gregbooras
Moderator
For dinner tonight I smoked 2 bison patties seasoned with salt/pepper and then lightly sprayed with olive oil.
Smoker set to 225 degrees, 2 oz. hickory, remove from smoker at 135 Degrees (about 45 minutes).
Place patties on 550 degrees cast iron insert on grill for 2 minutes each side, pull at 155 degrees. Let rest under foil for 5 minutes and enjoy.
My wife Lynn likes onions and relish on her burger, I grilled a slice of prosciutto and then topped my burger with swiss cheese.
The burgers were very juicy and Lynn said they were great. I thought the smoke was a bit much, but still tasted good, next time less smoke or a different wood.....
Thoughts?
Greg
Smoker set to 225 degrees, 2 oz. hickory, remove from smoker at 135 Degrees (about 45 minutes).
Place patties on 550 degrees cast iron insert on grill for 2 minutes each side, pull at 155 degrees. Let rest under foil for 5 minutes and enjoy.
My wife Lynn likes onions and relish on her burger, I grilled a slice of prosciutto and then topped my burger with swiss cheese.
The burgers were very juicy and Lynn said they were great. I thought the smoke was a bit much, but still tasted good, next time less smoke or a different wood.....
Thoughts?
Greg