Burgers & Stuffed 'Shrooms

[44 bbq]

Burgers consisted of 80/20 and were about 5.6 oz each. 'Shrooms were stuffed w green onion sausage. Will top w parmesean cheese when done.
Seasoned with Simply Marvelous Peppered Cow. First time usingVitt it so anxious to give it a try. Made spicy mayo using 2 tsp blue plate mayo and 6 dashes Tabasco habanero sauce.
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[Fire it up]

That Tabasco habanero is some good stuff
And I'm a fan of just about anything when mushrooms are involved

[44 bbq]

Burgers and 'shrooms turned out great. Had a little flare up and the burgers were a bit charred but that's how I like them. Pulled the burgers when the it hit 163. I need my burgers done w no pink. Drizzled the burger w blues hog orig. thats some good stuff. Just starting to eat steaks at medium so I may turn to med burgers one day.
Pulled the 'shrooms at 165 it then topped w parmesean. They were fantastic.
Sorry for the horrible pics. Guess I need to invest in a dig camera for myself. It's just too easy to pick up the iPhone and take pics. Apple needs to increase the megapixels on these phones.
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[44 bbq]

That Tabasco habanero is some good stuff
And I'm a fan of just about anything when mushrooms are involved

You're right about the Tabasco hab sauce. That's some good chit.
I love stuffed 'shrooms on the grill. These had a great flavor and I think the parmesean cheese added to the flavor.


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[Fire it up]

Just starting to eat steaks at medium so I may turn to med burgers one day.

Was a vegetarian for 10 years back in the day (don't tell anyone) and when I started eating meat again I would only get well done steaks or burgers, I would slap myself silly now if I could go back in time...specially to ruin a good steak by cooking it well.
Med-rare steaks and medium burgers all day

But wouldn't turn down one of those burgers if'n ya offered me one

[44 bbq]

It's a funny thing about meat. My wife would eat a steak that is still mooing but would not touch a burger unless it is well done with no pink inside.
I used to always eat my steaks well, then when i started to get into the grilling/smoking thing about 3 yrs ago, I started eating my steaks med well. Now I am around the med range.
At this point, I just can't bring myself to eat a burger that is still pink.

As a kid, I watched my dad grill and he always used the blue bag crap and always cooked food until well done. I use either stubbs or Ro lump only and use a Thermapen to check for doneness.

My dad would be proud if he were still here.

[Fire it up]

If you're up to it I have a suggestion.
Sometime try a Pittsburgh/blackened rare filet.
I also like to cold smoke mine first but it's super simple. Just take a filet mignon, give it a really good coating of blackened spices, heat a cast iron pan and add some veg oil, throw the steak in and cook till charred on both sides, the middle will remain rare and it's oh-so succulent.

Thought I had done one and posted on here before but couldn't find it so here's a link of one I did some years back when I was on smurf.
http://www.smokingmeatforums.com/t/9...salad-dressing

[barkonbutts]

good looking shrooms!!

[44 bbq]

If you're up to it I have a suggestion.
Sometime try a Pittsburgh/blackened rare filet.
I also like to cold smoke mine first but it's super simple. Just take a filet mignon, give it a really good coating of blackened spices, heat a cast iron pan and add some veg oil, throw the steak in and cook till charred on both sides, the middle will remain rare and it's oh-so succulent.

Thought I had done one and posted on here before but couldn't find it so here's a link of one I did some years back when I was on smurf.
http://www.smokingmeatforums.com/t/9...salad-dressing

Thank you. I might have to give that a try. Filet's wrapped with bacon is one of my favorites.

[Bearcarver]

If you're up to it I have a suggestion.
Sometime try a Pittsburgh/blackened rare filet.
I also like to cold smoke mine first but it's super simple. Just take a filet mignon, give it a really good coating of blackened spices, heat a cast iron pan and add some veg oil, throw the steak in and cook till charred on both sides, the middle will remain rare and it's oh-so succulent.

Thought I had done one and posted on here before but couldn't find it so here's a link of one I did some years back when I was on smurf.
http://www.smokingmeatforums.com/t/9...salad-dressing

Awesome Pittsburgh Rare steak & plate-------

Can't believe when you posted that over there, you only got two comments for something looking so good!!!

Bear


Nice looking burgers & shrooms,44bbq!!!
I've seen a lot worse pics!!

Bear

[44 bbq]

I looked at the link again and now it has me wanting to give it a try. Might have to make a grocery trip and give that a try.