What better way to kick off June than grilling up a cheeseburger. Well, how about if I post this in June, but actually cooked this up in April? Just as good. MrsForensicBBQ just got back from Florida and we needed to go grocery shopping. Our market had premade burger patties for like 30 cents extra, so I thought I’d give them a try.
And then I saw they had a “Jack Daniels Hamburger Patty”. Intrigued, I thought why not. They did the effort, I might as well do it justice. So that’s exactly what I’m going to do.
The Prep Table
These “Everything” hamburger buns are legit. I like to try different ones, but these have really grown on me. Thought they’d work great for this particular burger. MrsForensicBBQ bought a bunch of tomatoes, so I took one of the small ones and sliced it up for this, not your usual beefsteak that I’d use. Cheapo cheese, pre-diced onion and ripped up romaine lettuce – that’s why I called this the All-American Burger.. we make do with what we got.
We got this thing fired up to 425 degrees with a GrillGrate. Freezer fries and a fresh burger.. going to be a fun, familiar lunch.
The Process
Always use the GrillGrates when doing a hot temp cook on the RecTeq. I also hit these with a little sprinkle of Meat Church’s “Holy Gospel” because I can’t just see a naked burger on the grill. The “Jack Daniels” part appears to have been a nice glaze – not overly powering, but enough to add a little something to the burger.
Good looking burger there. Worked the cross hatches a little bit – because I can – but I was going for a medium-well / well done burger. About the only thing I do well done anymore (on purpose) is the hamburger.
Of course, any All American burger requires that paper tray, butcher-paper liner, and the LTOP. Lettuce, Tomato, Onion, Pickle. Let’s put some fries in the tray and make this internet-worthy.
The Result
Spending like 20 minutes, and a few bucks – and then knowing you could make some good money on mark-up selling this really makes you question where you’re at in life. Even at 425 degrees – that pellet wood fire gives the burger such a great taste. Hit the fries with a little salt, and you’re golden.
Have a safe and enjoyable June – stay tuned for some banner BBQ cooks coming up!
Update 31 May: As I prep this one to go live, I’m currently in the Rio Grande Valley in Texas, where I’m just getting over a nasty sickness down here. My goal was to head over to Vera’s Backyard Bar-B-Que in Brownsville, but I was fighting some nasty sick. I’ll attempt to at least review probably Bar-B-Cutie.. maybe Willie B’s.. before I depart out of here, but holy hell was that illness rough. I thought my travel would be longer than it ended up, so I had some bizarre ass cooks lined up, but I’m leaving it. Thank y’all!