<b><font color="blue">CLICK TO ENLARGE</font id="blue"> </b>
(http://www.susanminor.org/users/MallardWacker/Buger%20small.JPG) (http://www.susanminor.org/users/MallardWacker/Smoked%20Burgers.jpg)
DUDE-I did it.
Well any way I know this will not compare to Olds "The Miester" and his Prime rib but anyway this is what I did this past weekend.
I grabbed some marked down ground chuck 1/4 burgers and some mammoth size Avocado's (like the size of small footballs). Smokes for a couple hours with Hickory and the Hen Mallard made some guacamole type dressing with those Avocados. If you never have tried Guacamole with your burgers you are missing a treat. There is something about that flavor combo of the Hickory, beef, onions and the Avocados that turns out excellent. Another thing is, grilled hamburgers NEVER re-heat well, NOT SO with smoked burgers...they re-heat great and maybe taste even better.
Sugestions for next time: Use those 1/3 Black Angus burgers from WalleyWorld. Maybe smoke for only about 1 1/2 hrs.
You folks do need to try Guacamole on your burgers..hate to sound like somebody but: Thats Good Eats.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Looks like a great meal Mallard!
You ought to sweet talk that recipe out of the hen. This would be a nice addition to the recipe page.
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Those burgers look fantastic!! At 1.5 hours to cook, I'd say that it could be a mid-week meal too [:p]
Scott
<b>Carpe Diem</b> does <b>NOT</b> mean catch of the day
yep whats the scoop on the guacamole? is it a secret? I like the avacados just sliced on my burgers and with most any sandwich[:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Duck Man I glad to see you pick the last of that bird shot out of your arse! Good job on the enlargment... [:D]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Fresh-made guac is awesome on burgers! Or anything for that matter. Just make it yourself & don't judge it's taste on that pre-made "caulkamole" you've had previously.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
MW, Yoiu have given me a reason to eat again. What temp and what internal temp? please I await your reply.
BTW FOLKS the STORY is not getingout in the news about NOLA.
Deputies and EMS folks I know that were and are at the scene sayit is thousands times worse than what it looks likein the news. I dont know if it is only their small perspective but thats the story they tell me.The small city I live in is getting swamped with evacuees and they are not circulating as of yet.Pray for these poor victims, they ahve nothing and they only hopoe they have is the is Us.
JW[8]
Eight,
We too are getting evacuee's here in Conway Arkansas (about 8 1/2hrs north of NO), I think they are still coming. Conway is a small bedroom community of Little Rock just north on I-40.
Anyway if you put those burgers in about 210 for two hours they will probably too done. Did not use any internal, hamburger too easy. I gave then a good dose of Italian seasoning. These were just cheap 1/4 pre-made non-frozen burgers. My suggestion would be to go to about 1/3 lb burgers and check at 1 1/2 hrs and see what you have for done-ness.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
MW
I took your advice and got some of the Black Angus 1/3 pounders when i didnt hear from you . I did just about approximately what you said with about 1-1/2 hours hickory thanks to my Bubba pucks jammin again.
But the burgers turned out absolutely delicious. Whats up with the Bubba puck prob anyway, do I need to hone them or file them or what?
Anyway thanks big time for a great easy way to do the burgers will do and ddo and do again and again and again.
Regards
JW[8]
Ball of Eight,
Glad you like them. Some of the best things are the simplest.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">
Fresh-made guac is awesome on burgers! <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Ditto, Ditto, Ditto!
Here's my guac recipe that my wife married me for. As with all my recipes, sorry, I'm not so good with measurements. I go by taste and I've made this a million times, so I know about how much to put in. I'll give SWAGs though:
4 ripe avocados
3 TBSP finely minced white onion
1 big handful (how's that for scientific?) chopped cilantro.
Fresh lime juice. About 1/4-1/2 a lime depending on how juicy it is.
Lots of kosher salt
Fresh ground pepper.
If you use good, fresh, ripe avocados, you don't need to add a million ingredients. No tomatoes or salsa, no hot sauce, no garlic. Yes, I said no garlic. The onion does the trick. Just try it this way once, then add the other stuff if you'd like.
If it doesn't quite have the flavor intensity you think it should, it probably needs more salt.
Please don't use a hunk of onion that's been sitting in the refrigerator for a week....you will end up with Guacamole that tastes like a big fat rat's ass. You're better off using onion powder if you don't have a fresh one.
I like mine with Sauza Hornitos margaritas straight up. Oh, and chips of course.... [:p]
ENJOY!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by psdubl07</i>
<br />If you use good, fresh, ripe avocados, you don't need to add a million ingredients. .......<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<b><font size="2"><font color="blue">WORD! </font id="blue"></font id="size2"></b>
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by psdubl07</i>
<br />If you use good, fresh, ripe avocados, you don't need to add a million ingredients. .......<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<b><font size="2"><font color="blue">WORD! </font id="blue"></font id="size2"></b>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
The K.I.S.S. principle (Keep It Simple Stupid) is always the best ain't it MW?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2"><font color="blue">The K.I.S.S. principle (Keep It Simple Stupid) is always the best ain't it MW? </font id="blue"></font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
If I err, it is ussually to the minimum. I have found that sometimes when I do this HUGE prep for smoke I have this grand expectation of the end results and it doesn't equate to the amount of work I put into it, it seams I just set myself up for disapointment. I think I am trying find the spot of diminishing returns thing when I smoke. And truthfully I think it doesn't take too much to get to that. Just my thoughts pub.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Mallard, that looks great!! I was wondering how burgers would come out smoked... Is the flavor too strong?
I NEEDS to try!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Brabus</i>
<br />... Is the flavor too strong?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Na--Beef with only less than 2hrs of smoke you can 't hurt it with that short of smoke expoure. UNLESS you use Mesquite [}:)]<font color="red">The Devils Wood</font id="red">[}:)]. Man, that stuff can ruin you day...
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
ie yi yi with the mesquite again......
What a piece of work is man!