Remko Winkelaar - Restaurant T-Rex
Signature Burger 'World Food Championships 2017' Orange Beach, Alabama
Winner Tony Stone BBQ Competition 2017, SCA Burger
For 4 persons
- 8 thickly sliced bacon slices
- 1 large beef tomato, sliced
- 1 large white onion, sliced
- 4 brioche sandwiches
- 100 g herb butter, melted
- 1 tsp green sesame seeds
- 1 tsp Grate Goods All Purpose Rub
- 25 ml of Coca Cola
- 6 tbsp T-Rex BBQ Ointment
- 500 g pulled pork
- 4 Black Angus burgers of 125 g
- 4 slices of Old Amsterdam
- 4 tbsp. T-Rex Pieper Ointment
- 4 beautiful leaves of Romaine lettuce
- 4 tbsp T-Rex Bzzzz Sauce
- pepper and salt
Step 1: Prepare your barbecue for immediate cooking and heat to a temperature of 250 ° C.
Step 2: Heat a skillet on the grid and bake the slices of bacon until crispy. Place the skillet with the bacon in a warm place. Season the tomato and onion slices with salt and pepper and grill them on both sides. Halve the brioche rolls, spread them all over with the herb butter and sprinkle the caps with the sesame seeds. Grill the sandwiches on the cutting surface and set them aside. Mix the BBQ rub, the Coca Cola and 2 tablespoons of the T-Rex BBQ Ointment with the pulled pork and heat it in a skillet on the grid.
Step 3: Lift the grid and sprinkle a handful of hickory smoke chips over the glowing charcoal. Put the grid back and grill the Black Angus burgers for 1.5 minutes. Turn the burgers, put a packet of Old Amsterdam on each burger and grill this side also for about 1.5 minutes until the burgers have a core temperature of 55 ° C (medium-done).
Step 4: Cover the cut surface of the sandwiches with the Pieper Ointment. Cover the bottom of the sandwiches with a Romaine salad and place the grilled onion, tomato and cheese burger on top. Place two slices of fried bacon on each burger. Spoon a tablespoon of T-Rex Bzzzz Sauce on top and divide the pulled pork over it. Finally add a tablespoon of T-Rex BBQ Ointment and cover with the cap of the sandwiches. Put a skewer or a knife in every sandwich to keep your structure upright.
For the broth:
- 500 ml of Coca Cola
- 50 g Grate Goods All Brine Color
- 2 chicken broth cubes (Maggi)
- 2 tbsp NOSKOS The Jerk
Step 1: Bring 500 ml of water with the Coca Cola, the Grate Goods All Brine Color, the chicken broth cubes and NOSKOS The Jerk to the boil and let cool.
Step 2: Cut any hard pieces of fat from the attorney. Place the attorney in a container. Suck up the cooled broth with the injector and inject the attorney every centimeter. Always refill the injector by sucking in the broth and not filling it at the top, this will prevent your injector from getting clogged. Pour the remaining stock into the container, cover it and put it in the fridge overnight.
Step 3: Rinse the attorney the next day and pat the meat dry. Sprinkle with the Grate Goods All Purpose Rub and press it slightly.
Step 4: Burn your barbecue to a temperature of 107 ° C. Sprinkle a lot of cherry smoke chips on the charcoal, set up your barbecue for indirect preparation and place the attorney on your grid. Close the barbecue, bring it back to a temperature of 107 ° C and let the attorney cook until it reaches a core temperature of 68 ° C.
Step 5: Remove the attorney from the barbecue and wrap it in aluminum foil. Put it back and let it continue to a core temperature of 88 ° C. The total cooking process can take up to 15 hours.
Step 6: Remove the attorney from the barbecue, wrap the foil in a clean towel and let the meat rest for 2 hours in a warm place. You can also use a large cool box for this.
Unpack the attorney and pull the meat.