Thick ground chuck reverse seared steakhouse burgers. Done indirectly with about 14 K-ford briquettes (8 lit, 6 unlit) and one small pecan chunk on my 14" Weber Smoky Joe. Took just under an hour. Cooker temp ~280. My burger (pictured) 153*, the wife & kids' 156-160.
Meat seasoned with a hefty shake of Morton's Nature's Seasons, my go-to burger seasoning, on both sides. Buns toasted. Garnished with farm fresh thick tomato slice, generous bottoming dollop of Meathead's [Burger] Glop (fantastic) and top it off with a thick slice of sharp cheddar. Fries on the side (with more MBG for dipping) and salad somewhere in the mix.
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