02-08-2006, 04:48 PM
Billy=Semi Tough Big Guy
Looking down on KC, SD and Oakland
Join Date: Jan 2004
Location: between 5,000 and 10,000 feet elevation
Originally Posted by quiettiger
I think the burgers I make on my own grill kick the crap out of most everything out there.
I like grinding up three different types of beef and adding in the three kinds of peppers, onions, a dash of cayenne pepper, a whisper of celery salt, some worchester sauce while I'm grilling it at a high heat. Do not overwhelm the meat with garden stuff.
Serve open face with thick sliced deli cheese (Provalone and Sharp Chedder) on a whole wheat bun dressed with garden fresh tomatos, garden fresh lettuce, (from a real garden) No condiments.
Side: Grilled thick sliced hickory bacon, saute onions, saute mushrooms and roasted peppers. Mmm. Try one.
Charcoal not gas. Mesquite wood only.
Why deep fry your potatos? Bake them them, slice them and roll them in seasoning salt and rebake them. Saute on a dry grill to heat. Tasty.
Hey! What's that in the blender? Mmmm. Shakes (Vanilla and chocolate premium ice cream with a splash of organic vanilla extract) made with a shot of 150 dark rum, shot of 150 "white lightning" and a chocolate liquor.
Add several smart looking couples who took a night off from the kids. Get out the good paper plates and chill with conversation about anything but Iraq.
Poker party and cigars afterward....followed by "Ya'll come back now Y'hear?"
When you rip this off be sure to mention your buddy Tiger hooked you up. Some where in the cool universe cool points will be registered. Just remember good conversation is what makes the meal that much better.
Sounds great, but I have a definite preference for Hickory anytime I cook on the real grill.