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Found 22 results

  1. This is one of my favorite burgers to make at home. Super simple and packed full of flavor. Ingredients" - 1 pound 80/20 beef - Your favorite bacon - Pepper jack cheese - Buns of your choosing - Jalapeños - Burger/steak seasoning Sauce Ingredients: - 1/2 cup Mayo - 4 Chipotle peppers with sauce - 1 tablespoon Tobacco Form 4 meatballs and smash them on the grill, we're making a double stack. Cook until you get. a good crust, flip and cover with cheese. Top with bacon, jalapeños, and place on bun with
  2. Friends brought over some yummy ground venison mixed with bacon and cheddar. Brushed the veggies with some evoo and seasoned with Montreal. Also did some prepackaged meatballs and hot dogs. Venison came out a bit salty but that was due to Montreal being added. I'm sure it would have been fine unseasoned. Too bad because the meat was moist and cooked wonderfully. Hope your Sunday was spent with friends or loved ones as well!
  3. Morning! So I've gone completely ham, literally speaking, since I got the Akorn back in November. I've smoked 6 different ham recipes.. and recently just picked up 5 spiral hams and threw them in the freezer because they were marked down to basically 80cents a pound from $3-4/lb I got i got 10-14lb hams for basically $10-14 a piece. I quit buying deli ham all together and now we use strictly the smoked hams for sandwiches, throw some in the skillet for breakfast sandwiches, as well as using it for dinner in general of course... That said.. I've done nothing but hams and and steak
  4. Decided to pop my burger cherry on the KJ the other night. Was a bit of a crap day, weather-wise and didn't feel like going to too much trouble. Had some Wagyu burgers vac-sealed in the freezer. These are very tasty, but can have issues with un-rendered fat if not cooked properly. There's no question that a good home-made burger patty will beat a store-bought one, but these are the ones I had, so I sucked it up and played the burger hand I was dealt... Sous Vided them form a few hours at 50C to cook them rare and get rid of the fatty taste: Debagg
  5. used about 831 grams leg of lamb, 454 grams, top sirloin and about 140 gr. of extra fat. single course grind on a Cabela No. 5. cooked on CGK using Johns custom searing basket with Basque sugar maple lump. burgers took about 8 minutes or little longer to get a nice finish on them. I'm new to grinding my own, but I am now a believer.
  6. First post... I have been grilling on Weber kettles for 20+ years and have it down to a science. But, I recently bought an Akorn, primarily for smoking. I figured I'd try grilling on it and see how it went compared to my kettles, but it's primarily a smoker to me, so far. I've lit it maybe 3 or 4 times and I'm still getting used to that. The fires go from zero to raging infernos in no time. My question is NOT "how do I start a fire on an Akorn". I'll get used to that. My question is have you ever had burgers turn black on top? So, here's what happened last night
  7. Hello Everyone, I've recently started following this page after my 4 year old gas BBQ finally gave up and died. I've always been interested in kamado-style cookers but haven't been willing to drop a grand on something ceramic. That and the likelihood that I'll be moved a few times in my military career, I didn't really want to take the chance on breaking it. So I ended up picking up an Akorn a few weeks ago (Lowe's had a no-tax sale, so it seemed like a good time to go for it). I've cooked a couple times on it now and have had some mixed results. I cooked burgers last time and ended up wi
  8. Been absent from here a heap of the time since last April. Had some back trouble that is now healing, thankfully.....but it put me down in the dirt for a while. Losing some weight and exercising really has been helping. Hard to find my stride with the new lifelong diet while looking at the delicious pics in here. I'm dialed in and feeling much, much better. Fired up the grill yesterday and Teenage T-Rex seemed mighty pleased at seeing this. He ate like only a kid with a crazy high metabolism can eat. Me being the old man that I am.....avoided the carbohydrate heavy stuff and stuc
  9. Son came busting into the den late this morning in a state of near panic. Seems he'd overslept and was having to scramble to get ready for a date......but was equally concerned about getting some grub. Funny little guy. Asked him if he had time for fast burgers and hot dogs and got the thumbs up if I started right away. KJ fire starter to the rescue......left the top & bottom vents fully open and closed the dome after tossing on my GrillGrates. By the time I"d made some superfast burgers & seasoned them with KJ seasonings the grill was more than ready.
  10. Had a hungry kid coming home from school and had some fresh ground beef & Hawaiian rolls on hand. Rain kept me indoors on this cook. I really want to get some Kamado Joe cast iron D&C inserts for use on my BigJoe for future smashburger cooks. I think these will offer the acreage and functionality that is perfect for these burgers. I use a simple recipe that I've stuck with for the past year or so: 4-5 pounds ground beef, 1 cup of Italian bread crumbs, 1 cup of Don's, one sweet onions finely diced and 2-3 jalapeños Frenched & finely diced. The amou
  11. I finally had time to play with my new cast iron griddle for the BigJoe. I started by heating the Joe to 400 F and applying two coats of peanut oil for seasoning about 2 hrs apart. Baby Brussels sprouts were tossed with olive oil, salt and pepper and cooked for about 30-40 minutes. Burgers were made from 4 oz balls of 90% grass fed ground beef dusted with KJ Seasoning. I compared the cast iron to the open grill. And finally the plated meal...
  12. I wanted to give the Kamado Joe Steak rub a shot on burgers today. I fired up the Joe Junior and ran through ten burgers in a couple of batches. I had expected something big and bold, like a Montreal seasoning. It actually had a pleasantly mild flavor with no trace of harshness. The first clue was the golden-tan color of the rub. I must admit it worked really well on burgers. Next time around, now that I know it isn't overwhelming, I will apply a bit more. Overall, a good eat, for such a simple meal.
  13. Kicking back and enjoying a vacation day Monday. Watching The Walking Dead and relaxing after cooking up an after school special for our teenager. Rain is coming off and on and heavy at times. Had to do this one indoors. Fired up the kitchen tunes and let it ride while getting stuff ready. He'd seen a recent episode of Diners, Dives & Drive Thru's that I was watching and said the sliders they had looked good........so sliders it was. I broke apart the 80/20 burger meat and doused it with a 50/50 mix of KJ spices. The Hobbit sized patties were formed and 1/4" of Don
  14. Tonight's dinner: Hand cut fries cooked using duck fat in a Lodge Cast Iron skillet & grass fed beef sliders w crispy bacon, habanero cheese & siracha mayonnaise. Both cooked on the Big Green Egg. I cooked these raised direct, using the Kamado Joe Divide and Conquer, at 350F.
  15. Tonight I will be cooking burgers in the Joe on a CI skillet. Their are 3 burgers with each seasoning. Who will win? Guesses??? PS. Smoked over Pecan wood
  16. I picked up a Cast Iron Plate Setter, made by Innovations by Chance, after dropping and cracking my ceramic version. It has a griddle on the top when it is installed legs down. I started with 100% ground sirloin and seasoned with Meat Church Holy Cow rub. (IMO- one of the best beef rubs available). I cooked at 550 dome temp. The cast iron formed an amazing crust. I topped the burgers with pepperjack cheese, a homemade roasted jalapeno relish and mayo on a pretzel bun.
  17. Usual suspects in the line-up. First flip, then 'shrooms and cheddar......and mozzarella just before taking off the grill. Teenage version with bacon-baked beans: Adult version:
  18. My son proclaimed these burgers "better than 5-guys". Coming from him, this was the greatest compliment my grilling has ever seen. If I never fire up the coals again....then I'll leave this Earth a happy griller. 2.25 lbs 70/30 ground beef 1 medium onion finely diced 2 jalapeños finely diced 1/4 cup Italian bread crumbs 1/2 cup Don's Seasoning Delight (finest thing out of Augusta, Georgia since James Freaking Brown ) 1/8 bottle of Ed's Red Original King's Hawaiian rolls (only buns I use....if given a choice )
  19. Rough day at work and needed something fast and filling and reasonably healthy for the grill. I had a couple of cans of salmon floating around the pantry and a mess of spices and other ingredients. I mixed together the salmon (drained and bones picked out) with: 2 beaten eggs, 1 cup breadcrumbs, a minced onion, 3 cloves minced garlic, and finely chopped capers. Formed into patties: Brought the grill up to nearly 500° and laid the patties directly on the grill: 3 mins per side and then a very gentle flip, 3 more mins and then off: Serve with a tarragon herbed aoli:
  20. Quick question for all you Guru's - Im about to throw some burgers on the Akorn. Should I just add a bunch of pre lit lump from my Weber chimney starter and let it ash over then put it on the Weber grate i have sitting on the tabs. or should I just lite coal in the coal basket volcano style ... also curious ... just run the vents wide open while this cook's Thanks all.
  21. This is one that I'm working on for a blog post but I'm still waiting for some follow ups from the meat supplier before posting. The patties I used were "American style Kobe" (that's the hold up from the supplier - I asked for clarification of terms that they use in the labeling and materials) so I wanted a more simple style burger without a half foot of condiments on top of it but I still wanted big flavor. I came up with this sauce for the top Green Peppercorn and Blue Cheese Sauce for Steaks, Burgers source: www.nibblemethis.com 1 cup half and half 1/2 to 3/4 cup crumbled bl
  22. I had some of John's Hot Dog Chili leftover from the 4th so tonight we made Chili Cheese Burgers and Corn of the Cob. Started out with the corn over the flames and the burgers indirect for a reverse sear. After about 5 minutes per side I moved the corn over to the indirect side. (I had already microwaved each one for 4 minutes) When the burgers started to sweat I moved them over the flame. Flipped after 4 minutes. (Flames weren’t real hot) Plated Money Shots. Oh so good!
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