So I made the mgobbq smoked cheesburgers

Submitted by MGoGrendel on

I have a Lynx gas grill and a stainless steel smoke box for the wood chips. It's not a true smoker, but I made due with what I have. (I’m getting a Big Green Egg smoker soon). I set the right burner on low and let the grill warm up slowly, placing the smoke box over the flames.

Here is the original recipe: http://mgoblog.com/content/mgobbq-smoked-cheeseburgers

Per the recipe, I used 85%/15% ground beef. Instead of the marinade, I used “Chop House Blend” spice grinder (from The Fresh Market) along with Worcestershire sauce. Once the grill reached 250, I put the burgers on the left side. 15 minutes later I peeked to make sure the grill was still on temperature (it was), so I let them cook for another 30 minutes. After that I moved the patties to the right side and seared them.  I toasted the buns while the cheddar cheese melted on the burgers.

I loved them! So do the wife and kids; the bugers were extra juicy. I highly recommend this cooking process.

I didn’t smoke the cigar and will be heading out in a few minutes to take care of that missed step. Will be sipping on some Bulleit Bourbon, too.

Have you tried this cooking method yet? What's on tap for you’re eating and drinking tonight?

MGoBoard
Recruiting
smoked cheeseburgers

evenyoubrutus

September 12th, 2014 at 7:10 PM ^

Honestly I am addicted to my smoker, but I have never smoked burger patties before. I'm definitely making these this weekend although I'm thinking about adding bread crumbs to the recipe. Did the patties seem to hold together well?

Joined: 11/04/2008

MGoPoints: 178381

ChicagoGangViolins

September 12th, 2014 at 7:43 PM ^

 
And re chess boogers, 6% vinegar solution cleans the playing pieces good as new, the board not so much.
 

Joined: 09/07/2014

MGoPoints: 840

LSAClassOf2000

September 12th, 2014 at 7:55 PM ^

I made them this past weekend actually as I had no lights - a few houses around me got involved and we had a little gathering and my neighbor let me appropriate his smoker for a little bit. They turned out wonderfully and we actually made extra for the lineman who came all the way from Tennessee to fix the primary behind our street. They enjoyed them too, and their foreman, a raging Vols fan by his own admission, may introduce the recipe down in Knoxville. 

Joined: 01/07/2011

MGoPoints: 130669

iskey

September 12th, 2014 at 8:46 PM ^

I also made mine in a gas grill, flames on the right, 80/20 fat burgers on the left. Didn't have hickory wood chips on hand, I do however have an apple tree in the back yard so I cut up my own applewood chips and wrapped them in foil and put them low near the flames. They turned out absolutely amazing! So flavorful and tender and juicy. I mixed the beef with Stubbs Beef Marinade instead of Stubbs Chili Marinade and used ciabatta buns instead of pretzel buns. The wife and kids loved them as well. Thank you mmmgobluebbq!

Joined: 01/11/2014

MGoPoints: 1250

GoBlue_55

September 12th, 2014 at 8:54 PM ^

That sounds great! I was going to buy a smoker, but I ended up getting a Weber Performer. I would get a nice charcoal grill that you can fashion into a smoker. Weber is pretty solid and I have zero complains.

Joined: 01/12/2010

MGoPoints: 545

DetroitBlue

September 12th, 2014 at 9:39 PM ^

Just my 2 cents, but look into Yoder smokers. I was planning on getting a big green egg as well, but I went with the Cheyenne and I couldn't be happier. You can grill directly on either side, or cook indirectly. It's really nicely made and, if I remember correctly, cheaper than the egg once you buy the tables and accessories.


Sent from MGoBlog HD for iPhone & iPad

Joined: 07/02/2008

MGoPoints: 30311

jblaze

September 13th, 2014 at 9:01 AM ^

People like nice scotches and bourbons beat because they are more "pure". Some people say a drop or 2 of water makes them more pungent and aromatic. I don't really think that is true.

The reason for the lack of ice, is that it "waters the drink down" which is viewed negatively by purists.

OP, I'd suggest sipping a couple of ounces and seeing how much you like the taste. If you don't love it, try some ice. If you love it, but want it cold, try those whiskey stones.

Joined: 08/29/2008

MGoPoints: 19393

Mr. Yost

September 13th, 2014 at 11:42 AM ^

Unless it's just that kind of day/week, then yes, those whiskey stones are pretty nice as well.

The reason I prefer one single cube is because I do like it with a hint of chill, but when the ice starts to melt you get that creamy glaze which I think it just awesome.

In the end, it's my drink...I'll drink it how I want. Especially for the money I'm paying for a good bottle.

I'm currently going back and doing all the Johnnie Walkers and ranking them for personal preference and not off of the label or accepted status.

Whiskey/Bourbon and red wine is pretty much all I drink, unless I'm grilling burgers, dogs, brats, etc. --- then you simply have to have a cold beer. But at this point a cold beer with a burger to me is a condiment. I can't eat a nice grilled burger without a cold one anymore...

Oh, I lied...Dos Equis or Corona with Mexican is also a personal favorite. But I really only drink beer with food in my advanced age.

Joined: 07/25/2011

MGoPoints: -9898220

Bleedmaizeblue

September 13th, 2014 at 8:20 AM ^

I have a grill stone on my grill and I will grill thick bacon on it, and sometimes the pepperoni too before I use those and sausage as toppings on a pizza I grill on my grill stone. Add beer, or jack and it's an amazing night

Joined: 07/11/2013

MGoPoints: 2919

Blue in Time

September 13th, 2014 at 10:54 AM ^

Might that clear bourbon be moonshine, which is enjoying something of a minor renaissance? Someone mentioned Buffalo Trace, which is a fine drink for a very reasonable price. Maker's Mark, Four Roses, Blanton's and, occasionally Wild Turkey are my go-to bourbons out of necessity (I live in Italy, which is a great country for Scotch, but not for American whiskeys). I mail order others from a place in Milan. Knob Creek is a great drink, as is Evan Williams 7-year old. Oh, and Woodford Reserve, which I understand has untaken a big advertising campaign aimed at young folk.

But, to answer Monkey House's question, I drink bourbon straight, with glass of sparkling water on the side to refresh the palate. In summer I drop one small ice cube into the whiskey to bring it up to a more normal room temperature.

Happy tippling, and Go Blue.

Joined: 08/17/2014

MGoPoints: 293

Engin77

September 13th, 2014 at 6:10 PM ^

The smokenator ( link ) is a nifty way to use your kettle as a smoker. I use mine for ribs, chicken and turkey. Remove the smokenator and I'm back to grilling for steaks and chops.

Joined: 07/02/2008

MGoPoints: 5791