look at you guys... Kicking azz and taking names. I loved making that burger and you guys certainly rocked it!

@ThePitWizard

22 күн бұрын

Thanks my friend, for your kind words, and for the inspiration! Coming from the number-one azz-kicker in backyard BBQ, that means a lot! Loving your latest videos on the MB XT too. You’re making us want to upgrade! 😄

Why do i watch these videos in the depth of night 😭 looks delicious bro

@ThePitWizard

23 күн бұрын

Thanks my friend! 🤠 And sorry for torturing you with deliciousness during the small hours 😂

The look made me expect a Harley biker who smokes 4 packs of cigarettes a day, the actual voice was that of a sophisticated pinky-out tea sipper. Burgers look fantastic btw, im gonna try to replicate this and do a taste test

@user-zn9vx2fb3h

23 күн бұрын

That made me really 😂 He is a well spoken rocker!

@ThePitWizard

23 күн бұрын

Haha! The pinky-out is essential to get a good flip on those burgers! 😂 Let us know how they go for you! 👍🏻

Wowzers ❤

I would like to try a Magic Mushroom Burger.

@ThePitWizard

12 күн бұрын

I’m not sure my wizardly powers can stretch to that on KZread 😅

I started grinding my own hamburger about a year ago. I'm wondering if you would still have to cook it to 160 degrees if you grind it yourself? I believe the reason they give for bacterial contamination is the fact that they use chunks of meat and fat from different parts of the animal. That wouldn't happen if you ground your own, since you would be using one big sirloin, rump roast, etc., right? These look delicious! I can't wait to get more beef so I can make these! Great job making it look mouthwateringly delicious. I absolutely love you smoke shack!! Just found your channel, and I'm sticking to it.

@ThePitWizard

12 күн бұрын

Thank you! It’s folks like you and your kind words that make this such a great community 🤠 Grinding your own meat is a great way to do it, and I think you’re right about store-purchased ground meat being potentially made up of lots of different animals. I think the problem is surfaces. Multiple cuts of meat have multiple surfaces, all of which can gather bacteria. If you’re grinding your own, you’re still gonna have 6 surfaces (let’s hypothetically say the steak you’re grinding is a perfect cube 😂) that you need to rid of bacteria to be safe. My understanding is you can pasteurise the steak before mincing to achieve this, but you’d need to look into how to do this properly and safely. For me, the meat is still moist enough if you’ve used 80/20 (or better yet: 75/25 if you can get it) when cooked to 160/165F. Perhaps I should do some more research on this, then make a video on safely cooking ground beef below 160F 🤔 Hope you enjoy making those crack burgers! 🍔

@julianokleby1448

12 күн бұрын

@@ThePitWizard Thank you so much for replying to my message! What you said makes absolute sense, and really helps. Here, if you buy hamburger at the grocery store, you can get 73/27, 80/20, 90/10 or 95/5 (which is the most expensive). The 95/5 I have used for making beef jerky, but we used to buy either the 73/27 or 80/20 in bulk 10 lb. rolls when we bought it, mainly because of the price. We usually put our burgers on the smoker (Pit Boss) at 185 Fahrenheit for a few hours until they hit 160 internally, because I didn't know if it was safe to cook them medium rare or medium. I would love to see a video on cooking below 160F just for the info! Thanks again for replying!!

@ThePitWizard

8 күн бұрын

@@julianokleby1448 no problem, glad we could help out! 🤠 It sounds like you’re doing everything right too - 20-27% fat is definitely the way to go in my experience. Any less fat than that, and they start to become dry, but any more and they are too greasy and not good to eat. Cooking to 160 is what I’d advise too, and if you’re doing that in the smoker, you get the bonus of added flavour to boot! 🙌🏼 Thanks again for your kind words, and for the inspiration - I will have a look into producing a video on safely cooking burgers medium-rare! 🤠

@julianokleby1448

8 күн бұрын

@@ThePitWizard Thank you so much! I just bought a whole sirloin a couple of days ago, mainly for hamburger but I'll probably cut a few steaks off of it first. Since it's a lean cut, I also got some bacon I will grind and add to the sirloin when I make the burgers to make it closer to the 73%-80% lean. I think the extra smokiness will really kick them over the top in the smoker! Lots of grinding in my very near future. LOL I made my famous jalapeno cheddar hamburger buns yesterday so I am ready to start smokin'! I just wish it would stop raining every day. lol

@ThePitWizard

Күн бұрын

Wow, that ground sirloin blended with bacon sounds awesome! And those cheddar and jalapeño buns sound like a must-make too. Mrs. Wizard is desperate for me to make some bread in the Masterbuilt, so I might have to give something like this a try! 🤠

how bout "Meth" Burgers

@ThePitWizard

23 күн бұрын

😂😂👍🏻

You can get me out of bed for one of these, awesome 🔥👍

@ThePitWizard

23 күн бұрын

Thanks buddy! 🤠

people are getting lazy i reckon its like that chopped salad. sometimes things are better apart not mashed :D