This is less about the beer but I had to use something to make these awesome and over the top burgers.
Ok, how does Karbach factor into this post? See photo below. The burger started off as a 10 ounce lump of 80/20 ground beef. In order to make a pocket in the lump for stuffing I had to use something. Grilling requires a beer in hand so, I used one of my very favorite beers in a can.
Now once the pocket has been made I can start to add the yummies. Jimmy Dean pure pork Sage sausage, grilled onions, peppers – yellow and orange, Vermont Ultra sharp grated cheddar, Sweet Baby Rae’s BBQ sauce, mince garlc and the meat seasoned my secret way…… for a fee I will release the ingredients.
Karbach small tour glass holding the amazing elixir of life….yes, a worn out cliché but I still love it, ready to be stuffed and then wrapped in bacon.
Ok, now the mouth watering work of putting them together and grilling. I used indirect heat and it took about 45-50 minutes for them to cook through..
I only made 3 this go around and they were inhaled. My son ate one and then a conventional burger, my wife ate hers sans bun. I placed mine on a bun and inhaled it before realizing that I failed to add red onion slices, tomato, lettuce and the corn salsa. Gotta do this again! Maybe I can get another Karbach to help on the next batch, Rodeo Clown or Weekend Warrior….so many wonderful choices. One beer wasn’t enough for the grilling session so – I had one of my beers, the “Yes Dear, Raspberry Wheat Ale” and then a New Belgium Ranger IPA.
Check the video out – this is where I picked up ideas for my version….endless possibilities!
Drink Local and Drink Resopnsibly
PS…..the recent hiatus is due to many excuses that don’t really hold water. I have not disappeared – just wafting about in the cloudy murkiness of excuses.