1 - 10 of 51 for smoking hamburger
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Blend well and store in refrigerator. A wonderful addition to a charcoaled hamburger.
Buy the cheapest hamburger possible, you need ... Cook on slow heat at 140 to 170 degrees for 8 hours, turning the sausage every 2 hours. NOT FATTENING.
Combine all ingredients and mix together well. Mix each day for 4 days. On the 5th day, roll into 5 rolls, wrap in aluminum foil. Poke holes in ...
No cutting involved! ... splashes of liq. Smoke - (wait on ... Mushrooms, cheese, sour cream, whole corn, bell pepper, bacon, hot sauce. Use your imagination.
Combine dry ingredients ... well. Add to hamburger, mix well. Add water and liquid smoke, mixing well. ... degrees for 12 hours. Cut into strips after drying.
Mix tender quick and hamburger. Let stand ... add rest of ingredients. Roll into 1 1/2 roll. Bake in oven 4 hours at 225 degrees. (I use my broiler pan)
Brown hamburger and onions. Add ... Combine vinegar, liquid smoke, brown sugar, ... beef-bean mixture and simmer for 10 minutes. Top with crumbled bacon.
Mix spices in water and add hamburger; mix well. ... side up. Chill for 24 hours. Poke holes in foil. Bake at 350 degrees for 1 1/2 hours in broiler pan.
Mix together - roll into 3 rolls in foil (dull side out). Let stand 24 hours in refrigerator - punch holes in bottom of each roll. Place on broiler ...
Mix all ingredients well. Shape into a roll. Cook in steamer 1 1/2 hours. It is good served cold.
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