Well, lots of briskets for the Superbowl here in the beef section. They all look great....kind of makes my ground beef look like chopped liver. I went to a friend's house for the weekend to DJ a party. I drank way too much....a bunch of 30 somethings acting like we were still in college...playing beer pong and tippy cup....a little rough today, I'm certainly not 19 anymore. I decided on the drive home today I really needed to get a short smoke in today so I opted for good old burgers. I started with 2lbs of 90% and mixed in a little Montreal Steak seasoning. Made some large thin patties and stuffed them with a mixture of bacon bits, shredded cheddar, and barbecue sauce. I opened a can of Busch's Onion beans, added some leftover rib meat and barbecue sauce and put the pan under a couple of the burgers to catch the drippings.
An hour and a half in the MES set at 275 with a pinch of hickory chips every 20 minutes and the biggest one hit 160 so off they came.
The wife whipped up a creamy italian pasta salad and we had a great inpromptu meal. I'm filing this one away as a great way to whip up some smoked grub at the last minute.
Thanks for looking.
An hour and a half in the MES set at 275 with a pinch of hickory chips every 20 minutes and the biggest one hit 160 so off they came.
The wife whipped up a creamy italian pasta salad and we had a great inpromptu meal. I'm filing this one away as a great way to whip up some smoked grub at the last minute.
Thanks for looking.
