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The Water Cooler
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<blockquote data-quote="p238shooter" data-source="post: 3481265" data-attributes="member: 24583"><p>I have been the charcoal hamburger grill king for my family for over 50 years. I try to get 70-75 30-25 fatty burger meat and make the patties to grill out most of the fat for flavor smoke and leave a pretty lean tasty burger. Recently I bought part of a side of beef with about a 80-20 mix of the little one pound bags of GB. Tonight I did something different and made smash burgers on a little 15x10 cast iron griddle sitting on the grates of my gas grill. I don't know how I am going to break the news to the rest of my family that they were pretty darn good and this might be the "new" norm in the future. I ate two of them and with my baked beans and chips I was about to pop. Ha Ha Thanks for all who post here, good ideas or comparisons from everyone.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3481265, member: 24583"] I have been the charcoal hamburger grill king for my family for over 50 years. I try to get 70-75 30-25 fatty burger meat and make the patties to grill out most of the fat for flavor smoke and leave a pretty lean tasty burger. Recently I bought part of a side of beef with about a 80-20 mix of the little one pound bags of GB. Tonight I did something different and made smash burgers on a little 15x10 cast iron griddle sitting on the grates of my gas grill. I don't know how I am going to break the news to the rest of my family that they were pretty darn good and this might be the "new" norm in the future. I ate two of them and with my baked beans and chips I was about to pop. Ha Ha Thanks for all who post here, good ideas or comparisons from everyone. [/QUOTE]
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