Rib-O-Lator
Assistant Cook
- Joined
- Dec 13, 2009
- Messages
- 26
I ground 4lb's of sirloin steak and 2 lbs of bacon, i added some seasoning before i ground it up.
i made two burgers, one for my wife and i. i placed them on the rib-o-lator inside my kettle using the cajun ring and the pitmaster IQ110 for temp control.
i cooked the burgers at 300-320 grill temp. i cooked the burgers until they reached 140 internal temp and then placed on the grate to reverse sear. they came out perfect.
i used a little honey mustard mixed with some Cayenne and a little mayo on the other side. i added sweet onion, avocado, and tomatoes, oh-ya and some cilantro.
my wife even liked it but she thought there was to much bacon she wanted to taste the meat more. TO MUCH BACON!!! I THOUGHT IT NEED MORE! i think even the pigs would agree that you can's have to much.
http://www.youtube.com/watch?v=wHMlDZnYd0E
i made two burgers, one for my wife and i. i placed them on the rib-o-lator inside my kettle using the cajun ring and the pitmaster IQ110 for temp control.
i cooked the burgers at 300-320 grill temp. i cooked the burgers until they reached 140 internal temp and then placed on the grate to reverse sear. they came out perfect.
i used a little honey mustard mixed with some Cayenne and a little mayo on the other side. i added sweet onion, avocado, and tomatoes, oh-ya and some cilantro.
my wife even liked it but she thought there was to much bacon she wanted to taste the meat more. TO MUCH BACON!!! I THOUGHT IT NEED MORE! i think even the pigs would agree that you can's have to much.
http://www.youtube.com/watch?v=wHMlDZnYd0E
