smoked whiskey burger recipe
Check out this BBQ Pit Boys whiskey-plugged mega meat monster rec. Smoked Whiskey Burgers.
Smoked Whiskey Burgers Whiskey Burger Smoked Whiskey Smoked Burgers
1Pack the ground beef fairly firmly in the cake rings 2Using a woodenbamboo skewer poke holes in the surface but dont go all the way to the bottom about 34 of the way down so the whiskey doesnt leak out.
. Ad The Perfect Burger Recipe Exists. We did use our alder pellets for this. Posted by Bob Mar 24 2019 How To Videos 0 Turn down the heat and go low and slow the next time you grill up some Burgers at your Pit.
Season Your Burger With Ranch For A Zesty Twist. Place the burgers on a grill over medium heat. Shortly before the end of the cooking time place the cheese on the veggie best burgers so that it melts slightly.
Flip the burgers only once and resist the urge to use your grill spatula as a press Once the burgers are almost done transfer the onions from the fry pan into a small bowl. Drain the excess bacon grease from the skillet and turn the heat up to medium-high. Stir slowly for about 3 minutes.
In a medium-sized bowl combine the whiskey and chopped garlic. Cook 3-5 minutes per side depending on your preference. When the skillets ready carefully place the patties in the skillet and cook for 5 minutes.
Smoked Thick Bacon Burger. Lets do up some Smoked Whisky Burgers on the Masterbuilt Gravity 1050masterbuiltsmoker masterbuild masterbuiltsmokersHelp Support M. Make the whiskey marinade.
Add a layer of hot sauce we used our Habanero Chipotle hot sauce. Sprinkle the brown sugar evenly over the top of the burger 4. In a large bowl mix together 2 pounds Ground Sirloin 2 tablespoons Worcestershire Sauce 1 teaspoon Granulated Garlic 1 teaspoon Smoked Paprika 12 teaspoon Salt and 12 teaspoon Ground Pepper until well combined.
Set on clean plate s and place in refrigerator. We like to use parchment paper for easy clean up. Check Out Hidden Valley Ranch For Delicious Recipes Ideas.
Reduce heat to medium and cook to desired temp. Wash and clean the tomatoes and lettuce slice the tomatoes and pickles. After 30 mins brush the burgers with a generous amount of the whiskey glaze and then turn the heat up to 450.
This is the time I used to get my charcoal going for the smoker fry up some bacon and make my crispy onion strings. Cook the burgers for 4 to 6 minutes. Gently pat meat into patties.
Divide Hamburger into 6 equal sized balls. For smoked burgers set the temperature to 225 degrees Fahrenheit or to Smoke or Super Smoke depending on the grill you have for 25-30 minutes. 1 teaspoon salt 14 teaspoon brown vinegar or lemon juice 2 tablespoons bacon drippings warmed Instructions Pat the ground beef into firm patties.
Adding some of that sour mash Tennessee sippin whiskey that was aged in charcoal charred oak barrels to your fresh ground chuck hamburger makes for some real good eatin. Set aside on a paper towel or napkin that will absorb any extra grease. Let sit for at least 30 minutes in the refrigerator.
Pour the whiskey into the ground beef along with 1 teaspoon of salt and gently incorporate with your hands. Fry the veggie best burgers over medium heat for about 4 - 5 minutes on each side. Using the same pan add burgers over medium high heat and sear for a min on each side.
Turn down the heat and go low and slow the next time you grill up some Burgers at your Pit. Check out this BBQ Pit Boys whiskey-plugged mega meat monster. WINTER PORK RIBS STEAKS BARBECUE Back to Recipes ROAST BEEF CHUCK SMOKED.
If you are going for that strong smoke flavor our hickory or apple would be a great choice. Flip the patties and place two slices of smoked gouda on each one. Once youve smoked your patties take the burgers off the grill and preheat your Traeger to the highest setting before grilling.
When the onions have caramelized a good bit sprinkle the whiskey and honey on top and stir with tongs to combine and remove from heat after about 2-3 min. Add cheese on top until melted. Pour a tablespoon of whiskey over each patty.
Toast the cut surfaces of the burger buns. These are a good choice if you dont want a real strong smoke flavor on your burgers. Ingredients 1 Pound ground sirloin 15-20 fat.
Add the whiskey and stir to incorporate. Remove from pan and cover. When your smoker is.
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