-
BBQ TongTwister posted an update
The Juanita
#CopyCatBurger
Ground some rump cap, chuck and a little 60 day dry aged strip which gives the burger a real extra beefy flavor. Coarsely ground once.
Loosely formed before smoking indirect with mulberry wood.
Brioche bun toasted, mamba sauce, avocado, burger with melted cheddar cheese, Pico de gallo.
Christos Christodoulou, Mandie Lowe and 5 others7 Comments-
Looks amazing. What ratio of each beef did you use? I want to experiment more with different blends and this sounds perfect
1-
@Michelle Tarby Hi Michelle, I didn’t measure exactly but it was roughly 10% 60 day dry aged strip, 40% Rump Cap (Picanha) with a nice bit of fat cap on it. 50% chuck giving all round flavour and keeping cost down. I would say it was about 25% fat.
-
@BBQ TongTwister thanks! I’ll remember that next time.
-
-
-
Level:
Scoolinary Team
Oh my goodness! This is a true festival of delicious flavors—it looks incredible. I love the photography of your plating and final presentation.
Thank you for joining the challenge.
Best regards.1 -
BOOM! What a burger. Do you mind if I pop over for dinner? 🤣
1 -
Level:
Scoolinary Team
The COLOR of those burgers on the last pic😋 Excelent work on copying dish, pic and plating, Kevin. Congratulations!
1 -
Wow! I would love to have thar 🍔
1
-
