Burger Baths

Plowboy · 06-27-2007, 05:36 PM

Anyone use baths to keep grilled/cooked burgers and brats warm & moist until serving? Our standard bath is beer and white onions. Those are the best burgers when you use some of the onions from the bath.

What are some of your bath recipes.

bbqjoe · 06-27-2007, 05:37 PM

Try throwing a little beef base in as well.
"Better than beef" beef base.
One place I used to work, we called 'em floaters.

CajunSmoker · 06-27-2007, 06:04 PM

I use the onion and beer bath for brats, but I've never put burgers in the liquid before.

DaChief · 06-27-2007, 06:58 PM

Quote:

Originally Posted by Plowboy

Anyone use baths to keep grilled/cooked burgers and brats warm & moist until serving? Our standard bath is beer and white onions. Those are the best burgers when you use some of the onions from the bath.

What are some of your bath recipes.

Hmm..favorite bath recipes....1 serving of a blonde, 4 oz's of Bombay, a splash of vermouth and a splash of olive juice...shaken not stirred!

KC_Bobby · 06-27-2007, 09:11 PM

I would have thought bathing burgers was a bad idea too until I had them in Prairie du Chien. Can't wait til August to get some more.

Norcoredneck · 06-28-2007, 01:02 AM

Gonna have to try that one.

CarbonToe · 06-28-2007, 04:56 AM

Quote:

Originally Posted by Plowboy

Anyone use baths to keep grilled/cooked burgers and brats warm

Eeeeeeeeewwwwwww!!! Brats - Yes, Burgers a big no no!!! All the chargrilled yummy bits would be softened and ruined throwing them into a bath!!

ctbeerbq · 06-28-2007, 05:59 AM

Never heard of a burger bath

For brats - butter, beer, and a sweet onion (vidalia).

Smokin Gator · 06-28-2007, 06:03 AM

Quote:

Originally Posted by ctbeerbq

For brats - butter, beer, and a sweet onion (vidalia).

That is exactly what I use for brats. The smell is unreal!!!

My burgers don't have time to take a bath... they go right on the bun

parrothead · 06-28-2007, 06:18 AM

We did a fund raiser not too long ago. When we had burgers ready ahead of orders we soaked them in beef broth.

Or like Joe said, use a base. I think he meant "better than bullion" beef base.

parrothead · 06-28-2007, 06:20 AM

This stuff.

http://www.superiortouch.com/btb.htm

Papa Hogg · 06-28-2007, 07:13 AM

Quote:

Originally Posted by DaChief

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Hmm..favorite bath recipes....1 serving of a blonde, 4 oz's of Bombay, a splash of vermouth and a splash of olive juice...shaken not stirred!

That sounds like a great bath to me

For Brats I do beer, onion, garlic, butter and kraut (no offense intended here...see motley que)

Then the kraut & onions go on the brat...

AlabamaGrillBillies · 06-28-2007, 07:25 AM

Can someone explain a food 'bath' for me.

parrothead · 06-28-2007, 07:31 AM

Quote:

Originally Posted by AlabamaGrillBillies

Can someone explain a food 'bath' for me.

It's a means of keeping food warm after it has been cooked without it drying out.

Plowboy · 06-28-2007, 07:47 AM

Quote:

Originally Posted by AlabamaGrillBillies

Can someone explain a food 'bath' for me.

You can put your liquid for the bath in a cooler, crock pot, or pot/pan on the grill. Great way to keep burgers and brats warm until people are ready to eat. Excellent method when you are serving for big groups.

I do agree with Carbon Toe that they do taste different than purely grilled burgers because the some of the grilled flavor washes off. Its a different taste, but really good as well.

06-27-2007, 05:36 PM	#1
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Burger Baths Anyone use baths to keep grilled/cooked burgers and brats warm & moist until serving? Our standard bath is beer and white onions. Those are the best burgers when you use some of the onions from the bath. What are some of your bath recipes. __________________ 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

06-27-2007, 06:04 PM	#3
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	I use the onion and beer bath for brats, but I've never put burgers in the liquid before. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

06-27-2007, 09:11 PM	#5
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	I would have thought bathing burgers was a bad idea too until I had them in Prairie du Chien. Can't wait til August to get some more. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

06-28-2007, 01:02 AM	#6
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Gonna have to try that one. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-28-2007, 05:59 AM	#8
ctbeerbq Full Fledged Farker Join Date: 06-19-07 Location: Katy, TX	Never heard of a burger bath For brats - butter, beer, and a sweet onion (vidalia). __________________ Jared - not the Subway guy Certified MOINK Baller NB Bandera UDS - beer can Brinkman Pro Series 4400 Gasser "I'd rather have a belly from drinking than a hump from working."

06-27-2007, 05:37 PM	#2
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Try throwing a little beef base in as well. "Better than beef" beef base. One place I used to work, we called 'em floaters.

06-28-2007, 06:18 AM	#10
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	We did a fund raiser not too long ago. When we had burgers ready ahead of orders we soaked them in beef broth. Or like Joe said, use a base. I think he meant "better than bullion" beef base. __________________ Greg American Picker Blog

06-28-2007, 06:20 AM	#11
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	This stuff. http://www.superiortouch.com/btb.htm __________________ Greg American Picker Blog

06-28-2007, 07:25 AM	#13
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	Can someone explain a food 'bath' for me. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

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