Sous Vide Cheese Stuffed Burgers (Juicy Lucy)

[@MarcusDET]

Wow that shot of you opening up the burger after cutting it was epic.

[@SmokingBBQ]

It was what I was hoping it would look like when I cut it open. Thanks again for stopping by!

[@Bubba-Ho]

Great cook, great content my neighbor turned me on to your channel and I look forward to your cooks on the Blackstone. I'm trying your recipe for turkey breast on the Weber Kettle this weekend. And to your son Kyle, listen to everything your dad teaches you, the knowledge passed down is priceless and the cooking tips will help you when you go to college....but that's another talk....

[@SmokingBBQ]

Thank you for the kind words, I appreciate that. I love sharing my recipes with others. Thanks for the support and for stopping by. Say hello to your neighbor for me!

[@thegalleryBBQ]

Nice thumb, Awesome cook. Thanks brother and stay safe.

[@SmokingBBQ]

Thank you. Stay safe as well, and thanks for stopping by!

[@papacsbbqkitchen2668]

Nice Eric, they turned out awesome!

[@SmokingBBQ]

Thanks Papa C. They were awesome. Thanks for stopping by!

[@sekritskworl-sekrit_studios]

Any Experience with the Anova Precision Oven?

[@SmokingBBQ]

No, not yet. My friend Darrin from the Fire & Water Cooking channel has one, and loves it. Hopefully I will get one soon. Check out his KZbin channel. kzbin.info

[@sekritskworl-sekrit_studios]

Where did you get those burger press things?

[@SmokingBBQ]

Here is a link to get the burger press. www.grillaholics.com/?ref=smokingbbq Either use that link or the code SMOKINGBBQ to get 20% off your order. The burger press works great.

[@splishsplash6702]

What should the water temp be?

[@SmokingBBQ]

I always leave the recipe in the video description below the video. But to answer your question the temperature I cooked the burgers at was 135 degrees.

[@avqc954]

I don’t know about those lol

[@instantrewardsindeed9166]

Mouthy and disrespectful