Ultimate burger

[cosmiccowboy]

After years of tweaking and refining I have finally come up with the ultimate burger.

And it's not grilled.

I do them on the smoker at 210F and never touch them (about two hours) until it's time to add the smoked Wrights peppered bacon (cooked at the same time on the pit) sauteed onions (cooked at the same time on the pit wrapped in foil with olive oil and ragin blaze) serrano peppers (fresh, smoked on the pit, cross sliced seeds and all) and cheese (two slices your favorite...lay across the top of everything else and it melts and holds everything together.

I already have a burger bar prepared with all the condiments, lettuce, etc.

Splash the HEB Texas sized buns with olive oil, toast and serve. Everybody builds their own burger.

The flavor burst when you bite into them is cross your eyes good.

[black dallas]

man that does sound awesome!

[Rhino427]

Dang brother sounds good be there in about 4 hours

[Stoof]

Pictures please. Sounds amazing.

[Thundervee]

You know the freakin drill dood!
Pics, or it didn't happen!

[ecallarman]

wheres the friggin pictures of this masterpiece?????

[Rudyl]

You can't just go and describe something like that without pics to back it up.....comon man!!!!

[eradicator]

I make the best of everything when the keystone is flowing!
Seriously, sounds good and as stated above we want pictures.

[cosmiccowboy]

LOL

last time I did it it was for 20 people and there wasn't a lot of time for pictures and it was too dark anyway.

The beauty of it is you don't have that awful critical window of "perfect" or "overdone and dry" like you do when you are grilling and trying to get a bunch of burgers off.

They cook perfect every time and how many you can serve just depends on how big your pit is.

[cosmiccowboy]

You guys that have been around awhile know I know my way around a pit and cooking awesome goodies.

[TexasOkie]

I am going to try this tomorrow

[Rotney]

Sounds great

[cosmiccowboy]

I am going to try this tomorrow

If you can find the disposable aluminum grill mats (like tiny expanded metal and about 12 X 18) it makes it even easier. I just put them in the dishwasher and reuse them.

Season your 80/20 meat ahead of time with a lot of worcestershire and steak seasoning of your choice.

[eradicator]

This sounds really appetizing! I typically mix my venison a little leaner, u think I could cut down the cooking time a bit and get the same results?

[cosmiccowboy]

This sounds really appetizing! I typically mix my venison a little leaner, u think I could cut down the cooking time a bit and get the same results?

Sorry, I was actually talking about beef burgers but the same applies with venison. You want it cooked but not dry and 20% fat works perfectly.