(fast paced, rhythmic rock music)
(high energy country-rock music)
- Welcome to BBQ PitBoys.com!
Today, we're cooking up some
Kentucky Pate Bacon Cheeseburgers
at the pit,
and it's real easy to do.
All right, look at this.
We've come got some
triple bacon dogs there.
We've got some smoked bacon.
We've got some beans going on.
Some grilled onion.
Oh, yeah!
And here are these
Kentucky pate burgers,
and they're just about done.
Only thing I need to do now
is put on some cheese.
I like to use some of the
sharp cheddar cheese.
Use what cheese you like, all right?
Yeah, man, it goes good with this.
Now,
if you've never had Kentucky pate burgers before,
you definitely gotta check these out,
and I'm gonna show you how to put them together
at the end of this video.
In the meantime,
let's let this cheese melt.
Now,
I got a little bit of business to do here.
We've got some
pitmasters and chapters
sending me some
BD greetings.
Oh, man,
this is awesome, dude.
We've got here
some from Denise out in
Cali, the Pit Misters.
We've got Tobias
and the Toby's Beer Garden.
I gotta smoke a cigar there, Toby.
We got greetings from
Beers and Grills Chapter
in Belgium.
Man,
thanks a lot guys.
And Dan out in Nebraska.
I wanna toast,
I wanna toast all you guys.
I really appreciate it.
You've been with me a long time.
And those little donations
you've been giving me,
well, I've got a little bit of that shine, man,
and I toast to ya'.
Ho, ho, ho, yeah!
Man!
I'll tell you what,
it's like this,
BBQ Pit Boys for life.
I appreciate it.
(energetic blues-rock music)
All right,
I'd say these
Kentucky pate burgers are done,
the cheese is melted.
Um, we gotta pull 'em off the grill.
This is a perfect day, man,
for eating on this.
You've gotta be kidding me.
(inhales deeply through mouth)
Nice, warm winter day.
Well, it's,
yeah, relatively warm.
(laughs)
A little warmer than you Canadian boys, right?
We're almost 30 degrees.
Now, let me pull this
Kentucky pate burger
off the grill.
Now, I'm gonna put 'em on some seeded roles.
Use your favorite bread for this.
(grunting)
I'll tell you what,
some of you going,
"What is Kentucky pate?"
Well, Kentucky pate is liverwurst,
and our German chapters
know all about liverwurst.
Well, I'll tell you what,
that's some good eatin'.
Now, you can go ahead
and dress up these
Kentucky pate cheeseburgers
the way you like.
Here, I've got some bacon,
so it's Kentucky pate bacon cheeseburgers.
(inhales deeply through mouth)
Man!
Oh, yeah,
you just load 'em right on the top.
Man, there's no better way to kill
the winter time blues, man,
than doing some grilling,
and making up one of these burgers.
Now, like I said,
use your favorite condiments
or just eat 'em straight away like this.
(exhales deeply through mouth)
Man, can you smell that?
It smells good!
Oh!
As a matter of fact,
I'm gonna eat some of this right in front of ya',
and I do apologize.
Um!
(fast paced, high energy blues-rock music)
Now, let me cut into
one of these
Kentucky pate bacon cheeseburgers
and show you what it looks like.
(inhales deeply through mouth)
Oh, man!
(fast paced, energetic rock music)
Take a look at that.
We're talking liverwurst,
ground chuck,
moist, tender,
power-packed,
plenty of vitamin B,
vitamin A.
Ooh wee!
(meat thuds loudly against chopping board)
All right, like I said,
let me show you how to put this together.
Here I've got about one pound of ground chuck,
and I'm gonna make a couple of burgers out of it
so these will be about 1/2 pound or so
burgers.
Now, here I've got liverwurst.
Not all liverwurst is the same.
Pick a good quality.
And here I've got
maybe an ounce or two
of liverwurst
gonna go in per burger.
You don't wanna put too much in there,
and then you wanna make sure
this burger stays together.
Now, there's flavorings in this liverwurst of course,
and it's also gonna flavor these burgers.
It's gonna be good!
Now, I'm just chopping the liverwurst up
like that into small pieces.
It'll make it a lot easier
to mix in with this ground chuck.
(fast paced, energetic rock music)
Oh, baby!
(fast paced, energetic rock music)
Let's get it in there.
Work it in.
Now, I've got some of our SPG.
I'm gonna sprinkle a little bit on there.
It has a little bit of salt, pepper, garlic,
and a few other flavorings.
Mix it well.
(fast paced, energetic rock music)
We want it fairly well-blended.
You gotta remember
this liverwurst
has a lot more fat than ground chuck,
and so it will not blend completely into this
burger.
So work it good,
shape it.
You know all about doing that, right?
You've watched us over the years.
(fast paced, energetic rock music)
You gettin' hungry or what?
(laughs)
This is almost good enough to eat already.
Actually, if you got a good source of beef,
local butcher,
you know where your beef is coming from,
you can eat this right now.
And as always, throw it on the grill,
sear both sides a bit,
cook it a little bit indirect.
You know all about that.
Oh!
(drums beating) And this is what you get.
(fast paced, high energy rock music)
So the next time you're looking for a burger recipe,
or any recipe for your barbecue,
(guitar strums) check out BBQ PitBoys.com!
(crow cawing)