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Updated October 15, 2022
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View Poll Results: Do you like hamburgers?
I like hamburgers
145
85.29%
I like hamburgers
145
85.29%
I don't like hamburgers
4
2.35%
I don't like hamburgers
4
2.35%
I'm with Zondor - Hamburgers Kill!
21
12.35%
I'm with Zondor - Hamburgers Kill!
21
12.35%
December 27th, 2015, 01:32 PM
Portland, Oregon
Experience: Intermediate
Platform: F-16CM-40
Trading: GBU-39
Posts: 6,189 since Sep 2013
Thanks Given: 10,459
Thanks Received: 12,695
Can you help answer these questions from other members on NexusFi?
Best Threads (Most Thanked) in the last 7 days on NexusFi
December 27th, 2015, 01:33 PM
Portland, Oregon
Experience: Intermediate
Platform: F-16CM-40
Trading: GBU-39
Posts: 6,189 since Sep 2013
Thanks Given: 10,459
Thanks Received: 12,695
emini2000
That looks awesome. I have a new pork butt receipe that I want to do to make some pulled pork sandwiches with.
December 27th, 2015, 01:36 PM
Portland, Oregon
Experience: Intermediate
Platform: F-16CM-40
Trading: GBU-39
Posts: 6,189 since Sep 2013
Thanks Given: 10,459
Thanks Received: 12,695
Two of the best BBQ youtube channels:
[yt]https://www.youtube.com/user/howtobbqright[/yt]
[yt]https://www.youtube.com/user/BBQwithFranklin[/yt]
December 28th, 2015, 03:19 PM
Philadelphia
Experience: None
Platform: corded black telephone
Trading: ticker tape
Posts: 2,892 since Apr 2012
Thanks Given: 1,683
Thanks Received: 3,681
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
December 28th, 2015, 03:54 PM
Atlanta GA USA
Posts: 285 since Aug 2013
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Itchymoku
And where is this?
December 28th, 2015, 04:39 PM
Philadelphia
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Thanks Given: 1,683
Thanks Received: 3,681
Just went here and it was good. I know you can't really see the burger but it was worth the trip to check out a new place close by.
Bacon was cooked crispy, egg roll was soft, burger was juicy, fried onion toppings were crunchy, bbq sauce, and cheddar.
here's probably a better representation of the burger from someone else on the web
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
December 28th, 2015, 05:12 PM
Portland, Oregon
Experience: Intermediate
Platform: F-16CM-40
Trading: GBU-39
Posts: 6,189 since Sep 2013
Thanks Given: 10,459
Thanks Received: 12,695
I loved Smash Burgers, they built one near me a while back used to hit it up often till I moved farther away from it.
December 29th, 2015, 01:09 PM
Portland, Oregon
Experience: Intermediate
Platform: F-16CM-40
Trading: GBU-39
Posts: 6,189 since Sep 2013
Thanks Given: 10,459
Thanks Received: 12,695
Cooking this sometime this week...
December 30th, 2015, 12:48 PM
Bridgeport, Ct
Experience: None
Broker: Tasty
Trading: Fops
Posts: 533 since Jun 2012
Thanks Given: 1,588
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tturner86
Cooking this sometime this week...
For your next cook try ordering some of this pork. It is more expensive but I've tried it on my smoker and it is superior.
Compart Duroc [AUTOLINK]Premium[/AUTOLINK] Pork Products
December 31st, 2015, 03:04 AM
Newcastle, Australia
Experience: Intermediate
Platform: Multicharts 8 - Full Version
Broker: IB
Trading: SPI,FTSE100, 6E, 6A
Posts: 285 since Oct 2010
Thanks Given: 108
Thanks Received: 188
Rory
For my "famous lamb burgers"
1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.
Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..
Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.
2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it
flat .
3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.
Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.
See this for the general idea:
Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)
Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.
After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?
As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.
Really good with cider
Rory
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Last Updated on October 14, 2022