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Grill the Perfect Burger
Started:August 8th, 2014 (05:28 PM) by tturner86 Views / Replies:18,290 / 419
Last Reply:January 6th, 2017 (08:23 PM) Attachments:226

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Grill the Perfect Burger

Old   #311 (permalink)
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Itchymoku View Post
Wow there terry, that's too much goodness in one post, you must split the post in two for old people who have epileptic rib viewing disorder

Thats not my post...

This is... @TheShrikes smoked turkey again for Christmas 2.0 this weekend with wife's family...

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23 lb smoked turkey, roasted asparagus wrapped in bacon, big ball of foil is a honey ham. This turkey receipe is the best I have ever cooked or eaten. The 24 hr brine really makes it super moist and makes it hard to dry out.

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Old   #312 (permalink)
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emini2000 View Post
Pork butt 10 hours low and slow in the oven for Christmas Eve dinner. I made a pork 'burger' (since I put it on a bun) to eat it.

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That looks awesome. I have a new pork butt receipe that I want to do to make some pulled pork sandwiches with.

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Old   #313 (permalink)
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Two of the best BBQ youtube channels:

https://www.youtube.com/user/howtobbqright
https://www.youtube.com/user/BBQwithFranklin

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Old   #314 (permalink)
ribs
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Old   #315 (permalink)
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Itchymoku View Post
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And where is this?

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Old   #316 (permalink)
ribs
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Smash burger review

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Just went here and it was good. I know you can't really see the burger but it was worth the trip to check out a new place close by.

Bacon was cooked crispy, egg roll was soft, burger was juicy, fried onion toppings were crunchy, bbq sauce, and cheddar.


here's probably a better representation of the burger from someone else on the web

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Old   #317 (permalink)
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I loved Smash Burgers, they built one near me a while back used to hit it up often till I moved farther away from it.

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Old   #318 (permalink)
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Cooking this sometime this week...


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Old   #319 (permalink)
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tturner86 View Post
Cooking this sometime this week...


For your next cook try ordering some of this pork. It is more expensive but I've tried it on my smoker and it is superior.

Compart Duroc Premium Pork Products

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Old   #320 (permalink)
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Rory View Post
For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory


Sent from my GT-N8000 using Tapatalk

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