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The Value of a Worked Example

I was looking over the week’s posts on Hackaday – it’s part of my job after all – and this gem caught my eye: a post about how to make your own RP2040 development board from scratch. And I’ll admit that my first thought was β€œwhy would you ever want to do that?” (Not a very Hackaday-appropriate question, honestly.) The end result will certainly cost more than just buying a Pi Pico off the shelf!

Then it hit me: this isn’t a project per se, but rather [Kai] was using it as an test run to learn the PCB-production toolchain. And for that, replicating a Pico board is perfect, because the schematics are easily available. While I definitely think that a project like this is a bit complicated for a first PCB project – I’d recommend making something fun like an SAO – the advantage of making something slightly more involved is that you run into all of the accompanying problems learning experiences. What a marvelous post-complete-beginner finger exercise!

And then it hit me again. [Kai]’s documentation of everything learned during the project was absolutely brilliant. It’s part KiCAD tutorial, part journal about all the hurdles of getting a PCB made, and just chock-full of helpful tips along the way. The quality of the write-up turns it from being just a personal project into something that can help other people who are in exactly the same boat, and I’m guessing that’s a number of you out there.

In the end, this was a perfect Hackaday project. Yes, it was β€œtoo simple” for those who have made their 30th PCB design. (Although I’d bet you could still pick up a KiCAD tip or two.) And yes, it doesn’t make economic sense to replicate mass-market devices in one-off. And of course, it doesn’t need that fun art on the board either. But wrap all these up together, and you get a superbly documented guide to a useful project that would walk you through 95% of what you’ll need to make more elaborate projects later on. Superb!

Surely you do β€œfinger exercises” too. Why not write them up, and share the learning? And send them our way – we know just the audience who will want to read it.

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Hot Honey Ham

Hot Honey Ham Recipe

I took a regular spiral ham and gave it the double-smoke treatment. Then I hit it with a hot honey glaze that gives it that sticky-sweet heat. Not too hot for the family… just a little kick.

And really, smoked ham is about the easiest thing you can cook… and you can use whatever glaze you want. Just make sure you smoke one for your Easter dinner cause left-over holiday ham from a ziplock in the fridge is one of the small joys of life!

WHAT MALCOM USED IN THIS RECIPE

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Smoked Brisket Bacon Burgers

Smoked Brisket Bacon Burgers


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Description

Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts ’em over the top. You might wanna wear a bib β€” these burgers are juicy!


Ingredients

  • 16 lb whole packer brisket (untrimmed)
  • 2–3 lbs bacon ends & pieces (or thick-cut bacon)
  • Killer Hogs Steak Rub (or salt, pepper, garlic)
  • Burger buns (toasted)
  • Sliced cheese
  • Pickles
  • Red onion slices
  • Lettuce
  • Tomato slices
  • Big Malc’s Burger Sauce (or your favorite burger sauce)

Big Malc’s Burger Sauce

  • Β½ cup Blue Plate mayonnaise (or your favorite mayo)

  • 1 tablespoon yellow mustard

  • ΒΌ cup sweet pickle relish (juice and all)

  • 1 tablespoon freshly grated onion (with juice)

  • Β½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)

  • Β½ teaspoon paprika (for color)

  • 1–2 teaspoons red wine vinegar (just a drizzle)


Instructions

  1. Prep the Brisket and Bacon
    1. Cut the brisket into 1Β½ to 2-inch chunks, separating the flat from the point if needed.
    2. Keep the fat on β€” you want a good lean-to-fat ratio for juicy burgers.
    3. Cut bacon into similar-sized pieces so it runs through the grinder easily.
    4. Chill the meat in the freezer for 20 minutes before grinding.
  2. Grind the Meat
    1. Alternate brisket and bacon as you feed it through the grinder to evenly mix.
    2. Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
    3. Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
  3. Form the Burger Patties
    1. Weigh out about 8 oz portions and loosely form into balls.
    2. Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
    3. Make a slight dimple in the center to prevent the patties from puffing up too much.
  4. Season the Burgers
    1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning.
    2. Remember the bacon adds salt, so don’t overdo it.
  5. Fire Up the Smoker
    1. Set your pit to 275Β°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
    2. Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
    3. Cook to an internal temp of 145Β°F for a juicy medium finish.
  6. Build Your Burger
    1. Toast your buns and spread Big Malc’s Burger Sauce on both sides.
    2. Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
    3. Crown it with the top bun and get ready to lean in.

Easy Smoked Ham with a Hot Honey Glaze

Malcom Reed
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The post Hot Honey Ham appeared first on HowToBBBQRight.

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