Finally, a video that makes sense of how to smoke burgers. Thank you.

@SouthernBackyardCooking

2 жыл бұрын

Glad you liked it!!

Awesome sir

I like your step by step instructions.

@SouthernBackyardCooking

Жыл бұрын

Thanks

@joebird1400

Жыл бұрын

Most folks need it slow to understand 🤣

Im from louisiana and lived here all my life, and have never heard of tony's pronounced with a "t" in chachere lol. Good video though, im doing this tomorrow for supper!

Looks great!

@SouthernBackyardCooking

Жыл бұрын

Thanks!

Even tho your an LSU fan, I’m a sub now. Want to try these smoked burgers. BOOMER SOONER! Lol.

@SouthernBackyardCooking

3 жыл бұрын

Thanks for the sub!

Great video. Love smoking meat. Keep smoking!

@SouthernBackyardCooking

Жыл бұрын

Thank, I will.

Are you old enough to remember when raw meat was not poison ? Do you remember chicken meat being nice and clean and the bones were white and it didn't smell nasty when you cook it ? We used to be able to cook meat and leave it out on the stove or the table for hours afterwards with no problem .

@ronnoneya7323

11 ай бұрын

Yup. The dems have made people afraid of their own shadow. Wait till the new and improved Covid scare they will come up with soon...... just in time for the election so they can get paper ballots and steal another election.

Great video. I noticed when you took the burgers out there was a tray on your bottom rack, what is that for? Do you put water in there to keep burgers from drying out? I'm new to the pellet grill so trying to figure everything out. Thanks in advance!

@SouthernBackyardCooking

2 жыл бұрын

No I was cooking some Smoked Scalloped Potatoes.

Geaux Tigers if you in Louisiana I know you can cook

@SouthernBackyardCooking

3 жыл бұрын

Thanks, and Geaux Tiggas

I got introduced to Tony's by some Cajun oil field guys in Ecuador. They claimed that they packed Tony's before their underwear.

@SouthernBackyardCooking

2 жыл бұрын

I know what you mean, my son was in Saudi for 6 years and every years we would ship him 6 large containers to use there.

I smell corn dogs!

What kind of cheese did you use?

You may have mentioned this: but what temp have you set the smoker to?

@SouthernBackyardCooking

2 жыл бұрын

180

Lol, oh man, that is good. Love it.

@SouthernBackyardCooking

11 ай бұрын

I'm glad you liked it.

Just wondering if you turn over the hamburger Patty

What kind of spice did you use on your hamburgers?

@SouthernBackyardCooking

2 жыл бұрын

I used Tony Chachere's Original Creole Seasoning. here is the link on Amazon: amzn.to/3oxPVxl

@suzannegormley1504

2 жыл бұрын

Thank you

your audio is way off so its a bit hard to catch it all. Thanks though. you made it simple which is great

@SouthernBackyardCooking

2 жыл бұрын

Which part? I just rewatched and did not see any issues.

Are these like steamed hams?

@SouthernBackyardCooking

Жыл бұрын

No, they are like hamburgers, only they are smoked at a lower temp to give the meat a smoked flavor.

@joebird1400

Жыл бұрын

Have you ever had burger King? 🍔

So what's the temp of the smoker and how long did they cook for?

@SouthernBackyardCooking

Жыл бұрын

All of this information is in the description.

@Hajjat

Жыл бұрын

​@@SouthernBackyardCooking Awesome, great info! I didn't see it last time when I skimmed thru the description. Awesome content please keep posting yummy stuff!

@SouthernBackyardCooking

Жыл бұрын

Great, I'm glad you found it. Thanks for watching!

Can somebody explain to me why you would want to put the seasoning on the outside rather than mixing it in with the meat?

@SouthernBackyardCooking

Жыл бұрын

The main reason I don't mix the seasoning with the meat is I like to put the salt on at the very last. The salt will dry out the meat, especially when smoking.

@insaneone86

Жыл бұрын

Also more control of amount per burger where mixing all in can be a crapshoot!!! 🤣

@jkada001

Жыл бұрын

Mixing in your rub (whether a complex one or just salt+pepper) as some folks mentioned will 1) dry out your patties because they're seasoned longer and 2) force overmixing/overworking. You'll notice he didn't overwork those patties. Just took a chunk, rolled them up into balls and flattened them. The less done, the juicier. Also his low and slow (180 degrees) helped a well done burger still come out juicy.

I just got my grill yesterday , Made a burger on mine. Had no flavor no smoke. I had mine turned up on high. But the grill didnt smoke at all. What am I doing worng tasted no better then cooking in a fying pan.

@SouthernBackyardCooking

Жыл бұрын

It was the temperature you smoked them at, next time set the temperature to 200

@aaronmccaleb7315

2 ай бұрын

Get an offset smoker, not a easy bake oven

What flavor of wood do you use on your burgers?

@SouthernBackyardCooking

2 жыл бұрын

I usually use a mesquite or a hardwood blend.

@caveman4christ822

Жыл бұрын

🌅 🪵

As a retired professional Culinary Specialist, I will tell you that wearing gloves is only needed when preparing foods that are not to be cooked. While cooking for my civil service gov't job, one would get written up for waste if not following this rule. Washing the hands is still required regardless of gloves, and hands are to be washed after using the gloves as well. Ok, so you aren't a professional, but I just thought I'd throw that out there. Nice looking burgers! God Bless.

Thats not a smoker, it's an easy bake oven

Simple, barbaric

@SouthernBackyardCooking

2 жыл бұрын

Thanks!