I know I don’t need to tell you that it’s Burger time. I’m very pleased that, at last, I dusted off my grill and got back to what this blog was about. We sold beef burgers to our customers and I thought I should try out our burgers on the BBQ. I’ve only ever tasted them in a hot pan. So we got the grill going to see how our burgers held up. Someone gave us a classic Weber Grill without legs. The grill is in great condition. I’m not sure what happened to the legs. Sometimes what happened in ‘Nam, stays in ‘Nam. Brent found some bricks with rounded tops that held it steady. I think I shall call our new BBQ “Timmy.”
I’m used to lighting the charcoal with a chimney deal. A bit of paper in the bottom and charcoal on the top. Things get hot and then action pours onto the scene. Instead, we lit it with a fire starter and made a little pile.
That seemed to do the trick.
After the burgers were about ready, we popped the cheese on. Yes, yes, “American Cheese.” We like the irony of living in the land of cheese and using milk product spread in plastic. We also enjoy Comte, so don’t you worry.
And an experimental pepper with Cantal Jeune and duck fat melted inside.
Peppers were okay. Still need a bit of work.
The burgers were great. I loved the charcoal touch to the flavor. Below is Kevin’s burger. Plenty of sun and bun. Not a fan of the bun, he did the best he could with the French “Maxi Bun ” by filling in with lettuce and condiments.
It’s good to know a grass-fed beef farmer. Even better is to be a grass-fed beef farmer. We farm and sell grass-fed beef direct and as such, we need to taste a steak from everything we sell. This is how we get better
Today, we tried a 1.146kg T-bone steak. I like my steak rare, but not everybody does. With a big steak like this, you can accommodate everyone. I did this
– preheat oven 180C
– brown the steak in duck fat, I gave it a good few minutes on each side, then did a few quick flips
– stick the pan with the steak in it, in the oven
– after five minutes, I flipped the steak and put it back in the oven
– after another five minutes I pulled it out and let it rest
Those who want medium, got the first cuts. Those who want medium rare got the inner bits.
It’s been awhile since I’ve cooked one of these babies. It fed two men, me and our small four-year-old. We also have some leftover for a breakfast fry up.
Grass-fed beef patty
American cheese slice
Pastured egg, fried in bacon fat 😉
… served with sweet potato and parsnip fingers baked in duck fat
Where there is beef, there are beef bones.
Massaged with lard, salted and pepped. Then roasted until brown.
Extra flavor rescued with a spatula or a little red wine.
Add then the celery, carrots, onions punctured with cloves, the bay leaves, the thyme and anything else you can find.
Things bubble and toil. Hours later, some healthy beef broth to sip or soup.
It feels so good to prepare grassfed beef and stick it in a pot after a quick brown then pop it in the oven for some hot lovin. I know this beef is tasty. I know where it came from. This is the way food should be.
Have you hugged your local farmer today?