There are a lot of new condiment combinations available these days in grocery stores.  A couple of months ago I heard about a mustard/dill pickle combo.  Finally saw it at my local grocery store so I bought it. If you like dill pickles and mustard, you will probably like it. Just thought I would share.

Picturing your execution of your plan, I am not understanding it, but as long as you do you are good. Hope you get some people videoing this.

For myself, I would put the bottom bun on the board, open the box of the top bun and put my burger on it leaving the pan on top. Then flip on to the counter,  and find 3 or 4 spatulas/turners and have someone help slide them under the burger and lift it off the pan and set it on the bottom bun.

No matter what, people re going to love the effort and end result.

I think we are on the same page. I probably spelled it out in more detail than necessary. The bottom line is it will be entertaining no matter what happens. I have always taken to heart the immortal words of Happy Kyne: "It's not food it's fun!"

Bonus points for anyone that gets the Happy Kyne reference!

Picturing your execution of your plan, I am not understanding it, but as long as you do you are good. Hope you get some people videoing this.

For myself, I would put the bottom bun on the board, open the box of the top bun and put my burger on it leaving the pan on top. Then flip on to the counter,  and find 3 or 4 spatulas/turners and have someone help slide them under the burger and lift it off the pan and set it on the bottom bun.

No matter what, people re going to love the effort and end result.

Getting ready for the test run on the burger this Sunday. I think I have most of the details worked out. The place where I am getting the pizza is excited about the project. They are donating a 20 inch pizza pan for me to cook the burger on. Their pizzas includes up to three toppings for no extra charge. The top bun will be a BLT pizza. They are going to slice, rather than dice the tomatoes. I am thinking mushrooms, onions and green peppers for.the bottom one. They suggested pickles and assured me it was appropriate for pizza. I am still skeptical. Any thoughts on other topping combinations?

The last major logistical concern I had was how to flip a 20" pizza, without creating a huge mess. The pizza folks helped me brainstorm some ideas. I think we came up with a solution.

1. Remove the lid from the pizza bun that will be on top.
2. Slide burger onto the top pizza.
3. Take the bottom pizza bun and place it on the cutting board/serving tray.
4. Place the pizza pan on the burger in the box.
5. Have one person on each side of the top pizza in the box with the burger and pan on top.
6. This is the moment of truth. The four people in unison, flip the burger onto the pizza pan.
7. Slide the burger and top bun onto the bottom pizza bun.
8. Cut the burger in squares and serve.

I'm happy that they worked out for you.

I'll take third.  Better than I usually do 

Congrats Robert!

Quote from: jdmessner on March 29, 2024, 06:59:29 PM

Would you mind sharing your brine recipe? I am doing pork chops for our family Easter, which we will celebrate the Saturday after Easter.

I'll happily offer it up.  I posted it in Basic Brine a couple of years ago.

EDIT:  This is my favorite pork chop recipe.  It's what I'm doing again for this Easter meal.

I followed your directions for both the brine and the sauce. They are going to be my "Go To" recipes for pork chops in the future. I am not much of a burbon guy. However, I did find a local distillery that had cherry burbon that gave it a very nice flavor. Thanks for the help. The chops were moist and full of flavor.

I look forward to this.  My 10 year old GMG just died.  After a couple times of taking it apart and trying to get everything well lubed, I have come to the conclusion that sooner or later fans and auger motors just wear out.  I will follow this performance test, maybe a Weber is in my future if it goes well!

 Happy Monday, April 8, 2024 to you all.

 There is a warning issued by NASA about using your phone's camera to capture the eclipse.."DON'T DO IT"..  Evidently doing so will damage the camera's light sensor.

Where in PA are you?  I'm on the Eastern side.  I leave my grills outside uncovered and it has finally bit me last year.  Both my Memphis (USA made) and my MAK 2 have pellet jams now.  The MAK is very versatile to use.  I enjoy the side cabinet that I bought for it to cold smoke cheese and jerky.

Best landmark for me is Longwood Gardens...about 10 minutes from there.    I've never tried to smoke cheese or jerky but would have to try it if I end up with one.     As for the augur jams, I had that post storm once with the GMG...it was solid...water really got in there but easy to pull it apart and fix it.   

Getting more and more swayed to the MAK.