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I'm getting ready to challenge a burger snob

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  • Skelly
    Club Member
    • Jul 2016
    • 95
    • Tuscaloosa, AL

    I'm getting ready to challenge a burger snob

    and I'm not really prepared for it TBH. I just like to accept challenges to add spice to life. I grill good burgers, I've used the standard Amazing Ribs techniques, etc. But I'm simply better than your average burger griller. I'm not some mad scientist of ground beef.

    Now, let's be clear. Ground beef, salt, and fire is plenty good enough if we're being honest. But I want to go buy some high grade ribeyes, have the butcher grind them, and do something special. I've heard everything from "do nothing" to "add some ranch dressing powder and mayo" to things I won't repeat in public. I just want to make it fun. No money on the line, but I love the families involved, so I want everyone to enjoy. Call it a cook-off.

    **Note: I just don't have time to get on here a ton, but I will check back and I appreciate any thoughts, as always.
  • JGo37
    Club Member
    • Apr 2018
    • 1346
    • the LOU
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      & the PIT!

    #2
    Jucy Lucy?

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1540

      #3
      Thick or thin style? Hard to beat completely safe, pasteurized SV thick burgers that are medium rare and finished with a hard sear over charcoal. Gushing with juice, no mix ins required. You can aslo do the same reverse smoke seared, but you’ll have to go to a higher internal temp unless you’ve played other tricks to make the beef safe.

      Or thin smash-style with the highest percentage of tasty crust (two patties per bun though).

      If you get them ground 25-30% fat is usually the sweet spot.

      But it I’m no mad scientist with burgers, other things, maybe.

      Comment

      • Skelly
        Club Member
        • Jul 2016
        • 95
        • Tuscaloosa, AL

        #4
        Originally posted by Polarbear777 View Post
        Thick or thin style? Hard to beat completely safe, pasteurized SV thick burgers that are medium rare and finished with a hard sear over charcoal. Gushing with juice, no mix ins required. You can aslo do the same reverse smoke seared, but you’ll have to go to a higher internal temp unless you’ve played other tricks to make the beef safe.

        Or thin smash-style with the highest percentage of tasty crust (two patties per bun though).

        If you get them ground 25-30% fat is usually the sweet spot.

        But it I’m no mad scientist with burgers, other things, maybe.
        I thought about the Meathead method of quickly boiling the steaks and grinding on site so that we wouldn't have to go past mid-rare. However, I'm not sure the entire crowd would be believers... There will be women, children, and know-it-alls.

        I'm more asking about additives.. is adding things like mayo or crisco or motor oil, etc really worthwile, or should I just get a great cut, grind it, and grill it?

        Comment


        • Skelly
          Skelly commented
          Editing a comment
          Hahaha ILikePigButts ... I guess maybe that was a bad choice of facetious additives for a food thread.

        • ILikePigButts
          ILikePigButts commented
          Editing a comment
          As good as any other lol

        • bardsleyque
          bardsleyque commented
          Editing a comment
          straight 30w or 20w50w?
      • lonnie mac
        Club Member
        • Jul 2016
        • 1306
        • Bacliff, TX
        • Motovlogging for the freedom of old Hippies...

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          Meater

        #5
        A true burger snob shall have his own grinder, lest his snobbery is left to the whims of another. Then you shall get chuck-eye steaks and grind your own burgers.

        Comment

        • Nate
          Charter Member
          • Apr 2015
          • 3802
          • Quarantined
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          #6
          I immediately thought of this event in my hometown:

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 7170
            • Bottom of Winnebago

            #7
            Butter!

            Lots of butter!

            Comment


            • bardsleyque
              bardsleyque commented
              Editing a comment
              be still my clogging arteries
          • Skelly
            Club Member
            • Jul 2016
            • 95
            • Tuscaloosa, AL

            #8
            Originally posted by lonnie mac View Post
            A true burger snob shall have his own grinder, lest his snobbery is left to the whims of another. Then you shall get chuck-eye steaks and grind your own burgers.
            You make an excellent point. Having never ground my own burger, I would be at a distinct disadvantage against someone who has done so as a practice. However, if he is a "burger snob" picking up 73/27 from Winn Dixie, I may have a bit of an advantage from the get-go, right?

            Comment


            • lonnie mac
              lonnie mac commented
              Editing a comment
              Ah brother, I have not heard the words "Winn Dixie" in dang near 40 years. (From Baton Rouge) What music to my ears! Grinding allows you SOOOOO much control though. Easy to do, easy to learn.

            • Skelly
              Skelly commented
              Editing a comment
              lonnie mac I just got back from Baton Rouge. Like... 2 days ago. You may not like me after this, but I'm a Bama grad, went to game. Had gumbo and gator tail at Prejean's in Lafayette ... oh my goodness

            • Sweaty Paul
              Sweaty Paul commented
              Editing a comment
              I’m with lonnie mac and would grind my own. Grinding is very easy to learn and would give you more control
          • Skelly
            Club Member
            • Jul 2016
            • 95
            • Tuscaloosa, AL

            #9
            Originally posted by Nate View Post
            I immediately thought of this event in my hometown:

            Hahahaha!! I've never been a beef specialist because I've always just let beef be beef. I've loved it since I could walk, and it's never done me wrong. But some of the recipes with 1000 steps really sound amazing in theory.

            Comment


            • Nate
              Nate commented
              Editing a comment
              I’m a fan of some level of simplicity. I feel like all the “tinkering” can eventually just become a distraction or completely mask the taste of the meat. A very fine line.
          • Fire Art
            Club Member
            • Jan 2018
            • 988
            • Jackson hole Wyoming

            #10
            I like your plan ribeyes salt pepper. when i smash burgers I put ranch dressing mix in them

            Comment

            • SMOG MAN
              Club Member
              • Jan 2016
              • 293
              • San Diego, California
              • Rec Tec 680
                Weber Performer
                Weber Rotisserie for kettle
                Weber Summit
                My old worn out Gasser for burgers

              #11
              Maybe practice on your spice mix-salt level, when I am trying to make a great burger for a crowd I want a well/proper seasoned 1/2 pound smoked a little and then seared, quality toasted buns and good quality condiments.

              Comment


              • Skelly
                Skelly commented
                Editing a comment
                I don't know why I didn't consider smoke.... I could put on PBC for a little smoke, then sear on a Weber or a chimney, depending on crowd level.
            • tbob4
              Charter Member
              • Nov 2014
              • 2257
              • Chico, CA
              • BBQ's
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              #12
              Whew. Burgers are the most difficult meat to judge, in my estimation. We all can tell you how to cook everything but a burger is good in the eye of the holder. I would try to find out what your comp is doing and do the opposite. If he/she is doing fat stuffed burgers, go with smashed burgers.

              Comment


              • EasyMoney
                EasyMoney commented
                Editing a comment
                Burger is good in the eye of the beer holder :-)
            • Keiferr
              Club Member
              • Jun 2018
              • 962
              • Southeast Michigan

              #13
              Get some great buns and lightly grill them too .

              Comment


              • FireMan
                FireMan commented
                Editing a comment
                And butter!

              • DavidNorcross
                DavidNorcross commented
                Editing a comment
                I agree. This is the greatest challenge with burgers and that is the buns. Thin/soggy buns will ruin a fantastic cook.

              • Hugh
                Hugh commented
                Editing a comment
                FireMan - Its burger season again and my quest for the perfect burger continues...

                I'm liking your comments about butter. But I have only been putting it on the bun when I toast it. Are you doing more with it? Mixing it into the hamburger perhaps? (how much can you get away with?). I'm am struggling to get a juicy burger, all my sources seem to be on the leaner side.
            • RickyBobby
              Club Member
              • Jul 2016
              • 418
              • Kingwood, Texas

              #14
              As mentioned by tbob4 , this is a challenge indeed! For example, personally, I detest smash burgers. I know. I shall suffer the slings and arrows of some for such a statement. But when I think of a burger, I want a big, juicy, greasy, patty of ground beef that is on the rare side of medium rare stacked with cheese and bacon! I will echo lonnie mac and say grinding it your self is the way to go! Ribeye, is my personal go too. Out side of that, I use my favorite season salt (Johnny’s), some garlic salt, a little onion powder, and a few dashes of Lea and Perrins Worcestershire. Good luck with the challenge, I look forward to hearing how it goes and what you decide to submit for your friends and family!

              Comment


              • tbob4
                tbob4 commented
                Editing a comment
                Arrows, arrows!!! Only sometimes. Other times I like thick stuffed burgers. That’s what makes it so tough!

              • Skelly
                Skelly commented
                Editing a comment
                Thanks for your input bro. I like where you're head is on this one. For what it's worth, this challenge may be in the spring (4 hour drive from me to them). But I don't like losing, so I'm going to practice a couple times. I will definitely be back just before and after the challenge.

              • RickyBobby
                RickyBobby commented
                Editing a comment
                Anytime, brother! Great idea starting your research now, gives you plenty of time to perfect your recipe!
            • JeffJ
              Charter Member
              • Feb 2015
              • 2389
              • Michigan
              • Jeff

              #15
              In order to be safe to eat, ground beef needs to be cooked to at least 160 internal unless it is first pasteurized. Ground chuck is an excellent choice for this. I can personally attest, grinding the meat yourself is a game-changer. You are able to form a much looser patty and that cragginess really makes for a textural difference. The weekend before last I went on a camping trip with a couple of buddies. Borrowing a theme from BBQ Pit Boys I partially grilled, indirect, a pound of thick cut bacon on the kettle. I then chopped it up and added it to 3 pounds of chuck that I ground myself. I formed 9 patties out of this and it was all lightly seasoned with some cracked pepper and garlic powder. It was cooked indirect with a reverse sear to 160 or so internal and was the best batch of burgers I've cooked yet. Ribeye is great at medium rare. Chuck/Brisket/short-ribs all do better when cooked through - they maintain their beefy flavor and have enough fat and collagen to remain moist.

              Comment


              • JeffJ
                JeffJ commented
                Editing a comment
                mgaretz true. Also, if you drop a whole chuck into a pot of boiling water for 30 seconds, and then grind it, you can also safely cook it to medium rare. Either method might be the way to go if you are using something like a ribeye. I prefer chuck and it's best when the fat renders and moistens all of the meat - cooked to 160.

              • RickyBobby
                RickyBobby commented
                Editing a comment
                OR, ........ you could perhaps under cook them just a *touch* and feed your competitor first.......... I don’t think Montazuma and his revenge would be considered cheating....... necessarily. ....... hey, after 13 years in the Army I learned that if you ain’t cheatin’ you aint tryin’!

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                I likeys to use chuck, with some brisket also ground in...
                An th fat from both...

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