tinyfish Posted July 30, 2015 Report Share Posted July 30, 2015 Nothing special just some beer can burgers. Some were stuffed with red peppers, shallots, mushrooms, bacon and mozzarella. Some were stuffed with mushrooms, bacon and mozzarella. I cooked indirect at about 400f. The cheese turned out a little to dark it was a new cheese I found on sale so not sure if was the cheese or the 400f temp. No plate needed just bun. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 30, 2015 Report Share Posted July 30, 2015 I'd gobble up a couple of those beauties! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 30, 2015 Report Share Posted July 30, 2015 tinyfish, those beer can burgers look very very tasty :thumbup: Quote Link to comment Share on other sites More sharing options...
bryan Posted July 30, 2015 Report Share Posted July 30, 2015 You sure hold a good beer can. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 31, 2015 Report Share Posted July 31, 2015 Tony - you've taken the burger to a whole new level! Kudos big guy! Quote Link to comment Share on other sites More sharing options...
tony b Posted July 31, 2015 Report Share Posted July 31, 2015 Nice! On my "to do" list, along with about 4 other cooks right now! Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 31, 2015 Report Share Posted July 31, 2015 Great looking burger cook. Sent from my SCH-I535 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 31, 2015 Report Share Posted July 31, 2015 These look really tasty! I will try this recipe. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 31, 2015 Author Report Share Posted July 31, 2015 Nice! On my "to do" list, along with about 4 other cooks right now! I know what you mean Tony there are so many cooks I want to try and the list gets bigger and bigger and bigger. I wish people would cook some sub par cooks so I can catch up a bit. Quote Link to comment Share on other sites More sharing options...
bryan Posted July 31, 2015 Report Share Posted July 31, 2015 Maybe pizza month will slow things down. It will for me. Need some time for Course fishing. (google) Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 1, 2015 Author Report Share Posted August 1, 2015 Maybe pizza month will slow things down. It will for me. Need some time for Course fishing. (google) Biggest for me is a 25# carp strong as a bulldozer. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 1, 2015 Report Share Posted August 1, 2015 W Biggest for me is a 25# carp strong as a bulldozer. Would like to hear more but not hijack. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 1, 2015 Author Report Share Posted August 1, 2015 W Would like to hear more but not hijack. Quite a few years ago we would rent this particular cottage and the owner said the renter the week before were carp fishing right in front of the cottage. So I gave it a try. My first attempt, I threw some corn out in the water and covered my hook in nibblets and just left my line in the water with my bail open. I went and lit the charcoal bbq for dinner. About 20mins latter I went to check out my fishing rod. To my surprise all my fishing line was off my spool except for about ten wraps of line. I picked up my rod and sure enough "fish on". I started reeling in line but the fish was clear across to the other side of the channel. We fought for about 10mins till a big boat came by, I had to break off my line to avoid the boat. The next day I changed my equipment to a heavy action bait cast rod and reel with 30lb braided line. I copied my baiting from the day before. I threw some corn in the water and baited my hook with corn opened the bail and left my line in the water. I went and lit the bbq, this time I came back to my rod in about 5 mins. I look into the clear shallow water and there are two carp eating the corn. One of the carp is a big boy, sure enough he sucks in the corn with my hook in it. I pick up my rod and set the hook "fish on" and the battles on. The carp starts taking off pulling line off the reel at will, it was like trying to pull in a bulldozer the carp was in control. That was the strongest fresh water fish I had fought. I had to battle with that bulldozer of a carp for what felt like forever. I managed to bring him in and land him I had no scale but just from the sear weight I guessed at least 25#. I let him rest and let him go. Where I live in Toronto carp is not a very popular game fish. When I hear someone mention carp usually in a bad way it brings back great memories. 1 Quote Link to comment Share on other sites More sharing options...
bryan Posted August 1, 2015 Report Share Posted August 1, 2015 Good story. Can't eat them if you don't know what you are doing. Big time mud vein. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 4, 2015 Report Share Posted August 4, 2015 OK, so I finally got this cook in. Slowly working off my backlog of cooks. Here's my mis en place - ground chuck (85/15), so I planned to add a couple of Tbl of butter to get closer to 80/20, with the Sucklebuster's SPG, mushrooms, onions, cheddar cheese, the sausage is from my buddy's company - it's a bacon and blue cheese sausage, the slabs of cheese on the right are Raclette. Planned to do 2 versions - with sausage and one just mushrooms, onions, and cheeses (hence, the extra blue cheese. Note: ended up not using the Boursin.) First one stuffed, with beer can. All assembled, with their Raclette top hats! Onto the KK, with another yummy ear of local corn! KK at 375F, indirect, with smoker pot of bourbon barrel and mesquite. All done! Plated, with that yummy corn, salad with homegrown tomato, a nice rose wine, a sourdough roll, and beer chips! Yes, chips made with beer!! Money shot! Now for the real porn, sliced open! Have to admit, this was a pretty tasty burger, despite no pickles, mustard, tomato, bun, etc. Love the idea of being able to riff on the filings. See lots of potential future cooks!! Quote Link to comment Share on other sites More sharing options...
5698k Posted August 4, 2015 Report Share Posted August 4, 2015 Uuhhh, where's the bacon?? Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted August 4, 2015 Report Share Posted August 4, 2015 Inside the sausage! I wanted to see how the sausage would work solo, so I didn't wrap the outside in bacon. Definitely a variation that I will do in the future, even if there's bacon in the filling, because - you can NEVER have enough bacon!! 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 4, 2015 Report Share Posted August 4, 2015 It looks like a work of art, Tony. So many flavors to experience in one patty! Another recipe to add to my growing list. Good job. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 4, 2015 Report Share Posted August 4, 2015 Tony, those beer can burgers look absolutely delicious, mouth watering delicious. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 4, 2015 Report Share Posted August 4, 2015 Tony - beautiful burgers! I love that money shot! The only way this cook gets any better is if a couple of those burgers were sitting on my plate. Kudos! Quote Link to comment Share on other sites More sharing options...
