Country Bob’s Hula Burgers

For A free bottle of Bob's All purpose Sauce Visit his web site or email him.

al@countrybobs.com

www.countrybobs.com 

Prep Time: 15 minutes

Cook Time: 50 minutes

Grill: Traeger

Pellets: oak

Ingredients: Country Bob’s Hula Burgers

2 ½ lbs. lean ground beef

1 egg, beaten

1 cup Country Bob’s Seasoning Sauce

1 sweet red onion, diced

1 ½ Tbsp. garlic, dried

10 oz. Canadian bacon, sliced thin

8 oz. smoked cheddar cheese, sliced

1 can of pineapple rings

Directions: Country Bob’s Hula Burgers

Mix together first five ingredients. Shape into 6 patties, placing them back into the refrigerator until you are ready to hit the grill. Burgers hold together better if they go on the grill cold, unlike steaks where you want them at room temperature.

Half Pound Burgers…Tons of Flavor

When burgers are almost done, add two slices of Canadian bacon and the smoked cheddar cheese. When the cheese is melted, add the grilled pineapple and let it all kind of melt together.

Add Pineapple and Let it Melt Together

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes, turn the digital control up to 350 degrees and pull the meat off the grill. Add meat, after 10 minutes turn meat and add pineapple and let go another 10 minutes.

Turn everything; add two slices of Canadian bacon and the smoked cheddar cheese. When the cheese is melted about 5 minutes add the grilled pineapple and let it all kind of melt together. Your set…

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill
Prep Time: 15 minutes
Cook Time: 50 minutes
Grill: Direct Medium Heat

Preparing Grill: Medium Direct Heat

Preheat your grill to Medium heat (300-350). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going medium heat here for about 20 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Traeger is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temp. is what it is all about. The Traeger is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Al Malekovic makes a fine all purpose sauce. Patti uses it for seasoning all kinds of things, but I like it on burgers and steaks. “Country Bob’s All Purpose Sauce”

Check it out, for a free bottle go to his web site or email him. If you email him, tell him that you saw it here and we used it all up and to send us more...

web site www.countrybobs.com  or email  Al@countrybobs.com

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob.

He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip.
(Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.