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Old 10-09-2020, 02:54 PM   #21
Strychnine
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This is going down tomorrow. Did some practice rounds this week. The best was probably a 75% chuck / 25% pork mix, sliced smoked cheddar/swiss, a bourbon-based sauce, tomato and arugula.

But I think in the end I'm going to stay pretty classic... they can try to church it up with weird shit (i know one is doing some crazy wagyu something), but I think something a bit more nostalgic will get it done.

50% chuck, 25% brisket, 25% short rib. Will be double stacking two thinner patties rather than going thick (more surface area for lots of that sweet Maillard reaction goodness). Shredded smoked cheddar and diced onion between the patties. Sliced tomato, pretzel bun... maybe a mayo based sauce.
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Old 10-09-2020, 03:56 PM   #22
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You need to try the fajita burgers I get from this Mexican Meat Market in West Dallas.
C'mon bro give us the info. Buddy of mine brought back a case of them from a trip down south and you're right. Fajita burgers are a game changer

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This is going down tomorrow. Did some practice rounds this week. The best was probably a 75% chuck / 25% pork mix, sliced smoked cheddar/swiss, a bourbon-based sauce, tomato and arugula.

But I think in the end I'm going to stay pretty classic... they can try to church it up with weird shit (i know one is doing some crazy wagyu something), but I think something a bit more nostalgic will get it done.

50% chuck, 25% brisket, 25% short rib. Will be double stacking two thinner patties rather than going thick (more surface area for lots of that sweet Maillard reaction goodness). Shredded smoked cheddar and diced onion between the patties. Sliced tomato, pretzel bun... maybe a mayo based sauce.
Good call on the double stack over the single. Good luck
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Old 10-09-2020, 04:25 PM   #23
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Quote:
Originally Posted by Strychnine View Post
This is going down tomorrow. Did some practice rounds this week. The best was probably a 75% chuck / 25% pork mix, sliced smoked cheddar/swiss, a bourbon-based sauce, tomato and arugula.

But I think in the end I'm going to stay pretty classic... they can try to church it up with weird shit (i know one is doing some crazy wagyu something), but I think something a bit more nostalgic will get it done.

50% chuck, 25% brisket, 25% short rib. Will be double stacking two thinner patties rather than going thick (more surface area for lots of that sweet Maillard reaction goodness). Shredded smoked cheddar and diced onion between the patties. Sliced tomato, pretzel bun... maybe a mayo based sauce.
Never understood the craz for ground wagyu. Waygu is prized because of the marbling. Who gives a fuck if its ground up.
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Old 10-09-2020, 05:01 PM   #24
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Never understood the craz for ground wagyu. Waygu is prized because of the marbling. Who gives a fuck if its ground up.
It's more expensive so it's better!
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Old 10-09-2020, 08:58 PM   #25
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Those are damn good! Ciabatta bun, one slice aged cheddar and one slice pepperjack, avacado, fresh japs, red onion, and some Sweet Diablo sauce.

Great googly moogly!
I like the way you role! Lately I'll make them with the toasted ciabatta bun, American cheese, guacamole, and some jalapenos.

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C'mon bro give us the info. Buddy of mine brought back a case of them from a trip down south and you're right. Fajita burgers are a game changer
Here you go man. It's in West Dallas not to far off of Loop 12 and Singleton. Call them on Sunday or Monday and place an order for them to pick up on Friday or I think Saturday.

Carniceria Mexico Meat Market
5417 Bernal Dr, Dallas, TX 75212
(214) 630-6485
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Old 10-09-2020, 10:24 PM   #26
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I just pitched thin 2 patties to my wife for tomorrow's cookout. She disapproves but I'm going to do it anyway.
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Old 10-10-2020, 02:42 PM   #27
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Originally Posted by Jose View Post
Here you go man. It's in West Dallas not to far off of Loop 12 and Singleton. Call them on Sunday or Monday and place an order for them to pick up on Friday or I think Saturday.
When I googled West side + Carniceria that's what came up so I figured that was it but didn't want to chance it. Thanks for the pro tip too.
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Old 10-10-2020, 05:09 PM   #28
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I like the way you role! Lately I'll make them with the toasted ciabatta bun, American cheese, guacamole, and some jalapenos.



Here you go man. It's in West Dallas not to far off of Loop 12 and Singleton. Call them on Sunday or Monday and place an order for them to pick up on Friday or I think Saturday.

Carniceria Mexico Meat Market
5417 Bernal Dr, Dallas, TX 75212
(214) 630-6485
First two times they were fantastic. Last time they were fair. The seasoned fajitas and beef are bad ass also.
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Old 10-10-2020, 06:36 PM   #29
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Originally Posted by hxbernal View Post
When I googled West side + Carniceria that's what came up so I figured that was it but didn't want to chance it. Thanks for the pro tip too.
They used to keep the burgers out until they got to popular. Now they do them by order, grind them up once a week, and you pick them up. They will ask you for your name, number, and time that you pick them up. I've had someone try to come in and pick my burgers up before. The fajitas are pretty good to, they won't marinade unless you ask them and they'll tell you to let it sit for at least a couple of hours before grilling them.

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First two times they were fantastic. Last time they were fair. The seasoned fajitas and beef are bad ass also.
Burgers are still good. I'll usually freeze them and cook them a couple or so weeks later. The taste seems to get better
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Old 10-11-2020, 11:53 AM   #30
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I did, in fact, beat the shit out of everyone.

We even had voting/scoring cards, so I know there was a decent gap.


Entry 1 was a just a fatty (35%) ground beef (not sure of cut). It was definitely heavily worked and very formed into a tight patty and to me was more of a steak sandwich than a burger. Not overcooked, but very firm. The fried egg was good, but overpowering... mild cheddar (blah), and some mayo and arugula. It was ok.





Burger 2 was good. Well seasoned wagyu with a truffle butter... but sliced American cheese. Of all the options, Kraft?





I went with the new plan. Thin patties with the 50/25/25 mix, diced yellow onion, crisp bacon crumbles and lots of smoked cheddar between the patties, and then a sauce that was prob 70% may, 30% spciy brown mustard with some dill pickle juice and smoked paprika mixed it. Fucking killed it. Juicy as hell, the sauce was badass and the bacon crumbles sealed the deal. Honestly, I think the best burger I've ever made.



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Old 10-11-2020, 12:31 PM   #31
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Gettin hungry just looking at it. Congrats!
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Old 10-11-2020, 03:20 PM   #32
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You have me salivating.
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Old 10-11-2020, 03:24 PM   #33
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Whens the next burger off? We’re your friends, too.
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Old 10-12-2020, 06:52 PM   #34
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Hell ya!
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Old 10-15-2020, 01:04 AM   #35
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Crazy. Iíve always liked my burgers simple. 70/30 or 80/20 ground, thin patty larger than the bun to allow for shrinkage, salt, pepper, cheese of your choice, buttered and toasted bun and toppings to suit. I like grilled onions, lettuce, tomato and mustard and sometimes pickles or jalapenos. Iíve eaten many but never loved a foo foo burger with tons if extra crap.

The real secret is fresh grind on the meat and a quality bun. A bad bun can ruin an otherwise good burger.
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Old 10-15-2020, 08:30 AM   #36
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Crazy. Iíve always liked my burgers simple. 70/30 or 80/20 ground, thin patty larger than the bun to allow for shrinkage, salt, pepper, cheese of your choice, buttered and toasted bun and toppings to suit. I like grilled onions, lettuce, tomato and mustard and sometimes pickles or jalapenos. Iíve eaten many but never loved a foo foo burger with tons if extra crap.

The real secret is fresh grind on the meat and a quality bun. A bad bun can ruin an otherwise good burger.
Cool, but you spelled my name wrong.
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