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.
Sounds interesting. My first job was in an old drive up restaurant in 1962, (I think). The owner worked for a sausage company and when times got tough, he wound up adding breakfast sausage to the ground beef. It did not go over well. I think unseasoned ground pork would be better.
💯percent!!! In Arcata, CA the community food coop sells a mix they call squealer’s. It is a blend of beef, pork, lamb, and goat with herbs. It makes the best burgers!! They have a phenomenal meat department. It’s the only thing I miss from home.🔥🔥🐿️
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I’ve done 50/50 burgers with 80/20 ground beef and bacon …. It’s phenomenal. 50/50 with Wagyu beef and Berkshire pork seems like it would be … okay ;-)
Sounds interesting. My first job was in an old drive up restaurant in 1962, (I think). The owner worked for a sausage company and when times got tough, he wound up adding breakfast sausage to the ground beef. It did not go over well. I think unseasoned ground pork would be better.
Wow, interesting. I use breakfast sausage all the time in my mix for smashburgers. Wife likes Italian sausage in them, that's not my preference, I don't like that flavor profile in a burger. But I generally go 3:1 with 73/27 ground chuck and Jimmy Dean's Hot Breakfast Sausage, add S&P, some garlic poweder, onion powder, some Tony Chachere's and then some umami powder.
I'm not sure there's anything I make that my family asks for more during the warm months when I can run the griddle.
i am interested in the bacon idea. How big are the pieces of bacon that you mix in? And is the bacon pre-fried, so it is a crisp finish, that is mixed just prior to grilling?
Juicy Lucy burgers have a bit of popularity in the Minnesota area. Not sure if that is just a regional thing or popular elsewhere . . ..
A twist on the Juicy Lucy might be to have crispy bacon inside the burger, along with the cheese. Seems like it would be quite a bit of extra prep work, but might be fun to try.
I’ve done Juicy Lucy, they are pretty good. As far as the beef/bacon mix, I dice it as fine as I can with a good knife and then I cook in a pan at low heat until lightly brown and starting to render the fat. Let that cool, then mix in with the hamburger.
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 haven’t tried it, but I would. I use the blend in my meatballs; all beef meatballs aren’t interesting enough. Pork adds depth. I do 2:1 beef to pork. (I’ve found veal adds nothing except it costs too much.)
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 am interested in the bacon idea. How big are the pieces of bacon that you mix in? And is the bacon pre-fried, so it is a crisp finish, that is mixed just prior to grilling?
Juicy Lucy burgers have a bit of popularity in the Minnesota area. Not sure if that is just a regional thing or popular elsewhere . . ..
A twist on the Juicy Lucy might be to have crispy bacon inside the burger, along with the cheese. Seems like it would be quite a bit of extra prep work, but might be fun to try.
When I lived in the Midwest (1970s) I had friends who made Juicy Lucys. That’s a good burger.
Many groceries sell premixed bacon and cheese burgers; it’s pretty common locally.
I just looked it up . . . Juicy Lucy's are a Twin Cities thing. At least some local spots in the Cities claim to have invented them . . . and they have rivalries over it.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I’d think this combo would be great! Meatballs…..bolognese….of course it would be good in a burger! I think that would make a great green chile cheeseburger too!
I tried placing a pat of butter in the center of the patty once. That did not work too well 'cause the butter melted and left a cavity in the burger. This thread got me thinking that grated butter might work. I have a recipe for biscuits that calls for frozen then grated butter. That should work better than a pat of butter.
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