Cooking burgers in the BGE tonight for a bunch of people, (tailgating for SEC football). Care to share your secrets to a great burger? I have a recipe that I got from someone that I really don't like. The rub covers the taste of the burger and makes it almost mealy. I want something juicy! Thanks in advance.
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Author: Courtesy of: 5-8 Club Minneapolis
Source: BGE Forum, Fishlessman, 2009/05/22
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0 • Off Topic Disagree Agree LikeLarge BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct - Still need a table BAD!
Dallas, TX
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-1 • 1Off Topic Disagree Agree LikeSource: Richard Howe, 2012/01/06
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1 • Off Topic Disagree 1Agree LikeThe trick to a great burger is grinding your own beef. Ground beef from the store is a blend of dairy cows that are no longer producing milk, when you grind a cut of beef it comes from cattle that were raised to eat. If you are in a rush just grind a chuck roast, if you have a little time grind 1/3 brisket, 1/3 sirloin, 1/3 beef cheek, if you have a ton of time and good wrist use 1/3 ox tail instead of the beef cheek. Stay away from blending too many ingredients into your burger or you run the risk of crossing into the meatloaf realm. If you are using quality beef there is no need to mix in flavors that will mask the beefy taste of a great burger. I use salt and pepper, a mild cheese, and then I let the guests select their toppings. Another benefit to grinding your own beef is you can enjoy a medium rare or medium burger without the fear of bacteria that comes with industrial grinder. Once you grind you own you will never go back. Enjoy.
http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html
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0 • Off Topic Disagree Agree Liketry a moinkburger:
Ground:
The Gorgonzola:
Stuffed:
Wrapped:
To the egg, indirect, 350, with a little of JL’s Persimmon:
The Robust saucing (one of 3):
To the bun:
Let us not forget the Ale:
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0 • Off Topic Disagree Agree LikeI too, keep it simple anymore. Ground chuck from the butcher, Worcestershire, A1, S & P, hot griddle.
Done right, condiments aren't necessary.
Nothing against it, but never really understood the juicy lucy stuffed cheese thang. Much more surface area and cheesy goodness on the exterior, especially when the patties are minimally formed.
Usually around 500 raised direct gets the griddle plenty hot. Griddle burgers have been the juiciest I have tried. Seems that the limited airflow around the patties, keeps them from drying out. Also the sear in it's own grease helps, much like an old-fashioned diner burger. Keeps the grease from burning in the lump and creating acrid, cancerous flavors.
"I embrace my desire to feel the rhythm, to feel connected, enough to step aside and weep like a widow, to feel inspired, to fathom the power, to witness the beauty, to bathe in the fountain, to swing on the spiral...of our divinity, and still be a human."--------Maynard James Keenan F(n) = F(n-1) + F(n-2) = tool
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0 • Off Topic Disagree Agree Like:D cut medallions 3/4 thick, marinate in worcestershire, balsamic, and rub, smashem thinner, grill at a high temp, onto burger rolls
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0 • Off Topic Disagree Agree LikeThanks!!
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0 • Off Topic Disagree Agree LikeI like Pig Butts and I can not lie.
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