Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW Recipe- Turkey & Stuffing-blended Burger with Cranberry BBQ Sauce-- it's Thanksgiving on a bun!
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Turkey and Stuffing Blended Burger, a.k.a. Thanksgiving on a Bun, by Clint Cantwell
Huskee I couldn't agree with you more about doing them more than just Thanksgiving. We actually smoked a whole 13 lb turkey last weekend. With a few quick sides you have a great meal for that day and leftovers for the week. What type of wood do you use? Our smoker is a pellet but the hickory seems to work well for us.
You are quite correct that there is no wrong answer. I was just more curious what others use as I like trying out new things.
To go back to the turkey burgers, they're really fantastic. We made some turkey burger sliders with feta and sun dried tomatoes that did not disappoint.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'd probably add some fat to the burger mix, at the very least, or explain why I didn't. And I honestly cannot rationally process stuffing from a box. But I kind of avoid turkey burgers like the plague anyway, because I'm good with cows.
Sometimes I think Clint is the Morimoto of Amazing Ribs Iron Chefs, like I just don't get the wizardry. That's why I have a "Don't Come For Clint." mantra.
Oh, I don't mind you coming for me but not sure how you "knock it before you try it". Per your notes/suggestions, I didn't add more fat because the burger was very moist with the addition of stuffing and mention that in the intro. As for using stuffing from the box, you can certainly make your own but it adds a lot of prep time for the small amount of stuffing used in the patties.
Last edited by Clint Cantwell; October 30, 2018, 03:52 PM.
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