The Texas BBQ Forum

Attempted a dual cook on a mini coal grill, part from inspiration (OUP and his charcoaled cuisine) and envy (ditto).

Cooler penner poppers with cream chez, cheddar 'n' fine-chopped pre-cooked breakfast sausage links (because we COULDN'T FIND any real breakfast sausage), Hoochie Mama and bacon.



Brrgrrrz. Toasted bun, lettuce, ketchup, chez, onyawn, and that white stuff we like and everyone else seems to not. Served with R2D2 fries.



Brrrgrrr was tasty, but no char, no sear. We had to add coals, and next time the burgers will go on first, buns after. Can you say learning curve?

Lowin'n Kervz - - - "May the Sear be with you"

I may just go back to the small gas Weber for the next burgers and stick with my larger, Weber Kettle when I want some smoke flavor.

BTW, those ABT's are K.A. (kinda awesome )

OldUsedParts wrote:BTW, those ABT's are K.A. (kinda awesome )

Thanks! They were not very A due to the Coolers, but gooood...took about an hour, though.

Would love to try that burger, how do you do your chips please?

Russ

Russ wrote:Would love to try that burger, how do you do your chips please?

Russ

Buy them frozen in a bag, pre-seasoned.

Then cook them in this:

viewtopic.php?f=5&t=30157&e=1&view=unread#unread

Honestly, no muss, no fuss! (But yours are probably better).

I've also had frozen that were very nice.frozen sweet tater chips are my go to in a hurry.dipped in aioli is heaven.

Russ