that's looking nice, id like to see more blood. but well done sir.
food Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
Very yum!
Thanks, and I would as well but these little patties cook so fast. I preheat the griddle to anywhere between 500 and 550deg. surface temp. Then I throw the balls on the griddle three at a time, smash immediately and flip 1 minute after smashing. One minute on the second side and the cheese goes on top. 30 more seconds and they are taken off. I might try throwing the cheese on durning the minute of the second side and take them off when the timer goes off (yes I use a timer, i loose track of time quite easily when drinkingFreeportBum said:
).
Hehehe.
Senor Count ~ Super wombat hot blue and righteous.
When I get my smash on, I add the cheese as soon as I flip.
Keeps it more pink for the folks that like to be liking it that way and more juicy too.
I dig on Mrs. Baird's buns too.
Well done senor.
So sorry y'all for the delay in the chorizo sliders but I ended up working a double shift and then
had a pig 'rasslin' contest with Photophuckit.
So here's how I got down brown and mojofied last evening.
Ice cream scoops of cheapass store bough chorizo. (Johnsonville, a brand I usually loathe but this was
goodern' hell) The dollops were smaller than a golf ball by a little bit.
Had some roma slice's I tossed on there for no dang reason along with PF Whole Wheat Slider Buns.
Chinese 'leave it to cleaver'd onions as I was feelin' lazy n' sheeit and didna' feel like cleaning the mandoline
afterwards.
SMASH!
Like right out of a James Bond flick.
Toss a little cheapass Kroger Try-N-Save pepperjack scheeze on there.
Serve up on the finest china paper plates as usual.
And with one of my favorite hosky's.
The Original Pilsner.
Geez Louise.
Got dang goodern' hell.
Just look at that ooze and sexy grease drippin' on my thumb and the plate.
LOOK AT IT!!!!
Have mercy!
I had some Johnsonville Chorizo links I tried a while back but they blow'd hard like a sperm whale.
They tasted more like plain smoked sausage at best and boooooring.
For this 'speriment I didna' want to use good stuff so tried Jville's cheapass sheeit again only
this time it was ground.
I was quite surprised to say the least and found it to be as good as some Mexican mercado's
I've bought from.
But look at the ingredients on the package.
Corn syrup. "natural pork broth". Dextrose (a type of sugar also used to carbonate beer)
For sure its cheapass and full of crap but it tastes GUUD.
But I won't buy it again.
I don't like crap in my food unless I put it there myself.
Salute' mi compadre's and get your chorizo sliders on!
Chorizo rocks!
True story.
When I get my smash on, I add the cheese as soon as I flip.
Keeps it more pink for the folks that like to be liking it that way and more juicy too.
I dig on Mrs. Baird's buns too.
Well done senor.
So sorry y'all for the delay in the chorizo sliders but I ended up working a double shift and then
had a pig 'rasslin' contest with Photophuckit.
So here's how I got down brown and mojofied last evening.
Ice cream scoops of cheapass store bough chorizo. (Johnsonville, a brand I usually loathe but this was
goodern' hell) The dollops were smaller than a golf ball by a little bit.
Had some roma slice's I tossed on there for no dang reason along with PF Whole Wheat Slider Buns.
Chinese 'leave it to cleaver'd onions as I was feelin' lazy n' sheeit and didna' feel like cleaning the mandoline
afterwards.
SMASH!
Like right out of a James Bond flick.
Toss a little cheapass Kroger Try-N-Save pepperjack scheeze on there.
Serve up on the finest china paper plates as usual.
And with one of my favorite hosky's.
The Original Pilsner.
Geez Louise.
Got dang goodern' hell.
Just look at that ooze and sexy grease drippin' on my thumb and the plate.
LOOK AT IT!!!!
Have mercy!
I had some Johnsonville Chorizo links I tried a while back but they blow'd hard like a sperm whale.
They tasted more like plain smoked sausage at best and boooooring.
For this 'speriment I didna' want to use good stuff so tried Jville's cheapass sheeit again only
this time it was ground.
I was quite surprised to say the least and found it to be as good as some Mexican mercado's
I've bought from.
But look at the ingredients on the package.
Corn syrup. "natural pork broth". Dextrose (a type of sugar also used to carbonate beer)
For sure its cheapass and full of crap but it tastes GUUD.
But I won't buy it again.
I don't like crap in my food unless I put it there myself.
Salute' mi compadre's and get your chorizo sliders on!
Chorizo rocks!
True story.
Nice. The second and second-to-last pictures really capture it for me ...
What a sloppy, juicy goddamn tasty mess TB!!!!!!!
As THP would say..... Fist my..... never mind
Now me and TB seem to be strangely connected when it comes down to burgers, always cookin em the same night/day
So
Nacho Burger
And just for you GM, inside shot of the one that didn't make it
Crazy hot sear using the vortex
As THP would say..... Fist my..... never mind
Now me and TB seem to be strangely connected when it comes down to burgers, always cookin em the same night/day
So
Nacho Burger
And just for you GM, inside shot of the one that didn't make it
Crazy hot sear using the vortex
Boom that nacho burger I reckon would easily be in the Top Ten THP Food Pics of the Year.
Gooder than goodern' hell!
Gooder than goodern' hell!
Awesome!!!!!!!!!!!!!!!!!!!!!
That's a cool burger, and an excellent photo ... well-played ...
The next burger I make is gonna have pork in it.
late last night i rocked out the end of my jerk wings as sliders ... on those tasty hawaiian rolls, but this time I used pineapple w/ a little soy soaked in ...
no more jerk for a while ...
late last night i rocked out the end of my jerk wings as sliders ... on those tasty hawaiian rolls, but this time I used pineapple w/ a little soy soaked in ...
no more jerk for a while ...