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

Discussion in 'Beef' started by sqwib, Dec 15, 2011.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Hickory Smoked Jack Daniels Bacon Double Cheeseburger Sliders

    Boy! that's a mouthful
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    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.
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    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.

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    • Saute onions

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    • Saute Garlic

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    • Deglaze with Jack Daniels.
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    • Add Worcestershire.

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    • Add Beef Base.

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    • Add Cracked Pepper.

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    • Place marinade in the refrigerator to cool.

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    • Once cooled. mix marinate into the ground meat.

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

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    • Doing a fry test.

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    Tastes OK to me

    • The next day
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    • Flatten out ground meat.

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    • Add a half a slice of thick American cheese.

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    These look a bit big



    • We decide to make then a little bit smaller, the first few were like regular sized burgers.
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    • Here they are smaller with a 1/4" slice of thick American cheese.

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

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    • Using half a slice of Pepper jack cheese.
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    • Brushed with "tweaked" Barbecue Sauce (Omit this step, see notes above)

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    • Placed on the GOSM at 225° using Hickory.

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    • Removed from the smoker and ready for assembling.

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    • Finished Product.

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    Last edited: Dec 20, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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!
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    I could eat a few of those. Do you have any pastry rings? If so they make great mini burger cutters 
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    [​IMG]

    May I have mine with some onion rings please!
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Again sqwib.... another outstanding post.........I would sit at your dinner table any time.................................[​IMG]

    Joe
     
  6. shooter1

    shooter1 Smoking Fanatic

    Awesome, will definitely try with tweaks noted.
     
  7. 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?
     
  8. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    :yahoo: That is awesome.
     
  9. sqwib

    sqwib Smoking Guru OTBS Member


    Mc Cormick produces it... pretty good stuff.

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  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Great post...Looks tasty...JJ
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    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.
     
  12. smokin vegas

    smokin vegas Smoking Fanatic

    It's off to the store to buy some Jack!!!!!  Sounds really good!!!!!
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    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 ??
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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.
     
  15. 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. 
     
  16. dewetha

    dewetha Smoking Fanatic

    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.
     
  17. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]mmmmmmmmmm. Any thing with Jack Black in it has got to be good. 
     
  18. sqwib

    sqwib Smoking Guru OTBS Member


    Thanks


    That's a great Idea, I'll have to get some.



    Luv onion rings



    My fellow smokers are always welcome.
    Yeah they were good but should be great after the tweaks.

    Thankyou


    Thanks Jimmy



    Thanks


    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.


    That would even be better.

    Keep us posted



    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.

    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.
     
    Thanks
     
  19. michael ark

    michael ark Master of the Pit

    You set the bar pretty high.[​IMG][​IMG]
     
  20. sqwib

    sqwib Smoking Guru OTBS Member

    I updated my original post. Nothing was changed I just added an update and a money shot.
     

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