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Dang, another day late and dollar short suggestion. I sure coulda used this idea 3 weeks ago instead of standing there by the grill flipping burgers......... BUT.... it's gone into the LC for the next time. Gotta give points for a great suggestion (if we could still give points.....)
A thought on the cooling rack idea: They do make foil platters with holes in them that could be set on top of the cooling rack. It would make it easier to cut and remove the individual burgers from the rack. And the cleanup would be easier and since I do my own cleanup, I'm always looking for the easier way to get the item cleaned.
I see what you did there... a flat fattie -> a flatty? that's a great idea! thanks a ton for sharing this with us. I bet you start seeing a lot of these real soon on here! I'm with Rick, more details please? Cheers! to your burger and your brew!!
I cooked it on m Weber with indirect heating at about 275. After the first 45 minutes I rotated the pan to keep things heating even. I gave the coals just one little pecan chip because the girls didn't really want a heavy smoke. After about two hours it was medium well. The bacon wasn't crisp enough for me so I fired up the gas grill and gave it a quick browning. The flatty :) is about 1 1/2" thick before any toppings are added. Once done I cut it into eight sections and added more cheese. That was it. I think you could bump the first 275 temp up to 350 and get the same results. What was nice is you can add what you like. The BBQ sauce gave it a great flavor. I guess you could even use a tomato sauce if you prefer.