Grilling Tip

It's raining today; consequently, it's an indoor day.  A far cry from the glorious sunshine and warmth of the latter half of the week. 

I’m going to let you in on a secret to making something we call a California Burger.  Although, it has nothing remotely associated with California.  Let me explain.

Start with a 1/3 pound ground chuck patty and bakery Kaiser roll from Marchant’s in Brussels and light a fire in your Smokey Joe.

Anoint your beef with Penzey’s English prime rib rub and a spritz of EVO. Sear over hot coals taking care to turn 90 degrees for grill marks and flip only one time. Medium to medium rare. Remove to rest.

Meanwhile, toast your sliced rolls on the grill. Butter is optional (but recommended).

Assemble as follows from bottom-up.   Roll, Duke’s mayo, raw Vidalia onion, burger, two slices of tomato, lettuce, mayo and bun top.  Wavy chips on the side.

Cheese, ketchup, mustard, sautéed onions, pickles, jalapeños, etc. all optional. Make your burger your own.

The last coupla days have nearly felt almost like summer. Grilling completes the circle.

Real men grill with fire; not with electricity….