Hamburgers

Discussion in 'Beef' started by pne123, Jul 4, 2007.

  1. pne123

    pne123 Meat Mopper

    So I am doing my first burgers. I am about 1/2 way done and i am wondering "do you flip them?" I do not really expect an answer on fourth of july but I think i will this time and see what other people do for the next time. thanks
     
  2. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    I flip everything I smoke. The moisture "runs" from the heat so flipping them keeps it from drying out on the bottom side. Let us know how it turns out!
     
  3. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

  4. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    It's your smoke....do what feels right to you. [​IMG]
     
  5. pne123

    pne123 Meat Mopper

    I did flip them. Smoked them over apple till done. The white specks in the meat is crumbled blue cheese w/ just a little salt and pepper. The wife loves them. I do not think I will ever be able to grill a burger again. The brats were OK. The smoke did not get thru the casing very well. You will have to go to the pork section to see how my first fatty turned out. (hint: not very well)
    [​IMG]
    [​IMG]
     
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    1 tip from me- if ya ever or next time ya do a brisket- save/freeze the drippings & baste yer burgers w/ it- you will have the neighbors crawling the fence for a sample.
     
  7. skeeter

    skeeter Smoke Blower OTBS Member

    I always fip my burgers half way through, if nothing else they get a nice finish to them when they are done. I pur shreeded cheese, bacon, and onion in mine.
     
  8. pne123

    pne123 Meat Mopper

    fyi: these turned out so good we ended up buying 4 pounds of hamburger on sale and smoking them up and freezing them easy dinners.
     
  9. photohap

    photohap Fire Starter

    awesome.. we do that with all of our sale meats..
     
  10. droopydrawers

    droopydrawers Newbie

    We had some friends over Saturday and I did a couple beer-butt birds and some burgers, half of which I wrapped in bacon. They were delicious but since the burgers cook pretty quick (~1 hr) the bacon didt crisp up as well as I would have liked.
     
  11. deejaydebi

    deejaydebi Smoking Guru

    Droop -

    Try Pre-cooking the bacon. I nuke mine in between paper towels until it just starts to brown.
     
  12. droopydrawers

    droopydrawers Newbie

    Thanks Debi, I will try that next time. [​IMG]
     
  13. First thing I ever smoked on hickory was a burger. I put mine in the smoker side on the top shelf for about an hour at 225, then mark them good on the grill side [Oklahoma Joe tower smoker] over an open flame [1-2 minutes per side depending on how hot the fire is].

    Sure do love the flavor of hickory smoke on a burger!
     
  14. Ok this thread just convinced me - I'm doing hamburgers tomorrow. Since I'm still so new to this whole smokin' thing, I've been racking my brain for something new to try - this is gonna be it. I'll try to remember the pics!! [​IMG]
     
  15. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    so they're good at an hour? Take them to what, 160*F then a hot grill for stripes I guess.
     
  16. deejaydebi

    deejaydebi Smoking Guru

    If you can eat it you can smoke it!

    I like to flip every to get rid of the little blood pools or whatever those little brown globs are that sometimes form they look nasty. It also give me a chance to add rub where it feel off hitting the grates and just sprinkle on some fresh rub. IMHO the second rub sprinkle adds alot of flavor.
     
  17. smokyokie

    smokyokie Smoking Fanatic

    We can't do that. the jjuices (whoops, I stuttered) get served over the meat, and the grease goes in the beans.

    Smokey burgers are one of our old faves. I like to put them on the shelf directly below a few skabs of render spares or some smoked sausage and let the pork fat baste them.

    Those brats look like they could/ve used a little more smoke exposure. Mine usually end up about the same color as an Eckrich sausage. Nut now if you want to talk GOOOOOOOOOOOOOd, you should've been at the get together and had some of Shortone's cherry smoked Jvilles.

    Tim
     
  18. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Any burger that has blue cheese on it or in it will have my undivided attention. And if ya want to put me over the top, just add a couple of stripes of bacon to it!!
     
  19. geob

    geob Meat Mopper SMF Premier Member

    nice burgers
     
  20. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Sorry, but the best I can do is to, try a search on "Brown is beautiful, flipping meats". 

    Tom
     

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