grill

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.

Buns toasted.

Potatoes baked.

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.

Doing a little research on the things that one can grill over in these Euro-peean parts I came across a British advertisement for a GREAT deal (30p off!) on six pork brain faggots! There are many reasons why Americans find this product funny. Two of which are
1) no one eats brains in America
2) no one calls little falafel looking fritters “faggots”
but I won’t kick a brain outta bed for being called a faggot, there might be some delicious unknown ready to be discovered with the right dippin’ sauce and if homegirl is grilling it, I’ll be first in line to give it a try.

But more importantly …
There’s a new grill in town and she’s feel-ing good! After many a good memory on the ol’ Weber, this grill girl has hit the road leaving Mr. Faithful behind. She likes the guys in the “R-rated” movies … especially those with subtitles. And so we will be taking our grill and making it all grillades French style – yo. Yes, the French grill too! The charcoal is a bit different and the grills are more oveny open fiery like. Should be good. The cuts of meat are different, but with enough marinade and Belgian beer I’m sure it’ll all even out to recipes anyone can use in any country.