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Outdoor Cooking

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
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:
Published Date: 03/24/21

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Grilling Tips

What Is a Denver Steak Cut?



Denver steak cut

What Is a Denver Steak Cut?

A Denver steak is an affordable, high-quality cut of meat. It's usually marinated or cooked sous-vide, and the taste is comparable to a ribeye. A well-seared steak will be tender and juicy, with a flavor that is unique to the region. It's best served medium-rare or well-done. Here's how to prepare a great Denver steak: First, get a good cast iron skillet. Turn the oven to its lowest setting. Add salt and pepper and place the steak in the pan. Wait a few seconds to let it smoke.

When it's finished, transfer it to a cutting board and rest for 5 minutes before serving.

While Denver steaks are often overcooked, they can be enjoyed as a stand-alone cut. While the texture of the beef can be tough, it's tender and absorbs marinades very well.

In a marinade, a Denver steak will be tender and delicious.

It is also delicious smoked or slow-cooked. Many people associate this cut of beef with tough chuck primal. While this may be the case, it is not always the case. In addition to slow-cooking and smoking the meat, some cooks prefer to smoke or grill the steak, resulting in a more flavorful and succulent steak.

A Denver steak is not thick or extremely thin, making it very tender. A recent study ranked it the fourth-tenderest of all steaks.

This type of meat can be grilled on the stovetop or in a stovetop-oven combination. If grilling is preferred, make sure to marinate the meat for a few hours before grilling. When preparing the beef, keep in mind that it's best to cut it against the grain. This will give you the best texture and flavor.

Although Denver steak is difficult to find, it is worth the effort.

A good butcher will know how to prepare it in several different ways. The best way to prepare this beef cut is with a mouth-watering marinade. A flavorful combination of sherry vinegar, garlic, and Dijon mustard will create a mouthwatering marinade for the steak. It's best served with pan-fried crushed potatoes or homemade fries.

The best way to prepare a Denver steak is to cook it on a two-section grill.

One side should be hot, while the other should be warm. The steak should be seared for a few minutes on each side, and then flipped frequently to ensure it is evenly cooked on all sides. Then, it should rest for 10 minutes before cutting. In addition to this, it should be served with a simple salad and garnished with herbs and vegetables.

The Denver steak has no historical significance. It is a marketing gimmick developed by the Beef Checkoff Program. The cut is the fourth-tender muscle section of the chuck.

A well-seasoned Denver steak is best cooked quickly on a hot grill.

When cooking a Denver, make sure to use a hot grill. Then, rest the meat for ten minutes before slicing it.

It is best to serve it with a tasty sauce, buttered and grilled.


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Outdoor Cooking

How to smoke a Brisket over a Charcoal Grill



While you've likely heard that slow-cooking a brisket is best done on a charcoal fire pit, there are still some questions about how to properly cook a Brisket.

This meat is great and you can cook it in a variety ways. Wrap it in foil or bake it on the grill. It will take about two hours to cook, but it will be worth it for the flavor and the leftovers.

To make a perfect smoked brisket on your charcoal grill, you should know the following three things.

how to cook a brisket on charcoal grill

Prepare the brisket first by trimming any excess fat. This is a time-consuming step, but it is necessary for a clean and even surface to cook on.

This process can take up to five minutes or more. After the brisket has been cooked, place it on the grate to cook. The brisket should be re-cooked after one hour.

Once you have prepared the brisket prepare the rest. You'll need some charcoal (you can choose between Jealous Devil and Big Green Egg) and some pellets. You can use any kind of pellets for the charcoal.

It will come in handy to have a disposable aluminum drip tray. These can be bought in bulk at Costco.

It is essential to have a remote probe thermometer with two zones for checking the internal temperature. A probe thermometer that can read instantaneously is the best choice for getting more precise readings.

This preparation guide will show you how to prepare your brisket. The first step is to remove the silver skin from the underside and trim off the fat cap. Season the meat with a 50-50 mixture of salt/pepper. You must grind the salt and pepper. You can make the meat tender, but it will still be hard if you do not follow these steps.

It is important to properly season your brisket before you start cooking it on a charcoal fire grill. Make a beef rub, and then sprinkle the spices on top to create a delicious brisket. It's important to season the meat evenly on both sides to ensure that it's tender and flavorful. For a smoky grilled burger, use a Texas-style barbecue sauce.

Next, make sure that your brisket has at least 1/4 inch thickness. You should then marinate your brisket overnight in water.

Once it has marinated, you can cook the meat by searing it on medium-heat charcoals. If you're using a charcoal grill, be sure to place a water drip pan near the brisket. The coals should be heated to 250-275 degrees.

Allow at least 1 hour for each pound. To serve your bbqa mbh on a plate, remove the meat.

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Grilling Tips

How to Cook on the Grill With Charcoal



Using charcoal is one of the best ways to cook. Not only does it produce a smoky flavor, but it also keeps food warm. It is a great way to make grilled food. You do not need to cover the entire grill with charcoal. To get started, light up the other burners of your grill. Once you have the charcoal going, close the lid and wait for 15 to 20 minutes until the desired temperature is reached.

Before starting to cook, be sure to get the proper tools. A grill brush is essential for cleaning the grate. A damper and vent set to control the temperature is an excellent addition to a grill. These will help you regulate the heat and keep the food moist. Another important tool for cooking is an instant-read digital thermometer. This device can help you control the temperature without losing heat. A hinged wire basket is ideal for vegetables and fish filets. Use the hinged wire basket to prepare desserts, such as fruit and vegetables.

Charcoal grilling is an excellent way to grill. It can be intimidating for those who have never tried it, but it's surprisingly easy. The first step is to gather some charcoal and mix it with some lighter fluid. A drip pan with water underneath the grill helps keep the food moist and prevent it from drying out. It is also important to place a damp piece of newspaper at the bottom of the grill to avoid catching fire.

To properly cook on a charcoal grill, you should use two zones. The first zone is hot and the second zone is cool. The cool zone allows you to move items that are nearing completion. You should also create a separate cool zone for dripping items. To control the temperature of the charcoal grill, you can either add more fuel or use ventilation. However, it is recommended that you choose a ventilation system for the grill to ensure that the temperature is controlled.

Before lighting your grill with charcoal, you should turn on the grill to warm the coals. Before you start cooking, make sure the charcoal is hot enough to support the food. When the coals are hot enough, the food will be cooked quickly and evenly. You can then adjust the temperature to suit your preferences. If you're unsure about how to light a charcoal grill, try using a chimney. This will make the process easier and avoid the need for lighter fluid.

The next step is to prepare the charcoal. It is important to use a chimney starter to light your charcoal. It helps you to light the charcoal faster. If you don't have a chimney starter, you can use a chimney tong to ignite the coals. The fire starter should also be used with a grill that is made of metal. It will need to be placed in the center to be able to light the charcoal.

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