What's cooking today? 🔥 Pics are necessary!

[Shedd]

Can I assume you burger guys sear them on a gas/coal grill (or searing grates or cast iron) to add color after they cook? Just curious.
-PH

Hard to beat a fresh ground 80-20 ish mix, gently patted together about an inch thick. Cooked on gas grill, cast iron or flattop set at about 375 degrees and not cooked over 155. I like mine around 135. However if I’m doing smashed burgers on a flattop or cast iron pan I get the surface really hot and smash the patty thin. Doesn’t take long on each side or it’ll be dry.

 

[JPSBBQ]

Hard to beat a fresh ground 80-20 ish mix, gently patted together about an inch thick. Cooked on gas grill, cast iron or flattop set at about 375 degrees and not cooked over 155. I like mine around 135. However if I’m doing smashed burgers on a flattop or cast iron pan I get the surface really hot and smash the patty thin. Doesn’t take long on each side or it’ll be dry.

Is it 80/20 or not? I am shocked a guy with such strong feelings about his hamburgers doesn’t weigh the mix out precisely. Like Walter White would do. ‍♂

Is it 135 or 155? When you temp the smash burgers do you probe them from the top or the side? Do you account for carry over? Do you leave a probe inserted for 15 minutes to monitor the carry over? I assume you have either perfected these processes or you discard a lot of burgers?

I assume you raise your own beef. Not a possibility for most these days.

Thanks for sharing. I look forward to the info.

 

[CMTiger]

I like a medium rare steak but I don’t really care for my burgers that way at all.

 

[Shedd]

Is it 80/20 or not? I am shocked a guy with such strong feelings about his hamburgers doesn’t weigh the mix out precisely. Like Walter White would do. ‍♂

Is it 135 or 155? When you temp the smash burgers do you probe them from the top or the side? Do you account for carry over? Do you leave a probe inserted for 15 minutes to monitor the carry over? I assume you have either perfected these processes or you discard a lot of burgers?

I assume you raise your own beef. Not a possibility for most these days.

Thanks for sharing. I look forward to the info.

Don’t ass u me! Lol
I don’t think anyone knows the exact equation of 80-20 but I admit it could be + or - 1/2.

I use a probe in the middle ( instant read) and it could end up 133 or 136 that “I like” but I have guest that don’t like to see pink so I “try to keep around 160” to avoid a dry burger.
I don’t think anyone (I never said I do) can probe a “smash burger”, I thought I made that somewhat clear but I understand some people just can’t understand, sorry!
I have perfected my process, I don’t throw away any burgers.
I actually have a local processor that actually raises his own cows, pigs and chickens. I live in the country in South Carolina, we do things a little differently here.

Thanks for reading, I took a little extra time to be more specific this time! Lol

 

[Timmy]

Big 85th birthday party for my mother in law at my house Saturday. We had 25 ppl out was a great time with the family.
I fixed an overnight brisket, 2 racks of baby backs 16 bacon wrapped chicken thighs, Elote, queso. Not pictured baked beans, roasted veggies, corn casserole and mashed potatoes and gravy.

 

[JPSBBQ]

Don’t ass u me! Lol
I don’t think anyone knows the exact equation of 80-20 but I admit it could be + or - 1/2.

I use a probe in the middle ( instant read) and it could end up 133 or 136 that “I like” but I have guest that don’t like to see pink so I “try to keep around 160” to avoid a dry burger.
I don’t think anyone (I never said I do) can probe a “smash burger”, I thought I made that somewhat clear but I understand some people just can’t understand, sorry!
I have perfected my process, I don’t throw away any burgers.
I actually have a local processor that actually raises his own cows, pigs and chickens. I live in the country in South Carolina, we do things a little differently here.

Thanks for reading, I took a little extra time to be more specific this time! Lol

I was 90% clowning and 10% inquiring.

Thanks for clarifying some things though.

 

[Shedd]

I was 90% clowning and 10% inquiring.

Thanks for clarifying some things though.

Me too! Lol. I just didn’t want to come across as a jerk or something. All good here. My friends call me Burger King. I actually helped one of them get his restaurant up and going years back. He sells more burgers than anything else.

 

[MarkC18]

Turkey tenderloin and roasted carrots!

 

[Shedd]

I did a spatchcock chicken tonight and some really good onion sausage I get from a local meat processing farm family I deal with. Not pictured was cut up air fried potatoes and homemade yeast rolls. The dog was mad because nothing but bones was leftover, lol. I used olive oil infused with butter to coat the chicken then Suckle Busters Hog Waller rub.

 

[Cabbage Head]

Put on 6.5 lbs of beef jerky this mornin. Ordered kit from the Bearded Butchers. Sure smells good

 

[MarkC18]

Put on 6.5 lbs of beef jerky this mornin. Ordered kit from the Bearded Butchers. Sure smells good

Nice. What kind of Beef and how long did you cook it?

 

[Cabbage Head]

6.5 hrs it was top round. Turned out good used Bear Mountain Hickory at 165 temp. Got 12 bags

 

[Clint62]

Smoked shotgun shells

 

[Vindicator]

First cook with the new 575 today. Decided not to do the obvious pulled pork or ribs for the first cook, for various reasons, and decided the occasion was worth a really good steak. I had a Flannery "Jorge" (super-thick, 32 oz, prime, dry-aged, bone-in (short trim, no tomahawk) ribeye) in the freezer I had splurged on when they ran a special over the winter, a cut I've never cooked. Perfect.

Every reverse-sear I've ever done before this has been cooked in the oven, finished on the grill (Weber kettle or in one case my buddy's gas grill). With the Traeger, I could do the low slow cook on the grill, which was a first. I decided to finish in a carbon steel skillet on the stove rather than building an entire charcoal fire in the Weber just for a one-minute per side sear, and instead of just cranking the Traeger up to 500 and doing it there.

Freezer to fridge (in the vacuum wrap) Thursday morning to defrost. Unrwapped last night, seasoned with just salt and pepper and left unwrapped overnight in the fridge to dry out the surfaces. This afternoon, set the grill to 195, which is about 205(ish) in real life, per my SmokeX. About three hours total cooking time from putting the meat on the grill to taking it off the skillet. Took it off the grill at 120, gave it one minute per side (x4) in the skillet on max high with vegetable oil and butter.

Very happy with the result. Used a multi-purpose blend for pellets - may use all oak next time for a little less smoke flavor.

Pics - raw, taking off grill, after first flip in the skillet, just off skillet, first cut.

 

[RayClem]

First cook with the new 575 today. Decided not to do the obvious pulled pork or ribs for the first cook, for various reasons, and decided the occasion was worth a really good steak. I had a Flannery "Jorge" (super-thick, 32 oz, prime, dry-aged, bone-in (short trim, no tomahawk) ribeye) in the freezer I had splurged on when they ran a special over the winter, a cut I've never cooked. Perfect.

Every reverse-sear I've ever done before this has been cooked in the oven, finished on the grill (Weber kettle or in one case my buddy's gas grill). With the Traeger, I could do the low slow cook on the grill, which was a first. I decided to finish in a carbon steel skillet on the stove rather than building an entire charcoal fire in the Weber just for a one-minute per side sear, and instead of just cranking the Traeger up to 500 and doing it there.

Freezer to fridge (in the vacuum wrap) Thursday morning to defrost. Unrwapped last night, seasoned with just salt and pepper and left unwrapped overnight in the fridge to dry out the surfaces. This afternoon, set the grill to 195, which is about 205(ish) in real life, per my SmokeX. About three hours total cooking time from putting the meat on the grill to taking it off the skillet. Took it off the grill at 120, gave it one minute per side (x4) in the skillet on max high with vegetable oil and butter.

Very happy with the result. Used a multi-purpose blend for pellets - may use all oak next time for a little less smoke flavor.

Pics - raw, taking off grill, after first flip in the skillet, just off skillet, first cut.

View attachment 20373View attachment 20374View attachment 20375View attachment 20376View attachment 20377

When cooking meat on the Traeger, the bigger the cut, the easier it is to cook. It just takes a while to complete. I try not to do anything less than 1 1/2" thick, so your huge ribeye was an excellent choice for your first cook. It looks like it turned out perfectly. Congratulations on your new Traeger; congratulations on a good purchase; congratulations on a great first cook.