this weekend, i seek to try my hand at this.
i took three lbs of lean burger and mixed it with the following, pretty much making it up as i went along:
tomorrow, i plan to set the bad boy in the smoker and smoke with hickory until done at around 250 degrees. from what i understand, the internal temperature should reach 160 degrees and this should take 4 or 5 hours.
i am unsure if i should be topping it with anything while cooking; if anyone has any advice, i'll be listening!
updates will come tomorrow.....
i took three lbs of lean burger and mixed it with the following, pretty much making it up as i went along:
- 6 slices of bread, processed into crumbs
- 1 egg
- 1 small can of sliced mushrooms
- 1/2 of a large onion, chopped fine
- 3 cloves garlic
- 1 small (8oz) can of el pato (mexican "hot" tomato sauce)
- 1 tbsp. kosher salt
- 1 tbsp. pepper
- a melange of herbs from my herb garden as available, including marjoram, oregano, savory, sage, thyme, rosemary etc., chopped fine
- 3 tbsp worcestershire sauce
tomorrow, i plan to set the bad boy in the smoker and smoke with hickory until done at around 250 degrees. from what i understand, the internal temperature should reach 160 degrees and this should take 4 or 5 hours.
i am unsure if i should be topping it with anything while cooking; if anyone has any advice, i'll be listening!
updates will come tomorrow.....