Bacon Cheeseburger anyone?
How about a Bacon Cheeseburger fattie?
Heck if can do a meatloaf, why not try it.
The Stuff
Forgot to get the 1 egg and Montreal steak seasoning out.
The Filling
And forgot to pick-up any shrooms
.
Ready to go on
Temp shows 223F @ lid. Lousy pics, sorry, 10 yr old Kodak digital camera that cost me $600
At 150F internal
Yes, I forgot to foil the water pan. My bad.
2.5 hrs into it.
Dang glare. But I do love a remote thermometer.
Meat temp.
Brushed it with a tomato/brown sugar/dried mustard glaze and waited for 160f.
Hanging out for 10 mins.
Sliced. Note to self here, add more stuffing and DON’T FORGET THE MUSHROOMS!
Cut a couple of small rolls in halve and for Byran S, spread abit of chipotle mayonnaise.
Lunch served, “The Shervie Slyder”
What I learned:
1} This was my first semi-long cook with lump. I use lump to grill all the time just not in the WSM. I’m sure it was to do with the quality of it but man it burns fast. The only readily available lump I can find is this . Just over ½ a ring was out in 3 plus hours.
Answer: Error to the side of more then you think.
2) And I knew this, ground beef dries out easily. Even though I mixed in some ketchup and worrsie it was a bit dry. I think it mainly was the fact to fuel was running very low,
I had to keep too long in the smoker it get to 160F. Answer: (see above)
3} I’m getting older and forgot too much stuff, i.e. mushrooms, foil the water pan, set stuff out for cool pics like you guys do, etc. Answer: Ain’t got one.
Bottom line: Pretty darn good.
How about a Bacon Cheeseburger fattie?
Heck if can do a meatloaf, why not try it.
The Stuff
Forgot to get the 1 egg and Montreal steak seasoning out.
The Filling
And forgot to pick-up any shrooms
Ready to go on
Temp shows 223F @ lid. Lousy pics, sorry, 10 yr old Kodak digital camera that cost me $600
At 150F internal
Yes, I forgot to foil the water pan. My bad.
2.5 hrs into it.
Dang glare. But I do love a remote thermometer.
Meat temp.
Brushed it with a tomato/brown sugar/dried mustard glaze and waited for 160f.
Hanging out for 10 mins.
Sliced. Note to self here, add more stuffing and DON’T FORGET THE MUSHROOMS!
Cut a couple of small rolls in halve and for Byran S, spread abit of chipotle mayonnaise.
Lunch served, “The Shervie Slyder”
What I learned:
1} This was my first semi-long cook with lump. I use lump to grill all the time just not in the WSM. I’m sure it was to do with the quality of it but man it burns fast. The only readily available lump I can find is this . Just over ½ a ring was out in 3 plus hours.
Answer: Error to the side of more then you think.
2) And I knew this, ground beef dries out easily. Even though I mixed in some ketchup and worrsie it was a bit dry. I think it mainly was the fact to fuel was running very low,
I had to keep too long in the smoker it get to 160F. Answer: (see above)
3} I’m getting older and forgot too much stuff, i.e. mushrooms, foil the water pan, set stuff out for cool pics like you guys do, etc. Answer: Ain’t got one.
Bottom line: Pretty darn good.
