(explosion bangs) (hard rock music) - [Narrator] Welcome to BBQPitBoys.com. Today we're cooking up some smoked whiskey cheeseburgers at the pit and they're real easy to do. For this recipe you're
gonna need some ground beef, and here we've got about
three pounds of ground chuck. And try to use chuck beef whenever you can for best taste and flavor. Now, we're gonna form these
burgers in a cake ring, and this is about a six-inch cake ring. And you can get these at your local kitchen outlet or whatever or just go down to the hardware and get yourself some heat
duct or something, right? You know what I'm talking about. And we'll show you why we're doing this. Now, you want to pack the ground beef fairly firmly in these
cake rings, all right? Oh yeah. Now, if you've never had smoked whiskey cheeseburgers before, you definitely gotta check this out. This is some good eatin' at the pit. Now, the burger has been formed and what we're gonna do
is hit it with some holes. And we're not gonna go to the bottom, pretty much three-quarters
of the way through. And here we're using a wood skewer. Do it the way you want, but put a bunch of holes in there. All right, holes have been made. Now, here we've got some brown sugar and we're gonna sprinkle it all over the top just like that. Whoa. This is gonna be good. And here we've got some hot sauce, so we're gonna layer some hot sauce on it. Choose your favorite hot sauce. Here we've got some habanero chipotle. And of course you could be real creative. As the pit master, you decide what flavors
you want to use, all right? Oh yeah. Now, this smoked whiskey cheeseburger is all about the whiskey, right? So choose your favorite brand of whiskey, set up four shots, two for the burgers and
two for the pit masters. Add one shot to each burger patty, and as these burgers smoke on the grill, the whiskey, the brown sugar,
the habanero chipotle sauce will melt down into the beef. Whoa-ho-ho, this is gonna be good! All right. Now, we're gonna let those burgers sit for about a half hour, let all those juices get in there. In the meantime, we're
gonna cut up a bell pepper. Put some olive oil on it. Just heat it up on the side box. All right, now, the smoker's ready to go, we're gonna be running a temperature of about 275 degrees Fahrenheit. And here we've got a
pound of sliced bacon. We're gonna slow smoke
it on the ol' smoker. Oh man. This is gonna be good. (chuckles) All right, for this recipe, we're gonna smoke up some
portobello mushrooms, right, and you know all about those. Oh, these are beautiful. And here we're chopping up
some garlic and some onion and we'll scrape the
gills just a little bit. Oh, these are gonna be good,
I'm telling you, right? You know all about that. You want to make a cup. Now, throw on some SPG, hit it with some chopped garlic and some chopped onion. And here we've got some
extra virgin olive oil. Sprinkle it all over the top. Whoa, these are gonna be
good on these burgers, man. All right. We'll stoke up the fire a bit more, keep those temperatures maintained. Peppers are coming along. Oh yeah. Now, about a half hour's gone by or so and we're gonna place these
burgers on the smoker. Yeah. Now, this is what you
call a burger cake, right? (chuckles) Oh, baby. Remove the rings. Now of course the
whiskey, the brown sugar, the SPG, the habanero chipotle is all down in that burger. And it's gonna take about
an hour and a half to do. And in the miracle of time, the burgers have been
on about a half hour. And here we're gonna place
the portobello mushrooms on, of course they take a little
bit less time to cook, right? This'll be good. Nothing to do but kick back and relax. All right. These burgers are just about done. The portobellos are coming along, we'll move them out of the way a bit. Take a look at that. Yeah. (tranquil country music) Add another little piece of wood. Keep those temperatures right, right? All right, I say it's time to eat. The burgers are just about
done, the portobellos are done, the whiskey burgers have been cooked to about 165 degrees Fahrenheit internal. Whoa-ho. And here we've got some Swiss cheese, and of course use your favorite
cheese, but load it on. We'll heat up these buns a bit. You know about this
routine, right? (chuckles) Oh yeah, we're gonna be
eating good tonight, Martha. (chuckles) These smoked whiskey
cheeseburgers are done. Now, you can set these
up the way you want. Here we've got a little bit of mayo. That'll work. Lord have mercy. Now that's a cheeseburger. (chuckles) (energetic rock music) Here's some of that smoked bacon. Pile it on thick. Oh yeah. There's never enough bacon. Take those portobellos,
the onion and garlic, put 'em on top. How about some of them
peppers, slice of tomato. Again, like I said, you set
these up the way you want. (chuckles) Can you smell that? It's smells good! And if you can't, you're on
the wrong channel, right? Oh yeah. Watch the vegematics attack on this one. Whoa. You kidding me? I say it's time for a toast. Cheers. BBQ Pit Boys for life. And of course, as always, we do apologize for eating
in front of you like this, but we call this pit master privilege. You're gonna have to make
your own privilege, right? (energetic rock music) (explosion bangs) So the next time you're looking
for a recipe for your pit, check out BBQPitBoys.com. (bird calling)
Did the burgers cook in a form? That edge looks tight!
I've made these and the amount of beef is pretty....lots. like a lot. I've done them myself on a smaller scale and they're pretty tasty.