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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 07-10-2019, 12:01 PM   #46
jdtTX
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Holy Cow
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Old 07-10-2019, 01:20 PM   #47
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Quote:
Originally Posted by sudsandswine View Post
Some salt and maybe a little pepper along with a nice crusty sear is about all a burger needs in my opinion. Let the meat shine through.
I have often had this very same question. How to make the burgers pop a little more? I have tried most all of the suggestions in this thread at one time or another.
In the end though, I'm with you. A little salt. A little pepper. And try hard to get that nice crusty sear.



Great Quote that may fix your problem/answer your question : "Hunger makes the best sauce".
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Old 07-10-2019, 01:38 PM   #48
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Pro Tip...

https://twitter.com/carlruiz/status/904809637056270337
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Old 07-10-2019, 02:25 PM   #49
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Holy cow seasoning from meat church rub co
Also I add about 1 egg for every 2 lbs of meat when I home grind, make patties and refrigerate for a couple hours and they never fall apart
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Old 07-11-2019, 10:29 AM   #50
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I have recently used Weber's Jalapeno Garlic season in addition to SPO. It is exceptional!!!
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Old 07-11-2019, 02:09 PM   #51
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I'm a salt/pepper/garlic man myself. If I want to goose the flavor I add stuff on top of the burger, not into the mix.
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Old 07-11-2019, 03:06 PM   #52
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Quote:
Originally Posted by Dmakkk View Post
That's only if you knead the ever-lovin' heck out of it. I always mix gently and I don't have that problem.
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Old 07-11-2019, 08:31 PM   #53
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Quote:
Originally Posted by MattGoose View Post
MSG.

Haven't done it yet, but it's my next burger experiment.

It’s already in the killer hogs AP rub and it is EXCELLENT.
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Old 07-12-2019, 10:05 AM   #54
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liptons dried onion soup and little Worsty!!!
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Old 07-13-2019, 12:42 AM   #55
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1 Tablespoon Duke's Mayo per 1lb hamburger. The mayo makes the burger much more juicy without changing the flavor.

If you want to get crazy, I have added a teaspoon of Fish sauce. It is truly amazing how something that smells like a wet dog, can make beef taste beefier.
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Old 07-13-2019, 03:06 AM   #56
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K-I-S-S S&P

But, since the door has been breached...

Use to mix finely diced onion in. Not necessary.

Worcestershire? Sounds more like a meatloaf mix. But if you insist on Worcestershire, please use Wizard's and not that kerosene called Lea & Perrins.

Call me quirky....very fussy about salt.

Fresh ground black pepper.
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Old 07-17-2019, 02:06 PM   #57
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Quote:
Originally Posted by Bucknekked View Post
I have often had this very same question. How to make the burgers pop a little more? I have tried most all of the suggestions in this thread at one time or another.
In the end though, I'm with you. A little salt. A little pepper. And try hard to get that nice crusty sear.



Great Quote that may fix your problem/answer your question : "Hunger makes the best sauce".

Smash a patty on a griddle!
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Old 07-17-2019, 02:27 PM   #58
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Quote:
Originally Posted by Czarbecue View Post
It’s already in the killer hogs AP rub and it is EXCELLENT.
X2 , i need new bottle matter of fact
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Old 07-19-2019, 08:35 PM   #59
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Weber Burger Seasoning
Montreal Steak
1 packet of Lipton onion soup mix blended in with some sprays of worcestshire sauce per 1# beef
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Old 07-19-2019, 09:03 PM   #60
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Not a darn thing!

Just salt and pepper on the surfaces when putting on the grill.
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