- 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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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. |
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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.
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I remove spare rib membranes from the end but baby backs are easier to remove from the middle. |
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A quick slather of yellow mustard as a binder. I didn't mean to make the first two look like the letter A. |
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Used Melissa Cookston's basic rub recipe. |
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Smoked at 250f with cherry/hickory wood for almost 5 hours. Spritzed with apple juice a few times. Never foiled. |
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I overlapped them a little to get them to fit. |
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Never got any plated shots the first night. |
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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!