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SANDWICHES


I love a homemade ole fashion cheese hamburger that has a greased toasted Bun. When I bite into it is so juicy, the meat juicy run down the sides of your hands.If you don’t care about juiciness, you shouldn’t be eating a hamburger.

Did you know topping can make a hamburger to soggy and wet so try and eat it without few toppings. Like lettuce and tomatoes turn into water when hot meat touch .you can really taste and enjoy a meaty cheese burger without all of those extra topping.

Let me share this, In order to get a juicy hamburger...It's all about the meat! yes and how you cook that meat play a big part. If you griddle or grill it or even pan fry it you can still get a juicy burger.But If you steam it that is total another way too have a juicy hamburger.

Tip How to eat a big hamburger: Take a big bite, then squeeze the burger rhythmically.



Choosing Beef for Burgers....

After trying different combinations of beef , I've found that chuck make the best burgers. chuck provide that beefy flavor. ground meat that contains at least 20% fat; anything less will certainly dry out over the high dry heat of the grill.

You can buy a chuck roast and get it ground up for your hamburgers
If You did not know,,, this what a roast become with you ground it up for hamburger

Steamed Hamburger Recipe:

3 pounds ground chuck
Salt and Pepper to your liking
2 eggs beat
1/2 cup water

Mix all together and form patties
Adding them in a pan and brown

Adding  1/4 cup water and cover on very low heat for 10 mins. do not mash them down all the juicy with ran out.



Before taking them out remove the top and place the cheese on top and let stand for 5 mins.If you like onions try onions buns

Start building your hamburger adding what ever you like, I like bacon and extra sharp cheddar cheese no "catsup" on onion buns.


How to toast your Buns: spread a little veggie oil on your buns and lay them in a pan and just grill until golden brown.

 

 

Easy Slow Cooker BBQ Beef Brisket Recipe

Easy Slow Cooker BBQ Beef Brisket Recipe
By Amy Wisniewski


Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich

For the barbecue sauce:

  • 1 1/2 cups ketchup
  • 1/2 cup packed dark brown sugar
  • 1/2 cup water
  • 1/4 cup finely chopped yellow onion
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 chipotles in adobo sauce, finely chopped
  • 1 teaspoon garlic powder
  • 3/4 teaspoon freshly ground black pepper

For the brisket:

  • 1/4 cup paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon kosher salt, plus more as needed
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 1 (5-pound) beef brisket

Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.

Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.

Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.

Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.

Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)

Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.