What better way to say goodbye to summer than with some good smoked hamburgers?
For the kids' last night before kicking off their new school year, I mixed four pounds of 90 percent lean ground beef with a little better than a half-pound of bacon and added two tablespoons of Weber Gourmet Burger seasoning and a half-teaspoon each of salt and pepper. After getting a good fire going in my Pecos, I formed the mixture up into 1/3-pound patties and rested them in the fridge about 20 minutes.
I ran them between 225 and 250 for about an hour, letting them soak up all the post oak smoke they wanted, cheesed up several with cheddar or Swiss, and pulled them when they reach an IT of 155-160. Good stuff!
For the kids' last night before kicking off their new school year, I mixed four pounds of 90 percent lean ground beef with a little better than a half-pound of bacon and added two tablespoons of Weber Gourmet Burger seasoning and a half-teaspoon each of salt and pepper. After getting a good fire going in my Pecos, I formed the mixture up into 1/3-pound patties and rested them in the fridge about 20 minutes.
I ran them between 225 and 250 for about an hour, letting them soak up all the post oak smoke they wanted, cheesed up several with cheddar or Swiss, and pulled them when they reach an IT of 155-160. Good stuff!
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