Cooking burgers tonight: feedback on plans

FanOfFanboys

So I am making couple burgers for g/f and I

Grass-fed ground sirloin

Roquefort cheese

Good, local made pimento cheese

Bacon

Will fry and egg, runny yolk

Three cheese loaf bread, slice. Will lightly fry in the bacon grease

Mushrooms and onions, lightly sautéed

Proprietary beef rub that will mix in the meat

Will make some sweet potato fries on the side, wrapped in bacon and light drizzle of honey on them. The honey is a bourbon honey

Kingsford mesquite coals

Will be grilled on weber kettle

Any ideas to improve this? What am I miss? I am thinking about going by and getting some Lusty Monk mustard, bets mustard I have ever had. But it is 25 minutes out of the way to get to place that carries and not sure worth that. 

I will post pics tonight or tomorrow of the process. 

And to drink I got a bottle of Toasted head barrel aged Cabernet Sauvignon 2012.

grege345

Jalapeños? It is a vegetable lol. Sounds like a solid plan. What is this kings ford mesquite? (Mesquite is a strong smoking wood. Usually meat handles it well. Question is will the G/f??

FanOfFanboys

grege345 said:

Jalapeños? It is a vegetable lol. Sounds like a solid plan. What is this kings ford mesquite? (Mesquite is a strong smoking wood. Usually meat handles it well. Question is will the G/f??

I have used that charcoal before with her when cooking beef and she likes. It is not very strong and I like it with beef. 

I could do a jalapeno for me. She does not like spicy. I am grilling at her house so using the Weber i got her for Christmas instead of one of my Eggs

grege345

Never seen that before. Hope it turnsnout well for ya nI've been thinking about getting a smokey joe for the bed of my work truck.

Chubbs

Sounds good. If she hammers you on needing veggies you could sub the bacon fried for zucchini fries. They are solid

henapple

Chubbs said:

Sounds good. If she hammers you on needing veggies you could sub the bacon fried for zucchini fries. They are solid

How do you make yours chubbs?

FanOfFanboys

Chubbs said:

Sounds good. If she hammers you on needing veggies you could sub the bacon fried for zucchini fries. They are solid

Nah, she is cool with lack of veggies for this meal ha

Dyal_SC

Sounds good to me. Where've you been man?!

FanOfFanboys

Dyal_SC said:

Sounds good to me. Where've you been man?!

Around man, around. Are you going tot he thing at jack Oliver's in few weeks? theyr grilling and having a blood drive

I don't get on here as much as I used to just bc have not been grilling much.

But I did recently order a new cutting board and a custom chef knife. Once they come in I will post some pics. 

Mross

I think I would make some of those MPD's!
)

FanOfFanboys

Mross said:

I think I would make some of those MPD's!
)

MPDs?

JWF

@FanofFanboys my best burgers are when I sear the burgers in a cast iron skillet with bacon grease. Get skillet nice and hot, about 3 or 4 min per side and they come out perfect, juicy, and with a nice crunchy exterior.

Mross

Mexican Panty Droppers
Search this forum for MPD's

FanOfFanboys

JWF said:

@FanofFanboys my best burgers are when I sear the burgers in a cast iron skillet with bacon grease. Get skillet nice and hot, about 3 or 4 min per side and they come out perfect, juicy, and with a nice crunchy exterior.

While I prefer grill i do love cooking in a cast iron. But she has a flat top ceramic stove and supposedly cast iron is not ideal for those. 

sodigthisbigcrux

I'm having deja vu..

by seriously, that sounds amazing..

I'm making a bunch of burgers for tomorrows fight.
After reading your plan, I need to step my game up

Chubbs

FanOfFanboys said:

Dyal_SC said:

Sounds good to me. Where've you been man?!

Around man, around. Are you going tot he thing at jack Oliver's in few weeks? theyr grilling and having a blood drive

I don't get on here as much as I used to just bc have not been grilling much.

But I did recently order a new cutting board and a custom chef knife. Once they come in I will post some pics. 

I think I am going to Jack Oliver's.

FanOfFanboys

sodigthisbigcrux said:

I'm having deja vu..

by seriously, that sounds amazing..

I'm making a bunch of burgers for tomorrows fight.
After reading your plan, I need to step my game up

Excuse me sir, but do you OG?

Ha I forget about multi-forum guys

FanOfFanboys

Chubbs said:

FanOfFanboys said:

Dyal_SC said:

Sounds good to me. Where've you been man?!

Around man, around. Are you going tot he thing at jack Oliver's in few weeks? theyr grilling and having a blood drive

I don't get on here as much as I used to just bc have not been grilling much.

But I did recently order a new cutting board and a custom chef knife. Once they come in I will post some pics. 

I think I am going to Jack Oliver's.

Sweet. I think I am going to try and make it too

FanOfFanboys

FanOfFanboys said:

sodigthisbigcrux said:

edit

Eggcelsior

Fanboy Fan, You can use CI on ceramic flat tops, just don't move it around. There have been some cases I've read of people's cooktops cracking while using CI DOs, but they're far and few between. My parent's TH house in Myrtle Beach has one and we use a CI griddle and pan without issue.

Did you order another knife and board in addition to the ones you posted a week or 2 ago? I'm jelly.

FanOfFanboys

Eggcelsior said:

Fanboy Fan, You can use CI on ceramic flat tops, just don't move it around. There have been some cases I've read of people's cooktops cracking while using CI DOs, but they're far and few between. My parent's TH house in Myrtle Beach has one and we use a CI griddle and pan without issue.

Did you order another knife and board in addition to the ones you posted a week or 2 ago? I'm jelly.

Ha no the same ones, they just have not arrived yet. 

The knife should be here Monday though and hopefully the board beginning of next week too. I do have some new pics of that knife I can post. I can't wait to give it to the g/f so i can use it!

FanOfFanboys

Eggcelsior said:

Fanboy Fan, You can use CI on ceramic flat tops, just don't move it around. There have been some cases I've read of people's cooktops cracking while using CI DOs, but they're far and few between. My parent's TH house in Myrtle Beach has one and we use a CI griddle and pan without issue.

Did you order another knife and board in addition to the ones you posted a week or 2 ago? I'm jelly.

And good to know about CI on cermaic. I was under impression was kind of a no go. 

Sea2Ski

FanOfFanboys said:

Proprietary beef rub that will mix in the meat

What is this???  Please elaborate....


And instead of toasted head, have you tried "Carnivor" wine (their Cab)? Should be $10-$13 and is readily available out here in PA - not sure where you are.  I highly recommend it. Open it and let breath about 3 hours, you can cut breathing time in half if you put in a decanter, but 2 hours would not hurt either.   It is one of our favorites and we buy it by the case because it is a very versatile wine. We prefer it to Toasted Head.

FanOfFanboys

The other two knives are not mine but someone else's order that was done same time as mine

FanOfFanboys

Sea2Ski said:

FanOfFanboys said:

Proprietary beef rub that will mix in the meat

What is this???  Please elaborate....


And instead of toasted head, have you tried "Carnivor" wine (their Cab)? Should be $10-$13 and is readily available out here in PA - not sure where you are.  I highly recommend it. Open it and let breath about 3 hours, you can cut breathing time in half if you put in a decanter, but 2 hours would not hurt either.   It is one of our favorites and we buy it by the case because it is a very versatile wine. We prefer it to Toasted Head.

ha I will elaborate in a bit.

but thanks for heads up about wine. I am a whisky guy normally and bought this on a whim but I will my eye out for it as I do like reds when I am eating beef

FanOfFanboys

The handle on the knife is Tamboti. The bolsters are done in 2x2 Carbon Fiber with green/tan G10 spacers. The ferrule is buffalo horn.

Eggcelsior

Are those knives extra-tall or is that just the aspect of the photos?

FanOfFanboys

Eggcelsior said:

Are those knives extra-tall or is that just the aspect of the photos?

My knife is the medium sized one. For reference the cutting edge is just under 7" and the handle is right around 5.5"

Eggcelsior

FanOfFanboys said:

Eggcelsior said:

Are those knives extra-tall or is that just the aspect of the photos?

My knife is the medium sized one. For reference the cutting edge is just under 7" and the handle is right around 5.5"

Cool. The belly of the largest blade looks really tall, similar to a Takeda. Are they less than $300? How thin are they?

FanOfFanboys

FanOfFanboys said:

Eggcelsior said:

Are those knives extra-tall or is that just the aspect of the photos?

My knife is the medium sized one. For reference the cutting edge is just under 7" and the handle is right around 5.5"

Cool. The belly of the largest blade looks really tall, similar to a Takeda. Are they less than $300? How thin are they?

I can't speak to thickness until I get my hands on it but here is a price breakdown for those three and I am just going to quote the knifemaker directly:

These are my take on the traditional stacked Japanese wa handle. I personally prefer this style of handle due not only to aesthetics, but function as well. I find them far more comfortable than their western counterparts and they have the bonus of being quite easily replaced should the want or need arise.

Pricing on these models is as follows:

8.5" Chef/Gyuto - 250USD - 1084 Steel/350USD - Damascus

7" Gyuto - 200USD - 1084 Steel/300USD - Damascus

Paring/Utility Knife - 125USD - 1084 Steel/200USD - Damascus

FanOfFanboys

So the one I have without damascus would be $200. Like anything it can go up if
get a handle material that would justify it. 

The bigger knife has a snakewood
handle, and I love snakewood

The paring knife handle is Cocobolo. The Bolster is
Snakewood/Olivewood/Snakewood with red G10 spacers. The ferrule is buffalo
horn.