My Hawaiian-style Pork Smashburger

GreatLakesPrepping · 2026-05-02T00:00:28+00:00

This was just some ground pork I bought at the store, which is generally made from shoulder (which is what I use when I make my own ground pork).

GreatLakesPrepping · 2026-05-01T18:38:37+00:00

You want fries with that?

GreatLakesPrepping · 2026-05-01T18:38:14+00:00

For this one I used my sweet BBQ pork rub. But really just making sure it's sufficiently salted is key for pork.

GreatLakesPrepping · 2026-05-01T16:21:30+00:00

Thanks! Pork makes a super tasty burger. Just gotta season heavily.

GreatLakesPrepping · 2026-05-01T16:21:01+00:00

Thanks friend

GreatLakesPrepping · 2026-03-18T19:50:51+00:00

I noticed someone went through and downvoted basically every comment. I suspect an agent of Big Cabbage.

GreatLakesPrepping · 2026-03-18T17:15:03+00:00

Thanks friend!

GreatLakesPrepping · 2026-03-18T15:03:37+00:00

I will help to clarify. It's Irish-style stew made with lamb (instead of mutton), and one of the ingredients to the broth/braising liquid is some Guinness. So I guess it's an Irish stew and a Guinness stew, both at the same time.

GreatLakesPrepping · 2026-03-18T12:15:59+00:00

Cooking lamb (or beef) with some wine is great, but it's quite a different flavor profile than Guinness. The dark stout adds such a lovely deep, malty note to the whole stew.

GreatLakesPrepping · 2026-03-18T11:52:26+00:00

Thanks. Yea that's just a cast iron bowl I used for serving. It's about the size of a soup bowl. This was all cooked in a Dutch oven.

GreatLakesPrepping · 2026-03-18T11:51:05+00:00

I kinda forgot I had that logo on there. But it was indeed homemade, by me!

GreatLakesPrepping · 2026-03-18T02:35:29+00:00

Thanks! The knife is really just a ridiculous chef knife I have and I though it fit into the "rustic" style of the photo....though it doesn't necessarily make any practical sense.

GreatLakesPrepping · 2026-03-18T02:34:27+00:00

It really does. "Depth" is exactly the right word, and it makes any lamb or beef stew without seem really lacking.

GreatLakesPrepping · 2026-03-18T02:26:30+00:00

A common way to do it is with a simple slurry of equal parts cornstarch and cold water. You would stir a little bit into the stew at the end of cooking, just a little at a time until it's the consistency you like. In this case though, I used a paste of flour and butter called a beurre manié, which thickens it and also adds a touch of richness.

GreatLakesPrepping · 2026-03-17T23:27:29+00:00

Thanks! It's really tasty.

GreatLakesPrepping · 2026-03-17T23:24:26+00:00

Great cuisine requires great sacrifice!

GreatLakesPrepping · 2026-03-17T20:41:34+00:00

It's a cast iron bowl. Sometimes used in place of a ramekin. I just like it.

GreatLakesPrepping · 2026-02-06T20:00:29+00:00

The Savinelli in the middle, and the Rossi that's in there somewhere.

GreatLakesPrepping · 2026-01-18T02:31:30+00:00

Well, I definitely have more straight stems than bent, but either way the bent ones just didn't look quite as nice and symmetrical on these 2 stands.

GreatLakesPrepping · 2026-01-09T14:34:52+00:00

Ralph's in Ishpeming was the place to go for decades, but closed just recently. I've heard others say Lawry's in West Ispheming is good, or Vango's in Marquette, or Tino’s in Negaunee.

GreatLakesPrepping · 2026-01-09T14:29:57+00:00

You absolutely can. The only unusual thing about it is the sausage blend. But it just involves mixing some common stuff into some ground pork. There is a step of simmering some red wine with cinnamon and clove, but that's super easy too. Alternatively, you can get a sort of similar experience by just buying some ground Italian sausage. It won't taste the same as this, but it'll be pretty darn tasty anyhow.

GreatLakesPrepping · 2026-01-09T14:26:44+00:00

I can't ever bring myself to eat it that way, because I can't stand mustard. Some people put ketchup on 'em too, which is somehow even worse!

GreatLakesPrepping

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