{"id":5303,"date":"2013-01-21T16:01:54","date_gmt":"2013-01-21T23:01:54","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=5303"},"modified":"2014-12-29T14:18:51","modified_gmt":"2014-12-29T21:18:51","slug":"monster-stacker-burger-video","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/monster-stacker-burger-video\/","title":{"rendered":"Monster Stacker Burger Video"},"content":{"rendered":"<h2>Monster Stacker Burger Video<\/h2>\n<p><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/x-i7QyRk2FE\" width=\"640\" height=\"360\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>(Closed Captioning available on this video)<\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><strong>Video Transcript:<\/strong><br \/>\nPresenter:<br \/>\nHey, everyone, it\u2019s almost Super Bowl time and I\u2019m breaking out my Monster Stacker Burgers on the Cooking Everything Outdoors show.<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nSo what exactly is a monster stacker burger?<br \/>\nIt\u2019s huge I got to tell you.<br \/>\nBut it\u2019s also a lot different than what you\u2019re used to.<br \/>\nFor one thing I\u2019m using the cedar trays again.<br \/>\nAnd I just made them up real quick out of regular cedar planks.<br \/>\nThey are 5\u201d x 5.5\u201d x basically 2.5\u201d tall on the outside.<br \/>\nOn this one, which I\u2019m putting my ground beef into, my hamburger I\u2019ve drilled a couple of little weep holes in there so that the grease will drain out as it cooks.<br \/>\nAnd this one, which I\u2019ve already used twice, is what I\u2019m going to be putting my bun in and you can tell from the size of these things these burgers are going to be massive.<br \/>\nI really don\u2019t think anybody can eat one by themselves and you\u2019ll see what I mean when I\u2019m done.<br \/>\nLet me go over the ingredients.<br \/>\nNow mind you on the ingredients, you can do this anyway you want.<br \/>\nWhen I made my first one I had mushrooms in there and onion and cheese and other stuff that really\u2026that I think had had help you as in there too and it just really pops.<br \/>\nThis is just a basic to get you started how to do it.<br \/>\nNow first off, I\u2019m making hamburger buns from scratch, got this great recipe on www.TasteOfHome.com and I\u2019ll have that up on the website for you.<br \/>\nWe\u2019re going to take our hamburger bun and we\u2019re going to bake it and it\u2019s going to be the size of this, the inside of this box, using about a pound and a quarter of 85-15 ground beef.<br \/>\nCouple slices of really thick sharp cheddar cheese.<br \/>\nReally thick red onion slice.<br \/>\nAnd a couple of green chili slices, going to go on our stacker burger.<br \/>\nTop that all off I\u2019m going to season the layers with Brazos sizzling steak rub which I just absolutely love.<br \/>\nTopping all of that off I\u2019m going to be using Stubbs barbecue sauce.<br \/>\nThis is the Smokey Mesquite.<br \/>\nYou\u2019re probably familiar with that.<br \/>\nAnd I\u2019m also going to be using the iGrill to monitor the internal temperature so I don\u2019t overcook it.<br \/>\nCouple of other tools you\u2019re going to need because we\u2019re putting wood in a grill, fire.<br \/>\nYou\u2019re going to need a nice fire extinguisher.<br \/>\nI always keep a bowl of water to squirt in case of getting flare-ups.<br \/>\nFeel free to drop it as necessary.<br \/>\nPair of pliers, screwdriver.<br \/>\nSome heavy duty gloves.<br \/>\nAnd we want to do is preheat our grill.<br \/>\nOur bun is going to cook at 425, about 25 minutes until it\u2019s actually done because it\u2019s really big hamburger bun.<br \/>\nThis recipe that you can find on the website from Taste of Home will make 3 buns this size.<br \/>\nSo if you had 3 pounds of hamburger and 3 each of these goodies and 6 planks cedar trays you could have a massive, massive meal.<br \/>\nAnd I want to preheat these boxes up a little bit especially the one I\u2019m going to be baking the bread in.<br \/>\nIt\u2019s going to help a cook a lot easier.<br \/>\nAnd then I\u2019m also going to burn off some in anything that might be in there that I don\u2019t know about or can\u2019t see.<br \/>\nSo we\u2019re at 475.<br \/>\nWhen I open this up temperature is going to drop.<br \/>\nIt\u2019s pretty cool out there.<br \/>\nThese are only going to go on for probably 3 or 4 minutes.<br \/>\nIt\u2019s going to be real quick.<br \/>\nWe\u2019ll hear popping and snapping and we\u2019ll know it\u2019s at the right point.<br \/>\nIn a couple of minutes these are starting to char up real nice so I want to get them off.<br \/>\nLike that we just warmed it up.<br \/>\nGetting a little burn on there.<br \/>\nThey are hot, so be careful.<br \/>\nTo get started I want to take some spray, just coat the inside a little bit so our hamburger buns don\u2019t stick.<br \/>\nSo our hamburger bun here I\u2019ve pre-made, actually did this yesterday and it\u2019s maybe a 20-minute recipe, really goes really, really, really fast.<br \/>\nNot a lot of\u20265 minutes of kneading, couple minutes of mixing and you let it sit for a few minutes and really you cook.<br \/>\nSo get it somewhat squared up and set it in your cedar tray there.<br \/>\nI like to take little knife and give me a little bit of a couple slices on there for some decorative affect.<br \/>\nAbsolutely not necessary.<br \/>\nAnd this is going to go into our barbecue grill at 425 for about 25 minutes and we\u2019ll use a toothpick to test to make sure it\u2019s done.<br \/>\nRight in the center.<br \/>\nReason we want to do that is because I really want it to cool off a little bit when we go to assemble all of this.<br \/>\nSo we\u2019ll start prepping our monster stacker burger.<br \/>\nThe less you play with this, the better.<br \/>\nAnd what I wanted to do is divide this up into fourths, however you want to do that you\u2019re welcome to.<br \/>\nThis happens to work for me.<br \/>\nAnd these are my layers.<br \/>\nSo getting back to our cedar box with the grease weep holes in there and give that a good spray.<br \/>\nNow one of the questions you might have is why I didn\u2019t soak these trays?<br \/>\nWell, I haven\u2019t really found the need to do it.<br \/>\nAnd I don\u2019t have anything more scientific than that.<br \/>\nI do have my barbecue with just the burners go in this direction on this Weber.<br \/>\nI have the one in the middle off.<br \/>\nI watch them like a hawk.<br \/>\nIf it looks like they\u2019re going to catch on fire I\u2019m ready for them.<br \/>\nBut I haven\u2019t found the need to soak them yet.<br \/>\nMay change that opinion down the road I\u2019m not sure but for now and for all purposes I\u2019ve been putting them in there dry and they\u2019ve worked out just fine.<br \/>\nDo what you think is best.<br \/>\nIf you need to soak them, soak them for a couple hours and you\u2019ll be good in good shape.<br \/>\nSo take your first layer of hamburger.<br \/>\nIt\u2019s going to be, you know, pretty darn thin here and that\u2019s okay.<br \/>\nThis could really probably use 2 pounds of burger if you want but I\u2019m finding that 1 and a 1\/4 to 1 and 1\/2 pounds of hamburger works pretty darn good.<br \/>\nSome stuff will leak, that\u2019s no big deal.<br \/>\nAnd I\u2019m going to take my first slice\u2026oops, excuse me\u2026first I\u2019m going to take my steak rub and sprinkle that over the top on each layer.<br \/>\nAnd I\u2019m going to take my onion ring and set that in there.<br \/>\nTake another 1\/4 of my hamburger.<br \/>\nAnd you notice I\u2019m not meshing it, making into a bowl or anything.<br \/>\nI\u2019m just spreading it now as delicately as I can to capture and surround the stuffing ingredients that are in there.<br \/>\nAnd so we have another layer there and it looks pretty darn good.<br \/>\nAnother nice sprinkle.<br \/>\nLet\u2019s get our peppers.<br \/>\nAnd lay them in there.<br \/>\nYou\u2019re feeling this yet?<br \/>\nI tell you this is good.<br \/>\nTake another chunk of burger.<br \/>\nLet\u2019s take this larger one here and spread that out over the peppers and we\u2019ll have just enough room to get our cheese in there.<br \/>\nAnd we\u2019ll take a little sprinkle brasero.<br \/>\nGet our cheese, lay on the top.<br \/>\nLast of the hamburger.<br \/>\nWorked that all around until you\u2019ve got your stuff ingredients fairly well covered.<br \/>\nYou\u2019re going to get shrinkage on this.<br \/>\nBut for the most part that\u2019s what we\u2019re talking about.<br \/>\nOkay, we\u2019re going to let our hamburger bun go a little bit longer and when that\u2019s about halfway cooked I\u2019m going to put my monster stacker burger in there and start cooking at it.<br \/>\nThat\u2019s 2 inches of hamburger glory right there.<br \/>\nI know you\u2019re going to appreciate that.<br \/>\nWe\u2019ll get cooking here in just a minute.<br \/>\nOur hamburger bun for our monster stacker burger is just about done.<br \/>\nGot my want monster stacker burger prepared.<br \/>\nI want to take my probe with my wireless iGrill and I\u2019m going to insert that, pass the cheese, right about in the center there and I\u2019m only doing this because it makes it a lot easier to determine how well this has cooked on the inside.<br \/>\nFirst time I did this a little while back kind of overcooked it and I realize that you just can\u2019t guess at this.<br \/>\nIt\u2019s too big.<br \/>\nIt\u2019s too massive to guess at and depending on what you insert in the middle of this thing can affect the cooking time also.<br \/>\nSo let\u2019s get this started.<br \/>\nOh, look at that hamburger bun.<br \/>\nThat is coming along nice.<br \/>\nLet\u2019s scoop that over to the side.<br \/>\nGet our hamburger right in there with that.<br \/>\nGet my iGrill going.<br \/>\nAnd we\u2019re cooking baby.<br \/>\nUsing that toothpick test which is inserting it into your cooked bread or whatever, if it comes out dry that means it\u2019s done.<br \/>\nOur monster stacker burger hamburger bun is done.<br \/>\nLet\u2019s get that out.<br \/>\nWe\u2019ll be able to let that cool off.<br \/>\nHere\u2019s that bad boy.<br \/>\nLet\u2019s get it out of our box.<br \/>\nBoom!<br \/>\nSimple as that.<br \/>\nWe want this to cool off.<br \/>\nAnd there should be.<br \/>\nSo we\u2019re going to let this cool off and then we\u2019ll slice it, get some layers out of that so we can put our monster stacker burger together.<br \/>\nSo we\u2019re at 105 degrees according to the wireless iGrill.<br \/>\nNow we need to add our barbecue sauce.<br \/>\nGet a little Stubbs.<br \/>\nHo!<br \/>\nLook at that.<br \/>\nGot some of that cheese oozing through.<br \/>\nHamburger is browning up beautifully, all the grease is dripping down creating these incredible aromas.<br \/>\nAnd now I\u2019m going to slather our barbecue sauce because this is how we are going to finish it off.<br \/>\nAnd I wanted to dribble down the sides too.<br \/>\nSo don\u2019t be afraid to get a little bit love on there.<br \/>\nAlright, let\u2019s finish cooking it.<br \/>\nI\u2019m looking for about medium.<br \/>\nOkay, we\u2019re really just about done but one thing I\u2019m going to pull a little switcheroo.<br \/>\nThis is the bun I just made and it didn\u2019t rise as much as I\u2019ve wanted to because the dough was a day old.<br \/>\nAnd this is the bun that I made the day before and it\u2019s much larger and I\u2019m able to get 3 slices out of it which is exactly what I\u2019m looking for.<br \/>\nAnd that\u2019s what we\u2019re going to use.<br \/>\nSo [inaudible] after may be.<br \/>\nSo this is at 140 by the time I get it out and get it out of the box it\u2019s going to be about 145.<br \/>\nSo medium is about 140.<br \/>\nIt\u2019s going to creep on a little on the high side at 145 and that\u2019s okay.<br \/>\nI\u2019m good with that.<br \/>\nI\u2019m also want to toast up the middle slice of my bread here real quick too, so.<br \/>\nLook at that.<br \/>\nHoo!<br \/>\nMan, oh man!<br \/>\nI want to get my probe out of there.<br \/>\nAnd hey, here\u2019s the alarm that just went off.<br \/>\nLittle Willie & Lobo there.<br \/>\nHow do I turn that off?<br \/>\nIGrill wireless, cool.<br \/>\nIf you haven\u2019t heard of Willie & Lobo, go look them up.<br \/>\nYou\u2019ll love them.<br \/>\nFlamenco guitar, little Gypsy Boogaloo with the violin.<br \/>\nSo here is our very large stacker burger and we need to get that out of there.<br \/>\nThat\u2019s where the pliers and the screwdrivers are going to come in handy.<br \/>\nBut first, I want to toast this up just a little bit.<br \/>\nOkay, let\u2019s get this burger out of here.<br \/>\nAnd what I like to do, now this is really, really hot, I\u2019ll take a screwdriver and I\u2019ll just find a loose joint there because these are only connected with a couple nails.<br \/>\nAnd it\u2019s going to be messy.<br \/>\nBut we\u2019ll get this pried open and then I will separate it with pliers here.<br \/>\nI just want one side of this off.<br \/>\nThat\u2019s all I\u2019m looking for.<br \/>\nI got cheese oozing everywhere.<br \/>\nOkay.<br \/>\nSpin this around, so maybe you can see what I\u2019m doing here.<br \/>\nMy channellocks.<br \/>\nOkay.<br \/>\nThat\u2019s done.<br \/>\nLet\u2019s set this aside out of the way.<br \/>\nWe have our monster stacker burger in there.<br \/>\nI hope you can see.<br \/>\nNow what I have to do is get this out of tray which is really not that difficult.<br \/>\nNice little spatula lifts it all out.<br \/>\nWe\u2019ll set it right there.<br \/>\nYou can admire the size of that bad boy.<br \/>\nAnd let me get my handy little garbage can there.<br \/>\nDouble-check my bread.<br \/>\nJust wanted it slightly toasted.<br \/>\nAnd when that\u2019s done we\u2019re going to build this.<br \/>\nOkay, I decided to toast the top and the bottom up a little bit too.<br \/>\nSo now we\u2019re going to build this and what I do is I will take my all stack burger here and I\u2019m going to\u2026basically I\u2019m going to cut it in half.<br \/>\nNow there is a section in there where my chili peppers are right in the middle, so I had hamburger, onion, chili peppers and hamburger and then cheese and then hamburger.<br \/>\nAnd I\u2019m just going to find the halfway point here and I\u2019m going to very carefully, because it\u2019s still really, really hot I\u2019m going to cut it right in half as evenly as possible without cutting my fingers off.<br \/>\nOkay.<br \/>\nSo let\u2019s see here.<br \/>\nFirst things first, put the whole thing on top of the bottom and then I will lift the top off.<br \/>\nOh, look at that.<br \/>\nI don\u2019t know if you can see how cool that looks.<br \/>\nYou can see the chili peppers in there, the cooked onion, the hamburger.<br \/>\nAnd at this point, of course, I need to add a little bit more barbecue sauce to the middle.<br \/>\nI\u2019m just going to drizzle some of my Stubbs on there, put my middle piece on, put my top stacker on.<br \/>\nUmm, plenty of sauce there.<br \/>\nCan\u2019t have a burger without a little bit of tomato and lettuce.<br \/>\nEntirely optional.<br \/>\nThese are Roma tomatoes.<br \/>\nOur big giant beef steaks available this time of the year.<br \/>\nSome nice lettuce on there.<br \/>\nMy hamburger bun.<br \/>\nAnd hooya, that there, my friends, is the Cooking Everything Outdoors monster stacker burger, just in time for the Super Bowl.<br \/>\nHow are you going to eat it, I have absolutely no idea.<br \/>\nActually I do.<br \/>\nLet me show you a couple of things here.<br \/>\nOkay, how do you eat this?<br \/>\nI\u2019ll show you in just a second but first off I got to say my little spiel.<br \/>\nI want to thank my sponsors, www.OutdoorCooking.com, Camp Chef, www.IslandGrillstone.com.<br \/>\nI want to also remind you that you can leave a comment down below on YouTube.<br \/>\nI really appreciate those.<br \/>\nI\u2019ll respond every one of them.<br \/>\nGive this video a big thumbs up.<br \/>\nYou can find me at www.Cooking-Outdoors.com, YouTube of course, iTunes, Facebook, Twitter, Pinterest and Google+, I\u2019m playing with that just a little bit.<br \/>\nAny questions just send me an email at info@cookingoutdoors, www.Cooking-Outdoors.com.<br \/>\nLet\u2019s slice this up, serve it and get a bite out of this thing.<br \/>\nSo what I do is I take and I will quarter this up so that it is easy to slice.<br \/>\nAnd using this centerpiece here I will triangulate everything very gently.<br \/>\nWhat we\u2019re going to get is four giant burgers out of this.<br \/>\nThat is certainly going to satisfy anybody to any kind of appetite.<br \/>\nSo let\u2019s take a look at this.<br \/>\nHopefully they won\u2019t fall apart on me.<br \/>\nThese are absolutely monstrous burgers.<br \/>\nYes, more importantly that I don\u2019t drop them.<br \/>\nAnd you can get just a small idea of how amazing these really, really are.<br \/>\nLet\u2019s see here how do we do this?<br \/>\nLike that I think.<br \/>\nGet that other one in that plate.<br \/>\nThere you are.<br \/>\nGame on.<br \/>\nThis is Gary House Cooking Everything Outdoors.<br \/>\nThanks.<br \/>\nHuge.<\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/monster-stacker-burger-video\/monster-stacker-burgers\/\" rel=\"attachment wp-att-11661\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11661\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/01\/Monster-Stacker-Burgers-300x168.jpg\" alt=\"Monster Stacker Burgers\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/01\/Monster-Stacker-Burgers-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/01\/Monster-Stacker-Burgers.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Monster Stacker Burger Video (Closed Captioning available on this video) &nbsp; Video Transcript: Presenter: Hey, everyone, it\u2019s almost Super Bowl time and I\u2019m breaking out my Monster Stacker Burgers on the Cooking Everything Outdoors show. Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home. So what exactly [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11661,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[499],"tags":[95,863,848,1123,1142,2820,36,7,516,45,1579,26,1755,60,2802,1374,798,1796],"class_list":["post-5303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to-videos","tag-food","tag-grilling-hamburgers","tag-how-to-grill","tag-cedar-plank","tag-cedar-plank-grilling","tag-cedar-plank-tray","tag-cooking","tag-cooking-outdoors","tag-gary-house","tag-grill","tag-grilled-hamburger","tag-grilling","tag-grilling-recipes","tag-hamburger","tag-homemade-hamburger-bun","tag-how-to-grill-hamburgers","tag-how-to","tag-outdoor-cooking"],"yoast_head":"<!-- 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