May 29, 2017

By Fox 4 Newsroom

Burger patty (1/2 chuck, 1/2 brisket)

• Fresh 8 oz burger patty
• Pat lightly (to prevent from being too chewy)
• Cook on wood fired or gas grill to med (135 degrees)

Brisket burnt ends

• Use point of brisket and slice (not cube)
• 2 slices for 2-3 oz)

Top cooked burger with sliced burnt ends, classic sauce and Q39 rub. Put burger on bottom half of bun and top with spicy pickle slaw.

Spicy pickle slaw

• ½ red onion – Julienne
• 1ea. Jalapeño sliced paper thin
• 4 cups sliced cabbage
• ½ cup sliced pickles paper thin
• ¼ cup pickle juice
• Salt and pepper to taste

Mark and Abby also got to enjoy Q39’s grilled salmon with jalapeño cilantro sauce. Click here for the recipe!

To view full video: Click Here!