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  1. #1
    Member rb's Avatar
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    Lets cook it up. Everybody come on in

    Ok there has been enough "downer" post on here the last few weeks. Going to start a new style today. Be doing this every few days. PLEASE post the way you do it. I'm going to post a food and post the way you like to fix it. First up HAMBURGERS.
    I get a pack of 93-7 and a pack of 75-25 hamburger and mix the two up using salt, pepper, granulated garlic and worsetshire sauce. I'll let it sit in the fridge for a couple of hours. Most of the time now I'm cooking them on the Blackstone making them smashburgers. While the burgers are cooking I'll put my onions on and grill them. I like to put one slice of swiss and one slice of American cheese on the patties. Take them all up and toast the buns. Here in the Carolinas' we eat them "All the Way". Mustard, slaw, onions and chili. I'll put one sliced dill pickle on the top of the bun. For side a like steak fries. Ok lets hear it
    Thanking God every time I go to the lake

  2. Member
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    #2
    Sounds great RB! One of mine is an 80/20 blend fried over sweet onions and covered with smoked Munster, hickory smoked bacon then served with fresh veggies and homemade onion rings!
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    Last edited by Thermodude; 03-31-2020 at 05:46 PM.

  3. Member
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    Apr 2012
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    #3
    Gee thanks. I'm hangry.
    rb - I'll wait for the BBQ pork post (or the Prime Rib or BB ribs or Chicken wings or smoked turkey).... Did my best two ever last week. MMMM


    Did I mention I am hangry.
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  4. Member fr8dog's Avatar
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    Aug 2007
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    Iím OK.
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    #4
    Just made a sheet pizza. Everything is covered by a big layer of mozzarella cheese. Pep, sausage, onion, mushroom, black olives.
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  5. Member rb's Avatar
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    #5
    Hamburgers tonight guys. We'll get to the other stuff later. We're going to be in isolation for a while
    Thanking God every time I go to the lake

  6. Problem Child Ckfishin's Avatar
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    Mar 2011
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    #6
    Quote Originally Posted by rb View Post
    Ok there has been enough "downer" post on here the last few weeks. Going to start a new style today. Be doing this every few days. PLEASE post the way you do it. I'm going to post a food and post the way you like to fix it. First up HAMBURGERS.
    I get a pack of 93-7 and a pack of 75-25 hamburger and mix the two up using salt, pepper, granulated garlic and worsetshire sauce. I'll let it sit in the fridge for a couple of hours. Most of the time now I'm cooking them on the Blackstone making them smashburgers. While the burgers are cooking I'll put my onions on and grill them. I like to put one slice of swiss and one slice of American cheese on the patties. Take them all up and toast the buns. Here in the Carolinas' we eat them "All the Way". Mustard, slaw, onions and chili. I'll put one sliced dill pickle on the top of the bun. For side a like steak fries. Ok lets hear it
    I'll take two do you have paypal?
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  7. Member
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    Mar 2018
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    Oklahoma
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    #7
    Grilling burgers here, probably not RB quality though lol
    Isaiah 10:1

  8. Member
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    #8
    Quote Originally Posted by rb View Post
    Ok there has been enough "downer" post on here the last few weeks. Going to start a new style today. Be doing this every few days. PLEASE post the way you do it. I'm going to post a food and post the way you like to fix it. First up HAMBURGERS.
    I get a pack of 93-7 and a pack of 75-25 hamburger and mix the two up using salt, pepper, granulated garlic and worsetshire sauce. I'll let it sit in the fridge for a couple of hours. Most of the time now I'm cooking them on the Blackstone making them smashburgers. While the burgers are cooking I'll put my onions on and grill them. I like to put one slice of swiss and one slice of American cheese on the patties. Take them all up and toast the buns. Here in the Carolinas' we eat them "All the Way". Mustard, slaw, onions and chili. I'll put one sliced dill pickle on the top of the bun. For side a like steak fries. Ok lets hear it
    Sounds amazing, except the pickle part....

    Love a good burger but I can't top your efforts there, nice job!

  9. Member
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    Dec 2014
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    Shelbyville, Ky
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    #9
    Chili here tonight; but burgers sound great. Been using ground bison with salt; pepper; and some worchestershire sauce cooked in our 23 year old iron skillet. I cut up an onion and put them in the skillet 1st then the patties on top and cook slow. Either American or Pepper Jack Cheese and topped to your liking after that.

  10. Member
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    #10
    Quote Originally Posted by JLWatts View Post
    Chili here tonight; but burgers sound great. Been using ground bison with salt; pepper; and some worchestershire sauce cooked in our 23 year old iron skillet. I cut up an onion and put them in the skillet 1st then the patties on top and cook slow. Either American or Pepper Jack Cheese and topped to your liking after that.
    Love me a good Bison burger!

  11. Member
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    #11
    Local grass fed Angus burger from the farm down the road, mixed with pinch of salt/ pepper and usually a half packet of hidden valley ranch seasoning mix, unfortunately we only have propane grill at the moment (charcoal preferred) grilled medium, topped with local cheese (whatever in the fridge) usually Munster, Colby Jack or Swiss and toasted (brioche buns preferred) plain white buns with a spot of ketchup or spicy brown mustard, crinkle cut fries and smokehouse potato salad as a side. Living in Wisconsin has some benifits regarding local food .
    ON,WISCONSIN!

  12. Member
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    Jul 2016
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    #12
    Start with 3 parts ground venison to 1 part ground bacon and 1 part high temp diced pepperjack. Mix all together and place on grill. Cook to a medium.

    After removing add thin slice of onion, ketchup, mustard and light mayo onto your heavily toasted all but burnt onion bun. Had them today for lunch as a matter a fact.

    My brother and a couple of our friends take all but the backstraps and grind them up at end of year typically making upwards of 500 1/2-5/8# patties freezing in packs of 4. This year I'm going to try and dive up onions and green pepper and mix right into burger patty before we package and freeze. I'll be looking for this thread each day for ideas mmmmmm

  13. Maybe one day........ TRCM's Avatar
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    #13
    Quote Originally Posted by rb View Post
    Ok there has been enough "downer" post on here the last few weeks. Going to start a new style today. Be doing this every few days. PLEASE post the way you do it. I'm going to post a food and post the way you like to fix it. First up HAMBURGERS.
    I get a pack of 93-7 and a pack of 75-25 hamburger and mix the two up using salt, pepper, granulated garlic and worsetshire sauce. I'll let it sit in the fridge for a couple of hours. Most of the time now I'm cooking them on the Blackstone making them smashburgers. While the burgers are cooking I'll put my onions on and grill them. I like to put one slice of swiss and one slice of American cheese on the patties. Take them all up and toast the buns. Here in the Carolinas' we eat them "All the Way". Mustard, slaw, onions and chili. I'll put one sliced dill pickle on the top of the bun. For side a like steak fries. Ok lets hear it

    is that wash-yer-sister sauce ???


    Personally, I can use 93-7 or 80-20.......usually 80-20. Make 'em up by hand with some seasoned salt, pepper, worcestershire sauce, and maybe some bread crumbs as well.

    Cook em up - but not too much - melt a few slices of provolone cheese on top, then serve on a non-toasted bun with some mayo, mustard on the top bun, and ketchup on the bottom, slice or two of tomato, and a leaf or two of lettuce.....
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  14. Member
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    #14
    I use a 93/7 and mix salt, pepper, Montreal Steak seasoning and a bit of garlic powder. Mix it all together and let it sit in the frig for a couple of hours. Lately I've been smoking em on the grill for a couple of hours then a fast seat on the gas grill. I use plain old buns with lettuce, tomato and fresh sliced vidallia onions kosher dill spears on the side. We always have baked beans that were on the smoker while the burgers were smoking.
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  15. Huh ? bilgerat's Avatar
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    #15
    I use 80/20 (fat is flavor). I mix in salt, fresh ground black pepper and sometimes garlic powder, sometimes not.

    Here's something to try if cooking indoors ... I melt Irish butter (grass fed cows vs grain fed. Sweeter butter) in a cast iron skillet and cook the burger on a medium flame. You want it to get a nice char on the outside but not burn the butter, it's a bit of a different cook than blasting them on a screaming hot grill. The butter gives it that little extra "oomph" and compliments the beef well. I melt a nice mild creamy cheddar or sometimes mozzarella on top and put a lid over it to get the cheese to just about liquefy over the whole burger. I myself don't eat any type of bread so I eat 'em right off of a plate but add the toppings and bun of your choice.
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  16. Member
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    NE OK
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    #16
    Great idea rb! I prefer smash burgers myself. I prefer 80/20 and use salt,pepper and Head Country. Get the skillet or griddle med/high, put some butter on her and smash the burger down. When I flip the burger, around 4 mins, I add some butter on the side and grill onions and mushrooms. Grill a buttered bun and top with cheese(s).
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  17. Member
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    #17
    Usually 80/20 with Dale's, wosthershire and soy sauce, black pepper and a bit of garlic
    Loctite

  18. Member rb's Avatar
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    #18
    May be a 10:00pm burger going down
    Thanking God every time I go to the lake

  19. Member
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    #19
    Quote Originally Posted by bigfishrman View Post
    Start with 3 parts ground venison to 1 part ground bacon and 1 part high temp diced pepperjack. Mix all together and place on grill. Cook to a medium.

    After removing add thin slice of onion, ketchup, mustard and light mayo onto your heavily toasted all but burnt onion bun. Had them today for lunch as a matter a fact.

    My brother and a couple of our friends take all but the backstraps and grind them up at end of year typically making upwards of 500 1/2-5/8# patties freezing in packs of 4. This year I'm going to try and dive up onions and green pepper and mix right into burger patty before we package and freeze. I'll be looking for this thread each day for ideas mmmmmm
    Venison and bacon..... Wow, that sounds great!

  20. Member
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    Feb 2012
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    Bowling Green, KY
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    #20
    I like to use a good 90/10 ground beef, then in a large bowl throw in an egg and a cup of oatmeal. Also season the mix with pepper and salt. Gourmet burger seasoning or mrs. dash added also works. Mix all that together for a good consistency then make the patties. Get the charcoal going in the cast iron Lodge grill then slow cook the burgers until ready for cheese. Dress the burgers with pickles, onions and fresh tomatoes or with guacamole and bacon. Either way I'm eating them! For sides, it is hard to beat meijer tater tots in my opinion. Fresh cut potato and sweet potato fries in the oven are also good.
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