Tip me Tuesday...on Wednesday.

Hey dudes- so much to catch up on.

Let's start with decluttering the pictures in my phone.

Last week, before I found out my LDL cholesterol (the bad kind) was elevated I made these BITCHIN' BURGERS. Also, I got a new phone so my blog pics will be a little less shotty.

If you recall, I'm still doing so form of a slow carb diet so I was LOST in the super market while trying to figure out what to sandwich my burger in between. Then it hit me-

GRILLED PORTOBELLO MUSHROOMS ARE BANGIN'!

Mushrooms scooped, stems sliced off.

Sprayed with olive oil.

Plopped on grill - note thumb divot in each burger.

Topped with Cooper Sharp (which was always a pain in the ass to slice at the Wa.)

Notes of importance:

1. To get a great burger, go with 80/20 meat. 85/15 should work too but anything lower in fat will just dry out on the grill. The thumb divot catches all of the fat that's burning off and evenly distributes.

2. These burgers were HELLA thick. It was about a pound of meat total. I made 2 large burgers and one little one for BB. Seasoned with sea salt, fresh ground pepper and liquid smoke. The patties were about an inch thick so for medium well burgs, I opted for 9 minutes each side over the center of the mound of charcoal. If you have a propane jawn- it will probably be less time- gauge the done-ness by applying slight pressure in the middle- what color is the juice running out? The redder, the rarer. Do NOT flatten the burger- defeats the purpose of the grease pool/thumb divot.

3. Grilled portobello mushrooms are as slippery as a baby learning to walk in an un-matted bathtub. It's sloppy, but it's so, so, so good.