Avocado burger and a chucky

[Al Ramirez III]

Grilled up some burgers and avocados. I coated them lightly with EVOO and grilled them on my weber gasser. The cast iron grates made lovely grill marks. I made an avocado burger with lettuce and meunster cheese. Grilling the avocados did really soften them up and they tasted great! Seasoned the burgers with bovine bold and I also threw a chuck on the kettle to smoke with pecan which I hadn't smoked with before. I must say the pecan smoke was great and I think it might be my new favorite smoking wood. The wood doesn't seem as dense as hickory or mesquite so the chunks didn't last as long as the mesquite I normally use. But no problem I have a big bag and just threw on another few. Chucky was a little dry but thats my fault for buying a smaller one and I definately won't skimp on my chucks anymore. It was maybe a 1.6lber and shrunk alot so I didn't get much for my effort but hey I'm not picky and I'll be having a pulled chuck sandwich for lunch today. Loved the pecan. Chuck was done in exactly 4hrs.

 

[Paul K]

Good looking food Al. Pecan is great for many meats. It is a part of the hickory family but not as intense. I use a lot of it as I have a friend who has to trim his pecan trees every year

. Try it sometime with chicken; it's a great combo.

Paul

 

[Jim Lampe]

Nice AL!
What temp did you cook the roast at?
The pulled beef looks Awesome!
...and that burger would be gone in SECONDS if in front of me

 

[Bob Correll]

Great looking burgers and chuckie Al!

I have several types of wood for smoking, but almost always reach for the pecan or apple, and sometimes both.

 

[Al Ramirez III]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Nice AL!
What temp did you cook the roast at?
The pulled beef looks Awesome!
...and that burger would be gone in SECONDS if in front of me

</div></BLOCKQUOTE>

Thanks! I put the roast on immediately after adding my hot coals for the minion and smoke wood. Then I bring the kettle up to temp slowly to 350-375 I do that to set the smoke ring. Works great. Foiled at 160 and pulled it around 200ish.