I suppose - finish on the grill....
I have read of someone doing just that. Supposedly with good results. I may try that myself this weekend.
8)
I have done this a couple of times. The results were good, but I wold have preferred a more smoky flavour to them (just my preference). I cold smoked them for about 40 minutes with mesquite before putting them on the grill. Others have smoked them with the heat on and then finished them on the grill with good results as well.
I read somewhere that you can use the pucks directly on your grill, placed right on the upper rack above the heat.
That may be an option to. I haven't tried it yet but maybe this weekend depending on the rain.
I mix a small package of spicy Jimmy Dean's in with 2 lbs of ground. 1 hour or so cold smoke, and wrap in plastic overnight. I prefer hickory.
HOLY FREAK'N COW BUDDY!
(http://img.villagephotos.com/p/2004-2/642943/SmokedBurgers.jpg)
These are some 80/20 Black Angus ones I have done.
The thing about smoking burgers is that they really do taste GREAT the next day. I have never like left-over burgers until I smoked them.
These have some Guacamole on the side...if you never have tried burgers with Guacamole on them you are missing a small pleasure.
AND NO you do not have to finish them on the grill!
Very nicely done MallardWacker! 8) 8)
Mike
I smoked ground beef on the smoker for about 2 hours with Mesquite, then made patties out of them for the barbecue. I tried some last Saturday and they were delicious, they also had onion,garlic,an egg to help them to stay together and some other spices that i thrw in there. I froze them then i just take them and thaw them for the cue.
Those look great MW. Never tried them in the Bradley as I have a grill that I can use that burns wood or charcoal. If you did not have a problem with them getting too dry like the steaks do, I think I will give it a try. Think I will have to lay some bacon on those puppies as well though.
I have tried these http://www.susanminor.org/forums/showthread.php?p=689#post689 They are great!
Quote from: MallardWacker on April 17, 2009, 11:09:01 AM... The thing about smoking burgers is that they really do taste GREAT the next day. I have never like left-over burgers until I smoked them.
Don't know that I've ever seen a leftover burger - what do they look like?
Quote from: Ka Honu on April 17, 2009, 04:55:41 PM
Quote from: MallardWacker on April 17, 2009, 11:09:01 AM... The thing about smoking burgers is that they really do taste GREAT the next day. I have never like left-over burgers until I smoked them.
Don't know that I've ever seen a leftover burger - what do they look like?
;D ;D ;D
Quote from: Smokey the Bear. on April 17, 2009, 12:57:21 PM
I smoked ground beef on the smoker for about 2 hours with Mesquite, then made patties out of them for the barbecue. I tried some last Saturday and they were delicious, they also had onion,garlic,an egg to help them to stay together and some other spices that i thrw in there. I froze them then i just take them and thaw them for the cue.
Anyone else try this. For some reason, I was thinking that it was not a good idea. Maybe, I was thinking about "cold" smoking and finishing later. Don't remember. If this is ok, I will make some for this weekend,
Thanks
Nathan
Quote from: sherlock on July 15, 2009, 07:20:40 AM
Quote from: Smokey the Bear. on April 17, 2009, 12:57:21 PM
I smoked ground beef on the smoker for about 2 hours with Mesquite, then made patties out of them for the barbecue. I tried some last Saturday and they were delicious, they also had onion,garlic,an egg to help them to stay together and some other spices that i thrw in there. I froze them then i just take them and thaw them for the cue.
Anyone else try this. For some reason, I was thinking that it was not a good idea. Maybe, I was thinking about "cold" smoking and finishing later. Don't remember. If this is ok, I will make some for this weekend,
Thanks
Nathan
To safely smoke uncured ground meat, you should stay above 225°F. Cold smoking for an hour or so should be safe, if you move them directly to the grill to finish them.
I was thinking about hot smoking them to about 140 deg. and then refrigerate the until the next day and then finish them on a grill.
It not advisable. If I were to do it, the safer route would be to cold smoke; keeping the temperature below 70°F (approximately room temperature), keeping the smoking time below 1:40 hours. Take the meat out of the refrigerator directly to the smoker.
Hot smoking at 140°F, you are more likely to provide a better environment for bacteria to grow. Even if you maintain a temperature of 140°F, near the surface of the meat the temperature will be much lower. Also with ground meat, you not only have to worry about bacteria on the surface, but also the bacteria that is now distributed throughout the meat, because it has been ground. Also although smoke has antimicrobial properties, it only provides protection to the surface. The antimicrobial properties that are present in smoke are the acids, but basically it is the phenol and phenolic compounds (also found in abundance in many vegetables and fruits; grapes are a good example) that provide this protection; besides other compounds.
Thank you Sir.
I will feel more confident by abanonding this idea. Cooking for 20 +/- people and don't want to take a chance. I really appreciate everyone of you out there for your help since I joined.
Nathan
Done it many times with now problems. Turn on smoke gen and heat to 200*. Place burgers on racks and relax and drink a cold one. No problema and great tasting burgers.
nepas
I still say it is not safe to smoke uncured ground meat below 225°. You can also smoke uncured sausage at low temperatures, and most of the time it will come out safe, but it is not the safe thing to do.
Habs
The USDA and other GOV BS agensies that say dont do this dont do that are not always right.
My ¢2 worth
nepas
Quote from: NePaSmoKer on July 17, 2009, 05:33:24 PM
Habs
The USDA and other GOV BS agensies that say dont do this dont do that are not always right.
My ¢2 worth
nepas
You are correct they are not always right, but they are not always wrong. Overall they are mainly correct, and do a fairly good job in protecting our food supply. The 225°F is not only an USDA recommendation (and they lean more towards 250°F with 225°F being the lowest), but a recommendation by many professional chefs. Everyone needs to choose what information they want to follow. As long as the information is out there, then at least people can make an informed decision.
My 1 cent worth.
Just had to give you some change back. :)
Quote from: Habanero Smoker on July 18, 2009, 02:03:40 AM
Quote from: NePaSmoKer on July 17, 2009, 05:33:24 PM
Habs
The USDA and other GOV BS agensies that say dont do this dont do that are not always right.
My ¢2 worth
nepas
You are correct they are not always right, but they are not always wrong. Overall they are mainly correct, and do a fairly good job in protecting our food supply. The 225°F is not only an USDA recommendation (and they lean more towards 250°F with 225°F being the lowest), but a recommendation by many professional chefs. Everyone needs to choose what information they want to follow. As long as the information is out there, then at least people can make an informed decision.
My 1 cent worth.
Just had to give you some change back. :)
:D :D
Hey i cant get no bubble gum with that change :D
nepas
Just an additional warning comment....
Many years ago our local paper had an article on the dangerous consequences, including death, of "Hamburger Disease", caused by the under cooking of hamburgers. I took it seriously enough to circulate the article at work.
From then on I was very cautious when it came to the "doneness" of my barbecued hamburgers - no pink meat, fat a clear white liquid. I would, and still do these last 20 years, cut into each patty to ensure it is done.
One day our 3 year old daughter became sick with flu like symptoms, including diarrhea. It was bad enough that we took her to the hospital where we were told it was the flu. That night she was in worse condition so again off to the hospital we went. Another doctor examined her and was very concerned, especially of the diarrhea. While the doctor was examining her, my daughter went into convulsions. I was helping the doctor as she tried to get a blood sample but because of the convulsions the doctor was having no luck in taking a sample. The doctor went away for a bit to make a phone call to the Children's hospital. She came back and told me that she was sending my daughter by ambulance to the Children's hospital. I followed the ambulance for the 3/4 hour trip where many times the ambulance would having it's siren on as they blew through red stop lights. I knew they wouldn't be doing that if this wasn't a very serious situation. My mind was racing ....
After two ?? hours the specialist came out to tell me that my daughter had "hamburger disease" the same disease as the article I had circulated at work. There were only eighteen cases that year reported in a population of millions - three of which came from the small town where we live.
Asking the specialist how serious it was etc., he told me there was only a 50/50 chance that my daughter would survive the night!!! I stayed with her in intensive care the night. And it was the worst night of my life. To make a long story short, my three year old daughter was in hospital for close to two months, underwent countless blood transfusions and blood tests etc. She did, Thank God, recuperate and is now a healthy young woman.
I never found out the source of the contaminated meat and the hospital wouldn't give me the names of the other two children in our city who also got Hamburger disease but there was a big chain restaurant that had just opened and we had eaten hamburgers there. (I won't mention the name, because I am not certain they were the cause) but can say that they grilled their burgers over open flame without the benefit of internal meat temps. McDonalds and many other big chain restaurants do ensure internal temperatures.
So, I will close just by saying that you should test all hamburger patties for NO pink meat and clear liquid fat drippings. Also beware...do not re-use the same plate that you used to carry the raw hamburgers to the BBQ without thoroughly washing it first. Use a new clean plate to take the finished patties to your serving area.
Here is a link for information on Hamburger disease....http://www.healthlinkbc.ca/healthfiles/hfile02.stm
May you never have to go through what our family did....
Slamdunk;
Sorry you had to go through this experience, but glad your daughter made it through this illness. Thanks for the post, I never heard it called Hamburger Disease.
NePas;
What can I say. That's all I can afford in times like this. :)
There is a great little BBQ place not far from me that makes a BBQ brisket burger. They grind up some of their BBQ'd brisket and add it to ground beef then grill it normally. It is absolutely the best tasting burger patty I've ever had. I see no reason why you couldn't do this at home.
Greg
Quote from: Gregory on July 21, 2009, 12:37:22 AM
There is a great little BBQ place not far from me that makes a BBQ brisket burger. They grind up some of their BBQ'd brisket and add it to ground beef then grill it normally. It is absolutely the best tasting burger patty I've ever had. I see no reason why you couldn't do this at home.
Greg
Those hamburgers do sound good. That should give it a nice smoke taste, with extra beef flavor. I may experiment with that.
That does sound good. Will try that next time
:)
Greg that does sound good.
Did a brisket this weekend and will give that a try.
Thanks for the idea.
Quote from: Gregory on July 21, 2009, 12:37:22 AM
There is a great little BBQ place not far from me that makes a BBQ brisket burger. They grind up some of their BBQ'd brisket and add it to ground beef then grill it normally. It is absolutely the best tasting burger patty I've ever had. I see no reason why you couldn't do this at home.
Greg
HHmmmmm - Too many choices - my head hurts - old school brisket or brisket burger. Or brisket tacos, like I had at lunch - or the brisket tamales I'm envisioning!!!!
I'm a newbie to this site and the Bradley and look forward to great food and help from you smokies out there. What I'm not a newbie to is cooking a good rare - med rare burger. It is not necessary to cook a burger to death for it to be safe if you're willing to grind your own meat. It's not a big deal if good food is your passion. There is no reason to buy meat that is suspect when it's very simple and safe to do your own. There are many sites out there that tell you how, here's one; http://www.americastestkitchen.com/ibb/posts.aspx?postID=287076
KennyD7