I own a food truck where we serve giant smash burgers (6oz patties). I use thick 7"x5" blade offset spatula with a 6" round cast iron grill weight on top. We smash our burgers similarly to how you smashed with the meat tenderizer. Salt, then parchment square on top of a 6 oz ball, then slightly flatten the top of the ball with my gloved hand. Press down while rotating the spatula/weight in a clockwise motion while slightly tilting down towards the edge of the patty. We use a 6" wide stainless putty knife with an angled blade to flip the burger, which really helps keep those outer laces in tact. I'm interested in new techniques to improve my burgers, so I ordered a slightly heavier/one piece construction version of the meat tenderizer you used here. Definitely looking forward to trying it out to see if it can give a more even crust throughout with more control on size.
That is so incredible fam, that would be amazing to try, are totally near Central Florida?!😂 If you are on TikTok or Instagram, check out Dash Burger, they use the press and do it so well!! Take care fam, thank you for watching and sharing your technique!!🔥🔥
@@waltwins Unfortunately we're on the other side of the US in Washington State! What I'm interested in is the crust on the lacing improving with the way you/Dash/others do with a meat tenderizer. I believe the flavor is superior because you're doing a better job pressing the edges. Dash and other restaurants flatten out the edges after forming a good smash. This gives the outside laces ability to hold the juices of the meat in while cooking + you get a perfect crispy texture on the first bite. Thanks for giving the community of backyard burger smashers some science! I know there weren't many resources when I started. "Vincenzo's Plate" TH-cam channel has a smash burger video with a truck that more shows how to 'dome out' these burgers and thin the edges with that tenderizer tool.
I'm new to the smashburger, and I use an 8" cast iron skillet and press with a spatula handle. The only extra item needed is a mitt for the skillet handle. It works, and for most people, no extra purchase is required.
I used the spatula method when I first started doing smash burgers. However, I used the second spatula a little differently. I didn't use the handle to help, but I used the spatula end to help. I was getting OK results, but then my wife got me a Blackstone accessory kit, which included the large griddle press. Since I have been using it, my smash burgers game has gone into the stratosphere. I have always used Parchment paper between the smasher and the meat. This was a good video. The lightweight press is intriguing. I might just look for that and maybe get one to try. Thanks for the video. It was fun to watch.
I used a spatula until I broke a spatula, then I bought a circular stainless steel one I love. I have a cast iron one but I font use it on burgers as it's to big and my griddle gets loaded with smash burgers when we do them :)
Hi ,Never needed to use parchment paper with no stick . As far as the press goes I bought a 6inch cast iron press first with cast iron handle supports . returned it because the wood handle was so small when i went to pick it up up the edges of my hand touched the hot cast iron, ouch . Now have an 8inch Perfect! Tim NJ
I went overboard and bought a $70 2.5lb Vollrath steak weight. Works awesome for smash burgers. I’ve also used a tortilla press to get super super thin patties and smashed them with the steak weight once on the griddle. Was almost impossible to flip them in 1 piece but they came out super
I just pre-ordered the Smashed cook book @2. Griddle on! It will be here on May 18th. 🫕🍔I have a 36 inch Blackston and the smash burger kit, it has a small edge so the smash only goes so far, I'll see how that works,
Congrats on the NEW cookbook!! I have a cast iron huge manhole cover and I have a smaller porcelain smasher. I might get the round stainless steel smasher that you showed since my griddle is a 22". Thanks for the informational video Adam! Have a great weekend!
I picked up a smasher very similar to the stainless steel press that was your go-to before (the second one you used.) Use it all the time, no problems!
Awesome!! We used it again this weekend, it’s trickier than it looks! It makes an amazing sear, but we need to get it right so we don’t cut out any meat - we’ll get it right!!🔥🔥💪💪
I think i like the pit boss press, more even. Do you have a link to that knife? I have gone on there site but not sure which exaclty it is. Great video!
Thank you! We use a variety of tools - we actually have found that using the Pit Boss scraper tool works well, as well as the wooden scraper we had custom made. The burgers will stick as they sear “Maillard reaction), so we try to work around and scrape and pull up - as the meat is ready it will pull up easier. Hope this helps fam!🔥🔥
What a tasty test! So my go-to is similar to your stainless guy (#2) but is from Lodge, so it's cast iron. I also have from Le Creuset a square, enameled cast iron press, but it has deep grill lines. So that's my panini / sandwich / bacon guy. I like the cast for sandwiches because I let it sit on the heat source before I layeth the smash! The griddle DOES make awesome paninis ya know🤤😉😎Griddle On!
Much like your first book, this video is Epic! Congrats on your 2nd book. Just pre-ordered! When I first got my Blackstone, I got a the big hamburger spatula and did smash burgers the first way. I then bought the big cast iron one from BS and it was just so much easier, it was just harder to manage/clean/store. Later BS released the burger kit which had a better giant burger spatula and a stainless steel press. That one is now my go to because it is easier to press, plus it's easier to clean. I am definitely fascinated by the steel smasher though, looks fun. I hope you're having a grand weekend. Griddle On!!
I have a cast iron version of your stainless steel press. I love that thing but now you got me wanting to try out this weird new one and conduct my own test at home lol. Great video and congrats to you guys on the book!
Haha!! I’m not kidding, that thing arrived 2 days ago, and I couldn’t wait to try!😂😂. My family convinced me it’s definitely the way to go! Thank you for the congratulations, we are so excited!!🔥🔥
Have you ever used a press with a lip? I've seen a few people using it and I'm curious if it's worth using. I feel like ones without the lip could get the burger flatter, but the one with the lip gives it a nice shape and maybe prevents it from getting too thin.
Do you know if anyone has made a silicon covered smash burger press? Would be nice as it would give a natural non-stick effect (no need for parchment paper), easy to clean and no worries about scratching the ceramic surface (if you're not being careful using metal smasher).
All looked great, probably because you know what you're doing...lol. I think the Flattop Kings technique with the round burger press gives the result you got with the small weighted pounder. He presses it down and gives it a little twist when pressing then holds for 10 seconds I believe. That seems to give a little more separation in the meat making more crust around the edges. Great video as usual!
Nice video I made smash burger for the first time tonight with your Guys help, Turned out fire! I like the wooden spatula have a link to one where I can purchase?
Shoot, I just got your Griddle cook book, and you have me eyeballing your smashed cookbook. FYI, I love the time you took to explore the tools/methods of smashing. Smash burgers are maybe the most cooked single item for all griddle chefs.
I’m going to give that last one a try. But big question what is that wood scraper that looks like a pizza cutter. Need that link please. Thank you brother
Do you think the burgers after the double spatula pressed ones were better because you had the burger grease/flavor from the previous ones? I'm just starting to get interested in cooking smash burgers myself (love Shake Shack), so I'm curious, do you not season them or did I miss that?
Hey fam, thank you so much for watching! That’s a great question, it definitely could be! We season the meatballs usually before we bring them out to the griddle, it’s one less thing to worry about when cooking - these are so good, and definitely right up there with Shake Shack!!
my first time I used my cast iron small dutch oven and covered the bottom with foil. smashed with that heavy pan.. 😅 I'd love to see you use that method.
Could the reason why the 2nd/3rd ones tasted better than the 1st is due to that the first one released its beef fat and juices onto the griddle to help flavor and cook the ones after it i.e. the first burger cooked in oil/butter, the rest of the other burgers cooked in some tallow?
I use a very good patty press to make 4" patties. 3 oz. When it's smash burger time, I drop the patties on the griddle and SMASH them! I have a LeGriddle stainless steel griddle. I smash my burgers down naked -- no oil, no butter, nothing -- just meat on HOT 500° metal.
Haha!! Right?! Okay, we like onions, but sometimes prefer without - even more we like raw. Also, we rarely steam the buns, but always love it when we do!!🔥🔥
Legit, these are Arnold Potato Buns, the same kind used at Shake Shack (they use Martin’s), and the Dash Burger in Dublin, Ireland - we love these and stand behind using them. The best part is, they had nothing to do with the point of the vid. Cheers.🤙🤙
Haven’t gotten through this video yet and will keep watching. Not looking forward to pre-order advertisements because you are using Amazon. Worst company ever.
Sorry it isn’t for you - we know there are other means for sure, not trying to push Items - after 3 years of cooking, we recognized how often people asked about the items, so we’ve become accustomed to giving information about it all - not trying to push or sell anything (except our book, which we are super excited and honored to have! But we’ve found it available at Target, Walmart, and Barnes and Noble as well!). Hope you understand. Cheers.🤙🤙
Haha! Welp, someone needs to tell virtually every fast food chain and restaurant…. Clearly they didn’t get the memo. I’ll write to McDonald’s and let them know…😜😜
@@B_L_Smith lol. It’s definitely a regional thing. We grew up in Utah where it’s definitely a top condiment for dogs. My kids eat them that way, doesn’t both us at all.😂🤙
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I own a food truck where we serve giant smash burgers (6oz patties). I use thick 7"x5" blade offset spatula with a 6" round cast iron grill weight on top. We smash our burgers similarly to how you smashed with the meat tenderizer.
Salt, then parchment square on top of a 6 oz ball, then slightly flatten the top of the ball with my gloved hand. Press down while rotating the spatula/weight in a clockwise motion while slightly tilting down towards the edge of the patty. We use a 6" wide stainless putty knife with an angled blade to flip the burger, which really helps keep those outer laces in tact.
I'm interested in new techniques to improve my burgers, so I ordered a slightly heavier/one piece construction version of the meat tenderizer you used here. Definitely looking forward to trying it out to see if it can give a more even crust throughout with more control on size.
That is so incredible fam, that would be amazing to try, are totally near Central Florida?!😂
If you are on TikTok or Instagram, check out Dash Burger, they use the press and do it so well!!
Take care fam, thank you for watching and sharing your technique!!🔥🔥
@@waltwins Unfortunately we're on the other side of the US in Washington State! What I'm interested in is the crust on the lacing improving with the way you/Dash/others do with a meat tenderizer. I believe the flavor is superior because you're doing a better job pressing the edges. Dash and other restaurants flatten out the edges after forming a good smash. This gives the outside laces ability to hold the juices of the meat in while cooking + you get a perfect crispy texture on the first bite. Thanks for giving the community of backyard burger smashers some science! I know there weren't many resources when I started. "Vincenzo's Plate" TH-cam channel has a smash burger video with a truck that more shows how to 'dome out' these burgers and thin the edges with that tenderizer tool.
@@discingaroundyou are amazing! If we ever got out that way, we’re cooking some smashburgers together fam! 🔥🔥
Hi, where did you get that wooden bowl scraper you were using to flip the patties? Thanks
Yes, please
I'm new to the smashburger, and I use an 8" cast iron skillet and press with a spatula handle. The only extra item needed is a mitt for the skillet handle. It works, and for most people, no extra purchase is required.
I really don't know which method I prefer. I guess I'm just gonna have to come down there and try them all!
You are always the best fam - thank you as ALWAYS for the love!!🔥🔥
I have the large spatula and i use a long handled smash burger tool to get an even press on the spatula and keeps my hand from the heat
This works for sure! Thank you so much for watching and for chiming in!🔥🔥
@@waltwins appreciate you sharing your knowledge of griddles
@@billw7894 our pleasure, brother!
I used the spatula method when I first started doing smash burgers. However, I used the second spatula a little differently. I didn't use the handle to help, but I used the spatula end to help.
I was getting OK results, but then my wife got me a Blackstone accessory kit, which included the large griddle press. Since I have been using it, my smash burgers game has gone into the stratosphere.
I have always used Parchment paper between the smasher and the meat.
This was a good video. The lightweight press is intriguing. I might just look for that and maybe get one to try.
Thanks for the video. It was fun to watch.
I used a spatula until I broke a spatula, then I bought a circular stainless steel one I love. I have a cast iron one but I font use it on burgers as it's to big and my griddle gets loaded with smash burgers when we do them :)
Interesting video. I wish you had tested a press with a small lip. I've seen them in some videos and am curious how they compare to flat presses.
Hi ,Never needed to use parchment paper with no stick . As far as the press goes I bought a 6inch cast iron press first with cast iron handle supports . returned it because the wood handle was so small when i went to pick it up up the edges of my hand touched the hot cast iron, ouch . Now have an 8inch Perfect! Tim NJ
Thank you so much, I've been looking for that meat "tenderizer" for so long 😭 you're a blessing
Awesome! Thank you so much for watching! Still trying to get the hang of it, but this thing is awesome!!🔥🔥
I have seen a lot of people that use the tenderizer tool to smash them
I went overboard and bought a $70 2.5lb Vollrath steak weight. Works awesome for smash burgers. I’ve also used a tortilla press to get super super thin patties and smashed them with the steak weight once on the griddle. Was almost impossible to flip them in 1 piece but they came out super
Haha!!! That is amazing brother! End result, right?!? Thank you so much fam! Griddle on!!!😁❤️🤙
Interesting and awesome video! Just preordered the book and should be here in May!👍🏻👍🏻
Thank you SO MUCH brother! That means so much to us! We are so excited!!🔥🔥
I have the big press and a smaller cast iron press
I can’t wait for the next cookbook
I have ordered 3 of the Smashed books
You rock! The big press works so well!!🔥🔥
I just pre-ordered the Smashed cook book @2. Griddle on! It will be here on May 18th. 🫕🍔I have a 36 inch Blackston and the smash burger kit, it has a small edge so the smash only goes so far, I'll see how that works,
Congrats on the NEW cookbook!! I have a cast iron huge manhole cover and I have a smaller porcelain smasher. I might get the round stainless steel smasher that you showed since my griddle is a 22". Thanks for the informational video Adam! Have a great weekend!
🔥🔥🔥🔥 episode my Brotha! I haven’t done smashy’s on my flattop I got for Christmas yet, but it’s on deck! Great informational video! Cheers Fam 👊🏼😎🤙🏼
Haha!! YES!! So excited brother, congratulations on the new griddle!! For sure let us know if you have any questions fam!! GRIDDLE ON!🔥🔥
Another excellent video! Thank you! Also. Just preordered my other cookbook! Looking forward to it! Congratulations 🎉
I picked up a smasher very similar to the stainless steel press that was your go-to before (the second one you used.) Use it all the time, no problems!
I love my spatula and bbq rub seasoning bottle combo to smashburgers. Mmmm smashburgers…. Ok I’m hungry now…
Haha!! For sure, you gotta do what works for you! Much love brother!🔥🔥
I've got that pounder.....Will be trying it soon!
Awesome!! We used it again this weekend, it’s trickier than it looks! It makes an amazing sear, but we need to get it right so we don’t cut out any meat - we’ll get it right!!🔥🔥💪💪
Another GREAT video, and great ideas! I use a bacon press with parchment paper....never fails! Much Luv Fam! GRIDDLE ON!!!
I think i like the pit boss press, more even. Do you have a link to that knife? I have gone on there site but not sure which exaclty it is. Great video!
Absolutely great comparisons! Thanks for sharing and congrats on your second cook book! Cheers and Griddle On!
I have 6 or 8 presses, but I still prefer the spatula routine. Good comparison.
Where did you purchase that scrapper ? My smash burgers always stick . I have the pit boss spatulas but yours seemed to work better to unstick them.
Thank you! We use a variety of tools - we actually have found that using the Pit Boss scraper tool works well, as well as the wooden scraper we had custom made. The burgers will stick as they sear “Maillard reaction), so we try to work around and scrape and pull up - as the meat is ready it will pull up easier. Hope this helps fam!🔥🔥
I need that wooden scraper! Where can I get one?
I just use a single spatula and smash it with the seasoning bottle I’m using, but I’m up for trying that tenderizer👍😊
Just got a pit boss sierra and found your channel. Love the videos and I am excited to go down the rabbit hole and binge your videos!
Woohoo!!! Welcome to the good life brother!!! Don’t hesitate to reach out! Much love! Griddle on!!!😁❤️🤙
What a tasty test! So my go-to is similar to your stainless guy (#2) but is from Lodge, so it's cast iron. I also have from Le Creuset a square, enameled cast iron press, but it has deep grill lines. So that's my panini / sandwich / bacon guy. I like the cast for sandwiches because I let it sit on the heat source before I layeth the smash! The griddle DOES make awesome paninis ya know🤤😉😎Griddle On!
Much like your first book, this video is Epic! Congrats on your 2nd book. Just pre-ordered! When I first got my Blackstone, I got a the big hamburger spatula and did smash burgers the first way. I then bought the big cast iron one from BS and it was just so much easier, it was just harder to manage/clean/store. Later BS released the burger kit which had a better giant burger spatula and a stainless steel press. That one is now my go to because it is easier to press, plus it's easier to clean. I am definitely fascinated by the steel smasher though, looks fun. I hope you're having a grand weekend. Griddle On!!
Everything you guys make looks so yummy
Alan! Thank you so much brother! Griddle on!!😁❤️🤙
I have a cast iron version of your stainless steel press. I love that thing but now you got me wanting to try out this weird new one and conduct my own test at home lol.
Great video and congrats to you guys on the book!
Haha!! I’m not kidding, that thing arrived 2 days ago, and I couldn’t wait to try!😂😂. My family convinced me it’s definitely the way to go! Thank you for the congratulations, we are so excited!!🔥🔥
I have all these tools (except the pounder) for making smash burgers but, for me, I prefer the first method. 😋👍
Where did you get the wooden scraper from??? Please
Thank you so much for watching. We are actually trying to see if we can get these available to everyone… stay tuned! Griddle on!!😁❤️🤙
@@waltwins thank you from the UK
Have you ever used a press with a lip? I've seen a few people using it and I'm curious if it's worth using. I feel like ones without the lip could get the burger flatter, but the one with the lip gives it a nice shape and maybe prevents it from getting too thin.
Awesome smashed possum!!!
I look forward to the smashbook.
Thank you so much as always Henry! Always good to see you brother! Griddle on!!!😁❤️🤙
Do you know if anyone has made a silicon covered smash burger press? Would be nice as it would give a natural non-stick effect (no need for parchment paper), easy to clean and no worries about scratching the ceramic surface (if you're not being careful using metal smasher).
Well, you may have just come up with something here!!! We will look into this!!! Woohoo! Thank you so much for watching! Griddle on!!!😁❤️🤙
we had smash burgers for dinner tonight. I used the spatula method
All looked great, probably because you know what you're doing...lol. I think the Flattop Kings technique with the round burger press gives the result you got with the small weighted pounder. He presses it down and gives it a little twist when pressing then holds for 10 seconds I believe. That seems to give a little more separation in the meat making more crust around the edges. Great video as usual!
Looks awesome brother and always love the family time. Keep it up we love it.
Where can I get the wood scraper. I really like that.
Thank you so much for watching! It’s actually a custom one made by Adam’s nephew… we are hoping to have them available!!! Stay tuned…🤗🤗🤗
What is the knife that ya used to slice those burgers with please?? I'm very interested in it. Thanks!!
Yay! We love this!! It is the Valhalla Series Chef’s hybrid knife - this is a link to the site - so amazing!!🔥🔥💙💙
dalstrong.com/?ref=ZvdTUZDzJZa9cR
I thank ya, sir! Truly enjoy yall's tutorial cookin' videos!!!! I will be lookin' into purchasin' yall's cookbooks too!!
Nice video I made smash burger for the first time tonight with your Guys help, Turned out fire! I like the wooden spatula have a link to one where I can purchase?
I have just preordered 3 of them
Wow, no way!! This means so much to us fam!! Thank you!!!🔥🔥
Shoot, I just got your Griddle cook book, and you have me eyeballing your smashed cookbook. FYI, I love the time you took to explore the tools/methods of smashing. Smash burgers are maybe the most cooked single item for all griddle chefs.
I’m going to give that last one a try. But big question what is that wood scraper that looks like a pizza cutter. Need that link please. Thank you brother
Do you think the burgers after the double spatula pressed ones were better because you had the burger grease/flavor from the previous ones?
I'm just starting to get interested in cooking smash burgers myself (love Shake Shack), so I'm curious, do you not season them or did I miss that?
Hey fam, thank you so much for watching! That’s a great question, it definitely could be! We season the meatballs usually before we bring them out to the griddle, it’s one less thing to worry about when cooking - these are so good, and definitely right up there with Shake Shack!!
You guys are awesome! Your family is great also.
Woot woot!! Thank you so much for the kind words fam!!🔥🔥
my first time I used my cast iron small dutch oven and covered the bottom with foil. smashed with that heavy pan.. 😅 I'd love to see you use that method.
Do you know when you do I cook like this Adam it makes me extremely hungry! Lol excellent comparison, my friend.
You said order the Smash cookbook and I did! I got to May 18th to wait!
Rickey!!! Woohoo!!! Thank you so much as always brother! Griddle on!!!😁❤️🤙
I just got one today off amazon. He said his was heavy, about 1 pound. This mug i got today is almost 5 pounds
Could the reason why the 2nd/3rd ones tasted better than the 1st is due to that the first one released its beef fat and juices onto the griddle to help flavor and cook the ones after it i.e. the first burger cooked in oil/butter, the rest of the other burgers cooked in some tallow?
i have a blackstone, full size sheet pan and a set of free weights....
Haha! That will do 💪💪🔥🔥
Watched this vid, but failed to comment 😔 my bad.
Congratulations on the new book, you know I already have my pre-order in.
Informative! Great job Adam! And who can refuse a smashburger anyway? GRIDDLE ON!
I prefer a 6" cast iron smasher, nice and heavy.. If a smasher is big, it takes up to much of the grill.
where is link to the wooden scraper?
It was actually a custom design by Adam’s nephew… we are hoping to market them soon. Stay tuned!!!😁🤗
@@waltwins cool what would you think of a wooden press? * my idea*
@@keithhobbs oooh - we wouldn’t hate it at all!!🔥🔥
@@waltwins I'm trying to find someone to make me one
Of course I am using the wrong tools, I don't have the privilege of have a PIT BOSS yet, but soon my friends, soon!!!
As long as they get flat it all works. I am wondering if using my cinder block wrapped in tinfoil and dropping from 3 feet was a bad idea. ha
What temp is your griddle at?? around 400° - 450° ???
I use a very good patty press to make 4" patties. 3 oz. When it's smash burger time, I drop the patties on the griddle and SMASH them!
I have a LeGriddle stainless steel griddle. I smash my burgers down naked -- no oil, no butter, nothing -- just meat on HOT 500° metal.
PLEASE tell us where you got the wood scraper or at least the brand!
He said it was custom one and was hoping they would have them available
What is best for a ceramic cook top to smash?
Everyone of them looked great.., but no grilled onions... ??? Steamed buns..??
Haha!! Right?! Okay, we like onions, but sometimes prefer without - even more we like raw. Also, we rarely steam the buns, but always love it when we do!!🔥🔥
Will a rolling pin work??🤪
Haha! Maybe?!?😂😂😂
my plan was to use the 4th one on my truck
how the spatula+can of beans as a press method?
Eu uso o fundo de uma leiteira para amassar meu burguers em uma panquequeira!!! Fica show!!!^^
I LOVE smash burgers ❤
They are the best burgers ever, right, Chris? Thank you so much for watching brother! Griddle on!!!😁❤️🤙
Starting off with sub-par buns 😢
Legit, these are Arnold Potato Buns, the same kind used at Shake Shack (they use Martin’s), and the Dash Burger in Dublin, Ireland - we love these and stand behind using them. The best part is, they had nothing to do with the point of the vid. Cheers.🤙🤙
@@waltwins my fault, they looked like the bargain white bread buns!
I agree, potato (Martin!) and brioche are the only valid choices 😁
@@wideglidebry haha! Totally get it - we’ve learned over the years!!!😂😂🔥🔥
Haven’t gotten through this video yet and will keep watching. Not looking forward to pre-order advertisements because you are using Amazon. Worst company ever.
Sorry it isn’t for you - we know there are other means for sure, not trying to push Items - after 3 years of cooking, we recognized how often people asked about the items, so we’ve become accustomed to giving information about it all - not trying to push or sell anything (except our book, which we are super excited and honored to have! But we’ve found it available at Target, Walmart, and Barnes and Noble as well!). Hope you understand. Cheers.🤙🤙
Ah yes the ol' meat pounder...
Haha! It’s such a great tool!! We need to get better with it though!
Putting ketchup on a burger is a abomination 😂
Haha! Welp, someone needs to tell virtually every fast food chain and restaurant…. Clearly they didn’t get the memo. I’ll write to McDonald’s and let them know…😜😜
@@B_L_Smith lol, from Chicago, fam?😂🔥🔥
@@B_L_Smith lol. It’s definitely a regional thing. We grew up in Utah where it’s definitely a top condiment for dogs. My kids eat them that way, doesn’t both us at all.😂🤙
@@B_L_Smith haha! I get it for sure, do you like ketchup for other things?
If yaaaaa smelllll what the twins are cooookin
Haha!! Heck yes, and you know this!!💪💪😂😂
@@waltwins waltbroni
Bro wtf is that plastic spatula lmao, your seasoning is way to thick if you are worried about scratching it.
Not even sure what you are talking about. Thanks for the input, regardless. Cheers.