BBQ Pit Boys Big Cheeseburger / CB 500X

This cook on my CB500 X was inspired by the BBQ Pit Boys who have about 200 grilling videos on You Tube. These cooks do most of their cooking on the classic Weber Performer. Do go over there sometime and punch up BBQ Pit Boys for some great information, recipes, and cooks. This is my version of their big super cheeseburger.

The ingredients used in this big burger are about 3-1/2 pounds of 70/30 burger, cheddar cheese, onion, green bell pepper, bbq sauce, pepperoni, mushrooms, olives, jalapeno peppers, rub, and some real thick bacon.

I formed the burger just a little thicker than it came in the package and then poured on the bbq sauce, and also added some cheese, onions and bell peppers.

Next came the mushrooms, pepperoni, and jalapeno peppers.

I finished it off with some half slices of some real thick bacon. It is now ready for the grill.

I figured I would need about two hours at about 350 degrees to do this cook so I loaded up my big Weber chimney with 65 Stubb’s brickettes. Fired it up and ashed them over completely and poured them into the right side of the CB500 which is setup for an indirect cook. Opened the service door about an inch and brought the cooker up to cooking temp.

First mistake...pan was about 1/2” too long for the cooker. I had planned to use the direct side of the cooker as well so I couldn’t just turn the pan sideways. Took it back into the house and formed up a pan out of tinfoil and placed the meat back on the cooker.

For my potato wedges, I made up another tinfoil pan but somewhat shorter for my potatoes. I cheated and nuked the potatoes to about half done. Cut them into wedges and then drowned them in some real butter, sprinkled on some garlic salt, and cracked on some of that good Telecherry black pepper. I poured the balance of the butter over the wedges and placed them on the cooker.

I cooked the potatoes direct about 30 minutes to where I wanted them and took them off the cooker and placed them on some paper towels.

The big burger came off next and it sure looked good.

Next, I grilled up a couple of big buns. I then cut the big burger into 4 equal pieces.

Loaded the big burger on the grilled bun and then added some lettuce, more onion, and a slice of tomato.

This big cheeseburger worked out to just a little under a pound per sandwich.

Shazaam.......now thats a burger!

Monster Burgers

This is another work in process type of cook that I like to fool around with although I am now getting a pretty good product. I got this idea about 5-6 years ago when I read about a big burger at a joint somewhere up in the Northeast that weighed a total of about 5 pounds and if you could eat it all, you would get it free and your name placed upon their wall with your picture. I said, I can do that!!

Since that time, there are places that now make the big burgers over 50 pounds!

Anyway, it was somewhat harder than I expected to make one of the big burgers but I did get it figured out.

Now, where do you find a big bun??? Believe me, in my area, NOWHERE!! You either make it yourself or hire it made and that is way too expensive for a one time bun.



I made my first big burger bun about 14" in diameter and got it way toooo thick for the amount of meat that I had planned. It was my idea to be able to eat the big burger after I got it made and had to toss that bun and try again. I made up another big sesame seeded bun and baked it at 350 degrees on the ceramic cooker for the second time and got it about right. Now, how do I cut it...I don't own a knife that is 17-18" long like a fellow would need to cut the bun in half. Anyway, I got it hacked into two pieces and it looked pretty good other than I forgot to turn the bun on the ceramic cooker to get a little more even browning but I did learn how to make a big bun that I could use for my burger.



Making the burger was another problem. Unless it is made about 2-3" thick, it won't hold together for cooking. I didn't want it 2-3" thick as I wanted to be able to kinda quarter it and pick it up eat it like a regular burger. My second problem is how in the world would I turn the big burger over on the cooker without it falling apart.

I had to make a couple of changes for it to work like I wanted. I then started out with around 2-3 pounds of 70% lean burger, to this, I added some finely chopped onions, some sharp cheddar cheese, and an egg to help hold the pattie together. I made this pattie 14" in diameter. This pattie worked out well and I could handle it on the cooker.

I then took the bun back out and grilled it on the ceramic cooker and then placed my big hamburger on it. Looked like I had a good start on my big burger.



I then dressed the burger with some lettuce, onions, tomatoes,cheese, and my special sauce and placed the top bun on the burger.



Now that is a good looking big burger. After some shrinkage with both the bun and the burger, the sandwich ended up about 13" in diameter. I wish I would have weighed the sandwich but I forgot. I would guess about 5 pounds.



I now had a big burger that a fellow can actually pick up with his hands and eat the thing!

I plan to make my next big burger about 18" in diameter with about 6-8 pounds of meat. Now that is a whopper!!