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Found 6 results

  1. I normally grill one hamburger each for Marcia and me on a small hibachi. They’re ¼-pounders, ½-inch thick and 4¼-inches across. On that little grill they’re done at four minutes per side. I don’t bother to take any fire or meat internal temperatures. But I’ll have to use my Kamado Joe Big Joe to cook the same burgers for 14 people. This will be my first attempt at cooking that many hamburgers and none of my experience applies. So…what are your recommendations? ● How large should the fire be? ● How should I set up the Big Joe? (I’d prefer to not use the heat deflectors, but I’ll listen to your advice.) ● Lid open or closed? ● When should I put the cheese on top to melt it a bit? ● Anything else I should consider? Thanks for the help. I know it’s a page one cook, but I’m not comfortable. I’ll probably do a test run before the big day. BTW, they’d be smashburgers if I had a griddle. I can cook them.
  2. It's still July so I decided to make up some nice Cheeseburgers. I started out by making some French Fries. Done and seasoned. Now I made up some 1/4 lb. patties out of this package from Costco. I lit up a chimney of charcoal and poured it into my Weber Jumbo Joe. Placed the patties on. Waited until they were juicy to this to flip. Once they were done I assembled the Cheeseburger and plated it up with some fries and a Stone Pataskala Red X IPA. Simple but delicious. Thanks for looking.
  3. Just grabbed this useful information from the Canadian Food Inspection Agency web site. The Food and Drugs Act in conjunction with the Meat Inspection Act prescribes the following common names and standards for ground meat. In this respect, it is imperative that a product labelled with a given common name contain only that which is allowed by the corresponding standard: Extra Lean Ground [naming the species]* shall be boneless, skinless meat of the species indicated that has been ground and shall not contain more than 10% fat Lean Ground [naming the species]* shall be boneless, skinless meat of the species indicated that has been ground and shall not contain more than 17% fat Medium Ground [naming the species]* shall be boneless, skinless meat of the species indicated that has been ground and shall not contain more than 23% fat Regular Ground [naming the species]* shall be boneless, skinless meat of the species indicated that has been ground and shall not contain more than 30% fat * [Naming the species] = beef, pork, chicken, turkey, etc. The info helps, but it still doesn't tell you how much fat is in the package you're looking at. As far as I understand it, the nutritional info labels will be generic and subject to these numbers.
  4. Well Gurus, my OU Sooners thankfully have the weekend off, SWMBOI is away for the weekend, OSU is getting their clock cleaned, and I'm hungry. I'm not wanting to do a grand cook just for my fat rat backside, so I decided Simple Is Best. Just a couple of grilled hamburgers on The Beast will do just fine! I found a new brand of Miller named "FORTUNE" and decided to give it a try for hydration purposes. The bottle is black and could be hard to see against The Beast, but it's a pretty good tasting beer. I prefer Miller Lite, but this is a good start. Here is the total extent of the seasonings I'll be using on this cook ... salt, pepper, and essentially garlic. Sometimes Simple Is Best. Finally, here are the hamburger steaks resting until The Beast is heat soaked and ready for the cook. I love a plain old every day ordinary classic hamburger. Mustard, dill pickle, a thin slice of onion, and some good cheddar cheese. Wait, I guess that cheese makes it a cheese burger! More to come as the cook continues. I'm thinking about halftime of the OSU beating by West Virginia should be appropriate. See you then.
  5. I can't stay away. After seeing so many good smashburgers on the forum, I got a craving. Four balls o' meat (1/3 lb each) sprinkled with salt, pepper, and a dash of Worcestershire: On the griddle and smashed flat with the small CI skillet (yes, they did have a "Lodge" logo in the top for a little ) Flipped - nice crust on the bottom. Took 'em off the grill, topped with a slice of cheese and covered while I grilled buns smeared with mayo. (No picture - I was in a hurrry!) Served on the bun with tomato, red onion, lettuce and a smear of mustard. Cole slaw and pickle on the side. Yum. This is the first time I've ever done a smashburger at home. I'll definitely be doing it again!
  6. On my way home from a weekend trip, I needed something quick for dinner and saw my favorite store's hamburger patties, already formed, marked off 30% so I decided I'd do something I KNOW I shouldn't do. But I had missed my kamado cooking and wanted to get the grill going while I put away groceries. The WORST hamburger I have ever eaten, and should not have eaten. Even though it was their top of the line, best burger, etc., Just don't do it. We are so spoiled for the good stuff!
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