Some great works or Art 
contest BEGIN! The Dual Burger Duel
- Thread starter The Hot Pepper
- Start date
- Status
Grant that's damned ridiculous...
I'll take two!
I'll take two!
Just noticed those gold flakes too.. 
Man I wish we had more than 10 pics 
Oh wait, I have only taken 3
Oh wait, I have only taken 3
HopsNBarley said:
Totally - so good though! I can only hope to have the time and patience to do that more frequently at some point ...
The bacon, the little bit of bleu with beef (new to me, since I don't like bleu cheese in salad or anywhere I'd had it previously), and that burger vinaigrette ... totally keeper-ville!
I don't think the beef blend made all that much of a difference over a high-quality ground, and I couldn't find the Andouille in the end product ...
The sweetness and the Smokin' Banshee powder were def THP-worthy ...
Had I made a beignet bun, I had the idea to make a powder-laced powdered sugar sprinkle for the beignet bun ... which I don't think I've seen before around here?
Not to my knowledge, anyways ...
I really don't feel like writing up the text for the final post, at all ... at all, at all ...
Cheers!
Grass Snake said:Just noticed those gold flakes too..
1010 wanted some bling ...
The write-up is the hardest part for me...
No truer words.
I'm just glad I didn't lose my pics this time.
[SIZE=18pt]Battle Crab[/SIZE]
[SIZE=18pt]
[/SIZE]
[SIZE=12pt]Hand Picked Crab Cakes[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 pound of fresh picked crabmeat or store bought [/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 cup diced scallions[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tsp. fresh minced garlic[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]5 Tbsp. butter[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]5 Tbsp. olive oil[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/4 cup mayonnaise[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 Tbsp. Dijon mustard[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 egg[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 Cup breadcrumbs + 2 Tbsp.[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]Salt and fresh ground black pepper to taste[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 Thai Yellow[/SIZE]
[SIZE=10pt]Gently pick over the crab to remove any shells or cartilage while being very cautious to not breakup the lumps.[/SIZE]
[SIZE=10pt]Heat in a small sauté pan 1 Tbsp. of butter and 1 Tbsp. of olive oil over medium heat; after butter foam has subsided add 1/2 cup diced scallions, 1 tsp. fresh minced garlic and sliced Thai Yellow. Cook until tender but not browned, about 8 minutes. Set aside.[/SIZE]
[SIZE=10pt]In a large bowl beat one egg lightly and add:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/4 cup mayonnaise[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 Tbsp. Dijon mustard[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]Salt and fresh ground black pepper to taste[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 pinch of Thai Blend[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 Tbsp. breadcrumbs[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1lb jumbo lump crab meat, cleaned[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]sautéed vegetables[/SIZE]
[SIZE=10pt]Carefully mix ingredients.[/SIZE]
[SIZE=10pt]Place a sheet of wax paper on a large plate. On a separate plate, place 1 to cup breadcrumbs.[/SIZE]
[SIZE=10pt]Mold the crab mixture into 4 large cakes. Coat each cake with breadcrumbs, lightly press to ensure the crumbs adhere evenly and place on wax paper. Once all cakes are coated, refrigerate for 1 to 2 hours to allow the cakes to set.[/SIZE]
[SIZE=10pt]Heat in a large skillet 4 Tbsp. of butter and 4Tbsp. of olive oil over medium high. When butter foam subsides, add cakes 1 at a time. Do not overcrowd and keep cakes from touching. Make sure the fat is not too hot and the breadcrumbs are not burning but browning. If cooking smaller cakes, at 4 to 5 minutes check the cakes and turn over if brown. Cakes should cook an additional 4 to 5 minutes for a total of 8 to 10 minutes, remove. For larger cakes, 6 to 8 minutes per side and remove when done around 12 to15 total minutes.[/SIZE]
[SIZE=12pt]Sriracha Aioli[/SIZE]
[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]½ cup mayonnaise[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 garlic cloves, minced[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon fresh lime juice[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon sriracha[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]pinch of JHP Jalapeno Blend[/SIZE]
[SIZE=12pt]LDHS Year of the Dog Aioli[/SIZE]
[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]½ cup mayonnaise[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 garlic cloves, minced[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon fresh lime juice[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon YOTD[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]pinch of JHP Thai Blend[/SIZE]
[SIZE=10pt]Directions:[/SIZE]
[SIZE=10pt]Mix all ingredients together in a small bowl until fully incorporated. If you are not using immediately, refrigerate. [/SIZE]
[SIZE=12pt]Thai Aioli Slaw[/SIZE]
[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]¼ cup Sriracha Aioli[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 cups shredded red cabbage[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]Juice on a ½ lime[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]Pinch for kosher salt[/SIZE]
[SIZE=10pt]Directions:[/SIZE]
[SIZE=10pt]Mix all ingredients together in a small bowl until fully incorporated. If you are not using immediately, refrigerate.[/SIZE]
[SIZE=12pt]Hamburger Rolls[/SIZE]
[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]3/4 to 1 cup lukewarm water*[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 tablespoons butter, at room temperature[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 large egg[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]3 1/2 cups King Arthur Unbleached All-Purpose Flour[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/4 cup sugar[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 1/4 teaspoons salt[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon instant yeast[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon black and white sesame seeds[/SIZE]
[SIZE=10pt]*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.[/SIZE]
[SIZE=10pt]TOPPING[/SIZE]
[SIZE=10pt]Egg wash, 1 egg white and ¼ cup water mixed well. Brush top of rolls prior to cooking at apply sesame seeds [/SIZE]
[SIZE=10pt]Instructions:[/SIZE]
[SIZE=10pt]Mix and knead all the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.[/SIZE]
[SIZE=10pt]Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.[/SIZE]
[SIZE=10pt]Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.[/SIZE]
[SIZE=10pt]Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven.[/SIZE]
[SIZE=10pt]Cool the buns on a rack.[/SIZE]
[SIZE=10pt]Yield: 8 large buns.[/SIZE]
[SIZE=10pt]
[/SIZE]
[SIZE=10pt]The Krusty Crab special two ways![/SIZE]
[SIZE=10pt]One with Sriracha Aioli and the slaw[/SIZE]
[SIZE=10pt]2nd with LDHS Aioli and topped with fresh picked claw meat for the crabs[/SIZE]
[SIZE=10pt]
[/SIZE]
[SIZE=10pt]
[/SIZE]
[SIZE=10pt]
[/SIZE]
[SIZE=10pt]
[/SIZE]
[SIZE=10pt]
[/SIZE]
[SIZE=18pt]
[SIZE=12pt]Hand Picked Crab Cakes[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 pound of fresh picked crabmeat or store bought [/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 cup diced scallions[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tsp. fresh minced garlic[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]5 Tbsp. butter[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]5 Tbsp. olive oil[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/4 cup mayonnaise[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 Tbsp. Dijon mustard[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 egg[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 Cup breadcrumbs + 2 Tbsp.[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]Salt and fresh ground black pepper to taste[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 Thai Yellow[/SIZE]
[SIZE=10pt]Gently pick over the crab to remove any shells or cartilage while being very cautious to not breakup the lumps.[/SIZE]
[SIZE=10pt]Heat in a small sauté pan 1 Tbsp. of butter and 1 Tbsp. of olive oil over medium heat; after butter foam has subsided add 1/2 cup diced scallions, 1 tsp. fresh minced garlic and sliced Thai Yellow. Cook until tender but not browned, about 8 minutes. Set aside.[/SIZE]
[SIZE=10pt]In a large bowl beat one egg lightly and add:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/4 cup mayonnaise[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 Tbsp. Dijon mustard[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]Salt and fresh ground black pepper to taste[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 pinch of Thai Blend[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 Tbsp. breadcrumbs[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1lb jumbo lump crab meat, cleaned[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]sautéed vegetables[/SIZE]
[SIZE=10pt]Carefully mix ingredients.[/SIZE]
[SIZE=10pt]Place a sheet of wax paper on a large plate. On a separate plate, place 1 to cup breadcrumbs.[/SIZE]
[SIZE=10pt]Mold the crab mixture into 4 large cakes. Coat each cake with breadcrumbs, lightly press to ensure the crumbs adhere evenly and place on wax paper. Once all cakes are coated, refrigerate for 1 to 2 hours to allow the cakes to set.[/SIZE]
[SIZE=10pt]Heat in a large skillet 4 Tbsp. of butter and 4Tbsp. of olive oil over medium high. When butter foam subsides, add cakes 1 at a time. Do not overcrowd and keep cakes from touching. Make sure the fat is not too hot and the breadcrumbs are not burning but browning. If cooking smaller cakes, at 4 to 5 minutes check the cakes and turn over if brown. Cakes should cook an additional 4 to 5 minutes for a total of 8 to 10 minutes, remove. For larger cakes, 6 to 8 minutes per side and remove when done around 12 to15 total minutes.[/SIZE]
[SIZE=12pt]Sriracha Aioli[/SIZE]
[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]½ cup mayonnaise[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 garlic cloves, minced[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon fresh lime juice[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon sriracha[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]pinch of JHP Jalapeno Blend[/SIZE]
[SIZE=12pt]LDHS Year of the Dog Aioli[/SIZE]
[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]½ cup mayonnaise[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 garlic cloves, minced[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon fresh lime juice[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon YOTD[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]pinch of JHP Thai Blend[/SIZE]
[SIZE=10pt]Directions:[/SIZE]
[SIZE=10pt]Mix all ingredients together in a small bowl until fully incorporated. If you are not using immediately, refrigerate. [/SIZE]
[SIZE=12pt]Thai Aioli Slaw[/SIZE]
[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]¼ cup Sriracha Aioli[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 cups shredded red cabbage[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]Juice on a ½ lime[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]Pinch for kosher salt[/SIZE]
[SIZE=10pt]Directions:[/SIZE]
[SIZE=10pt]Mix all ingredients together in a small bowl until fully incorporated. If you are not using immediately, refrigerate.[/SIZE]
[SIZE=12pt]Hamburger Rolls[/SIZE]
[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]3/4 to 1 cup lukewarm water*[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]2 tablespoons butter, at room temperature[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 large egg[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]3 1/2 cups King Arthur Unbleached All-Purpose Flour[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/4 cup sugar[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 1/4 teaspoons salt[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon instant yeast[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1 tablespoon black and white sesame seeds[/SIZE]
[SIZE=10pt]*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.[/SIZE]
[SIZE=10pt]TOPPING[/SIZE]
[SIZE=10pt]Egg wash, 1 egg white and ¼ cup water mixed well. Brush top of rolls prior to cooking at apply sesame seeds [/SIZE]
[SIZE=10pt]Instructions:[/SIZE]
[SIZE=10pt]Mix and knead all the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.[/SIZE]
[SIZE=10pt]Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.[/SIZE]
[SIZE=10pt]Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.[/SIZE]
[SIZE=10pt]Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven.[/SIZE]
[SIZE=10pt]Cool the buns on a rack.[/SIZE]
[SIZE=10pt]Yield: 8 large buns.[/SIZE]
[SIZE=10pt]
[SIZE=10pt]The Krusty Crab special two ways![/SIZE]
[SIZE=10pt]One with Sriracha Aioli and the slaw[/SIZE]
[SIZE=10pt]2nd with LDHS Aioli and topped with fresh picked claw meat for the crabs[/SIZE]
[SIZE=10pt]
[SIZE=10pt]
[SIZE=10pt]
[SIZE=10pt]
[SIZE=10pt]
Grass Snake said:
While taking pics of the burger, I almost tipped the cutting board with it over onto the floor ...
I laughed out loud, a bit maniacally after my reflexes saved the day. Credit to autopilot, I was concentrating on the phone's screen ...
My daughter almost knocked over my tripod then minutes later my plate almost slipped off the surface I was shooting ongrantmichaels said:
Life is trippedJoynersHotPeppers said:My daughter almost knocked over my tripod then minutes later my plate almost slipped off the surface I was shooting on
Oops.
I was like, "well - at least I have what I need" ...but it would have sucked not to eat!
Thanks bro, your was amazing as well! Still sorting through the final pictures.tctenten said:
Bonus picture
I forgot to take pic when mine were frying , o well
Caught golden hour woop
Belly full
Belly full
JoynersHotPeppers said:Bonus picture
Nice!
Hour not shower...gotcha.The Hot Pepper said:
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