BBQ Brethren "Burger" Throwdown

Rip tide burger on pig candy raft.

I had a huge cook this weekend for my oldest's birthday so I decided to take advantage of it to do a couple of throw down items.
I'm calling this one the Rip tide burger on a pig candy raft.

First I started off with both 90/10 ground beef and a turkey breakfast sausage.

I then laed them out on some cling wrap and rolled them up. Here is one of the patties cooking away on the grill.

To make the pig candy raft, I took bacon and a brown sugar blend.

I coated the bacon and then twisted them up to make the raft "logs".

Then onto the smoker they went.

When it was all done started with just a simple bun, placed the raft of pig candy down followed by some fancy jack cheese and then the rip tide burger topped with red and yellow pepper and of course some BBQ Sauce. (Please use this for my throwdown pic.)

This is my first real pron and plan on putting up a bunch more tonight.

The burger throwdown really did the trick. I got a lot of ideas for the summer. I love the woven bacon you guys did. What a great idea, bacon in every bite. I decided to make onion buns and add bacon. It’s noooooo beetroot, but I think it’ll work! Going with the idea of incorporation, I like chipotles, so I decided to add homemade chipotle sauce to the meat. When I make these, I put an indent in the middle. They're done when the top is flat, sort of works like those turkey buttons to tell you when your turkey's burnt.


I made the buns in this post
http://www.bbq-brethren.com/forum/showpost.php?p=1246800&postcount=95
but this time I added strips of bacon





Rolled up they look like this





The burger is composed of roasted red pepper, lettuce, burger, Asiago cheese, and sauteed onions. I serve this with tarragon-dressed potato salad and a beer

Awesome idea ecode! That's going to be a contender!

William

bigabyte said:

Whoa! I LOVE the Bacon/Onion rolls idea! So gotta try that! Mind sharing the recipe?

Click to expand...

My husband also likes my buns. :icon_blush: I gave out a link when I made the rib sandwich. It's from King Arthur Flour. It called for onion powder. I used a teaspoon of garlic instead. It called for dried onions to be rolled inside. I was fresh out, so I diced up some shallots, sauteed them in oil, with a little butter to help them brown, a pinch of salt. Wait til they're cool before using or the dough will rise too quickly. They are very good. They go stale quickly, two days, but that's not really a problem :grin: -- still edible, but I recommend toasted.
http://www.kingarthurflour.com/recip...MTc2MjE2NDAyS0

Another Round? Please.

Here's my entry for the Burger throwdown. A geometrically perfect 3" diameter burger....

Here's the cook thread.

I left it in Q-talk.

Here's the photo to use for the throwdown.....



Mike D.

PS. That was a fun throwdown cook...Thanks

OK these are my Italian burgers. I have a thread with a lot of the proceedures and ingredients. Here's just a couple of shots.
Compound butter http://www.bbq-brethren.com/forum/showthread.php?p=1254967&posted=1#post1254967


Burger mix


Fried asiago cheese

Fixings, minus fried cheese, burger, and fontina cheese topping.


open faced

And done.. Use the last pic please.

If you wanted to make this check out the thread with this post to see the substitutions I'd recommend. Thanks for looking.

Well I couldn't stay away from a Burger throwdown now could I? I just had to stop in and post a look at the Infamous Skippy burger as seen at Williepalloza, Boston Hills, Lake Placid and The American Royal 2009. Poobah declares it "orgasmic" and it was said to contain medicinal powers in Boston Hills last year. The Skippy Burger has been given a boost due to great equipment from Huntingdon County Customs. Check out my Pro Series coal grate for my 22.5 Weber kettle.


Cleaned off the grate, dried it in the oven then did some modeling with the ingredients.


Form up the burgers using a 1/2 cup measure to make 1/4 lb burgers and a 2/3 cup measure for 1/3 lb burgers. Make sure to put them back in the fridge to get the meat cold.


I just love the sauteed onions. Can't have enough.


Onto the Weber they go. Like my custom griddle grate from Huntingdon County Customs?


A little secret...


Bubble bubble toil and trouble.


What WannaBeBBQueen says is the secret to these burgers. The hand press...



Oh rye toast is just so much better with butter.


So it starts...Oh soooo sweet.


Its not a Skippy burger without the onions.


....or the cheese.


Four ready with three for the rare fans!


A plate of goodness.


Now how good does that look?

Please use the above pic for the judging.

Finishing out with my favorite griddle/grill combo from.....Huntingdon County Customs!


For all you rare fans here's one for you!


Do you think they are juicy?


I wonder if everyone liked them?

Looks great, love the bread, very cool mods on your kettle:thumb:

Does that Skippy Burger have a Roo in it???

SmokinAussie said:

Does that Skippy Burger have a Roo in it???

Click to expand...

Nope Skippy Burgers all 100% ground beef:becky:

Wow just got back to work this morning and look at all the awesome entries! This is incredible and the competition is stiff. Gore I had a great time at your castle and I hope I don't get dq'd for helping you create pizza burger.

How in the world are we supposed to vote on this? There are at least a dozen burgers I'd be happy to get served!

Good work all!

William