For the serious burger maker

Discussion in 'Links to Free Recipes' started by bigsteve, Apr 5, 2009.

  1. desertlites

    desertlites Master of the Pit OTBS Member

    thanks steve,I love a good burger-prefer my home ground chuck with a touch of brisky.
  2. rivet

    rivet Master of the Pit OTBS Member

    Hey thanks, BigSteve...

    Nice site and easy to navigate. Thanks for the link. I especially liked the "Carpetbagger Burger"! I've actually made them before and end up being a Mungaso-Monstrosity due to the innnards, but still an awesome experience.

    he's got good info on beef, though I have to admit I skipped the chicken burger part. No interest in that...fat is where it's at, and if I have to eat just a bit less, then I will. I will never cut meat out.

    Anyway, The part that was best is that he understands grilling/smoking/outdoor cooking.

    "...Secondly, do not be too concerend about what you prepare, only how you do it....Never be ashamed or dissapointed with what you have available, it is only a means to an end. It is the atmosphere, not the type of meat or wood that matters and it all comes together naturally when you are enjoying yourself..."

    Thanks again for the link; this is a keeper. [​IMG]
  3. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks Big Steve
  4. jdt

    jdt Smoking Fanatic SMF Premier Member

    our local yuppy mart sells a blend of brisky and gc, makes the best burgers I have ever had, usually with bacon and cheese of course. I have heard 50/50, 60/40 and 70/30 on the blend with either being the larger portion, the "chef" is kinda famous here in the midwest so of course it has to be a big secret. $1 a patty preformed or $4 lb, plan to do a fatty and meatloaf with it this summer.
  5. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Oh that is a sweet site. I saved it to my favorites!
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Egg and bread crumbs = meatloaf

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