Everything But The Kitchen Sink

Discussion in 'Beef' started by shrimp nasty, Jun 4, 2014.

  1. Decided last minute to smoke a couple burgers. I love a grilled burger but smoked burgers are right up there in my book. Hand made the burgers with some Italian bread crumbs to keep em together, minced garlic, peppercorn ranch dressing, diced up pickles, shredded mozz and some green habanero hot sauce (the kind found in a lot of Mexican restaurants). Cooked with hickory chips in an MES 40 at 215 until 165 internal, which took about 80 minutes. Normally I prefer to slow cook and get the most of the smoke and keep things moist but these came out tender as can be. Letting em sit under foil for 10 to redistribute juices. Not sure the flavor since I just randomly grabbed everything in eye sight and threw it in, but if it tastes half as good as it smells I'm in for a good night. And what's a burger without some Shiner Bock? Anyone got any other favorite ingredients or burger smoking methods? Hope ya'll have a good weekend.


  2. bearcarver

    bearcarver Smoking Guru OTBS Member

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