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Old 04-13-2013, 07:12 AM   #6
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Join Date: 04-21-11
Location: Shawano Wisconsin

The bar I used to work at use to make two types of stuffed burgers.

The Wolf filled Pepperoni and cheese.

The Supreme filled with Green Peppers,Mushrooms and Onions and cheese.

If you had any problem with them coming apart we all ways froze them after making them to help bind them together. Then we would Nuke them for 5-7 minutes then and grill them off for 15 minutes and they still would only come out Med Rare at best.

I'd call yours Za on a Toast.
1- 84" Lang wide Body, 1-22.5" WSM,4-18.5" WSM's 1-UDS with custom cart, #2 La Caja China 2- Weber Performers, 2-22.5" Weber OTS 1-18" Weber OTS 2-Orion Cookers, 1-8' Event Gasser,
1- Terracotta pig and 1-Terracotta Elephant and [B]One very understanding wife[/B]...
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