sirsmokesalot
Assistant Cook
- Joined
- Feb 2, 2007
- Messages
- 28
Here is a cooking experiment that turned out great:
1. Use hamburger meat that is between 10 and 20 percent fat. With this method, 15% is my favorite.
2. Add egg to help hold meat together. Usually 1 egg will work for up to 3 pounds of meat.
3. Add crushed saltine crackers. I can't say exactly how many, but enough to return the meat's consistency back to normal (pre-egg).
4. Add your favorite seasonings. I really like koshier salt (or course grain sea salt), black pepper, garlic salt, and lowry's. Again, the amount of seasoning is a judgment call. I add enough that I can smell it even when it is thoroughly mixed in.
5. Make meat patties about an inch thick.
6. Smoke (light to moderate) for 25 minutes. I prefer a combination of hickory and pecan. Cherry is another great choice. Flip halfway through smoking process.
7. Transfer to grill and cook on LOW for 1-2 minutes per side (depending on how hot your grill is). Keep a water bottle in case of flare up. With 15%, I haven't had this problem.
8. Move to cooking rack and let cook for several minutes.
Once it is cooked to your preferred degree of doneness, take them off and let sit for 5 minutes. These will be some of the juiciest and tastiest burgers you've ever had. I like the taste so much, I usually eat them without bread.
1. Use hamburger meat that is between 10 and 20 percent fat. With this method, 15% is my favorite.
2. Add egg to help hold meat together. Usually 1 egg will work for up to 3 pounds of meat.
3. Add crushed saltine crackers. I can't say exactly how many, but enough to return the meat's consistency back to normal (pre-egg).
4. Add your favorite seasonings. I really like koshier salt (or course grain sea salt), black pepper, garlic salt, and lowry's. Again, the amount of seasoning is a judgment call. I add enough that I can smell it even when it is thoroughly mixed in.
5. Make meat patties about an inch thick.
6. Smoke (light to moderate) for 25 minutes. I prefer a combination of hickory and pecan. Cherry is another great choice. Flip halfway through smoking process.
7. Transfer to grill and cook on LOW for 1-2 minutes per side (depending on how hot your grill is). Keep a water bottle in case of flare up. With 15%, I haven't had this problem.
8. Move to cooking rack and let cook for several minutes.
Once it is cooked to your preferred degree of doneness, take them off and let sit for 5 minutes. These will be some of the juiciest and tastiest burgers you've ever had. I like the taste so much, I usually eat them without bread.