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Old 08-30-2009, 02:00 PM #43
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Oh, okay.
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Old 08-30-2009, 02:55 PM #44
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ill mail you a half of one for a couple hundred
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Old 09-02-2009, 10:58 AM #45
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ok i got 80% ground angus, and bleu cheese.

im planing on doing bleu cheese middles, what does st:f think i should put into the meat before i form the patties?
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Old 09-02-2009, 12:30 PM #46
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Originally Posted by organsplinter View Post
ok i got 80% ground angus, and bleu cheese.

im planing on doing bleu cheese middles, what does st:f think i should put into the meat before i form the patties?
Little bit of garlic, and some bacon?
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Old 09-02-2009, 12:47 PM #47
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i have various spices and onions, but no bacon. sorry
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Old 09-05-2009, 10:33 AM #48
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Originally Posted by HeadHunter59 View Post
Fresh Cow Meat is key... Like stuff that was killed right at the farm and hand delivered to you 5 days later after they freeze it. Is best. Add little seasoning when on grill. Some good cheese and you set.

If anyone every get the chance to buy a cow(when they kill it) DO IT. Some the best meat every so fresh.
I have a whole cow coming this winter.........epic ****ing win?
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Old 09-06-2009, 02:54 PM #49
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Something along these lines! haha.

That guys voice just kills me...
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Old 09-23-2009, 10:00 PM #50
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We made some the other day with finely diced, reconstituted dried cherries + cherry balsamic vinegar, diced onion + Worcestershire... I'm a purest myself when it comes to burgers, but it wasn't half bad...
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Old 09-23-2009, 10:49 PM #51
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Ok, so I couldn't find Worcestershire at the store, so all I have is Butter and BBQ sauce. So tell me like it sounds like it will turn out ok, because I'm going to tear up the Community Kitchen after I'm done drinking.

73/27 chuck
little Garlic
Bacon Bits
BBQ caramelized onions

Cook it on a stove in butter/Habenero BBQ sauce, melt cheese on top.

Will butter/BBQ work as the substance to cook it in?
Halp before I try please, I give you 3-4 hours ST:Food.
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Old 09-24-2009, 12:26 AM #52
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Nah, just warm the BBQ sauce up in a saucepan and finish the burger with it
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Old 09-24-2009, 10:48 AM #53
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Originally Posted by reactionkilla View Post
Yeah, it only makes it worse when they're ball shaped, harder to eat as well as cook.

My dad's friend used to make the best burgers, I know he put minced onions in them as well as probably an egg and onion powder. They were really damn good.
.

Thats how I do mine, topped with montreal on the grill.
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Old 09-24-2009, 11:42 AM #54
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yall are *****es its all about the 20/80 chuck
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Old 09-24-2009, 04:39 PM #55
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Ended up awesome, I should have taken pictures. BBQ/Cayenne Caramelized onions were ****ing incredible.

Community kitchen is great entertainment, even when it's totally obvious what I'm cooking, like 15 people will walk by and say "Dawg watchu got cookin' right cheyeah?" So I thought, I'll just wear headphones so nobody will bother me. Sure enough, it didn't help. Some people actually knocked on the counter to get my attention, just to ask what I was cooking.

It's ****ing burgers, look, it looks like a burger, I have hamburger buns sitting there, and it smells like a ****ing burger. I hate people who nag, what are they called again? (cwutididthar)
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Old 09-25-2009, 09:56 AM #56
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Personally, I like to stuff my patties, by making 2 patties per burger, then putting a hunk of cheddar, or Bleu cheese in the middle, and then sealing them up to form a stuffed patty. On a toasted roll, with Ketchup Mayo Dill Pickle, and tater tots on the side with a pale ale, and I am a happy man. And it even works on the george foreman, although always better on the grill.
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Old 09-25-2009, 03:50 PM #57
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I hate people who nag, what are they called again? (cwutididthar)
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