Big Poppa
Administrator
I love to cook the Friday night dinners at the comp...Last nights dinner were reverse seared (thanks Cowgirl!) Strube Ranch Wagyu Cheese Burgers....With Avocado, pepper Jack Cheese, Cheddar Cheese, Yellow Tomato, pellet onion and red peppers, lettuce, tabasco ketchup and the works Onion rolls and potato rolls buttered and toasted on the Memphis
Sliced Mayan sweet onions and red bell pepper and sprinkled Big Poppa Double Secret Steak Rub, garlic olive oil and butter and wrapped in foil and cooked on the Memphis pro for 40 minutes...Transferred to the MAK warming drawer to hold
Set the MAK at 260 and smoked the burgers to an internal of 135 transferred to the memphis and seared for two minutes
flipped over and put a slice of pepper jack and a slice of cheddar anad cooked for another 2 minutes
took off cooker
buttered the rolls and put on the Memphis to toast
Sliced Mayan sweet onions and red bell pepper and sprinkled Big Poppa Double Secret Steak Rub, garlic olive oil and butter and wrapped in foil and cooked on the Memphis pro for 40 minutes...Transferred to the MAK warming drawer to hold
Set the MAK at 260 and smoked the burgers to an internal of 135 transferred to the memphis and seared for two minutes
flipped over and put a slice of pepper jack and a slice of cheddar anad cooked for another 2 minutes
took off cooker
buttered the rolls and put on the Memphis to toast