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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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01-24-2009, 10:34 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Brisket Burger w/ photos
I'd heard brisket made good burgers before, so I had the meat guy at the grocery grind up a 2 lb chunk of brisket to make burgers.
I caramelized some onions to go on them, and topped the burgers with Vincent cheese (aged gouda). Added some pepper bacon slices, kosher pickle and mayo w/smoked romas I added (smoked and frozen back at the end of tomato season). All put on a nice bakery roll. Oh yeah.. thick sliced pepper bacon slices, too.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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01-24-2009, 10:38 PM | #2 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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Wow, that is a great lookin burger, how did it taste?
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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01-24-2009, 10:43 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I guess I should have added that info, too... As far as I can tell, I'll go with brisket burgers from now on. They were juicy without being greasy and had great taste. Good stuff!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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01-24-2009, 10:44 PM | #5 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
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01-24-2009, 11:12 PM | #6 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Those look GREAT! I tried grinding my own a couple weeks ago with a hand grinder, Felt like I was in the movie Saw 4, what a mess. Next time I will have the butcher do it for me.
Do you think the Flat is the best for this? And why if so?
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01-24-2009, 11:23 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I would recommend the flat as I personally have had success with the flat, and not so great results with a packer. Some people do packers though. I probably screwed something up I guess.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-25-2009, 12:12 AM | #8 |
Full Fledged Farker
Join Date: 10-29-07
Location: San Diego, CA
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You could try using your food processor for grinding your own meat. I've done it a few times and it works great. No need to buy an expensive hand crank grinder or KitchenAid attachment. Makes cleanup way easier too. I first got the idea from an episode of Good Eats. Alton bought and ground meat using a processor to make burgers. Also, here's an article I found about the topic.
http://www.sfgate.com/cgi-bin/articl...DG3P7G6841.DTL Here's the Good Eats episode: Pt 1. http://www.youtube.com/watch?v=e_Lj-ZSVvWI Pt 2. http://www.youtube.com/watch?v=2gip8...eature=related
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01-25-2009, 01:35 AM | #9 |
is one Smokin' Farker
Join Date: 12-22-07
Location: Sacramento, CA
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MMM that burger looks mighty tasty.
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WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR] |
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01-25-2009, 01:40 AM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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The ground meat looks nice and lean in the picture and the finished burger with the caramelized onions looks fantastic.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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01-25-2009, 07:39 AM | #11 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I think the point may be too fatty; the flat had the fat cap trimmed pretty thinly, and the fat content seemed about right.
One of the best parts on a burger I have any more is the smoked roma mayo. That was a fluke... I smoked a whole tray of halved romas, not enough to dry, but enough to cook them and add smoke, then I realized the tomatoes took a lot of smoke in, and weren't good by themselves. Fortunately, I realized that the tomatoes would be good as an ingredient to other things. I've used them in sauces and stews and stuff, and I love chopping up a couple of them to add to mayo. Good stuff!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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01-25-2009, 07:41 AM | #12 |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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That's about as good a lookin' a burger as ever I seen.
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01-25-2009, 07:50 AM | #13 |
is one Smokin' Farker
Join Date: 11-01-07
Location: Okiehoma
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Doesnt get any better than a brisket burger...
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01-25-2009, 07:56 AM | #14 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Not to de-rail your thread, but those smoked roma tomatoes make an unbelievable salsa, I make that all the time and you are right they do take on a tremendous amount of smoke, learned that lesson the hard way!
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01-25-2009, 08:01 AM | #15 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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Looks great!
Could you PM me your camera setup? Your pictures rock!
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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