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What's on the smoker today?

The sauce is the boss.
Must confess...got lazy & let the heat rise. Scorched the holy sh*t out'a the bone side. As good as the meat side looked, the bone side stuck to the foil...ruined em. Heat management and butcher paper is the way...
 
household staple. smoked deer burger delight.

thawed, formed, carefully seasoned, left to soak in the dry rub for just over an hour in the fridge

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get the smoker smokin', apply burgers to top rack

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the necessities. also investigating ambient temperature differences throughout the smoker. astute readers may take note that i'm also experimenting with upgrading from Truly, @Ben Lamb - you could say i'm trying to turn into a classy mofo as i really only see Truly advertised for sorority girls these days.

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remove burgers from smoker after roughly 40 minutes. apply very aggressive heat and a cast iron. and cheese of course.

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put on dinner table and consume

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