Dyer's Burgers in Memphis, Tennessee cooks its beef patties not on a grill or flat top, but in a skillet filled to the brim with grease that's been collecting for over a century.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I guess you could do that with a bunch of rendered tallow. But honestly, I've been using ghee to paint my ribeyes because I felt the beef flavor was a bit strong with tallow. I get fat buildup if I do several burgers in my CS skillet. I could try that, but I certainly don't get enough to float a burger.
Ok someone has to ask. Is 100 year old grease that good? I’ve heard of it before, but I think I’ll stick to something newer. There is no telling what kinds of polymers have been created in there over time. If I need to deep fry a burger I’ll go with some of this year’s tallow.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I had them a few years ago when I was bar hopping on Beale Street. They were definitely worth it after drinking for a couple of hours. Would love to go back there and have one again...
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’m going to go ahead and doubt this. It makes a good story, and no one is interested in calling them on it, so it persists. A quick look at articles on the restaurant: “The legend is….” “According to Dyer’s.…” “As the story is told….” But yeah. They strain it? Of course. That should work. Like the oil and filter in your car, right? Just keep changing the filter, and add oil as needed! No need to change it!
I don’t think you need to know organic chemistry to realize that the oil would break down pretty quickly, and become ineffective, and eventually turn rancid. The burgers can still be great without 100 year old grease.
I'm sure they are quite healthy too...Low salt...Obviously no cholesterol and low fat...It's all in the pan...Not in your arteries...lol...Dang, they sure look delicious.
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