The article is about how to make the best breakfastburger ever! It starts with ground beef and cheese, but if you want something different than just an ordinary patty for your plate then this recipe will show it’s possibilities. By smoking these sausages on high heat as describe below they stay moist while still being tender so that every bite contains both flavor from meat warm spices like black pepper or cayenne red chili flakes along side creamy textures due in large part because of hard yolk spread throughout each hollow cavity created when slicing through ingredients. [Read more…] about Breakfast “Burgers”: Smoke Roasting
You know that feeling when you eat a quesadilla for lunch and it tastes so good, but all too quickly? That’s about to change. I just found out how easy these little sandwiches can be made in bulk! All of your favorite ingredients (cheddar cheese!), cooked right alongside each other inside one crispy tortilla – what could possibly go wrong?! Well if things don’t turn out as planned… serving them up with some Ember Salsa sure does make everything better on toast points or mornings where there really isn‘t much time left before work starts rolling around again. [Read more…] about Bacon and Egg Quesadilla: Dirrect Grilling
Grilling bacon is easy if you have the right equipment. You need plenty of open grate space and some strategically placed coals or wood chips to avoid flare-ups on your charcoal grill, so make sure there’s room in between for these items as well. [Read more…] about Grilled Bacon: Direct or indirect grilling
There are two ways to grill bacon: by direct grilling or indirect grilling. The former gives you more sear and better grill marks, and it’s faster, but you greatly increase the risk of flare-ups. Indirect grilling eliminates the risk of flareups, but it takes longer, and it, well, deprives you of the adrenaline rush of grilling one of the world’s most flammable foods.