| Maik |
| Last week I went to the super market with my wife. In the freezer case I saw a box of frozen hamburgers called Bubba Burgers. Now, I cant for the life of me figure out why I decided to buy a box, but wow, am I glad I did. I love cheeseburgers. It may well be one of my favorite foods. I dont normally endorse many products, but I got to tell ya, these are absolutely terrific. May be the best burgers I have had in a very long time. They are 1/3 lb so they have enough heft to be cooked to a nice meduim rare and served up with a double slice of cheddar. For those of you from Texas, you will be glad to note that they are shaped like the state! |
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| MDteX |
| That's interesting. I've eaten at a Bubba Burger in Kauai. I wonder if they are related. They weren't in the shape of Texas though. I will look for them! :cool: |
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| Fabvsix |
| I went on a roundavoo looking for these in my local stores with no luck. So I called Bubba burgers. The lady said she would call me back with the Albertson SKU. She didn't so, I called the following day and pressed "customer service". A lady took my complaint and called me back right away with all the SKU. She also mailed me a box of goodies, which included two T-shirts. I was impressed with her customer service. I ordered 2 boxes from a company called Rockes.com. I can't wait to get them and try them out ! |
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| laborlitigator |
| I'm getting hungry. |
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| Fabvsix |
I've got a box of Onions and tradtional. She said the Jalapeno ones are her favorites. However that web site only sells those two.....:mad:
I'll let you guys know what I think about them once I get em...... |
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| Maik |
quote:
Originally posted by Fabvsix
I've got a box of Onions and tradtional. She said the Jalapeno ones are her favorites. However that web site only sells those two.....:mad:
I'll let you guys know what I think about them once I get em......
These are the only two I have tried. I am not so crazy about the onion, but the traditional burgers are superb. |
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| Tom-TX |
OK, when it comes to accessories and food, I can't resist the advice given by this group. As usual, my wife was skeptical. "Why do you want to try those?" "They're frozen!"
Well, one burger later (yellow box) all she can say is "Wow they are really good!". Me, I was sold on them before I went into the store. After all, the consensus of this esteem group never seems to be wrong.
Next stop traditional and if I can find them, jalapeno. |
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| zafer |
| Around here we've got a supermarket with a funny name - Harris Teeter. They have their own brand name (http://www.harristeeterrancher.com) boxed and frozen burgers which are actually much better then Bubba's :yummy: , that is for just the plain burgers. |
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| Maik |
quote:
Originally posted by zafer
Around here we've got a supermarket with a funny name - Harris Teeter. They have their own brand name (http://www.harristeeterrancher.com) boxed and frozen burgers which are actually much better then Bubba's :yummy: , that is for just the plain burgers.
Not just better....but "much better"???
They must be outstanding...sounds like we need a cook off! |
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| zafer |
quote:
Originally posted by Maik
Not just better....but "much better"???
They must be outstanding...sounds like we need a cook off!
There seems to be no end to grilling Bubba Burgers. You can't burn them, so much fat in them, you can keep them grilling literally till they're gone and melted away (but then its the fat that tastes good, right?) With HT Rancher burgers you can tell that that's it, time to take'm off. Now, if you're into low-carb, and like to stack multiple burgers in one bun, one Bubba's yellow onion in between two Rancher's is great! |
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| Maik |
quote:
Originally posted by zafer
There seems to be no end to grilling Bubba Burgers. You can't burn them, so much fat in them, you can keep them grilling literally till they're gone and melted away (but then its the fat that tastes good, right?) With HT Rancher burgers you can tell that that's it, time to take'm off. Now, if you're into low-carb, and like to stack multiple burgers in one bun, one Bubba's yellow onion in between two Rancher's is great!
These Ranchers must be quite thin. Bubba's are 1/3 lb, so to stack one with 2 Ranchers must be one huge sandwich. As far as not being able to burn them, I would not know. To cook a burger past medium, is the most severe form of heresy. No real burger meister would do that. Once past medium, all burgers are the same...dried out hockey pucks. |
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| Fabvsix |
| Ok guys ! YUM YUM to Bubba Burgers ! Love the onions ! Love the traditional........easy to prepare too esp. on the stove top ! Haven't gotten to the grill yet as the weather has been stubbornly windy and drizzeling........But does get a thumbs up !:1: |
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| msu79gt82 |
They were at my local Kroger Saturday so I bought a box and grilled them. All thay had were the Original.
First off let me say that I know my way around a grill (the Porterhouse Steaks for Mother's Day were superb!); however I am not used to cooking frozen meat. I have never been satisfied with frozen patties in the past and have always prefered fresh ground Certified Angus. There is no denying the convenience of frozen however, hence my curiosity.
I screwed them up (zafer you CAN "burn" them); left them on the first side too long - as I said I haven't grilled frozen patties in years. However they were not that bad. I could tell they were way superior to any other frozen pattie I've ever tried and I have no doubt that if I hadn't overcooked them they would have been fine.
I am not prepared to call them superior to fresh ground angus; but the convenience is certainly there. I will definitely try them again soon and make sure I flip them on time. |
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| Fabvsix |
heat your grill or pot (stove top) put Bubba on medium heat. once it starts to bleed, turn over turn fire down and season with Tony's !
Cook till med or well done however you like them..... |
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| msu79gt82 |
Grilled a second batch last night. Best frozen burgers I've ever had. I would not say they were better than fresh ground certified angus beef however.
But there is no denying the convenience of pre-frozen patties and I have been avoiding them for years due to poor quality/taste. So thanks for the heads up regarding Bubba; I can use them as the occasion dictates. |
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| Fabvsix |
| Glad they worked better this time around. Yes convenience they are and nothing more ! |
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| Maik |
quote:
Originally posted by msu79gt82
Grilled a second batch last night. Best frozen burgers I've ever had. I would not say they were better than fresh ground certified angus beef however.
But there is no denying the convenience of pre-frozen patties and I have been avoiding them for years due to poor quality/taste. So thanks for the heads up regarding Bubba; I can use them as the occasion dictates.
Interesting comment regarding fresh Angus beef. Since Angus is little more than a marketing name, and has very little to do with the grade of beef, why are fresh ground certified angus burgers any better than non angus? Further, since the flavor in a beef burger comes almost entirely from the fat, what does the grade mean either? By its very nature, grinding meat is a way to tenderize even the toughest cuts. When making fresh burgers, a fat content of 25% is essential to a great burger. I have been known to cheat on occasion and mix some whipping cream to 15% fat ground beef! |
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| msu79gt82 |
quote:
Originally posted by Maik
Interesting comment regarding fresh Angus beef. Since Angus is little more than a marketing name, and has very little to do with the grade of beef, why are fresh ground certified angus burgers any better than non angus? Further, since the flavor in a beef burger comes almost entirely from the fat, what does the grade mean either?
Can't give you a theoretical reason only a pragmatic one. Here locally fresh certified angus tends to be a better flavor than the store-brands; not sure I can tell you why, it just is. By the way Bubba boxes Certified Angus also, maybe he knows something.
We have access (sometimes) to Nolan Ryan's Natural Beef patties and I use them when I can. They taste different than other beef, can't really say why. I am very picky about burgers and always make my patties 1/3 pound. Hence I try to buy the correct amount of meat for the number I am cooking. This is easy IF you have fresh ground at the butchers window (which isn't always the case) I often get odd looks when I order 1 and 2/3 pounds for 5). However if there is not what I want in bulk at the counter then it can be a pain in the butt to find pre-packages the right size.
I tend to prefer Nolan Ryan's patties when I can get them (they are never frozen, which may be why they are hit or miss at my store). Otherwise I try to get the angus in the right size. Convenience and options is why I am glad you guys introduced me to Bubba. |
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| komondor |
| I found the regular Bubba Burgers tonight. They were very good cooked one side then flipped waitede a couple of minutes and I had 3 great burgers. No slices of cheese or buns but they were still very good |
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| tzeus |
| Found them in Long Island, NY!! At BJS Wholesale Club! Trying them this weekend! :4: |
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| nightguy |
| I just picked up a box last night. Just over $7 for 6 patties but they're thicker than the store brand patties I usually buy - of which I usually have two. I had fun grilling it. If you let it drop a few inches to the grill you can get a pretty good flare up from all the fat. Pretty tasty little devils. |
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| Fabvsix |
| Don't forget to season them with salt/red pepper/blk pepper etc.......yuck to just those burgers with NO seasoning ! I also put a dab of Lea & Perrins with fresh lemon juice.....yum yum....(only after you have turned the patti ! Never season and flip meat or it burns between the grill and your meat):1: :1: |
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| nightguy |
quote:
Originally posted by Fabvsix
Don't forget to season them with salt/red pepper/blk pepper etc.......yuck to just those burgers with NO seasoning ! I also put a dab of Lea & Perrins with fresh lemon juice.....yum yum....(only after you have turned the patti ! Never season and flip meat or it burns between the grill and your meat):1: :1:
Are you asking me to keep up with your cooking abilities ? :cool: Not a chance. Plus I'm boring. I eat hot dogs and brats plain. Although the wife did get me some great dry rub seasoning from a bbq place in Houston. |
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| Fabvsix |
To all :
I'm going to share one of my secrets ! Nightguy esp. dispose of ALL your dry rub and seasoning mix's !
Go to your big local grocery store (Safeway/Albertson/WinDixie etc...) and buy the following:
Tony Chachere's "Original" Creole Seasoning
IT IS SIMPLY THE BEST ! HANDS DOWN !
I've tried all the dry rubs, made all the dry rubs, tried all the seasoning mix's ! Tony's is the BEST.
At least try it ! I tell guest it even great with SEX ! :eek: :eek: :eek: :2: :2: :2: :cool: :D ;) |
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| nightguy |
| You ever try the Lawry's liquid marinade ? I use it on chicken and steak, and more recently salmon. If you leave the salmon in it longer, it tastes like candy ! |
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| Fabvsix |
Nightguy:
It is possible.....see any here ? :2: :2: :2:
Your taste buds get worked at my place !:cool: :cool: :cool: |
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| Fabvsix |
| Additional inventory.....;) |
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| nightguy |
| Holy crap ! I guess if the big one hits out there, you have enough to get by. How much will you go through for the acuramdx.org pool party ? :cool: |
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| Fabvsix |
Albertson in Oakley California will have Bubba Burgers any day now (06-29-05) as the store manager is expecting two large boxes today.
:2: :2: |
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| XStatic |
quote:
Originally posted by Maik
Interesting comment regarding fresh Angus beef. Since Angus is little more than a marketing name, and has very little to do with the grade of beef, why are fresh ground certified angus burgers any better than non angus? Further, since the flavor in a beef burger comes almost entirely from the fat, what does the grade mean either? By its very nature, grinding meat is a way to tenderize even the toughest cuts. When making fresh burgers, a fat content of 25% is essential to a great burger. I have been known to cheat on occasion and mix some whipping cream to 15% fat ground beef!
Angus beef at its best! (TM)
Less than 8% of beef can earn the distinctive Certified Angus Beef(R) brand.
The Certified Angus Beef Program was formed in 1978. It was a venture that strengthened relationships between the American Angus Association, the world's largest beef cattle registry, and beef producers, packers and distributors, The goal was to provide assurances of beef quality and flavor for consumers, who during the 1970s were largely dissatisfied with the products available.
Today, Certified Angus Beef LLC (CAB) functions as a not-for-profit division of the American Angus Association. The Association is compromised of more than 35,000 Angus breeders who are dedicated to producing high-quality beef, superior in taste and tenderness. The CAB brand is the industry's oldest and most successful brand.
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| Maik |
quote:
Originally posted by XStatic
Angus beef at its best! (TM)
Less than 8% of beef can earn the distinctive Certified Angus Beef(R) brand.
The Certified Angus Beef Program was formed in 1978. It was a venture that strengthened relationships between the American Angus Association, the world's largest beef cattle registry, and beef producers, packers and distributors, The goal was to provide assurances of beef quality and flavor for consumers, who during the 1970s were largely dissatisfied with the products available.
Today, Certified Angus Beef LLC (CAB) functions as a not-for-profit division of the American Angus Association. The Association is compromised of more than 35,000 Angus breeders who are dedicated to producing high-quality beef, superior in taste and tenderness. The CAB brand is the industry's oldest and most successful brand.
My point exactly. It is a brand, nothing more. I have seen plenty of "Angus" meat that would not be graded any better than USDA Select, yet it carries the Angus label. Give me a nicely marbled steak any day, Angus or not. |
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