New subscriber! Watched 3 other of your videos I believe first time using the black stone, the Halloween one and this one! Thank you and your wife for being a family channel!! You both have great charisma!! My husband, son and I look forward to seeing more videos. I’ll be purchasing this lip press for my husband.
Thank you Vanessa for the kind words. We sure do have a lot of fun doing these videos. I think he’ll like it. Well, you all will. Lol. Thanks for subscribing as well!
Wow! From 15 subscribers to 651, great job Rob. My Blackstone smasher has a lip on it too and it does a fantastic job at smashing burgers, so I call bs on the no sear thing. Awesome video brother 👍 OH yeah I forgot to say, "burgers looked fantastic "
Ha! Ron, this was one of my first videos. Had no idea what I was doing. We still use that press. It makes burgers exactly the way we like them. Got a lot of hate comments on this video. I deleted them. Lol. Thanks for checking out the archives. Lol. ✌️
I just got a new burger smasher in today from Amazon that can smash the burgers thin. So I have both. Which one I will use depends on how I'm feelin' for the day.
I'm from Rochester, NY! From what i remember about Nick Tahou's being for sale is that it is but the owner won't sell it unless the buyer plans on keeping it open. He doesn't want someone to buy it and then tear it down and build something else there. I never go downtown so I'm not even sure whatever happened with that. As far as I can tell it's still open and operated buy the founder's grandson, Alex, who's father was the namesake Nick Tahou.
Hey! My mother still lives there. Irondequoit. I was brought up in Seabreeze. We would go to Nick’s after every rock concert at the War Memorial! Appreciate the comment my friend. ✌🏼
@@PoorGuyOutdoor Nice! Lived in Spencerport and Gates all my life. Haven't been to seabreeze since my kids were young though unfortunately. Keep on cooking!
Like your T-shirt, Cali Colombia that's where my wife comes from, my Smashburger tool is a Blackstone 6 in inside diameter with the 3/8 lip on it. I use about 5 to 8 oz, the merchant you use the bigger the diameter the because it will press further out end up with a nice round hamburger you have to experiment until you get the exact amount you want I actually weigh mine on a digital scale
Hey Michael! Got that shirt from my daughter in law . Her sister lives there. I’m actually from upstate New York. I agree. Took us a couple of times to get it right. Now we just love the way turn out. Thanks for the comment!
@@PoorGuyOutdoor My wife's sister still lives there and visit us from time to time. We live in PA about 6 years now we used to live in New York. I am like mad scientist when it comes to cooking. I have three different size presses, 4", 5" & 6" for 3oz, 4oz & 5 ~ 6oz. Some people like a smaller Burger some people like a bigger Burger. Did you ever see Tom Ryan's videos I don't know if you know he is the Smashburger founder.
@@michaelbove4244 can you show where you got all your smashing tools? I have one that is completely flat and I don't like it because I can't be consistent. I think I want about a 7 ounce burger, but I want it to be very thin and larger in diameter as to brown more of the meat.
You saying "crap" highly offended me! 🤣 Just kidding, I enjoyed watching your video. The traffic wasn't a big deal, and the interaction between you and your technician was fun. Congrats on your new house too 👏
John! I've been beaten up pretty bad about this video by a lot of people. Lol. I obviously had no idea what I was doing. I think I actually stated that in the video. I had to change the name because I've been told they're not smashed. But hey! Thanks for checking this one out from. A year ago. ✌️
I've seen someone who supposedly created the smash burger use one of those presses with the lip, so it made me wonder if it's something I should invest in. Other people I've see just used a normal press. Does it really matter? The one with the lip I can see making it have a nicer shape where the one without the lip could make the burger flatter. Not sure which route I should go.
@@PoorGuyOutdoor ok cool, maybe I'll get one then. My wife already has a cast iron flat press. Would be cool to try the one with the lip too. Thanks for the info!
I have a friend who cooks burgers just like this. Only difference is he smashes tons of onions into them also. He claims they are the best thing ever. I have to try them for myself to be sure!!! Also, I have a Royal Gourmet just like yours.
I’ve learned a lot since this video. My wife and son like those onion burgers. I’m not a fan. I retired that Royal Gourmet to make room for my Oklahoma Joe’s. It was good to learn on. Thanks my friend.
Smashing onions in the burger doesn't allow you to achieve the crust that is the reason you smash them. It's still OK though, but I cook my onions on the side and add on top at the end. 👍
@@bbqelevated how do you achieve the same crust when you have onion In between the griddle and the meat? The sear and crust gives you the flavour. You need even temp and contact to achieve the crust, onion again restricts that.
Yup, add cheese on flip or cook 45 seconds or so, but can't treat it like a smashburger, it's pressed which can form inside, even make medium or med rare, otherwise it's a McDonald's burger
I mean....overcooked is a subjective statement. Especially since he stated multiple times that they prefer them well done...... So with that preference, seems like they turned out just right.
Oh boy. This video was one of my first one. I had no clue what I was doing. Got some pretty brutal comments on it. I deleted them. Lol. I will tell you however. That burger press make burgers the way we like them here at the house. That's the important part. Appreciate you my brother! ✌️
@@PoorGuyOutdoor ha ha…..I could tell it was an older vid…..but I still don’t see why people feel the need to roast the creator….I mean….isn’t it better to not comment, than disperse negativity? I’m going down your list, watching all your stuff, man….don’t worry about the haters!
Love your fam and your videos! Thanks for making these. I just bought the little 17’ Blackstone and am seasoning it tomorrow. I noticed you aren’t using liners in your grease trap. Is that intentional? I bought liner pans but I’m wondering if there’s a reason not to use them? Thanks! 😊
@@PoorGuyOutdoor Hilarious! 👌🏼I thought there might be some secret Blackstone users tip- only found by watching these videos 😂. Thanks for clearing that one up!
I'm not native either, but I've been here 7 years now. I'm making smash burgers on my Blackstone for dinner tonight, but I'm caramelizing my onions low and slow in a skillet for garnish--it's nice to change it up every now and then. 🤙
Down in Lawton, from California by way of Iowa and New Mexico. My new no-lip press worked pretty good, I just gotta figure out how to juggle it and the parchment.
Hello there. I think you may have committed on the wrong video. This is Rob from Poorguy with a Blackstone. If it helps, I bought mine of Amazon. It’s a Cuisinart. Good luck!
Go Jets. May I suggest that you put down all the meatballs then smash them in the order that you put them down. After that, flip them in the order that you smashed them.
Poor Jets. I still love them no matter what! 100% agree with you on that. That was my first time. I’ve definitely learned a lot since then. I wasn’t sure if we would even like that burger press with the lip but we really enjoy the way the turn out. Thanks for the comment!!
@@PoorGuyOutdoor Yeah, the Jets will always disappoint. I used a flat press for a long time. Last week I got a press with a lip. My wife didn't like the burgers as much. I just felt they were different and would be happy to go back and forth between the two depending on my mood.
Watch the video of the guy that invented (popularized) the smash burger. He used a lipped smasher to seal the outside so it cook up, not out. If it’s not thin, you simply used too much burger. And you only flip ONCE!
New subscriber! Watched 3 other of your videos I believe first time using the black stone, the Halloween one and this one! Thank you and your wife for being a family channel!! You both have great charisma!! My husband, son and I look forward to seeing more videos.
I’ll be purchasing this lip press for my husband.
Thank you Vanessa for the kind words. We sure do have a lot of fun doing these videos. I think he’ll like it. Well, you all will. Lol. Thanks for subscribing as well!
Wow! From 15 subscribers to 651, great job Rob. My Blackstone smasher has a lip on it too and it does a fantastic job at smashing burgers, so I call bs on the no sear thing. Awesome video brother 👍 OH yeah I forgot to say, "burgers looked fantastic "
Ha! Ron, this was one of my first videos. Had no idea what I was doing. We still use that press. It makes burgers exactly the way we like them. Got a lot of hate comments on this video. I deleted them. Lol. Thanks for checking out the archives. Lol. ✌️
Nicely done. I’m inspired to make smash burgers tonight!
Thanks Kevin. That was my first try with that press. Gotten better at it since then. Make them burgers! Appreciate you subscribing.
I just got a new burger smasher in today from Amazon that can smash the burgers thin.
So I have both.
Which one I will use depends on how I'm feelin' for the day.
Exactly. My wife has been liking them smashed lately. I like both. Good luck and thanks for the comment.
I have this same smasher.. I decided to grind it down just a bit to get a little more smash.. It works GR8.. Keep on smashin n have a GR8 day
Awesome idea! We can’t get enough of these burgers now. We love them! Thanks for the comment Pete. I appreciate it.
I'm from Rochester, NY! From what i remember about Nick Tahou's being for sale is that it is but the owner won't sell it unless the buyer plans on keeping it open. He doesn't want someone to buy it and then tear it down and build something else there. I never go downtown so I'm not even sure whatever happened with that. As far as I can tell it's still open and operated buy the founder's grandson, Alex, who's father was the namesake Nick Tahou.
Hey! My mother still lives there. Irondequoit. I was brought up in Seabreeze. We would go to Nick’s after every rock concert at the War Memorial! Appreciate the comment my friend. ✌🏼
@@PoorGuyOutdoor Nice! Lived in Spencerport and Gates all my life. Haven't been to seabreeze since my kids were young though unfortunately. Keep on cooking!
I enjoyed the video. I’ve been making smash burgers for a few years now, and you don’t have to hold it down, for a good sear.
That press I use makes burgers just the way we like them. We can’t get enough of them. Appreciate the support!
Best tip I can give you for seasoning is season before you smash and use very little. They're so thin a little seasoning goes a real long way
I agree. This video was my first attempt. I definitely learned since then. Thanks for the advice.
First attempt? Did way better than I did my first week making these 😂 Great video and I like your set up and yard it looks really nice 👍
@madeonearth6506 hey thank you. I've had so many negative comments on this video. I've definitely gotten better at it. Thanks for taking time for us.
Like your T-shirt, Cali Colombia that's where my wife comes from, my Smashburger tool is a Blackstone 6 in inside diameter with the 3/8 lip on it. I use about 5 to 8 oz, the merchant you use the bigger the diameter the because it will press further out end up with a nice round hamburger you have to experiment until you get the exact amount you want I actually weigh mine on a digital scale
Hey Michael! Got that shirt from my daughter in law . Her sister lives there. I’m actually from upstate New York. I agree. Took us a couple of times to get it right. Now we just love the way turn out. Thanks for the comment!
@@PoorGuyOutdoor My wife's sister still lives there and visit us from time to time. We live in PA about 6 years now we used to live in New York. I am like mad scientist when it comes to cooking. I have three different size presses, 4", 5" & 6" for 3oz, 4oz & 5 ~ 6oz.
Some people like a smaller Burger some people like a bigger Burger.
Did you ever see Tom Ryan's videos I don't know if you know he is the Smashburger founder.
I have seen his videos. That’s what made me decide to try a press with a lip. I figured he knows what he’s talking about. PA is a beautiful state!
@@michaelbove4244 can you show where you got all your smashing tools? I have one that is completely flat and I don't like it because I can't be consistent. I think I want about a 7 ounce burger, but I want it to be very thin and larger in diameter as to brown more of the meat.
I prefer the burger smashing tool with a lip. I think it makes a better looking burger. My favorite thing to cook on the Blackstone is breakfast.
I agree Fred. Seems to hold in the juices better as well. So many breakfast foods you can make on a Blackstone. Thanks for the comment.
You saying "crap" highly offended me! 🤣
Just kidding, I enjoyed watching your video. The traffic wasn't a big deal, and the interaction between you and your technician was fun. Congrats on your new house too 👏
Hey Scot! Thanks a lot! That’s pretty much us being us. If crap is the worst I say in these videos, I’m doing pretty good! Lol. I appreciate you!
Wow your tech support is amazing at what she does!
You did so good!! Looks professional!
Indeed! You made the video very entertaining. Thanks bra.
Omg this is so funny!! Frodo running 😂😂
We all know Frodo!
Did these last night -- same smasher. I just use a little less butter. Best burgers ever!
This was the first time I used it. We are hooked on these burgers now. Appreciate you!
Great video. What kind of press did you use?
Oh hey! It’s a Cuisinart press with a lip. Cast iron.
Can't believe how long you cooked them?
Is that a question or a statement?
Excellent bro.. i need two!! Wow 23k that’s probably more than all my videos combined lol
John! I've been beaten up pretty bad about this video by a lot of people. Lol. I obviously had no idea what I was doing. I think I actually stated that in the video. I had to change the name because I've been told they're not smashed. But hey! Thanks for checking this one out from. A year ago. ✌️
I subscribed just cause you got that’s jets apron on thanks for sharing #gojets
I'll take it! J-E-T-S!! JETS JETS JETS!!!
I'm from the midwest. We love smash burgers.
I’ve never had them until I made them on my Blackstone. This video was the first time I made them as you can see. Lol.
I've seen someone who supposedly created the smash burger use one of those presses with the lip, so it made me wonder if it's something I should invest in. Other people I've see just used a normal press. Does it really matter? The one with the lip I can see making it have a nicer shape where the one without the lip could make the burger flatter. Not sure which route I should go.
The biggest difference is the thickness of the burgers. We will switch back in forth between the press with the lip and the flat smasher.
@@PoorGuyOutdoor ok cool, maybe I'll get one then. My wife already has a cast iron flat press. Would be cool to try the one with the lip too. Thanks for the info!
Smash Burger does metal to metal for 10 seconds. I'd say they know best.
The crew is waiting fir their smash burgers😂
They definitely were. Lol. Thanks!
I have a friend who cooks burgers just like this. Only difference is he smashes tons of onions into them also. He claims they are the best thing ever. I have to try them for myself to be sure!!! Also, I have a Royal Gourmet just like yours.
I’ve learned a lot since this video. My wife and son like those onion burgers. I’m not a fan. I retired that Royal Gourmet to make room for my Oklahoma Joe’s. It was good to learn on. Thanks my friend.
@PoorGuy Outdoor Cooking. I haven't used mine in a while. Not since I've moved on to cooking over an open flame. I keep it for nostalgia.
Smashing onions in the burger doesn't allow you to achieve the crust that is the reason you smash them. It's still OK though, but I cook my onions on the side and add on top at the end. 👍
@@mrbungle7586 Seems odd, why would onions prevent that? Doesn't make sense.
@@bbqelevated how do you achieve the same crust when you have onion In between the griddle and the meat? The sear and crust gives you the flavour. You need even temp and contact to achieve the crust, onion again restricts that.
I can't believe how much you overcooked these burgers lol
All in the technique 👌
Yup, add cheese on flip or cook 45 seconds or so, but can't treat it like a smashburger, it's pressed which can form inside, even make medium or med rare, otherwise it's a McDonald's burger
I mean....overcooked is a subjective statement. Especially since he stated multiple times that they prefer them well done...... So with that preference, seems like they turned out just right.
Smashburger presses have a lip.
Yep.
Rob….that crust looks killer. I bet those were good!
Oh boy. This video was one of my first one. I had no clue what I was doing. Got some pretty brutal comments on it. I deleted them. Lol. I will tell you however. That burger press make burgers the way we like them here at the house. That's the important part. Appreciate you my brother! ✌️
@@PoorGuyOutdoor ha ha…..I could tell it was an older vid…..but I still don’t see why people feel the need to roast the creator….I mean….isn’t it better to not comment, than disperse negativity?
I’m going down your list, watching all your stuff, man….don’t worry about the haters!
@@BBQROCKSTAR178 I really appreciate you taking time John!
LOL Frodo! Good looking burgers too!
Frodo is nuts! Burgers were great! I’ll make some for you guys.
Good luck to ya. Burgers look great 👍.
Thank you Lisa. We’re having fun! The burgers with that press turn out just the way we like them. Thanks so much for subscribing also.
Any idea where to find these sort of grills?
Walmart or Amazon.
Can you link the smashers you used? Burgers look delicious! Thank you. Have a blessed day.
Thank you Donna! I shared the link in the description box. The burger press is from Amazon. Appreciate you! You have a blessed day as well.
@@PoorGuyOutdoor Found it, thank you so much.
@@donnatorres7145 You are quite welcome. Thank you for paying attention to us.
Great video. Very entertaining!! 😀
Thank you sir!
Excellent!! Please excuse my shirt. It had grease on it. 🤣
It’s understandable. It’s hard work being my manager.
Love your fam and your videos! Thanks for making these. I just bought the little 17’ Blackstone and am seasoning it tomorrow.
I noticed you aren’t using liners in your grease trap. Is that intentional? I bought liner pans but I’m wondering if there’s a reason not to use them? Thanks! 😊
Well thank you! We truly appreciate you. I actually use the liners now lol. They are worth it. I think I was just too cheap to buy them early on. ✌️
@@PoorGuyOutdoor Hilarious! 👌🏼I thought there might be some secret Blackstone users tip- only found by watching these videos 😂.
Thanks for clearing that one up!
Ohhhh, I need to make Smashburgers!!!
They have become a family favorite! Thanks for the comment!
@@PoorGuyOutdoor You're epic! Man hug!!
Lol! I’ll take it!
In Oklahoma and no onions on the smash? : ) Looks good!
Ha! True. Not a native. I've learned it a big deal here. Appreciate you my friend. ✌️
I'm not native either, but I've been here 7 years now. I'm making smash burgers on my Blackstone for dinner tonight, but I'm caramelizing my onions low and slow in a skillet for garnish--it's nice to change it up every now and then. 🤙
Been here 9 years. Moved from upstate NY. Where abouts in OK are you. Caramelized onions are the way to go.
Down in Lawton, from California by way of Iowa and New Mexico. My new no-lip press worked pretty good, I just gotta figure out how to juggle it and the parchment.
Just up the turnpike from ya. Chickasha. Took me a few times to get my press right. We love them now.
I have a press from Cuisinart right now in my Amazon cart ..... it shows NO LIP. just flat. wish me luck
Hey! Let me know how you like it. I’m interested. Thanks for the comment!
Did it end up having a lip?
@@NickRoeder I did not order that one after all .
Do you prefer the press with the lip or one that is completely flat? I prefer the completely flat one so I can get the burgers really thin.
We actually prefer the press. We’ve had them both ways. It’s easier for me to get a consistent burger as well. Appreciate you my friend!
Dear Town Ryan Where can I buy your smashing iron
Hello there. I think you may have committed on the wrong video. This is Rob from Poorguy with a Blackstone. If it helps, I bought mine of Amazon. It’s a Cuisinart. Good luck!
Subscribed
Thank you!
Go Jets. May I suggest that you put down all the meatballs then smash them in the order that you put them down. After that, flip them in the order that you smashed them.
Poor Jets. I still love them no matter what! 100% agree with you on that. That was my first time. I’ve definitely learned a lot since then. I wasn’t sure if we would even like that burger press with the lip but we really enjoy the way the turn out. Thanks for the comment!!
@@PoorGuyOutdoor Yeah, the Jets will always disappoint. I used a flat press for a long time. Last week I got a press with a lip. My wife didn't like the burgers as much. I just felt they were different and would be happy to go back and forth between the two depending on my mood.
Nice! I like that tool he uses to smash the burgers. Well done Sir!
Thanks man! Appreciate you!
Todo much time maybe?? 14 minutes
Maybe. Maybe not. It’s all how you prefer.
Do u have to use the wax paper
I don’t use it any longer. Just when the press was new. Kinda gets seasoned. Thanks for the comment!
Or is it parchment? doesn't wax melt when you heat it up?
It's parchment.
Hate how it has the lip and doesnt let you smash the burgers thin. Kinda useless
We actually prefer that.
Watch the video of the guy that invented (popularized) the smash burger. He used a lipped smasher to seal the outside so it cook up, not out. If it’s not thin, you simply used too much burger. And you only flip ONCE!
You don't need a press if you don't have one, just use your fat turner and push it down with a meat mallet to press the patties.