Brisket, short rib and chuck. That's the combo spices are whatever you like, I try to keep it simple myself. Personally I like to make them very thin and stack them.
Brisket, short rib and chuck. That's the combo spices are whatever you like, I try to keep it simple myself. Personally I like to make them very thin and stack them.
to the show...
I made up a couple burgers last night. I usually take aboot a half pound of 80/20 & hit it with garlic powder, S&P, a dash or two of soy sauce & the same of worshy & then add some Tony Chachere's. Mix it all together & I'll then form up four kinda thin patties, throw some jalapeño slices on two & sandwich the other two on top to form two nice thick burgers. Throw 'em on the grill & top them with a slab-o-cheese & there you go...
Aight, I was short on time to get to the VA for the daily visit earlier. Just wanted ya ta have some kind of answer.
When I do - 1/4 brisket. 1/4 short rib, 1/4 chuckie, 1/4 pook butt. If'n the fat looks thin I add brisket fat trimins. That just the basics, the rest is unlimited! Really like the stuffed bugers, sometimes double stuffed!
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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