My wife likes burgers. She likes them even better when I cook them on a grill. Which I rarely do. So what better way to break in a new grill and win some brownie points at the same time?
So tonight was burgers and grill fries on the new Big Steel Keg (which is yet to be named, although Pigdog has made some interesting suggestions). The burgers were handmade, about 3 times the size of the pre-made variety, sprinkled with some Santa Maria Style rub from The Rub Company, and topped with some smoked Jack cheese we received in a Christmas gift basket from my sister. The grill fries were Yukon taters sliced into french fries and tossed in EVOO, granulated garlic, and some Simply Marvelous Season All mix.
The results were good enough to make satisfying sounds emanate from the wife before, during, and after dinner. I’m chalking this cook up as a winner…
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Those look awesome! I’m a burger guy myself. Hey, if you don’t mind my asking, what’s the cooking instructions for those fries? They look great!
-Perry
Burnin’ Love BBQ
Pretty much the same method as trashbag potatoes (in the recipe section)… Slice up the taters, put them in a plastic bag with some EVOO and seasonings, then on the grill (indirect, thus the foil) for about 45 minutes to an hour (depending on thickness of potato slices). Grill tonight was running between 400-425, taters took about 45 minutes. To crisp them up I pulled the foil for the last five minutes. Also be sure to turn the taters a couple of times during the cook. A good grill basket comes in real handy with these.
Oh yeah, get that bad bubba bro dirty. lol I never thought to put the tomatoes on the bottom. Smart! Killer plate of food. No ketchup?
No ketchup, No Butz sauce is hiding under the lettuce and pickles on the bun behind the burger. Good stuff…
Now we are talking! Another 8 inches of snow piled up overnight here.
You’re never going to cook outdoors again if that keeps up and you don’t invest in a patio. Or at least a covered area for the cookers.
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