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Found 13 results

  1. I use my BBQs and smokers like an oven during the hot part of the summer. Not using the kitchen range oven keeps the kitchen cooler and adds a welcome smoke flavor if I want it. This is a pretty straightforward salisbury steak recipe. I'm sure that your favorite one will be just fine baked in your smoker. Ingredients 2 pounds ground beef 1 can (10¾ ounces) condensed golden mushroom or cream of mushroom soup, undiluted 1 cup quick-cooking oats 2 eggs, lightly beaten ½ cup each chopped green pepper, celery and onion ½ teaspoon salt 2 g
  2. SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves. Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion wen
  3. After the new Red Kettle had burned for approximately 90 minutes initiated it with a fast cheese burger cook. Let the patties heat up indirect at first. Once they were sweating I moved them over for a 90 second sear on each side and then move back to the indirect side to melt the cheese. Plated mine up with some chips, potato salad and a Stone Brewery Coffee Milk Stout. Easter was good to me. Thank for looking.
  4. After such a fabulous dinner at Donovan’s La Jolla, we wanted to take it easy with our Sunday dinner. (See Link: https://www.kamadoguru.com/topic/36563-anniversary-dinner/?tab=comments#comment-472841) We decided on a simple all American Cheese Burger. It’s a fast and easy but very delicious meal. Patties on the Jumbo Joe. And plated up with some Fritos, watermelon and a Sierra Nevada Blindfold Black IPA. So good! Thanks for looking.
  5. I am happy with my first run of Brioche buns, following Peter Reinhart recipe from Crust and Crumb. If I had taken the buns off 5 minutes sooner they would have been prefect. I used 150 g for buns so next time I will reduce to 100 g. The 150 g were almost too big to put a mouth around. The last bit of dough I made loaf which I took off on time so the crust is better.. I had coated the buns with black sesame seeds after egg wash. The first run was close call had I taken them off 5 minutes later they would have been burned, Burgers were very good.
  6. It's still July and having already made some nice Cheeseburgers yesterday, I decided to try something a little more outside the box. There is a Burger restaurant near us called Slaters 50/50 that serves a burger called the Buffalo Buffalo Burger. Here’s a description: “The tangy stack features seasoned ground bison (aka the American buffalo) nestled on a bed of shredded celery and carrots. All that's topped buffalo sauce-infused sharp cheddar cheese, grilled onions and jalepeños, and then smothered with housemade buttermilk ranch and Frank's RedHot dressing” I decided to try to recreate
  7. I make these last weekend. MMy son has been hogging my computer preventing me from getting to this sooner.
  8. It’s still July so I tried a new burger this evening. “The Crunchy Guacamole Cheeseburger” I had a leftover Buffalo patty and some buns from the Buffalo Buffalo Cheeseburger cook on Sunday. I spread on some Crystal mayo and then placed on some thinly sliced carrot and celery. (The Crunch) I liked it so much from the Buffalo Buffalo Cheeseburger that I wanted it again. I then placed on the buffalo patty with 2 slices of sharp cheddar cheese. Then a heaping tablespoon of fresh made guacamole. Place on the lid and took it outside to take a plated pic. Yum! Thanks for looking.
  9. Today was a scorcher here in Low Cal. When I went to the store to get a few items it said 111 degrees on my car thermometer. Might have been because of the big parking lot but dayuum it was hot. Because of the heat I wanted something simple to cook. How about hamburgers? Sure, why not. Now I had placed an order a few weeks ago and SRF was giving a 1 lb. box (2 8 oz. patties) with any order over $99.00 so I thawed them out. (First time eating Kobe anything) I put a chimney of lump on the side burner to speed thing along. 2 burgers didn’t warrant the Primo so I used the Weber Jumbo Joe.
  10. Quick burger night last week I forgot about... thought I'd change up my usual sauteed onion burger and found this gem... a new favorite: 2 tablespoons extra-virgin olive oil 1/2 large red onion, thinly sliced Kosher salt 1 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons honey 1 thyme sprig Freshly ground pepper 2 pounds ground sirloin 4 ounces Stilton cheese, cut into slices 8 mini brioche or kaiser rolls, split Spinach leaves (or whatever lettuce you prefer) In a skillet, heat the oil. Add the onion and a pinch of salt and cook over moderately low heat, stirring, until softe
  11. Today was "get all the leftovers out of the fridge" day. I had some jalapenos left over from fajitas and salsa, some salsa left, some cheese, 2 ears of corn, and a few other pieces and bits. So here's what I came up with: Split the last of the jalapenos, seeded them, and stuffed them with cream cheese and jelly: This is one of my favorite appetizer ingredients ... spoon some of this over a log of goat cheese and serve with crackers. I was curious to see how it would taste in an ABT Ready for the grill: 45 mins later at around 325°: Threw on the burgers while tho
  12. http://youtu.be/4igYmNUoKi8 I don't have a Smashburger anywhere near me that I'm aware of, but I was introduced to this concept by Greg at Ballistic BBQ on YouTube recently. I had the burger press fabricated for me and gave it a run tonight for dinner and the burgers were awesome!
  13. http://youtu.be/wFaSsv-_Q5c Here's something to try when you get tired of the same old burgers
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