The trick is to smoke the meat and not make the meat smoke
TRI-TIP BACON CHEESEBURGERS-BGE Version
Date: August 07, 2012 Favorite:Burgers Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Step one was to make the homemade buns. Once they were done I grilled up some slices of premium thick bacon. This I did in a cast iro skillet over the cast iron grill grate on the Egg.
The finished bacon.
The ground tri-tip was formed into four 1/2 pound patties which were seasoned with salt & black pepper.
The buns were brushed with melted butter & the cheese is sliced and were ready to grill.
This was a high heat, 600 degree cook. The burgers are on the cast iron grill grate where they will cook for 3 minutes a side to get a medium rare burger.
The burgers are flipped, and they've grilled for 3 minutes per side. The thick sliced Vermont cheddar cheese goes on and the burgers grill for an additional 30 seconds.
At 600 degrees the cheese was melted in under 30 seconds.
The homemeade buns get toasted after the burgers are pulled. At 600 degrees the buns cooked almost instantly. By the time I got the 8th half bun on the grill, the first half bun was done.
The buns toasted up nicely if I do say so myself.
The burgers have been topped with the bacon.
Time to eat.
One of the nicely toasted buns.
These burgers tasted as good as they looked.
The tri-tip meat was moist and had wonderful flavor, the Vermont cheddar had great taste, and the homemade buns had the wonderful sweetness and great taste I associate with homemade baked goods.
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Like I did for several of the first meals I made on my BGE, I wanted to make not just any burger, I wanted to make a special burger. So for the meat I had the butcher grind up a tri-tip roast which made some of the tastiest burgers I've ever had. While at the butchers I got some thick sliced Vermont cheddar cheese and some thick sliced premium bacon. For the buns, only homemade would do and I planned to try baking them on the Egg. The baked rolls have their own picture entry, so I will jump to the burgers. The first step was to grill up the bacon. I installed the cast iron grill grate and heated the Egg up to 400 degrees. I used a cast iron pan and I was a bit surprised how long it took to get the fist batch of bacon sizzling. Once the pan heated up the bacon cooked up nicely. I then took the Egg up to 600 degrees for the burgers. The burgers were simply seasoned with salt and pepper and I gathered the other ingredients and headed back to the grill. The burgers cooked up very quickly at 3 minutes per side. They stayed on for an additional 30 seconds to melt the cheese. Next came the 8 bun halves. I am glad I got them on the grill quickly, because when the eighth bun half went on the first was done. As I mentioned, my previous tri-tip bacon cheeseburgers were some of the best burgers I've made. These burgers topped my previous efforts. They had a tasty, crispy, almost bark-like outer skin and the meat inside was nice and juicy. The cheese and bacon from the butcher's shop were excellent and the homemade buns made a truly tasty wrapper.