Smoked And Grilled NY Strip Burgers - Page 2

Bonewagon · 07-21-2013, 02:03 PM

Terrific looking burgers!

Oldhoss · 07-21-2013, 10:00 PM

Quote:

Originally Posted by pmad

I don't mean to be rude, but are you actually suggesting there are grades of fat?
I'd let someone think I was their private butcher also if they were paying good money and buying into this nonsense.

I think there are different grades of fat. The tougher beef fat is just that when it is cooked. Prime rib fat in my experience is softer and tastier. I could be wrong but I do not think so.

creekwalker · 07-21-2013, 11:56 PM

Boy that looks (and sounds) good, Oldhoss. Am picturing me doing much the same thing, with Meathead's Memphis Dust rub in the sauteed onions.

Oldhoss · 07-22-2013, 10:30 PM

I was thinking I did not put any shot of the smokering on my burgers. So when I did up some more burgers today I took some pictures:

Picked up some oak for the first time yesterday. I do not count the bag of Jack Daniels chips I picked up a few months ago. I was walking through my mother's garage and noticed some pieces of trim from some moulding she had added above her kitchen cupbourds....they looked like good untreated wood so I smelled it. Haha..I thought it was oak and it was so now I have it all. I tested it before I put the food on and it smelled sweet so I used it. I know alot of you will scoff at the use of trim wood....but look at this:

or this:

The taste was not as strong as hickory but then again I gotta think much of the flavour is gone out of this wood. My smoke was clean most of the way through the smoke and the food tastes not at all like creasote. I am thinking I need to lay my hands on some white and red oak as these burgers are tasty and I am happy happy happy.

thunter · 07-23-2013, 12:21 AM

The way I'm drooling right now is not becoming of a gentleman! Lol!

Titch · 07-23-2013, 02:49 AM

Wow mate, I need a burger

Banjoe · 07-23-2013, 04:35 PM

What an incredible undertaking. Thanks for the tongue draining photos too.

Tonybel · 07-23-2013, 06:43 PM

Nicely done!!

07-21-2013, 02:03 PM	#16
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Terrific looking burgers! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

07-23-2013, 12:21 AM	#20
thunter is One Chatty Farker Join Date: 03-21-06 Location: Indianapolis, IN	The way I'm drooling right now is not becoming of a gentleman! Lol! __________________ Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant”

07-23-2013, 02:49 AM	#21
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Wow mate, I need a burger __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

07-23-2013, 06:43 PM	#23
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Nicely done!! __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

07-21-2013, 11:56 PM	#18
creekwalker Full Fledged Farker Join Date: 03-15-13 Location: Beaufort, NC	Boy that looks (and sounds) good, Oldhoss. Am picturing me doing much the same thing, with Meathead's Memphis Dust rub in the sauteed onions.

07-22-2013, 10:30 PM	#19
Oldhoss Full Fledged Farker Join Date: 01-20-13 Location: London Ontario Canada	I was thinking I did not put any shot of the smokering on my burgers. So when I did up some more burgers today I took some pictures: Picked up some oak for the first time yesterday. I do not count the bag of Jack Daniels chips I picked up a few months ago. I was walking through my mother's garage and noticed some pieces of trim from some moulding she had added above her kitchen cupbourds....they looked like good untreated wood so I smelled it. Haha..I thought it was oak and it was so now I have it all. I tested it before I put the food on and it smelled sweet so I used it. I know alot of you will scoff at the use of trim wood....but look at this: or this: The taste was not as strong as hickory but then again I gotta think much of the flavour is gone out of this wood. My smoke was clean most of the way through the smoke and the food tastes not at all like creasote. I am thinking I need to lay my hands on some white and red oak as these burgers are tasty and I am happy happy happy.

07-23-2013, 04:35 PM	#22
Banjoe On the road to being a farker Join Date: 04-25-13 Location: Winnipeg, Manitoba	What an incredible undertaking. Thanks for the tongue draining photos too.