smoked bacon cheeseburgers with a twist

Discussion in 'Beef' started by walking dude, May 4, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    i know, i know.........this subject been beat to death here lately......but i added a twist this time

    the onions smoked

    [​IMG]

    adding the pepperjack cheese

    [​IMG]

    here's the twist.......i smoked the buns........turned out GREAT! ! !

    [​IMG]

    buns off the smoker.......almost like a culvers butter burger, only better

    [​IMG]

    plated up.........no pic of the smoke ring........we used some burgers my sister brought to use up at my moms last weekend.........MAYBE a quaterpound........maybe.............i perfer the 1/3rd lb patties

    [​IMG]

    i really like the smoke taste the buns acquired.......
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Why not throw those buns on the smoker, will save some energy in the house and they turn out just as well!! Nice idea!
     
  3. crewcab4x4

    crewcab4x4 Smoking Fanatic

  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty tastey vittles steve!
     
  5. kookie

    kookie Master of the Pit OTBS Member

    Great looking burgers..................Love the idea of smoking the buns.........
     
  6. navacco

    navacco Fire Starter

    thats a heck of a good idea. those look real tasty[​IMG]
     
  7. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Looks great! Yet another thing to try someday...
     
  8. morkdach

    morkdach Master of the Pit OTBS Member

    have done these several times each time better but never warmed buns in smoker did they stay moist as i dont run a water pan when i do these with the pepperjack and cheese[​IMG]
     
  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great. Yummy.
    Andy.
     
  10. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Looks good. Those buns turned out great.
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    i butter em up first........they stayed JUST fine........
     
  12. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Dude you're gonna start lookin like a bacon cheeseburger [​IMG] .... man they look awesome as usual ... gotta get off my duff and do these [​IMG]
     
  13. how long do you smoke the burgers
     
  14. walking dude

    walking dude Smoking Guru SMF Premier Member

    Derek........depends on the thickness of the burgers........but i like to smoke low........no more than 225, so i can get the burgers a longer exposure to the smoke.........couple hours if i can.......i put the bacon on the last 40-60 minutes............the cheese on the last 5 minutes or till melted.........

    Going to do pizza burgers (homemade) tomorrow nite for supper........YUM....will be smoking the buns also.........hehe
     
  15. Thanks. Sheesh, so many different things to try now. Its funny I have had my RMS for 2 years now and smoked a million things but always get a million more ideas when I look on here. I am going to have to start signing in more often. Thanks again
     
  16. gabriel

    gabriel Smoke Blower

    WD, I smoked some burgers a few weekends ago with some hickory and maple mixed and they were pretty good, but REALLY greasy.

    My mom got the burgers from a box for pretty cheap so I don't know the fat content, but do you normally experience an excepitional amount of grease wtih your smoked burgers? I'm sure it's the meat, but I'm wondering since there wasn't a direct flame to get the grease to seap out, maybe that's my reason or atleast helped.
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    the grease drips out just fine.......plus i pat em down with a paper towel if they get TOO greasy........but at two hours smoking........i more worry bout em being TOO dry...........plus the bacon sits on the rack above the burgers, letting the bacon even add more flavor..........i also flip my burgers, to give the grease collected on top a chance to drip off
     
  18. gabriel

    gabriel Smoke Blower

    Yah, I think me ma just got some real cheap meat.
     
  19. walking dude

    walking dude Smoking Guru SMF Premier Member

    i also like using 1/3rd lb burgers, pre-made.......all that werk already dun......no worry bout drying out.........no clue, tho, what the ratio is on that type of meat
     

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