smoked bacon cheeseburgers with a twist

walking dude

Gone but not forgotten. RIP

Original poster

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• May 4, 2008

• #1

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

the onions smoked

adding the pepperjack cheese

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

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

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

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

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• May 4, 2008

• #2

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

 

crewcab4x4

Smoking Fanatic

Feb 1, 2008

341

10

Edison , OH

• May 4, 2008

• #3

I tried the smoked bacon cheeseburgers last weekend. They were a hit at my house. Did them for lunch while doing ribs,yardbird,fatty, and beans.
I'll try smoking the buns next time. Thanks WD.

Jason

http://www.smokingmeatforums.com/for...ad.php?t=16426.

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• May 4, 2008

• #4

Mighty tastey vittles steve!

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• May 4, 2008

• #5

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

 

navacco

Fire Starter

Feb 1, 2008

53

10

Brighton, CO

• May 4, 2008

• #6

thats a heck of a good idea. those look real tasty

 

seboke

Master of the Pit

OTBS Member

SMF Premier Member

Aug 11, 2007

1,528

11

Tampa Bay, FL

• May 4, 2008

• #7

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

 

morkdach

Master of the Pit

OTBS Member

Apr 8, 2007

2,255

13

mid kansas

• May 5, 2008

• #8

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

 

bb53chevpro

Master of the Pit

OTBS Member

Dec 29, 2007

1,846

12

• May 6, 2008

• #9

Looks great. Yummy.
Andy.

 

smokin out the neighbors

Smoking Fanatic

SMF Premier Member

Apr 16, 2008

412

10

Evansville, IN

• May 6, 2008

• #10

Looks good. Those buns turned out great.

 

walking dude

Gone but not forgotten. RIP

Original poster

SMF Premier Member

Thread starter

Aug 5, 2007

6,480

18

Des Moines, IOWA

• May 6, 2008

• #11

i butter em up first........they stayed JUST fine........

 

t-bone tim

Master of the Pit

OTBS Member

Feb 24, 2007

1,558

11

N.B. Canada

• May 6, 2008

• #12

Dude you're gonna start lookin like a bacon cheeseburger

.... man they look awesome as usual ... gotta get off my duff and do these

 

derek

Newbie

Nov 21, 2006

28

10

Winter Haven, FL

• May 9, 2008

• #13

how long do you smoke the burgers

 

walking dude

Gone but not forgotten. RIP

Original poster

SMF Premier Member

Thread starter

Aug 5, 2007

6,480

18

Des Moines, IOWA

• May 9, 2008

• #14

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

 

derek

Newbie

Nov 21, 2006

28

10

Winter Haven, FL

• May 9, 2008

• #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

 

gabriel

Smoke Blower

Mar 31, 2008

80

10

Omaha, NE

• May 9, 2008

• #16

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.

 

walking dude

Gone but not forgotten. RIP

Original poster

SMF Premier Member

Thread starter

Aug 5, 2007

6,480

18

Des Moines, IOWA

• May 9, 2008

• #17

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

 

gabriel

Smoke Blower

Mar 31, 2008

80

10

Omaha, NE

• May 9, 2008

• #18

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

 

walking dude

Gone but not forgotten. RIP

Original poster

SMF Premier Member

Thread starter

Aug 5, 2007

6,480

18

Des Moines, IOWA

• May 9, 2008

• #19

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