I would use regular bacon though. It crisps up better. Mrs App bought the thick before asking and it was a touch chewy when the internals were all done and ready to eat.
The meat gazers corner (a place to show off yer meat)
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I would use regular bacon though. It crisps up better. Mrs App bought the thick before asking and it was a touch chewy when the internals were all done and ready to eat.
What grind are you doing?
Don't remember exactly what plates I have. But I wanna do that
The pic was a single grind @8mm plate, but I did a regrind later on the 4mm plate and that was much better
buddy sent me a photo of a 'Flying Dutchman' burger yesterday & I figured I'd immediately need one, only had some frozen turkey burgers so I couldn't get it quite right but it was still good. One full vidalia onion sacrificed its life for the 'bun', some cheddar and homemade big mac sauce completed the feast.
I'll be grabbing a chuck steak next week to grind up & take another shot with the smash burger variety. Also need to re-up my supply of Dizzy Pig Cowlick which I think would be killer good in this deal.
I'll be grabbing a chuck steak next week to grind up & take another shot with the smash burger variety. Also need to re-up my supply of Dizzy Pig Cowlick which I think would be killer good in this deal.
Interesting, anything done to the onion before it went into the CI pan? I would turn the onion larger side to the burger maybe??? Want to try this on the griddle.
Cool, i will look at this, never been or even seen an in/out burger place
not really, I put the onions in the pan & the burgers on the grill all indirect to let everything cook through then moved the pan over the coals for a quick reverse sear on the burgers & some color on the onions - the onion was best side up for photos
Like you I have never been to an in-n-out, only went off the photo my buddy sent me. I have no particular reason to eliminate the bun but it looked interesting.
And yea having a griddle would be ideal for this, that little CI is the closest I get though...
not really, I put the onions in the pan & the burgers on the grill all indirect to let everything cook through then moved the pan over the coals for a quick reverse sear on the burgers & some color on the onions - the onion was best side up for photos
Like you I have never been to an in-n-out, only went off the photo my buddy sent me. I have no particular reason to eliminate the bun but it looked interesting.
And yea having a griddle would be ideal for this, that little CI is the closest I get though...
No time the present to walk through wally world for a griddle, this about time they blow them out. I picked up mine in the Honesdale PA one for under $300.
probably could've put one to regular use when the kids were still living here but at this stage in the game I'm purging stuff more than I'm acquiring...
If memory serves I acquired that little flat CI pan at an Big Green Eggfest down in Georgia 15+/- years ago, great little side kick that I pretty much only use for this type of cook, fits on the kettle nicely while leaving me a lot of room for grilling.
Yall inspired me to bust out the grinder for the Kitchenaid.
1lb of sirloin and .3lb of bacon. Once through coarse and a second time fine. Then cooked on a Traeger Ranger with apple/ cherry pellets.
Best burgers I have ever made
Mine got pickle, onion, tomato, shredded lettuce, and sharp cheddar. My daughter chose to have hers naked
1lb of sirloin and .3lb of bacon. Once through coarse and a second time fine. Then cooked on a Traeger Ranger with apple/ cherry pellets.
Best burgers I have ever made
Mine got pickle, onion, tomato, shredded lettuce, and sharp cheddar. My daughter chose to have hers naked
Yall inspired me to bust out the grinder for the Kitchenaid.
1lb of sirloin and .3lb of bacon. Once through coarse and a second time fine. Then cooked on a Traeger Ranger with apple/ cherry pellets.
Best burgers I have ever made
Mine got pickle, onion, tomato, shredded lettuce, and sharp cheddar. My daughter chose to have hers naked
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I packaged a brisket/chuck grind and used it to make tacos, my daughter (22 YO) tasted it not knowing I ground it and said "this not Aldi chop meat, what did you do" All I needed to hear to keep grinding my own.
It was a little tougher than I wanted but I think that’s because I should have rested it at room temp as oppose to in my Yeti. Still really good though. It didn’t last long!
Hormone free beef from the neighbors cow, homemade bun, and homemade ketchup. All natural, no preservative junk, dyes, or fillers
And some elk too:
And some elk too:
Nope, that's my wife. She insists on cooking everything from scratch (God bless her soul).
I handle the meat, she handles the baking.
There's a gajillion jokes waiting to happen right here ^^^
Chicken breast rubbed down and thrown on the Traeger. Brushed with sauce at the end. And some really really good pinto beans from scratch
