A week or two ago, someone (Barfunk? Norco?) said that they didn't comment on burger threads often because they prefered burgers cooked old school style (griddle/cast iron/something like that) - and yes, I'm paraphrasing, so don't get mad if I'm misquoting.
Anyway, I saw the light in that thread. Tonight I made burgers on the grill, with a bit of Mesquite. I put the patties in a scorching hot cast iron skillet so it could both get the smoke and the carmelization - at the last moment, I pulled it off and put it right over the open flame. Best of both worlds!!! But, I didn't take pix, so I know it didn't happen. I'm just saying if it DID happen, they were GREAT!!! Thanks to whomever made that comment a couple of weeks ago. :-D
Also, a neighbor gave me some Italian Sausage, that I smoked a while and finished on the grill. I LOVE spicy I.S., but this is sweet. What to do with it? ABTs? It seems to be very good quality sausage from a specialty butcher in Chicago...anybody passing through Manito the next 36 hours? Or anyone with advice?
Thanks,
Dan
Anyway, I saw the light in that thread. Tonight I made burgers on the grill, with a bit of Mesquite. I put the patties in a scorching hot cast iron skillet so it could both get the smoke and the carmelization - at the last moment, I pulled it off and put it right over the open flame. Best of both worlds!!! But, I didn't take pix, so I know it didn't happen. I'm just saying if it DID happen, they were GREAT!!! Thanks to whomever made that comment a couple of weeks ago. :-D
Also, a neighbor gave me some Italian Sausage, that I smoked a while and finished on the grill. I LOVE spicy I.S., but this is sweet. What to do with it? ABTs? It seems to be very good quality sausage from a specialty butcher in Chicago...anybody passing through Manito the next 36 hours? Or anyone with advice?
Thanks,
Dan