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National Hamburger Day
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
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I will. I was planning on doing HEB baconcheeseburgers (premade 1/2 pound patties with bits of bacon and cheddar mixed in) and Johnsonville Original brats so I'm good to go.
So Happy National Hamburger Day to you!
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Damn, I celebrated a week early! Have a great celebration!Long Island, NY
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FYI, I read it was also national tater tot day. Just sayin'Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Those sound good @Foghorn
Dang it @radamo ! Get with the program.
@SmokeyPitt as much as I want some, I'm gonna pass tonight. Is there really a Natl. Tater Tot day? There should be. And I should know about it for Pete's sake! BTW who is Pete?Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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In case anybody was wondering tater tit day was Feb 2. Gonna have to put that on the calendar for next year.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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national brisket day today also. Make brisket burgers and kill two....uhhh...foods with one food?
Tater tits, I like the sound of that.
______________________________________________I love lamp.. -
Whoops. Damn auto correct. If'n I had't already gone to the store already I might have tried brisket burgers.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I like potato nipples. Fits the image better.nolaegghead said:national brisket day today also. Make brisket burgers and kill two....uhhh...foods with one food?
Tater tits, I like the sound of that. -
Were you channeling George Carlin? Great nick name.Marietta, East Cobb, GA
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Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Griff, you and Ron inspired me. I'm working on sliders right now. I'll post a thread after supper.Flint, Michigan
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@Griffin Dude I saw that this morning on the news, chef from Hattie's made one with fried green tomato, pimento cheese and Bacon. I fainted when I saw that and told my wife that's what we are eating. She said not till the weekend tonight is veggies.Damn She Bear!
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Wish I has known this earlier. Pork loin, green beans and corn on the cob sure was good though...
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TUTTLE871 said:
@Griffin Dude I saw that this morning on the news, chef from Hattie's made one with fried green tomato, pimento cheese and Bacon. I fainted when I saw that and told my wife that's what we are eating. She said not till the weekend tonight is veggies.
Damn She Bear!
Just a hack that makes some $hitty BBQ.... -
Check this off the list.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
After reading about it for years and years, I finally got around to adding fish sauce to my burgers. And I won't do it anyother way from now on. About 2tsp per pound seemed to work for us.
Served up on our finest China.
Think I'm gonna need to eat something healthy and carb free for dinner tonight.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Me want some burgers too. Looking good!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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You had the chips...shoulda just gone for the tots! I also need to give the Umami burgers a try!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I haven't tried the fish sauce thing, but with so many raving about it, I should forget what fish sauce is and just do it!Flint, Michigan
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It's not that scary.
First you catch fish, discarding the "poisonous-looking" ones.
Then you grind them up in a bass-o-matic...
But not completely, just in chunks.
Final step is letting it ferment in old bed-pans, in the hot sun.
______________________________________________I love lamp..
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