Pellet Fan
Recipe Section => Sandwiches => Topic started by: pz on September 08, 2017, 04:09:16 PM
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This was a hamburger piled high on Texas toast with pulled pork, caramelized onion, and Sweet Baby Ray's Chipotle BBQ sauce.
- Freshly ground ribeye was used for the burger
- Pulled pork on the SRG
- Onions were caramelized in a crock pot - that's the easiest solution I have ever found.
Everything was homemade, except for the bread and Sweet Baby Ray's of course ;)
(https://lh3.googleusercontent.com/VPNnxRK4H8fcqH6VK_F-oeFABzSLEmJLQ6d-o8lzs2H9MJj-Hj1ly_J04zGNtPzZMX_wQzbrxkthB6UOPLcuKFzC9kQq4nUI8xthX2JWQofIr-ti2PHzM_bEo1XXZ772eCsfJ3VtiryxCrHt5hNQ49grLphJ8vOSHcu1VB8sOiywedN-ekeGTtiFMJdOzpVUphx-x3YwlRPOLqqaiCpIh0kKxLdTvXpjRa-ETjtUn20w-o9mNClMxR89bbtk_217n2GfnAgu5MrpAwNY_nzrX78tQ5LK-f6ixzCQ_-b2isBe3LC7TsJNXOy9qCsb73Xk8XjZbOIKMDQhBOgq-vRwwQhf308KdO9FDzE5ra3aoqHkUB-GyTHRieOxlH-cNFS931alAWXS7MuMuktsE-7yER2ykIMMeYFAlTt0A6Fqob6UmSLaQ6rhnbdiENMLGGZrPT8khUu8a8oF9lI6x8tYVHmG9Bk8MG7qVkhNP0dne6WkjRPEgk6YVjIITAI6VLNd9bbE5Ah8v1nlzCvHbsbjcnbZ2UYhtFbqS8S9XwSl38wQenVVOcx97gUhlsX5A2h7ZbZcR9pcdB1fS3S-yXvdfAKfLX9QZ-ZOYFQdnvgK5EAV49JT49cl=w1951-h1301-no)
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A gastronomic masterpiece.
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That looks amazing,what is the process for the caramelized onions in the crockpot
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Thanks gents! ;)
One of the easiest cooks you can imagine because the crock pot does most of the work.
- Choose about 5-6 (more or less) plain yellow onions - enough to fill your crock or however much you want. I usually do a full pot since it uses the same electricity, takes lots of time, and the onions freeze well.
- Slice like you see in the photo below
- Put 1/2 stick or more of butter into pot and pile in as many onions as you can
- Set the crock pot to the lowest setting and let it go overnight
In the morning stir the onions just to mix things up and let it go until you see a nice caramel color - as light or as dark as you like them - purely a matter of personal taste. Sometimes I like them really light and other times dark. The resulting onions will be so sweet people will think you added sugar.
The onions will reduce to about 1/4 the volume of the pot, but that is still lots of onion, so what I do is pack small freezer bags of onion into about serving size - they last for a long time frozen.
I did a test last spring using sweet onion, red onion, and plain yellow. My wife did a blind tasting and chose the plain yellow onions as her favorite, which suited me fine because they are the cheapest! I do not know why, but they seem to have the sweetest and most flavorful taste.
(https://lh3.googleusercontent.com/0F63NPV-BslfFKm1g262yq_XcbPTE9lBv9S3Ja2d_fTr1MVVNkihWfJJWrvrJJSQ_-edqUk6ByNwtYetE0bbjQbQ3gbxkCCCRfeSvR2KnLc3jmvCGdqr_Wnc_OBaVxvtlCCysIS9mRrlXjQ8HtDGfO4yCDE-rpodcbWTnoxI8aA5oQ6jsuu1TarTl6UfwHIqSn9WWqg2FxXA4dkMXNqmInbTxhubdJGw2ixCk8mOxkyxvzwwt3SyiTS0t1LKLm7iZwVEyAg0Eif3xsxGWZ79vIuKfrco84zEhtO4EiYIbex4A1o2-hbUzcKY_M6SGqCFTIG8ipvf5CpGm1U_mN9v27xbHXzxOkF17NhUan2kYV69NiIbyr3jZOVY5_ZS89fFiJOQgQGy2lyKSEyNoAkpzdTJ2Cdp_oh-hum5-17U2KvcBkRQCGXMA2hrC857HS-yZaHURlMlHh2C2n3LRJ5dylB54VxBI0GaX1P_AY_mMrdwn3F3jX5BGcs28VBAR2vymogt7oiJ2mkQW3VmBOLTt2K3Fp_Nj6fUotDWm2zvJ6Vlp2RP5HNmY_3bxsKxk4sPL909gmoXfnjUHNbl1XQNhwjpzU9l7eFB_In2-qo3g1afaWft2JmM=w1952-h1301-no)
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Outstanding idea! :clap:
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Thank you so much, I usually stand in front of the stove for hours making sure they don't burn. I make these for my pulled pork pizza's. You should post in the recipe section.
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Ground Rib Eye ..... Had to be a killer burger! .... The sandwich looks great. Thanks for the onion tip. Guess now I need a crock pot!
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- Slice like you see in the photo below
(http://width=600]https://lh3.googleusercontent.com/5vkprH3lltSzN1IyNou-MDackrAnXyxshZoMZ7Ok8jFlzCFqJjUweLGEVxswrgg1GFx20ynrHKsGGbwzs4lxvAYvpLcDro5NEOAdM20UUEBXL0iMAsS_ipuh17SSe9p1knIZV_M43O3FspKMseO5oa4P9Nkh8fw4Qma6BcNsSP5CXmE5jDW1_9uDE9PudLxPoXG3cscK0AX7o_FYidx-Huq5lIxBZSkjzX4laKB3Y1O7Wxe56ZWGw9XJGXS7HcPoDR5Pu-q0mgIlJUPbpH0OLgQR7BjMxU7UCoE3w7EyyWRoVruRN-rbHLSt0-mUnm4sy62ar1mguxPHXx4Rm4PXmaF6eBbSaN37NSLlSBvj28KVz4OM-N417yxvQkRTLfslh7X16dJenQujPz1-edfMZ2f_2vZcwVd9FUgvm6jH5yHN_SLvdm_Mf2ZlbIR7nmAYXZk6BrXgCGR4LDrBTkz66WQwHUhW-TGvDad0kJLbbnxGOtTujs-kQo7k8ma02_omg5P_44ycOdW8xkQUEHapHp_6TsCcr6Zf-grbYcpTmMF3vpbAGNQFbBPn2VRujcgFyDt3Hgh66Dk0etcJtJEev7ZuYRRZI2vcbFiqDw7PJM1u7Ab7FgN0=w1848-h1232-no)
Am I the only person not seeing the image?
EDIT: I read another post and came back to this one and the photo was visible. Curious. And curious about this list command that I can't erase -->[/list]
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Works for me
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- Slice like you see in the photo below
(http://width=600]https://lh3.googleusercontent.com/5vkprH3lltSzN1IyNou-MDackrAnXyxshZoMZ7Ok8jFlzCFqJjUweLGEVxswrgg1GFx20ynrHKsGGbwzs4lxvAYvpLcDro5NEOAdM20UUEBXL0iMAsS_ipuh17SSe9p1knIZV_M43O3FspKMseO5oa4P9Nkh8fw4Qma6BcNsSP5CXmE5jDW1_9uDE9PudLxPoXG3cscK0AX7o_FYidx-Huq5lIxBZSkjzX4laKB3Y1O7Wxe56ZWGw9XJGXS7HcPoDR5Pu-q0mgIlJUPbpH0OLgQR7BjMxU7UCoE3w7EyyWRoVruRN-rbHLSt0-mUnm4sy62ar1mguxPHXx4Rm4PXmaF6eBbSaN37NSLlSBvj28KVz4OM-N417yxvQkRTLfslh7X16dJenQujPz1-edfMZ2f_2vZcwVd9FUgvm6jH5yHN_SLvdm_Mf2ZlbIR7nmAYXZk6BrXgCGR4LDrBTkz66WQwHUhW-TGvDad0kJLbbnxGOtTujs-kQo7k8ma02_omg5P_44ycOdW8xkQUEHapHp_6TsCcr6Zf-grbYcpTmMF3vpbAGNQFbBPn2VRujcgFyDt3Hgh66Dk0etcJtJEev7ZuYRRZI2vcbFiqDw7PJM1u7Ab7FgN0=w1848-h1232-no)
Am I the only person not seeing the image?
I have found that most photos here work fine from home. At werk is another matter. >:( We have so many clamps on internet viewing that it actually impedes my job. ::)
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I goofed on posting the image Paul - should be okay now (hopefully)
Thanks guys - not really my idea though - either read it on a web site or saw it in a cooking show. Problem is that my memory is fading as I'm aging ;D
Heres a pic of what they look like warmed on the left, and a frozen package on the right
(https://lh3.googleusercontent.com/UCptP0exccH7In8d0WarSy7GNShqHAB7fpivzcUI8AkXjdtC7cStLsQml3yHofxG_6OW0YWcOB7jdGs-7M-J69TmioLxw8CokGkAbs2GP8CcS-eodZeTeYRluvZdjHz4R5ssUq2YIrTidQLzBanoU8Ahr8cAIHjwlmTZx0Vln06dr9mtN1-2xrWA0Mf2HZBVURxY2janZbJzoJ3aYpspZcDkwWVCZZGyJOsp7XXSj3SxTzGV3F2ogyKT3popvyRYTUSy8SYJud1NZhlymVFqjvQMpCX6vwm9fRDIVfaKSeBl4olbUeTzRhOHmiCOLs9_3Aq2eYj5D68-pfB-um6ogI6Ty9zk6K0bOWnnG7G3eMYrBGOrKlJ8xch_HhfKgI5TKfh9Ey9P1JSlaw3l9yLVt5DmhDKlBL7fMO6HTBcE7qpGzr43HtgdqOhz65JAILNoge74nekIrHXaGKr_jtaC2S99-igSz_6FlrPVyv1kFg79JbgHk9fVmg14vJ0a1P-6jvDozkE2ACzSXQ-aBhFn9ySTpiAc3cs0yept6fb_6Odv6I5NFKAeekmE83uBLTNC1QsbE3dEjofUkoEKZMTVcLEdWmeBU8Ct-WS6_C5SXo4iCpWdDBLA=w1951-h1301-no)
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Thanks gents! ;)
One of the easiest cooks you can imagine because the crock pot does most of the work.
- Choose about 5-6 (more or less) plain yellow onions - enough to fill your crock or however much you want. I usually do a full pot since it uses the same electricity, takes lots of time, and the onions freeze well.
- Slice like you see in the photo below
- Put 1/2 stick or more of butter into pot and pile in as many onions as you can
- Set the crock pot to the lowest setting and let it go overnight
In the morning stir the onions just to mix things up and let it go until you see a nice caramel color - as light or as dark as you like them - purely a matter of personal taste. Sometimes I like them really light and other times dark. The resulting onions will be so sweet people will think you added sugar.
The onions will reduce to about 1/4 the volume of the pot, but that is still lots of onion, so what I do is pack small freezer bags of onion into about serving size - they last for a long time frozen.
I did a test last spring using sweet onion, red onion, and plain yellow. My wife did a blind tasting and chose the plain yellow onions as her favorite, which suited me fine because they are the cheapest! I do not know why, but they seem to have the sweetest and most flavorful taste.
I have frozen my caramelized onions to have some ahead but I didn't know about the crock pot or that yellow tops red, and I had thought about it. Thanks for the tips, PZ.
Also, the burger looks top notch and if that yellow is cheese, I'm on-board. I bet it was wicked good. Best burger I've made so far was rib eye and boneless short ribs 50/50.
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There may be a run on rib eyes and yellow onions! ???
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Also, the burger looks top notch and if that yellow is cheese, I'm on-board. I bet it was wicked good. Best burger I've made so far was rib eye and boneless short ribs 50/50.
The yellow was actually mustard Maineac, but now that you mention it, cheese sure would have been good! Your burger mix sounds really good - of all the grinds I've tried so far, my wife likes tri-tip burger the best because of the flavor. She likes the ribeye burgers, but says that the flavor is not as robust as tri-tip. Adding ground short rib might just be the ticket - thanks for the tip ;)
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I haven't tried tri-tip yet. I thought it might be a little lean but maybe I could add some fat? I think we have an experiment brewing. It's funny. A couple of years ago I couldn't find a tri-tip anywhere. I scoured the state. I mean it's not like we don't have critters here. Anyway, I finally got a butcher to cut one off a bottom sirloin for me. Now they are available every single day in our grocery store. ??
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It is really flavorful, and I save fat cap trimmed from brisket for just such an occasion. Often however, there is enough fat to satisfy us.
Cash & Carry just had tri-tip for $2.78/lb and $3.47/lb peeled. It is normally about $5/lb at Winco, and they often have it in sale for $2.98
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I have copied your recipe for your onions and going to give it a shot. Have you ever vacuum packed your onions and then to heat them put them in boiling water? Keep smoking Dan
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I just posted that I copied your recipe. But then I got to thinking I make a beer burger and stuff the inside of it with caramelized onion and red and green peppers. I’ve attached a photo do you think your crockpot method would work for all three ingredients? I’m going to try it anyway.
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I just posted that I copied your recipe. But then I got to thinking I make a beer burger and stuff the inside of it with caramelized onion and red and green peppers. I’ve attached a photo do you think your crockpot method would work for all three ingredients? I’m going to try it anyway.
I had the same thought and while searching, found this recipe. It uses olive oil instead of butter to allow for the higher heat, but I like the addition of thyme and balsamic vinegar. It does not use a crock pot but I think it should work. Let us know how yours turn out.
(Admin -- link removed, if you want to post the recipe just put it in without a link)
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Sorry, I missed that part of the rules, I'll refrain from doing it again
I just put on a load of onions, 6 large yellow, to caramelize. I did not add the peppers but will as soon as the onions cook down a bit. The recipe whose link that I mistakenly posted, is as follows:
Ingredients:
2 tablespoons extra virgin olive oil
4 bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 large yellow onion, peeled and sliced into 1/4-inch strips
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
Instructions:
Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, ¼ teaspoon salt and ¼ teaspoon pepper.
Cook, stirring every few minutes, until onions are caramelized and peppers are tender and slightly browned, about 15 - 20 minutes.
Add balsamic vinegar and thyme and turn heat to low. Cook for a few more minutes. Taste and add remaining salt and pepper if desired. Serve hot or at room temperature.
I used 3-1 butter/olive oil and I think that the ratio of onions/peppers is not what I want, I'll use 1-1. Since I intend to use this as a burger/steak topping, I'm thinking of adding mushrooms with the peppers.