Ground brisket, at about a 85/15 ratio, with some Wisco hand shredded sharp white and yellow cheddars (thanks to a buddy who shipped me some along with some venison on dry ice) and diced hatch chiles and some Salt Grass Steakhouse seasoning. Smoked at 275° along with some garnish bacon.
Toasted the buns on the smaloke as well, then built the burger with the patty, pepperjack cheese, bacon, spicy sweet pickles, onion rings, and some od my honey bourbon bbq sauce, served with some fried on the side.
And a Dos Equis.
Toasted the buns on the smaloke as well, then built the burger with the patty, pepperjack cheese, bacon, spicy sweet pickles, onion rings, and some od my honey bourbon bbq sauce, served with some fried on the side.
And a Dos Equis.
