get your condiments ready before you
start now it's time to get the meat prep
I'm using beef short ribs but you can
also use beef chuck if you use in the
short ribs you want to start out with
double the weight I'm going to go in
trim off the fat and the silver skin on
the outside and a little membrane inside
the bone cut it up once you have the
meat all cleaned up place it on a baking
sheet and put it in the freezer for
about 10 minutes so it's easier to grind
while your meats in the freezer get your
spices ready quarter of a teaspoon of
fresh ground black pepper quarter of a
teaspoon of onion powder quarter of a
teaspoon of garlic powder and 1 teaspoon
of table salt get that in a bowl get it
all mixed together after 10 minutes the
meats stiffened up quite a bit now it's
time to grind I also place the
KitchenAid meat grinder in the freezer
so it's nice and cool you can also use a
cast iron meat grinder if you have one
of those too
take the meat and spread it out on the
tray try and make it as even as possible
and we'll take the spices and give it a
good coating now gently make some
meatballs I'm going to make them around
eight ounces and I have a scale here to
wham which should be about half the meat
now just for them by hand going to make
them around four inches wide and
three-quarter inch thick burgers are
ready for the barbecue along with that
going to add four slices of thick-cut
bacon have four ounces of hickory wood
for smoke and the Maverick ready check
8732 is all set up let's go get them on
the grill today I'm cooking on the
Napoleon Apollo three-in-one smoker
mainly because the weber kettle is
frozen in ice up on the deck but this
can be done any barbecue set up for two
zone indirect cooking let's crack the
lid take a peek out everything's all set
up hickory wood smoking away maverick
ready checks set up right in the middle
Bacon's on one side burgers on the other
give them some time while the burgers
are cooking away get the buns prepped
i'm using bakery style kaisers it's
going to slice them in half put butter
on both sides then we're going to grill
them up after 10 minutes go out and
check your temperatures with a digital
thermometer and will give the bacon and
burgers a quick flip let's take a peek
out everything's doing looking good put
your thermometer in the side going into
the deepest part once the burgers are 20
degrees below your target temperature
sprinkle on a good layer of salt and
brush on a little bit of vegetable oil
get both sides and we'll go serum before
we see the burgers we're going to take
the buns and give them a quick toast
cool thing with this grill is it just
snaps apart to sear the burgers this is
a grill grate flipped upside down get
them on nice and quick on both sides
Brown a month lock in those juices
time to take them off let's go get them
ready to serve the burgers start with 2
tablespoons of meatheads burger glop on
the bottom spread it around place the
burgers on the buns top them with two
slices of bacon then just add slices of
lettuce two slices of tomatoes and
finish it off with the onions place the
tops on and they're ready to serve
meathead steakhouse steak burger is
tasting delicious and I want to eat to
find this recipe and so much more great
cooking tips tricks and information go
to amazing ribs calm it's easy to do
barbecue food for you give it a try hmm