Category
🦄
CreativityTranscript
00:00 (upbeat music)
00:02 ♫ Gonna smoke me a fatty brisket
00:05 ♫ I got my barbecue shoes on
00:08 ♫ Gonna smoke me a fatty brisket
00:12 ♫ I got my barbecue shoes on
00:16 ♫ I got my natural case
00:17 ♫ I got the hogs on the run
00:21 (upbeat music)
00:24 (upbeat music)
00:26 - Welcome to BBQPitBoys.com.
00:38 Today we're cooking up some bacon bagel burgers at the pit.
00:42 And they're real easy to do.
00:44 Alright, let's get started here.
00:46 We're gonna smoke up some bacon,
00:48 or cook up some bacon on the grill.
00:50 Some of you know how to do this.
00:52 It's real easy to do.
00:54 But for those newbies who haven't seen this done before,
00:58 this is how you can cook up some bacon on your grill.
01:01 Now here we're using some pork belly bacon.
01:05 Some of you probably say,
01:07 "Oh, look at all that fat, that's not bacon."
01:09 Well, this is American-style bacon.
01:12 Or actually, it's just not American-style,
01:15 but this is pork belly bacon.
01:17 It's far superior than the other stuff
01:20 you see in the markets.
01:21 You gotta check it out.
01:23 Now what you do is we took a pound of it,
01:25 we cut it in half,
01:27 and we're gonna make a star pattern.
01:29 Makes it real easy to cook on your grill.
01:33 Just do it like that.
01:35 Alright, now we're gonna place the bacon
01:40 opposite the hot coals.
01:42 We've got some aluminum foil underneath
01:44 to catch some of the grease.
01:46 It just makes it easier for cleaning up later, right?
01:50 And you can't put it over direct flames,
01:53 it must be indirect so the bacon cooks slowly.
01:57 And doing it this way, it'll take maybe
02:00 a half hour, 45 minutes, depends how hot your grill is.
02:04 We'll just put the cover on,
02:07 and let it smoke up a bit.
02:10 Alright, about halfway through,
02:13 we're just gonna flip it, just like that.
02:17 See how nice they're coming together?
02:20 The bacon is cut perfect for those sandwiches
02:25 or those burgers, right?
02:27 Alright, now while we're waiting for the bacon to cook,
02:31 let's prepare the burger, alright?
02:34 And here we've got some ground chuck,
02:36 and we're seasoning it.
02:38 There's a couple pounds of ground chuck here.
02:40 And of course you wanna always season the meat.
02:43 We're using our SPG, use some salt, pepper,
02:46 or garlic, or whatever your favorite seasoning is
02:48 for your burgers, alright?
02:51 Alright.
02:52 Now if you've never had a bacon bagel burger before,
02:56 you definitely gotta check it out.
02:59 This is some real good eatin',
03:01 and your family and friends are gonna love it.
03:03 Now we're gonna take the loaf of burger here,
03:07 or ground beef, we're gonna pound it down
03:11 and flatten it out fairly thin, just like that.
03:16 (pounding)
03:18 Oh yeah, see?
03:19 And then we're gonna take like a cookie cutter,
03:23 or whatever you have, it could be a jar lid cover,
03:26 or I'm using just a plastic lid here,
03:30 and we're gonna cut it out like Christmas cookies, right?
03:37 Just like that, alright?
03:39 This adds that cool factor to those burgers, alright?
03:44 If you're getting sick of the same old burgers
03:46 week after week, definitely you gotta check this method out.
03:50 Now, we're gonna place some holes in the middle, alright?
03:56 So it allows some more even cooking on your grill.
04:00 Kinda looks like a bagel now, doesn't it?
04:03 Alright.
04:04 Alright, the bacon is done.
04:10 We'll pull it off the grill.
04:13 (exhaling)
04:15 You wanna make a bunch of these, I'm telling you.
04:17 (laughing)
04:19 They're good.
04:20 Alright.
04:23 And now we'll place the burgers, again, indirect.
04:27 Now you could go direct over the flames if you want,
04:30 alright, your burger will cook much faster,
04:33 but you'll have less control over your heat.
04:35 So indirect is a good way to do these.
04:39 Just like that.
04:40 Oh yeah.
04:42 Perfect.
04:43 Put the cover on and let 'em grill.
04:47 Alright, we're about halfway through,
04:52 maybe 10 minutes has gone by, 15 minutes, alright?
04:55 And we're just gonna flip 'em for some even cooking.
04:59 And we're gonna throw some cheese,
05:04 and use your favorite cheese.
05:06 Here we're using a pepper jack.
05:11 Got some jalapenos in there, some red pepper.
05:15 And we'll cook it until the cheese melts.
05:18 Now, here's the magic of the recipe,
05:21 these are bagels, alright?
05:23 They're called, well, roll with a hole, I guess, right?
05:27 And they're great, if you've never had these before,
05:30 you gotta check 'em out, they're great for burgers.
05:35 We're fortunate here at the Pit,
05:36 because we can get these fresh daily, alright?
05:39 But you can also buy 'em packaged, pretty much anywhere.
05:43 And what you wanna do here, to use 'em for the burgers,
05:47 is just slice 'em in two, just like that, alright?
05:51 Oh man, this is gonna be good.
05:56 Nothing like a fresh bagel.
06:03 And we're just gonna butter 'em up,
06:08 just a bit, before we throw 'em on the grill.
06:10 We wanna toast 'em up, we wanna freshen 'em up.
06:13 Oh man.
06:14 Simple enough, right?
06:18 Alright, burgers are coming along.
06:22 Now let's toast up these bagels.
06:26 We'll go direct over the flame,
06:30 only takes a minute or two.
06:33 And you may have noticed,
06:34 we have several different kinds of bagels.
06:36 We've got garlic bagels, onion bagels, sesame bagels,
06:40 bagels with everything on.
06:44 Oh man, they're good when they're toasted.
06:48 Alright, flip 'em over, toast the other side,
06:52 just for a second or two.
06:54 Alright, they're done.
06:59 I'd say it's time to plate these up.
07:05 Now we're gonna make some double cheese
07:08 bacon bagel burgers first.
07:11 Are you getting hungry or what?
07:20 And you dress 'em up the way you want.
07:22 Here we've got some sweeped onion,
07:25 got some tomatoes.
07:27 And on goes the bacon.
07:34 Oh yeah, that's good.
07:36 (beeping)
07:41 And it's a warning, leave now.
07:43 Okay, let's do these triple bacon bagel burgers, right?
07:49 Or triple cheese bacon bagel burgers.
07:52 Call 'em what you will.
07:56 Again, toast 'em up briefly.
07:58 Yeah.
08:03 I'm telling you, you better make a bunch of these
08:07 if you miss family picnic, tailgate, whatever.
08:11 They're easy to do.
08:13 Now load 'em up.
08:17 Let's do some triples.
08:18 Yeah.
08:23 Oh baby.
08:31 Oh man.
08:32 Can you smell that?
08:35 It smells good.
08:36 Now we'll throw some mayo on maybe.
08:41 Like I said, you dress 'em up the way you want.
08:43 But any way you do it, they're gonna be good.
08:47 Again, we'll throw on some Vidalia onions,
08:50 nice sweet high bread onions.
08:52 Got some garden fresh tomatoes here.
09:00 (upbeat music)
09:03 Yeah.
09:04 How about some pickles?
09:06 And of course, the bacon.
09:10 Oh man.
09:12 There just isn't any more to say about this now, is there?
09:22 Unless you're a veg-o-matic or a food cop,
09:25 take a look at that.
09:27 (upbeat music)
09:30 Now let me cut one of these right down the middle for you.
09:36 We always get that request.
09:40 There it is.
09:42 (upbeat music)
09:56 Now of course, as always, we do apologize
09:59 for eating in front of you like this,
10:01 but we call this pit master privilege.
10:05 (upbeat music)
10:07 Yeah.
10:26 (bird cawing)
10:28 (dog barks)
10:31 [BLANK_AUDIO]