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[ED (Seth): Welcome baaaaaack!

It is college football season. Today. Right now. And of the many things that thing means, it means Joe Pichey, serious bbq-ing dude, is back to his weekly BBQ recipes in this space. The deal is he does the cooking, Stubb's does the sponsoring, and we all do the thing where we mentally run through the weekend and try to imagine when we can try this.]

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It's finally GAME DAY and I could not be more excited. In fact before we begin I think I just need to scream something…

HARBAAAAAAAAAUGHHHHHHHH!!!!!

There have been a lot of changes in AA and a few here in the MMMGOBLUBBQ Man-Cave. We've added a few new toys and a picked up a new Pitmaster Pup along the way. Thanks to everyone's help back in April, we were able to settle on a name of "Smokey BOnes" for our new BBQ mascot.  We were also able to find some tasty new recipes that Stubbs has once again agreed to sponsor, starting off with the BEER CAN BURGER. This one exploded on social media a few months back and is perfect for a tailgate.

Ingredients:

• 80/20 Ground beef
• Bacon
• Onions/Mushrooms/Peppers (Any topping you can imagine)
• Cheese
• Stubbs Beef Marinade and BBQ Rub
• Hamburger Buns

[After the jump: the manball of burger methods]

Directions:

Set your grill up for indirect heat. We are shooting for a temp of 275. Throw on a few chunks of hickory and get the smoke flowing.  Form your hamburger patties as you normally would. I like the 1/2 lb patty the best.

Once the patties are formed, grab a full can of beer (or Monster in this case) and press down in the middle. Bring the sides up a little to make a deep well in the meat.

Once you have them set, wrap each patty with a slice or two of bacon. Secure with a toothpick. Dust each burger with some BBQ rub and set aside.

This is where you can get super creative. Add anything to the burger that you like. I've used pimento cheese, brisket, spinach, blue cheese, grilled pears, brie cheese, mushrooms, pizza toppings...ETC.  Pack it in there good. I like to add some Stubbs Beef Marinade to the middle to add some beefy goodness. Wait until the end to add your cheese. Don't do as I did in this pic. Learn from my mistake.

Once you have them formed and filled, place on the smoker/grill and let go for about 30 - 45 minutes. Once the bacon starts to get a little crispy, they are usually done.

A good instant read thermometer will help here as well.  Stay tuned for a few Thermapen giveaways later in the season. Once the BCB's reach your desired level of doneness, remove from the heat and rest for a few minutes while you toast your buns. If you don't like em toasted, you are ready to go. I love to top mine with a little nacho cheese, straight from the can.

As far as the new BBQ toys and Pitmaster Pup are concerned, here they are. We have a few new Big Green Egg's in the Man-cave along with a mixed pup that was found hiding under my MGOJEEP at the local dog park.  Smokey BOnes says GO BLUE!  Let me know how they turn out. Send pics of your tailgate to [email protected].