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For the serious burger maker

post #1 of 7
Thread Starter
post #2 of 7
thanks steve,I love a good burger-prefer my home ground chuck with a touch of brisky.
post #3 of 7
Hey thanks, BigSteve...

Nice site and easy to navigate. Thanks for the link. I especially liked the "Carpetbagger Burger"! I've actually made them before and end up being a Mungaso-Monstrosity due to the innnards, but still an awesome experience.

he's got good info on beef, though I have to admit I skipped the chicken burger part. No interest in that...fat is where it's at, and if I have to eat just a bit less, then I will. I will never cut meat out.

Anyway, The part that was best is that he understands grilling/smoking/outdoor cooking.

"...Secondly, do not be too concerend about what you prepare, only how you do it....Never be ashamed or dissapointed with what you have available, it is only a means to an end. It is the atmosphere, not the type of meat or wood that matters and it all comes together naturally when you are enjoying yourself..."

Thanks again for the link; this is a keeper. PDT_Armataz_01_34.gif
post #4 of 7
Thanks Big Steve
post #5 of 7
our local yuppy mart sells a blend of brisky and gc, makes the best burgers I have ever had, usually with bacon and cheese of course. I have heard 50/50, 60/40 and 70/30 on the blend with either being the larger portion, the "chef" is kinda famous here in the midwest so of course it has to be a big secret. $1 a patty preformed or $4 lb, plan to do a fatty and meatloaf with it this summer.
post #6 of 7
Oh that is a sweet site. I saved it to my favorites!
post #7 of 7
Egg and bread crumbs = meatloaf
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