Beer Can Bacon Burgers

I really need to take a trip back home to the U.S. I reckon. Or, I need to quit talking about food so much – my friends are sending burger videos.

This particular one… I’ve never seen anything like it before. And I’m not talking about the beer can burgers — I see beer can chicken all over the place so beer can burgers didn’t surprise me as much — I’m talking about the guys making these videos: BBQ Pit Boys

I watched the video so you don’t have to but you should watch it anyway because it is stupid amazing:

  1. this video is shot in the snow. They are BBQing in. the. snow.
  2. the chefs are a bunch of super scary looking biker type guys who — I’m not going to lie — if I saw them walking towards me on the same side of the street, I would inconspicuously cross the street. Or duck into a store. Or sit on a bus stop bench. Stop, drop and roll even..? Well you get the picture, I would be a bit scared.
  3. the recipe calls for using ‘your favorite beer can’. I was expecting him to pull out a can of Budweiser or Bud Light. The man used a can of Yuengling Lager. I didn’t even know Yuengling was sold in cans!
  4. at around 3:50 in the video, he pulls out his preferred bacon, pork belly bacon, then goes on to say: Some of our European friends are going to say ‘What the heck is that?’ This is American style pork belly bacon. Amazing.
  5. Around 5:40 in the video, he pulls out a machete to chop a block of cheese. A MACHETE. What!

Then as the video is closing, he cuts the cooked burger, wrapped in bacon with all the fillings and says in a cool, even tone: “Take that, vegematics and food police!” I couldn’t help but smile.

I love these guys so much — just do you, Pit Masters!
Visit their website here and YouTube channel here.

The recipe seems pretty simple but the burgers take about an hour to cook.
Here it is:

 

THE INGREDIENTS YOU’LL NEED:

STUFF ‘EM WITH WHAT YOU LIKE..! WE USED:

  • Ground Chuck – 4-5 pounds 80/20
  • Bacon – 2 pounds regular cut (Pork Belly)
  • Canned Beer – 1 unopened
  • Buns – 6

STUFFING/TOPPINGS:

  • Cheese – chunked/shredded (your favorite will do)
  • Mushrooms
  • Beef Hash
  • Grilled Onions
  • Bell Peppers – Red/Green
  • Tomato – chopped
  • Bacon
  • Roast Beef
  • Canned Chili
  • BBQ Sauce

DIRECTIONS:

GETTING READY

  1. Bring grill temperature up to 300 degrees Fahrenheit with coals offset for indirect cooking.
  2. Sauté mushrooms, onions, and peppers.
  3. Heat up beef hash, chopped tomato, bacon, roast beef, and canned chili. (Or your favorite toppings)
  4. Make hamburger balls, 8 to 12 ounces each. Make sure meat is cold.
  5. Press beer can into center of each meatball forming a pocket around the can.
  6. Wrap bacon around each one. Should take two pieces of bacon.
  7. Using a dishtowel, remove beer can from meatball carefully.
  8. Do this until all meatballs have been formed.
  9. Take stuffing/toppings and start placing inside meatball pockets. Use your favorite toppings.
  10. Chunk cheese and place 2-3 pieces inside desired meatballs or top with shredded cheese.
  11. Add a few dashes of hot sauce or bbq sauce.

MAKING

  1. Place bacon burgers opposite hot coals for indirect cooking.
  2. Put lid on grill and cook for one hour. (Optional – turn and rotate after 30 minutes)
  3. After one hour check for desired doneness.
  4. Remove from grill.

FINALIZING

  1. Place bacon burgers on buns.
  2. Top with favorite condiments.

SERVING

  1. Serve with fries, chips, cole slaw, potato salad, or grilled vegetables.
  2. Sit back, relax, and enjoy!!
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2 thoughts on “Beer Can Bacon Burgers

  1. This is kinda cool. Have you seen the videos of dude cooking bacon with a machine gun?

    David Chang says Australian burgers are crap because we put in fried eggs and canned beetroot amongst other things.

    Like

    1. That machine gun video is wild hahaha I’ve never been to Australia so I can’t comment on his thoughts but I am at time guilty of putting an egg in my burger too! And this was back in the States.

      Like

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