I'm 52 and I've been grilling burgers my whole life. Just got a flat top and did my first Smashburger. It was love at first bite. Gives it that old school, diner taste that cannot be replicated on a grill. My family and I have voted, and I will never grill burgers again. Flat top only baby!
Awesome video again. I used to smoke burgers all the time on my Weber. Got a blackstone last week and the first thing I did was smashed burgers on it. Man, what a game changer. It was yummmm at first bite for everyone in my family. Thank you for all your videos, truly helpful and well made!!
Yep I just got into smash burgers 2 months ago and since then I'm obsessed with perfecting it. No more dried out hockey pucks on open fire . Just fyi I just bought grillgrates I turn them flat side up and it's even better than a standard griddle. It's an instant game changer. All done on a charcoal grill and just love charcoal
Do you have grillgrates? Turn those grates upside down to the flat side up. It becomes a griddle with small vent holes . And now you have that charcoal smoke on smash burgers! Oh man!
I’ve really been enjoying your videos. I was gifted a used 17” Blackstone that was not treated well. Your videos have helped me correct the former owner’s errors and get the griddle properly seasoned without stripping it back to bare metal. Your smash burger demonstrations helped me to make perfect smash burgers the first time I used the griddle. 🍔 Thanks for the great videos. 😁😁
We started out with cast iron on a charcoal table. Then graduated to the cheapest weber kettle. After getting several propane griddles, the charcoal stuff became neglected. Last week we breathed new life into the kettle with a rotisserie, and we like it. Planning to run it at least once each month.
Yeah absolutely...and to be honest the ability to smoke meat and use for the griddle is to me unmatched...the flavor combinations are incredible...keep the kettle going for sure...just the other day I smoked a chicken and cream cheese...pulled the meat and made a smoked chicken buffalo chicken Crunch wrap...we just filmed my fathers day video and used both as well...just fantastic combination
If you want to use the charcoal more often, you should make it very efficient to setup and use -- everything you need, all ready to go, with no hassles to deal with.
As soon as I get my Griddle, I'll try and see which one my wife and I like best. Thanks for all you and your family (wife) do to make us drool and try it for ourselves.
We have a tradition to have grilled hamburgers on Saturday night. It is a carryover from my wife's mom and dad. Since we got our Camp Chef Griddle, we love smash burgers. We have also fell in love with the Oklahoma Onion Burger with a little difference, we dice up bacon, put a small pile on the Griddle and let it cook to tender done but not crispy. Then top the bacon pile with the ultrathin sliced onions and then place the meat ball and smash. When you turn, the bacon grease has caramelized the onions and the bacon bits are now crispy. It has to be American cheese(what is up with subscribers giving you Gref for using the Hamburger gods cheese. That Burger beats any Burger you can do on a grill, charcoal or gas. Love your channel
OMG! I am a HUGE! smash burger fan, BUT!!! I gotta defend mid rare thick burgers over real fire. I would go to war over both. Smoked burgers are , yes, too much work, BUT! what if we cooked a burger over real fire with wood? That will be my next video, and I will shout you out. Absolutely a fantastic video Neal/ Amy. Love it, love it, love it👍👍
Can't go wrong with any of them! It does though kind of make you realize that we sometimes "loose our way" when we head down the griddle path - I've not even used my new Weber gas grill that I took delivery back in May but have gone through 4 tanks of LP on my griddle in that time. The thing is just so darn flexible and I just keep finding new ways to use it. All that said it's hard to beat the taste of a wood charcoal grilled burger....
Neal, I had a chance to use your Smash That seasoning and I love it. I was having trouble finding a burger seasoning I liked, I love this one! Guys, we need to support this guy. He really loves cooking and cares about the content he shares with us. I purchased seasoning from Neal and it included a personalized note. Thanks again man. I've learned a lot from you and your wife.
Great video but it’s like apples to oranges. Don’t have a flat top but have a cast iron griddle I can put on my gas grill. I also have a smoker and have tried something similar. When I had a charcoal grill thick ones with the flame kiss were my preference. Then I tried a smoked one and my gas grill have a super hot sear station to finish it off. Comes out almost as good. Smash burgers just from a speed a texture side are unique. Crusty edges and quick cooking. There is no wrong way.
Great video guys and we've done/do all those but..... We have been campers forever (we are in our mid 70's) and the best cooking method for us has always been cooking over a wood fire. Wish we could show you some of our pics. Oh and we just ordered some of your seasoning.
Another great video. I did RS burgers with red oak coals on my Weber Kettle, except when I seared them in bacon fat from the bacon for the burgers. I seared them on a Lodge Cast Iron griddle over the Weber….let me tell you….Chef’s Kiss!! Thanks again for the time and effort for these videos.
The difference to me ... When I eat a thick burger, I can put it down, eat a few fries, take a sip of soda, and eat another couple bites of the burger. When I eat a smashburger, I practically inhale it--it never leaves my hands until it is gone--smashburgers are in a league of their own--greasy, juicy, salty--fabulous.
Wife and I made Smash burgers up at the campground for Memorial Day... SOOOOO GOOOD!!! But Sunday evening... Like you said... Camping with the smells of the Flat Top made Blackened Seafood Alfredo..... OH YEAH!!!! GOD BLESS!!!!! Keep Em Comin!!!
“Better” is a relative term. Both are fantastic, just depends on what mood we’re in or if I feel like firing up the smoker or not. Ground up and cooked chuck topped with cheese is delicious regardless of the method cooked.
I love them both but I’m team charcoal all day. For me, charcoal can’t be beat. That being said, you really have to have both a griddle AND charcoal grill so you have options for burgers! At least that is what I tell my wife to justify my 7 outdoor cookers 😂
I have what they call a Weber Kamado now. With space limitations it is my all in one cooker. I have a cast iron skillet/drip tray that has worked more than fine for making smash burgers. Finding a 24 inch griddle insert that fits my needs and isn’t too expensive is something I finally found available through Hunsaker. It is the last accessory I have been looking for to make my cooker a three in one outdoor cooker. Can’t wait to get it tomorrow, season it, and expand my outdoor cooking repertoire.
Well thanks! I bought the Kitchenaid grinder a while ago, but I've been afraid to try it. My son cleaned up and reseasoned his old flat-top griddle for me this spring. We are loving it! 😊
Growing up my family used a barrel type charcoal grill with a flat cast iron plate when my kids were little we used a propane grill w/a flat steel plate and side burner and propane smoker now with my grandkids I have a pellet smoker a propane grill w/side burner a propane griddle a charcoal grill and a off side wood smoker they all cook great meals just depends on what taste I’m wanting on witch one I fire up
You had me at burger! My tombstone will read "Death by Cheeseburger". I love both. Now that I have a flat top, I can make smash burgers. And, you should always put your grinder disc and housing in the freezer for an hour before and the beef in a half hour before so the fat stays more solid and won't turn to mush.
Great video! Just a quick tip for ya. You need to refrigerate your patties so the proteins tighten up in that shape to avoid your burgers falling apart on the grill like they did. Also team American Cheese only here 😁🍔
It depends on what you want. A griddled burger is going to have a lot of flavor, your frying it in its own fat. I love griddled burgers but I also love some lump charcoal with a chunk of hickory and the meat seasoned with a rub of your liking.
At 0:50, did you mean to say "recurring" instead of reappearing or resonating? I know how frustrating it can be when the word you're looking for is on the tip of your tongue. More importantly, thank you for the frank, helpful, and enthusiastic videos, which are much appreciated!
I’ve been grilling thicker burgers on a propane weber most of my adult life, until I got a weber kettle last summer, and that was a game changer. Then I found your page and smash burgers, which my wife has developed an addiction for. A griddle is coming in the near future. Thanks for the tips and tricks, I love this page.
Great vid Neal & Amy. I don’t get up and wear the same clothes or eat the same food everyday. Same holds true for smash & thick. I have the equipment to do them all…including gas. Also it depends if I want a fast cook (smash) or a slower, laid back day (charcoal). I have a Weber gas and a Weber Kettle and a flattop…also a Chargriller kamado. I wanted a Weber gas grill for years but the cost held me back. It’s an awesome grill for convenience…but I’m considering selling it.
Agreed! You are on point my friend. I have 4 ways outside to make a burger and I rotate what my wife and I eat regularly. If I only eat smash burger style for to long I start to miss the nuance in the different versions.
I, too, have a Weber Charcoal Summit/Kamado. I finally found my last accessory I have been looking for to make it truly a three in one cooker/smoker/griddle. 24 inch griddle inserts are rare in my searches. Hunsaker griddle insert at a great price plus shipping arriving tomorrow. More time to cook outside, I can’t wait!
Smash burgers are the best! I’ve been addicted since I got my Blackstone. I throw some fried onions between the layers…it’s like a stuffed burger 😋 American cheese only for me! I’ve never done them with a sauce though…can’t wait to try yours, it looks amazing! Thanks for the great videos 😊
Call me lazy but waiting on coals and babysitting a grilled burger just leaves me still wanting that quick, can't go wrong, DELICIOUS smash burger 🤤 My only regret is that I didn't get a propane griddle long before I did. Thanks for the comparisons!
I think with modern lifestyles, cooking burgers over charcoal is more likely to be a summer weekend festive dinner, than a weeknight rush meal. Especially if you have a covered patio, or some outdoor living space. I suppose you could cook extras on Sunday, and reheat them, for a few days.
I have my Blackstone griddle and Pit Boss pellet smoker. I use them both for just about everything. It just depends on what taste I want in food as to which I use. Awesome video.
Dang man, this is one hell of a video. Clearly a lot of effort and timing went into this. I made smash burgers today and was wondeirng about busting out the weber kettle for some classic backyard burgers next time. I will probably do it for variation at some point, but like this video shows...you just can't beat an elevated diner style burger.
Great video. I know I'll never be grinding my own meat though. Totally agree that a SMASHBURGER is a completely different meal than a grilled (thick) burger. I don't see it as a competition but rather a choice determined by my mood at the time.
Great video. I have never tried the smoke / reverse sear method on a burger, will have to give it a try. While I do have those memories and "taste in my head" of a charcoal burger from growing up to me you can't beat the flavor and quick satisfaction of the smash burger. I guess there is no need for one to be "better' than another when if you have the tools and inclination you can have them all!
I'm partial to charcoal grilled burgers on hard rolls. There's something very nostalgic about the subtle background flavor of nitrates, nitrites, and unburned hydrocarbons.
Until I got a griddle and made smash burgers, I always made thick burgers in the gas grill. The smash burgers where the first at home burgers I made that were better then most restaurant burgers. I now prefer to make smash burgers at home vs getting a burger out.
I used my new 36 inch Blackstone, this 4th of July, and it was absolutely amazing. I was grilling, tri tip, asparagus, zucchini, onions, bell peppers and tomatoes all at the same time. The char was excellent, and the meat was tender and perfectly cooked.. I was amazed how easy cleanup was compared to a conventional grill, and I am in love with this thing. Next time I turn it on, we will be doing smash burgers. Thanks for the video because like my wife said, where has this griddle been all of our lives? The only thing I am going to need is a heat glove because this thing gets hot, especially grilling in 100° heat. Long live the 👑
I grew up on grilled burgers. A lot of memories in that. I have a camp chef griddle that I place over charcoal weber grill. Man o' man I've made killer smashed burgers on that. Hey buddy! You need to try a grilled burger over cedar wood coals! Mmm mmph! Some good eats
Try the baking soda method for juicier burgers (this method works with any ground meat): mix 1/2 teaspoon of baking soda into about 2 teaspoons of water, mix that mixture into 1 pound of ground beef in a mixing bowl, let the mixed ground beef rest for 15 minutes, then make and cook the burgers. They will be awesome! The baking soda makes the ground meat retain more moisture, and brown better.
Good segment Niel. You're a far better pitmaster than I'll ever be. I've made both Charcoal and what I call smoke house burgers. I think the reason your reverse seared burgers didn't turn out quit as good cause you had straight Charcoal. I bet if you added wood like hickory or Mesquite, you'd notice a huge difference! That's what I always do when I make Smoke house burgers. You should have a segment doing Smoke house burgers only!
I love them both! A smash burger that's not going to have that smokey grilled flavor, but you're going to build a different flavor profile with that crust. A grill burger is going to get some of the crust but not quite as much. But you're going to have a different smoky flavor. And they are both equally delicious. But my choice is usually a smash burger.
Great video, love that weber summit grill. I bought a "pit barrel" cooker griddle for my charcoal summit. Now I have the best of both worlds. Keep up the great work 👍
Spot on Brotha, Spot on!! That was exactly my comment, thicky on the grill Flame kissed. And Smashy’s on the griddle. Either way, whatever tickles your fancy FTK Fam ✊🏼🧐. Thank you for addressing the elephant in the room. Lol, either way that elephant is getting COOKED Dammit 🤌🏼🤣. Excellent episode y’all, Cheers 👊🏼😎🤙🏼
Bro i still do thick on the griddle. Takes a little longer but getting that sear on a thick medium rare patty is better than a grill. Smash still tops, still juicy and super quick
Im telling y'all smash burgers on grillgrates with the flatside up on a charcoal grill. It creates the greatest smash burger crust I've done so far. Super hot with small vents, evenly distributed super hot heat that you cannot get on a propane grill with that great charcoal smoke in the air.
yo, i bought your seasonings and i have to be honest i thought they would be ok at best. they are awesome love em. had to give you props. keep up the good work
So I grew up cooking with my pops on the Weber Kettle, and grew up with pub burgers. The charcoal does make a difference! I started grinding my own meat 2 years ago, and it's game changing. I also like my smashburgers. They're just different. You don't eat the same thing every night, right? Switch it up and have fun!
My dad gave me my black stone a couple years ago right after I bought my Weber genesis. The genesis is my go to but now I want to try everything on my griddle. I’d love to see a video of what to use a traditional bbq for and what to use the griddle for
Have done a hybrid combination of reverse sear with the “reverse” done on the Weber to 110f (Meater Probe) and then a really hard sear on the flat top with one more crucial step. While the patty is searing on the flat top, drizzle rendered Wagyu fat or clarified butter on the patty. Pull at 125f (will carryover to 130f), let rest for a couple mins, then assemble.
My flat top sits right next to my pellet smoker. Favorite currently is big, thick burgers, smoked to around 110°, then seared on the flat top or cast iron skillet.
Outstanding video. Love the breakdown between the 3. I love a smash burger and my wife loves a grilled, smoked burger. But to me burgers are a hit no matter what.
Very good video, like one of your other commenters, I never met a burger I didn’t like, but love the smashers! Little coating of mustard before frying is nice.
Brother you have created a conundrum...lol. You can't beat the flavor of a charcoal burger on my Weber Master Touch, but I'll admit a smash burger is also very tasty. I make them very often. I absolutely love the crisp texture. I may try a fine mesh open grate to put the smash burger over the charcoal...lol. Really hard question I don't want to answer. Too close to call for me. Great video. GBO
Thank you for your video today. I have been grinding my own beef but have not done the three-times grind that you did, so I will be trying that out in future. Alas, I don't have a barbeque or griddle... my burgers have to be pan-fried or Air-fried, but still appreciate your insights and maybe one of these days I will be able to get to some outdoor cooking. "They" could make round slices of cheese for burgers... wouldn't that work better? I actually prefer the traditional hard aged cheddar that I have to slice myself than the processed slices.
I like any kind of burger. Sometimes it's also what you add to it. Like bacon ,avocado, onions, jalepinos, tomatoes, lettuce , green chilli . I think that smash burgers lets you add more ingredients but like l said l like them both ways. Neal that was a great video. Plus adding some "Smash That" seasoning also makes any burger better 👍
Just bought a Blackstone 17" griddle. Have yet to season it. Smash burgers with sautéed onions may be my first cook! With the griddle toasted buns, of course.
Another great edition. I don't comment so much but do watch...you've always got it right. The Pub (6-8 0unce burger) is simply a different product (as is a meatloaf) than a smasher, and each does best with the correct technique. I've been grinding chuck for decades and it is always better, but for sure the extra work not just grinding but cleaning up. and there is always a bit of waste besides must be justified, and for more than a couple of Pub burgers perhaps it is, but I make a LOT of smash burgers for just my wife and I, and I don't miss the difference buying pre ground, particularly if you have a butcher. Krogers and Walmart are both capable of some nice house brand brioche buns, by the way 😉
Brother I'm going to have to go to smashburger I used to be the thick burger but I would rather have two smashburgers then one thick burger yum yum and you make them look so easy to make and delicious
I have smoked burgers in the Traeger and reversed seared them & I didn't like the texture of the meat. Charcoal & Smashed burgers are both great. Thanks to you, lately we have been loving the smash burger tacos. So fun and delicious too.
@@TheFlatTopKing really looking forward to another smash style 'burger' . We have done the breakfast smashed tacos and they have become a breakfast ritual. Really fun, and fast too! Your meatball slider got me thinking of a meatball smashed taco with marinara and mozzarella.
I like to mix them up between griddle and grill. Depends what the wife and I are in the mood for. Sometimes I feel like the smoke flavor from the grill is needed on a given day. Either way, I will get a great burger and have fun making them. Do hate to fire up the Kamado for a quick burger sometimes though.
That last statement was spot on....all that for a few burgers...but...sometimes thats what it takes...i actually plan for it and will throw something else on...like a few packs of wings....pork tenderloin or something that can be cooked quick at different temps...
@@TheFlatTopKing Here in Alabama we have a thing called Conecuh Sausage that many of us love. I sometimes throw a pound on and then use them for sausage dogs later in the week. I know, leftovers, but I eat lunch at the office every day, so ...
a properly cooked grilled burger is hard to beat. a smash burger is a different animal. it can be hard to perfectly grill 6 burgers all to the right temp, its pretty hard to screw up making 6 smashburgers. my eldest son loves a thick burger, my daughter loves a smash burger, my youngest likes hot dogs. haha. im often smashing and grilling at the same time :)
![HIWWHEE | OHM [Official MV]](http://i.ytimg.com/vi/OJJLtTLqLag/mqdefault.jpg)
I don’t discriminate against any burger. I’d eat every one of them. Thanks for the comparison and the delicious Smash That seasoning
Absolutely...thank you V ahahahha
@@TheFlatTopKing 🤣😂. I see what you did there 🍸
@@stonerscravings hahahaha
Totally agree however nothing tastes like a good charcoal sear. That’s goes for burgers, steak, chicken and fish
both the Old School burger and the smash are outstanding. It really just depends what your in the mood for. Great job
Thanks bud....no doubt...
I'm 52 and I've been grilling burgers my whole life. Just got a flat top and did my first Smashburger. It was love at first bite. Gives it that old school, diner taste that cannot be replicated on a grill. My family and I have voted, and I will never grill burgers again. Flat top only baby!
hahahhah I hear yea.....keep that grill its always good to switch things up....
Awesome video again. I used to smoke burgers all the time on my Weber. Got a blackstone last week and the first thing I did was smashed burgers on it. Man, what a game changer. It was yummmm at first bite for everyone in my family. Thank you for all your videos, truly helpful and well made!!
Same here.
Yep I just got into smash burgers 2 months ago and since then I'm obsessed with perfecting it. No more dried out hockey pucks on open fire . Just fyi I just bought grillgrates I turn them flat side up and it's even better than a standard griddle. It's an instant game changer. All done on a charcoal grill and just love charcoal
Same here
I think the best thing about your channel is
not only do you cook great recipes but teach. You have helped me tremendously on the griddle.
Thank you!
Well I appreciate that...really...just something I enjoy...
I have a Weber and a Blackstone, and it is much easier on the griddle, but I do like the smoke from the lump charcoal. I enjoy all your videos
Absolutely bud...great combination for sure...
Do you have grillgrates? Turn those grates upside down to the flat side up. It becomes a griddle with small vent holes . And now you have that charcoal smoke on smash burgers! Oh man!
I’ve really been enjoying your videos. I was gifted a used 17” Blackstone that was not treated well. Your videos have helped me correct the former owner’s errors and get the griddle properly seasoned without stripping it back to bare metal. Your smash burger demonstrations helped me to make perfect smash burgers the first time I used the griddle. 🍔 Thanks for the great videos. 😁😁
Hey thats awesome news....man thats the comment i needed...thank you
Thanks for your direction. As always, I enjoy the contect, the teaching and the clever banter.
TY....
We started out with cast iron on a charcoal table. Then graduated to the cheapest weber kettle. After getting several propane griddles, the charcoal stuff became neglected. Last week we breathed new life into the kettle with a rotisserie, and we like it. Planning to run it at least once each month.
Yeah absolutely...and to be honest the ability to smoke meat and use for the griddle is to me unmatched...the flavor combinations are incredible...keep the kettle going for sure...just the other day I smoked a chicken and cream cheese...pulled the meat and made a smoked chicken buffalo chicken Crunch wrap...we just filmed my fathers day video and used both as well...just fantastic combination
@@TheFlatTopKing my favorite is our 18 inch with Arteflame insert that fits under the pick up bed cover. Tailgated several times with it.
If you want to use the charcoal more often, you should make it very efficient to setup and use -- everything you need, all ready to go, with no hassles to deal with.
As soon as I get my Griddle, I'll try and see which one my wife and I like best. Thanks for all you and your family (wife) do to make us drool and try it for ourselves.
Hey absolutely....nothing better than a reason to cook up some burgers....
Great Comparison Video Neal ( as always) Hard to choose between the two . And really enjoyed the Live today with you and Amy .
Absolutely,,,,thanks bud...always nice to connect
We have a tradition to have grilled hamburgers on Saturday night. It is a carryover from my wife's mom and dad. Since we got our Camp Chef Griddle, we love smash burgers. We have also fell in love with the Oklahoma Onion Burger with a little difference, we dice up bacon, put a small pile on the Griddle and let it cook to tender done but not crispy. Then top the bacon pile with the ultrathin sliced onions and then place the meat ball and smash. When you turn, the bacon grease has caramelized the onions and the bacon bits are now crispy. It has to be American cheese(what is up with subscribers giving you Gref for using the Hamburger gods cheese. That Burger beats any Burger you can do on a grill, charcoal or gas. Love your channel
We literally just filmed something similar...will post soon....thanks for the support
OMG! I am a HUGE! smash burger fan, BUT!!! I gotta defend mid rare thick burgers over real fire. I would go to war over both. Smoked burgers are , yes, too much work, BUT! what if we cooked a burger over real fire with wood? That will be my next video, and I will shout you out. Absolutely a fantastic video Neal/ Amy. Love it, love it, love it👍👍
yes absolutely...that could be the golden ticket...for sure....just that little extra
Can't go wrong with any of them! It does though kind of make you realize that we sometimes "loose our way" when we head down the griddle path - I've not even used my new Weber gas grill that I took delivery back in May but have gone through 4 tanks of LP on my griddle in that time. The thing is just so darn flexible and I just keep finding new ways to use it. All that said it's hard to beat the taste of a wood charcoal grilled burger....
Very well..said for sure...
Neal, I had a chance to use your Smash That seasoning and I love it. I was having trouble finding a burger seasoning I liked, I love this one! Guys, we need to support this guy. He really loves cooking and cares about the content he shares with us. I purchased seasoning from Neal and it included a personalized note. Thanks again man. I've learned a lot from you and your wife.
Hey bud I truly appreciate the support...woking on our 3rd one now....smoke that...
Great video but it’s like apples to oranges. Don’t have a flat top but have a cast iron griddle I can put on my gas grill. I also have a smoker and have tried something similar. When I had a charcoal grill thick ones with the flame kiss were my preference. Then I tried a smoked one and my gas grill have a super hot sear station to finish it off. Comes out almost as good. Smash burgers just from a speed a texture side are unique. Crusty edges and quick cooking. There is no wrong way.
very well said....thanks
Great video guys and we've done/do all those but.....
We have been campers forever (we are in our mid 70's) and the best cooking method for us has always been cooking over a wood fire. Wish we could show you some of our pics.
Oh and we just ordered some of your seasoning.
Hey thats great news and truly thank you ...hope you enjoy...
Another great video. I did RS burgers with red oak coals on my Weber Kettle, except when I seared them in bacon fat from the bacon for the burgers. I seared them on a Lodge Cast Iron griddle over the Weber….let me tell you….Chef’s Kiss!! Thanks again for the time and effort for these videos.
Yes absolutely...in my mind I was going over the details you described and SPOT ON>>.
The difference to me ... When I eat a thick burger, I can put it down, eat a few fries, take a sip of soda, and eat another couple bites of the burger. When I eat a smashburger, I practically inhale it--it never leaves my hands until it is gone--smashburgers are in a league of their own--greasy, juicy, salty--fabulous.
ahahahahah I was really reading this Imaging the words...then i got to the end and started laughing thinking the same thing....thanks Ann...
Wife and I made Smash burgers up at the campground for Memorial Day... SOOOOO GOOOD!!!
But Sunday evening... Like you said... Camping with the smells of the Flat Top made Blackened Seafood Alfredo..... OH YEAH!!!!
GOD BLESS!!!!! Keep Em Comin!!!
You got it down for sure...Cheers friend
“Better” is a relative term. Both are fantastic, just depends on what mood we’re in or if I feel like firing up the smoker or not. Ground up and cooked chuck topped with cheese is delicious regardless of the method cooked.
well said....thanks
Yep, even a stovetop patty melt is amazing, and only takes 10 minutes (faster than driving through some place).
Great job 👏. I agree, each type of burger has it's merits. So I say every type burger has a place in my belly.
Absolutely great place for sure...no doubt about that one...
I love them both but I’m team charcoal all day. For me, charcoal can’t be beat. That being said, you really have to have both a griddle AND charcoal grill so you have options for burgers! At least that is what I tell my wife to justify my 7 outdoor cookers 😂
haahhaahh YOU AINT LYING....i know the feeling...absolutely spot on....literally LOL
I agree...
Definitely!!
Nothing like a burger or steak over charcoal! Totally agree 👍
I have what they call a Weber Kamado now. With space limitations it is my all in one cooker. I have a cast iron skillet/drip tray that has worked more than fine for making smash burgers. Finding a 24 inch griddle insert that fits my needs and isn’t too expensive is something I finally found available through Hunsaker. It is the last accessory I have been looking for to make my cooker a three in one outdoor cooker. Can’t wait to get it tomorrow, season it, and expand my outdoor cooking repertoire.
Great job Neil and Amy, good comparison today and they are both great. Keep up the great work and videos. Fred.
Thanks Fred...
Well thanks! I bought the Kitchenaid grinder a while ago, but I've been afraid to try it. My son cleaned up and reseasoned his old flat-top griddle for me this spring. We are loving it! 😊
Hey thats great...thanks for reaching out...
Growing up my family used a barrel type charcoal grill with a flat cast iron plate when my kids were little we used a propane grill w/a flat steel plate and side burner and propane smoker now with my grandkids I have a pellet smoker a propane grill w/side burner a propane griddle a charcoal grill and a off side wood smoker they all cook great meals just depends on what taste I’m wanting on witch one I fire up
Absolutely understand....keeping a good rotation for sure...thanks bud
You had me at burger! My tombstone will read "Death by Cheeseburger". I love both. Now that I have a flat top, I can make smash burgers.
And, you should always put your grinder disc and housing in the freezer for an hour before and the beef in a half hour before so the fat stays more solid and won't turn to mush.
good tips....thanks bud...
Great video! Just a quick tip for ya. You need to refrigerate your patties so the proteins tighten up in that shape to avoid your burgers falling apart on the grill like they did. Also team American Cheese only here 😁🍔
Good tip bro
Not sure if it was mentioned...we refrigerated for about an hour....i will have to double check the video...absolutely good tip
Please try a real cheese, like muenster cheese. So good too!
It depends on what you want. A griddled burger is going to have a lot of flavor, your frying it in its own fat.
I love griddled burgers but I also love some lump charcoal with a chunk of hickory and the meat seasoned with a rub of your liking.
So glad I bumped into you folks. USN Ret, PNC. I bought my griddle top last year and love it.
Hey thanks for your service...cheers...
Those look fantastic Neal ! Cheers brother 🍻
Thanks bud....
Great summary at the end - RE: thick vs thin... no spoilers!
TY....
At 0:50, did you mean to say "recurring" instead of reappearing or resonating? I know how frustrating it can be when the word you're looking for is on the tip of your tongue. More importantly, thank you for the frank, helpful, and enthusiastic videos, which are much appreciated!
ahahahah yeah my speech is about as bad as it gets...the word I was looking for was resonating...
Love how you take viewers advise/critique, and like the comparison of each.....
Thanks bud
I’ve been grilling thicker burgers on a propane weber most of my adult life, until I got a weber kettle last summer, and that was a game changer. Then I found your page and smash burgers, which my wife has developed an addiction for. A griddle is coming in the near future. Thanks for the tips and tricks, I love this page.
Hey man I appreciate that...truly...reach out when that time comes to see if we can help ya pick one
Great vid Neal & Amy. I don’t get up and wear the same clothes or eat the same food everyday. Same holds true for smash & thick. I have the equipment to do them all…including gas. Also it depends if I want a fast cook (smash) or a slower, laid back day (charcoal). I have a Weber gas and a Weber Kettle and a flattop…also a Chargriller kamado. I wanted a Weber gas grill for years but the cost held me back. It’s an awesome grill for convenience…but I’m considering selling it.
Agreed! You are on point my friend. I have 4 ways outside to make a burger and I rotate what my wife and I eat regularly. If I only eat smash burger style for to long I start to miss the nuance in the different versions.
Yeah I feel the same....the different flavors are crucial to enjoying cooking outside...just more flavor
I, too, have a Weber Charcoal Summit/Kamado. I finally found my last accessory I have been looking for to make it truly a three in one cooker/smoker/griddle. 24 inch griddle inserts are rare in my searches. Hunsaker griddle insert at a great price plus shipping arriving tomorrow. More time to cook outside, I can’t wait!
Thats awesome...great set up for sure
Smash burgers are the best! I’ve been addicted since I got my Blackstone. I throw some fried onions between the layers…it’s like a stuffed burger 😋 American cheese only for me! I’ve never done them with a sauce though…can’t wait to try yours, it looks amazing! Thanks for the great videos 😊
Thanks Jay....we actually liked this one for sure...different from what we normally make but dang good for sure...
Call me lazy but waiting on coals and babysitting a grilled burger just leaves me still wanting that quick, can't go wrong, DELICIOUS smash burger 🤤 My only regret is that I didn't get a propane griddle long before I did. Thanks for the comparisons!
ahahahh I completely understand...i was thinking the same thing..man all this for a burger...
I think with modern lifestyles, cooking burgers over charcoal is more likely to be a summer weekend festive dinner, than a weeknight rush meal. Especially if you have a covered patio, or some outdoor living space. I suppose you could cook extras on Sunday, and reheat them, for a few days.
They all look fabulous, and I'd happily eat any of them. The charcoal has that nostalgic flavor, but there are times I just want a quick Smashburger😊
Absolutely..thanks Bobbi....so true...
I have my Blackstone griddle and Pit Boss pellet smoker. I use them both for just about everything. It just depends on what taste I want in food as to which I use. Awesome video.
Perfect combination
Dang man, this is one hell of a video. Clearly a lot of effort and timing went into this. I made smash burgers today and was wondeirng about busting out the weber kettle for some classic backyard burgers next time. I will probably do it for variation at some point, but like this video shows...you just can't beat an elevated diner style burger.
Yeah absolutely....the flavor is just so strong....but the flame kissed is hard to beat...but the smashed edged over the top
Great video. I know I'll never be grinding my own meat though. Totally agree that a SMASHBURGER is a completely different meal than a grilled (thick) burger. I don't see it as a competition but rather a choice determined by my mood at the time.
right on...
You can't go wrong with a burger...either way..there both fabulous...thanks guys
Yes sir...thank you..
Hello looking so good yummy make sure u don't forget that cold one😋👍🏽👌🏾🍻❤
ahhahah You know it was waiting on me after filming...hahahaha thanks Erma
I do thick burgers on the griddle as well. Unbelievable crust with a nice medium center. Best of both worlds
Absolutely
Love these comparison videos. Didn't know that about the round weber spinning the grill off and on the coals. Cool. Thanks Neil.
Yes sir....appreciate ya bud
Great video. I have never tried the smoke / reverse sear method on a burger, will have to give it a try. While I do have those memories and "taste in my head" of a charcoal burger from growing up to me you can't beat the flavor and quick satisfaction of the smash burger. I guess there is no need for one to be "better' than another when if you have the tools and inclination you can have them all!
Very well said...thanks Keith...
I'm partial to charcoal grilled burgers on hard rolls. There's something very nostalgic about the subtle background flavor of nitrates, nitrites, and unburned hydrocarbons.
Until I got a griddle and made smash burgers, I always made thick burgers in the gas grill. The smash burgers where the first at home burgers I made that were better then most restaurant burgers. I now prefer to make smash burgers at home vs getting a burger out.
Yeah absolutely..completely understand....thanks
@@TheFlatTopKing thanks for the videos. I stumbled onto your channel and bought a pit boss griddle.
I love both ways but my absolute favorite is to smoke the burgers for about an hour and then sear on the Blackstone.
I used my new 36 inch Blackstone, this 4th of July, and it was absolutely amazing. I was grilling, tri tip, asparagus, zucchini, onions, bell peppers and tomatoes all at the same time. The char was excellent, and the meat was tender and perfectly cooked.. I was amazed how easy cleanup was compared to a conventional grill, and I am in love with this thing. Next time I turn it on, we will be doing smash burgers. Thanks for the video because like my wife said, where has this griddle been all of our lives? The only thing I am going to need is a heat glove because this thing gets hot, especially grilling in 100° heat. Long live the 👑
hahhaha Hey I appreciate that..cheers and reach out if we can help
I grew up on grilled burgers. A lot of memories in that. I have a camp chef griddle that I place over charcoal weber grill. Man o' man I've made killer smashed burgers on that. Hey buddy! You need to try a grilled burger over cedar wood coals! Mmm mmph! Some good eats
Try the baking soda method for juicier burgers (this method works with any ground meat):
mix 1/2 teaspoon of baking soda into about 2 teaspoons of water, mix that mixture into 1 pound of ground beef in a mixing bowl, let the mixed ground beef rest for 15 minutes, then make and cook the burgers. They will be awesome! The baking soda makes the ground meat retain more moisture, and brown better.
VERY interesting.....
Fantastic video and confirms my views. Smashburger FTW!
ahhah Absolutely...close...but yes...winner for sure
Good segment Niel. You're a far better pitmaster than I'll ever be. I've made both Charcoal and what I call smoke house burgers. I think the reason your reverse seared burgers didn't turn out quit as good cause you had straight Charcoal. I bet if you added wood like hickory or Mesquite, you'd notice a huge difference! That's what I always do when I make Smoke house burgers. You should have a segment doing Smoke house burgers only!
Will do..thanks
Thank you for your Services!🇺🇲
I love them both! A smash burger that's not going to have that smokey grilled flavor, but you're going to build a different flavor profile with that crust. A grill burger is going to get some of the crust but not quite as much. But you're going to have a different smoky flavor. And they are both equally delicious. But my choice is usually a smash burger.
Absolutely...spot on...thanks bud
Bought both of your seasonings and they’re great. Smash that is great on burgers and shake that is great on chicken.
heck yeah...thank you....maybe crazy...but shake that on fresh french fries....i joke that it make you want more fries just for the seasoning
Thank you guys ❤
Thanks bud...
67 yrs old here, big fan of the smash burgers, main reason i am getting a griddle
Awesome
@@TheFlatTopKing your my main learning channel, I have been binge watch lol
Great video, love that weber summit grill. I bought a "pit barrel" cooker griddle for my charcoal summit. Now I have the best of both worlds. Keep up the great work 👍
thanks bud
As far as burgers go, best video yet. Enjoyed the comparison of methods and preparation. Keep it up!
I appreciate that....
Spot on Brotha, Spot on!! That was exactly my comment, thicky on the grill Flame kissed. And Smashy’s on the griddle. Either way, whatever tickles your fancy FTK Fam ✊🏼🧐. Thank you for addressing the elephant in the room. Lol, either way that elephant is getting COOKED Dammit 🤌🏼🤣. Excellent episode y’all, Cheers 👊🏼😎🤙🏼
ahahaah Amen..and hear ya loud and clear...
Bro i still do thick on the griddle. Takes a little longer but getting that sear on a thick medium rare patty is better than a grill. Smash still tops, still juicy and super quick
Got yeah...completely understand
Im telling y'all smash burgers on grillgrates with the flatside up on a charcoal grill. It creates the greatest smash burger crust I've done so far. Super hot with small vents, evenly distributed super hot heat that you cannot get on a propane grill with that great charcoal smoke in the air.
yo, i bought your seasonings and i have to be honest i thought they would be ok at best. they are awesome love em. had to give you props. keep up the good work
ahahah Man I truly appreciate that...really goes a long way...can we use this comment on our website as a review....
@@TheFlatTopKing absolutely
They all have their time and place, good comparison.
Thanks Alan....very true
It's pretty dang hard to beat a smash burger. But charcoal is also delicious. Great video again kids.
Thanks Keith...well said....
I like any burger that end in "burger"! Smoked is great, but grilled and smashed are great too! 😋
hahahaha I like that...spot on brother..cheers
All three looked great!
Thanks Bud...
So I grew up cooking with my pops on the Weber Kettle, and grew up with pub burgers. The charcoal does make a difference! I started grinding my own meat 2 years ago, and it's game changing. I also like my smashburgers. They're just different. You don't eat the same thing every night, right? Switch it up and have fun!
Like a mistro with words...I agree....change it up...thanks bud
My dad gave me my black stone a couple years ago right after I bought my Weber genesis. The genesis is my go to but now I want to try everything on my griddle. I’d love to see a video of what to use a traditional bbq for and what to use the griddle for
Lately I have been incorporating more and more...a grill is like any oven...just with flavor...
No matter how you make your burgers they all look yummy....I enjoy watching your videos...
Well Thank You Ruth really appreciate that...
Great video Neal & Amy... yum! 😋
Thanks Bud
Good comparison video. I love them both!
My waste line says the same thing...ahahhaha
Have done a hybrid combination of reverse sear with the “reverse” done on the Weber to 110f (Meater Probe) and then a really hard sear on the flat top with one more crucial step. While the patty is searing on the flat top, drizzle rendered Wagyu fat or clarified butter on the patty. Pull at 125f (will carryover to 130f), let rest for a couple mins, then assemble.
yeah thats spot on....really...did something similar for our father's day special we just filmed;...really might be the best of both worlds...
Thick burger is for lettuce tomatoes onions IMO. Smash burger is for American cheese and fried onions. I love them both.
Definitely understand
My flat top sits right next to my pellet smoker. Favorite currently is big, thick burgers, smoked to around 110°, then seared on the flat top or cast iron skillet.
Absolutely...I actually have a similar fathers day special coming up that mimics that....
I like both but I'm currently infatuated with the smash burger.
Yeah...hard to beat...
I like smash burger…. Thanks to this guys video on how to make them
Outstanding video. Love the breakdown between the 3. I love a smash burger and my wife loves a grilled, smoked burger. But to me burgers are a hit no matter what.
Yes sir....any burger in front is getting eaten...
Very good video, like one of your other commenters, I never met a burger I didn’t like, but love the smashers! Little coating of mustard before frying is nice.
I will do one of those soon....thanks Fred
Brother you have created a conundrum...lol. You can't beat the flavor of a charcoal burger on my Weber Master Touch, but I'll admit a smash burger is also very tasty. I make them very often. I absolutely love the crisp texture. I may try a fine mesh open grate to put the smash burger over the charcoal...lol. Really hard question I don't want to answer. Too close to call for me. Great video. GBO
hahhah Thats why we made the smash that seasoning...best of both worlds...smashburger with a hint of charcoal...GBO....just tied up Stanford
Thank you for your video today. I have been grinding my own beef but have not done the three-times grind that you did, so I will be trying that out in future. Alas, I don't have a barbeque or griddle... my burgers have to be pan-fried or Air-fried, but still appreciate your insights and maybe one of these days I will be able to get to some outdoor cooking. "They" could make round slices of cheese for burgers... wouldn't that work better? I actually prefer the traditional hard aged cheddar that I have to slice myself than the processed slices.
I like any kind of burger. Sometimes it's also what you add to it. Like bacon ,avocado, onions, jalepinos, tomatoes, lettuce , green chilli . I think that smash burgers lets you add more ingredients but like l said l like them both ways. Neal that was a great video. Plus adding some "Smash That" seasoning also makes any burger better 👍
Thanks bud...I kept reading those ingredients and thinking dang that my kind of burger..ahahahha
Charcoal is always better, you get the added flavor.
Just bought a Blackstone 17" griddle. Have yet to season it. Smash burgers with sautéed onions may be my first cook! With the griddle toasted buns, of course.
Hey congratulations bud....cheers..
I have tried several people's smash burgers, good option for fast burgers. But my go-to is the Kamado with lump charcoal.
My wife has been on me to get a griddle. Been kind of drooling over that new halo one
New Halo videos dropping this weekend
Another great edition. I don't comment so much but do watch...you've always got it right. The Pub (6-8 0unce burger) is simply a different product (as is a meatloaf) than a smasher, and each does best with the correct technique. I've been grinding chuck for decades and it is always better, but for sure the extra work not just grinding but cleaning up. and there is always a bit of waste besides must be justified, and for more than a couple of Pub burgers perhaps it is, but I make a LOT of smash burgers for just my wife and I, and I don't miss the difference buying pre ground, particularly if you have a butcher.
Krogers and Walmart are both capable of some nice house brand brioche buns, by the way 😉
Yeah well said...when you have faith in your Butcher or their process is key...
Luv ur show! Keep up the good work! Thnks
So this video tells me one thing: cook how you want to cook!! All three of those looked heavenly!!!
Not bad at all...agreed....thanks bud
Agree. Like all three👍🏻
Yes sir...reach out privately
Brother I'm going to have to go to smashburger I used to be the thick burger but I would rather have two smashburgers then one thick burger yum yum and you make them look so easy to make and delicious
Hey i appreciate that......just the word burger for me...ahhahaa
I have smoked burgers in the Traeger and reversed seared them & I didn't like the texture of the meat.
Charcoal & Smashed burgers are both great.
Thanks to you, lately we have been loving the smash burger tacos. So fun and delicious too.
Very well said...spot on...I have a trick up my sleeve for another smash style...im super excited...
@@TheFlatTopKing really looking forward to another smash style 'burger' . We have done the breakfast smashed tacos and they have become a breakfast ritual. Really fun, and fast too!
Your meatball slider got me thinking of a meatball smashed taco with marinara and mozzarella.
@@bakingnanaskitchen4799 Ooohh yeah. We are think greek style pita smashed with tzatziki
Great job guys! I want a burger for breakfast now. Btw have tested frozen patty vs freshly ground?
We kinda have...we have done fresh vs frozen...i just didnt grind it that day...its a great video...really sheds light on good frozen burgers...
"BE CAREFUL" I melted my vinyl siding one time having the grill that close to the house.
Cheers From CT BTW!!!!
Cheers...
I like to mix them up between griddle and grill. Depends what the wife and I are in the mood for. Sometimes I feel like the smoke flavor from the grill is needed on a given day. Either way, I will get a great burger and have fun making them. Do hate to fire up the Kamado for a quick burger sometimes though.
That last statement was spot on....all that for a few burgers...but...sometimes thats what it takes...i actually plan for it and will throw something else on...like a few packs of wings....pork tenderloin or something that can be cooked quick at different temps...
@@TheFlatTopKing Here in Alabama we have a thing called Conecuh Sausage that many of us love. I sometimes throw a pound on and then use them for sausage dogs later in the week. I know, leftovers, but I eat lunch at the office every day, so ...
For sure both taste great!
But since I got my plancha last year I didn't use the grill any more and even I don't think about
hahaahha I hear yeah....cheers...on and let Kelly know....Vodka all the way...@stonerscravin
I have had way more compliments on my Smash Burgers made on my Blackstone than my burgers made on the Webers Grill. Love my Blackstone!
a properly cooked grilled burger is hard to beat. a smash burger is a different animal. it can be hard to perfectly grill 6 burgers all to the right temp, its pretty hard to screw up making 6 smashburgers. my eldest son loves a thick burger, my daughter loves a smash burger, my youngest likes hot dogs. haha. im often smashing and grilling at the same time :)
ahhaah Buddy I know the feeling all to well....i feel like a short order cook for sure...great comment
@@TheFlatTopKing short order cook sounds about right