[deepsouth]

Soy and maple glaze..

[bluesman]

Excellent work once again ds.

With my garden tomatoes kicking into high gear... I made some fresh Bruschetta.

[deepsouth]

Excellent work once again ds.

With my garden tomatoes kicking into high gear... I made some fresh Bruschetta.

thank you.  those tomatoes look fantastic!  my dad does this think with his olive oil and rosemary, heating it up on a cookie sheet with rosemary laying in it for a certain amount of time and then you discard the rosemary.  it really kicks it up a notch.  i'll get the time and temp and let you know, if you want to give it a go.   that's such a good summer deal.  i just at soooo much, but i'm craving those now. 

[phillamb168]

Made this beauty last night:


From top to bottom:
suet-toasted sesame seed bun, gouda, bacon-fat toasted s***aake, home-cured thick-cut maple and pecan smoked bacon, 10 oz of 80% chuck 20% beef tallow, bbq sauce, crispy fried onions, suet-toasted sesame seed bun.

[pinnah]

Holy crap.  That makes my stomach growl.
I can just see the grease running down my forearm with that monster up at my face.

I guess some crisp lettuce would have ruined it?

[euge]

I really shouldn;t be reading this this close to lunchtime.

[erockrph]

Damn... if you're gonna do it, do it right, eh?

I'm so ashamed of my store-bought patties + land-o-lakes I had last night.

[phillamb168]

Well the beef was store-bought. Custom ground for me because I asked nicely, but still store-bought. My grinder has been acting kinda annoying lately and only putting out mush, so I am avoiding home grinding for the moment, much to the chagrin of that dry sausage cure I bought a week ago :-/

Crisp lettuce? Say WHA? What is this, a Big Mac?

  

I am a fan of lettuce and tomato on my griddled burgers, but for the steakhouse/grilled type, I avoid it.

This baby was grilled over hardwood chunk in my fire pit while I sat next to it with a beer in the other hand, blowing on the coals caveman style to get it as hot as possible. Watch out for those grease flames... Only charred the outside, then brought it in to a 350 * oven, topped with the various condiments and let it come to medium, then finished putting it together.

I put the onions and sauce on the bottom of the bun to absorb/deflect all that juice, otherwise you get soggy buns. Nobody likes a soggy bun.

[euge]

Ahh I just had to eat...

Home-cured/smoked buckboard bacon and sharp cheddar on a croissant served with coleslaw and bean-sausage soup.

Grinder putting out mush ehh? Even at the largest die size? Take a look at the knife-blades that came with the grinder. Are they getting dull? Even though the directions say not to- I sharpen them by giving them several passes in a clockwise circular motion on my grinding stone. Initially I did this to correct the damage done by accidentally dropping the blade down a running garbage disposal. But it works!

[phillamb168]

See Euge, I heard it's supposed to be counter-clockwise, and you're supposed to grind the die, too. My blades are really annoying in that they have this sort of 'ledge' of blade and then it's bevelled back - for example:



Perhaps I should buy a brand new one that's better constructed... Hrm...

[euge]

Some of the grinders researched came with more than one of theses blades and I wish mine did! One sausage session I thought the only one I have was lost. About had a conniption-fit but found it after much searching in an ice-cube tray in the freezer. The grinder becomes a useless thing without that blade...

I'll try counter-clockwise and see how that works cause my blade appears to be much like yours.

[Pawtucket Patriot]

Jerk rubbed, grilled chicken thighs drizzled with my own habañero curry mustard, roasted potatoes and some nice greens.

[euge]

Can you give the recipe for the jerk seasoning?

[Pawtucket Patriot]

Can you give the recipe for the jerk seasoning?

Sure, it's really easy: http://www.hotsauce.com/Walkerswood-Jerk-Seasoning-10oz-p/3424.htm?gclid=CNCGr7Odu7UCFSNqMgodoC4AaA&click=2704

 

[redbeerman]

Euge,  I got this recipe from one of my wife's coworkers who is Caribbean.  I have used it and it tastes very authentic, although the ingredients are somewhat non-traditional.


For the home made jerk sauce, here is the recipe.

1 bouillon (maggi brand preferred) mostly on the international aisle or Goya section
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons Ground sage
4 cloves of fresh garlic
1/4 cup of vegetable oil
3/4 cup White Vinegar
1 Lime juice
1 jalapeno ( if you worried about too hot, do half)
3 green onions chopped
1 Onion chopped
4 to 6 chicken breasts

I normally blend the jalapeno, green onions, garlic and regular onions, then add all the seasonings, vegetable oil, lime juice & vinegar.
I will then marinate meat with it and put in fridge overnight.