Tailgater Special: Big’s Red Raider BBQ Brisket Bacon Cheese Burger

With TCU on their way for the Showdown at the Jones this weekend I am sure that everyone got their fill of brisket and ribs last week. For those of you that tried my Porchetta Recipe from last week I think you will agree that I know what I'm talking about right?

Well I wanted something for your tailgate this week that will flat out drop your guests jaws, if if they can get their mouth around this giant. Just like the State I love, this unique twist on a classic is as Big on flavor as Texas itself.

Here Is How You Make "Big's Red Raider Brisket Bacon Cheese Burger."

What You're Gonna Need:

Charcoal Grill, Hot Smoker or a Flat-Top (Charcoal Grill with some moistened smoking wood on-top of hot coals works the best)

• 1 lb 70/30 Ground Chuck
• 3/4 lb Pulled, Shredded and Chopped Smoked Brisket (already smoked or braised)
• 5-6 Slices of your Favorite Cheese
• Your Favorite BBQ Sauce
• 1 Yellow Onion
• 50-6 Fresh Jalapeno
• Thick Cut Peppered Bacon (Optional)
• 1Tsp Garlic Powder
• 1Tsp Onion Powder
• 1Tsp Cayenne Pepper Powder
• 1Tsp Red Pepper Flake
• 5-6 Good Splashes of Worcestershire
• Fresh Lettuce and Tomato
• A Good Bun is a must. Hit Market Street Bakery and let them point you in the direction of a good fresh baked Bun or roll.
• 1 Stick of butter

First of all mix your ground chuck and already cooked chopped brisket, Yes the already cooked brisket is mixed with the raw Chuck, along with all your dry ingredients and Worcestershire. Form your patties (1/3 pound patties is a big beautiful bite) stick them to the side and let them rest for an hour while you get your coals hot. Don't forget a handful of mesquite or hickory chips. Throw them in some water and let them soak.

When the grill is hot throw in a hand full of your moist wood chips in and get your grill on and let it get hot. Throw down your patties and you can go ahead and start grilling your slices of onion and Jalapeno, don't be sacred, get those peppers good and black, you can always take off the burnt skin.

Do your onions your way. Grill them, leave them raw or if you have access to a fryer you can always thin slice your onions and drop them in a little flour and fry up some fried onion strings Mmmmmm.

If you want to max it out you can fry up or deep fry some bacon to put on, it's up to you.

Cook those burgers until they are Medium Rare, (time is up to the temp of grill)  and don't forget to throw a slice of butter on each side of burger while cooking. That's gonna leave you a hot pink center and very juicy burger.

Grill your buns a little, throw on your burger, a couple slices of your favorite cheese, bacon then a few jalapenos, onions, fresh lettuce and tomato and a little of your favorite BBQ sauce and dig in!