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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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01-29-2013, 07:16 PM
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#1 |
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is one Smokin' Farker
Join Date: 01-08-13
Location: Georgia
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Easy burgers tonight
Son wanted burgers tonight.
Diced all this up fine & mixed in the Bam Burger in the recommended amount. Red onion was sliced for a topping.  Next time, though, I'm leaving the mix out....just the peppers and onions.   A little cheese and they were fairly decent.  Boss lady liked 'em, too. 
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Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732 |
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01-29-2013, 07:31 PM
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#2 |
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is Blowin Smoke!
  
Join Date: 02-16-12
Location: Long Island, NY
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Those are great looking burgers, nice job!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 | | BBQ Guru CyberQ WiFi | Maverick ET-732 | |
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01-29-2013, 07:41 PM
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#4 | |
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is one Smokin' Farker
Join Date: 01-08-13
Location: Georgia
Downloads: 0
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Quote:
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Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732 |
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01-29-2013, 07:43 PM
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#5 |
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is one Smokin' Farker
 
Join Date: 04-09-12
Location: Madrid, NY
Downloads: 1
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Looks great!!! 👍
Have fun and happy smoking BBQ UP
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LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru |
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01-29-2013, 07:50 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
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Mmmm...those look great Dub!
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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01-29-2013, 07:54 PM
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#7 |
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is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
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lookin' good!!!
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*A Texan transplant* UDS | Blue Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | Blue Thermapen | Maverick PT-100 | Master Forge gasser(charcoal chimney starter) |
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01-29-2013, 08:30 PM
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#8 |
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is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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I'll take a double with a side of fries and a milkshake, please!
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18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS |
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01-29-2013, 08:58 PM
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#9 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
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I had burgers tonight There are few thngs better than a good burger
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD |
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01-29-2013, 09:19 PM
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#10 |
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is One Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Burgers are my nemesis!
 No problem cookin a few for dinner at home but cookin em for a hundred is a bummer.Gotta get em DONE for the Squeeemish and health reasons but try to keep em juicy and TASTEE. Well Done and juicy do not go together,Especially when they want them ALL served at a particular time. I think I'm gonna smoke em all at one time on my offset next time instead of grilling em.Yours look good. |
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01-29-2013, 10:39 PM
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#11 |
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is One Chatty Farker
Join Date: 11-17-12
Location: South East Victoria Australia
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Nice looking food,That 2 types of cheese?
cheers. Titch |
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01-29-2013, 11:01 PM
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#12 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Can't beat a good burger, nice job!
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-29-2013, 11:11 PM
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Knows what a fatty is.
Join Date: 12-29-12
Location: Clear Lake City, TX
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Quote:
Mix in some dry oatmeal. I tell my wife that it LOWERS the cholesterol in the burger  (at least that's what the Cheerios folks would have you believe) in reality, it keeps them moist inside.I usually put in about 1/2 to 3/4 cup (as a guess) to 1-1/2 lb of hamburger? I really just throw a bunch of stuff in a bowl until it "looks" right. My wife insists on buying the 90% lean beef (70% beef is really better for grilling), so 90% burgers that aren't "fixed" stick to the grate and are dry. I've solved this problem by blending in the oatmeal and a significant dollop of bacon grease.  One of the local eateries around Clear Lake call that type of burger a squealer. They grind bacon into the hamburger. Just using the drippings is the lazy way to do it.
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Klose custom 48" Deluxe Grill Chef, Retired: modified NB Bandera (2000-2012) |
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01-29-2013, 11:19 PM
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#14 |
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Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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man,looks good. like the jalapeno idea. I already do onions and mushrooms into the meat, but will try jalapeno next time:)
Sent from Galaxy tab
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Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
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01-29-2013, 11:28 PM
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#15 |
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Babbling Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Looks great! I think home made burgers are so much better than any burger you can buy. I have my butcher grind up some chuck (when on sale, no extra charge for grinding), season it with The Rub Company's Santa Maria Rub and cook that on the Weber over coals till done. Dang but we love that!
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Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com |
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