Grilling/smoking 101 to Master ITT

[pl8er]

As summer is moving in and I know many of us have been talking grilling, I thought that we should have a thread dedicated to it.

I would consider myself mid-level on the grill and by no means a master however I know how to do some business out there :)

Yesterday I unpacked my smoker that the wife got me for my bday. Thought I'd break down the simple and let the big dogs take it to the next level.

I have both a charcoal and propane grill. Propane is the easiest to use as you just turn on the gas, get up to the temp you want and go. Charcoal is harder but I like the overall flavor better, personally.

For those of you that do not know, preparing your charcoal grill is a bit more difficult. You setup your charcoal in a pyramid and light the pyramid (debate will go on here about what is the best to use to light the coal). After the flame goes away, you spread out the coal and use the hot ash and ambers to cook your food. Normally you are looking at 15-20 minutes prep time just to get the fire to the right temperature.

Anyways, lets get some instructions, some good recipes and some helpful hints up in this bitch. These pictures are fun but let me put up a disclaimer that I am using lighter fluid because I was bringing the temperature up in the grill to burn off the wax (200 degrees for 1 hour) after that I will rub the cast iron down with vegetable oil to season the metal. To do this you must rub down the iron, heat it for 2 hours at 300 degrees and rub it down again after cooling for 1 hour at 200 degrees. Ah grilling, its a man thing :D

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0692.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0693.jpg

[Glock17]

The Transporter's on a Grill wtf, :P

[hoss]

What are your initial thoughts on the char-griller?

[pl8er]

The Transporter's on a Grill wtf, :P

I gotta eat too and I do NOT grill while drift :fyi:

What are your initial thoughts on the char-griller?

Solid build construction, holding heat VERY well. I'll let you know after its all setup and do a smoke run to really get a feel for it.

[kurnlesbiskuits]

The Transporter's on a Grill wtf, :P

Grilling goes well with car stunts.

[pl8er]

Going to do burgers and some shrimp, onion, etc kabob's

http://i95.photobucket.com/albums/l156/sweets4ever48/2010Cutting/CIMG0713.jpg

http://i95.photobucket.com/albums/l156/sweets4ever48/2010Cutting/CIMG0744.jpg

[atoz350]

Solid build construction, holding heat VERY well. I'll let you know after its all setup and do a smoke run to really get a feel for it.

I have the same grill. My dumb ass put it together in the basement and forgot that I have to take it upstairs to use it. Fucker is awkward.

[evildave101]

sofa king inn

[pl8er]

I have the same grill. My dumb ass put it together in the basement and forgot that I have to take it upstairs to use it. Fucker is awkward.

heavy grill (147lb) you use as a smoker yet or just a grill?

I put it together outside. Lots of feedback about how difficult it is to put together :shrug: took me less than an hour to do it solo.

[atoz350]

heavy grill (147lb) you use as a smoker yet or just a grill?

I put it together outside. Lots of feedback about how difficult it is to put together :shrug: took me less than an hour to do it solo.

Just a grill so far.

[Glock17]

I gotta eat too and I do NOT grill while drift :fyi:



Grilling goes well with car stunts.

ndeed.

[hoss]

Can you shut it down and extinguish the coals when you are done cooking on it? Or do they just burn all the way gone?

Also, is it fairly fuel efficient? That's a lot of grilling space to heat up...

[pl8er]

Can you shut it down and extinguish the coals when you are done cooking on it? Or do they just burn all the way gone?

Also, is it fairly fuel efficient? That's a lot of grilling space to heat up...

Haven't tried shutting down, but I am just killing the wax off still looking at the design, I believe they have to burn through.

Fuel efficient, it seems to be. I've had it running for a few hours and added nothing. Heat has been holding at over 300.

[hoss]

How many hours? And how much charcoal? Are you just burning in the side fire box or in the grill?

[pl8er]

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0745.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0746.jpg

making patties now...headed out to the grill

[pl8er]

2 hours right now and still at 300. I put charcoal in both areas because I had to melt of the max on both sides.

[hoss]

I am curious to see your temps when you use just the SFB.

You have all the vents wide open? How much of the bag of charcoal is in the grill currently?

[pl8er]

I am curious to see your temps when you use just the SFB.

You have all the vents wide open? How much of the bag of charcoal is in the grill currently?

Little over a quarter bag. Vents are wide open right now, yes.

http://i95.photobucket.com/albums/l156/sweets4ever48/2010Cutting/CIMG0755.jpg

[hoss]

I am just asking because I have heard stories of people having to add coal to these every few hours, and that could get monotonous/exspensive in a 14 hour smoke... But I have also heard of people running them off of wood with no coal, which is ballin.

[J31Bro]

I am just asking because I have heard stories of people having to add coal to these every few hours, and that could get monotonous/exspensive in a 14 hour smoke... But I have also heard of people running them off of wood with no coal, which is ballin.

:yumyum::yumyum::yumyum::yumyum:

[pl8er]

now at 8pm and 265 degrees with both the stack open and the vent.

[pl8er]

eating my burgers right now....NOM NOM NOM

[Snowboarder117]

Transport some of them delicious looking kabobs here please. :nom:

[pl8er]

had to put it away before I killed my allowed calories.

[fbi90909]

no final product of teh burgers?

[pl8er]

phone pics, 40d decided to error 99 on me today fml

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0757.jpg

[fbi90909]

burgers seem overdone

[Glock17]

Transport some of them delicious looking kabobs here please. :nom:

He has to get the Burger dimensions first, and rule #1, no names.

[Snowboarder117]

had to put it away before I killed my allowed calories.

I will take in those kabob calories for you.

[joeboxer5876]

I am just asking because I have heard stories of people having to add coal to these every few hours, and that could get monotonous/exspensive in a 14 hour smoke... But I have also heard of people running them off of wood with no coal, which is ballin.

wood is the way to go:grin3:

[hoss]

Indeed it is, and I have access to dry oak logs and sometimes hickory.

I still have concerns over temperature consistency with a horizontal offset...

[joeboxer5876]

Indeed it is, and I have access to dry oak logs and sometimes hickory.

I still have concerns over temperature consistency with a horizontal offset...

how do you burn the wood. are they wood chips or cut up logs?

[hoss]

Hand split logs. You have to get a good bed of coals going, and then transition to wood. Once you get the wood going, just keep feeding it logs as needed.

Plate, any update on temps after you shut the grill down? Is it acting like it will extinguish the coals?

[ngsm13]

Grilled this for lunch today...

10 ribeye steaks for the family and I...

http://i22.photobucket.com/albums/b346/ngsm13/steakmac.jpg

nG

[joeboxer5876]

Hand split logs. You have to get a good bed of coals going, and then transition to wood. Once you get the wood going, just keep feeding it logs as needed.

Plate, any update on temps after you shut the grill down? Is it acting like it will extinguish the coals?

3x3x1/2 wood chips:grin3:

[pl8er]

burgers seem overdone

Mine were slightly less cooked however high heat to sear the flavor in so the outside is more toasty. Wife likes hers very well done.

Hand split logs. You have to get a good bed of coals going, and then transition to wood. Once you get the wood going, just keep feeding it logs as needed.

Plate, any update on temps after you shut the grill down? Is it acting like it will extinguish the coals?

No, coals are continuing strong. Going to check it before bed. Was still around 200 last check.

[J31Bro]

fapped. hard. good thread is good.

[hoss]

Mine were slightly less cooked however high heat to sear the flavor in so the outside is more toasty. Wife likes hers very well done.



No, coals are continuing strong. Going to check it before bed. Was still around 200 last check.

That is somewhat dissapointing :(.

[pl8er]

That is somewhat dissapointing :(.

Very possible it is me and not the grill though. I'll have to read up on it.

[hoss]

I would imagine the grill man, there are some that will do it, and several that won't.

Would be hard to screw it up via human error, just close all the vents and lids and let the fire run out of oxygen. For many people this is somewhat unimportant, but I like this feature because it actually saves a lot of coal. Not to mention the extreme temperature controls.

My current smoker doesn't do it, but it is a cheapo deal, I wouldn't want a grill that I couldn't do I though. I had thoughts that the char-griller might not be able to snuff out the fire for two reasons: 1) it's size, that body can hold a lot of Oxygen... And 2) the lid hinges and SFB connection. I haven't studied them very closely, but they look like they are not quite airtight.

That being said though, I have still heard great things aboub them and seen great meat coming out of them :)

[pl8er]

Air tight, it is not. Some side holes that are pre-drilled that allow air to go in (and smoke to come out).

Still will be a nice starting point for me. Plus the extra grilling space comes in handy when I'm cooking a ton of food.

[hoss]

Air tight, it is not. Some side holes that are pre-drilled that allow air to go in (and smoke to come out).

Still will be a nice starting point for me. Plus the extra grilling space comes in handy when I'm cooking a ton of food.

Gotcha. Yeah, the grill space is huge, which is also a giant plus for smoking. The fuel economy is another giant plus for a smoker, being able to shut it down is not as important to me for smoking, but is for grilling since I do much more grilling than smoking.

I haven't ruled out the CG yet, but I want to make sure before I invest in one. A new grill/smoker will most likely be purhased by me this summer.

[Spider Monkey]

Going to do burgers and some shrimp, onion, etc kabob's


Whao. I did kabobs Friday night in a ceremony retiring my long loved grill. The new one is on the way. :domo:

[pl8er]

Was mega noms! I had some for a snack about an hour and a half ago.

Will repeat for lunch too

[pl8er]

where are your pics?

[Spider Monkey]

This thread was created after my cooking. I can't take pictures of the past.

I'm not that good with a camera.

[pl8er]

YouTube- Cher - If I Could Turn Back Time [Official Music Video] [HQ]

[dcmcki]

where are your pics?

http://pix.motivatedphotos.com/2009/3/13/633725635119752910-grillinandchillin.jpg

[pl8er]

Lets keep this moving. Tonight we are having BBQ chicken breasts and steak. Each with its own marinade. I am using two different types of Mrs. Dash marinade because of my diet. One is spicy teriyaki and the other is mesquite grille. I glaze each cut individually and put only a slight extra over the pile. I seal it with saran for at least 10 minutes over the recommended time (grilling takes time to do right). Going to do what I normally do and high heat sear after which bring down the heat and allow it time to cook. I'll grab a couple pics once I get the temp back down in the fridge for a few.

[pl8er]

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0787.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0788.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0790.jpg

[_AnGeL_]

NOM NOM NOM.

[_AnGeL_]

in for finished pix

[pl8er]

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0794.jpg

[Spider Monkey]

Ordered this Friday. Will provide pictures of cherry popping when it arrives.

http://gearpatrol.com/images/weber_genesis_e320.jpg

[pl8er]

Nice! Do take pics!

[hoss]

Ordered this Friday. Will provide pictures of cherry popping when it arrives.

http://gearpatrol.com/images/weber_genesis_e320.jpg

:(

Gas...

BTW plate: http://barbecuebible.com/board/viewtopic.php?t=1467

[pl8er]

WOOOT

[Spider Monkey]

:(

Gas...


Yes. I don't use that ghetto ass filthy charcoal shit.

[pl8er]

Could have went my route and got both ;)

[pl8er]

IMO some foods taste better on propane and Hank swears by it.

[Spider Monkey]

Could have went my route and got both ;)

I don't see why I couldn't throw charcoal into the propane grill. lol

[Uncle Rico]

I envy your eating habits.

[hoss]

Yes. I don't use that ghetto ass filthy charcoal shit.
OK Mr. Hill... Charcoal > gas in every possible way...
Could have went my route and got both ;)
Then you got the wrong grill yo! http://i202.photobucket.com/albums/aa110/carmo328/PICT0565.jpg

One side charcoal, one side gas.
I don't see why I couldn't throw charcoal into the propane grill. lol

Cause you could just do it right with charcoal from the get go ;)

[Spider Monkey]

OK Mr. Hill... Charcoal > gas in every possible way...

Cause you could just do it right with charcoal from the get go ;)

But I already explained that I don't mess with nasty ghetto shit. You must have missed it.

[hoss]

Then why you messing with that gas shit? Any ghetto hood rat can use gas, real G's with skill use better tasting charcoal...

[Spider Monkey]

Then why you messing with that gas shit? Any ghetto hood rat can use gas, real G's with skill use better tasting charcoal...

Filthy.

[hoss]

I know bro, gas = ghetto.

[Spider Monkey]

Hey its cool dawg. You can't have everything. Stick with your bags-o-shit. Enjoy grilling in the rain. lel

[hoss]

Grilling in the rain is no problem, just move the grill underneath the overhang...

One day you might aquire the skill bro.

[Spider Monkey]

Grilling in the rain is no problem, just move the grill underneath the overhang...

One day you might aquire the skill bro.

Riiiight. That overhang wind proof it too? Charcoal isn't all weather material bro. Sorry. :wat:

[hoss]

Back on topic though, here is a good dry rub recipe:

6tbls brown sugar
8tbls paprika
4tbls salt
2tbls b. pepper
3tbls garlic powder
2tbls onion powder
1.5tbls mustard powder
1tbls cumin
1tbls red cayenne flakes

I use that for smoking just about anything. For pork, I wash the meat under cool water, pat it dry with paper towels, and then rub it with yellow mustard before I smoke it. For those of you who dont like mustard, dont worry, they mustard taste cooks off during the smoking process and leaves absolutly no taste. It is only used as a binding agent.

Cooking times
Boston Butt -- Grill temp=225ºf - 250ºf, time=1-1.5 hrs/lbs(skin side up, no flip(take off grill, wrap in foil with sauce, put in cooler to rest for 1hr+), Meat temp=165-200

Chicken leg quarters -- Grill temp=250-260, time=about 3 hours(flip every hour, last hour every 15min with sauce(carolina treat)), meat temp=165

Beef brisket -- Grill temp=200-230, time 1-1.5 hrs/lbs(no flip), meat temp=180-195

Pork ribs -- Grill temp=200-210, time=4hrs+(3hrs no flip, then wrap in foil with sauce and back to grill), meat temp=165

For making pulled pork out of pork shoulders, COOK TO AT LEAST 200 DEGREES BEFORE PULLING FROM THE SMOKER. I know that this is technically "overcooking" by quite a bit, but it is OK. If you do it correctly (low and slow) you will get a good bark that will hold the juice in. The reasoning for going so high is to cook off all of the connective tissue and basically destroy the fibers of the meat so that it pulls instead of trying to retain texture. It will have some texture, but you will be able to shred it easily. After you reach 200 degrees, pull the meat from the grill, wrap it in foil, and put it in either your oven (turned off) or a cooler for about 2-4 hours to let the meat cool. This entire process usually takes me between 16-18 hours.

Also, there is a lot of debate for fat cap up or down on boston butts or picnic roast. Some say that fat cap facing up will sort of "self baste" the meat while it cooks, since the fat will drip down the meat as it melts. This is true, but it also will wash off your dry rub... The other side of the argument says to put the fat cap down, which will yield a better bark on the outside of the product, which will hold more juices inside, the fat cap will also protect against any unexpected heat spikes inside the grill. FWIW, I like to go fat cap down.

When I smoke chickens, I use the rub listed above, with no mustard, but I do inject them with a creole butter sauce and smoke until about 165 degrees IIRC, wrap in foil and let them cool before slicing/shredding.

[hoss]

Riiiight. That overhang wind proof it too? Charcoal isn't all weather material bro. Sorry. :wat:

Doesnt need to be wind proof yo :wat:

I dunno where you are trying to take this troll... I can use my coals in any weather...

[Spider Monkey]

Doesnt need to be wind proof yo :wat:

I dunno where you are trying to take this troll... I can use my coals in any weather...

Uh huh.

[SyKo13]

I use wood bitches, lemon tree wood

Charcoal and gas are for bitches

[pl8er]

i looked at the side by side however my gas grill still works well outside is ugly...inside is perfect :)

can't lay it all out because I want to eat but here is the finished product

camera shot

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0815.jpg

[ngsm13]

My smoker should be here by the end of the week.

:woot:

nG

[evildave101]

Then you got the wrong grill yo! http://i202.photobucket.com/albums/aa110/carmo328/PICT0565.jpg

One side charcoal, one side gas.


Cause you could just do it right with charcoal from the get go ;)

pimp shit right here^

My smoker should be here by the end of the week.

:woot:

nG

i bought one today - pics later

[hoss]

pimp shit right here^

It is expensive though... :(

For nearly the same price you could buy a Weber Smokey Mountain smoker and the top of the line Weber charcoal grill with work table, and you would have a MUCH better smoker and grill IMO...

But then you dont get the gas grill either...

[evildave101]

i got the square brinkman - its decent for the price

already have the weber

[hoss]

I has the brinkman ECB for smoking, and a Weber charcoal grill (one of the ones with a legit ash catcher, not just some flimsy aluminum pan...)

I REALLY want the weber performer series charcoal though, and currently undecided on what smoker I want...

[pl8er]

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0816.jpg

If you haven't tried Mrs. Dash marinate, you are missing out. Sweet with just a great caramelized flavor added in.

[evildave101]

i got the square brinkman - its decent for the price

already have the weber

it came in a box

http://i150.photobucket.com/albums/s116/evildave151/nom%20nom%20nom/e05b2956.jpg

some assembly required

http://i150.photobucket.com/albums/s116/evildave151/nom%20nom%20nom/e0992586.jpg

assembled

http://i150.photobucket.com/albums/s116/evildave151/nom%20nom%20nom/2b4cde7e.jpg

inside

http://i150.photobucket.com/albums/s116/evildave151/nom%20nom%20nom/0dc35eca.jpg

rubbed the inside down with veg-oil and let it burn for about 2 hours

then added more coals and wood and now its doin its thing

http://i150.photobucket.com/albums/s116/evildave151/nom%20nom%20nom/3604f514.jpg

[Pop Da Hatch]

killer grill man.

[Porch Monkey]

saw a digital Bradley 4 rack smoker today, $399

[pl8er]

Exactly the one I was looking at before getting mine.

[hoss]

Bradley = top notch.

Except you have to buy their pucks :crap:

[IamDeMan]

A lot of meat smoking goin on ITT.

[pl8er]

we like our meat!

[ramos]

If you haven't tried Mrs. Dash marinate, you are missing out. Sweet with just a great caramelized flavor added in.

My turn to be the grammar police lol . Marinate is the act of marinating , marinade is the substance used for marination.

[Spider Monkey]

Smoking is gay.

[pl8er]

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0839.jpg

Nothing crazy, but I did let this sit in its rub all day long. About to go enjoy. Also, 1/4 cow now on order @1.75lb live weight. Sick of going to the store.

[tapout]

Looks so good.

I had Cracker Barrel for dinner. :sad:

[ngsm13]

http://i22.photobucket.com/albums/b346/ngsm13/Stuffedburger.jpg

Smoking some chicken and some ribs tomorrow...

nG

[pl8er]

Honestly, was just okay. Shitty quality meat...just what I had left here. Bet yours was as good.

[ngsm13]

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0839.jpg

Nothing crazy, but I did let this sit in its rub all day long. About to go enjoy. Also, 1/4 cow now on order @1.75lb live weight. Sick of going to the store.
Where does one buy a cow? I need to get in on this...

Is it cut for you?

nG

[tapout]

Where does one buy a cow? I need to get in on this...

Is it cut for you?

nG

Your local butcher.

[pl8er]

I have a few people that raise beef. You tell them how much you want (1/4 1/2 full etc cow) and what your looking for is grass fed as much as possible. It will cost you more however you get better meat (less fat). Normally, a good cattle farmer will go most of life grass and the final 6-8 months grain. This adds some serious weight and some fat.

[ngsm13]

Tits.

So how much did your 1/4 cow run?

nG

[pl8er]

Haven't got my total yet because it was live weight at the time and processing costs you. Another benefit is that you can choose thickness, etc.

My mom got a half a couple months back and it cost her 550 total (delivered) and that was roughly 300lbs.

[90lac]

I don't buy any meat i can look at first. Myself Ive been having good luck with this local meat market and talk about fresh they get meat daily from a local slaughter house. Fucking good eating right there.

[pl8er]

Brats tonight on the grill. Just a brat, Louisiana hot sauce and a bun = win.

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0112.jpg

[mrogowski]

thumbs up for using coals. only way to go :grin3::grin3:

[mrogowski]

i think i'm going to look for a used coal bbq for the cottage this year. summers are too short to not enjoy the great outdoors and bbqing.

[ngsm13]

Just getting around to poasting up pics from my first ever attempt at smoking...

I did a rack of ribs, and a whole chicken split in half...

http://i22.photobucket.com/albums/b346/ngsm13/1stSmoke.jpg

http://i22.photobucket.com/albums/b346/ngsm13/1stsmoke2.jpg

The chicken was GREAT. The ribs were very good, but I know I can do better on them.

:)

nG

[ramos]

Smoke the ribs dry with just rub, then finish them off on the grill adding any sauce you might want .

[hoss]

The chicken was GREAT. The ribs were very good, but I know I can do better on them.

:)

nG

That rub is pretty damn good, isnt it?

Did you inject the chicken at all or just use the rub?

[ngsm13]

Smoke the ribs dry with just rub, then finish them off on the grill adding any sauce you might want .
Indeed. Did a dry rub on them in the smoker, then sauced and moved them to foil for last hour.
That rub is pretty damn good, isnt it?

Did you inject the chicken at all or just use the rub?
Yah, I liked it better on the chicken. It was a little much on the ribs, I put a TON on them...

nG

[mrogowski]

what rub? link?

[pl8er]

WOW! That looks amazing!!!!! Great job, NG!

[hoss]

what rub? link?

I poasted it ITT...

[Zakerid]

you fail because of use of lighter fluid... get a starter chimney.

[brynm]

As summer is moving in and I know many of us have been talking grilling, I thought that we should have a thread dedicated to it.

I would consider myself mid-level on the grill and by no means a master however I know how to do some business out there :)

Yesterday I unpacked my smoker that the wife got me for my bday. Thought I'd break down the simple and let the big dogs take it to the next level.

I have both a charcoal and propane grill. Propane is the easiest to use as you just turn on the gas, get up to the temp you want and go. Charcoal is harder but I like the overall flavor better, personally.

For those of you that do not know, preparing your charcoal grill is a bit more difficult. You setup your charcoal in a pyramid and light the pyramid (debate will go on here about what is the best to use to light the coal). After the flame goes away, you spread out the coal and use the hot ash and ambers to cook your food. Normally you are looking at 15-20 minutes prep time just to get the fire to the right temperature.

Anyways, lets get some instructions, some good recipes and some helpful hints up in this bitch. These pictures are fun but let me put up a disclaimer that I am using lighter fluid because I was bringing the temperature up in the grill to burn off the wax (200 degrees for 1 hour) after that I will rub the cast iron down with vegetable oil to season the metal. To do this you must rub down the iron, heat it for 2 hours at 300 degrees and rub it down again after cooling for 1 hour at 200 degrees. Ah grilling, its a man thing :D

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0692.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0693.jpg

you fail because of use of lighter fluid... get a starter chimney.


You fail at reading comprehension.

[pl8er]

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0157-1.jpg

guardian

http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0150-2.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0155-1.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/CIMG0151-1.jpg

[SyKo13]

Hey, me tooooo

http://i67.photobucket.com/albums/h303/SyKo760/IMAG0481.jpg

2.5lbs distributed in 6 patties

http://i67.photobucket.com/albums/h303/SyKo760/IMAG0483.jpg

Hoo yea!

http://i67.photobucket.com/albums/h303/SyKo760/IMAG0485.jpg

[ngsm13]

Dry burgers looks dry.

[pl8er]

http://i95.photobucket.com/albums/l156/sweets4ever48/Food/adc4bdee.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/Food/cbdb3fe4.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/Food/998d5525.jpg


http://i95.photobucket.com/albums/l156/sweets4ever48/Food/3724d7ae.jpg

[ngsm13]

Love avocado on a burger, specifically with my homemade guacamole...

[pl8er]

http://i95.photobucket.com/albums/l156/sweets4ever48/Food/c27cb148.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/Food/d4291d4d.jpg
http://i95.photobucket.com/albums/l156/sweets4ever48/Food/933044ee.jpg

[pl8er]

tad more well done than I like however when you have a 2-year old potentially eating any of it, you don't risk anything with medium meat.

[brynm]

That looks amazing, +1.

[IamDeMan]

I have got to get those knives.

[pl8er]

yes, yes you do

[SyKo13]

Dry burgers looks dry.

Wasn't, at all