I realized late this last New Year's weekend that I was so busy party'in I hadn't smoked anything in a 3 day weekend. A freakin travesty in my house. It was 11am on a Monday when I realized so I picked a short smoke, some stuffed burgers. I usually go with a swiss/basil french onion and bbq theme with stuffed burgers but the local Safeway was out of fresh basil so I switched it up with fresh oregano and I already had some fresh thyme.
Ingredients:
80% lean ground beef, mixed with salt/pepper and bread crumbs (fat content helps keep it together)
med cheddar and havarti for the cheese
fresh oregano, stemmed and chopped
fresh thyme, stemmed and chopped
jalapeno, seeded, halved and sliced
brown mushrooms, halved and sliced
those crispy onion things you use on green bean casserole
sun dried tomatoes (jarred in oil)
sweet baby rays bbq sauce (just a little)
(most of these ideas from this forum, sorry I don't have the credit where it belongs)
Normally I would bake some bacon and crumble it in but I was short on time (new Xbox for Christmas)
Once packed and sealed I put back in the fridge for 30 minutes to cool back down.
Smoked over hickory in my Smoke Hollow 30" propane cabinet for 1 hour @ 250° F
I let them cool a bit long so the cheese wouldn't drip out, I might choose mess over convenience next time though. Every one was loving the taste. A resounding success!
Ingredients:
80% lean ground beef, mixed with salt/pepper and bread crumbs (fat content helps keep it together)
med cheddar and havarti for the cheese
fresh oregano, stemmed and chopped
fresh thyme, stemmed and chopped
jalapeno, seeded, halved and sliced
brown mushrooms, halved and sliced
those crispy onion things you use on green bean casserole
sun dried tomatoes (jarred in oil)
sweet baby rays bbq sauce (just a little)
(most of these ideas from this forum, sorry I don't have the credit where it belongs)
Normally I would bake some bacon and crumble it in but I was short on time (new Xbox for Christmas)
Once packed and sealed I put back in the fridge for 30 minutes to cool back down.
Smoked over hickory in my Smoke Hollow 30" propane cabinet for 1 hour @ 250° F
I let them cool a bit long so the cheese wouldn't drip out, I might choose mess over convenience next time though. Every one was loving the taste. A resounding success!
