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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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04-29-2014, 05:04 PM | #1 |
Found some matches.
Join Date: 04-20-14
Location: Spring City Tn
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Smoking Question
I have only smoked a few pork loins and 1 pork shoulder. My question is how to make smoked hamburgers. I can cook a lot of things and have created a lot of my own dishes but have not smoked a lot of stuff. Ok on with it,how long do you smoke the burgers for and what ratio of fat to meat in the beef ? I like my burgers medium to medium well but juicy please help !
Ken (10-7) |
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04-29-2014, 05:12 PM | #2 |
Knows what a fatty is.
Join Date: 03-09-13
Location: Riverside,CA
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Hamburgers are so thin they taste better if you do a reverse sear after a short smoke. I have smoked burgers at 225 for 15-20 minutes then seared them taste. (medium-medium rare) They came out smoky but not dry
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Thanks from: ---> |
04-29-2014, 05:22 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Smoked burgers probably aren't going to be juicy since the longer cook time will render the fat out of them. I would use 80/20 ground beef and either grill or do a reverse sear as chunkylatinlover describes.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-29-2014, 07:30 PM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I cook pit burgers every time I fire Behula. I go with 80/20 I mix my burgers with Wooster &Uncle Chris's gourmet steak seasoning and freeze them over night.I put them on frozen, they take about 35-40 min. Yellar mustard onion & pickles is a nice finish.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-29-2014, 10:43 PM | #5 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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Great tips & triks from All! But I lost something bigger..... 80/20 what????
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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04-29-2014, 10:55 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Grind beef 80% lean Chuck prefered
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-29-2014, 10:55 PM | #7 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
To the OP, go with 80/20 beef and cook them indirect on the grill with some wood chunks of your choice for 30 minutes, then sear over direct until your preferred done-ness
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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04-29-2014, 10:58 PM | #8 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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I believe it meant beef 80% + pork 20% !!!
Have I invented something new?
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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04-29-2014, 11:20 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Sorry to stomp on your Salomi but I came up with Bork a few years ago
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-29-2014, 11:50 PM | #10 |
Knows what a fatty is.
Join Date: 08-27-11
Location: Oceanside, CA
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I made smoked, stuffed, bacon wrapped burgers for memorial weekend last year. I took two 1/4" patties and sandwiched them together with some cheese, sauteed onions, mushrooms and peppers in between. I then hit these with my rub, wrapped them in bacon and sent them to the smoker. When they got to about 155 internal, I went out and slapped them with some sauce, to give it a chance to carmelize. The end result is the bit of goodness you see here:
I even smoked a little patty for the dog. These were by far some of the best burgers I've ever made. I'll definitely do it again! |
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Thanks from:---> |
04-30-2014, 05:18 AM | #11 |
Got rid of the matchlight.
Join Date: 03-13-14
Location: Smithville Ontario
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Smoke them for about 30 min at 225 and finish on the gas grill.
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Custom built HammerHead stick burner, Custom made charcoal grill, BroilKing gasser, ET-732 |
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