First, I have got to say that the Arteflame griddle is going into my lineup very soon! Not bashing a particular griddle that I own, but it sets above the kettle and keeping grease from dripping onto the patio, or concrete is impossible! I really love this recessed griddle so all the grease just runs into the pit and gets burned up, and the center grate reminds me so much of the Primal Fire Grill, but cost a lot less! Love it and I especially love that burger you made. The chipotle and lime zest mayo had to take that over the top, and the salsa was icing on the cake, I mean burger LOL! Very nice creation Ry!
Looks great. The griddle is really nice. Also Cotija cheese is originally from SE Jalisco and western Michoacan, it does not melt but has a very special flavor. I will try this sometime soon. Thanks for the good video and now I have to look at this griddle, very nice! I made your ham and pasta salad this last week, a great hit, though I confess I smoked some salmon and used instead of ham. Great salad and dressing! Thank you.
Oh man that Baja Burger looks so appetizing I can definitely make this here well with the exception of the Kobe beef which I doubt I can find here on the island. Thanks for sharing and stay safe out there. Cheers!
You can also do a mango habanero sauce, if It’s too hot, you can remove the inner part (vains) and wash the habanero into water to add flavor and it wont be hot. It’s a nice flavor!! (Mexican’s recomendation for sweet hot sauce)
Oh boy, a new accessory for the Weber kettle. I’m always amazed on the different garnishes you do to make a burger, even a Kobe, out of bounds. Great video Ry. Ever thought of doing an unboxing of a new accessory for the kettle?
That is one fine looking burger Ry! The chipotle mayo is something I do as well, the smokiness of that paired with the salty cotija and sweet from the mango salsa sounds perfect. Excellent job, hope you have a great weekend!
I've never thought to use grated cheese on a burger; I've always just used slices. I'm going to give grated cheese on a burger a try in the near future. Good video! That burger looked amazing.
What a mouth watering burger... I would remember that for 20 years also... Like that Blue Kettle. I missed the Blue Performer but am on the waiting list SO I said Turn 60 the 18th WSM22" to the rescue...Great video my friend.
I have one and unfortunately you will not get best of both worlds. One work around I found was to use A LOT of mesquite wood to get some kind of a smoke flavor on the burgers. But burgers cook too fast to absorb any charcoal flavor without grill grates for the smoke to travel through. That said, when cooking chicken or anything that takes time, you can get a good smoke flavor. You'll have to get creative for the best of both worlds effect.
How about some color commentary on why you would use a griddle vs. the grill? I have a pellet smoker and have been successful at talking myself out of buying the griddle insert because I figure the GrillGrates (which can be inserted in the same spot over the firebox) are better. Obviously you’ve held out yourself and have used the grill and direct cooking. What do you like better that will lead you to more future use of your new griddle?
The griddle, similarly to a flat top grill, gives an amazing crust. That carbon steel, which is 1/4 inch thick, holds that heat so well and just gets blazing hot. I love cooking on many different things, and each has its place :)
Great Burger Ry I'm curios do u think you could set burger smasher on hot surface and smash without paper for release. Another good video is to show us how you store all your kettle accessories, since many are seasoned and could rust easily. Arte Flame griddle impressive.
Can you give a full review of the Arteflame sometime? I've been eyeing one for what seems forever. How snug is the fit on the Kettle 22? How hard is it to clean or season? How hard to remove?
I may do a full review after a few more cooks, but it's similar to keeping cast iron clean - wipe it off and keep a light film of oil on it. This is after you season it first. Pretty snug fit, maybe 1/4 inch clearance on the outside, and easy to get on and off, though it is heavy :)
Hey guys how u like the arteflame? Is the price worth it? Thinking about getting it for my 22in. webber grill. Still trying to decide whether to go with a grill grate with center insert or arteflame.
Hey Ry...That burger looks amazing. I did one of your baby back rib techniques yesterday and the ribs turned out great. Two slabs. Took about 5 hours. Just curious...What kind of gloves do you use? Is there a type/brand you recommend?
Will this fit a 22' weber kettle grill and atill have that recessed look? I need something like this that sits closer to the coals for lamb chops and steaks
One reason I chose it was the thickness of the carbon steel. This is a quarter inch thick and holds heat extremely well. Also the open center, with the grate insert, is very convenient for cooks where some items need direct flame and others require a sear on metal. The capacity of full coverage of the cooking area was high on my list as well.
@@CookingWithRy I'm kind of on the fence. I'm of the mindset of why waste coals if you're not getting that charcoal flavor. Burger looks awesome though!
I just scrape it down once the cook is done and spray it with a little olive oil. Then when I'm cooking again I give it another spray as it heats up and wipe it down.
@@perryanderson9127 I just use a metal spatula. And when I say scrape I mean lightly. One other thing to do is while it's still hot is spray it with water and wipe it down with paper towels to get any bits that are stuck off, and then spray with a light coat of oil :)
