Well... like the title say's, this is my very first attempt to "SMOKE A FATTY"!
And to make things interesting I have come up with an idea for my own version that as far as I could find has never been mentioned on-line! That's no guarantee this has never before been tried, but I would like to think it was all my idea anyway...
Introducing The Bacon Bleu Cheese Buffalo Burger Fatty!! (available for a limited time only at participating locations)
I can already hear a bunch of you sayin' "ewww... I don't like Bleu Cheese on my burger"... well fret not my friends, I have a simple solution for your own slightly modified version as well
Ingredient's Used:
*1-1.5lbs ground beef 80/20
*1lb uncooked thin cut bacon (for outer weave)
*1/4lb bacon, cooked crispy and crumbled (I used thick cut applewood smoked)
*Dry rub (I used some "Roasted Garlic & Beer" rub from Cabelas)
*Buffalo wing sauce (I used KC Masterpiece Hot Buffalo marinade)
*Fresh crumbled Blue Cheese (Optional versions: If you don't like bleu cheese replace with sharp cheddar or maybe some spicy pepperjack!)
*Whatever toppings you think would go well with bacon/buffalo bleu cheese burger (I used some "Hot & Spicy" dill pickle spears from Claussen)... grilled onions would probably go nicely too, get creative!
On to a few pic's of my progress for those who may be interested ~
My very first bacon weave... turned out decent
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4516_zpsb6e80ca1.jpg.html
Bacon weave dusted with rub
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4519_zps52d95770.jpg.html
Ground beef rolled out evenly inside gallon size Ziploc
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4523_zps214b16eb.jpg.html
Ziploc cut away, ground beef transferred on top of bacon weave, dusted with more rub
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4526_zps78e20aea.jpg.html
Light even coat of Buffalo sauce applied over ground beef
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4527_zps708137f8.jpg.html
Add crumbled bleu cheese (or other optional cheese), crispy crumbled bacon
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4530_zpsf9ed2ff3.jpg.html
Add any other ingredients you like, I went with pickle spears (not too sure how thats going to work out yet lol...experimental?)
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4532_zpscb632698.jpg.html
Rolled up the ground beef and it's inner contents as tightly as possible being careful not to rip it open
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4537_zps1445196c.jpg.html
Followed by rolling the bacon weave, and another final dusting of rub
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4538_zpsdf4408e6.jpg.html
All rolled up in plastic wrap to be chilled in refrigerator overnight... tossed a standard paper plate in photo for size reference
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4547_zps04ec3910.jpg.html
That's it for now! I plan to slow smoke it on my 22.5" WSM @ 225* for as long as it take's to come to proper IT of 165* or so...
You and I both are going to have to wait until tomorrow to see/taste the results of this FATTY EXPERIMENTATION!
And to make things interesting I have come up with an idea for my own version that as far as I could find has never been mentioned on-line! That's no guarantee this has never before been tried, but I would like to think it was all my idea anyway...
Introducing The Bacon Bleu Cheese Buffalo Burger Fatty!! (available for a limited time only at participating locations)
I can already hear a bunch of you sayin' "ewww... I don't like Bleu Cheese on my burger"... well fret not my friends, I have a simple solution for your own slightly modified version as well
Ingredient's Used:
*1-1.5lbs ground beef 80/20
*1lb uncooked thin cut bacon (for outer weave)
*1/4lb bacon, cooked crispy and crumbled (I used thick cut applewood smoked)
*Dry rub (I used some "Roasted Garlic & Beer" rub from Cabelas)
*Buffalo wing sauce (I used KC Masterpiece Hot Buffalo marinade)
*Fresh crumbled Blue Cheese (Optional versions: If you don't like bleu cheese replace with sharp cheddar or maybe some spicy pepperjack!)
*Whatever toppings you think would go well with bacon/buffalo bleu cheese burger (I used some "Hot & Spicy" dill pickle spears from Claussen)... grilled onions would probably go nicely too, get creative!
On to a few pic's of my progress for those who may be interested ~
My very first bacon weave... turned out decent
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4516_zpsb6e80ca1.jpg.html
Bacon weave dusted with rub
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4519_zps52d95770.jpg.html
Ground beef rolled out evenly inside gallon size Ziploc
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4523_zps214b16eb.jpg.html
Ziploc cut away, ground beef transferred on top of bacon weave, dusted with more rub
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4526_zps78e20aea.jpg.html
Light even coat of Buffalo sauce applied over ground beef
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4527_zps708137f8.jpg.html
Add crumbled bleu cheese (or other optional cheese), crispy crumbled bacon
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4530_zpsf9ed2ff3.jpg.html
Add any other ingredients you like, I went with pickle spears (not too sure how thats going to work out yet lol...experimental?)
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4532_zpscb632698.jpg.html
Rolled up the ground beef and it's inner contents as tightly as possible being careful not to rip it open
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4537_zps1445196c.jpg.html
Followed by rolling the bacon weave, and another final dusting of rub
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4538_zpsdf4408e6.jpg.html
All rolled up in plastic wrap to be chilled in refrigerator overnight... tossed a standard paper plate in photo for size reference
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4547_zps04ec3910.jpg.html
That's it for now! I plan to slow smoke it on my 22.5" WSM @ 225* for as long as it take's to come to proper IT of 165* or so...
You and I both are going to have to wait until tomorrow to see/taste the results of this FATTY EXPERIMENTATION!
Last edited: