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coldsmoke cheese/hamburger patty melt

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Post Thu Feb 02, 2012 9:12 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
I wanted to try the grilled cheese burger like Griffin made but I backed out. I 4 lost pounds and didn't want start over. I should have just manned up.
Cheese on the grill dome and dinner cooked on the weber. I cold smoked some sharp cheddar,cracked black pepper cheese,colby, mozeralla and some velvetta for cold smoke mac n cheese some day.
I'm sure the butter between the burger didn't help my weight. I read about a butter burger, didn't do anything for me. Also made fish for the wife.

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Weber OTG/smokneator/rotisserie
Grill Dome/Stoker

Post Thu Feb 02, 2012 9:21 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
:shock: that looks too good! I wish I had your wife's will power! But even her plate looks dang good... I couldn't pass up that burger though, so I would have both! :)
Large BGE
CG Duo with SFB

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Post Thu Feb 02, 2012 9:42 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
Dyal_SC wrote:
:shock: that looks too good! I wish I had your wife's will power! But even her plate looks dang good... I couldn't pass up that burger though, so I would have both! :)

Thanks. It's easy for her she don't eat beef anymore. She didn't even like it next to her brussel sprouts.
Weber OTG/smokneator/rotisserie
Grill Dome/Stoker

Post Fri Feb 03, 2012 9:40 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7445
Location: Stoughton, WI
How'd the smoked cheese turn out?

I like the idea of melting the cheese on the bun or bread because I think there's less drip loss that way, but at the same time I like when the cheese melts and mixes with the burger juice.

I've tried butter in the center of burgers before and for me there has to be a pretty fair amount to make a difference. Probably the most extreme version is the one served by Solly's in Milwaukee...now that's a butter burger! :shock:

Brad

Post Fri Feb 03, 2012 10:05 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Nicely done!

Post Fri Feb 03, 2012 12:51 pm
Cactus1 well done
well done

Posts: 742
Location: Indian Head Park, IL.
Good Job! I did basic burgers last night - they were good.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Fri Feb 03, 2012 11:27 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
ScreamingChicken wrote:
How'd the smoked cheese turn out?

I like the idea of melting the cheese on the bun or bread because I think there's less drip loss that way, but at the same time I like when the cheese melts and mixes with the burger juice.

I've tried butter in the center of burgers before and for me there has to be a pretty fair amount to make a difference. Probably the most extreme version is the one served by Solly's in Milwaukee...now that's a butter burger! :shock:

Brad

Thanks all.
That solly burger looks great. The cheese turned out great.
Weber OTG/smokneator/rotisserie
Grill Dome/Stoker

Post Mon Feb 06, 2012 10:24 am
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

Tasty looking burger and I might have taken the fish... love fish. Anyway, both look tasty and I have to get around to smoking some cheese sometime soon.
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Post Tue Feb 07, 2012 10:03 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Dyal_SC wrote:
But even her plate looks dang good... I couldn't pass up that burger though, so I would have both! :)


I would have to agree. :)


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