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Post by BBQ Butcher on Oct 3, 2007 7:21:20 GMT -5
AAB's Mushroom/Swiss BurgerStarted a fire in the Round and placed one split firebrick on the grate immediatey. Once the temp started rising, I put a small cast iron frying pan on the brick with some fresh mushrooms, butter, salt & pepper. Once the dome temp got to around 400° and the mushrooms were about half done, I started cooking the burgers. After the flip, I added the mushrooms to the meat. Approximately 5° below my desired finishing temp, I put on the cheese and toasted the buns. Close the lid for about 1 minute (+ or-) until the cheese melts. Serve with your favorite rabbit food
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