food Burgers? Hell Yeah!!

HOLY HELL GM!!!
 
Talk about droppin' a MF'r of a meat bomb!
 
I love ever 'thang about that burger 'ceptin' the curry leaf.
 
The scheeze splooge and the short rib looks fantastic.
 
And it looks to me cooked med-rare to medium.
 
I fink its freaky and I like it a lot!!!
 
texas blues said:
HOLY HELL GM!!!
 
Talk about droppin' a MF'r of a meat bomb!
 
I love ever 'thang about that burger 'ceptin' the curry leaf.
 
The scheeze splooge and the short rib looks fantastic.
 
And it looks to me cooked med-rare to medium.
 
I fink its freaky and I like it a lot!!!
Click to expand...
 
Thanks!
 
The PLF "short rib" ground gets my vote, whereas the regular ground (in the sliders) left me somewhat neutral ...
 
Awesome.
 
That thing was super tasty, and while it was a little bit juicy, it was 131-134F in like 6x places ...
 
Looking forward to the next one ...
 
I had meat made using 33% composition from the outer band beyond the rib-eye that makes it a delmonico and chuck ... was excellent ...
 
This, was excellent ... very  much looking forward to crafting things out of the other 5x in the next days, starting tonight!
 
I'll try the brisket version down the road, too ...
 
I can give the short rib variant the seal of approval ...
 
It's not as rare as it looks, you can tell by the texture of the meat. It's just that it almost looks like reverse sear, where there is only a thin layer of brown on the outsides.
 
texas blues said:
And it looks to me cooked med-rare to medium.
Click to expand...
 
Yup TB knows.
 
Yeah, the blood in the bun is a) common w/ those buns, and b) only where the knife sliced (because it was JUICY!) ...
 
I have to agree in general, and we all have our own stupid rules about it ... I'll eat meat juicy and bloody from places that specialize in meat, and not from places that don't ...
 
I'll eat rare meat at Ruth Chris, but not as bar food ...
 
In this case, I'll eat the PLF beef more rare, because I trust they handle it carefully ...
 
And really, it's not trust, the meat was 131-134F throughout and the cook length was long for being basically shallow fried ... and then again, nothing on the surface survived all that laddling of hot butter ...
 
I'm w/ you, I would want to eat that burgers if it was a 2 min cook over a hot fire ... but it was a 6-8 minute cook on like 5 on the range, and the numbers check out ...
 
The taste was ... phenomenal ...
 
Those buns always get bloody like that, too ... they are super wicking-ish ...
 
grantmichaels said:
I'm w/ you, I would want to eat that burgers if it was a 2 min cook over a hot fire ... but it was a 6-8 minute cook on like 5 on the range, and the numbers check out ...
Click to expand...
That's how I cook (hot/fast) so the juices run clear. The inside will look exactly the same, but if you squeeze it the juices are clear with some brown coagulated fat in it. But we've discussed this before. ;)
 
grantmichaels said:
And really, it's not trust, the meat was 131-134F throughout and the cook length was long for being basically shallow fried ... and then again, nothing on the surface survived all that laddling of hot butter ...
Click to expand...
Perfect MR!

Rare has that mushy texture, the color can be deceiving.
 
The Hot Pepper said:
It's not as rare as it looks, you can tell by the texture of the meat. It's just that it almost looks like reverse sear, where there is only a thin layer of brown on the outsides.
 
 
Yup TB knows.
Click to expand...
 
Searzall in the pan ... laddle brown butter, Searzall the top while the bottom cooks ...
Yeah, the color is deceiving ... it's a lot of myoglobin, in truth ... also the secret to FB's uber pink center ... you wait a sec for the picture, and the pink saturates as the 'globin is activated by oxygen ... which is also why there's more blood in the bun ...
 
One thing's for sure, I didn't get sick, and I'm not trying to cook any of the 5x remaining past that much, either =)
 
Can't wait to eat, really ...
 
Everybody is posting all this burger porn so I present the world's best looking burger...

post-6343-14255357318952.jpg


P.s.
I'm glad there's no ketchup!
 
texas blues said:
Have mercy!
 
Knuck's know some real deal sheeit.
 
Ash, that looks as hot blue and righteous as any 'thang posted in this thread.
 
And I could dig on some ground lamb.
 
The feta splooge is rockin' hard.
 
Do tell us what's all up in that 'thang.
 
I am loving that loooong time.
Click to expand...
 
 
the feta slooge was     basically equal parts feta and cream cheese, some mayo, evoo and lemon juice to thin it out and a healthy pinch of cayenne.    A good level of heat for my wife, although she does eat much hotter foods than when I met her.  We still haven't convinced her father to try red bell peppers because he doesn't believe they aren't hot.    :rofl:
 
My 26 yo daughter flew in from Spokane last night.
 
Today we're hangin' out and chillaxin.
 
Tomorrow her and mrs. blues go to Austin to visit my dear sweet ma and I'll follow on thursday.
 
But tonight....
 
TB's daughter Jackie wants flat topped smashed burgers.
 
I've had more than my meat allowance for the month but what's papa to do?
 
She's just a lithe little 'thang but at my age I reckon she could kick my ass.
 
Oh well, smash burgers it is then.
 
Chaos and mayhem later y'all.
 
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