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Author Topic: Burger with pulled pork  (Read 768 times)

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pz

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Re: Burger with pulled pork
« Reply #15 on: September 29, 2017, 02:57:05 PM »

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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PZ

Saddleman

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Re: Burger with pulled pork
« Reply #16 on: January 05, 2018, 11:29:30 AM »

 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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If youíre looking itís not cooking. 🐖  Camp Chef DLX 2013,  Brinkmann smoker grill, big chief smoker, amazing smoke stick, UUNI pizza oven,  Davy Crockett GMG.

Saddleman

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Re: Burger with pulled pork
« Reply #17 on: January 05, 2018, 11:35:20 AM »

 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. Iíve attached a photo do you think your crockpot method would work for all three ingredients? Iím going to try it anyway.
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hughver

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Re: Burger with pulled pork
« Reply #18 on: January 07, 2018, 11:44:34 AM »

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. Iíve attached a photo do you think your crockpot method would work for all three ingredients? Iím 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)
« Last Edit: January 07, 2018, 12:58:14 PM by Kristin Meredith »
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Hugh
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hughver

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Re: Burger with pulled pork
« Reply #19 on: January 07, 2018, 05:06:16 PM »

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, ľ teaspoon salt and ľ 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.
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Hugh
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foodr

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Re: Burger with pulled pork
« Reply #20 on: January 08, 2018, 01:15:48 AM »

I haven't tried tri-tip yet.  I thought it might be a little lean but maybe I could add some fat

I spend time in Southern Cal this time of year and there's a couple chains that advertise tri-tip untrimmed, occasionally, for a better price point. The fat isn't a lot, maybe 8-10% more than trimmed, but that would work well towards your burger. I usually find it at a warehouse format or low-price leader.
« Last Edit: January 08, 2018, 01:30:03 AM by foodr »
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