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countess all me a fatty brisket we got a
barbecue shoes who's all gonna smoke me
a bad brisket I got my barbecue shoe
who's on top my natural case and got the
heart
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barbecue pit boys calm today we're
cooking up some beef liver bacon and
onion burgers at the pic and are real
easy to do all right here we've got some
beef liver and it's sliced right and
we're slicing it up because we want to
marinate this for a good long time right
so this is how you do it I'm gonna take
this sliced beef liver throw it in this
bag and we're going to cover with milk
now milk is not only used as a
tenderizer for beef liver because uh it
helps tenderize it and doesn't get it
mushy like you would an acid-based
tenderizer and it also gets rid of that
bitterness that taste that's in that
liver sometimes but not all people
really like right so now we've got it in
a marinating bag and we're gonna
marinate it for at least 24 hours in the
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refrigerated now if you've never had
beef liver bacon and onion burgers
before you definitely gotta check this
out this is some real good eating at the
pit even if you really don't like liver
you definitely got to check it out now
we're gonna take this milk marinated
beef liver and we're gonna rinse it
we're gonna rinse it real good right you
just get some water
this is gonna be good like a joke
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now you're gonna want to make a bunch of
these burgers and you'll know why and
you when you check these out all right
now here's the trick of making a great
beef liver bacon burger we're gonna
grind up the liver and just use up use
your hand grinder or if you got
electricity using one of those fancy ass
electric meat grinders they work real
well but uh this old-fashioned hand meat
grinder works good all right so we'll
take those liver strips and we'll grind
them I'm telling you
does that look good or what now I know
there's a lot of liver haters out there
so just move on don't piss and moan just
don't watch the video we could care if
you don't like liver all right you can
see how tender this is gonna be and
because we use that milk marinade that
liver is not mushy at all right now
we've got 1 pound of beef liver and it's
going into two pounds of ground beef
we're using beef chuck and you want to
use a burger that's at least 80 to 85%
lean to fat ratio right you want plenty
affect now with this recipe
you're gonna need onions after all it's
gonna be bacon and onion liver burgers
here right so if you want to chop up a
couple of medium-sized or even large
onions like that and this recipe also
calls for the bacon of course right so
we got 1 pound of bacon and we're gonna
cut it up into small pieces just like
that
now with a black iron pan will cook down
the bacon and the onions let's get
started I don't even have to say that
right so anyway the bacon has been
cooked down and we don't run it real
crispy we want to just about like this
now next step is to cook down the onions
but we're gonna caramelize the onions
right and you do that with a little bit
of butter fat
we got a tablespoon or two of butter
melting in and we'll put in the loose
chopped onions and this is the way you
want to get it down you slowly cook it
down until it looks just like that
caramelized that's the way you want to
serve it alright so in goes the
caramelized onion the two pounds of
ground chuck and we'll put that 1 pound
of bacon into this recipe I think you
know what we're going with this right
we're making beef liver bacon and onion
burgers alright next is some SPG we put
about a teaspoon here we've got 1
tablespoon of margarine 1/2 cup brown
sugar 1 tablespoon smoked paprika 1
tablespoon garlic powder and here we've
got 1/2 a cup of pickled jalapenos right
and what we want to do is chop these
down into smaller pieces and even out
that heat introduced into this and it's
not a lot of heat at all we'll add just
what we want
this beats little baby no number telling
you these are gonna be good oh yeah
and of course you want to give it a good
mix and all these flavors together
told you this would be easy to do
all right now if you're gonna only order
these burgers at your local greasy spoon
would be great but you probably can't so
you're gonna have to do this yourself
so anyway mix them up and now we've got
about maybe you need 1/2 pounds maybe
more of combined ingredients here so
we're gonna make four burgers out of fit
boy stop now you can make these burgers
a lot smaller of course that's up to you
but start with these maybe one and a
half one one and a quarter pound burgers
this is the way to do cuz they'll cook
down real nuts will grill
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we're gonna be eating good tonight
Martha has anybody seen Martha lately
all right enough we showed you that now
we're gonna put them on the grill we've
got a medium heat going right
we're using our Santa Corona use what
grill you have and this will be direct
at first and we're doing this because we
want to sear these burgers both sides
fairly hard all right we want to charm
we want to get them in a little black on
each side that'll add to the texture and
the flavor of these vertical
can you smell that good smells good all
right we'll crank it up a little bit get
control of that heat I'm sure the
neighbors are smelling this now and
they're gonna be climbing that fence
like they always do
all right let's give these burgers a
quick flip and you can see we've charted
now you keyboard shifts out they're
gonna piss and moan oh yeah burn that
bird yeah this is what you want to do
you're here because you're close right
so hang in there we'll show you how to
do and we'll control the heat again by
roads in that group all right these
burgers are ready there's nothing to do
now but add some cheese we've got some
pepper jack cheese use your favorite
cheese but good pepper cheese like this
works well you kiddin me put a cover on
top just to melt that cheese for a
minute or two all right we got some
fresh rolls fresh buns and no we don't
have to reheat him on the grill they're
fresh done this morning they're perfect
all right all right I'd say these
burgers are done take a look at that
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lord have mercy
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now you could set these up the way you
want right
they really don't require a lot of
condiments but a good slice of fresh
tomato always worth
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not much more to say and of course it
goes without saying or should we do
apologize for eating in front like this
but we call this pit master privilege
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very mild you got a little bit of that
tub beef little chase in the background
but it is perfect definitely not make
you long
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we got two left for leftovers later
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now let's show you what this looks like
inside
rich beefy liver flavor
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so the next time you're looking for a
recipe for your pic check out while the
cube bit boys