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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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02-17-2014, 09:31 AM | #16 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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02-17-2014, 09:54 AM | #17 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Those are abominations!!!!!!!
But really tasty looking ones
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02-17-2014, 10:21 AM | #18 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I prefer my cheese on the outside too. But anything else as stuffing is fair game.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-17-2014, 10:27 AM | #19 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Yep there's now rule on those burgers....either or and all of the above! The possibilities are endless.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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02-17-2014, 12:21 PM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Neither, or both. Back in the early 1960's, my mom would make little stuffed meatlaofs and giant stuffed burger patties. They were delicious then and I like them now. She rarely did cheese on the inside, as she felt it was better on the outside (she preferred two thick, hand cut slices of cheddar).
Juicy Lucy...MOINK...same concept, a cute name, and some good fun for a concept that has been around a long time. Cook what you enjoy, have fun with it. They'll be around a long time, it isn't a fad. on edit: I actually prefer my burgers to be medium rare and have found that to achieve that, I can't stuff them, the filling never heats up enough.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-17-2014, 12:33 PM | #21 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Stuffed, unstuffed, broiled, boiled, grilled, smoked even microwaved. I will eat them any way you want to cook them. Uncooked Tartare is even better! Give me my ground beef, it's whats for dinner. Don't forget the cheese!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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02-17-2014, 01:14 PM | #22 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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We grind Bacon into the burger and will make some select additions next burger run.
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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02-17-2014, 01:28 PM | #23 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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[QUOTE=Smoke Dawg;2807657]We grind Bacon into the burger and will make some select additions next burger run.[/QUOTE
Gotta love burger
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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02-17-2014, 01:28 PM | #24 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Amen
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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02-17-2014, 01:53 PM | #25 |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Do not like.
This is my idea of a great burger. If I am stuffing the cheese, it is going to be between 2 patties of awesomeness!
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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02-17-2014, 01:59 PM | #26 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Outside of the occasional JuicyLucy I never have thought about it let alone seen them on the menu ( At least in the places I frequent) But I did see a Commercial on the idiot box where some chef of whom I have never herd was hawking a POS plastic gizmo to make them because (If you actually are gullible enough to believe it) Serves them in "His Restaurants".The Only thing I want in My Burger is more beef.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-17-2014, 02:22 PM | #27 |
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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I was on the fence until Keith dropped the hammer. Nothing wrong with that pron at all.
Im with Jed. Ill eat them no matter what. Im a burger freak. I love all burgers equally (As long as we are talking about beef)
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[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
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02-17-2014, 04:46 PM | #28 |
is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS
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10 years ago I was doing all kinds to stuffed burgers and it was fun. But I have become a purist, Toasted bun, thin patties grilled hot to medium rare, special sauce (aioli of sorts), american cheese, onion, lettuce, and tomato... Pickle on the SIDE... Pretty much an in and out burger.
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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02-17-2014, 05:01 PM | #29 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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All sorts of fads, even mini burgers are fun. I am on a simple burger kick right now. I got a frozen wagyu patty from trader joes (2-pack 5.99$) I grilled it, added cheese, and put it on 4 connected Hawaiian buns. Slice and you now have 4 sliders. Came out good.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-17-2014, 05:39 PM | #30 |
Knows what a fatty is.
Join Date: 02-09-13
Location: New York
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I've been on a stuffed burger kick and loving it.
Potato patato |
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