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Smoke it and they will come!

Colossal Trinity
Surf & Turf Burger
with Motor City BBQ Trinity Sauce

SMokingpit.com - Motor City BBQ Trinity Sauce

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

SmokingPit.com - Great smoking recipes tips techiques smoker and grilling information. Traeger Texas Pellet Grills.


4  Lbs. 80/20 Ground Beef
10 - 12 Strips Thick Sliced Bacon
1 lbs. Medium Shrimp
1/2 lbs. Bay Scallops
8 oz. Baby Bella Mushrooms
2 Stocks Green Onion sliced
3/4 Stick Unsalted Butter
8 Slices Smoked Gouda Cheese
1 Tsp Ginger
1 Tsp Red Pepper Flakes
2 Tsp Chopped Garlic
2 Twigs Chopped Rosemary
4 Large Hamburger Buns
1 Bottle Motor City BBQ Trinity Sauce
Condiments of Choice.

 

 


Header

 

 

Preparation:

If you love layers of flavor and a butter cajun seafood saute this cook is for you. Two 5" patties stuffed with sautéed Baby Bella mushrooms, garlic, green onion, ginger, shrimp and Bay Scallops.Slow smoked @ 225 over a Pecan and Cherry fire. Topped with thick sliced Bacon and smoked Gouda cheese.

Let's get to cooking! Pre-heat your cooker up so that you can achieve 225 degrees.

Rinse, peel and de-vein 1 lbs. medium sized shrimp. Rinse 1/2 lbs. of Bay Scallops. Place both in a medium bowl. Pour in 1 tbsp extra virgin olive oil and mix it into the shrimp and scallops. Add in 1 tsp chopped garlic and 2 tbsp Mad Hunky Hot Ass Whang rub. If you don't have the Mad Hunky then 1 tbsp of creole seasoning will do. I much prefer the Hot Ass Whang rub as it has a better flavor profile. Place the shrimp and scallops in the fridge for 6 hours minimum or overnight (prefered) to let the seasoning meld with teh seafood.

Next we will sauté the veggies and seafood. You will need to pre-heat a cast iron skillet to 375 degrees in the center. Any pan will do but I do recommend cast iron.

Add 1/2 stick of unsalted butter and 8 oz. Baby Bella mushrooms. Sauté until the mushrooms soften up a little. Add in 1/2 tsp red pepper flakes, 1 tsp ginger and 1 tsp chopped garlic. Add in another 1/4 stick of butter. After 2 minutes of cooking add in the sliced green onion, Shrimp and Bay Scallops. Cook until the shrimp and scallops start to firm up. Remove from heat and set asside.

Using the 4 lbs. of 80/20 ground beef, form eight 5" beef patties. Place two in front of you and mop some Trinity BBQ sauce in the center of each patty 4" in diamter. Spoon on a good amount of the seafood and veggies. Take the patty without teh stuffing and place it on top. Work your fingers around the edge pinching the two patties together forming a sealed single stuffed burger. Repeat this for the nest 3 burgers.

Finely chop twotwigs of fresh rosemary. Season the burgers with coarse ground black pepper and the rosemary.

Once your cooker is pre-heated to 225 degrees place the four patties onto the cooking grates along with 10 to 12 strips of thick sliced bacon. Cook the bacon to your desired doneness. The burgers will cook until the internal temp reaches 150 degrees.

Keep an eye on the burgers because we want to flip them and mop the botom with the Trinity BBQ sauce once they reach 135 degrees. Once mopped, let them cook for 30 minutes to glaze the sauce. After the 30 minutes flip the burgers again and mop them with the Trinity BBQ sauce. Continue cooking until the burgers reach 145 degrees. Now it's time to add the cheese. In this cook I went with Smoked Gouda. This cheese has a very high melting point so don't expect it to fully melt. It will only soften at the cookers temp. That said the fllavor this cheese bring to the burger is amazing. Once the burgers reach an internal temp of 150 degrees remove them from the cooker.

It's time to build your master piece. I went with onion buns for this cook. Some mayo, Trinity Sauce top and bottom, leaf lettuce, pickles, green onion all on the bottom and then lowered the mamouth patty on top followed by strips of bacon. I placed another leaf letuce on top of the patty followed by green onion and pickles. Last but not least, I topped it with the upper onion bun.

That's it! Slice the burger and serve. Yes these are large hearty burgers. If you can't eat a whole one you can always opena bottle of wine, light a couple candles and share one with your sweety. :-)

Enjoy folks!

 

 

SmokingPit.com - The Colossal Trinity BBQ Surf & Turf burger - stuffed burger cooked over a oak wood fire on the Yoder YS640 Pellet cooker.-  Cajun style shrimp & Bay Scallops.

SmokingPit.com - The Colossal Trinity BBQ Surf & Turf burger - stuffed burger cooked over a oak wood fire on the Yoder YS640 Pellet cooker.- Saute seafood.

SmokingPit.com - The Colossal Trinity BBQ Surf & Turf burger - stuffed burger cooked over a oak wood fire on the Yoder YS640 Pellet cooker.- Stuffing the burgers.

SmokingPit.com - The Colossal Trinity BBQ Surf & Turf burger - stuffed burger cooked over a oak wood fire on the Yoder YS640 Pellet cooker.- Seasoning the burgers.

SmokingPit.com - The Colossal Trinity BBQ Surf & Turf burger - stuffed burger cooked over a oak wood fire on the Yoder YS640 Pellet cooker.- Mopping on the Motor City BBQ Trinity Sauce.

SmokingPit.com - The Colossal Trinity BBQ Surf & Turf burger - stuffed burger cooked over a oak wood fire on the Yoder YS640 Pellet cooker.- Slicing the burger.

SmokingPit.com - The Colossal Trinity BBQ Surf & Turf burger - stuffed burger cooked over a oak wood fire on the Yoder YS640 Pellet cooker.- The money shot.

 

 

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