Thread: Big Bad Belly Bombs

I had a hankering, an urge for bacon cheeseburgers, and that itch demanded scratching!
Went to the store and picked up all the fixings, got home and my plan for the traditional burger took a left turn.
I was holding a cold can of Mt. Dew and it struck me, I must construct some Beer Can... Errr... Dew Can Burgers.

Now me being who I am I decided that these were going to be some seriously big bad belly bombs, with some big heat to them.
I had just the ingredient to make any chilehead happy, some freshly pickled Jamaican Scotch Bonnet chiles.
Threw in a freshly roasted Poblano chile and plenty of Cayenne pepper for some added flavor.

Big Bad Belly Bombs

Two 1lb hunks of ground Chuck 80:20 (mine were 1-1/4lb)

1/2C minced JSB chiles, red onion, bell pepper, and garlic
1lb Bacon, precooked for stuffing and raw for wrapping
4T Bacon grease

1 Roasted and skinned Pablano chile
1 Sliced Tomato
1C Three Cheese blend
Salt and Cayenne pepper to taste

Setup smoker for 275°-300° with whatever wood ya like, I used Hickory

Take one hunk of Chuck and form a big'ol round patty about 1" thick
Insert Dew can and form a pocket, push the chuck high up against the can about half way
Spice with salt and cayenne, fill with 1/4C minced veggies, add 2T bacon grease
Break precooked bacon into 1" pieces and place around the filling like a fence
Wrap raw bacon around the burger and toothpick in place

Smoke on a tight weave rack, e.g. jerky rack for about 1.5hrs
Pull and top with cheese and whatever else sounds good
I did one with just cheese and the other with a thick tomato slice, strips of Pablano chile and cheese
Crank up the heat (300°+) and finish for another 45-60 minutes
Let cool and they can be sliced for presentation
Slices can be put on a bun for traditional burgers, or just plate and chow down