Good Evening to All!
Yesterday, I did some mods and the test burn/seasoning of my ECB. I was really happy with it's ability to keep a constant temp for almost four hours without adding any charcoal. I decided to add some vents in the top of the ECB and use a bit less charcoal to get a lower temp. It worked great. Today's smoke, it kept 245 degrees steady for more than three hours. I might add another hole to the lid, but want to wait for cooler weather. We got into the low 90s today. Added just a bit of coal to maintain a few more hours. Why so much for stuffed burgers and ABTs? Well, I did the ham hocks for my Mom's 15 bean soup. That will be finished tomorrow and I'll do a thread on that.
Now for the burgers... I've seen a few posts here about them and decided to try them for supper. We used ground pork for the bottom patty and ground beef for the top. In between, cheese, onion, and hot pepper rings. The white stuff in the bowl is the stuffing for the ABTs.
The ABTs were cream cheese, crab, shrimp, Mrs. Dash Garlic and Herb, paprika topping. We take out the seeds but leave the ribs for heat. Incredible!
Stuffing everything into the ECB. The hocks have been on about two hours here. We're using mesquite to get enough smoke into them to flavor the soup tomorrow. That's Dakota's foot on the left. He couldn't wait for the ABTs to be done...
The finished burgers. Didn't get a shot of the ABTs, although I did get to eat one. Neighbors saw the smoker getting started up and showed up at the right time (for them). I went in to get the camera and the ABTs were gone...
Excellent burger. Next time, I'll make a couple more. I've also figured out that I will have to start doubling, at least, the ABTs.
Thanx for checking out my burgers and stay tuned for the bean soup tomorrow!