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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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Unread 11-09-2011, 02:26 PM   #16
Jaskew82
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Looks amazing but what are those, 1/10th of a pound?
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Unread 11-09-2011, 02:55 PM   #17
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Looks fantastic. Love the bacon...never enough bacon. ;)

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Unread 11-09-2011, 03:02 PM   #18
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You did good...........
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Unread 11-09-2011, 03:48 PM   #19
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Quote:
Originally Posted by Jaskew82 View Post
Looks amazing but what are those, 1/10th of a pound?
Serioulsy, looks nice and well done but looks like a kiddie burger.
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Unread 11-09-2011, 03:55 PM   #20
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Quote:
Originally Posted by ggeilman View Post
Serioulsy, looks nice and well done but looks like a kiddie burger.
You guys crack me up. I made three burgers from 1.2 lbs of ground beef. The rolls were extra large too, at 6 inches across.
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Unread 11-09-2011, 04:07 PM   #21
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I waited until after lunch to look at this - glad I did!

What's the story on the bun? It looks like some thought went into the choice.
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Unread 11-09-2011, 04:31 PM   #22
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Quote:
Originally Posted by gtr View Post
I waited until after lunch to look at this - glad I did!

What's the story on the bun? It looks like some thought went into the choice.
They were fresh baked XL buns I get at a bakery nearby. Good stuff.
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Unread 11-09-2011, 04:44 PM   #23
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Sorry Moose, it must have been those XL large buns that made them look smaller than they are. That sounds decent sized to me even though they looked small in the pics.
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Unread 11-09-2011, 06:11 PM   #24
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Great looking burger Moose!!
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Unread 11-09-2011, 06:56 PM   #25
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I've always done burgers Hot-n-Fast, I'll have to try the reverse sear next time and
see how it differs....
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Unread 11-09-2011, 07:03 PM   #26
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Lookin' good Moose. Looks like they held their size/shape really well...not much of that shrink and/or bulge in the middle you often see with burgers.

We do something similar on occasion...have even broken out the rib-o-lator for burgers. Let's them go for a ride in the smoke for a little longer (pick up some of that smokey flavor)!!
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Unread 11-09-2011, 07:08 PM   #27
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I like the touch of adding the paper wrapper, it helps cram it all into the mouth without everything "slipping out of the backdoor"
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Unread 11-09-2011, 07:43 PM   #28
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Great looking burger Moose!

You sharpening up for the pending TD?
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Unread 11-09-2011, 07:44 PM   #29
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Unread 11-09-2011, 08:00 PM   #30
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I do the Reverse Sear on my Mini with ground Wagyu brisket burgers. The fat from the burgers is really too much!

Is there anything that can't ( or shouldn't be ) Reverse Seared?!

Nice Job Moose!
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