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Best burger seasoning??

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  • Flynhawaiian
    Former Member
    • Nov 2015
    • 53

    Best burger seasoning??

    okay let’s hear it. Best bbq season made from scratch!! We are having a New Years bbq tomorrow and I want to do burgers. I haven’t found the perfect recipe for seasoning yet and would love to get advice from you guys!!
  • Baltassar
    Club Member
    • Apr 2016
    • 129
    • Northern California

    #2
    Honestly, for me its salt and pepper, smoke, and a wicked sear. But I expect Big Bad Beef rub would work if you want something more.

    Comment

    • Flynhawaiian
      Former Member
      • Nov 2015
      • 53

      #3
      Likely your right on that. Was thinking maybe a bit of garlic as well or something. Not sure though

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9933
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
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          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #4
        Tony Chachere's right before you put them suckers on the grill.

        One day I need to do a brisket with it.....apply 3 days before blast off.

        Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 6423
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

        #5
        I lightly sprinkle with a bit of onion salt and garlic salt, then (still lightly) with dried basil (which I crush to a powder between my finger tips.

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9703
          • 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.

          #6
          Click image for larger version

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          Comment


          • Steve B
            Steve B commented
            Editing a comment
            Hey DW. I checked out their website. Some really interesting stuff in there. But I cain’t seem to find an ingredient list for any of their products. Or what exactly each rub/seasoning is for.
            Seems like you have to just go with what the name is and trust it’s what you’re looking for.
            Any insight??

          • lonnie mac
            lonnie mac commented
            Editing a comment
            I LOOOVE Heaven made. Basically theses are all low salt, and each can be used on anything you wish. The new Brisket Rub is dang good. Cooked my ribs yesterday using Amazing Cajun. Really stand-out rubs in my book. I have them all.

          • John Henry
            John Henry commented
            Editing a comment
            @DWCowles: Thanks very much for this recommendation. Have been looking for a low-salt option at times when I fall behind making my own AR rubs. The ingredients look great; will give this a try.
        • DWCowles
          Founding Member
          • Jul 2014
          • 9703
          • 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.

          #7
          Here’s the ingredients list for “It’s Incredible” Steve B Click image for larger version

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          Comment


          • Steve B
            Steve B commented
            Editing a comment
            DWCowles and jgreen thanks. Looks like really good stuff. Even lonnie mac approves 👍
            Gonna have to try em out.

          • DWCowles
            DWCowles commented
            Editing a comment
            Steve B their Mexicajun seasoning is great on chicken

          • HouseHomey
            HouseHomey commented
            Editing a comment
            I love a little beef and chicken fat in my Rub.
        • jgreen
          Charter Member
          • Oct 2014
          • 2738
          • Winnipeg Manitoba Canada
          • 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

          #8
          Here is a shot of the ingredients. Hope you can read it. Click image for larger version

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          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1147
            • Central Iowa

            #9
            I seem to go through a LOT of Morton's Natures Seasoning for all manner of meats. I've even cobbled together a salt free version for instances when something has been previously dry brined.

            Comment

            • evollbrecht
              Former Member
              • Dec 2017
              • 31
              • Lincoln Nebraska

              #10
              Lawry's Seasoned Salt, Granulated Garlic, Cavender's All Purpose Greek Seasoning. A good dusting of each on both sides of the burgers. This is my go to for burgers, everyone in my family loves it. It sounds like a lot of seasoning but it turns out great for our liking. Let me know if anyone tries it and what you think. Good luck and Happy New Year!

              Comment

              • dansha
                Club Member
                • Jun 2016
                • 39
                • Atlanta

                #11

                Danny's Pub Burger Seasoning

                Ingredients
                • 1 Tbsp paprika
                • 1 Tbsp dry Worcestershire
                • 1 Tbsp light brown sugar
                • 2 tsp dried toasted minced onion
                • 1 tsp salt
                • 1 tsp Black pepper, fresh, coarsely ground
                • 1 tsp garlic powder
                • 1 tsp Colman's mustard powder
                • 1/4 tsp ground cayenne

                Directions
                1. Combine all dry ingredient in a small bowl.

                Comment


                • Powersmoke_80
                  Powersmoke_80 commented
                  Editing a comment
                  Thanks for that one! I had dried Worcestershire in the cupboard and forgot all about it on the one I made close to that for last nights burgers
              • texastweeter
                Club Member
                • Jul 2017
                • 2938
                • Republic of Texas

                #12
                kosher salt, fresh ground pepper, granulated garlic, granulated onion, and MSG (accent)

                Comment

                • Reds Fan 5
                  Charter Member
                  • Sep 2014
                  • 282
                  • Western Springs, IL
                  • Equipment
                    Weber Genesis Gas
                    Weber 22" Kettle (black)
                    Smokenator
                    Slow N Sear

                    Thermometers
                    Maverick 732 Redi-Chek
                    Thermopop

                    Fuel
                    Kingsford Blue Bag
                    Kingsford Professional

                    Wood
                    Apple (chunks)
                    Mesquite (chunks)
                    Hickory (chunks)
                    Oak (chunks)

                    Beverages
                    Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

                    Bourbon: Basil Hayden
                    Rye: George Dickel
                    Cocktail: Manhattan

                    Personal
                    Married, one child (son)
                    Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
                    Associate Dean at Chicago area university

                  #13
                  * Salt and pepper
                  * Penzey's Prime Rib Rub
                  * Montreal Steak Seasoning sprinkled on the top right before searing for a good crust.

                  Comment

                  • PaulstheRibList
                    Founding Member
                    • Jul 2014
                    • 1585
                    • Lake Charles, LA
                    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                      1.) A pair of Weber Smokey Mountain 22.5's
                      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                      7.) 22" Weber Kettle with Slow-N-Sear
                      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                      9.) BarbecueFiretruck...under development
                      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                      I'm loving using BBQ to make friends and build connections.
                      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                    #14
                    I keep a shaker with 2 parts Kosher and 1 Park Penseys Coarse Ground Black Pepper and it is the only jar I grab when I'm going to the grill with burgers or pork. Salt and Pepper and that fabulous live fire!

                    Comment

                    • Jon Solberg
                      Former Member
                      • Jul 2014
                      • 4819

                      #15
                      Salt Fire

                      Comment

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