WEBVTTKind: captionsLanguage: en♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ I got my natural casing♫ Got the hogs on the run ♫- The BarbecuePitBoys.com

Today we're doing some bite burgers at the pit, and it's real easy to do. All right, we've got some ingredients, hard salami, we've got onion and potato crisp, we got bacon, we got cheese, we got hot capicola, we got ham, Canadian bacon, liverwurst, man. Bring your favorite toppings. All right, let's prepare these burgers, right, and it's real easy to do.

Here I've got some ground chuck. You wanna use ground chuck whenever you can for good taste and flavor. You know all about that. Now, put some cellophane wrapping over top of the beef, and you press it down using a black iron pan like this. That really works best, but you do it the way you think.

Now, we'll get it down to about 1/4 inch thick, real thin, not typical pit boy style. Here's a canning jar lid, and what we're gonna do is we're gonna cut out this ground chuck, just like that, right? Like a cookie cutter, but we're doing bite burgers at the pit. Nice. Real easy to do.

Now you just pull 'em away with your spatula, and you got yourself some bite burgers, yeah. One bite and a beer, and you got yourself some good eatin'. Just like that. Now, you could make these up beforehand if you're serving a large crew. Yeah. It's good enough to eat all ready.

Now for some of you that fellasleep during that last shot, I'm gonna show it again. Again, flatten out that ground chuck, heavy pan like that, get it down nice and thin. Just cut 'em out. Now we could fast forward this vid, but I kinda like doing this. (laughs) So use that fast forward button down there in front of ya if you wanna get it out.

Now, we've already cut out the ground chuck, and we're gonna do the same now with your favorite sliced bread. All right, we've got potato bread here, we got rye bread, we gotsome pumpernickel bread. Oh yeah, use your favorite bread and cut 'em out. Now this is where the food police are gonna chime in and say, \\\

"WEBVTTKind: captionsLanguage: en♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ I got my natural casing♫ Got the hogs on the run ♫- The BarbecuePitBoys.comToday we're doing somebite burgers at the pit,and it's real easy to do.All right, we've got some ingredients,hard salami, we've gotonion and potato crisp,we got bacon, we've gotcheese, we got hot capicola,we've got ham, Canadianbacon, liverwurst, man.Bring your favorite toppings.All right, let's preparethese burgers, right,and it's real easy to do.Here I've got some ground chuck.You wanna use groundchuck whenever you canfor good taste and flavor.You know all about that.Now, put some cellophanewrapping over top of the beef,and you press it down usinga black iron pan like this.That really works best, butyou do it the way you think.Now, we'll get it down to about1/4 inch thick, real thin,not typical pit boy style.Now, here's a canning jar lid,and what we're gonna dois we're gonna cut out this ground chuck,just like that, right?Like a cookie cutter,but we're doing bite burgers at the pit.Nice.Real easy to do.Now you just pull 'emaway with your spatula,and you got yourselfsome bite burgers, yeah.One bite and a beer, and yougot yourself some good eatin'.Just like that.Now, you could make these up beforehandif you're serving a large crew.Yeah.It's good enough to eat all ready.Now for some of you that fellasleep during that last shot,I'm gonna show it again.Again, flatten out that ground chuck,heavy pan like that, getit down nice and thin.Just cut 'em out.Now we could fast forward this vid,but I kinda like doing this. (laughs)So use that fast forward buttondown there in front of yaif you wanna get it out.Now, we've already cutout the ground chuck,and we're gonna do the same nowwith your favorite sliced bread.All right, we've got potato bread here,we got rye bread, we gotsome pumpernickel bread.Oh yeah, use your favoritebread and cut 'em out.Now this is where the food policeare gonna chime in and say,\"Yeah, what are you gonna do,\"throw away all that extra bread?\"What a waste.\"(laughs) Yeah, bite thisvegematics and the food police.This is how I do it.All right, the bread has been cut out.Now we're just gonna feed the critters.Nothing goes to waste.Smells good.All right, let's make upsome of these bite burgers.Now, like I said, they're real thin,probably about 1/4 inch,not too much thicker.We're gonna put 'em on a medium heat.We wanna control the flames on this.They will cook real fast.We hit 'em with some SPGor your favorite spice or seasoning,and after a minute orso, you wanna flip 'em.You know about that, right?Now, you make these biteburgers the way you like, right?Here we're using salamiand some provolonecheese on the first one.Oh yeah.How about some ham, smoked ham.I'm gonna throw some moreprovolone cheese on that.All right, put the lid on.Let it heat up.After a few minutes, holy man.We're gonna do is we'regonna toast up the breadjust a little bit, warm it up.And in a miracle oftime, the bread is ready.We're gonna take these biteburgers and put 'em on.Now like I said, you make'em the way you like.This one will do.(rock music)One bite in here, you're good.All right.I'm gonna make 'em to order.Flip it.Now let's make up a couple more.How 'bout a hot capicola?Gonna put some sweet onion on there.For this one, how about some liverwurst?It's like a Kentucky pate burger.Put some provolone on that,and also on that hot copicola.Good.After a few minutes,throw on some more bread,toast it up.You can get the picture now, right?Make 'em for order.Make 'em any way they like.All right, let's make a couple more.We have nothing to do here at the pit.I'm gonna throw some more SPG on these,put the cover on andlet it cook for a bit.Yeah, as a matter of fact,in a miracle of time,we're gonna speed this up.Bacon, jalapeno, provolone.We've got a crisp onion and potato one.Right.Has anybody got some spam?How about that?Put a couple more burgers onto order, a little more SPG.Let's flip 'em.All right.How about some onion and tomato,some more liverwurst,salami, some provolone?All right!After a couple minutes,now we're gonna throw on some pancetta,cook it up, some Canadian bacon.Onion, Vidalia onion.Flip that pancetta, Canadian bacon,cause we're gonna make up a couple more.Pancetta is cooked, Canadian bacon on,more provolone cheese on both.Toast up them buns.Yeah, we're eating good tonight.All right, hell, let'smake up a couple more.SPG.Flip 'em.Some bacon, onion, hot capicola,provolone cheese, Canadian bacon on that.We need to fast forward but...Know what?You make your biteburgers any way you want.We call that pit master privilege.And of course, we always do apologizewhen we're eating in front of you,but bite this, vegematics and food police.So the next time you'relooking for a grilling recipefor your pit, checkout BarbecuePitBoys.com\n"