Mr.Fabulous
Active member
- Joined
- Jul 18, 2019
- Messages
- 175
- Media
- 102
- Reaction score
- 152
- Points
- 43
- Location
- Statesville NC
- Grill
- Pro 34
Recipe:
ground chuck, hand pattied into about 1/4 lb patties
Seasoned with kosher salt and cracked black pepper (I usually sprinkle on some Montreal steak seasoning, but there was an ‘incident’ with the salt, the pour lid popped open while I was sprinkling. There was a lot of brushing of salt off the burgers ....)
Cherry pellets, at the recommendation of my local supplier.
Started on smoke for about an hour. Used the Frog Mats again, love them. Removed from grill, cranked it up to high, returned to the heat when it reached temp. 4 minute a side to finish, added some sliced sharp white cheddar on the flip. Tasted wonderful, even with the sodium snafu ....
Cherry Pellets were great on the burgers. Guess that is another bucket of pellets I am going to have to keep around.
ground chuck, hand pattied into about 1/4 lb patties
Seasoned with kosher salt and cracked black pepper (I usually sprinkle on some Montreal steak seasoning, but there was an ‘incident’ with the salt, the pour lid popped open while I was sprinkling. There was a lot of brushing of salt off the burgers ....)
Cherry pellets, at the recommendation of my local supplier.
Started on smoke for about an hour. Used the Frog Mats again, love them. Removed from grill, cranked it up to high, returned to the heat when it reached temp. 4 minute a side to finish, added some sliced sharp white cheddar on the flip. Tasted wonderful, even with the sodium snafu ....
Cherry Pellets were great on the burgers. Guess that is another bucket of pellets I am going to have to keep around.
