BBQ Rubs & Burgers

DoubleC · 08-26-2009, 09:57 PM

I have been asked to cook burgers for 150. Typically I use a little Lea & Perrins Worcestershire Sauce with a few other homemade spices and seasonings. I figured this time it might be a little easier to go with a good rub instead. For those who cook burgers with BBQ rubs instead of home made concoctions what have you been using and how have you been doing them. I plan on using my trailer pit and will not be grilling them per say over direct heat.

landarc · 08-26-2009, 10:02 PM

It would depend a lot on the quality of the burger. If they are regular preformed patties, I would go ahead with the rub I normally use for beef. If it is quality chuck or sirloin, I would go with kosher salt and black pepper, maybe a little dry mustard and chile powder. The better the beef, the less I feel it needs augmentation.

Oh, if I am making the grind myself, I use chuck and pork shoulder and forget anything but kosher salt and medium black pepper just before serving.

Mr. Bo · 08-26-2009, 10:17 PM

For plain old burgers, you can't go wrong with plain old salt and pepper. If I want to jazz em up a little, the family prefers Famous Dave's Steak & Burger seasoning.

Plowboy · 08-26-2009, 10:34 PM

Our Bovine Bold rub is great in burgers and meatloaf. I normally don't post a lot in these kinds of threads, but I really like our beef rub in burgers.

Norcoredneck · 08-27-2009, 01:38 AM

Bovine for me.

Northwoods Smoke · 08-27-2009, 07:30 AM

If you've got a good steak seasoning that you like, that will go really well on burgers most of the time...

Crüe-B-Cüe · 08-27-2009, 08:16 AM

Sometimes I'll use Dizzy Pig Raising the Steaks or Cowlick rub. Latley I've been using ground brisket & bacon with sea salt and course ground pepper just before they hit the grill.

chambersuac · 08-27-2009, 08:47 AM

Quote:

Originally Posted by Plowboy

Our Bovine Bold rub is great in burgers and meatloaf. I normally don't post a lot in these kinds of threads, but I really like our beef rub in burgers.

+1 Bovine makes a great burger!

Plowboy · 08-27-2009, 09:07 AM

Quote:

Originally Posted by Crüe-B-Cüe

Sometimes I'll use Dizzy Pig Raising the Steaks or Cowlick rub. Latley I've been using ground brisket & bacon with sea salt and course ground pepper just before they hit the grill.

4 to 1 burger to bacon is a great mix when grinding your own.

Jet2 · 08-27-2009, 09:31 AM

I ususally use Tony Chachere's Original Creole Seasoning. If I'm making my own I put in the the meat before or if I am force to use frozen I just sprinkle on when you put the burgers on and when you flip.

cds9333 · 08-27-2009, 10:15 AM

Grew up w/ Tony C's in hamburgers, recently tried Bovine Bold. It was great and wife likes it more than Tony C's, so that is what we use.

bbqbull · 08-27-2009, 10:19 AM

Normally we use just salt and pepper or nothing at all.

Other times we we will use a little onion and garlic powder with salt and pepper.

barbefunkoramaque · 08-27-2009, 10:32 AM

I normally do not comment on burgers.... the reason why is....well, a properly cooked GRIDDLED burger or pan burger done old style is hard to beat. It is a different animal than a grilled burger.

That crust that is formed from meat that sits undisturbed as it caramelizes is hard to beat.

I have been searching for a replica of what they have used at Louis' "Lunch" in new haven for the last 104 years. Its a gas burners, that cooks a burger held in a rack SIDEWAYS!

Attachment 30504

Watch the Movie
http://www.youtube.com/watch?v=AasO046lS3c

Contraption is behind them. Those things are hundred years old.

jswordy · 08-27-2009, 10:58 AM

Fior me, the winner is garlic powder and oregano, incorporated into the meat, hands down. Simple to buy and do, tastes extra good with cheese on top. Everybody loves it.

MoGreen · 08-27-2009, 11:33 AM

Equal parts salt, pepper, onion powder, and garlic powder. Mmmmmm.

08-26-2009, 09:57 PM	#1
DoubleC Is lookin for wood to cook with. Join Date: 06-10-09 Location: Midland TX	BBQ Rubs & Burgers I have been asked to cook burgers for 150. Typically I use a little Lea & Perrins Worcestershire Sauce with a few other homemade spices and seasonings. I figured this time it might be a little easier to go with a good rub instead. For those who cook burgers with BBQ rubs instead of home made concoctions what have you been using and how have you been doing them. I plan on using my trailer pit and will not be grilling them per say over direct heat.

08-26-2009, 10:02 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It would depend a lot on the quality of the burger. If they are regular preformed patties, I would go ahead with the rub I normally use for beef. If it is quality chuck or sirloin, I would go with kosher salt and black pepper, maybe a little dry mustard and chile powder. The better the beef, the less I feel it needs augmentation. Oh, if I am making the grind myself, I use chuck and pork shoulder and forget anything but kosher salt and medium black pepper just before serving. __________________ [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]

08-26-2009, 10:17 PM	#3
Mr. Bo is one Smokin' Farker Join Date: 04-15-07 Location: Bisbee, AZ	For plain old burgers, you can't go wrong with plain old salt and pepper. If I want to jazz em up a little, the family prefers Famous Dave's Steak & Burger seasoning. __________________ 55 gallon smokin' UDS BBQ Grillware gas grill Pit-Boss 700 Deluxe Traeger Lil Pig

08-26-2009, 10:34 PM	#4
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Our Bovine Bold rub is great in burgers and meatloaf. I normally don't post a lot in these kinds of threads, but I really like our beef rub in burgers. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

08-27-2009, 01:38 AM	#5
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Bovine for me. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-27-2009, 07:30 AM	#6
Northwoods Smoke Full Fledged Farker Join Date: 04-11-09 Location: Wisconsin Northwoods	If you've got a good steak seasoning that you like, that will go really well on burgers most of the time... __________________ ProQ Excel 20, Weber OTG, Char-Griller Grillin' Pro, Lightning Fast 'Back-in-Black' Thermapen

08-27-2009, 08:16 AM	#7
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL	Sometimes I'll use Dizzy Pig Raising the Steaks or Cowlick rub. Latley I've been using ground brisket & bacon with sea salt and course ground pepper just before they hit the grill. __________________ Wes - Mobile, AL - Large Big Green Egg, MES 40

08-27-2009, 09:31 AM	#10
Jet2 Full Fledged Farker Join Date: 07-30-09 Location: Alexandria, LA	I ususally use Tony Chachere's Original Creole Seasoning. If I'm making my own I put in the the meat before or if I am force to use frozen I just sprinkle on when you put the burgers on and when you flip.

08-27-2009, 10:15 AM	#11
cds9333 Full Fledged Farker Join Date: 09-06-08 Location: Manhattan, KS	Grew up w/ Tony C's in hamburgers, recently tried Bovine Bold. It was great and wife likes it more than Tony C's, so that is what we use.

08-27-2009, 10:19 AM	#12
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Normally we use just salt and pepper or nothing at all. Other times we we will use a little onion and garlic powder with salt and pepper. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

08-27-2009, 10:32 AM	#13
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	I normally do not comment on burgers.... the reason why is....well, a properly cooked GRIDDLED burger or pan burger done old style is hard to beat. It is a different animal than a grilled burger. That crust that is formed from meat that sits undisturbed as it caramelizes is hard to beat. I have been searching for a replica of what they have used at Louis' "Lunch" in new haven for the last 104 years. Its a gas burners, that cooks a burger held in a rack SIDEWAYS! Attachment 30504 Watch the Movie http://www.youtube.com/watch?v=AasO046lS3c Contraption is behind them. Those things are hundred years old. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:33 PM..

08-27-2009, 10:58 AM	#14
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN	Fior me, the winner is garlic powder and oregano, incorporated into the meat, hands down. Simple to buy and do, tastes extra good with cheese on top. Everybody loves it. __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

08-27-2009, 11:33 AM	#15
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN	Equal parts salt, pepper, onion powder, and garlic powder. Mmmmmm.

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