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Author Topic: Moink-Burger  (Read 2492 times)
Rib-o-lator
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« on: May 20, 2012, 07:47:31 AM »

I ground 4lb's of sirloin steak and 2 lbs of bacon, i added some seasoning before i ground it up.

i made two burgers, one for my wife and i. i placed them on the rib-o-lator inside my kettle using the cajun ring and the pitmaster IQ110 for temp control.

i cooked the burgers at 300-320 grill temp. i cooked the burgers until they reached 140 internal temp and then placed on the grate to reverse sear. they came out perfect.

i used a little honey mustard mixed with some Cayenne and a little mayo on the other side. i added sweet onion, avocado, and tomatoes, oh-ya and some cilantro.

my wife even liked it but she thought there was to much bacon she wanted to taste the meat more. TO MUCH BACON!!! I THOUGHT IT NEED MORE! i think even the pigs would agree that you can's have to much.


http://www.youtube.com/watch?v=wHMlDZnYd0E
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1. Gas UDS
1. charcoal UDS
1. Big gasser
2. 22.5 kettles
1. Auspit
a torch and weed burner in case the others fail,
and a few Rib-O-lators (ROL)
Buford UDS and kettle diffuser

B-O-B
206-999-0962
http://www.ribolator.com
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