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Return of Lucy

Used 1/2 short rib grind, 1/2 85/15, so it was extra juicy. Bacon, avo, sweet-hot jalapeños and pickles optional. Dukes required to hold the toppings on the brioche. 

It's a 302 thing . . .


  • Yes I would kill that brother...
    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"
  • Looks delicious!
  • Perfection!
    Snellville, GA

  • NPHuskerFLNPHuskerFL Posts: 16,939
    I also like to live dangerously

    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • WeberWhoWeberWho Posts: 6,340
    Jucy even spelled right with the correct cheese. Nailed it!
  • ColtsFanColtsFan Posts: 1,785

    Just kidding  =) Looks fantastic! I'll take two
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • pgprescottpgprescott Posts: 10,535
    Beats the heck out of that Peanuts character! Mmmmmmmm!!!!!!
  • ColtsFan said:

    Just kidding  =) Looks fantastic! I'll take two
    LOL. I love RARE but went medium for this crowd. 
    It's a 302 thing . . .
  • EoinEoin Posts: 1,522
    Used 1/2 short rib grind, 1/2 85/15, so it was extra juicy. Bacon, avo, sweet-hot jalapeños and pickles optional. Dukes required to hold the toppings on the brioche. 

    Look amazing. Please explain the meat content.
  • RRPRRP Posts: 22,050
    Your Lucy was edible - this Lucy from the past wasn't!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • @Eoin -- I was at Whole Paycheck and they had something beautiful in the case labeled "ground short rib burger 80/20". Took 2/3rds of a pound of that and mixed it with 2/3rds of a pound of 85/15 chuck bc you need a cardiologist's note to make burgers out of all ground short rib. 

    Seriously, the short rib grind was coarse and rich and gorgeous. Added some Montreal seasoning and divided it into 6 equal-sized balls and refrigerated a few hours before forming patties, filling with cheese, combining and sealing. 

    It really needed those sweet-hot pickles and jalapeños to add some acid. And I was concerned that a pound and a third wouldn't be enough for 3 Lucys, but with the cheese and rich short rib, there was plenty of meat -- we were plenty stuffed (ha!). 

    I'm a recent convert to the Lucy and favor it over the Smash. Controversial opinion for sure. May have to ask for that doctor's note to gather more data!
    It's a 302 thing . . .
  • SciAggieSciAggie Posts: 3,564
    Very nice!
    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?"
  • YukonRonYukonRon Posts: 12,244
    Gorgeous cook. Always a favorite. I did them with bacon bits and bleu cheese.
    Yours looked delicous just as all your cooks always do.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • @HendersonTRKing those look great.   Just got a meat grinder and will give that meat combo a try.   Is that your favorite combo?  I was debating short ribs, brisket and 80/20 chuck.
    Milton, GA 
    XL BGE & FB300
  • @GoooDawgs -- I'd never had short rib grind and judging by the way it looked (really coarse and very marbled), I thought it might be too rich by itself.  You can see from the pix how it dominated the mix.  It was awesome with the 85/15 -- very moist, held together well.  I didn't use 80/20 to mix in bc it seemed plenty fatty as it was.  I think any mix would only improve with some brisket mixed in.  Looking forward to seeing what you end up doing!  Keep us posted!
    It's a 302 thing . . .
  • westernbbqwesternbbq Posts: 2,143
    I love lucy...
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