Author Topic: The Barbecue Thread  (Read 5955 times)

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Offline cramx3

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Re: The Barbecue Thread
« Reply #315 on: September 16, 2020, 04:31:29 PM »
Why wouldn't you call it a burger?

Offline El Barto

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Re: The Barbecue Thread
« Reply #316 on: September 16, 2020, 05:48:21 PM »
Why wouldn't you call it a burger?
Well, for one thing I think a burger has to be made of ground beef. I gather that's sausage. Snuffers down the street from me does an amazing chicken sandwich that, aside from the meat, is otherwise indistinguishable for their very good burger. It's a chicken sandwich. It's not a burger. Also, in this case it also appears to be encroaching on an entirely different dish. That appears to be bratwurst on a pretzel roll with some sort of giardiniera and possible mustard. That strikes me as a sandwich you'd get in a pub somewhere in Chicago, or perhaps Philadelphia.

Now, if it turns out that's a blend of ground beef and sausage then the lines become totally blurred. I guess it wouldn't be a foul to call it a burger, but it's pretty damned far outside the realm of, well, normal burgerness.
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Re: The Barbecue Thread
« Reply #317 on: September 16, 2020, 05:58:30 PM »
While I traditionally associate burgers with ground beef, I'm not entirely sure I agree that it matters as long as it's ground meat.  For me, I think being ground meat is more important than the type of meat to describe a burger.  Toppings are meaningless in terms of being a burger as well.

If that sandwich was found in Chicago or Philly, you think it wouldn't be listed under the burgers section of the menu?

Offline El Barto

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Re: The Barbecue Thread
« Reply #318 on: September 16, 2020, 07:20:17 PM »
While I traditionally associate burgers with ground beef, I'm not entirely sure I agree that it matters as long as it's ground meat.  For me, I think being ground meat is more important than the type of meat to describe a burger.  Toppings are meaningless in terms of being a burger as well.

If that sandwich was found in Chicago or Philly, you think it wouldn't be listed under the burgers section of the menu?
I actually considered that very point, and I don't think it would. I can't really speak for y'alls neck of the woods, it's not my neighborhood, but down here it would be listed under sandwiches. I'm kind of seeing your point, though. Ground meat, and the way it's prepared (broiling or frying) are probably more important than what the meat is. As I think about it I've got no such problem with buffalo meat, or even fake meat being burgers. I guess my hangup is really just that it's sausage, and sausage is a different thing to me. Would you still consider a patty made of ground chorizo to be a burger? Breakfast sausage? Italian? A typical hamburger is cow flavored. Maybe in my example bison flavored. Even the Beyond burger is supposed to tase like cow. Sausage doesn't taste like pig, though. It tastes like all of the herbs and spices that went into it.

I'm not married to this position, mind you. Perhaps I'm being too focused on my own norms. Calling it a burger just seems highly questionable to me.
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Offline Chino

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Re: The Barbecue Thread
« Reply #319 on: September 16, 2020, 07:46:56 PM »
I think most places in CT would call that a burger but prefix it with some catchy name.

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Re: The Barbecue Thread
« Reply #320 on: September 17, 2020, 06:23:40 AM »
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.

Are you familiar with the beer-can burger concept?

Usually ground beef formed into a ball, then a beer can smashed into it to create a bowl for filling, wrapped with bacon. My basic one is crumbled-cooked bacon and caramelized onions. Smoke at 300 for about an hour, top with cheddar for the last 15 minutes.
For the one pictured above, I took the basic concept of cooking brats in a beer-butter bath and turned it inside out; Bratwurst meat taken out of the casing to form the burger bowl, and filled with kraut, bell peppers, and onions that were cooked in beer and butter. Topped with a cheddar-beer sauce.

A few more shots of the process:









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Re: The Barbecue Thread
« Reply #321 on: September 17, 2020, 08:11:52 AM »
While I traditionally associate burgers with ground beef, I'm not entirely sure I agree that it matters as long as it's ground meat.  For me, I think being ground meat is more important than the type of meat to describe a burger.  Toppings are meaningless in terms of being a burger as well.

If that sandwich was found in Chicago or Philly, you think it wouldn't be listed under the burgers section of the menu?
I actually considered that very point, and I don't think it would. I can't really speak for y'alls neck of the woods, it's not my neighborhood, but down here it would be listed under sandwiches. I'm kind of seeing your point, though. Ground meat, and the way it's prepared (broiling or frying) are probably more important than what the meat is. As I think about it I've got no such problem with buffalo meat, or even fake meat being burgers. I guess my hangup is really just that it's sausage, and sausage is a different thing to me. Would you still consider a patty made of ground chorizo to be a burger? Breakfast sausage? Italian? A typical hamburger is cow flavored. Maybe in my example bison flavored. Even the Beyond burger is supposed to tase like cow. Sausage doesn't taste like pig, though. It tastes like all of the herbs and spices that went into it.

I'm not married to this position, mind you. Perhaps I'm being too focused on my own norms. Calling it a burger just seems highly questionable to me.

I'm not sure I have a firm ground on my side of the argument either, I just didn't even think it wasn't a burger until you said so which lead us down this path.  I do think the sausage part makes it a bit more questionable, but when I look at it, it looks like a burger because it's ground.

I think most places in CT would call that a burger but prefix it with some catchy name.

I think it would be under the burger section with some name as well.  Chicken burgers and veggie burgers are listed under burgers so I don't see why a sausage based one would be different.

Offline Chino

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Re: The Barbecue Thread
« Reply #322 on: September 17, 2020, 08:20:50 AM »






Hot damn. I want to do that but drop an egg in the middle.

Offline El Barto

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Re: The Barbecue Thread
« Reply #323 on: September 17, 2020, 08:28:44 AM »

Are you familiar with the beer-can burger concept?

Usually ground beef formed into a ball, then a beer can smashed into it to create a bowl for filling, wrapped with bacon. My basic one is crumbled-cooked bacon and caramelized onions. Smoke at 300 for about an hour, top with cheddar for the last 15 minutes.
For the one pictured above, I took the basic concept of cooking brats in a beer-butter bath and turned it inside out; Bratwurst meat taken out of the casing to form the burger bowl, and filled with kraut, bell peppers, and onions that were cooked in beer and butter. Topped with a cheddar-beer sauce.

A few more shots of the process:
I was not, but I was curious. Not sure it changes my thinking on the matter, but it still looks damn good.

Out of curiosity, especially if you do it with ground beef, doesn't it create a small kiddie-pool full of grease?
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Re: The Barbecue Thread
« Reply #324 on: September 17, 2020, 08:41:43 AM »






Hot damn. I want to do that but drop an egg in the middle.

These were filled with bacon and Taylor Ham (aka pork roll in South Jersey). Added the egg for the last half hour of smoking:


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Re: The Barbecue Thread
« Reply #325 on: September 17, 2020, 08:41:53 AM »
I had to look up the "beer-can burger" too, but it looks good.   

I lean towards Bart on this; I think it depends on the place, but a place like Philly, that is big on the "gastro-pub" thing, that would not be a burger.   But your local sports bar here in CT?  Even the chicken sandwiches are found under "burger" category, which kind of distorts things.   

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Re: The Barbecue Thread
« Reply #326 on: September 17, 2020, 08:44:06 AM »

Are you familiar with the beer-can burger concept?

Usually ground beef formed into a ball, then a beer can smashed into it to create a bowl for filling, wrapped with bacon. My basic one is crumbled-cooked bacon and caramelized onions. Smoke at 300 for about an hour, top with cheddar for the last 15 minutes.
For the one pictured above, I took the basic concept of cooking brats in a beer-butter bath and turned it inside out; Bratwurst meat taken out of the casing to form the burger bowl, and filled with kraut, bell peppers, and onions that were cooked in beer and butter. Topped with a cheddar-beer sauce.

A few more shots of the process:
I was not, but I was curious. Not sure it changes my thinking on the matter, but it still looks damn good.

Out of curiosity, especially if you do it with ground beef, doesn't it create a small kiddie-pool full of grease?
I used to tip them before the cheese is added, but now I usually poke a hole through the bottom with a wooden skewer a couple of times during the process. The foil underneath is to catch the grease.

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Re: The Barbecue Thread
« Reply #327 on: September 17, 2020, 08:45:48 AM »
The originators of the beer-can burger:

https://youtu.be/Hq2kmbI_1EA

Offline Chino

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Re: The Barbecue Thread
« Reply #328 on: September 17, 2020, 09:01:48 AM »

These were filled with bacon and Taylor Ham (aka pork roll in South Jersey). Added the egg for the last half hour of smoking:





What was your process?

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Re: The Barbecue Thread
« Reply #329 on: September 17, 2020, 09:13:34 AM »

These were filled with bacon and Taylor Ham (aka pork roll in South Jersey). Added the egg for the last half hour of smoking:





What was your process?

Similar to this link, but I used beef instead of breakfast sausage, and I didn't leave enough room for the egg and some of it ran out.
He also suggests reserving the yolk and adding it towards the end for a runny yolk, which I didn't do.

https://barbecuebible.com/recipe/beer-can-breakfast-burgers/

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Re: The Barbecue Thread
« Reply #330 on: September 17, 2020, 10:09:21 AM »
As someone who makes "Juicy Lucy's" for my kids, I might look into this a little more.   Might be fun.

Offline Evermind

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Re: The Barbecue Thread
« Reply #331 on: September 17, 2020, 10:12:45 AM »
These were filled with bacon and Taylor Ham (aka pork roll in South Jersey). Added the egg for the last half hour of smoking:



Holy shit these look amazing. I just ate and now I'm hungry again.
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Re: The Barbecue Thread
« Reply #332 on: September 17, 2020, 10:19:41 AM »
These were filled with bacon and Taylor Ham (aka pork roll in South Jersey).

Wait, you are doing this in NJ?  I'm coming over for some, these look delicious, I'll bring a case of beer

Offline Chino

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Re: The Barbecue Thread
« Reply #333 on: September 17, 2020, 10:39:05 AM »
These were filled with bacon and Taylor Ham (aka pork roll in South Jersey).

Wait, you are doing this in NJ?  I'm coming over for some, these look delicious, I'll bring a case of beer

I'll swing down from CT. I'll put the power inverter in my car and sous vide some ribeyes on the way.

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Re: The Barbecue Thread
« Reply #334 on: September 17, 2020, 11:03:38 AM »
I should not be browsing this thread, it always makes me hungry.
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Re: The Barbecue Thread
« Reply #335 on: September 17, 2020, 12:08:39 PM »
These were filled with bacon and Taylor Ham (aka pork roll in South Jersey).

Wait, you are doing this in NJ?  I'm coming over for some, these look delicious, I'll bring a case of beer

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