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Juicy Lucy's

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Post Sun May 05, 2013 8:00 am
BubbaQue well done
well done

Posts: 661
Location: Panama City Beach, Fl.

I usually make an 8 0z pattie for my burgers. For Lucy's should I reduce the size? Also after I flip them, do I need to put a whole in the top so it doesn't explode on me. I use a standard size whole wheat bun. By the way, Im staying southern and filling the Lucy's with my homemade pimento cheese..
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Post Sun May 05, 2013 8:50 am
JD_Smokes well done
well done

Posts: 530
Location: West suburbs of Chicago
I don't see any reason to reduce size. Just make two 4 oz patties to encase the filling and seal completely without air inside. I've never had a stuffed burger explode on me, so I think making a hole after flipping only gives the innards a chance to ooze/cook out which defeats the purpose of stuffing.

My 2 cents; YMMV. :-)
Eating meat is murder.....mmmm, tasty, tasty murder.
PETA = People Eating Tasty Animals

Post Mon May 06, 2013 8:17 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7610
Location: Stoughton, WI
I'm in agreement with JD (not that that means a whole lot :wink:). As long as the burger edge is well-sealed the cheese will stay put inside, and all you'll need to worry about is letting it cool for a couple of minutes so you don't burn your chin. Pimento cheese sounds like a nice variation!

Post Mon May 06, 2013 8:45 am
sroach well done
well done

Posts: 1184
Location: Warrington, PA
And the most important part..

Post a pic of the finished product.
Image
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Post Mon May 06, 2013 3:49 pm
JD_Smokes well done
well done

Posts: 530
Location: West suburbs of Chicago
ScreamingChicken wrote:
I'm in agreement with JD

There's a scary thought. ;)

ScreamingChicken wrote:
(not that that means a whole lot :wink:).

Just means that two knuckleheads thinking the same way, LOL. :D
Eating meat is murder.....mmmm, tasty, tasty murder.
PETA = People Eating Tasty Animals

Post Mon May 06, 2013 7:16 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5918
Location: Central Alberta, Canada
sroach wrote:
And the most important part..

Post a pic of the finished product.


Yes, please......

And if possible, FedEx a few patties to the moderators. :twisted:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue May 07, 2013 6:57 am
BubbaQue well done
well done

Posts: 661
Location: Panama City Beach, Fl.

How do I post pictures? Ive never done that.
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Post Tue May 07, 2013 8:40 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7610
Location: Stoughton, WI
Bubba, you can use a photo hosting site like Photobucket, Imageshack, Flickr, etc. for your images and then put links in your posts. Here's a post you might find helpful:

viewtopic.php?f=5&t=5817

Post Tue May 07, 2013 11:10 am
sroach well done
well done

Posts: 1184
Location: Warrington, PA
CanadaBBQGuy wrote:
sroach wrote:
And the most important part..

Post a pic of the finished product.


Yes, please......

And if possible, FedEx a few patties to the moderators. :twisted:



Canada .. Either change that statement or make me a moderator, quick before he sends them out... :lol:
Image
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Post Tue May 07, 2013 2:37 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5918
Location: Central Alberta, Canada
sroach wrote:
CanadaBBQGuy wrote:
sroach wrote:
And the most important part..

Post a pic of the finished product.


Yes, please......

And if possible, FedEx a few patties to the moderators. :twisted:



Canada .. Either change that statement or make me a moderator, quick before he sends them out... :lol:


OK - I could say "send the patties via Canada Post". That way we'd never get them anyway..... :twisted:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue May 07, 2013 8:05 pm
sroach well done
well done

Posts: 1184
Location: Warrington, PA
LOL....
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Post Tue May 07, 2013 8:20 pm
BubbaQue well done
well done

Posts: 661
Location: Panama City Beach, Fl.

For those none southerners who dont know about pimento cheese, it is a mixture of cheese, diced pimentos, and enough mayo to make it creamy. I use extra sharp and colby equal amount, fire roasted peppers, black pepper, salt, a pinch of sugar, and plenty of mayo. I found the mayo probably made the filling run when cut open. The taste was awesome. On a side note my 6 year old grand daughter Aven's teacher did a kids say the funniest thing in her class recently. The teacher would start a famous saying and let the kids finish it. Aven was asked "Where there's smoke there's? She responded, "There's barbeque" I love her.

Image
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Post Wed May 08, 2013 1:26 am
JD_Smokes well done
well done

Posts: 530
Location: West suburbs of Chicago
BubbaQue wrote:
Aven was asked "Where there's smoke there's? She responded, "There's barbeque"

+1
Clearly raising her right IMHO. :-)
Eating meat is murder.....mmmm, tasty, tasty murder.
PETA = People Eating Tasty Animals

Post Wed May 08, 2013 11:17 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7610
Location: Stoughton, WI
You make some seriously chunky cheese, Bubba...glad you were able to get the hang of photo posting!

Post Wed May 08, 2013 7:04 pm
sroach well done
well done

Posts: 1184
Location: Warrington, PA
Hell of a burger...
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