(explosion bangs)
(hard rock music)
- [Narrator] Welcome to BBQPitBoys.com.
Today we're cooking up some
smoked whiskey cheeseburgers at the pit
and they're real easy to do.
For this recipe you're gonna need some ground beef,
and here we've got about three pounds of ground chuck.
And try to use chuck beef whenever you can
for best taste and flavor.
Now, we're gonna form these burgers in a cake ring,
and this is about a six-inch cake ring.
And you can get these at
your local kitchen outlet or whatever
or just go down to the hardware
and get yourself some heat duct or something, right?
You know what I'm talking about.
And we'll show you why we're doing this.
Now, you want to pack the ground beef
fairly firmly in these cake rings, all right?
Oh yeah.
Now, if you've never had
smoked whiskey cheeseburgers before,
you definitely gotta check this out.
This is some good eatin' at the pit.
Now, the burger has been formed
and what we're gonna do is hit it with some holes.
And we're not gonna go to the bottom,
pretty much three-quarters of the way through.
And here we're using a wood skewer.
Do it the way you want,
but put a bunch of holes in there.
All right, holes have been made.
Now, here we've got some brown sugar
and we're gonna sprinkle it
all over the top just like that.
Whoa.
This is gonna be good.
And here we've got some hot sauce,
so we're gonna layer some hot sauce on it.
Choose your favorite hot sauce.
Here we've got some habanero chipotle.
And of course you could be real creative.
As the pit master,
you decide what flavors you want to use, all right?
Oh yeah.
Now, this smoked whiskey cheeseburger
is all about the whiskey, right?
So choose your favorite brand of whiskey,
set up four shots,
two for the burgers and two for the pit masters.
Add one shot to each burger patty,
and as these burgers smoke on the grill,
the whiskey, the brown sugar, the habanero chipotle sauce
will melt down into the beef.
Whoa-ho-ho, this is gonna be good!
All right.
Now, we're gonna let those burgers sit
for about a half hour,
let all those juices get in there.
In the meantime, we're gonna cut up a bell pepper.
Put some olive oil on it.
Just heat it up on the side box.
All right, now, the smoker's ready to go,
we're gonna be running a temperature
of about 275 degrees Fahrenheit.
And here we've got a pound of sliced bacon.
We're gonna slow smoke it on the ol' smoker.
Oh man.
This is gonna be good. (chuckles)
All right, for this recipe,
we're gonna smoke up some portobello mushrooms,
right, and you know all about those.
Oh, these are beautiful.
And here we're chopping up some garlic and some onion
and we'll scrape the gills just a little bit.
Oh, these are gonna be good, I'm telling you, right?
You know all about that.
You want to make a cup.
Now, throw on some SPG,
hit it with some chopped garlic
and some chopped onion.
And here we've got some extra virgin olive oil.
Sprinkle it all over the top.
Whoa, these are gonna be good on these burgers, man.
All right.
We'll stoke up the fire a bit more,
keep those temperatures maintained.
Peppers are coming along.
Oh yeah.
Now, about a half hour's gone by or so
and we're gonna place these burgers on the smoker.
Yeah.
Now, this is what you call a burger cake, right?
(chuckles)
Oh, baby.
Remove the rings.
Now of course the whiskey, the brown sugar,
the SPG, the habanero chipotle
is all down in that burger.
And it's gonna take about an hour and a half to do.
And in the miracle of time,
the burgers have been on about a half hour.
And here we're gonna place the portobello mushrooms on,
of course they take a little bit less time to cook, right?
This'll be good.
Nothing to do but kick back and relax.
All right.
These burgers are just about done.
The portobellos are coming along,
we'll move them out of the way a bit.
Take a look at that.
Yeah.
(tranquil country music)
Add another little piece of wood.
Keep those temperatures right, right?
All right, I say it's time to eat.
The burgers are just about done, the portobellos are done,
the whiskey burgers have been cooked
to about 165 degrees Fahrenheit internal.
Whoa-ho.
And here we've got some Swiss cheese,
and of course use your favorite cheese, but load it on.
We'll heat up these buns a bit.
You know about this routine, right? (chuckles)
Oh yeah, we're gonna be eating good tonight, Martha.
(chuckles)
These smoked whiskey cheeseburgers are done.
Now, you can set these up the way you want.
Here we've got a little bit of mayo.
That'll work.
Lord have mercy.
Now that's a cheeseburger. (chuckles)
(energetic rock music)
Here's some of that smoked bacon.
Pile it on thick.
Oh yeah.
There's never enough bacon.
Take those portobellos, the onion and garlic,
put 'em on top.
How about some of them peppers, slice of tomato.
Again, like I said, you set these up the way you want.
(chuckles) Can you smell that?
It's smells good!
And if you can't, you're on the wrong channel, right?
Oh yeah.
Watch the vegematics attack on this one.
Whoa.
You kidding me?
I say it's time for a toast.
Cheers.
BBQ Pit Boys for life.
And of course, as always,
we do apologize for eating in front of you like this,
but we call this pit master privilege.
You're gonna have to make your own privilege, right?
(energetic rock music)
(explosion bangs)
So the next time you're looking for a recipe for your pit,
check out BBQPitBoys.com.
(bird calling)