Competition time

[Strats-N-Vettes]

Originally Posted by Rob

Cooking

Peep burgers with let/tom?
Suuuuuuuurrrrrrrrrreeee...........

[MadInNc]

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🍺

[Mick]

Originally Posted by Rodnok1

Good luck

Love me a good burger.

Me too!

If I was within 100 miles of there, I would gladly show up and buy one. It would be very far from the first time I drove 2 hours each way just to have a great burger.

Good luck in the competition Rob!

[DAB]

well....we're waiting.....

[Rob]

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.

[DAB]

i'd eat whatever you made up.

[Anjdog2003]

[GentleBen]

Originally Posted by Shrike6

Burger topped or stuffed with SMAC should be a winner.

Nah, mayo, tomato, lettuce and onion go ON the burger. SMAC is served with the burger instead of French Fries.

[VatorMan]

Originally Posted by Rob

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.

Did you sell to locals as well ? Did you get any feedback ?

[BayouCountry]

Originally Posted by Rob

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.

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.

[Rob]

Originally Posted by VatorMan

Did you sell to locals as well ? Did you get any feedback ?

Just prepared 5 burgers for judges. They take two bites and the rest is trash (or the volunteers eat what is left)

[Rob]

Originally Posted by BayouCountry

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.

We had fun. That is all I wanted. Been too long since I did a competition.

[Rob]

Leftovers being grilled for dinner. Making up some 2.6oz sliders

[snide]

Originally Posted by Rob

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.

Did you use cricket flour to make the homemade buns?

[Mike Mercury]

Originally Posted by Rob

We made a chorizo burger. 50/50 with local beef and local made chorizo

Chorizo is a good addition to a lot of food, in small quantities though

[DJ_Critterus]

Originally Posted by Rob

Attachment 59688

For Doug!!

I always wondered how he made that with the checkered pattern.

So, anyway, what's the secret ingredient for your burgers? Fiddy Sebben Sauce?

[Rob]

Originally Posted by DJ_Critterus

I always wondered how he made that with the checkered pattern.

So, anyway, what's the secret ingredient for your burgers? Fiddy Sebben Sauce?

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.

[NotSlo]

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.

[ZipZap]

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?

[Rob]

Originally Posted by ZipZap

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?

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.