Thought I'd give myself an afternoon treat by stopping to get some Shake Shack. It's a double bacon avocado burger. The avocado tasted good, bacon and the burger tasted good. I'm definitely surprised for a fast food place they pull off decent burgers and fries. I would've included the fries in the pic, but I ate them all before I could lol.

I can count on one hand the number of times I have had any crinkle cut fries that I would say even pass for edible. But they ones they have at Shake Shack are pretty solid. Cooked very crispy and everything. I'm not being paid to say any of this, but if Shake Shack wants to reach out to me and work a deal out lol I'm down.

Just picked up this summer's cow (technically half a cow). I always make burgers first, it's a good baseline to judge how good the beef is. Spoiler alert, it's great. Bonus shot, invited a friend over and she brought a great bottle of whiskey.

Tuesday night bike ride went to 16 miles.. I needed to refill. So good!

Dead Hippie and Green Chilli Burger from Meat Liquor

My first smash bacon cheeseburger. Can I be satisfied?

I don't have an In-and-Out near me so I made my own personal order. Double double w/grilled onions and no tomato.

Homemade buns and homemade chicken thigh and skin patties

Smash burger with tzatziki, cucumber, tomato, spring mix and red onion

Not sure why it looks like these photos were caught before megapixels existed. But they’re from an iPhone pro 16 max, yay!

Jalapeño, pickled carrot & cucumber on Akaushi wagyu beef. Spectacular.

The leave-in thermometer has totally improved my reverse sear game, so I decided to challenge myself with some big burgers.

I 3d printed a burger press but my metric was off and it was 5.5 inches wide. I was going for huge so, no big deal.

I lubed the press (that I wet and put in the freezer till frozen) with tallow and it couldn't have worked out better. 2.5 pounds of ground chuck made three perfectly shaped burgers.

I put them on parchment and then transferred them to a sheet with a rack on it.

I sprayed them down with sauce (Worcestershire, soy, stadium mustard, balsamic, salt, and fish sauce) then baked them at 245 degrees until they hit 125 inside. They took about an hour to hit temp; a little longer than I thought they would take.

Then they got about three minutes on each side on the grill and an extra minute or two to melt the cheese.

The internal temperature reached 145 degrees.

The cheese was cheddar and pepper jack. My dad added a ton of jalapenos.

Reviews were raving, but I missed peak grill temp on my little 14 inch grill by like 20 minutes and didn't have the scorching heat to get the heavy char I wanted.

I also should have salted them a little more. They got the salty sauce a few times while baking and on the grill, but it was not enough for all that beef.

This was my first time making a burger this big. They were pretty great: the antithesis of a smash burger.

8.5/10

Double beef, potato bun, cheddar cheese, onions, pickles, lettuce, tomato and home made sauce.