Honestly your channel is underrated. It was very easy to understand this tutorial. I looked at your subscribers after I watched the video and was blown away you didn’t have more
I was going to give you criticism or advice on what looks different between channels like Binging with Babish and this one to maybe help out a bit. The lighting is dark so it looks like an amateur video versus Babishes where he has a lot of environmental light. Audio ratio of your voice to the music is a bit off, it's a bit hard to hear you. Lastly the thumbnail is good but it could be better with a flash or more lighting and bolder text. As I said I was going to* I noticed you basically fixed all of that in your newer videos of BBQ so good on you for catching that. The only thing I'd say is just uploading every week and eventually you'll hit 100k views as you gain more viewers.
Crazypete3 I appreciate the feedback and the support. It’s just getting better as you go. Guys like BWB and Josh Weismann who are just phenomenal cooks and creators, have made a career off of it. Cooking is a hobby and RU-vid is an even smaller hobby based on a hobby. As I adjust to working from home I’ll be putting more content out, possibly weekly. I appreciate you!
Thank you for not talking in front of the camera with an annoying theme song describing who knows before finally showing and explaining the cooking process. There needs to be more cooking videos with this format on RU-vid. Seriously thanks bro
I want my videos to be about the food or meal I’m preparing and not trying to become a brand or a character. I’d rather people care about what I’m trying to do and less about my face.
Good video, only complaint is the volume on the music but video is good easy to follow. Subscriber count was extremely surprising, definitely a hidden gem.
Thank you for the support! This video was one of my first and I know the audio sucks. But I've improved and if you check out my other videos you'll see.
Start the bacon in a cold pan and let the pan come up to temp - your bacon will get crispier and you'll have more liquid bacon fat in the pan so that you won't even have to add oil.
Great job explaining all of this! I really liked your ingredients to your condiment sauce as well! The bacon cooking ahead of time was a great idea too. I also agree that burger needs smashed down alot thinner to be called " a smashed burger" this was just a thinner type burger. Great video I liked it and subscribed!
Looks so good! I'd be worried that a drywall scraper might not be food safe, i.e. not the same grade of stainless, could contain heavy metals etc. Is there an equivalent cooking tool for this purpose?
Best smash burgers has green chile from hatch new mexico. Blakes lotaburger in new mexico is famous for their smash burgers. This one reminds me of those. Thank you so much
@@MeatAndHeat oh you have tonight im making these mouth watering burgers for my two girls to show them McDonalds is garbage compared to a freat smash burger. I will let you know how they turned out my friend. God bless
the smasher you are using allows all the juices to flow out. You need a smasher that has walls and seals in the juices like this: www.amazon.com/gp/product/B07SZFHKVZ/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
Thanks for watching! I allow the juices to flow out because if you’re trapping in juices, you’re also trapping in moisture, creating steam in through your burger. Water is the enemy of forming a good crust. That’s why we use an 80/20 ground beef so even if you’re sacrificing some of the rendered down fat, you still have so much more. Happy cooking!
Great video! Thank you. I want to host a party and make these great burgers for my friends. What tools would you use to make multiple burgers at once? Would you need to wash the cast iron after each burger?
Hi! Sorry for the late response. You’d need a large flat surface and something to heat it evenly. Think a cast iron griddle over a gas grill. Unless someone has an allergy to something, you don’t need to wash the cast iron. You may need to drain some of the grease and fats, but the easiest way to do that is take some slices of bread and throw them on the pan to absorb the excess.
Right? The press he's using isn't even capable of smashing burgers past the ridges on the bottom of the press. I smash to the point where the edges are like paper.
Good video, but your burgers are too thick. You were a little shy with the pressure on your smash. You gotta really put some weight and leverage into that press and get that patty down as thin as possible. Your burger should form a crackly crust around the edge before you flip it. Yours looked like a regular old pan burger.
Thank you for watching and for the compliment. I 100% agree with you and now I do the burgers on my flattop and I press them into oblivion and it gets me that crunchy patty. I was a little hesitant to put all my weight on my stove like I do with my flat top now.
That is NOT called a "Drywall Scraper". It's called a "Putty Knife". You're using a 6" Putty Knife. Nomenclature matters www.homedepot.ca/product/husky-6-inch-flex-putty-knife-carbon-bld/1000817157
Nobody in construction would call anything with a 6 inch blade a putty knife. Putty knives are 1 to 2 inches wide. A 6 inch knife like the one used in the video is called a taping knife or a joint knife.
Dan Zack you can use a spatula to flatten and the butt of another cooking tool(preferably not plastic or rubber) handle push down with. Just be careful of your hands being over the cooking surface.
LGRvsDAD I have a little chain mail scrubber I use to clean the surface. Works most of the time but occasionally I’ll just reface and reseason my cast iron.
It could be that I knew you were going to eventually watch this video and I don’t like you want to annoy you… or it was an earlier video when I was much less experienced in editing and sound choice.
I usually go really hot. I try and get my pan to about 400-450 for smash burgers since my intention is a good crust and not worrying about internal temperature.
this is guaranteed to smoke out the entire house. those pickles are too thick. how did you get the beef to not stick to the smasher? even Smashburger puts parchment
