Smash Burgers with Chef Ty
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Today the guys discuss smash burgers with Chef Ty Goerke, head chef of Smashburger restaurants! In the first segment highlights include Wes’ al pastor tortas with listener Gabe, Jay’s new favorite - DAS BBQ Restaurant in Atlanta, and Frankie’s pork loin top roast. Special shout out to listener Rodd for recommending the Kinder’s Bourbon and Peach Rub! Check out the podcast below!
📸: Listener Rodd!
BBQ question of the day is, "For a beginner, what’s the best wood to use for smoking?”
Check out this week's #GrillCoachRecommendation - Cuisinart Smashed Burger Press!
Not only great for smash burgers, but also for getting a great sear on vegetables, bacon, and more!
In second segment we’re with Chef Ty and talk all things smash burger. With over 25 years of experience Chef Ty Goerke shares tips and techniques to achieve the best smash burger! What’s the best mix of beef to make a smash burger? What tools do you need to make a smash burger? Can you smash something other than beef!? Tune in as we answer all of those questions, and more!
This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing?