[h1]Hickory Smoked Jack Daniels Bacon Double Cheeseburger Sliders[/h1]
Ingredients
Preparation step by step below
Notes:
Conclusion:
Tastes OK to me
These look a bit big
Boy! that's a mouthful
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:
- Beef Patty
- American cheese
- Beef Patty
- pepper jack cheese
- 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.
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.
- Saute onions
- Saute Garlic
- Deglaze with Jack Daniels.
- Add Worcestershire.
- Add Beef Base.
- Add Cracked Pepper.
- Place marinade in the refrigerator to cool.
- Once cooled. mix marinate into the ground meat.
- Place plastic wrap directly on meat, wrap in foil and rest in the refrigerator overnight.
- Doing a fry test.
Tastes OK to me
- The next day
- Flatten out ground meat.
- Add a half a slice of thick American cheese.
These look a bit big
- We decide to make then a little bit smaller, the first few were like regular sized burgers.
- Here they are smaller with a 1/4" slice of thick American cheese.
- [font=verdana,sans-serif]Bacon wrapped n[/font]ow time to add the Pepper Jack Cheese.
- Using half a slice of Pepper jack cheese.
- Brushed with "tweaked" Barbecue Sauce (Omit this step, see notes above)
- Placed on the GOSM at 225° using Hickory.
- Removed from the smoker and ready for assembling.
- Finished Product.
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