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

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Comments

  • SonVolt
    SonVolt Posts: 3,316
    Those are some nice lookin' buns. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • JethroBodeen
    JethroBodeen Posts: 526
    I'm interested in the pickled onion recipe....
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    JethroBodeen said:
    I'm interested in the pickled onion recipe....
    • 1 Medium Sized Red Onion
    • 2 + Cups Apple Cider Vinegar
    • 1/2 Fresh Habanero Pepper
    • 1/8 Cup Salt
    • 1 Teaspoon Fresh Mexican Oregano
    1. Thinly slice the onion and habanero pepper
    2. Place them inside a glass pickling jar.
    3. Add the salt, and oregano, and enough apple cider vinegar to cover the vegetables.
    4. Mix well so all of the ingredients are combined.
    5. Cover and place in the refrigerator for a minimum of 4 hours.
    6. The pickled onions can be stored for several weeks.
    We go back and forth between habanero and jalapeño depending on mood. We have these in the fridge at all times. They make everything better. Especially tacos. 
    Keepin' It Weird in The ATX FBTX
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  • thetrim
    thetrim Posts: 11,387
    That looks so good, Raichlen will be stealing those photos.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • lentsboy007
    lentsboy007 Posts: 416
    edited April 2020
    Nice . Enjoy making good burgers every week and trying improve on them . That looks excellent  

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Gulfcoastguy said:
    I bet they are all gone by 9(central)
    One made it through the night and I had it for lunch. 
    Keepin' It Weird in The ATX FBTX
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  • JethroBodeen
    JethroBodeen Posts: 526
    The Cen-Tex Smoker said:
    JethroBodeen said:
    I'm interested in the pickled onion recipe....
    • 1 Medium Sized Red Onion
    • 2 + Cups Apple Cider Vinegar
    • 1/2 Fresh Habanero Pepper
    • 1/8 Cup Salt
    • 1 Teaspoon Fresh Mexican Oregano
    1. Thinly slice the onion and habanero pepper
    2. Place them inside a glass pickling jar.
    3. Add the salt, and oregano, and enough apple cider vinegar to cover the vegetables.
    4. Mix well so all of the ingredients are combined.
    5. Cover and place in the refrigerator for a minimum of 4 hours.
    6. The pickled onions can be stored for several weeks.
    We go back and forth between habanero and jalapeño depending on mood. We have these in the fridge at all times. They make everything better. Especially tacos. 

    Thank You! We got Japs growing in the yard. Going with them first. Going with a batch tomorrow!
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  • HeavyG
    HeavyG Posts: 10,380
    1/8 cup salt = 2 tablespoons salt.
    For folks that don't have that 20 piece measuring cup set. :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Absolutely gorgeous. I thought I’d upped my burger game, and now this. Goalposts moved, inspiration landed!  And love that they were “free”!!
    It's a 302 thing . . .
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  • SciAggie
    SciAggie Posts: 6,481
    HendersonTRKing said:
     I thought I’d upped my ______ game, and now this. Goalposts moved, inspiration landed! 
    Fixed that for how I feel here all the time...
    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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  • caliking
    caliking Posts: 19,780
    HeavyG said:
    1/8 cup salt = 2 tablespoons salt.
    For folks that don't have that 20 piece measuring cup set. :)
    or for people not accustomed to measuring things, take a 1/4 cup measure and eyeball 1/2 of it. 

    Damn fractions. Always popping up to haunt you.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • HeavyG
    HeavyG Posts: 10,380
    Or eyeball about 2/5ths of 1/3 cup.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • caliking
    caliking Posts: 19,780
    That's not a precise enough approximation.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Neil Gunn
    Neil Gunn Posts: 93
    The Cen-Tex Smoker said:
    JethroBodeen said:
    I'm interested in the pickled onion recipe....
    • 1 Medium Sized Red Onion
    • 2 + Cups Apple Cider Vinegar
    • 1/2 Fresh Habanero Pepper
    • 1/8 Cup Salt
    • 1 Teaspoon Fresh Mexican Oregano
    1. Thinly slice the onion and habanero pepper
    2. Place them inside a glass pickling jar.
    3. Add the salt, and oregano, and enough apple cider vinegar to cover the vegetables.
    4. Mix well so all of the ingredients are combined.
    5. Cover and place in the refrigerator for a minimum of 4 hours.
    6. The pickled onions can be stored for several weeks.
    We go back and forth between habanero and jalapeño depending on mood. We have these in the fridge at all times. They make everything better. Especially tacos. 
    Can you suggest a substitute if I'm unable to find fresh Mexican oregano?
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  • Legume
    Legume Posts: 15,936
    More regular oregano.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • dmourati
    dmourati Posts: 1,300
    https://www.savoryspiceshop.com/mexican-oregano
    Plymouth, MN
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  • Legume
    Legume Posts: 15,936
    dmourati said:
    https://www.savoryspiceshop.com/mexican-oregano
    Cool link @dmourati it never dawned on my that marjoram is related.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • SGH
    SGH Posts: 28,988
    The Cen-Tex Smoker said:
    Great looking plate. The burger 🍔 don’t look half bad either  ;) That was a feeble attempt at humor Brother Tex. As always, it looks phenomenal. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    For the record, I think Nena was the first with 99 problems. If memory serves she had issues with balloons  =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    Luftballons to be exact. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    and Damn...still amazing!
    Thank you,
    Darian

    Galveston Texas
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  • JethroBodeen
    JethroBodeen Posts: 526


    @The Cen-Tex Smoker  Thank you for the recipe. Resting in the fridge comfortably...
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    JethroBodeen said:


    @The Cen-Tex Smoker  Thank you for the recipe. Resting in the fridge comfortably...
    Nice! Hope you like them as much as we do. 
    Keepin' It Weird in The ATX FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    @JethroBodeen You’re bringing it lately. Nice!
    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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  • blind99
    blind99 Posts: 4,974
    And that’s how it’s done. Beautiful. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Neil Gunn said:
    The Cen-Tex Smoker said:
    JethroBodeen said:
    I'm interested in the pickled onion recipe....
    • 1 Medium Sized Red Onion
    • 2 + Cups Apple Cider Vinegar
    • 1/2 Fresh Habanero Pepper
    • 1/8 Cup Salt
    • 1 Teaspoon Fresh Mexican Oregano
    1. Thinly slice the onion and habanero pepper
    2. Place them inside a glass pickling jar.
    3. Add the salt, and oregano, and enough apple cider vinegar to cover the vegetables.
    4. Mix well so all of the ingredients are combined.
    5. Cover and place in the refrigerator for a minimum of 4 hours.
    6. The pickled onions can be stored for several weeks.
    We go back and forth between habanero and jalapeño depending on mood. We have these in the fridge at all times. They make everything better. Especially tacos. 
    Can you suggest a substitute if I'm unable to find fresh Mexican oregano?
    We actually leave that out anyway but marjoram is the sub for that. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    The Cen-Tex Smoker said:
    Neil Gunn said:
    The Cen-Tex Smoker said:
    JethroBodeen said:
    I'm interested in the pickled onion recipe....
    • 1 Medium Sized Red Onion
    • 2 + Cups Apple Cider Vinegar
    • 1/2 Fresh Habanero Pepper
    • 1/8 Cup Salt
    • 1 Teaspoon Fresh Mexican Oregano
    1. Thinly slice the onion and habanero pepper
    2. Place them inside a glass pickling jar.
    3. Add the salt, and oregano, and enough apple cider vinegar to cover the vegetables.
    4. Mix well so all of the ingredients are combined.
    5. Cover and place in the refrigerator for a minimum of 4 hours.
    6. The pickled onions can be stored for several weeks.
    We go back and forth between habanero and jalapeño depending on mood. We have these in the fridge at all times. They make everything better. Especially tacos. 
    Can you suggest a substitute if I'm unable to find fresh Mexican oregano?
    We actually leave that out anyway but marjoram is the sub for that. 
    The salt and vinegar do all the work. Any other spices are just extra. 
    Keepin' It Weird in The ATX FBTX
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