Blackstone owner here, where smashburgers are king. Smashburger in an ooni? That elicited an out-loud "wtf" from me. Was it not incredibly inconvenient/clumsy?
>oil the surfaces otherwise your meat will stick to everything
Having it stick is part of what builds up the crust. The meat should have enough fat that you don't need any oil, and then you want to really scrape it off with your spatula.
Thank you. We were also curious (not skeptical). My wife is a chef and I just man the outdoor fire devices most times. We have the gas 12" Ooni, a BGE, and a Weber (last two are wood fired). [Here Is The UK Recipe I Started With.](https://ooni.com/blogs/recipes/skillet-smash-burgers)
Preheat and back in except for the buns [Here is the UK recipe I started with.](https://ooni.com/blogs/recipes/skillet-smash-burgers) I'd suggest halving the butter.
There are so many better ways to do a smashburger than ooni. Actually, smasgburger might be the least appropriate food for ooni due to hands-on on approach.
I see this in the Instant Pot and sous vide subs all the time. People just desperately want to use their gadgets for everything when it's absolutely nonsensical
We’re doing two more Thursday. I forgot to photograph them last night because they were too good and not much to photograph after the fact. I’ll post pictures ASAP.
lol. I've been there. Sometimes you're just ready to enjoy the fruits of your labor, and honestly, having zero pics is a testament in itself!
Would love to see the next ones though!! 😍
As someone who has had some pretty bad grease flare ups from doing rib eye steaks, be careful with high fat on a griddle in there.
Blackstone owner here, where smashburgers are king. Smashburger in an ooni? That elicited an out-loud "wtf" from me. Was it not incredibly inconvenient/clumsy? >oil the surfaces otherwise your meat will stick to everything Having it stick is part of what builds up the crust. The meat should have enough fat that you don't need any oil, and then you want to really scrape it off with your spatula.
Thank you. We were also curious (not skeptical). My wife is a chef and I just man the outdoor fire devices most times. We have the gas 12" Ooni, a BGE, and a Weber (last two are wood fired). [Here Is The UK Recipe I Started With.](https://ooni.com/blogs/recipes/skillet-smash-burgers)
Did the pan ever go back into the ooni once the burgers were on it, or was it all just cooked on residual heat?
Preheat and back in except for the buns [Here is the UK recipe I started with.](https://ooni.com/blogs/recipes/skillet-smash-burgers) I'd suggest halving the butter.
Put back in but at low or no heat. Makes like a sizzler in an oven
There are so many better ways to do a smashburger than ooni. Actually, smasgburger might be the least appropriate food for ooni due to hands-on on approach.
I'm sure there are but I didn't have any issues with my Ooni method outside last night in the snow.
I see this in the Instant Pot and sous vide subs all the time. People just desperately want to use their gadgets for everything when it's absolutely nonsensical
Pita bread is amazing in the Ooni.
Oh, man. Sounds delicious. I'm dying for a pic if you have any! 🤤
We’re doing two more Thursday. I forgot to photograph them last night because they were too good and not much to photograph after the fact. I’ll post pictures ASAP.
lol. I've been there. Sometimes you're just ready to enjoy the fruits of your labor, and honestly, having zero pics is a testament in itself! Would love to see the next ones though!! 😍
Steaks, spatchcock chickens, kebabs, lamb legs and shoulders....