Is a GRILLED BURGER really BETTER than the GRIDDLE - Smashburger, Reverse seared, or Flame-kissed!

[@richardscarlett7942]

both the Old School burger and the smash are outstanding. It really just depends what your in the mood for. Great job

[@TheFlatTopKing]

Thanks bud....no doubt...

[@richardphelps9902]

I think the best thing about your channel is not only do you cook great recipes but teach. You have helped me tremendously on the griddle. Thank you!

[@TheFlatTopKing]

Well I appreciate that...really...just something I enjoy...

[@raymondbrown2112]

I have a Weber and a Blackstone, and it is much easier on the griddle, but I do like the smoke from the lump charcoal. I enjoy all your videos

[@TheFlatTopKing]

Absolutely bud...great combination for sure...

[@DoritosResidue]

Do you have grillgrates? Turn those grates upside down to the flat side up. It becomes a griddle with small vent holes . And now you have that charcoal smoke on smash burgers! Oh man!

[@stonerscravings]

I don’t discriminate against any burger. I’d eat every one of them. Thanks for the comparison and the delicious Smash That seasoning

[@TheFlatTopKing]

Absolutely...thank you V ahahahha

[@stonerscravings]

@@TheFlatTopKing 🤣😂. I see what you did there 🍸

[@TheFlatTopKing]

@@stonerscravings hahahaha

[@paulallen-01]

Totally agree however nothing tastes like a good charcoal sear. That’s goes for burgers, steak, chicken and fish

[@UncleRich1963]

Thanks for your direction. As always, I enjoy the contect, the teaching and the clever banter.

[@TheFlatTopKing]

TY....

[@jeffreysmith3061]

I'm 52 and I've been grilling burgers my whole life. Just got a flat top and did my first Smashburger. It was love at first bite. Gives it that old school, diner taste that cannot be replicated on a grill. My family and I have voted, and I will never grill burgers again. Flat top only baby!

[@TheFlatTopKing]

hahahhah I hear yea.....keep that grill its always good to switch things up....

[@benoitst-amand6231]

Awesome video again. I used to smoke burgers all the time on my Weber. Got a blackstone last week and the first thing I did was smashed burgers on it. Man, what a game changer. It was yummmm at first bite for everyone in my family. Thank you for all your videos, truly helpful and well made!!

[@owenjohnson5030]

Same here.

[@DoritosResidue]

Yep I just got into smash burgers 2 months ago and since then I'm obsessed with perfecting it. No more dried out hockey pucks on open fire . Just fyi I just bought grillgrates I turn them flat side up and it's even better than a standard griddle. It's an instant game changer. All done on a charcoal grill and just love charcoal

[@billw7894]

Same here

[@airstreamer]

I’ve really been enjoying your videos. I was gifted a used 17” Blackstone that was not treated well. Your videos have helped me correct the former owner’s errors and get the griddle properly seasoned without stripping it back to bare metal. Your smash burger demonstrations helped me to make perfect smash burgers the first time I used the griddle. 🍔 Thanks for the great videos. 😁😁

[@TheFlatTopKing]

Hey thats awesome news....man thats the comment i needed...thank you

[@barryboudreaux106]

As soon as I get my Griddle, I'll try and see which one my wife and I like best. Thanks for all you and your family (wife) do to make us drool and try it for ourselves.

[@TheFlatTopKing]

Hey absolutely....nothing better than a reason to cook up some burgers....

[@steveop123]

Great Comparison Video Neal ( as always) Hard to choose between the two . And really enjoyed the Live today with you and Amy .

[@TheFlatTopKing]

Absolutely,,,,thanks bud...always nice to connect

[@larrygarot8909]

Great video guys and we've done/do all those but..... We have been campers forever (we are in our mid 70's) and the best cooking method for us has always been cooking over a wood fire. Wish we could show you some of our pics. Oh and we just ordered some of your seasoning.

[@TheFlatTopKing]

Hey thats great news and truly thank you ...hope you enjoy...

[@CAyellowtail]

Great job 👏. I agree, each type of burger has it's merits. So I say every type burger has a place in my belly.

[@TheFlatTopKing]

Absolutely great place for sure...no doubt about that one...

[@darrencormier104]

Wife and I made Smash burgers up at the campground for Memorial Day... SOOOOO GOOOD!!! But Sunday evening... Like you said... Camping with the smells of the Flat Top made Blackened Seafood Alfredo..... OH YEAH!!!! GOD BLESS!!!!! Keep Em Comin!!!

[@TheFlatTopKing]

You got it down for sure...Cheers friend

[@brandonmiler801]

Neal, I had a chance to use your Smash That seasoning and I love it. I was having trouble finding a burger seasoning I liked, I love this one! Guys, we need to support this guy. He really loves cooking and cares about the content he shares with us. I purchased seasoning from Neal and it included a personalized note. Thanks again man. I've learned a lot from you and your wife.

[@TheFlatTopKing]

Hey bud I truly appreciate the support...woking on our 3rd one now....smoke that...

[@olddawgdreaming5715]

Great job Neil and Amy, good comparison today and they are both great. Keep up the great work and videos. Fred.

[@TheFlatTopKing]

Thanks Fred...

[@kevincameron8437]

Another great video. I did RS burgers with red oak coals on my Weber Kettle, except when I seared them in bacon fat from the bacon for the burgers. I seared them on a Lodge Cast Iron griddle over the Weber….let me tell you….Chef’s Kiss!! Thanks again for the time and effort for these videos.

[@TheFlatTopKing]

Yes absolutely...in my mind I was going over the details you described and SPOT ON>>.

[@harddocs]

Great summary at the end - RE: thick vs thin... no spoilers!

[@TheFlatTopKing]

TY....

[@4seasonsbbq]

OMG! I am a HUGE! smash burger fan, BUT!!! I gotta defend mid rare thick burgers over real fire. I would go to war over both. Smoked burgers are , yes, too much work, BUT! what if we cooked a burger over real fire with wood? That will be my next video, and I will shout you out. Absolutely a fantastic video Neal/ Amy. Love it, love it, love it👍👍

[@TheFlatTopKing]

yes absolutely...that could be the golden ticket...for sure....just that little extra

[@harold43512]

We started out with cast iron on a charcoal table. Then graduated to the cheapest weber kettle. After getting several propane griddles, the charcoal stuff became neglected. Last week we breathed new life into the kettle with a rotisserie, and we like it. Planning to run it at least once each month.

[@TheFlatTopKing]

Yeah absolutely...and to be honest the ability to smoke meat and use for the griddle is to me unmatched...the flavor combinations are incredible...keep the kettle going for sure...just the other day I smoked a chicken and cream cheese...pulled the meat and made a smoked chicken buffalo chicken Crunch wrap...we just filmed my fathers day video and used both as well...just fantastic combination

[@harold43512]

@@TheFlatTopKing my favorite is our 18 inch with Arteflame insert that fits under the pick up bed cover. Tailgated several times with it.

[@hxhdfjifzirstc894]

If you want to use the charcoal more often, you should make it very efficient to setup and use -- everything you need, all ready to go, with no hassles to deal with.

[@lizburgess4398]

Well thanks! I bought the Kitchenaid grinder a while ago, but I've been afraid to try it. My son cleaned up and reseasoned his old flat-top griddle for me this spring. We are loving it! 😊

[@TheFlatTopKing]

Hey thats great...thanks for reaching out...

[@ToddB1]

Love these comparison videos. Didn't know that about the round weber spinning the grill off and on the coals. Cool. Thanks Neil.

[@TheFlatTopKing]

Yes sir....appreciate ya bud

[@Scotty_in_Ohio]

Can't go wrong with any of them! It does though kind of make you realize that we sometimes "loose our way" when we head down the griddle path - I've not even used my new Weber gas grill that I took delivery back in May but have gone through 4 tanks of LP on my griddle in that time. The thing is just so darn flexible and I just keep finding new ways to use it. All that said it's hard to beat the taste of a wood charcoal grilled burger....

[@TheFlatTopKing]

Very well..said for sure...

[@toddpeterson1673]

Love how you take viewers advise/critique, and like the comparison of each.....

[@TheFlatTopKing]

Thanks bud

[@gharv1313]

Those look fantastic Neal ! Cheers brother 🍻

[@TheFlatTopKing]

Thanks bud....

[@JayDee-ko3zp]

Smash burgers are the best! I’ve been addicted since I got my Blackstone. I throw some fried onions between the layers…it’s like a stuffed burger 😋 American cheese only for me! I’ve never done them with a sauce though…can’t wait to try yours, it looks amazing! Thanks for the great videos 😊

[@TheFlatTopKing]

Thanks Jay....we actually liked this one for sure...different from what we normally make but dang good for sure...

[@danskiludvik8358]

Great video. I know I'll never be grinding my own meat though. Totally agree that a SMASHBURGER is a completely different meal than a grilled (thick) burger. I don't see it as a competition but rather a choice determined by my mood at the time.

[@TheFlatTopKing]

right on...

[@Freabyrd]

Great video, love that weber summit grill. I bought a "pit barrel" cooker griddle for my charcoal summit. Now I have the best of both worlds. Keep up the great work 👍

[@TheFlatTopKing]

thanks bud

[@briankillian5248]

So glad I bumped into you folks. USN Ret, PNC. I bought my griddle top last year and love it.

[@TheFlatTopKing]

Hey thanks for your service...cheers...

[@johnvrabec9747]

You had me at burger! My tombstone will read "Death by Cheeseburger". I love both. Now that I have a flat top, I can make smash burgers. And, you should always put your grinder disc and housing in the freezer for an hour before and the beef in a half hour before so the fat stays more solid and won't turn to mush.

[@TheFlatTopKing]

good tips....thanks bud...

[@JeffryK13]

“Better” is a relative term. Both are fantastic, just depends on what mood we’re in or if I feel like firing up the smoker or not. Ground up and cooked chuck topped with cheese is delicious regardless of the method cooked.

[@TheFlatTopKing]

well said....thanks

[@hxhdfjifzirstc894]

Yep, even a stovetop patty melt is amazing, and only takes 10 minutes (faster than driving through some place).

[@bobbicatton]

They all look fabulous, and I'd happily eat any of them. The charcoal has that nostalgic flavor, but there are times I just want a quick Smashburger😊

[@TheFlatTopKing]

Absolutely..thanks Bobbi....so true...

[@DerekLoder]

I’ve been grilling thicker burgers on a propane weber most of my adult life, until I got a weber kettle last summer, and that was a game changer. Then I found your page and smash burgers, which my wife has developed an addiction for. A griddle is coming in the near future. Thanks for the tips and tricks, I love this page.

[@TheFlatTopKing]

Hey man I appreciate that...truly...reach out when that time comes to see if we can help ya pick one

[@Simplycomfortfood]

We have a tradition to have grilled hamburgers on Saturday night. It is a carryover from my wife's mom and dad. Since we got our Camp Chef Griddle, we love smash burgers. We have also fell in love with the Oklahoma Onion Burger with a little difference, we dice up bacon, put a small pile on the Griddle and let it cook to tender done but not crispy. Then top the bacon pile with the ultrathin sliced onions and then place the meat ball and smash. When you turn, the bacon grease has caramelized the onions and the bacon bits are now crispy. It has to be American cheese(what is up with subscribers giving you Gref for using the Hamburger gods cheese. That Burger beats any Burger you can do on a grill, charcoal or gas. Love your channel

[@TheFlatTopKing]

We literally just filmed something similar...will post soon....thanks for the support

[@Aaron-L]

Great video! Just a quick tip for ya. You need to refrigerate your patties so the proteins tighten up in that shape to avoid your burgers falling apart on the grill like they did. Also team American Cheese only here 😁🍔

[@ryu-ken]

Good tip bro

[@TheFlatTopKing]

Not sure if it was mentioned...we refrigerated for about an hour....i will have to double check the video...absolutely good tip

[@JayJay-jx3zg]

Please try a real cheese, like muenster cheese. So good too!

[@sandysandusky4137]

Great vid Neal & Amy. I don’t get up and wear the same clothes or eat the same food everyday. Same holds true for smash & thick. I have the equipment to do them all…including gas. Also it depends if I want a fast cook (smash) or a slower, laid back day (charcoal). I have a Weber gas and a Weber Kettle and a flattop…also a Chargriller kamado. I wanted a Weber gas grill for years but the cost held me back. It’s an awesome grill for convenience…but I’m considering selling it.

[@13Voodoobilly69]

Agreed! You are on point my friend. I have 4 ways outside to make a burger and I rotate what my wife and I eat regularly. If I only eat smash burger style for to long I start to miss the nuance in the different versions.

[@TheFlatTopKing]

Yeah I feel the same....the different flavors are crucial to enjoying cooking outside...just more flavor

[@keithcurtis6671]

Great video. I have never tried the smoke / reverse sear method on a burger, will have to give it a try. While I do have those memories and "taste in my head" of a charcoal burger from growing up to me you can't beat the flavor and quick satisfaction of the smash burger. I guess there is no need for one to be "better' than another when if you have the tools and inclination you can have them all!

[@TheFlatTopKing]

Very well said...thanks Keith...

[@billw7894]

67 yrs old here, big fan of the smash burgers, main reason i am getting a griddle

[@TheFlatTopKing]

Awesome

[@billw7894]

@@TheFlatTopKing your my main learning channel, I have been binge watch lol

[@Oudeis000]

At 0:50, did you mean to say "recurring" instead of reappearing or resonating? I know how frustrating it can be when the word you're looking for is on the tip of your tongue. More importantly, thank you for the frank, helpful, and enthusiastic videos, which are much appreciated!

[@TheFlatTopKing]

ahahahah yeah my speech is about as bad as it gets...the word I was looking for was resonating...

[@winky32174]

As far as burgers go, best video yet. Enjoyed the comparison of methods and preparation. Keep it up!

[@TheFlatTopKing]

I appreciate that....

[@davidlabar-jn2ig]

It depends on what you want. A griddled burger is going to have a lot of flavor, your frying it in its own fat. I love griddled burgers but I also love some lump charcoal with a chunk of hickory and the meat seasoned with a rub of your liking.

[@Dakiniwoman]

Thank you for your video today. I have been grinding my own beef but have not done the three-times grind that you did, so I will be trying that out in future. Alas, I don't have a barbeque or griddle... my burgers have to be pan-fried or Air-fried, but still appreciate your insights and maybe one of these days I will be able to get to some outdoor cooking. "They" could make round slices of cheese for burgers... wouldn't that work better? I actually prefer the traditional hard aged cheddar that I have to slice myself than the processed slices.

[@jrobertsp12]

I have my Blackstone griddle and Pit Boss pellet smoker. I use them both for just about everything. It just depends on what taste I want in food as to which I use. Awesome video.

[@TheFlatTopKing]

Perfect combination

[@huckinator]

I love them both but I’m team charcoal all day. For me, charcoal can’t be beat. That being said, you really have to have both a griddle AND charcoal grill so you have options for burgers! At least that is what I tell my wife to justify my 7 outdoor cookers 😂

[@TheFlatTopKing]

haahhaahh YOU AINT LYING....i know the feeling...absolutely spot on....literally LOL

[@cillaloves2fish688]

I agree... Definitely!!

[@bradhelfrich6602]

Nothing like a burger or steak over charcoal! Totally agree 👍

[@luvyesmusici4886]

I have what they call a Weber Kamado now. With space limitations it is my all in one cooker. I have a cast iron skillet/drip tray that has worked more than fine for making smash burgers. Finding a 24 inch griddle insert that fits my needs and isn’t too expensive is something I finally found available through Hunsaker. It is the last accessory I have been looking for to make my cooker a three in one outdoor cooker. Can’t wait to get it tomorrow, season it, and expand my outdoor cooking repertoire.

[@tdwayne1]

You can't go wrong with a burger...either way..there both fabulous...thanks guys

[@bradhelfrich6602]

Great video Neal & Amy... yum! 😋

[@TheFlatTopKing]

Thanks Bud

[@Its_me--Boo_Radley]

The difference to me ... When I eat a thick burger, I can put it down, eat a few fries, take a sip of soda, and eat another couple bites of the burger. When I eat a smashburger, I practically inhale it--it never leaves my hands until it is gone--smashburgers are in a league of their own--greasy, juicy, salty--fabulous.

[@TheFlatTopKing]

ahahahahah I was really reading this Imaging the words...then i got to the end and started laughing thinking the same thing....thanks Ann...

[@BOOMER28401]

yo, i bought your seasonings and i have to be honest i thought they would be ok at best. they are awesome love em. had to give you props. keep up the good work

[@TheFlatTopKing]

ahahah Man I truly appreciate that...really goes a long way...can we use this comment on our website as a review....

[@BOOMER28401]

@@TheFlatTopKing absolutely

[@PeteC75]

Dang man, this is one hell of a video. Clearly a lot of effort and timing went into this. I made smash burgers today and was wondeirng about busting out the weber kettle for some classic backyard burgers next time. I will probably do it for variation at some point, but like this video shows...you just can't beat an elevated diner style burger.

[@TheFlatTopKing]

Yeah absolutely....the flavor is just so strong....but the flame kissed is hard to beat...but the smashed edged over the top

[@jhaas68865]

Great video but it’s like apples to oranges. Don’t have a flat top but have a cast iron griddle I can put on my gas grill. I also have a smoker and have tried something similar. When I had a charcoal grill thick ones with the flame kiss were my preference. Then I tried a smoked one and my gas grill have a super hot sear station to finish it off. Comes out almost as good. Smash burgers just from a speed a texture side are unique. Crusty edges and quick cooking. There is no wrong way.

[@TheFlatTopKing]

very well said....thanks

[@Michael-tt4wx]

Growing up my family used a barrel type charcoal grill with a flat cast iron plate when my kids were little we used a propane grill w/a flat steel plate and side burner and propane smoker now with my grandkids I have a pellet smoker a propane grill w/side burner a propane griddle a charcoal grill and a off side wood smoker they all cook great meals just depends on what taste I’m wanting on witch one I fire up

[@TheFlatTopKing]

Absolutely understand....keeping a good rotation for sure...thanks bud

[@debb9043]

Call me lazy but waiting on coals and babysitting a grilled burger just leaves me still wanting that quick, can't go wrong, DELICIOUS smash burger 🤤 My only regret is that I didn't get a propane griddle long before I did. Thanks for the comparisons!

[@TheFlatTopKing]

ahahahh I completely understand...i was thinking the same thing..man all this for a burger...

[@hxhdfjifzirstc894]

I think with modern lifestyles, cooking burgers over charcoal is more likely to be a summer weekend festive dinner, than a weeknight rush meal. Especially if you have a covered patio, or some outdoor living space. I suppose you could cook extras on Sunday, and reheat them, for a few days.

[@luvyesmusici4886]

I, too, have a Weber Charcoal Summit/Kamado. I finally found my last accessory I have been looking for to make it truly a three in one cooker/smoker/griddle. 24 inch griddle inserts are rare in my searches. Hunsaker griddle insert at a great price plus shipping arriving tomorrow. More time to cook outside, I can’t wait!

[@TheFlatTopKing]

Thats awesome...great set up for sure

[@TheDeLeonHobbyGarage]

I used my new 36 inch Blackstone, this 4th of July, and it was absolutely amazing. I was grilling, tri tip, asparagus, zucchini, onions, bell peppers and tomatoes all at the same time. The char was excellent, and the meat was tender and perfectly cooked.. I was amazed how easy cleanup was compared to a conventional grill, and I am in love with this thing. Next time I turn it on, we will be doing smash burgers. Thanks for the video because like my wife said, where has this griddle been all of our lives? The only thing I am going to need is a heat glove because this thing gets hot, especially grilling in 100° heat. Long live the 👑

[@TheFlatTopKing]

hahhaha Hey I appreciate that..cheers and reach out if we can help

[@ermabrown1905]

Hello looking so good yummy make sure u don't forget that cold one😋👍🏽👌🏾🍻❤

[@TheFlatTopKing]

ahhahah You know it was waiting on me after filming...hahahaha thanks Erma

[@smadaenahs]

Good comparison video. I love them both!

[@TheFlatTopKing]

My waste line says the same thing...ahahhaha

[@rfranklin311]

I grew up on grilled burgers. A lot of memories in that. I have a camp chef griddle that I place over charcoal weber grill. Man o' man I've made killer smashed burgers on that. Hey buddy! You need to try a grilled burger over cedar wood coals! Mmm mmph! Some good eats

[@fredmackay7896]

Very good video, like one of your other commenters, I never met a burger I didn’t like, but love the smashers! Little coating of mustard before frying is nice.

[@TheFlatTopKing]

I will do one of those soon....thanks Fred

[@MrScubajsb]

I love them both! A smash burger that's not going to have that smokey grilled flavor, but you're going to build a different flavor profile with that crust. A grill burger is going to get some of the crust but not quite as much. But you're going to have a different smoky flavor. And they are both equally delicious. But my choice is usually a smash burger.

[@TheFlatTopKing]

Absolutely...spot on...thanks bud

[@ruthrichards6888]

No matter how you make your burgers they all look yummy....I enjoy watching your videos...

[@TheFlatTopKing]

Well Thank You Ruth really appreciate that...

[@davidszynal6083]

Bought both of your seasonings and they’re great. Smash that is great on burgers and shake that is great on chicken.

[@TheFlatTopKing]

heck yeah...thank you....maybe crazy...but shake that on fresh french fries....i joke that it make you want more fries just for the seasoning

[@richardwhite2928]

Outstanding video. Love the breakdown between the 3. I love a smash burger and my wife loves a grilled, smoked burger. But to me burgers are a hit no matter what.

[@TheFlatTopKing]

Yes sir....any burger in front is getting eaten...

[@charlie0437]

Luv ur show! Keep up the good work! Thnks

[@keithtrosen7954]

It's pretty dang hard to beat a smash burger. But charcoal is also delicious. Great video again kids.

[@TheFlatTopKing]

Thanks Keith...well said....

[@ScienceMatters.]

Great job guys! I want a burger for breakfast now. Btw have tested frozen patty vs freshly ground?

[@TheFlatTopKing]

We kinda have...we have done fresh vs frozen...i just didnt grind it that day...its a great video...really sheds light on good frozen burgers...

[@ndfan62]

All three looked great!

[@TheFlatTopKing]

Thanks Bud...

[@keithsmith2318]

Just bought a Blackstone 17" griddle. Have yet to season it. Smash burgers with sautéed onions may be my first cook! With the griddle toasted buns, of course.

[@TheFlatTopKing]

Hey congratulations bud....cheers..

[@jbcoker]

I love both ways but my absolute favorite is to smoke the burgers for about an hour and then sear on the Blackstone.

[@jbbourbon178]

I do thick burgers on the griddle as well. Unbelievable crust with a nice medium center. Best of both worlds

[@TheFlatTopKing]

Absolutely

[@kowabungafpv]

Fantastic video and confirms my views. Smashburger FTW!

[@TheFlatTopKing]

ahhah Absolutely...close...but yes...winner for sure

[@alans6767]

They all have their time and place, good comparison.

[@TheFlatTopKing]

Thanks Alan....very true

[@CarFanatic5]

Until I got a griddle and made smash burgers, I always made thick burgers in the gas grill. The smash burgers where the first at home burgers I made that were better then most restaurant burgers. I now prefer to make smash burgers at home vs getting a burger out.

[@TheFlatTopKing]

Yeah absolutely..completely understand....thanks

[@CarFanatic5]

@@TheFlatTopKing thanks for the videos. I stumbled onto your channel and bought a pit boss griddle.

[@chrism2042]

I have tried several people's smash burgers, good option for fast burgers. But my go-to is the Kamado with lump charcoal.

[@dustinanddylc]

My dad gave me my black stone a couple years ago right after I bought my Weber genesis. The genesis is my go to but now I want to try everything on my griddle. I’d love to see a video of what to use a traditional bbq for and what to use the griddle for

[@TheFlatTopKing]

Lately I have been incorporating more and more...a grill is like any oven...just with flavor...

[@hughhall3210]

Thank you guys ❤

[@TheFlatTopKing]

Thanks bud...

[@bradenstuart4074]

So this video tells me one thing: cook how you want to cook!! All three of those looked heavenly!!!

[@TheFlatTopKing]

Not bad at all...agreed....thanks bud

[@ChrisBQue]

I like both but I'm currently infatuated with the smash burger.

[@TheFlatTopKing]

Yeah...hard to beat...

[@joecalhoun5303]

I like smash burger…. Thanks to this guys video on how to make them

[@robertbernal3180]

I like any kind of burger. Sometimes it's also what you add to it. Like bacon ,avocado, onions, jalepinos, tomatoes, lettuce , green chilli . I think that smash burgers lets you add more ingredients but like l said l like them both ways. Neal that was a great video. Plus adding some "Smash That" seasoning also makes any burger better 👍

[@TheFlatTopKing]

Thanks bud...I kept reading those ingredients and thinking dang that my kind of burger..ahahahha

[@joecurau1406]

Great stuff. Thanks

[@TheFlatTopKing]

Glad you enjoyed it

[@raymondgraisson2048]

Good segment Niel. You're a far better pitmaster than I'll ever be. I've made both Charcoal and what I call smoke house burgers. I think the reason your reverse seared burgers didn't turn out quit as good cause you had straight Charcoal. I bet if you added wood like hickory or Mesquite, you'd notice a huge difference! That's what I always do when I make Smoke house burgers. You should have a segment doing Smoke house burgers only!

[@TheFlatTopKing]

Will do..thanks

[@raymondgraisson2048]

Thank you for your Services!🇺🇲

[@curtdunlap6818]

I like any burger that end in "burger"! Smoked is great, but grilled and smashed are great too! 😋

[@TheFlatTopKing]

hahahaha I like that...spot on brother..cheers

[@sandhill9313]

Another great edition. I don't comment so much but do watch...you've always got it right. The Pub (6-8 0unce burger) is simply a different product (as is a meatloaf) than a smasher, and each does best with the correct technique. I've been grinding chuck for decades and it is always better, but for sure the extra work not just grinding but cleaning up. and there is always a bit of waste besides must be justified, and for more than a couple of Pub burgers perhaps it is, but I make a LOT of smash burgers for just my wife and I, and I don't miss the difference buying pre ground, particularly if you have a butcher. Krogers and Walmart are both capable of some nice house brand brioche buns, by the way 😉

[@TheFlatTopKing]

Yeah well said...when you have faith in your Butcher or their process is key...

[@synstaur5986]

I think that the difference really does depend on what you want from a burger at the time. Some times I want a double smash with all the fixin's... other times I want a Pub Burger... Either way its all good Side note.. I was looking at getting my first Griddle this past weekend and noticed that Traeger is now getting into the mix (or maybe they have always been in and I just havn't seen it) Have you done anything on the Traeger?

[@TheFlatTopKing]

Absolutely spot on...Yeah I am in the Traeger game...have plenty of videos available...reach out if I can help

[@mikedelacruz3135]

Spot on Brotha, Spot on!! That was exactly my comment, thicky on the grill Flame kissed. And Smashy’s on the griddle. Either way, whatever tickles your fancy FTK Fam ✊🏼🧐. Thank you for addressing the elephant in the room. Lol, either way that elephant is getting COOKED Dammit 🤌🏼🤣. Excellent episode y’all, Cheers 👊🏼😎🤙🏼

[@TheFlatTopKing]

ahahaah Amen..and hear ya loud and clear...

[@boreeves346]

Brother I'm going to have to go to smashburger I used to be the thick burger but I would rather have two smashburgers then one thick burger yum yum and you make them look so easy to make and delicious

[@TheFlatTopKing]

Hey i appreciate that......just the word burger for me...ahhahaa

[@roscoenyc]

Enjoyed your video. You 2 are awesome

[@TheFlatTopKing]

Thank you very much...

[@toddcrockett]

Brother you have created a conundrum...lol. You can't beat the flavor of a charcoal burger on my Weber Master Touch, but I'll admit a smash burger is also very tasty. I make them very often. I absolutely love the crisp texture. I may try a fine mesh open grate to put the smash burger over the charcoal...lol. Really hard question I don't want to answer. Too close to call for me. Great video. GBO

[@TheFlatTopKing]

hahhah Thats why we made the smash that seasoning...best of both worlds...smashburger with a hint of charcoal...GBO....just tied up Stanford

[@LarryWarden-o1c]

I have had way more compliments on my Smash Burgers made on my Blackstone than my burgers made on the Webers Grill. Love my Blackstone!

[@darksidemachining]

Have done a hybrid combination of reverse sear with the “reverse” done on the Weber to 110f (Meater Probe) and then a really hard sear on the flat top with one more crucial step. While the patty is searing on the flat top, drizzle rendered Wagyu fat or clarified butter on the patty. Pull at 125f (will carryover to 130f), let rest for a couple mins, then assemble.

[@TheFlatTopKing]

yeah thats spot on....really...did something similar for our father's day special we just filmed;...really might be the best of both worlds...

[@Justcuz99]

My wife has been on me to get a griddle. Been kind of drooling over that new halo one

[@TheFlatTopKing]

New Halo videos dropping this weekend

[@basilipujolterrado2513]

For sure both taste great! But since I got my plancha last year I didn't use the grill any more and even I don't think about

[@TheFlatTopKing]

hahaahha I hear yeah....cheers...on and let Kelly know....Vodka all the way...@stonerscravin

[@darrencormier104]

Cheers From CT BTW!!!!

[@TheFlatTopKing]

Cheers...

[@crashcopter6000]

No pressure... I just need a perfect answer. Cost not being a factor, Weber, Camp Chef or Flatrock? Thanks for another great vid!!

[@TheFlatTopKing]

Today....Traeger...I am however about to get the Halo....

[@crashcopter6000]

@@TheFlatTopKing I finally decide on a Traeger. The last thing I gotta do is check with the King... who introduces me to the Halo... Oh the pain!! Particularly since my only complaint about the Flatrock has been - too much black to keep clean.

[@DoritosResidue]

Im telling y'all smash burgers on grillgrates with the flatside up on a charcoal grill. It creates the greatest smash burger crust I've done so far. Super hot with small vents, evenly distributed super hot heat that you cannot get on a propane grill with that great charcoal smoke in the air.

[@ΒΑΣΙΛΕΙΟΣΧΡΙΣΤΟΔΟΥΛΙΔΗΣ-σ4φ]

Good job man! Where can I find the SMASH THAT SEASONING here in Greece?

[@TheFlatTopKing]

Not available overseas yet...we are working on it...

[@davidholden7331]

Got to try the smash burgers.

[@PJ-qf9qr]

Try the baking soda method for juicier burgers (this method works with any ground meat): mix 1/2 teaspoon of baking soda into about 2 teaspoons of water, mix that mixture into 1 pound of ground beef in a mixing bowl, let the mixed ground beef rest for 15 minutes, then make and cook the burgers. They will be awesome! The baking soda makes the ground meat retain more moisture, and brown better.

[@TheFlatTopKing]

VERY interesting.....

[@SanJoseDale]

My flat top sits right next to my pellet smoker. Favorite currently is big, thick burgers, smoked to around 110°, then seared on the flat top or cast iron skillet.

[@TheFlatTopKing]

Absolutely...I actually have a similar fathers day special coming up that mimics that....

[@CommonSensePeople1776]

Have you tried the Sara Lee Brioche buns? I was impressed.

[@TheFlatTopKing]

I have. Good for Sure. These might top em. Dang good.

[@jakespencer8077]

Agree. Like all three👍🏻

[@TheFlatTopKing]

Yes sir...reach out privately

[@FoxyJeff]

I saw a series on the food network where they laid out their ground beef on a cookie sheet and put the seasonings on it there. It allowed the seasoning to hit more of the meat. I thought that was a great idea. I’ve also heard not to over press the hamburger while forming the burger.

[@TheFlatTopKing]

Definitely on the not over pressing...seasoning the meat before is kidna up in the air for me....not there yet...i think its the old idea that salt draws moisture...we want those burgers juicy....but I also completely understand

[@brianfrick5094]

Where does a pellet grill compare to charcoal (flame) vs griddles? Great Video.

[@TheFlatTopKing]

Just not there...its great if thats your only...yes...I would smoke then sear on a griddle...I have actually done flame kissed style but so much grease falls in...