weber kettle

Make the perfect hamburger on a charcoal grill. From meat selection to toasting the bun and dressing the burger, watch Chef Tony make burger magic!

The Perfect Hamburger Recipe on a Kettle Grill

lbs 80/20 ground chuck

salt

tsp fresh cracked black pepper

cayenne pepper

lb thick cut bacon, precooked & chilled

hamburger buns

Mayonnaise

Mustard

arugula

Cheddar cheese, thin sliced

Red onion, thinly sliced

Pickles

Tomato, thinly sliced

Pre-blend black pepper, cayenne, and coarse salt together and set aside.

Break up the ground beef into looser pieces, and lay it out evenly in a sheet pan. This will make it easier to blend in our seasoning evenly.

Sprinkle in half of your seasoning blend and half of the chopped bacon bits.

Give the meat a light mix, avoid overworking the meat, this will dry it out.

Sprinkle in the remaining half of the seasoning blend and bacon bits, and toss to incorporate.

Portion out 6 loosely packed meatballs, this will make it easy to add any remaining meat to each meatball so that your patties come out even.

Take each meatball and gently press them out into patties only a couple of times, again avoid over compressing the meat so that it remains juicy.

Make a thumb indentation in the center of each patty, this allows the burgers to cook flat instead of ending up looking like a tennis ball.

Avoid lighter fluid when lighting charcoal, all you need is some paper towel pieces and a chimney starter.

Allow all of your natural lump charcoal to get lit and pour them out on the base of the grill in a pile.

(Optional:) Depending on your grill size, you may need to add another chimney full of unlit charcoal to the stack of lit charcoal.

Allow the unlit charcoal to catch fire, and spread all of the lit coals across the grill.

Place the grids on the grill, and close the lid to allow the grill to preheat for about 5 minutes.

Once preheated, place your burgers across the grill and allow them to sear with the lid open so that they get a great flame broil.

Once the burgers have juices rising to the top, and the sides begin to grey, they are ready to flip.

Once the second side of the burgers has a nice sear, move them to the outer edges of the kettle grill.

Place the lid on and shut the top and bottom vents down to only a slight crack opening. This will dwell down the temperature and allow the burgers to finish cooking with a great amount of smoke flavor.

After 2-5 minutes of smoke, the burgers should be ready to come off.

Place the burgers on a sheet pan and rest them for 5 minutes while you toast your buns. This is a good time to put some sliced cheese on the patties so that it melts while the burgers rest.

Dress your burger with your desired toppings, serve, and enjoy!

In this recipe it's all about how to set the Weber Kettle Grill for indirect cooking using the “charcoal snake” method. This will give you a long, even, slow burn that is just what a Pork Butt needs to make perfect pulled pork.

Pulled Pork on a Weber Grill

8-10lb pork butt

Killer Hogs Hot Rub

apple juice

apple cider vinegar

Killer Hogs Vinegar Sauce

Killer Hogs The BBQ Sauce

Set up Weber kettle for indirect cooking by stacking unlit charcoal briquettes in a ring shape 3/4 of the way around the outer edge of the grill; it should take approx. 10lbs of charcoal.  Also mix in chunks of of pecan and cherry wood with the charcoal for smoke flavor.  (there should be a good size gap so the coals don’t complete a full circle &#8211; this creates a “charcoal snake” for an even burn pattern.

Place a small size Charcoal Vortex in the center of the grill to act as a heat deflector.  Turn the Vortex so the wide side is facing up. (a small aluminum pan can be substituted here).

Trim the pork butt removing excess fat and sinew.  Score the thick layer of fat into a diamond pattern by making shallow slits at an angle 1” apart; then rotate the butt and make shallow slits in the opposite direction.

Season the pork butt on all sides with Killer Hogs Hot rub (substitute your favorite rub if you want).  Let the butt sit for 15-20 minutes before placing on the grill.

Light one end of the “charcoal snake” using tumble weed fire starters; leave the grill open until the charcoal catches (few of the coals turn white).  Place the cooking grate on the grill and close the lid.  As the temperature climbs to 225°F adjust the top and bottom vents to 50% to hold the cooking temperature at 250°F.

Place the pork butt in the center of the kettle over the Vortex to protect it.  The charcoal will burn around the edge creating even heat and the wood will gradually burn creating smoke flavor.

Spritz the pork butt with a 50/50 mixture of apple juice and apple cider vinegar after 1 hour. Repeat this step every hour until the bark starts to turn dark on the outer surface of the butt.

After 4 hours the bark should be developed and it’s time to wrap.  Remove the pork butt from the Weber, place on a double layer of aluminum foil.  Drizzle Vinegar sauce over the outside, and wrap the foil around the butt.  Place a wired probe thermometer into the thickest part of the butt away from the bone.

Set the pork butt back on the grill and monitor the temperature.  It’s done when the internal hits 200°F.  Keep an eye on the charcoal.  I didn’t have to add any more coal for this cook but if you get close to the end of the “charcoal snake” just add another handful of coal as needed.

When the internal temperature hits 200°F, remove the butt from the grill.  Carefully transfer the butt to a wire rack over a shallow aluminum pan and glaze the outside with a 50/50 mix of vinegar sauce and The BBQ Sauce.  Place the pan back on the grill and let the sauce set for 15 minutes until it caramelizes.

Remove the butt from the grill and let it rest for 15 minutes or so before shredding by hand for delicious pulled pork.    

First time smoking a pork butt, and followed this exact recipe. Turned out fantastic! I can’t  think of anything I could add or take away to make it better. Other than chicken wings, it’s the best use for the vortex on my kettle I’ve seen.

I've spent many times carefully setting up the snake and making it stacked just right - never again! It sure did a great job following this instead!  thanks for saving me time!

Delicious, did a 10lb roast yesterday and it came out absolutely outstanding! Cooked it to 195 and let it sit for 30 before shredding and couldn't have been happier. The snake method worked well in my Weber 26" kettle.

https://www.youtube.com/watch?v=uZfpwIp7etc

Smoked Pork Butt Recipe on Weber Kettle Grill
 
#pulledpork #webergrill #howtobbqright
 
Pulled Pork on Weber Grill

WHAT MALCOM USED:
- Red Flexible Dexter Russell Knife https://bit.ly/H2QKnife5
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Vortex Grill http://bit.ly/VortexGrill
- Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce
- Chicken Rack http://bit.ly/KHChickenRack
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Thermoworks Thermapen http://bit.ly/H2QThermapen
- Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
- Hand Savers Glove Liners https://bit.ly/HandSaver
- Black Nitrile Gloves http://bit.ly/NitrileBBQGloves
 
I use my Weber Kettle for more than just grilling - and this recipe I set the kettle up for indirect cooking using the “charcoal snake” method which gives a long, slow burn perfect for pulled pork. 

First let’s talk about the set up:  Pile a ring of unlit charcoal briquettes around the outer 3/4’s of the 22” Weber Kettle. It’ll take about 10lbs of charcoal.  Be sure to only go 3/4 of the way around to create the “charcoal snake”. The goal here is to create an even burn slowly around the kettle. For wood flavor I mix in chunks of pecan and cherry wood with the coals. 

I also place a charcoal Vortex in the center of the grill to create a heat deflector. You can use a small size aluminum pan in the void; it’ll work just as well.

To light the coal I use a couple tumble weed fire starters and keep the lid open until the first few coals are glowing red and ashed over. Then place the cooking grate on the grill and close the lid. Make sure all of the vents top and bottom are open 100%. As the grill temperature begins to climb to 200°F check the vents back to 50%. This will hold the Weber around 250°F.

Now for the pork butt. Trim away an excess fat or sinew from the butt and score the fat cap to create a diamond pattern in the fat cap. Season the butt with your favorite bbq rub- I use Killer Hogs Hot Rub. Get in-between the score marks and coat the edges.  

Once the Weber is running at 250°F place the butt over the Vortex on the center of the grill.  Close the lid and let the “charcoal snake” do all the work. I do like to spritz the butt every hour with a 50/50 mix of apple juice and apple cider vinegar to help the bark develop.

After 4 hours the bark should be just right and it’s time to wrap. Place the butt on a double layer of aluminum foil and drizzle Killer Hogs Vinegar Sauce over the top. Bring the foil up tight around and  stick a wired probe thermometer into the thickest part of the butt away from the bone.

Place the butt back on the grill and continue to cook. Keep the temperature steady at 250°F and keep an eye on the internal temperature and the charcoal. I didn’t have to add any extra coal but if it looks like you’re going to run low just add a couple handfuls to the end of the “snake”.  

The pork butt is ready when it hits 200°F internal. At this point carefully remove the butt from the foil and place on a rack. Glaze the outside with a 50/50 mix of Killer Hogs The BBQ Sauce and Killer Hogs Vinegar Sauce (you can use your favorite pork glaze here) and place back on the grill for about 15 minutes for the sauce to caramelize. Then it's time to pull some pork!  
 
Connect With Malcom Reed: 
https://howtobbqright.com/
FB - https://www.facebook.com/HowToBBQRight/
T - https://twitter.com/howtobbqright
IG - https://www.instagram.com/howtobbqright/
 
Malcom's Podcast - https://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Top 2 weber kettle recipes from across the web

The most viewed weber kettle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Perfect Hamburger Recipe on a K...

Pulled Pork on a Weber Grill

Top 2 weber kettle recipes from across the web

The most viewed weber kettle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Perfect Hamburger Recipe on a K...

Pulled Pork on a Weber Grill

The most viewed weber kettle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine