Home ground burgers, fresh fries, slaw, onion rings and dawgs


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Old schooling a classic bbq today.

Making the fries now so I can do the double fry right before service.

1750620840160.jpeg

Whipped up some hot onions for the daws and marinated the slaw last night and assembled it this AM.

Next step is the beef grind. Chuck, tri tip and brisket burgers.

More pics to follow.

Happy summer!
 
Tim Campbell said:
Heck yeah. Brett burgers. If you don't mind, which burner are you using there? Need a good one...
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I’ll get the model info for you. I still have the Dutch oven on it, covered, so I can reheat the earl for the 2nd fry.

Edit: it’s this one: https://www.amazon.com/dp/B0BVNK3DPH?tag=tvwb-20

But there are newer and more powerful models now. I’ve had this one for maybe 4-5 years?

My model is 1300W max. Other models are 1500 and 1800. It took 20 minutes to heat 48oz soybean oil from room temp to 375 in my Dutch. A higher watt unit would be quicker.

Note, 1800w IS 15A so you’re max loading a circuit. I’m not comfortable at that demand level. I like to peak at 75-80% max draw. Know your home and numbers.
 
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Brett-EDH said:
I’ll get the model info for you. I still have the Dutch oven on it, covered, so I can reheat the earl for the 2nd fry.

Edit: it’s this one: https://www.amazon.com/dp/B0BVNK3DPH?tag=tvwb-20

But there are newer and more powerful models now. I’ve had this one for maybe 4-5 years?

My model is 1300W max. Other models are 1500 and 1800. It took 20 minutes to heat 48oz soybean oil from room temp to 375 in my Dutch. A higher watt unit would be quicker.

Note, 1800w IS 15A so you’re max loading a circuit. I’m not comfortable at that demand level. I like to peak at 75-80% max draw. Know your home and numbers.
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Super helpful. Thank you!
 
Steve Hoch said:
I would definitely like it.
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Pushcart onions aka hot onions

1 medium yellow onion medium diced
2Tbs neutral oil
1 tsp paprika
small squeeze of yellow mustard
few pinches of salt
a few dashes of granulated garlic, ground black pepper and cayenne pepper - all to taste
1/3 cup ketchup
a few dashes of Tabasco or other pepper sauce you like

heat small stock pan on medium low
add oil and diced onion and pinches of salt
cook onions low and slow for a few minutes until they begin to soften, NOT BROWN
add remaining ingredients and incorporate
simmer for 15 minutes.
taste to adjust flavor profile. if you want more sweet, a add a squeeze of ketchup or a pinch of sugar
if the sauce becomes too thick when simmering, add a little water into the pan to loosen up the sauce
serve warm

i like my hot dogs, either Nathan's or Hebrew National, with spicy brown mustard, then this onion sauce then sauerkraut and sometimes a little sweet relish on top.

onion sauce goes well on burgers, or anything you like that's a blend of sweet and hot.

this recipe is from my grandparents who used to own and operate a small delicatessen in Brownsville, Brooklyn. i'm the third generation to make this and now my kids make it too. so it's on its fourth gen now. i hope this recipe outlasts me, and forever.

enjoy!!!!
 
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Peter Gallagher said:
fries AND onion rings.... my type of service! Burger looks great....
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i like the onion rings. wife likes fries. these were my best fries to date. the yukon golds are the secret here for pillowy soft insides with the light crunch outside. you will not be disappointed!
 
My mouth is watering just from reading the recipe, I'm definitely making this. I was also going to ask what else you put on the dog along with this, but you answered that question before I could ask.
 
Brett-EDH said:
i like the onion rings. wife likes fries. these were my best fries to date. the yukon golds are the secret here for pillowy soft insides with the light crunch outside. you will not be disappointed!
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I am infatuated with your hot n spicy onion......
I looked around on google without much success, using your picture as a guide.
Closest I found was this.....if you can let me know how close I am.....

1750692626358.png

And if so what would it be like if I omitted the sugar.....or used honey instead?

Thanks.
 
Darryl - swazies said:
I am infatuated with your hot n spicy onion......
I looked around on google without much success, using your picture as a guide.
Closest I found was this.....if you can let me know how close I am.....

View attachment 114893

And if so what would it be like if I omitted the sugar.....or used honey instead?

Thanks.
Click to expand...
See my recipe above. Your recipe is overkill IMO. This is a less is more, simple foods condiment. Use pic as color and consistency reference.

Basically, mine has mustard, not mustard powder. W sauce isn’t needed. Sugar is only to taste, if needed as the ketchup has plenty of sugar in it already. The vinegar will make it more sour. Ketchup already has vinegar in it. Water is only to thin out the sauce if you’ve simmered it too far. The sauce should have somebody to it. It shouldn’t be runny, thus the simmer cook period.

Go for it! I’ll be enjoying my batch this week with my leftover dogs. Love me a good dawg as an appetizer before dinner.
 
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