burgers

henapple · January 21

I cooked these indirect at about 300 degrees. Was going to reverse sear but got distracted so I pulled them at 140. The family doesn't like bloody burgers like I do. They came out good. 80/20 Angus, ranch dressing packet and an egg...topped with Lick.

henapple · January 21

Forgot pics..the son liked them. Nice grill marks. Not like the mangrate though.

rholt · January 21

How much pink was inside those? I cooked some this weekend and got the temp to about 160 and some were dry while others were juicy. My family is not a fan of pink either.

henapple · January 21

Not much...next time I'll pull mine earlier. They were juicy but I like beef bloody. Freaks the wife out....but she wears a hazmat suit when prepping chicken.

RLeeper · January 22

I like a medium burger and it also freaks my wife out. I can't stand well done beef! I like to reverse sear my burgers with some butter about three minutes per side. I let them rest for about ten minutes before searing. Creates a nice crust after smoking.

CavemanCook · January 22

What is "topped with lick"? The Salt Lick seasoning/rub? I love the stuff but never tried it on hamburgers.

brianbala · January 22

Not sure if I'm overly careful, but my thoughts on ground beef is that you have to cook it through to kill all the possible bacteria. Don't get me wrong, I love a medium rare steak, but a good sear on the outside of a steak removes all traces of bacteria, where a burger can potentially have some funk in the inside if it's still pink. I guess if you're grinding your own meat its a different story though, since you know how sterile your equipment is. Maybe it's because I buy my meat from the local grocery store and I have a hard time trusting those teenage "butchers", that they're keeping a sterile environment.

BOWHUNR · January 22

I like mine med-rare. 1/2 pound 80/20 raised direct for about 3 - 3 1/2 min per side. I know the risk of ground beef, but if it doesn't taste like a nose bleed, it's over done for me! Mike

Duganboy · January 22

Amazing how many different "degrees of doneness" people like when it comes to beef. I would rather fix anything for a dinner party than steaks, because of the different temps.

SeeingSpots · January 22

CavemanCook said:

What is "topped with lick"? The Salt Lick seasoning/rub? I love the stuff but never tried it on hamburgers.

I'm a newbie on the egg, but I'm pretty sure that it means this:

henapple · January 22

SeeingSpots said:

CavemanCook said:

What is "topped with lick"? The Salt Lick seasoning/rub? I love the stuff but never tried it on hamburgers.

I'm a newbie on the egg, but I'm pretty sure that it means this:

Sorry...DP Cow Lick. What the hell is that black thing that cats on?

AleBrewer · January 22

A new "cat lick" rub!

henapple · January 22

Nice. I have a great comment but will refrain.

duck_hunter · January 22

henapple said:

Nice. I have a great comment but will refrain.

#selfcontrol

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