Will do fam!! We don’t have the IR fun for these vids we shot this past weekend, but it inspired me to get a new one, so we will for sure going forward!!🔥🔥
Hey you two Crazies! GREAT to see you both back in action together! Both cooks look great, I just love me some cast iron! Another great, fun and awesome cook as always! Much Luv Fam!!! GRIDDLE ON!!!
Those burgers look very delicious👍 Congratulations on your cook book . Glad that both griddle did a great job. Will be looking on Amazon for your new cook book.
@@waltwins Hopefully they will get those scammers. I should have known but got excited that l had won something from you guys but when they asked for more money. I realized what they were doing. And they used Amazon to do it.
I got a few hints from the new book flip. Specifically from Denny's.... Can't wait to get my copy! Also, I would eat either one of these burgers. Flat top cooking is where it's at!
What a great time to be alive... turns out there is no bad way to cook a smash burger. I could definitely tell the Deluxe wasn't hot enough, and I am wondering if it isn't as even a heating surface either. The four burners on my Blackstone are pretty even across the whole cooktop. Of course I could be wrong about your Pitboss... perhaps you can explore that a little more and put it in a video. I am curious, if you put a little oil, or even some butter down on the ceramic, would the maillarded patty come up easier? In any case, you guys do great work and make everything look delish! We may be asking the age old question here though... Adam or Brett, who is the better smasher, lol! You're both smashing! Griddle On!
Boom! You caught it all! For sure, Brett and I talk scout it all the time, we don’t know what our reluctance with “high” heat is. I didn’t have the burners all the way up. Since this vid, I purchased a new IR gun, and have checked it. After 10 minutes on high, the right side is almost at 600 degrees. The middle was just over 500 - all definitely hot enough to get the Maillard reaction. The second tip I had forgotten about (it’s been over a year!😂), is no oil on the deluxe - it didn’t allow the meat to “stick” to the surface long enough. I’ll work on it though!! Much love Al’s always Jason, GRIDDLE ON!!💪💪🔥🔥
This was a bit of an unexpected result, BUT, I think you’d get a better crust with the cast iron if it was hotter. And, you’d have more of the crust on the Ultimate, IF you could use metal. That said, you guys have a wood scraper. I picked up one myself, and I think if the sharp edge of the wood scraper were used, it may work out better than the plastic/nylon. Just a thought.
Congratulations on the second BOOK. I like the cover of the book. I will have to get it, but I must say. Watching you two on video is part of the fun. You two make the process interesting a and fun. I really don't see how you do it in the books. That said I know I will get them and I think everyone who cooks needs the books and to watch the fun here on RU-vid. Griddle On, My Brothers from another Mother.
You are so awesome fam, we appreciate the kind words! We are thrilled to have a second book coming out! But not to worry, we’ll still keep the videos coming!!🔥🔥💪💪
What a perfect time for your Smashed book to come out. Especially with Spring/Summer coming up fast. Can't wait to grab a copy! Really happy for the both of you guys and the success happening. Cheers guys!! 🌴🍹🌴
Wahoo!! Right?! We are so excited!! Thank you so much for the love fam! If/when you get it, we’d be honored to sign it if you’d like!! You can always reach us at: adamandbrettw@gmail.com
Alright my brothers....I just bought your smashed cookbook and I am looking forward to trying your recipes....I will be getting it on May 18th.....hurry up and get here!!!
Thank you so much for watching! You could, but we’ve found we want the burgers to stick a little to get the sear (Maillard reaction) that adds flavor. Hope this helps!🤙🤙
Wife bought me a black stone for Christmas dec22. Found your YT channel and bought your cook book though amazon. Now you have a new cookbook?! Your first cookbook looks amazing, but been unable to attempt cooking your recipes due to -25 to 80 degrees backed up with 80 mph straight winds. You can’t even think about cracking a match to start any type of outside grill right now. But the recipes that I want to try in the first book look amazing. I’ll by the second one hoping it puts the first to shame. Just sayin because I’m going on blessed blindness.
Congrats on the book, looking forward to checking it out just in time for a Memorial Day cookout! Curious as to what mistake was made on the Ultimate that resulted in the one burger sticking.
Thank you so much fam!!! There wasn’t really a mistake, Brett didn’t get a sharp edge. - the burgers will stick to get the good Maillard reaction, one thing we love about the cast iron is getting to use the metal utensils, we are able to scrape easily - both were incredible! Much love fam!🔥🔥
Interesting comparison, but with the way you two griddle, its going to be hard to find the differences based on the tool, you both are amazing cooks so that is going to trump equipment everyday...another banger though as those burgers look legit!!!
Iron griddle , cast iron griddle , I'm old fashioned , metal is better , 30 years from now they will be saying ceramic is bad for you ! My example is ,, when I was a kid in NY. My dad bought a recliner chair made with asbestos the sales pitch was if you fall asleep with a lit cigarette it won't burn down your house !! Remember asbostes shingles for your house ? Not to say I'm old fashioned but NUFF SAID,, THANK you Frank from montana.....PS nice cookbook
Between breakfast and smashburgers, I think you've determined the top doesn't really matter. You're going to arrive at the same destination, either way. While most will have a preference, if you're ready to buy locally and only one surface is available, buy it. You're gonna love it.
So was it too low a heat on the PB? Don’t use oil? (I have the 3 burner so I’m interested in the answer. I’m definitely looking for your books on the Canadian Amazon! You guys rock! 🇨🇦👍🏼🇨🇦
Help! My husband asked for a griddle to use outside so we don’t set off the smoke detectors like we do when searing steaks and burgers on the stovetop in our cast iron skillet. He likes a really good crust. Here’s the twist…he wants electric, not gas. Also, he’s leaning toward ceramic for easy maintenance, but again, I think he’ll be sacrificing the crust he wants to achieve. Any ideas?
That’s a great question! The only electric griddle that is somewhat comparable to the outdoor models, would be the Blackstone E series ceramic top, but that is primarily an indoor griddle. You could use it outdoor in an enclosed area, but it’s a 22” 2 “burner” unit. The Pit Boss ceramic tops of the Ultimate and Sierra units are a great ceramic choice, although they are gas units. We have the ceramic units (Sierra and Ultimate), and they are awesome - we did a comparison to show you can get a good sear. The only issue some have is with the use of non-metal utensils on ceramic. I hope all of this helps a little bit! Good luck fam!!🔥🔥
You shouldn't use oil on the steel griddle. You want it to stick for a better reaction. There is a huge difference between a smashburger on a rolled steel with no oil and non stick. Never seen a diner use a nonstick top. Doesn't seem too transparent
Brethren! Double the flavor, double the fun! I’ll take 2 Double Smash burgers 🍔 please from the #Waltwins food truck. See you at Spring Break?! Well done and griddle on!
It looks like you flipped the burgers on the cast iron early. The juice was not permeating from the top of those burgers which is the que to turn. A biased review b/c you are spokespeople for Pit Boss.
Both units are from Pit Boss (Pit Boss Deluxe 4 burner vs Ultimate 5 burner) - We agree with your assessment on the flip - and using oil wasn’t necessary. Cheers!🤙🤙
