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scrmbld33
04/01/2008, 08:28 AM
i plan on having 2 1/4 beef patties cooked med/well, ketchup and bbq sauce on a kaiser roll


how you guys like 'em

Aquabucket
04/01/2008, 08:32 AM
No burger is properly complete with-out some melted cheddar. You must be new to burger making and there are plenty of people here that can help you.

Good luck!

scrmbld33
04/01/2008, 08:33 AM
<a href=showthread.php?s=&postid=12226135#post12226135 target=_blank>Originally posted</a> by Aquabucket
No burger is properly complete with-out some melted cheddar. You must be new to burger making and there are plenty here that can help you.

Good luck!

allergic to cheese, sorry i should have mentioned that

kar93
04/01/2008, 08:49 AM
I like em at McDonalds:D how long have you been BeefKeeping? :lol:

scrmbld33
04/01/2008, 08:56 AM
<a href=showthread.php?s=&postid=12226257#post12226257 target=_blank>Originally posted</a> by kar93
I like em at McDonalds:D how long have you been BeefKeeping? :lol:

lol along time!!!!

oh a plan on using bubba bbq sauce from buxton NC (outerbanks) best out there

dogstar74
04/01/2008, 08:57 AM
Will this be a Burger only without conidments or a full blown beef?

That will determine the ingredients. But the great thing is all the planning you can do now and save lots of money. Just do a search here and you'll find lots of helpful information. :D

I love these threads!

scrmbld33
04/01/2008, 09:03 AM
i wish the place near me that has hamburger meat with bacon mixed in was open, man thats good stuff

mhurley
04/01/2008, 09:15 AM
<a href=showthread.php?s=&postid=12226339#post12226339 target=_blank>Originally posted</a> by dogstar74
Will this be a Burger only without conidments or a full blown beef?


I recently switched from full blown beef to BOWC...I felt so restricted on what the beef alone offered, so BOWC seemed a better way to go for me.

Tswifty
04/01/2008, 09:19 AM
hahaha :lol:

Tswifty
04/01/2008, 09:26 AM
My LBS told me not to worry that I can eat 5 burgers at once as long as I plan on using a large napkin later... but that doesn't seem right to me?

jerf
04/01/2008, 09:29 AM
Don't forget about the deep lettuce bed (DLB). It should be finely chopped crisp lettuce to allow lots of space for the burger to breathe.

You might be tempted to go cheap on the bun, but I don't recommend that. Definitely buy a new unused one from a reputable bun dealer.

billford
04/01/2008, 09:34 AM
i think we are over harvesting a natural resource.they may become endangered.save a cow eat veggies!lol

EllieSuz
04/01/2008, 10:31 AM
It's so hard to find a beef ready tank these days. Another setback has been trying to fit the proper sized skimmer in a two story house without cutting out the roof.

blange3
04/01/2008, 10:43 AM
Whatever beef approach you take, things work much better when you dose daily with vodka!:D

DSMpunk
04/01/2008, 10:59 AM
<a href=showthread.php?s=&postid=12226094#post12226094 target=_blank>Originally posted</a> by scrmbld33
i plan on having 2 1/4 beef patties cooked med/well, ketchup and bbq sauce on a kaiser roll


how you guys like 'em


Whoa, slow down there. Your kaiser roll is way too small for 2 1/4 pound patties. You really need to look into upgrading your bun to a baguette or even a full loaf of bread for that much beef.

Remember length of bread is more important than depth.

BTW anyone know if pickles are beef safe?

iriejp1
04/01/2008, 11:02 AM
Hey guys, being a total newbie to Beefkeeping and all (I recently switched from 12 years of Pork), I was wondering what daily dosing requirements are needed. With pork all we ever needed were weekly corn topoffs. Can I continue that with beef?

just dave
04/01/2008, 11:03 AM
I think we should consider saving the beef and consume only soy and tofu alternatives.

JustinReef
04/01/2008, 11:06 AM
When I kept pickles with beef, they picked at and harassed the beef constantly. I had to take them out and eat them. Some people have had success keeping pickles with beef though, if their bun is big enough.

RumLad
04/01/2008, 11:09 AM
Depends on the pickle, DSMp.
In my experience, the Dill chip variety (Pickulus Dillurus) are indeed beef safe, whereas the Gherkin variety (Pickulus Gherki), not so much. I have better success when I use mustard to hold the pickle frag in place, stops it from carpet surfing, common in the Dill Chip family.
My question for the forum is in regards to beef liquid accessories. Is it better to go with the pre-made lager or pilsner varietals, or should I invest in the home kit and DIY it myself? Thoughts?

tank o tang
04/01/2008, 11:12 AM
Went to white castle and got some frags

just dave
04/01/2008, 11:43 AM
My favorite beef additives.

http://www.countrybobs.com/images/cb_main_03.jpg

haitwun
04/01/2008, 11:58 AM
Lets not forget that garlic sauteed mushrooms make any cut of beef absolutely delightful.
Some may argue that teriyaki sauce and pineapple make the perfect burger.
Some advocate BBQ sauce and fried onions.
For me, the perfect burger must have mushrooms

haitwun
04/01/2008, 12:04 PM
Lets not forget that garlic sauteed mushrooms make any cut of beef absolutely delightful.
Some may argue that teriyaki sauce and pineapple make the perfect burger.
Some advocate BBQ sauce and fried onions.
For me, the perfect burger must have mushrooms

hypernesia
04/01/2008, 12:05 PM
Well it happened again, my LBS sold me a load of beef and now Madcow has infested the whole tank. Should have just bought the frags the farmer down the street was selling

smoothdog
04/01/2008, 12:19 PM
Sorry, don't mean to hijack your thread, but since you guys know so much about beef I thought maybe someone could answer a fry question. How do you get them nice and crispy on the outside and fluffy inside? Do I need any special equipment for that?

Cope
04/01/2008, 12:39 PM
As the resident hamburger slinger, I can answer your fry question. It's all about FPS frys per gallon, vs oil temp. All berger additives are a NO NO..... Geezzzz you guys know nothing! The proper ingredients must be added to the beef mix BEFORE the cooking cycle, other wise it is just a band aid.

Fix the problem, don't just cover it up.

Now with that said, some additives such as Cat soup, and mustard can be added as needed.

man now this site is like work.....

maxheadroom
04/01/2008, 12:49 PM
http://i274.photobucket.com/albums/jj262/maxheadroom420/thPeter02.gif

BrianD
04/01/2008, 12:50 PM
I prefer the natural waste removal method for my beef. Of course, it requires several trips daily to empty waste. More if you have a mexican-themed beef.

asonitez
04/01/2008, 12:58 PM
UH OHHHHHHHHH BEEF POLICE..... look op... theres no way you should be keeping that many pickles in your beef. Especially Dill's... they grow to at least 12 inches and you might get madcow. You'll have to tear apart your beef to qurantine with daily bun changes.

in other new...

i got a real nice angus the other day to add to my beef. Does he get along with fries?

maxrebo788
04/01/2008, 01:02 PM
Are you planning on going Bun Bottom or Bare Beef? Bare beef will allow all of your extra condiments to drain off easily, preventing your beef from over seasoning, however, extra napkins are usually required to deal with the run off.

Bun bottoms are more aesthetically pleasing, however, over time they can absorb the excess condiment run off from the beef and become soggy. Many people feel that replacing the bun bottom periodically can help with this situation.

Either way will work, so it's a matter of preference.

scrmbld33
04/01/2008, 01:05 PM
bun bottom

SSalty
04/01/2008, 01:07 PM
My beef tank crashed lastnight, and I got ketchup all over my white shirt.

Gawain1974
04/01/2008, 01:07 PM
What about those ZeoBeef Vitamins? I hear you shouldn't run a beef tank without them?

ReefTECK
04/01/2008, 01:08 PM
We'll I'm quite embarrassed to be associated with you fellow beef keepers. I've got to say, the whole time this (hilarious) thread has been going on, nobody has touched the subject of appropriate husbandry practices!

It is imperative that before you frag the mother colony (preferably a 2lb 95/5 lean) you should definitely acclimate it with garlic salts, minced fresh onions and mushrooms, and at least a tbl spoon of butter.

For a 2lb colony your going to need some large Sarah Lee sesame buns to house it in with colby jack cheeze. Then add red onion, Pickulus Dillurus, DLB deep lettuce bed, and pre treat your buns with mayonnaise and butter. Then add the catsoup and some dijon mouseturd.

scrmbld33
04/01/2008, 01:09 PM
im still trying to figure out the best substrate to raise mine in before eating

BrianD
04/01/2008, 01:12 PM
You know we can't have a thread like this without some of those high-and-mighty beef snobs coming on board and talking about their biggus maccus and their whopperus broilis and asking ridiculous prices for them.

scrmbld33
04/01/2008, 01:14 PM
<a href=showthread.php?s=&postid=12228439#post12228439 target=_blank>Originally posted</a> by BrianD
You know we can't have a thread like this without some of those high-and-mighty beef snobs coming on board and talking about their biggus maccus and their whopperus broilis and asking ridiculous prices for them.


i guess you didnt see the beef frags in this forum yet:rolleyes:

scrmbld33
04/01/2008, 01:14 PM
<a href=showthread.php?s=&postid=12228439#post12228439 target=_blank>Originally posted</a> by BrianD
You know we can't have a thread like this without some of those high-and-mighty beef snobs coming on board and talking about their biggus maccus and their whopperus broilis and asking ridiculous prices for them.


i guess you didnt see the beef frags in this forum yet:rolleyes:

PrisonCityReef
04/01/2008, 01:33 PM
Are you guys using cured Kaiser rolls or Base Buns?

scrmbld33
04/01/2008, 01:34 PM
<a href=showthread.php?s=&postid=12228647#post12228647 target=_blank>Originally posted</a> by PrisonCityReef
Are you guys using cured Kaiser rolls or Base Buns?

we no longer use "cured" we prefer toasted

tank o tang
04/01/2008, 01:35 PM
I'd hate to be the one to have to clean the skimmer.

yodatwo
04/01/2008, 01:45 PM
i had a brittle star that ate two whole patties in one night!

also beware of emerald shrimp. they love mcflurries.

gnarlyswine
04/01/2008, 01:45 PM
"Don't forget about the deep lettuce bed (DLB). It should be finely chopped crisp lettuce to allow lots of space for the burger to breathe."

wouldnt you be better with an RDSB (really deep salad bed) ive seen interesting plans for them in a (KFC) bucket

jmpearso
04/01/2008, 01:55 PM
My FAVORITE is from Vals Burgers in Hayward, Ca....ever there check em out. Get the Papa...mmmmm IM hungry now...]

yodatwo
04/01/2008, 01:56 PM
don't forget about the Super Sized Deep Value Meal (SSDVM).

SSDVMs are great, but you'll need to keep an eye out for rising cholesterol levels. this can be alleviated by dosing an aspirin or 2 a day.

scrmbld33
04/01/2008, 02:05 PM
<a href=showthread.php?s=&postid=12228890#post12228890 target=_blank>Originally posted</a> by jmpearso
My FAVORITE is from Vals Burgers in Hayward, Ca....ever there check em out. Get the Papa...mmmmm IM hungry now...]

in jersey you gotta go to 5 guys burgers , awsome and you get to eat peanuts while you wait, im not sure why

maxheadroom
04/01/2008, 02:08 PM
what's the best way to dose 2 part- mustard and ketchup?

scrmbld33
04/01/2008, 02:12 PM
<a href=showthread.php?s=&postid=12229038#post12229038 target=_blank>Originally posted</a> by maxheadroom
what's the best way to dose 2 part- mustard and ketchup?


start small and work your way up without covering the burger

Cope
04/01/2008, 02:31 PM
All you sold on additives, make sure you buy a good test kit to measure those levels. The Ma4 or mayonnaise is critical, to much and you will have a crash for sure.

My favorite brand of test kit is a Haynes white T.

Edit my first post should read FPG not FPS

I know everything as I work at the LBS


EVERYTHING is beef safe.....

Except the folks who eat it.

I love to see folks order like this

Yeah.... I want a happy cow (1/2 LB W 3 types of cheese), A large order of cheese frys, A chocolate, coconut, banana, strawberry malt, and a DIET coke........

Folks who buy their fat little kids double burgers (1LB!)with extra cheese and extra mayo should be shot!

Any one remember the movie "Waiting"
just remember that next time you give you server a hard time, or change you order 15 times and get ****ed when it comes out wrong.

I hate people.
sorry for the rant, I gotta got to work soon...........

slapshot16
04/01/2008, 02:31 PM
Am I overstocked with two double all beefers?

Will the Beef Police complain?

scrmbld33
04/01/2008, 02:38 PM
not if you eat them before they get there, theve been real busy with the wendys four burger sandwich

pherbert
04/01/2008, 02:40 PM
You people just don't know when to defer to an expert:

http://www.youtube.com/watch?v=oq69l32DCKs

http://images.buycostumes.com/mgen/merchandiser/17910.jpg

scrmbld33
04/01/2008, 02:57 PM
this has a chance to be thread of the month

scrmbld33
04/01/2008, 03:50 PM
whoa, thats a expert alright

ScubaDiver93
04/01/2008, 04:01 PM
What are you guys feeding your beef tank? I prefer Salibeef because it brings out a nice red color in the center.

scrmbld33
04/01/2008, 04:21 PM
mostly ketchup, not catsup and BBq

scrmbld33
04/01/2008, 05:06 PM
never tried salibeef, is it new?

customcolor
04/01/2008, 05:53 PM
darn search aint working for me again:( ... can any one give me the link to the DIY patty forum. i can remeber how many parts hamberger to parts of onion?

Janice12
04/01/2008, 06:13 PM
How can I test for Salibeefs? What level are they supposed to be at?

Debbie64
04/01/2008, 06:32 PM
You know, mustard and ketchup is old school, especially if it’s under burger filler, but possibly the best way to do it, IMO, is a combination of old school and new thinking.

Go with the ketchup, yes… on top of grilled onions. A mild slathering of mayo on the bun before it is grilled makes a great support for your structure. Do not, I repeat, do not use yellow tang-y mustard. Yellow mustard captures detritus.

Grey Poupon is essential as is the Jack cheese. Gouda, if you’re feeling adventurous. In addition, the fat content is important. If you’re going to indulge in a build as mighty as a burger, do it right the first time, otherwise you’ll be tempted too soon to do it again later: 20% fat. The fat is where the flavor is.

Bacon is optional.

You can do testing before consumption, but best to just eyeball your levels. Be careful of adding too much salt.

For all the newbies, you can get these preassembled and if you go to the right place, it’s worth the price. But never underestimate your ability to build it yourself. It’s so much more satisfying.

Happy Beefing!

Robb in Austin
04/01/2008, 06:40 PM
<a href=showthread.php?s=&postid=12231344#post12231344 target=_blank>Originally posted</a> by Debbie64
In addition, the fat content is important. If you’re going to indulge in a build as mighty as a burger, do it right the first time, otherwise you’ll be tempted too soon to do it again later: 20% fat. The fat is where the flavor is.


THANK YOU! I was about to post this exact fact. Burgers are like sausage; gotta have the fat to have the flavor.

I disagree about the bacon though and mustard. It's a must. As are those pesky jalapeños(rare form of pest anemone I think).

Unless it's a swiss and mushroom beef tank.

Robb