BBQchef33 said:Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!
BBQchef33 said:Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!
brdbbq said:BBQchef33 said:Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!
I posted A Jimmy Dean fatty burger some time ago but I be damned if I know where. It had powdered mustard Onion, Worchestire sauce. Good Chit. Relist tonight if there is interest.
So I'm outside earlier checkin' on my pepper plants, when I get this strange buzzing in my head that someone is talking about Handsome Jack! I should have known it was Bill! It' not your fault you're addicted Bro' - I put a little "crack" in every batch of sauce. Keeps 'em coming back for more...BTW, what the fark happened to Handsome Jack?
spicewine said:I use a 2:59-1:59-0:59 method just to be different. :roll:
I was getting creative today, so I did a 3-2-1 variation on a Fatty
3 hours in the smoke, spraying with everything else.
2 hours wrapped in foil, sprayed before wrapping
1 hour in the cooler.
Got about 20 minutes of the 1 hour in the cooler left, but when tranfering from grill to cooler, I made a trail of juice pouring out the side.
Smelled AWESOME.
Will post results in 25 minutes
Anyone care to explain this in a little more detail..... IE, what is Spraying, and do you really smoke for 3 hours and then wrap in foil for 2 more hours... that seems odd, then you put it in a cooler. I WANT TO EAT IT!!!!