Big Door Burger

Big Door Burger on Brioche Roll
This one comes from my buddy Mike at the Warehouse Bar and Grill in Savannah, GA.  I was there last week and had this unbelievable burger.  It was juicy and delicious.  The one that I had was topped with cheddar cheese, onion ring and barbecue sauce.  The one pictured above has goat cheese, arugula and a horseradish aioli.  Obviously, you can put whatever you want on it, but I will give you the recipe for the burgers and the rolls.

Burger:

• 5 lbs 80/20 Angus chuck roast ground to a medium grind
• 5 oz. Sweetwater 420 Pale Ale
• 3 oz. Worcestershire Sauce
• 2 tbsp Lawry's Seasoned Salt
• 1 tbsp granulated garlic
• 1 tbsp black pepper

Mix all ingredients together and portion out to desired size.  Place each burger in individual bags and refrigerate for 24-48 hours.  Cook on flat top or in cast iron skillet do desired doneness.  Steam melt the cheese by pouring in an ounce or two of the beer and covering.  Serve on Brioche Roll (recipe follows).

Brioche Rolls:

• 4 cups all purpose flour
• 2 tbsp yeast
• 1 tbsp salt
• 2 tbsp sugar
• 1 tbsp honey
• 1 cup warm skim milk
• 1 egg plus 1 for eggwash
• 1 tbsp melted butter

Mix all ingredients in a mixer with a dough hook until it forms a ball.  Roll in melted butter and set aside in a glass bowl covered with a dish towel for two hours.  Form into ten individual balls and place on parchment paper on a baking sheet. cover again and let rest for thirty minutes.  Brush the tops with the eggwash and cook in oven at 350 for 12 minutes.  Allow to cool for 5 minutes and serve.

Beer and Brisket Chili

After being entered in several Chili competitions over the last year or so, I decided to concoct this variation while at the beach with my family.  The brisket gives the chili a great texture.  The braising in the chili sauce allows it to still taste like chili and not texas style smoked brisket.  The italian sausage component was something I picked up from Vic the Chili Man during my last competition.  Enjoy!





Beer and Brisket Chili

1 lb. Hot Italian Sausage casing removed
1 5-6 lb Beef Brisket
16 oz. Oatmeal Stout Beer
4oz. brewed black coffee
1 medium onion
8 cloves Garlic
2 Habanero peppers
2 jalapeno peppers
3 28oz cans whole tomatoes blended
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
2 tablespoons Frank's Red Hot
1 tablespoon Worcestershire sauce
1 tablespoon of sugar
Kosher salt
Cracked Black Pepper
Granulated Garlic

Instructions
- Preheat oven to 300 degrees
- In a dutch oven brown italian sausage until cooked thoroughly and remove to paper towel lined plate
- Season Brisket with salt, pepper, chili powder and garlic powder and rub into the meat.  Use reserved sausage fat and add olive oil as needed.  Sear brisket on all sides until well browned and remove from pan.
- Add onions and peppers (Chopped very fine) and sautee 8-10 minutes over medium heat and add salt and pepper
- Add garlic and sautee another 2-3 minutes
- Add beer to deglaze pan, scraping brown bits from bottom of cooking vessel
- Reduce liquid for about 8-10 minutes to allow alcohol to cook off.
- Add Coffee and cook for 2-3 more minutes.
- Add tomatoes, spices, hot sauce and worsteshire sauce and bring to a simmer
- Add Sausage and Brisket back to sauce, cover and place in oven for four hours
- At this time, the brisket should be fork tender
- Skim fat off of the top, shred brisket and serve

Chicken Cacciatore

Chicken Cacciatore

Ingredients
Flour, granulated garlic, salt and pepper to coat chicken
2 pounds boneless chicken thighs
3/4 cup olive oil
10 cloves garlic, peeled and halved
10 to 12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
3 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2-ounce) can chicken broth
1 (28-ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon dried oregano
2 to 3 tablespoons tomato paste
6 leaves fresh basil, chopped
Directions

Place the flour, granulated garlic, salt and pepper in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the onions and peppers to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the garlic and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 15 to 20 minutes. Stir in the fresh basil just before serving.
Serve over pasta or rice.