MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-20-2010, 07:18 PM   #1
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default More lucy Jucy's w/Pron!

Hi everyone,

I've made more Jucy lucy's tonight on the p-p-p Platypus weber using high heat & direct heat. ( Dang it, Ron L, should be put in the dayum penitently box for getting that stupid song stuck in my head )

I'm finishing the hickory flavor briqu's up before I buy the lump coal this weekend.

Anyways my mom purchased these for me to use while she was in Florida.

And they're nice.


&



Lucy's with Munster & American cheese slices.
and it's half Sirloin & half pork Sausage.


&



&




&



Ok now the burger fix'ins them self.


&

I only wanted half, so I gave the rest to my little nephew who wolfed it down.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Thanks from:--->


Old 05-20-2010, 07:22 PM   #2
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Outstanding looking burger patties Derek!

I have never made a stuffed burger with cheese but that is on my list for sure.
bbqbull is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 07:27 PM   #3
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by bbqbull View Post
Outstanding looking burger patties Derek!

I have never made a stuffed burger with cheese but that is on my list for sure.
You gotta try it bro, Definitely put in the ground pork sausage.

It adds flavor with out the extra salt.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-20-2010, 07:29 PM   #4
fshnwiz
Knows what a fatty is.
 
Join Date: 04-25-10
Location: Springfield,MO
Default

That is definitely on my to do list. Looks great!
fshnwiz is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 07:51 PM   #5
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Looks good, Derek! You're getting to be a regular mustard artist!

When you are cooking direct on the Kettle you don't need to use the baskets. Those are designed to hold the charcoal to the side (or sides) for indirect cooks. When I cook things like burger, steaks, chops, etc., I build my fire on half of the kettle and leave the other half empty. the way I have a direct cooking area for searing and getting good color and grill marks, and also an indirect area in case I need to move something away from the heat. I also use that area to finish my meats. I sear over a very hot fire on the direct side and then move the meat to the indirect side to come up to my desired temp.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is online now   Reply With Quote


Thanks from:--->
Old 05-20-2010, 07:54 PM   #6
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by Ron_L View Post
Looks good, Derek! You're getting to be a regular mustard artist!

When you are cooking direct on the Kettle you don't need to use the baskets. Those are designed to hold the charcoal to the side (or sides) for indirect cooks. When I cook things like burger, steaks, chops, etc., I build my fire on half of the kettle and leave the other half empty. the way I have a direct cooking area for searing and getting good color and grill marks, and also an indirect area in case I need to move something away from the heat. I also use that area to finish my meats. I sear over a very hot fire on the direct side and then move the meat to the indirect side to come up to my desired temp.
LOL, thanks bro about the mustard artist. LOL!


Also thank you for the tip, will this help adhere the burgers together so they don't fall apart on first flip?
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-20-2010, 08:07 PM   #7
JediDog
is one Smokin' Farker
 
JediDog's Avatar
 
Join Date: 02-23-08
Location: Ventura County
Default

Outstanding, great pron.
__________________
2 Jumbo Big Drum Smokers
Weber One Touch Silver
Tejas Pit
JediDog is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 08:11 PM   #8
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

food looks delicious!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 08:16 PM   #9
Big_AL
Full Fledged Farker
 
Join Date: 05-13-10
Location: O'Fallon, MO
Default

Looks good & cheesy. I've always had a hard time keeping the cheese inside the patties.
Big_AL is offline   Reply With Quote


Old 05-20-2010, 08:19 PM   #10
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by Big_AL View Post
Looks good & cheesy. I've always had a hard time keeping the cheese inside the patties.
Thanks Big_Al.

I can help you fix that...

few questions first.

1.What size cheese do you use?
2.Do you seal up the 2 patties with your fingers?
3.do you use any binders I.E eggs, bread crumbs?
4.How much are you trying to stuff?
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-20-2010, 08:43 PM   #11
EatonHoggBBQ
Babbling Farker
 
Join Date: 11-28-08
Location: SW Florida
Default

DEEEEEEEEEELICIOUS looking Lucy's Derek.
__________________
John, KCBS/MCBJ
EatonHoggBBQ is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 08:43 PM   #12
SmokeJumper
is One Chatty Farker
 
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
Default

Icanhazcheezburger??

Looking good Derek.
Rob

Last edited by SmokeJumper; 05-20-2010 at 09:18 PM..
SmokeJumper is offline   Reply With Quote


Old 05-20-2010, 08:46 PM   #13
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Default

Quote:
Originally Posted by SmokeJumper View Post
Icanhazcheezburger??

Looking good Derek.
Rob
"In Bill Murray's voice"

No cheese burger for you. :)

LOL if you were in mi and you were close to the house then yeah, I would have made yea one.
__________________
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote


Old 05-20-2010, 08:50 PM   #14
thunter
is One Chatty Farker
 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Default

Very nice! Nothing like cheesy, grilled burgers! Yum!
__________________
Tony Hunter

Pit Happens!

Smokefleet Command
Lang 48 Patio - "Enterprise"
Weber 22.5 Premium Kettle - "Galileo"
Weber SmokeFire EX6 - “Defiant”
thunter is offline   Reply With Quote


Thanks from:--->
Old 05-20-2010, 08:56 PM   #15
boatnut
is One Chatty Farker
 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Default

Looks good Derek. as far as the "mitts", real men don't need 'em...nice gesture on moms' part but...send them to me before your bud's make fun of ya...just saying.... :)
__________________
Mike

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM


I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First Juicy Lucy....yep Dragonfly Q-talk 16 11-23-2011 03:48 PM
Chicken Juicy Lucy with Havarti Cheese posey's_pork_pit Q-talk 7 09-19-2011 08:49 AM
Talk Dirty to me, Sweet Lucy... Ron_L Q-talk 19 08-23-2011 09:40 PM
Jucy Lucy Norcoredneck Q-talk 9 08-23-2009 08:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:54 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts