We won’t be curing the disease, but we will be curing any “food denial” related depression.
Further note: VT’s “burger science” division has given the approval here.
To replace the bacon they are making we recommend pastrami, Mike Chester does his own, or easily available corned beef. We recommend a marinade and smoking for the corned beef.
Catch the video below, mustard coating followed by pat down spices, both sides.
This is an overnight thing, when you put mustard on beef, like they do in California with tri-tip, refrigerate wrapped in foil. That recipe from Eddie Lee Harris in Pismo, Beach.
If your smoker won’t do the 160 degree internal temp, using 225 degrees for 3 hours, use what you have and back up with oven time.
Most commercially available brioche buns aren’t so good. Thus far turning out a decent home baked burger bun has escaped me. Reminds me of back in the 80s at Fuddruckers on Richmond…the original…in Houston.
The second smoking up to 195 degrees wrapped in butcher paper is a new one.
For corned beef we recommend Wiggly or Sy Ginsberg and to keep the fat.
ATTENTION READERS
We See The World From All Sides and Want YOU To Be Fully InformedIn fact, intentional disinformation is a disgraceful scourge in media today. So to assuage any possible errant incorrect information posted herein, we strongly encourage you to seek corroboration from other non-VT sources before forming an educated opinion.
About VT - Policies & Disclosures - Comment Policy
I WANT AN AIR DELIVERY ASAP !!!
INSANE !!!
Saw this video two weeks ago and… wanted to make a trip to Seoul just to eat one (many) of their burgers ! I’m “enraged” I can’t do that !!!
About the pastrami, I would better do a strait smoked brisket. As a matter of fact, I studied for the last three weeks how to make smoked meat on youtube and just bought my first offset charcoal (not pellet) smoker for the task. I payed a deposit to my local area barbecue seller for his floor demo for, because of the COVID, the specific one that I bought (Broil king Regal 500 (also named KL)) is sold out for the summer and maybe autumn. They made smokers order last october and haven’t received on yet and maybe wont receive some until the end of this year as I said.
Smoked meat (brisket) howto :
note 1 : when suggested, NEVER add Prague salt (powder) for it is cancerogenous. It is salpetre (nitrite/nitrate sodium). It is used for reddening the meat and as a conservative agent.
note 2 : better use butcher paper instead of aluminum foil to avoid aluminum molecules in the food (cancerigenous)
1- https://www.youtube.com/watch?v=F536sIznPE8
2- https://www.youtube.com/watch?v=JuwGL8JKPQQ
3- https://www.youtube.com/watch?v=aQUkPDxcsp4
4- https://www.youtube.com/watch?v=vs_Y6ClKKHc
5- https://www.youtube.com/watch?v=ZI_NIEJhcWs (never use Prague salt (salpetre : sodium nitrite/nitrate). It is cancerigen)
6- https://www.youtube.com/watch?v=JAoU885shQY (french written instructions but comprehensive)
Smoke management : https://www.youtube.com/watch?v=KFcDEhmqalo
Fire management : https://www.youtube.com/watch?v=0Wo9gK1MP9c
Brisket is prettymuch a ‘stand alone.’ Did one back in Texas in the 80s…a 80 pounder with 3 inches of fat…14 hours on charcoal…watching 80% of it melt away. Nobody up here will go to the bother or can even get the meat they have in texas, kansas…etc.
Mike Chester did one for my birthday which was close…using his commercial smoker…but never the grass fed beef that is so cheap in the west.
Maybe stick with bacon….but….it just doesn’t seem right compared to the Koreans. Wonder what that burger cost? $75? more…?
Hi Gordon,
Hope you trimmed the fat as shown in the videos. 14 hours grill seams a good bbq time. In-meat remote thermometers help.
A trick I saw in another video is that with all the trimmed fat (maybe a quarter/third of the whole weight), you make tallow while your brisket cooks and when we wrap the brisket in butcher paper for the finishing phase, we spread melted fat over the butcher paper before wrapping. It is supposed to do marvel on the finished result. Will do that on my first brisket next month…
The price of their burger ? Humm, would like to know. They have an Instagram page but I’m not registered there : https://www.instagram.com/elderburger/
Someone get me a ticket! Quick!!
What a pleasure to watch food being prepared like it is supposed to, with love and attention.
Eat your heart out mac harveydairyking!
Did you see that bacon prep??!! Hotdangit!
Thank you, I needed that!
Comments are closed.