Beef kabobs

[TedEbear]

I think I would go the other way. Cold smoke the burgers for 40 minutes to and hour the night before then wrap in plastic in the fridge over night then grill as normal

You don't want hamburger to be in the danger zone for too long.  Once the temp rises above 40*F you should continue cooking it until it gets past 135*F.

Questions and Answers about Ground Beef and E-Coli

[Fowl Dog 85]

I don't have a grill so smoking or stove are my only options.


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