Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

Thank you food fam. You the best... now to translate that to my shitty stove situation I'm thinking more like an hour lol. You mentioned some brown sugga about how much to the onions?

It's 35-45 minute over pretty low heat, your stove will be good 2 go. I used a tbsp right at the beginning. Made sure to stir it in well.

[Kalmado]

Zet, I forgot to ask, how many ounces do you like to do your burger patties? I always eye ball it and they are always too big. I think I'm going to invest in a scale for the kitchen.

[Zetanio]

Smashed patties = 1-2 oz. You really wanna smush em flat to get nice and crispy.

Regular patties = 4 oz

[Kalmado]

Well, just got the new smoker built. My wife found it in store at Walmart for only $177+tax. Going to use it tomorrow. Doing whole chicken and not sure what else.

[Zetanio]

Oh shit. I wanna see smoke rings on smoke rings! GET TO WORK!

[Kalmado]

If you (or anyone of course) have any recommendations of websites for recipes and what not for smoking please share! I'm pumped now because before when we would buy NY Strip whole we'd have them do 1/2 inch cuts. Now, I think I'd smoke half a loin. We're really excited to start messing with it. Especially wife. She has all of these vegetable ideas. She also just started her garden filled with different veggies.

[Zetanio]

If you (or anyone of course) have any recommendations of websites for recipes and what not for smoking please share! I'm pumped now because before when we would buy NY Strip whole we'd have them do 1/2 inch cuts. Now, I think I'd smoke half a loin. We're really excited to start messing with it. Especially wife. She has all of these vegetable ideas. She also just started her garden filled with different veggies.

Sorry bruh, that's one area of cooking I have ZERO experience with. No outside space = no smoker. I imagine Google will serve you well.

[Kalmado]

Sorry bruh, that's one area of cooking I have ZERO experience with. No outside space = no smoker. I imagine Google will serve you well.

I've looked a little just for times. If you didn't check the link, this one is a pellet smoker so a little different. I'm also excited because we have a frozen turkey just waiting to be cooked. In the smoker you go!

[Tokitoki]

Yeah I don't have much experience with smokers either. My dad uses a propane smoker with soaked wood chips to create the smoke so I'm sure it's different from pellets. Even if it isn't much different, I've never actually used it. All I really know is he keeps the propane very low, soaks the wood chips the day before, and uses mesquite or hickory chips normally.

I also know it smells delicious all day outside while he's using it.

[Salodin]

Try some seafood in the smoker. Clams n shit, so good. If you'd throw it on a grill, throw it in the smoker. It's just a grill, but cooler.

I tried some minced lemon grass in my burger the other day, and holy shit was it amazing. Highly recommend.

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[dasva]

Zet, I forgot to ask, how many ounces do you like to do your burger patties? I always eye ball it and they are always too big. I think I'm going to invest in a scale for the kitchen.

Really depends on how big you want though. I like them thick so usually 6 oz. Or if doing juicy lucy 4 for each side.

Scale really helps though. Consistency aside it's really useful for getting the right amount before you start forming which is great if you trying to make burgers where you aren't working and smooshing the meat too much.

[Tokitoki]

I missed the burger thing.

I usually do 6-7 oz burgers. Fairly large, but that's pretty much what we eat for the meal. Loads of toppings "to make up for the lack of a veggie," or so we tell ourselves. Pickles, lettuce, tomato, onion, mushrooms, avocado, jalapeno, etc. We also keep at least 3 sauces on hand in addition to the standard ketchup. Lillie Q's Carolina Gold is one of our favorites, but we also keep The Shed Sweet & Spicy, Stubbs Original, and Heinz jalapeno ketchup on hand.

Burgers get salt, pepper, garlic powder, onion powder on them. Sometimes add red pepper flake if requested and my wife likes Worcestershire on hers sometimes. Cast iron pan on medium high heat or grill on high (grill temp gets to 500 deg F). Flip after 3 minutes on the grill or 4 minutes or so if on the stove and put the cheese on. Cover if they're in a pan to melt the cheese.

Toppings like tomato, onion, and avocado go on the bottom bun; pickles, lettuce, jalapeno, or mushrooms go on top to try to keep some of the more slippery toppings apart so the burger doesn't slip out or make a gigantic mess. Lettuce is the worst offender for making burgers slippery and messy. Put lettuce and tomato together and you'd think they were lubed up.

[Kalmado]

I want to say I usually do around 8 oz as well. I like mine medium rare but more so on the medium side. Pepper, garlic powder, paprika, a little lemon powder, maybe some chili powder or chipotle flakes if I want some kick. Typically will do sauteed onion and mushroom for toppings. Shredded sharp cheddar. Might do a bbq sauce if in the mood.

We've recently been watching The Mind of a Chef on Netflix and on a recent episode in Season 2 they did three times cooked french fries, or chips if you will. The chef is April Bloomfield who is an England native. Fries looked absolutely incredible the way she cooked them.

edit: Forgot that we recently bought Kraft avocado mayo. Stuff is really good. I'll even put a light bit on fried egg sandwiches.

[Zetanio]

I missed the burger thing.

I usually do 6-7 oz burgers. Fairly large, but that's pretty much what we eat for the meal. Loads of toppings "to make up for the lack of a veggie," or so we tell ourselves. Pickles, lettuce, tomato, onion, mushrooms, avocado, jalapeno, etc. We also keep at least 3 sauces on hand in addition to the standard ketchup. Lillie Q's Carolina Gold is one of our favorites, but we also keep The Shed Sweet & Spicy, Stubbs Original, and Heinz jalapeno ketchup on hand.

Burgers get salt, pepper, garlic powder, onion powder on them. Sometimes add red pepper flake if requested and my wife likes Worcestershire on hers sometimes. Cast iron pan on medium high heat or grill on high (grill temp gets to 500 deg F). Flip after 3 minutes on the grill or 4 minutes or so if on the stove and put the cheese on. Cover if they're in a pan to melt the cheese.

Toppings like tomato, onion, and avocado go on the bottom bun; pickles, lettuce, jalapeno, or mushrooms go on top to try to keep some of the more slippery toppings apart so the burger doesn't slip out or make a gigantic mess. Lettuce is the worst offender for making burgers slippery and messy. Put lettuce and tomato together and you'd think they were lubed up.

Shredded lettuce is the glue that binds everything.

You put so much stuff on your burgers

I go salt, pepper, heat. Aside from my smash burger experiment I cook in a nonstick pan with oil in it. 4 minutes, 3 minutes, cheese, cover, plate. Don't forget to toast the bun. Letting the meat get up to room temp before cooking makes a HUGE difference in cooking time.

Top with shredded lettuce, little bit of ketchup, little bit of lite mayo. Done. Consume immediately.

[Zetanio]

I want to say I usually do around 8 oz as well. I like mine medium rare but more so on the medium side. Pepper, garlic powder, paprika, a little lemon powder, maybe some chili powder or chipotle flakes if I want some kick. Typically will do sauteed onion and mushroom for toppings. Shredded sharp cheddar. Might do a bbq sauce if in the mood.

We've recently been watching The Mind of a Chef on Netflix and on a recent episode in Season 2 they did three times cooked french fries, or chips if you will. The chef is April Bloomfield who is an England native. Fries looked absolutely incredible the way she cooked them.

Thrice cooked fries take fucking forever to cook.

[Kalmado]

Thrice cooked fries take fucking forever to cook.

But how good are they?!?!

[Tokitoki]

Shredded lettuce is the glue that binds everything.

You put so much stuff on your burgers

I go salt, pepper, heat. Aside from my smash burger experiment I cook in a nonstick pan with oil in it. 4 minutes, 3 minutes, cheese, cover, plate. Don't forget to toast the bun. Letting the meat get up to room temp before cooking makes a HUGE difference in cooking time.

Top with shredded lettuce, little bit of ketchup, little bit of lite mayo. Done. Consume immediately.

You don't put enough on your burgers!

We don't always put everything on, it depends on what we're in the mood for, but I usually do at least 4 toppings. Last Sunday when I made burgers we had grilled onion, guacamole, mushrooms, pickle. I skipped the tomato, but I think my wife had a slice of tomato.

I generally leave lettuce off of my burger because of the mess it makes. I feel like I wouldn't want shredded lettuce because I usually like the lettuce for the crisp spine of the leaf. I feel like shredded lettuce is always soggy, especially when it's placed on something hot and then covered.

[Zetanio]

Do you even have meat on your topping burger?

[Tokitoki]

Yeah, 6-7 oz of it. That's why I need all those toppings.

Get out of here with your wilted lettuce.

[Zetanio]

Shitty burgers need toppings.

Just sayin.