Possibly The Best Burger I've Ever Had (W / Pics)

[tx smoker]

Robert,

Super nice burgers, should be on the menu for the next CenTex gathering!

So....should I assume you'll be here to partake of a burger next year?

Here's hoping,
Robert

 

[Smokin' in AZ]

So....should I assume you'll be here to partake of a burger next year?

Here's hoping,
Robert

I am going to try my damndest to be there!

 

[tx smoker]

I am going to try my damndest to be there!

Well, after all we have shared the past couple months, you know our door is open. I do however expect that you'll be cooking something for the coffers. As we get closer you let me know what you want to cook and I'll have it here. We don't realistically expect you to fly here from AZ with half a cow in your suitcase

Leaving the light on for John....possibly 3 of them,
Robert

 

[Smokin' in AZ]

I need to master the brisket, as it kicked my butt the first time (and I take offense to that) so I am going to work on that over the winter. So plan on a brisket if that is OK with you?

John

 

[tx smoker]

I need to master the brisket, as it kicked my butt the first time (and I take offense to that) so I am going to work on that over the winter. So plan on a brisket if that is OK with you?

Hell yes!! It works for me. now you just need to decide if you wanna cook it on the BGE, the big smoker, the electric smoker, or on the rotisserie of the Santa Maria. Never tried that before but it may be a fun project at some point.

Pondering a possibility,
Robert

 

[forktender]

I grind tri tip and brisket, chucky's cost too much to grind into burger for me. I won't add anything that cost over $4.00 per pound to my burgers, and they still taste 10X better than the pink slimmed garbage you buy in the store.

 

[tx smoker]

I won't add anything that cost over $4.00 per pound to my burgers, and they still taste 10X better than the pink slimmed garbage you buy in the store.

If it was up to me I'd follow your mantra. burgers however are Tracy's guilty pleasure and since she's the one who makes the money around here, I do as she asks with the burgers. Steak is my guilty pleasure and she gives me carte blanch in that category so it all works out....and she pays for it all so I'm happy

Not ashamed of being a kept man,
Robert

 

[browneyesvictim]

Had double cheese brisket smash burgers again last night. Damn! They are good!

But just to mix it up a bit and feeling a little inspired. I'm trying an all beef hot dog from brisket. Stuffed and linked and drying now. Fry test patty meets approval! Ran through the fine plate twice but in hindsight should have ran through the ninja for a finer emulsion. Going in the smoker soon. Wish me luck!

 

[Smokin' in AZ]

browneyesvictim that burger looks really fantastic. Was not hungry for lunch yet but that thing just changed my mind.

Luck! Keep us posted....
John

 

[tx smoker]

Had double cheese brisket smash burgers again last night. Damn! They are good!

Not only does that look very, very good, it looks extremely dangerous!! Beware my beloved arteries....you'll be hardening real soon.

Going in the smoker soon. Wish me luck!

Good luck!! Please post results and pics. I've tried dogs a couple times but they just weren't what I'd hoped for

Waiting....
Robert

 

[Smokin' in AZ]

Hell yes!! It works for me. now you just need to decide if you wanna cook it on the BGE, the big smoker, the electric smoker, or on the rotisserie of the Santa Maria. Never tried that before but it may be a fun project at some point.

Pondering a possibility,
Robert

Really good question, I am going to pull the trigger on a Rec Tec real soon and use that to get it down.

No experience with the BGE or the electric, so it looks like the big smoker. Unless I get real brave, as I would love to give that Santa Maria a whirl (with a little help from you and Misplaced Nebraskan).

John

 

[browneyesvictim]

Me too Robert. Ive been somewhat let down with dogs too. But I think I'm on to something with this Len Poli receipe if the test patty is any indication. Just got to get the texture right. We'll see. I'll start another post.

 

[tx smoker]

Really good question, I am going to pull the trigger on a Rec Tec real soon and use that to get it down.

Interesting you should say that. When I got the SM it was a toss up between it and the Rec Tec RT700 Bull. Well, as luck would have it, Tracy approved the purchase of the Rec Tec last week. I'm just working through the justification in my mind before pulling the tripper. There may well be one here by next year for you. The BGE is a no brainer though. Get the temp dialed in and walk away from it for a few days. It is rock solid!! I'll help you dial it in in necessary but it is a great piece of equipment!!

Prolly gonna go ahead and get it,
Robert

 

[Bearcarver]

Well, after all we have shared the past couple months, you know our door is open. I do however expect that you'll be cooking something for the coffers. As we get closer you let me know what you want to cook and I'll have it here. We don't realistically expect you to fly here from AZ with half a cow in your suitcase

Leaving the light on for John....possibly 3 of them,
Robert

Hmm, With that Gathering being in Texas, I thought somebody would be Riding in on the Main Entree.

Bear

 

[Smokin' in AZ]

Hmm, With that Gathering being in Texas, I thought somebody would be Riding in on the Main Entree.

Bear

Nice one bear, very funny and not a bad idea.

Sore Ass,
John

 

[Smokin' in AZ]

Interesting you should say that. When I got the SM it was a toss up between it and the Rec Tec RT700 Bull. Well, as luck would have it, Tracy approved the purchase of the Rec Tec last week. I'm just working through the justification in my mind before pulling the tripper. There may well be one here by next year for you. The BGE is a no brainer though. Get the temp dialed in and walk away from it for a few days. It is rock solid!! I'll help you dial it in in necessary but it is a great piece of equipment!!

Prolly gonna go ahead and get it,
Robert

So you are recommending the BGE for the brisket then?

 

[tx smoker]

So if you're using a 2:1 ratio Chuck:bacon, how much high temp ch are you adding to that batch roughly?

Btw, they look awesome. I'm asking about your ratios so I can give these a shot. I haven't had ground beef in YEARS. That's how good they look!

So what's the verdict? Have you decided to make up some bacon cheddar burgers?

Just curious....
Robert

 

[Bearcarver]

So you are recommending the BGE for the brisket then?

I can vouch for that too!!
Bear Jr has a BGE, and he makes some awesome stuff in that thing, including Brisket.

Bear

 

[fullborebbq]

Outstanding looking burgers! I must agree, Only one each????? Such restraint!
Love the high temp cheddar! I use it in my Brats.

 

[chef jimmyj]

Enjoy your Gathering. I just attend the PA Gathering this past Saturday. The Quality and Quantity of food was amazing.
On the Burger Front...As I was leaving, our Host, PC Farmer, handed me a pan of Ground Bear Meat. Halfsmoked, or Co-host, provided the blend of Bear, Beef Fat, S & P.
Folks, cooked to 155, shhhh don't tell the USDA, that was one of the most Outstanding Burgers I have ever had. Flavor was Amazing. The meat was Juicy, as in I had a Dog on each arms licking my Elbows! A Simple blend but Magical!!!
I can only imagine where the addition of the of the Bacon and Cheese, posted here, would take a Bear Burger...JJ