UDS smoked burgers with battered fries...

Discussion in 'Beef' started by bruno994, Mar 23, 2015.

  1. bruno994

    bruno994 Master of the Pit

    Got in Friday evening, fired up the UDS for some burgers, hard to beat a smoked / grilled burger off a UDS over Kingsford charcoal and a few wood chunks.  About half of my charcoal basket was full of unlit from my last cook, so I started a half chimney of charcoal, added 2 chunks of oak and 1 of cherry.  Got her settled in at 350, which is where mine runs with 3 of the 3/4" intakes open, and got the burgers on.  For the burger patties, I used 1 1/2 pounds of ground chuck, added 1 tbsp of a local seasoning (Tex Joy steak seasoning), 1 tsp of minced onion and 1/4 cup of my favorite BBQ sauce (Head Country Original).  Mixed it all in, then made up 4 patties about .40 pounds each.  

    I'll usually baste my burgers about 15 minutes in with a BBQ sauce, but I went with just olive oil this time.  Aiming to just get a good smoke flavor from the meat along with my seasonings.

    While the burgers were cooking, sliced up 4 Russets for some homemade battered fries.  Ended up with a little shy of 2 pounds of fries, so I mixed up my batter, which was 1 cup of all purpose flour, 2 tbsp of Tony Chacheres, 2 tbsp of kosher salt, 1 tsp of garlic salt, 1 tsp of paprika, and 1 tbsp of the Tex Joy seasoning, and 1 cup of water (you could substitute beer instead of water for beer battered fries).  Battered them up and fried at 375 until crispy and brown.

    Burgers done...

    Fries done..
    Last edited: Mar 23, 2015
  2. Looks darned good . Those battered fries look awesome as well . So glad the season is here again in my neck of the woods .[​IMG]

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