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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-07-2012, 02:17 PM   #16
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Interesting idea on the reverse sear, never would have thought of it. I would eat that burger
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 11-07-2012, 02:20 PM   #17
somebody shut me the fark up.
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Join Date: 10-23-10
Location: Australia, West Coast

Me 2
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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Old 11-07-2012, 06:21 PM   #18
Babbling Farker

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Join Date: 04-29-12
Location: Tulsa

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

"But really, is it possible to have too many grills?" My Misses...
Old Oklahoma Joe
Weber Smokey Joe
Weber Jumbo Smokey Joe
Weber Classic Premium (Jessi)
Weber Summit Charcoal (Waylon)
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Old 11-08-2012, 08:20 AM   #19
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Join Date: 06-02-10
Location: NW Florida

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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Old 11-08-2012, 09:55 AM   #20
BBQ Bacon
is one Smokin' Farker
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Join Date: 09-22-11
Location: Calgary, Alberta

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.
Did someone say Bacon?
18.5" Weber Smokey Mountain Cooker.

Black Thermopen <- the colour of speed!
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