ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 08-26-2009, 10:57 PM   #1
DoubleC
Is lookin for wood to cook with.
 
Join Date: 06-10-09
Location: Midland TX
Downloads: 0
Uploads: 0
Question BBQ Rubs & Burgers

I have been asked to cook burgers for 150. Typically I use a little Lea & Perrins Worcestershire Sauce with a few other homemade spices and seasonings. I figured this time it might be a little easier to go with a good rub instead. For those who cook burgers with BBQ rubs instead of home made concoctions what have you been using and how have you been doing them. I plan on using my trailer pit and will not be grilling them per say over direct heat.
DoubleC is offline   Reply With Quote


Unread 08-26-2009, 11:02 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

It would depend a lot on the quality of the burger. If they are regular preformed patties, I would go ahead with the rub I normally use for beef. If it is quality chuck or sirloin, I would go with kosher salt and black pepper, maybe a little dry mustard and chile powder. The better the beef, the less I feel it needs augmentation.

Oh, if I am making the grind myself, I use chuck and pork shoulder and forget anything but kosher salt and medium black pepper just before serving.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 08-26-2009, 11:17 PM   #3
Mr. Bo
is one Smokin' Farker
 
Mr. Bo's Avatar
 
Join Date: 04-15-07
Location: Bisbee, AZ
Downloads: 0
Uploads: 0
Default

For plain old burgers, you can't go wrong with plain old salt and pepper. If I want to jazz em up a little, the family prefers Famous Dave's Steak & Burger seasoning.
__________________
55 gallon smokin' UDS
BBQ Grillware vertical gas smoker
WSM with mods
ECB Deluxe (scrapped for parts for the UDS)
BBQ Grillware gas grill
Pro-Q Exel 20
High Desert BBQ
Mr. Bo is offline   Reply With Quote


Unread 08-26-2009, 11:34 PM   #4
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Our Bovine Bold rub is great in burgers and meatloaf. I normally don't post a lot in these kinds of threads, but I really like our beef rub in burgers.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 08-27-2009, 02:38 AM   #5
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Bovine for me.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 08-27-2009, 08:30 AM   #6
Northwoods Smoke
Full Fledged Farker
 
Join Date: 04-11-09
Location: Wisconsin Northwoods
Downloads: 0
Uploads: 0
Default

If you've got a good steak seasoning that you like, that will go really well on burgers most of the time...
__________________
ProQ Excel 20
Weber One Touch Gold
Original, Lightning Fast, Back-in-[B]Black[/B], Thermapen
Northwoods Smoke is offline   Reply With Quote


Unread 08-27-2009, 09:16 AM   #7
Cre-B-Ce
is One Chatty Farker
 
Join Date: 09-25-07
Location: Mobile, AL
Downloads: 0
Uploads: 0
Default

Sometimes I'll use Dizzy Pig Raising the Steaks or Cowlick rub. Latley I've been using ground brisket & bacon with sea salt and course ground pepper just before they hit the grill.
__________________
[FONT=Arial]Wes[/FONT]
[FONT=Arial]Mobile, AL[/FONT]

[FONT=Arial Black][I]Lewd, Qe'd & Tatted [/I][/FONT]


Large Big Green Egg
[FONT=Arial](2) UDS [/FONT]
Cre-B-Ce is offline   Reply With Quote


Unread 08-27-2009, 09:47 AM   #8
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Plowboy View Post
Our Bovine Bold rub is great in burgers and meatloaf. I normally don't post a lot in these kinds of threads, but I really like our beef rub in burgers.
+1 Bovine makes a great burger!
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Unread 08-27-2009, 10:07 AM   #9
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Cre-B-Ce View Post
Sometimes I'll use Dizzy Pig Raising the Steaks or Cowlick rub. Latley I've been using ground brisket & bacon with sea salt and course ground pepper just before they hit the grill.
4 to 1 burger to bacon is a great mix when grinding your own.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 08-27-2009, 10:31 AM   #10
Jet2
Full Fledged Farker
 
Join Date: 07-30-09
Location: Alexandria, LA
Downloads: 0
Uploads: 0
Default

I ususally use Tony Chachere's Original Creole Seasoning. If I'm making my own I put in the the meat before or if I am force to use frozen I just sprinkle on when you put the burgers on and when you flip.
Jet2 is offline   Reply With Quote


Unread 08-27-2009, 11:15 AM   #11
cds9333
On the road to being a farker
 
Join Date: 09-06-08
Location: Wichita, KS
Downloads: 4
Uploads: 0
Default

Grew up w/ Tony C's in hamburgers, recently tried Bovine Bold. It was great and wife likes it more than Tony C's, so that is what we use.
cds9333 is offline   Reply With Quote


Unread 08-27-2009, 11:19 AM   #12
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Normally we use just salt and pepper or nothing at all.

Other times we we will use a little onion and garlic powder with salt and pepper.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Unread 08-27-2009, 11:32 AM   #13
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

I normally do not comment on burgers.... the reason why is....well, a properly cooked GRIDDLED burger or pan burger done old style is hard to beat. It is a different animal than a grilled burger.

That crust that is formed from meat that sits undisturbed as it caramelizes is hard to beat.

I have been searching for a replica of what they have used at Louis' "Lunch" in new haven for the last 104 years. Its a gas burners, that cooks a burger held in a rack SIDEWAYS!

Attachment 30504

Watch the Movie
http://www.youtube.com/watch?v=AasO046lS3c

Contraption is behind them. Those things are hundred years old.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

Last edited by barbefunkoramaque; 04-03-2011 at 03:33 PM..
barbefunkoramaque is offline   Reply With Quote


Unread 08-27-2009, 11:58 AM   #14
jswordy
is one Smokin' Farker
 
jswordy's Avatar
 
Join Date: 05-13-09
Location: Fayetteville, TN
Downloads: 0
Uploads: 0
Default

Fior me, the winner is garlic powder and oregano, incorporated into the meat, hands down. Simple to buy and do, tastes extra good with cheese on top. Everybody loves it.
__________________
Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)
jswordy is offline   Reply With Quote


Unread 08-27-2009, 12:33 PM   #15
MoGreen
On the road to being a farker
 
MoGreen's Avatar
 
Join Date: 08-11-09
Location: Whitfield Estates, TN
Downloads: 0
Uploads: 0
Default

Equal parts salt, pepper, onion powder, and garlic powder. Mmmmmm.
MoGreen is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sunday cook: Burgers & Chucks & Storms! Oh Fark! Now with finished pr0n! colonel00 Q-talk 10 08-07-2011 10:15 PM
sourcream & cheddar mashed potato fries & burgers Zippylip Q-talk 14 04-12-2011 11:21 AM
elk & buffalo burgers & an awesome cake blues_n_cues Q-talk 9 06-16-2010 07:28 PM
Hot Sauce & Rubs & Stuff Arlin_MacRae Q-talk 17 01-07-2006 09:10 AM

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 08:32 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.