Barbecuing today. I have the smoker going, then some burgers on the grill to which I will add the ribs at the very end to firm up a bit. I am adding some ground bacon to the ground beef to see. I don't usually like bacon burgers because of how insanely difficult to eat I find them - all that sliding off. So trying this - I am experimenting with proportions of bacon to beef. I ground the beef yesterday and will grind the bacon today. I am going to have sets of 1/8 C bacon to 1/4 C beef, 1/3 C beef and 1/2 C beef (this one will be shared unless it shrinks a lot).