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Lucy's Mama

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Post Wed Oct 02, 2013 7:57 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7393
Location: Stoughton, WI
This is the result of an idea I'd been kicking around for awhile and finally decided to try this past weekend.

I started with 1-1/2 pounds of ground beef divided about 2:1.
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The next step was to form a trench in the larger piece and layer in some lightly cooked bacon, mushrooms, and grated Colby-Jack cheese.
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Then I added 2 more strips of bacon, sealed everything with the remaining hamburger, wrapped some bacon around, and brushed the top with some bacon grease.
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I seared the bottom and top over briquettes and then let it cook indirect with 2 more pieces of Colby-Jack on top, and when it was done I toasted a grocery store mini-baguette to use as the bun.
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Mmmm...
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This was a fun cook and the only part that didn't really turn out as expected was the addition of the mushrooms; they didn't have as much flavor as I was hoping for. If I was to do it again I would've cooked the mushrooms first to concentrate the flavor and also allow me to put more in - should've thought of that beforehand! :oops: Still, it had plenty of cheese and bacon flavor and was enough for 4 people for lunch.

Post Wed Oct 02, 2013 12:50 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5811
Location: Central Alberta, Canada
Wow - that looks just awesome, Brad! :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Thu Oct 03, 2013 10:20 am
sroach well done
well done

Posts: 1160
Location: Warrington, PA
+1 on the WOW.. That looked delicious, I can't imagine it stayed around too long and it was eaten fast.
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Post Thu Oct 03, 2013 10:32 am
Cactus1 well done
well done

Posts: 741
Location: Indian Head Park, IL.
Looks good! Great idea!
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
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Post Thu Oct 03, 2013 11:48 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7393
Location: Stoughton, WI
sroach wrote:
+1 on the WOW.. That looked delicious, I can't imagine it stayed around too long and it was eaten fast.
Thanks! It did manage to hang around for a couple of days, but only because there were just 2 of us eating it. :lol:

Post Thu Oct 03, 2013 12:06 pm
phillyjazz well done
well done

Posts: 2953
Location: Philly

Looks scrumptious. Next time you might try some more exotic mushrooms than the white buttons. I always found them to offer more texture than flavor, and it doesn't look like you are short on texture !! :D I'm sure your umami quotient was pretty high as well, but try some shitake or something next time.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Fri Oct 04, 2013 5:33 pm
jhumpert well done
well done

Posts: 331
Location: Greensburg Indiana
That looks delicious, excellent food porn Brad.
Jeff,
Green Mountain Grills Jim Bowie Pellet Smoker - TBD
Pit Barrel Cooker- Barry

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