Welcome to Barbecue Pit Boys dot com. Today, we're grilling up some barnyard burgers at the pit and they're real easy to do. For this recipe, you're going to need some barnyard meat, like these center cut, boneless pork chops. Both weigh about a total of one pound. Here, you're going to need a boneless chicken breast, again about one pound, and fresh from down under, we've got some lamb chops, ooh yeah, they're good. And here, we've got a ribeye beef steak. You've seen those right? And of course, every barnyard has a goat, so we've got some goat cheese.

Alright, let's put this together, now. We've got one of these new, fancy ass, cordless meat grinders. So, in order to prep the meat for it, we're going to cut them up into one inch slices, approximately. Now, if you know about grinding meat then you know all about this; you can just fast forward. But for those newbies, this is how you use it, with one of those fancy ass, cordless meat grinders, right? You chop 'em all up into about one inch pieces or so, just like this.

Oh yeah! This is good! Now, if you've never had a barnyard burger before, you definitely gotta check this out. This is some real, good eating at the pit. Alright, all the meat has been chopped to about one inch size and it's about a total of four pounds. Now the trick to run it through these meat grinders here is to get the meat as cold as you can. This allows the fat to get through. Yep. So, to do that, we'll just throw it in a plastic bag and throw it in the freezer and get it close to freezing. Just works much better, right?

Alright, in the miracle of time, the barnyard meat has been chilled. What we're going to do here is, like I said, we're going to grind it up. Use somewhat of a coarse grind, and um, you've seen us do this before right? Just stuff those cubes of meat in there, and just crank. And you just keep on cranking. Oh yeah! Simple enough right? No time at all. Four pounds. Barnyard meat.

Alright now, let's mix the remaining ingredients. So, in a glass bowl here, we'll get this barnyard meat in. Oh yeah. And to this, we're going to add the goat cheese. Bring on the flavor. And that was about four ounces of goat cheese. Yeah, use your favorite cheese, or course right? Oh man, this is gonna be good. Put the cover on, and wait for that cheese to melt.

And in the meantime, let's prep these rolls. Get the best bread, and bread rolls you can, of course right? We'll hit it with a little bit of one of our mayo sauces. Whatever works for you. Alright, cheese has been melted. Take a look at that! Whoa! Aw man! This might be about time to go get one of them peanut butter sandwiches and a beer.

(laughs) Aw man. Can you smell that? It smells good. Now, we're going to top it with our fresh smoked bacon. Yeah. Of course, you can set these barnyard burgers up any way you want, but, you know, we're gonna throw some veggies on there to keep the vegematics happy. Like some thick slices of sweet onion. The thicker the better right? For a good, sweet, onion like this.

Aw man. And of course, I bought some lettuce. Oh man! Some nice slices of tomato. How about some pickles? Like I said, set 'em up the way you like. Man! (Latin country rhythms) Whoo-hee! (laughs)

And of course, as always, we do apologize for eating in front of you like this, but we call this, pit master privilege. Thumbs up! Man! Cheers! Barbecue Pit Boys for life. And if you haven't started your chapter yet, be sure to go to our website and sign up. There are 10,000 of us, in 100 countries, and we'd love to have you alright? (country rhythms) (fire crackles) (raven caws) (farm animals making noise)

"WEBVTTKind: captionsLanguage: en(Heavy Rock Music)(Explosion)- Welcome toBarbecue Pit Boys dot com.Today, we're grilling up somebarnyard burgers at the pit,and they're real easy to do.For this recipe, you're goingto need some barnyard meat,like these center cut,boneless pork chops.Both weigh about a total of one pound.Here, you're going to needa boneless chicken breast,again about one pound.And fresh from down under,we've got some lamb chops,ooh yeah, they're good.And here, we've got a ribeye beef steak.You've seen those right?And of course, every barnyard has a goat,so we've got some goat cheese.Alright, let's put this together, now.We've got one of these new, fancy ass,cordless meat grinders.So, in order to prep the meat for it,we're going to cut 'em um intoone inch slices, approximately.Now, if you know about grinding meatthen you know all about this,you can just fast forward.But for those newbies,this is how you use it,with one of those fancy ass,cordless meat grinders, right.You chop 'em all up intoabout one inch pieces or so,just like this.Oh yeah!This is good!Now, if you've never hada barnyard burger before,you definitely gotta check this out.This is some real, good eating at the pit.Alright, all the meat has been choppedto about one inch size.And it's about a total of four pounds.Now the trick to run it throughthese meat grinders hereis to get the meat as cold as you can.This allows the fat to get through.Yep.So, to do that, we'll justthrow it in a plastic bag,and throw it in the freezer,and get it close to freezing.Just works much better, right?(country music rhythm)Alright, in the miracle of time,the barnyard meat has been chilled.So, what we're going to do here is,like I said, we're going to grind it up.Use somewhat of a coarse grind,and um, you've seen usdo this before right?Just stuff those cubes ofmeat in there, and just crank.(laughs)And you just keep on cranking.Oh yeah!Simple enough right?No time at all.Four pounds.Barnyard meat.Alright now,let's mix the remaining ingredients.So in a glass bowl here, we'llget this barnyard meat in.Oh yeah.And to this, we're goingto add the goat cheese.Bring on the flavor.And that was about fourounces of goat cheese.And here, we're going toput about a tablespoonof SPG, or at least putsome salt and pepper.Now, this is optional.We're going to add alittle background heat.Only about a tablespoonof our habanero chipotle.It's real hot, so go realeasy on it of course, alright?Now, with our God-givenfingers, we're going to mix.And food cops, you justlook the other way.(laughs)Or your on the wrong channel?Alright the barnyard meat has been mixed,and now we're going to um,make four one pound burgers.Alright, do the math.Four pounds of meat, makefour one pound burgers.(laughs)Yeah, I guess you got that figured out.And um, so if you've neverseen us form a burger before,this is how you do it.Some of you newbies I know,you've never made your own burger, right?You spend all your time inthose fast food lines right?(laughs)Alright, you just form it.Kinda do a mind meld here,get all those different meatsto melt together, right in the fat,it will hold the burgertogether real good.Oh man.This looks good enoughto eat already right?(slaps)Alright!Now, no barnyard burger is completewithout some bacon right?So, we've smoked up some bacon.Now, let's put these burgers on the grill,and we're doing direct grilling.Course, we're using our Santa Corona here,it makes it easy.If you've got a regular kettle grill,of course you can do indirect cooking,but you don't want to cookthese real hot and fast.Naw, you want to enjoy thewhole experience, right?So, place 'em over direct heat.Kind of a medium heat,maybe three hundred degrees.We're going to raise it up a little bit,to keep control of the heat, right?(laughs)Oh man, they look good!Now, of course, after a few minutes,you wanna flip 'em.You know about that right?And of course, you wanna cook these toabout 160 degrees fahrenheit internally,because we've got chicken in there right.This is not like cooking beef,where you can serve it at 140 right.So we're gonna bring it up, the temp.About 160 degree fahrenheit.Alright.These burgers are just about done.And of course, you'vegot to add more cheese.We're going to use some goodold classic cheddar cheese.Yeah, use your favoritecheese, or course, right?Oh man, this is gonna be good.Put the cover on, and waitfor that cheese to melt.And in the meantime,let's prep these rolls.Get the best bread, andbread rolls you can,of course, right?We'll hit it with a littlebit of one of our mayo sauces.Whatever works for you.Alright, cheese has been melted.Take a look at that!(grunts)Whoa!Aw man!This might be about timeto go get one of thempeanut butter sandwiches and a beer.(laughs)Aw man.Can you smell that?It smells good.Now, we're going to top itwith our fresh smoked bacon.Yeah.Of course, you can setthese barnyard burgersup any way you want,but, you know,we're gonna throw some veggies on thereto keep the vegematics happy.Like some thick slices of sweet onion.The thicker the better, right?For a good, sweet, onion like this.Aw man.And of course, I bought some lettuce.Oh man.Some nice slices of tomato.How about some pickles?Like I said, set 'em up the way you like.Man!(Latin country rhythms)Whoo-hee!(laughs)And of course, as always, we do apologizefor eating in front of you like this,but we call this, pit master privilege.Thumbs up!Man!Cheers!Barbecue Pit Boys for life.And if you haven'tstarted your chapter yet,be sure to go to our website and sign up.There are 10,000 of us, in 100 countries,and we'd love to have you, alright?(country rhythms)(fire crackles)(raven caws)(farm animals making noise)\n"