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Posts Tagged ‘Burger’

Tailgate Tuesday: Sous Vide steak and burgers

Tuesday, October 25th, 2016


Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Cedar planked scotch eggs, Pork tenderloin sliders with grilled cheese, Chicken street tacosSausage and cheese poppers, Tomato pie, smoked corn pudding, Maple planked salmon
Full Archive here.

I realize this one might be a little different as most guys don’t have a Sous Vide just laying around, but I’m hoping this recipe will help change that. My Sous Vide machine has quickly become one of my favorite kitchen toys and really pairs well with the grill. If you like kitchen gadgets, this one is a must. What is Sous Vide you ask? According to Wikipedia, Sous Vide is French for “under vacuum” and is a method of cooking in which food is sealed in airtight plastic bags then placed in a temperature controlled water bath. The outcome is an evenly cooked and super moist product. It’s really easy and fun. I love the Anova Sous Vide machine, but there are several great models out on the market.


• T-Bone or ribeye steak (1-2 inch thick)
• 4 sprigs of rosemary
• 2 TBSP butter
• 1-pound ground beef (80-20 fat content)
• Cheese
• Hamburger buns
• Lane’s SPF53 Rub


Pour hot water into your cooler, tub, pot, or Cambro polycarbonate box. You can use almost anything as your water tub as long as it’s tall enough to hold the Sous Vide. I love my steaks medium rare, so I am setting the temp to 125 degrees. This is 10 degrees short of my desired finishing temp, but we are going to finish on the grill to get some grill marks and some char, so I’m not worried about an undercooked steak. If you like your steaks cooked a little more, set your temp a little higher.

As the water is heating up, season your steak with Lane’s BBQ rub. Place the steak in a Ziplock bag or food saver bag if you have them. Add a pat of butter and sprig of rosemary on each side. Seal the bag up tight. I love my food saver bags for sous vide as it helps create the prefect air tight container for our meat. If you do not have a food saver, it’s ok. You can add the meat to a Ziplock bag and slowly start to lower the bag into the hot water.


As you lower the bag into the water, air releases through the top creating an airless bag of tasty goodness. Seal the top and drop. Easy as that. I did the same with a 3/4-pound hamburger. I’m cooking them both to rare and will finish them on the grill by bringing them up to 135 degrees.

The great thing about the Sous Vide method, is that it’s really difficult to overcook your food. The water temp is set at 125 degrees and the food will never go above that. You can forget the steak in the water for four hours and it’s not going to over 125 degrees. Now, don’t get me wrong, a steak this size will start to break down and get mushy after about four hours, but I doubt you will forget about it for more than four hours. It’s a great steak for Pete’s sake. Set your timer for 60 minutes. This is about as long as you want to go with a steak this size.

Once the steaks hit an hour, fill your charcoal chimney 3/4 of the way with some Fogo Lump Charcoal. The best way to light your Fogo is by spraying some paper towels with vegetable spray. Place under your chimney and light. Light it from the bottom and let it burn. You can also use your standard grill or favorite cast iron pan. If you are using your cast iron, get is screaming hot.


Once the flames are roaring thru the top of the chimney, set your bbq grate on top.

Remove your steak from the bag and pat it dry with some paper towels. As you can see, these are not the prettiest cuts of meat. They are nearly done and only lack the char and grill marks.

Season with Lane’s BBQ rub and place on the chimney or cast iron. Remember, the internal temp is almost done, so we just need to get some grill marks or char on the meat. This only takes about 60 seconds total. I went 30 seconds per side and it was done. Check it with your favorite Thermapen instant read thermometer, and you are done.


As you can see, the medium rare pinkness is even from top to bottom. The entire steak was a perfect 135 degrees throughout.

Next was our burger. As you can see, the Thermapen was reading an internal of 123 degrees. Dust with your Lane’s BBQ SPF 53 Rub and toss on the hot grate. This rub has a serious kick to it and pairs well with beef.

After one minute per side and little cheddar, we were up to 132 degrees. This doesn’t take long, so don’t walk away.

Once you reach 135 degrees, remove from the heat and load up a tasty potato bun. No need to let your steak or hamburger rest as this step is not needed.

As you can see, the pink runs from top to bottom here as well. Even cooking and moisture retention are the reasons for a sous vide machine. Look at those juices!


This is a great method when feeding a large group of people as you can cook large amounts of food in a cooler via Sous Vide and toss it on the hot grill for one minute once your guests are hungry. If you have a late arriving guest (as always happens) just keep his food warm in the Sous Vide bath for a few extra hours. It’s not going to overcook it. Trust me, you will love these burgers. Steaks and chicken are also great and cooked perfectly over time. GO BLUE!!!!

Visit Lane’s BBQ to purchase their fantastic line of rubs and sauces. You can follow them on Facebook and Instagram.

Visit Fogo to purchase their premium lump charcoal. You can follow them on Twitter, Facebook, andInstagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.

Tailgate Tuesday: Beer Can Burgers

Wednesday, July 1st, 2015


Tailgate Tuesday is our collaboration with Joe Pichey from MmmGoBluBBQ. These will be posted each Tuesday throughout the football season and each recipe will be themed around that week’s opponent. 

Previously: Hot-’n-Fast pulled pork with Carolina mustard slawIrish stout pepper beefSpatchcock RedHawkGrilled RavioliSmoked “Land of 10,000 Lakes” Catfishpork loin with mustard glazeBrady Back Ribs,Moink Balls (a.k.a. Moinks)Caveman style Tri-TipCrockpot reuben dipCaveman cowboy ribeyeSmoked Gobbler Legs, Pull apart Cheesy Bread.

Nothing says 4th of July BBQ like a good ol’ burger. Whether you grill it, smoke it, fry it in a skillet or pick one up at the local pub, it’s the “go to” on this great holiday. Here is a new version on this old favorite that you should try. It’s called the Beer Can Burger and is the new craze on social media. The options are endless on this one, so go nuts. Here is how it’s done:


• 2 pounds of 80/20 ground chuck (this will make 8 burgers)
• Onions and mushrooms
• 1 Tbsp butter
• Nacho cheese
• 16 slices cheddar cheese
• 16 slices of bacon
• 8 hamburger buns


Set grill up for indirect heat. We are shooting for a grill temperature of about 275 degrees. Add a few chunks of pecan wood for smoke (optional). While the grill is heating up, divide the ground chuck into half-pound patties. Press a full beer can into the middle of each (or in this case, a Monster energy drink) forming a cup around the bottom of the beer can.

Beer Can Burger 2-3

The walls of the burger should be about one inch high. Make sure the meat thickness is even all the way around the can so we get even cooking throughout. Wrap each burger with two pieces of bacon and secure with a toothpick. Dust the entire burger with your favorite BBQ rub.

Beer Can Burger 4

Sauté your onions and mushrooms in butter until softened. This will take approximately five minutes on medium heat. Place some cheddar cheese in the bottom of the burger and fill with veggies. Add another layer of tasty cheese and they are ready for the grill. I also made one with leftover brisket and pimento cheese. Mmmmmmmmm good. Place the Beer Can Burger on the grill and cook until your desired doneness.

These typically take between 60 and 90 minutes to cook. Once the bacon is crispy and the meat has reached your ideal level of “pinkness”, top it with some nacho cheese and cook for five more minutes. Remove and place on your favorite bun along with your favorite burger condiments.

These are perfect for the July 4th holiday and your guests will love them. Happy 4th everyone. Go Blue!!!!

Beer Can Burger 5


For more great recipes, photos, and barbecue ideas, follow Joe on Twitter at @mmmgoblubbq. And don’t forget to check out his site, MmmGoBluBBQ, for recipes, product reviews, and more.

Tailgate Tuesday: Smoked or “Reverse Sear” Cheeseburger

Tuesday, July 1st, 2014


Friday is the Fourth of July. For most of us, that means a day off work, gathering with family and friends, and cooking out. With that in mind, we are introducing a new series that will run each week during the season. We teamed up with Joe from MmmGoBluBBQ to provide weekly recipe ideas for your tailgate or barbecue.

Today, we’re just providing a quick meat recipe for your Fourth of July cookout, but during the season we will feature both a meat and a drink recipe themed around that week’s opponent. Whether you’ll be tailgating in the shadows of the Big House or barbecuing at home, we hope to provide you with new ideas to impress your friends and satisfy your hunger.

When I think back on past July 4th holidays, two great memories come to mind. The first is the annual herring fishing trip to Drummond Island with my dad and his co-workers. The second revolves around the Weber grill, usually overstuffed with hot dogs and hamburgers. Both hold great meaning for me and my family and will always be a fun source of “story telling” (that’s code for fishing tales). When I was asked to write a recipe for our nation’s birthday, there was only one true option — the all-American CHEESEBURGER.MmmGoBlueBBQ

Recently, I’ve been experimenting with different ways to cook everyday BBQ.  One of my new favorites is the SMOKED Cheeseburger.  It’s ridiculously juicy, super flavorful, and surprisingly easy. I will never go back to the standard grilled burger again. It’s that good and everyone can do it. I hope you enjoy it.


• 85/15 Ground beef (Yes, use the fatty stuff)
• Cheese (Your choice)
• Pretzel Bun or Onion Bun
• Salt and pepper and Worcestershire sauce to taste
• Condiments of your choice


Set up smoker or grill for indirect heat. I love using my mini smoker or my Weber Kettle grill for this recipe. If you are using a gas grill, set up for indirect heat by turning on one or two burners and leaving the other burners off. While the grill is heating up to 250 degrees, start forming your burgers. Add some salt, pepper, and a few splashes of Worcestershire sauce. I like to make them 1/3- to 1/2-pound so that they can smoke for awhile and still retain their tasty juices.  If they are too thin, the burgers will finish before getting any smokey flavor. The reason we are using the fattier meat (85/15 or 80/20) is due to the longer cooking time. The meat will lose some juices over the 45-minute cook, so we need a little more fat. The more fat, the more flavor we will have in the finished burger.

Once the smoker is up to a temperature of 250 degrees, add some hickory wood chunks. Hickory goes great with red meat and will not be overpowering or leave a bitter taste. Add the burgers to the smoker/grill and relax with a cold, tasty beverage. These burgers will take about 45 minutes to cook.

An instant read thermometer is a great tool to have if you are planning on doing a lot of smoking or grilling. I don’t know what I would do without my Thermapen thermometer.  We are looking for an internal temperature of 140-150 degrees. I like mine medium, with a little pink in the middle, but If you prefer yours a little less or more well done, adjust the cooking time accordingly.

After about 45 minutes, we should be nearing the 140 degree internal temperature mark. This is where I add my cheese. I like to finish them over an open flame to get some char on the meat. This will also get the temp up to a “perfect pink centered” medium. Leave the meat over the flame for about 60 seconds.


While the cheese is melting and the flames are charring, you can assemble your buns. If you’d like to grill the buns, throw them on as well.  I love the char on the buns, so I never skip this step. Once the buns are done and the cheese is melted, it’s time to enjoy.


This is a great tailgate recipe as it doesn’t take all day to make. This is a 60-minute recipe and can be cooked on any grill or smoker. I hope you enjoy.


For more great recipes, photos, and barbecue ideas, follow Joe on Twitter at @mmmgoblubbq.