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Reverse-seared Steakhouse Burgers on the Weber Smokey Joe grill

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  • Huskee
    replied
    Originally posted by richinlbrg View Post
    Sorry, I was not clear. I KNEW it would be too hot, right up until I put it on the burger and bit in. It added a WONDERFUL layer of flavor, and NOT hot!
    Gotcha! Yep, I though the same. Even one of my young sons, who seems to be sensitive to spice, loves it. When I read your post I thought 'huh, spicy, really?'. But you're right, the hot sauce just adds a little tang no real spice. It even impressed my MiL when she was over for burgers. I got the "This is the best burger I've ever had, and that sauce is wonderful!" Credit to Meathead there...

    Leave a comment:


  • richinlbrg
    replied
    Sorry, I was not clear. I KNEW it would be too hot, right up until I put it on the burger and bit in. It added a WONDERFUL layer of flavor, and NOT hot!

    Leave a comment:


  • Huskee
    commented on 's reply
    I'm confused- the hot sauce in this recipe was too hot for you, but you still think it's great? I didn't think it made it hot at all. I omitted the hot sauce when I first made it since I didn't have any and it was still spectacular.

  • richinlbrg
    replied
    OK, when I read the recipe, I knew the hot sauce would be problematic (not a fan of spicy hot), after I blended the ingredients, I KNEW the hot sauce was problematic. Then the rain came before I could grill. Cooked inside, toasted the but in the broiler and put some glop on. GREAT!! Really adds a nice layer of flavor!! Thank you!!

    Leave a comment:


  • richinlbrg
    replied
    Again, Aaron, thank you so much!!

    Leave a comment:


  • Huskee
    commented on 's reply
    No trouble at all. Prepared/bottled

  • richinlbrg
    commented on 's reply
    So sorry to trouble you, but....burger glop - prepared or dry mustard?

    Rich

  • richinlbrg
    replied
    PERFECT! Thank you so much! I'll let you know how it goes! Hoping I can do a butt and couple racks on the morrow - should be better weather, cooler.

    Leave a comment:


  • Huskee
    replied
    @richinlbrg- I usually do 5 burgers, since there are 5 of us, and I usually leave them on about an hour roughly, sometimes 45min, sometimes over an hour. My grill temp varies between 220-280 depending on ambient weather/sun, with the 12 coals. Obviously you'll need to adjust if your "small/average" Weber is bigger than this. Textbook burger temp should be 160, but this is well done and I prefer burgers to be medium to medium-well at the most. I try to pull my burgers at or near 150-155 max. I sear them around 145 or 150.

    Burgers tend to stall, it takes a while to go from 140-150. At least this is my experience. This gives plenty of time for the wood smoke to do its thing for the flavor. I highly recommend oak or pecan for burgers, hickory will suffice. It's all good though.

    If you do this right, it will be one of the best burgers you can ever eat, especially if garnished with your favorite fresh toppers & the glop. Make sure to grill or toast the buns, this is a HUGELY important step in flavor wow factor even though it might not seem to be. I butter mine and do 'em in the broiler, but you have to watch like a hawk they go from golden to burned in one minute. Even dark brown, overtoasted, they're still excellent in the mix.
    Last edited by Huskee; September 6th, 2014, 06:33 AM.

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  • richinlbrg
    commented on 's reply
    LOOKS GREAT!!!

    We are going to try tonight. My wife is not quite as adventuresome on this as am I, so it'll be 1 reverse and one regular on the the weber kettle. This I can't wait for. Side by side taste test!! Wheweee!

    About how long does your burger take before you start the direct heat?

    Thanks, man!!

  • Huskee
    replied
    Ok here's a pic of my burger setup,
    the Weber Smokey Joe 14.5" with homemade foil smokenator. It's hard to see here since it fell down, but it's just a crudely fashioned foil baffle that's supposed to fold over in the general shape of the smokenator. it works great. 12 K-ford briqs, 6 lit atop 6 unlit, and one pecan chink that gets reused.
    Click image for larger version

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  • Huskee
    replied
    Diddem again tonight, this time with a slight dusting of BBBR after the Morton's Nature's seasons. The only other thing I did different was added a nice thick leaf of fresh lettuce after the garden tomato. Man oh man, if you could snap a picture of taste. Tonight's burger was the best I have ever eaten. I know that sounds cliche, but it's true. Juicier than all get out, pecan smoke, sharp cheddar, burger glop, fresh tomato and toasted buns. No pics this time to avoid redundancy!

    Leave a comment:


  • _John_
    replied
    I haven't yet, I was going to but one of the kiddo's came home early sick so I had to lock myself outside

    Leave a comment:


  • Huskee
    replied
    Originally posted by John View Post
    Did some bacon cheddar burgers this way this weekend with a little hickory, best burgers I have personally made. The shop here grinds up fresh daily, quite a difference from that pre-packaged store stuff.
    Great! Hickory is similar to pecan, perhaps a bit stronger, so I can imagine how good they must've been. Amazing how with a little extra knowledge about technique we're able to transform somethign so mundane as a burger into something so goooood. Did you try the glop?

    Leave a comment:


  • _John_
    replied
    Did some bacon cheddar burgers this way this weekend with a little hickory, best burgers I have personally made. The shop here grinds up fresh daily, quite a difference from that pre-packaged store stuff.

    Leave a comment:

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Meat-Up in Memphis 2021

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