♫ Gonna smoke me a fatty brisket ♫ I got my barbecue shoes on ♫ Gonna smoke me a fatty brisket ♫ I got my barbecue shoes on ♫ I got my natural casing,
got the hogs on the run ♫ (upbeat blues saxophone music) - [Voiceover] The BBQPitBoys.com Today we're cooking up some Beer Can Bacon Burger's at the pit. And it's real easy to do. I have here some ground chuck burger. This is right from the chuck. It's about 80% - 85%
lean to 28% - 15% fat. That's the meat to fat ration
you want for this to work. And what I'm doing here is
forming some 3/4 pound meatballs. Any where from 1/2 pound
to 3/4 pound meatballs will work perfect for this recipe. All right, the meatballs have been made. Simple enough. Now for the beer cans. Use your favorite beer can on this, right? Oh yeah, right. And you want full cans of beer otherwise you're already
drinking into that can well it's just not gonna work. And I'll show you why. We're gonna use these beer cans as a mold. You take that can, push it
down, right to the board. And you begin forming it around the can. Just like that. Oh yeah. Now you're gonna find it
sticks pretty well to the can. And holds up nice and easy. It's best you use cold burger for this. If it gets too warm you're
gonna have trouble forming it. All right. Now, the next step, you get
yourself some pork belly bacon. Regular cut. Just wrap it around just like this. Now I think you know where
we're going with this, right? This bacon is going to
keep all of this together. The bacon sticks like glue. Oh man. Now we're gonna get some comments from the Food Police, right? Well, just eat your heart out. (laughs) All right. The bacon is on there. And you just remove the can. Just like that. Now you're not gonna
have to oil that can or add moisture to that can
to get it out of there. You just work it with that dish towel just like that and it'll
come out nice and easy. You get a nice pocket like this. I told you this was gonna be easy to do. Now, let me do another one. Just in case you fell asleep
during that last shot. Right there, you take that beer can. Again, we're using it as a mold. And form that ground
chuck right around it. Oh, yeah. We're gonna be talking
some stuffed burgers here. We call them, Beer Can Bacon Burgers. See how easy it forms around that can? Mmm, man. Then we're gonna take
that regular cut bacon. And of course you want
to use pork belly bacon. Some of our European friends are gonna go, "What the heck is that," you know. It's American Style pork belly bacon. Wrap it around just like that. It sticks together. Again, we're using that 80/20
meat to fat ration burger. Grab that can, pull it out. And you've got yourself a pocket. Mmm. And in a miracle of time, we've formed up six of
these Beer Can Bacon Bowls. Oh, baby. Now, let me show you what we're
gonna use as the stuffing. Here I've got some beef hash. I've got some mushrooms. I've got some grilled onions. Got some green and red bell pepper. And fresh chopped tomato. We've got some meat chili there. Ooowee, man. We have some bacon. We've got some roast beef. And here, we've got some ribs. And that's just gonna be for snacking. (upbeat music) Now you're gonna be able to stuff these burgers with whatever you want. Here I'll take some of them grilled onions and throw them in there. Mmm. Stuff them with what you like. Yeah. Bell peppers. Like I said, you stuff
them the way you like. That's good. Alright. These guys have been stuffed
with that roast beef in there. Some of that beef hash. Next, what you want to do is
chop up yourself some cheese. And I've got some chunks
here of Pepper Jack. Just throw maybe two or
three chunks in each bowl. Oh, man. If you've never had Beer
Can Bacon Burger's before, you definitely got to check this out. Or at least you're missing something out of your life, right? Here I've got some shredded sharp cheddar. Use what cheese you like. And of course, a little
bit of Pit Boys Hot Sauce. A few hits in each. Maybe grab yourself some barbecue sauce. It's like bacon pops. Yeah. All right, these burgers
are ready for the grill. We've got the grill set up indirect. Right? Kind of a medium heat. You know about that if
you've been watching us. Place them opposite to hot coals. Man. Ohhhh, yeah. You getting hungry or what? Man. Now you've got an excuse to drink beer. A lot of it. Put the cover on. It's gonna take about an hour. At about 300 degrees Fahrenheit. All right, about an hour has gone by. Shhhh, take a look at that. Ohho. Melted cheese. Bacon is done. Ohh, man. (upbeat guitar music) Ohhh! Lord have mercy. (upbeat guitar music) Now, I'm gonna pull them off the grill. (upbeat guitar music) There's just nothing left to say. All right, let me show you what one of these guys look like in the inside. You got the roast beef. The roast beef hash one. Ohhh, yeah! (upbeat guitar music) How about with some mashed potatoes? Now of course as always, we do apologize for eating in front of you like this but of course we call
this, Pit Master Privilege. Ohhh. Now eat your heart out
"Veg-o-matics" and "Food Police." Thumbs up (laughs) (upbeat guitar music) So the next time you're looking for a recipe for your barbecue,
check out BBQPitBoys.com (bird calling)
