BBQ, Beef & Beyond. The Smoking Ho is a food blog focused around all things meaty. His blog features BBQ restaurant write-ups from all of the world, recaps from BBQ festivals, and smoked meats recipes. He’s all about having a good time and enjoying the meatier things in life.
Jimmy lives in the Austin, Texas area and is passionate about BBQ. He and his wife love to travel and will find BBQ anywhere they go (stateside and international). You can follow his adventures in BBQ, meaty dishes, and food in general on social media and his blog.
For the burgers
2 lbs ground chuck, 80/20
Head Country Championship Seasoning, The Original
Premium burger buns
4 Tbsp. Butter
12 slices American cheese
Red onion, sliced
Ripe tomato, sliced
Lettuce, rinsed and dried
For the aioli
1/4 C. of Head Country Bar-B-Q Sauce, The Original
1/3 C. mayonnaise
1/2 tsp. garlic powder
45 mins - 1 hour
Preheat grill or smoker to 225 degrees F. Arrange coals on one side of the grill.
Form beef into six patties. Dust each, top and bottom, with Head Country Original Championship Seasoning.
Add patties to preheated smoker and cook, with lid closed. If using a grill, add patties to the grate opposite of the stacked coals. Flip burgers after 10 minutes.
While the burgers cook, make the aioli. Mix Bar-B-Q sauce, mayonnaise, and garlic powder in a medium-sized bowl. Allow to rest until time to assemble the burgers.
Heating the butter in a medium skillet over medium heat, brown each bun, working in batches.
Once burgers are 5-10 degrees from desired doneness (the internal temperature of burgers cooked medium are 145 degrees F), move burgers directly over coals. Sear for about 2 minutes per side, adding two slices of American cheese to each patty after flipping once. Remove patties to a plate.
Assemble burgers: Bottom bun, cheese-covered patty, plenty of aioli, tomato, onion, lettuce, and top bun. Enjoy!