The SMOKED Juicy Lucy - CHEESE STUFFED and SMOKED Thick Burger - What's NOT to LOVE?!
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- Опубликовано: 5 сен 2024
- I was craving the smokiness of the grill and a big ol' burger, so we decided to try a Smoked Juicy Lucy burger on the pellet grill! With tons of American cheese stuffed inside two fresh ground chuck and sirloin patties, this burger definitely packed the flavor! These smoked stuffed burgers were good - but I would probably finish them off with a good sear next time, instead of smoking all the way through.
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Cannot love your honesty anymore than you represent!!!
Well...I appreciate that...
So appreciate the honest assessment.
Ty....
I made smoked jucy Lucys a few weeks ago and they were awesome. Here’s a few different things that I did. First and most important, that finishing sear on the flat top makes ALL the difference. I’d also suggest making a smoky chipotle style sauce as opposed to the garlic. It really brings home the whole “smoky” element of the burger. As far as the cheese, I did a slice of cheddar and a slice of Monterey/pepper jack. I find the meatiness of the jack cheese makes the cheddar a bit more liquidy and not just a glob of sharp cheese.
I’m definitely gonna try that garlic aioli soon!
Bless you.
Putting two smash burgers on a bun with cheese on both burgers is kind of the same thing if you think about it, cheese in the middle. But only 10X better lol. Smash burgers all the way for me!!!
Chud's BBQ chopping skills!
I'm with you on the sear. I would bring the burger up to 130 and then sear it off.
Also, Royal Oak makes charcoal pellets. Since you have the LSG, I would do a blend of their oak chips, hickory pellets, and charcoal pellets. That would make a killer burger or steak.
Definitely a fantastic combo...
Really love that you grind your own burger mix. I think it looks delicious but might be the bourbon clouding my judgment. With the seasoning you used, searing might give a better crust. I’d eat those all day long Neal! Cheers brother!
It's so good....the bourbon..hahahaha
Eagle Rare!
I haven’t done a stuffed burger in several years. I came up with one stuffed with queso. The ground beef was mixed with diced chipotles in the adobo sauce.
It was always almost too spicy but so good.
heck yeah...love those flavors...
Looked great. I did my first smoked burger and wife and I loved it. Now have to try a juicy Lucy with the aioli.
Hope you enjoy
A searing for sure would help that burger experience! Gotta do that one soon myself. Haven't gotten the outdoor cooking stuff out lately! Too hot here in PA! Can't imagine your neck of the woods! Thanks guys!
easily 95 plus the last few weeks...
I'm betting you'll do this again and sear it to finish. Still looks awesome as is to me, and that garlic sauce sounds amazing👍😊
Oh yes! I think it needed it..maybe some tallow...
Great.... Good job man ;-) Greetings from germany
Awesome, thank you! I appreciate ya
Looking good around there. Great looking burger you prepared today. Thanks for sharing. Stay safe and keep up the great recipes. Fred.
thanks Fred...
I smoke mine at 180-200 for about 30 minutes crank up to 450 by the time it hits 450 flip it cook for about 3-4 more minutes and thats the way i personnally like my smoke burgers
Have Made a Smoked Bacon Wrapped Double Stuffed Jalapeño Popr burger before
Guy Fieri tries a bacon and Bleu stuffed burger that's the burger that will blow your mind and yes that's the name of the video on RUclips
Boss, you've nailed it again 👏
I have made them with jalapeno and cheddar cheese mixed in the meat and everything else the same, and yeah, way better flavor. Have even smoked the onion's
Straight up ground brisket is a lot better for that type of burger, at least that is my opinion. Hard to beat a smash burger though! Thanks for sharing.
Just thinkin' here, maybe sear it off at the end in a preheated cast iron pan in beef tallow (probably not smoked since the burger already has smoke on it). Just might hit the tongue with that added dimension of flavor.
100 agree....I wanted to..more worried about cheese loss with higher temp pushing cheese out...but maybe worth the risk
Looks good ,but hard to beat a burger on the Weber . Thanks for sharing.
Not done enough for me but good idea
Hey this Steve you make really good food but on your juicyluc burger try oil based cheese it won't leak out that much and use less salt and stay with the chuck roast meat it's a 80/20 grind.......
Pro tip: drop the pepper first since its coarser and will stick the meat better.
WOW .. on fire !!
👍👍👍👍👍👍👍
Sirloin...$3?.. OK... I'm leaving canada to move to the U.S... that's size Sirloin here in ontario, canada is like $20 +
hahahah aint going to lie...we here that alot...thats being honest..
Hey neil are you going to be putting your seasoning i stores so we do have to pay for crazy high shipping prices
Thanks for your awsome work
not as easy as it seems...i have a local store that carries it...
Well I know what the next burger I will be making is.
Undercooked to me
Woohoo ! I am the first like ! :)
Ditto @CodyLeachYT I did this months ago and have been tweaking the recipe ever since.