Easier Smash Burgers: I tried George Motz's Pro Tip!

Thas hack has made it so much easier to make smash burgers. You definetly need to give it a try.
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[@JoelAndersen-mb6ti]

I do believe the issue is there was no beer helping aid with the smashing ability of the grillmaster. Smash beer ='s smashed burgers. You got this Johnny.

[@JohnnyBrunet]

Ya I agree, I think whenever something's wrong in the griddle 90% of the time it's bc I don't have enough beer 🤣

[@MrEric0822]

Seems like it would actually be easier using a press and parchment paper.

[@embodythejotun]

Agreed. I think for the home cook, if you have parchment and a press it's still better. It makes sense to use the dual spatula method in a fast paced restaurant setting where dealing with parchment all the time would probably be less efficient or if you find yourself somewhere without a press and parchment.

[@robinrose22]

Any way to make smash burgers is a good way! I appreciate his tips and tricks on everything because I'm new at this and I've learned so much

[@user-xj6uq4nq9e]

Leave your press by your griddle, problem solved

[@williamperkins6585]

Love the vids buddy happy mistakes

[@bassfever]

I tried this last night with 3oz balls on my (relatively) new Blackstone, and it worked like a dream. 2lbs of meat made 5 double smashburgers and fed a hungry family. The smaller balls was a new method for me, I've been using 5oz, and I also took the tip from your other video and made sure to toast the buns first, that's another solid suggestion.

[@JohnnyBrunet]

Awesome!!! I so glad that it worked out well for you. Ya I used to do mine around 4 or 5 oz as well. Then when I went smaller and doubled them up it really made a difference. Thanks for watching.

[@poogy3]

"Wheres the Beer"? (It's probably toooooo early). I have done smashies various different ways. Usually I weigh out some beef "balls" then do the parchment thingy. Seems every time is a different way and thats okie dokie with me. Thanks to all of our American defenders who gave their All!! God Bless! We need Johnny Koozies ASAP

[@sailaway2205]

I personally use a smashula and a dowel on top. It works perfect!

[@harddocs]

Flipping the meat ball before smashing looks like a great method. Thanks for sharing this!

[@mec912]

I've been a fan of George Motz for many years and his burger joint in NYC is on my bucket list.

[@JohnnyBrunet]

It's in mine too.

[@WalkerSmallEnginePerformance]

I bought a heavy spatula on Amazon. Works great as a press and a spatula. I’ve also seen people modify a masonry trowel.

[@harddocs]

Great find RE: TK Riverside Ranch. I bought a 7 cubic foot chest freezer recently & LOVE it - will buy another if I win this!

[@osukube]

just bought that thermometer before watching this and havent tested yet. glad to hear you like it. Enjoying your videos. Go Bucks!

[@JohnnyBrunet]

Ya I'm loving it so far. Go bucks!!

[@jerrybell6786]

Thanks Johnny!! I think it’s more about the meat heating up and being easier to press down than when you first put it on and it’s still cold. Keep up the good work!

[@JohnnyBrunet]

Very true!

[@paultompkins7392]

I haven’t watched for a while, like the new outside studio, Looks nice . Will try this one on the griddle! Thanks!

[@JohnnyBrunet]

Welcome back! And thanks.

[@Herman_vi]

I saw George do that as well. Thanks for the reminder! I'm smashing some burgers tomorrow and will give it a try.

[@bryanmoraski7005]

I like my press. Thanks Johnny.

[@donnhonaker4254]

T K Riverside beef is the best beef I have ever had. Beats your local grocer hands down. The flavor is the best flavor I have ever had. The hamburger is the leanest I have ever bought, and it is consistent through every package. The steaks while being lean are very well marbled. The best.

[@LILJROD90]

This is the way. I did this today with 96/4 beef and holy mother it was perfect. If only I could show you a picture

[@JohnnyBrunet]

Oh sweet, I need to find some asap and give it a try. Thanks for letting me know man.

[@maplebrew]

You need to use a mason trowel for a spatula! Throw those flimsy egg flippers in the breakfast. Go buy the biggest triangle mason trowel, cut the tip off and bevel the bottom side with a file or belt sander

[@JohnnyBrunet]

I definitely need to get one of those.

[@gaypreator8547]

That crossed my mind, but my small brain envisioned shorter/stouter trowels, thanks for stepping up. 😂 will never look at my grinder the same..

[@gscop1683]

Steak & Shake Always used that technique and they were fabulous ! thanks

[@JohnnyBrunet]

you're right! I forgot about that.

[@lisamercado7667]

I didn't even notice the train until you said something because we have those rolling past our house here in Indiana too. Maybe the same trains, haha!

[@JohnnyBrunet]

Lol ya I'm usually numb to it as well. I wouldn't be surprised if they are the same trains.

[@Klaatu-K]

Thanks for the new technique, I'll have to try it.

[@JohnnyBrunet]

You're welcome, hopefully it works well for you.

[@steakandpotatogirl]

Great video, Johnny! I can't wait to try this technique! Also, these guys at TK Riverside are great to work with! I like that they have a charitable philosophy, and the meat they sell is delicious. Way better than anything you can buy in a grocery store.

[@brianprince3110]

In Oklahoma we use a brick layers trowel

[@JohnnyBrunet]

I e seen videos of that, it looks super cool.

[@skismosis]

hey there Johnny, i ordered a very simple and cheap Burger smasher from Temu, it is solid stainless and pretty solid made only 5" in diameter but works like a champ, easy cleanup as well, simple makes me happy when it comes to cooking, keep up the great work my Friend, peace and Cheers.

[@JohnnyBrunet]

Oh nice!

[@dennisdecker7808]

I'll have to give this a try! Thanks! I also entered the giveaway!😊

[@wes61471]

The train horn was just a Casey Jones letting you know he approves of your smash burgers. Those looked great, will have to try them soon.

[@JohnnyBrunet]

hahaha.

[@tomdelaney19464]

You can do the same technique with the press, but still if you use the buttpart of the handle you can get a better press

[@davidlockwood8136]

Thanks Johnny. Will give it a try. Seen this done where you sear the beef and smash without flipping or parchment paper. Couldn’t make it work.

[@JohnnyBrunet]

Ya definitely give it a try.

[@fraycrof]

Thanks for the TK Riverside tip - the Nothing But the Steak bundle at 50% off was too good of a deal not to give it a try.

[@JohnnyBrunet]

Awesome glad you gave them a try. They are a new company and were nice enough to send me some meat. It all was very good. Also it's just two regular guys who are very nice and are just getting started.

[@Tgirds]

Thank you for ordering our steak bundle! The 50% off is just for a short time so I'm glad you got in on it! I'll be in contact with you later today. Thanks again! TimG

[@fraycrof]

Sounds good! I shared with a buddy of mine who grills a lot too and I think he was interested. I’ll let him know the offer won’t be around forever

[@kasperaquatics]

You can also mix your Cracked Pepper and Coarse Salt together in one grinder, one more less thing you need to carry.

[@JohnnyBrunet]

That is a great idea! I need to set up a whole smash burger kit so I can make them real quick whenever I want one lol.

[@kasperaquatics]

@@JohnnyBrunet, absolutely, that is a great idea as well. I’ve learnt a lot from watching your videos and tips. Thank you for giving me another positive outlet for my grilling, griddling and Smoking meats. 🍻cheers.

[@JohnnyBrunet]

@@kasperaquatics you welcome, thank you for watching.

[@ricklloyd320]

Congrats on 100k subs!!

[@JohnnyBrunet]

Thank you so much.

[@martinmeyer9619]

Thanks Johnny! Nice to know Ohio is just like Nebraska, you can’t get away from the trains!!😂

[@JohnnyBrunet]

🤣🤣🤣. They're everywhere!

[@joecarrr]

I use a big spatula and my beer can in a metal coozie to smash burgers.

[@JohnnyBrunet]

Hell ya, the man's way to do it. Sounds like I need to make another video lol.

[@oldmaninthemirror]

Yeah I might not always have a second spatula handy but I always have my beer in a metal yeti beer hugger at the ready 😉

[@JohnnyBrunet]

@@oldmaninthemirror my man! I need one of these metal yeti coozies.

[@joshuahafer]

Hey thanks for making this video! I wanted to see you try this out because I trust you if it works or not. Thank you!

[@JohnnyBrunet]

No problem man thanks for reccomending it.

[@BuQeyeBBQ]

Nice Johnny. And congrats on 100k.

[@JohnnyBrunet]

Thanks so much!

[@patrickbuildsit]

I bent the $hit out of my cheaper spatulas trying this. Don’t know about more expensive ones. I still don’t have a press because I’ve had luck using a 6” cast iron warmed up and a little cooking spray. Don’t forget to protect your hands, though. 🍻

[@user-bz3ik7ne6s]

Great feed! Gonna impress the crowd this weekend .

[@MakersGottaEat]

Good enough for Buckeye BBQ Battle 2015! 😀 That's a great burger with mushrooms, onion and swiss!

[@JohnnyBrunet]

Oh ya, love a mushroom onion Swiss.

[@tyronewilson4102]

Looks good!

[@joell439]

......... come on Steve .......... 😂😂

[@jameshuss1828]

Thank you sir !. I will definitely try that. I appreciate it. Thanks for all you do. Best regards JAMESH.

[@JohnnyBrunet]

You're welcome James!

[@bobbicatton]

No matter how you smash it, looks delicious👍😋

[@JohnnyBrunet]

So true!

[@LoveShackBBQ]

I use the handle to press on the other spatula.

[@wittolwanderer6358]

I browsed through that Riverside Ranch site, and they'll send you a freezer to keep your meat in! I ain't no Rockerfeller, but I thought that was kind of cool.

[@JohnnyBrunet]

Ya it's pretty cool. They're just getting started and that's a great incentive to get customers.

[@cornfed420]

100K! WooHoooo!

[@JohnnyBrunet]

🎉

[@brunoloiselle2710]

I'm in Johnny. Looking forward to some great beef, lol. Smash burgers...some of my favorites. As far as my outdoor tools, I have griddle caddy and I can carry all my essentials for my griddle. GRIDDLE ON DUDE.

[@JohnnyBrunet]

Thanks Bruno, I hope you win!

[@maleficent1969]

Thank you for the tip-I will definitely try it the next time I make Smashburgers.😁

[@cynthiasanchez6346]

Thank you! 👍🇺🇸

[@tweakthatproductions1648]

Steve On The Train On The Horn haha! 😂😂😂

[@JohnnyBrunet]

🤣🤣🤣

[@daleley7645]

Thanks for the tip!

[@JohnnyBrunet]

No problem! Dale

[@ericdunstan1693]

Great stuff !

[@JohnnyBrunet]

Thanks!

[@airford13]

i dont use parchment or a press. and i press mine in a zip top bag on the counter before starting the flat top. works great. also dont use a temp instrument, i know whats going on. keep those vids coming buddy!

[@stokedlivin]

I am gonna give it a try. Thanks for the tips!

[@JohnnyBrunet]

It's definitely worth trying.

[@ActualSighs]

I haven't tried this yet, but it looks good. I've also wondered if just heating up the press on the griddle first would keep it from sticking with no parchment paper. I'll have to try that too. I really like the way the press makes them uniformly flat and thin.

[@JohnnyBrunet]

Ya I agree that the press does make everything uniform.

[@tweakthatproductions1648]

I saw the griddle guy at Steak N Shake do this same technique. I was surprised & it works same as what you did! 👍

[@DustyBleeker]

I have that same thermometer... Works great!

[@JohnnyBrunet]

I love it!

[@7Wolf2k]

Pretty sure he pronounces it "moats" like those things that surround castles. I really wanna try his restaurant Hamburger America in NYC, but that is across the country, so I just try to make his burgers as best I can. Thank you again for a great video, Johnny. Between Uncle Rick and Steve the Engineer, you have a colorful cast of people in your life :D

[@kegtapper09]

I've been doing the pre sear deal since I saw CJ do it over on the Blackstone channel. Still use the press though, I feel I get a better smash than with the spatulas.

[@DelusionalBrownsFan_96]

Go buckeyes . They are due for a national championship this year

[@JohnnyBrunet]

Yes they are!!

[@dennisdwyer4410]

Thanks Johnny. Now I’m hungry

[@Lettuce-and-Tomatoes]

The conventional wisdom is that you shouldn’t mix salt into your raw ground meat before cooking your burgers. I’m not sure if this is entirely true. I saw Paula Deen do it recently in a video on her channel. I think that maybe just a little wouldn’t hurt. If you get stuck for new video ideas, please consider testing this theory. It would be interesting for me if you would test it with both diner style an pub style burgers. I’m not a fan of the paper thin smash burgers and I’m not sure that it would matter with them anyway. Awesome show!!! 🍻👏🏻🇺🇸

[@JohnnyBrunet]

Thanks, that's a great idea for a video!

[@grantfreter7892]

Hey Johnny I have been using this technique with a flat stainless steel burger press and it works great

[@JohnnyBrunet]

Awesome that's great to know. I can't believe I didn't know about it.

[@RodZZilla]

I discovered this by accident a few yrs ago. Brown for a bit then smash. I still use parchment and press to be safe.

[@IndyGuy65]

Its always great to learn some new griddle techniques. BTW since I watch a lot of train travel videos too the train horn was fine with me!

[@JohnnyBrunet]

Glad you were ok with it Guy. Thanks for always watching my friend.

[@baldbear5609]

Howdy Johnny, signed up for the free beef. I will try this technique next time I make smashburgers. Beef looked good in the video. A thought to ponder...."when you hear the whistle blowing you know the train is coming". Have A Day! ;~)

[@mdboatbum]

Years and years ago my wife dragged me to a screening of some movie one of her college classmates had made. I was not at all enthused about it. Turns out the classmate was George Motz and the movie was Hamburger America. I remember saying afterwards,” Nice guy, but how the hell is he gonna make a career out of hamburgers? Also, if he wants anyone to take him seriously he should get a hair cut”. As for his burger technique, I think I’ll stick with my burger press. Maybe I’ll try it if I run out of parchment paper, but I can do 6 or 8 burgers with one 4x4 square of parchment and it’s never really been a problem. Lately I’ve been getting my griddle up to 500°f and the sear/crust has been perfect. I’d been afraid to go over 450°f for fear of burning the burgers, but one time i was distracted and it got up to like 507°f and I just went for it. Definitely a happy accident tthere.

[@JohnnyBrunet]

That is an amazing story lol. I would have thought the same thing. Heck I never would have thought years ago that I could make a living just cooking on an outdoor grilling appliance that didn't really even exist at the time! It's crazy man but still cool that someone like that can make a living off of burgers. Ya I still like the press as well but this is very good to know if you don't have parchment or don't want to deal wiht it. Also I accidently got to 500 once too and was pleasently surprised. Happy Accidents for sure.

[@mdboatbum]

You’re truly living the dream my man!

[@JohnnyBrunet]

@@mdboatbum yes I am, thanks for reminding me because some times i forget exactly how lucky I am.

[@mikedefalco7791]

George had a restaurant in NYC now called Hamburger America. I'm going there this summer when I visit family. George is the man! (after Johnny of course).

[@JohnnyBrunet]

@@mikedefalco7791 I'm super jealouse I would love to go there.

[@Javaman92]

I've got smash burgers on the menu for tomorrow! Let's hope the weather cooperates.

[@JohnnyBrunet]

I hope it does buddy. You've been having bad luck with the weather lately. Time to get that griddle rolling.

[@Javaman92]

@@JohnnyBrunet I made smash burgers today, using the two spatula technique and it worked well! I made it an OK onionburger smashburger. SO GOOD!

[@JohnnyBrunet]

@@Javaman92 nice!

[@dannybarton940]

I quit buying beef at the grocery store years ago. There just isn't any comparison to locally raised beef. Once you try it, you'll never go back. Thanks for this hack, Johnny. I'm doing smash burgers for a WHOLE BUNCH of people on Saturday. I'm wondering if the concept would work with a regular round smasher too. I mean it's the pre-sear that seems to keep the meat from sticking. Have a great holiday, and enjoy the family. Man...I hope that train doesn't do that sheet at 02:00 in the morning!!

[@JohnnyBrunet]

Awesome I hope it helps you out in Saturday.

[@hbhb7900]

Yum!

[@elirios4497]

Good cook, need to try that, your grill looks perfectly seasoned, by the way, did you move? Looks nice!

[@JohnnyBrunet]

Yes I did move. And thank you I've been cooking on it a lot more so the seasoning is getting better.

[@JediTim28]

I like the idea of no parchment paper Probably use the press to get thin.

[@alf3553]

Interesting technique. Made smash burgers 🍔 last night.

[@JohnnyBrunet]

Nice.

[@SmithFam1315]

I use two spatulas to smash, but I use the butt end of the handle to push down so the spatula isn’t flexing.

[@JohnnyBrunet]

Ya that seems like a smarter way to do it.

[@SmithFam1315]

@@JohnnyBrunetI tried the George tip yesterday and it worked pretty good. Only had one that was a little sticky out of 13, will be using this technique from now on!

[@JohnnyBrunet]

@@SmithFam1315 nice! 13 is a lot you did a better test than I did. That's good to know though bc I was wondering how well it would work after the spatulas did multiple. Thanks for the feedback.

[@gw3254]

I worked the grill at Steak n Shake in the 70 s and that's the way it was done and is the way I have always done at so new way not really....

[@stevewalker9888]

Definitely something to look into when we get the weather. It has rained for 24 hours straight In the uk. Looking forward to the weekend. Also not the Steve the train driver😂. Do they honk like that a lot even through the night? Thanks for the content and sharing.

[@JohnnyBrunet]

24 hours man that stinks. Oh you we know you're UK Steve, not the other steve lol. And no we don't here them through the night luckily. Thanks for watching.

[@nando415]

That second one you smashed was definitely better. The first one was sticking to your spatulas and moving off the griddle. I think you want the raw meat to stick so that it creates the best crust. This idea is genius, I don't know why I never tried it! Parchment paper is annoying

[@gaypreator8547]

Plus - there is the “macho” factor with two spatulas. ✌️

[@JohnnyBrunet]

Very true Gary.

[@JohnnyBrunet]

Very true Gary.

[@frankmarullo228]

Good video Johnny ! Lovesmash burgers .THANK YOU FRANK FROM MONTANA.........

[@JohnnyBrunet]

Thanks Frank!

[@maxhead6622]

The giveaway says we’ll be choosing a random winner late May, so as long as you stay subscribed, you will have the chance to WIN but when I entered it says winner will be notified in October. Which is it please By the way I love your videos...right down my alley

[@Tgirds]

Thank for letting me know. I changed it last night, not sure why it's not refreshed. We'll be holding the drawing in May

[@maxhead6622]

@@Tgirds Thank you very much and have a great day

[@grumbazor]

I like trains, you are still audible. Adds some more 'murrican' atmosphere ;)

[@JohnnyBrunet]

hahaha very true and I'm glad you could still here me ok.

[@ericbalow9119]

Dude loves his train horn....in reality, folks probably driving around the RR crossing bars...Great video! Thanks for the Beef info, if I win, I'll ship ya a couple of wings.....wait..... 🙂

[@JohnnyBrunet]

lol ya he did love it. And I'll take those Cow Wings Sir lol.

[@nighthawk_predator1877]

By law train conductors must toot the horn a number of times and at a certain distance from the crossing.

[@JohnnyBrunet]

@@nighthawk_predator1877 that makes sense. My fault for buying house so close to the tracks. I wondered why I got such a good deal lol.

[@geefim2144]

Picked up the new Weber Slate Griddle with accessories !

[@BentAero]

@johhnybrunet To get the pattie thinner, don't lay the upper spatula parallel with the lower one. Hold the upper spatula 90 degrees to the lower, using the heel of the handle to push down. You can get way more leverage and it doesn't bend your spatula.

[@danlwright]

Damnit Steve! Layoff the horn.

[@JohnnyBrunet]

🤣🤣🤣

[@ilikesteak65]

I wonder if by searing them like that, if you could still use the press without it sticking?

[@JohnnyBrunet]

I bet you could. I should have tried that as well.

[@lilbandit1979]

That brick would really help the smash

[@JohnnyBrunet]

Ya that would have been a good idea.

[@wegottafishdude]

🤘🏻😎🤘🏻 Awesome stuff, dude Kind of takes the fun out of smashing the burger though

[@JohnnyBrunet]

True. I do enjoy getting my stress out with the press lol

[@davidgary3530]

Y:00. I seasoned. Y griddle yesterday with t coats of light crisco. The coats were thin and I let each of them burn off. L

[@RussH718]

Been doin that a while now, works great! How often does that train go by?

[@JohnnyBrunet]

A lot during the day but not too much at night.

[@RussH718]

kzbin.info/www/bejne/Zp2vZIOFebGZlaMfeature=shared

[@briansingley6109]

I'll stick to the press and the p.p. It just looks easier. You just can't shake that nemesis Steve.🍻

[@JohnnyBrunet]

He's following me I think 🤣🤣🤣

[@BryanCatherman]

I'm curious what would happen if you did the same process but used the press instead. Would you need the parchment paper? Maybe not. I would love to see a side by side comparison but still using the 30-second seared method on both. If you could take the press out but only one spatula and no parchment paper it's really the same amount of stuff to take out. I hate smashing burgers with my spatulas because they end up a little bent. If I do have to do that, I'll put my spatula on the burger but then press it straight down with my scraper. (Also, you have the big brick to set the camera on, which helps get great shots of the griddle, but for a minute I was asking myself if you were somehow going to use the brick for the smash. I wouldn't have put it past you. If it works well why not? And that's why I watch your channel.)

[@Scotty_in_Ohio]

Wouldn't be central Ohio if there wasn't a train horn in the background.... My son has been on the griddle of late and that was the technique he used - I'm still in the parchment paper and burger press gang - maybe I'll come round at some point....

[@JohnnyBrunet]

lol ain't that the truth about the trains.

[@PapawDude]

I've never tried smash before, looks like you're putting pretty good pressure on them when smashing. Do you press hard enough to have to have something better than Walmart's "Expert Grill" series cookware? Follow up question, there fish in that pond behind you?

[@JohnnyBrunet]

You do press pretty hard but you don't have to lean on them like I did' A lot of peole use the handle down ontop of the bottom spatula. And yes there are fish, kids are out there all the time fishing. It's great.

[@JS-gp7mz]

Ok, so i just got my griddle and made smash burgers. Didn't have parchment paper and the press stuck so i just did the double spatula thing and thought they turned out great. total rookie move but they were delicious

[@JohnnyBrunet]

awesome man! I'm so glad that they turned out well.

[@skismosis]

who do you recommend for ordering the best ground beef for smashburgers, i want the best.

[@JohnnyBrunet]

Oh I don't know about ordering bc I haven't tried everyone's. I really liked TK farms which I used in this video. Or if you want something closer I'd say find a local butcher to you and they will definitely have better meat than the super market.

[@Javaman92]

If it tastes just as good, who cares if it is not quite as thin. One less thing to carry and to clean.

[@JohnnyBrunet]

That's what I was thinking too. I already got enough dishes.

[@williamperkins6585]

Choo choo lol

[@JohnnyBrunet]

😆

[@lizburgess4398]

Interesting! We've decided to get a different griddle. Our Razor just doesn't get hot enough. (That's why my son gave it to us.) Now we're researching which one to get. We've seen the value of having a griddle from your great content! Thank you!

[@JohnnyBrunet]

You're welcome! Good luck in your search. The BBQ lab and the Flat top King so a lot of good reviews. I like my camp chef but I haven't used them all so I don't really know how the others ones preform.

[@RamblersDiner]

I’m looking for a new griddle as well. Camp Chef just came out with a new one called the Grid Iron. Make sure to check that one out as well. From what I’m seeing, it may have more even heat than the Blackstones, even the newer models, at similar price. I like their new grease management system as well. Edit to add: they just announced these on 5/18. They were still in stock yesterday. Wifey gave me the OK, so I went to buy one…now out of stock…

[@johnsharitt7918]

Love hearing the train in the background.

[@nighthawk_predator1877]

God that deal sounds great but i wonder how much freezer space you need for 50 lbs🤔Already thinking what i would bail on just to have the space😂 Making some smash burgers today. I'll try this method! Thanks Johnny!!!

[@JohnnyBrunet]

Ya it's a lot of beef! I'm going to get a freezer for my garage pretty soon.

[@nighthawk_predator1877]

@@JohnnyBrunet Good idea! Me too as soon as I retire at the end of next month and clean out my hoarder looking garage. OMG it is terrible😳 But I digress. Did i mention I am retiring? LOL 7/31/24??? 🥳🥳🥳🥳

[@JohnnyBrunet]

@@nighthawk_predator1877 congrats!

[@jimrinard8375]

I just spent $15 on a good press. I’m just gonna use it 😅

[@JohnnyBrunet]

lol ya I like my press too, but this is good to know. Also I may just ditch the parmchment

[@Lettuce-and-Tomatoes]

What’s the big block of concrete at 2:09 for? Is this part of your new smashing technique. 😁 I signed up for the giveaway because I always wanted to live on a farm and have 1/8 of a cow to take care of.

[@JohnnyBrunet]

That's my new tripod for the camera 🤣🤣🤣🤣🤣