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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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10-25-2018, 08:16 AM | #1 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,521
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Smoked Hamburgers
Most everybody likes a good, grilled burger. If you've never had a SMOKED burger, IMO, you're missing out!
The past two family gatherings, I've made smoked hamburgers and they were a huge hit. I use either the 73/27 or 80/20 ground chuck. I'll buy a 10 lb. tube and divide it up into 4 'chunks' (roughly 2 1/2 lbs....easier to mix in the following ingredients). Other ingredients that I use: 2 boxes of Lipton Onion Soup Mix (1 packet per 2 1/2 lb chunk of burger). 4 eggs (1 egg per 2 1/2 lb chunk of burger). 8 tbsp of McCormick's 'Sweet & Smoky Rub' (2 tbsp per 2 1/2 lb chunk). Mix thoroughly! I make a 'ball' of hamburger a little bigger than the size of a baseball and flatten it until it's about 1" thick. You should be able to get 20-26 burgers from 9-10 lbs of hamburger. I set my smoker (Masterbuilt MES 30, electric smoker), to 250 degrees and the timer for 2 hours (includes roughly 30 minutes to warm it up to smoking temp). I use Mesquite wood chips (1 'load' in the chip tray), and smoke the burgers for 1 - 1 1/2 hours (depending on whether guests want them medium rare or well done). If guests want cheese on their burgers, I'll add a slice about 10 minutes before pulling their burgers out. |
10-25-2018, 09:18 AM | #2 |
slug
Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 18,306
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Local meat market/BBQ joint puts 100 in the smoker & they are gone before noon. Your salt load is way to high in your mix!
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10-25-2018, 03:30 PM | #3 |
slug
Join Date: Apr 2010
Location: swampeastmissouri
Posts: 50,922
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I'll take two please...
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10-25-2018, 05:39 PM | #4 | |
slug
Join Date: May 2007
Location: Stover, Missouri
Posts: 33,622
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Quote:
Brian
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10-28-2018, 01:16 AM | #5 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,521
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10-28-2018, 01:18 AM | #6 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,521
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10-28-2018, 01:22 AM | #7 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,521
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10-28-2018, 02:47 AM | #8 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,406
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Sounds good Hunter. When you get ready to put the burgers on push down in their center making like a bowl with a spoon or your finger. Just watched that on a cooking show and it helps to keep the juices in the burgers as it cooks and expands.
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10-28-2018, 03:59 AM | #9 |
slug
Join Date: Apr 2010
Location: swampeastmissouri
Posts: 50,922
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11-17-2018, 02:35 PM | #10 |
Senior Member
Join Date: Jul 2014
Posts: 8,076
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4th is correct on the finger or thumb in the center.
They cook more evenly and thoroughly that way. And I fork a steak for basically the same reason. Do you guys use the Montreal seasoning on the steaks? Sear both sides and then cover with foil to hold in the flavor and juices. |
11-17-2018, 07:28 PM | #11 |
Dud
Join Date: Nov 2014
Posts: 2,507
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