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Dizzy Pig Burgers!

Unknown
Unknown
edited November -1 in EggHead Forum
I finally had an opportunity to try out one of my new assortment of rubs from the folks at Dizzy Pig. I made up some hamburgers with my usual mix of 50% ground chuck and 50% ground sirloin. Added some kosher salt and fresh ground pepper and carefully mixed the two meats without squishing it too much. I then gave the patties a nice liberal coating of the Cow Lick Steak rub and sort of pushed into the meat. Brought the egg up to 600 degrees and cooked the burgers for maybe 2 1/2 minutes per side. Really excellent! The rub gives the burgers a nice little peppery bite and spiciness without going too far overboard. Tomorrow night I'm going to start a Boston butte with the course ground Dizzy Dust. Can't wait![p]Regards,
Chuck Lane
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