This is our 109th Burger!!! Did I say “I Love Big Burgers”!!!

Uncle Bubbas 50/50 Smash Burger. If you Love Big Burgers this is a burger for you. The Big Beef flavor of rib eye steak in a 50/50 blend of bacon and handful of pepper corns, aged a few days to let everything get happy. Then, made in ½ pound meat balls and “Smashed” on a “HOT” griddle. Servered on garlic Texas toast! Pure Burger Porn.

A” Smash” burger is done on a “Hot” griddle where you smash a meatball down to patty size. It sears a nice caramelized crust onto your burger for a unique flavor.

Note: A little history on my griddle. From research it is over a 100 years old, no brand name. I found it at a yard sale. (40 something years ago.) I used it for years for camp cooking. Once camping with my folks my Dad spotted it and it ended up in the back of his truck when Mom and Dad left for home. (Unknown to me) To make a long story short my Dad and I stole that griddle back and forth from each other over the next 20 years. I can’t see this griddle with thinking about all the shenanigans and stories about how that griddle with disappear and then reappear like magic…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books
See: ” 30 Days 30 Burgers” on the Green Mountain Grill

Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 30 minutes to grind and season, 2 days to blend
Cook Time: 3 min. per side @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Uncle Bubbas 50/50 Smash Burger

• 1-pound rib eye steak, cubed
• 1-pound thick cut pepper bacon
• 2 TBSP Green Mountain’s Roasted Garlic Chipotle Seasoning
• 2 TBSP whole pepper corns
• Colby Jack Cheese
• Garlic Texas toast (Or use your favorite buns)
• Duck Fat (our store)
  

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Uncle Bubbas 50/50 Smash Burger

We took a pound of rib eye and a pound of pepper bacon and placed them in the freezer to firm up. They cut/grind better if they are partially frozen.

Cut the meat into cubes that will fit into your grinder. About 2 inches for my grinder.

Do a coarse grind and spread it out on a sheet pan to easily mix the seasoning. We used one of our “Bull Rack” trays for this. Sprinkle your seasoning over the meat and mix it with your hands before you do your second grind.

Do a second grind, we used a 3/8 cutting wheel for this grind.

Put your burger into an airtight bag and into the fridge for 2 days or so to let everything blend and get happy.

When you are ready to do your burgers pre heat your grill to 400* (205c) and spray the griddle with a little “Duck Fat”.

Place a meat ball onto the “Hot” griddle and “Smash” it down forming a patty. We did these for 3 minutes a side. These will go quick on the hot griddle so keep an eye on them.

The last minute of your cook add the cheese.

I toasted the bread after I removed the burgers because my griddle wasn’t big enough to do them all at the same time.

When the meat reaches an internal temperature around 165* (64c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (64c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

 

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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