Remove burgers from the pit slighNothin’ better than quick simple grilled burgers. Build a big smokin’ hot fire (shoot for about 400 degrees). Billy opts for using 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 bath in some smoke for about ten minutes (flippin’ once).
Burger time. 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.”
tly 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 burger.
Toast a buttery bun, add your burger and favorite fixins’, wave a little American Flag in your mind and chomp vigorously.