• last year
Transcript
00:00 (explosion)
00:02 (rock music)
00:04 Welcome to BBQPitBoys.com.
00:20 Today we're cooking up our famous
00:22 bacon burger bombs at the pit.
00:24 And it's real easy to do, alright.
00:26 Here I've got about three pounds of chuck roast,
00:29 sometimes it's referred to as a pot roast, alright.
00:32 And here we've got some peppers, these are serrano peppers.
00:36 You could use a pickled jalapeno,
00:38 but you gotta use the pickled.
00:40 And for this recipe you're gonna need
00:42 some pork belly bacon.
00:44 Get a good quality of pork belly bacon.
00:47 Now we're gonna grind up this chuck roast right here, right.
00:52 We're gonna make burger out of it.
00:54 And this is definitely the meat of choice
00:57 for a top shelf burger, right.
01:00 Get yourself some chuck, or ground chuck,
01:03 or a chuck roast like this and grind it up yourself.
01:06 Alright, now you can choose to chill it first
01:11 if you're gonna use a meat grinder,
01:12 and you could throw it in the freezer for a bit
01:14 just to firm it up.
01:15 Or if you've got a good meat grinder,
01:19 you just run it right through, alright.
01:21 This is gonna be good.
01:26 (exhales)
01:27 Now like I said, grind your own, whenever you can.
01:30 (grinding)
01:33 (laughs)
01:39 It beats one of those cordless meat grinders, right.
01:44 Perfect, nice coarse blend.
01:54 Alright, the chuck has been ground up.
01:58 And now of course we're gonna flavor the meat.
02:00 And we're using our SPG, maybe a couple tablespoons
02:04 to this about three pounds of ground chuck.
02:08 Mix it up good.
02:11 And of course you can season it the way you like.
02:13 Now what we're gonna do is we're gonna
02:16 make some meatballs, right.
02:19 You know how to do that, I probably don't have
02:21 to show you that, but make 'em a fairly good size,
02:24 just like that.
02:25 Now if you're asking what the hell is a bacon burger bomb,
02:32 phew, well you gotta check this out.
02:35 This is some real good eatin' at the pit.
02:38 Or take a tailgatin', you can make 'em up
02:40 the evening before or whatever.
02:42 But let me forewarn ya, you better make a bunch
02:46 'cause they're gonna go real quick, alright.
02:49 Again, roll 'em up like a meatball, alright.
02:53 Now, you take a slice of that pork belly bacon
02:57 and you wrap it around, alright.
02:59 Squeeze it a bit, it'll kind of come together.
03:04 And you don't need a toothpick to keep the bacon on, alright.
03:08 Now we need a place for the wick.
03:11 So we're gonna take this Serrano chili pepper,
03:14 wick and all, put it inside.
03:17 And there's your bacon burger bomb.
03:21 Alright, let me do another one for ya
03:23 just in case you fell asleep.
03:24 You form the meatball, take one slice of bacon and wrap it.
03:31 And the bacon will stick on there like glue, alright.
03:37 Now, put a hole in it any way you want.
03:43 And take one of your chili peppers and put it right in.
03:51 Now, we're using a pickled pepper,
03:54 you don't wanna use a fresh pepper.
03:56 You want all the flavors that come in the brine
03:59 of these pickled peppers.
04:01 Alright, in the miracle of time, we're moving right along.
04:06 This is the hard part, right.
04:10 Again, put a hole in there, drop that pepper in
04:16 and it's good.
04:20 Kinda like doing this, it should keep it going, right.
04:22 Alright, the bacon burger bombs have been formed
04:28 and we're gonna put 'em on a cookie sheet
04:30 or a baking sheet, right.
04:32 And we've got a grate underneath there
04:35 so we'll keep it off the bottom of the pan
04:37 so the juices drip free while we're cooking.
04:40 Alright, it's good.
04:43 Take a look at that.
04:48 And like I said, make a bunch.
04:50 You can make 'em up the evening before
04:53 and you just light the wick and they're done.
04:56 Nah, it's not that easy.
04:57 We're gonna take it out to the grill.
05:00 It's a bit chilly today, about 15 degrees Fahrenheit
05:06 with a zero degrees wind chill.
05:08 (laughs)
05:10 Well, we're gonna throw it on the grill.
05:15 (rock music)
05:18 Alright, the grill has already been fired up.
05:30 We're doing indirect grilling here or heating, right.
05:34 We got the charcoal on one side.
05:36 We're gonna run a temperature
05:37 of about 325 degrees Fahrenheit.
05:41 We don't wanna cook 'em too fast.
05:43 This'll allow the bacon to hold on real tight
05:46 to those meatballs.
05:47 And of course, you come to the pit, kick back and eat.
05:54 Alright, we're about halfway through,
06:03 maybe 15 or 20 minutes and we're just gonna turn
06:06 this pan around so we get some of that even cooking going.
06:10 Now of course, you may not have to do that
06:12 with your grill set up.
06:14 Whoa, are you kidding me?
06:21 Yeah, take a look at that.
06:25 We're almost done.
06:28 Bacon is just about the way we like it.
06:31 Of course, you decide how much you wanna cook that bacon
06:35 and it's damn close, right.
06:37 Can you smell that?
06:39 It smells good.
06:41 (chuckles)
06:43 Alright, maybe another 10, 15 minutes.
06:48 I say it's time to eat.
06:52 We're gonna be eating good tonight, Martha.
07:00 Where the hell is Martha?
07:02 I thought she left.
07:04 (rock music)
07:06 Alright, to hell with that zero degree Fahrenheit
07:18 wind chill, right?
07:19 Back in the camp, take a look at that.
07:33 Lord have mercy.
07:34 We call this finger food.
07:38 And of course, we do apologize for eating in front
07:42 of you like this, but we call this pit master privilege.
07:45 Full of that serrano pickled flavor
07:58 wrapped in that smoky bacon.
08:02 Yeah, it is good.
08:05 Now, as always, we like to cut these in two.
08:08 Here we go.
08:11 Look at that.
08:32 So the next time you're looking for a recipe for your pit,
08:35 check out BBQPitBoys.com.
08:38 (crow cawing)
08:41 (dog barks)