bigbevo76
Got Wood.
- Joined
- Jul 21, 2010
- Location
- Austin, Texas
I go with ground chuck or ground beef to fresh pork sausage, about 3/4 ratio. I mix them together, add some bbq rub, hot sauce and mix together. I had about 1.5lbs ground beef (80/20) to .5lbs of hot pork Italian sausage.
You want to cook these well done, no medium rare here. I like my burgers very well done on the outside with lot of crunchy portions but just medium well to well on the inside. I grill these for around 8mins a side on 350. They are cooked through for sure but stay very juicy.
Fresh Kaiser rolls, cheddar, bread and butter pickles.
yeah, and I fired up the ol gasser tonight. I actually had it on only to clean my grates from my smoker from smoking 2 turkeys yesterday. I just threw the burgers on afterwords. Now back to storage
You want to cook these well done, no medium rare here. I like my burgers very well done on the outside with lot of crunchy portions but just medium well to well on the inside. I grill these for around 8mins a side on 350. They are cooked through for sure but stay very juicy.
Fresh Kaiser rolls, cheddar, bread and butter pickles.
yeah, and I fired up the ol gasser tonight. I actually had it on only to clean my grates from my smoker from smoking 2 turkeys yesterday. I just threw the burgers on afterwords. Now back to storage
