- Joined
- Sep 27, 2008
- Messages
- 20,616
Can’t wait for the pumpkin thread
Noooooooooooo[emoji23][emoji23][emoji23]
Can’t wait for the pumpkin thread
Once again I run into people smarter than me who save my butt!Probably just cook ALL THE BACON before you bug out of town, so that you have enough snacks for driving, and sammich-makin' stuff for when you get there.
I love this thread and all of the foodies. So this weekend, we prepped for a day trip into the hills (dirt road access to open range, 4700 feet altitude, no people but us) for a day of skeet shooting with our grown DD and her fiance, and her lifelong childhood bestie and her fiance. Our DS also came with us. They commenced to their usual toe to toe, shot for shot clay tournament (I think it ended in a tie). But, back to bacon. So, buy decent quality bacon, open package, place in one solid stack into smoker. Smoke for 35 to 40 minutes. Then, fine dice it. Add to 80/20 ground chuck, garlic powder, minced onion, A1 sauce, Worcestershire sauce and S and P. Press into perfect pattys. Be generous with kosher salt on exterior of patties. We refrigerated them, and grilled them on portable grill over charcoal out in the hills. Superb burgers.
In the words of President Thomas J. Whitmore: "Not bad...not too bad at all."
I love this thread and all of the foodies. So this weekend, we prepped for a day trip into the hills (dirt road access to open range, 4700 feet altitude, no people but us) for a day of skeet shooting with our grown DD and her fiance, and her lifelong childhood bestie and her fiance. Our DS also came with us. They commenced to their usual toe to toe, shot for shot clay tournament (I think it ended in a tie). But, back to bacon. So, buy decent quality bacon, open package, place in one solid stack into smoker. Smoke for 35 to 40 minutes. Then, fine dice it. Add to 80/20 ground chuck, garlic powder, minced onion, A1 sauce, Worcestershire sauce and S and P. Press into perfect pattys. Be generous with kosher salt on exterior of patties. We refrigerated them, and grilled them on portable grill over charcoal out in the hills. Superb burgers.
Mix the meat from several de-cased bratwurst with your hamburger at about a 5-1 or 6-1 ratio. Mammoth grease fire if you go rich, but so, so worth it.
flieger83 said:Hmm...well...if we're considering possible challengers to bacon (I agree, very iffy at best) then perhaps this challenge:
Is there bacon in there too? Thread police are watching.
Here is my entry for roasted brussel sprouts and bacon