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I got 99 problems but burgers ain’t one...

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
in EggHead Forum
These were incredible. 1/3 lb House ground wagyu brisket burgers seasoned with liquid aminos and meat church holy cow. Buns  were the Hokkaido Milk Brioche buns from Joshua Weissman. House made pickles and pickled red onion. I have never had a better burger anywhere. Hard to know if the burger made the bun better or the bun made the burger better, or the pickles and onions put  it all over the top but these were ridiculous. We are all looking at each other thinking “when is it socially acceptable to crush another one”?  We have 3 burgers and 3 buns left. No way they make it through the night. 


Keepin' It Weird in The ATX FBTX
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    Bravo!
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • dbCooper
    dbCooper Posts: 2,678
    That is a fine looking burger (and bun).  Very impressive!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • dmchicago
    dmchicago Posts: 4,519
    JFC.

    I don't know what's better, the pictures or your prose.

    Holy Cow.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • dmourati
    dmourati Posts: 1,300
    10 internet points to whoever correctly identifies the original author of 99 problems. Hint, it's not Jay-Z.

    Nice burgers!
    Plymouth, MN
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    I bet they are all gone by 9(central)
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  • lkapigian
    lkapigian Posts: 11,549
    Heck Ya!
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    The Corona curve may be flattening but the quality of cooks on this forum still have a positive slope. @The Cen-Tex Smoker those look great. I’ve been reading about hamburger buns and want to try making some. With home ground beef and homemade pickles I have no trouble believing those were over the top delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • HeavyG
    HeavyG Posts: 10,380
    dmourati said:
    10 internet points to whoever correctly identifies the original author of 99 problems. Hint, it's not Jay-Z.

    Nice burgers!

    Ice-T.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Mattman3969
    Mattman3969 Posts: 10,458
    The Cen-Tex Smoker said:
    These were incredible. 1/3 lb House ground wagyu brisket burgers seasoned with liquid aminos and meat church holy cow. Buns  were the Hokkaido Milk Brioche buns from Joshua Weissman. House made pickles and pickled red onion. I have never had a better burger anywhere. Hard to know if the burger made the bun better or the bun made the burger better, or the pickles and onions put  it all over the top but these were ridiculous. We are all looking at each other thinking “when is it socially acceptable to crush another one”?  We have 3 burgers and 3 buns left. No way they make it through the night. 


    Absolute thang of beauty right there!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    I feel like calling that a burger is just wrong. That must be another word for something in that category. Great work.
    Stillwater, MN
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  • johnnyp
    johnnyp Posts: 3,932
    Beautiful 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • caliking
    caliking Posts: 19,780
    And... that’s how it should be done. 👏🏾👏🏾👏🏾

    The bun is what elevates it IMO. 

    I feel like it’s the last element of the celestial burger that folks tackle. From what I’ve seen, first point of attack is the patty. Then the condiments. And then the bun. Out of all of those that can be store bought, I think the bun needs the most help. 

    And now I gotta try those buns. They look good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SciAggie said:
    The Corona curve may be flattening but the quality of cooks on this forum still have a positive slope. @The Cen-Tex Smoker those look great. I’ve been reading about hamburger buns and want to try making some. With home ground beef and homemade pickles I have no trouble believing those were over the top delicious. 
    Make these. They are like a silky, chewy, better kings Hawaiian brioche 

    https://youtu.be/gTGSUYMu6Ns
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    And... that’s how it should be done. 👏🏾👏🏾👏🏾

    The bun is what elevates it IMO. 

    I feel like it’s the last element of the celestial burger that folks tackle. From what I’ve seen, first point of attack is the patty. Then the condiments. And then the bun. Out of all of those that can be store bought, I think the bun needs the most help. 

    And now I gotta try those buns. They look good!
    I think you are right. These were so good and were the perfect platform for all the other things to launch from. Damn these were so tasty. 
    Keepin' It Weird in The ATX FBTX
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  • Photo Egg
    Photo Egg Posts: 12,137
    Beautiful burgers buddy.
    Did you have to cut the Meat Church rub out of the plastic container and grind it with the Wagyu to break up the clumps? Asking for a friend.lol

    Sorry, the rum made me do it.

    Thank you,
    Darian

    Galveston Texas
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Photo Egg said:
    Beautiful burgers buddy.
    Did you have to cut the Meat Church rub out of the plastic container and grind it with the Wagyu to break up the clumps? Asking for a friend.lol

    Sorry, the rum made me do it.

    Ha ha! Nah, it was all good. 
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,764
    This stay at home deal is really amping up the forum.  What a great cook across the board.  I admit that I coughed up a bit when I read "wagyu brisket" and where it landed but it had an incredible run and served you proud.   Da-n.  Nailed that whole deal.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Legume
    Legume Posts: 15,936
    I can almost hear Mommy Dearest yelling “you put store bought rub on a $200 burger?!”

    That looks like a nap to me - no way I could eat that and not fall into a nap.  I’ve never made or had a wagyu burger, something I need to rectify but you’ve set the bar high.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Photo Egg
    Photo Egg Posts: 12,137
    The Cen-Tex Smoker said:
    Photo Egg said:
    Beautiful burgers buddy.
    Did you have to cut the Meat Church rub out of the plastic container and grind it with the Wagyu to break up the clumps? Asking for a friend.lol

    Sorry, the rum made me do it.

    Ha ha! Nah, it was all good. 
    I really like the MC Gospel rub as well.
    Thank you,
    Darian

    Galveston Texas
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Photo Egg said:
    The Cen-Tex Smoker said:
    Photo Egg said:
    Beautiful burgers buddy.
    Did you have to cut the Meat Church rub out of the plastic container and grind it with the Wagyu to break up the clumps? Asking for a friend.lol

    Sorry, the rum made me do it.

    Ha ha! Nah, it was all good. 
    I really like the MC Gospel rub as well.
    I have some of that and like it too but it has sugar in it. The Texan in me cant use sugar on beef lol. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited April 2020
    Legume said:
    I can almost hear Mommy Dearest yelling “you put store bought rub on a $200 burger?!”

    That looks like a nap to me - no way I could eat that and not fall into a nap.  I’ve never made or had a wagyu burger, something I need to rectify but you’ve set the bar high.
    Funny thing is that H-E-B Wagyu briskets are $5.99lb and Their Wagyu ground is $10lb. I have ground up a few Wagyu briskets but these were actually made from trim from classes that I have done and I get paid back for those. So in reality I put store bought rub on free burgers :) 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    lousubcap said:
    This stay at home deal is really amping up the forum.  What a great cook across the board.  I admit that I coughed up a bit when I read "wagyu brisket" and where it landed but it had an incredible run and served you proud.   Da-n.  Nailed that whole deal.  Congrats.  
    See my answer to legume. It’s worth grinding H-E-B Wagyu brisket at $5.99 lb but these were made from trim from classes we taught. Free meat!
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,780
    I was sort of thinking of dragging out a Weber kettle for burgers at some point. Just got some Heartbrand ground beef, and now I know what I'm doing with it. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    I was sort of thinking of dragging out a Weber kettle for burgers at some point. Just got some Heartbrand ground beef, and now I know what I'm doing with it. 
    Do that. Make the buns. 
    Keepin' It Weird in The ATX FBTX
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  • BigKize
    BigKize Posts: 24
    Damn, just simply damn those look fantastic!!!

    (1) XL Egg   (1) Weber Charcoal Performer   (1) Old Square Charbroil Charcoal Grill   (1) Char-Griller Duo   (1) Weber Smokey Joe 1987 vintage from grandfather  (1) Empty Wallet

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  • Photo Egg
    Photo Egg Posts: 12,137
    The Cen-Tex Smoker said:
    Photo Egg said:
    The Cen-Tex Smoker said:
    Photo Egg said:
    Beautiful burgers buddy.
    Did you have to cut the Meat Church rub out of the plastic container and grind it with the Wagyu to break up the clumps? Asking for a friend.lol

    Sorry, the rum made me do it.

    Ha ha! Nah, it was all good. 
    I really like the MC Gospel rub as well.
    I have some of that and like it too but it has sugar in it. The Texan in me cant use sugar on beef lol. 
    Agree, never on a burger. Great on wings if you’re not going hot and fast.
    Thank you,
    Darian

    Galveston Texas
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  • GrateEggspectations
    GrateEggspectations Posts: 11,586
    edited April 2020
    I don’t dole out compliments such as this silly nilly, Cen-Tex, but you’ve got fantastic buns. Looks high quality and well executed all ‘round. Just wish we could see the seat on that patty. 


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  • etherdome
    etherdome Posts: 471
    Those look great!
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • northGAcock
    northGAcock Posts: 15,173
    I would belly up to that any day of the week.....any meal of the day.....and twice on Sundays.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • GATraveller
    GATraveller Posts: 8,207
    I've finally grown up enough to start putting lettuce and tomato on my burgers. These look incredible!
    Thanks for sharing!! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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