• A Real Barbecue Burger

    bbq7Here at the farm, we don’t tend to get overly exercised about all the silliness in the world of food marketing. Trends come and go, health claims are made (and debunked) and everything ends up “super” or “mega” or “free” of something. And normally we just say “meh”, and go back to cooking.

    bbq1bbqBut recently I saw an ad for a “Big Barbecue Burger” that was just a big burger (cooked on a flat top) with onion rings and some barbecue sauce. And that got me thinking, “there is barely anything ‘barbecue’ about that burger except the sauce….that’s kinda lame”. And then I decided that we needed to make a real barbecue burger. Happily, we had an easy solution.

    bbq2bbq3To have a real “Barbecue Burger” you need to have some real barbecue. And since we just pulled pork for Memorial Day, we had leftovers. Normally we crisp up the leftovers for tacos (so good, and worth a future post), but why not put the pork on a grilled burger? And why not add some cheddar cheese, bacon, sautéed onion, real barbecue sauce and serve it all on a buttered and toasted bun?

    bbq5Why not, indeed. Let us be the first to say that if you didn’t have enough motivation to make pulled pork already, serving it on a burger should get you moving. Smokey, salty, sweet, savory, tangy, soft, crunchy and crispy all in the same bite. Close to a perfection. And with such a strong foundation of flavors and textures, you can build on this burger all summer. We certainly will…

    bbq6Real Barbecue Burgers:

    Notes before you start:

    • You do need pulled pork for this dish, but you could also use the meat from barbecued ribs. Also, we haven’t tried adding barbecued brisket to the top of a burger, but it is an experiment we plan to try.

    What You Get: A perfect barbecue burger that actually lives up to its name.

    What you need: Some real barbecue. Go get started…

    How Long? Assuming you already have the barbecue, less than an hour. Time well spent.

    Ingredients:

    (Serves 4)

    • 1 – 1 1/2 pounds of freshly ground chuck
    • 1 pound pulled pork
    • 4-6 slices smoked bacon
    • 1 cup grated cheddar cheese
    • 2 large onions, thinly sliced
    • Salt and freshly ground pepper
    • 4 hamburger buns
    • Butter
    • Barbecue sauce (use your favorite)

    Assemble:

    1. Prepare your outdoor grill (or grill pan) for high heat cooking.
    2. Form the burgers into four equal patties no more than 1/2 inch thick. Press the center of the burger slightly with your thumb (this keeps the burger flat when cooking). Butter the hamburger buns.
    3. Place a large skillet over medium heat. Cook the bacon until crisp and remove from the pan, but keep the fat in the pan. Add the onions to the pan, move the heat to medium-low and cook until browned and soft, about 15 minutes. Season to taste.
    4. Reheat your leftover barbecue in a skillet over medium heat or in the (gasp!) microwave.
    5. When your grill is ready, grill the burgers 3-4 minutes per side for medium rare, seasoning with salt and pepper while cooking. When you flip the burgers add the pulled pork and the grated cheese. When done, remove the burgers from the grill and let then rest for at least five minutes. Meanwhile, toast the buns while the burgers rest.
    6. To assemble the burgers, place the burger on the bottom bun, add the bacon, onions and barbecue sauce. Then top with the bun and serve.

     

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  • ‘Cue, Cocktails And Cake For Memorial Day

    anejoAh, summer. You can feel it coming (here in Norcal, it barely left). But for the rest of the country, we gather that this summer will be particularly welcome. Now, we all know that summer isn’t “official” until the solstice, but around here (and hopefully where you are) summer starts on Memorial Day. And Memorial Day is “opening day” on the farm for weekend barbecue, big pitchers of punches and highballs and lots of dessert. So here are a few links to recipes we think you may want to try this weekend and into the summer (and don’t worry, they are well-tested).

    porkOur favorite summer meals almost all include real, low-and-slow barbecue (we also like steamer clams and lobster rolls, but those are for another post). And our favorite for Memorial Day remains Pulled Pork. We post a link to this recipe every Memorial Day for a reason, it rocks. Pulled pork is inexpensive, easy, feeds an army and tastes great. The only thing you need is time. For the best results you need to plan ahead a day or two- so get started!

    ribsIf you are worried about time, then Memphis-Style Ribs are the way to go. These ribs still benefit from a little extra prep time, but they are easily a one day meal. And, sooooo good. Trust us, make extra.

    brisketFinally, if beef is your thing, then Franklin Style Brisket is a real treat. Again, you get a great dish for a crowd, you just need to take the time to do it right. (We jumped the gun on summer and made this last weekend for some good friends, and it is still one of the best things going).

    fleurIf you happen to imbibe (and we hope you do), summer is the best time for easy punches or highballs. These are drinks that keep you and your guests outside, and not inside mixing drinks all the time. Our favorite summer punch is the Nouvelle Fleur, a sparkling tequila, citrus, St. Germain and Aperol concoction. This drink packs big, thirst-quenching flavors, but is relatively low-strength. Great for sipping.

    laniIf you want an easy punch, but with more, umm… “punch”, then we suggest the Lani Honi. This is a simple mix of white rum, lemon and Benedictine. But even with just three ingredients, the flavors are full and complex. Good stuff and easy to mix in a pitcher.

    monkFor those who like tall, cool summer cocktails, we always suggest bucks like The Kentucky Buck or Kentucky Monk. And for those who like riffs on classics, we love the Upside Down Martini, using vinho verde in place of dry vermouth. Crisp, cold and delightful. Continue reading