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Meat-Up in Memphis 2021

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Grilled or Fried burger Poll

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  • ssandy_561
    Charter Member
    • Apr 2015
    • 1349
    • Central OHIO

    Grilled or Fried burger Poll

    I will be receiving my Blackstone Griddle today.

    I plan on doing a lot of research this spring and summer.

    But what is your favorite way to cook a burger?

    Flame grilled or Fried on metal
    Last edited by ssandy_561; February 26, 2018, 02:25 PM.
  • 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.

    I wish you put “or both”. That would be my vote.
    Congrats on your new toy.


    • ssandy_561
      ssandy_561 commented
      Editing a comment
      Both is there now
  • RonB
    Club Member
    • Apr 2016
    • 13298
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    Thin - hot 'n fast on the Weber
    Thick - front sear, then slow finish on the Weber
    Fried - only if the weather is too bad to go outside, and then I usually saute some onions first and cook in the drippings to add to the flavor.


    • BriggsBBQ
      Former Member
      • Feb 2016
      • 299
      • Dallas

      I cannot vote because I have never had a fried burger. Wonder if there is a combination. hot griddle on the hot SNS side and low on the other to get the smoky flavor.


      • djl
        djl commented
        Editing a comment
        I tried a reverse sear in December - slow cooking my burgers on my grill while my cast iron pan heated up over the SNS. Got a nice crust, but not much of a grilled flavor. I should try again, but actually smoke them longer. I was in too much of a hurry and rushed it!
    • Jerod Broussard
      • 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
        Maverick ET-732 White
        Maverick ET-732 Copper
        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

      Love to drop a fat burger in a shallow pool of hot grease, get both sides black, wrap in foil and finish with heat somewhere else.


      • Attjack
        Club Member
        • Aug 2017
        • 4398
        • Primo XL
          Weber 26"
          Weber 22"
          Weber 22"
          Weber 18"
          Weber Jumbo Joe
          Weber Green Smokey Joe (Thanks, Mr. Bones!)
          Weber Smokey Joe
          Orion Smoker

          DigiQ DX2
          Slow 'N Sear XL
          Arteflame 26.75" Insert

          Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
          - With Rear Infrared Burner
          - With Infrared Sear Burner
          - With Rotisserie
          Empava 2 Burner Gas Cooktop
          Weber Spirit 210
          - With Grillgrates
          ​​​​​​​ - With Rotisserie
          Weber Q2200

          Blackstone Pizza Oven

          Portable propane burners (3)
          Propane turkey Fryer

          Fire pit grill

        This is one of the main reasons I own a gas grill, but occasionally I'll cook burgers over charcoal. Almost never fry them anymore.
        Last edited by Attjack; February 26, 2018, 04:24 PM.


        • bardsleyque
          Club Member
          • Oct 2015
          • 654
          • Snoqualmie Wa.

          I almost always grill but have recently tried frying,I want to try "smashed"at some time as well.The blackstone looks like a really nice addition!


          • 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

              Maverick 733
              Thermapen (ok..4 thermapens)
              Thermo works DOT (or two)
              Fireboard (probably my favourite)
              Thermworks Smoke (or two)

              SnS (original, plus and XL)
              DnG pans, 6 or 7 of these
              and, maybe some other toys as well

            Love burgers both ways, but like griddled or fried a bit better for a great crust and maybe a bit more grease.


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

              For me, I like both. Grilled better than fried, but sometimes I just want a quick burger and choose to forgo the hassle of starting one of the grills. Wife, on the other hand, almost won't eat a burger that hasn't been "kissed by the fire"! Therefor, most burgers get grilled around here. All are home ground lean venison burgers with 10-15% beef fat added. Haven't personally cooked store bought ground beef in over 40 years.


              • vandy
                Club Member
                • Aug 2015
                • 611
                • Olive Branch, MS

                I like my burgers grilled for the most part but we do have a restaurant on Beale Street in Memphis that is famous for their fried burgers. They say the secret to their burgers is the grease, it is supposedly the same grease they started out with in 1912 just stained daily. I have had their burgers several times and they are always very good. Anyone interested in reading about them here is the link to their website http://www.dyersonbeale.com/


                • Dadof3Illinois
                  Club Member
                  • Jul 2017
                  • 936
                  • Southeast Illinois

                  Thin burgers I either grill or pan fry, Big burgers (1/2-3/4lbs) I’ll smoke then sear


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

                    I gotta say, I prefer the term "griddled" to 'fried". Allow me to deceive myself.


                    • allsid
                      allsid commented
                      Editing a comment
                  • djl
                    Charter Member
                    • Sep 2014
                    • 118
                    • Western NY
                    • WSM 22.5
                      Weber 22.5 Kettle (2)
                      Slow n Sear
                      Smokenator 1000
                      Cajun Bandit Rotisserie
                      Weber Genesis Silver B
                      Maverick ET-732 Maverick ET-732

                    It's a burger. What is there not to like


                    • FireMan
                      FireMan commented
                      Editing a comment
                      Ahhhhh, very well put. True, if it’s good, it’s good.
                  • JCGrill
                    Club Member
                    • Mar 2017
                    • 1839
                    • Minneapolis / St Paul burbs
                    • Charcoal - 22" Weber Kettle
                      Gas - Saber
                      Smoker - Green Mountain Daniel Boone
                      Portable - Charbroil Tabletop Propane Grill

                    I like both. To me grilled gives a flavor that a flat top can't duplicate, but the crust you can get on a griddle is pretty good too.


                    • JCBBQ
                      JCBBQ commented
                      Editing a comment
                  • BourBonQ
                    Club Member
                    • Oct 2017
                    • 844
                    • Lowcountry of South Carolina
                    • Pit Barrel Cooker
                      Blaze 32" Gasser with Sear Station and Rotisserie
                      Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
                      Camp Chef Explorer 60EX with Grill Box and Griddle
                      Thermoworks Thermapen Mk4
                      Maverick ET-733 2-Probe Wireless Thermometer
                      Thermopro TP20 2-Probe Wireless Thermometer
                      Anova 900W Sous Vide Immersion Circulator
                      Selection of Grandma's Antique Cast Iron Cookware
                      Bayou Classic Stainless Steel Oyster/Turkey Cooker
                      Weber Standard Size Chimney Starter
                      Foodsaver Vac Sealer

                    I thoroughly enjoy both. But "favorite" has to be a crusty, cast iron griddle-fried burger, not too thick. 2 patties just cause the crust is so good. Toasted potato bun. Melted cheese, sliced tomato, hold the lettuce, DUKE's mayo, yellow mustard, a pickle, some sauteed onions and jalapenos, extra crispy bacon. Lordy.


                    • JCBBQ
                      JCBBQ commented
                      Editing a comment
                      BourBonQ texastweeter you guys ever try Kewpie mayo? It's a Japanese mayo. So good. My favorite at the moment.

                    • FireMan
                      FireMan commented
                      Editing a comment
                      With the illustrious mayo knife?

                    • BourBonQ
                      BourBonQ commented
                      Editing a comment
                      JCBBQ I'll look for it.



                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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                  Meat-Up in Memphis


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