Tried a new out of the box recipe yesterday. Started this cook 2 days before making some bacon jam. Seasoned the meat with Killer Hogs Ap and Mojo Rub. Started with (2) 4oz patties and stuffed with bacon jam, conecuh sausage , and cheese. Wrapped a puff pastry around the burger and sprayed with olive oil . Sprinkled some chia seeds and little mojo for color on top . Cooked on my 18 OTG with one basket of fully lit Kingsford Competition Pro . Grill held temps of 425-450 the entire time. Used my sous vide thermoworks probe and pulled at 140. Turned out pretty good. I used 93/7 and next time I will use 80/20. That would be the only thing I would change and is a work in process.
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