Tag Team eG Foodblog: Light My Fire!

[snowangel]

Dinner report soon. Major school project going on as well as laundry and Heidi's bath. I'm exhausted!

[Marlene]

wow Marlene! I need to come be a kid in your house for that freshly-made ice cream waffle sandwich alone!

When I scrolled down and reached that picture, I found myself staring for a good minute and a half, mouth open, imagining the warm golden crunch of the waffle and the smooth cold creaminess of the ice cream. Then I realized there were chocolate chips in there, and that sent my imagination over the edge. This is one of those nights I'm glad there's nothing sweet in the house except fruit, because I'd go diving into it.

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It's been years since I thought of them. They used to be a must have item at the Canadian National Exhibition when I was growing up. To bed, to bed. If it's not raining too hard BBQ sauce tomorrow. Just as soon as I pick up the Thai chillies I forgot to get today!

[rooftop1000]

There is a lovely set of Grilled Pizza..if I do say so myself .....over here post 124

http://forums.egullet.org/index.php?showtopic=66396&st=120

tracey

yes they do taste better

[snowangel]

Before I forget, Klary, this one is for you

My rhubarb plants are at least 36" in diameter (I have two plants, and my neighbors have plants that they beg me to denude).

[snowangel]

Whew. What an evening. I am not used to being a single parent, even for an evening. Peter and his buddy Michael have huge projects due tomorrow, and us mom's were led to believe that they had done much more prep.

But, that didn't interfere with dinner! I wanted burgers. I love burgers, and I never order them out. So early today, I stopped at the meat market, and they ground up a nice fatty chuck roast for me. I did a smart thing when I moved to this neighborhood. Went to my local meat market right away, asked for a whole, bone-in shoulder, smoked it, and took the butchers some of my product. They know me and love me, and will do whatever I ask.

So, I made some patties.

I poke holes in my burgers. Keeps them sort of flat and from puffing up like balls.

Then, light the chimney. It is just about ready to go here.

Note that the plastic handle is not intact. When I smoked the turkey on Easter, I used a dual banked coal thing, and I think the turkey overhung the drip pan. A couple of days later, I grilled something else, and we were in the yard and noticed flames. There must have been some grease in the bottom of the grill and it flamed up. Those plastic handles on the Weber chimney can catch fire. But, like the trusty Kettle, this chimney has plenty of life left.

Burgers on and flipped, and the veg is on

The kids chose to have salad rather than grilled veg, so I did just the amount of wild ramps (from Wisconsin) and asparagus (from the supermarket) that I thought I would eat. I could have done an extra ramp or two and definitely two more spears of asparagus.

My big mistake was making them all cheeseburgers. I really prefer my burger without cheese, but this one was darned good. Done just right. After this bite, I added some salad (since I was out of iceberg, which is my preferred lettuce for a sandwich thing).

I love burgers!

(edited to add: Accoutrements, other than salad, were Heinz ketchup Kicker -- the hot with tabasco version -- and regular yellow mustard. I am out of onions.)

[snowangel]

Mike, beautiful tenderloin. Absolutely stunning. I should add that to the list of things I should do on the Weber. Some of those in the morning would save me from coco roo hell. Did you use a meat thermometer? If so, temp at removal? If not, what was the finger test mark?

[snowangel]

Guessing game. What's in the plasic bag next to the egg carton?

[mizducky]

Marlene, I'm really digging the idea of peanut butter mixed into ground beef. Have you ever tried that in the form of a meatloaf, or do you think that would come out a little too dense?

(And the multi-level patty-keeper is making me grin--that looks like such a classic Tupperware-type gizmo. Was that a party hostess gift? )

[snowangel]

Marlene's recipe for peanut butter burgers can be found right here.

The only caveat is that the meat needs to be mixed and pattied and fridged before grilling, which were not in the plans in our house tonight!

[Abra]

Somehow I managed to miss that pizza cook-off altogether - nice grilled pizza there! I'm not totally sure that grilling a pizza on a gas grill would make it taste better than on a stone, but grilling it over wood definitely gives it a nice, smoky flavor.

Those are some good-looking dinners you all had. I keep meaning to try those peanut butter burgers. They sound so totally improbable, but I love peanut butter, so I'm destined to try them. I had to laugh at the idea of grilling two (2!) stalks of asparagus. Me, I do a pound, and usually eat all/most of it myself. I love asparagus.

Hmmm, is that back fat in the plastic bag?

[snowangel]

I had to laugh at the idea of grilling two (2!) stalks of asparagus.  Me, I do a pound, and usually eat all/most of it myself.  I love asparagus.

Hmmm, is that back fat in the plastic bag?

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Abra, when I looked at those two lonely spears on my plate, I whacked my forehead with my hand and wondered what I was thinking. I, too, could have eaten a pound.

Yes, you are right. Back fat. Why I didn't break it up into smaller pieces when I froze it, I'll never know. I'm figuring that if I'm making sausages, the texture will not be compromised if I can thaw it enough to pry off what I want and re-freeze it. Thoughts on this?

[KatieLoeb]

What a great tag team! This blog is getting off to such a great start! I'm enjoying the regional differences in refrigerator contents, weather and pets! And the common thread of smoking meat/fish/dinner is quite interesting as well.

Blog on my friends. We're all enjoying the ride...

[fou de Bassan]

Wow! A true triple treat!

Lancastermike, please show Lebanon balogna. I have wanted some with cream cheese ever since I read Laurie Colwin's description of it. this is maybe 12-13 years ago!

While I can't say categorically that grilled pizzas are better than oven-cooked, I can say they are way more fun.

Thanks for blogging

[rjwong]

aspargus and potatoes cooking, pork on the side finishing

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Mike, now that's a meal for a man! If you were really hungry, could you eat the whole thing?

Great teamblog, everyone! Keep smokin', but no puffin' ...

[lancastermike]

aspargus and potatoes cooking, pork on the side finishing

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Mike, now that's a meal for a man! If you were really hungry, could you eat the whole thing?

Great teamblog, everyone! Keep smokin', but no puffin' ...

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No I don't think so Russell. We ate all the asparagus, most of the potatoes and most of one of the tenderloins. Leftovers abound. I have pork tenderloin in todays lunch bag

Edited May 11, 2006 by lancastermike (log)

[lancastermike]

And one more comment/compliment for now. . . I love love love your dog pictures. The picture of Gus looks like my granddog-to-be-if-my-son-marries-his-girlfriend. How do your dogs behave when you eat dinner? Do they beg, or sit and stare adoringly into your eyes?

The boys are well behaved while we eat. It's when we have finished and are sitting at the table when they come over looking for a handout. Recently, we have stopped giving them any. Mostly to help stop the begging. Their favorite thing is ice cream. They each get to lick the bowls when we are done, this they love

[Marlene]

(And the multi-level patty-keeper is making me grin--that looks like such a classic Tupperware-type gizmo. Was that a party hostess gift? )

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I swear, I have never hosted a Tupperware party nor been to one in my life. I order whatever I need online or there is a Tupperware kiosk in the mall here sometimes. But the patti stacker is one of my favourites.

Those are some good-looking dinners you all had.  I keep meaning to try those peanut butter burgers.  They sound so totally improbable, but I love peanut butter, so I'm destined to try them. 

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The peanut butter gives the burgers a nice nutty taste without tasting of peanut butter. The fat from the peanut butter, and the butter combined with the fat of the ground beef make them incredibly juicy. YOu can use different seasonings, but I find the simple salt, pepper and garlic works very well. This is one of those recipes given to me by my father many years ago. Last year, when my brother first got sick, and I was cooking a lot for him, he wanted these burgers every other day it seemed. I had gotten away from making them, as Don tends to like making burgers here, but now I make these often.

Morning everyone. The rain has arrived as promised this morning. At 6 a.m. it was literally pounding down. It seems to have stopped for the moment, so I'll pick up some that chilles after I drop Ry of at school and see what I can do about making sauce.

They are calling for thunderstorms later. I'm as game to grill in the rain as my fellow bloggers, but I can promise you I won't be grilling on a stainless steel grill during a lightening storm, so we'll play today by ear.

But first, coffee.

[lancastermike]

Mike, beautiful tenderloin.  Absolutely stunning.  I should add that to the list of things I should do on the Weber.  Some of those in the morning would save me from coco roo hell.  Did you use a meat thermometer?  If so, temp at removal?  If not, what was the  finger test mark?

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I check it with my instant read thermometer. I took it off around 140-145 and gave it a little rest. I know 160 is what pork is supposed to be. These are so lean that even with the brine 160 on the grill would make them dry, dry, dry. In fact, the brine is what lets me keep then on as long as I did.

[lancastermike]

Marlene and Susan,

Wonderful burgers.

Susan, does everyone like them that rare? My Maggie would not eat them that way. I like a rare burger as well, but do think about cooking ground meat that way. having them grind it fresh for you certainly helps. Much less chance of any bad things in the beef.

Marlene, Penut butter? Never in a million years would I have thought of that. Perhaps I need to study Receipe Gullet a little better.

It was a nice first day, just took the dogs for our big morning walk and it started to rain just as we neared the house. Tonight will be fun! Pizza in the rain on the grill. Off to work see you all at lunch time

[Marlene]

I'd never get away with making burgers that rare here either. I like medium rare, but the closest I can get the boys is med to med well. More cinnamon rolls for breakfast this morning. Ry has packed his lunch which includes a hot salami sandwhich, some tropicana twister, a cinnamon roll and 2 Mrs. Fields cookies.

It's raining again. There's something about a grey dismal day that makes me just want to curl up on the couch and read. We're supposed to get about 50 mm of rain. Don't ask me how many inches that is, but it may be enough to warrant building an ark. The forcast is brightening up a little for the next two days, calling only for "isolated showers".

[snowangel]

Only Paul and I like burgers that rare, and since he wasn't home until quite late, it was mine! The kids like them medium rare, too, so my burger went on last.

With things like burgers, I find a timer to be an essential piece of grilling equipment.

And, to all, I've done the peanut butter burgers before. I don't like peanut butter and I loved them.

It's cloudy here, and the chance of rain is getting lower, so I'm going attack the weeds that didn't shrivel up. And, it seems cold (only 42 degrees F), so it's a sweatshirt day.

And, I'm meeting a friend for lunch today on Eat Street, an area of South Minneapolis that has tons of international eateries. I'm going to try and work in a trip to what is supposedly one of the best Asian markets in town (just down the street from the restaurant) and if I've got time, a Penzey's run.

[I_call_the_duck]

Fun, fun, fun!!! Blog on.

[Jake]

Marlene - So glad you're treating us to a slice of your life again, you are now on my ultimate hero list for that tip about Old Dutch chips. They are my absolute favourite and it's been a few years since I've had them.

Snowangel - what a perfect looking burger, I'm drooling. I, too, love mine rare like that.

LancasterMike - The old pork at 160 is a fallacy these days in my humble opinion, it would be dry and tasteless. The tenderloins looked perfect. I find brining to be a necessity with pork tenderloin. Love the puppies, and my condolences once again on the loss of Sophie. I recently rescued another German Shepherd after our last one passed away -- he was a rescue too. You're right, rescued and/or shelter dogs are wonderful.

[Abra]

Susan, I have my back fat thawing right now, also not having had the foresight to divide it into smaller poertions before freezing. I'm sure it'll be fine. It's the water content in food that is affected by freezing, so I think fat should be fine. I freeze duck fat and pork lard all the time with no ill effects.

Mike, 160 for the pork? Shoe leather! I take mine out between 135-138, if I can catch it. It'll be 145 by the time you slice it, and that's plenty done enough.

[Daddy-A]

Great burgers everyone! Like most, there's no way J would allow anything other than well-done. Myself? A little pink is good!

There is a lovely set of Grilled Pizza..if I do say so myself .....over here post 124

http://forums.egullet.org/index.php?showtopic=66396&st=120

Nice work Tracey. J & I grill pizzas all the time, probably 'cuz I'm too cheap to buy a pizza stone. I like the crispiness the crust gets on the grill, and the fact that it allows me to play with FIRE! Grilling pizza is a snap ... you just have to pay attention.

I have some a rack of pork ribs that were given to me as "homework" for a cooking class I'm taking. I may just have to smoke along with y'all this weekend ... in my own thread of course

A.