This is an awesome burger. I make this a couple times a season. Local store (Hy-Vee) sells pre-made patties of the same fresh sausage that comes in the casings. All I have to do is add the beer and bread crumbs. I don't see many people grilling their buns any more and that is a shame. It adds so much more to the sandwich. I give you bonus points for putting that extra step in making your sandwiches. A+
Cooking With Ry - Hey Ry, Have you ever made your own liquid smoke? This may be something you can do in another video sometime. All you need to do this is a bunt cake pan with the hole in the middle, a metal bowl a few inches smaller diameter than the cake pan, a few skewers (I use the flat metal ones but the bamboo ones work just as well. Just flatten one side so they don't roll easily), a zip lock bag filled with ice. When you are smoking something all you need to do is place the bunt cake pan on top of your smoke stack with the open side up. Then put a couple skewers across the cake pan and turn the metal bowl over and place it on the skewers. Last step is to place the zip lock of ice on top of the bowl. Condensation will accumulate inside the bowl and capture some of the smoke as it leaves the stack and drip down the upside down bowl and drip into the cake pan for you to collect. I always thought there was just too much smoke wasted whenever I cooked something. I saw this method of collecting the smoke from Alton Brown one day and use it from time to time. Hope you enjoy it.
Nice cook, RY! I've been looking for inspiration for my next video and I'm going to do a little different take on this. I'll be sure to give you a shout out and link your video. Filming today and publishing tomorrow, hopefully. Subscribed and rang the bell
Ry, we seem to have something in common which is we both love to use the Vortex with the Weber Kettle. Having burned many pieces of meat in the past months or at least the spices on top of it, here is how I use it as of today: Small side up: Just for chicken wings, when I put them in a circle around the opening Wide side up: Well, almost all other occasions. Direct meat, indirect sausages etc. To me, the small side up simply get too hot Having said that, for your burger here I would recommend to use it with the wide side up, simply because it well less char your outside or even burn it. If you prefer that of course, please go for it. Just wanted to share my opinion. Thanks to continue using just simple tools and for being authentic as you are.
This is an awesome burger. I make this a couple times a season. Local store (Hy-Vee) sells pre-made patties of the same fresh sausage that comes in the casings. All I have to do is add the beer and bread crumbs.
I don't see many people grilling their buns any more and that is a shame. It adds so much more to the sandwich. I give you bonus points for putting that extra step in making your sandwiches. A+
I don't always toast the buns but it DEFINITELY adds to the burger experience :)
Cooking With Ry - Hey Ry,
Have you ever made your own liquid smoke? This may be something you can do in another video sometime.
All you need to do this is a bunt cake pan with the hole in the middle, a metal bowl a few inches smaller diameter than the cake pan, a few skewers (I use the flat metal ones but the bamboo ones work just as well. Just flatten one side so they don't roll easily), a zip lock bag filled with ice.
When you are smoking something all you need to do is place the bunt cake pan on top of your smoke stack with the open side up. Then put a couple skewers across the cake pan and turn the metal bowl over and place it on the skewers. Last step is to place the zip lock of ice on top of the bowl.
Condensation will accumulate inside the bowl and capture some of the smoke as it leaves the stack and drip down the upside down bowl and drip into the cake pan for you to collect.
I always thought there was just too much smoke wasted whenever I cooked something. I saw this method of collecting the smoke from Alton Brown one day and use it from time to time.
Hope you enjoy it.
I've watched videos of others doing it, so it seems like something to try at some point. Why waste the smoke, right? :)
Cooking With Ry - That's my feelings too!
Looks Great! Thanks For sharing. Will be trying soon :))))
Thanks! It's well worth making :)
I got an SCA coming up with a hamburger side category. You just gave me a winning idea!
Go for it! Hope it scores for you :)
What was that cook time, like 5 minutes? I've watched this like 5 times. lol
I didn't do it for time, just temp to 160 internal because of the ground pork :)
Looks great Ry! I love bratwurst with a good German mustard and those onions took it over the top as well as the beer of course.
I was pleasantly surprised by the beer flavor that came through. And the onions didn't hurt either :)
Nice cook, RY! I've been looking for inspiration for my next video and I'm going to do a little different take on this. I'll be sure to give you a shout out and link your video. Filming today and publishing tomorrow, hopefully. Subscribed and rang the bell
Awesome! Go for it :)
Here you go, Ry! I hope I said your channel name correctly 😀. th-cam.com/video/cytXn58IAF0/w-d-xo.html
Summers are incomplete without bratwurst and beer. I make these burgers often but I put some kraut on top of the onions.
Kraut's a good idea. I actually love whole brats in the fall. So good :)
Looked awesome. Like the way you think. Outside of the box.
Thanks! It's fun to try crazy things every now and then :)
love me a good burger! That vortex was doin a job!
I love that thing. When you want blazing hot, it delivers :)
i see it doesnt play around hahah good work!
Creative recipe. Thanks
It was fun to try. And it worked! :)
GOOD EATS!
It most definitely was :)
Awesome channel! I wish I found you sooner. Keep up the awesome content!!!
Thanks!
amazing! looks so good.!!
Thanks!
Ry, we seem to have something in common which is we both love to use the Vortex with the Weber Kettle. Having burned many pieces of meat in the past months or at least the spices on top of it, here is how I use it as of today:
Small side up: Just for chicken wings, when I put them in a circle around the opening
Wide side up: Well, almost all other occasions. Direct meat, indirect sausages etc. To me, the small side up simply get too hot
Having said that, for your burger here I would recommend to use it with the wide side up, simply because it well less char your outside or even burn it. If you prefer that of course, please go for it. Just wanted to share my opinion. Thanks to continue using just simple tools and for being authentic as you are.
Yep the Vortex is like a blowtorch with the narrow mouth facing up :)
🎬 1 📽 🎞 🗣 🎙 🌎🌍🌏 ★★★★★ 🧐 Outstanding, thank you so much for sharing🤔 😋 😋 😋 😋Wow 👁👁 👍🏿 🗺 I am learning...
Of course you would do a burger video today! Hahahahahaha.
I thought you were doing ribs?
Concentrated beer flavor...
You related to Homer Simpson?
We have the same basic hairline :)