[Alfisti]

Worcestershire, salt and pepper, bread crumbs (retains moisture better), parsley, garlic and onion powder.

[upstatedoc]

OK Worcestershire sauce salt pepper and some rub. I am in a snooty German beer mood. One of my boys is here so I'm gonna make a couple two tree

[ShopVac]

I was planning on doing some ribbies today, ended up heading to the wife's side for the day. So now I'll put them on Friday morning for dinner. Still trying to dial in this traeggar...really think my weber bullet is better. Third times the charm though, right?

[UncleWede]

Originally Posted by upstatedoc

OK Worcestershire sauce salt pepper and some rub. I am in a snooty German beer mood. One of my boys is here so I'm gonna make a couple two tree

Late to the party, but mixing an egg into the beef helps it stay as a patty.


And I shouldn't even have to ask, but:

"Where's the bacon????"

[RickFLM4]

Bread crumbs, eggs and heavy seasoning are more for meatloaf or meat balls than burgers to me, but that's just me.

[lsturbointeg]

so was at my local Sam's Club to pickup a family pack of Ribeye and they were completely out! well all they had left was some chuck steaks which had some nice marbling to it. so I decided what the hell. tenderized it with some kosher salt for about an hour than did a nice Applewood dry rub and boy it turned out pretty juicy and tender as hell. are there other meats out there that can be used without always having to go with your normal Ribeye, New York Strips. this steak cost me $20 for 4.5lbs vs the ribeyes $45 for 4.2lbs that I normally get. I know there's some steaks out there not meant for grilling but more for like pot roast and stuff

[David 12]

Originally Posted by upstatedoc

I'm going to make meself A great big burger on the grill. I've got 93% ground beef, Kaiser rolls lettuce and sliced cheese. Anybody have any suggestions to liven up the ground beef?

All of the above plus soy sauce (go very light on the worcestershire).

Plus damn you!!! I am now a vegetarian!!!

Dave

[KenB925]

Originally Posted by upstatedoc

I'm going to make meself A great big burger on the grill. I've got 93% ground beef, Kaiser rolls lettuce and sliced cheese. Anybody have any suggestions to liven up the ground beef?

I suggest getting 80/20 or 85/15 at the very leanest.

[KenB925]

I fired up the Treager and tossed on a Brisket this weekend, and remembered to take a couple of pictures before destroying it.

I rubbed then smoked it for 12 hours which got the internal temp up to 170, then wrapped with foil and bumped the heat in the smoker up for 2 more hours to an internal temp of 204. Then rest for 2 hours before carving.

Not much juice on the board, because it didn't get out of the Brisket, delicious!

[Alfisti]

Not a big fan of cooking food wrapped in leaching aluminium.

[KenB925]

Originally Posted by Alfisti

Not a big fan of cooking food wrapped in leaching aluminium.

So you're concerned about the possibility of consuming traces the 3rd most plentiful element on the planet.

I'll keep my delicious BBQ, and to quote Myron Mixon 'if you ain't wrappin' you ain't winnin'

[upstatedoc]

Originally Posted by KenB925

I suggest getting 80/20 or 85/15 at the very leanest.

the only problem with that ratio for me is I get a lot of flame flareups from the dripping fat.

Originally Posted by Alfisti

Not a big fan of cooking food wrapped in leaching aluminium.

party pooper!

[UncleWede]

I like aluminum
No you dont
Yes, I do
Remember the last time you ate some?
No, I don't
See, told you
Remember, I like aluminum!

Can WE come over and have some brisket???

[KenB925]

I remembered to take some pictures!

Friday night Carne Asada

Saturday pizza, and experimental Deep Dish

[lsturbointeg]

Grilled up some steaks and sausage yesterday

[JasonCSU]

Originally Posted by KenB925

I remembered to take some pictures!

Friday night Carne Asada

Saturday pizza, and experimental Deep Dish

Very nice! I want a wood fired forno.

[TXSTYLE]

Originally Posted by lsturbointeg

Grilled up some steaks and sausage yesterday

That's what I'm talkin bout!!!

[lsturbointeg]

family wanted steak night so went out to Sam's Club and picked up some steaks! first tenderized for an hour with kosher salt than dry rubbed them with Applewood

[KenB925]

[Ivan Ivanov]

Sorry, but this is my first experience with fish.
Rainbow trout stuffed with parsley, lemon and olive oil. Smoke - rosemary + a little alder (in foil).

[ShopVac]

Originally Posted by Jasey@

This thread reminded me of a holiday we once went on to South Africa.

One night our hosts decided it was BBQ time (Or Braai as they called it).

Anyway - it was pretty good

Damn, that's a steak!

[KenB925]

I guess this isn't technically BBQ, but I did cook in in my gas grill after I pan seared it, then made a pan sauce while the pork tenderloins finished in the grill.

This is an Anthony Bourdain recipe called 'mignons de porc a l'ail' and it is awesome. I followed it closely, I did not sear for quite as long as the recipe called for, and I didn't have home made stock, so I punched up my store bought chicken stock with 1 tsp of beef base

It was awesome!