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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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07-02-2007, 11:52 AM | #1 |
Take a breath!
Join Date: 02-20-05
Location: Columbia, Mo.
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Hamburgers on the Grill
One of the women from Chamber of Commerce where I grew up called and asked if I would come compete in their BBQ contest at the fair. This is their first year, and are trying to get the thing jump started.
One of the catagories is BBQ'd hamburgers. I was wondering if anyone has a kick arss BBQ hamburger that they would be willing to share? I don't know why, but burgers are one thing that I usually don't do on the grill.
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Jamey Johnson "The Pork Whisperer Catering" "Pork Gone Wild Cooking Team" Ole' Hickory EL Hunsaker Drum Smoker Pull Behind Reverse Flow |
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07-02-2007, 01:50 PM | #2 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Get some ground chuck patties from a butcher (not the grocery store) if you can.
The bacon...I use Sam's precooked that I can microwave, but use what you want, cook it up. I also add a small chunk of mesquite to the coals. Sprinkle some Montreal Steak seasoning one one side of the patty. Place on grill (seasoned side up) over med/hot coals for about 6 mins Flip over and sprinkle a little more seasoning, add a dash or 3 of wooster Brush on some kind of spicy finishing sauce. We use my wife's homemade Spicy Peach. place a couple slices cooked bacon on add several jalepeno slices cover with provolone cheese. By the time the cheese melts you should be done. Sometimes I also add some Feta or Blue cheese under the Provolone. Not real sure if thats what your looking for, but it's one way.
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07-02-2007, 01:59 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Here's a few ideas:
http://www.bbq-brethren.com/forum/sh...ad.php?t=13829
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Kevin |
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07-02-2007, 02:12 PM | #4 |
Take a breath!
Join Date: 02-20-05
Location: Columbia, Mo.
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I was kicking around the Blue Cheese idea, but some people don't go for Blue cheese. If I put peppers and onions in the meat, do you think I should cook them down first? I was thinking they might be too crispy if they are cooked in the burger from raw.
Good looking recipe... The stuffed Blue cheese burger in the link looks extremely interesting.
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Jamey Johnson "The Pork Whisperer Catering" "Pork Gone Wild Cooking Team" Ole' Hickory EL Hunsaker Drum Smoker Pull Behind Reverse Flow |
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07-02-2007, 02:24 PM | #5 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
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I've been really enjoying Ruby Tuesday's Bison Burgers. I don't know if you have to use beef, but if you could get ahold of some bison meat (check the 'net) it might be something a little different.
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ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
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07-02-2007, 02:34 PM | #6 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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If you know of anyone that has some homegrown Black Angus, beg for a few pounds a ground beef. Killer!
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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07-02-2007, 02:38 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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If the burgers don't have ot be beef, here is a great pork burger recipe...
Blues Hog Pork Burgers 2 pounds ground pork; course grind 2 teaspoons blues hog rub 1/3 cup red onion; finely chopped 1/3 cup blues hog tennessee red sauce 6 hamburger buns Gently combine pork, onions, rub, and sauce Gently form six 6oz. patties, handling as little as possible to avoid compacting it. Grill to desired doneness. You can baste with Red Sauce if desired.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-02-2007, 02:51 PM | #8 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
It is pretty tasty stuff.
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qman Para Bellum |
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07-02-2007, 03:06 PM | #9 |
Full Fledged Farker
Join Date: 05-22-06
Location: Chicago, IL
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Walker's Wood jerk seasoning. A thin spread over the top of each burger, and knead in. Great little kick of flavor.
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07-02-2007, 04:20 PM | #10 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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you gotta talk to mr wannabebbqqueen, skip, he makes awesome burgers
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07-02-2007, 05:59 PM | #11 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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My only suggestion is to grind your own beef if that is an option. Get a bunch of different beef cuts and mix them all, add some ground sausage and veal or turkey...get a good spice recipe and put the chesse in between two patties and seal. You will win bro!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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07-02-2007, 06:12 PM | #12 |
is one Smokin' Farker
Join Date: 10-21-03
Location: Rockwall, TX
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For a BBQ burger, I take 4 lbs of ground chuck, dice one small 1015 sweet onion, add salt and pepper and mix in 1 jar of Woody's Cook-In Sauce. Makes a real good burger with a bbq flavor.
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Shiner Bock is the grease that helps us slide thru life. New R&O smoker - Flaco Battle tested WSM - R2D2 |
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07-02-2007, 08:32 PM | #13 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
very simple but he makes it an art form... He says it's all in the technique of forming the patty with just the right amount of ground meat along and packing with just the right amount of pressure. He also spends time forming the sides at the right curvature... The patty melt of his is deadly also...
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07-02-2007, 09:15 PM | #14 |
Take a breath!
Join Date: 02-20-05
Location: Columbia, Mo.
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I think I'm sold on the cheese pocket idea. I'm gonna do a test run Wednesday with the blue cheese pocket Blues Hog bacon burger for starters, and probably a couple variations of the same with different spice and sauces. I'll have several testers around for comparison.
Lots of great ideas here, thanks. I'll let you know the results.
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Jamey Johnson "The Pork Whisperer Catering" "Pork Gone Wild Cooking Team" Ole' Hickory EL Hunsaker Drum Smoker Pull Behind Reverse Flow |
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