Just found this guy on Facebook and it looks like we are cut from the same cloth. This thing is actually pretty cool. It’s a grate you put over your grill and delivers a different grilling experience! Check out his site, he even cooks Pasta. Pasta on a grill? I once knew a guy that could cook pancakes on a grill. Now that was cool! Seriously, no tinfoil or anything, just on the grill.
Check out the grill gate though, it’s a cool product!
I found this site while looking on Facebook’s fan page for Krystals. Apparently there is a Krystal Eat off. You better bet I’ll be there with bells on. But, this guy, (who I’ll call simply the beast) has put together a pretty good website. He’s got tons of burger recipes, locations (pretty skimpy on Nashville), Burger News (I guess that’s a special department with the AP), and a ton of other stuff that Burger Enthusiasts will enjoy. I’d say my favorite part of his website is his Press page. Clearly he’s an optimist.
It’s good to see another Beef lover online. Not many people are willing to take the stand these days, so as a fellow Carnivore Crusader, I commend your efforts.
This is a video from Green-House.tv. This guy is great. He’s kind of like me, just less bacon…and I don’t fix stuff….and I don’t recycle….and I don’t live in the north…and well…we really don’t have much in common actually. But he’s still a good guy. But props to him for burger cooking. Also, he made a smoker out of carboard. He’s kind of like MacGyver for the grill!
Now, what he doesn’t do on here is talk about Bacon. I think cooking a burger without Bacon is like driving a car without an engine. I usually throw 5-8 strips of bacon on a burger. Then I’ll have a side of bacon along with it. Just finishes off any burger nicely.
1 lb ground beef, preferable grass fed free range, or 85% ground chuck from store
1 clove garlic, crushed or minced
2 tsp Worcestershire Sauce
2 tblsp chives, scallions, onions chopped fine
The trick here is to handle the beef as little as possible.
Start a charcoal fire.
Toast the buns if desired, watch out, as they burn easy. I know this from experience.
Set the beef in a bowl, add the rest of the ingredients, mix lightly.
Form into 3 or 4 patties, depending on size preference. Don’t mash the patties, the looser the better, but still retaining a burger shape.
press your thumb into the middle of each patty. this allows the center to cook at the same rate as the edges.
cook on a hot grill for 3 minutes a side.
if you want cheese, but it on when you flip the burger and cover grill.
Don’t press down on burgers while they are grilling, you’re pressing out all the juices
Wait, is my dream of having a meat friendly culture really coming to light? I started this one man meat movement a while ago, with my “COWS ARE BAD GRILL THEM ALL SHIRT” a couple of years ago. Someone once said “Art is a window into a culture”. Ok, I said that, but someone else probably said that too. But look at this work of art. Here you have 4 carnivore carnivial girls parading over a floor of steaks. I think you can all share my feeling of pride when you look at this.
On a side note, this is literally exactly what my dreams look like.
Well, it’s official, I’ve pretty much reached stalked status after the latest Jessica Simpson news. She was seen recently with her D-Bag boyfriend walking through the airport wearing a shirt that says “real girls eat meat”. Tony Homo…I mean Romo decided to keep his face covered. If it were me, I’d make sure everyone with a camera saw that I was at her side!!!!!
So the Meata Girl of the day goes to you Jessica Simpson. If you ever decide to leave Romo and get with a real man, I’d love to meat. I mean meet!
I don’t have a lot of condiment packets lying around, but if I did, I’d be tempted to try this recipe for pulled pork: Condiments Packet Pulled Pork. (Sounds like this woman is all set: The Condiment Packet Problem.) I’d also maybe add some red pepper flakes and/or garlic or something — whatever spices are on hand, I suppose — to give it a little extra oomph.
The whole concept reminds me of the 99¢ Only Stores Cookbook…and while I don’t have a copy of the book in front of me, nothing I saw online indicated there are any meat recipes in it (which is not to say you couldn’t find good ingredients for a marinade at the dollar store…the cookbook Web site has images of ketchup, capers, soy sauce, balsamic vinegar and diced jalapenos — so I’d imagine an innovative marinader could come up with something).
But what was perhaps *most* interesting to me about my condiment search was uncovering the Condiment Package Museum. (I really like that one of the reasons he says you should send him packets is because it will absolutely make his day.)
And…perhaps most useful to meat fans is this whole other kind of packet that makes grilling a snap. Which is timely, no?
Ok, so we all know that the brits are a little on the odd side when it comes to their dietary delights. But this site really brings a cholesterol laden tear to my eye! The site is dedicated to alternative meats. So you can get Haggis, Crocodile, Caribou, and a load of other weird and random meats! If someone wants to pony up £7.50 to get me and ostrich egg, I’d be more than happy to eat it! I’m thinking about making a Ostrich Omelet. I hear it can feed like 6 people or something crazy like that!
But the site is definitely worth checking out! It’s awesome!
My mother is the kind of woman who caught an 80-pound halibut on a chartered fishing trip once and who flew to LA from Fairbanks, Alaska on a whim to adopt a failed show cat. So…nothing she says surprises me anymore.
Her most recent adventure? We were talking about the weather and our relatives and everything that had happened since we last spoke…when all of a sudden she said, “And I’m making my own pastrami!”
You see…she gave my dad a smoker for Christmas and she was tired of smoking pork shoulders, ribs and plain ol’ brisket. She also gets dozens of cooking magazines and loves to experiment with food…so by her own estimation she must have read something somewhere and then hit up Google for homemade pastrami recipes.
The recipe she *wanted* to use was from a deli in LA that claimed to have better pastrami than Katz’s in New York (home of the infamous “I’ll have what she’s having”-scene with Meg Ryan and Rob Reiner’s mom in When Harry Met Sally). However, the recipe called for pickling salt and she couldn’t find such a thing in Tucson, Arizona (my parents move a lot). Ironically, pickling salt was plentiful in Fairbanks…even though very few comforts from the Lower 48 are readily available up there. (But, if you think about it, with all the hunting they do in the Last Frontier – Mrs. Palin included — it makes sense that they’d have a lot of pickling salt.)
So…my mother, resourceful lady that she is, decided to use her second favorite pastrami recipe from Martha’s BFF, Emeril Lagasse. And she seemed quite pleased with the results. When I asked about it, she said it was “really good” – with BIG emphasis. Even the marinade – which included thyme, bay leaves, cloves, peppercorns, garlic and juniper berries – smelled “phenomenal,” she said. (And even though she had a devil of a time finding juniper berries, she said she’s glad she kept looking as she suspects it is the secret to good pastrami.)
But! It requires patience. After you’ve made the marinade, you have to cover your 5-pound brisket and leave it in the refrigerator for three weeks, turning it every couple of days. My mom said it was worth it though – after a couple of hours in the smoker, it was very tender and “one of those extremely memorable meals.”
In fact, it was so good she ate it right out of the smoker — still hot — even though my dad said that’s not the way you’re supposed to eat pastrami.
We here at MEATA like to think we provide many levels of education to the meat-loving public, so today I’d like to introduce a new series here that takes a closer look at some of our most referred institutions in meat, and how some people have made them their own.
First up – The Bacon Cheeseburger. Let’s go on a little journey, shall we?
THE BROOKLYNITE: CHOCOLATE-COVERED BACON CHEESEBURGER
How do you improve upon something as great as the Bacon Cheeseburger? This is the challenge. So hail to the folks at Epic Nomz for taking on the challenge, and realizing that one way to step it up, is to combine on fantastic development of the 20th century (chocolate-covered bacon) with another (the fucking bacon cheeseburger, dumbass!). In a flash of glory and blinding green light (I’m sure) the BROOKLYNITE was born. And here’s what the folks at A Hamburger Today have to say about it.
The people behind Epic Nomz wanted to “create a hamburger of such decadent and epic proportion that it would literally make women weep, men question their faith in God, and angels leap out of the clouds and sing.” The result was The Brooklynite, a homemade burger made with care and quality ingredients, seemingly nothing out of the ordinary…except it’s topped with chocolate-covered bacon.
- A Hamburger Today
As someone who lives in Brooklyn, and feels that it is a borough of New York capable of many great things (I mean, hey, I live there), I’m really proud to have a burger of this caliber coming out of the city. Next step, putting it in my mouth. Brooklyn is a no-nonsense kinda place. Let’s do it. Find out more details and how to make the damn thing @ Epic Nomz [via A Hamburger Today
Next installment of the Bacon Cheeseburger (An Ongoing Profile): The Luther Burger.
Stop….just stop. What I’m about to show you literally is incomprehensible. While watching this video, you might get the sudden feeling to shake your head side to side and say “audi audi audi” really fast like I did…because this makes my belt tighter just watching it! I’m totally gonna give it a try and report back with my findings!
