OOT Man Food Thread

[MrBump]

Damn, I'm hungry now

[edavis09]

Originally Posted by DblBarrelJ

I keep it really simple, either red or black pepper, depending on my mood and who's eating, salt, and I typically dump the beef into a mixing bowl. Add about 1 1/2 Tablespoons of Worcestershire sauce per pound of beef, and I typically use 1/2 cup of onions per pound, mix it all together by hand, make patties, add salt/pepper to the made patties before grilling.

This.

+garlic (minced) if I have it

[DblBarrelJ]

Originally Posted by SGT RJ

Yeah, I use salt, pepper, and garlic powder, and that's about it.

I've done the cheese inside the burger as well; as long as you seal the edges well and manage the heat properly so that the cheese is melted without over cooking the burger, it's pretty awesome.

You should refer to thread title IMO

Spoiler:

Kidding.. No bannies No bannies!

[yeotaJMU]

My burgers:

S&P
Cumin
Garlic powder
Onion powder

[fsoyars]

[citanul]

If you put too much crap in your burger, you are making a meatloaf that happens to be shaped like a burger. If you want a burger, it shouldn't have too much else in it. A small bit of onion, garlic, or jalapeno can be good, but breadcrumbs/etc are poor form. This summer I'm going to be trying out something popular with many high-end burgers from restaurants - adding straight fat/suet/marrow to my burger mix. Most of the burgers I've seen referenced as "the best burger" seem to be a simple mix of ground beef or a couple cuts, with the mentioned fat ingredients, then salt/pepper/fire.

[crashjr]

My ugly drum smoker build:



Smoke anything. Like turkey.

[crashjr]

I keep burgers simple. Beef or a beef/lamb mixture, fat if needed and salt.

[DblBarrelJ]

I don't like this.

I'll share an unpopular idea. Use cheap beef. More than that, use fatty beef. Don't use lean, use that cheap ass 70/30 beef for burgers. Notice that lovely layer of melted fat on mine.

[LetMeLive]

crashjr,

How much did that cost to build and how difficult was it?

[wisconsinfan]

I don't support the use of onions in like any of my food. I know i'll get flamed for that too but I seriously don't understand peoples' fascination with onion.

[crashjr]

Originally Posted by DblBarrelJ

I don't like this.

I'll share an unpopular idea. Use cheap beef. More than that, use fatty beef. Don't use lean, use that cheap ass 70/30 beef for burgers. Notice that lovely layer of melted fat on mine.

Sometimes you need to add fat. Add the loin cap if available, suet if not.

Originally Posted by LetMeLive

crashjr,

How much did that cost to build and how difficult was it?

Parts were about $130, tools that I didn't own and couldn't borrow we're another $100. Next time I'll buy an unlined unpainted stainless drum, those go about $120 new. I got a free drum but had to burn and scrape out the lining which was a giant pain in the ass. Other than that construction is so easy an average OOTer could do it without major threat to life or limb.

[DblBarrelJ]

Onions have to be used properly.

[JackInDaCrak]

Onions are the foundation of every cuisine in the world. If you don't like them then tough ****.

[JimHammer]

While grocery shopping this morning, I saw ribs were on sale so I picked up 2 racks. Also got some ribeyes, but that's for another thread...

I pulled off the membrane and sprinkled on some rub, let them sit for an hour and started them smoking. I used a mixture of oak chunks and some apple chips. Smoked them for about 4 hours at 225-250. I brushed on a thin layer of sauce and turned the heat up for another hour.




I think these were the best ribs I've ever made. Tender, good flavor, and a nice bark.