@robbienorton9522 Thank you! The egg thing is just something I learned from my mom years ago. She said it helps keep the patties from falling apart. To me, it has no effect on the flavor.
Love the smaller Weber Smokey Joe since it's usually just me! Loved your seasonings, gonna try exactly as you prepared yours (I think the garlic powder might be that ingredient I've been looking for). Great video.....beautiful family and they definitely KNOW a great burger!
@randytolen9531 Thank you so much. I truly appreciate the positive feedback. Let me know how the burgers turn out, and if you have any questions, I'll be glad to answer.
Why do Americans call Sea salt Kosher salt? That a jewish thing, they have to Kosher the meat, thats silly in itself, they can't eat meat with blood in it, meat doesn't have blood in it, its collagen, the stuff you make stock out of, and they use stock... Isn't religion silly!
Your barbecuing technique with a Weber Kettle is wrong. The Weber Kettle is designed for indirect cooking. Burning hamburgers over coals is not what I want to eat.
Directly from Weber's website: Our charcoal grates have been designed to withstand the heat generated by a pile of burning charcoal, and are made of heavy duty plated steel. They are large enough to allow you to arrange your charcoal in many different ways, making it simple to grill using direct or indirect heat. Indirect cooking is a different method of cooking, which I do use for other types of cooks. Just because you may not want it that way doesn't make it wrong. Thank you for watching.
@@drkevinellsworth818 oh man! I'm about to cook some direct grilled burgers on my Weber Kettle Grill right now! I'd better rush over to your channel and watch a few videos so I know how to do it correctly. In fact, everybody reading this comment should go take a look, so they understand the level of authority you're speaking with. FOH, man. It's always someone not doing a damn thing themselves that wants to criticize what someone else is doing.
With burgers, I don't really look at the temp inside too much, but as long as you're not exceeding 450, you're good. Usually, one full charcoal chimney keeps you where you need to be with the temp.
As for lump vs briquettes each has their usage and I wouldn’t necessarily say one is for “beginners” for long smoked meats briquettes with some wood chunks is going to provide a more consistent low temp smoke than lump will, whereas lump will produce a better sear and moderate amount of smoke during shorter preparations. Basically if I’m cooking anything that is going to be over an hour and a half I’m going with briquettes. The extra work involved in using lump in that application will not result in a noticeably better product. I am not saying what was said was wrong but it was just looking at it from a single view point. I use lump more for quick sear cooks.
Agreed. I just feel that briquettee give off almost like a chemical-type smell. If i'm doing burgers or hot dogs, i'll use briquettes, but for steaks or chicken, i'm going with lump. Thank you for watching.
Does your probe constantly disconnect? Mine was close to useless, then stopped working altogether. Replacement is in the post, fingers crossed it actually works.
