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Meat-Up in Memphis 2021

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Impossible Burger - Caveat I know Im out on a limb here !!!

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  • GreenBBQ
    Club Member
    • Jan 2017
    • 26
    • Germany

    Impossible Burger - Caveat I know Im out on a limb here !!!

    At the risk of being shot down in flames by you guys has anyone tried this Impossible ( Non meat ) Burger. It is not available in Germany but I do plan on testing this as soon as I can since my wife is Vegan. Id be keen to hear anyones thoughts as to the "bloody, juicy" taste they claim is indistinguishable from the real thing. If it is then Im quite sure it will gain quick traction in burgers, chills and who knows what else they can fabricate from this scientific development. Perhaps not amongst this audience but certainly amongst the veggies et al as well as a good few meat eating environmentalists ( we are not all vegan though plenty argue we should be)
  • Huskee
    • May 2014
    • 15417
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
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      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
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      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • 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 me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Interesting. It sure looks like they're cooking a real ground meat burger. No experience, but I'd try just about anything once. Another things that makes me leery is can you really trust all their statistics? You know what they say, approx 85.4924% of statistics on the internet are made up.


    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      Abraham Lincoln said it was 86.3524%, and we all know how honest he was......BTW Huskee, I was relieved to see the qualifier 'just about'.

    • Huskee
      Huskee commented
      Editing a comment
      ComfortablyNumb I used to say I'd try anything once, but after watching enough episodes of Bizarre Foods & No Reservations I decided "almost anything" is much safer.

    • Troutman
      Troutman commented
      Editing a comment
      I thought that was 86 75 309 %
  • EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    Another one to check out, but which is not yet available in EU, is Beyond Burger. http://beyondmeat.com/


    • HouseHomey
      Club Member
      • May 2016
      • 5501
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
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        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      Have three places around the corner from me who sell it on their menu.


      • Mosca
        Charter Member
        • Oct 2014
        • 3707
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        The only problem I have with it is calling it a burger, but if it tastes good I can rationalize that.


        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Amen. I'll wager if 'food scientists' came up with a lettuce made from meat and called it lettuce there would be a riot.
      • DoubleUpOrQuit
        Club Member
        • Dec 2017
        • 343
        • Minneapolis, MN
        • Old Country offset smoker, 22” Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.

        Hmm....the photos sure make them look juicy and delicious. I'd give them a shot.


        • ComfortablyNumb
          Club Member
          • May 2017
          • 3445
          • Northeast Washington
          • KBQ C-60
            Thermoworks Smoke
            Thermoworks Thermopop
            Thermoworks Dot

          Ever notice how they are always looking for ways to make plants taste like meat, however never try to make meat taste like plants?

          This brings up so many questions. In this world of how bad 'Frakenfoods' are and we need to eat natural, how is turning plants into meat natural? The heme they use in the burger is GMO , so how can that be natural? They claim it is safe, yet it is unregulated. Isn't the rally cry against GMO is that we just don't know even if big Ag tells us it is safe? I'll wager if IB was a subsidiary of Monsanto perception would be far different.


          • Barry Friesen
            Former Member
            • May 2017
            • 101
            • Altona Manitoba Canada

            I tell everyone that I BBQ for that my meat (hogs, chickens or cattle) were all vegan...


            • Willy
              Charter Member
              • Apr 2015
              • 1865
              • High Desert of the Great Southwest

              I find the stats they cite about the impact of livestock to be suspect--big time. Count me as a skeptic on this, even if the burger tastes fine. BTW, I'd certainly be willing to eat them if they tasted good.

              We currently farm and raise livestock on roughly 40% of the earth's land (pretty much all arable land is now used for food, minus the tropical rain forests); this according to Nat Geo. This is approximately equivalent to Africa and S America. The burger folks claim 30% of land is devoted to livestock alone. Bunk, I say. Further, without animal manure or synthetic fertilizers (or "night soil"), veggies and grains can't be grown forever. You can't export nutrients off the farm without replacing them.

              Grazing animals have been a part of life on earth "forever". The Great Plains did just fine when huge herds of bison roamed the plains. Whatever emissions they gave off were a part of the natural cycle of things, just like volcanic eruptions and such. The 50% increase in CO2 levels in recent decades is due solely to burning fossil fuels, which are released from very long term underground storage and HAVE NOT been a part of the CO2 cycle that has been predominant for many, many, many millennia.

              None of this is to say that eating ever increasing amounts of meat is a net positive, or even neutral. Food animals, as currently produced, do indeed consume large amount of veg, grass, and grain that we might eat as part of a more efficient use of agriculturally produced calories--well, not the grass.

              It'd be nice if Meat Head weighed in on this; I know it's a topic of great interest to him.

              No hostility or flames intended GreenBBQ. I love these kinds of discussions.


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

                A friend gave me a T-shirt that said: “If God wanted us to be vegetarians, He would have made broccoli more fun to shoot!” and another saying “If God didn’t want us to eat meat, why did He make it taste so good?” I returned the favor with one that said “Imitation is the sincerist form of flattery!”

                The defense rests!🤔


                • ribeyeguy
                  Charter Member
                  • Jun 2015
                  • 1302
                  • S. E. Wisconsin
                  • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

                  It brings an interesting question to mind. Let's say they've succeeded and they've created a burger clone out of plants. If all things were equal in regards to taste, tenderness, juiciness, price, etc., the two are indistinguishable.....would you switch? For some reason I don't think I would. Even if there were no difference between the two I'm pretty sure I'd still opt for the real thing.


                • 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.

                  No plant burgers for me!


                  • HorseDoctor
                    HorseDoctor commented
                    Editing a comment
                    Drop the mic...
                • Thunder77
                  Founding Member
                  • Jul 2014
                  • 2865
                  • Halethorpe, MD
                  • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                  I would give it a go. I tried some veggie "scrapple" once, and it was really tasty.


                  • FireMan
                    Charter Member
                    • Jul 2015
                    • 8044
                    • Bottom of Winnebago

                    I wonder what would happen if you sous vided a veggie burger. What would it look like. At least it would be brought to the right temperature.


                    • ribeyeguy
                      ribeyeguy commented
                      Editing a comment
                      Hmm, plant matter in liquid and heat. I bet it'd sprout and start to grow. You'd have a hydroponic burger basin.
                  • Troutman
                    Club Member
                    • Aug 2017
                    • 7598
                    • aka Troutman Taco - Hanging Free in Tejas

                    • OUTDOOR COOKERS

                      BBQ ACCESSORIES

                      WOOD & PELLET PREFERENCES

                      SOUS VIDE

                      INDOOR COOKWARE

                    Now I'm stating with a disclamer here that I am a declared meat eater and will NEVER not be a meat eater. I don't care if my colon explodes from being clogged with the stuff, I am a meat eater.

                    Having purged myself of that .... let's try to help the guy out. For purely scientific reasons, I once (it was only once mind you!) visited a vegan restaurant for lunch one day as a change of pace. I ordered the black bean burger. Had a bunch of other veggies and stuff on it, looked real good.....

                    ... now my first reaction was .......

                    ...but to be honest by the end of the burger it was pretty much like eating a bunch of veggies between two buns. Had no real feeling of satisfaction that this gives you .....

                    Click image for larger version

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                    So sorry guy. I really have no help to give you or advice to lend. At the end of the day you can put a silk purse on a sow's ear and call her queeney but she's still always going to be a pig !!!

                    Just enjoy your schnitzel and a good dunkel and I hope your wife finds her burger ....


                    • FireMan
                      FireMan commented
                      Editing a comment
                      Is that the same as lipstick on pig?



                  Meat-Up in Memphis 2021

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