How to smoke burgers on an offset smoker
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- Опубліковано 29 січ 2022
- In this video I smoke burgers on my Yoder Cheyenne using 80/20 ground chuck to make the patties.
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Egg binder can result in uneven cooking, you really only want to add egg to meat dishes that you're going to add additional binder too such a panko for meatloaf, burgers don't really want that. It can still help hold it together but it is easier and better to form your patties (without seasoning) put them in the fridge long enough to get plenty cold and then place them on a pre-heated surface, make sure to put an indent in the middle of the burger to prevent loafing.
Another tip would be not to work them as much as you did, that may be why you felt you had to add binder. Working them introduces more areas that haven't had time to congeal, the more you do this the more fragile the burger will be. Don't worry about having cracks on them unless you just really like the clean patty look.
Overall that was an amazing looking burger though, you even got a decent smoke ring for only 2 hours, a bit thick for my tastes but I can understand why they need to be when you're smoking them lol.
Went from feeling hungry to starved while watching this. Good job.
Thank you!
Those burgers looked awesome!
Looks fantastic my friend 🔥👍
just subscribed, good luck on your youtuber journey
searched if i could make a burger on a offset smoker and youtube came with the perfect video.
I bet the taste is incredible. But still, 2 hours for a burger is not always ideal. this is more the about the road towards the destination instead of the destination it self. It's amazing to be outside, do a cook, have some whiskey.
But for the regular after work hamburger I will fire up my Komado instead.
The taste is phenomenal, but it definitely takes patience. You can cook it at a hotter temperature and get it done a bit faster because you dont have any fat to render. The smoke flavor may just be a bit less. I only do these for special occasions. Normally, I just throw them on the Weber over lump charcoal.
try Morton's Nature Seasoning. i think it's better than Lawry's. i never use eggs. i use some very minced bell pepper from a food processor that keeps the burgers moist.
Thank you for the advice. Much appreciated
Need bacon bits and Lipton onion soup mix , Westchester sauce. All mixed in
Queered the deal for me with the sauce at the end.
It's definitely optional, but I like it on burgers better than ketchup. Thank you for watching.
Dam got my mouth watering those burgers look like restaurant burgers, holy shit I got to try making these
Thank you! Definitely give it a shot. Its worth it!
I totally believe the burger was super juicy and all but Id like to see you put a char on the burger at the end. Like a reverse sear. But great video man!
I like the idea!
Once you put eggs on a burger, you are now making round meatloaf
Well, that's some good meatloaf!
Your Technique is great and the burgers came out great looking but let me make one suggestion buy you a hamburger press to make the burgers consistent in size and thickness and the other thing you some aluminum foil and place on top of the burgers as they cook that would eliminate all the extra smoke taste
How many hours does the burger need to be cooked? Please reply
They took about 2 hours
Till they hit 160 IT
How you liking that Cheyenne brother
Its a little too small but other than that, its not bad
Why the egg?
Its supposed to keep the burger from falling apart. Not sure if its true but its just something i've always done.