Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on November 21, 2012, 03:01:00 PM
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Time to do more testing with the PTG ;)
Started with 1 LB 96/4 ultra lean ground beef, 1/4 lb pulled pork, and 4 strips hickory bacon...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_081855.jpg)
First finely chop the pulled pork...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_082845.jpg)
Now chop in the 4 strips of bacon and add some Instant Gourmet Original...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_083524.jpg)
Add a egg to the mixing bowl...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_082355.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_082414.jpg)
Now use your hands to mix the ground beef, pulled pork, and egg together. Once thoroughly mixed add some bread pieces(I used one Hawaiian Roll)...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_084030.jpg)
Roll out the mix...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_084305.jpg)
Divide by four...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_084335.jpg)
And flatten out...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_084603.jpg)
Fired up the PTG to 500F grill temps...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_104121.jpg)
And on they go...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_104242.jpg)
20 minutes later and a couple of flips I read 140F on the thickest one with the Thermapen. I dropped the temp to 250F...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_105559.jpg)
Applewood smoked cheese, red onion, and vine ripened tomatoes you say? OK!
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_101919.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_102542.jpg)
Cheese melted so burgers came off...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_110152.jpg)
Time to build. How about a foundation of Chipotle Mayo...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_110453.jpg)
Then the meat...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_110523.jpg)
Maters...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_110602.jpg)
Onion...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_110620.jpg)
Built...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_110646.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_110652.jpg)
I then un-hinged my jaw to bite :o
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121121_110730.jpg)
Just fantastic! Almost ate both!!!
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You keep that up and the credit cards gonna be comin out of the "super sneaky hidin spot" Next time that PTG goes on Sale. I am so hungry now. :)
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He shoots he scores. Just a great burger. Curious on the knife in one of the pics. What is that bad boy?
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Kinda like a meatloaf burger.......outrageous!!!
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"I'll gladly pay you Tuesday for a Hamburger today" ... :D :D
Beautiful, just beautiful !!! :P :P
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He shoots he scores. Just a great burger. Curious on the knife in one of the pics. What is that bad boy?
It is the Japanese Shun. In America they're knives are known as Shun. This knife is what they sell in Japan.
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That is the best burger I have ever seen! All Praise the new Burger God!!! :)
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Fantastic! Im always lookin for more things to do with all the vacuum packed pork I have. A must try!
On a side note, pictured in my turkey sliders post can be seen my Shun Fuji 6" chefs knife..well worth the money spent.
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Another outstanding cook, Muebe! I'd love to haveone (or two) of these burgers right now!
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That really looks delicious. One question.. When you add the raw bacon to the pulled pork, does it get cooked enough when finished? Perhaps, precooking the bacon? Love anything with bacon. Happy Thanksgiveing all... Phil
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:D :D :D :D :D :D
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That really looks delicious. One question.. When you add the raw bacon to the pulled pork, does it get cooked enough when finished? Perhaps, precooking the bacon? Love anything with bacon. Happy Thanksgiveing all... Phil
Phil the bacon was done because it was finely chopped, thoroughly mixed into the meat, and burgers were cooked to above 140F. You can tell when they are almost done when the bacon fat starts to render out of them. The ground beef is so lean that there will be almost no fat dripping otherwise. The bacon replaces that missing fat and adds a great flavor. They were really good!
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Thanks for the clarification. Chopping makes sense for easy finish. Love the fat it adds. When I make meat loaf, I chop bacon and sour dough bread in a food processor and add to the meat. Use Benton's heavy smoked for the extra flavor. My next burgers will be your way. Smile!
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great, now i'm hungry. that is one killer burger dude. i lovin the fresh tomato. i would like some sliced jala's on my too plz. going to need some milk. ok, what time should i be over muebe? :P