Jerome D.
TVWBB All-Star
I've been seeing a lot of photos of great looking burger cooks lately, which resulted in me having one of those "gotta have it" cravings for a burger.
The burgers were made with 100% grass-fed ground beef and seasoned with Rufus Teague meat rub. Cooking was done on the old Performer, with Rockwood lump as the fuel along with a foil packet filled with oak pellets for a little bit of smoke.
The burgers were smoke roasted indirect until they reached an internal temperature of 110°F, then seared directly over the coals until medium rare. The toppings included colby jack cheese, caramelized onion, sautéed mushroom, and roasted garlic cloves. The roasted garlic was something new I tried just out of curiosity, and they turned out to be one of my favorite burger toppings.
The burgers were made with 100% grass-fed ground beef and seasoned with Rufus Teague meat rub. Cooking was done on the old Performer, with Rockwood lump as the fuel along with a foil packet filled with oak pellets for a little bit of smoke.
The burgers were smoke roasted indirect until they reached an internal temperature of 110°F, then seared directly over the coals until medium rare. The toppings included colby jack cheese, caramelized onion, sautéed mushroom, and roasted garlic cloves. The roasted garlic was something new I tried just out of curiosity, and they turned out to be one of my favorite burger toppings.
