Avoid making these HUGE mistakes on your Griddle - Southern Backyard Cooking

[@JoeDeAngelo-g8i]

We have a Members Mark 2 burner griddle, can a cover and wind guard be purchased for this griddle?

[@backtosanity2046]

I do smash burgers often and they are juicy and done very quickly. Stack two Pattie’s on top of each other with cheese in between.

[@lennyherman8923]

Man, I appreciate you sharing your experiences. I just got one and I am looking forward to using it.

[@DarthTerminatti]

Thank you

[@staceymiller4765]

The leveling rings, can or will they fit a black stone griddle? Those look awesome! Thanks for the rest of your advice as well.

[@Rock1Abe]

I don't know, but I really think this guy is an LSU fan. Something about his grass grows in the background just gives me that vibe about him.

[@foryoubrotherdotnet]

Excellent!!

[@SouthernBackyardCooking]

Many thanks!

[@dannytriplett8625]

I just purchased the same griddle. Thanks for all the invaluable information. Love your videos

[@SouthernBackyardCooking]

Glad you like them!

[@denisegrant6880]

Please send me a link for the two handle griddle cover. Thank you. Enjoyed your video.

[@dontegettens2509]

Thank you, sir, Purchases one for my birthday in two days! Excited!

[@SouthernBackyardCooking]

Hope you enjoy it

[@dontegettens2509]

@@SouthernBackyardCooking I Also purchased a Zgrill smoker 1000 series. Thanks again for your informative videos help alot in my decision making!

[@donrider9550]

@@dontegettens2509 I really like mine.

[@thedjflowpodcast]

What are those two black metal pieces in the front?

[@thedjflowpodcast]

Thank you. Wind Guards.

[@voorheeslaz70voorhees12]

Nice information my friend thanks for sharing 👏🏻👊🏻from Denver Colorado

[@SouthernBackyardCooking]

Thanks for watching!

[@voorheeslaz70voorhees12]

@@SouthernBackyardCooking I just subbed to ur channel

[@KYB1019]

Lots of good tips in this video. I have to defend smashburgers though. Think about this - Thicker burgers require longer cook times, so they actually end up losing more juices. Smash burgers need much shorter cook times, so they lose less of the juice. The juice doesn't squeeze out when the meat is raw, so you have to smash it when you first drop it on to the griddle.

[@SouthernBackyardCooking]

Thanks for watching.

[@randystucks7492]

Thank you! I get so tired of hearing about how things HAVE to be done on a griddle. Blackstone or any other.

[@baileylewis6543]

Enjoy your videos but not the LSU stuff so much. 😊. GOVOLS

[@SouthernBackyardCooking]

Geaux Tigers!!

[@baileylewis6543]

@@SouthernBackyardCooking It’s OK. My wife’s family is half LSU and half A&M.

[@kiltedcripple]

Are those wind shields just generic or do you know a brand you prefer?

[@SouthernBackyardCooking]

These are the ones i use. They fir real well. Wind Guards/Shields - amzn.to/3C6NpT2

[@kiltedcripple]

@@SouthernBackyardCooking thanks!

[@bobholst874]

Smashburgers are about the crispy caramalization for the flavor. Shorter cook times allow plenty of the fat to stay intact. I prefer a perfect 160 degree medium well with a slight pink center, 6 strips of bacon, red onion (raw center cut), BBQ sauce and medium cheddar and toast that bun!😋 I don't press meat otherwise. I like bacon crispy, cannot beat 350 degree oven with parchment paper, turn half way through. Best bacon gets because you don't caramelize bacon, that tastes scorched to me. I don't care for chewy bacon...to each their own! The first thing to do when you get a griddle after setup though is the leveling in my book. You don't want a runny streak of eggs for an omelet, and you want just enough tilt to control grease running as his last point says.

[@SouthernBackyardCooking]

Thanks for watching!

[@JeremyElliott]

Agree. The key is you only smash once and only right after you drop the meat onto the griddle. Check out the Burger Scholar series on youtube. Meathead Goldwynn also does a great job of explaining how to cook a thick, juicy diner burger and how to cook smash burgers. My favorite has become the Oklahoma Onion Burger.

[@blckscrp79]

Thank you for the info. The info about the smash burgers make a lot of sense. When I cooked burgers I would smash them, then the meat would taste like cardboard. Thank you

[@SouthernBackyardCooking]

Thanks for watching!

[@depaul7]

Mistake #7 not using a meat press Mistake #6.5 using a meat press. Just call it a bacon press. Lol

[@carlosmartinez-sh5wc]

Great video I am getting ready to purchase the members mark and wanted to get a heads up. Thanks again

[@SouthernBackyardCooking]

Any time!

[@grapetonenatches186]

Smash ribeye

[@BWen3]

Disagree on the smash burger. If You smash it right when you put it on the juices haven’t rendered yet and you’re not pushing anything out. Smash burger is superior to the big thick boys lol in my opinion. Better crust and more tender.

[@Moutanman]

This man's rant about smashing meat upset me more than it should have. Good video nonetheless

[@buckeye25osu]

Hey, nice videos! Can I ask, have you had any problems with the MM grill warping? Some reviews complain about it and say the BS has reinforced iron whereas the MM version doesn't and it warps. Thank you sir, subscribed!

[@SouthernBackyardCooking]

I have not. Thanks for watching.

[@northslope1]

If I should buy the hard cover should I just consider getting the Pro series 5 burner. $200 more but has cabinets. What are your thoughts about getting the Pro series?

[@SouthernBackyardCooking]

I would consider one

[@Peanutbutterjellyman600]

If you haven't bought one yet, the Pro series 5 burner is $300 now. Just bought one today.

[@Luke.Cooking]

Bro don’t know burgers.

[@suzannegormley1504]

What type of grill/griddle do you have?

[@SouthernBackyardCooking]

I have a Members Mark from Sam's club

[@suzannegormley1504]

@@SouthernBackyardCooking “Thank You”

[@skismosis]

lmao, ANYTIME , i see a guy with some fat on the body i know he is gonna be able to tell me all about cooking professionally, that is a sign of a man that eats what he cooks, Amen Brother, you are on point, i just bought a Vevor griddle for my kitchen, and looking forward to putting on a few more pounds, LOL, you rock brother, thank you.