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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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07-21-2018, 11:15 AM
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#1 |
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Full Fledged Farker
Join Date: 11-15-17
Location: LILBURN
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What;s your go to Burger recipe?
Ingredients?
Cook Method(gas, charcoal etc) indirect? direct? Thick or skinny patties Cook to Med or all the way through with no pink... Go! |
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07-21-2018, 11:24 AM
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#2 |
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Babbling Farker
  
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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I support this topic.
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07-21-2018, 11:24 AM
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#3 |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Almost always make a spread
Cook on the griddle 80% of the time Grind my own beef Med rare Thin patties for now but I switch to thick and so forth (Never mix anything into the patties and just 100% beef with a sprinkle of seasoning after hitting the griddle) Grilled onions Cheese a must of course Toasted brioche buns
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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07-21-2018, 11:39 AM
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#4 |
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Full Fledged Farker
Join Date: 03-04-18
Location: DeRidder, LA
Name/Nickname : Brad
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*following
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Instagram & Facebook: @bigthicketbbq So it goes - Vonnegut |
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07-21-2018, 11:55 AM
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#5 |
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is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Good topic. Seems like thin patties have the advantage better crust:meat ratio, but thick patties are easier to get super-juicy. Getting both a delicious crust and perfect juiciness is usually the challenge for me.
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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07-21-2018, 12:04 PM
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#6 |
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is Blowin Smoke!
Join Date: 06-20-14
Location: Driftwood, Texas
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I might suggest that the best recipe is going over to Sako's house. Have it your way ... or his ....
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07-21-2018, 12:04 PM
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#7 |
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somebody shut me the fark up.
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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This is our go to burger in most cases, though we usually do them with single patties, not double:
 Also, now that we have a Blackstone griddle, we can caramelize the onions, cook the meat, and toast the buns all on the griddle, which is very convenient. For more details: https://www.bbq-brethren.com/forum/s...d.php?t=185042
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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07-21-2018, 12:12 PM
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#8 |
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is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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That’s my new screen saver, moose
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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07-21-2018, 12:24 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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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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07-21-2018, 12:24 PM
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#10 |
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On the road to being a farker
Join Date: 10-04-13
Location: From the Land of Pleasant Living
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Ground beef, big patty, salt/pepper over direct heat on charcoal grill. Medium rare. American cheese
Last edited by Victory; 07-21-2018 at 12:57 PM.. |
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07-21-2018, 12:27 PM
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#11 |
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On the road to being a farker
Join Date: 06-23-13
Location: San Diego, CA
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Grind my own - mixture of chuck, short rib and brisket point.
Medium rare to Medium Any way you can cook them, Indirect on the Weber or Sous Vide is always nice...
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Gateway Drum 55, Weber Perfomance, Yoder YS640S, Traeger Texas Elite, 4 Burner Elite, Uuni 3 Last edited by 2000milesofsmoke; 10-05-2023 at 05:14 PM.. |
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07-21-2018, 12:28 PM
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#12 |
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Full Fledged Farker
Join Date: 11-30-07
Location: Mountains of Colorado
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1/3 lb my home ground mix medium rare cooked on my PG1000 or cast iron skillet if bad weather or stage 2 fire alert.
Trimmings depending on my mood |
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07-21-2018, 12:30 PM
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#13 | |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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My kinda burger.
 Quote:
__________________
LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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07-21-2018, 12:32 PM
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#14 |
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Knows what a fatty is.
Join Date: 10-27-17
Location: Polson, MT
Name/Nickname : Jack
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Regardless of the mix, a hamburger press really helps better form the patties and hold them together. Adjustable for any size (thickness) you want.
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07-21-2018, 01:07 PM
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#15 |
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Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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So many options...so many opinions...none of them are wrong.
If I have a choice...I will season each side with a good amount of salt and that is it. Cook it on a flat surface for form a crust. Flip, cook, cheese, done. Simply seasoned with salt renders an amazing burger.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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