Quick advice requested... Grilling some burgers right now, and am topping with either:

Slice of deli pastrami, or

Leftover sliced filet mignon from Tuesday night?
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pastrami
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And the quick answer gets it! Ready to add the cheese now, and I was thinking the filet might not hold its own against the burger.
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The gf wanted filet, so I'm making two of each :-)

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those are some strange toppings for a burger my friend.
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Fixt. :-)
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Filet burger:

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And the pastrami burger:

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The ground beef was well seasoned with A1, Worcestershire, onion powder, and garlic powder. Also added some oatmeal for good measure.

Put out some dipping sauces. Wouldve been extra good with a slice of onion.
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So, being from kansas city, it's only appropriate that I take up the torch and start doing my own Q. I'm a bit intimidated honestly. My grandfather owned a BBQ restaurant for 25+ years, and my father has placed at several BBQ competitions. Needless to say, BBQ runs in the blood. I've got quite the family history, and city history to live up to.

Anyhow, my inlaws inherited a couple of barrel smokers that I'm welcome to and I'm pretty sure I'll be taking them for their first spin in the coming weeks. I'll let you all know how things turn out.
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Holy oversized pictures batman.
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Damnit. It happened again? Must be snap bucket app being dumb. Happened in another thread today too. Mobile site isn't the greatest for checking the post beforehand.

Just resized them. Hopefully it worked.
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The resize worked. Thanks.

Do you have control over a default resizing with the app? If so, having it change all photos to 800x600 is generally a safe bet.
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Just checked, and nothing. Have to resize it in photobucket after uploading. Stupid design, I guess.
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Don't forget the camera.
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Blake it will be good to see your efforts in pictures here. I have never found a more serious thread in this entire
website than the smoker thread, and almost all of us have learned a tremendous amount since we have been
smoking meat. I periodically shock myself. And it seems I rarely embarrass myself, lol, at least not in cooking.
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I discovered oatmeal one day when I realized I had no crumbs of any kind, nor no eggs in the fridge,
and I thought, I bet oatmeal would work PERFECT in that role.
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125 lbs of pork cruising along at 225...nieghborhood smells amazing!
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Yesterday I Grilled 6 burgers, then readied the smoker to smoke 6 chicken legs and 8 pork fingers,
or "western Style Pork Ribs" I love those things!
When that was done I smoked a slab of bacon that had been cut up for this asian-style pork belly
that Jon brought up the other day. i got ready to commence that recipe and realized I had no braising
wine or soy sauce. So I smoked them and then cut them up last night into bacon. You know, when I
throw up the lid to the smoker and say, MAN THAT LOOKS UNBELIEVABLE, I should get my CAMERA!
I am sad to say that only one photo was taken and even THAT was after the meat had been put up.
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Cooked 125 lbs of pork butt Saturday night for a church picnic yesterday. This time I did a couple of things a little different than I usually do and man did it turn out great. Thanks Brent for letting me steal a couple of your techniques!

I pulled a Smokin' Gator though and didn't take many pictures, just a couple of crappy cell pictures that I was teasing Justin (emopunker) with around 4:00 am while he was working and a couple of hours away from breakfast!

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I'll see if dad snapped a couple.
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Nice work, as always...what did you do different....inquiring minds wanna know!
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I tweaked my rub just a little, but the biggest change was after the butts came up to the usual 190* in the smoker, I double wrapped them in foil and put them in a cooler for a while. In the past when cooking like this, I would just hold the butts in the cooker at a low temp (around 140* to keep them out of the "danger zone"), and then I would start pulling about an hour before service time.

This time I pulled them off the smoker and wrapped at 4am, grabbed a couple of hours sleep, then packed up my rig and headed up to the location we would be serving at. I re-fired the smoker and let it come back up to temperature while I set up the tables, etc., and then about an hour before service, we took the meat out of the coolers and pulled it into pans and placed them in the smoker at around 140* until service.

I have not really ever had a problem with my product "drying out" in the past, but I definately felt the meat tasted more moist this time. The other benefit was that I actually was able to get started earlier, therefore finished earlier, and was able to get at least a couple of hours sleep.

If I hadn't of had so much fun sitting up with Graffiti and F100Jeff eating the awesome steaks Graffiti brought, smoking great cigars and drinking quality adult beverages, I probably could have finished up a couple of hours earlier and gotten even more sleep :-)
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