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Ground chuck, bacon, chipotle, blue cheese fatty!!

post #1 of 18
Thread Starter 
Trying to recreate my favorite chilli's burger but in a fatty. We picked up some gorgonzola blue cheese on clearance a week or two back. That gave me the idea for this one.

Using 1 1/2 lbs 85% ground chuck (bought 2 lbs but was hungry so i made a burger and threw it on the grill).
The filling is 1/4 lb bacon and some onion, fried.
1/2 cup (ish) of crumbled gorgonzola.
4 chipotle peppers and a good dollop of adobe sauce, gone through a choppper.

post #2 of 18
Wow...if meat could be decadent... this would be it :{) Hear hear!
post #3 of 18
Thread Starter 
Sounds kinda good doesn't it PDT_Armataz_01_34.gif .

Also doing my first boston butt. Have that posted on the pork forum.

Rich - i'm trying out your pre-burning chunks tomorrow. I remembered i have a turkey fryer base with some gas left in the bottle. May try getting that going and sit my old wally world chimney on that with some chunks in it.

Will let you know how it works out.
post #4 of 18
Pip pip and cherrio! Thanks for the vote of confidence. Please do report back.
post #5 of 18
yes sounds good-hope not to spicy for the mrs.
post #6 of 18
Thread Starter 
Wierdest thing with her, she can do jalpenos etc ...... can't do dry rubs.

I am hoping that i didn't go overboard on the chipotles ... oh well too late now PDT_Armataz_01_12.gif .
post #7 of 18
Points for creativity, me thinks. Wish I could taste.
post #8 of 18
Thread Starter 
Thanks bert ..... Hey desert, if it is a little too spicy for her ooops, means more for mePDT_Armataz_01_28.gif .

Also going to make a regular sausage fatty with ham and swiss cheese for the kids, so that will be available too. That one isn't made yet. Will do that in the morning.
post #9 of 18
Looks good..........Like the idea of using ground beef.........Let us know how it turns out.............
post #10 of 18
What a great idea for a fatty!! hope the ground beef stays together on the smoker, If it doesn't I would add an egg as a binder to the ground beef before you assemble the fatty. Ilet us know if that stays together.
post #11 of 18
Thread Starter 
Ok, outside temp at 30f, basket is loaded up with around 1/2 bag of lump. Just dumped a chimney load in to start it 10 minutes back. Smoker temp is coming up, 140 right now.

Coffee time for me and the dogs get their breakfast while the smoker gets settled in.

Will keep posted thru the day.
post #12 of 18
Ground beef works great as a fatty. I do that all the time.
However the last one I made was with whole hog sausage filled with chipotle puree and cheddar. Dang that thing was good.
post #13 of 18
Thread Starter 
Here is the fatty at 3 hours. Holding together good, was at 148 30 minutes ago.

The butt has plateaued at 147 been there for 45 minutes.

Have made another fatty to go on at noon.Sage pork sausage with cubed ham and swiss cheese.

post #14 of 18
Thread Starter 
Fatty was good, did go a little overboard on the chipotle pepper, could of done with half of what i used. Also got a little overcooked, will have to watch that a little closer next time.

Here is my lunch, toasted sandwich with melted pepper jack and smoked onion sauce. Was real good

Need to work on focusing with the digital icon_rolleyes.gif
post #15 of 18
looking good there-I love grilling & playing with japs-and ya a little goes a long way.
post #16 of 18
Thread Starter 
Will definitely try some more fatties using ground chuck. Won't get distracted next time and keep a better watch on temp.

The heat from the chipotles wasn't "holy **** that's hot". More like, ok "that's getting warm, warmer!" Was a real good aftertaste tho.

Haven't done any abts yet. Guess that's the next thing on the list.

Hey desert when grilling, a lot of the time we do shrimp in a jalapeno lime/marinade. Cook them in a bbq wok then return to the marinade for serving.
post #17 of 18
I like it, like it a lot.
post #18 of 18
Thread Starter 
Bert - if you like some bold flavors would def recommend this one. I would cut back to two chipotle peppers instead of four and a little less adobo sauce. Other than that ...... it made for a eral good lunch yest and good snacks for at work today.
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