***BBQ Redux Redux thread - All outdoor cooking except whole hog***

I made the smash burgers last night (each patty from a 2 oz ball) in a skillet and they turned out tasty but too small. What did I do wrong?

 

It’s technically for fish, but it’s heavy duty enough to work for this purpose

 

Did you do 2 2 oz patties?

that’s what I do and they turn out a perfect size. My other thought would be if you did it in a skillet it’s sometimes hard to smash them thin enough and they just turn out small and not super thin

 

If it's for me, how come you didn't ship it?

 

Yeah. I tried to make 4-2oz patties total at once because they fit but that probably hindered myself from getting them bigger

 

Loved the crust tho so I wanna make them right moving forward

 

Tell me you used an old teflon pan and scraped them up with a putty knife.

 

Yeah you want to give yourself more room than you think. Those are all 2 oz and you can see how wide they get when smashed.

 

I used an old Teflon pan and scraped them up with a putty knife

 

I like shaving onions with a mandolin, and doing my smashburgers on a Blackstone. 2 three ounce patties. Onions on top after the smash, then flip, then American cheese. Burger sauce is Dukes, Chili Crisp and diced dill pickles. Butter-toasted Martin's potato rolls.

 

Lol I read dukes and thought Dale’s and I threw up in my mouth.

 

Well of course it has Dale's. Something has to balance all the liquid smoke.

 

What is Chili Crisp?

 

https://www.tastecooking.com/cult-spicy-chile-crisp/

 

texasraider

 

Hey guys, let's berate this guy

 

He likes his meat thick. I get it.

 

I like lots of different kinds of burgers

 

I love my steak cooked medium rare. But for whatever reason, with burgers, I definitely prefer a medium or slightly more done cook to it. I think it’s a texture thing with burgers and the toppings/bun that go with it. ¯\_(ツ)_/¯

 

Out at a restaurant I tend toward medium+ because I'm not sure how the beef has been handled. At home, I'll run a bit more towards mid rare because I know where the meat comes from.

 

Did some a couple weeks ago. Trimming them sucked ass. Next time I get some I will be searching out much higher quality than what comes in the vacuum sealed packages at the grocery store.

 

better question
how many humble brags can you fit into one post

 

Go to better restaurants.

 

Fair point. I’m not really ordering burgers at the better restaurants. I guess I was referring more to the local “beer and bites” type places.

Of course, it’s been a minute (or 5 months) since we’ve had to make that kind of decision.

 

That is definitely an idea I'm stealing. Goddamn.

 

I'm moving into a house for the first time. For the last decade or so I've lived in a high rise, so I've never been able to have a grill or smoker.

Now that I am, I'm looking at pellet vs kamado and having a hard time deciding between the two. Leaning towards Kamado at the moment, which leads to even more questions.

Does anyone here have personal preference between Kamado Joe and Primo? What size should I go for? What about accessories? I'd like to get a digital thermometer with wifi capabilities for one.

Or should I just stick to a pellet as my first grill?

 

Get a Kamado, either KJ or Primo are fine. You give up the set-and-forget of a pellet smoker to get the versatility of the kamado (higher temps for searing, charcoal rather than pellets, not in need of an outlet, etc.)

You can always add the convenience of an vent intake fan later down the road.

 

I gotta say, it's hard to beat a good ol' Weber kettle. I don't do long smokes on it, but it's a fucking workhorse.

 

Half butt (4.75 lbs) and hunk of pork belly. Went to the international market this morning and got legit Cuban bread and cunty Swiss cheese for making Cubans tonight.

 

hipsterjoe
Here is where you should be

 

I thought this was a cutesy name for the big 12 thread gbr anyway I grilled up some tomahawk steaks today

 

Looks good what was the soundtrack?

 

Did a quick sear of the pork belly in the iron skillet prior to assembling. Used wickles and made a mayo/mustard blend. 9/10 since I burned the bread

 

my mom talking about stuff

 

when you just look away for a few seconds... ugh

 

‘Bout to toss these on the egg.

 

texasraider

 

Made some carne asada and chicken fajitas last night. Topped them with a little bit of spicy sour cream not pictured, so good

 

Steak marinade looks good. What did you use?

 

smoked another pork butt - this time for tacos. I did a heavy trim of the fat and connective tissue, then coated in salt pepper garlic for a few hours. then coated in Rocco's taco spice and injected with apple juice and Valentina hot sauce. wrapped at 160 and pulled from smoker at 200 and it rested in a cooler for 5 hours.

it was perfect. shows that the last time was not a fluke. this is how I'm going to do my pork butts from now on.

 

I started on a WSM to see if I liked the time etc and it was much cheaper.
Seemed to me to be easier than learning on a kamado. May be I'm stupid tho

 

Not much left afterwards.
Sorry I’m not satisfying the foot fetish with this one.

 

Pepper stout beef just went on the R2-D2

Dunno why its sideways

 

Brother is traveling to Dallas for work and wants the best BBQ spot. Any recs? Thanks.

 

Got a 8lb boneless ribeye @ 6.99 and a 8lb top rounds @ 2.98 this week. Cut up the ribeye into 14-16oz steaks and was planning to grind the top round. Got 4lbs ground and the kitchenaid grinder clogged and immediately broke. Now I have 4lbs of ground round and 4lbs of strips and chunks.

 

Where in 'dallas'?

If Dallas proper I recommend Lockharts or Pecan Lodge

There is also a bunch of great spots in other surrounding cities/ towns that usually get called "dallas" when people are visiting

 

a.tramp