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Reverse Seared Kobe Beef burgers

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    Reverse Seared Kobe Beef burgers

    Kobe Beef burgers dry brined and rubbed with Meat Church BBQ Bacon BBQ rub. Then smoked on Big Green Egg @ 225 with Pecan wood until internal temp hits 145-150. Then seared inside on Solidteknics: 100% Australian-made pans by food-loving engineer MJ Henry. cast iron skillet 30-45 seconds per side with green chili and sharp cheddar cheese. These are some serious burgers!



    Click photo below to see the video.



    burger sear by Immersion Freediving, on Flickr

    #2
    Nicccceeee!

    Comment


      #3
      look great! I am doing some high end burgers in a couple weeks that way for first time. Question--how long before you hit smoker did you brine? TIA

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        #4
        I just finished eating, but now I'm hungry again.

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          #5
          Looks Bomb!!

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            #6
            dry brined for about 2 hours.

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              #7
              FWIW, Meathead recommends that salt be added just before putting the burger on the grill or even during cooking. I think Doc Blonder may have done some research on that.

              However, the proof is always in the pudding, and those are some mighty pretty burgers there. Congrats on doing such a nice job with them, ImmersionFD

              Kathryn

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