Yeah but it's open until 4 and if you made that today it's eligible!
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food-bev Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
The Hot Pepper said:
It's all good. If I entered this one, I'd be throwing out the Ceviche and chips. A quantity spread vs. one good picture of a slider. I'm good with what I entered. Don't wanna foul things up after others have already commented on it.
Unless you're suggesting I add it in with the rest... in that case the pic would be in two places... JayT would have an seizure.
Sum... you have 2 items, burger, ceviche. According to rules, that means 3 pics allowed, one overall, one for each item, however it states you can use those 3 pics however you want. So you could add this as #3. Make sense?
Do what you want just clarifying.
Oh and if the recipe changed (like the pickle) just state it.
Do what you want just clarifying.
Oh and if the recipe changed (like the pickle) just state it.
That sir is a very nice burger and wonderful shot! I hated shooting under artificial light yesterday....so blah!SumOfMyBits said:Frita Cubana Double Stack Slider on grilled onion with pickled jalapenos.
The Hot Pepper said:Sum... you have 2 items, burger, ceviche. According to rules, that means 3 pics allowed, one overall, one for each item, however it states you can use those 3 pics however you want. So you could add this as #3. Make sense?
Do what you want just clarifying.
Oh and if the recipe changed (like the pickle) just state it.
Alright. Check my edit. If peeps go ape-shizzle...
What was that old fast food catch phrase burger slogan................................"Hab It Your Way"
Well that's what I'm doing here.......................Hab'ben It.......my way
Here's the start to a great tasting burger. Filet Mignon...Tri-Tip cut...Chuck cut...and a Flat Iron...along with some Red Habaneros, West Indies Hab sauce and some Bacon.
I cut the steaks into chunks, briefly freezing along with the grinding parts prior to prosessing. The steaks were coarse ground twice.
What starts as a 10oz patty far left, gets some sliced Habaneros, before getting brushed with clarified butter and coated with Red Hab Powder.
Meanwhile...I took a large sheet pan with a wire rack, and 2 lbs of Bacon. Weaving the Bacon to form a large lattice pattern. The Bacon was coated with Raw Brown Sugar and a dusting of Red Hab Powder. The pan was put into a 225 deg oven with the convection fan running for 30 min. The lattice was flipped over and once again coated and dusted...30 min more. The Bacon when finished will still be pliable. You can cut it into squares, ..actually any shapes........even wrap a hotdog and micro wave it....
... 
Aahahaha..don't do that.
I removed the grates from the grill, set a cast iron pan in and fired up all burners on high. With the lid down, after 20 minutes the pan is screaming white hot.
This would be difficult to do indoors even with a high powered exhaust.......the house might be chiming with the smoke detectors....all of them.........
Blacken the burger for 2 minutes then flip over for about 90 seconds.
A shot before the hood goes on. ..a slice of ColbyJack cheese and a square of Bacon sits on top of the burger. A bakery bun was used and dotted with the West Indies Hab sauce.
If you don't like your Blackened Hambergers rare, then just don't look at the last photo......
This was todays lunch...........with a few cold ones.
"Hab a great day"
Well that's what I'm doing here.......................Hab'ben It.......my way
Here's the start to a great tasting burger. Filet Mignon...Tri-Tip cut...Chuck cut...and a Flat Iron...along with some Red Habaneros, West Indies Hab sauce and some Bacon.
I cut the steaks into chunks, briefly freezing along with the grinding parts prior to prosessing. The steaks were coarse ground twice.
What starts as a 10oz patty far left, gets some sliced Habaneros, before getting brushed with clarified butter and coated with Red Hab Powder.
Meanwhile...I took a large sheet pan with a wire rack, and 2 lbs of Bacon. Weaving the Bacon to form a large lattice pattern. The Bacon was coated with Raw Brown Sugar and a dusting of Red Hab Powder. The pan was put into a 225 deg oven with the convection fan running for 30 min. The lattice was flipped over and once again coated and dusted...30 min more. The Bacon when finished will still be pliable. You can cut it into squares, ..actually any shapes........even wrap a hotdog and micro wave it....
... Aahahaha..don't do that.
I removed the grates from the grill, set a cast iron pan in and fired up all burners on high. With the lid down, after 20 minutes the pan is screaming white hot.
This would be difficult to do indoors even with a high powered exhaust.......the house might be chiming with the smoke detectors....all of them.........
Blacken the burger for 2 minutes then flip over for about 90 seconds.
A shot before the hood goes on. ..a slice of ColbyJack cheese and a square of Bacon sits on top of the burger. A bakery bun was used and dotted with the West Indies Hab sauce.
If you don't like your Blackened Hambergers rare, then just don't look at the last photo......
This was todays lunch...........with a few cold ones.
"Hab a great day"
Nice work, here is a picture I did not post in the throwdown.
I loved a coarse grind, will be doing this for spoiled nights many more times I am sure!
I loved a coarse grind, will be doing this for spoiled nights many more times I am sure!
The course grind rules, more juices flow in the crannies and it doesn't get too compressed. Y'all are killin' it!
Dat bacon lattice. Wow. Would you make me one pretty please?
I know double posting is bad so I shall triple post instead.
I didn't make it but damn.............
Most excellente' Sir JayTeelingus!
Onions smashed and cooked into the meat is the only way to roll at home.
Scheeze looks so melty schmelty too.
I gotta' pass on the fries though.
My size 32 501's are feelin' kinda' tight.
Goodern' hell!
Onions smashed and cooked into the meat is the only way to roll at home.
Scheeze looks so melty schmelty too.
I gotta' pass on the fries though.
My size 32 501's are feelin' kinda' tight.
Goodern' hell!