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Cheddar Jack Double Stack Smash Burger Sliders

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East Tennessee was blessed with sunshine and brilliant blue skies this past weekend so we decided to do our first big BBQ of the year. After a day of shopping and prepping brisket, pork, and chicken, Alexis and I realized that it was 4pm and we hadn't had breakfast or lunch. We were getting on the edge of hangry, something HAD to be done.
Fortunately, it is our "cheat day" so we made these killer Cheddar Jack Smash Burger Sliders on one of our Big Green Eggs.

Tips for Making Smash Burgers
Preheat. Whether you are using a grill, flat-top griddle, or skillet, preheat it thoroughly. The air temp of your grill gets to 450°f a lot faster than the metal will, so give it time.Fresh is best. Use the freshest ground chuck you can get, it makes a difference. My Food City grinds beef in-store a few times a day. Some places ship it out to the store already ground up.Thin is in. Use a thin, metal spatula (Amazon Affiliate link), sometimes called a "fish or filet spatula". It makes scraping under and flipping the burger easier and it helps keep your cast-iron cookware clean.

Cheddar Jack Double Stack Smash Burger SlidersBy www.nibblemethis.com
Published 03/22/2021

The big-time flavor of a deliciously greasy smash burger in a smaller package.
Ingredients1 pound fresh ground chuck 1 teaspoon finely ground beef rub (we used our NMT Beef Rub v.2 recipe)6 slices Sargento Ultra-Thin Cheddar Jack Cheese slices6 Pepperidge Farm White Slider Buns2 tablespoons mustard-based BBQ sauce (We used our NMT Golden Mustard BBQ Sauce recipe from our second book, The Offset Smoker Cookbook)InstructionsPreheat grill to 450-500°f. I used the Big Green Egg as shown in the notes below. But you could also use about any charcoal grill, flat-top griddle, or use a skillet on your range top. Just make sure that your skillet, griddle, or whatever is in the heat for at least 10 minutes before cooking. You want it good and hot. A drop of water on the cooking surface should dance around.Prepare the burgers. Use a scale to weigh out 2.5 ounce balls of ground chuck. Smash the burgers. Once the griddle is fully preheated, hit it with a little high-temperature cooking oil – canola oil, beef tallow, peanut oil, whatevs. It should smoke pretty quickly, if not, your griddle probably isn't hot enough. Use a burger press to smash out the burgers on the hot griddle. Sear the first side. Let the beef sizzle, pop, and be happy for 90 seconds. By then, the bottom should be crispy and the top of the patties (smashies?) should be turning from pink to grey or brown. Use a thin spatula to scrape under and flip the patties.On the flip side. Immediately after the flip, I mean immediately, season them evenly with the fine beef rub and top each with a slice of cheese. Let cook another 60-90 seconds. Stack and rack. Scrape/scoop a patty and stack it on another one, remove to a cooling rack. Repeat with the other four. Build the burgers. Top each slider bun bottom with a smash burger double stack. Lightly brush the bottom of the top bun with some of the mustard-based BBQ sauce and serve with crispy tater tots.Yield: 3 servings
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 10 mins.
Total time: 30 mins.
Tags: burger, grill
I cook smash burgers in several ways, such as; in a cast-iron skillet, a griddle plate, on the griddle insert in my Oklahoma Joe's Rider DLX pellet grill, or on one of our Blackstone flat top griddles. Lately, I've been using a griddle plate that I salvaged from a Char-Broil Commercial 4 burner grill. This plate fits my PK Grills and large Big Green Eggs like a glove.

My setup was using a Kick Ash Basket full of lump charcoal and I set the griddle plate on an adjustable rig with the crossbars on the middle setting. It wasn't designed to fit like this but it is almost a perfect fit for me. 

I pre-weighed the beef balls at 2.5 ounces and then gave them the smash and smear using a 5mm deep Ballastic Smasher. I have had many burger presses and such and this one is my favorite because it is made from easy to clean stainless steel, feels bomb-proof, and is just the right depth for smash burgers.
You keep seeing my BGE in the Challenger Designs cart a lot lately because my other large BGE in the BGE Modular Nest is out of commission. It needs to have its rings replaced and I also need to do a warranty claim on its base. I just haven't felt like dealing with it, so I've been using this one rather exclusively.
My cheese of choice today was Sargento Ultra Thin Cheddar Jack. I'm a big fan of the Ultra-Thin slices from Sargento because they melt effortlessly and take the shape of the burger. 
Look at those blankets of cheese! I like when the cheese hits the griddle and crisps up a little, giving you a cheese skirt. 

Double stacked and racked smash burgers waiting for their bun. But first….
When we get smash burgers at Drakes, they come with the best deep-fried tots so that's what we do at home. We run them at 355°f in a deep-fryer until golden brown, just a couple of minutes. As soon as they come out, we hit them with either popcorn salt or the same finely ground NMT Beef Rub v.2 recipe that we use on the burgers.  
Hulk Smash!
I love diet cheat day.
Here's a video from when we made these same burgers later this week.

Want more inspiration, ideas, and recipes? Please check out my two books from Ulysses Press: 
The Kamado Smoker and Grill Cookbook and 
The Offset Smoker Cookbook.

By: Chris
Title: Cheddar Jack Double Stack Smash Burger Sliders
Sourced From: www.nibblemethis.com/2021/03/cheddar-jack-double-stack-smash-burger.html
Published Date: 03/24/21

Did you miss our previous article…
https://amazinghamburger.com/grilling-recipes/camping-make-ahead-breakfast-burritos/

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Popular St. Louis BBQ joint launches ‘meat subscription boxes’, nationwide shipping – KSDK.com

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Popular St. Louis BBQ joint launches ‘meat subscription boxes', nationwide shipping  KSDK.com

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Grilling Tips

How A Charcoal Barbecue Grill Works

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Despite all the innovations and also elegances of outdoor grill out there nowadays, standard charcoal barbecue grill still obtains appeal as well as broad use because of its versatility when it pertains to cooking meat. Any kind of barbecue lover will absolutely agree when we claim that charcoal is better than others considering that it burns hotter and also it does not present any chemical preference into the food. Charcoal bbqs function by melting charcoal to produce their heat. These grills are either fueled by all-natural charcoal or charcoal briquettes. In a charcoal barbecue grill, the air is drawn up with the coal. When the charcoal burns, embers are developed. These ashes emit the heat which is extremely vital to cook the food in the grill. It is notable that the charcoals turn white on top and radiance red below when they remain in their best. This is a great sign that the charcoal bbq awaits cooking or grilling.

If you have actually experienced spending your afternoon barbecuing in a charcoal grill, you recognize that mentioning a charcoal fire can sometimes be an examination of patience. Nevertheless, if you feel in one's bones the right things to do charcoal grilling will certainly be very easy. On top of that, it would certainly not be taxing if you just comply with rational action in bbq cooking. Besides the preparation, the first thing you need to do prior to starting a charcoal outdoor grill is to review and familiarize the guidelines on your grill's guidebook. This may sound a waste of time yet this is really important for you to recognize the do's as well as do n'ts of your gas grill.
The following point you can do is prepare the charcoals to be utilized for cooking. You require to prepare the charcoal in a pile. Once they are mounded in the center of the bottom shelf of the grill, placed some liquid on them. Making use of a long match or paper at first lighted, light the mounded charcoal. Considering that they go through hazardous flare-ups, liquids need to be away while you do this. Additionally, you have to not pour out liquid to charcoal that are currently lit. Wait until you see that charcoals changed right into ash. Before preparing yourself for the grilling process, see to it that the grill itself is warm. This can be identified by just considering the coals. If they are covered in grey ash this indicates they are hot enough and definitely prepared for grilling already.

However, there is a various strategy for lighting fire in a charcoal bbq with chimney. Others buy a charcoal smokeshaft to be connected to the lid of the grill. If this is the case, you simply require to prepare two pages of newspaper. Wad them up and put all over the sides of base and also the top section of the smokeshaft. It needs to be born in mind that air should be allowed to come through the center so that the charcoal will be fueled. Hereafter, established the chimney down on the bottom grate and include the charcoal briquettes required for the type of food you'll grill or prepare. Using a suit, you can currently light the newspaper with the chimney's sides. Wait on 15-20 mins and after that placed the coals out onto the bottom grate. You can do this by getting hold of the smokeshaft by the manage with using security like gloves or mitts. Make certain to spread out the coals uniformly on the grate and also wait up until they are warm sufficient before positioning any kind of food on the grill.

All these steps are truly easy. The only reason many people say that charcoal bbqs are lengthy is that they do not adhere to the appropriate steps in grilling. Furthermore, if you comply with these risk-free steps on your very own barbecue grill, you'll absolutely appreciate your charcoal bbq party.

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BBQ Tips

BBQ Grilling Versus Smoking – The Great Debate

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BBQ Grilling Versus Smoking – The Great Debate

We all have heard about barbecuing, but we are unaware of the real tricks in it. Barbecuing is also a form of art. To a person who is new to this art may get confused, because cooking meat in an open fire is a really tricky method. In order to get a really good and delicious bbq dish, one must have a lot of patience.Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas, smoking is a slow process, where the food is kept at a particular distance from the fire. Now let us take the two separately, to know the real processing.

BBQ Grilling

Grilling is of two types: direct and indirect. But before going into the details,let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we'll go back to the types of cooking. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts,etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. It is somewhat like baking a cake or such type of foods.Now we will move on to smoking.

BBQ Smoking

Smoking is the finest way to cook food,even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the foods that can be smoked. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal,suited temperature for smoking is between 200-225 degrees. If you cook the meat until it's 165 degrees in the middle, it would make the meat more tastier,as the smoke flavour gets deep into it.For basic bbq smoking, you can use the regular grill. The only thing that one must be aware while smoking is, the selection of right type of wood.Because, each wood is different in its own way. So we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shapes and sizes.There are smokers running in gas and charcoal.But the heat coming from any type of smoker is a cooler one,which is why it takes a lot of time to smoke.

Now to end with it, barbecuing has to undergo one more process, that's topping it with sauce.In fact it is the topmost ingredient, which one can't omit while barbecuing.Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking. ie, when you are sure that the meat is well cooked,because,sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar.

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