Jucy Lucy cheese

I made 3 jucy lucys from a 2-pound package of 80/20 ground beef tonight (that's 10-2/3 oz. per burger, Dyal...put your socks back on ) and I used Havarti cheese instead of Gouda, Jack, American, or something similar.

It works well.

Brad

Havarti is probably my personal cheese favorite. I gotta ask: dill or no dill?

Jim

I don't believe you, Brad. No pics, didn't happen.

jfm0830 wrote:

Havarti is probably my personal cheese favorite. I gotta ask: dill or no dill?

No dill this time. I'll bet it would work really well with veal, though!

Sorry, Griff. Since they were just burgers and I'd posted a week's worth of ordinary cooks a couple of days ago I decided to skip the camera this time around. But in hindsight it probably would've been worth the effort because the burgers came out surprisingly good; I was concerned that as big as they were the edges might get dried out but that didn't happen.

Griffin wrote:

I don't believe you, Brad. No pics, didn't happen.

+1 No photo... no cook...

You should have seen the rack of elephant ribs that I smoked up last night. They were even better than the rack of zebra I had last week. Too bad I didn't take any pix.

You should have seen the bantha brisket I cooked up a few months back. Talk about feeding an army. We still have tons of it (literally) left over in the freezer. I should have taken pictures. Can't wait to do the ribs. One of those should feed about 4 people. BTW....what's the best way to smoke bantha ribs? I was thinking 4-3-2.

ROFLMBO!!!!

Whatever you do, make sure not to invite the Empire and the Rebels to the same BBQ. After a few drinks, it all went bad.