Chuck Burgers and here you're going to need about a pound of bacon so let's put this together now. The first thing you want to do here is get your bacon on the grill, we're going to do it indirect kind of low and slow. It'll take about 40 minutes or so to cook this and they're going to be real good when it's done. Now let's cut up these beef chuck roasts here. Best way to do it before putting it through your old grinder is to cut them up in about 1 inch cubes and if you throw your chuck roast in the freezer just before bringing them out, get it down to about 34 degrees Fahrenheit. You'll find grinding these up will be a lot easier.

We're also using about 8 ounces of jalapenos per 5 pounds of this ground chuck so you want to remove most of the seeds and some of the white meat inside but that's up to you depending on how hot you want these burgers to be. Now here's about the size, about 1 inch cubes and you want to use Chuck cuz Chuck has a good amount of fat in there it's got a lot of beef flavor, a ribeye roast also work real good with this recipe but you want to avoid using a lean roast cuz it won't be enough fat. Now here's your typical burger, you know all about that and uh this is ground Real Fine by the uh local butchers but we're going to use a real coarse grind for these burgers makes for a real tasty and delicious Burger every time.

You got to check check this out, you can see how coarse this grind is right there. Some pit masters like to call this making Steak Burgers, you could take a ribeye steak or a Chuck steak and grind it up just like this. Easy enough now we got to check on this bacon, flip it man smells good all right jalapenos have been chopped the onions have been chopped the Chuck has been ground man it's time to make up some burger patties all right give everything a good mix. We're using about a 3/4 cup of chopped onions here and here I'm going to use about one tablespoon of salt pepper and garlic, it's a typical blend you can find it everywhere.

Here you want to add about one tablespoon maybe two tablespoons of Worcestershire sauce don't overdo now to even out the heat we're going to put about one teaspoon of cayenne pepper. Now you might be thinking these are going to be real hot burgers but this mix will make for a nice even mild heat, now here I've got some Chipotle cheese and uh we're going to take a few slices of it chop it up and add it to our mix. You don't want to overdo it there too much cheese in this mix is going to break down your burgers or fall apart on you so just a couple of slices chopped up.

You could just imagine the comments and emails from the food police on this one man, you got to watch for cross-contamination well I'll tell you what Pit Boys between scenes we've been down the creek been washing up all the utensils man just to keep you food police happy all right that bacon is done, pull it off the grill let's start making up these patties now. We're going to make about 1/2 pound burgers and uh maybe about 3/4 inch thick man it looks good enough to eat already.

All right let's throw them on the grill now you know all about this you want to uh sear each side of these burgers for a few minutes we'll give him a quick flip oh B, that good all right couple more minutes on the other side. Now this is where we're going to move them indirect opposite the hot coals because these burgers are still rare on the inside never enough burgers on the grilling grill all right through the miracle of time these burgers are done we've got them about medium rare on the inside you can use an instant thermometer if you want to get the temperature to where you want it since we've ground up these Chuck real fresh we know they're real good eating so we're going to be eating and about medium rare just before pulling them off the grill.

We're going to add some pepperjack cheese, I'm going to cut up some of this bait all right another couple minutes. All right time to eat take a look at that now there's nothing left to do here now but uh to eat some of these jalapeno Chuck Burgers throw on some bacon you dress them up any way you want onions pickles tomatoes lettuce little bit of hot sauce oh yeah as always we're going to have to eat some of this right in front of you and we do apologize so the next time you're looking for a recipe for your barbecue check out the barbecue pb.com

"WEBVTTKind: captionsLanguage: enI'm going down to the house of sausage I got my barbecue shoes on welcome to barbecue pit boo.com today we're cooking up some jalapeno bacon Chuck burgers on the grill and they're real easy to do all right I've got some uh Chuck roasts here and they're running about 2 and2 lbs a piece cuz today we're going to cook up about 5 lbs of oldfashioned Chuck Burgers and here you're going to need about a pound of bacon so let's put this together now the first thing you want to do here is get your bacon on the grill we going to do it indirect kind of low and slow it'll take about 40 minutes or so to cook this and they going to be real good when it's done now let's cut up these beef chuck roasts here best way to do it before putting it through your old grinder there is cut them up in about 1 in cubes and if you throw your chuck roast in the freezer just before bring them out get it down to about 34° uh you'll find grinding these up will be a lot easier now we're also using about uh 8 oz of jalapenos per 5 lbs of this ground chuck so uh you want to uh remove most of the seeds and some of the white meat inside but that's up to you depending about how hot you want these Birds now here's about the size about 1 in cubes and you want to use Chuck cuz Chuck has a good amount of fat in there it's got a lot of beef flavor a ribeye roast also work real good with this recipe but you want to avoid using a lean roast cuz it won't be enough fat now here's your typical burger you know all about that and uh this is ground Real Fine By the uh local butchers but we're going to use a real coarse grind for these Burgers makes for a real tasty and delicious Burger every time you got to check check this out you can see how coarse this grind is right there some pit Masters like to call this making Steak Burgers you could take a riy steak or a chuck steak and grind it up just like this easy enough now we got to check on this bacon flip it man smells good all right jalapenos have been chopped the onions have been chopped the Chuck has been the ground man it's time to make up some burger patties all right give everything a good mix we're using about a 3/4 cup of chopped onions here and here I'm going to use about one tablespoon of salt pepper and garlic it's a typical blend you can find it everywhere and here you want to add about one tablespoon maybe 2 tablespoons of wher Shear sauce don't overdo now to even out the heat we're going to put about one teaspoon of cayenne pepper now you might be thinking these are going to be be real hot burgers but now the mix to 5 lbs makes for a nice even mild heat now here I've got some Chipotle cheese and uh we're going to uh take a few slices of it chop it up and add it to our mix now you don't want to overdo it there too much cheese in this mix uh is going to uh break down your burgers or want to fall apart on you so just a couple of slices chopped up you could just imagine the comments and emails from the food police on this one man you got to watch for cross-contamination well I'll tell you what Pit Boys between scenes we've been down the creek been washing up all the utensils man just to keep you food police happy all right that bacon is done pull it off the grill let's start making up these patties now we're going to make about 1/2 lb burgers and uh maybe about 3/4 in thick man it looks good enough to eat already all right let's throw them on the grill now you know all about this you want to uh sear each side of these burgers for a few minutes we'll give him a quick flip oh B that good all right couple more minutes on the other side now this is where we're going to move them indirect opposite the hot coals because these burgers are still rare on the inside Never Enough burgers on the grp all right through the miracle of time these burgers are done we've got them about medium rare on the inside you can use an instant thermometer if you want to get the temperature to where you want it since we've ground up these Chuck real fresh we know they're real good eating so we're going to be uh eating and about medium rare just before pulling them off the grill we're going to add some pepperjack cheese I'm going to cut up some of this bait all right another couple minutes all right time to eat take a look at that now there's nothing left to do here now but uh to eat some of these jalapeno Chuck Burgers throw on some bacon you dress them up any way you want onions pickles tomatoes lettuce little bit of hot sauce oh yeah as always we're going to have to eat some of this right in front of you and we do apologize so the next time you're looking for a recipe for your barbecue you check out the barbecue pb.com ahI'm going down to the house of sausage I got my barbecue shoes on welcome to barbecue pit boo.com today we're cooking up some jalapeno bacon Chuck burgers on the grill and they're real easy to do all right I've got some uh Chuck roasts here and they're running about 2 and2 lbs a piece cuz today we're going to cook up about 5 lbs of oldfashioned Chuck Burgers and here you're going to need about a pound of bacon so let's put this together now the first thing you want to do here is get your bacon on the grill we going to do it indirect kind of low and slow it'll take about 40 minutes or so to cook this and they going to be real good when it's done now let's cut up these beef chuck roasts here best way to do it before putting it through your old grinder there is cut them up in about 1 in cubes and if you throw your chuck roast in the freezer just before bring them out get it down to about 34° uh you'll find grinding these up will be a lot easier now we're also using about uh 8 oz of jalapenos per 5 lbs of this ground chuck so uh you want to uh remove most of the seeds and some of the white meat inside but that's up to you depending about how hot you want these Birds now here's about the size about 1 in cubes and you want to use Chuck cuz Chuck has a good amount of fat in there it's got a lot of beef flavor a ribeye roast also work real good with this recipe but you want to avoid using a lean roast cuz it won't be enough fat now here's your typical burger you know all about that and uh this is ground Real Fine By the uh local butchers but we're going to use a real coarse grind for these Burgers makes for a real tasty and delicious Burger every time you got to check check this out you can see how coarse this grind is right there some pit Masters like to call this making Steak Burgers you could take a riy steak or a chuck steak and grind it up just like this easy enough now we got to check on this bacon flip it man smells good all right jalapenos have been chopped the onions have been chopped the Chuck has been the ground man it's time to make up some burger patties all right give everything a good mix we're using about a 3/4 cup of chopped onions here and here I'm going to use about one tablespoon of salt pepper and garlic it's a typical blend you can find it everywhere and here you want to add about one tablespoon maybe 2 tablespoons of wher Shear sauce don't overdo now to even out the heat we're going to put about one teaspoon of cayenne pepper now you might be thinking these are going to be be real hot burgers but now the mix to 5 lbs makes for a nice even mild heat now here I've got some Chipotle cheese and uh we're going to uh take a few slices of it chop it up and add it to our mix now you don't want to overdo it there too much cheese in this mix uh is going to uh break down your burgers or want to fall apart on you so just a couple of slices chopped up you could just imagine the comments and emails from the food police on this one man you got to watch for cross-contamination well I'll tell you what Pit Boys between scenes we've been down the creek been washing up all the utensils man just to keep you food police happy all right that bacon is done pull it off the grill let's start making up these patties now we're going to make about 1/2 lb burgers and uh maybe about 3/4 in thick man it looks good enough to eat already all right let's throw them on the grill now you know all about this you want to uh sear each side of these burgers for a few minutes we'll give him a quick flip oh B that good all right couple more minutes on the other side now this is where we're going to move them indirect opposite the hot coals because these burgers are still rare on the inside Never Enough burgers on the grp all right through the miracle of time these burgers are done we've got them about medium rare on the inside you can use an instant thermometer if you want to get the temperature to where you want it since we've ground up these Chuck real fresh we know they're real good eating so we're going to be uh eating and about medium rare just before pulling them off the grill we're going to add some pepperjack cheese I'm going to cut up some of this bait all right another couple minutes all right time to eat take a look at that now there's nothing left to do here now but uh to eat some of these jalapeno Chuck Burgers throw on some bacon you dress them up any way you want onions pickles tomatoes lettuce little bit of hot sauce oh yeah as always we're going to have to eat some of this right in front of you and we do apologize so the next time you're looking for a recipe for your barbecue you check out the barbecue pb.com ah\n"