Grilled tonight..............

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Bob Wright

Bob Wright

Hawkeye
Joined
Jun 24, 2004
Messages
8,597
City & State/Province
Memphis, TN USA
Today was my grocery store day, and I decided to get the "makin's"; buns ground chuck patties, onion, dill pickle chips. I have not made hamburgers since Nita's death two years ago.

I use a Weber grill, one with the big black dome cover. I grill with chsrcoal and add chunks of mesquite wood and a little oak. Got a good head of smoke to permeate the neighborhood as well and got my patties juicy brown and reeking of mesquite. Smeared the warm buns with mustard and built my 'burger.

Sure was good. Seemed like old times.

Almost.


Bob Wright
 
This time of the year, when we’re picking ripe tomatoes. Aint nothing better than grill burger w cheddar cheese. 3/8” slice tomato, dill pickles and healthy sized slab red onion. Miracle whip on one side, mistard on other. Wash it down with a high sugar, high caffiene Mt Dew. Aint nothing better. Unless its 2!! 😂😂😂
 
I'm lazy and use gas but one of my fondest memories is of my father lighting the charcoal grill when I was young.
He's the only person I've ever known to do it this way... he would roll out the acetylene cutting torch and tanks... and light just the acetylene and hit the charcoal for about 30 seconds with that dirty flame then turn it off and turn on the oxygen for about a minute and those coals were ready to cook.
 
Webber’s are okay. Used them for years. Then I got this multi compartment thing that lets you smoke, grill, cook with direct or indirect heat etc. You can cook entire meals on this thing.

Charcoal of course. But lately I’ve been looking at one of those pellet jobs. Still big, but supposedly has better heat control.
 
Kevin said:
C

But I'm afraid you lost me at mesquite. I just cannot stand that wood.
Click to expand...
Dilute it with oak or hickory.


And..........use mesquite on beef or fowl, never on pork. Pork reqjuires hickory or a blend of oak and hickory. Never, ever, use cherry or apple, on qnything!

Bob Wright
 
I have big Pit Boss pellet smoker/propane grill monstrosity on my lower deck "smoke pit"......it's nice, fill it with pellets turn it on a "smoke" or turn on the gas and grill.... but I still have a couple Weber kettle grills. Nothing beats lump charcoal, some moistened wood chips, fire and meat......if I were to chose only one it would be the Webers.

Although....at a couple of my commands we had 100 gallon drum split in half with steel grates....you could grill a ton of meat/chicken on those things at one time!
 
I bowed up few years bak and bought one of the PK cast alum grills. I aint the fanboy thats lots of people are over them. It is hard to beat that ole standby Webber for grillin tasks!!
 
Bob,
Good for you.
After grilling burgers since the 60s we have found a better way which is doing them on a griddle, a Smashburger. Remember that is the way they were done in your local dinner of the 40s-50s long before Big Mac and Whopper came along.
We do ours with American cheese, sweet caramelized onion, tomatoes, iceberg lettuce, and bacon on a butter toasted brioche bun.
First grill the bacon till crispy, then smash and grill the burger in the bacon grease along with the onions and Brioche buttered Buns.
I use 5.5OZ. of 80-20 hamburger per patty and a griddle temp of 450 F+- to get the seared/crust on the burger.

By the way if you don't want to buy a griddle, just get a piece of steel plate to put on your grill. You can also buy ready made ones.
1720027972437.png


A double patty
1720027910857.png


These have many uses on your grill
1720028532496.png
 
Jim is absolutely correct about smash burgers. It’s the only way I cook burgers anymore.

A famous burger sandwich in NYC is a Chopped Cheese. I haven’t had one but the next time I’m in New York it’s on the list. It’s like a smash burger in a way.
 
I love my charcoal Weber wouldn’t be without one . I scored big a couple of years ago a person had a brand new maybe used a couple times giving away free . The whole set up starter all Weber brand stuff . I was in the place right time thing .
 
As to home made grills, a friend of mne at church made his out of an old proane tank, He welded some lugs along the side and uses floor bar grating fro the grill. I think he said he can grill five dozen burgers at one time.

Bob Wright
 
Last edited:
Kevin said:
Jim is absolutely correct about smash burgers. It's the only way I cook burgers anymore.

A famous burger sandwich in NYC is a Chopped Cheese. I haven't had one but the next time I'm in New York it's on the list. It's like a smash burger in a way.
Click to expand...
I remember the "Smash Sandwich" stalls along the waterfront in Toulon, France while our ship was there on a repair job. Dang those were good, even if those skinny, AIDsy looking French girls making them looked a little sketchy...
 
When I was very young, there was a hamburger place across the street from the theater we often frequented. It was a clocrete block/stucco lean-to typeof building added onto a brick building housing a line of stores, a 1940ish version of s strip mall. The name of the place was Luck's. It had a counter with swivel stools, the stoves, sinks, etc. and windows with grease coated screens.

A "hamburger" consisted to a ground beef patty, a bun with mustard, pickle and onion. Nothing more, nothing less. Order whatever you wanted, you got beef, a bun with pickle, onion and mustard.

That'sthe way I learned and still make 'em.

Bob Wright
 
Bob Wright said:
When I was very young, there was a hamburger place across the street from the theater we often frequented. It was a clocrete block/stucco lean-to typeof building added onto a brick building housing a line of stores, a 1940ish version of s strip mall. The name of the place was Luck's. It had a counter with swivel stools, the stoves, sinks, etc. and windows with grease coated screens.

A "hamburger" consisted to a ground beef patty, a bun with mustard, pickle and onion. Nothing more, nothing less. Order whatever you wanted, you got beef, a bun with pickle, onion and mustard.

That'sthe way I learned and still make 'em.

Bob Wright
Click to expand...
Yep same here cost was .25 if you wanted cheese it was .05 more. This was in the 50s in most of the Ohio Diners and Bars and all cooked on a griddle. First time I had lettuce and tomatoes on a burger was when I moved to Texas.

Also a milkshake was .25 and a Malted milkshake was .30. So dinner was .50 and a movie was .25 for student and .50 for an adult.
 
There was a place on the main drag called The Hamburger Hut. Their neon sign was a dachshund, complete with wagging tail.

They had several burgers but their signature one was basically a double burger with everything and thousand island dressing. Best burger in the world.

I ask my dad once why they tasted so good. His answer (oh he worked there in high school) was the grill. It was never cleaned, and never shut off.

When they closed at 2 am they’d just lower the heat so that when they opened at 6 am it could be quickly heated up.
 
Ours was The Hamburger Inn, a tiny little dump downtown that had the best burgers around. 10 or 15 cents per IIRC. McD's was just getting started here. The Hambuger Inn was a "cheeburger, cheeburger, no Coke, Pepsi" kind of place. :)
 
The perfect afternoon school meal was a hamburger and fries (I don’t think they ever changed the oil in the fryer or shut it down either) then take it down the street to A&W.

THe A&W was a big booster of our high school. Always has freebies on game day and such. Win or lose. They actually taught good sportsmanship by their actions.
 
There used to be a famous Detroit sports bar called the Lindell AC, owned by two Greek brothers. It was across the street from the Michigan Bell HQ, where I worked from time to time, so we often ate lunch there. I loved their cheeseburgers with grilled onions, much like smashburgers I hadn't heard of then. My boss called them wormburgers. Lots of interesting characters, sports figures including a famous brawl between Dick the Bruiser and Detroit Lion Alex Karras. All Sadly long gone. Particularly memorable sports paraphernalia included Detroit Lion linebacker Wayne Walker's bronzed jockstrap hanging on the wall.
 
I smoked a couple of racks of St. Louis ribs last night, no meat rub, no sauce, just hickory and water. This was my first time without a rub or sauce but not my last.

The drink is home made from Russian bittersweet cherries soaked for a few years (more is better) in high proof vodka and / or everclear. The cherries are murder, the "juice" is sweet :-)
 

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Switched out a few years ago from a Weber kettle to an Egg, never left using charcoal though. Mustard and mayo, not miracle whip. Slow smoked over Hickory. Love my egg more than the kettle.
 
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