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Burgers? Hell Yeah!!

Hey y'all looking through the sacred THP scrolls it is apparent that most awesome of foods is sorely neglected. That's right chidren's, I'm talkin' about BURGERS!! Sliders. Pub burgers. Fast food style burgers. Gastro burgers. Cheffy burgers. CHEESEBURGERS!!! Single and double meat. Triple meat. Extreme burgers. Man vs. Food burgers....the list is endless but y'all get the idea.

We won't go into the endless arguments of who created the first hamburger (Fletcher Davis) or what meat qualifies as a burger. Nonetheless....here are the rules for posting in this soon to be awesome thread:

1. Any meat goes. Beef, chicken, pork, lamb, rat, fish. Whatever, hunt it down and kill it with a knife. Its all good and I've included the options other than the traditional beef so all the kids can play in the pool. If its ground and round, its all good.

2. The damn 'thang has to be between 2 slices of bread or bun. White bread. Brioche. Sourdough. English muffin. Whole wheat. Its got to be bready. No wrap crap or wild pizza dough like chingaderra's.

3. Any cooking method goes. Grilled. Broiled. Griddled. Steamed. Deep fried. Zippo lighter.

4. Because I love to ridicule to no end tree hugging granola wimps and hippy's.....
Veggie burgers are all good. Just be prepared for the woe and gnashing of teeth and smack talk that will soon come if you post it. It will be all in fun and all good.

5. You suck at cooking? The only thing that would suck more is if you posted pics of your restaurant burger. For the sake of keeping the comedy rolling...
Any burger you didn't cook or you bought is allowed and is all good. Warning: while allowed, posting pics of BK burgers or their ilk with a splash of tabasco will bring upon you the most ridicule and insults. Even more than a veggie burger!

6. Chile's and/or hotsauce is mandatory on the burger. ON the burger, no crap on the side.

7. Pics are mandatory. No posting about a burger you made or ate without pics. You will suffer extreme ridicule and experience much loathing. Just don't do it.

8. Include a list of condiments and toppings. Mayo. Mustard. Onions. Cheese. Extract of male baboon spermatazoa. Whatever. Post it.

There it is y'all. Can you get down brown with it? Allrighty then...

RELEASE THE KRAKEN!

Here's mine. Sliders. 80/20 ground chuck from Matador Meat Market, Frisco, Tx. Cooked over fine diced yellow onions in cast iron using the smash technique. Toasted Pepperidge Farm slider buns with mustard, the onions, dill pickle and jalapeno pickle slices. Kraft brand American Plastic Cheese.

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Adult beverages are encouraged in the pics but not mandatory. Dig that awesome cast iron crust sear!

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So bring on your burgers. And that means those damn Aussie's and their stinkin' beet root too!!
 
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from personal experience different woods throw slightly different surface colours  which is easier to see on chicken, although just regular surface browning from cooking makes it subtle.   apple is just kinda deeper regular
 
brown of cooked skin.   Sugar maple throws a more yellow amber cast to it.  cherry gets into the reddish browns.   I think it shows up on the surface of beef unlike the others because yellows and browns just blend in with
 
the brown of the beef. 
 
on a tangent.   My favourite smoke wood right now is peach. Which seems to leave a lighter colour, although I haven't used it often enough yet to make a real judgement.  
 
A friend managed to scrounge some from an orchard in Niagara last year.  It makes me sad that I can't tell him how much I like it , since he passed away suddenly last fall. 
 
First off I was just jabbing at Ashen saying he knows it's not because cherries are red right?
 
It's reactions of chemicals that give the red smoke ring, and that reaction from cherry seems to add more red or blacken. I know Grant knows the science on that. Ashen knows too, was just funnin.
 
Didn't mean to start #smokegate lol, but yes, I do know about color properties and have even picked out a cherry smoke myself, maybe Booma's, in a post somewhere here. Though I also believe you can't really pick it out on burgers. I've seen that red on burgers without even smoking, it's harder to see on beef imo because beef surface reddens with all woods and even charcoal sometimes, at the edges. Anywhooooo. Sorry lol.
 
No #smokegate for me boss.    I figured you were just poking at us,I have been on the net too long to get seriously offended by much.   
 
geeking out about this stuff is fun for me though.   For example something I read recently on wood used vs smoke ring.   Location grown is  more likely important more than species .
 
 You know you are far down the rabbit hole , when you start reading about terroir for smoking woods.   :crazy:
 
The Hot Pepper said:
 Though I also believe you can't really pick it out on burgers. I've seen that red on burgers without even smoking, it's harder to see on beef imo because beef surface reddens with all woods and even charcoal sometimes, at the edges. Anywhooooo. Sorry lol.
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I do know what you are talking about .   This one I did for last years Stuffed TD was just straight lump.  
 
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And the Bite shot just because Grant liked it so much. ;)
 
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Nice, man ... been enjoying them ...

Have to say, 3rd pic's my favorite ... not too stacked ... ratio's just right ... pickles and cheese just right too ...

Smash that like I was mad at it ...
 
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