Smoked Bacon Burger

By BBQ Brian Misko

Owner and Pitmaster at House of Q

Layers upon layers of flavor form this award-winning Smoked Bacon Burger by BBQ Brian Misko, owner of House of Q and a world bbq champion. To watch Brian craft this epic burger on the Yoder Smokers YS1500 go to: https://bit.ly/2XXEUcA

Ingredients:

2 lbs ground beef
1/4 cup soy sauce
2 Tbsp minced garlic
1/4 cup finely chopped onions
1 Tbsp House Rub
2 lbs bacon – thinly sliced
Green leaf lettuce
extra aged cheddar cheese – thick sliced
Buns

Optional but a perfect topping – Apple Butter Onions
1 onion – sliced
2-3 Tbsp butter
1/2-3/4 cup Apple Butter BBQ Sauce

1/2 Cup Mayonnaise
1-2 Tbsp Apple cider vinegar
1 Tbsp White sugar
3 Tbsp House of Q Slow Smoke Gold BBQ Sauce (or mustard)

Directions:

Start the smoker at medium heat 300 to 350F. Smoke 6 or so strips of bacon on the smoker until cooked but not too crisp. Remove from the smoker, cool and mince on a cutting board. Place the bacon in a bowl and add the minced onion, garlic, soy sauce, House Rub and beef. Separate the beef keeping the mixture rather loose as it mixes with the seasonings. This will allow the flavors to mix throughout the meat. Measure out 6 even portions of the burger mix and form into patties. Place each patty on a lined baking sheet.

Using the remaining bacon, take each patty and wrap with 3 to 4 slices of bacon around the burger patty. Start on one side with the bacon in the middle of the patty and wrap the ends to the other side. This way all of the ends will be on one side of the patty. Place on the baking sheet and chill until ready to cook or even freeze for 20-30 minutes. This will help form the patties.

Place the burgers on the smoker at 350F and close the lid. Smoke the burgers to render the bacon onto the meat mixture. The tightening of the bacon as it cooks will create a outer layer or crust for the a great tasting burger.

As they cook, prepare the toppings and spread. In a bowl mix the mayonnaise, vinegar, sugar and Slow Smoke Gold and set aside. Rinse and trim the lettuce leaves and if needed slice the buns. If you want, toast the buns as well for a nice crunch.

For the Apple Butter Onions, place the onions and butter in a skillet. Cook on low heat to soften the onions but not to brown them. Once soft, add the Apple Butter BBQ Sauce and continue to reduce and thicken the mixture. It will take about an hour or more to make this topping. If you make this ahead, keep the mixture in a fridge.

When the burgers reach an internal temperature of about 150-155 F and the bacon is almost done, cover each burger with a generous amount of cheese and continue cooking. The burgers are done when the cheese has melted and the internal temperature is at least 165 F. Remove the burgers from the smoker.

To assemble the burger so it doesn’t fall apart when you squeeze it, smear both the top and bottom bun with the mayonnaise mixture. Place lettuce on the bottom bun and then a burger patty. Top with Apple Butter onions and then the top bun.

BBQ Brian’s Beef Ribs

By Brian Misko

Owner and Pitmaster at House of Q

 

BBQ Brian Misko shares his secrets for getting juicy, tender beef ribs with the perfect bark on the Yoder Smokers Flattop Grill. Great for an appetizer or entree. Get the recipe below and watch Brian make the ribs here: https://youtu.be/rB7428XkZVk

 

Braised Beef Short Ribs

Braising is a great way to tenderize tough pieces of meat such as short ribs.  This is a great indoor recipe that can easily be done on an outdoor grill. Either way it starts with searing the meat, simmering the meat in wonderful flavors and then complementing the ribs with great sides.

Ingredients:

3 lbs Beef Short Ribs

Olive Oil

Salt/Pepper

1 Onion

3 Carrots

3 Celery sticks

1 Cup Soy Sauce

2 Cups Chicken or beef stock

1 Cup Mirin (optional: Chinese cooking wine)

3 TB Sesame Oil

1 Can Tomato Paste

1 Cup Red Wine

3-4 oz  Ginger – fresh

5 Cloves Garlic

2 TB Thyme dried

Directions:

Heat a large skillet or a heavy roasting pot such as a Dutch oven to medium high heat. Rub olive oil all over the beef short ribs and season thoroughly with salt and pepper. Working in batches, sear the ribs until all sides are brown and caramelized. Set the done pieces aside and continue until all of the ribs are completed.

Meanwhile, chop the vegetables into chunks about 1 inch in size. Once the ribs have been browned and set aside, sear the onion, carrot and celery in the same pan stirring often. The onions will cook first and once they are starting to get soft add the liquid ingredients to the pan and continue to heat through. Once heated, add the beef ribs into the sauce and cover with a lid. Place the pot in a 350 F oven for 45 minutes. Remove the lid, stir the pot and continue heating for another 45 minutes. The ribs are done when the meat is pulled away from the bone and a fork can easily go into and out of the rib.

If the sauce is still too runny and you want some gravy for your ribs, strain the vegetables catching the liquid in a saucepan. Simmer on medium heat to reduce by half or until thickened.

This is a great dish with smashed potatoes or a nice loaf of bread. A merlot or a Spanish blend would also be a nice treat.

 

 

Char-Crusted Beef Tri-tip Sandwich

By BBQ Brian Misko

Owner and Pitmaster at House of Q

 

Combining perfectly-cooked beef tri-tips and grilled veggies off a Yoder Smokers Charcoal Flat Top Grill, this hearty, flavorful sandwich is great for a family meal or to feed a large gathering. Go here to see a video of how Brian puts the sandwich together: https://youtu.be/DjobJi0UfEE

Ingredients:

2-3 lb Beef tri-tip
2-3 TB House of Q House Rub
1 TB Black pepper
1 TB Brown Sugar

1 red bell pepper – sliced
1 yellow bell pepper – sliced
1 sweet onion – sliced
2-3 TB butter
1/2 cup Rock’n Red BBQ Sauce

1 cup mayonnaise
2-3 TB horseradish (adjust to taste)
2-3 TB Slow Smoke Gold BBQ Sauce
1 Ts granulated garlic
1 Ts granulated onion
1 Ts black pepper

1 soft crust baguette or soft buns

Directions:

Prepare your grill for high heat-direct grilling with half or one area left as your safe zone or where there is no heat.

Mix the rub ingredients together and crust the tri-tip steak all over with the spices. Sear on the hot side of the grill for a few minutes with the lid closed. Turn the steak over and sear the other side. Once there is a crust established on the steak, move it to the safe zone. Monitor the internal temperature and remove the steak from the grill when it reaches 125-130 F for medium rare. This is a steak that really warrants at most a medium doneness… medium-rare is best. Let rest for 5-10 minutes and slice across the grain
for serving.

While the tritip is cooking, saute the peppers and onions in a skillet. (alternately is to grill the peppers and onions and remove from the grill to mix with sauce.) Once soft, add the bbq sauce and stir to mix the vegetables. Shut off the heat and hold to serve.

In a bowl, mix the mayonnaise, horseradish, BBQ sauce and spices. Stir to mix and set aside.

Once the meat is rested, slice and set aside. To assemble the sandwich, slice the baguette the full length and open on a cutting board. Coat the bread with the mayonnaise mixture and then slices of the tritip. Top with the vegetables and close the top part of the bread loaf. Slice across the loaf into individual portions and serve.

House of Q Cooking Classes at ATBBQ #TeamYoder

Our Wichita retailer All Things Barbecue hosts monthly cooking classes in their teaching kitchen. It’s a fantastic set-up with an indoor demo kitchen that features overhead cameras so students can see what the chef’s is doing from all angles and a big outdoor patio with a fleet of smokers and grills to cook on, many of which are Yoder Smokers. ATBBQ’s House Chef Tom Jackson, who creates the recipes for their blog The Sauce leads classes with the help of friends like pitmaster Andy Groneman of Smoke on Wheels BBQ and occasional guest instructors.

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