Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.

And now here's your host, Malcolm and Rochelle Reed.

Hey, welcome back to the How to Barbecue Right podcast.

This is episode 13. I'm your host malcolm reed joined by my

lovely wife rachel shell shell what's happening today i'm in vacation mode almost it's almost

that time sounds like it's coming a monsoon outside yeah it's raining in. But that's okay. We're going to podcast away.

First thing we're going to talk about is smash burgers. Hey, yeah, that was our recipe we did this week.

Um, we kind of busy week. Yeah. And then, you know, we, we, we, we weren't competing last weekend.

We were actually doing a little catering job. It wasn't a little catering job. It't a little catering job we'll talk a little bit about that but uh we did so for the

recipe i wanted to um really was just looking for something quick and simple that i could do no

live no longer a new burger recipe you know you can't never have enough burger recipes and uh j from uh tennessee mojo and mark from swine

life it talked about how they were doing smash burgers and done different variations of smash

burger so you kind of got a little idea from them yeah well i've done them before it's really just

old-fashioned hamburgers what i it. I mean, you call it a

smash burger if you want, but it's just a burger cooked on a flat top. Instead of cooking it like

in a skillet or on a flat top inside the house, I just flipped my grill grates go over on the

PK, which creates that flat surface. It's great for flat top cooking over charcoal. And I think it really does

give the meat a better flavor because it's almost like it's been grilled. Yeah. Because the holes in the

grill grate let a lot of that grease still drip down, still hitting your charcoal. You're not

getting flame ups, but you're getting that good grilled flavor. And man, I just kept it simple. It was just 80-20 ground chucks that I got from Kroger. Nothing fancy at all. Seasoned it with some salt pepper garlic, that AP rub. Smashed them down flat with a spatula. And I probably needed a flat spatula instead of one with ridges. But I made it work. Living and you learned. It wasn't that big of an obstacle to ever. Not at all. Somebody did ask how you clean that backside of your grill grates. Because when you did flip them over, you know, they were pretty funky. Well, usually I get them getting hot to start with. And then just a scraper will scrape anything off. I put some oil, you know, some crick spray, vegetable spray, whatever you want to use. Use that wooden scraper and just let it. It scrapes all that stuff off of it. It really, really reconditions it or seasoned it when you oil it like that. You know, it makes stuff not stick to it. Did you wipe it all or did you only use the wooden scraper? Well, the first thing I did when flipped it over I kind of just before I ever lit a fire I just took like a little paint scraper that I keep out there with my grilling stuff hit the hit it with that just to knock anything that was kind of crusty off and then I took some vegetable spray and sprayed it like on a towel and wiped it down real good just to wipe everything off and then I got it hot and then I just hit it with more cooking spray and sprayed it like on a towel and wiped it down real good just to wipe everything

off and then I got it hot and then I just hit it with more cooking spray and hit it with that

paddle and that was it I mean there's nothing to it nothing to it yeah I mean there's nothing to

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