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.
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.
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.
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!
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.
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/
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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.
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