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Homemade hamburger on my large
Comments
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Looks awesome!! Great work!Just a hack that makes some $hitty BBQ....
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very nice!
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Looks like you nailed it!
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Man that looks good!Amateur Egger; professional rodeo clown. Birmingham, AL
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@Plcharfoon - would you mind sharing your potato buns recipe?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@Plcharfoon - would you mind sharing your potato buns recipe?
Sure...we use this one.. -
Care to explain the fish sauce?
No, dont wanna know how to make it, but am asking why add "fish sauce" in a burger?
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Nice. We have been looking to grind our own as well. Now I will.
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I read about it on a food blog...it adds extra umami flavor and accentuates the "beefiness" of the hamburger. Just don't tell people its there until after they tell you how great your burgers are!Care to explain the fish sauce?
No, dont wanna know how to make it, but am asking why add "fish sauce" in a burger?
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I read about it on a food blog...it adds extra umami flavor and accentuates the "beefiness" of the hamburger. Just don't tell people its there until after they tell you how great your burgers are!Care to explain the fish sauce?
No, dont wanna know how to make it, but am asking why add "fish sauce" in a burger?
Here it is... -
That looks awesome! I can just about taste it through the picture.
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Thanks. Have to try this one.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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The Umami Burger is all over this forum too. Just search it and it will pop upKeepin' It Weird in The ATX FBTX
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When you use brisket in your burger, is it the flat, point or a mix of both?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Either one works, I think I read somewhere that the point is more flavorful (please someone correct me if that's wrong), so given a choice, I'd go point.Griffin said:
When you use brisket in your burger, is it the flat, point or a mix of both?
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Point has more fat and given a choice, I always pick it over the flat, but I have no idea for burgers which to use to get a good 80/20% ratio. Was hoping somebody could clue me in.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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