Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

The greatest [email protected]!?NG burger ever!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    The greatest [email protected]!?NG burger ever!

    Beef short ribs, Vietnamese fish sauce, beef tallow and fresh cracked Black pepper





    Look at those......




    Here we go! Decided to Sous vide these my goodness!

    Buns, you think I'd spend time grinding my own beef and use store bought buns? Yeah NO!





    Vacuum sealed the patties



    Took a dive in 140 degrees bath. No time set, I just needed time to prep the fries



    The beauty of sous vide. Got the fries going, buns toasted, bacon crisped.
    Ready set go.....

    Fresh off the bath, seasoned with smoked sea salt. Ready to sear.











    Mods please let me speak freely just this one time! I don't think y'all would understand how good this was if expressed in kid friendly language.

    #2
    I've said it before, and I'll say it again: Ernest for Leader of the Free World!

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      LOL!!

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I'd vote for that...

    #3
    Awesome, yet again, Ernest. What kind of buns did you make? My sister-in-law makes whole wheat soudough rolls which we use for pulled pork which are pretty awesome. Yours look over-the-top fantastic.

    DEW

    Comment


      #4
      Thank you Dewesq55. These are faux brioche!

      Comment


        #5
        Ernest Great cook! Great pics! wish I was there to taste....way to go Ernest!

        Comment


        • Ernest
          Ernest commented
          Editing a comment
          Thank you Ray!

        #6
        Wow, sure looks drool worthy. You are one talented cook.

        Comment


        • Ernest
          Ernest commented
          Editing a comment
          Much appreciated Huskee.

        #7
        Wow, I bet that tallow rocks in those burgers. Where did you get it?

        Comment


        • Ernest
          Ernest commented
          Editing a comment
          Got it on Amazon. Quite expensive but worth every penny. A little goes a long way. Lasts forever at room temperature.

        #8
        Holy Crap!

        Comment


          #9
          Woo .. that looks amazing!!

          Comment


            #10
            Earnest, Just when I thought it was safe, you come up with another "diseased" idea. Great cook!

            Comment


              #11
              Oh those buns look good... Faux brioche? Come on man give it up. I love to bake bread. What's the secret, the recipe and technique on those jewels?

              Comment


                #12
                WOW, just when I was feeling good about a couple good cooks, you come along and show what talent really is! And a great photographer, too.

                Food porn star!

                WTG!

                Comment


                  #13
                  I forgot to post a close up of the crust

                  Comment


                  • fuzzydaddy
                    fuzzydaddy commented
                    Editing a comment
                    There's no reason to rub it in with a close up picture...well, maybe there is...great job and the photos are out of this world...(stomach growls). Great job Ernest!

                  • Ernest
                    Ernest commented
                    Editing a comment
                    LOL!! Thank you fuzzydaddy

                  #14
                  WOW! Ernest - Look's really great! I'll hafta try it. The next time I make "Law" I'll have to post some pics. Your's certainly qualifies as Law - for sure!

                  Law = Law(d)! This is way too @#!& Good! Here's the recipe - it's low sodium to boot!

                  1 1/4 pounds ground beef
                  1/4 teaspoon garlic powder
                  1/2 teaspoon onion powder
                  1 tablespoon Worcestershire sauce
                  2 tablespoons Dijon mustard
                  1/2 teaspoon black pepper

                  Now for the killer. Cook these in cast iron. Throw in some onions and cook them up in the grease. Melt some cheese over the burgs. Serve the burgs right out of the iron onto the bun and pile with onions. Don't drain anything. Don't need condiments, may need knife, fork, bib.

                  Law!

                  --Ed

                  Comment


                    #15
                    I was following until Medusa brought up knife and fork into a burger conversation. LOL

                    Comment


                    • Medusa
                      Medusa commented
                      Editing a comment
                      LOL! I did 1 version that was piled to about 6" or so ( big Kaiser rolls + tomatos,pickles) It started coming apart when I started stuffing my face, so I did not want to resort to the "caveman" in me in front of guests. Otherwise... it's a free-for-all.

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo
                  Meat-Up in Memphis