The Barbecue Thread

[Chino]

On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.

I freaking love smash burgers. I know it's probably sacrilege to some, but I like putting it on white bread grilled in a buttered pan... basically a grilled cheese sandwich with smashed burger in it.

#drool

I love burgers, but rarely ever make them myself. I suck at them. So when I do, I do it smash style because it's so forgiving.

[faizoff]

That looks amazing, I don't mind it on regular white bread. The type of bread makes a world of a difference and I don't mind it if it's a bun or just a regular loaf.

[pg1067]

On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.

I've never heard of this.  What is involved in "making smashburgers"?

[faizoff]

On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.

I've never heard of this.  What is involved in "making smashburgers"?

You basically take a ball of minced/chopped meat and place it on the grill/pan/skillet. and then smoosh it with a pot or a weight ("Smash") until it's really spread out and cook book sides. Takes like barely a couple of mins. Add any seasoning you like. I had read about it and seen it a few places on the internet so was curious to try it out myself.

This is the video I saw when I first searched for it on youtube
https://www.youtube.com/watch?v=Wwgn5k_TzKM


Super easy stuff.

[pg1067]

On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.

I've never heard of this.  What is involved in "making smashburgers"?

You basically take a ball of minced/chopped meat and place it on the grill/pan/skillet. and then smoosh it with a pot or a weight ("Smash") until it's really spread out and cook book sides. Takes like barely a couple of mins. Add any seasoning you like. I had read and seen a few places on the internet so was curious to try it out myself.

This is the video I saw when I first searched for it on youtube
https://www.youtube.com/watch?v=Wwgn5k_TzKM


Super easy stuff.

Cool!  I'll check it out.  Thanks.

[lonestar]

If you guys have time, watch the series Chef's Table- BBQ on Netflix, it'll give you culinary boners you didn't even know you had. Fantastic stuff.

[pg1067]

Cool!  I'll check it out.  Thanks.

Oh, damn...best fucking burger I ever made!  I put my cast iron griddle on my gas grill.  Brioche buns from the store (my son was going to make homemade buns, but it's too damn hot to turn on the oven).  Salt, pepper, onion powder, garlic powder and a pinch of paprika.  I watched the video above and one by a guy named Guga.  So damn good!  The picture doesn't do it justice.

[faizoff]

Cool!  I'll check it out.  Thanks.

Oh, damn...best fucking burger I ever made!  I put my cast iron griddle on my gas grill.  Brioche buns from the store (my son was going to make homemade buns, but it's too damn hot to turn on the oven).  Salt, pepper, onion powder, garlic powder and a pinch of paprika.  I watched the video above and one by a guy named Guga.  So damn good!  The picture doesn't do it justice.

Awesome! Looks great. I was in mood to make burgers again but decided to make pasta instead. Last time I didn't grill it on a cast iron pan I will next time. I fucking love Brioche buns.

[Chino]

Nice! Looks stellar.

Guga is the shit. I love that guy. He's got a separate sous vide channel of equal quality that also has over a million subscribers. He makes awesome content and drops 4-6 videos a week between the two.

[King Postwhore]

Nothing more American that Brian is up before 6am on Labor Day talking about burgers.

[goo-goo]

I also cooked yesterday but I smoked them first for an hour and then seared them. My twist: I let the ground sirloin soak with Shiner Bock beer plus salt, pepper, garlic and cayenne pepper for 24 hours. 

I also smoked chicken breasts using cherry wood with a local chicken fajita seasoning. They came out a bit dry but full of flavor.

[lonestar]

Since Cali isn't smokey enough as is, thought I'd add to the problem with some smoked chicken legs. Used the Smokin Guns rub, same brand sauce on side. Really thinking about properly developing my own rub, I've done some good ones at work.

[cramx3]

Yum.  People really love their beef but chicken is my go to meat.  Love chicken leg quarters, so good and that looks delish.

[Chino]

Looks killer, RJ. Let me know when you've got some rub down. I'll throw that on some meat.

When you do quarters like the ones above, do you let them dry overnight uncovered in the fridge?

[hunnus2000]

Cool!  I'll check it out.  Thanks.

Oh, damn...best fucking burger I ever made!  I put my cast iron griddle on my gas grill.  Brioche buns from the store (my son was going to make homemade buns, but it's too damn hot to turn on the oven).  Salt, pepper, onion powder, garlic powder and a pinch of paprika.  I watched the video above and one by a guy named Guga.  So damn good!  The picture doesn't do it justice.

I've always been an ass man myself but I have always said the key to a good burger is all about the bun! 

[Chino]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

[cramx3]

Oh totally

[El Barto]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

That's actually a pretty good idea. Seems like it might make you look like a douche, though.

[Chino]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

That's actually a pretty good idea. Seems like it might make you look like a douche, though.

 

I can see that. I don't go out of my way to do it, but I bundle it with my offer. A couple days out I'll say something like "Hey man, you guys needs me to bring anything this weekend? Anything in particular - rolls, chips, dips, cutlery, etc..?"

Rolls usually hits because it's something that people don't buy too far out in advanced because they don't want them to go stale.

[hunnus2000]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

That's actually a pretty good idea. Seems like it might make you look like a douche, though.

A douche with good taste though! Besides, bring a 12 pack and a bottle of Fireball and ain't nobody gonna care anyway.

[Stadler]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

Couldn't agree more.  Spot on.

[New World Rushman]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

It depends on the style of burger for me too. If I'm grilling up some thick burgers or beer-can burgers, give me a nice brioche, or kaiser style hard roll. even a pretzel bun sometimes.
But for a thin smashed burger like the ones discussed above and shown below, I prefer a basic Martin's potato roll.

[cramx3]

even a pretzel bun sometimes.

I've been doing my grocery shopping at the new Lidl near me lately.  They make fresh pretzel buns and are sooo good.  I've been making burgers on them lately and I love it.

Here's from last weekend



and since the Big10 is back, my spatula:



 

BTW, your burgers and tots look delish as well

[Chino]

I'm a sucker for a good tot. It's my favorite way to fry a potato. Sometimes I get really naughty and put them in my mac and cheese or on my burger.

[New World Rushman]

even a pretzel bun sometimes.

I've been doing my grocery shopping at the new Lidl near me lately.  They make fresh pretzel buns and are sooo good.  I've been making burgers on them lately and I love it.

Here's from last weekend



and since the Big10 is back, my spatula:



 

BTW, your burgers and tots look delish as well

Thanks.
Lidl is about the only place I can find a decent pretzel bun around here lately also. My parents were German immigrants and Dad used to get good ones at the local German butcher, but that was 30-40 years ago.

Here's a Bratwurst beer-can burger on one from a month or so back:



Oh, and, GO BUCKEYES! 

[cramx3]

wow you just knocked yourself down a peg 

[lonestar]

Looks killer, RJ. Let me know when you've got some rub down. I'll throw that on some meat.

When you do quarters like the ones above, do you let them dry overnight uncovered in the fridge?

I buy air chilled, either Mary's or Rocky Jr's out here, not sure what brands you guys got, but the cost difference is minimal compared to the quality difference. I can see where drying could help the skin's crispness, but honestly with these birds I really don't see it necessary.

[Stadler]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

It depends on the style of burger for me too. If I'm grilling up some thick burgers or beer-can burgers, give me a nice brioche, or kaiser style hard roll. even a pretzel bun sometimes.
But for a thin smashed burger like the ones discussed above and shown below, I prefer a basic Martin's potato roll.

Those burgers look STELLAR my friend.  I'm a sucker for onions on my burgers.  Sometimes IN my burgers. 

[pg1067]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

 

I'm a sucker for onions on my burgers.  Sometimes IN my burgers.

I'm the exact opposite.  There's just something about getting a CRUNCH when you bite into a burger that makes me cringe....

[cramx3]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

It depends on the style of burger for me too. If I'm grilling up some thick burgers or beer-can burgers, give me a nice brioche, or kaiser style hard roll. even a pretzel bun sometimes.
But for a thin smashed burger like the ones discussed above and shown below, I prefer a basic Martin's potato roll.

Those burgers look STELLAR my friend.  I'm a sucker for onions on my burgers.  Sometimes IN my burgers.

Oh man, I love onion on a burger.  I made that same pretzel burger two weeks in a row, but the first time I didn't have onion and the second time I used some raw red onion and it made such a huge difference in taste.  Soooo good.

[Stadler]

I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.

 

I'm a sucker for onions on my burgers.  Sometimes IN my burgers.

I'm the exact opposite.  There's just something about getting a CRUNCH when you bite into a burger that makes me cringe....

I'm flexible on that; I will eat them raw, I will saute them in butter and Madera wine, or sometimes even make a tomato/onion jam with balsamic, if I'm feeling fancy.   

I go in waves with my burgers; sometimes I like a little pizzazz (I also make what is basically a "marguerita" burger, with mozz, seared tomato, and a basil mayonnaise) sometimes I want straight forward (cheese, lettuce tomato, pickle, onion, mayo, ketchup, salt and pepper).

[Chino]

You guys ever make pretzels at home? It's kind of a process, but it's worth it. I've made pretzel burger buns and hot dog rolls before and they came out awesome... bit of melted cheese on the hotdog and you're in heaven. One of these days I'd like to try baking them in one of my smokers. It'd be easy to do and I've baked bread in there before, but I'm wondering if I could use my offset stick burner kind of like a wood fired oven. I'd probably have to rotate what was baking a bit because of where the fire is.

[cramx3]

You guys ever make pretzels at home? It's kind of a process, but it's worth it. I've made pretzel burger buns and hot dog rolls before and they came out awesome... bit of melted cheese on the hotdog and you're in heaven. One of these days I'd like to try baking them in one of my smokers. It'd be easy to do and I've baked bread in there before, but I'm wondering if I could use my offset stick burner kind of like a wood fired oven. I'd probably have to rotate what was baking a bit because of where the fire is.

I tried a few months ago, didn't come out right but still fairly tasty. 

[Chino]

You guys ever make pretzels at home? It's kind of a process, but it's worth it. I've made pretzel burger buns and hot dog rolls before and they came out awesome... bit of melted cheese on the hotdog and you're in heaven. One of these days I'd like to try baking them in one of my smokers. It'd be easy to do and I've baked bread in there before, but I'm wondering if I could use my offset stick burner kind of like a wood fired oven. I'd probably have to rotate what was baking a bit because of where the fire is.

I tried a few months ago, didn't come out right but still fairly tasty.

I find the most challenging thing to be getting the salt amount right. I think the type of salt in addition to the amount you use heavily affects texture. 

[El Barto]

Here's a Bratwurst beer-can burger on one from a month or so back:

There's no way I can in good conscience call this a burger, but God damn I want to eat one of them, though,  whatever it is. That looks fantastic.