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Hello and welcome to the July 4th edition of the smoking meat newsletter. With temperatures here in Oklahoma soaring above 100 degrees, I am not as eager as usual to fire up the smoker and stay out there with it for hours on end so I find myself looking for things that get done a little faster with a little less fuss and allows me to be inside at least part of the time.

In this edition, I want to show you how I like to do burgers on the grill with plenty of smoke. They are stuffed with cheese, wrapped in bacon, dusted with my rub and finished off with a slathering of my barbecue sauce for a glorious finish.

Adding smoke to food in the gas grill requires a little creativity depending on what type of gas grill you have but it can be done and trust me when I say that it makes a world of difference.

Let’s get right into the article but first I want to remind everyone who has not already done so to order my brand new book right away while they are still available. Folks have been ordering these like crazy and the warehouses have been jumping through hoops to keep them in stock. It is also available on iTunes as a digital download and will soon be available on Nook and Kindle.

What You’ll Need

  • 3 lbs 80/20 ground chuck
  • 2 lbs sliced bacon
  • Cheddar cheese cut into 9 cubes (colby, pepper jack, etc. would also work)
  • 1 batch of Jeff’s rub (if you don’t have the recipe, buy it HERE)
  • Buns, lettuce, tomatoes, onions and condiments
  • Toothpicks (handy for holding bacon in place)

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rubMy rub is not only great on ribs and all pork, but it is absolutely amazing on poultry, beef, fish, seafood and even vegetables like corn!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

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How to Prepare

Divide meat into 1/3 lb balls

Hamburger ball

Use your thumb to hollow out a hole in the center of the ball

Hollowed out for cheese

Place a cube of cheese or a Babybel in the hole

Place cheese in hole

Pull the meat up around the top to cover the cheese and seal the meat closed. Press the meat down into a thick patty.

How to Wrap with Bacon

Lay 3 or 4 slices of bacon in a criss cross fashion on a plate, cutting board, etc..

Lay the burger in the center of the bacon slices and wrap the bacon up, and over the burger.

Bacon ready to wrap around burger

Push a toothpick through the bacon and into the burger to hold everything in place.

Bacon held in place with toothpick

Tip: if you like the bacon to be extra crispy when finished, Pre-fry the bacon before wrapping it around the burgers but don’t fry it as long as you normally would. You don’t want it to be crispy just partly done so that it is still flexible. It will finish crisping on the grill.

Smoking/Grilling the Burgers

How to create smoke in a grill
There are multiple ways to do this and some of this depends on your particular grill:

Foil Packet with Wood Chips: Wrap a handful of dry wood chips (I used grape wood chips that I found at our local Ace Hardware) in a large piece of foil. Poke a few holes in the top using a fork or other sharp object to let the smoke get out.

Foil packet with chips

Place the foil packet above the flame either on the grate just above one of the burners, just below the grate but above the burner. The main think is that it must be above the flame and close enough to the flame to make the wood chips smoke real good.

I have a Charbroil Red Infrared grill with 4 burners so I just place the packet down in the pans or sometimes I just place dry wood chips directly in the pan itself without even being wrapped and both configurations work well. You will have to experiment a little to see what works best with your grill.

Foil packet below grate Foil packet with chips + Extra chips

A-Maze-N-Smoker: This is a device created by my buddy Todd over at AmazenProducts.com and it works like a charm. It’s a small metal maze that holds wood pellets and depending on what model you get can create perfect thin blue smoke for hours on end. Customer service and products are truly amazing!

Cooking the Burgers

This is a combination of low indirect heat followed by high direct heat and works best using zones. Try to create a side of your grill that is low heat and a side that is high heat that way you can move the burgers around to achieve the desired result. This is especially easy to do with a charcoal grill but is possible in a gas grill as well by adjusting the burners.

I recommend placing the burgers on the low heat side of your grill. Dust them with my rub for loads of flavor and let them smoke for about 25-30 minutes. They can then be moved to the high heat side to help crisp the bacon. The burgers will need to be turned over about 10 minutes before they are done to allow the bacon to crisp on both sides.

Dust the burgers with my rub and brush with my sauce once you turn them over for a flavor you won’t soon forget.

To make sure they are perfectly done, I recommend using a thermometer in one of the burgers. When it reaches 160 degrees it is perfectly cooked.

Perfectly cooked burger wrapped in bacon

You Don’t Want to Use Bacon?

No problem.. follow the same procedure but you won’t have to worry about crisping the bacon. Use a thermometer and when the center of the burger reaches about 125 degrees, flip it over. It’s perfectly done at 160 degrees.

Perfectly cooked burger - No bacon

Make a Sandwich

Use premium hamburger buns, red onions, leaf lettuce, heirloom tomatoes and your favorite condiments (Cheese already included) and chow down!

Juicy, oozy sandwich

Summary

  1. Make 1/3 lb ball of 80/20 ground chuck
  2. Hollow out a hole or area for cheese
  3. Place cheese in hole
  4. Pull meat up and over hole to cover and seal
  5. Place 3-4 pieces of bacon on flat surface in criss-cross fashion
  6. Place stuffed burger in center of bacon
  7. Wrap bacon pieces around burger and secure with toothpick
  8. Place burgers on grill and dust generously with my rub
  9. Grill with smoke on low indirect heat for 25 minutes
  10. Grill on high direct heat until burger reaches 160 degrees in center
  11. Flip burgers and brush with my sauce 10 minutes before they are done
  12. Remove from heat immediately and serve
  13. Provide buns, veggies and condiments for the best burgers in town!

Follow my recipe exactly and your guests will be asking you for your secrets to making perfect burgers!

Get the Recipes for Jeff’s Rub and Sauce


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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.


Order My Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 600 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is also listed as a #1 Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble (in stock at most stores)

Digital versions available via Nook | iTunes | Kindle

Note: German version available under the title "American Smoker" at Amazon.de


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About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

1 Comment on this article. Feel free to join this conversation.

  1. Jo December 25, 2014 at 6:38 pm - Reply

    I don’t have access to a grill, but I’d like to make these in my oven. How hot should I bake them at?

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