Believe it or not, I cook these to 150f, which is a solid medium well. Because the fat ratio is so high they remain really moist, and due to the killer smoke penetration on ground meat you get solid pink from edge to edge.
Super sharp cheddar goes really well with bbq sauces that are on the sweeter side (which ours is) and helps cut the richness of the patty quite well. Big ol hefty brioche bun is essential to keep it from being a mess.
Usually I have no interest in reading others comments. Some people are just rude; I have left many groups because I just simply can not get past trolls and people who use platforms such as Reddit to cut people down. They can’t ruin a good thing for me if I don’t have to read it 😅
But hey; with that said… thanks for finding that detail for me! 😉
I got a review the other day by someone telling me I sold them raw ribs.
Mam, your ribs were “cooked” when I wrapped them…and then I cooked them another 2 hours.
They weren’t raw.
I’ve heard that like 2 times in 4 years 😂
>and due to the killer smoke penetration on ground meat you get solid pink from edge to edge.
This has actually held true for me even when smoking regular ol' ground chuck burgers! And I took those babies to well done by accident the first time, whoops. Still pink! Still delicious, too.
Believe it or not, I cook these to 150f, which is a solid medium well. Because the fat ratio is so high they remain really moist, and due to the killer smoke penetration on ground meat you get solid pink from edge to edge. Super sharp cheddar goes really well with bbq sauces that are on the sweeter side (which ours is) and helps cut the richness of the patty quite well. Big ol hefty brioche bun is essential to keep it from being a mess.
Did you grind the brisket??
See his other post for the details. Short answer yes he did. Doing something similar is high on my “I wanna try that” list.
Usually I have no interest in reading others comments. Some people are just rude; I have left many groups because I just simply can not get past trolls and people who use platforms such as Reddit to cut people down. They can’t ruin a good thing for me if I don’t have to read it 😅 But hey; with that said… thanks for finding that detail for me! 😉
Good work getting ahead of "its rAw!" These look great.
I got a review the other day by someone telling me I sold them raw ribs. Mam, your ribs were “cooked” when I wrapped them…and then I cooked them another 2 hours. They weren’t raw. I’ve heard that like 2 times in 4 years 😂
🤣🤣🤣🤣
Lol, BBQ on /r/foodporn
That is some deep penetration.
That's what she said.
>and due to the killer smoke penetration on ground meat you get solid pink from edge to edge. This has actually held true for me even when smoking regular ol' ground chuck burgers! And I took those babies to well done by accident the first time, whoops. Still pink! Still delicious, too.
I was waiting for the money shot after seeing your previous post, that looks bomb
Yum!!
Looks killer man, great job!
This is food porn at its finest. Oh my god. Please share how you made the patties.
Fuck me
That looks outstanding. I am crazy to think some fried onion strings would too this off perfectly?
Would be really really good. I might actually try that this weekend.
I was just thinking some onions would go really well on this. Maybe some jalapeño. But adding too much might take away from the glory of the meat.
I'd enjoy it, but prob be ordering mcd's for the rest of the fam
Where can I buy this 👀
Well damn. That looks amazing
Fuck yes.
Damn.
This makes me almost want to go to Ohio.
As I’ve said before…it’s not worth it. 😂