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Posted on 8/26/18 at 12:54 pm to Jake88
quote:
Grilling over charcoal with wood chips is the only way. The rest is McDonald's.
Why would you need wood chips for something that shouldn't take you more than 8 minutes to cook?
Posted on 8/26/18 at 12:56 pm to AlbertMeansWell
Must include eggs, breadcrumbs, and lots of Tony’s. Smoke them real slow.
Posted on 8/26/18 at 1:02 pm to Jimmy2shoes
Yeah. You’re full of it.
Posted on 8/26/18 at 4:04 pm to AlbertMeansWell
Freshly ground chuck, liberally salted and peppered (nothing else), thrown down in 1/3 pound patties on hot cast iron. Walk away for 4 minutes. Flip once. Walk away for 4 more minutes. Take off heat and cover with American cheese. Drop an ice cube in the skillet and cover.
Get bun ready. Toasted, with a good layer of mayo on both buns to keep them from getting soggy. Bottom bun, thinly shredded lettuce, patty, then onion, tomato, dill pickles, all sliced 1/8" thick.
Put two of those next to an ice cold mug of root beer or a good lager and call it a day.
Get bun ready. Toasted, with a good layer of mayo on both buns to keep them from getting soggy. Bottom bun, thinly shredded lettuce, patty, then onion, tomato, dill pickles, all sliced 1/8" thick.
Put two of those next to an ice cold mug of root beer or a good lager and call it a day.
Posted on 8/26/18 at 4:25 pm to AlbertMeansWell
Grilled over wood coals.
Posted on 8/26/18 at 5:18 pm to LSU Tiger Bob
half pork half beef onions and cajun seasonings on da pit. I usually eat at least 1 straight up fresh offn da pit.
Posted on 8/26/18 at 5:24 pm to TigerstuckinMS
quote:
Drop an ice cube in the skillet and cover.
Why am I doing this???
Posted on 8/26/18 at 5:37 pm to ragincajun03
quote:
Drop an ice cube in the skillet and cover. Why am I doing this???
The steam created in the pan with the closed lid will melt the cheese, I would imagine.
Posted on 8/26/18 at 5:52 pm to ruzil
quote:
Drop an ice cube in the skillet and cover. Why am I doing this???
The steam created in the pan with the closed lid will melt the cheese, I would imagine.
Yep. It also cools the skillet some so it doesn't burn your patties while the cheese is getting delicious and you're getting the buns ready.
This post was edited on 8/26/18 at 5:54 pm
Posted on 8/26/18 at 5:56 pm to TigerstuckinMS
The only thing I worry about is gently handling the beef. I swear my burgers are almost falling apart when I put them on the grill. I use 80/20 topped with generous salt and pepper followed by a locally sold butter flavored olive oil. Nothing fancy
Posted on 8/26/18 at 6:57 pm to Coater
I’ve been digging smashed burgers lately. 80/20 seasoned with salt, pepper, and a little garlic powder. 2oz patties pressed super thin.
Get the cast iron blazing hot. Cook one minute, flip, put on the cheese, cover and cook for 45 seconds.
Stack up 3 patties on a bun. Nothing but crust and gooey cheese. Fantastic
Get the cast iron blazing hot. Cook one minute, flip, put on the cheese, cover and cook for 45 seconds.
Stack up 3 patties on a bun. Nothing but crust and gooey cheese. Fantastic
This post was edited on 8/26/18 at 10:41 pm
Posted on 8/26/18 at 9:36 pm to AlbertMeansWell
80/20. Dont massage the meat. In fact barely form it. Think the opposite of a store bought pressed patty. Not pressing the shite out of it allows for tiny air pockets thoughout that will hold the juicy goodness. Salt and pepper on the outside. Grill those mfs. Toast the buns on the grill with some kerrygold.
This post was edited on 8/26/18 at 9:37 pm
Posted on 8/27/18 at 9:43 am to TigerstuckinMS
quote:
Freshly ground chuck, liberally salted and peppered (nothing else), thrown down in 1/3 pound patties on hot cast iron. Walk away for 4 minutes. Flip once. Walk away for 4 more minutes. Take off heat and cover with American cheese. Drop an ice cube in the skillet and cover.
Get bun ready. Toasted, with a good layer of mayo on both buns to keep them from getting soggy. Bottom bun, thinly shredded lettuce, patty, then onion, tomato, dill pickles, all sliced 1/8" thick.
Put two of those next to an ice cold mug of root beer or a good lager and call it a day.
American cheese, mayonnaise, and freaking lager?
Christ, get some taste buds, man!
Posted on 8/27/18 at 11:14 am to mmmmmbeeer
quote:
American cheese, mayonnaise, and freaking lager?
Christ, get some taste buds, man!
It's a burger and a beer. Don't overthink it. For me, I prefer the classic treatment with no frills when it comes to burgers and beer.
This post was edited on 8/27/18 at 11:30 am
Posted on 8/27/18 at 11:17 am to TigerstuckinMS
quote:
It's a burger and a beer.
Not with mayo on it.
Posted on 8/27/18 at 11:27 am to t00f
Fine. You can use aioli if it makes you feel better.
Posted on 8/27/18 at 11:28 am to TigerstuckinMS
No chance.
Posted on 8/27/18 at 11:47 am to AlbertMeansWell
everything tastes better grilled
Posted on 8/27/18 at 12:27 pm to AUCE05
quote:
I smoke them on the egg at 200 for a few hours. 80/20 beef. They are like meat candy.
This...I smoke mine on a primo a little higher at 250ish and they are delish!
I find smoking them makes them tender and juicy with less shrinkage.
These were the last ones I did that were chicken with pecan smoke.
This post was edited on 8/27/18 at 12:29 pm
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