Also try a chicken “puck” cooked crispy in the air fryer, then dipped in Franks Red Hot, covered with a slice of provolone and a couple slices of thick cut crispy bacon all topped with some blue cheese dressing on an English muffin. This is a delicious sandwich that I enjoy on occasion.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
After all this talk, I needed this tonight. However, a twist. My wife this A.M.had taken out of the freezer her world famous meatballs and sauce, which was planned for tonight. I decided to used them for a pizza burger. Emuffin is T.J's whole wheat, our go to. Her sauce and sliced mozzarella. With a nice Zin.
Been making breakfast burgers this way for a while. Smashed pattie, over easy egg, cheese and some hash browns on top. All inside a toasted muffin. Yum...
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I did it tonight. I did something I’ve seen a bit of lately, and that is making two 2oz patties instead of one larger patty. They get done faster and have twice as much crust. It’s nuance, but it’s not hard to do. It’s easy nuance.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Oh yeah, there is a restaurant near me that has had these on the menu for years. Ground 80/20 hamburger with brie and arugula on an English muffin. I love it.
Well a little warmer today, low 40’s, so I finally fired up the flattop and did some basic bacon cheeseburgers on English muffins. Yum. I had forgotten how good it is.
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