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First Attempt, Introducing The Bacon Bleu Cheese Buffalo Burger Fatty! Qview

post #1 of 10
Thread Starter 

Well... like the title say's, this is my very first attempt to "SMOKE A FATTY"!   8)

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)   :-X

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

Bacon weave dusted with rub

Ground beef rolled out evenly inside gallon size Ziploc

Ziploc cut away, ground beef transferred on top of bacon weave, dusted with more rub

Light even coat of Buffalo sauce applied over ground beef

Add crumbled bleu cheese (or other optional cheese), crispy crumbled bacon

Add any other ingredients you like, I went with pickle spears (not too sure how thats going to work out yet lol...experimental?)

Rolled up the ground beef and it's inner contents as tightly as possible being careful not to rip it open

Followed by rolling the bacon weave, and another final dusting of rub

All rolled up in plastic wrap to be chilled in refrigerator overnight... tossed a standard paper plate in photo for size reference

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! 

post #2 of 10
Looks great, Squatch! You're on a roll now! biggrin.gif pun intended...

post #3 of 10

Should be tasty!

post #4 of 10

That sounds incredible!!!  I can't wait to attempt the same fatty!!  Please let us know how it turns out!!

post #5 of 10
Thread Starter 

Since I am so new to smoking and still in "experimental" mode, I keep playing around with different briquettes and lump and smoking wood combinations...

This time around I am using a 50/50 combination of natural hardwood briquettes (oak) and some Kingsford Mesquite briquettes along with a couple fist sized chunks of applewood for additional smoke flavor (applewood is the only chunk wood I have right now, hopefully it goes okay with oak and mesquite briquettes?)

Using the "Minion method"... works awesome on these WSM's. Only a bit over half full for this short smoke session.

Preparing the jump-starter coals in the chimney

As the chimney full of coals were getting ready I decided to do a quick mod I had read about and really wanted to add to my setup... it involved some tape, a 4.5" grinder, and some liquid courage! Up until now my 2 previous smokes required me to feed the temp probe wire through one of the holes in the lid vent which worked out okay, but was a big pain in the @$$ every time I needed to lift the lid (2-man job)! Well, 45 seconds with a grinder fixed that issue. Now I can pull the lid and even remove the upper or lower racks with temp probes still installed into the meat or grill rack if I need to!  ::)

Close up of "notch" viewed from the inside

A couple quick light passes with a file and I was in business... just in time to add the chimney full of coals which are now ready

WSM assembled and coming up to temp

Once temp stabilized @ 225* I threw the FATTY on along with a rack-o-ribs

Here's a shot of the new mod with 2 probe wires run through and the lid in place. Works great and I still have plenty of room for another pair... wish I had done this right away before my first smoke!

I will post up some "done" shots in a few hours   ;D

post #6 of 10
Nice mod on the fly! Good luck with the smoke!
post #7 of 10
Thread Starter 

For those of you who have been patiently watching this long-winded thread so see how it turned out.... IT'S DONE! (and mostly consumed)

Here we are 2 hours into the smoke... I pulled the lid to "Texas Crutch" the ribs

Squeeze butter, brown sugar, agave nectar, and a bit of apple juice

Jump forward 1.5 hours... the Maverick is saying the fatty is done! (167* IT)... ribs needed to come out of the foil too anyway (and back on the smoker for another hour)

Pulled the FATTY and let it rest for a few before slicing

I was not the only one excited to get this thing sliced up and served warm

I ate the first slice "as is" (along with all the little morsels of smoked bacon that fell apart as I sliced - lol), and thought it was a bit salty (rub?) and maybe a bit dry by itself... Not to worry! Burger buns, a slice of provolone, and a drizzle of extra buffalo sauce was the perfect fix!

At this point I am already over full after eating 5 FATTY slices (1 plain, the other 4 divided on 2 burger style sandwiches with extra cheese and sauce)... and then I hear my timer go off which is to remind me to check the ribs! Yep! Just about done  ;)


post #8 of 10

Great looking meal! Fatty burgers are great!!!!

post #9 of 10
Thread Starter 

Forgot to post this pic I took from the day after the FATTY smoking session... this is how I consumed the remaining leftovers. A couple medallions smothered in extra Buffalo sauce and a extra heaping of crumbled Bleu cheese followed by 40 seconds in the nuker and served with slice of dill... it was good this way too   ;)

post #10 of 10



I love this combination - thanks for inventing it.  Definetly on my list to do now.

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