Well life has been a bit crazy for me lately, so i haven't posted a cook in a while. Some of you may know that unfortunately my dad passed a little over a month ago. Its been an emotional and complicated last few weeks in which I have been cooking but not had time to share on here. Cooking definitely comforts me and will always remind me of me dad because good or bad, he would always be down to eat all of my varying experiments. So... Last night I took my first shot at some Beer Can Burgers. The ingredients were as follows:
1 pound homemade mexican chorizo
1 pound ground venison (was ground with bacon to add fat by a butcher)
4 sliced home cured ancho chili bacon
Smoked Manchego Cheese
Homemade 3 meat chili
So the process is as follows
1. Formed 4 half pound patties with the meat mixture
2. Pushed a beer can coated in cooking spray down in the middle of each patty to make a well
3. Used my fingers to press the meat up the side of the can to create a bowl for the fillings
4. Wrapped in bacon and secured bacon with a toothpick
5. Carefully removed the can and filled the meat bowl with chili
6. Topped each burger with 3 large cubes of smoked manchego cheese
7. Smoked on my Weber 22 performer in the 275-300 range with some hickory wood and KBB
8. Removed from the grill and let them sit for a bit
9. Topped with guacamole, slapped on a bun and enjoyed.
Here are some pics and the verdict!
Overall, these were a lot of fun to make and delicious to eat, despite the heartburn that ensued shortly after hahaha. The chorizo and venison mixed well together and I was glad that I didn't add any additional seasoning to the burger bowl because the filling and chorizo added plenty. I will definitely be stealing the idea I saw in another member's post (sorry, can't remember who right now) and make shot glass versions of these as little sliders for parties and get togethers. The filling possibilities are endless.
I still have issue with anything wrapped in bacon being cooked at these temps. The results are always flobbity bacon..Next time I might cook more in the 350 range or maybe even make these around the Vortex.
Well thanks for looking and thanks again to all of you for your posts on here. SMF was a great distraction when I needed to get away from everything I was dealing with. I got to take my mind off of all the craziness and look at some delicious food!
-Chris
1 pound homemade mexican chorizo
1 pound ground venison (was ground with bacon to add fat by a butcher)
4 sliced home cured ancho chili bacon
Smoked Manchego Cheese
Homemade 3 meat chili
So the process is as follows
1. Formed 4 half pound patties with the meat mixture
2. Pushed a beer can coated in cooking spray down in the middle of each patty to make a well
3. Used my fingers to press the meat up the side of the can to create a bowl for the fillings
4. Wrapped in bacon and secured bacon with a toothpick
5. Carefully removed the can and filled the meat bowl with chili
6. Topped each burger with 3 large cubes of smoked manchego cheese
7. Smoked on my Weber 22 performer in the 275-300 range with some hickory wood and KBB
8. Removed from the grill and let them sit for a bit
9. Topped with guacamole, slapped on a bun and enjoyed.
Here are some pics and the verdict!
Overall, these were a lot of fun to make and delicious to eat, despite the heartburn that ensued shortly after hahaha. The chorizo and venison mixed well together and I was glad that I didn't add any additional seasoning to the burger bowl because the filling and chorizo added plenty. I will definitely be stealing the idea I saw in another member's post (sorry, can't remember who right now) and make shot glass versions of these as little sliders for parties and get togethers. The filling possibilities are endless.
I still have issue with anything wrapped in bacon being cooked at these temps. The results are always flobbity bacon..Next time I might cook more in the 350 range or maybe even make these around the Vortex.
Well thanks for looking and thanks again to all of you for your posts on here. SMF was a great distraction when I needed to get away from everything I was dealing with. I got to take my mind off of all the craziness and look at some delicious food!
-Chris