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Brie And Blue Cheese Stuffed Burgers On Dottie

Started by MrHoss, November 02, 2014, 04:44:45 PM

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MrHoss

I picked up a black 18.5 OTG and today was the first cook.....I have called her Dottie:



I forgot to correct the triangle before firing her up this morning.

The fella who had it before me said he used it 3 times - as evidenced by a clean grill grate.  He did however spray it down heavily with oven cleaner, then let it dry.  I spent many hours getting it out with steel wool and dish soap.  I got the vast majority out with elbow grease then this morning decided to do a high heat burn.  I had to work a couple hours into it so I pushed the coals to one side then filled in much of the charcoal grate with lump and a few wood chunks.  Trimmed  back the vents and went to work.  I brought home some fresh made ground top sirloin, seasoned it and made stuffed burgers....half with brie and the other with blue cheese.  I let them sit in the fridge for a couple hours to let the meat and spices marry then out at room temp covered before going on the grill:



I spiked the coal bed with some hickory bark and a chunk of mesquite:





Served with mustard, red onion, s+p, and a little mayo on the top of the bun:


"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

GregS

I only use kettles with lid bales.

AcrossFromHoss

#2
Looks like a great time on a bun. Here is  that technique I was talking about the other day using the mayo:
http://food52.com/blog/10792-gabrielle-hamilton-s-grilled-cheese-sandwiches
Works great for Burger buns.
"Seeing pictures of a nice steak without viewing the middle is like seeing a nice pair of tits in a bra. You tease!!!!"
22.5 black OTG kettle, 18.5 WSM, Jumbo Joe

argentflame

Awesome cook and nice pickup on the 18 gold. So far only found one those grills in my area this year.

Winz

In an ongoing relationship with a kettle named Bisbee.