The Blackjack Burger! We love big burgers and Patti wanted to show how our new Monument Grill performs. So, she decided on some ½ pound blackened burgers topped with Muenster cheese on buns slathered with our “Smokey Garlic Mayo.” I was a happy camper I’ll tell you!

Our grill is Monument’s top of the line 6 burner with a side searing shelf and a side burner. It’s a very nice grill. We did change the grates out to “Grill Grates”. You don’t need to do this but we’ve cooking on them for years on all of our grills and really depend on the results.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill. Today we used our Monument Grill, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food and music.

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Backyard BBQ
A Smoken’ On Your Gasser Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes @ 500* (260c)
Grill: Monument 6 Burner Gas Grill 

Ingredients: 

• 2 lbs. lean ground beef 85/15 (4 patties)
• Zatarain’s Blackened Seasoning
• Coarse ground black pepper
• Smoked Garlic Sauce (Ours, see link)
• Sliced cheese, use your favorite
• “Smoky Garlic Pepper Mayo” (Ours, see link)
• Buns & toppings of choice

 

Cooking Directions: The Blackjack Burger

Form your four ½ lb. patties and rub them with the garlic sauce to bind your seasoning onto the meat. Then season.

When your Grill Grates are screaming HOT (500* 260c) place your patties on for about 5 minutes per side with a quarter turn around 2 minutes.

The last minute or so of your cook add the cheese. Your cooking times will vary a bit by the size of your patties and the grill temperature.

When the meat reaches an internal temperature around 160* (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures. 

Backyard BBQ
A Smoken’ On Your Gasser Recipe 

 

 

Backyard BBQ
A Smoken’ On Your Gasser Recipe 

 

Backyard BBQ
A Smoken’ On Your Gasser Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman, and Weber. I call it our “Wall of Grill.” Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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