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Beer Can Burgers - QView - Page 2

post #21 of 30
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Very Nice smoke! When I have fat burgers like that after they cook I will slice them in half for the kids. Yes you'd need to add cheese to yours for one of the halves but it works!

Points for creativity!

 

Thanks for the point Case...I did the same for my daughter...but my boys I think wanted the challenge of eating the whole thing! lol

 

Quote:
Originally Posted by c farmer View Post

Wow, looks great.

Who needs buns for those.

 

Thanks Adam...was actually the first time I served burgers on pretzel buns and although it was not easy cause those suckers were very thick, the family loved them!

 

Quote:
Originally Posted by Foamheart View Post
 

Those burgers look great! And a clean pool too!

 

Thanks Kevin...unfortunately the pool is still a swamp....might get to it this weekend!

post #22 of 30

Dude that is so awesome!! thanks for the idea! def going to try these!

post #23 of 30

Those look awesome, definately gonna make some this weekend. Thanks for the idea!!!

post #24 of 30

Wow these look great.  I am doing them this weekend.  So you went 2 hours at 225F?  Were they medium?  I like my beef rare to medium.  Anywhere to put a probe?

post #25 of 30
Thread Starter 
Quote:
Originally Posted by mummel View Post
 

Wow these look great.  I am doing them this weekend.  So you went 2 hours at 225F?  Were they medium?  I like my beef rare to medium.  Anywhere to put a probe?

 

Sorry for the late reply, I was away all weekend.

 

I hope they turned out good for you. I usually always go by IT, but decided to simply smoke for two hours without checking IT. To be honest they were too well done for my taste...and will most likely probe them about an hour in next time.

 

How did yours turn out?

post #26 of 30

Mine were awesome!  I smoked them at 225F for 1.5 hours.  Followed Jeff's instructions.  But as I mentioned in the MES temps thread, it took 1.5 hours to reach stable temps on my new MES 40 BT, so I estimate I was probably cooking them at 245F for 1.5 hours (just like Jeff said).  I like my beef rare to medium.  These we just just well done.  But my wife added egg to the beef so they were fluffy and they didnt feel overcooked.  Ah man, they were great.  Im craving oak again. 

 

Another Boston Butt coming this Thursday!  Im going to get so fat :(((

post #27 of 30
OMG...how did I miss this...mushroom and swiss, bacon cheeseburger, pizza burger, taco burger, mac and cheeseburger. ..I can think of dozens. I'll report back when I decide. yahoo.gif
post #28 of 30
Quote:
Originally Posted by FWIsmoker View Post

Awesome, won't taste any better than my stuffed burgers but sure looks cooler!

 

 

You cant say something like that without posting a link for us newbs

 

:rules:

post #29 of 30
Thread Starter 
Quote:
Originally Posted by MarkyQue View Post

OMG...how did I miss this...mushroom and swiss, bacon cheeseburger, pizza burger, taco burger, mac and cheeseburger. ..I can think of dozens. I'll report back when I decide. yahoo.gif

 

I know right! The possibilities are endless!

post #30 of 30

This thread inspired my first go at beer can burgers. We decided last minute to make them on Friday. Stuffed with gorgonzola and goat cheese. 1 hr 40 minutes on the smoker. The wife is a now a fan of these and we may be skipping the grilled burgers for awhile. We are looking forward to trying out some different stuffings for the next batch. 

 

 

 

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