A friend of mine saw a video on Facebook of these insane looking "beer can burgers" and asked if I could help her with them for her daughter's birthday party so I packed up the WSM and headed over the night before the party to get them ready so they could sit overnight in the fridge before hitting the smoker.
I had to do a lot of fishing to figure out quantities for the recipe because the video basically says "make a ball, crush with a can, wrap with bacon, cook, stuff with cheese mix."
What I came up with, thanks in large part to this forum, was the following:
Crush a 5oz meatball (mixed with your favorite burger rub/seasoning) using a can and bring the meat up the sides of the can to form a bowl. While the can is still in the center of the bowl wrap the burger in bacon. I found that one strip per burger was enough.
Here they are before we got them in the fridge. We ended up making 14 of these bad boys.
Now, for the cheese filler. Since there really weren't any instructions we decided to wing it. We used Monterey Jack, Cheddar, Marble, and Creamcheese. Then we added chopped jalapeno peppers to one batch and mushrooms to the other. I'm not sure about the quantities but we basically made twice as much as we need (off to the freezer with the rest.) The larger of the two bowls below has the jalapeno because we made 10 of those and 4 of the mushroom.
Then came time to get them on the WSM. I preheated to 225* around 1pm and figured about a couple hours so that we could eat around 3 pm. In hindsight I would have cooked at 200* for that length of time (everyone loved them but I thought they were just a bit dry.)
Here they are about to go on:
Got all but two on the top rack. After about an hour and a half they looked awesome so we took them out and started filling with our cheese mix!
Oh yeah, we topped them with ground bacon before putting them back in the WSM for the last half hour.
Did I mention we smoked some hot Italians at the same time?
Here's the finished product, I was lucky to get a shot of these as they went fast!!!
Thanks for watching! Ham a-la-Bearcarver for father's day this Sunday
I had to do a lot of fishing to figure out quantities for the recipe because the video basically says "make a ball, crush with a can, wrap with bacon, cook, stuff with cheese mix."
What I came up with, thanks in large part to this forum, was the following:
Crush a 5oz meatball (mixed with your favorite burger rub/seasoning) using a can and bring the meat up the sides of the can to form a bowl. While the can is still in the center of the bowl wrap the burger in bacon. I found that one strip per burger was enough.
Here they are before we got them in the fridge. We ended up making 14 of these bad boys.
Now, for the cheese filler. Since there really weren't any instructions we decided to wing it. We used Monterey Jack, Cheddar, Marble, and Creamcheese. Then we added chopped jalapeno peppers to one batch and mushrooms to the other. I'm not sure about the quantities but we basically made twice as much as we need (off to the freezer with the rest.) The larger of the two bowls below has the jalapeno because we made 10 of those and 4 of the mushroom.
Then came time to get them on the WSM. I preheated to 225* around 1pm and figured about a couple hours so that we could eat around 3 pm. In hindsight I would have cooked at 200* for that length of time (everyone loved them but I thought they were just a bit dry.)
Here they are about to go on:
Got all but two on the top rack. After about an hour and a half they looked awesome so we took them out and started filling with our cheese mix!
Oh yeah, we topped them with ground bacon before putting them back in the WSM for the last half hour.
Did I mention we smoked some hot Italians at the same time?
Here's the finished product, I was lucky to get a shot of these as they went fast!!!
Thanks for watching! Ham a-la-Bearcarver for father's day this Sunday
