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Meat-Up in Memphis 2020

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Act one: Beer Can Bacon Beef Burgers and others

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  • holehogg
    Club Member
    • Nov 2017
    • 1544
    • Port Elizabeth, South Africa

    Act one: Beer Can Bacon Beef Burgers and others

    Today was to be a bacon binge.
    My first attempt that had its challenges but we overcame.

    On the menu was Bacon and that was to partner with a few other components. The main attraction was the Beer Can Bacon Burger with co-stars Bacon Bread and Bacon Onion Rings.
    I’ll elaborate on the outcome at the end but let me walk you through the scenario with a basic explanation accompanied by some reasonable photos using my daughter’s camera and some taken with my cell phone.

    A beer can to start the plot and it needed a quick dressing and undressing for the show to continue.


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    The bacon made a first appearance with coverage of the meat.

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    The thread seemed a little hollow so some action needed to be taken. This was filled in by support acts, caramelised onions followed by fried rooms and white cheddar and Gouda covered the rest.

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    The star performer wanted more dough and it was rolled out, covered and things spiralled into shape and that’s when senior onion became a ring-in.

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    In order for the conspiracy to work some hot action was necessary. They all took part in the first shoot and then others were written out and had to settle on being second fiddle with a different heat. A few aliens were thrown in to keep an eye on things and they made the call.

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    The show came to an end and the lead role took a bow.


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    The bananas were there in case of a poor performance.

    In a nutshell I was happy with my first attempt with lots of improvement next time.
    The burger was a little on the dry side despite the fillings and had a kind of meatloaf taste. This was mainly due to me wanting to cook at 350F and the kettle was settledat temp when I loaded and it.
    I think because of the cram in the kettle and the foil platter plate (thought I might as well use those that I had over) somehow didn’t allow for a heat build-up or distribution?

    I let it run for close on an hour in the hope it would get up to my target but wasn’t going any higher than 280F.
    I removed the platter plate and moved the bacon bread to the house oven.

    Got back up to target temp quickly and the bacon onion rings were in for about 20 mins before I pulled them. I believe if only the BCBB and onion rings were put in at 350F they wouldn’t have needed much more than half hour or so to done.

    A nice mushroom sauce to top the burger at the end would also have been a much better idea (was my original plan). The onion rings were awesome. The bread was doughy even after the oven. It must have spent too long in kettle at low temp.

    Will definitely be doing this again in search of better results.

  • Donw
    Club Member
    • Jul 2017
    • 1983

    #2
    Great concept. Looks delicious.

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Thx. Will be better with some practice.

    • Donw
      Donw commented
      Editing a comment
      I understand and am looking forward tomthose too. I think it makes a great presentation for a burger.
  • MBMorgan
    Club Member
    • Sep 2015
    • 5590
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

    #3
    Great idea! I’d happily eat “mistakes” like that 👍

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Thanks it was very edible but short of very good.
  • Red Man
    Club Member
    • May 2018
    • 595
    • Western Washington

    #4
    Very creative, I love it!

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Gaining confidence with what I'm learning, leading to creativity.
  • NapMaster
    Club Member
    • Jan 2019
    • 557
    • Denham Springs, LA
    • WebberSummitGold6burnerLP, ShotGunSmoker

      Avid Armor Vacuum Sealer

    #5
    I got a little lost in the description. However, I would eat that in a second.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 10686
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #6
      I agree - very creative.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 6272
        • Republic of Texallence

        • OUTDOOR COOKERS
          22" Weber Kettle - Red Premium Limited Edition
          6 Burner Weber Summit Gasser
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          WOOD & PELLET PREFERENCES
          For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
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          JA Henckels 15 piece Stainless Knife Set
          Victorinox 12" Fibrox Pro Slicing Knive
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          Set of Dalstrong Japanese Steak Knives

        #7
        Holy snickees Batman, that is one unique cook !! Love to try one of them !!!

        Comment

        • HawkerXP
          Club Member
          • Jul 2016
          • 3925
          • Northern Virginia
          • 3 Weber kettles, and a PBC
            Thermopop
            Dot w two probes
            Slo n Sear
            Cold beer

          #8
          Nice. I my steal this.

          Comment

          • Thunder77
            Founding Member
            • Jul 2014
            • 2491
            • Halethorpe, MD
            • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

            #9
            I just felt an artery clog up reading that.
            Looks great!

            Comment


            • holehogg
              holehogg commented
              Editing a comment
              We all leave one way or another.

            • Thunder77
              Thunder77 commented
              Editing a comment
              So true!
          • klflowers
            Club Member
            • Sep 2015
            • 2079
            • Tennessee

            #10
            What? Who? How? What the heck? And Carling Black Label? Speechless. In awe.

            Comment


            • holehogg
              holehogg commented
              Editing a comment
              Note Beer not a Lager
          • SparkDog
            Club Member
            • Dec 2018
            • 58
            • Amarillo
            • Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
              When time permits, I will also brew some beer and ride bicycles

            #11
            That is a great idea. I am going to have to give this one a try

            Comment


            • holehogg
              holehogg commented
              Editing a comment
              Nice thing is let your taste buds run wild with the filling.

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