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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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12-03-2013, 10:06 AM | #1 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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Off my rocker?
I've tried something close to this before...but? The kids want tacos tonight. Easy right? Well i'm working tell 4pm so no time for a chuckie. I want the smoker used (beer) since it's nice out. I'm thinking a couple pounds of burger smoked like a fattie? Make 2 one pound rolled burger logs and smokem? I smoke fattie's 250 for about 2 hours....why not burger? I have done smoked burger...but anyone see anything wrong with mixing taco seasoning in the burger before making the beef fattie? Or....am I off my rocker and overthinking this? Fark it...I'm doing it and i'll let ya'll know what happens!
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12-03-2013, 10:17 AM | #2 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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I could be wrong, but I believe that has been done and discussed, in the past. If memory serves correctly, it didn't work out too well. I think it was the lack of a binding agent. Basically, it didn't hold its shape, and ended up being a blob, instead of a fattie.
That being said, go for it! What's the worst that could happen? Oh, and post pictures, regardless if it works or not. Good luck. Matt
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12-03-2013, 10:20 AM | #3 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I see nothing wrong with mixing whatever seasoning you desire in with your cook.
However, I think a roll of ground beef is gonna cook a lot faster than a pork fatty will. Keep an eye on it.
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12-03-2013, 10:29 AM | #4 | |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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Quote:
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12-03-2013, 10:45 AM | #5 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Do it!
If you want binding try stale bread soaked in milk and add that to the raw burger (if you haven't tried that bePhore)...for me the burger stays juicier than when you add egg and breadcrumbs.
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12-03-2013, 02:04 PM | #8 |
Full Fledged Farker
Join Date: 11-09-10
Location: Pleasant View Tennessee
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^^^^^^
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12-03-2013, 02:16 PM | #9 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Try frying burger in cast iron skillet over coals. Add a quality piece of pecan to coals so it's billowing smoke while frying. Close lid to allow burger to absorb a hint of smoke. Then take thicker yellow corn tortillas and flash fry till tender or spray with canola Pam and heat torts till soft over direct-or indirect-your choice. Use a good smoked Gouda, pico, onions, black olives-more guacamole-green or red chile salsa
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12-03-2013, 03:19 PM | #10 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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12-03-2013, 06:05 PM | #11 | |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Quote:
My concern with just doing the beef by itself on the grate is you might end up with some dry azz tacos without using a liquid in the process. Jm2c
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12-03-2013, 08:02 PM | #12 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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12-03-2013, 08:05 PM | #13 |
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
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beef - it does a body good.
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What ya smokin there? |
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12-04-2013, 03:05 PM | #14 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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Update: I have no pics so it didn't happen. However I just mixed the seasoning into the burger....made 4-5 big burger balls....and threw them on and pulled at 145 it. Made some farkin awesome tacos!
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12-04-2013, 07:13 PM | #15 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Very nice!
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