Mark Skeet
TVWBB Pro
It's been a while since I've had a chance to cook outside, but today I made time. I didn't have a ton of time to cook a "major" on the WSM so we tried to decide between burgers or sausage. In the end I went with half ground beef, half Italian sausage burgers. 2 pounds of meat seasoned with Weber Gourmet Burger shaped into 5 patties.
Also put together some ABT's stuffed with pub cheese. Good stuff, doesn't melt too much. Seasoned with Penzy's Galena Street.
Fired up the OTG.
Got the ABT's and skillet taters going.
Hit the burgers with Penzy's Chicago and onto the grill.
Max was stalking, tail wagging, wondering if there was a burger for him.
Flipped.
And cheesed with Hoffman's Sharp Cheddar.
And plated on fresh rolls with some grilled onions, shrooms and sriracha mayo. Served with some slaw.
Burgers were tasty, heavy on the sausage flavor. You know how you can't tell how hot a jalepeno is until you bite into it? Well these were en fuego. My mouth is still on fire. Thanks for looking and have a great Sunday!
Also put together some ABT's stuffed with pub cheese. Good stuff, doesn't melt too much. Seasoned with Penzy's Galena Street.
Fired up the OTG.
Got the ABT's and skillet taters going.
Hit the burgers with Penzy's Chicago and onto the grill.
Max was stalking, tail wagging, wondering if there was a burger for him.
Flipped.
And cheesed with Hoffman's Sharp Cheddar.
And plated on fresh rolls with some grilled onions, shrooms and sriracha mayo. Served with some slaw.
Burgers were tasty, heavy on the sausage flavor. You know how you can't tell how hot a jalepeno is until you bite into it? Well these were en fuego. My mouth is still on fire. Thanks for looking and have a great Sunday!
