Quote:
Originally Posted by Surfah
I mix a good ground Angus or sirloin and mild Italian sausage. Usually a pound and a half of beef to a pound of pork sausage. I usually crack an egg or two to bind and keep moist. I then usually add a liberal amount of salt, pepper and A1 sauce or Worcestershire (probably around 1/3 C). I make huge patties about an inch thick. Throw them on a hot clean grill. Sometimes I'll even brush the grill with oil or the meat to get nice grill marks. I usually add a nice melting cheese like provolone and white American. A nice thick cut bacon baked in the oven is a nice topper also.
|
I just bought the stuff to do this for my game time BBQ tomorrow. Can't wait. Thanks for the suggestion.
__________________
After watching the footage of the Kent State shootings, Bobby Jay, then seventeen, signed up for the National Guard so that he, too, could shoot college students.
|