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

I think 130-135 would have been medium rare. I saw 145 online and that’s medium.

 

Look at this guy who doesn't even bolt his own cows

 

Back at it tonight. Ran out of lump so used my WSM. Liked the smoky flavor better

 

Went with 80/20 beef , would have done 70/30 if it was available. Would do wagyu if they had it

 

Someone's been eating good in the neighborhood

 

I know this is a joke but I’ve been making burger with the Wagyu beef you can get at Costco or Publix on the Traeger and they are fire

 

i always see it and wonder if its worth it

 

I saved my last brisket trimmings with the intention of grinding them for burgers but I just haven't pulled the trigger on the KitchenAid grinder attachment yet.

 

Be careful
The kitchenaid attachment is how I got started

 

You're saying I should skip that step and go right to a commercial grade?

 

Naa. Not necessarily.

I will say if you forsee yourself making 15+ pound batches of sausage, you will find a big grinder much more efficient.
But if you are just occasionally grinding up a couple pound of brisket trimmings for a few burgers, the kitchenaid is perfectly fine.

Might I recommend this one though over the kitchenaid brand.
https://www.smokehousechef.com/kitchenaid-accessories/

Edit to add, I had the kitchen aid brand one, it kinda sucked to clean because the parts were pretty small. And the small tube s make feeding meat in slower, all which kept me from using it as much as I would if it were easier
That one I linked above I've never actually used, but that guys shop it right up the road and I buy stuff from him all the time. He has them on display and looking at his in person they look like they would be much better than my old attachment one

 

I just can't bring myself to grind a $20 per pound piece of meat

 

They look awesome. My favorite part about burgers is convincing myself I’m getting my veggie intake from the lettuce and tomato.

 

Done and delicious as always.

 

Burgers are best made indoors (or outdoor griddle).

 

We got a Maillard reaction fan here!

 

I did a Kinders Hot Honey bbq and another Kinder regular and it was great. Hot Honey may be a new go to.

 

Thinking of making a smoked chili next weekend

Any recipe/go-tos notes? Never made a batch on a smoker/grill

 

Whenever I order a burger at a restaurant they put so much shit on it that I end up hating it. There isn't a single fancy restaurant burger I enjoy. Or burger joint burger. I would take fast food burgers over most burgers from more expensive restaurants that try to specialize in burgers. I don't need eggs or avocado or bacon or onion rings or bbq sauce or whatever else they always try to put on it. And they always taste greasy on the restaurant griddle. Give me meat, lettuce, tomato, onions, ketchup, mustard, and mayo and some decent bread. And you can keep the rest of that bullshit.

 

Sounds like an In-N-Out fan.

 

all I need is meat cheese and mayo but im a basic bitch

 

cheese for sure. i'm lactose intolerant so i try to lay off. but in a perfect world for sure

 

Take a lactaid and get out there sport

 

doesn't work for me. I actually think the lactose free cheese is not terrible though

 

Just be more tolerant

 

There’s also like a million great low or lactose free cheeses that aren’t labeled as such

 

Here’s a man that would’ve gotten shot first when the D Day personnel carriers opened on the beach

 

I smoked burgers for the first time a couple weeks back, went with mesquite and they had a great flavor, not something I'll do all the time but I enjoyed it.

 

Definitely doing this during the fall, such as it is in Florida, will be watching for the responses

 

I watched a Matty Matheson video where he compared wagyu burger vs ground beef, and he chose ground beef.
I trust him.

 

The perfect burger is griddled and topped with American cheese, bacon, sauteed onions, roasted green chiles, and served on a nicely mayoed, lightly toasted potato bun.

 

Reminds me of a time I was cooking in a BBQ comp.
I cooked prime briskets and my buddy who parked next to me cooked akaushi

When the turn ins were done we had a bunch of people we know around and the comments i kept getting was his briskets were really good, but mine "tasted like what brisket is supposed to taste like"

 

while that sounds great, I find that there are multiple "perfect" burgers

 

Wow a man of taste

 

Well and just ground wagyu is dumb.

 

Add some sauteed mushrooms in there and I agree

 

Sautéed mushrooms, blue cheese and hot sauce

 

I'm going to have to respectfully disagree with your additions, but I'm happy they make you happy.

 

the one I keep going back to is a Oklahoma onion with yellow mustard, mayo, cheese, and pickles

oh, and a bunch of black pepper

 

Never had roasted green chiles on a burger . I'm intrigued. Sautéed onions are absolutely delicious I just never think to have them. I decided that toasting the bun on both sides was too much. It made the bun too dry and crispy. Thus I must concur on "lightly toasted." Some really good brioche is hard to beat .

 

Can we agree that hamburgers are vastly superior to hotdogs? I mean I like a good hot dog, but a burger is on another level.

 

You're having the beef v pork argument. Years ago in the BBQ thread some whackos tried to argue that pulled pork was better than brisket.

 

I prefer bbqing watermelons and other types of fruits but to each their own

 

I saw somewhere else that a great hamburger is better than a great hot dog but an average hot dog is better than an average hamburger and I feel like this is a good level of enlightenment

 

An average hot dog is better than a great hamburger that quote sucks

 

So I'm still new to this whole smoking game. I've had Akorn for years, but never use it. Finally got a portable Camp Chef this summer for camping and at home. Works great and easy to use.

Question though, when you're done using the pellet smoker, is it best to remove the pellets and vacuum out the pellet feeder? I haven't but was curious if there are some best practices you guys go by.

 

Couldn't hurt. How do your grates look?

 

Not bad, I clean them up between each cook.