I'll let the pics do the talking.....
(https://uploads.tapatalk-cdn.com/20171002/c4e8c2c0191967d3195c60f6e3c25692.jpg)(https://uploads.tapatalk-cdn.com/20171002/a5d83cbbc90967a0c22261e608cbf1e3.jpg)(https://uploads.tapatalk-cdn.com/20171002/a21c55bf45dd46242f3700ae9aa78c88.jpg)(https://uploads.tapatalk-cdn.com/20171002/50039d52039f834bdc3e0018f3b07182.jpg)(https://uploads.tapatalk-cdn.com/20171002/f67a50ae80ecc4d1b14a68178fa2eacf.jpg)(https://uploads.tapatalk-cdn.com/20171002/6311f979bbd283e743e8a81193bc3d33.jpg)(https://uploads.tapatalk-cdn.com/20171002/b34084f3814ac79b565dcf6ed648be39.jpg)(https://uploads.tapatalk-cdn.com/20171002/decbc2b72fab4b9e43633fa625959662.jpg)(https://uploads.tapatalk-cdn.com/20171002/47c0bded9044125314cb59dcfc797272.jpg)(https://uploads.tapatalk-cdn.com/20171002/f93522ede73893f80181eefe13388579.jpg)
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Oh, man. Mouth-watering!
Oh hell yes...
There's just so much right happening here.
Wow. Is that butter in the first shot? Or cheese?
I too am wondering about the butter? Looks delicious! Also, that's a really cool grate! I'll have to find the thread on how you did that.
Loooking good!
Quote from: wreck | fish on October 02, 2017, 07:10:59 AM
Wow. Is that butter in the first shot? Or cheese?
Butter.
I followed the recipes loosely. I had closer to 3lbs of meat, so you'd adjust the recipe accordingly. Here it is:
*1 1/2 pounds sirloin steak tips, trimmed and cut into 1/2-inch chunks
*4 tablespoons unsalted butter, cut into 1/4-inch pieces
*Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.
*Place one-quarter of meat and one-quarter of butter cubes in food processor and pulse until finely ground into pieces size of rice grains (about 1/32 inch),
*Sprinkle 3/4 teaspoon salt and one teaspoon pepper and over meat and gently toss with fork to combine.
*Divide meat into four portions. Working with one portion at a time, lightly toss from hand to hand to form ball, then gently flatten into 3/4-inch-thick patty. Press center of patties down with your fingertips to create 1/4-inch-deep depression.
*Transfer patties to platter and freeze for 30 to 45 minutes. This step helps ensure the patties stay together.
*Grill!
Quote from: Firemunkee on October 02, 2017, 07:16:55 AMAlso, that's a really cool grate! I'll have to find the thread on how you did that.
Same (discontinued) grate that's in this pic.... you can also use a CI grate from a Genesis 1000 in the grate.
(https://uploads.tapatalk-cdn.com/20170904/8f10e92c05d26a0c1e54bd749fdbcede.jpg)
Those look awesome Bob! I'll have to try making them myself sometime!
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Thanks for the butter details.
Wait, did you switch grates mid cook, or switch grills, or am I seeing things?
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Quote from: Lowbrass on October 02, 2017, 06:18:17 PM
Wait, did you switch grates mid cook, or switch grills, or am I seeing things?
I did switch grates mid cook.
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Quote from: Bob BQ on October 02, 2017, 11:03:44 AM
Quote from: Firemunkee on October 02, 2017, 07:16:55 AMAlso, that's a really cool grate! I'll have to find the thread on how you did that.
Same (discontinued) grate that's in this pic.... you can also use a CI grate from a Genesis 1000 in the grate.
(https://uploads.tapatalk-cdn.com/20170904/8f10e92c05d26a0c1e54bd749fdbcede.jpg)
Ah I see. I thought you had taken a regular 22" grate and cut out the middle. Thanks for sharing!
DUH !!!!
Those look amazing. Butter makes everything better.
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Quote from: Bob BQ on October 01, 2017, 05:30:56 PM
I'll let the pics do the talking.....
(https://uploads.tapatalk-cdn.com/20171002/6311f979bbd283e743e8a81193bc3d33.jpg)
(https://uploads.tapatalk-cdn.com/20171002/b34084f3814ac79b565dcf6ed648be39.jpg)
(https://uploads.tapatalk-cdn.com/20171002/47c0bded9044125314cb59dcfc797272.jpg)
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Looks great!
Is the cloche (is that what those are?.....or what they were originally even?) just to melt the cheese?.....any reason for that as opposed to using the lid?
All that unhealthy deliciousness on wheat bread?!