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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-28-2020, 08:45 AM   #1
jasonjax
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Default Wife and youngest out of town so made oldest his two favorites...

My 16yo son loves beer cheese soup and a good burger.

Whipped these up after work today. The burger was the trim from Australian A9 Wagyu brisket from a competition along with some Costco prime sirloins and for good measure had some American Wagyu short-ribs.

The burger is probably the best I've made. Seared it on reversed Grill Grates and then finished it on the pellet pooper indirect at 350 degrees until about 135 internal. Soooooo good.

And the beer cheese wasn't too bad either.



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Old 02-28-2020, 08:50 AM   #2
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Can't go wrong with a classic like that. Nice cook
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Old 02-28-2020, 08:53 AM   #3
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That looks awesome!!! Now I'm ready for lunch...
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Old 02-28-2020, 09:09 AM   #4
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You have a very lucky son Thats awesome
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Old 02-28-2020, 09:17 AM   #5
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Burger looks awesome!

What is beer cheese soup?
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Old 02-28-2020, 09:36 AM   #6
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2 classic foods right there. Looks great!
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Old 02-28-2020, 10:18 AM   #7
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Never had beer cheese soup, but it looks great. Also very tough to beat a good old cheeseburger, don't think it gets enough credit for how good it is.
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Old 02-28-2020, 10:20 AM   #8
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Wowsers!!! Wanna adopt me?!?!
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Old 02-28-2020, 10:25 AM   #9
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Great meal Jason.
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Old 02-28-2020, 12:04 PM   #10
jasonjax
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Quote:
Originally Posted by frankenfab View Post
Burger looks awesome!

What is beer cheese soup?
Rough recipe:

Ingredients
1 1/2 cups diced carrots
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard


Directions
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
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