00:00So I made a smoked smash burger that was so good, it won me my team's second place at the
00:03Texas Open Fire Meetup.
00:04And if you've seen my viral jalapeno popper smash burger, this is a smoked version that we cooked all over
00:08open fire.
00:09And because it's going to take the longest, we're going to get the cream cheese on the Weber kettle first
00:12so that can start smoking.
00:13And after about 40 minutes of prep, we're going to get the Booth Creek Wagyu smoking on the kettle at
00:16200 degrees for about 20 to 30 minutes.
00:18And after the cream cheese has been on there for about an hour, it's ready to go, and then shortly
00:21after, so is the beef.
00:22And we're actually cooking these smash burgers on a Weber kettle with a griddle insert.
00:25And we're going to use some Jell-O's double charcoal to make sure these grills stay ripping hot.
00:28And after we get the beef all smashed down, we're going to season them up with some hardcore carnivore Texas
00:32jalapeno salt, which is also what we used on the cream cheese.
00:34Then we can place down our thinly sliced jalapenos before we flip these over to show off that beautiful crust
00:38that you can only get from smoking these first.
00:40Then each patty gets topped off with some new school American cheese, while Cole finishes up our special Midwest Fresh
00:44Bacon Jam and Raspberry Sauce.
00:45And to put this burger together, we're using a steamed Martin's potato roll with our smoked cream cheese on the
00:49bottom, followed by two of our jalapeno patties, and then the top bun gets a generous amount of our Midwest
00:52Fresh Bacon Jam sauce.
00:53And trust me, this burger was a massive hit, so you should definitely try it out for yourself.
00:56I got the full recipe down below for you, and I want to give a huge shout out to Midwest
00:59Fresh, my incredible team, and all the folks at the Open Fire Meetup for making this event possible.
01:03You better believe next year we're coming for first.
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