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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-31-2019, 01:35 PM   #16
SmittyJonz
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Old 03-31-2019, 02:08 PM   #17
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McCormick makes a spicey Montreal Steak seasoning that is cheap, widely available (a plus when on vacation) and popular in burgers with my family.
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Old 03-31-2019, 03:42 PM   #18
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Usually SPOG with a little Worcestershire sauce. For something different on occasion I'll use lemon pepper and smoked paprika.

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Old 03-31-2019, 04:13 PM   #19
rocky2298
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Naturrific Q-salt or Carne Crosta by Oakridge are money. Onions or onions and Jalapeno are the only add-in to meat if anything.
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Old 03-31-2019, 04:59 PM   #20
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SPOG + Lawry’s seasoned salt. I picked that up from a TV show on Cattleman’s in OK City. It’s their house steak seasoning.
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Old 03-31-2019, 06:12 PM   #21
LYU370
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I like to add some war-chester & a little bit of dehydrated onion + whatever seasoning I'm adding. SPOG, Uncle Chris's, 407BBQ or Peppered Cow.
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Old 03-31-2019, 06:44 PM   #22
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I'm a fan of just the meat (chuck if i don't have time to make a mix,) on to the grill and then, as it starts to set, 40% salt, 40% black pepper and 20% coffee liberally applied to both sides.
For all the countless hours I've spent at the BBQ, I always say, "Damn, it's hard to beat a burger."
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Old 04-01-2019, 10:20 AM   #23
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I have been using Woody's Cook-In Sauce as my go to for hamburgers. Sea salt, pepper, woody's and some Worcestershire. Woody's give it a great smoky/bbq flavor without the risk of burning that you would get from using a true bbq sauce. Also use Woody's to marinate my wings before smoking.
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Old 04-01-2019, 10:30 AM   #24
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I will fourth or fifth...the the Montreal Steak Seasoning!

Also, and this may hurt some people's ears, if you use some A1 sauce mixed in, instead of worchestirshire it will have some pop. I have also mixed in spicy or dijon mustard and garlic with good results
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Old 04-01-2019, 11:43 AM   #25
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Quote:
Originally Posted by JU View Post
I'm a fan of just the meat (chuck if i don't have time to make a mix,) on to the grill and then, as it starts to set, 40% salt, 40% black pepper and 20% coffee liberally applied to both sides.
For all the countless hours I've spent at the BBQ, I always say, "Damn, it's hard to beat a burger."
I prefer this route as well. Just the meat itself onto the grill and then some Kosher salt and black pepper during the flip. I have also been known to add a squirt or two of wooster or apply a little smear of Dale's or A1 with a brush on the flip as well.

Bob
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Old 04-01-2019, 11:50 AM   #26
mikethetiger55
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Quote:
Originally Posted by BobBrisket View Post
I prefer this route as well. Just the meat itself onto the grill and then some Kosher salt and black pepper during the flip. I have also been known to add a squirt or two of wooster or apply a little smear of Dale's or A1 with a brush on the flip as well.

Bob
I forgot about Dale's. Dale's and Woody's are probably my two favorite go-to's.
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Old 04-01-2019, 12:53 PM   #27
SweetHeatBBQnSC
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I am a fan of putting a touch of garlic and onion powder... I feel like it has a nice flavor combination.
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Old 04-01-2019, 01:01 PM   #28
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please do not season the inside of the meat. :(
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Old 04-01-2019, 01:33 PM   #29
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More important than the spices is the meat. I have tried all different combinations and have settled on grinding 50% chuck roast and 50% brisket. I cut the meat up in one inch square strips about 5" long and mix 1lb of chuck and 1 lb of brisket together and vacuum seal it and freeze it. Then when I want some hamburgers, I pull out a package, thaw it and grind it and I have fresh ground burgers. The only seasoning I use is Cavender's.
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Old 04-01-2019, 01:56 PM   #30
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Quote:
Originally Posted by robbie71 View Post
More important than the spices is the meat.
Words of truth.
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