Burgers On The Grill

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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.DSC_0891 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.”

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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.DSC_0873

That seemed to do the trick.DSC_0882

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.DSC_0892

Buns toasted.DSC_0899

Potatoes baked.DSC_0905

And an experimental pepper with Cantal Jeune and duck fat melted inside.DSC_0901

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.DSC_0904

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Big Ass T-Bone, Grass-fed!

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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

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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.

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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.

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Guess What I’m Making?

DSC_9906Where there is beef, there are beef bones.

DSC_9898Massaged with lard, salted and pepped. Then roasted until brown.

DSC_9912Extra 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.

DSC_9917Things bubble and toil.  Hours later, some healthy beef broth to sip or soup.