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Sunday burgers
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henapple
Posts: 16,025
Since having burgers with @cazzy I always grind my own. Chuck, flat iron and t-bone with a nice piece of filet. Seasoning salt while mixing.
Low and slow with mesquite...till 120. Griddle at 450 till 145 while basting with a butter/aged balsamic vinegar mix.
When I cut into it I was disappointed but dammit they were spot on juicy. Simple cheese and B&B pickles. Good dinner on a rainy day.
Low and slow with mesquite...till 120. Griddle at 450 till 145 while basting with a butter/aged balsamic vinegar mix.
When I cut into it I was disappointed but dammit they were spot on juicy. Simple cheese and B&B pickles. Good dinner on a rainy day.
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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Looks great. Really. Love the basting idea. I gotta ask tho. With all that fine meat why take up to 145°? Unless your a medium well kinda guy. I got ground sirloin made so I can keep the tep to the 130's. nice set up tooLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks great to me father henColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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@grege345. ..honestly they just got away from me. My wife isn't big on "undercooked" burgers but I meant to pull mine earlier. I think that's why I was shocked they were so good.Green egg, dead animal and alcohol. The "Boro".. TN
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I noticed a plate setter. Am I missing something? I'll make the switch if needed.McKinney, TX
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Only 3 hours away and no call?Memphis, TN ----> Chattanooga, TN
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For these I went indirect, low and slow and finished direct on a cast iron griddle or skillet. Try to go around 220 with some smoke...pull the ps and go direct.Lmidkiff said:I noticed a plate setter. Am I missing something? I'll make the switch if needed.Green egg, dead animal and alcohol. The "Boro".. TN -
I eat my steaks medium-rare, but for burgers, I prefer them medium + to medium well.grege345 said:Looks great. Really. Love the basting idea. I gotta ask tho. With all that fine meat why take up to 145°? Unless your a medium well kinda guy. I got ground sirloin made so I can keep the tep to the 130's. nice set up too
I find the higher internal temp allows the fat to render and leads to a much juicer burger.
While I find it flattering that our Super Bowl burger cook was so memorable for Tony...I actually hated the burger. The positive out of all of it is that Tony is now grinding and experimenting with different burger concoctions. Love seeing his burger cooks!Just a hack that makes some $hitty BBQ.... -
Looks great!
Looks like Caz's little Hercules is moving up in the world.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Nice documented cook Mr. Apple. Congrats on grinding and mixing your own hamburger; it's not worth the investment to me now, but maybe some day.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
@Hawg Fan ...I just use a KA attachment. I don't use it very often so it's all I need.Green egg, dead animal and alcohol. The "Boro".. TN
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@cazzy I eat my steaks the same as you it seems. Store bought ground beef I always bring up to 150+. I thought by getting fresh sirloin I was doing it right. Tasted good. Maybe it could've been better.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks great! I like the butter balsamic baste.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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That's taking burgers to the next level.
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Nice....-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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The burgers look great... what are you using to grind the beef? Got the meat grinding attachment for my Kitchen Aid mixer and want to know if its up to the task for making burgers
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster. ..yes, the KA attachment. It works great for burgers. I usually chill the meat in the freezer but didn't yesterday. Worked fine. It's perfect for the occasional grind.Green egg, dead animal and alcohol. The "Boro".. TN
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Thanks... going to have to give this a try soonhenapple said:@hapster. ..yes, the KA attachment. It works great for burgers. I usually chill the meat in the freezer but didn't yesterday. Worked fine. It's perfect for the occasional grind.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That looks awesome. Seems like there's a whole bunch of burgers on here lately, and all sorts of grind your own examples to follow. Just salt in the grind/patty process or do you add something else? (Couldn't tell from the pix and description).
I'd think if you'd have laid some grilled squid on top of it, you could have won the surf/turf throw down!
It's a 302 thing . . .
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