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Pimento cheese worcestershire burgers.

Started with Snake River Farms Kobe Beef burgers. Made Meatheads homemade pimento cheese. I make huge batches of it and then freeze it in small containers so I can use for hot dogs, ABT's, burgers, and as a snack with toasted bread. Recipe ;

I recently got some really good worcesterhire sauce from Bourbon Barrell foods and they had recipe for burgers that i used. Recipe ;

I marinated them in bourbon wosterchire sauce overnight. Made the crispy onions and bacon in the oven. Smoked the burgers on the Egg @ 300'sh until internal temp was 140. Then seared them on the mini max to finish. Toasted the buns and added pimento cheese, onions and bacon.

Kathy said they were best burgers she's ever had so this is a keeper.

1 Large BGE & 1 Mini-Max BGE (Smokey & the Bandit) +  1 custom Challenger cart for their home. Kick Ash Basket & Igrill2, and cast iron inside for finishing reverse sears.


  • SciAggieSciAggie Posts: 3,607
    Wow. That's a great cook. Thanks for the recipies. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
  • That looks incredible, nicely done 
  • Those look unbelievable!

    Little Rock, AR

  • The_StacheThe_Stache Posts: 872
    One of my favorite toppings on a cheeseburger!!

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • JohnnyTarheelJohnnyTarheel Posts: 5,212
    That is one heck of a burger!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • johnnypjohnnyp Posts: 3,009
    That's a big-boy burger.  nicely done
    XL & MM BGE, 36" Blackstone - Newport News, VA
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