Tony's lounge

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Horton, you're making some cool bling these days. Once I sell a few extra Busses, your phone will be ringing.
 
Georgia Boy got his first Blade table this year. Yall check him out.
Sorry if off topic mang. Stephan Fowler
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You have to ask the Tacked Up One.
Maybe this summer I could slip down... invitation only.
 
Guyon said:
Damn, I just made some of the best hamburgers. Put some cracked pepper and garlic salt in the ground chuck before cooking the patties. Once they got done, I loaded 'em up with pepperjack cheese, mushrooms, and some crumbled bacon. I'm still on a hamburger high.
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Nice. :thumbup:

We just bought some sweet Italian sausage to mix with ground beef and make patties. Read it on a blog the other day, looking forward to trying it.
 
If you're an onion fan, grate some onion in to the meat next time too. My "signature" burgers are done with half an onion grated in to the meat, six dashes of Worcestershire sauce, eyeballing some garlic powder, (I'd say about a teaspoon) and lots of fresh black pepper. I don't salt my burgers because of the W sauce and due to high blood pressure.

Take the other half of the onion and cut it up in to the pan you're gonna cook them in and caramelize it. Take it out and cook the burgers and add some sharp cheddar and the onions back towards the end and bacon if available. Serve on a toasted bun.

Fuck now I'm hungry!
 
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