Great Burger

[Malc]

I was doing some pork butt the other day for my wife to take to a pot luck at school(It was a hit by the way.)  I was in the mood for a burger, so here is what I did.  Absolutely one of the best burgers I have ever had.

1.5lbs 80/20 ground beef
1 package Durkee Grill Creations Smokey Chipotle marinade mix
A little water

1) Gingerly mix the meat with the contents of the package(don't actually make the marinade, just use it dry.)  Use a little water if you think you need it, I did.
2) Form into patties and park them in the fridge for a bit to firm up. (I used the time to preheat the smoker to 200 and get the butt ready.)
3) When the smoker was ready I got the smoke rolling with about 4 hours of hickory.  I put the pork on the bottom two racks and the burgers on the top rack.  The vent was 2/3 open. (By the time I loaded everything the temp had dropped to about 125.)
4)  I left the burgers for about an hour and then pulled them and finished them on the grill.

They tasted like a steak.  No condiments, no nothing, great.

Malc

[Habanero Smoker]

This sounds good. I may make this into a meatball recipe.

[Malc]

This sounds good. I may make this into a meatball recipe.

That might not be too bad, however I like a lot less meat in my meatball. (Does that even make sense?)  I guess what I mean is the best tasting meatballs IMO have a lot of filler, like bread crumbs in them.  Again, just my opinion.  Would you add some to what I posted?  I have been to a few places that seem like all they did was roll up some ground beef...not good.  Post what you do, I am very interested.

Malc

[Habanero Smoker]

I was thinking the same thing. Using either bread crumbs or oatmeal as a binder.

[pfowl01]

me and the wife use stove top stuffing for the filler.....it's great ;D :D ;)

[Chez Bubba]

Just beware. The bread or other fillers will absorb a lot more smoke than the meat and don't have the flavor behind them to back it up. Might want to go a little lighter on the smoke for the first test.

Kirk

[Habanero Smoker]

Just beware. The bread or other fillers will absorb a lot more smoke than the meat and don't have the flavor behind them to back it up. Might want to go a little lighter on the smoke for the first test.

Kirk

Good idea. I would probably use a leaner ground, hit them with a light smoke, them finish off in the oven (maybe after browing).

But I do need to try the burgers first.

[manxman]

The bread or other fillers will absorb a lot more smoke than the meat and don't have the flavor behind them to back it up. Might want to go a little lighter on the smoke for the first test.

Yes, I agree and can speak from experience! :-[  One of my early efforts in this area was about as enjoyable as eating smoked cotton wool... too much filler, too much smoke!  :-[

[Malc]

Interesting point about the bread Chez.  I have never really tried meatballs any other way except cooked all day in a pot of red sauce.  Nobody beats mom's, you know?  I wouldn't even hazard a guess as to the exact amounts(she never measures), but here are the ingredients.

Ground meat (80/20 or leaner)
Italian Bread crumbs (almost as much as the meat)
Parsley
egg(1 or 2 depending on how much she is making)
salt and pepper to taste
Roll 'em up and plop into the sauce pot to cook all day.  Much of the flavor definitely comes from the sauce, but boy are they good.  I think I might have to call and ask her to make some sauce.

Malc

[pfowl01]

Just beware. The bread or other fillers will absorb a lot more smoke than the meat and don't have the flavor behind them to back it up. Might want to go a little lighter on the smoke for the first test.

That's a good point. I have never smoked my meatballs, here is what I do..............

2lbs hamburger
1 good size onion
2 eggs
1 small box of stove top stuffing

1.Chop up the onion and mix with the rest of the ingredents
2.Form mixture into meatballs and put on a cookie sheet
3.Place cookie sheet into oven with broiler on high for about 5-6min, until browned
4.Remove meatballs and place in a crock pot with 2 family size cans of cream of mushroom soup and set to low for 10hrs.
5.Serve with mashed potatoes and corn..enjoy :D

[BillyG]

That's a good point. I have never smoked my meatballs, here is what I do..............

2lbs hamburger
1 good size onion
2 eggs
1 small box of stove top stuffing

1.Chop up the onion and mix with the rest of the ingredents
2.Form mixture into meatballs and put on a cookie sheet
3.Place cookie sheet into oven with broiler on high for about 5-6min, until browned
4.Remove meatballs and place in a crock pot with 2 family size cans of cream of mushroom soup and set to low for 10hrs.
5.Serve with mashed potatoes and corn..enjoy :D
[/quote]

Being from Philly, the heavily Italian South part, I could never make or eat my meatballs like this, but to each his own right!!!  For you guys that would like to try them with a pasta sauce/gravy and some spagetti here's my (family) award winning recipe....

I MEASURE NOTHING I TELL YA.....NOTHING!!!!

Start with a "Meatloaf" mix, ground beef, ground pork, and ground veal.  Your supermarket should sell either all three already ground and mixed w/a label calling it "meatloaf mix" or will have all three meats ground but seperated.

If their already mixed just place it right into a bowl.  If it's not, GENTLY mix the meats together to make it even and place it into a bowl. 

These are all by tastes, and in the order that I put it on the meat.

Cento, or a good brand, ITALIAN flavored bread crumbs....  I cover the meat pretty well
Parmasean(sp?) and/or Romano cheese, I only use Parm and again cover the meat well
Granulated Garlic (garlic powder will work, get Granulated if you can, you'll love it for everything that needs garlic)...a good sprinkling over the meat
onion powder, again, a pretty good sprinkling
either an egg or some water (1/4 to 1/2 cup) to help keep moist and makes it easier for the meatball to stay together.

The trick is guys....don't play with your balls!!!!!  The more you play with them the harder they get LOL, but seriously they do get tougher.  Mix everything together just until all the spices are even throughout the meat.  Shape into balls, I size mine bigger than a golf ball, smaller than a baseball.  Brown them in a skillet and finish either in an over or in the pasta sauce if you'll be cooking the sauce for a few hours.

you can use fresh garlic, I don't and haven't found a difference to be honest....except no chunks of garlic in your teeth and no stanky breath afterwards.