Was texting with Justin @Rafter H BBQ today about this and that, just to catch up. Knowing I had just came from the butcher and bought 5 lbs of their special grind of ribeye, chuck and brisket some type of burger was on the menu. Made 8 - 6 oz patties and 10 - 3oz balls for smash burgers.
First a few drinks and a dip in the pool (87 degree water today). @gmc2003 notice Brooklyn the cat still comes by, she is sitting by the fire pit.
Fired up the griddle and laid down some bacon for the grease. Then followed up with asparagus, couple baked clams (for the wife) and a couple jalapeno poppers for me - both from the butcher.
Thin sliced red onions in the bacon grease
Beef down
American cheese on both of mine and Swiss for the wife
I really need to do this more often, the grind of meats is much better than when I ground my own using similar cuts. The caramelized onion bed on the burger was off the charts. I know I make better poppers than these, but they still were good, love griddled asparagus much more than when done in the oven. Sorry no plate shots, everything moves too fast when it is just me on the griddle but the entire meal really hit the spot.
First a few drinks and a dip in the pool (87 degree water today). @gmc2003 notice Brooklyn the cat still comes by, she is sitting by the fire pit.
Fired up the griddle and laid down some bacon for the grease. Then followed up with asparagus, couple baked clams (for the wife) and a couple jalapeno poppers for me - both from the butcher.
Thin sliced red onions in the bacon grease
Beef down
American cheese on both of mine and Swiss for the wife
I really need to do this more often, the grind of meats is much better than when I ground my own using similar cuts. The caramelized onion bed on the burger was off the charts. I know I make better poppers than these, but they still were good, love griddled asparagus much more than when done in the oven. Sorry no plate shots, everything moves too fast when it is just me on the griddle but the entire meal really hit the spot.
