Looking Great from here!
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Start of something Beautiful (Fingers Crossed)
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Great idea!!! Couple questions. Did you desalinate your store bought corned beef before grinding? Looks like a pice of flat. Looks awfully lean for burger. Would a corned point work better???
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My biggest complaint about burgers in most restaurants is the bun falls apart. The more you put on the burger the worse it gets. Brioche and challah seem to hold up better than most, but even those are problematic when there are lots of toppings. I guess what I'm saying is, good luck! I hope the next one is more to your liking!
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I wonder if adding just a smidge more fat to the mix would help with the dryness, and keep the flavor? I have plenty of cubed fat from my last brisket, I think I will try this out. I wonder If I can get some custom baked rye burger buns from the bakery.. I will try this out in the next couple weeks and see how it works out.
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Club Member
- May 2015
- 496
- Tennessee
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Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
I just did this this past weekend myself! I corned a brisket and used half for St. Patrick's Day dinner and turned half into pastrami. I desalinate for 24 hours due to dietary reasons (funny to watch my wife salt the corned beef!). The half I used for corned beef I stole some from prior to cooking and ground it. Made Rubin Patty Melts with Jewish Rye (I prefer that). Out of this world good. I'll be doing that again.
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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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Excellent post and great photography! Good use of the Blackstone griddle. Was that bread Pepperidge Farm Deli Swirl? I've used it before and it's good stuff. I like a good kaiser bun for burgers they seem to hold up pretty well and you can really pile on the toppings.
I've been using my griddle more and more. Did breakfast this weekend on it. I will never grill a burger again after using the griddle.
Next time use a melting dome on the griddle to melt your cheese. Put a couple squirts of water under the dome to create steam and really melt that cheese quickly.
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