We won’t be curing the disease, but we will be curing any “food denial” related depression.
Further note: VT’s “burger science” division has given the approval here.
To replace the bacon they are making we recommend pastrami, Mike Chester does his own, or easily available corned beef. We recommend a marinade and smoking for the corned beef.
Catch the video below, mustard coating followed by pat down spices, both sides.
This is an overnight thing, when you put mustard on beef, like they do in California with tri-tip, refrigerate wrapped in foil. That recipe from Eddie Lee Harris in Pismo, Beach.
If your smoker won’t do the 160 degree internal temp, using 225 degrees for 3 hours, use what you have and back up with oven time.
Most commercially available brioche buns aren’t so good. Thus far turning out a decent home baked burger bun has escaped me. Reminds me of back in the 80s at Fuddruckers on Richmond…the original…in Houston.
The second smoking up to 195 degrees wrapped in butcher paper is a new one.
For corned beef we recommend Wiggly or Sy Ginsberg and to keep the fat.