Hickory Smoked Jack Daniels Bacon Double Cheeseburger Sliders "Q" view

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sqwib

Smoking Guru
Original poster
OTBS Member
Sep 25, 2007
5,962
1,034
Philadelphia
[h1]Hickory Smoked Jack Daniels Bacon Double Cheeseburger Sliders[/h1]
Boy! that's a mouthful
c8658cd5_20111215078.jpg


Ingredients

 
  • 4-5 pounds of 80/20 ground sirloin
  • Bacon
  • 1 large finely minced onions
  • 4 garlic cloves or tablespoon crushed garlic
  • 1 - 1.5 cups of Jack Daniels
  • 2 tablespoon beef gravy paste
  • 1 Tablespoon cracked pepper
  • ¼ cup Worcestershire
  • ¼ cup soy sauce * optional
  • American cheese
  • pepper jack cheese






Preparation step by step below
  • In a pan sauté onions then garlic, de glaze pan with 1 cup of JD, add Worcestershire, soy sauce (optional), gravy mix then black pepper, reduce by half.
  • Cool marinade in the refrigerator, once mixture is cooled add to ground meat and place the ground meat in the refrigerator overnight. I suggest doing a fry test at this point.
  • Marinade option, reserve some marinade to tweak some barbecue sauce to top burgers with when serving.
  • Remove Ground meat from the refrigerator start making patties by flattening ground meat Cut the patties with a cup or something round, you can cut them square as well.
  • Layer as follows:

  1. Beef Patty
  2. American cheese
  3. Beef Patty
  4. pepper jack cheese
  5. Wrap side with bacon (see notes below)

  • Place patties on the smoker at 225 - 250 Cook time approx 2 - 2.5 hours.
  • Place bacon on smoker with patties, separately.
  • Finish on hot grill over direct heat Char slightly on grill
  • Place burger on bun, add bacon and serve.


Notes:

  • I didn’t finish these on the grill like they were intended, since dinner was running late, they should have been grilled for a slight char.
  • This batch I added barbecue sauce into the marinade and mixed with the ground meat and coated the burgers as well, I think it made the meat a bit too sweet. Next time I Will not use barbecue sauce in the marinade, but will when serving.
  • I did not use soy sauce this time but added that to the recipe as an option.
  • I would suggest smoking the burgers and bacon separately then adding the bacon when assembling the sliders, I smoked the burgers with the bacon wrapped but the bacon is much better smoked flat and added separately after grilling.

  • Update, the bacon was fine when heated in the oven at 375° the next day and the meat wasn't too sweet., see pic below.
d626a2f2_20111215038.jpg



Conclusion:

  • The burgers were good but could be much better, the dinner guests enjoyed them but I need to do better next time, I tweaked the recipe above for the next time.

  • One key component missing was that char flavor, and the fact that the meat tasted sweet took away from my desired goal. I will be heating some up on the grill tonight and see how much that helps with the flavor.
  • The bacon was OK but has a much better texture when smoked flat and added prior to serving, this is something that I knew already and should have done it that way in the first place, I think I got caught up in the “wrap everything in bacon” frenzy! Update, the bacon was fine when heated in the oven at 375° the next day
  • This recipe has serious potential and I will work on it a bit more until I get the results I am looking for.

  • Update,I heated these up in the oven a few days later, giving the burger a bit of char and it was awesome, the meat wasn't as sweet after cooking in the oven.

2e7a86dc_20111210018.jpg

 

0f154ed2_20111210039.jpg


ef791579_20111210042p.jpg



  • Saute onions

0a4aebb0_20111210054.jpg


  • Saute Garlic

5e2f7a29_20111210060.jpg

 

0515459b_20111210063.jpg



  • Deglaze with Jack Daniels.
4dd5a048_20111210069.jpg

 
  • Add Worcestershire.

fd7dd93f_20111210075.jpg


  • Add Beef Base.

a08e5f20_20111210087.jpg


  • Add Cracked Pepper.

df51cf30_20111210096.jpg


  • Place marinade in the refrigerator to cool.

9a0cafc8_20111210105.jpg



  • Once cooled. mix marinate into the ground meat.

f510c317_20111210129.jpg


  • Place plastic wrap directly on meat, wrap in foil and rest in the refrigerator overnight.

3359711e_20111210141.jpg



  • Doing a fry test.

1376b24d_20111210144.jpg

 

33e05c87_20111210147.jpg

Tastes OK to me

  • The next day
cb5590df_20111211372.jpg


  • Flatten out ground meat.

4e1eb036_20111211381.jpg



  • Add a half a slice of thick American cheese.

ae4cd1bd_20111211384.jpg

 

5d664fc1_20111211387.jpg

 

6bee7c83_20111211396.jpg

These look a bit big



  • We decide to make then a little bit smaller, the first few were like regular sized burgers.
b62d132d_20111211417.jpg

 

c0ec824e_20111211408.jpg




  • Here they are smaller with a 1/4" slice of thick American cheese.

bc80b540_20111211423.jpg

 

f8761135_20111211429.jpg



  • [font=verdana,sans-serif]Bacon wrapped n[/font]ow time to add the Pepper Jack Cheese.

ab5a8633_20111211435.jpg



  • Using half a slice of Pepper jack cheese.
ebab5548_20111211438.jpg

 

a11d855c_20111211444.jpg

 

a43cd16c_20111211447.jpg

 

05c4c982_20111211456.jpg



  • Brushed with "tweaked" Barbecue Sauce (Omit this step, see notes above)

81e6c0c0_20111211459.jpg

 

9fb29919_20111211462.jpg

 

266eab75_20111211465.jpg

 

70b011e3_20111211462.jpg

 




  • Placed on the GOSM at 225° using Hickory.

76bb7d31_20111211522.jpg

 

96b0fc96_20111211528.jpg

 

4204f184_20111211618.jpg



  • Removed from the smoker and ready for assembling.

a65661d7_20111211672.jpg



  • Finished Product.

7283b0c0_20111211660.jpg
 
Last edited:
Holy cow Sqwib, your filling up my recipe folder in one day. I have to run out & get a new toner for the printer!

Seriously, another great recipe!

Thanks for sharing!
 
I could eat a few of those. Do you have any pastry rings? If so they make great mini burger cutters 
 
Again sqwib.... another outstanding post.........I would sit at your dinner table any time.................................
icon14.gif


Joe
 
Those look great. Beef, cheese, more beef, more cheese, bacon. Don't get much better than that. You're just a recipe machine today. What is the beef base? Is that leftover juices from a brisket or something?


Mc Cormick produces it... pretty good stuff.

fcc96b61_mccormick-beef-base--16-oz..jpg
 
Great post...Looks tasty...JJ
 
icon_cool.gif


Yes sir reee yet another fine recipe for us. Now I think that you might have forgotten a step. The steps I take moving closer to you if you keep this up. Thats some fine looking food you have done there.
 
OMG... you shoulda heard my keyboard snapping... crackling... popping... from the drool dripping onto it... No that stuff in the square bottle with the black label is my favorite ingredient (hence the screen name)...

What if you were to use your own bacon and some of your own smoked cheese ??
 
very nice lunch time here I may have to go home early and find my bottle!!! not what you are thinking I want to make some then hit the bottle. great post.
 
Wow,  That's a lot to accomplish in a slider.  I admire the challenge you took on and the mindbender it must have been to get things presentable for your guests.

I totally like the idea of wrapping bacon around the meat and slow smoking it that way.  Ground meat presents new challenges when you want to wrap bacon..

I hope you reserved an ounce or two of Jack for the cook. 
 
very nice write up. i make a lot of stuff with JD. however, i don't marinade the hamburgers. I brush some on very lightly after teh first flip on a grill. in the smoker, i just brushed some on the top and flipped once and brushed the other halfway through. when it comes to burgers I am now following Boby Flavs take on it. nothing in the meat. add stuff on top :).

I think you marinade is right on though. somehow I think JD, worcestershire and soy sauce just go together very well.

this or that, it's still all good when you cooking it yourself! keep up the posts those look great I will have to add that to my to do list :) maybe for a Christmas eve party.
 
Holy cow Sqwib, your filling up my recipe folder in one day. I have to run out & get a new toner for the printer!

Seriously, another great recipe!

Thanks for sharing!


Thanks


I could eat a few of those. Do you have any pastry rings? If so they make great mini burger cutters 
That's a great Idea, I'll have to get some.


drool.gif


May I have mine with some onion rings please!


Luv onion rings


Again sqwib.... another outstanding post.........I would sit at your dinner table any time.................................
icon14.gif


Joe


My fellow smokers are always welcome.
Awesome, will definitely try with tweaks noted.
Yeah they were good but should be great after the tweaks.
yahoo.gif
That is awesome.


Thankyou

Great post...Looks tasty...JJ


Thanks Jimmy


icon_cool.gif


Yes sir reee yet another fine recipe for us. Now I think that you might have forgotten a step. The steps I take moving closer to you if you keep this up. Thats some fine looking food you have done there.


Thanks


It's off to the store to buy some Jack!!!!!  Sounds really good!!!!!
JD is pretty good stuff, I like it a lot for cooking, but I use it sparingly, just did a PP with Bacon and JD will post that later this week.


OMG... you shoulda heard my keyboard snapping... crackling... popping... from the drool dripping onto it... No that stuff in the square bottle with the black label is my favorite ingredient (hence the screen name)...
What if you were to use your own bacon and some of your own smoked cheese ??
That would even be better.
very nice lunch time here I may have to go home early and find my bottle!!! not what you are thinking I want to make some then hit the bottle. great post.


Keep us posted


Wow,  That's a lot to accomplish in a slider.  I admire the challenge you took on and the mindbender it must have been to get things presentable for your guests.

I totally like the idea of wrapping bacon around the meat and slow smoking it that way.  Ground meat presents new challenges when you want to wrap bacon..

I hope you reserved an ounce or two of Jack for the cook. 


It was a bit of work and some was not necessary, I don't think I would wrap the sliders again however when I put them in the oven on 425° for a bit, they were awesome. The bacon was done and just a bit of char on the beef.
very nice write up. i make a lot of stuff with JD. however, i don't marinade the hamburgers. I brush some on very lightly after teh first flip on a grill. in the smoker, i just brushed some on the top and flipped once and brushed the other halfway through. when it comes to burgers I am now following Boby Flavs take on it. nothing in the meat. add stuff on top :).

I think you marinade is right on though. somehow I think JD, worcestershire and soy sauce just go together very well.

this or that, it's still all good when you cooking it yourself! keep up the posts those look great I will have to add that to my to do list :) maybe for a Christmas eve party.


I agree, however my goal was trying to get the beef flavor more intense, it would have been near perfect if I left the BBQ sauce out of the marinade and used it for finishing as the tweaked recipe shows.

Keep us posted on the results, looking for feedback.
 
drool.gif
mmmmmmmmmm. Any thing with Jack Black in it has got to be good. 
Thanks
 
I updated my original post. Nothing was changed I just added an update and a money shot.
 
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