Author Topic: Burgers, Taters and Pickled Pork Pops on the Hibachi  (Read 2560 times)

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Offline Smokin Don

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Burgers, Taters and Pickled Pork Pops on the Hibachi
« Reply #-1 on: March 08, 2016, 12:19:06 AM »
Mar 06 2016

I finally got a nice day to cook out on my new Lodge Hibachi. I had seasoned the inside and grates with lard in the oven. I sprayed the outside with Pam before cooking.

It was 60 deg and cloudy today, some sprinkles delayed me getting it all ready until after 3:30. I had a pound of ground chuck from my butcher for 3 burgers and had some shredded potato cakes to fry.

I had about a half pound of pickled pork I needed to use or vacuum seal and freeze. I thought they would be good cut bite size and wrapped in bacon. Some Super Pig would add a little sweet and heat to balance the sour some. I made them and the burgers up ahead and in the fridge.

I figured I would do up the pork pops first and then into my Traeger at 200 deg. to hold. They browned up pretty fast and then in the Treager. Next I toasted the buns and they went inside.

I added about a tablespoon of lard to my10 inch round griddle to fry the potatoes cakes. They are fried from fozen so wanted get them going before I put the burgers on. I don't think I ever got my griddle hot enough.

I put the burgers on and checked the pork pops; I set the Traeger to 250 deg. about 275 deg. grill level.

I got it all served, we all had lettuce and tomato on the burgers. The brugers were med. rare; mine a little rarer since it was thicker, tatsted good. The potato cakes I didn't get browned, crisp, enough. The Pickled Pork Pops were a hit with all of us! I will be making more of them and next time a little heavier on the Super Pig. If you want a great tasting appetizer guys you have to try this,

I used Stubbs charcoal briquettes and lit 40 in the chimeney; I saw that in a video for the Hibachi. That was about 2/3 full in the chimeney. Next time I think I will use a full chimeney. For the potatoes I could have pre-heated the griddle inside.

Did you get your cook done Pam?

Sorry due to technical problems didn't get a final plate photo!

















Smokin Don
« Last Edit: March 08, 2016, 01:26:54 PM by Smokin Don »
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Offline spuds

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Re: Burgers, Taters and Picklep Pork Pops on the Hibachi
« on: March 08, 2016, 02:51:35 AM »
Well done Don.
Feel free to share my pictorials anywhere you like.Could mention from Spuds if you remember.

Offline tomcrete1

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Re: Burgers, Taters and Picklep Pork Pops on the Hibachi
« Reply #1 on: March 08, 2016, 05:44:57 AM »
Looks delicious!
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Offline hikerman

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Re: Burgers, Taters and Picklep Pork Pops on the Hibachi
« Reply #2 on: March 08, 2016, 07:23:38 AM »
Very nice first go at it Don! The pickled pork pops looked very good!

Offline Pam Gould

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Re: Burgers, Taters and Picklep Pork Pops on the Hibachi
« Reply #3 on: March 08, 2016, 09:24:27 AM »
Don..looking real good and tasty..good cook, love cooking over charcoal. I made greasy cheeseburger by grating cold butter into the meat, I grilled an onion for me, then the usual other stuff..I took unicorn pics, put them in a folder and can't find the folder, not in it's usual spot will post when I find them, dayum unicorns.. .☆´¯`•.¸¸. ི♥ྀ.
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Offline muebe

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Re: Burgers, Taters and Picklep Pork Pops on the Hibachi
« Reply #4 on: March 08, 2016, 09:45:26 AM »
Looks like the Lodge worked great!
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Offline Pappymn

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Burgers, Taters and Pickled Pork Pops on the Hibachi
« Reply #5 on: March 08, 2016, 02:24:59 PM »
Don..looking real good and tasty..good cook, love cooking over charcoal. I made greasy cheeseburger by grating cold butter into the meat, I grilled an onion for me, then the usual other stuff..I took unicorn pics, put them in a folder and can't find the folder, not in it's usual spot will post when I find them, dayum unicorns.. .☆´¯`•.¸¸. ི♥ྀ.

Great idea on the butter. Great looking burger SD
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Offline smokeasaurus

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Re: Burgers, Taters and Pickled Pork Pops on the Hibachi
« Reply #6 on: March 08, 2016, 06:07:19 PM »
Very nice job indeed   8)
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Offline HighOnSmoke

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Re: Burgers, Taters and Pickled Pork Pops on the Hibachi
« Reply #7 on: March 08, 2016, 06:25:08 PM »
Excellent Don!
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