welcome back to barbecue guys, and today I'm just gonna show you how to make an
epic cheeseburger. What makes it awesome is being centered around some quality
ingredients - and for the time that you just want to indulge this will be one
for the ages. Let's check it out!
So I can't emphasize enough how important it is to befriend your local
butcher. I was able to go down the road and visit my buddy over at Iverstine
farms, who gave me this nice quality meat which consists of equal parts of brisket,
short rib and Chuck. I'm going for like a 70/30 meat to fat ratio here, which will
make for a juicy burger, and my butcher was even able to throw in some dry aged
trimmings which will amplify that flavor. If you don't have time to grind your own
that's fine, just try to look for Chuck, something
that's at least 20% fat content. And look for cheeseburgers you just can't beat
thick-cut bacon. And for cheese, my preference is sharp... here I've got some
aged white cheddar and Wisconsin cheddar. Now let's get to grinding our meat!
I'm ready dig in
being able to grind your own meat like this is where it's at it doesn't come as
tightly packed as you get from the grocery store, this really allows
seasoning to get deeper in there, when it's a little looser packed like that.
And of course I'm using good cuts of meat that are just full of flavor
I mean paired with the sweet onions, the savory bacon, and the tangy mayo this
thing is packed full of flavor guys you just can't beat it.
I'm proud. oh yeah mmm even the sharpness of that cheese really ties it all
together. Thanks for watching today guys stay tuned for more great content and
remember... at barbecue guys we smoke the competition.