We decided on burgers tonight. That may sound "ho-hum" to some of you, but burgers around here are a work of art.
We decided on burgers tonight. That may sound "ho-hum" to some of you, but burgers around here are a work of art. Patti wanted mushroom and Swiss cheeseburgers, so we “Stufz” these guys with all the mushrooms and Swiss cheese we could get in them!
We went with sun-dried tomatoes, onions and garlic inside the meat. It packs in a ton of flavor and helps keep the “stack” smaller on the bun. These patties were pushing almost 3/4 a pound of MM Livestock’s exceptional grass-fed beef.
“Oh Dance With Me, Henry!”
Prep Time: 20 minutes
Cook Time: 30 minutes smoke, 10 minutes cooking
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: House Blend 60% hickory, 20% oak, 20% cherry
In a bowl, mix the burger ingredients into the meat and set aside.
The cheese will be easier to work if you let it come to room temperature first. Patti uses a potato peeler to shave thin slices of cheese off the chunk. This makes it really easy to get thin slices and it melts quicker.
Form the pocket and fill the top with your meat. Then, add your filling to the pocket. Be sure not to overfill by going above the sides. Keep the sides clear of any filling so you get a good bond with the top piece.
I put in as much filling as I could without going over the top.
These burgers were 3/4 pounders and you can make them smaller by cutting back on the meat. (But, I don’t know why you would want to do anything like that. These were perfect.) The key, I found, was to take the amount of meat you want for a patty, and then take 1/3 of it out of the top.
Open the lid and set the dial to “Smoke,” then turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier cleanup.
I used our Grill Grates tonight. So, I put them on now to let them start heating.
Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. Do not put your meat on the grill grates yet. They conduct heat really well and will cook your meat before it gets to pick up any flavor from the smoke.
This is referred to as “smoking”; the temperature is around 225 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat. But, it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the digital control up to High 425/450 degrees and pull the meat off the grill. When the grill comes up to temperature place your burgers on the Grill Grate for 5 minutes a side. If you want a nice looking grill char about halfway through each side give the burger a quarter turn. Just beautiful…
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 making bread, but typically you can try 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 degrees, anything higher is cooking and there will not be much--if any--smoke, so it doesn't matter what kind of pellet you're using.
Directions: Gas Grill
Prep Time: 20 minutes
Cook Time: 30 minutes smoke, 10 minutes cook
Grill: Indirect Low & High Heat
30 minutes with your wet wood chips for smoking.
Preheat your grill to low heat (180–225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Preheat your grill to High heat (400-500) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.
(Note: you can add your hickory directly to the grill or you can use foil smoke packets. Again, two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Get the grill ready--you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 14 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.
We've been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It's the same thing: Time and temperature are what it's all about. The Royall is just like your oven except it uses wood pellets and has wheels.
If you want to smoke in your oven, they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil. Foil smoke packets! (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. Unless you want to give your alarms a good workout.
We do our recipes on our patio where we have a lineup of grills, from names like Royall, Traeger, Char-Griller Side Box Smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill.” Our grilling styles are healthy, low-fat and will fit pellet-heads, 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 even do some of them in the oven or crockpot, 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.
*Recipe courtesy of Ken Fiisher with Date Night Doins