Homemade Hamburger Press | Make Your Own, Mon!

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Now, mon, only if you call within the next five minutes, I'll not only send you one, but ten of deem suckers (I mean) deem phenomenal hamburger presses that will make your hamburger patties look and taste like they are right out of Chef Ripuoff''s Exclusive Smokin'/Greasy Burger Joint!" Hey, Their Motto, mon: "We Make Deem More Greasy Than You Can Ever Imagine, Mon!"

Get Real...Make Your Own Homemade Hamburger Press: If you are really concerned about uniformity and making your patties look great, phenomenal, maybe like Martha's, simply take the old lid off of a gallon-size jar of mayo. Maybe buy a gallon of mayo. Geez, how hard can all of this be?  Have you got out of bed yet?
For The Dumbies: Put a little non-stick or olive oil in the lid, and loosely pack it with ground meat. Level it off and plop the patty onto some 6 x 6 parchment paper, a plate, or wax paper.

The gallon-size lids are the perfect size. Once again, don't squish anything. You might even want to work with ground meat that is real, real cold, or half frozen. It will be easier to work with. Beats most hamburger presses to pieces.

Don't buy crappy hamburger unless you are into eating crappy hamburger. Get serious, make your own hamburger, mon. It's easier and a lot more healthful than you think.

Enjoy! Like my favorite chef and friend, George Hirsch would say, “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's OK if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Article on making good patties

BBQ Pineapple Slices

BBQ pineapple slices make a great dessert and/or compliment pork, beef, and chicken especially when paired on Shish Kabobs.

As a dessert, you can cut the pineapple from top to bottom into four or more wedges, cutting off the ouside and cutting around the core. Or, cut them horizonally, removing the outside casing, and then coreing them. You should have about four slices.

There are numerous recipes for adding some spice to them, but first try putting just brown sugar on them. And, don't spare the brown sugar.

• Get the grill nice and hot
• Tad bit of oil, or non-stick on the grill
• Grill on both sides until light brown and partially caramelized
• Don't overcook the pineapple, they can get mushy
• Enjoy!

See my newest post: Grilled Pineapples

Enjoy! Like my favorite chef and friend, George Hirsch would say, “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's OK if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Watermelon Roast

On Monday, January 12th, (Let's get real, this wasn't really on the above date) I got off my duff and barbecued a watermelon roast and a pork loin on my gas grill. The roast is on the front part of the grill and the pork loin in back using a Brinkmann Water Pan and Grill.

You can purchase the pan through Amazon (below). Get the grill at a local hardware store that fits the pan.
It's well worth your time to do this, but most folks won't bother.

I prefer to barbecue these type of cuts using a water pan between the fire and whatever I am barbecuing. You won't believe how it keeps the moisture in. And you can put onions, garlic, apple, oranges, liquid smoke, a brew ( or put the brew in you), and just about anything you want to flavor the meat with in the water pan.

Prepare the watermelon roast by applying EVOO and a Dry Rub. I used my favorite "Wild Willy's Number One-derful Rub Recipe” ......see my earlier post here for the recipe.

There was "no further action required" with the watermelon roast, other than sprinkling a little more Rub on it. But, with the pork loin, I applied and rubbed in Paul Prudomme's Pork and Veal Magic (below) as the Rub and covered it with plain-old yellow mustard, and then sprinkling on even more Pork and Veal Magic, but not rubbing it in this time.

I put it all in the fridge overnight (in a safe marinade pan, don't use aluminum foil) and then sit it out on the kitchen counter for about a half hour before barbecuing. In the meanwhile I started the gas grill on high, on only one burner. Although you can turn on all the burners.

Place the water pan in the middle of the grill so you can shut the lid while cooking. Turn the heat to medium 325-350 degrees.

Using the water pan feature, the barbecuing times will increase, but check your watermelon roast after an hour and a half for doneness ( I don't do well-done). The pork will take longer...170 degrees. (I had a pop-up button on the pork) Don't overcook!

I didn't mop the roast like the normal person would, but after an hour or so on the grill, I sprayed on a mixture of apple juice and apple cider vinegar on the pork loin. (Get a spray bottle like what is in the above photo). Spray every half hour after until the loin is done, or you are personally smoked and done!

Enjoy! Like my favorite chef and friend, George Hirsch would say, “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's OK if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Gas Grill Tips

Just some very useful tips I learned over the years using a water pan, and a grill on top of that, for use on a gas grill.

Using a water pan (with some kind of liquid in it) in between whatever you are cooking and the heat, keeps the meat moist, adds flavor and keeps it from burning. It works very well, same principle as a charcoal smoker although you don't have the constant benefit of charcoal or wood flavoring while cooking  However, there are some things that you can do to add a smoky taste on a gas grill so all is not lost.

In the above photo I am using a Brinkmann Water Pan which you can purchase through Amazon. You will also need to put some type of grill over the top of it. A local hardware store should have one that fits nicely over the top.

Some folks use only water in the pan, but you can add all kinds of things to the water, like onion, garlic, cola, beer to give meat added flavor. Add dark beer to give meat like brisket a distinct taste. For a ham, you add a cola product to the pan, which gives the ham a beautiful glaze.

You can also use your gas grill as a smoker using (wood chips pre-soaked in water for 30 minutes) in a metal box wood smoker, or make a tent out of aluminum foil, poking a half dozen holes in it. (Wood smoker boxes & wood chips can be found through Amazon. (See Below)

When I use a water pan, I only light one burner on the grill and get the temperature to no higher than 325 or 340 degrees. And, this depends on what I am cooking. This temperature is fine for pork loins and watermelon roasts.

If  slow-cooking, for example a pork shoulder, I want to move the temperature down to 250 degrees, or so. I probably would be doing the pork for 10 to twelve hours.

If you want to add a smoky taste, place a wood smoker, or aluminum tent on the lit side of the grill , right on top of flame diffuser, or try putting it on top of the lit grill (Mine works well on top of the grill). Experiment!

Cooking times will increase when you use a water pan, but you will love the results. Just a few tips to get you to do things you didn't think possible with your gas grill.

Enjoy! Like my favorite chef and friend, George Hirsch would say, “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's OK if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

BBQ Ham Recipe

Here is a simple Hawaiian-style BBQ ham recipe:

Buy a pre-cooked bone-in ham (no need to buy an expensive one), Chef Paul Prudhomme's "Pork and Veal Magic", pineapple, brown sugar, maple syrup, toothpicks.

Wash the ham, pat dry and let it sit out for one half hour at room temperature. Pre-heat the barbie, or oven to 325 degrees.

• Rub "Pork & Veal Magic" all over the ham (See Below)
• Then brush on a generous amount of maple syrup and brown sugar over all parts of the ham
• Cut pineapple into bite-size chunks and sprinkle with brown sugar
• Secure pineapple chunks to ham with toothpicks, wrap in aluminum foil
• Cook for one and a half hours, or so until done, 160 degrees

Cook ham in a utility pan. If you cook it on the barbecue, use indirect heat. Light only one side of the bbq and place the ham on the other unlit side. You'll love this recipe.

Enjoy! Like my favorite chef and friend, George Hirsch would say, “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's OK if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Ducane 4100 4 Burner Propane Gas Grill

Gas grills are a way to go if you are looking for convenience and versatility, this will especially include the Ducane 4100.

The Weber barbecue folks acquired Ducane not to long ago, and nothing has dropped off in quality from the Ducane quality of years past. The unit is heavy stainless-steel with four fast-heating burners and an abundance of grill area.

Not only is it a handsome looking BBQ, it has a totally enclosed storage area for your tools and the propane tank.

Temperatures can rise to 600 degrees and is perfect for searing those steaks to perfection immediately after work. The unit is ideal when grilling for large crowds.

• Outdoor gas grill with 4 stainless steel burners
• 48,000 BTUs for high temperatures and 693 square inches of total cooking space
• 167 square inch warming rack
• Electronic ignition and professional-grade lid thermometer
• Stainless steel wire cooking grates for easy cleanup
• 5- year limited warranty
• Priced in the $400.00 range

Most folks think you have to spend $1000, plus to get a quality gas grill. Not long ago that was true. But, with the Ducane 4100 you get a durable, quality grill for less than half of that.

Enjoy! Like my favorite chef and friend, George Hirsch would say, “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's OK if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Easy Barbecued Chicken Recipes

Have you barbecued a chicken lately? This is one of the best and easiest recipes out there. It can be cooked in an oven if you want, or it can be barbecued on a gas, charcoal or on a wood pellet grill.

I always like to bbq several chickens at the same time, but just one will work. If you don’t have one already, get yourself a Tupper Ware Marinade container, one that you can turnover without spilling everything.

In addition, you need something to barbecue the chickens in. Nine by 13 disposable aluminum pans, or a utility pan will do nicely.

An equal combination of Italian Seasoning and granulated garlic is used as a dry rub. And, I use Catalina Dressing as a marinade.

• Wash the chickens thoroughly and pat dry

• Place chickens in Tupperware container

• Rub in equal amounts of granulated garlic and Italian Seasoning on all parts of the bird (put a little extra Virgin oil on the chicken so the rub sticks)

• Pour and brush on a generous amount of Catalina over the bird and into the cavity

• Now, sprinkle on more garlic and Italian Seasoning. Don’t rub it in

• Marinate overnight (Do not marinate anything in aluminum)

• Before you barbecue, make sure the chickens are set at room temperature for 45 minutes

• Place chicken in the aluminum pans (use two pans to make them sturdier), cavity side up, and pour all the remaining liquid from the Tupperware onto the chicken

You will want to barbecue on indirect heat. On a gas grill, or charcoal grill you simply heat only one side of the grill. Preheat the unit to 325 degrees. Place the chicken on the unheated part of the grill. Close the lid. Don’t worry about all this in an oven or wood pellet grills.

You don’t want the chickens to dry out, so we are going to baste or mop them with Catalina after one hour and every fifteen minutes after that until their done. Simply, pour some of the dressing into a bowl and brush the bird to keep it moist. Stick a meat thermometer into it to make sure it’s done…..usually after one and a half or a couple of hours of cooking.

If you are looking for delicious barbecued chicken recipes, this is one of the best! Article on what's the best way to barbecue chicken?

Enjoy! Like my favorite chef and friend, George Hirsch would say, “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's OK if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!