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Old 06-19-2009, 01:09 PM
 
Location: Wasilla, Alaska
17,850 posts, read 19,660,056 times
Reputation: 6480

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Quote:
Originally Posted by warptman View Post
How many people here still use charcoal? I haven't done that in years. I use propane, but I really want to go back to charcoal for the flavor.
I only barbecue with charcoal, specifically because of the flavor. I also do not use lighter fluid, for the same reason.
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Old 06-19-2009, 01:17 PM
 
Location: Wasilla, Alaska
823 posts, read 1,488,830 times
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Quote:
Originally Posted by warptman View Post
How many people here still use charcoal? I haven't done that in years. I use propane, but I really want to go back to charcoal for the flavor.
I use charcoal on occasion, but my big grill is all infrared. Then I put wood chips in the tray to get the taste I want. Best grill I've ever owned. I do like to cook with charcoal though. I used my smoker/ grill twice last year for grilling. Once during the C-D BBQ
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Old 06-19-2009, 05:06 PM
 
11,836 posts, read 25,016,898 times
Reputation: 2773
Quote:
Originally Posted by Grannysroost View Post
How do you like your favorite burgers...type of meat or other, cooking method, toppings, sides, beverages... I am hungry and bored...
Hamburger or buffalo, medium well, onions, cheese, dill pickles, ketchup. Both with a bun & without. Sides would be fries, onion rings, potato salad, beans or cole slaw. Drinks... Alaskan White, root beer, water or lemonade.
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Old 06-19-2009, 07:55 PM
 
Location: Naptowne, Alaska
15,596 posts, read 34,620,477 times
Reputation: 14657
Barkley you getting hit with rough weather back that way?
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Old 06-19-2009, 08:11 PM
 
Location: Too far from Alaska
1,435 posts, read 2,321,528 times
Reputation: 271
Larger chunks of mesquite wood placed right over begining of ea. burner on a gas grill work well. I have two gas Weber grills and two charcoal Webers. Love'em all.
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Old 06-19-2009, 08:28 PM
 
Location: Interior AK
4,729 posts, read 8,393,313 times
Reputation: 3349
all organic & pasture fed: 1/4 beef, 1/4 lamb, 1/4 buffalo, 1/4 wild venison (or moose)

Mix in finely diced onions & garlic, worcestershire sauce, a dollop of dijon mustard, a smidge of horseradish, 1 egg (as a binder), salt & black pepper to taste

Grill lightly over hardwood, center should be warm but still red and juicy

Top with grilled onions & mushrooms, crumbled blue cheese, crunchy slab bacon, and a thick slice of cheddar to lock it all together

Fresh lettuce & tomato slices, avocado slices, a tiny smear of dijon-horseradish-mayo mix on a buttered & lightly toasted kaiser or sourdough roll

Any classic side would work... but Red White & Blue potato salad (with blue cheese & bacon crumbles) is my favorite. A spicy ginger beer or hard lemonade/cider.
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Old 06-20-2009, 10:49 AM
 
Location: Wasilla, Alaska
17,850 posts, read 19,660,056 times
Reputation: 6480
Quote:
Originally Posted by MissingAll4Seasons View Post
all organic & pasture fed: 1/4 beef, 1/4 lamb, 1/4 buffalo, 1/4 wild venison (or moose)

Mix in finely diced onions & garlic, worcestershire sauce, a dollop of dijon mustard, a smidge of horseradish, 1 egg (as a binder), salt & black pepper to taste

Grill lightly over hardwood, center should be warm but still red and juicy

Top with grilled onions & mushrooms, crumbled blue cheese, crunchy slab bacon, and a thick slice of cheddar to lock it all together

Fresh lettuce & tomato slices, avocado slices, a tiny smear of dijon-horseradish-mayo mix on a buttered & lightly toasted kaiser or sourdough roll

Any classic side would work... but Red White & Blue potato salad (with blue cheese & bacon crumbles) is my favorite. A spicy ginger beer or hard lemonade/cider.
Dang! You forgot the kitchen sink. That ultimate burger is banned in at least 3 states.
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Old 06-20-2009, 10:58 AM
 
Location: Interior AK
4,729 posts, read 8,393,313 times
Reputation: 3349
LOL Glitch - truly excellent food has always been deemed "sinful"
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Old 06-20-2009, 01:20 PM
 
Location: NC, USA
7,088 posts, read 12,730,733 times
Reputation: 3975
Quote:
Originally Posted by JohnPF View Post
Generously sized patties would be fine too, I think. Love the poblanos. Usually as chile rellenos with cheese... mmm...
Yup, is good stuff!!!!, This is the first year I've been able to grow poblanos, from here on, I will have seed. Smoked (as in a smoker, not rolled up as is done (so I understand ) with other herbal substances) it is even better, in Spanish, the term is "Chipotle", also.....it is a poblano as long as the pepper is green, when it turns the dark purplish black, it is properly called an "Ancho" pepper - either way it is really good!
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