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Billy Burger

July 21, 2016

Billy Burger

Burgers are meant to be simple; cut through all the noisy gourmetology clutter. No fancy required.

Ingredients:

  • Ground Beef (Billy Twang likes Grass-fed Chuck, Ground Fresh, 80% Lean 20% Fat)
  • Billy Twang Old No. 3 Rub
  • Butter
  • Your favorite buns & fixins'

Best to have the right tools like Billy Twang Lump Mesquite CharcoalIgniter FuelElvis Shaker, and Turner Spatula.

Nothin’ better than quick simple grilled burgers.  Start by building a big smokin’ hot fire (shoot for about 400 degrees).  Of course, use Billy Twang Lump Mesquite Charcoal.  Mesquite wood is severely dense and gnarly, makes for the hottest burning charcoal around. 

Prepare the burger meat by placing into a large mixing bowl; knead thoroughly.  Grab a hunk and form a loosely made round patty; don’t make the patty too firm and perfect like some commercial grade frozen variety. 

microwave real butter long enough until soft and melty; slather over each patty and apply Old No. 3 Rub.  Place in refrigerator.

Tend the fire – red and ashy yet?  Maybe stoke with a bit more charcoal. Retrieve the burger patties and place on the pit for indirect heat.  Billy likes to let the burgers bathe in some smoke for about ten minutes (flippin’ once).

Time to sear, move the burgers directly over the hot coals and flip frequently.  Flipping provides the critical feedback required to determine doneness.  “Bouncy and rubbery means rare; more firm means more cooked.” 

Remove burgers from the pit slightly under cooked relative to your likin’, because the meat continues cookin’ even at rest.  Wrap your burger patties in brown butcher paper for a few minutes of rest; the juices will return to the center of the burgers.

Toast a buttery bun, add some favorite fixins’, wave a little American Flag, and chomp vigorously.






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