(theme music - Barbecue Shoes)
♪ Gonna smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
- [Bobby Fame] Welcome to Bbqpitboys.com.
Today we're grillin' up some jalapeño popper
burgers at the pit.
And it's real easy to do.
All right, jalapeños, right?
We got some good size jalapeños.
You're gonna need some bacon.
Here we've got some ground beef.
You wanna use ground chuck when you can.
You're gonna need your SPG seasoning,
or wood seasoning.
Here we've got garlic salt,
granulated garlic,
we've got onion powder.
You're gonna need some cherry peppers,
to add up some heat.
Here, we've got some cream cheese.
You're gonna need a little bit a onion.
You're gonna need some cheese.
Oh, hohoho, this is gonna be good.
All right, now, you can head on over to our website,
to see the exact ingredients,
and print it out.
But to the cheese,
we're adding some cream cheese,
we're adding some, like I said,
some onion powder, garlic powder,
granulated garlic.
Perfect.
Give it a good mix.
We got a lot of flavor in there, right?
All right, now,
let's prep these jalapeño peppers, right?
And you've seen these before.
These are good size ones,
and boy they're good.
They're kind of a medium heat.
Got a lotta taste.
So, we'll just split 'em down the middle.
Right?
Simple enough.
These are poppers.
And if you've never had a jalapeño popper before,
you definitely gotta check it out.
But we're gonna make some burgers.
Now, we're going to carve out the seeds,
and some of the membrane on the inside.
The membrane has most of the heat, right?
And then, once we do that,
we'll take that cream cheese mix,
and jam it in there.
Just like that.
Oh, hohohoho.
That's good enough ta eat already.
Actually, you can, right?
All right, so we'll move this along.
You know how ta do it now.
Now, what we're gonna do is,
wrap it with bacon.
This is key to it.
And just use a regular cut bacon.
Just grab a stuffed popper there,
give it a good wrap.
(laughs)
Oh yeah, nothin' like jalapeño poppers.
Perfect.
Oh, hohoho.
Now, we're gonna cook up these poppers.
And here, we're usin' kind of a standard grill.
But we're grillin' it indirect.
We don't wanna grill this directly over the hot coals,
because it'll just burn the bacon, right?
So, we do it indirect,
like an oven.
And of course, you can do this in an oven.
All right, perfect.
Let 'em cook.
And it won't take long.
(door creaks open)
and through the miracle of time,
the bacon is cooked.
And that's what you wanna do,
fully cook the bacon.
And we'll pull 'em off the grill.
Now, of course, as you know,
you jalapeño popper aficionados know,
those are ready to eat, right?
All right, the jalapeño poppers are done.
Now, we're gonna make the burgers.
And this is a simple way ta do it.
We want every burger to be perfect,
so, we'll just carve it up like that.
So, each chunk is approximately one pound.
There we go.
And we'll divide it into two.
So, we're gonna make,
oh, two, four, six, eight,
you do the math,
half pound burgers.
Now, you make your burgers like you like, right?
We're usin' our SPG for seasoning,
we're hitting it with a little bit of Worcestershire sauce,
and that's how it's pronounced,
woostasheer, right? (laughs)
And give it a good mix.
Form a patty.
You get the picture, right?
Flatten it out.
There's nothin' magic about this.
(harmonica music)
And we'll make another patty.
This is the hardest part.
(guitar music)
Mix it up.
And we're goin' slow here,
because some a you are newbies.
You wanna see how ta make a jalapeño popper burger, right?
All right, two half pound patties are made,
and here we go.
You're gonna take two of your cooked jalapeño poppers,
put 'em on top,
and cover 'em with another patty.
These are stuffed burgers.
And I'm tellin' ya,
you make these up for your family,
friends, or whatever,
and you're gonna love it.
You're talkin' a one pound plus burger right there,
stuffed with jalapeño poppers.
Oh, hohohohoho, are you kiddin' me?
(guitar music)
Formed it pretty good on the sides,
keeps the cheese inside,
for the most part.
Good enough.
Now, just in case ya fell asleep,
we're gonna make another one.
Each one is a one pound burger,
with two half pound patties.
You're all mathematicians, right?
SPG seasoning, Worcestershire sauce,
oh, hohoho, yeah.
And now, a couple of jalapeño poppers,
on the inside.
(guitar music)
This is burger science here,
look at that, again.
Oooh baby.
Look at dat cheese.
You just form it up to try to keep
most of the cheese on the inside.
Some of it will leach out of course,
but no biggie.
All right, perfect.
Another jalapeño burger is ready.
All right, again,
that's how it's done.
And you're gonna wanna make a bunch a these, right?
Especially if you gotta big game goin' on.
'Cause you can eat one before the game,
one durin' the game,
and one after the game.
You set it up the way you want.
Hands like a surgeon.
All right, so, in the miracle of time,
we've got four jalapeño popper burger patties
ready for the grill.
(door creaks open)
All right,
now, this time, we're gonna grill at very low heat,
it'll be direct over the charcoal,
but we're gonna be less than 325 degrees Fahrenheit.
We don't wanna cook these fast.
We want these burgers to form up,
and this won't take long.
Oh, they look good.
Now, while we're waiting,
we're gonna chop up the onions.
We're gonna take these cherry peppers,
and some a these have some real good heat in 'em.
Now, this is optional.
Use your favorite peppers,
add as much heat as you like.
And we'll pull out some of the seeds.
Of course, there's no capsaicin in the seeds.
There's no heat in the seeds,
only in the membrane.
But you know that, right?
(banjo music)
so, we'll just chop these up pretty fine.
Good enough.
(banjo music)
And we'll add 'em to the chopped onions.
And then I'll throw a tablespoon a butter,
because we're gonna fry this, right?
We're gonna use it as a condiment.
And that won't take long.
(sizzling)
You sweat it down,
and brown 'em up a little bit too.
Just like that.
(door creaks)
All right, through the miracle a time,
these burgers are done.
We cooked 'em to about 150 degrees Fahrenheit,
more or less.
(banjo music)
It's time to serve 'em up.
Now, we've toasted up some buns.
There's a little mayo on those buns.
Look at that.
This is gonna be good.
And we'll take our pepper, onion mix,
which goes great on a jalapeño popper burger,
but of course, you can set these up the way you want,
like I said.
Look at that.
(crunching)
and we don't want any pissin' and moanin'
about our rolls aren't big enough,
they're the perfect size.
Right?
You wanna see the actual burger,
not what the burger chains give you, right? (laughs)
And of course, we do apologize for eatin'
in front a you like this,
but we call this, pit master privilege.
Moist, tender, full of cheese,
great flavor,
it doesn't get any better that this.
(country music)
And, of course, because you're askin',
we're gonna show you what it looks like inside.
Lord have mercy.
(electric guitar)
Perfect.
So, give us a shout out if ya can.
Head on over to our website for the recipe,
give us a thumbs up,
follow us,
we appreciate your support.
So, the next time you're lookin' for a good recipe
for yer pit,
check out BBQPitBoys.com
(electric guitar)
(crow caws)
(crackling fire)