A little insight: I've been smokin for only 2-1/2 years and I've done -a lot- of burgers in that time. As I have recently said, I smoke five or six nights a week year round. The burgers that I currently make are 80/20 because I gotten the best flavor from that ratio. I have tried 70/30 and get way to much shrinkage and the 90/10 always turn out just a little dry and the flavor just isn't there. I recently recieved a tweet "The best hamburger is made by choosing the leanest piece of round steak you can find, having the butcher cut off..."
I totally disagree with this. Does anyone else have an opinion on this.
Just for the book: My burgers are now smoked using 1# 80/20 and 1/4# fresh sausage and 1 egg oh yea and a little bread crumbs. They are dyn-o-mite!
--ray--
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I totally disagree with this. Does anyone else have an opinion on this.
Just for the book: My burgers are now smoked using 1# 80/20 and 1/4# fresh sausage and 1 egg oh yea and a little bread crumbs. They are dyn-o-mite!
--ray--
(0||||0)