Crafted by Senior Sous-Chef Alain Bellemare, Friday’s signature menu item is the Two-Point Conversion Burger. With prime rib, pulled chicken, and caramelized onions, the extra points are deliciously good!
Like all great REDBLACKS burgers, the Two-Point Conversion starts with a savoury prime rib beef patty. That prime rib patty first gets topped with a thick slice of smoked Gouda cheese to enhance the BBQ flavour.
Next is our house-smoked pulled chicken. The chicken arrives whole and fresh. It is marinated in melange of equal parts salt, sugar, bay leaves, peppercorns, and mustard seeds. After 12 hours, the chicken is removed, dried off, and smoked for 3.5 hours at 275 degrees. Once smoked, the chicken is cooled, deboned, and smothered in BBQ sauce.
That BBQ sauce is our own house-made sweet n’ spicy BBQ sauce. It starts with fresh chopped shallots and garlic, the pot is deglazed with bourbon & Dr Pepper. Then chili flakes and Sriracha are added for spice. This mixture is then reduced with brown sugar, ketchup, and molasses.
Finally the caramelized onions. These onions are sliced thin and seasoned with chili flakes, fresh thyme, white wine, and a pinch of brown sugar. Then they’re sautéed on very low heat over four hours, to seal in all the awesome flavours.
The Two-Point Conversion Burger is the perfect way to celebrate at REDBLACKS touchdown! It’s only available at Gates 1 and 4 and the grills heat up around 5:30 p.m. at Friday’s game so make sure to sink your teeth into it when Ottawa takes on their East Division rivals, the Montreal Alouettes.
Check out all the REDBLACKS pre-game festivities you can enjoy with your Two-Point Conversion Burger here.
