Author Archives: Mike

Blueberry Dutch Oven Cake

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 Blueberry Dutch Oven Cake

Cake:

2 cups all purpose flour
1 tsp. baking soda    
1/2 tsp. salt
1 cup butter
1 tsp. vanilla extract
1 tsp. butter flavor
2 cups sugar    
5 egg yolks (reserve whites)   
1 cup buttermilk    
1 cup flaked coconut    
1/2 tsp. cream of tartar

Filling:

1 can blueberry pie filling

Whip Cream Frosting:

2 cups cold whipping cream
1 cup powdered sugar
1/2 tsp. vanilla extract

Prepare Batter: Sift together flour, baking soda and salt. In a large mixing bowl beat butter, vanilla, and butter flavor until soft. Gradually mix in 1 1/2 cups sugar until light. Beat in egg yolks 1 at a time. Alternately mix in flour and buttermilk starting and ending with flour. Stir in coconut. In a separate bowl beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.

Bake: Grease the bottom and sides of a 12″ Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16 coals top until lightly golden and top springs back when touched, about 60 minutes. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

Prepare Frosting: In a chilled bowl whip the cream. Mix in powdered sugar and vanilla. Chill for 5 minutes.
Assemble Cake: Set 1 cake layer on a plate cut side up. Spread on blueberry pie filling. Top with second cake layer, cut side down. Frost top and sides with whip cream frosting.

Garnish with fresh blueberries and white chocolate curls.

Serves: 12-15

Dutch Oven Pizza

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 Dutch Oven Pizza

Ingredients: 

1 1/2 lbs. lean ground beef
1/2 medium red onion; diced
2 tsp. Italian seasoning
3 Tbs. diced green bell pepper
1 tsp. garlic powder
3 Tbs. diced red bell pepper
1 (8 oz.) can mushroom stems & pieces; drained
2 Tbs. olive oil
12 black olives; sliced
1 can crescent rolls
8 oz. shredded Cheddar cheese
1 jar pizza sauce
8 oz. shredded Mozzarella cheese
salt and black pepper to taste

Cooking and Preparation: 

Heat a 12″ Dutch oven using 18-20 briquettes bottom until hot. In a medium bowl add ground beef, Italian seasoning, garlic powder, salt and pepper; mix together with your hands. Drop ground beef by small pieces into the hot Dutch oven and fry until brown. Remove browned beef from Dutch oven and wipe oven down with a paper towel.

Pour olive oil into Dutch oven and spread evenly over bottom of oven. Unroll the can of crescent rolls and line the bottom of the oven with a layer of flattened rolls. Spoon pizza sauce evenly over crescent rolls. Sprinkle evenly with seasoned ground beef, red onion, bell peppers, mushrooms, olives, and top with Cheddar and Mozzarella cheeses.

Cover and bake using 8-10 briquettes bottom and 16-18 briquettes top for 20-30 minutes until crust is browned on edges and cheese is bubbly.

Serves: 6-8

Ham and Au Gratin Potatoes in a Dutch Oven

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 Ham and Au Gratin Potatoes in a Dutch Oven

Ingredients:

4 Tbsp butter or margarine
1 onion
3 Tbsp flour
2 cups milk
Seasoned salt and pepper
1-1/2 cups cooked ham
3 cups potatoes
1/2 cup cheese
2 Tbsp fine bread crumbs

Cooking and Preparation:

Mince onion.
Dice ham.
Dice potatoes.
Grate cheese.
Preheat dutch oven to 325 degrees.
Melt butter and saute onion until translucent.
Blend in flour.
Gradually add milk, stirring constantly until thickened.
Add pepper and seasoned salt.
Mix in ham and potatoes to coat well.
Sprinkle cheese and bread crumbs on top.
Cover and bake at 400 degrees for 20 minutes. May take longer if your campfire is not that hot…so watch it close.

Charlie’s Maple-Cocoa Cobbler

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 Charlie’s Maple-Cocoa Cobbler

Ingredients:

1 box yellow cake mix
1 15 oz. can of your favorite fruit in syrup (We like peaches)
2 tbsp butter
2 packages of hot cocoa mix with marshmallows
2 tbsp of maple syrup
1 tbsp vegetable oil

Directions:

Pour yellow cake mix, canned fruit, hot cocoa mix, maple syrup, and vegetable oil into a 12″ Dutch Oven
Mix all ingredients very well
Slice 2 tblsp butter over the top of the mixture
Put lid onto Dutch Oven and place onto hot coals making sure to add coals to the top of the Dutch Oven
Cook approximately 20-30 minutes on campfire

Serves 6 – 8

You can try to cook this in your stove at home with a Dutch Oven.  Cook at 400 degrees for 20 minutes.

Italian Style Green Beans

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Italian Style Beans & Noodles

Ingredients:

2 cups dry fine egg noodles
1 chopped onion
¼ cup butter
1 package frozen cut green beans
½ can mushroom stems and pieces drained
1 tsp salt
½ tsp dried basil
½ tsp celery salt
½ tsp dried oregano

Directions: 

Cook egg noodles according to package directions
Drain noodles well
Using a skillet Saute onion in butter until tender
Add noodles and remaining ingredients
Cook and stir until green beans are thoroughly cooked

Serves 6 – 8

Ziploc Mashed Potatoes

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Ziploc Mashed Potatoes

Ingredients:

1 pound potatoes, peeled and cut into ½ inch pieces
¼ cup milk
1 T. Butter

Directions:

Put potatoes in large Ziploc brand Zip N Steam Bag
Seal Bag
Pat potatoes into single layer
Place in Microwave
Cook on high for 6 minutes or until potatoes mash easily
Let stand for 1 minute
Open bag leaving potatoes in
Add milk, butter and salt
Squeeze air out of bag and seal
Using dish towel or oven mitt mash potatoes by hand
Add additional milk as desired

Servings 2

Jalapeño Chili

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Jalapeño Chili

Ingredients:1 lb ground beef2 cans 16 ounces each kidney beans, rinsed and drained2 cans 14 ½ ounce diced tomatoes with garlic and onion1 cans 14 ½ ounce beef broth1 cans 8 ounces tomato sauce2 T. chili powder1 Jalapeño pepper choppedDirections:Use large sauce panCook beef over medium heat until done and drainStir in the remaining ingredientsBring to boilReduce heat cover and simmer for 20 minutesServe topped with sour cream and sliced jalapeñosServings 10 – 12

Ziploc Omelets

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Quick And Easy Ziploc Omelets

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Crack 2 eggs into the quart size Ziploc bag
Shake to combine them.
Add ingredients such as – Cheeses, Ham, Onions, Green Peppers, Tomatoes, Salsa, Etc.

Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6- 8 omelets in a large pot.
Cut the bags and the omelet will roll out easily.

There is some concern across the Internet about this recipe, and the method of boiling in a Ziploc bag, you can read both sides of this argument and make your own decision. It is our concern that we inform you of this warning and let you decide for yourself.

Warning – We do not recommend using any ZIPLOC brand Bag in boiling water, or to “boil” in the microwave. ZIPLOC brand Bags are made from polyethylene plastic with a softening point of approximately 195 degrees Fahrenheit.

Tip – Use the thicker one quart size freezer Zip-Loc bag.

Salsa Omelet

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Salsa Omelet

Ingredients6 Eggs1 T. Water¼ tsp salt¼ tsp Course ground Black Pepper¼ Cup cubed fully cooked Ham chopped¼ Cup Chopped Green Peppers¼ Cup Black Beans – Washed and Drained4 – 8 oz Shredded Cheddar CheeseFor FillingIn a 10” non stick skillet spray with non stick cooking sprayCombine – Ham, Green Peppers, Black BeansAdd 2 Tablespoons of salsaSauté on low heat until mixture is warmMixture should not have liquid, drain if so.Method For Cooking OmeletIn a bowl beat the eggs, water, salt, pepper togetherIn another 10” Skillet or Omelet PanMelt pat of butter or use non stick sprayOver medium heat add the egg mixtureAs the eggs set lift the edges letting uncooked portion flow underneathAdding The FillingWhen the Omelet is almost setAdd half of the filling, saving rest for second OmeletSprinkle some cheese inside the OmeletToppingsAfter you flip the OmeletAdd some Cheese on topCook until Cheese meltsTop with 2 oz Salsa

Tip – Once the bottom of the omelet has browned, just pour the omelet, with the mixture, onto a plate, using the edge of the pan to flip the empty half onto the mixture to cover it.

Yields 2 Omelets

Turkey Bacon vs. Pork Bacon

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Turkey Bacon vs. Pork Bacon

Turkey Bacon or Pork Bacon, which do you eat? And which do you think is better for you? I have compiled a comparison of both below using Oscar Mayer brands, you might be surprised to find out once you double the serving size for turkey bacon then compare it to pork bacon.

This information is provided for information purpose and in no way in an endorsement for the brand names or products. Results may vary when comparing brands.

Oscar Mayer Bacon, Louis Rich Turkey

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Product Details:

50% less fat than USDA data for pork bacon. Smoked cured turkey chopped & formed. Smoke flavor added. Fully cooked. South Beach Diet recommended. Inspected for wholesomeness by US Department of Agriculture. 35 calories and 3 grams fat per slice! Louis Rich Turkey Bacon gives you all the great bacon taste you want with 50% less fat! And it doesn’t shrink like ordinary bacon – a 12-oz package gives you more meat after cooking than a 16-oz package of pork bacon, plus no greasy clean up! Sensible Solution: 3g fat; 0g trans fat; 15mg cholesterol per serving. Contains no pork. South Beach Diets phases 1,2 & 3. Fat content has been reduced from 6g to 3g per serving.

Ingredients:

Turkey, Water, Salt, Sugar, Contains Less than 2% of Sodium Lactate, Canola Oil, Sodium Diacetate, Sodium Phosphates, Smoke Flavor, Sodium Ascorbate, Autolyzed Yeast Extract, Sodium Nitrite, Dextrose, Soy Lecithin.

Warnings: Contains: soy.

Nutrition Facts

Serving Size: 1 slice – Double 2
Servings Per Container: 22 – Double Servings = 11
Calories 35 – Double 70
Calories from Fat 25 – Double 50
Amount Per Serving and/or % Daily Value
Total Fat 3 g (5%) – Double 6g (10%)
Saturated Fat 1 g (5%) – Double 2g (10%)
Trans Fat 0 g
Cholesterol 15 mg (5%) – Double 30 mg (10%)
Sodium 180 mg (8%) – Double 360 mg (16%)
Total Carbohydrate 0 g (0%)
Protein 2 g – Double 4g
Vitamin C 6% – Double 12%

Oscar Mayer Bacon

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Product Details:

America’s favorite. Naturally hardwood smoked. U.S. Inspected and passed by Department of Agriculture. Oscar Mayer has been making great tasting bacon for over 75 years. Our naturally hardwood smoked process brings out the delicious flavor and aroma that everyone loves. Oscar Mayer – nothing but the best!

Ingredients: Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrite.

Nutrition Facts

Serving Size: 2 slices
Servings Per Container: 10
Calories 70
Calories from Fat 50
Amount Per Serving and/or % Daily Value
Total Fat 6 g (9%)
Saturated Fat 2 g (10%)
Trans Fat 0 g
Cholesterol 15 mg (5%)
Sodium 290 mg (12%)
Total Carbohydrate 0 g (0%)
Protein 4 g
Vitamin C 6%

Oreo Balls

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Oreo Balls

Ingredients:

1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Directions:

Using a blender or hand held mixer, mix Oreos and cream cheese together.
Roll into walnut size balls.
Chill for an hour.
Melt approximately 3/4 package of white almond bark.
Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
Allow to harden on wax paper.
Takes about 15 min.
While waiting, melt about 1/4 package of chocolate almond bark.
When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Serving Size 1 Walnut Size Candies
Recipe makes 25 – 35 Candies
Calories per serving – 137

Jalapeno Hush Puppies

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Jalapeno Hush Puppies

Ingredients:

1 cup corn meal
1 cup self rising flour
1 T. sugar
1 egg beaten
1 cup milk
½ chopped onion
½ cups frozen sweet kernel corn – Thawed and Drained
1 to 2 tablespoons of jalapeno pepper, seeded and copped
Oil for deep fat frying

Directions:

In a bowl combine cornmeal, flour, sugar, baking powder and salt
In a bowl combine the egg, milk, onion, corn and pepper
Stir into dry ingredients until moistened

In an electric skillet or deep fat fryer heat oil to 375 degrees
Drop batter by tablespoons into hot oil
Fry for 3 minutes or until golden brown, turn occasionally
Drain on paper towels

Yield 4 dozen

Hooters Buffalo Chicken Wings

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Hooters Buffalo Chicken Wings

Recipe Courtesy Of Just Me Cookin

 Ingredients:

Vegetable oil (for frying )
1/4 cup butter
1/3 cup Crystal Louisiana Hot Sauce
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

On the side
Bleu cheese dressing
Celery sticks

Directions:

Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely – an inch or so deep at least.

Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended. Combine the flour, paprika, cayenne pepper and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don’t let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with blue cheese dressing and celery sticks on the side

Hooter’s Special Dipping Sauce for Wings

Ingredients:

8 ounces Tabasco Sauce
3 tablespoons brown sugar
2 tablespoons ketchup

Directions:

Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving. Makes 1 1/4 cups.

Zesty Corn Bread

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Zesty Corn Bread

Ingredients

2 Boxes 8 ½ Ounce each corn bread mix
2 eggs beaten
2/3 cups milk
1 tsp vanilla extract
1 Jalapeno pepper seeded and chopped
3 cups frozen Sweet kernel Corn – Thawed and drained

Directions

Combine all ingredients in a large bowl until moistened
Spoon into 8 inch square baking pan
Bake at 350 degrees for 45 minutes or until lightly brown

Yield 10 servings

Salsa Smothered Pork Chops

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Salsa Smothered Pork Chops

Recipe Courtesy Of Deb @ If You Dare Salsa

Ingredients:

1-2 28oz. can whole peeled tomatoes
 
2 Jalapeno peppers
 
1 Habanero pepper
 
1 Serrano pepper
 
2-4 Anaheim peppers
 
2-4 Pork Chops
 
1 Onion
 
Salt  & Pepper
 
Garlic salt

Directions:
 
First make your Salsa. You can use your own recipe or store bought Salsa. It’s all good.
 

Roast 1 Jalapeno pepper, Anaheim peppers, & Habanero pepper. Cool to touch, peel skins off. Chop all peppers  with tomatoes in food processor. Start with 1 can tomatoes and add more if it’s too spicy. Add salts  to taste, set aside.
 

Fry Pork Chops halfway in a little bit of oil just so the pink is fading away. Add chopped onion, pepper & salts. Pour Salsa over Pork Chops and let simmer for about an hour so the flavor cooks through. If it’s still too spicy add tomato juice and or tomatoes.
 
Serve with rice, beans, fried potatoes w/ onions & green pepper, and of course tortillas.
 
What’s also great about this recipe is it can be a second meal if you have leftovers.
 

Cut the meat off the Pork Chop bone. Heat up in Salsa  they were simmered in. Fry up some eggs, hash-browns, re-fried beans. Pour Pork Chops & Salsa over your eggs, or everything. And don’t forget the tortillas.
 
Nothing wasted and tastes better the next day!

French Toast Sticks

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French Toast Sticks

Ingredients

Texas Toast pre-sliced packaged bread

Main Ingredients

2 Eggs
2 T. Milk
1 T. Orange Juice
1 Tsp Ground Cinnamon
1 Tsp Vanilla
1 Tsp Sugar

Optional Fillings

The filling will be your favorite choice below are some suggestions

Peanut Butter
Fruit Preserves
Fruit Butters
Jam and Jelly Flavors

Toppings

Ground Cinnamon
Sugar
Maple Syrup

Directions

Make 3 or 4  sandwichs with your choice of filling
Cut away crust from the bread
Cut sandwiches into 3 sticks
 
Mix all main ingredients together whipping eggs into frenzy

In a shallow bowl dip both sides of the sticks in the egg mixture, in a large non stick skillet coated with cooking spray, cook over medium to high heat until both sides are golden brown.

Sprinkle with Sugar and Cinnamon
Drizzle with maple syrup

Cranberry Chili Meatballs

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Cranberry Chili Meatballs

Prep time 35 minutes

Ingredients
 
    1 can 16 oz jellied cranberry sauce
    1 bottle12 oz chili sauce
    ¾ cups packed brown sugar
    ½ teaspoon chili powder
    ½ teaspoon ground cumin
    ¼ teaspoon cayenne pepper
    38 oz of meatballs

Directions
 
In large sauce pan over medium heat combine first 6 ingredients.
Stir till sugar is dissolved.
Add meatballs and cook for 20 to 25 minutes.
Stir occasionally.

Cornhusker Dip

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Cornhusker Dip

Ingredients:

1 can corn drained
1 can black beans washed and drained
1 bunch green onions
1 Romano tomato
0.30 oz of ground Cumin or half small spice container
8 oz Ranch dressing
4 oz Mexican finely shredded cheese

Directions:

Mix corn and beans together
Chop green onions into small slices
Chop Romano tomato into small pieces
Mix above ingredients while sprinkling Cumin on mixture
Add Ranch dressing continue sprinkling Cumin on mixture
Mix all ingredients well except Mexican cheese

Pour into a 3″ H x 8″ W x 8″ L Tupperware or glass pan

Top mixture with Mexican cheese

Cover and refrigerate for about 2 hours

Serve with your favorite chips

Servings – 4 – 6

Tip – Double all ingredients for larger gatherings

Morgan 21

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Morgan 21

Ingredients
Captain Morgan Original Spiced Rum
Vault – Citrus flavored beverage by Coca-Cola
Diet Coke by Coca-Cola
Directions
Pour 2 shots of Captain Morgan Original Spiced Rum over ice.
Add 2 parts Vault
Add 1 part Diet Coke

Now you should have a drink that looks layered with green on the bottom and brown on the top.  This drink will give you a good taste of Captain Morgan with the double shot and a boost of energy from the hybrid energy soda Vault, the Diet Coke tones the citrus flavor down just a bit, for even more kick leave the Diet Coke out. 

Food Diaries Double Weight Loss

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Food Diaries Double Weight Loss

Those who diet and write down everything they eat each day lose twice as much as those who don’t track their eating habits.  According to one of the largest weight loss studies that has confirmed the importance of a food diary, advice that nutritionist and weight loss programs have pushed for years.

Those who kept a food diet for at least 6 days a week lost on average about 20 pounds in six months  Food diaries are a powerful self management technique, they help you figure out where all the extra calories are coming from.  The diaries work very well if you have someone else look over your results, being accountable for your behavior makes the changes possible. The resent study was also shown in USA Today and the Study was conducted by the American Journal of Preventive Medicine (AJPM) This study also included the Dash Diet

Down Load Food & Exercise Tracker

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Personal-Tracker.xls

Deep Fried Ice Cream With Cinnamon Sauce

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Deep Fried Ice Cream With Cinnamon Sauce

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Ingredients & Things You Will Need

Cookie sheet
Ice cream scoop
Firm ice cream
Coating such as cornflakes or cookie crumbs
Kitchen tongs or slotted spoon
Deep fryer or frying pan
Cooking oil
Paper towel-lined plate
Cinnamon
Sugar
Whipped cream

Preparation
 

Place a cookie sheet in the freezer for several hours before you begin to make the deep fried ice cream. Using a cool pan will prevent the ice cream from melting while you are working with it.
 

Use an ice cream scoop to make uniform-sized balls of ice cream. The ice cream must be very firm in order to form it into balls. A plain, smooth flavor like vanilla works well for this type of recipe.

Directions
 

Roll the ice cream balls in a dish of finely crushed crumbs until they are completely coated. Place the coated ice cream onto the chilled cookie sheet and put them back into the freezer for 2 hours.

Heat cooking oil in your deep fryer or frying pan, being careful to avoid hot splatters. Use about 3 inches of oil in a regular frying pan.

Fry the ice cream balls in the oil for 1 to 2 minutes. This is long enough for the coating to brown but not long enough to melt the ice cream. You may need to turn them once in a standard frying pan.

Remove the deep fried ice cream from the oil with kitchen tongs or a slotted spoon. Allow them to drain on a plate lined with paper towels.

Roll the deep fried ice cream balls in a mixture of cinnamon and sugar.
To serve, spoon cooled sauce onto each dessert plate.
Place coated ice cream balls over sauce.
Drizzle each with sauce (reheat sauce slightly if too thick to drizzle)
Garnish with whipped cream if desired.

Serve immediately.

Red Cinnamon Sauce
 
1/2 cup sugar
1/2 cup water
1/2 cup red hot cinnamon candies (4 1/2 oz.)
 
In 1-quart saucepan, heat all ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently.

Remove from heat. Cool 10 minutes.

How To Tell If Steak Is Done

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There are two basic methods to test for how done your meat is while you are cooking it.

  • Use a meat thermometer.
  • Press on the meat with your finger tips.

    The problem with the meat thermometer is that when you poke a hole into the meat with a thermometer, it can let juices escape that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method,

    Test for steak doneness by pressing a finger into the meat.

    Rare feels like your chin
    Medium like the tip of your nose
    Well done feels like your forehead

    Tip – Let steaks sit for 10 minutes after they come off the grill so the juices have time to redistribute

    Tip – Meat should be blotted dry with paper towels before it meets the heat. If not it’s boiling, steaming and braising – not grilling.

    • Reference – Meat & Seafood Internal Temperature Cooking Chart

    Grilled Salmon

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     Grilled Salmon with Spice Rub

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    Spice Rub:

    2 tsp. lemon zest
    1 tsp. garlic powder
    1 tsp. tarragon
    1 tsp. basil
    2 tsp. black pepper
    ½ tsp. cayenne pepper
    1 T. paprika
    ½ tsp. Salt

    Lemon zest can be created easily be peeling or grating the yellow part of a lemon’s skin. Alternatively, you can purchase dried zest in the spice section of the supermarket, but it doesn’t hold a candle to the real thing.

    Salmon:

    Olive Oil – For Brushing
    Skinless Salmon fillet’s 1 inch thick

    Directions:

    Brush grill rack with oil
    Brush Salmon with Oil
    Rub dry ingredients in
    Grill Salmon uncovered on high heat for 5 minutes
    Use 2 large spatulas carefully turning fish over
    Grill until fish begins to flake in the center then 5 minutes longer

    Grilled Hamburgers

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    Grilled Hamburgers

    hamburger.jpg

    Typically people think of a hamburger patty as beef. When using ground beef to make hamburger patties you want to select the right meat. Getting expensive and lean cuts for grinding won’t make a better burger. The real secret to the burger flavor is in the fat, ground chuck, round or sirloin work best or a combination also works. The other factor that improves the patty is a coarse grind. finely ground meat can become soft and mushy, making the patties hard to work with and more likely to fall apart on the grill.

    Lean ground beef like ground sirloin or the 7 – 10% fat meat will tend to make dry burgers. Remember, when you grill a burger a lot of the fat will drain off so starting out too lean can make for a dry burger. But too much fat and the burger will shrink while cooking. I use 80/20% which seems to work very well.

    When it comes to forming the patties, make the burger slightly larger than the bun and about an inch in thickness. A thicker patty will not allow you to get the middle cooked safely before the surface becomes too dry, also don’t pack the meat too firmly. Finely chop any vegetables you may put in the patty to avoid making the patty unstable while cooking.

    Start with a very hot grill, lift the lid and place the patties on the grill. When the raw meat hits the hot cooking grate it will stick, if you try to turn it too early the burger will fall apart. The process is that as the bottom of the patty cooks the grease will create a non-stick surface on the patty and the heat from the grate will char the meat, separating it from the grate. At this point you want to flip the patties, the process will repeat. When the burgers have released again, flip them again and turn down the heat continue grilling for about 2-3 minutes, flip a third time and continue for about 2-3 more minutes, during the last minute would also be the best time to add any cheese or your favorite sauce before removing the burger.  Remove the hamburger patty when done and let sit for 1 -2 minutes before you serve.

    Try using fresh ground beef in your next hamburger. Most any butcher will grind meat on demand, so pick up some fresh ground round or chuck, not too lean, take it home and grill it right away. You will definitely notice a difference, use freshly baked rolls to finish off the perfect sandwich.

    Try adding a toppings bar for people to choose their own toppings to create their own perfect hamburger.

    Tip – I personally prefer to add Worcestershire’s sauce  and Ted’s all purpose seasoning before cooking, and also on the first flip.