Belly Up To The Burger Bar

MelroseHawkins said:
Did you throw this in the wrong thread?

That pork loin looks amazing though!!

Some cardiac surgeon is going to luv you some day! Give me another Tesla payment!
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Nah was just saying that the favorite burger is one that I make but then went off on a huge tangent. My bad. Any of the Short's style places are probably my fav in Iowa City
 
Ree4 said:
I like to mix it up, it was nice having a sauce crust on it. Certain sauces are amazing when you carmelize them, you should try it sometime. It's not poorly distributed, just a shitty picture. This was just for my family, why do I need 3-4 sauces when they wont use them? Gave the leftovers to a neighbor. Thanks for being a dick though.
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Okay, but I can see the lines where you just poured your high fructose corn syrup based "sauce" directly down those defenseless racks of ribs. If you spread it thinner, it will carmelize more quickly and limit the amount of time you have to subject them to extra heat that dries out the meat. I'm seriously just trying to help, if you like three stripes of Cookies down your ribs and to cook them up to 240 degrees, you do it.
 
Ree4 said:
I like to mix it up, it was nice having a sauce crust on it. Certain sauces are amazing when you carmelize them, you should try it sometime. It's not poorly distributed, just a shitty picture. This was just for my family, why do I need 3-4 sauces when they wont use them? Gave the leftovers to a neighbor. Thanks for telling me that you think there's only one way to make something.
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You will learn to understand and even appreciate OK4Prez's humor. He grows on you, kind of like HPV. Pretty harmless but persistent! Lol.
 
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okeefe4prez said:
Okay, but I can see the lines where you just poured your high fructose corn syrup based "sauce" directly down those defenseless racks of ribs. If you spread it thinner, it will carmelize more quickly and limit the amount of time you have to subject them to extra heat that dries out the meat. I'm seriously just trying to help, if you like three stripes of Cookies down your ribs and to cook them up to 240 degrees, you do it.
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Haha i used a spoon to put it on and smear it when they were 195 degrees, and put it back in until they were 198. Pretty sure that's not overcooking... The picture on my phone looks a lot different than the upload, so I can see why you would think that but it isn't the case. There weren't streaks in it
 
Ree4 said:
Haha i used a spoon to put it on and smear it when they were 195 degrees, and put it back in until they were 198. Pretty sure that's not overcooking... The picture on my phone looks a lot different than the upload, so I can see why you would think that but it isn't the case. There weren't streaks in it
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Okay. It must just be a picture issue. I have 41,000 instagram followers for my southern ribs review series so I need to just tone it back. Apologies.
 
okeefe4prez said:
Okay. It must just be a picture issue. I have 41,000 instagram followers for my southern ribs review series so I need to just tone it back. Apologies.
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I have 45, 000










Someone said to me once, Hey NC, why the hell do you have to one - up and out do everybody. I said, shoot - I know people who are twice as bad as me.
 
okeefe4prez said:
Got retweeted by Paula Deen last night and went to 46,000 overnight.
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Mine got retweeted by POTUS who changed it, then deleted it and retweeted by world leaders everywhere including the space station. 1MM likes. now there's a poster at the mall
 
NCHawker said:
Mine got retweeted by POTUS who changed it, then deleted it and retweeted by world leaders everywhere including the space station. 1MM likes. now there's a poster at the mall
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Sorry, but my 46,000 followers are real and your likes are all from RussianCyberTerrorBots because no one likes the POTUS. Get educated and watch CNN sometime, pal.
 
Ree4 said:
Dunno guys, it's so hard for me to find a place that makes food better than me for what I prefer. I cook so much at home and can make it exactly the way I want at less than half the price. This spring I bought a Blackstone Flat Top grill and use the shit out of it, it's basically like you're grilling outdoors but with cast iron.

My favorite burger that I make typically involved a topping where I combine cream cheese, crushed up crunchy bacon, chopped jalepenos, salsa verde and cheddar cheese. Heat it enough to melt it and use it as a topping on a burger along with some chipotle mayo and it's amazing. The topping also works as a dip with chips too! I used to make beer can burgers (recipe) but became lazy and realized it's a lot easier to just make a topping instead.

Smoked a rack of ribs yesterday and made about 5 lbs of homemade macaroni and cheese, I still have some leftover smoked brisket from a few weeks ago, some leftover smoked pork loin that I stuffed, some Hawaiian Chicken that I made last week (Recipe). Steak fajitas that I should probably throw away.

I go to a restaurant maybe once every two months and that's only because extended family wants to. I can't remember the last time I decided to go out to eat with the wife or family without parents/grandparents siblings etc.

Here's a couple pics of some stuff I've made recently:

Ribs (one sweet, one spicy) with smoked mac & cheese

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Hickory Smoked Jalepeno Popper Stuffed Pork Loin wrapped in Bacon:

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I grilled Bubba Burgers the other day. Just hard to find good premade burgers.. I think you gotta make them from scratch to be worth a damn on the grill.

If you've got tips on making good burgers on your grill...especially meat preparation - please post below. Ya you too O'keefe :)
 
Teddy's Bigger Burgers in downtown Iowa City is damn good! The sauce they put on their burgers is so good, you don't need ketchup & mustard. Good fries as well. The atmosphere inside is cool, a Hawaiian feel to it. They are located at 324 E. Washington St



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NCHawker said:
I grilled Bubba Burgers the other day. Just hard to find good premade burgers.. I think you gotta make them from scratch to be worth a damn on the grill.

If you've got tips on making good burgers on your grill...especially meat preparation - please post below. Ya you too O'keefe :)
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I use Costco 85/15 grass fed beef. The packs are like a pound and a third. Break it into 4. Make them pretty big, bigger than the circumference of the buns because they will shrink. Poke down a hole halfway through dead center on one side and cook that side up to start because it will slow how much the meat pulls in. Cook them to medium to medium well. Beyond that and you're in trouble. I think they irradiate or treat that beef so you don't have to worry about e-coli.

Season as you see fit. You know what you like. I just use S&P on mine. Fresh cracked pepper is a must. If you want to do something fancy, do it. I add my garlic flavor to the bun by using softened Irish butter and some garlic powder before I toast the buns on my grill.

Honestly, it comes down to trial and error and what you personally like. No one can tell you what you like, bruh.
 
Burgerfiend in Cedar Rapids, IA was one of the worst burgers I have ever had. It was so frickin greasy & the fries were over cooked. The grease from the burger spewed all over my hands and fries as I ate. I had to wash my hands twice to get all the grease off. I then got a terrible stomach ache on the drive home. Never again

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EstronHawkKing said:
Burgerfiend in Cedar Rapids, IA was one of the worst burgers I have ever had. It was so frickin greasy & the fries were over cooked. The grease from the burger spewed all over my hands and fries as I ate. I had to wash my hands twice to get all the grease off. I then got a terrible stomach ache on the drive home. Never again

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If that was the one on 16th Ave SW, it be closed now.
 
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