[USA] Hip Shot" Hamburgers
- sawhorseray
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A half pound hipshot cheeseburger with CW's Son's of Bees bacon and Rocky Mountain Red BBQ sauce on one of Ross' scalded flour buns. There's a lot more going on at his site than just sausage, that's for sure. Off to get the tomorrow, I hope!
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- Chuckwagon
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Hey, hey, RayHorseSawHipShot,
You`ve simply outdone yourself. Wow! A Hip Shot Hamburger with cheese , onion, and Sons Of Bees Bacon on top, slathered with a little Rocky Mountain Red... all on a HillRoss roll! Wow. The breakfast of champions! If you finish that meal, you will be able to leap tall buildings at a single bound... outrun a moving locomotive! Why... you`ll be faster than a speeding bullet! Goodness, I`m taking down the picture of my girlfriend above my desk and replacing it with your amazing photo of the "Hip Shot" body-building burger! Way to go Ray!
Shuswap wrote:
Best Wishes,
Chuckwagon
You`ve simply outdone yourself. Wow! A Hip Shot Hamburger with cheese , onion, and Sons Of Bees Bacon on top, slathered with a little Rocky Mountain Red... all on a HillRoss roll! Wow. The breakfast of champions! If you finish that meal, you will be able to leap tall buildings at a single bound... outrun a moving locomotive! Why... you`ll be faster than a speeding bullet! Goodness, I`m taking down the picture of my girlfriend above my desk and replacing it with your amazing photo of the "Hip Shot" body-building burger! Way to go Ray!
Shuswap wrote:
Yep, I use it in all my "cured-smoked-cooked sausage" as long as it doesn`t interfere with other ingredients. (for example... wine with milk). The dextrose is only 70% as sweet as sugar and browns the product as nitrate/nitrite hinders the searing color. The soy protein is a terrific binder and preferred by the medical community. Milk adds flavor and improves the texture IF... you don't use too much. If you are sure to develop the proteins into a sticky mass, stuff a larger casing, prep-cook the thing to 148°, then you`ll have a great sausage to cut "disks" from that are perfect for a frying pan or griddle. I like sausage with rubbed sage and thyme prepared this way. It makes a perfect breakfast sausage when topped with a poached egg, on a croissant or breakfast bun .CW reading this thread I'm wondering if you use the dextrose, soy protein and milk in any fresh sausage that will be in patties
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Tue Jul 29, 2014 11:07, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
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- Location: Rocky Mountains
Wow, this is a heck of a good burger! Here are some more photos from Grasshopper in Minnesota. He's definitely got the knack! The burger is moist and doesn't shrink in the pan. How about that!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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- sawhorseray
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