Barbecue ( Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to
external usenet poster
Posts: 1
Default Moink-Burger

I ground 4lb's of sirloin steak and 2 lbs of bacon, i added some
seasoning before i ground it up.

i made two burgers, one for my wife and i. i placed them on the rib-o-
lator inside my kettle using the cajun ring and the pitmaster IQ110
for temp control.

i cooked the burgers at 300-320 grill temp. i cooked the burgers until
they reached 140 internal temp and then placed on the grate to reverse
sear. they came out perfect.

i used a little honey mustard mixed with some Cayenne and a little
mayo on the other side. i added sweet onion, avocado, and tomatoes, oh-
ya and some cilantro.

my wife even liked it but she thought there was to much bacon she
wanted to taste the meat more. TO MUCH BACON!!! I THOUGHT IT NEED
MORE! i think even the pigs would agree that you can's have to much.
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hot veg mix with a burger Peppermint Patootie Diabetic 1 14-01-2013 10:16 PM
All-Bacon Burger Created By SoCal Burger Chain Slater's 50/50 Malcom \Mal\ Reynolds General Cooking 3 09-07-2012 12:33 AM
First Burger Join in Beirut - Lebanon (Classic Burger Joint) lboodl Restaurants 0 05-04-2010 12:33 PM
World's most expensive ($200) Burger King burger Corey Richardson General Cooking 7 31-07-2008 12:53 PM

All times are GMT +1. The time now is 01:47 AM.

Powered by vBulletin® Copyright ©2000 - 2023, Jelsoft Enterprises Ltd.
Copyright ©2004-2023
The comments are property of their posters.

About Us

"It's about Food and drink"