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Started By
Message
Smoked burgers first try
Posted on 6/4/22 at 6:41 pm
Posted on 6/4/22 at 6:41 pm
Give me something good yet simple. Firing smoker up for wings tomorrow so I thought I would give this a try
10
Posted on 6/4/22 at 7:37 pm to JBM210
quote:
Smoked burgers
The Debil made you say this. Pray and ask for forgiveness.
If you've already bought the meat, go stuffed meatloaf.
Burgers are best cooked thin, hot, and fast. You can get some smoke on them over charcoal using a lid between flipping.
Posted on 6/4/22 at 7:41 pm to Btrtigerfan
Dude wants smoked burgers, not suggestions for other shite. I suggest using salt and pepper and mesquite pellets or chips. An hour at 225 or so.
This post was edited on 6/4/22 at 7:42 pm
Posted on 6/4/22 at 7:45 pm to JBM210
There is a BBQ place here in Houston that does them as a special every Wednesday…smoked…held in beef tallow, then finished on a Santa Maria grill.
Posted on 6/4/22 at 7:48 pm to offshoreangler
quote:
There is a BBQ place here in Houston that does them as a special every Wednesday…smoked…held in beef tallow, then finished on a Santa Maria grill.
Name of said place?
Posted on 6/4/22 at 7:58 pm to JBM210
You need a recipe for a burger? It's not rocket appliance, just smoke them until they are done. Stick a thermometer in one.
Posted on 6/4/22 at 8:11 pm to J Murdah
quote:
It's not rocket appliance,
Rocket appliance?
Posted on 6/4/22 at 8:38 pm to AbitaFan08
I've smoked burgers stuffed with cheese that have turned out great.
Posted on 6/4/22 at 8:53 pm to AbitaFan08
J-Bar-M….it’s in EaDo…their BBQ used to be pretty exceptional but the original pit master and the owner had a falling out…pit master left…the bbq ain’t been the same since, but the burger still slaps…and they have a really fricking good chocolate ganache pie.
Posted on 6/4/22 at 9:01 pm to offshoreangler
quote:
the burger still slaps
What does that mean ??????
Posted on 6/4/22 at 9:33 pm to JBM210
While people will smoke anything smh
Posted on 6/4/22 at 10:35 pm to offshoreangler
quote:
here is a BBQ place here in Houston that does them as a special every Wednesday…smoked…held in beef tallow
Pretty much the same process everywhere. The finish differentiates everyone and their burger sauce. To the OP, don't overthink it. Smoke them, and then sear with cheese if you want. Just did 52 of them this way the other day, not all seared, to vac seal and pickup ready made burgers in the freezer.
Posted on 6/4/22 at 10:35 pm to offshoreangler
quote:
There is a BBQ place here in Houston that does them as a special every Wednesday…smoked…held in beef tallow, then finished on a Santa Maria grill.
Bud’s butcher shop slings smoked burgers every day. Old school black joint in 3rd ward. Good people.
Posted on 6/4/22 at 11:46 pm to JBM210
My tip is to add some Jack Miller’s so the burgers don’t dry out too much. Make extra and the next time you make BBQ beans add that to them.
Posted on 6/5/22 at 8:20 am to JBM210
Don’t listen to the Negafoodies.
Smoked burgers are delicious.
I have an offset, reverse flow smoker. I light the firebox, then put the burgers in the barrel, keeping the barrel temp around 170-190. Very low so they don’t cook fast and have time to absorb enough smoke.
After some time, measured by beers consumed rather than temp, on the firebox grates for a very quick outside sear.
Hell, I do that with filets every now and then. I’m sure that’s a sacrilege, and most times I just sear filets in my cast iron on the stove, but I like mixing it up by giving those a tad bit of pecan or post oak smoke every now and then. You don’t even need any A1 to consume them.
Smoked burgers are delicious.
I have an offset, reverse flow smoker. I light the firebox, then put the burgers in the barrel, keeping the barrel temp around 170-190. Very low so they don’t cook fast and have time to absorb enough smoke.
After some time, measured by beers consumed rather than temp, on the firebox grates for a very quick outside sear.
Hell, I do that with filets every now and then. I’m sure that’s a sacrilege, and most times I just sear filets in my cast iron on the stove, but I like mixing it up by giving those a tad bit of pecan or post oak smoke every now and then. You don’t even need any A1 to consume them.
Posted on 6/5/22 at 8:48 am to JBM210
Use 70/30 grind. Add 1/4 cup water per pound and incorporate. If you grind your own skip the water. Go with 1/2 lb patties with a dimple, season the outside with whatever you like, and smoke at 275 for 45 to 60 minutes.
These are fully cooked but I suppose you can pull them at medium and sear off directly over the fire. Even though they're cooked they're still plenty juicy. I've done these a few times, they're good but not my favorite. The flavor reminds me of hot dogs for some reason.
These are fully cooked but I suppose you can pull them at medium and sear off directly over the fire. Even though they're cooked they're still plenty juicy. I've done these a few times, they're good but not my favorite. The flavor reminds me of hot dogs for some reason.
Posted on 6/5/22 at 9:17 am to AbitaFan08
quote:
Rocket appliance?
Posted on 6/5/22 at 9:22 am to offshoreangler
Tha is for your review. Just marked it off my list. Your post didn't slap.
Posted on 6/5/22 at 3:26 pm to AbitaFan08
quote:
Rocket appliance?
Maybe a rocket stove?
Posted on 6/5/22 at 5:54 pm to JBM210
It doesn't take much to smoke a burger. Especially if you're making thick patties and use a fatty mix (80/20). The smoke penetrates into the fat much easier than the meat. Also, the less "tight" you pack you patties, the more smoke they will absorb.
Usually I just grill the burgers over charcoal, toss in a handful of pellets directly onto the coals, and close the lid. In the time it takes to grill the burgers (less than 10 minutes) they will be full of the smoke flavor.
Usually I just grill the burgers over charcoal, toss in a handful of pellets directly onto the coals, and close the lid. In the time it takes to grill the burgers (less than 10 minutes) they will be full of the smoke flavor.
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