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Start of something Beautiful (Fingers Crossed)
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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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I had no problem grinding the meat. I put the cubes in the freezer for about 20 minutes to firm them up. Turned the mixer onto 4 and started grinding. Never once did it bog down.
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The kitchen aid grinder works great. The only time it struggles is if sinew or silverskin gets in there, but it’s not hard to open up, pull that out, and get rolling again.
Very handy when whole cuts happen to be on sale cheaper per pound than ground.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Have you made corned beef burgers before, ssandy_561 ?
This is an interesting topic. Thanks.
Kathryn
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Pay no attention to the two slices of turkey on the griddle. My better half does not like corned beef
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28" Blackstone. Got it on sale on Amazon for $127.85.Last edited by ssandy_561; March 18, 2018, 09:31 PM.
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Now for the good, the bad and the ugly
The Good:
The Flavor of the burgers was awesome
The smoked Swiss added a nice smokey flavor to the burger
I have some left over raw burger I put in the freezer. Corned Beef hash and Dippy eggs are on the dinner menu this week.
The Bad:
The textured of the burger was a bit off. I used the fine grinding die for the grinder. Should have used the large hole die.
All I could find was pre sliced marble rye bread. The bread was too thin and fell apart a bit as the burgers were eaten.
The Ugly:
I over cooked the burgers. The weren't dry but by no means were they juicy. The first time I checked the temp on the burgers on the grill they were at 160. I still needed to get a crust on them on the griddle and I still needed to melt the cheese on them.
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Next time here is what I'm going to change
Use the large die for the grinder
I'm gonna let the hamburger "dry out" a little longer in the refrigerator. The burger was quite wet when I formed the burgers. There was too much liquid still in the burger.
I'm going to cook them 100% on the griddle next time and monitor my temps better.
I've never really liked burgers on bread. I think I'll ask the bakery 3 to 4 days in advanced if they can make me some rye hamburger rolls
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This is awesome! This is how you get better. Have you thought about smashing them on the griddle? I love doing that with a flat, cast iron press. It gives you a great crust on the burgers, as long as that griddle is HOT. Great write up!
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That's the plan next time. I made smash burgers the first time I used the griddle a couple of weeks ago. Probably never grill a burger again. 😄
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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