Sorry folks, I got so excited to try the burger on my first homemade bun that I forgot to take a pic of them. I can tell that they didn't last very long and they were good.
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Beer can burgers anyone?
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Club Member
- Nov 2016
- 201
- Cheyenne, WY
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Green Mountain Grills Daniel Boone
Blackstone 36" four-burner griddle
Weber Q-100 gas grill
Grill Grates
Original Weber 22" kettle (1978 model!)
Slow n Sear
Drip & Griddle
Thermoworks RT600C
Original Fireboard
Thermapen MK4
Yum! What temp did you cook 'em at, DW? The link ComfortablyNumb provided implies low and slow for about an hour. One more thing I've just gotta try...
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DWCowles
Doing your first Brioche hamburger buns cook indoors in your oven was brilliant. It's easier because it's really is a set it and forget it cooker, more predictable for a first time cook👍
Now if and when you might want to move that cook outdoors on your Kamado Joe... it's easy. Raise your pizza stone above your gasket line. Preheat your cooker and pizza stone to the same temperature called for in the recipe, and let it heat soak your ceramics for about 45 minutes.
When you are ready to load your rings with dough... place a piece of parchment paper on your pizza peel, place your rings on your parchment paper, and then put in the correct weight of dough in each ring. Let them final proof and then put them on your pizza stone. The baking time will be about the same. They might finish a little bit quicker in your Kamado Joe because the temperature in a Kamado does not fluctuate as much as your kitchen oven does.
Your Kamado Joe and my large BGE are very similar cookers. Here's my setup I use in my BGE for these buns.
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DWCowles
Now that you are a legitimate bread maker, able to make as complex bread as a delayed fermentation Brioche type dough... guess what? You can use that same exact recipe to make lots of interesting things.
A loaf of bread... https://m.youtube.com/watch?v=8Y7sCsqojCo
Donuts... https://m.youtube.com/watch?v=ywxrv6AZCjA
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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