Been reading about these beer can burgers for the past few weeks and been wanting to give them a try. Basically what you do is make your patty larger than normal then put a can down on the center. Form the edges up the sides of the can and then wrap with bacon....I par-cooked my bacon to give it a head start in crisping. Fill the centre with whatever and top with cheese.
It was gorgeous out today so I yarded out the Aristocrat from the basement:
This was my second cook with Ophelia since picking her up end of last year:
I cooked the burgers offset for about 30 minutes, running a combo of Coshell and RO lump with a couple small pieces of oak for flavor. Front to back is precooked mushrooms topped with blue cheese, precooked shrooms topped with double smoked cheddar and bacon bits and on the end taco seasoned beef topped with smoked cheddar:
Then over the coals:
These were quite good.
Over the Winter I sanded down the handle, oiled it and coated with Spar. This is what it looked like when I got it:
This Kettle was used a few times then sat in a Detroit area man room for 40 some odd years. A man named Merle owned it and he must have liked to rub his hand over this....I can think of no other reason for the wear pattern. Almost all of the protective coat was gone from the top and sides but the bottom had all of it intact? Not a lot of grain here but an improvment:
Topic: Beer Can Burgers (Read 2612 times)
