It's Grilling Time! The Official Stangnet Grill/Smoke Thread

[Davedacarpainter]

I had to make smash burgers for my new buns.

Cooking up nicely.

Stacked and ready to go.

My OMG this is soooo good moment. I would buy this hamburger anywhere. I really think the only way to improve might be the toppings. The bun was much better than the ones I’ve been buying from Sprout’s grocer.

 

[Noobz347]

That big loaf you made from the [leftovers] looks fooknMazing

 

[Noobz347]

Dave! Try this with your next burger onions and see if you like it:

Slice it thick (like for the volcanoes at a Japanese Hibachi)
Salt and Pepper on both sides
Once your burgers begin to produce grease: put them in the pan and Pour a half T olive oil on the top.
Just leave them there until your burgers are just about finished them flip then once with tongs

I have also popped the center out of the onion and pushed a crushed garlic clove in there.

I really like the fat onions on a good burger.

Damn, now I want a smokehouse burger.

 

[Noobz347]

We make pretty much the same burgers BTW:



I was wondering where my Lawry's went.

 

[Davedacarpainter]

Dave! Try this with your next burger onions and see if you like it:

Slice it thick (like for the volcanoes at a Japanese Hibachi)
Salt and Pepper on both sides
Once your burgers begin to produce grease: put them in the pan and Pour a half T olive oil on the top.
Just leave them there until your burgers are just about finished them flip them once with tongs

I have also popped the center out of the onion and pushed a crushed garlic clove in there.

I really like the fat onions on a good burger.

Damn, now I want a smokehouse burger.

I like onions a bunch, thick cut would be great.

This is just my rendition of an Oklahoma smash burger.

 

[Noobz347]

I like onions a bunch, thick cut would be great.

This is just my rendition of an Oklahoma smash burger.

I discovered it through pure laziness.

 

[Davedacarpainter]

I’m thinking of one more change for the brioche.

This coming weekend i will be making a double batch to prepare for the following weekend when all the siblings show up. I want to make sure the bread doesn’t interfere with cooking the brisket.

I will try my new idea in half of the dough, so, two loafs.

Everyone that tried the bread really liked it. Including a chef friend of mine. They didn’t have any suggestions for additions.

I just so happen to be munching on some pecans when the idea hit me, maybe some pecans ground very fine so as not to interfere with the crumb of the bread. The pecan flavor is a natural for smoked meat, so maybe pecans in bread for smoked meat?

Give me your views of this idea, the bread really is pretty stinking good as it is. This is my last chance to play with the recipe before the brisket day.

I will do a toast taste test comparing regular brioche and pecan brioche. I’m making a new marrow seasoned butter this weekend too. I’ll try it on the bread.

 

[Olivethefet]

Yes, try adding the pecans. Why the hell not!

 

[Ronin38]

What about adding the ground pecans just on the outside? After the loaf is made, spread the ground pecans over the top and press them in lightly, then bake.

 

[Davedacarpainter]

What about adding the ground pecans just on the outside? After the loaf is made, spread the ground pecans over the top and press them in lightly, then bake.

Maybe both? Chopped less on the surface and ground down for inside?

 

[Ronin38]

I guess that depends on if you really want to go nuts with it or not?

 

[Olivethefet]

I love watching this guys. He seems like someone that would actually be fun to hang out with. I do not think it would be fun hanging out with someone like Ramsay.


View: https://www.youtube.com/watch?v=-LaZvctwb6Y


I've made several of JP's recopies and they have all turned out great!

 

[Olivethefet]

Im no baker, but want to try. I can make some pretty awesome biscuits though! My son wanted breakfast for dinner last Monday. I made these that night.



There is a little bit of honey butter brushed on the top. I dont always want them to be sweet so that step is optional.

 

[Noobz347]

I'd eat that. Thanks for the heads up that I'm hungry. I was fine until then.

Oh wait... Today is Thursday. We're going up the road later tonight to a Mom and Pop Country Kitchen for BBQ night to see how it is.

One of my favorite kinds of foods, hands down, is stuff I don't have to make!

 

[Noobz347]

Oh yeah, and Sunday night is Mexican Food night. I'll try and remember to take pictures.


It's all grilled. Just by somebody else.

 

[IIGood]

Leave it to me to bring it back to basics ...burgers and dogs on the grill tonight. I'm leaving work here in about 15 minutes (if I make it that long), heading home, and then get the burgers made up and throw 'em on the grill. Might use some of that Todd's Dirt again in 'em.

Hm, may have to make a pit stop on the way...could use some beer...

 

[Olivethefet]

I unexpectedly bought a new grill today.

My neighbor has one of these and loves it. It's a RecTec 340 portable pellet smoker. I came across this one as scratch and dent item. The damage was mostly cosmetic. A dent in the top, that came out with the help of a mallet, and the legs without wheels are pushed back a little. For $200 I couldn't pass it up. I got it all put together this afternoon and let it smoke empty for awhile to season it.




A nice feature of this grill is it hooks up to wifi. With the app you can turn the grill on or off from anywhere. Adjust temp, setup reminders, monitor food temp with the supplied probes. I cooked hotdogs on it this evening. I've got some ribs I'm going to cook tomorrow.

 

[Davedacarpainter]

So today.......another fine day to make brioche dough. This is my last weekend to fart around with the recipe before the family gathering.

I mentioned pecans. Here’s some now.

I put those in the food processor and this is what I ended up with after running it on high for quite awhile. A gritty paste. Kind of looks like brown sugar, huh?

So I made two separate batches of dough today, one like last weekend, one with the pecan paste added. Eight ounces of pecans, btw. Here’s my blue eggs (minus one since it was brown).

In to the mix and about twenty minutes of needing. The pecans didn’t effect the development of the all important gluten strands, I was a little worried about that.

I made a second batch just like last weekend’s for a direct comparison. Two loafs per batch. Can you tell which has the pecans?

I let them both proof for about 1.5 hours, then in the fridge they went for the cold proofing. They both are rising well.

Tomorrow I’ll shape them and do their final proofing and bake them. I’ll let you know the results.

A week ago when I was at the butcher I bought a beautiful rack of beef short ribs, I’ll be cooking them tomorrow in some fashion or another.

I also made a new version of the butter of the gods. Two parts bone marrow to one part butter, plus I added some rosemary for a slightly different flavor. A little less garlic this time too.

 

[Davedacarpainter]

Okie dokie, bread shaped,

proofed,

baked,

the pecan brioche felt like it lost it’s gluten strands overnight. I’ll give a taste test review in about half an hour.

I have to get after the beef ribs now.

 

[Davedacarpainter]

So the pecan brioche has a real nice flavor, but it’s dense like a desert bread. Looks like the regular brioche is the winner for my May Day party.

I got the beef ribs braising right now, geez the house smells good!

Btw, I use this stuff for me beef broth now days. It’s so much better flavored than the stuff in the boxes.