food Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
The melty schelty on that burger.
Perfectamundo!
And nice to see the burger.
Not overloaded with toppings.
Perfectamundo!
And nice to see the burger.
Not overloaded with toppings.
Smesh burger as in I'd smesh that and want another 
So decided to try smoking some burgers last night, rather than doing them quick over direct heat like I usually do. Overcooked the beef to buggery as I was off my tits. Apparently, my coal control leaves something to be desired when I am blasted. Still have some meat left over, so will try again tomorrow.
WHERE'S THE PINK????!!!!!!
WHERE'S THE PINK????!!!!!!
I don't care about the pink.
Or even if it was dry.
That's what beer.
Mayo.
And hot sauce is for.
As long as it tasted goodern' hell.
Would I eat that burger?
You're got dang right I would.
Or even if it was dry.
That's what beer.
Mayo.
And hot sauce is for.
As long as it tasted goodern' hell.
Would I eat that burger?
You're got dang right I would.
Butter toasted bun
Grilled 3/4lb Burger
6 strips of bacon
Pepper Jack cheese
Lettuce
Tomato
Red onion
Mayo
Couple of Atomic Buffalo Turds
Grilled 3/4lb Burger
6 strips of bacon
Pepper Jack cheese
Lettuce
Tomato
Red onion
Mayo
Couple of Atomic Buffalo Turds
Bloody hell........
Have mercy.
Chingon AF!
So much bacon.
On that plate.
I can hear it squeelin'.
Jump back and kiss yo' sef'.
Two times.
Chingon AF!
So much bacon.
On that plate.
I can hear it squeelin'.
Jump back and kiss yo' sef'.
Two times.
I cook.
I cook most weekends.
Most cooks are smoked/grilled.
But I do far more than just cook BBQ and post Qview.
If you'd like peruse some of my cooks I've them all listed in a Recipe Index at smokingmeatforums.com.
Link >>> Chile's Cornucopia of Cooks
I cook most weekends.
Most cooks are smoked/grilled.
But I do far more than just cook BBQ and post Qview.
If you'd like peruse some of my cooks I've them all listed in a Recipe Index at smokingmeatforums.com.
Link >>> Chile's Cornucopia of Cooks
Here is the full post on that burger.
Fixings
Bacon
Burgers
80/20 chuck lightly handled into 3/4lb patties and nicely seasoned with Cajun spice, black pepper and salt
Grilled over high heat for a nice sear
Add cheese and get a nice melt
My tips for great burgers
Do not over handle the meat and do not mix spices into it
Season the unformed chunk of chuck and then gently form the patty
Leave them thick and form a deep divot in the center, I use my thumb, this divot keeps them from shrinking up
Sear them well, this is beef, I cook to medium-medium well
Money Shots
Fixings
Bacon
Burgers
80/20 chuck lightly handled into 3/4lb patties and nicely seasoned with Cajun spice, black pepper and salt
Grilled over high heat for a nice sear
Add cheese and get a nice melt
My tips for great burgers
Do not over handle the meat and do not mix spices into it
Season the unformed chunk of chuck and then gently form the patty
Leave them thick and form a deep divot in the center, I use my thumb, this divot keeps them from shrinking up
Sear them well, this is beef, I cook to medium-medium well
Money Shots
i looked at some of your recipes. they look fantastic!ChileRelleno said:
I believe in the divot but it does not prevent shrinkage, it presents a fat center with thin edges for a more uniform shape...ChileRelleno said:
Thanks, very kind.luvmesump3pp3rz said:i looked at some of your recipes. they look fantastic!
I cross post to other sites besides smokingmeatforums.com, I'll probably start sharing cooks here too.
The Hot Pepper said:
For true.
However.
The smash technique eliminates the need.
I still do love a fat ass burger.
With the camel toe and all.
CR brings it big time.
I'm glad you like it... Here, chew on these.texas blues said:
I had a hankering, an urge for bacon cheeseburgers, and that itch demanded scratching!
Went to the store and picked up all the fixings, got home and my plan for the traditional burger took a left turn.
I was holding a cold can of Mt. Dew and it struck me, I must construct some Beer Can... Errr... Dew Can Burgers.
Now me being who I am I decided that these were going to be some seriously big bad belly bombs, with some big heat to them.
I had just the ingredient to make any chilehead happy, some freshly pickled Jamaican Scotch Bonnet chiles.
Threw in a freshly roasted Poblano chile and plenty of Cayenne pepper for some added flavor.
Big Bad Belly Bombs
Two 1lb hunks of ground Chuck 80:20 (mine were 1-1/4lb)
1/2C minced JSB chiles, red onion, bell pepper, and garlic
1lb Bacon, precooked for stuffing and raw for wrapping
4T Bacon grease
1 Roasted and skinned Pablano chile
1 Sliced Tomato
1C Three Cheese blend
Salt and Cayenne pepper to taste
Setup smoker for 275°-300° with whatever wood ya like, I used Hickory
Take one hunk of Chuck and form a big'ol round patty about 1" thick
Insert Dew can and form a pocket, push the chuck high up against the can about half way
Spice with salt and cayenne, fill with 1/4C minced veggies, add 2T bacon grease
Break precooked bacon into 1" pieces and place around the filling like a fence
Wrap raw bacon around the burger and toothpick in place
Smoke on a tight weave rack, e.g. jerky rack for about 1.5hrs
Pull and top with cheese and whatever else sounds good
I did one with just cheese and the other with a thick tomato slice, strips of Pablano chile and cheese
Crank up the heat (300°+) and finish for another 45-60 minutes
Let cool and they can be sliced for presentation
Slices can be put on a bun for traditional burgers, or just plate and chow down
Sweet baby Jesus.
And a chicken wing!
Just lookin' at the pics.
I can hear myself gettin' fatter!
You sir.
Have cured anorexia!
And a chicken wing!
Just lookin' at the pics.
I can hear myself gettin' fatter!
You sir.
Have cured anorexia!
The one pic.
Looks like a burger patty.
With a schmelty scheeze covered.
Bloomin' onion comin' out the top.
That looks chingon as hell!
Or it might be an alien face hugger.
Emerging from the patty.
I really can't tell.
Still ono grindz.
Looks like a burger patty.
With a schmelty scheeze covered.
Bloomin' onion comin' out the top.
That looks chingon as hell!
Or it might be an alien face hugger.
Emerging from the patty.
I really can't tell.
Still ono grindz.
Wish I lived next door to this ChileRenello dude. Bugger me sideways
A day well spent,
all morning annoying our children, spend lunch cleaning an old black powder muzzleloader that I inherited and then helping cooking an awesome dinner for the family.
The Menu
Loaded Bacon Cheeseburgers and Homemade Fries
The Fries
Scrub down several large baking potatoes
Julienne into 1/4"-1/2" fries
Deep fry at 375° till just golden, lift basket, let oil reheat and then finish to crisp
Salt/season well while still dripping oil
Serve HOT!
Loaded Bacon Cheeseburgers
5lbs of prime 80/20 Chuck divided eight ways, .62lb patties
Lightly handled into patties and nicely seasoned with Cajun spice, black pepper and salt
Grilled over high heat for a nice sear
Add cheese and get a nice melt
My tips for great burgers
Do not over handle the meat and do not mix spices into it, and above all don't smash'em flat while cooking
Season the unformed chunk of chuck and then gently form the patty
Leave them thick and form a deep divot in the center, I use my thumb, this divot keeps them from shrinking up
Blazing hot, clean and oiled grill, and once down don't move'em till ya flip'em
Sear them well, this is beef, I cook to medium-medium well
The Finale
all morning annoying our children, spend lunch cleaning an old black powder muzzleloader that I inherited and then helping cooking an awesome dinner for the family.
The Menu
Loaded Bacon Cheeseburgers and Homemade Fries
The Fries
Scrub down several large baking potatoes
Julienne into 1/4"-1/2" fries
Deep fry at 375° till just golden, lift basket, let oil reheat and then finish to crisp
Salt/season well while still dripping oil
Serve HOT!
Loaded Bacon Cheeseburgers
5lbs of prime 80/20 Chuck divided eight ways, .62lb patties
Lightly handled into patties and nicely seasoned with Cajun spice, black pepper and salt
Grilled over high heat for a nice sear
Add cheese and get a nice melt
My tips for great burgers
Do not over handle the meat and do not mix spices into it, and above all don't smash'em flat while cooking
Season the unformed chunk of chuck and then gently form the patty
Leave them thick and form a deep divot in the center, I use my thumb, this divot keeps them from shrinking up
Blazing hot, clean and oiled grill, and once down don't move'em till ya flip'em
Sear them well, this is beef, I cook to medium-medium well
The Finale