A. Kesteloo wrote:
> More than ten years ago I cycled through the states. I remember
> having an excellent hamburger once (I was not into bbq or smoking at
> that time, so it may have been rubbish, but in my mind it was the
> best I ever had (or it was because we where cold and hungry on a wet
> and windy day))
> Here is what I know of the place
>
> It's in Montana on the road from Virginia city to west Yellowstone
>
> I remember passing a lake with dead trees sticking out of the water
> (due to a landslide)
>
> The restaurant is made of wooden logs, and is near a river
>
> I think the name was something like "big bear .."
>
> Anyway, I remember that they where big burgers, made over a grill. The
> burger tasted "smokey". I'm not sure, but I don't think the smokey
> flavor came from a sauce. So, my question probably is, how does a
> burger get a smokey flavor on a grill without adding liquid smoke? I
> tried liquid smoke, but it did not taste very good
>
>
>
> Adriaan
>
> The Netherlands

This is what I like:

77587 South Houston Texas Jalapeño Wrap Hamburger



You create a hamburger patty of a 3/8" thickness, with a hamburger press and
basically just season with creole seasoning and after cooking it you just
garnish with one or two Texas Wraps. (Remove the toothpicks) J



1
Dozen +
Fresh Jalapeño Peppers


1
1.5 lb.
Blue Ribbon Hickory Thick Cut Bacon


1
Pack
(8 oz) Philadelphia Cream Cheese

1
Container
(17 oz) Zatarain's Creole Seasoning















Clean the Jalapeño peppers and split in them half, remove seeds, vein and
tops. After cleaning the Jalapeño peppers you should soak them in a
container of water. Be sure to clean Jalapeño wearing gloves, or if using
bare hands, wash them immediately after cleaning. Failure to wash hands
afterwards can cause burning to the skin.



Spread cream cheese in each half, then combined the two Jalapeño halves with
a strip of bacon using a standard wooden toothpick and not with a flat
toothpick. It is good to soak the toothpicks in water for ½ to one hour if
you are going to put the Jalapeño wraps on the gas or charcoal grill. Note:
Using a flat toothpick may not last as long as a standard toothpick when
using on the grill.



Start at top and circle till the full Jalapeño is wrapped. Sometimes 1/2 a
strip will circle a pepper. Then lightly sprinkle creole seasoning on the
outside of the Jalapeño wrap.



Place on the top of the grill or place on an ungreased cookie sheet and bake
at 350 till bacon is done, app. 45 minutes to one hour cooking them on the
gas or charcoal grill.


--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com