Stopped at the market yesterday and picked up some local ingredients for a Throwdown. I chose some Rabbit to grind with some fresh pork chunks to make a Cheese Burger Hoppy Meal.
Here is the bunny!
Butchered up and ready for some seasoning of Yardbird
Added some pork chunks for added fat content!
Seasoned up and back into the freezer to chill prior to grinding
Set-up the grinder
Ready to go.
all ground up and nowhere to go.
Burger patties are made
Spark up Daniella, complements of Sisters of Smoke
Paused for the cause. A little Belgian Beer for effect.
The global players are ready. Cheese from Holland and Chèvre Goat cheese made locally. Bacon from my new friend the butcher and fresh baked rolls I made the other day.
The grill is hot to trot with my new grill grates compliments of Brother Don Marco!
Lookin good from here!
Time for some cheese if you please.
Fries are done and the bottom of the bun is complete with a lovely coating of the melted Chèvre goat cheese.
The completed burger with the bacon on top!
The mandatory side shot! This was really good, even if it was a bit too big!
Thanks for looking!
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!