Executive Chef and Owner of Charlie T’s Foods, Charlie Torgerson made a Double Dose of Pork Belly! it’s a hot new item that’s available at the Minnesota State Fair this year. He opened Charlie T’s Foods in March of 2016 in order to simplify restaurant operations with high quality meats that are easily executed and can easily adapt to a restaurant’s individual concept. He uses under-utilized and common cuts of meat to create new and innovative appetizers and center-of-the-plate items, as well as selected products for a retail line.
Double Dose of Belly – Pork Belly Burger with pepper jack cheese, caramelized pork belly, cole slaw, pickled red onion and drizzle of RC’S Not So Nice Hot BBQ/Charlie T’s Habanero Hot BBQ Sauce.
Pre-heat flat top/cast iron to 375 degrees.
Flatten Pork Belly Burgers to 3/8″ thick. (Optional)
Season both sides of the Pork Belly Burgers with 1/8 tsp. of black pepper.
Add 1/4 oz. of vegetable to flat top/cast iron.
Place seasoned Pork Belly Burgers on oiled flat top/cast iron.
Sear for 1 ½ – 2 minutes or until a crust is formed. Flip. Add optional cheese at this point.
Sear for additional 1 ½ – 2 minutes or until internal temperature of 150 degrees.
Note: Do not add a topical that contains any salt, as the Pork Belly Burgers have been pre-seasoned with salt.
Cole Slaw Dressing
1 Cup Mayonnaise, Hellmann’s
½ Cup Sour Cream
3 Tbls Brown Sugar
½ Tsp Celery Seed
¼ Cup Apple Cider Vinegar
½ Cup Honey Dijon Dressing
½ Tsp Salt, kosher
¼ Tsp Black Pepper
How to make it:
- Blend all ingredients together well.
Pickled Red Onion
1 Pound Red Onions, slice in 1/8″ strips
1 ½ Cups Cider Vinegar
2/3 Cup Brown Sugar
1 Sprig Thyme, fresh
1/2 Tsp. Kosher Salt
How to make it:
Place cider vinegar, brown sugar, thyme and salt in sauce pot. Heat until brown sugar is dissolved.
Pour over Red Onion, mix well. Place into plastic container. Label, date and refrigerate.
- 3200 Square ft building with 120 seats in and 80 seat patio with pergola and permanent band shell.
- Live Music – Elvis will be on stage 8/28th and 8/29th – Good Time Willy is our house band
- 98% scratch kitchen
- 26,000 pounds of pork smoked and or grilled in 12 days. Over a ton a day.
- 2000-3000 pounds of brisket smoked
- Located on Dan Patch Ave west of Grandstand
- Cold Beer