I would take the thick burger. That's the way I used to make them on the Weber Kettle, hickory smoked and charcoal grilled. Oh yeah baby! God I miss those days.
so dang good....thats honestly why I developed this seasoning...hahaha I miss that flavor...so now its the best of both worlds...
I always like a thick cheeseburger until I made a smash burger…actually the OK smash burger! That’s a game changer. Those both looked delicious Neal! (I’m so behind on watching videos.) Cheers buddy!
ahhaahh Jay where ya been.....I was going to reach out...If your job is getting in the way from you watching my videos then you know the right move...QUIT...AHHAHAH JK
I'm retired so I can't quit. Having a lot of stuff done to the house plus my allergies are kicking my A##. Gonna try to catch up. Have a good day buddy!
I love them both. I do find the thicker to be a little more juicy but the smash also has a lot of juice. The smash has a different flavor though. Both are great. When doing the thicker burger i stuff em with chopped up cooked maple bacon, cheddar, and some onions. I also add some liquid smoke. Tatses amazing. I put the bacon inside the burger cuz i hate when the bacon is on top. U take a bite and back away and all the bacon comes with u.
really good ideas....i like the idea of combining the bacon
I grind my own blend. 1 pound each of brisket, short rib, and chuck. To that add 12 oz. to 16 oz. hickory smoked bacon. All mixed up and and pattied to 6 oz. portions. Then vaccum seal and freeze. If I want to do smash I just take a patty and cut it in 2 and go that route.
I think if I had some pricy ground beef like dry aged / grass fed whatever I would do a thick burger because you can't cook a medium rare smash burger. I think smash burgers do a great job in creating a lot of flavor, but I'd rather do this with "regular" ground beef. This gets into the logic of chopped cheese etc. How do you make a food that doesn't cost too much still taste great.
great comment...everything has a place...kinda was was thought but I dont think I realized it the great....both Definitely have a place...but saying that smash is wrong and dry is just inaccurate
@@TheFlatTopKing Agreed. I often times don't hold a black and white opinion. Everything is a shade of gray. Well hopefully our burgers aren't gray :P
Both look amazing, but I do agree that the smash is King!
To me I notice that with a smash burger it is easier to hide lower quality meat with juicy fat and a crust. Personally I love both and when I do thicker burgers I make sure to use really high quality meat, an two I try and use super high heat to sear the outside to get that great crust like a smash burger. I personally like my thicker burgers cooked between medium rare and rare.
Thats an honor and fair comment..and completely agree...thanks..
We always liked Steak & Shake and Freddy's steakburgers but ever since I started doing smash burgers on my Blackstone there's no going back. And yes, my smash burgers are juicy. I have made them for friends and they love them as well as my wife.
Hey thats awesome....your 100 correct...Smash Burgers can be juicy...
Just purchased the Traeger Flatrock last week and the very first thing I cooked on it (after I seasoned the grill) was a SMASH BURGER! The entire family loved them. They tasted amazing. Don’t get me wrong, I love me a thick burger too but the smash is absolutely KING!
First congratulations. Man that awesome. Definitely a good griddle for sure
A thick burger would be cooked on a grill at my house. I love smash burgers, but I love thicker ones on the grill just as much. We jump back and forth a lot. You can't get the mayard reaction as well on the grill but you can't get the grilled taste on the griddle. Thanks for the killer info!
Heck yeah..maybe a revers seared fresh ground ribeye burger
I love smash burgers and if I am cooking a burger on the flat top it's gonna be a smash burger. If I am making a thick burger it's gonna either be in the smoker or on the charcoal grill.
With so many comments on Thick with Kettle and Thin with griddle...make me want to do a video....
Depends on my mood!!
100 true...
85% of the time I want smash. But sometimes a thick smoked burger then seared over flames is amazing too! All about cravings that day for me LOL
Absolutely...both are fantastic for sure
Ok sold on the seasoning Thanks.
Heck yeah...thanks
@@TheFlatTopKing Ordered one of each.
i hope it can go 50% off some time.
Do you have the seasoning in any stores? $20 with shipping is a bit much for an old retired fella.......
No where do we charge 20 for shipping...where do you live...
@@TheFlatTopKing $10.99 + $7.99 = $18.98
A good burger is a good burger, but the best burger for me is a smash burger for sure. Thanks for the video and GRIDDLE ON DUDE. Oh, and I'm making Husseys' Crack Slaw tonight.
Hey thats awesome....i saw that come across my screen...seemed like a dang good recipe
@@TheFlatTopKing Made the Crck Slaw tonight and it was a hit. Just like Hussey said "Eggroll in a bowl".
Big burgers unless I need to make like 50+ for a party then it’s smashed
Neil either way here, but yours definitely make it hard to choose! I guess it all depends how quickly you want to eat 😆 Cheers 🍻✌️
cheers..bud
love the shirt .
Hmmm. Thick vs. Thin... When it comes to home cooked burgers, I don't get fussy. I don't discriminate, I am an equal opportunity burger lover. I didn't get this round mouth from eating square meals. LOL Great job Neal and Amy.
ahahahahha well said larry well said
Burgers look BANGING
Thanks Scott..
There's the same amount of grease in both. But, I cook my thick burgers a lot less. They're still red (not barely pink like yours) in the center. Not everybody's fav', and I can live with that. I'll eat and like both but in my book they're not the same. Que sera...
I like smash burgers and cook them a lot, but I prefer reverse searing a fat burger by smoking it then searing on cast iron or the flat top.
Absolutely...fantastic for sure
I like the thick burgers
Yeah definitely good...
Why would anyone limit there pleasure to just one thing? Of course there are lots of ways to do burgers ( my general preference is on a charcoal grill, but not my only way). Your right to point out you can smash the meat in the beginning before the fats begin to render. Another option is using frozen thin patties. When I want a burger but didn't have any thawed out meat and I'm in a rush I just grab a couple of frozen thin patties and put them on the grill or griddle frozen and they cook up quick and great. Just another option.
Great idea..With so many comments on Thick with Kettle and Thin with griddle...make me want to do a video....
@The Flat Top King include the frozen pre-made patties. Far to many folks disrespect that method without actually trying them. I admit I was somewhat embarrassed when I gave them a try a few years back. Now I always have some in the freezer just in case.
Definitely not as much juice as the thick. Both have their own goods though. Going out, I prefer a smash burger, but if I’m using my blackstone at home, I go thick.
Smash burgers are the way to go. You can stack as many as you want to make a thick burger. The possibilities are endless with smash burgers. So good, easy, and fast.
good idea..
Diggin your vids 👍
Thanks Frank
Pukka👍🏻👍🏻😎🏴
Normal grill grate = no smash!
Flat top or griddle = smash!
Cheers!
Thats something I completely understand...onboard with that idea...cheers
Where did you buy those pickles at? They look like some real restaurant quality. If I wanted a big burger, I’d just eat a piece of steak, the ratio is off. It’s all about what’s in the rest of the burger to compliment it, smash for the win
I think these were Boars Head...
i never smash a burger on the grill sear it and flip it once