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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-07-2012, 02:17 PM   #16
landarc
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Interesting idea on the reverse sear, never would have thought of it. I would eat that burger
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Unread 11-07-2012, 02:20 PM   #17
buccaneer
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Me 2
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Unread 11-07-2012, 06:21 PM   #18
4ever3
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I smoked burgers for a few times and the kids and the misses said they wanted the grill marks so I says not a problem... Smokem for a bit then direct heat... BEST BURGERS EVER DAD
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Unread 11-08-2012, 08:20 AM   #19
AUradar
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so for a big hamburger cook, could I use the UDS to smoke/reverse sear the burgers and then throw them on a large griddle to finish em off?

Isn't that what Miron Mixon said to do?
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Unread 11-08-2012, 09:55 AM   #20
BBQ Bacon
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Ever since I started making the cheese skirt on my burgers, I only fry them now. Put my cast iron skillet on the grill and get it nice and hot. Drop on the patty, a little S&P and let it get a great crust on it, flip and add the cheese. By the time the cheese is nice and melty and crispy the burger is done.
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