"El dente" Burgers

[The_Kapn]

I cooked some spares and stuff this weekend.
Karen had about 6 biggo hamburgers she wanted "grilled" for later.
Well, I ain't firing up a grill when I got a WSM going! :twisted:

Finished the planned smoking part and pulled the drip pan and bottom shelf from the WSM.
Threw on 2 splits of Mesquite. Maybe 8" long and 2" dia. Opened the vents and let her run to 375 or so.
Burgers on 15 minutes a side or so. Really was not caring.
Cooked to med-rare- "real red" in center.
That left some cooking potiential without overdoing on the warm-up.
Put 2 into the refrig and Vacu-Sucked 2 pairs for freezer.

Reheated 2 for lunch today in Micro Zapper.
To Die For--some of the best I have ever had :lol:
Moist and loaded with flavor!
Much less shrinkage than normal.

"Keeper" technique for me!

FWIW

TIM

 

[Bigmista]

To Die For--some of the best I have ever had :lol:
Moist and loaded with flavor!
Much less shrinkage than normal.

TIM

Tim experiences shrinkage.
Pass it on...


Did he just say, "To Die for"?

 

[The_Kapn]

Tim experiences shrinkage.
Pass it on...


Did he just say, "To Die for"?

Deglazing early today Neil? :lol:

TIM

 

[Solidkick]

Deglazing early today Neil? :lol:

TIM

Think I'll join him....deglazing that is....

Never done burgers in the smoker, but have offset cook them with wood in the Kingsford barrel grill.....good chit Maynard!

 

[Q_Egg]

... really good info for when I need to minimize shrinkage (almost always) and deglaze a bit too!

The 'partial' cook approach sounds interesting when the cooker is already fired up and some tasty burgers can be put aside for later.

 

[Wine & Swine]

Tim, so you seared them, vacusealed and heated in microwave? I am a little confused what was the new part, the cooking with wood, the vacuseal or both? If you think they were good I would imagine most would think they are unbelievable. I am looking or new ways to use my vacusealer.

 

[The_Kapn]

Tim, so you seared them, vacusealed and heated in microwave? I am a little confused what was the new part, the cooking with wood, the vacuseal or both? If you think they were good I would imagine most would think they are unbelievable. I am looking or new ways to use my vacusealer.

I have always grilled burgers--to completion/done.
Then refrig or freeze any leftovers.
They were normally dry, low in flavor, and best for soups or something.
Never gave them a whole lot of thought or effort.

Totally different approach, almost by accident, here.
Reletively slow cooked, and then held for re-heat with some "cooking room" left in the meat. :lol:

Taste better than my grilled product from the past, and I was darn proud of those.

TIM

 

[Bigdog]

I'm telling ya, it's the mesquite, man. This is very similar to the way I grill/smoke my burgers. Hot to seal, then low for flavor. Takes about 30 min, and well worth the wait. Need to be able to eat pink hamburger though. Some don't trust it, but no problem if you use fresh meat.

 

[frognot]

Deglazing early today Neil? :lol:

Think I'll join him....deglazing that is....

Sounds like a plan! Shiner Hefeweizen being hoisted here!

 

[BBQchef33]

Burger thread in roadmap.. has some smoked burger ideas too..

Once ya have a BBQ burger, ya never go back... as long as ya dont mind the bright redness.. whole burger is smoke ring.