I made food, and I am posting pictures!!

Ozzie_Isaac

I have been making a lot of hotdogs and bacon.  I am getting pretty dang good if I do say so myself.  I decided to wade into the deep end and try some burgers on the Egg.  I make a mean smash burger, but really all you do is get a piece of steel hot, and push down really hard on some hamburger.  Add salt if you are feeling frisky and serve...I digress. Well, since I wanted to wow the family I looked for the best meat I could find.  I found two packages of "Impossible Burger".  It was pricey at 8.99/lb, but this was a special occasion.  Figure with a name and price like that, it has to be good.

Well I made my patties, it was pretty sticky so I oiled my gloves which helped.  1lb didn't go far.  I added worschesteshire sauce, soy sauce, salt, Goya, garlic, and onion salt (special occasion you know).



I used a special lump too.  Rockwood is now impossible to find in these parts, but found some new stuff "Jealous Devil", which I know you all probably are right now.  



The burgers cooked kind weird.  No shrinking and had a weird smell.  I am used to my 80/20 smash burgers, so maybe it was the grill, lump, or Impossible Burger.  Kind of smelled like burnt cauliflower.

Well anyway, the burgers turned out pretty good.  Cooked to 160 like all burgers should be.  Served with colby jack (I was out of orange American cheese), and mustard.  No sinful ketchup on these beauties.  Anyway, these are proof that with enough practice anyone can make some killer burgers.  Well not killer, kinda dry and a little off, but still tasty, and served on porcelain too!

Anyway, thanks for reading.  I am just dipping my toe into the actual cooking side of this forum.

JohnInCarolina

nolaegghead

Herecy!

nolaegghead

Seriously. Looks good.

HeavyG

"The photography and storytelling were both fantastic". - Sammy G.
"The must read thread of the month!" - Tommy K.
"A display of skills of which we should all be jealous." - Hank H.
"Where's the pickles?" - Santa Klausen

Ozzie_Isaac

Using my new found confidence, I went all Kenji Lopez on these brats.

StillH2OEgger

I wonder how those burgers would taste using the @travisstrick method?

Ozzie_Isaac

StillH2OEgger said:

I wonder how those burgers would taste using the @travisstrick method?

Braising in some fat would help.  Maybe next time I will mix some bacon fat in.

lkapigian

Epic!

butt_juice

Those looked pretty good. I'd eat pig anus before I ate meat flavored vegetables though....As a non vegan/vegetarian, would you buy a pack of carrot flavored bratwurst for $7.99, or a pea flavored ribeye steak for $25/lb? It seems so dumb when you flip the tables lol. 

Mark_B_Good

How was that lump charcoal?  Not that you needed to do a low and slow ... that's the real test.

northGAcock

The OZ is on fiya 

Ozzie_Isaac

Mark_B_Good said:

How was that lump charcoal?  Not that you needed to do a low and slow ... that's the real test.

The ziplock feature looked nice, until the little zipper piece came off when I first opened the bag.  I was worried it fell into the bag, because then I could not dump and go. I would have had to sort it to make sure I didn't pour the plastic piece into my Egg.  Luckily I found it under some patio furniture after a few minutes.

The pieces are big and dense.  They are oddly flakey too.  It was a hot and fast, and I let it burn off for 45 minutes while I prepped the "burgers".  I will do a low and slow to see how it burns and tastes over longer time.  My first impression is, it is definitely lump charcoal.  With it being so dense, I expect it to do well in low and slow, assuming the smoke cleans up.