On my fridge there's a smoke chart or something to that effect that lists the temp you want for all kinds of meat and it has a list with a bunch of different woods that work with them. It says that pecan is the best wood to smoke with.I dont like a really heavy smoke flavor...going with pecan
I like tri-tip because I can do it like steak with a reverse sear
I do not like bacon on a burger.Agreed. Pet peeve of mine, when you add pulled pork, brisket, or any other significant meat substance to a burger, it is no longer a burger. I'm on the fence but currently accept bacon as a burger addition but reserve the right to change my mind....
my grandmother had one of those old stoves with the broiler underneath the oven where there is generally just a drawer these days. When she passed we renovated her place as a rental and I stayed there for about a year. That thing made the perfect nachos in exactly one minute. I wish I had one of those broilers now.Cheddar cheese, white wine, fresh habeneros and jalepenos, and sodium citrate = best nacho cheese ever.
I won't refuse bacon on a burger, but I prefer a high quality cheeseburger with ground chuck (80/20), finely shredded lettuce and cheddar cheese, diced raw onion and claussen pickle on a griddled brioche bun with a combination of mayo and mambo sauce (spicy bbq like sauce made in DC)....dankishness....I do not like bacon on a burger.
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