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  • Elk Burgers and Onion Rings

    Woo Damn boys!! The big, kick ass onions are back. Made a trip to my folk's house last weekend to pick up a new rifle, and me mum loaded me up with all sorts of fresh veggies, including a small bag of fresh dug onions. Inspired by Flobby Bay's grilling show this morning, I decided to grill me some green onion elk burger and some onion rigs using this method http://www.smoked-meat.com/forum/showthread.php?t=17078. If you like onion rings, you HAVE to give this a try!

    Monster onions



    Fried them up in the man skillet this year - beats the !@#$ out of a 9" CA skillet!





    Paired the elk burgers with green chilies and provolone. If you like blue cheese on a steak, fellas... you will LOVE provolone on a burger. Hit these will a little pee-can on the Stok...



    While enjoying a couple of these



    And my dinner



    Thanks for checking out my O-Ring and burgers, now get out there and make some!!

    Tracey

  • #2
    Love that onion ring recipe! Will have to give that one a try.

    Those burgers and rings look just killer!! Great meal tonight!!

    Brian

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    • #3
      Great looking meal. Nothing beats an elk burger!!!

      Fo-sho

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      • #4
        Excellent looking burgers and rings, Tracey. Just think of all those years that you didn't make burger out of your elk. I was going to make some onion rings like that but I don't have a disc wok. I'll have to think of something else to use.
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        • #5
          Tracey, everything about that thread was awesome.

          Onion Rings - Awesome!

          Green chilie elk burgers - F'n Awesome!

          Giant man skillet disc wok - Super F'n Awesome!

          Some seasonal craft brew while making that meal - I damn sure know that was Awesome.

          for sheer awesomeness!
          BBQ Eng.

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          • #6
            Originally posted by barkonbutts View Post
            Love that onion ring recipe! Will have to give that one a try.

            Those burgers and rings look just killer!! Great meal tonight!!

            Thanks, Brian! Yeah...as you see below from Keith, I'm a BIG fan of the elk burger. That recipe is good. I didn't even remove the onion skin on these, except for those that were obviously coming off, and they worked fine - no crust loss at all.

            Originally posted by Capt View Post
            Great looking meal. Nothing beats an elk burger!!!

            Fo-sho
            THANKS Capt'en!!

            Originally posted by Bassman View Post
            Excellent looking burgers and rings, Tracey. Just think of all those years that you didn't make burger out of your elk. I was going to make some onion rings like that but I don't have a disc wok. I'll have to think of something else to use.
            Yeah, yeah on the EB... well now I'm a convert so I hope we do good this fall because I'm down to my last two packages!

            Originally posted by BBQ Engineer View Post
            Tracey, everything about that thread was awesome.

            Onion Rings - Awesome!

            Green chilie elk burgers - F'n Awesome!

            Giant man skillet disc wok - Super F'n Awesome!

            Some seasonal craft brew while making that meal - I damn sure know that was Awesome.

            for sheer awesomeness!

            Thanks Dana!! Yeah, I've yet to find a New Belgium that I don't like, and this is the first time trying the Hoptober. I don't know how far this is distributed, but if you like a good, hoppy beer, give this a try.

            Thanks for checking out my post!

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            • #7
              Hey Walle... you grind that stuff up straight? Or you add some pork? I got a package od elk from a friend here in the freezer, ground straight.

              Great lookin' meal Bud!
              In God I trust- All others pay cash...
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              • #8
                Originally posted by Richtee View Post
                Hey Walle... you grind that stuff up straight? Or you add some pork? I got a package od elk from a friend here in the freezer, ground straight.

                Great lookin' meal Bud!
                I can answer this one for Tracey. We use about 20% beef fat which we have ground ahead of time. We just mix it in the tub with the cubed elk or deer meat, grind through the 1/2" plate, then re-grind through the 1/4" plate.
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                • #9
                  Very nice Tracy, and the plated pic rocks!
                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

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                  • #10
                    Tracey, it all looks amazing but them Elk burgers screem
                    Smoke it.. and they will come!

                    Rob
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                    • #11
                      Originally posted by Wingman View Post
                      Tracey, it all looks amazing but them Elk burgers screem
                      X2!!! You knocked it outta the park Tracey!!!


                      Drinks well with others



                      ~ P4 ~

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                      • #12
                        Awesome Elk-Burgers & "O" Rings Tracey!!!!-----

                        Dang Colorado Boys & their Awesome looking Elk Meat !!!!


                        Bear
                        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
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                        • #13
                          Man...O...Man me really wants a plate like that right now.
                          No Elk around here.
                          Nice meal ya got going there
                          Steve

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                          • #14

                            Knocked it out of the park
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                            • #15
                              Beautiful

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