拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 06-26-2013, 11:09 AM   #1
Semper Que BBQ
Is lookin for wood to cook with.
 
Join Date: 06-18-13
Location: Oceanside, NY
Default Competition Burgers?

So this might be a little odd but I have a competition this friday which is just ribs and burgers/chicken. Instead of having to bring a grill along too, does anyone have any experience with just smoking burgers? Any ideas especially on cook time would be great. Thinking of maybe stuffing them with a little grilled onions and some chedder cheese and wrapping in bacon. Any feedback would be greatly appreciated.
Semper Que BBQ is offline   Reply With Quote


Old 06-26-2013, 11:10 AM   #2
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Default

What kind of grill? Trying smoking the burgers to a low temp like 135 - 140 and then get them over a fire to sear for a minute.
__________________
WSM, UDS, Deep South Medium, and Deep South Junior GC - iBQ'n BBQ Team co-owner TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is offline   Reply With Quote


Old 06-26-2013, 11:25 AM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

A purely smoked burger wouldn't be good to me. Part of a burger is the nice sear on the outside. What type of smoker? Do you have a way to do a sear like Rich described?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Old 06-26-2013, 11:28 AM   #4
Shiz-Nit
is One Chatty Farker
 
Join Date: 03-06-10
Location: kentucky
Default

make a smoked meatloaf burger
__________________
Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ.
Shiz-Nit is offline   Reply With Quote


Old 06-26-2013, 11:54 AM   #5
Semper Que BBQ
Is lookin for wood to cook with.
 
Join Date: 06-18-13
Location: Oceanside, NY
Default

22.5 wsm
Semper Que BBQ is offline   Reply With Quote


Old 06-26-2013, 12:09 PM   #6
jaestar
Full Fledged Farker

 
jaestar's Avatar
 
Join Date: 06-01-11
Location: Adel, IA
Default

You can also use a grate over a lit chimney of charcoal. Gets really hot for a great sear.
__________________
Jaestar BBQ
FEC100
Stumps Classic
XL BGE
22.5" WSM, 18.5" WSM x 3
22.5" Weber Kettle x2, Smokey Joe
500 Gallon UBS
Bradley Smoker
Super-fast Orange Thermapen
Proud Member of The West Coast Offense Team
jaestar is offline   Reply With Quote


Thanks from:--->
Old 06-26-2013, 12:13 PM   #7
TailGateJoecom
is one Smokin' Farker

 
TailGateJoecom's Avatar
 
Join Date: 02-01-10
Location: NYC & WPB FL
Default

Quote:
Originally Posted by Semper Que BBQ View Post
So this might be a little odd but I have a competition this friday which is just ribs and burgers/chicken. Instead of having to bring a grill along too, does anyone have any experience with just smoking burgers? Any ideas especially on cook time would be great. Thinking of maybe stuffing them with a little grilled onions and some chedder cheese and wrapping in bacon. Any feedback would be greatly appreciated.
That sounds like a fun comp, which one is it? I've been trying to find some burger/grilling comps.
__________________
TailgateJoe.com -- the #1 NY Jets gameday fanclub/tailgate party
Dual FEC120s
Weber Ranch Kettle
22.5 WSM
OTG 22.5
Crown Verity MCB72 72in grill, MCB48 48in grill
16x7 v-nose Haulmark cargo trailer with hd directv
If you are looking for the BEST commercial grade gas/propane grills let me know!
TailGateJoecom is offline   Reply With Quote


Old 06-26-2013, 12:29 PM   #8
Semper Que BBQ
Is lookin for wood to cook with.
 
Join Date: 06-18-13
Location: Oceanside, NY
Default

It is the Nassau County (NY) Firefighter competition. First place is 250 gift certificate at Fairway (which I will use for my comp in August.)
Semper Que BBQ is offline   Reply With Quote


Old 06-26-2013, 12:40 PM   #9
TailGateJoecom
is one Smokin' Farker

 
TailGateJoecom's Avatar
 
Join Date: 02-01-10
Location: NYC & WPB FL
Default

Quote:
Originally Posted by Semper Que BBQ View Post
It is the Nassau County (NY) Firefighter competition. First place is 250 gift certificate at Fairway (which I will use for my comp in August.)
Ahhh, good luck!
__________________
TailgateJoe.com -- the #1 NY Jets gameday fanclub/tailgate party
Dual FEC120s
Weber Ranch Kettle
22.5 WSM
OTG 22.5
Crown Verity MCB72 72in grill, MCB48 48in grill
16x7 v-nose Haulmark cargo trailer with hd directv
If you are looking for the BEST commercial grade gas/propane grills let me know!
TailGateJoecom is offline   Reply With Quote


Old 06-26-2013, 02:51 PM   #10
Juggy D Beerman
On the road to being a farker
 
Join Date: 09-18-06
Location: Warrensburg, MO
Default

Do you have access to a Weber Kettle? If you do, let me know and I will post the recipe and technique that my sons used for Kids Q. They won many awards with it.
Juggy D Beerman is offline   Reply With Quote


Old 06-26-2013, 03:13 PM   #11
motoeric
Babbling Farker
 
motoeric's Avatar
 
Join Date: 08-07-06
Location: huntington, ny
Default

Why don't you foil 1/2 the charcoal grate and cook the burger on that? You can sear the burger and smoke the ribs on the same unit.

That way you only have to bring your WSM and you'll be set.

Is the event open to the public? I may come down?

Eric
__________________
Smoke Signals
Current Issue

A BBQ Brethren Publication
2 Thessalonians 2:15
Exodus 12:9
motoeric is offline   Reply With Quote


Old 06-26-2013, 03:44 PM   #12
Semper Que BBQ
Is lookin for wood to cook with.
 
Join Date: 06-18-13
Location: Oceanside, NY
Default

we have access to a kettle
Semper Que BBQ is offline   Reply With Quote


Old 06-26-2013, 06:18 PM   #13
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Default

you will never eat a better burger than one char grilled on some grill grates made with ground chuck, seasoned with worchester and lantana of texas all purpose seasoning. crispy bacon and a sweet jalapeno jumbo burger bun. man i would eat something like that every day of the week.

this is a damn good burger that i have made several times from pelletheads javajoekc
http://pelletheads.com/index.php?act...e;topic=8368.0
jmoney7269 is offline   Reply With Quote


Old 06-27-2013, 02:21 PM   #14
Juggy D Beerman
On the road to being a farker
 
Join Date: 09-18-06
Location: Warrensburg, MO
Default

All right folks, Here is the recipe and technique for cooking burgers that I taught my fourteen children. They won many a Kids Q contest with this. Since they are all too old for kids contests, I will give up the recipe.

Their secret ingredient is cooking strips of bacon ahead of the day of turn ins or early that morning. You do not want to cook the burger immediately after the bacon as you will risk having a grease fire. So start out with a charcoal chimney that is 2/3s full. Place the hot coals on each side of the kettle so that you are cooking indirectly. On a 22.5" Kettle, you should be able to lay out a pounds worth of bacon strips, individually. Make sure that no part of the bacon is directly over the coals. I use cherry wood for smoke, but peach or pecan works good too. Cook for approximately 15 minutes and flip the bacon. Check the bacon again in ten minutes and flip the pieces if needed. The bacon is usually done in 30 minutes, but it can take as long as 45.

Now onto the burgers. As the old saying goes, fat is where the flavor is at. I like to use a 80% lean mix of burger. Seventy-three percent is good too, but they will really shrink. Make the burgers so they are half-pounders. They should be about one thick and six to eight inches in diameter. (As the burgers cook, they will shrink in diameter and get thicker.) Once the burgers are formed, give them a good coating of rub. We always used Smoking Guns Hot. The Slabs Beef Rub works good too. Your brisket rub will also work.

Once again, use 2/3s worth of charcoal in a chimney and use the same indirect method of cooking that you did for the bacon. Same cooking times and flipping times as well. Make sure you cook them to 160ºF. This way they will be in the safe zone and still juicy. The boys always added cheese during the last five minutes of cooking.

We always used onion buns for the turn ins. The sauce was applied to buns, not to the burgers as they cooked. If you have tomatoes, a nice slice works good too. One son liked to use a little mustard on the bun. We used a strip and one-half of bacon on each burger.

So that about covers it. If you have any questions, feel free to ask.

Good luck,

Juggy
Juggy D Beerman is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:42 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.