I have tried to tell you that America's Test Kitchen tested smash burgers and found the perfect size for that crust you want is 2 oz, but you won't believe me.

America's Test Kitchen tested smash burgers and found the perfect size for that crust you want is 2 oz.

I guess I will have to get out the scale and a measuring cup so that I can replicate the 2 oz patty consistently.  I have a stainless steel hand press being delivered today.  Looks like I need to get some more hamburger for the weekend.  After all, I have to use those free brioche buns that my brother gave me last weekend.

Looks like the Lodge cast iron griddle is $25.50 or so with the coupon that you add on the items page if anyone else is interested in buying one.

As noted it is small, and will not cook the whole meal at once, but it does a good job on each component.  I also learned that curing loin just like belly does not produce a bacon substitute.  So I will be sluffing that off to friends at my AA group tonight.

Canadian bacon to us, make up a few egg mcmuffins.

I think think to get bacon flavors it needs to have fat in it. I know the butts I do, the leaner pieces are not as bacony as the ones with the fat through them.

Poor quality photos.  1st time I have had a tri-tip cheese steak.

It was very good.  I highly recommend tri-tip for cheese steak!

looks very tasty

Looks like a mighty nice meal! 
Does much of the cheese stick to the grill doing it that way ?

I bet that was great!   

No stick at all!

No stick at all!

Good to know.  Will have to give it a try next time I make cheese steaks.
Thanks...

Man that looks superb.

Looks great.  I have some beef and some chicken slices from the local meat shop to make some more cheesesteaks this weekend too.  Just bought some Amoroso rolls and some provolone slices today.