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    IMGreat101's Avatar
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    Burger.edu

    How to make the perfect burger.

    Start with cuts of beef that are going to have the best flavor.
    What about ground sirloin? If it is top sirloin you are going to spend a lot more for something that is better off left as a steak. If it is a sirloin tip, this cut is too lean and is more like round.
    Generally you hear a lot about ground chuck and ground round. I like to mix equal parts of round roast and a good fatty chuck roast.



    Slice these into strips that will fit in the grinder easily.



    I use a KitchenAid stand mixer with a grinder attachment. Cover the head with plastic wrap to control the ground beef as it comes out of the grinder.



    Grind twice through the fine plate. This makes for the best texture.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    Hamburger Buns

    Stay away from "factory bread", the shelf stabilizing ingredients give it an awful flavor. Purchase buns from local source that makes them fresh daily.

    Or, make your own!

    I like this recipe.

    http://www.viaviands.com/2010/06/hom...amburger-buns/

    A half recipe makes six perfect sized buns.

    Brush the buns with egg wash and topped with white and black sesame seeds.

    Ready to proof. Flash the oven to 120 degrees and place buns in for 30 minuntes.



    Proofed.



    Baked at 350 degrees for 15 minutes.



    Nice crumb. These buns are not too soft and not hard enough that the burger and toppings are forced out the sides when taking a bite.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  3. #3
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    Bacon and Cheese

    I love bacon cheeseburgers. This time I am trying something different.





    This looks and tastes very much like pork bacon. This was sliced a bit thin.



    Produced right here in Iowa.
    http://www.webstercitycustommeats.com/
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    Fries/Chips/Pomme Frites

    I do a three step process with my taters.

    Peel and cut into thicker, meatier fries.



    Boil for a few minutes in 3 qts of water with 3 Tbsp vinegar and 3 Tbsp kosher salt.



    Then fry twice. First at 325 degrees for 5 minutes then 375 degrees for 5 minutes.



    Grind some sea salt on these as soon as they come out of the oil.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    IMGreat101's Avatar
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    Pattying the perfect burger.

    Grab about three quarters of a pound of the fresh ground burger. Gently form into a patty, making the edges smooth, not jagged. You should be able to see some separation in the texture of the burger. This will be a more tender, flakier burger. Pressing this too hard or working it too long will make a denser chewy burger.



    Six patties ready to grill!

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  6. #6
    IMGreat101's Avatar
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    Grilling the perfect burger.

    Start charcoal with an electric starter or a charcoal chimney. Never use lighter fluid as this will give off a petroleum flavor to you burger. Make sure your grill is clean and the grill grates are cleaned and well oiled. You don't want your burgers to stick.



    There was a small piece of cherry wood from smoking some New York Strips the other nite. I thought this would add a nice flavor.



    Burgers going on the grill. I use a Char-Roast© technique to cook my burgers. This gives a charcoal flavor and a slow roast at the same time.



    The top of the burgers start to "sweat". Time to flip them. Be careful, the burgers are not going to be very firm.



    The burgers are ready to come off the grill. You can see the red/maroon color of the meat. This shows the full Char-Roast© flavor.



    Blue Masonjarita© optional.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    IMGreat101's Avatar
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    Presentation: The Perfect Burger

    Beef Bacon Cheeseburger with fries.



    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  8. #8
    121Traffic's Avatar
    121Traffic is offline Just Us
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    Holy Christ that looks amazing.
    "If anything worthwhile comes of this tragedy, it should be the realization by every citizen that often the only thing that stands between them and losing everything they hold dear... is the man wearing a badge." -- Ronald Reagan, in the wake of the deaths of 4 CHP troopers in the Newhall Incident, 1970

    The opinions given in my posts DO NOT reflect the opinions, views, policies, and/or procedures of my employing agency. They are my personal opinions only, thereby releasing my agency of any liability, or involvement in anything posted under the username "121Traffic" on O/R.

  9. #9
    Reca's Avatar
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    Looks Raw to me LOL.
    Check your feelings at the door!

    The opinions given in my signatures & threads DO NOT reflect the opinions, views, policies, and/or procedures of my employing agency. They are my personal opinions only, thereby releasing my agency of any liability, or involvement in anything posted under the username "Reca" on Officerresource.com

  10. #10
    ManImBored is offline Ninja In Training
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    Quote Originally Posted by Reca View Post
    Looks Raw to me LOL.
    That's what I was thinking.

    I've never had very good luck with that charcoal chimney. Any tips?
    "Sometimes doing the right thing, is not doing the right thing."

  11. #11
    IMGreat101's Avatar
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    Quote Originally Posted by Reca View Post
    Looks Raw to me LOL.
    I like my burgers done to a juicy medium (not a hot psychic). The other redness is from the cherry wood and charcoal. Just like any other smoked meat, the burger will have a smoke ring.

    Quote Originally Posted by ManImBored View Post
    I've never had very good luck with that charcoal chimney. Any tips?
    What kind of trouble are you having?

    If it is getting the charcoal to light, this is how I do it.

    Start with a clean grill with the bottom vents open.Place the charcoal chimney upside down in the grill. Take two full pages of newspaper and roll them up fairly loose. Form this into a paper donut and place in the charcoal chimney leaving the hole in the middle. Flip over and fill with charcoal. I use a bernzomatic lighter
    to light the papers. Charcoal will be ready in about 10-15 minutes.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  12. #12
    ManImBored is offline Ninja In Training
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    Lighting it was where my problem was. I kept seeing on line that I needed to spray the newspaper with vegetable oil and that would make the paper light better. That never worked. I will try your paper donut method.
    "Sometimes doing the right thing, is not doing the right thing."

 

 

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