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Smoke it and they will come!

 

Hickory Smoked
Colossal Philly Cheese
Steak Burger

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

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3/4 cup Arrogant Bastard Ale
1/2 cup Italian bread crumbs
1 Pack Au-Jus
1/2 cup loosely packed Basil leaves (minced)
1/2 Red onion Minced
1 clove chopped garlic
1 lbs. thin sliced Bottom round steak
8 oz. mushrooms
1 sweet onion sliced
1 green bell pepper
2 clove garlic chopped
1 pack Au-Jus
3 cups water
Mad Hunky Rub to taste...
Some Apple smoked Pepper Jack Cheese and Sliced Cheddar Cheese
 

 

Preparation:

My Colossal burger line keeps expanding and folks really have taken a liking to these big stuffed burgers as they are loaded with flavor and hey... Who says you have to eat it all. Go Big and go bold! Leftover are a tasty treat as well.

Let's get to cooking!

Mix the beef , minced basil leaves, red onion, 1 clove chopped garlic, bread crumbs and 1/2 cup Arrogant Bastard Ale together thoroughly. Refrigerate the meat mix.

In a medium mixing bowl combine Au Jus packet, 3 cups water and 1/4 cup Arrogant Bastard Ale. Mix this thoroughly. Set aside 1/8 cup Au-Jus for the onions etc. Add 1 lbs. beef bottom round steak stir then refrigerate for 1 hour.

In a medium sauce pan, melt 2 tbsp butter over medium heat. Add in one sliced sweet onion. Add in 8 oz. mushrooms, 1 very coarsely chopped green bell pepper. Add in 1 clove chopped garlic and 1/8 cup Au Jus. Sautee until the onions, peppers and mushrooms have softened.. Remove from heat and set aside. 

In a medium sauce pan, place the marinated steak. Include a spoon or two of the Au Jus no more. Slowly simmer over medium heat until the steal has browned. A little pink is preferred as it will cook more inside the burger. Remove from heat and combine the steak with the sautéed veggies. Let this cool a bit.

Using the meat, form 8 patties 5" in diameter. Lay down the first patty. Lay down some apple smoked Pepper Jack cheese. Spoon on 1/4 of the Philly Cheese Steak mix. Add another layer of smoked Pepper Jack cheese. Nest add the rub of choice. In my case I found Mad Hunky Meats Rub to be a fine choice for this. Now its time to lower the roof! Lay a patty on top and press down a bit working your fingers around the diameter pinching the edges closed. We want a good seal. Top the burger off by dusting it with some more Mad Hunky Rub and this means top and bottom. Damn thing is looking good now isn't it?

Pre-hat your cooker to 245 degrees. Once pre-heated place the burgers on the cooker, close the door and let the smoke roll! Our target temp is 160 degrees. We will however, mop them at 158 degrees.

Once the burgers have soaked up the smoke and heat and have reached 158 degrees, mop on some Blues Hog Tennessee Red Sauce. Oh my god the smell is amazing right about now. Look to your right. Isn't that burger a beautiful things? Once the burgers reach 160 add 3 slices of medium cheddar to each and close the door. We don't want to completely melt the cheese so it runs off. We want to soften the cheese. Once this is done remove the burgers from the cooker and let stand 10 minutes.

Prepare your buns. That's right! Get your buns all lathered up with Mayo, hamburger relish, pickles, red onion, ketchup or even Jalapeno's. What ever works for you.

We usually do not serve sides or desert with these bad to the bone burgers. Now look at that last picture on the right. That's what I'm talking about. That is nothing short of pure Bovine bliss!

These may look intimidating but they are tasty, juicy and just plain fun to make and a hoot to eat. A few more bottles of Arrogant Bastard Ale go great for washing this mountainous burger down and leaving a silly grin on your face.

Well just to sit there drooling... Get to cooking! Remember... Smoke it and they will come!

Ladies, this burger is a sure fire way to land you a man!

Blues Hog Tennessee Red Sauce Available at...

SmokingPit.com - Hickory Smoked Colossal Philly Cheese Steak Burgers  - Yoder YS640 smoked BBQ recipes & smoking meat tips and techniques. Burger ingredients.

SmokingPit.com - Hickory Smoked Colossal Philly Cheese Steak Burgers  - Yoder YS640 smoked BBQ recipes & smoking meat tips and techniques - Burger mixed

SmokingPit.com - Hickory Smoked Colossal Philly Cheese Steak Burgers  - Yoder YS640 smoked BBQ recipes & smoking meat tips and techniques - Sautee time.

SmokingPit.com - Hickory Smoked Colossal Philly Cheese Steak Burgers  - Yoder YS640 smoked BBQ recipes & smoking meat tips and techniques - the build!

SmokingPit.com - Hickory Smoked Colossal Philly Cheese Steak Burgers  - Yoder YS640 smoked BBQ recipes & smoking meat tips and techniques - mopping

SmokingPit.com - Hickory Smoked Colossal Philly Cheese Steak Burgers  - Yoder YS640 smoked BBQ recipes & smoking meat tips and techniques - Slicing

SmokingPit.com - Hickory Smoked Colossal Philly Cheese Steak Burgers  - Yoder YS640 smoked BBQ recipes & smoking meat tips and techniques - The Money Shot!

 

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