This is a great series. Honestly I got on this channel while living in Chelsea nyc and admired the determination. For multiple reasons I am glad you and your family got out and man this channel has turned into something good. Keep it up.
5 minutes later..."still undecided I think I need just one more bite".. looks down, burgers are gone. :) grilled or griddled your burgers look great. I think the smash burger craze is more from it being different than what we've been eating since we were kids. And it gives us grillers a reason to add another toy to the backyard. Good job.
Smash burger was invented by a cook to save cooking time. It was a much faster way of cooking the meat and churn out more burgers in a fast food place, so it had nothing really to do with taste originally, but when done right, the crust seemed to produce a certain flavour that people liked.
Both looked great! Cooking with a grill plate in the Weber kettle was a great idea! Pairing both with a beer was a “Super Idea!” Best wishes to you and the Mrs. Stay safe and strong!
In my test run I used a 12-inch cast iron pan, but the edges were too high for me to get a good press on the patties. So I switched to the Q griddle and it worked great.
I have to respect this man. I do not really like the smash burger, but I got a massive amount of it when I was younger. People call it crunchy, but to this day, it is for the most part, just taste like burned burgers or overdone burgers. These days I like big jucy burgers, specially home made with maybe an egg yolk, chilli flakes etc. I really do not get infatuation with a smash burger, if it is just brainwashing or people actually like it, still not sure yet.
Yeah, smash burgers are really trendy right now. I knew I would get a lot of hate if I chose the dad burger. But dammit, I love a good meaty burger and the dad burger won. Cheers!
I know it lost but what a great idea using 2 smaller patties so they cook faster and as you said you get double the crust! Then I realized my favorite burger place in town is Freddy's Frozen Custard & Steakburgers. They do that same thing 2 thin (read crusty edges love that part) patties so they cook faster so the drive though line doesn't get to long. Good video as usual!! (I'm smoking a brisket its about to come off the smoker but still gotta wait a couple of hours for it to rest, dang it I'm hungry now lol. Have a good one!
Both burgers were really great. But a good smoked brisket is probably my favorite bbq food to eat. We have a place in Brooklyn called Hometown that does authentic Austin bbq, and man it is the real deal. Thanks for watching Gadget Griller.
Without tasting by looks it was a tie. All burgers are good and so many ways to fix them with different sauces, bacon, grilled onions, mushrooms, types of bread and on and on. The hard part of cooking a Dad burger is keeping it from getting too big in the middle, almost turning into a meat ball. A dimple in the middle helps but it needs to be a significant indention to keep it fairly flat. Great video!
I considered the dimple, but thought old school dads look at me funny. Lol! I'll be making some burgers with bacon, sauces and veg soon for sure. Cheers and thanks for watching!
I love the idea of using the Weber griddle on the Webber kettle I had thought of doing the same this past Sunday cause I was doing griddle onions on the griddle to go with the burgers and I made dad burgers with 2 pieces of American cheese.
I tried using a 12-inch cast iron pan in a test run but found the sides of the pan were too high to get a good smash with two patties. Q griddle just seemed like the perfect solve. Thanks for watching Steve. And yeah, I love some grilled onions too.
I liked the way you did this vid and tell the wife well done on jumping in there. I have a thought about the trendy smash burger. I believe so many cooks are cooking on flat tops because its simple. Typically fueled by propane so quick and easy. And a big flat top can make a huge scramble to feed lots of people in the morning. Like we men need more excuses to buy more outdoor cooking equipment. 😄
Restaurants for the most part can't cook over open fire so a griddle is the way to go. They work great. We have a small country diner nearby that is an absolute gem. I'm considering a Blackstone. Also a WSM. Also a PBC. Also a kamado. Also...
@@GallaghersGrub first off, thanks for pointing out many dinners and restaurants don't have the ability to do BBQ but do have griddles. As to the wish list it just gets bigger 😄. One needs to choose wisely. Here's a example. I got my 22" wsm last August. I haven't used my offset since ( it is a $399, nice but not expensive unit) i got the wsm. It's just so easy vs the offset and can go several hours without needing attention. The offset needs to be fed every hour. Last week I got a new meat hanger for the wsm and was able to smoke 21 baby backs at ONE time. Plus ill be able to smoke sausage and other foods the you would want to hang vertically. And i expect to order my LSG in the next week or two. Now to be clear I'm gearing up for my catering business but yeah, that wish list is always there singing her siren's song saying " just one more,that's all, just one more". Welcome to the crazy train.😁🔥🔥🔥
@@GallaghersGrub the 18" is a great size but consider this. Any accessories that fit the 22" kettle will also fit the 22" wsm. And there is a modification that allows the wsm to grill just like the kettle. Look up the mods on Y Tube and you will see what I'm talking about. I swear I'm not some evil bastard trying to get you in trouble with your wonderful wife. I do think these are great options to consider. Good luck. By the way the meat hanger is made by a company named Hunsaker. They make accessories and cookers.
Hi. I was talking to Mark at Hunsiker and he said he does make the hangers for the 18" wsm. And they are currently in stock. They are currently out of stock on the 22" hangers.😀
I have always hated homemade hamburgers. Then one day I decided to see if I could actually make a burger I liked. I made a hybrid of these two, I suppose. I mixed my flavorings and some shredded cheese into my meat prior to cooking it. I then did the "smash burger" process of balls smashed on a griddle, no additional flavoring. At the end I melted cheddar on the top of the burger. Sometimes I'll not only mix shredded cheese, but I'll also mix in blue cheese crumbles for that extra umph.
I've been making a ton of burgers these past few years... and I love bleu cheese burgers. Check out my sliders video if you haven't seen it. Or my cast iron pan burger video. Deeeeelicious! Cheers Michael!
Great video. I would personally pre smash the patties and grill them over the coals to get the crust and smoke! Ultimately any cooking outdoors is better than indoors.
Beer bottle smash = prime dad. My dad did a hell of a dadburger; I don't have the nerve. But maybe I need to go for it. (Best dadburger I found in NYC: Jackson Hole. Those things were huge!) I like the long lens. Looks good.
Damn! I need to hit Jackson Hole then. I haven't been there in years. For me, it's Corner Bistro. The bacon on the burger is unbelievable. There's also a place in Brooklyn called Korzo that serves a deep-fried burger. Next level.
Hey City, always like your vids, yes I think they are both fantastic, I have been cooking for 40 years on a charcoal grill, I just started using my cast iron grill on the Weber in the last few months...I can't believe I waited so long, Thanks, and Cheers to your family!
It sounds like a better Dad burger would easily win. If you crank the heat from the charcoal quite a bit more then you'll get that great crisp outside of the griddle and the smokey flavour. There's no need to be stuck with choosing between the two.
Good vid again, both burgers looked great but in my opinion there's nothing like the flavour of a burger cooked directly over lumpwood. Also two thin patties rather than one thick one are getting hit by twice as much area of smoke. Keep up the good work!
@@GallaghersGrub you’re welcome. I love charcoal grilling and miss that special flavour when making smash burgers. But I also prefer thinner burgers over thicker ones and that presents problems on the grill. I have heard that freezing thin burgers helps keep them together when grilling. I might try that. It would be interesting to see a comparison of something like this.
Thank you for this Video,.I have a plan to open Burger business, but still confuse about smashed burger or classic one...because I don't have Grill Stove as yours
Why choose? I'll have am all. Even without the bacon 😎 Btw, any burger made by a dad is a winner. Grill and griddle are heating up as I'm typing this. My turn!
Question... what was the deciding factors for your wife and brother? That Dad Burger must have been more moist than the Smash... which always helps, imo!? By the way... your wife is awesome... made my family LOL when she popped in at the end 😂🙌
Hi! Congratulations for your beautiful channel! :) I have a question: which temperature are you using on Weber Q to cook burgers? Timings? Around 3min per side? Thanks a lot, greetings from Italy!
I cook burgers in the med-high range on the Q. About 4 minutes per side. Lid closed. Usually 4 minutes on side one. Flip and cook for 3 minutes. Add cheese and cook for one minute longer. Thanks for watching in Italy. I hope you and your fellow Italians are staying safe.
@@GallaghersGrub thanks for quick answer and dir tour suggestions! 🙂 Here we are slowly going out from the lockdown, for the moment all seems to be going OK! Thanks!
Yes, it's the Weber Q griddle. Did a test run with my cast iron pan earlier in the week and it was a bit hard to smash two patties with the higher sides of the pan, so I decided to throw on the Q griddle. Worked pretty well I think.
@@GallaghersGrub Awesome, will say again my friend, you are your wife are so cute together. If I may say she is beautiful and I can see in both your eyes how much you love each other. Proud of you.
Hi, why would you smash a burger right on the griddle instead of doing it on a board before the grill? Won’t the juices run out if smash on the griddle?
You have to smash it on the hot pan/grill to get that crust on it (improved maillard reaction). This is done immediately when placing it on the grill, so there aren't any juices to run out. It isn't pressed anymore after that. Just putting a flattened patty on the grill won't achieve the same thing. Either way is still going to be good!
I don’t see why you have to choose, pre smash your burgers then cook over the open fire-the best of both worlds.
Can't go wrong with either of these burgers. And can't go wrong with wifey special appearance either! Excellent video, chief!
Thanks Mark. Hope you and Lori are doing well.
Love the vids mate from Brisbane Australia! Always learn a trick or two from you. Keep them coming👍
So many viewers from Down Under. Always appreciate you watching. Cheers!
This is a great series. Honestly I got on this channel while living in Chelsea nyc and admired the determination. For multiple reasons I am glad you and your family got out and man this channel has turned into something good. Keep it up.
So happy to not be in NYC right now. Wife and I feel very fortunate. Thanks for watching.
5 minutes later..."still undecided I think I need just one more bite".. looks down, burgers are gone. :) grilled or griddled your burgers look great. I think the smash burger craze is more from it being different than what we've been eating since we were kids. And it gives us grillers a reason to add another toy to the backyard. Good job.
You can't go wrong either way. I make burgers both ways all the time. Cheers Tommy!
I love them both! They each have their own place. Nice video!
Agree. Both are great. Was a fun video to create.
Great video. I agree with your brother and wife-dad. Thanks for taking time time to make this.
Extra love for the inclusion of the Burger Time game footage! Always fun to compare but I know we can agree, cheeseburgers rule!
Thanks, I was pretty good at Burgertime back in the day. I remember playing it at a roller skating rink. Lol!
"Jack and Diane" was playing in the background.
@@GallaghersGrub What a time, back in the day!
Smash burger was invented by a cook to save cooking time. It was a much faster way of cooking the meat and churn out more burgers in a fast food place, so it had nothing really to do with taste originally, but when done right, the crust seemed to produce a certain flavour that people liked.
I make both smash burgers and dad burgers all the time. Love them both ways. As long as the beef isn't too lean. Cheers!
Both looked great! Cooking with a grill plate in the Weber kettle was a great idea! Pairing both with a beer was a “Super Idea!” Best wishes to you and the Mrs. Stay safe and strong!
In my test run I used a 12-inch cast iron pan, but the edges were too high for me to get a good press on the patties. So I switched to the Q griddle and it worked great.
I have to respect this man. I do not really like the smash burger, but I got a massive amount of it when I was younger. People call it crunchy, but to this day, it is for the most part, just taste like burned burgers or overdone burgers. These days I like big jucy burgers, specially home made with maybe an egg yolk, chilli flakes etc. I really do not get infatuation with a smash burger, if it is just brainwashing or people actually like it, still not sure yet.
Yeah, smash burgers are really trendy right now. I knew I would get a lot of hate if I chose the dad burger. But dammit, I love a good meaty burger and the dad burger won. Cheers!
I know it lost but what a great idea using 2 smaller patties so they cook faster and as you said you get double the crust! Then I realized my favorite burger place in town is Freddy's Frozen Custard & Steakburgers. They do that same thing 2 thin (read crusty edges love that part) patties so they cook faster so the drive though line doesn't get to long. Good video as usual!! (I'm smoking a brisket its about to come off the smoker but still gotta wait a couple of hours for it to rest, dang it I'm hungry now lol. Have a good one!
Both burgers were really great. But a good smoked brisket is probably my favorite bbq food to eat. We have a place in Brooklyn called Hometown that does authentic Austin bbq, and man it is the real deal. Thanks for watching Gadget Griller.
Without tasting by looks it was a tie. All burgers are good and so many ways to fix them with different sauces, bacon, grilled onions, mushrooms, types of bread and on and on. The hard part of cooking a Dad burger is keeping it from getting too big in the middle, almost turning into a meat ball. A dimple in the middle helps but it needs to be a significant indention to keep it fairly flat.
Great video!
I considered the dimple, but thought old school dads look at me funny. Lol! I'll be making some burgers with bacon, sauces and veg soon for sure. Cheers and thanks for watching!
I love the idea of using the Weber griddle on the Webber kettle I had thought of doing the same this past Sunday cause I was doing griddle onions on the griddle to go with the burgers and I made dad burgers with 2 pieces of American cheese.
I tried using a 12-inch cast iron pan in a test run but found the sides of the pan were too high to get a good smash with two patties. Q griddle just seemed like the perfect solve. Thanks for watching Steve. And yeah, I love some grilled onions too.
I liked the way you did this vid and tell the wife well done on jumping in there. I have a thought about the trendy smash burger. I believe so many cooks are cooking on flat tops because its simple. Typically fueled by propane so quick and easy. And a big flat top can make a huge scramble to feed lots of people in the morning. Like we men need more excuses to buy more outdoor cooking equipment. 😄
Restaurants for the most part can't cook over open fire so a griddle is the way to go. They work great. We have a small country diner nearby that is an absolute gem. I'm considering a Blackstone. Also a WSM. Also a PBC. Also a kamado. Also...
@@GallaghersGrub first off, thanks for pointing out many dinners and restaurants don't have the ability to do BBQ but do have griddles. As to the wish list it just gets bigger 😄. One needs to choose wisely. Here's a example. I got my 22" wsm last August. I haven't used my offset since ( it is a $399, nice but not expensive unit) i got the wsm. It's just so easy vs the offset and can go several hours without needing attention. The offset needs to be fed every hour. Last week I got a new meat hanger for the wsm and was able to smoke 21 baby backs at ONE time. Plus ill be able to smoke sausage and other foods the you would want to hang vertically. And i expect to order my LSG in the next week or two. Now to be clear I'm gearing up for my catering business but yeah, that wish list is always there singing her siren's song saying " just one more,that's all, just one more". Welcome to the crazy train.😁🔥🔥🔥
@@victorbenner539 I see a WSM 18" in my very near future. Good luck with the LSG. Those cookers look amazing.
@@GallaghersGrub the 18" is a great size but consider this. Any accessories that fit the 22" kettle will also fit the 22" wsm. And there is a modification that allows the wsm to grill just like the kettle. Look up the mods on Y Tube and you will see what I'm talking about. I swear I'm not some evil bastard trying to get you in trouble with your wonderful wife. I do think these are great options to consider. Good luck. By the way the meat hanger is made by a company named Hunsaker. They make accessories and cookers.
Hi. I was talking to Mark at Hunsiker and he said he does make the hangers for the 18" wsm. And they are currently in stock. They are currently out of stock on the 22" hangers.😀
smash & twist, helps to keep the patty from breaking up when you lift off
Good advice. I used a little oil on the spatula, but the twist would have helped. Thanks for watching cj!
I have always hated homemade hamburgers. Then one day I decided to see if I could actually make a burger I liked. I made a hybrid of these two, I suppose. I mixed my flavorings and some shredded cheese into my meat prior to cooking it. I then did the "smash burger" process of balls smashed on a griddle, no additional flavoring. At the end I melted cheddar on the top of the burger. Sometimes I'll not only mix shredded cheese, but I'll also mix in blue cheese crumbles for that extra umph.
I've been making a ton of burgers these past few years... and I love bleu cheese burgers. Check out my sliders video if you haven't seen it. Or my cast iron pan burger video. Deeeeelicious! Cheers Michael!
It seems cruel to even compare these two masterpieces, but all in the name of science I suppose. Great video!
I've been eating a lot of burgers lately... in the name of science! Lol!
Great video. I would personally pre smash the patties and grill them over the coals to get the crust and smoke! Ultimately any cooking outdoors is better than indoors.
I've been making a lot of smash burgers lately. Just too good. Thanks for watching Alexander.
Beer bottle smash = prime dad. My dad did a hell of a dadburger; I don't have the nerve. But maybe I need to go for it. (Best dadburger I found in NYC: Jackson Hole. Those things were huge!) I like the long lens. Looks good.
Damn! I need to hit Jackson Hole then. I haven't been there in years. For me, it's Corner Bistro. The bacon on the burger is unbelievable. There's also a place in Brooklyn called Korzo that serves a deep-fried burger. Next level.
great video. I have grown to really like the smash burger. The maillard effect on meat (crispy) is what does it for me. Keep videos coming. 🍔👍
Hey City, always like your vids, yes I think they are both fantastic, I have been cooking for 40 years on a charcoal grill, I just started using my cast iron grill on the Weber in the last few months...I can't believe I waited so long, Thanks, and Cheers to your family!
Thanks Jerry. I love my cast iron cookware. Nothing fancy, just very effective and fun to use. Cheers man!
It sounds like a better Dad burger would easily win. If you crank the heat from the charcoal quite a bit more then you'll get that great crisp outside of the griddle and the smokey flavour. There's no need to be stuck with choosing between the two.
I've been making smash burgers all winter in my cast iron pan on the stove. Video coming soon.
You are such an inspiration...... thanks my friend
Dee
Thanks Dee. Appreciate you watching.
Awesome video big fans here from Melbourne Australia!
Hey, thanks! I'm working on a new Q video that's going to be a good one. Stay tuned.
Smash burger with potato buns. Mouthwatering goodness. Man they're good off a weber Q
Right on man. Been on a huge potato bun kick myself the past few months. Delicious.
Great Stuff! Enjoy watching this a lot :) Now lets eat burgers!
Good vid again, both burgers looked great but in my opinion there's nothing like the flavour of a burger cooked directly over lumpwood. Also two thin patties rather than one thick one are getting hit by twice as much area of smoke. Keep up the good work!
Agree. In these tests so far the lump charcoal with mesquite produced the most flavorful burger. Thanks for watching, Max.
Nah man, you’ll warm your beer up.
An excuse to drink it down before it gets warm. Cheers Jeff!
Awesome comparison.
Thanks Tod. Appreciate you watching. Cheers!
@@GallaghersGrub you’re welcome. I love charcoal grilling and miss that special flavour when making smash burgers. But I also prefer thinner burgers over thicker ones and that presents problems on the grill.
I have heard that freezing thin burgers helps keep them together when grilling. I might try that. It would be interesting to see a comparison of something like this.
Thank you for this Video,.I have a plan to open Burger business, but still confuse about smashed burger or classic one...because I don't have Grill Stove as yours
The burger in this link here is one of the best I've ever tasted: czcams.com/video/2dxrZGDlwFM/video.html
@@GallaghersGrub Thank you
Definitely a toss up ! Yum
Yes, both were seriously good. Fun to make and compare.
Why choose? I'll have am all. Even without the bacon 😎 Btw, any burger made by a dad is a winner. Grill and griddle are heating up as I'm typing this. My turn!
Would love to hear your results.
@@GallaghersGrub We had veggie burgers yesterday, no further comment 😂
Brilliant! Love your videos!!
Thank you Craig. Cheers man!
Dad burger for me mate all day long! Stay safe mate 🇬🇧
Thanks Stuart. Cheers man!
Great video mate
Thanks TheSebtrain. TBH, you can't go wrong either way. It's really just the mood you're in. Cheers man!
City Escape Griller totally agree!! I always seem to lean towards the smashed parties though ! Something about that crust 😋
I like both but Dad burger is my favorite, the smoke does it
Both are really great. Even with no sauce or vegetables.
:-) Love the Tie-Breaker moment.
Thanks Sheila. Very much appreciate you watching. More vids on the way!
Great video! Keep up the good work
Thank you. Yes, more vids on the way.
Question... what was the deciding factors for your wife and brother? That Dad Burger must have been more moist than the Smash... which always helps, imo!? By the way... your wife is awesome... made my family LOL when she popped in at the end 😂🙌
The dad burger was very juicy and added that hint of charcoal smoke flavor, and yes, my wife is awesome!
Hi!
Congratulations for your beautiful channel! :)
I have a question: which temperature are you using on Weber Q to cook burgers?
Timings? Around 3min per side?
Thanks a lot, greetings from Italy!
I cook burgers in the med-high range on the Q. About 4 minutes per side. Lid closed. Usually 4 minutes on side one. Flip and cook for 3 minutes. Add cheese and cook for one minute longer. Thanks for watching in Italy. I hope you and your fellow Italians are staying safe.
@@GallaghersGrub thanks for quick answer and dir tour suggestions! 🙂
Here we are slowly going out from the lockdown, for the moment all seems to be going OK!
Thanks!
Nothing better then a burger on a Weber Kettle - #Weber4Life
Is that your griddle accessory from your Weber Baby Q?
Yes, it's the Weber Q griddle. Did a test run with my cast iron pan earlier in the week and it was a bit hard to smash two patties with the higher sides of the pan, so I decided to throw on the Q griddle. Worked pretty well I think.
@@GallaghersGrub Awesome, will say again my friend, you are your wife are so cute together. If I may say she is beautiful and I can see in both your eyes how much you love each other. Proud of you.
Hi, why would you smash a burger right on the griddle instead of doing it on a board before the grill? Won’t the juices run out if smash on the griddle?
You have to smash it on the hot pan/grill to get that crust on it (improved maillard reaction). This is done immediately when placing it on the grill, so there aren't any juices to run out. It isn't pressed anymore after that. Just putting a flattened patty on the grill won't achieve the same thing. Either way is still going to be good!
Thanks for sharing ! LIKE 22
The Weber Kettle is all you really need.
What brand 80/20 chuck?
This was chuck from my butcher counter. It wasn't pre-packaged so I'm not sure where it comes from.
@@GallaghersGrub Thx. Looked too good to be supermarket chuck.
Visually, smash looked better.
Agree. The smash makes for great instagram
info on the buns?
Grocery store bought kaiser rolls. Been on a potato roll kick lately, but didn't think they were big enough for these burgers in my test run.
🔥
Cheers Anthony!