DennisLinkletter Posted July 2, 2016 Report Posted July 2, 2016 On 7/1/2016 at 10:49 AM, Shuley said: Very interesting. Any idea how much they will run or when they will be available? We are closed for Ramadan/ Idul Fitri.. back at work on the 11th. The samples will be picked up then. We are making only one size 15.3”d x 16.9"w KK shaped. Once I've ok-ed the design cutting and machining them is easy because it's all CNC. We're trying to com up with a clever solution to pick them up. As always no idea on price.. it's never a consideration when we build things. We've never changed or reduced quality on anything to hit a price point. 1
Aussie Ora Posted July 2, 2016 Report Posted July 2, 2016 We are closed for Ramadan/ Idul Fitri.. back at work on the 11th. The samples will be picked up then. We are making only one size 15.3”d x 16.9"w KK shaped. Once I've ok-ed the design cutting and machining them is easy because it's all CNC. We're trying to com up with a clever solution to pick them up. As always no idea on price.. it's never a consideration when we build things. We've never changed or reduced quality on anything to hit a price point. Enjoy your time off Dennis try not to let anyone breath on you lol Outback Kamado Bar and Grill♨
MacKenzie Posted July 2, 2016 Report Posted July 2, 2016 I'm getting ready for smash burgers. One step closer. 2
dstr8 Posted July 2, 2016 Report Posted July 2, 2016 MacKenzie, you either have an army to feed or run 10k's daily Regardless, I always enjoy reading and viewing your copious food posts; this one included!
MacKenzie Posted July 2, 2016 Report Posted July 2, 2016 (edited) Thanks, dstr8, I have neither but I do find I like to eat daily, maybe even three times. Sometimes I do think I should just sit back and lurk.:) Edited July 2, 2016 by MacKenzie
Shuley Posted July 3, 2016 Author Report Posted July 3, 2016 Those buns look fabulous. They really do.
ckreef Posted July 3, 2016 Report Posted July 3, 2016 The Reef's love kamado buns. Looks good. Reef's Bistro
MacKenzie Posted July 3, 2016 Report Posted July 3, 2016 Time to fill some buns. I took seriously the idea of getting everything ready before the cook which will be fast. This was the juiciest burger I've ever eaten, It was a savoury slippery sliding smashed cheese burger. 4
Shuley Posted July 3, 2016 Author Report Posted July 3, 2016 That looks superb. What kind of peppers did you use?
CeramicChef Posted July 3, 2016 Report Posted July 3, 2016 @MacKenzie - I'm a hamburger freak and that money shot is one freaking great burger! You've done it again, Ma'am! Kudos to you. Now I'm starving and gotta go get a burger.
dstr8 Posted July 4, 2016 Report Posted July 4, 2016 On July 1, 2016 at 10:45 PM, DennisLinkletter said: We are closed for Ramadan/ Idul Fitri.. back at work on the 11th. The samples will be picked up then. We are making only one size 15.3”d x 16.9"w KK shaped. Once I've ok-ed the design cutting and machining them is easy because it's all CNC. We're trying to com up with a clever solution to pick them up. As always no idea on price.. it's never a consideration when we build things. We've never changed or reduced quality on anything to hit a price point. Glad to hear you are thinking about how to pick the griddle up! Of course I'm not surprised Nice!
tony b Posted July 4, 2016 Report Posted July 4, 2016 (edited) MacJeezie in da house! Glad you like rocking the mis en place. Makes cooking go so much smoother! I have dozens of small ramekins, glass bowls, etc. to measure out ingredients into and line up in the order that they go into a dish. Edited July 5, 2016 by tony b
cschaaf Posted July 5, 2016 Report Posted July 5, 2016 Made some smashburgers for dinner last night and learned an important lesson. Our daughter had some friends over and there were all swimming. We called them for dinner before the burgers were done, but by the time they got changed and ready to eat, about 10 minutes had passed since the last burger was pulled off the grill. I kept them in a warm oven while we waited. They were not nearly as good as they would have been right off the grill. Lesson learned - serve these things as quickly as possible!
tony b Posted July 5, 2016 Report Posted July 5, 2016 What temperature did you have the oven set at? 10 minutes isn't that long. ???
dstr8 Posted July 5, 2016 Report Posted July 5, 2016 57 minutes ago, cschaaf said: Made some smashburgers for dinner last night and learned an important lesson. Our daughter had some friends over and there were all swimming. We called them for dinner before the burgers were done, but by the time they got changed and ready to eat, about 10 minutes had passed since the last burger was pulled off the grill. I kept them in a warm oven while we waited. They were not nearly as good as they would have been right off the grill. Lesson learned - serve these things as quickly as possible! If you have sous vide ability...try it next time. The burgers will be seared quickly and effectively but the interior will still be juicy even after a rest/hold.
cschaaf Posted July 5, 2016 Report Posted July 5, 2016 1 hour ago, dstr8 said: If you have sous vide ability...try it next time. The burgers will be seared quickly and effectively but the interior will still be juicy even after a rest/hold. I do have SV and want to try some SV burgers, but I did a round of smashburgers a few months ago and my wife hasn't wanted them any way since. Next time, I'll just tell people to get out of the pool earlier and/or eat mine without them.
tony b Posted July 5, 2016 Report Posted July 5, 2016 You can use the SV circulator to "hold" those burgers off the grill, rather than using the oven. That way they won't dry out and will stay warm without overcooking.
