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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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09-09-2009, 07:14 PM | #1 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Grilled or Pan-fried burgers and a question
A week or two ago, someone (Barfunk? Norco?) said that they didn't comment on burger threads often because they prefered burgers cooked old school style (griddle/cast iron/something like that) - and yes, I'm paraphrasing, so don't get mad if I'm misquoting.
Anyway, I saw the light in that thread. Tonight I made burgers on the grill, with a bit of Mesquite. I put the patties in a scorching hot cast iron skillet so it could both get the smoke and the carmelization - at the last moment, I pulled it off and put it right over the open flame. Best of both worlds!!! But, I didn't take pix, so I know it didn't happen. I'm just saying if it DID happen, they were GREAT!!! Thanks to whomever made that comment a couple of weeks ago. Also, a neighbor gave me some Italian Sausage, that I smoked a while and finished on the grill. I LOVE spicy I.S., but this is sweet. What to do with it? ABTs? It seems to be very good quality sausage from a specialty butcher in Chicago...anybody passing through Manito the next 36 hours? Or anyone with advice? Thanks, Dan
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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09-09-2009, 07:17 PM | #2 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Make some sweet potato hash with it
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09-09-2009, 07:20 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Adam, you got a recipe for that?
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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09-09-2009, 07:23 PM | #4 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Season the hash with sweet smoked paprika or a chopped fresh herb like thyme. Directions:
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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09-09-2009, 07:25 PM | #5 |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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...ok, let me get back to the burgers....I have to agree a bit, on certain occassions. I cook for myself my beef alot. My girl just dont eat beef. I love a burger, and I have no problem firing up my stove top range and frying me up some burger. I still do alot of the same tricks i do outside, and heck yeah outside is better! but i get lazy...to much smoke sometimes. I like your outdoor/indoor style idea also.
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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09-09-2009, 07:29 PM | #6 |
Full Fledged Farker
Join Date: 08-22-09
Location: Littleton, CO
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I always grill my burgers, top down.
But, I use a basting sauce and it works wonderfully on burgers as well as other thinks likes poultry and pork: http://www.southernbbqsauce.com/inde...&parent=2&pg=1 I also use some rub on there as well but the combo is Great.
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Pepperhead, Large BGE, Char-Broil Commercial Infra-red |
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09-09-2009, 07:31 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have a small griddle that I can use inside and it functions a lot like a commercial flat top, makes the best burgers, especially if you cook em by putting the ball on the griddle and them smash them. I do like to cook them on the Weber as well, just different.
I like sweet Italian sausage, even in sandwiches, or sliced as a cold cut.
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