BBQ Brethren "National Burger Month" Throwdown! (Entries and Quality *CLEAN* Discussion Only) - Page 3

caseydog · 05-14-2013, 09:32 PM

Quote:

Originally Posted by SmokinAussie

Awesome HT!

But every time you put beans into Chili, you have to apologise to Texas!

Well, not necessarily. A lot of people here put beans in their chili, including me. I've heard for years that Texans don't put beans in chili, but it doesn't seem to be a universal rule, as far as I've seen. I've NEVER had one single person turn down a bowl of my chili because it had beans in it.

CD

beercuer · 05-15-2013, 01:08 AM

Quote:

Originally Posted by caseydog

Well, not necessarily. A lot of people here put beans in their chili, including me. I've heard for years that Texans don't put beans in chili, but it doesn't seem to be a universal rule, as far as I've seen. I've NEVER had one single person turn down a bowl of my chili because it had beans in it.

CD

Ahem..., would anyone care to notice my can of Wolf Chili that boasts "Authentic Texas Recipe" and, in big letters, "With Beans?" Can someone explain that?

Fatback Joe · 05-15-2013, 06:37 AM

Quote:

Originally Posted by beercuer

Ahem..., would anyone care to notice my can of Wolf Chili that boasts "Authentic Texas Recipe" and, in big letters, "With Beans?" Can someone explain that?

Easy, real chili doesn't come from a can.

Happy Hapgood · 05-15-2013, 12:38 PM

Quote:

Originally Posted by beercuer

Ahem..., would anyone care to notice my can of Wolf Chili that boasts "Authentic Texas Recipe" and, in big letters, "With Beans?" Can someone explain that?

It's a marketing ploy. They sell more cans in CA. that way.

CharredApron · 05-15-2013, 02:30 PM

Quote:

Originally Posted by Toast

It's a marketing ploy. They sell more cans in CA. that way.

Made with Mexican Beef!

deguerre · 05-15-2013, 02:35 PM

Orale!

CharredApron · 05-15-2013, 02:53 PM

Quote:

Originally Posted by deguerre

Orale!

Nada vato, con usted?

deguerre · 05-15-2013, 03:20 PM

Ahorita? Nada. Viernes o Sabado? El torta del Norte! Posiblemente...

CharredApron · 05-15-2013, 03:30 PM

Quote:

Originally Posted by deguerre

Ahorita? Nada. Viernes o Sabado? El torta del Norte! Posiblemente...

El torta del Norte? ¿qué es esto torta norte se habla de

deguerre · 05-15-2013, 03:34 PM

Quote:

Originally Posted by Hometruckin

El torta del Norte? ¿qué es esto torta norte se habla de

El "Hamburger"...

Esta es el torta de Norte Americana mas magnifico, si?

CharredApron · 05-15-2013, 04:03 PM

Quote:

Originally Posted by deguerre

El "Hamburger"...

Esta es el torta de Norte Americana mas magnifico, si?

oh sí, la hamburguesa.

Muy bien señor. mi especialidad además

deguerre · 05-15-2013, 04:12 PM

Well, now I know how to say hamburger in Spanish.

CharredApron · 05-15-2013, 04:17 PM

Quote:

Originally Posted by deguerre

Well, now I know how to say hamburger in Spanish.

My caretaker in Belize taught me or I wouldn't have known either.

beercuer · 05-18-2013, 02:59 AM

This is my official entry into the "National Burger Month" TD, please.

This story begins with my quest to submit "The True Hamburger,"-- ham as in pork, that is. Now it's first things first. As soon as I spied this pork butt for only 99 cents/lb., I knew I had to incorporate it.

First I slathered with a horseradish/dijon mayo. Then came the Chef Merito carne asada seasoning and lots of coarse pepper for rub.

Out to the pit to lightly smoke with a hickory/mesquite combo of all things. First several hours I averaged about a 260 degree temp.

Temp at 140 degrees:

Just before foiling at about 165. (Sky was getting dark outside):

After foiling and cool down. Took it to 195, and it was oh so soft and tender.

Pulled nice and easy:

Okay, now I could make some of my pulled pork chili with homemade red beans. Simmered it in a HOT enchilada sauce, and thickened with masa.

To keep along with this true burger plan, I fashioned some ground pork into patties and marinated them in light olive oil, balsamic vinegar, worcestershire, and coarse S&P. Then out to the pit. I let these smoke with mesquite on the indirect.

And here we have it, served open-faced on toasted whole wheat buns, with cheddar chunks and onions, and chili cheese fries. Yessir, I made a true pig of myself with a true pigburger.

Please use this following pic as my specific entry. Thanks!

beercuer · 05-18-2013, 03:04 AM

Note to HT...

Jed, I apologize for any similarities between your entry and mine. I did not copy, I swear. I had this idea in mind before you even posted your fabulous entry. It's just a one of those "Great minds" moments.

BTW, your entry is just too cool with the branding marks!

05-15-2013, 02:35 PM	#36
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Orale! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

05-15-2013, 03:20 PM	#38
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Ahorita? Nada. Viernes o Sabado? El torta del Norte! Posiblemente... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

05-15-2013, 04:12 PM	#42
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Well, now I know how to say hamburger in Spanish. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

05-18-2013, 02:59 AM	#44
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	The True Hamburger This is my official entry into the "National Burger Month" TD, please. This story begins with my quest to submit "The True Hamburger,"-- ham as in pork, that is. Now it's first things first. As soon as I spied this pork butt for only 99 cents/lb., I knew I had to incorporate it. First I slathered with a horseradish/dijon mayo. Then came the Chef Merito carne asada seasoning and lots of coarse pepper for rub. Out to the pit to lightly smoke with a hickory/mesquite combo of all things. First several hours I averaged about a 260 degree temp. Temp at 140 degrees: Just before foiling at about 165. (Sky was getting dark outside): After foiling and cool down. Took it to 195, and it was oh so soft and tender. Pulled nice and easy: Okay, now I could make some of my pulled pork chili with homemade red beans. Simmered it in a HOT enchilada sauce, and thickened with masa. To keep along with this true burger plan, I fashioned some ground pork into patties and marinated them in light olive oil, balsamic vinegar, worcestershire, and coarse S&P. Then out to the pit. I let these smoke with mesquite on the indirect. And here we have it, served open-faced on toasted whole wheat buns, with cheddar chunks and onions, and chili cheese fries. Yessir, I made a true pig of myself with a true pigburger. Please use this following pic as my specific entry. Thanks! __________________ Got beer???

05-18-2013, 03:04 AM	#45
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	Note to HT... Jed, I apologize for any similarities between your entry and mine. I did not copy, I swear. I had this idea in mind before you even posted your fabulous entry. It's just a one of those "Great minds" moments. BTW, your entry is just too cool with the branding marks! __________________ Got beer???