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#46 |
Fish are scared of me
Join Date: Nov 2001
Casino cash: $-1439523
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Sam the cooking guy is always a go to for anything. His shit is always top notch. Here he runs Sirloin , Short rib and brisket through a grinder to make his burgers.
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Posts: 40,646
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#47 |
MVP
Join Date: May 2001
Casino cash: $3582970
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80/20, salt and pepper only.
or sometimes Kafta burgers stuffed with feta cheese. 1 lb. Ground Beef 1 cup Chopped Onions 2 grated Garlic Cloves ½ bunch Parsley 2 tsp. 7 Spices 1½ tsp. Salt ½ tsp. Black Pepper |
Posts: 18,278
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#48 |
MVP
Join Date: Jan 2007
Location: Missouri
Casino cash: $-1737750
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Home grown, well aged, beef. Early salt an sit. A gas grill. A thin slice of onion.
If you're buying off the shelf, feel free to molest it with spices and slathers and hope for the best. |
Posts: 9,017
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#49 |
Elway be drinkin' again
Join Date: Dec 2017
Location: Colorado USA
Casino cash: $5445000
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smash that patty until it is 1/2" thick x 8" . High griddle heat 30 seconds on each side. Salt and Pepper only. make sure the fat is at least 20%.
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Posts: 5,269
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#50 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $-650901
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Quote:
I rarely use my short ribs for anything because they're really only good for braising and I just haven't figured out a way to smoke them that doesn't end up a gloppy mess. But using those to add some good fat to a ground mix is perfect. And a great use for sirloin as well as I find sirloin to be about the most worthless hunk of meat ever created. Obliged sir.
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"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
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Posts: 66,733
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#51 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $-1411756
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Best part of a burger is the sear
So i season with a beef seasoning like Meat Church Holy Cow, smash burger style thin Double because you then get more of the the best thing about a burger....the sear. So 4 seared sides. American cheese with pickles and a garlic aioli cooked on the flattop or cast iron. Profit |
Posts: 36,854
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#52 | |
MVP
Join Date: Oct 2017
Casino cash: $-79600
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Quote:
I’m craving burgers now. Had some amazing spicy Italians yesterday.
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“When it’s grim, be the Grim Reaper.” -Andy Reid on PMII |
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Posts: 7,388
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#53 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $-650901
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Quote:
Crud.
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"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
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Posts: 66,733
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#54 |
Life is changing..
Join Date: Jul 2012
Location: NW Missouri
Casino cash: $-2380000
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Propane
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Posts: 43,041
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#55 |
Curmudgeon
Join Date: Dec 2011
Location: North by Northwest
Casino cash: $5836784
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A little pepper and salt with 80/20. Don't smash them out too thin because they fall apart when you flip them. All the other stuff can be added after cooking according to each individuals taste.
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Posts: 5,319
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#56 |
Here We Go Again
Join Date: May 2002
Casino cash: $-1156456
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Yep.
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Posts: 15,268
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#57 |
Are you ready to Rumble?
Join Date: Apr 2006
Casino cash: $-1258759
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I buy them at 5 Guys.
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Posts: 52,498
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#58 |
MVP
Join Date: Oct 2017
Casino cash: $-79600
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I mean, maybe?
If you have to use a bun and cheese and condiments on your burger then you have a shitty cut of mean. Eat it like a Salisbury steak.
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“When it’s grim, be the Grim Reaper.” -Andy Reid on PMII |
Posts: 7,388
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#59 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
Casino cash: $27775
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Posts: 98,273
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#60 |
Ultrabanned
Join Date: Oct 2007
Location: Northland
Casino cash: $-1680644
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Posts: 43,796
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