Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

RebelSS

Burgerland

39 posts in this topic

Why didn't I think of this? If these aren't loaded with sodium, I might try 'em.....says 410 mgs per pkg. ( For the Applewood)

Otherwise, what do you usually mix in your burger patties? For me, diced onions, black pepper, and Worcestershire . Always. Not a burger without it.

 

http://www.mccormick.com/Grill-Mates/Flavors/Burger-Mix-ins

bobberineyes and roony like this

Share this post


Link to post
Share on other sites

looks like something to try. usually for me it's just a little Montreal steak and some pepper.  love that stuff

 

Share this post


Link to post
Share on other sites

I must be the only guy that doesn't like that. Tried it when it came out....everyone else seems to, though. :crazy:

Share this post


Link to post
Share on other sites

i wont buy it ive all the same season jars in my ccupboard. but montreal.steak is one best ffor streaks

Share this post


Link to post
Share on other sites

My favorite burger is the beer can burger where you would would not need many spices.  Montreal steak is good and I do use it but with a beer can burger salt and pepper would be enough.  good luck.

 

img_1911.jpg

Share this post


Link to post
Share on other sites

Great minds think alike.  I almost started a thread on burgers as well reb. Me, I'm always mixing something in, it's either hienz 57, A1, or some kind of marinade.  Tonight I mixed stubbs beef marinade in , that was real good. I think burger has a lot to do with it though, no more store bought for me. 

roony and reinhard1 like this

Share this post


Link to post
Share on other sites
13 hours ago, bobberineyes said:

Great minds think alike.  I almost started a thread on burgers as well reb. Me, I'm always mixing something in, it's either hienz 57, A1, or some kind of marinade.  Tonight I mixed stubbs beef marinade in , that was real good. I think burger has a lot to do with it though, no more store bought for me. 

Bobber, are you saying you grind your own? And if so, what cut of meat do you grind?

Share this post


Link to post
Share on other sites

Grinding your own does make a difference.  If you do, I like to use chuck roasts when they are on sale.  I have even bought a whole chuck roll boneless and took the chuck eye out for steaks. I few nice roasts and the rest for burgers.  Best ground beef around.  If y ou do have a store that has a service counter, they often have ground chuck and it is ground fresh daily along with their shop trim.  Ya, If you have a farmer and can get it from there that's a bonus for sure.  However I do buy the ground beef in the 3 pound tubes when on sale.  Works for me as well for burgers or adding to the sausage mix with pork butt.  good luck.

bobberineyes, Boar and Cooperman like this

Share this post


Link to post
Share on other sites

When I get a deer I grind it all up except the backstraps.  I then buy the cheap burger in the 5 lb chubs and mix it.  Then I put it in 1.5 lb tubes.  Lasts most of the year.

Share this post


Link to post
Share on other sites

it seems around jhere findi g a farmer is long gone for bbeef. seems it isn ccost.edfective. we use to by the succh good burger.a ffew years ago then gfarmer retired.

reinhard1 likes this

Share this post


Link to post
Share on other sites

I suppose if you are having a barbecue for family and friends you could grind it fresh, for better flavor, but it would not make much sense if you were going to freeze it.

Isn't chuck roast more expensive, then the equivalent grind of hamburger?

reinhard1 likes this

Share this post


Link to post
Share on other sites
52 minutes ago, Boar said:

it seems around jhere findi g a farmer is long gone for bbeef. seems it isn ccost.edfective. we use to by the succh good burger.a ffew years ago then gfarmer retired.

My buddy that farms on the side tells me the price of calves is outrageous, so he hasn't raised any beef for a couple years.  Hard to believe but he said ordinary calves were $600 at the zumbrota livestock auction.   This was last spring.  Don't know what they are now. 

reinhard1 likes this

Share this post


Link to post
Share on other sites

For burgers I add onion powder, garlic powder, salt and peppar.  I don't like anything leaner than 85/15 beef in a burger.  A burger is all about the quality of the beef.   Foley Meats has fantastic burger.  My buddy gets a cow every year and we eat a lot of burgers at the hunting shack.  I would take a blind taste test with the stuff from Foley.

bobberineyes and reinhard1 like this

Share this post


Link to post
Share on other sites

I usually do an egg, some store-bought bread crumbs, and then as bobberineyes does with some kind of sauce that I grab from the fridge: worcestershire, ketchup, bbq sauce, salad dressing, siracha, etc. I don't usually salt the burgers as I find that whatever sides go with it have plenty of sodium already, but black and cayenne peppers for sure. My dad has and always will be a big fan of seasoned salt on everything, including burgers. I can't argue with the taste except for the sodium.

Since I like a more medium to medium-rare burger, I'll cover mine in the fridge for a while to both strengthen the structure of the patty and to cool the center of the burger.

Edited by SkunkedAgain
bobberineyes and reinhard1 like this

Share this post


Link to post
Share on other sites

Cooperman, 80% is not always pure ground chuck and and you can get it cheaper than chuck roasts most of the time except when chucks are on sale.    Now the pure ground chuck in the service case is always more that 80% and even 85% most of the time depending where you shop.  Last week they had chuck roasts on for 2.99 so I bought some, ground it and froze it.  That's some great ground beef, but yes you have to watch for sales.  good luck.

bobberineyes and Cooperman like this

Share this post


Link to post
Share on other sites

I've gotten into the "smash burger" craze.  I use the side burner on the grill and a cast iron pan.  Good quality beef with only a little salt.  These burgers are very juicy and have nice caramelization on the outside of the patty.  Topping with sauteed onions, thin sliced pickles and whole milk white American cheese.  Yum!

 

Share this post


Link to post
Share on other sites

"Smashburger". More foolishness for a normal burger that was made that way for years by old school cooks. Just like Baker's Square "Crushburger".  I haveta go read long ramblings of off-topic  stories on the cooking threads now to keep on top of topics. Don't wanna miss anything, ya know. Or get too many "likes".

Dotch, Juneau4, bobberineyes and 1 other like this

Share this post


Link to post
Share on other sites

lmao! like like like like like like like like like like like.... yu ccan have.all.my likes

buddy..

Share this post


Link to post
Share on other sites
3 hours ago, RebelSS said:

"Smashburger". More foolishness for a normal burger that was made that way for years by old school cooks. Just like Baker's Square "Crushburger".  I haveta go read long ramblings of off-topic  stories on the cooking threads now to keep on top of topics. Don't wanna miss anything, ya know. Or get too many "likes".

Sorry for posting.  

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now



  • Posts

    • I apologize if that came out wrong. The idea might very well be the best route to go. It's just that over the past 25 years or so I have seen many attempts to save a dollar that cost a buck and a half to do lol.    Here are my two cents. If you have a slab and you want to pour on top of it while keeping the same footprint that sounds pretty doable and could probably save some money if you don't have to change drain lines, run water, heat runs, electrical etc into the slab.   If you intend to tie into the existing slab and run zones of pex across the joint and have the new and old floors end up at the same elevation it still can be done. Some contractors will not want to mess with tying into and raising the elevation of the slabs and will prefer to start from scratch especially if you as the homeowner want them to warranty the finished product.  The critical thing would be to use enough rebar drilled into the old slab and have enough compaction and sufficient footings to make sure the slabs stay where they are without settling. That would make all kinds of problems with the pex.    Hopefully that response came across better.
    • It'll be interesting to see if the team plays a little harder in front of a different goalie. 
    • Hawg, I'm with you on this one !
    • Check and see if you have a video output on you device. You may be able to record to a digital device.
    • Just use plain old spray paint in a can. I've done it many many times and seems to stick really nice. Nothing special either I can't even tell you the brand because I have no clue. But as mentioned doing 2-3 light coats helps.
    • no expert here, but heat doesn't rise. heat radiates in the direction of least resistance (R value). warm air or water rises because it is less dense than colder air or water.  If you don't insulate you will be heating the ground under your cabin and the earth is a very large heat sink $$$. get some info from an expert in the radiant field as far as tube diameter, spacing, water temp, manifolds, length of runs, and so on. it varies on amount of windows (solar) ceiling height and room type (bed, bath, living area,  storage etc.). once you pour over the tubing you get to live with it. I did my own Home 15 years ago and got some good advise (wish I would have taken it all)
    • Sonar works from above, cameras need to be submerged. What am I missing here?
    • I've also had good luck spray painting PVC.  Biggest thing I found is to do lots of light coats, the PVC makes the paint want to run in a hurry.
    • I believe you can do this with the Lowrance HDS 9 and above.
    • I'll go with another loss in overtime.
  • Our Sponsors