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He’s going to be one of those guys who drops 75lbs 3 months after he retires.
“Hell is empty and all the devils are here”
Shakespeare
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This is a goal for my retirement, wife isn't on board. 
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(Yesterday, 09:47 AM)StickierBuns Wrote: This is a goal for my retirement, wife isn't on board.
Wait. You’re not running 3 miles on the beach every morning before hitting CrossFit for two hours?
Image blown. 
“Hell is empty and all the devils are here”
Shakespeare
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Interesting thought I had when the Vikings drafted Jackson and Ingram-Dawkins. Both dudes looked big boned naturally.. having a thick frame seems beneficial vs having to put on weight to play a position.
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(Yesterday, 10:36 AM)JustInTime Wrote: Wait. You’re not running 3 miles on the beach every morning before hitting CrossFit for two hours?
Image blown.
I'm actually in pretty decent shape for a 58 year old, hit the gym 6 days a week. But every once in awhile I put the feedbag on with the best of them!
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Ketchup? Gross. Five Guys? Meh. A few months ago I posted a tutorial on how to make the perfect smash burger. After buying a flat top griddle attachment for my grill, I was able unlock the secrets of the smash burger universe. I now make the best smash burger I've ever had. I rank them...
1. Maroon Bells
2. Shake Shack
3-10. Everyone else.
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Yesterday, 11:09 AM
(This post was last modified: Yesterday, 11:12 AM by greediron.)
(Yesterday, 09:47 AM)StickierBuns Wrote: This is a goal for my retirement, wife isn't on board.
6000 calories or losing 75#s?
(Yesterday, 11:07 AM)MaroonBells Wrote: Ketchup? Gross. Five Guys? Meh. A few months ago I posted a tutorial on how to make the perfect smash burger. After buying a flat top griddle attachment for my grill, I was able unlock the secrets of the smash burger universe. I now make the best smash burger I've ever had. I rank them...
1. Maroon Bells
2. Shake Shack
3-10. Everyone else.
Mine might rival yours. I use cast iron and bacon grease. The biggest issue I have with burgers is that the grass fed beef is too lean. Hence the bacon grease.
But yeah, homemade burgers top them all.
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Yesterday, 12:30 PM
(This post was last modified: Yesterday, 12:30 PM by SurfnRide.)
(Yesterday, 11:07 AM)MaroonBells Wrote: Ketchup? Gross. Five Guys? Meh. A few months ago I posted a tutorial on how to make the perfect smash burger. After buying a flat top griddle attachment for my grill, I was able unlock the secrets of the smash burger universe. I now make the best smash burger I've ever had. I rank them...
1. Maroon Bells
2. Shake Shack
3-10. Everyone else.
I still don't understand smashburgers. Lets press all the juice and flavor out of the meat and make a hockey puck. Id rather have a fat juicy patty and all the fixings vs trying to make your burger look like it came from jack in the box.
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(Yesterday, 12:30 PM)SurfnRide Wrote: I still don't understand smashburgers. Lets press all the juice and flavor out of the meat and make a hockey puck. Id rather have a fat juicy patty and all the fixings vs trying to make your burger look like it came from jack in the box.
Hockey pucks are the opposite of smashburgers. You use a high fat content meat (at least 80/20), so that it stays juicy and together when you smash it. And since you have to use a flat top griddle, the juices stay in the meat instead of running into the grill. But the goal is to make them thin, with slightly charred edges. Then you put two patties on the burger with American cheese on each. Also a must: toasted buns. From there it's up to you what you put on it, but I love 'em with mayo, mustard, pickles and this is important: fresh, crispy, finely diced onions. Hate the stringy, slimy onions you get at Five Guys. But that's just me.
Actually Jack in the Box makes a pretty good smash burger now. As does Sonic. They're all doing it now. Shake Shack is the best IMO.
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(Yesterday, 02:03 PM)MaroonBells Wrote: Hockey pucks are the opposite of smashburgers. You use a high fat content meat (at least 80/20), so that it stays juicy and together when you smash it. And since you have to use a flat top griddle, the juices stay in the meat instead of running into the grill. But the goal is to make them thin, with slightly charred edges. Then you put two patties on the burger with American cheese on each. Also a must: toasted buns. From there it's up to you what you put on it, but I love 'em with mayo, mustard, pickles and this is important: fresh, crispy, finely diced onions. Hate the stringy, slimy onions you get at Five Guys. But that's just me.
Actually Jack in the Box makes a pretty good smash burger now. As does Sonic. They're all doing it now. Shake Shack is the best IMO.
What MB said, and also with burgers it is important to have high heat and get that slight charring on the surface without overcooking them. That high heat and fat is what produces the char and gives it the amazing taste.
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