- Season the beef with salt, pepper, and garlic. Divide into 4 equal portions (5.3 oz by weight) and form into patties 5" in diameter. Place in the refrigerator.
- Melt butter in a pot over medium-high heat. Saute garlic for 1 minute and then stir in the flour to form a blond roux.
- Add the beer in 1/4 c increments, whisking continuously to blend between additions. Simmer until slightly thickened, 7-10 minutes.
- Whisk in cheese in small batches until melted and smooth.
- Stir in the seasonings and yogurt. Taste and add salt/pepper to adjust if desired.
- Preheat a charcoal grill to 450f.
- Grill burgers until done, about 4 minutes per side.
- Place burgers on buns and ladle the cheese sauce over the patties. Add other toppings as desired.
Fire roasted jalapeno note: For spicier sauce, use 1/2 Tbsp of jalapeno. If you prefer, you can use canned green chiles for convenience but I like the smoky flavor of roasting my own jalapeno.
Tips for fire roasting chile peppers.
Tip: If your sauce gets too thick while sitting, just whisk in a little more beer (1/2 tablespoon at a time).
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3h_MDvlG4TyhbF0iNVJxXc4-YoDqPwy5UBbuY8eS4q-b5em5vl-681L1HzZgw1Xbq2s_5SXFnXwn4uWp7wGFp7sqKv0BjFpynrE-qMHdS4-j9c1JDbFQfO-kS5CDeOjY8rUy3r7_kzTN3/s1600/DSC_1293+resized.jpg) |
In the beer-food pairing class at Anheuser-Busch, we learned that lager has a crisp, dry finish that gives a perfect contrast to spicy cuisines. |
![serated spoon, cleaning chile tool](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhizJ1EXDAjjM95HpqqpAjw3tjqPcF5NK6Bu1eqaLclRNoOi8NFQ6h2jFGolzZUcrtnEjuaiBAD-1cAgY015HWbAbD-QFy3pVRa1AqmVb8b60KrDUlvAXHz_vZIi-xZzUO5MhGoeHxOd5/s1600/DSC_1298+resized.jpg) |
My favorite tool for peeling and seeding roasted chiles - a grapefruit spoon. The serrated edges work wonders. |
I also made a version of the Chris Lilly's pickle recipe except the pickles weren't grilled and I sliced them instead of spears, still tastes great.
I served this with sweet potato fries (from frozen, I didn't prep them myself) and a fry dipping sauce of mayo, Worcestershire sauce, cinnamon, and ginger.
*[Note: The Kingsford Invitational will be on television shortly, I'll let you know when it broadcasts.]
Ribs Quickie
I also smoked some pork back ribs (what most places market as "baby back" ribs) last weekend but I didn't do a post since it was nothing new. Here's the condensed version.
![Big green egg ribs, how to remove rib membrane](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3VHO_87z2TQBzhlkgepvl1esTaC2DnJM5Y-H82B3cUBN7gOIC-habVeJsZ_gfQ1xaeNaERUCyvVmpm3II31wiLeGZJplaTcvmkHw5kimW-t6VAskulv_XWVCOGiD-1EJk1yxeTXQDAqL/s1600/DSC_0033+resized.jpg) |
I remove spare rib membranes from the end but baby backs are easier to remove from the middle. |
![mustard ribs, French's ribs, Big green egg ribs,](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQi6uKzJXvhgKgjJmlEfOKmFK6ECi4hdeI6ff-aG_8w3tbxg52224ZarwIJvD88gX5ub9AuOJ-gnh7w5xIUmueLqD6zKFBApPO-oQKFJmUVOQ8x2hoEl9vURZRoFGjThclYc6I2Fxafyo7/s1600/DSC_0037+resized.jpg) |
A quick slather of yellow mustard as a binder. I didn't mean to make the first two look like the letter A. |
![seasoned BBQ ribs, BBQ rib prep](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pmjJeNkKp33-hlMRtZRcDYbffzUm2JCIZsi1t7kap4B7B9xzQdj09_60gatTVQz0IZJAmBWy-PnIO2kuF_zFf_2NDJzyuWFV4deikUcAP_Qj_kGDuhyphenhyphenY5uadAhI67215SE0BFEfuG1Md/s1600/DSC_0040+resized.jpg) |
Used Melissa Cookston's basic rub recipe. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCVA_4oUU332Adh7e6jc-ZXWCrxcL4D6F0qS_5t7ypEpOguDejAWdHrGKTQthNlspSQX6sJow3ynqhU3GAi-bPI3k2nWtng6ZyXExpjwZe9E8TBEFiELJOb7T4-tlWFNDKxabS46BDtpe/s1600/DSC_0052+resized.jpg) |
Smoked at 250f with cherry/hickory wood for almost 5 hours. Spritzed with apple juice a few times. Never foiled. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYic0Wd7ewMqfCnwcM00mCYOzcsWrlFXpR-7VQvlsGMv-kNqsxJ4XihOGG7VW5FVmFvAK29FId93ZNeWbyUEbG7ZgP9frbKzNEUmE_X-6DfZLAxCgNJ4gtKF0Rmw2Dq8EB-eDQnIr_dQv/s1600/DSC_0055+resized.jpg) |
I overlapped them a little to get them to fit. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iC7g9yxR_MxrJnmzHx2f4yTeSX0AaXCCr3upCtg0uf33XggQLEoyF4NVIktgJBsjZEmPG2AeiYy4WzkUOMNA2Gprv815TVnFPgwWafVwC3kdDaO2FfM7Ai_zLKhvhEbbwTFVNDASX8Xr/s1600/DSC_1286+resized.jpg) |
Never got any plated shots the first night. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FigrJVKM18dScrizJEPLy-SCV7Ee-9WqsxpYFXP5IDpigkfgpABZ8Xs9GSZ0vvoxFFEVTtoB2mVSjkbqCca4p5I4lftTi9ghxgNtToB2t25Ld-hazhNXOF9RwP9zjWN7PCPFadSvTMbt/s1600/DSC_1279+resized.jpg) |
But they were good leftovers the next night, albeit much darker after reheating and second dose of Blues Hog. |
That is one of the best things about being a BBQ hound - knowing you have a bunch of leftover BBQ in the fridge for quick dinners during the week!