Rich G
TVWBB Honor Circle
Had some friends over for "heavy apps" and some cocktails last night, so took some inspiration from Cliff's recent brisket diner burger post, and decided to serve brisket sliders alongside some other munchies.
Made some buns:
Forgot to snap a pic of the portioned out burger mix, but I'm guessing you can picture what 2.5 oz patties of 80/20 brisket/pork look like..... Seasoned with salt, pepper, garlic powder, worcestershire sauce.
On the grill:
Served up simply topped with some provolone:
The burgers were really tasty, though I think I would have preferred a griddled crust, so will go that route next time. The buns were really good, flavor-wise, but need some enrichment added to soften them up a bit (recipe here.)
....and, this week's bread. After my starter met an unfortunate demise, I went with FWSY's Saturday White with about 8% light rye.....building a new starter so I can get back to sourdough.....
Happy Sunday!
Rich
Made some buns:
Forgot to snap a pic of the portioned out burger mix, but I'm guessing you can picture what 2.5 oz patties of 80/20 brisket/pork look like..... Seasoned with salt, pepper, garlic powder, worcestershire sauce.
On the grill:
Served up simply topped with some provolone:
The burgers were really tasty, though I think I would have preferred a griddled crust, so will go that route next time. The buns were really good, flavor-wise, but need some enrichment added to soften them up a bit (recipe here.)
....and, this week's bread. After my starter met an unfortunate demise, I went with FWSY's Saturday White with about 8% light rye.....building a new starter so I can get back to sourdough.....
Happy Sunday!
Rich
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