Hey everybody, I'm Chef Tom
with All Things Barbecue, and today I'm gonna be grilling
up a Juicy Lucy burger. (splash) (dripping) So, the Juicy Lucy this is
a burger that originated in the Minneapolis, St. Paul area and there's actually a
couple different bars that say they were the first
ones to put this on the menu. But essentially what it
is, is two beef patties, with some American cheese
sandwiched in the middle. So, it's a stuffed cheeseburger. Now, originally they were
done with American cheese and certainly as you travel the area, you'll see throughout
Minneapolis, Minnesota and course it's gone world-wide now, there's all kinds of different things you can stuff this burger with. Different cheeses, different toppings. But at it's simplest,
we're doing the burger with the American cheese today and then we're gonna get
a little bit creative and do a barbecue version. We're gonna be grinding our
own beef for our burgers today and I'm starting with it's about a four pound chuck roast, here. I'm just gonna cut this into strips so we can get it through the grinder. Alright, we've got the grinder set up with four and a half millimeter die. And we can start feeding our beef through. (whirring) Alright, that looks like
a really nice consistency for burgers. Next I want to scale our beef
into four ounce portions. We'll start assembling these
by placing our pre-proportioned four ounce, beef patty right here. And we're gonna squash it nice and thin. Perfect. Now, next, this is four
our traditional Juicy Lucy. We're gonna take a couple
slices of American cheese, place it right there in the center. And prepare the next patty. Go one on top of the other. And then we can kind of seal this thing. So, we don't want our cheese to leak out. So, we're going about a
quarter inch thickness here. And the idea is that we put
this cheese right in the center and it helps to keep that
burger nice and moist and what you end up with is
like this molten burger filling. So, that's the classic Juicy
Lucy filling, right there. Now we're gonna go ahead
and assemble something for our barbecue Juicy Lucy's. So, for the patty itself, when it comes to our barbecue Juicy Lucy's, the only difference is we're using a smoked Gouda on the inside. Also, gonna add a little bit of Smoke on Wheels Bootleg BBQ sauce. The shape isn't ideal
for cooking on a griddle, which is what we're gonna do today. So, I'm just gonna shape
it up a little bit, try to make it a nice even thickness. Alright, so that looks pretty good. So, starting with the classic Juicy Lucy, I'm gonna hit the outside with just a little bit of Worcester. And I'm gonna hit these with
some of McCoy's meat seasoning, which is very simply salt,
pepper, garlic, and onion. You guys can use your
favorite burger rub for this or even just salt and pepper. So, we get that first side
done and then we'll season the other side, once we
get them on the griddle. Now, for our barbecue Juicy
Lucy's, we're gonna be hitting these with some of our favorite beef rub. The Plowboys Bovine Bold. And once again, same story,
we'll hit the other side once we get these onto the griddle. We're cooking these burgers on the YS640, the Yoder's Smoker Pellet Grill today. And we've got it set
up for direct grilling, but we have our Webber
cast iron griddle in place. And this fits perfectly in the 640 and gives us a flat top cooking surface, just like the original
Juicy Lucy's are cooked on. So, this griddle has been
preheating for a while at about 425 degrees. And we're gonna get the
other side seasoned here. Again with the Plowboy's Bovine Bold for our barbecue Juicy Lucy's. Alright, let's let these
get a nice crust on them before we flip them over. So, it's been about 10 minutes. But look at the beautiful crust on there. It's exactly what we're going for. Well, it's been about
another five minutes, you can see this one the
cheese is trying to come out, the internal temperature
of these has reached about 150 degrees and I feel
pretty good at taking these off at 150, being that we
ground this beef ourselves and kind of been around
for the process of it. And know that there
really wasn't much chance for any bacteria to get in there. Now that the burgers are
off, just real quick, we're gonna hit our buns
with a little bit of butter, toast them on the griddle and
we'll be ready to assemble. Alright, now for our classic Juicy Lucy, we're gonna put a little lettuce on here. And then we've got some of
our house made grilled pickles that we're gonna put on top of here. Of course, you build
yours however you like. Hit the top bun with
little bit of mustard. And we'll call that good. Alright, let's cut into this and see how it looks on the inside. Oh, look at that. That is the ideal molten
center that we were going for. Oh. So tender, so juicy. I mean, that's exactly what
the cheese is supposed to do. You could probably overcook this burger and you'd still think it's moist because of all of that cheese
moisture in the center. And I know there's a lot of people that hate on American
cheese, but sometimes, it's exactly what you want. That classic Juicy Lucy is hard to beat, but let's shake things
up and finish things out with our barbecue Juicy Lucy. Alright, so on top of the toasted bun, we're gonna lay out some coleslaw. This is a simple recipe
that I'll be sure to include and the recipe in the
link in the description. Essentially we've just got
some cabbage, red and green, carrots, sugar, and a little dressing. And we've got our half-pound
burger patty, right there. Again, great color on the outside. That cheese just can't wait to get out. Alright, here's where we're
gonna get a little crazy. Got some barbecue beef beans,
I've had going in the smoker. Again, this is no particular recipe, you guys use your favorite bean recipe. Just smother that burger in beans. Alright, let's these off and cut one open and see how we did. Oh, yeah, look at that Gouda just waiting to ooze out of there. That is a mess to eat. Taste fantastic though. All your favorite barbecue
flavors are there. Man, I can't go over the burger itself. I mean think we're giving the
cheese for a lot of credit for the moisture, but grinding
your own chuck like that, I think it makes a huge difference, and there's not that much cost involved once you get into a good grinder. Hey, thanks so much for watching. If you enjoyed the video, please click that subscribe button. If you have questions or
comments or there's anything you'd like to see me cook,
let me know in the comment section down below. For more recipes, tips, and techniques, head over to the thesauce.atbbq.com. All Things Barbecue, where
barbecue legends are made.
