SoCal Jet Boats
Discussion => Whats Cookin? => Topic started by: FordLover on June 15, 2010, 02:46:32 PM
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Every once in a while I crave a gooooood burger. So the little woman and I decided to make them at home last night. Real simple - costco beef, seasoning, little bbq sauce. Cooked mine medium, hers pretty much well done. Sauteed some mushrooms and cooked up some hickory smoked bacon with a slab of cheddar cheese. YUMMY! Then some seasoned curly fries.
It was some good grub. My craving of a burger is cool for a while.
Tell me about your bbq-burger recipes/experiences.
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Must be that time of the year BBQ'n bugers.GOOD STUFF!
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Good ground beef, I also use Coscto stuff. Add some garlic powder, salt, pepper & combine. Toss in 1 small container (4OZ) crumbled bleu cheese. Cook burgers to your liking, top with bacon and a grilled shittake mushroom cap.
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You simply cannot beat a Bison burger.......It is very lean and cooks stupid fast.
We put a small amount of tapioca flour in them to firm them up (my wifeepoo cannot eat any wheat products, called gluten).
Put the onions on them while they cook....Crap, now I'm drooling on the keyboard.. :banghead:
GT
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Sometimes I like to mix my ground beef 1/2 and 1/2 sausage (use a leaner beef since the sausage has lots of fat). While mixing them together, it is also a good time to put in your seasonings.
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A friend told me to put some cheese inside the middle of the patty, I did and it was delicious!
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too bad you all dont live closer if you want good beef you have to control it from pasture to plate , what we feed it,even the time of day we have them killed , we hang it for 33 days minimum , tender and the best flavor nothing like the crap from the stores where aged is anything over 24 hours :thumbup:
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too bad you all dont live closer if you want good beef you have to control it from pasture to plate , what we feed it,even the time of day we have them killed , we hang it for 33 days minimum , tender and the best flavor nothing like the crap from the stores where aged is anything over 24 hours :thumbup:
Some dry ice and a cooler and you could start sending us all some! ;)
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im willing but the paperwork to cross into your country is horendous. i got searched at the border with my trailer a while back and had some in the freezer they had a shit fit you would have thought it was a weapon of mass destruction but in the end they let me keep it because the guy could not find a rule why he could take it away just told me to declare it next time :screwy: :screwy:
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Just fedex it. People can send drugs through the ups and fedex, why not meat!
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not sure but i dont want to chance loosing my Nexus as I cross the border usually about once a week
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I wouldnt either!
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all about the organic cow, and not fed all that steroid crap...even the chickens are...watch the movie what is it food inc or whatever
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Good call on putting some sort of cheese or sausage in the beef. Tried them both a few times(not at the same time) and loved it. But hey, can never go wrong with any form of cheese or sausage no matter what. ;)
Also, that Costco beef in the 5lb. bag(in the tubes) is pretty damn lean. I like that. Not too greasy.
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Going to get one for luch as I type. ;D
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too bad you all dont live closer if you want good beef you have to control it from pasture to plate , what we feed it,even the time of day we have them killed , we hang it for 33 days minimum , tender and the best flavor nothing like the crap from the stores where aged is anything over 24 hours :thumbup:
Couldn't agree more. I help out my girlfriends dad on his ranch whenever possible. He sells 100% grass fed angus beef and free range chickens. No antiobiotics, no hormones, and no grain. It's the absolute leanest (cow) beef you'll find. Cooks twice as fast and tastes twice as good. I actually sell this beef and chicken at the farmers market in Bakersfield every Sat. morning if any of you bako boys want to come down and try it out. I make my burgers one of two ways....minced onion and grated cheese (stick with strong cheese) mixed in with the ground beef or I whip up some home-made bbq sauce thats perfect for burgers (sorry...its a secret recipe). I only cook over wood or charcoal bbq's also!!!!
Farmergord...what shrink percentage are you seeing when you hang them 33+ days????
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we finish ours on grain thats the only way you can hang them that long and they shrink about 20% + or -
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to me there is nothing like a natuarally fed animal...and as far as a red meat category there is nothing that tops an elk....my friend when he pulls a tag which is almost every year he gives me so much elk meat, and he also gives me a nice protion of backstrap, and nothing in the world tops that...something about cutting red meat with a fork, and not requiring much for seasoning, but i wish i had access to what you guys have as far as natural raised cattle freaking amazing! and jealous at the same time
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I agree Nordie on the Elk, had Elk burgers at Blythe last weekend, frickin killer :thumbup:, then with the leftover, made Elk tacos, double killer :thumbup: :thumbup: :thumbup:
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moose is awesome too ;D
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gordy honestly i would love to try moose...to me it seems like it might be greasy! i just know that the elk is one of the leanest red meats that you can eat, and actually really tasty! but as far as i am concerned you cant nock it till you try it!
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Elk . . . good
Antelope . . . simply the BEST :thumbup:
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gordy honestly i would love to try moose...to me it seems like it might be greasy! i just know that the elk is one of the leanest red meats that you can eat, and actually really tasty! but as far as i am concerned you cant nock it till you try it!
Nordie not fatty at all lean just like elk just a bit stronger flavor elk still my favorite to eat but moose my fav by far to hunt come on by Ill BBQ some for you anytime ;D