Camp Chef Flat Top Grill FTG600 Ice Castle onion smash burgers, record cold -23F

Cooking onion smash burger & waffle fries in cook shack during record cold temperatures in Minnesota 2019 high temps -20 degrees. For more Camp Chef info click www.dpbolvw.net....

[@paulvest3157]

I worked in Wisconsin and its surrounding states and was bewildered that people I worked with would grill outside in well below zero weather. Hardy people. Great video, Thanks!

[@BrianEibner]

Thank you, It's cold for to long so can't just give up the months. Must eat good food! Thanks for sharing.

[@stephenkowalski837]

How do you keep it so close to the wall. In my cook area I have to move it about a foot away from the wall.

[@r8alvar]

i do have a tip. i use a sheet of wax paper between the press and the burgers when smashing them. they have never stuck and my press does not get dirty.

[@BrianEibner]

Great tip, no wax paper here 😀👍

[@lvrsvid]

Never use wax paper.. use unbleached parchment or just hold the press on the burger for 10 seconds and it will release itself.

[@MrDudley724]

Hahah it’s been three years since I watched this and I’ve been thinking all about this video. I saw it’s been a year since you put out any more content. Keep it going man, if someone can remember your video three years later your doing something right:) and I’m hungry and this sounds sounds so dang good and looks bomb

[@BrianEibner]

Wow three years, time does go fast, I have no choice with a three old grand daughter living with us busy busy girl. I've been telling myself that. Thank you so much and cool to hear. Give some inspiration what should I cooked? 🍻

[@FloggingMicah]

I’ve been binging on your vids. You’ve sold me on getting this camp chef griddle, I’m super excited about it. I love your setup man, you’ve got a perfect cooking cove! Cheers!

[@BrianEibner]

Thanks, you'll enjoy the Camp Chef griddle great, easy and fast way to cook 🍔🥞🥚🥓🌯🥩🐟🥪 just a few ideas.

[@thomasbakke6825]

I Bought mine 5 years ago and I've enjoyed cooking on it. You will too , Just make sure it stays dry ! ! ! Enjoy your time with family and frends .

[@debraj8665]

I bet it smell so good. What a lovely grill and setup you have. Love the cook shack.

[@thomasbakke6825]

My first flat top is Camp CHEF I had my nephew time me from a Large Bake potato. Size( raw ) potato slice and dice And a. Hot cast iron pan 7 minutes from start to finish cooking . Love how. Fast it cooks wonderful it works fantastic

[@BrianEibner]

Fast and can cook for one to many. Thanks for watching and commenting. 🍔🌯🥪🥙🍖🌭🍗🍤🥩🥞🍳🥓🌮😋

[@balsamfir1688]

Very nice! The food looks delicious. I imagine washing it down with cold CocaCola would hit the spot. I enjoy watching your videos. They are calm and relaxing. It’s nice seeing someone take care over their work and enjoying the fruits of their labor. 👍🍔🍟🥤

[@BrianEibner]

Thank you, nice to hear. More videos to come 😎

[@SasquatchIsComing]

Fantastic. About How much cooking time do you get from a tank of propane?

[@8654ZuluFoxtrot]

Great set up you got there. Just some advice to help you in the future. 1- Use wax paper over the top of the burgers when you smash them so they don't stick to your "smasher". 2- The temp for the area you're cooking the burgers on should be MAX, as high as you can get it. Anything lower than maximum you risk boiling or steaming the meat and not having the fat render all the way. 3- Prep everything else before you put the meat on. Get the onions cooked and buns browned and all condiments either on the buns or ready to go on. 4- Loosely pack the meat (meatballs) so they are just barely holding the ball form. You want them to have air gaps between the meat so the fat renders properly when you cook it. 5- You really only need to season one side, the side facing up when you smash them, and season after you smash so the seasoning is evenly distributed and not all in one spot like what happens when you season before you smash. I do LOVE the idea of the "onion steam" though, I'll have to give that a try and see what that does to the flavor profile!

[@shawnpierce9748]

PLEASE PLEASE PLEASE, do a video of how you built your cook shack !!!!!! Simply Awesome !!!!!!

[@Klwjjj]

Shawn Pierce agreed. I want one!!

[@donnagoodale9078]

YES YES PLEASE DO.I love it.

[@BrianEibner]

@@donnagoodale9078 Did you watch this video of mine? "1969 Z28 Camaro Burn Out & Cook Shack"

[@BrianEibner]

@Right Wing Environmentalist Thank you, there is a ridge vent, along two of the walls a gap at the bottom and gaps along the garage. All the cooking equipment is to be used outdoors👍, this area is far from enclosed.

[@boostedmaniac]

Saltine Kracker how is this any different from using a gas stove in your kitchen?

[@caroletsengouras7570]

I love MN. I went to school in Winona! From Chicago and now live in Florida. I miss the snow!!! Great videos.

[@BrianEibner]

I get to Winona for work and then cross the Mississippi for cruising Wisconsin in the Camaro. Thanks for sharing and watching 🍻

[@MrDudley724]

Bro was telling a buddy at work all about your setup and channel! Needed a fix of some of your videos lol. Watching this one for like third time! Keeping pumping out some more rad stuff. Can’t wait see ur next vids to come!!

[@BrianEibner]

Wow cool, thanks for sharing and watching. I made a few improvements to the Cook Shack and will be shooting videos soon. 😎😎

[@MrDudley724]

Oh sick, can’t wait t see! Imagine it’s spring where your at! Do you have the ability to open it up for the spring / summer? Rad can’t wait see what’s next! Santa better bring me wanna if these this year haaah

[@BrianEibner]

@@MrDudley724 Yes it is spring, I did make it so I can remove the wall with the door on it, just need to find a place to store those panels. Thank you for your support

[@danm2419]

Your cook shack is absolutely BOSS! I would give my left one for something like that. Love your videos. Thanks. Also, while it is obvious this isn't your first rodeo with the smash burgers, I like to put a small square of parchment paper over the burger when smashing to always get a clean release from the press. Can just reuse the same piece of parchment for each burger. Works like a champ.

[@BrianEibner]

Thanks for the tip and watching, also don' t use a frozen smasher. The cook shack is the "BOSS". I no longer have to worry about the weather, that's pretty sweet.

[@ddogjones8677]

Great video and glad you are coming back.

[@BrianEibner]

🙏

[@amayer349]

Really like your outdoor cooking setup. Built it yourself? Perhaps a video tour......

[@BrianEibner]

Yes I did and that is getting to be a pretty popular question "video tour". 👀😎

[@mugzoidtv3492]

Nice! I'm hoping to receive my birthday Camp Chef four-burner griddle this March. Great cooks. Thanks.

[@BrianEibner]

So cool, you'll like it. I think all BBQ/cooks would really enjoy a flat top as such as their grill/smoker. March is just around the corner you'll be flat topping soon. Thanks for sharing and watching

[@Vettemeats]

Now thats just a beautiful thing!! Look great. I love the pickles and mustard. Nice touch!

[@BrianEibner]

🍻😋

[@Wyatt_Riley]

@@BrianEibner Wanna try it IN N Out style out some mustard on the patties before you set them down and smash then down into that. Its amazing

[@pasqualepapaleo662]

I’m surprised in that Cookshack you don’t have a commercial cooktop deep fryer like I have 17 pound fryer 30 amp 240 V commercial table top deep fryer you’ll love it your temperature will stay at 3:50 or higher

[@ddaurer]

I live in Northern MS and i do not cook outside when it is below 30. Too cold with the wind. Grew up in NO Indiana and didn't mind the cold. Love your cook shake . How did you build it?

[@BrianEibner]

30 degrees is cold? I did a google search for clear roofing and have also noticed this clear siding at the home improvement stores. It's also designed so I can remove the side where the door is, thinking it will get too hot this summer.

[@milehighed52801]

Ya gotta love that Camp Chef flattop grill. So flexible and makes any meal quick and easy. Love smashburgers with grilled onions and waffle fries. Awesome, Brian. Try to stay warm....anything but frosty! Nice and warm in the cook shack! 👍🏻👍🏻🍔👌👌

[@BrianEibner]

Will do, thank you

[@johnbhend8565]

They look awesome. Like everyone else, I would like a tour of the cook shack.

[@BrianEibner]

👍 soon

[@specialsphotography9819]

Really like your shack do you have any videos on making it or pictures? I want to make something like it.

[@BrianEibner]

I do show some of it in my other videos. This is getting to be a popular request, I will shoot a video of the cook shack soon. Thank you for asking and watching

[@Carson-qq4dk]

Why is that every guy that bought a Black Stone Griddle suddenly the best cook on You Tube....toooooo many...not aimed at this channel but yawl know what I mean....This guy did an excellent job and i subscribedd

[@BrianEibner]

Thanks for your support 😃👍

[@nicholasvaneck5611]

Don't you dare trash talk The Griddle Guys lol

[@BrianEibner]

@@nicholasvaneck5611 👍😎

[@squeaky61]

From MN also, I really want to cook on this year round. Do you think this product would be able to keep cooking surface hot without the addition of heaters and an enclosed space. I’ll be doing true MN form and using the back unprotected patio.

[@BrianEibner]

Sure but you don't want to cook on high with the griddle it may warp. It's nice to get out of the wind though. Enjoy 🥞🥚🥓🥩

[@d307p]

I like how you built a grilling room. Nice addition.

[@BrianEibner]

👍👍😎😎

[@dennisd4027]

Did you go back out in the cold and clean and season the griddle!? :)

[@BrianEibner]

🤔 Scrape clean when done cooking, let cool and cover, done. Next cook heat up slowly, add oil, turn heat up, let oil heat up and move heated oil around (sanitizing the cooking area) and scrape clean, now starting cooking🥞🥓🍳🍔🌯🌮🥪🥙🍖🥩🌭🍗🍤🍻😋.Thanks for asking and watching.

[@davemaxfield6763]

Dude no way. I'll stick to my central florida weather sweating away at 3:00 a.m.

[@BrianEibner]

I don't do well in the heat. The last few weeks it's been 80-93 degrees and humid here in Minnesota, but -23 degrees is the other extreme. 🍻

[@pasqualepapaleo662]

Do you have a hard time Lighting your camp chef I have to turn in our multiple times to get it Lighting and I did check the striker and it is next to the hole of the gas coming out I think that’s a defect I think maybe the Blackstone has a better lighting system what do you think

[@BrianEibner]

Just with one out of four burners, three lite on first try and the other one takes 3-4 tries. I have never fired up a Black Stone. Thanks for watching🍻

[@pasqualepapaleo662]

@@BrianEibner That is it exactly happened to mine with these burners a Blackstone I think it’s better to have a battery powered and neither igniter

[@BrianEibner]

@@pasqualepapaleo662 Then what? batteries to buy, worry about them freezing. No not for me, they still need to be set right. I have issues with just one burner, I probably just need to take the time and look at it.

[@pasqualepapaleo662]

@@BrianEibner Yes you are right but I thought you had heat in your shack thank you you’re right about setting them just perfect the igniter

[@BrianEibner]

@@pasqualepapaleo662 I do have heat, I remove and store heaters during the summer. I just finished cleaning and winterizing the Cook Shack. New videos soon.

[@tombuhr8467]

parchment paper works great.

[@sayha8319]

Brian, what’s your technique on cleaning and seasoning your flat top?

[@BrianEibner]

I just heat up a bit, coat with cheap oil, let oil heat up, scrape clean, wipe corners and grease trough with paper towel then start cooking. 👌👍🥓🥚🥞 Thank you for asking and your support.

[@brucewayne-ej3cx]

Thank you for teaching me the proper way to smashburger with a naturally-formed grease puddle beneath it

[@BrianEibner]

Tasty aren't they? Thank you for watching and commenting. 🍔

[@squeaky61]

Subscribed now. Like the no nonsense approach that some of the other channels have. Did I miss it, but have you done a video on chicken breast on the flat top? Any chance you could do one? I suck with this thing. First cook was a sh*tshow!

[@Alaska-Jack]

Nice little setup at the ol homestead.

[@BrianEibner]

Thank you works great, a little hot in the summer need AC now! 🍹🍹

[@woodworkergene5416]

Those look absolutely amazing! Thank you for sharing.

[@BrianEibner]

They are so tasty, my most requested burger. 😋

[@HypnoS6158]

Minnesota... hell yeah! Love the cold. Thank God you seasoned on top of the meat lmao

[@BrianEibner]

MN 👍😁. A course, season it up.

[@nickarooroo6397]

I love the Cook Shack!

[@BrianEibner]

Thank you, really makes a difference during Minnesota winters ❄❄☃

[@toddtomaszewski6820]

I have been to Camp Ripley in the summer and winter. Minnesota has 2 seasons...swat and shovel. love yer cook shack Brian

[@BrianEibner]

That is true, just haven't heard it put that way. 😂😂😎🤜

[@Majik1911]

Hello from Duluth! I'll sub to support a new channel making good food in MN! Your content is getting a lot better. Keep at it and work on refining your production and you could grow IMHO. Take queues from Sam the Cooking Guy. I love his flat top stuff. Best of luck!

[@BrianEibner]

It's been along time since we been to Duluth. 👍👊

[@Elrion9]

I'm building a cook snack next summer. Time to griddle all year.

[@BrianEibner]

Great to hear, you will enjoy it 🍻🥓🍳🥞🥩🍤🍗🌭🍖🥙🥪🌯🍔🍹😋

[@Taras-Nabad]

Nice work. Like the pepper on the fries.

[@BrianEibner]

Yes always pepper on fries and most everything🍻

[@johnnymissfire8464]

Looks delicious! That cook shack is the best ide ever im about 40 miles north of you so it gets even colder up here lol.

[@BrianEibner]

So you need a Cook Shack too ❄. With all the rain this year the Cook Shack makes it possible. Thanks for sharing and watching 👀🍻

[@johnnymissfire8464]

@@BrianEibner definitely! I was just thinking yesterday about using my 3 season porch for something like that. After watching your video on the walk through just now i think i need to start from scratch 😂👍

[@BrianEibner]

@@johnnymissfire8464 Just keep it close enough to the house.

[@MrDudley724]

Hey bro was just thinking about your setup came looking for some new content fix! I made some hatch green chili burgers the other day!! Omg!! Hope all is good man! Flat top season is around the corner! What ya gonna make up for us next:)

[@BrianEibner]

Thanks for asking, been really busy with new grand daughter. But have been telling myself for weeks that I need to make a video. Any suggestions?

[@fedex405]

Great job Brian. Another mouth watering video. Stay warm!

[@BrianEibner]

Thank you, staying warm means staying indoors WOW it's cold.

[@btwarner2124]

I make those and love mustard as well.... next time add some mustard to the side before you flip it and let that cook with the onions. It's awesome.

[@BrianEibner]

Yes that does sound good 😋, thanks for sharing and watching

[@jvs00051]

-14 BELOW !!!!!!!!!!!!!! I didn’t know it got that cold……BRRRRRRRRRRRR!!!!!! More grease on the grill less stick. Shoot bro….You got the gig goin. Stick up a sign out front and charge $20 a burger & you’ll have enough $$ for a new fishin boat next spring!!!!! SUBSCRIBED!!!

[@BrianEibner]

That would be cool. Thanks for watching and commenting 🍻

[@SMOKE3104]

What is the dimensions of your cook top?

[@BrianEibner]

19"x31" Watch this video "Camp Chef Flat Top Grill FTG600 July 2018" of mine I go in to detail about it. Thanks for asking and watching. 🍻

[@joemasters2270]

One technique I've seen w/ smashburgers is turning the balls of meat over (brown side up) before smashing. That way the patties don't stick.

[@BrianEibner]

🤔 when smashed with out turning you get two different shades of browned. I see Sir and will do next time. Thanks for watching and sharing.

[@MichaelRei99]

You should call that the onion squared burger! I bet you are really glad you have that shack now. I am a mustard fan too! It belongs on hamburgers. Super nice sear on those burgers! Your suffering from the extreme cold should be over soon.

[@BrianEibner]

Yes so glad for the cook shack and they are talking about weekend temp in the 30-40s, only in Minnesota.

[@nickmelch383]

How did you make your pergola water proof?

[@BrianEibner]

The screws have a washer with rubber and I fasten to the high spots on the roof panels. It's not a 100%, not sealed to the garage. Are you thinking of building a Cook Shack? 🔨🔨

[@BBQJOE]

Awesome Cook Shack l and those onion burgers looked fantastic. It made me hungry. You got yourself a new sub and I rang the bell.

[@BrianEibner]

Thank you, I'm cooking out there 2-3 times a week.

[@adrianasisk7737]

Newbie here❤️! Love a great Chef and a flat top! It’s like a massage for my brain! Lol

[@BrianEibner]

Welcome, 😜🍷🤣

[@holylambmedia]

More KZbinr chef/cooks need to learn the power of Lawry's Seasoning Salt

[@BrianEibner]

Oh yea we use Lawry's Seasoning Salt, it's been around since 1938 love it. Always used on fried potatoes. Thank you for watching and sharing.

[@SteveLurvey]

Smash burgers should be thinner by definition. Should be fast 1-2 minute. Just cook more patties at a thinner scale. You want cheese to be melting through and a fully caramelized slightly crunchy

[@BearPapa49]

Good job good Cookin . Nice set up I like it . Down the line I’ll get my set up

[@rowdybroomstick1216]

Can't wait to try this on my camp chef griddle!

[@BrianEibner]

👍

[@ejpn]

Love the videos, great work! You should try avocado oil sometime on the griddle, has a higher smokepoint than Canola oil. Try it out and see what you think!

[@BrianEibner]

Yes I should, I do use grape seed oil also high smoke point. 👍🥩🍻

[@Sola_Scriptura_1.618]

Oil selection is an excellent experiment. I am a fan of avocado oil for outdoor cooking, but peanut oil is also great for frying! I have also used olive oil.

[@lvrsvid]

A quick tip: Hold the press on the burger for 10-15 seconds after you smash it and it will release without issue.

[@karpetech]

Fantastic looking burgers. I wish one of them was for me.

[@BrianEibner]

Thank you, could be get yourself a Camp Chef 👌

[@backyardgrillmaster2910]

Loving the Cook Shack!!! Great video!!

[@BrianEibner]

Thank you, I'm thinking of new videos, soon.

[@ajelltone7320]

Yes !! Grill and chill !! Year round homie !!

[@BrianEibner]

That's right, which I have been doing before the Cook Shack, but now no worries about the weather. Thanks for commenting and watching.

[@joemasters2270]

Ice Castle burgers - appropriate name given the weather ;)

[@BrianEibner]

We thought so too. Was a record cold winter with record snow fall this year, so ready for summer!! 😃😃😎

[@Jeff250lbc]

If history is to be believed Oklahoma onion burgers were first White Castle and mc Donald’s did a version of that I don’t know about the “smash burger” I just started hearing it called that’s the last few years.. but when I was a kid that was how h9me burgers minus the onion were cooked? Great video.

[@BrianEibner]

Cool, thanks for sharing and watching 🍻

[@jaman5735]

a masterpiece, icecastle burger

[@BrianEibner]

The best burgers here 😋 so good. Thanks for commenting and watching 🍻

[@tonyss7142]

thanks for the videos man, informative, calm and friendly. thanks again.

[@BrianEibner]

Thank you and thanks for watching

[@btwarner2124]

That's a great looking burger. Love the video.

[@BrianEibner]

Those were the best burger so far for me, so tasty😋😁

[@btwarner2124]

@@BrianEibner you do such a nice job on the videos.

[@BrianEibner]

@@btwarner2124 🍻

[@dougkaddish3343]

Awesome set uo

[@BrianEibner]

👍🍻

[@travisleach5916]

Enjoying your videos from Fargo

[@BrianEibner]

Thank you. Stay warm so cold out. WOW "eyeballs may freeze and don't take deep breaths"

[@littlebits4559]

Those looks amazingly delicious! Thanks!

[@BrianEibner]

They were some of the best burgers I made. Thank you for watching

[@mobyrick9458]

Put parchment paper between the burger in your press so that doesn't stick

[@BrianEibner]

Normally doesn't stick after a little twist and slide but I believe it was to cold. I should have placed the iron next to flat top to warm up a bit first. 👍👍

[@thehatekeeper9569]

Try putting parchment paper between the smasher and the beef when smashing! That way it won't stick ! Don't use wax paper cause it'll melt on the grill....

[@BrianEibner]

Yes, also it was -23F degrees. Never max paper 🤔

[@franciswhite9916]

I love the man & I don't even know him. Well done

[@Ikeman50]

Just subscribed...... love it!!! How do you not weigh 400lbs??

[@BrianEibner]

Thank you, all in moderation 😎

[@pasqualepapaleo662]

That’s a nice set up I have an Apple Watch

[@BrianEibner]

Thank you. Apple Watch?

[@rochester5852]

Hello from rochester ny is it nice in minesota

[@Tony770jr]

I'll be right over! Keep it warm! 😁

[@BrianEibner]

👍😎

[@Mtltrm]

Looks like you need to level your camp chef a little bit so your oil and or butter doesn't just run to the drain so fast... Great video though great job.

[@BrianEibner]

No I like it sloped toward the front just a bit. Thanks for watching

[@luisporras4859]

observando el vídeo creo no necesitar saber inglés tampoco es un obstáculo, la cocina tiene un idioma universal,saludos Brian eibner

[@tom_olofsson]

That counts as a nice spring day in Minnesota.

[@BrianEibner]

👍❄

[@MJ-ri6eq]

Hey Brian, just clicked buy on the camp chef 900 and I’m blaming you!!!!! Great vids, keep it up Thx M/J

[@BrianEibner]

Sweet, the 6 burner 🥞🥚🥓🍔🥪🌯🐟🥔👍👍 I don't have an problem with that 👌. Thanks for sharing & watching.

[@The_Gallowglass]

Is there a better time to make burgers and onions than -23 F? Mustard is a must in Chicago. Never put ketchup on hotdogs especially. It's a cardinal sin...much like those who enjoy the Cubs. :D

[@BrianEibner]

👍Yes I agree, no ketchup on a hot dog

[@The_Gallowglass]

@@BrianEibner if you ever wanna make chicago dogs and fries, has to be all beef hotdog, mustard, diced onion, relish/pickle lily, slice of pickle, sport pepper, maybe tomato slices with a shake of celery salt. If you can get poppy seed buns even better.

[@dixee6498]

Looks good buddy 🙂

[@BrianEibner]

🙏🍻

[@ddogjones8677]

cool that you are from Sota too!

[@BrianEibner]

Yes, winters are getting tougher & tougher record cold.

[@dougharker9913]

UNCLEDOUG SAYS LOOKS DAMN GOOD !!!! YOU DO WELL DAD !!!!

[@BrianEibner]

Onion Smash Burgers dam good!! Thank you for your support and watching 🍻🍻

[@davemaxfield6763]

Dude you are the man

[@BrianEibner]

Thank you, a person needs to eat.🍻

[@pasqualepapaleo662]

The last posting I just did was not right so disregard I have a porch I said somehow try to do like you and close it for the winter with those plastic hanging whatever you have there what are they great idea

[@luisporras4859]

saludos desde Perú gracias por compartir tu vídeo exitos

[@kenpilottx]

The link shown is broke.

[@BrianEibner]

Yes, Camp Chef is no longer tracking the traffic I send to their web site 😞. Sorry I can remove the link and add some verbiage. Thank you for point that out and watching 🍻

[@charleshallett6470]

I put my spatula in-between the press and hamburger works every time.

[@BrianEibner]

👍🍻

[@watermain48]

Looks good. Glad I'm in "tropical" Idaho...

[@BrianEibner]

Thank you, nice "tropical" Idaho anywhere but here. But when it's this cold what's the difference between -15 and -25, just dam cold period and then the windchill is unreal.

[@mrglock2313]

Search KZbin for smash Burger and you will see the founder making a burger using parchment paper and a cool press. Works great 👍

[@BrianEibner]

👌👍

[@mrglock2313]

@@BrianEibner you did a great job though... Made me hungry lol

[@BrianEibner]

@@mrglock2313 Thank you

[@dman357]

You need to use wax paper when smashing burgers to keep it from sticking to your press.

[@JanTheNan]

Lattice potatoes look nice.

[@BrianEibner]

👍😎

[@eaglescout9901]

I burn my onions to black Should have watched first. Will try camping this weekend. B

[@JanTheNan]

Love your cooking space would make a nice sewing room.

[@BrianEibner]

I think so 👍😊

[@djone9ine]

Okay, Let me get back to watching street racing videos

[@BrianEibner]

Thanks for taking the time to watch, enjoy those street racing videos 🍻🍻

[@jonsnipe5484]

im try this this weekend

[@BrianEibner]

So tasty, my favorite burger. 😋

[@SuperStormyNormy]

Newbie here, great vids and setup.

[@BrianEibner]

Thank you, good to have ya

[@Mrbink01]

use a piece of parchment paper when smashing the patties

[@BrianEibner]

I normally don't have a problem by just give the press a little twist and slide motion, but this time the press was pretty cold " record cold -23F". thanks

[@METALMAN4Wii]

You might be a Madlad but you. steam a good burger.

[@BrianEibner]

🤔 Madlad I'll take that. Thank you

[@BrianEibner]

@Nonya BiZz Thanks 🍻

[@BrianEibner]

@Nonya BiZz Cool to hear, thanks for commenting and watching.