Quantcast
Short Ribs Cheeseburger topped with a Bacon Weave
+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 13

Thread: Short Ribs Cheeseburger topped with a Bacon Weave

  1. #1
    Senior Member

    Join Date
    Feb 2011
    Location
    Fort Worth, TX
    Posts
    568

    Short Ribs Cheeseburger topped with a Bacon Weave

    We have been doing a burger bracket in the paper for the last month pitting local burger joints in a final four style bracket. The winner will be announced this Thursday after eating collectively 120 burgers. But one thing I found lacking was a bacon burger with bacon in every bite!

    So I made a Short Ribs Cheeseburger topped with a Bacon Weave. Here are some pics:













    More pictures and recipe here:
    http://www.dfw.com/2013/08/14/817937...eseburger.html

  2. #2
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,199
    3 tablespoons of water mixed in with every 1/2 pound of ground beef? interesting, never heard of that. how does the water help the burger?

  3. #3
    Senior Member
    Join Date
    Jan 2013
    Location
    Bay area
    Posts
    455
    It's a jeffrey Steingarten trick (among other people recommending it0

    http://aht.seriouseats.com/archives/...-mouthful.html

    I used to add a tiny bit of crushed ice to my store bought hamburger but stopped once I started grinding my own, I will try it again and compare it to adding water

  4. #4
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    917
    Steve, I've "borrowed" that bacon weave a couple times since your BLT thread. Smoked it @ 225 for 30 min. Outrageous.
    Dave
    Older and wider.

  5. #5
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,199
    oh and BTW burgers on the griddle(cast iron skillet for me) are much nicer than the grill. good move there. love burgers cooking in their on fat.

  6. #6
    Senior Member

    Join Date
    Feb 2011
    Location
    Fort Worth, TX
    Posts
    568
    Quote Originally Posted by labor of love View Post
    3 tablespoons of water mixed in with every 1/2 pound of ground beef? interesting, never heard of that. how does the water help the burger?
    The cold water binds with the meat and makes patties a little extra juicy.

  7. #7
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,342
    Great tip SW.

    With you Labor, I don't use cast iron that much anymore but it always come out at burger time. I've got to give that weave a try. I've got some cured smoked Jowl that could be used.

    One thing you can give and still keep...is your word.

  8. #8
    Das HandleMeister apicius9's Avatar
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    3,235
    Just saw these here http://www.huffingtonpost.com/nick-c...b_3293071.html - the possibilities are endless

    Stefan




  9. #9

    ecchef's Avatar
    Join Date
    Feb 2011
    Location
    In the Village.
    Posts
    3,187
    Not sure if I'm disgusted by this or want to have 'intimate relations' with it. Great idea though!
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  10. #10
    Senior Member Brad Gibson's Avatar
    Join Date
    May 2013
    Location
    San Diego, CA
    Posts
    841
    mucho that is a badass meat grinder!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts