The trick is to smoke the meat and not make the meat smoke

TWO-HANDED ULTRA BURGERS

  Date: April 30, 2011
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This was a great Saturday on the grill: It started with a batch of SOUTHERN TENDER KEBOBS for lunch and ended with these burgers for supper. Both items were from the Grill It! special issue of Fine Cooking magazine. The recipes are by Fred Thompson, whose cookbooks I’ve always enjoyed. This burger blended 80% ground chuck and 90% ground sirloin into 1/3 pound patties. the toppings were provolone cheese, thickly sliced Black Forest ham, caramelized onions & BBQ sauce. The flavors were a wonderful blend of complementary flavors. The patties had a wonderful beefy flavor, the ham added sweet and salty flavor elements, the onions more sweet, the sharp provolone added it’s unique flavor and the BBQ sauce added a great smokey flavor. These were tasty burgers that were easy to make- a winning combination
Recipe Source:
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Fire It Up

Grill It (From the Publishers of Fine Cooking Magazine):

Two-Handed Ultra Burgers - Page 39
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 19" Grill Spatula
  • SR 19" Locking Tongs