I know the fries might look overdone, but that is how she likes them and who am I to argue with a woman who has put up with me for 47 years and counting.
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Aftering following the great threads here about the Lodge grill I purchased one but haven’t had a chance to use it much. When my wife requested I make her some well done homemade french fries for Mother’s day, I decided to pair those with hamburgers made from some wagyu ground beef I had bought from Crowd Cow. The Lodge was fun to use and I used ATK’s method of making the fries starting with cold oil. I seasoned the burgers with just salt and pepper, and they turned out moist and delicious.
I know the fries might look overdone, but that is how she likes them and who am I to argue with a woman who has put up with me for 47 years and counting. -
Congrats on your new Lodge and the burgers look great. -
Great lookin' cook.Comment
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Looks great! First time I have seen the Lodge. I will have to check it out.Comment
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If I had a lodge in the woods I wood definitely get a lodge for it.
Now I am starving for a home cooked burger.Comment
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Sweeeeeet. 👍👍👍👍👍Comment
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Looks very, very good. My Lodge is still in the box. I’ve had it for about a week. Trying to figger out how I can introduce it to my family (my other cookers & my wife). 🤔Comment
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Bet those burgers were awesome. Nice cook.Comment
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I hate to say it, but I never had a wagyu burger.... are they worth the extra $$$?
That does look yummy!Last edited by BBQ_Steve-O; May 13, 2018, 11:13 PM. Reason: I meant to compliment his fine work, but I'm easily distracted *squirrel*Comment
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Looking fabulous! 😎😎
the only thing missing is the 17 tablespoons of mayo I put in my burger. Man I love burgers. How was the beef. Worth the cost? Many of us have the same question about the cost of that quality of meat. Please tell me it was amazing!! Don't burst my bubble.???????
Is that lump coal? Curious as to how much coal you used?
looking great my friend!Comment
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I approve! Nice job!!
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I understand about the mayo. Being originally from eastern NC, mayo is our mother sauce that goes well on everything, in excess!
The cost per pound was about $11.00 and I divided it into 3 burgers. We thought it was well worth the cost because they were great burgers. I’ve had burgers in fancy restaurants costing much more that weren’t half as good. iMHO.
HouseHomeyBBQ_Steve-O
Yes that is lump. i only used about 5-7 small pieces to get a thin layer on 2/3’s of the bed. I was afraid that the fat from the wagyu might cause a lot of flareups, so I wanted a safe space to move them to. I really didn’t need to worry.Comment
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I'm sure the burgers were really good but I'm scratching my head trying to justify a wagyu burger. I mean the whole idea behind wagyu is the extreme marbling which is just really the fat content. When I grind meat I specifically add fat to the mix to achieve the fat to meat ratio I desire. In other words I can pretty much duplicate wagyu using a lessor cut of beef, say brisket, and some saved fat. Just my opinion, but I feel like saving money to achieve the same result is the way to go.Comment
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Don’t mean to hi-jack this thread, but to Troutman, jgreen, & BBQ_Steve-O it took me the winter to quell the storm over my Napolean Rogue. So the winter cookin & rotisserie makes everything fine. Now another cooker? I have to sharpen up on the "all saws cut wood" theme coupled with "your feet sure look purdy in them shoes" discourse. Practice, practice, practice! Right now its tucked away in the garage.Comment
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