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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 05-12-2011, 02:39 PM   #1
Knows what a fatty is.
dkruks's Avatar
Join Date: 05-02-11
Location: Martensville, Saskatchewan
Default working on pron (still learning)

well compared to some of the photos that i see in this thread I have a lot to learn about food pron...but here it goes...

I work the noon till nine shift at the dealership today, so i decided to make a hot hamburger sammy for lunch before I went in to work. So i mixed up my burgers and let them sit for an hour to let the flavours join together, and I started the mushrooms for my gravy. I got the pellet pooper fired up and waited for her to hit 450*. Sorry to not have any pron of them on the smoker, but i am just learning and forgot ...since this was the first time cooking burgers on my country smoker, i placed the thickest burger in the middle and stuck my thermometer in the middle, when the burger hit 160* off the grill they came...time to plate (please don't laugh) may not look like a million $$$ but sure did taste good!

thanks for looking

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Old 05-12-2011, 02:49 PM   #2
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

Looks good enough for me!

Around here, we'd call that an open faced sammy. Gravy looks especially yummy!
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Thanks from:--->
Old 05-12-2011, 04:37 PM   #3
somebody shut me the fark up.

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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Nice looking burger! And don't worry about the plating. Unless, of course, it starts looking like mine then you're sunk.
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Old 05-12-2011, 04:49 PM   #4
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Join Date: 12-11-07
Location: El Paso, TX

I'd hit that!!!
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Old 05-12-2011, 05:45 PM   #5
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Location: Ormond Beach, Florida

Yup good looking burgers! Nice job.
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Old 05-12-2011, 07:34 PM   #6
somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA

The pr0n is good.
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Old 05-12-2011, 07:58 PM   #7
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Can't wait to see more of your Pron!
Very nice looking lunch!
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Old 05-12-2011, 08:04 PM   #8
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Looks good to me; I'd hit that!

Oh, by the way, I dont think that there's any one of us who doesn't learn something now and again... For me, the day I dont learn something new is the day I die, and even then I'm not certain that I wouldn't learn something...

Great job!
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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