RG 2.0
New member
I thawed out a chuck roast and ground it up with some added Wagyu Brisket Fat and trimmings. It made some REALLY NICE ground beef. I had my Wife get her Keg 5000 lit and up to temp. I sliced up some Vidalia onions so she could make her awesome onion rings. As I was doing so, the idea struck me to make a special burger, not your run of the mill burger. After all, I had this killer ground beef with Wagyu fat in it, lol. It's Memorial Day so I wanted to make something memorable!
I got out some Wright Brand thick cut Applewood Bacon and laid some out on a foil lined pan with a rack and applied some "Super Pig" rub along with some Mrs. Buttersworth pancake syrup
I was out of real maple and you know what? Mrs. Buttersworth rocked that bacon's world! I baked that off in the oven at 350°. The strips stayed nice and straight and flat! While the rings were cooking, I had my Wife put the burgers on the Keg. I seasoned mine with a little Lawry's, some coarse black pepper and a tad of Kosher salt. The other 2 were just coarse pep and kosher. She grilled'em up and topped with Colby Jack. Mine got the bacon laid on top to settle into the cheese a bit.
Buttered the buns and they took a quick lap around the keg as well for a little char. I built my burger thusly : Toasted bottom bun, swirled smokey bbq sauce, sliced red onions, 1/3 pound beef patty with cheese and bacon, 3 Devil's Spit Pickles, Crispy Onion Ring, more BBQ sauce drizzled, fresh leaf lettuce, 2 slices of garden ripe tomatoes (good and juicy!) and top toasted bun with a swirl of bbq sauce.
Served up 0-rings, some smoked baked beans I had leftover in the freezer in a foodsaver bag, red potato salad from when I made the Wagyu brisket. All real simple, real good food. I don't pat myself on the back about my food much but ya gotta believe me when I say that this burger was one of THE BEST burgers I have ever eaten! The mixture of hot and cool, sweet and savory, spicy and smokey, crispy and crunchy. It was amazing. My Wife's onion rings have a little kick, those pickles are sweet and pretty hot and spicy. The bacon was the Pièce De Résistance though. I could eat that on a dead rat's left eyeball and it would've been good!
Enough talk, take a look
I got out some Wright Brand thick cut Applewood Bacon and laid some out on a foil lined pan with a rack and applied some "Super Pig" rub along with some Mrs. Buttersworth pancake syrup
I was out of real maple and you know what? Mrs. Buttersworth rocked that bacon's world! I baked that off in the oven at 350°. The strips stayed nice and straight and flat! While the rings were cooking, I had my Wife put the burgers on the Keg. I seasoned mine with a little Lawry's, some coarse black pepper and a tad of Kosher salt. The other 2 were just coarse pep and kosher. She grilled'em up and topped with Colby Jack. Mine got the bacon laid on top to settle into the cheese a bit.Buttered the buns and they took a quick lap around the keg as well for a little char. I built my burger thusly : Toasted bottom bun, swirled smokey bbq sauce, sliced red onions, 1/3 pound beef patty with cheese and bacon, 3 Devil's Spit Pickles, Crispy Onion Ring, more BBQ sauce drizzled, fresh leaf lettuce, 2 slices of garden ripe tomatoes (good and juicy!) and top toasted bun with a swirl of bbq sauce.
Served up 0-rings, some smoked baked beans I had leftover in the freezer in a foodsaver bag, red potato salad from when I made the Wagyu brisket. All real simple, real good food. I don't pat myself on the back about my food much but ya gotta believe me when I say that this burger was one of THE BEST burgers I have ever eaten! The mixture of hot and cool, sweet and savory, spicy and smokey, crispy and crunchy. It was amazing. My Wife's onion rings have a little kick, those pickles are sweet and pretty hot and spicy. The bacon was the Pièce De Résistance though. I could eat that on a dead rat's left eyeball and it would've been good!
Enough talk, take a look
