July 4 Weekend Menus

[almighty_tuna]

The post in the fast food thread got me thinkin - what are you all cooking for the holiday weekend? I might fire up the smoker for ribs or pork butt, we'll see. Haven't settled down on one thing yet.

[nativeomahan]

What’s your address? I can bring paper plates and my appetite. Lol

[thenewguy]

for years i've tried to find footlong hotdogs that i can grill, but for the life of me i cannot find any. I did get some footlongs once at stoysich but they weren't like true hot dogs, more of a sausage-y type. So I'll probably go with the good old fashioned hamburger and hotdog menu with potato chips and potato salad or something. Oh and watermelon.

[almighty_tuna]

What’s your address? I can bring paper plates and my appetite. Lol

Haha, just follow your nose! It would be fun to do an eOmaha bbq some time though. Hmmm

the good old fashioned hamburger

Any secrets here? For some reason my particular hamburger style falls flat with the fam.

[ChadJK]

Any secrets here? For some reason my particular hamburger style falls flat with the fam.

Is this perhaps the "smashburger effect?" I've been noticing this. With smashburgers skyrocketing to popularity there does seem to be an increase in people who dislike any burger patty thicker than about a ¼-inch. I've heard a lot of "they're too thick" comments about burgers the last 10 years or so.

[almighty_tuna]

Any secrets here? For some reason my particular hamburger style falls flat with the fam.

Is this perhaps the "smashburger effect?" I've been noticing this. With smashburgers skyrocketing to popularity there does seem to be an increase in people who dislike any burger patty thicker than about a ¼-inch. I've heard a lot of "they're too thick" comments about burgers the last 10 years or so.

I don't think so, we don't really seek out smash burgers. Mrs Tuna often complains I "overwork" the patties. Maybe smash burgers are the way though. I've got a cast iron flat-top for the grill I need to try out.

[Brad]

Mrs Tuna often complains I "overwork" the patties.

Its ground beef? No way your fingers are overworking it more than the grinder did...

I think the only way to ruin a burger is to over cook it.

[almighty_tuna]

Its ground beef? No way your fingers are overworking it more than the grinder did...

That's what I'm sayin!!

[thenewguy]

What’s your address? I can bring paper plates and my appetite. Lol

Haha, just follow your nose! It would be fun to do an eOmaha bbq some time though. Hmmm

the good old fashioned hamburger

Any secrets here? For some reason my particular hamburger style falls flat with the fam.

so i guess not really 'old fashioned' but i like to do a little teriyaki or Worcestershire sauce with mine. I also go with a slightly fattier grind, and if i can do ground chuck, it seems work better. I enjoy onion, so sometimes finely diced onion in there, too. I've seen some people use egg and breadcrumbs to help bind when it is too lean (tends to fall apart i believe), though i don't personally do that. Then i season with the big 4: salt, pepper, garlic, and onion (if i didn't put it in the mix). Slow and low, control the fire, and you're golden

[ChadJK]

I also go with a slightly fattier grind, and if i can do ground chuck, it seems work better. I enjoy onion, so sometimes finely diced onion in there, too. I've seen some people use egg and breadcrumbs to help bind when it is too lean (tends to fall apart i believe), though i don't personally do that. Then i season with the big 4: salt, pepper, garlic, and onion (if i didn't put it in the mix). Slow and low, control the fire, and you're golden

I find burgers are best when 70/30. 80/20 at a bare minimum. Fat phobics will have an anxiety attack, but that's how you get a juicy tasty burger.

Some food celebrity, perhaps Alton Brown, said something to the effect of most things you're tempted to put inside the burger patty should go on top. The exception being that he does season the inside of the patty by folding in some salt before forming the patties.

I've seen some burger patty recipes that have so much stuff in them you wonder if you're making a burger patty or a meatloaf.

Charcoal grilling also helps a lot (and you CAN do burger patties in the smoker too).

[Brad]

Charcoal grilling also helps a lot (and you CAN do burger patties in the smoker too).

I'm still not having much luck with this case of grass fed NY Strip steaks I have. The next round is going in my smoker.

[Stan]

I also go with a slightly fattier grind, and if i can do ground chuck, it seems work better. I enjoy onion, so sometimes finely diced onion in there, too. I've seen some people use egg and breadcrumbs to help bind when it is too lean (tends to fall apart i believe), though i don't personally do that. Then i season with the big 4: salt, pepper, garlic, and onion (if i didn't put it in the mix). Slow and low, control the fire, and you're golden

I find burgers are best when 70/30. 80/20 at a bare minimum. Fat phobics will have an anxiety attack, but that's how you get a juicy tasty burger.

Some food celebrity, perhaps Alton Brown, said something to the effect of most things you're tempted to put inside the burger patty should go on top. The exception being that he does season the inside of the patty by folding in some salt before forming the patties.

I've seen some burger patty recipes that have so much stuff in them you wonder if you're making a burger patty or a meatloaf.

Charcoal grilling also helps a lot (and you CAN do burger patties in the smoker too).

I agree with everything you've said.

I do understand overworking a burger though too. You smash it all together and then cook it to oblivion and get a hockey puck of dense burger.

I do like a smash burger with melty cheese and some type of burger/fry sauce on it. Usually I put the toasted bun down first, mustard and burger/fry sauce, shredded lettuce, then patty(x2) with cheese, pickles, sometimes tomato, more burger/fry sauce and top bun.

[thenewguy]

I also go with a slightly fattier grind, and if i can do ground chuck, it seems work better. I enjoy onion, so sometimes finely diced onion in there, too. I've seen some people use egg and breadcrumbs to help bind when it is too lean (tends to fall apart i believe), though i don't personally do that. Then i season with the big 4: salt, pepper, garlic, and onion (if i didn't put it in the mix). Slow and low, control the fire, and you're golden

I find burgers are best when 70/30. 80/20 at a bare minimum. Fat phobics will have an anxiety attack, but that's how you get a juicy tasty burger.

Some food celebrity, perhaps Alton Brown, said something to the effect of most things you're tempted to put inside the burger patty should go on top. The exception being that he does season the inside of the patty by folding in some salt before forming the patties.

I've seen some burger patty recipes that have so much stuff in them you wonder if you're making a burger patty or a meatloaf.

Charcoal grilling also helps a lot (and you CAN do burger patties in the smoker too).

you nailed it. I think people often go for a 'healthy option' for their burgers, when a burger is best when it's not. It's like eating pizza, but not the crust because you think you're being health conscious. There are just certain things you go into knowing it isn't the best for you, but it's done in moderation, so the impact isn't so negative.

Oh, and side note: my wife made the mistake of buying "meat franks" once and tried to sell me on the fact that they taste just like beef. Hogwash, i say. She hasn't purchased meat franks for our house since.

[Busguy2010]

Any secrets here? For some reason my particular hamburger style falls flat with the fam.

Its simple. And I've never deviated from the method I go with. My brother ate one and he said it was the best burger he ever had.

85/15 1lb
1tsp onion powder
1tsp garlic powder
1tsp black pepper
3/4 to 1 tsp salt (I always use Himalayan pink(maybe thats the difference))
1+1/2 to 2 tbsp olive oil
Mix thoroughly and divide into 3 or 4
Separate foil for each patty and press each one out as big as you can possibly get it without breaking and make the center a little thinner than the rest.
I would only ever use a griddle pan so this can be done indoors as well, though it gets smoky.
Turn your stove or grill to whatever heat is "middle" for you and let it get good and evenly hot. For a griddle I mean a good 15 minutes. Slap it on and cook until it shrinks down to the size of the bun.

Speaking of buns, offer up a good one such as nature's own whole wheat.

I surmise some of the difference makers are mixing the seasonings in. Himalayan salt has more minerals, meaning different salts that mingle differently with taste buds. The added oil helps with the sear and added moisture allowing you to use a meatier grind that shrinks less.

[nativeomahan]

Everyone burger place and every home burger cook has their own style. I typically use a 85/15 mix but slightly more fat works too, my burgers are fairly thick, so people who prefer theirs medium rare get a burger that looks medium rare. I go with whatever commercial burger seasoning I happen to grab off my kitchen shelf. Add some decent cheese (no “American” please), some lettuce and tomato, a slather of BBQ sauce (or ketchup and mustard if you prefer) and preferably a brioche bun, and you have some darn good eating. I only grill burgers outdoors. When the grilling season ends I wait until March or April to start cooking burgers again.

[thenewguy]

i have smoked hamburgers and hot dogs before. If you don't have a charcoal grill, this is a great option to get that sort of flavor.

[nebugeater]

So I take it no one is having roast turkey, stuffing, sweet potatoes, and green bean casserole?

[almighty_tuna]

I'll have to try out a couple of these burger suggestions, thanks all!

[ChadJK]

So I take it no one is having roast turkey, stuffing, sweet potatoes, and green bean casserole?

That would be my mother's preference. She loves all things Christmas and Thanksgiving. She has a July birthday and we've done several "Christmas in July" themed birthdays for her over the years complete with a holiday dinner.

[ChadJK]

The post in the fast food thread got me thinkin - what are you all cooking for the holiday weekend? I might fire up the smoker for ribs or pork butt, we'll see. Haven't settled down on one thing yet.

Thankfully, we are NOT hosting this year. So, we're bringing a side to share to someone else's house. Though, I should probably inquire with my wife what that side is going to be. It'll be nice to end my Independence Day by simply going home instead of cleaning up for an hour.

[Omaha Cowboy]

It'll be nice to end my Independence Day by simply going home instead of cleaning up for an hour.

Sometimes 2 or 3…

Ciao..LiO…Peace