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Off Topic Off Topic - General non-Corvette related discussion. |
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08-14-2021, 12:02pm | #21 | ||||||
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08-14-2021, 12:11pm | #22 | ||||||
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Win Rob…. The we can start an animated series. “Rob’s Burger”. Will copy the other one👍
Porter can be a “Teddy” like character as it fits him. Good Luck🍺 |
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08-14-2021, 1:26pm | #23 | ||||||
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08-14-2021, 2:01pm | #24 | ||||||
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well....we're waiting.....
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08-14-2021, 3:18pm | #25 | ||||||
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Didn’t win.
We had fun and placed 6 out of 13 teams. We made a chorizo burger. 50/50 with local beef and local made chorizo. We really liked the burger but apparently not the judges. Oh well. I will making more this evening for dinner with the leftovers.
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08-14-2021, 3:31pm | #26 | ||||||
Sparkles Flambeaux
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i'd eat whatever you made up. |
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08-14-2021, 4:05pm | #27 | ||||||
Due to inflation they are no longer free
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08-14-2021, 4:28pm | #28 | ||||||
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08-14-2021, 4:52pm | #29 | ||||||
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Did you sell to locals as well ? Did you get any feedback ?
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08-14-2021, 5:22pm | #30 | ||||||
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Not bad. You had fun and placed in the top 50%. Maybe the judges were looking for a more traditional burger. I'm guessing a smoked Bar-b-que took first.
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08-14-2021, 5:24pm | #31 | ||||||
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Just prepared 5 burgers for judges. They take two bites and the rest is trash (or the volunteers eat what is left)
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08-14-2021, 5:24pm | #32 | |||||||
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Quote:
We had fun. That is all I wanted. Been too long since I did a competition.
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08-14-2021, 5:25pm | #33 | ||||||
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Leftovers being grilled for dinner. Making up some 2.6oz sliders
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08-15-2021, 6:21am | #34 | ||||||
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Did you use cricket flour to make the homemade buns?
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08-16-2021, 12:53pm | #35 | ||||||
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08-16-2021, 12:59pm | #36 | |
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So, anyway, what's the secret ingredient for your burgers? Fiddy Sebben Sauce? |
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08-16-2021, 1:03pm | #37 | |||||||
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Good beef....and sadly, the beef I bought and used for this competition was not as good as I had hoped. I purchased it from a local farm, raised and processed on site and they assured me it was top qualiy. It wasn't But, good beef, dont over work the beef making your patty, kosher salt and fresh pepper cook 3 min a side on iron or a griddle, ONLY FLIP ONCE, and cheese/dome for 30 seconds to finish. |
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08-16-2021, 1:24pm | #38 | ||||||
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Just made half pound Wagyu burgers for the fam this weekend. Crazy good, cooked on the Visions grill with Oak lump. I have become a fan of the Kinders line of spices and rubs.
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08-16-2021, 3:33pm | #39 | ||||||
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I go back and forth with the fam on this one...
I like a uniform thickness patty. I can cook it to whatever temp you desire. Others in family make what I would consider a meatball, and thus need to cook the living shit out of it to get it MR in the middle. They suck. Dix, what's your technique? |
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08-16-2021, 6:23pm | #40 | |||||||
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Quote:
All depends on what I am feeling. Lately we have been doing smash burgers on the griddle. That way we can stack 2 or three patties with cheese on a single bun. They are damn good. Other times I do a 1” thick patty and cook 3 min a side. Flipping once. Griddle at 450. They come out a nice medium. Crowd pleaser.
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