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Nothing beats homemade, nothing.
Fatburger does,,
Most times I bbq my burgers over a delicate mix of hickory and mesquite wood to give the beef a rustic aroma and taste. I generally don't use a BBQ sauce, unless I'm in a rush, opting more often for a blend of salts, dried red peppers, cracked peppercorns and rugged spices. IMO, my burgers are a smoke house classic. I have an assortment of sauces you can dress your burger up, everything from a zesty old west hickory to burn your bum off spicey hot.