oh sí, la hamburguesa.:shock: Muy bien señor. mi especialidad además :razz:
BBQ Brethren "National Burger Month" Throwdown! (Entries and Quality *CLEAN* Discussion Only)
- Thread starter caseydog
- Start date
deguerre
somebody shut me the fark up.
Well, now I know how to say hamburger in Spanish.:thumb:
My caretaker in Belize taught me or I wouldn't have known either. :doh:
beercuer
Full Fledged Farker
The True Hamburger
This is my official entry into the "National Burger Month" TD, please.
This story begins with my quest to submit "The True Hamburger,"-- ham as in pork, that is. Now it's first things first. As soon as I spied this pork butt for only 99 cents/lb., I knew I had to incorporate it.
First I slathered with a horseradish/dijon mayo. Then came the Chef Merito carne asada seasoning and lots of coarse pepper for rub.
Out to the pit to lightly smoke with a hickory/mesquite combo of all things. First several hours I averaged about a 260 degree temp.
Temp at 140 degrees:
Just before foiling at about 165. (Sky was getting dark outside):
After foiling and cool down. Took it to 195, and it was oh so soft and tender.
Pulled nice and easy:
Okay, now I could make some of my pulled pork chili with homemade red beans. Simmered it in a HOT enchilada sauce, and thickened with masa.
To keep along with this true burger plan, I fashioned some ground pork into patties and marinated them in light olive oil, balsamic vinegar, worcestershire, and coarse S&P. Then out to the pit. I let these smoke with mesquite on the indirect.
And here we have it, served open-faced on toasted whole wheat buns, with cheddar chunks and onions, and chili cheese fries. Yessir, I made a true pig of myself with a true pigburger.
Please use this following pic as my specific entry. Thanks!
This is my official entry into the "National Burger Month" TD, please.
This story begins with my quest to submit "The True Hamburger,"-- ham as in pork, that is. Now it's first things first. As soon as I spied this pork butt for only 99 cents/lb., I knew I had to incorporate it.
First I slathered with a horseradish/dijon mayo. Then came the Chef Merito carne asada seasoning and lots of coarse pepper for rub.
Out to the pit to lightly smoke with a hickory/mesquite combo of all things. First several hours I averaged about a 260 degree temp.
Temp at 140 degrees:
Just before foiling at about 165. (Sky was getting dark outside):
After foiling and cool down. Took it to 195, and it was oh so soft and tender.
Pulled nice and easy:
Okay, now I could make some of my pulled pork chili with homemade red beans. Simmered it in a HOT enchilada sauce, and thickened with masa.
To keep along with this true burger plan, I fashioned some ground pork into patties and marinated them in light olive oil, balsamic vinegar, worcestershire, and coarse S&P. Then out to the pit. I let these smoke with mesquite on the indirect.
And here we have it, served open-faced on toasted whole wheat buns, with cheddar chunks and onions, and chili cheese fries. Yessir, I made a true pig of myself with a true pigburger.
Please use this following pic as my specific entry. Thanks!
beercuer
Full Fledged Farker
Note to HT...
Jed, I apologize for any similarities between your entry and mine. I did not copy, I swear. I had this idea in mind before you even posted your fabulous entry. It's just a one of those "Great minds" moments.
BTW, your entry is just too cool with the branding marks!
Jed, I apologize for any similarities between your entry and mine. I did not copy, I swear. I had this idea in mind before you even posted your fabulous entry. It's just a one of those "Great minds" moments.
BTW, your entry is just too cool with the branding marks!
Competition is all about like minded fools like us! No harm No Foul! I am flattered. :mrgreen:Note to HT...
Jed, I apologize for any similarities between your entry and mine. I did not copy, I swear. I had this idea in mind before you even posted your fabulous entry. It's just a one of those "Great minds" moments.
BTW, your entry is just too cool with the branding marks!
Jed
Well heck, even I had time to enter a burger.
My gramma's secret is to stir in a big spoonful of sour cream to help keep these moist. Seasoned with the usual. :roll:
I like bacon, roast red peppers, ranch dressing, and lettuce. Just a normal Saturday burger for us.
My gramma's secret is to stir in a big spoonful of sour cream to help keep these moist. Seasoned with the usual. :roll:
I like bacon, roast red peppers, ranch dressing, and lettuce. Just a normal Saturday burger for us.
Gore, that's a lovely burger! :clap2:
And you put parsley on it! Moose likes parsley! :thumb:
And you put parsley on it! Moose likes parsley! :thumb:
It sure darn well is! delivery available?
Great looking burger Gore!
This is like the Burger Superbowl! All Super entries!
chicagokp
Babbling Farker
Thin to Win Burgers!
Here's my official entry.
I have this tortilla press, and I've been dying to do something other than squash masa for tortilla's with it. I started out with 3 ounces of 80/20 ground beef. My wife rolled them out and my mom was using the press in the assembly line.
Flattened..
I actually setup my griddle on the gasser....quicker heat rebound with the cast and the quick cook of the very thin patties.
After the flip, but before the cheese...
The naked double cheese, before she was dressed....
All dressed up..
The gooey deliciousness....
Enjoy!
Here's my official entry.
I have this tortilla press, and I've been dying to do something other than squash masa for tortilla's with it. I started out with 3 ounces of 80/20 ground beef. My wife rolled them out and my mom was using the press in the assembly line.
Flattened..
I actually setup my griddle on the gasser....quicker heat rebound with the cast and the quick cook of the very thin patties.
After the flip, but before the cheese...
The naked double cheese, before she was dressed....
All dressed up..
The gooey deliciousness....
Enjoy!
:shocked:
Mongo has left the building... :clap:
Oldyote
is Blowin Smoke!
Official Entry
We finally have some open water so its time to fish.
But first we must build up our energy.
This my Brethren friends is a Double Chipotle Gouda Cheese Burger with Jalapeno Bacon and fried egg on top. Oh and a PBR.
We finally have some open water so its time to fish.
But first we must build up our energy.
This my Brethren friends is a Double Chipotle Gouda Cheese Burger with Jalapeno Bacon and fried egg on top. Oh and a PBR.
You win! Fark, I forgot my egg. Darn it! That is a super Shot! WOW! Great job Oldyoye
:thumb:
:thumb:
White Castle Style. I like it, simmer them on minced onions and you've got my vote. Great Job!
Jed
Jed
MS2SB
is Blowin Smoke!
I really should have made myself a burger for dinner instead of the crappy salad that I picked up.
Brilliant Ric... That's right up my alley!
seadad9903
Full Fledged Farker
crabby patty burger
This is my entry for the burger month thrown down. A bacon cheese burger with a crab cake on top.
The ingredients.
Burger, crab cake, bacon (gotta get around to posting that cook), sautéed shrooms & onions and colby jack cheese.The burger is made from skirt steak, loving ground and shaped with my own two hands. The crab cake I bought at the store.
Halfway done!
Ready for the bun
Use this as voting pic, please
With a plate full of crispy oven fries. On the way to my mouth!
This is my entry for the burger month thrown down. A bacon cheese burger with a crab cake on top.
The ingredients.
Burger, crab cake, bacon (gotta get around to posting that cook), sautéed shrooms & onions and colby jack cheese.The burger is made from skirt steak, loving ground and shaped with my own two hands. The crab cake I bought at the store.
Halfway done!
Ready for the bun
Use this as voting pic, please
With a plate full of crispy oven fries. On the way to my mouth!
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