Turned out fantastic! Damn I still can’t believe the heat on that griddle! Tacos looked killer . Have to try this method for sure! Keep ‘em coming! Cheers 🍻
Dan, I want to definitely take the time to thank you 😊 for demonstrating how well the Halo Elite 4B Outdoor Griddle performs!!! Glad you help me make the decision not to buy a Blackstone:)
It's Doug by the way LOL . I'm glad I could help. I really like this griddle so far. I think you will enjoy this griddle for sure. I have started a Halo Facebook group called Halo Elite Griddles and more. If you're on Facebook check it out. Thanks for watching.
Doug I was so enthusiastic of your RUclips videos of the Halo Elite 4B that I was able to get my hands on one today. It was a demo at a showroom floor, glad I saved myself hours not having to put it together👍😊
Not yet, I do plan to. I do believe you have a RUclips video on seasoning a griddle. Also I made sure to let Halo support know that your RUclips videos inspired me why I needed to purchase an Elite 4B! Keep on bringing those griddle cooks of that Elite 4B on your channel! I haven’t seen many cooks on that Elite 4B besides your channel!
Thanks for your 3rd cook and review of the HALO elite. glad to see it >nice job. What is your spatula/turner? looks like a stiff putty knife. HALO say that your regulator can be adjusted to also control temp. Are you on hi or low flow. Might help deliver the lower temperature. again great job. almost ready to purchase.
Thanks for watching. My spatula I was using is a 6" putty knife from the hardware store. I mainly use it for just cleaning the griddle and also for smashburgers. I have tried both regulator settings and I could not really tell a difference. Halo reached out to me on Facebook and I asked about that and achieving the 300 degree mark on low like they advertise. The Halo guy is going to reach out to there support team. I've only cooked on it 4 times but when it's on low with all 8 zones on I'm sitting around 450 to 475 degrees. We will see.
For sure. A ton of options on how you make these. The first video I saw on it the guy did Big Mac style ones that I want to try. I also would like to try flour tortillas. Thanks for watching.👍👍👍
@@griddlecookeatandmore - Yeah, so many options! I would definitely use flour tortillas + I'd smash the burger & cook one side first - covered with mayo & taco seasoning, flip it & add cheese then lay a pre-"charred" tortilla on that & then flip that - OR - cut the circular burgers in half after cooking (half moon shape) & melting cheese on that & then toss them in a hard corn shell wrapped with a cheese & bean covered soft shell (Taco Bell double stacked) & then add cold cheese, tomato, guac, sour cream, etc. Yes, I'm a cheese head & going to get fat!
A pointer or two, if I may. One, your flattop temp is too high to start with. 375° to 400° is more than enough, but closer to 375°. You’ll keep more of the fat rendering off of the beef instead of vaporizing it. Two, just before you smash, crank up the heat so the cook top can recover the heat lost from the cold meat, but just for a bit, otherwise your’ll over heat it. Three, when using a lower heat, you’ll have more rendered fat hanging out on the flattop, fat which can be used to help cook those corn tortillas after the flip. I might go as far as lightly deep frying the corn tortillas before the smash… idk? I say this from the experience I’ve garnered from owning and running two establishments which sell smash burgers, one of which having that as its main menu item. I keep my commercial flattop (on the hot side) at 375°, and I get a beautiful sear, now mind you, heat retention on a commercial flattop is more easily kept because they are thermostatically controlled. Thanks for the content! Edit, use tallow for above 375° and lard for below 375°, any seed oil other than olive oil (not EVOO) doesn’t impart a good flavor.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Gorgeous looking tacos! Thanks for sharing!
They were some tasty tacos for sure. Thanks for watching.
Turned out fantastic! Damn I still can’t believe the heat on that griddle! Tacos looked killer . Have to try this method for sure! Keep ‘em coming! Cheers 🍻
It's one hot beast. Check out this Tik Tok I made.
www.tiktok.com/t/ZTR3qtdxe/
Yeah I am in! Love this idea!
It's a great trend with a bunch of possibilities on how to top them. Thanks for watching
Dan, I want to definitely take the time to thank you 😊 for demonstrating how well the Halo Elite 4B Outdoor Griddle performs!!! Glad you help me make the decision not to buy a Blackstone:)
It's Doug by the way LOL . I'm glad I could help. I really like this griddle so far. I think you will enjoy this griddle for sure. I have started a Halo Facebook group called Halo Elite Griddles and more. If you're on Facebook check it out. Thanks for watching.
Doug I was so enthusiastic of your RUclips videos of the Halo Elite 4B that I was able to get my hands on one today. It was a demo at a showroom floor, glad I saved myself hours not having to put it together👍😊
@@robertmaza9679 right on. Have you seasoned it up yet?
Not yet, I do plan to. I do believe you have a RUclips video on seasoning a griddle. Also I made sure to let Halo support know that your RUclips videos inspired me why I needed to purchase an Elite 4B! Keep on bringing those griddle cooks of that Elite 4B on your channel! I haven’t seen many cooks on that Elite 4B besides your channel!
this looks very delicious! you've prepared it so well 😍❤
They turned out good. So many possibilities with these fro toppings to what kind of tortilla you want. Thanks for watching 👍👍👍
Thanks for your 3rd cook and review of the HALO elite. glad to see it >nice job. What is your spatula/turner? looks like a stiff putty knife. HALO say that your regulator can be adjusted to also control temp. Are you on hi or low flow. Might help deliver the lower temperature. again great job. almost ready to purchase.
Thanks for watching. My spatula I was using is a 6" putty knife from the hardware store. I mainly use it for just cleaning the griddle and also for smashburgers. I have tried both regulator settings and I could not really tell a difference. Halo reached out to me on Facebook and I asked about that and achieving the 300 degree mark on low like they advertise. The Halo guy is going to reach out to there support team. I've only cooked on it 4 times but when it's on low with all 8 zones on I'm sitting around 450 to 475 degrees. We will see.
@@griddlecookeatandmore Did they ever respond about hitting the 300 mark?
Have you tried it with the Halo LP regulator set to the low setting? The manual says this will give lower temps when needed.
I did this morning. I am editing a video of it right now
@@griddlecookeatandmore Cool, looking forward to your review on that setting!
Its a taco! Its a burger! Its a might fine, best of both worlds feast! Looks great man!
You cannot go wrong joining these 2 together. Thanks for watching.
Can't wait to try this! Smash and tacos are my favorites too🌮🌮
You going to get Bob on this?
I need to try this!
Have you tried it yet?
No I haven't. But will soon.
Looks great! I have some tweaks in mind when I try this...
For sure. A ton of options on how you make these. The first video I saw on it the guy did Big Mac style ones that I want to try. I also would like to try flour tortillas. Thanks for watching.👍👍👍
@@griddlecookeatandmore - Yeah, so many options! I would definitely use flour tortillas + I'd smash the burger & cook one side first - covered with mayo & taco seasoning, flip it & add cheese then lay a pre-"charred" tortilla on that & then flip that - OR - cut the circular burgers in half after cooking (half moon shape) & melting cheese on that & then toss them in a hard corn shell wrapped with a cheese & bean covered soft shell (Taco Bell double stacked) & then add cold cheese, tomato, guac, sour cream, etc.
Yes, I'm a cheese head & going to get fat!
That sounds like a good plan. Too much cheese is never enough.🧀🧀🧀🌮🌮🌮
Thanks for running the gauntlet for us. Looks good
No problem. Plenty more testing to do
Subbed, keep em comin
Yours look way better than mine. Imagine that. Lol. Great job bud!
They were good. I need to try flour tortillas next time. I'm still thinking about those fries.
@@griddlecookeatandmore lol! I agree about the flour tortillas. We talked about that here at the house.
what brand smash tool is that ?
It is actually a steak weight but makes a great smasher. Here is the link
Vollrath 50662 Red Handled 2.5 Pound Steak Weight a.co/d/30HFjeS
asking the real questions
A pointer or two, if I may. One, your flattop temp is too high to start with. 375° to 400° is more than enough, but closer to 375°. You’ll keep more of the fat rendering off of the beef instead of vaporizing it. Two, just before you smash, crank up the heat so the cook top can recover the heat lost from the cold meat, but just for a bit, otherwise your’ll over heat it. Three, when using a lower heat, you’ll have more rendered fat hanging out on the flattop, fat which can be used to help cook those corn tortillas after the flip. I might go as far as lightly deep frying the corn tortillas before the smash… idk? I say this from the experience I’ve garnered from owning and running two establishments which sell smash burgers, one of which having that as its main menu item. I keep my commercial flattop (on the hot side) at 375°, and I get a beautiful sear, now mind you, heat retention on a commercial flattop is more easily kept because they are thermostatically controlled. Thanks for the content!
Edit, use tallow for above 375° and lard for below 375°, any seed oil other than olive oil (not EVOO) doesn’t impart a good flavor.
The Halo has great heat retention compared to the other brands but cannot compete with a commercial flat top with a 1" thick top. Thanks for watching
Trusty spackle knife!
It's the best. I've been using them for years. Thanks for watching.
If I lived closer I could be a second opinion taste tester and wouldn’t charge you anything.
That sounds like a good deal. I will have to load up my griddle and bring it down next time we visit.