Hamburgers "the Feast Hall Incorporated Spice or Bar-B-Que Rub"

I love me some good meat.  I love it even more all grilled up to perfection!  One of my favorites, and I think most popular due to fun and ease is a Hamburger.  If you are not seasoning your patties they are going to be bland.  Please season you beef to make it nice and sumptuous, I am begging.

INGREDIENTS
1 lb 88%lean beef
1 T either Spice Rub or Bar-B-Que Rub

DIRECTIONS
1) mix beef and Rub of choice
2) shape into 3 patties, or 6 for sliders
3) cook until they reach desired doneness

NOTES
I prefer the 88% beef because it does not make the burgers dry or cause many flare ups.
The Spice Rub gives a more traditional flavor, where as the Bar-B-Que Rub give more of a rich, spicy, smokey flavor.
If you want to try an inside out burger, sauté some mushrooms and red onions, make the patty extra thin and wrap it around the onion and mushroom, or cheese.  It is great fun.

garlic smoked pork...Charming approved "the Feast Hall" Spice Rub

I have heard different ideas of things to insert into your meat, including lardons (matchsticks of bacon) and garlic.  The other night I decided to put it into practice.  It turned out quite well.  As the title of this post says, it is "Charming approved".

Garlic Smoked Pork

INGREDIENTS

 2 lb pork loin or other pork roast
1/4 c Spice Rub
6 clove garlic

DIRECTIONS

1)  peel garlic and cut cloves in halt to make splinters

2)  pierce the roast 12 times a little more than halfway through, with a paring knife and insert half a clove of garlic into each, pushing it in as far as you can

3)  coat roast in as much Spice Rubhttp://www.thefeasthall.com/our-spice-rubs.html as you can get to cling to it

4)  Smoke it at about 200-250 for 2-3 hours
     ***If you can not smoke it I would recommend using a small amount of liquid smoke or a smoked seasoning like smoked paprika to help make the flavor richer***

4) ALTERNATIVE  If you do not have the capability of grilling the roast I would cook it at 225 for 2-3 hours, until it is done to your liking.

It will be worth the wait.

I hope this inspires you to try stuffing your meats.

Anthoinette