Jonny Rotisserie
Full Fledged Farker
- Joined
- Mar 30, 2010
- Location
- Wandering Around North America
I already posted this over in the Throwdown Section, but thought I would re-post it here in the deep swimming pool as a plug for Burger Week in the TD section. It is big like Shark Week and often gets over 25 entries. Come on over and join in!
For this entry, I had some fun with a new toy of mine. I am visiting friends outside Denver who happen to have a 22.5” Weber kettle on which my new ring adapter fits beautifully. Combine that, my trusty Auspit rotisserie and a Rib-o-Lator and I was off to the races.
Tonight’s dinner was a pepper-brie stuffed burger with trimmings.
The burger meat was mixed with minced garlic, Worcestershire, soy sauce, Bovine Bold, diced red onions and some pepper.
It went on the hickory-smoke-filled kettle with a mild heat for about an hour along with the burger trimmings (various peppers and grilled red onions).
For sides I did a zucchini and summer squash medley and bacon-wrapped thyme-dusted scallops on grilled sun-dried tomato & garlic polenta.
To compensate for the altitude, we made sure to drink extra vodka.
After adding a slice of cheddar to top the burger for good measure, I warmed the foccia bread and then added fresh avocado, crispy deep-fried onions, mayo and Dijon mustard to finish it off, and a New Belgium 1554 Black Ale to wash it down.
A tasty little surf and turf if I do say so myself. Thanks for looking!
--Jonny Rotisserie
For this entry, I had some fun with a new toy of mine. I am visiting friends outside Denver who happen to have a 22.5” Weber kettle on which my new ring adapter fits beautifully. Combine that, my trusty Auspit rotisserie and a Rib-o-Lator and I was off to the races.
Tonight’s dinner was a pepper-brie stuffed burger with trimmings.
The burger meat was mixed with minced garlic, Worcestershire, soy sauce, Bovine Bold, diced red onions and some pepper.
It went on the hickory-smoke-filled kettle with a mild heat for about an hour along with the burger trimmings (various peppers and grilled red onions).
For sides I did a zucchini and summer squash medley and bacon-wrapped thyme-dusted scallops on grilled sun-dried tomato & garlic polenta.
To compensate for the altitude, we made sure to drink extra vodka.
After adding a slice of cheddar to top the burger for good measure, I warmed the foccia bread and then added fresh avocado, crispy deep-fried onions, mayo and Dijon mustard to finish it off, and a New Belgium 1554 Black Ale to wash it down.
A tasty little surf and turf if I do say so myself. Thanks for looking!
--Jonny Rotisserie
