It was a tough choice but I went with Coors heavy seeing as it was the only can in the fridge or these would be beer bottle burgers.
Used 1-lbs of ground chuck wrapped with 2 pieces of center-cut bacon. Burgers were 5.35 oz. each. I found it easiest to use cold ground chuck made into a patty. Then push the can into the patty and mold the ground chuck up the can.
Seasoned with salt, pepper and garlic powder - top and bottom.
Popped them in the fridge to let the seasonings do their magic.
After an hour of so - and my wife calling to say she was on her way home. I used a cream-cheese artichoke dip for one, cheddar/mozzarella and chopped jalapeno for one, and then just the cheese mix for the 3rd.
Something didn't look right so...I fried the remaining bacon, ate some (of course), and added bacon bits to the third one.
I am prepping the smoker now. 225F - guessing about an hour 'til done.
Using one row of A-maze-n Pitmasters Choice pellets in my 5x8 AMPS.
Edit to complete post.....
Well - my AMPS went out (I didn't nuke the pellets) so I used hickory chips.
Also - We had some extra burger so I mixed it with blue cheese crumbles and and coated it with coarse pepper to make a black and blue burger...You'll figure it out.
50 minutes got them to 145F with the smoker at 225F
These are going to be renamed "No-Leftover Beer Can Burgers"
The smoked, smoked bacon is the best!
Used 1-lbs of ground chuck wrapped with 2 pieces of center-cut bacon. Burgers were 5.35 oz. each. I found it easiest to use cold ground chuck made into a patty. Then push the can into the patty and mold the ground chuck up the can.
Seasoned with salt, pepper and garlic powder - top and bottom.
Popped them in the fridge to let the seasonings do their magic.
After an hour of so - and my wife calling to say she was on her way home. I used a cream-cheese artichoke dip for one, cheddar/mozzarella and chopped jalapeno for one, and then just the cheese mix for the 3rd.
Something didn't look right so...I fried the remaining bacon, ate some (of course), and added bacon bits to the third one.
I am prepping the smoker now. 225F - guessing about an hour 'til done.
Using one row of A-maze-n Pitmasters Choice pellets in my 5x8 AMPS.
Edit to complete post.....
Well - my AMPS went out (I didn't nuke the pellets) so I used hickory chips.
Also - We had some extra burger so I mixed it with blue cheese crumbles and and coated it with coarse pepper to make a black and blue burger...You'll figure it out.
50 minutes got them to 145F with the smoker at 225F
These are going to be renamed "No-Leftover Beer Can Burgers"
The smoked, smoked bacon is the best!
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