Smash burgers. Fantastic.
The best burger I’ve ever had was the Green Chilli Cheese burger from Meat Liquor. No matter what I do, I can’t quite match that perfection. Has anyone come close?
this post was submitted on 09 Sep 2023
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Cooking With Fire
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A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…
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It's a soapstone. It's a brilliant but expensive (and heavy) piece of non-porous rock. You can cook on it the way you cook on a cast iron griddle but because it's a piece of rock that doesn't get rusty you don't need to baby it in the same way you have to with cast iron.
You and I have very different relationships with our cast iron.
I keep my Kamado accessories outside, and moisture is an issue. The cast iron griddle for my Big Joe would rust pretty badly pretty quickly. The soapstone doesn't.