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Besides going salt-less or low-sodium anyways (to limit sausage texture effect), also using hand sucked pouches to limit compression beyond PLF's ... and a layer of duck fat, olive oil, and SL's Spicy Worcestershire magic ...
That olive oil and duck fat should make for a nice maillard color, later =)
The prep I could do while the stuff is in the spa ...
when I saw Smokenfire's  burger, I thought everyone else was outta luck for my vote.  Now I just don't know what to do..  Not even over and I am in a  burger Daze.  Great entries all!
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Wish I could get in on this but too much work to do around here and family stuff on Sunday. Â Will plan something for next weekend.Â