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Larry Hill's Friday Night Burger

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Bentley:
You have to realize, the only time I ever ate this with him was at Competitions...As close as I can remember...And the items may have changed, get as close as you can!

Sam's Club 1/3lb. CAB 80/20 Chuck (I think they are made by Member's Mark )
Tillamook Colby/Jack Round Slices
Soy Vay Very Teriyaki
Lawry's Garlic Salt /w Parsley
Course Black Pepper

(You don't have to use the disposable boards) He would spread about 20 (He gave them away like they were Winnebago's) of these patties on those disposable white cutting boards, frozen now!  Put the Teriyaki on them, then the pepper, then the Lawry's, flip and do the same.  What a mess by the end.

Now Larry loved his FE & Cookshack Grills, most of the time he cooked them on the FEPG 500, but a couple of times on that Beautiful CookShack Charbroiler 24. I swear he would flip them 5 or 6 times...Obviously you will grill them on what you have and how you like...my suggestion is as high as you can go, within reason.  550-600°  Cheese about the last 90 seconds to melt.

He never really paid much attention to buns.  Trooper brought these Brioche(sp) Buns from Michigan, I know 99% cant get Those specific buns, but get a Brioche Bun, it takes the recipe over the top!

Best I can remember folks, one of the top 3 Cheeseburgers I have had in my life!

Free Mr. Tony:
I've made modified versions of these with fresh patties many times. They are tasty.

Brioche buns are widely available now almost everywhere, and they are also my favorite. I can get them from Kroger, fresh market, and even giant packs from Gordon food service. I'm sure they have them other places, but that's where I shop mostly.  I just served turkey, bacon clubs in these last weekend. That glistening top is so good, especially when toasted.

Bentley:
I meant the specific bun from around Grand Haven...they were one fine piece of bread!

MP09:
Sounds tasty. Its on my list to try soon...

West Allis BBQ Man:
I made some last weekend.  OMG were they FANTASTIC!!!!!!! 

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