Everyone has heard of Beer Can Chicken, but what about a Beer Can Burger? It's a new method of cooking bliss magic.


Basically, 1/2 pound of hamburger meat in a ball gets wrapped around a beer can, meat gets wrapped with Bacon, then can is removed and you can stuff the can void with what ever you want.

I had left-overs of 8 hours slow smoked pulled pork from a couple nights before, so that was the main stuffing.


For the Beer Can Burger, I used very Lean 90/10 beef (lightly seasoned) , then 6 pieces bacon wrap, filled with pulled pork and sautéed mushrooms and onion stuffing, layered in, crumbled blue cheese bits, provolone cheese topped..........then a 1/2 hour indirect heat smoke on the BBQ with mesquite wood.


pictures tell the story better :



Pulled Pork Leftovers: I used a bread loaf pan, it creates and retains lots of juices in pan over the 8 hour smoke of a pork butt.










then for the Beer Can Burger, get a 1/2 pound ball of seasoned lean ground beef, and using saran-wrapped can, smunch can into and mold the meat around.

wrap in bacon, 3 rows high. fill crater in beef with stuffing of choice, (mine was onions mushrooms, blue cheese crumbles, provolone cheeze topped, then burger slow cooked ~30-40 minutes over indirect heat..........serious decadent yummy meal.


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life is short, eat and drink well.......

Looks amazing! I already have my daughter coming up with stuffing options.
Can't wait to try it!

U2U me shipping costs to UK

Ohh yeaahh...bacon....mmmmm

OMG Dave! That looks like pure bliss! Getting hungry looking at your pictures.

Easy quick and simple

your LDL and HDL cholesterol levels says thank you for feeding them wholesome goodness.

I had to look at this a few times.at first I thought you stuffed the burgers with the pulled pork... :piggy::piggy:

Why yes I did stuff the burgers with pulled pork left-overs.


Like many things in life, retched excess is a good place to start............

Oh myyy...

^ That's what I was thinking, sitting here eating a fried egg sandwich!

Fried Egg sammies ROCK, bit of salt/pepper and green onions and mushrooms................and don't forget the bacon!

someday i would like to come to Seattle not to fly w/ you, which would be nice...but to eat w/ you

Buy portion of dead animal.

Season to taste.


Add heat to meat.


then eat.


simple formula really!

Making pulled pork for my son's high school graduation party tomorrow. Had to break out my old friend the smokenator 2600. stainless accessory for a 26.5" weber grill (you can't get this size weber at the box stores) I've got the meat on, and apple wood chunks soaking for the every 2 hour butt maintenance. looks it's going to be a long night of trying to stay hydrated and grilling. 6 am should be good

Whew... 4 Butts on a Weber. Got your work cut out!

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NICE grill with the water tray accessory.

The last picture is just part of one butt. I filled an entire 18 qt nesco and mixed in 2 half gallon jugs of sweet baby ray's. 18 hour total cook time

Good job my man! Good job!! Weber smoking can be a delicate thing. Kudos on pulling off some good looking Q. I can honestly say that cooking is as rewarding as eating.
I've been modifying and breaking in my new Oklahoma Joe smoker the last few weeks. We did 4 butts the week before July 4th. Then 6 chickens, and 2 ribs on the 4th. Had an accidental phone memory dump last week and lost all my pics. :barf::barf::barf:

I almost got the OK Joe but I ended up getting a good deal on a Napolean Apollo. Here's a couple birds that were smoked on Monday.

Nice birds!

http://www.food.com/recipe/famous-daves-baked-wilbur-beans-3...

This is the recipe I use for bbq baked beans. This has been a huge hit every time I make them. Fairly labor intensive but like Jason says, cooking is half the fun.

They closed our local Famous Dave's

Quote: Originally posted by 3shot

They closed our local Famous Dave's

No way! That's probably my favorite restaurant that we have locally. We don't have hardly any good bbq around here.

It was a franchise restructuring if I read it correctly. Closed up a bunch of locations across the country. My next closest one is two hours away. We do however have BBQ on just about every other corner.

Did Someone say Brisket with dipping sauce?


Look at all the juices in the pan...nice bark and deep pink smoke ring too.

Nice brisket! I've got a full one sitting in my freezer. I'm just waiting for a good time and the right guests to commit to the 16-18 hours on the smoker

Dag nabit you guys!!!!

Now I'm hungry....

Lucky fer me tonight we're going to Oakley Days and getting some dutch oven grub fer supper!!:P