Smoking Meat Questions and Discussion

[JP4CY]

For anyone interested. At thermoworks.com their classic thermopen instant read meat thermometer is 25% off today. Orders will arrive by Christmas.

I own many of their products and they are excellent. The classic isnt as good as the mk4 but its also half the cost of the mk4 today.

The only thermoworks product that I haven't been in live with is the signals billows.
The signals unit itself was a nice upgrade from the Smoke.

 

[dmclone]

I hope this stuff is good, I had to get a 2nd mortgage to purchase.

 

[cycloner29]

Maple cured pork loin!! The taste is phenomenal!

 

[Acylum]

 

[Acylum]

 

[IceCyIce]

I hope this stuff is good, I had to get a 2nd mortgage to purchase.

View attachment 79511

I've bought the Big Green Egg coal for years. Can't get it now, so I got this same thing. A friend of mine said it's pretty good. I agree it's $$$$

 

[Isualum13]

I've bought the Big Green Egg coal for years. Can't get it now, so I got this same thing. A friend of mine said it's pretty good. I agree it's $$$$

Just steer clear of Cowboy unless it is all that is available. It is by far the worst of any lump charcoal. Also, from what I have read Royal Oak lump is the same stuff that is in the Big Green Egg bag just with a different label. Or at least it is manufactured by the same company.

 

[Cyclones_R_GR8]

Malcom knows his stuff when it comes to smoking and grilling but man that is a lot of charcoal for 4 burgers.

 

[Gonzo]

I used to add the spices before combining the meat and forming the burger patties as well, then switched over to Bobby Flay's suggestion of no spices prior to forming into patties and then just adding salt and pepper a few minutes before putting onto the grill. My burgers were good before, but they're much better now using Flay's method. I do brush with a little bit of oil before putting onto the grill to help avoid sticking. I think a big factor in a good burger is not packing the pattie too tightly or overworking it.

 

[Isualum13]

I used to add the spices before combining the meat and forming the burger patties as well, then switched over to Bobby Flay's suggestion of no spices prior to forming into patties and then just adding salt and pepper a few minutes before putting onto the grill. My burgers were good before, but they're much better now using Flay's method. I do brush with a little bit of oil before putting onto the grill to help avoid sticking. I think a big factor in a good burger is not packing the pattie too tightly or overworking it.

That last sentence is the most important factor in a good burger after choosing the right meat. Few things worse than a tough hamburger. Form it just tight enough that it won't fall apart, dent the center so you don't end up with a meatball, and flip once.

 

[Acylum]

I used to add the spices before combining the meat and forming the burger patties as well, then switched over to Bobby Flay's suggestion of no spices prior to forming into patties and then just adding salt and pepper a few minutes before putting onto the grill. My burgers were good before, but they're much better now using Flay's method. I do brush with a little bit of oil before putting onto the grill to help avoid sticking. I think a big factor in a good burger is not packing the pattie too tightly or overworking it.

My burger press actually makes the depression in the patty by itself.

 

[ScottyP]

That last sentence is the most important factor in a good burger after choosing the right meat. Few things worse than a tough hamburger. Form it just tight enough that it won't fall apart, dent the center so you don't end up with a meatball, and flip once.

My father-in-law started using this technique recently. He said they turn out way better this way.

 

[Gonzo]

That last sentence is the most important factor in a good burger after choosing the right meat. Few things worse than a tough hamburger. Form it just tight enough that it won't fall apart, dent the center so you don't end up with a meatball, and flip once.

Yep. I go 2:15 over direct flame, flip, another 2:15 over direct flame, move up to the warming rack away from direct flame, close hood for another 1:30, add cheese, close hood for :30-:45, and done.

 

[mkadl]

My father-in-law started using this technique recently. He said they turn out way better this way.

Yes he is right.

 

[CloneGuy8]

No matter how much you screw up a brisket, know that at least you didn't do it as bad as Lincoln Riley

 

[Acylum]

No matter how much you screw up a brisket, know that at least you didn't do it as bad as Lincoln Riley

That’d be like eating an old loafer.

 

[ISUAgronomist]

No matter how much you screw up a brisket, know that at least you didn't do it as bad as Lincoln Riley

1. Looks dry as ****
2. No smoke ring
3. Not properly cut when taking grain into account

 

[ISUAgronomist]

^^^^^^^^^This guy nails the response.

 

[Gonzo]

No matter how much you screw up a brisket, know that at least you didn't do it as bad as Lincoln Riley

That looks horrible.

 

[ISUAgronomist]

That looks horrible.

Just as well chop it up and throw some BBQ sauce on it. Only way that would be edible.