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cooking hamburgers

 
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cadmaster
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PostPosted: Sun May 26 13 8:56 am    Post subject: cooking hamburgers Reply with quote

Just curious how y'all cook/prepare your hamburgers.. I use a standard grill with kinsford charcoal and a little oak, seasoned with pepper garlic salt and worchest.. but I was consodering a flat plate in grill might produce a better Burger though

Never used a flat plat/griddle though
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Mr Tony's BBQ
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PostPosted: Sun May 26 13 6:17 pm    Post subject: Reply with quote

I put them in my 250° smoker, apply same dry rub I use for brisket - close door- 15 to 20 min later I am eating the best burger money can buy. I do brats and other sausages the same way - I can do 250 brats at a time on my Lang 84 - every one perfectly browned without turning, not a single burst [ usually] 1 hour later at 250°.....I dont care for johnsonville brats [ made right up the road from me] UNLESS they are smoked!! You even get a nice smoke ring on them!!!
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T00lman
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PostPosted: Sun May 26 13 6:34 pm    Post subject: Reply with quote

one thing I find makes a great burger is te meats mix I like a 25-75 mix for the grill will use 20 -80 but no leaner . I use a little season salt& pepper over royal oak lump .
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BluDawg
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PostPosted: Mon May 27 13 4:37 am    Post subject: Reply with quote

I mix Uncle Chris's Gourmet Steak Seasoning (Fieasta Brands) and Woster sauce in to mine and form 1/3 lb patties, then freeze them. I put them on the OTS Indirect with a little hickory or mesquite for flavor then reverse sear to finish.
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82's BBQ
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PostPosted: Mon May 27 13 4:50 am    Post subject: Reply with quote

80/20 blend

make up 1/3 Lb patties, sprinkle with cajun seasoning and garlic powder

cook 10-15 minutes with briquettes and a couple of chunks of hickory

Flip them over onto the hot coals and sear for 1-2 minutes each side.
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Geronimo
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PostPosted: Mon May 27 13 5:03 am    Post subject: Reply with quote

I make patties then "dip" in Dale's marinade. Depending on my other ingredients..(i.e. salt) I go between the reg Dale's or the low sodium.

You can find Dale's (and a number of other brands) at most groc stores (Dales is usually on the top shelf)

http://www.dalesseasoning.com/

EDIT: Although I did just get THIS from there (Dale's) website about marinading chicken... Marinate chicken for 30 minutes in dale’s Seasoning or dale’s Reduced Sodium Blend. Baste chicken during cooking. Chicken is done when the internal temperature reaches 375 – 400 degrees and juices run clear. Shocked Shocked Shocked
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Jim38344
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PostPosted: Mon May 27 13 5:28 am    Post subject: Reply with quote

By golly,I bet that chicken would be done at 375 - 400 degrees . Doubt there would be much juice to run clear though............... Shocked
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BluDawg
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PostPosted: Mon May 27 13 6:28 am    Post subject: Reply with quote

Jim38344 wrote:
By golly,I bet that chicken would be done at 375 - 400 degrees . Doubt there would be much juice to run clear though............... Shocked
That is where I cook mine juicy aint a problem it's called Brining Smile
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ckone
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PostPosted: Mon May 27 13 11:04 am    Post subject: Reply with quote

I prefer my burgers cooked on a flattop griddle vs charbroiled.

I also prefer a thin patty vs a thick one. when I want 1/2lb burger I put 2 or 3 patties. (with cheese in between each one)

The best thing about the griddle is being able to toast the bun in the beef fat (still got to butter the bun though). And the caramelization/ crust you get on the patty. Think about the high end steak house steak with no grill marks as was mentioned here awhile back.

http://www.thesmokering.com/forum/viewtopic.php?t=63259

As far as seasonig goes; salt, pepper, onions and garlic powders.
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DrunkPlumber
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PostPosted: Mon May 27 13 10:18 pm    Post subject: Reply with quote

BluDawg wrote:
Jim38344 wrote:
By golly,I bet that chicken would be done at 375 - 400 degrees . Doubt there would be much juice to run clear though............... Shocked
That is where I cook mine juicy aint a problem it's called Brining Smile



LOL, Dawg, I don't care how much you brine the chicken, if you cook it to 375 internal, as the quote says, it ain't gonna' be juicy.

Just sayin'.
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Tim_Abrahamson
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PostPosted: Wed May 29 13 11:32 pm    Post subject: Reply with quote

I use course grind 85/15 and then add cold butter, mrs dash onion mix blend, SnP.

The butter should be in small bits but still relatively firm. About the size of a small pea.(Chopping frozen butter works well here)

Mix loosely to combine but not enough to lose texture or melt the butter.

Form into patties making sure that the center is twice as thin as the outer edge of the burger. Refrigerate for at least 30 min.

I grill over oak (or hickory) wood at 500 degrees.
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BUGSnBBQ
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PostPosted: Thu May 30 13 12:29 am    Post subject: Reply with quote

I don't cook a lot of beef burgers (mostly deer) and I prefer a thicker burger simply seasoned with S&P. The beef ones usually are cooked direct while the deer burgers are done in a CI skillet with butter and EVOO.
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BigOrson
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PostPosted: Thu May 30 13 12:36 am    Post subject: Reply with quote

If you want something a little different, mix some ground lamb with garlic powder a little Lea and Perrins and some mint flakes. Shape into patties and grill like burgers. We love our lamburgers.
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BluDawg
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PostPosted: Thu May 30 13 9:56 am    Post subject: Reply with quote

Your killing me BigOrson I got to try that they sound like heaven on a Bun
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