6 pounds of russet potatoes peeled cleanly and cubed
1/2 cup of 2% milk
2 tablespoons of butter
Salt
FOR THE VOLUPTUOUS RED VELVET GLAZE
1 bottle of Broil King Perfect BBQ Sauce Rub
350 ml of Ketchup
1 cup brown sugar
1/2 bottle of grenadine
1/4 cup of beet juice
Directions
Sautee the onions on the side burner on MEDIUM-LOW for 20 minutes, no rush, until they soft but not sweet texture and taste. Remove and let stand. Mix in 2 tablespoons of Voluptuous Red Velvet Volcano Glaze.
Mix all of the burger ingredients including the sauced onions in the biggest restaurant mixing bowl you own.
Line 3 different sizes of cake pan with parchment on the sides and bottom. This needs to be repeated once for a total of 6 layers. Sizes are 6-inch, 8-inch, 10-inch.
Fill each cake pan halfway and compress the beef mixture as much as possible.
Preheat your Broil King pellet grill to 350F (177C) by pressing the Roast button.
Bake the cakes to an internal temperature of 145F (63C) and remove and let cool completely. It’s a quick cool in Canada in January.
Once cooled remove from the pans.
Boil the potatoes until soft, drain and mash with mashed potato ingredients, mash until silky smooth.
Start assembling the cake by placing one meat layer onto a tray and top it with a thin layer of mashed potatoes, place the second layer on top.
Next move to the middle size and repeat.
Then move to the smallest and repeat again.
Fill in the gaps with mashed potatoes or meatloaf offcuts as applicable.
Return to the smoker then bake until 160F (72C) internal temperature.
While the 3 tier cake bakes mix the sauce ingredients together in a pot and simmer until desired consistency.
Remove the cake and let stand before saucing.
Sauce the living daylights out of it, a steady drizzle just looks awesome.
Set the cake back on the grill to set the sauce.
Remove the cake and begin piping the flowers onto it with the mashed potatoes.
Start at the bottom when piping.
Garnish with a plastic motorcycle jumping over a tombstone because I would do anything for love!
