LIQUID SMOKE BACON RECIPES
BARBECUED BURGERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. —Rhoda Troyer, Glenford, Ohio
Provided by Taste of Home
Categories Lunch
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers., In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into 6 patties. , Grill, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.
Nutrition Facts : Calories 626 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 1146mg sodium, CarbohydrateContent 86g carbohydrate (56g sugars, FiberContent 2g fiber), ProteinContent 30g protein.
HOW TO SMOKE YOUR OWN BACON AT HOME - SMOKED BBQ SOURCE
Steps:
- Prepare curing rub by mixing all dry ingredients.
- Remove skin from pork belly with a sharp knife.
- Apply the cure to pork belly, making sure to cover entirely.
- Place pork belly into large ziploc bag or sealed container, and refrigerate for a week.
- Flip daily, making sure the cure liquid covers the flipped side.
- After a week, remove from fridge and give the it a thorough rinse to remove the cure.
- Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form.
- Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 160°F, around 3.5-4hrs. Check internal temp regularly to avoid overcooking.
- Cool, then chill in fridge overnight.
- Slice to desired thickness and store.
Nutrition Facts : CarbohydrateContent 131 g, ProteinContent 406 g, FatContent 2285 g, SaturatedFatContent 833 g, CholesterolContent 3103 mg, FiberContent 3 g, SugarContent 122 g, ServingSize 1 serving
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