The best 50/50 burger (with brisket) 4k
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Date: 2020-05-27
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Comments and reviews: 9
BigALBBQ
Did not know it was burger month. Ground my own 4 yr old chuck roast from the freezer yesterday, still good! lol Used a food processor to chop it up. I actually like using food processor over the KA grinder. Was faster and easier to clean. A quick idea. use the outer ring of the onion puck to form patty in, for a slider. Leave the onion on when grilling, works great. Can also use green pepper rings. I think I got the idea from BBQ Pit Boys, not 100% sure though.
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Did not know it was burger month. Ground my own 4 yr old chuck roast from the freezer yesterday, still good! lol Used a food processor to chop it up. I actually like using food processor over the KA grinder. Was faster and easier to clean. A quick idea. use the outer ring of the onion puck to form patty in, for a slider. Leave the onion on when grilling, works great. Can also use green pepper rings. I think I got the idea from BBQ Pit Boys, not 100% sure though.
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Ken
Nice job. Being from Detroit, I was not aware of the Poblano peppers, but now I am in Cali, so I will seek them out. The butcher should be able to grind up brisket for people that don't have a Kitchen aid. Where do you get your cutlery? I want to spend money on good cutlery, but I have spent money on bad cutlery. This is a thirty year thing with me. Some has been better than others but I just have not found the culinary samurai sword.
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Nice job. Being from Detroit, I was not aware of the Poblano peppers, but now I am in Cali, so I will seek them out. The butcher should be able to grind up brisket for people that don't have a Kitchen aid. Where do you get your cutlery? I want to spend money on good cutlery, but I have spent money on bad cutlery. This is a thirty year thing with me. Some has been better than others but I just have not found the culinary samurai sword.
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arsalsedo53
Sam the cooking guy you are possibly my favorite cook/chef, you most definitely have the best videos out there and I pray every time I watch one of your videos when you're cooking outside I hope the gardeners are there OMG that is the funniest shitt watching you lose your shit over all that noise and gardeners are making that we could barely hear. Keep up the great work, big fan always. We love you Sam
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Sam the cooking guy you are possibly my favorite cook/chef, you most definitely have the best videos out there and I pray every time I watch one of your videos when you're cooking outside I hope the gardeners are there OMG that is the funniest shitt watching you lose your shit over all that noise and gardeners are making that we could barely hear. Keep up the great work, big fan always. We love you Sam
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DevInvest
Please consider and episode of a walk around of the patio cooking area? Why you chose each brand, the size, BTU, how you planned the layout- things you love- things youd change, plan to add? I think it would be interesting
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Please consider and episode of a walk around of the patio cooking area? Why you chose each brand, the size, BTU, how you planned the layout- things you love- things youd change, plan to add? I think it would be interesting
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Jones
Keep the meat and that kitchen aid attachment in the freezer for about 45 mins before grinding. you will have a religious experience forming that patty. Straight NY strip ground makes the BEST BURGER EVER! No sh! t. Seriously
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Keep the meat and that kitchen aid attachment in the freezer for about 45 mins before grinding. you will have a religious experience forming that patty. Straight NY strip ground makes the BEST BURGER EVER! No sh! t. Seriously
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999apophis666
did anyone ever tell you that u should squezze the meat? All is perfect but man. we dont have jaws of a shark. professional burger is squezzed. the meat should not be mt. Everest, just simply squezze it next time
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did anyone ever tell you that u should squezze the meat? All is perfect but man. we dont have jaws of a shark. professional burger is squezzed. the meat should not be mt. Everest, just simply squezze it next time
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marti
Hey Sam FYI, allioli ain't a kind of mayonaise, it's a sauce made from and exclusively the emulsion of garlic (all in catalan) and oil (oli un catalan, yeah, the didn't break the heads finding a name for it )
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Hey Sam FYI, allioli ain't a kind of mayonaise, it's a sauce made from and exclusively the emulsion of garlic (all in catalan) and oil (oli un catalan, yeah, the didn't break the heads finding a name for it )
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Tristan
Sam, you gotta do the McDonalds McGangbang > its a McDouble with a McChicken inside of it. It goes Bun Burger bun McChicken bun burger bun, I wanna see you make this an absolute monster of this!
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Sam, you gotta do the McDonalds McGangbang > its a McDouble with a McChicken inside of it. It goes Bun Burger bun McChicken bun burger bun, I wanna see you make this an absolute monster of this!
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Devan
Imagine you had two backyard neighbors. One was Sam and the other was an 80 year old man who called you colonel. And you three just grilled out and drank beer on summer nights. That's my dream.
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Imagine you had two backyard neighbors. One was Sam and the other was an 80 year old man who called you colonel. And you three just grilled out and drank beer on summer nights. That's my dream.
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