Cliff Bartlett
R.I.P. 5/17/2021
Weekend at last. Did Smash Burgers and Sweet Potato Wedges on Saturday night.
Here's the fixin's for the burgers. These burgers consist of 2 oz. of meat each. Ground chuck, 80/20. House of Q Slow Smoke Gold for my smash sauce. Found these nice little 3 inch buns for burgers.

These are my Smashers. Used the lodge press today as the burger sizes were smaller.

My brew for the day. These are brewed in Case's backyard, a delicious Oregon IPA. Had one or two....... OK, I had five.

Decided on sweet potato wedges. Used some left over rub from another cook. It was OK, but the SYD Rub would have been better.


Decided to put the toppings on the bottom.

Burgers on the Mojoe. Poor clarity on a few of these pic's. Steam didn't help.

Gave each one a 10 second smash, using parchment to reduce sticking.

All smashed.

Flip after about a minute.

Here's the fixin's for the burgers. These burgers consist of 2 oz. of meat each. Ground chuck, 80/20. House of Q Slow Smoke Gold for my smash sauce. Found these nice little 3 inch buns for burgers.

These are my Smashers. Used the lodge press today as the burger sizes were smaller.

My brew for the day. These are brewed in Case's backyard, a delicious Oregon IPA. Had one or two....... OK, I had five.

Decided on sweet potato wedges. Used some left over rub from another cook. It was OK, but the SYD Rub would have been better.


Decided to put the toppings on the bottom.

Burgers on the Mojoe. Poor clarity on a few of these pic's. Steam didn't help.

Gave each one a 10 second smash, using parchment to reduce sticking.

All smashed.

Flip after about a minute.

Last edited: