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Smashburger Experiment on the Blackstone Griddle | Lean:Fat Ratio | 70:30 or 80:20? 

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A subscriber comment that I should try 70:30 ratio to make Smashburgers because the fat would help hold it together while smashing. I decided to do a little experiment. Check it out.
Some of the products that I use:
Blackstone 1901 (I call it the Cadillac of Blackstones): amzn.to/3S2MYkB
Stainless Steel Small Metal Spatulas 2 (they work great): amzn.to/3xeqUM2
HULISEN Stainless Steel Burger Press: amzn.to/3jq9XFX
Large 16" Stainless Steel Pizza Peel: amzn.to/3kpntui
What I use for my SPG (Salt, Pepper, Garlic): amzn.to/3DRzph8
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Grills:
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Chargriller Akorn Jr: amzn.to/2IjBRSv
Grill Accessories:
Blackstone 17-22” Stand: amzn.to/2Ik7B9Z
Blackstone Signature Griddle Accessories, Restaurant Grade, 2 Spatulas, 1 Chopper Scraper, 2 Bottles, amzn.to/2F7yEU7
Cooking accessories:
Cuisinart CGR-400, Size: 4 inch, 6 inch and 8 inch, Ultimate Griddle Ring Set, 4-Piece amzn.to/3lM0ZCi
Large Cheese Melting Dome and Bonus Spatula: amzn.to/2MUpuyM
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25 фев 2023

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Комментарии : 50   
@BBBYpsi
@BBBYpsi Год назад
Great experiment, always was curious about the 70/30. After your video because I trust & value your conclusions, I will be sticking with the 80/20
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Roger, appreciate you brother!!!
@IndyGuy65
@IndyGuy65 Год назад
Thanks for the comparison smashburger cook. You proved I made the right decision some years ago when I stopped using 70/30 ground beef.
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Guy, appreciate you brother!!
@davidmurphy7951
@davidmurphy7951 Год назад
Man, really enjoy your videos. Was stationed in Homestead 1981-85. Loved the life your living. Keep'em coming BigCat !
@cookingwithbigcat
@cookingwithbigcat Год назад
I grew up down there in Cutler Ridge and spent a lot of time in Homestead. A lot different now just like everything lol. Thanks for watching!! AND thank you for your service!!!!
@gharv1313
@gharv1313 Год назад
Thanks Mike for the comparison! Definitely 80/20 the winner!. Absolutely fun cook, see you on the next one. Cheers 🍻
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Bat, It was fun!!! Cheers brother!! 🍻
@4seasonsbbq
@4seasonsbbq Год назад
Hey Mike, what's up? Great review. I knew the 80/20 was gonna win. There's more meat there. I usually use 85/15 for that reason, and there's still enough fat, so it isn't dry. Lovin your new backdrop, so beautiful. Have a great weekend brother. 👍
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Ron, yeah I'm getting used to my new backyard. Spent the whole day fishing. Didn't catch much but very relaxing. You have a great weekend too brother!!
@yolandawatson9949
@yolandawatson9949 Год назад
Hey Big Cat! Thanks for the comparison good job
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Yolanda, appreciate the kind words. Have a great weekend!!
@bradybunch84a
@bradybunch84a Год назад
Really appreciate your experiment. Nice to see the difference. I'll stick with the 80/20 too.
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks bradybunch8, sounds like you have a lot of mouths to feed lol...
@bobbicatton
@bobbicatton Год назад
80/20 looked better to me, but maybe it comes down to personal preference and what folks are used to using🤔 Great video, Mike👍😊
@cookingwithbigcat
@cookingwithbigcat Год назад
I totally agree, personal preference is the key... Thanks Bobbi!!
@chefbrooklyn5140
@chefbrooklyn5140 Год назад
Big Cat burgers look DELICIOUS
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Chef, they were both good lol...
@davidmatke248
@davidmatke248 Год назад
Great experiment! 80/20 for the win!
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks David, have a great weekend brother!!
@howardbarlow578
@howardbarlow578 Год назад
In times past, I would buy 70/30, most of the time. However, I don't remember the last time I saw any. My shopping options are limited to Kroger, Safeway, and Walmart. Goo comparison. It really shows the difference in the results.
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Howard, yeah I was really surprised at the results. Did not expect them to be that much of a difference but they were.
@granddaddyrap
@granddaddyrap Год назад
Hard to beat 80:20. Good video.
@cookingwithbigcat
@cookingwithbigcat Год назад
I agree!!! Thanks brother!!!
@brunoloiselle2710
@brunoloiselle2710 Год назад
I see the CHAR was not as good on the 70/30 vs 80/20. Tooooo much fat. I love the SMASH burger for that reason "THE CHAR". The new backyard scenery is awesome DUDE. Thanks for the video and GRIDDLE ON DUDE.
@cookingwithbigcat
@cookingwithbigcat Год назад
Yeah the sear wasn't even close, 80/20 for the win in that department. Thanks Bruno, appreciate you brother!!!
@CentralNH
@CentralNH Год назад
80/20 is good for a regular burger...the lass lean is great for a seasoned burger it has sooo much more flavor in the fat distribution.
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks David, I agree with you. I didn't expect there to be that much of a difference with 10% more fat.
@TylerNally
@TylerNally Год назад
This really was an ok test at best. The 70-30s weren't treated with the same care & respect as the 80-20s. The 80-20s is a far greater fault tolerant patty than the 70-30s. More room to make 80-20 errors and still have a premium burger. The 70-30s don't have that same fault tolerant window. Mathematically, the 70-30s have to be smaller if starting from same size patties. If 3 oz patties, the 70-30s will lose 0.9 oz of fat leaving a 2.1 oz burger (or a 4.2 oz double) For 80-20s, it looses 0.6 oz leaving cooked 2.4 oz patty (or a 4.8 oz double). If 4 oz patties, 70-30s loose 1.2 oz leaving 2.8 is single & 5.6 oz double. 4 oz 80-20s lose 0.8 oz leaving a 3.2 9z single and a 6.4 oz double. Realize that smaller volumes of protein cook much faster than higher volumes. A big thick juicy steak will cook a lot slower than shaved razor thin ribeye. Now, if fat is flavor, you can probably make slightly larger 70-30 burgers and not cook them quite so much as you did during the test. The less lean patties will cook faster since there's less protein to cook. For them, there's already a higher %age of protein patty meat on the hot grill compared to the leaner patties. Flip 70-30s when ready, not when all burgers have been smashed. In the test, the 70-30s were ready to flip an easy 30-60s earlier which the delay only rendered out more fat and potentially dried them out some. So, to do it correctly, you need to adjust cooking to accommodate the faster cooking patties.
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Tyler, appreciate your feedback. I do agree with you on the additional fat being a less tolerant burger. As I said in the video this was my first time using 70/30 so I did not realize they were going to shrink that much (rendering out fat). I did not know what to expect. However, the purpose of this experiment was to see if the 70/30 held together better than the 80/20 when smashing it thin. They both held together about the same so that is why I came up with the conclusion that I did. Again, thank you for the comment and for watching.
@ToddB1
@ToddB1 Год назад
The 80/20 looked like a much better sear. I'll be sticking with them too.
@Cnova544
@Cnova544 Год назад
At the end of the day it comes down to taste, 70/30 taste better than 80/20 because the fat is where the flavor is. I've made both and as far as the size you really couldn't tell the difference. You have to cook the the 70/30 faster so it won't shrink so much.
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks for the comment, makes sense...
@Estranged180
@Estranged180 Год назад
I have to be honest. There are two different meats (both beef, I'll get to that in a minute) that I'll use for smashburgers. But only one that I'll use for literally everything else. Prime rib or 90/10 for smashburgers. Surprisingly, the 90/10 doesn't shrink as much and gets a decent sear. You know pretty much how prime rib is going to act. And now I've given myself away... 90/10 is what I use for everything else that needs ground beef. It's for a couple different reasons. 1: I grew up on 90/10. Can't teach an old dog new tricks. 2: Too much fat in my diet is dangerous for me. As an older person with a heart condition, I need less fat. From time to time, I'll even use 95/5.
@zero-ol2nt
@zero-ol2nt Год назад
70/30 for me after 80/20 for years. The 70/30 is a lot more tender and has more flavor. Since it's so tender you don't need to smash it down as much.
@RicsBBQSpecialties
@RicsBBQSpecialties Год назад
Awesome looking Burgers! I’m actually uploading a smash burger video right now😎
@cookingwithbigcat
@cookingwithbigcat Год назад
Nice, I'll check it out...
@SimplyHis-yp4pd
@SimplyHis-yp4pd 5 месяцев назад
Try a 70-20-10 mix. 70 chuck, 20 short rib, 10 fat.
@HeirloomGameCalls
@HeirloomGameCalls Год назад
70/30 is a better ratio for things like cased sausages. If you ever make your own that is. But, like you, I have a fat restriction (Heart attacks and by-passes suck) so I never go past 80/20. In fact, USUALLY mix my burger with straight grind venison (no fat added) for flavor. Added bonus of more meat. Remember it is considered rude to not tell guests if you add venison.
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks brother, I appreciate the comment. We don't get too much venison down here in Miami but I do like it a lot. Good to know about the etiquette of telling someone there is venison in the burger. I actually would never serve anyone something that they didn't know exactly what was in it. Mostly because of allergies but just making sure they are ok with it. Have a great weekend!!!
@HeirloomGameCalls
@HeirloomGameCalls Год назад
@@cookingwithbigcat makes good sense. I'm lucky enough to have retired from the Air Force in NW Louisiana. So venison is available. But we don't have to lizards I understand are pretty tasty. I spent some time stationed in Homestead in the early to mid 80s. LOVED the mix of food cultures there. ( we don't have that here like in your area) If you ever get the chance, you can order some venison on-line. ONE piece of advice. NEVER cook it past MEDIUM. BUY steaks or roast and grind it yourself. Finally, mix with 50% ground turkey instead of pork beef for burgers. The mild taste of the turkey, though lean, will let your venison shine through and still give you enough to cook well.
@NormanMcGregor
@NormanMcGregor Год назад
70/30 looses too much fat in the cooking.
@cookingwithbigcat
@cookingwithbigcat Год назад
I found that out real quick lol. Thanks Norman!!
@klabkebash
@klabkebash Год назад
Used 70/30 in a stew / dumpling soup. Extremely greasy.. Good, but greasy.
@Spectralgem348
@Spectralgem348 Год назад
Clean your camera lens
@josephadams3644
@josephadams3644 Год назад
One is a trump burger and a jb burger.
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks for the comment.
@jg6758
@jg6758 Год назад
bringing politics into a frikkin' hamburger video??? you must be a real joy! 🙄🙄🙄
@HellYeahKimballsBBQ
@HellYeahKimballsBBQ Год назад
nice new location! Nice cook too! You move or on vacay? Cheers Mike!
@cookingwithbigcat
@cookingwithbigcat Год назад
Thanks Rob, I moved at the beginning of this year. Not my choice but it turned out pretty good. Living with my father-in-law who is really nice and the view is pretty fricking awesome. No complaints here...
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