LarryWolfe
Chef Extraordinaire
Ground chuck seasoned with worcestershire and Wolfe Rub Bold and topped with swiss cheese. The side is all the last nights leftover grilled veggies (new potatoes, onions, zuchini and corn) mixed with a bit of bleu cheese dressing and fresh cracked pepper. Turned out better than I expected! ;D
BTW, this was the fourth cook on the Primo on less than 8lbs of lump! The cooks consisted of 5 hours for ribs, 12 hours for brisket, 1.5 hours high heat spatchcocked roaster chicken and now tonight grilled burgers. Still enough coals to maybe do a tuna steak or two....................may do that tomorrow!
BTW, this was the fourth cook on the Primo on less than 8lbs of lump! The cooks consisted of 5 hours for ribs, 12 hours for brisket, 1.5 hours high heat spatchcocked roaster chicken and now tonight grilled burgers. Still enough coals to maybe do a tuna steak or two....................may do that tomorrow!