Had this great idea to make some Blackstone burgers that weren’t smashburgers. Every food blog you visit – mine included – they’ll have burgers made on the Blackstone griddle – and they’re always smashburgers. Frequently absent, are just normal ass burgers. So I grabbed some ground bison meat and we were going to showcase just making a regular hamburger on the Blackstone.
Then I ran out of propane. Classic rookie mistake. I knew it was getting low. Got her fired up, went inside to dress the tray up like I do, came back out and it had expired. The grandiose plan of ~1/3lb burgers on the blackstone was gone. Time to roll out the RecTeq and showcase something I haven’t done too much.
Normally, when I’m making hamburgers on the RecTeq, I’ll fire it up to 450-500 degrees with the GrillGrates. I hold that temperature for a good 20-30 minutes and make sure the GrillGrates get super hot. What I like about those is you can get the grill marks on one side, or you can flattop style. Just a piece of metal that gets hot, use it as you wish.
But today, we’re going just normal RecTeq grates at high temp. Oil rub on the metal to prevent sticking and let it roll. The RecTeq burger also gives you that wood-fire taste that is truly unmatched. I’m surprised that this isn’t more popular in a lot of establishments. When ForensicBBQ goes brick & mortar, it’ll be a mainstay.
Whipped up a quick burger sauce (mayo, ketchup, worcestershire, cayenne, garlic/onion powder) – threw some sliced habanero jack cheese on it and the usual LTOP – Lettuce, Tomato, Onion, Pickle. And Jalapeno. Adapt and overcome when you’re tank goes dry and still come out with a great burger. Short post as this summer rounds out with me traveling quite a bit, but always want to give you something to read! See you next week!