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Rib-eye Burgers

cazzycazzy Posts: 5,530
edited January 13 in EggHead Forum
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As you may recall, my wife brought home these the other day:
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@skiddymarker suggested I make rib-eye burgers and everything about that just sounded right.  After all, I just bought myself a grinder for a stocking stuffer.   :D  
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Seasoned the meat with onion powder, garlic powder, and black pepper.  1/2 teaspoon each
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Yielded two 8oz patties and five 4oz patties
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I tossed the formed patties into the freezer while I got both my eggs up to temp.  450 on the large with the baking steel and 225 on the small.  Both elevated.  Hickory wood on the small
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The five 4oz patties are being cooked on the flat top while the two 8oz are starting off on the small.
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I removed the big boys from the small when they hit 110 internal
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I made a small mistake and overshot my temp cause I thought it would be a cool shot with the cheese fully melted on the flat top.  Next time (there most definitely be a next time), I will put my cheese on immediately after I flip and pull when it's melted.  This burger was still juicy and was the best tasting burger i've made...so no harm, no foul.
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Sliders for the kids   ;)
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imageThe big boy...with some loaded fries the wifey madeimage
As mentioned...juicy as hell!    B-)
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