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This recipe won many Kid's Q awards........


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Posted by Juggy D Beerman on March 15, 2013 at 15:22:56:

In Reply to: Cooking Hamburgers posted by Ray Basso on March 12, 2013 at 17:01:12:

Yo Ray, I swore that I would never post this recipe, but since my 14 children are all too old for Kids Q, here you go...........

I cook the burgers using the indirect method on a Weber Kettle. This means coals on each side with an open area down the middle. The burgers do not sit over the coals. I use either cherry or pecan chunks for smoke flavoring. Use two-thirds of a charcoal chimneys worth of Kingsford.

Since fat is where the flavor is at, I use 80% lean burger, 73% works even better. Make patties that weigh at least one-half pound. The patties should be no more than one inch thick and six to eight inches in diameter. During the cooking process, they will shrink in diameter and thicken up as well.

Smoking Guns Hot Rub is the rub of choice. This recipe of mine will do in a pinch:

Rub Recipe:

1/2 Cup - Brown Sugar
1/2 Cup - White Sugar
1/2 Cup - Seasoned Salt
1/3 Cup - Onion Powder
1/3 Cup - Garlic Powder
1/4 Cup - Chili Powder
1/4 Cup - Paprika
1/4 Cup - Lemon Pepper
1/8 Cup - Cayene Pepper
1/8 Cup - Black Pepper
1/8 Cup - Cavender's Greek Seasoning
1 tsp - Ground Cloves

Give the burgers a good coating of rub and let them rest for at least one hour. Once the fire is ready, place the burgers in the middle of the grate, making sure there is no part of the burger over the coals. After fifteen minutes has passed, flip the burgers. Depending on how hot the fire is, check them in ten minutes. Flip again if necessary. Once the burgers have been flipped twice, they are ready for the cheese of your choice. Top the cheese with half strips of cherry smoked bacon. Once the cheese has melted and the burger has reached 160F interal temperature take them off the grill.

Once the burgers are off the grill, it is time to garnish them and place them on buns. The boys preferred onion buns. They made their own BBQ sauce which went on the buns, not on the burger. Mustard was an option that some of the kids used. If tomatoes were in season, a nice healthy slice was added to the bun.

My kids did real well with this technique and recipe. I still cook burgers this way at home.

Lager,

Juggy




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