KCSilverTiger

[quote]What do you use as a smasher and is smasher hot when you put it on the meat? Does it stay on the meat or is it just to flatten the patty?[/quote] I use a Pit Boss Griddle press like the one in the link below. I cover the meat ball with a piece of parchment paper then smash it down and h...

Seems like maybe we shouldn't be against the mentally ill cutting their dicks off. ...

Everyone else in my house prefers smash burgers on the blackstone, so that's mostly how I do them. I like them that way too, but sometimes I get a craving for that flavor you get from the juices dripping down onto the hot coals. It also creates one of the best aromas. So I'll smash theirs and grill ...

When people talk of seeing ghosts they always describe what the ghost was wearing. But why would a ghost be wearing any clothes at all? How do clothes travel with you in the afterlife? ...

Well I stopped at the store to get stuff to turn Monday's ribeye into today's Philly cheesesteak on the Blackstone, but I got home late and started watching the ball game and then I ran out of daylight so here we are. ...

[quote]Rule of thumb is 5 hours.[/quote] It's borderline. It was about 8 hours. But they were really fricking good. It's those new summer Shandy brats from Johnsonville. Highly recommend. ...

I've got two weber kettle charcoal grills that are 15 years old and still look brand new. Every couple years I'll change out the ash cleanout scrapers and the grates. For the money you really can't get a better grill. ...

But how did they know he was a man?...

I don't live in Louisiana. Perhaps prices are different where you're at, but I wouldn't think they'd be that different. ...

They are $7 per pound at my local grocery store. ...