Everybody at the meeting said it was!

Looks like a winner and did you notice any difference in the longer brine time

Yep.  I've been reading about them for a while.  At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them.

Thanks for posting.

They really were not bad, I would wonder if using 90/10 would make a difference with the sour cream? I think that is the issue the sour cream coats everything and it keeps the meat from bonding together when cooked.

I  will be watching to see how you attack these, when you make them.

Never heard of them!

Just put in Crack Burgers in the Youtube search and take your pick. 

But was is it good tasting?

This was an experiment that did not turn out.  I thought i could make a Bunt Cake and add a filling.  I thought a stiff pudding with cream cheese would hold up, it did not.  I think I may have undercooked it, did not let it cool, and tried to take it out of pan to soon.  Sorry no unpanned photos, take my word for it, it was a fail.

Well buttered bunt pan, half batter all the filling.  It was to be a Pistachio cake.  Then the rest of the batter, then cooked.

I forgot about the 1989 Loma Prieta earthquake in the Bay Area, 6.9.  But I was in Fresno, so only rumbling around there, but you knew it was an earthquake

Never heard of them!

Yep.  I've been reading about them for a while.  At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them.

Thanks for posting.

Ohhhh!  That looks good.  I want a taste.