Moink !

"pdthedeuce" (pdthedeuce) 03/03/2014 at 17:44 • Filed to: None

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too bad Jack in the Box is not available to all Opponauts !

RazoE > pdthedeuce 03/03/2014 at 17:45

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I ate 6 before I got sick (literally). I'm stopping there.

They are fucking delicious, though.

Where have all the lightweights gone? > pdthedeuce 03/03/2014 at 17:46

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I saw that commercial last week watching the Blues/Canucks game. Another classic Jack In the Box Commercial.

pdthedeuce > RazoE 03/03/2014 at 17:47

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indeed !

It's a "Porch-uh" > pdthedeuce 03/03/2014 at 17:49

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Oh God, my tract!

Chairman Kaga > pdthedeuce 03/03/2014 at 17:59

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Oh man. I've been making bacon burgers for a while now, and I can attest to their deliciousness. We got a Kitchenaid stand mixer when we got married, and being the man I got the meat grinder attachment. It's an easy recipe. One pound of uncured bacon (unsliced if you can find it), a half pound of chuck and a half pound of sirloin. Cube it all up, grind it using the larger die, mix with a bit of salt and pepper, and fire. They WILL burn if you're not attentive. But hot damn are they friggin amazing.

Kookanoodles > pdthedeuce 03/03/2014 at 18:07

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"Plus bacon and bacon mayo"

...

"on a new gourmet brioche bun."

Don't try to be fancy, Jack.

orcim > Chairman Kaga 03/03/2014 at 18:47

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You just did something amazing. My mom's meatloaf recipe on the grill. Why didn't I think of that?!

pdthedeuce > Chairman Kaga 03/03/2014 at 18:51

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Nibbles > Chairman Kaga 03/03/2014 at 18:59

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Been doing this myself for quite some time as well. Ya wanna know what makes em better? SMOKE. Smoke those burgs at 225 for about 30 mins or 200 for 45 (better IMO) with some mesquite or hickory (better again). Top with your favorite cheese and let it melt in the smoke for the last 5 minutes or so for PERFECTION.

LEGAL: cooking times may vary based on elevation and environmental concerns. Consuming raw or undercooked meats can increase your risk of food borne illness. Do try this at home.

The Opponaut formerly known as MattP123 > pdthedeuce 03/03/2014 at 20:41

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pdthedeuce > The Opponaut formerly known as MattP123 03/03/2014 at 20:44

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wow !

awe46m3zcp > pdthedeuce 03/03/2014 at 20:55

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A local place here has a 60/40 burger. Its sooo good. The only way to make it better would be a pretzel bun.

pdthedeuce > awe46m3zcp 03/03/2014 at 20:59

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you're making me hungry ...

Chairman Kaga > Nibbles 03/04/2014 at 10:34

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Yeah, I don't grill anything without using my smokebox. Uncured bacon doesn't have any smoke so that's really an essential step I forgot to mention.