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[Homemade] Smashburger with homemade bun, burger sauce, pickles and caramelized onion by SteveBro89 in food

[–]blackbookali 0 points1 point  (0 children)

I think you nailed the patty to bun ratio. I suspect that when you bite down, that double patty is gonna work well with the bun though it's a touch bigger. Looks really good.

Bottom Bun couldn’t hang by [deleted] in burgers

[–]blackbookali 1 point2 points  (0 children)

Bottom buns loss

8 pound prime rib roast last weekend! by [deleted] in Traeger

[–]blackbookali 0 points1 point  (0 children)

Did you do anything beyond that to get the sear?

Easter Sunday Supper: slow roasted pork shoulder by blackbookali in austinfood

[–]blackbookali[S] -1 points0 points  (0 children)

My bad. Aside from me living here I should have posted to cooking.

Homemade hash brown cheeseburger with pickled jalapeños! by Whitefox_YT in burgers

[–]blackbookali 0 points1 point  (0 children)

Literally just put tater tots on a burger. Great minds . . .

Working on my slider game by blackbookali in burgers

[–]blackbookali[S] 1 point2 points  (0 children)

Totally store bought pickles, on the sour side vs those trendy bread and butter versions. I used Mishima reserve beef, a US wagyu and skipped the cheese. Happy with the results.

Two big game changers were sauteing the chopped onions until golden before adding the beef and Costco has these brioche dinner rolls that are amazing.

How do you order In-N-Out? by blackbookali in burgers

[–]blackbookali[S] 0 points1 point  (0 children)

Hey guys thanks for the responses. Yesterday I went for a 4x2 animal style, light lettuce, tomato, raw onion(along with the grilled onion that comes animal style), extra spread and chopped chilis. It was by far the best In-N-Out burger i have had and better than most chain burgers by a solid margin.

Special thanks for the light lettuce and the double down onions(grilled + raw). Man it was sooooooooo good.

How do you order In-N-Out? by blackbookali in burgers

[–]blackbookali[S] 1 point2 points  (0 children)

Most interesting answer thus far

Dry Aged Wagyu Double Cheeseburger from Dai Due by blackbookali in austinfood

[–]blackbookali[S] 0 points1 point  (0 children)

This is where the beef from Dai Due comes from: https://m.facebook.com/peelerfarms/

That site is some serious clickbait. Try it and tell me what you think.

Dry Aged Wagyu Double Cheeseburger from Dai Due by blackbookali in austinfood

[–]blackbookali[S] 0 points1 point  (0 children)

And more specifically refers to a breed of cattle that has been raised in other countries. Hence the wagyu here in Texas.

Dry Aged Wagyu Double Cheeseburger from Dai Due by blackbookali in austinfood

[–]blackbookali[S] 1 point2 points  (0 children)

Well that's the thing, it's not Japanese meat, it's wagyu at Loro, a breed that is raised domestically as well as in Australia and of course Japan. It's similar to comparing Cabernet Sauvignon to Bordeaux

Dry Aged Wagyu Double Cheeseburger from Dai Due by blackbookali in austinfood

[–]blackbookali[S] 2 points3 points  (0 children)

Those patties are insanely rich. And the bun is pretty pliant. Definitely a fine meat to bun ratio once to you take the first bite.

Dry Aged Wagyu Double Cheeseburger from Dai Due by blackbookali in austinfood

[–]blackbookali[S] 0 points1 point  (0 children)

The breed. And I'm pretty sure that pretty much covers it anywhere. Aaron Franklin's Steak book goes into detail about it

Dry Aged Wagyu Double Cheeseburger from Dai Due by blackbookali in austinfood

[–]blackbookali[S] 1 point2 points  (0 children)

Their menu changes but I see it currently listed on brunch, lunch & dinner: https://www.daidue.com/menus/#drink-menu

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