Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1Cavman on April 01, 2013, 07:53:08 AM

Title: OK... Tri Tip Burgers
Post by: 1Cavman on April 01, 2013, 07:53:08 AM

One untrimmed Tri Tip at 4#
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0968_zps96c0ebf7.jpg)
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0969_zps6997ad7b.jpg)

Trimmed I got 2.5# and 1.5# of fat
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0971_zpse95cd07a.jpg)
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0972_zpsdf285305.jpg)

Cut up.. After looking at the marbling I decided to add 1/2# of the fat to the mix which works out to about 80/20.
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0973_zps19eeb5f2.jpg)

Out of the freezer and into the tray with the 5/16th plate
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0976_zps96afee79.jpg)
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0977_zpscad2956e.jpg)

Took a 3 oz patty and fried it up. Was curious and about shrinkage and weight loss.
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0978_zps87517b40.jpg)

Very little shrinkage. Ended up a 2.1 oz after cooking. Tasted amazing...
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0979_zpsecde0bed.jpg)

Used about a pound for the burgers. Mixed in 1/2 TBS of Worcestershire and 1 tsp of MHGP. Hit it with a little Montreal Steak and went indirect with a little apple.
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0984_zpsb1d13968.jpg)

Then direct to finish and a slice of red onion with a little EVOO
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0985_zps4e3bd04d.jpg)

Two with American and one with Brick cheese. The grilled onion is under the Brick.
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0989_zpsa7106264.jpg)

Finished with Thousand Island, lettuce and tomato.
(http://i1263.photobucket.com/albums/ii624/rpugliese/Burger/100_0990_zpse7262213.jpg)

This was truly burger heaven.. Not much shrinkage.. Very juicy and flavorful.

Title: Re: OK... Tri Tip Burgers
Post by: 1buckie on April 01, 2013, 08:10:39 AM

Yeah, buddy !!!
Thanks for the post up !!!

That's one of the things i like about tips is the fairly low shrink factor.......

Burger appears on the well done side, and I absolutely believe you that it was very juicy !!!

I'll cook whole ones fat cap on most always, just for that 'juicy' factor............ :D

Grate Lookin' Burgers !!!!

Title: Re: OK... Tri Tip Burgers
Post by: 1Cavman on April 01, 2013, 08:19:27 AM

A bit over cooked for sure.. Got a little distracted..

Title: Re: OK... Tri Tip Burgers
Post by: 1buckie on April 01, 2013, 08:38:39 AM

Quote from: 1Cavman on April 01, 2013, 08:19:27 AM

A bit over cooked for sure.. Got a little distracted..

but the tender & juicy thing is still there, with that mix you made up, you can still go to well & it's just fine !!!!

PS:
This is brisket point & tri-tip, side-by-side, from a few weeks back.....well done is really OK.....

http://weberkettleclub.com/forums/food-pr0n/bob's-beef-o-rama/

Title: Re: OK... Tri Tip Burgers
Post by: BBQ Breath on April 01, 2013, 03:55:27 PM

Tasty looking burgers!

Title: Re: OK... Tri Tip Burgers
Post by: Kilted_Griller on April 02, 2013, 08:31:46 AM

Excellent looking burgers!! I'm looking for a good quality meat grinder, how do you like your Lem?

Title: Re: OK... Tri Tip Burgers
Post by: 1Cavman on April 03, 2013, 11:52:30 PM

Quote from: Kilted_Griller on April 02, 2013, 08:31:46 AM

Excellent looking burgers!! I'm looking for a good quality meat grinder, how do you like your Lem?

Aside from the fact that sounds like a mini jet engine I have on complaints.
Easy to breakdown and clean. I quit buying burger and sausage from the stores...
Grind it, mix it and into foodsaver bags. Well worth the investment.

Title: Re: OK... Tri Tip Burgers
Post by: wolgast on April 06, 2013, 07:49:53 AM

Love it!