contest BEGIN! Burger Royale Part 1
- Thread starter The Hot Pepper
- Start date
- Status
I really appreciated the work you put into the last TD, so I'm anticipating something pretty awesome later on ...
SnF's Patty Melt
First we start with 9oz of grass fed ground beef courtesy of Quarter Circle 7 Ranch in Marengo, IL. Toast up some rye bread. Slather with home made hab mustard (recipe from here). Drop on a lil home made sauerkraut for extra crunch and tastableness. Top that with the burger smothered in melty cheesiness. Throw some grilled onion and jalas on top of that for good measure and cap it with your toasted rye. Serve with your favorite libation, food coma awaits...
Prep and PoL:
After Assemblage:
With the hat on:
Cut pic:
Mmmfffph
Habanero Mustard Recipe:
1/2 cup yellow mustard seeds
1/2 cup tequila
1/2 cut distilled vinegar
1/2 tsp sea salt
4 dried habs (sub your own favorite to taste)
Dump the mustard seeds into a non reactive bowl.
Top with tequila, cover with plastic wrap. Let sit 2-3 days, until the tequila is absorbed.
Once tequila is absorbed transfer to food processor and push play.
Drizzle in the vinegar (you'll need it all) and then add the salt.
Turn out to a bowl, cover tightly and allow to age in the back of the fridge for one month.
After a month take it out and taste - might need a bit more salt and/or a touch of honey for balance.
Keeps pretty much indefinitely.
First we start with 9oz of grass fed ground beef courtesy of Quarter Circle 7 Ranch in Marengo, IL. Toast up some rye bread. Slather with home made hab mustard (recipe from here). Drop on a lil home made sauerkraut for extra crunch and tastableness. Top that with the burger smothered in melty cheesiness. Throw some grilled onion and jalas on top of that for good measure and cap it with your toasted rye. Serve with your favorite libation, food coma awaits...
Prep and PoL:
After Assemblage:
With the hat on:
Cut pic:
Mmmfffph
Habanero Mustard Recipe:
1/2 cup yellow mustard seeds
1/2 cup tequila
1/2 cut distilled vinegar
1/2 tsp sea salt
4 dried habs (sub your own favorite to taste)
Dump the mustard seeds into a non reactive bowl.
Top with tequila, cover with plastic wrap. Let sit 2-3 days, until the tequila is absorbed.
Once tequila is absorbed transfer to food processor and push play.
Drizzle in the vinegar (you'll need it all) and then add the salt.
Turn out to a bowl, cover tightly and allow to age in the back of the fridge for one month.
After a month take it out and taste - might need a bit more salt and/or a touch of honey for balance.
Keeps pretty much indefinitely.
Double Beefsteak and Mozzarella Burger w/ Balsamic drizzle and integrated asparagus ...
No lettuce for TB, w/ balsamic for Boss, and some integrated spears for WaffleBum ...
LOL.
No lettuce for TB, w/ balsamic for Boss, and some integrated spears for WaffleBum ...
LOL.
Beautiful SnF! Like the rye and homemade sourdough.
Is that a blend or 100% beef.
Kidding.
grantmichaels said:Double Beefsteak and Mozzarella Burger w/ Balsamic drizzle and integrated asparagus ...ImageUploadedByTapatalk1433554232.893660.jpgNo lettuce for TB, w/ balsamic for Boss, and some integrated spears for WaffleBum ...LOL.
Is that a blend or 100% beef.
Kidding.
SnF's Patty Melt
Gorgeous!
Gorgeous!
grantmichaels said:Double Beefsteak and Mozzarella Burger w/ Balsamic drizzle and integrated asparagus ...
ImageUploadedByTapatalk1433554232.893660.jpg
No lettuce for TB, w/ balsamic for Boss, and some integrated spears for WaffleBum ...
LOL.
Lies!
That looks delish. Post the mustard recipe por favor.
Bought the meat grinder attachment for the kitchenaid mixer. Worked fairly well. I didn't grind any of the seasoning in, figured I could do that after the fact.
Here's some brisket and pacetta
Looks pretty tasty
Here's the straight brisket, probably going to mix it with some chuck to make it stretch. Want to have some left over for sliders next weekend.
My spicy cherry bomb aoli with JHP smoked carib chocolate blend, cherry bomb peppers and sriracha mayo, reg mayo and lemon juice
Here's some brisket and pacetta
Looks pretty tasty
Here's the straight brisket, probably going to mix it with some chuck to make it stretch. Want to have some left over for sliders next weekend.
My spicy cherry bomb aoli with JHP smoked carib chocolate blend, cherry bomb peppers and sriracha mayo, reg mayo and lemon juice
Lies!
Indeed ... the next swine-apple from FB ...
The reigning champ with another stellar entry. Looks awesome! I especially like that it's not on soggy greasy toast. That really kills a patty melt for me (Steak n shake)SmokenFire said:SnF's Patty Melt
First we start with 9oz of grass fed ground beef courtesy of Quarter Circle 7 Ranch in Marengo, IL. Toast up some rye bread. Slather with home made hab mustard (recipe from here). Drop on a lil home made sauerkraut for extra crunch and tastableness. Top that with the burger smothered in melty cheesiness. Throw some grilled onion and jalas on top of that for good measure and cap it with your toasted rye. Serve with your favorite libation, food coma awaits...
Prep and PoL:
After Assemblage:
With the hat on:
Cut pic:
Mmmfffph
Here's a little teaser for my alternative blend. I'm going way out of the box with this one.
I'll also have a 100% beef as well. I'm pretty excited to eat this stuff tomorrow.
A beef and a salmon. Nice!
Even better.
I'm outta' this one.
Makes me wanna' cry.
I coulda' been somebody.
I coulda' been a contender.
But I got other 'bidness.
Makes me wanna' cry.
I coulda' been somebody.
I coulda' been a contender.
But I got other 'bidness.
I had a stiffy cause I saw TB posting in the boiger TD.
Now it's as soft as a 3 hour slow cooked noodle
Now it's as soft as a 3 hour slow cooked noodle
It's cool and the gang.
I'll see mrs blues ma and kiss her sweet dear face.
And come home.
I'll see mrs blues ma and kiss her sweet dear face.
And come home.
You can have a good visit this weekend and make sliders next, if you're in town.
You would have all day Friday also.
You would have all day Friday also.
- Status