Those look great
BBQ and Outdoor Cooking Thread
Reverse sear smash burgers last night
This has become my favorite way to do burgers!!
This has become my favorite way to do burgers!!
Nice!
Educate me on this process?
Reverse sear is obvious when it comes to steaks but how are you doing a smash burger with it?
I smoke them for 30 minutes at 200° and then smash in a cast iron skillet for 1 minute per side.
Really like this burger with a little smoke flavor and it's very easy
That does sound good - I'll put that on my list of stuff to try.
Hope you like them
I assume that the smoking at only 200 probably gets the temp up to around 110 or so? Which means smashing is still easy enough to do?Hope you like them
Oh yeah. Pretty much same as raw burgers
bill816
Well-known member
Made thighs on my Weber Kettle last night with
Made chicken thighs on Weber Kettle last night with Weber Smokehouse Maple.
No pictures of the smoke, but I did 32 pounds of cheese, cold smoked, last Saturday. Tonight, after a week off rest in the fridge in normal plastic wrap, we vacuum sealed it all, in 24 identical sample packs and a few 1 pound packs of some others, since we had uneven numbers of some of the cheese.
Mild cheddar, Monterey Jack, Colby Jack, Sharp cheddar, Pepper Jack and Mozz. We also did some mozz that was not the low moisture and didn't not pack that with the rest as it won't last as long.
We give away WAY more than we consume. We have lots of friends who love cheese here!
Mild cheddar, Monterey Jack, Colby Jack, Sharp cheddar, Pepper Jack and Mozz. We also did some mozz that was not the low moisture and didn't not pack that with the rest as it won't last as long.
We give away WAY more than we consume. We have lots of friends who love cheese here!
RatFink
Carnivore
Smoked some pork steaks on the weekend and my buddy pickled/ boiled a moose tongue that we finished on the smoker.
Real good.
Real good.
That is a moose tounge?
RatFink
Carnivore
Yessir - much smaller than a cow's tongue!
I can say, I have not had tongue. What is it similar to? The same animal it comes from? Moose meat or beef?
RatFink
Carnivore
Texturally when cooked properly, it should have a texture close to the fatty part of a beef brisket or short rib. Super soft and tender and rich but not quite gelatinous.
It tastes pretty close to the animal it has come from - maybe a little more intense, maybe a SLIGHT bit of irony flavour to it, to differentiate it from a normal muscle.
But I often say, if cooked well, cubed and stuffed in a taco I could tell you it's brisket and you'd never question it.
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Got the gochujang sauce ones marinading for Sunday. Have another rack to do with regular seasoning.
bill816
Well-known member
Ate lots of beef tongue my Mom would make it for supper and the next day we would either make sandwiches or put it on a plate with some vinegar. Very tasty.
A little Old Fashion smoked cream cheese for a family member’s birthday party.
Smoked cream cheese is so good!
Couple of the latest smoked dishes.
Need to get the smoker going again. Just been using it as a grill lately.
Smoked burgers is a simple way to get back into it. Easy as they don't need any babysitting and generally take about 50 minutes at 225.
I miss using the smoker. I went from cooking for 10+ to figuring out how I am going to cook a brisket for two people. I need to figure it out, because I miss it. Sure, I have used it for some burgers and steaks, but I need something more substantial.