CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
Cheese TD going on so thought I'd give'r a go. I decided on doing a big ol juicy lucy. I started out with the cheese stuffing.
I decided to make a trifecta cheese consisting of 40 grams each of swiss, my smoked extra sharp cheddar(this turned out fantastic!), and monterrey jack cheese with melting salts to give it them that velveeta texture. Each one was put into a bag with milk, salt, sodium citrate, sodium hexametaphosphate, and cooked for 8 minutes at 167 degrees. Then put into the fridge to chill and set into a mold.
Ingredients
Measured out
Sealed up and ready for their baths
My stacked 3 cheese concoction
After my "cheese slice" was finished setting I molded it between 2 1/2 patties. I sprinkled some meat glue on the ends to get a nice solid seal. I didn't want that cheese love to escape. Then I wrapped in it in plastic wrap for about 6 hours.
All sealed up
6 hours later I set the sous vide bath to 131 degrees and put in the burger for 2.5 hours because I wanted to make sure that big hunk of cheese melted
While that was bathing I made some ABTs. I did a simple stuffing of cream cheese, red onion, some HDD, and then wrapped in some bacon. I was going to smoke them on my joe jr but wanted to try them on the gasser with these new foil pouches I got.
Put them on at 250 with some hickory chips
After about 1 hour the bacon started crisping up
Added some shredded cheese on top. It is a cheese TD afterall.
Threw the burger on the joe jr for a high heat sear
resting
Plated. Toasted bun, burger, 3 poppers, pickles(brethren's marubozo, these are delish, bought more cucumbers to make them again)
Sliced
This was amazing. The 3 cheese combo was phenomenal. My wife said I need to start packaging that cheese combo and I'd agree. The burger was nice and pink throughout because of the controlled water bath and all the cheese was beautiful melted. I will definitely make this again but maybe in more acceptable portions.
Thanks for lookin!
I decided to make a trifecta cheese consisting of 40 grams each of swiss, my smoked extra sharp cheddar(this turned out fantastic!), and monterrey jack cheese with melting salts to give it them that velveeta texture. Each one was put into a bag with milk, salt, sodium citrate, sodium hexametaphosphate, and cooked for 8 minutes at 167 degrees. Then put into the fridge to chill and set into a mold.
Ingredients
Measured out
Sealed up and ready for their baths
My stacked 3 cheese concoction
After my "cheese slice" was finished setting I molded it between 2 1/2 patties. I sprinkled some meat glue on the ends to get a nice solid seal. I didn't want that cheese love to escape. Then I wrapped in it in plastic wrap for about 6 hours.
All sealed up
6 hours later I set the sous vide bath to 131 degrees and put in the burger for 2.5 hours because I wanted to make sure that big hunk of cheese melted
While that was bathing I made some ABTs. I did a simple stuffing of cream cheese, red onion, some HDD, and then wrapped in some bacon. I was going to smoke them on my joe jr but wanted to try them on the gasser with these new foil pouches I got.
Put them on at 250 with some hickory chips
After about 1 hour the bacon started crisping up
Added some shredded cheese on top. It is a cheese TD afterall.
Threw the burger on the joe jr for a high heat sear
resting
Plated. Toasted bun, burger, 3 poppers, pickles(brethren's marubozo, these are delish, bought more cucumbers to make them again)
Sliced
This was amazing. The 3 cheese combo was phenomenal. My wife said I need to start packaging that cheese combo and I'd agree. The burger was nice and pink throughout because of the controlled water bath and all the cheese was beautiful melted. I will definitely make this again but maybe in more acceptable portions.
Thanks for lookin!
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