I will say that "American Cheese" has its uses, but unless I was going patty melt, I’d never put that plastic on my burger.
If i I really wanted that perfect melt, and I wasn’t using a good melt cheese like havarti or real fontina, I’d construct one. Like I did during the big shutdown.
The Perfectly Melting Cheese Slice is an interesting concept. We want to take a real cheese (or two) with big flavor, that might not melt all that smoothly, treat it not entirely unlike the folks a…
Nice! And yeah, I agree I do not completely like the American Cheese.. but for now I'll have to conform until I find it's perfect substitute. Will try definitely the havarti, fontina is great!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
EdFMudkat just stop the bus. It's only 1pm here. On to my 2nd cocktail and about to get my grind on. I'll post in the SUWYC thread. I got a killer soak going on on the shallots right now.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My favorite burger is fatty beef, front seared then indirect up to temp (150ish for me) American cheese, tomato, pickle, avocado, light m&k & mayo, and toasted buns mandatory, and nice green leaf lettuce preferably. I like to season mine like brisket/steak- bold peppery rub. If using only s&p then heavy on both.
Avocado is one of my all-time favorites in a burger, definitely. I would just add a little bit of hotness to that burger and sounds legit.. top! Have a great week and grill on!
Salt and pepper is all I ever use for burgers. Now that I have a meat grinder I will purchase a chuck roast, dry-brine it and then grind it. I like to keep the burgers loose (pre-ground meat tends to be packed in) and I'll hit it with a little pepper and that's it. The meat stands tall on its own and of course cheese, condiments, etc all round it out.
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
when I do grind my own I’ve been using chuck roast and beef short ribs...this has been a really nice mix. It was someone here in AR that recommend it, turns out some tasty burgers.
As for my cheese choice I really like Swiss and pepper jack but lately we’ve been using the spicy canned nacho cheese...I know I know but man it’s good...😂😂
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Lately it’s been chuck-eye steak ground fairly coarsely then SV’d at 133 deg. F. Out of the bag, dried and seasoned with salt, onion powder, garlic powder, and crushed sweet basil (dried, of course). Finally, seared quickly over the seat burners or on the griddle and served medium rare. Cheese, if any, is Jarlsberg.
Last edited by MBMorgan; August 20, 2018, 09:38 PM.
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