Happiness is grill smoke

If from adown the hopeful chops

The fat upon a cinder drops,

To stinking smoke it turns the flame.

 

-- Jonathan Swift

Happiness is replacing the traditional charcoal grate with the Old Smokey charcoal grate

Traditional charcoal grates burn hotter than the Old Smokey type grate because the coals are exposed to air both top and bottom.

But with the Old Smokey the bottoms are not directly exposed to air, and consequently you get a longer, less intense burn.

For me the Old Smokey type, meant for smoking obviously, just works better for things like hamburgers and pork chops because you can grill directly over the coals but the heat is just less intense and you get a more tender, flavorful outcome.

Happiness is an Omaha Steaks Filet Mignon Burger on the grill

About $5 a pop for 5.3 oz. of delicious, tender beef with a whopping 16g of saturated fat per burger, a full day's allocation of dangerous, heart-clogging lard if you have coronary artery disease, or want to get it.

Still, a nice gift for that occasional transgression of the rules.

I washed it down with a head of broccoli!

Happiness is a grilled hamburger with pickle, butter and onion

You slice a yellow onion into a sauce pan using a mandoline, add a tablespoon of butter and simmer over the heat until the onions are translucent.

Spoon the butter and onion onto your bun, add a hot grilled hamburger and top with a few of these babies.

Simple and delicious, done the old Wisconsin way.

Happiness is a grilled pork chop seasoned with Budapest's Best Hungarian Paprika

Sprinkle liberally with kosher salt and this stuff, and grill over white hot coals.

It's a magnificent taste of summer in the late winter.

And in the summer it'll be a magnificent taste of the late winter!

It's National Burger Day today, but we made stir-fry by mistake dontcha know

We use a Cantonese style wok with a lower base ring on a gas stove without difficulty

We grill burgers on Sunday evenings like clockwork, but not today!

And to think it was the National Day to celebrate our custom. Oops.

We made stir-fry in the wok because we had accumulated leftovers from . . . the grill!

But not beef! Pork and chicken, mostly.

Here's the basic ingredient list for our stovetop stir fry (you can get by without the celery if you have 1/4 tsp. celery seed):

2 cups leftover cooked meat, like pork and chicken, diced small without the skin or fat

1 cup fresh mushrooms, about 4 oz., diced and then sautéed in butter or oil

3/4 cup diced carrot, about 2

2/3 cup diced onion

1 green onion chopped

2/3 cup diced sweet bell pepper, orange or red

1 cup diced celery stalk, about 2

1 cup sweet baby peas or pea pods

1 can drained bamboo shoots

1 can drained sliced water chestnuts

2 cloves garlic chopped

1 tsp. grated fresh ginger root

3 slices bacon already cooked, chopped

1 cup prepared Jasmine rice in a pan, left covered off the heat (1 cup rice, 2 cups water, a little salt, brought to a boil in a heavy covered pan and then simmered on low for 20 minutes--easy peasy)

1/2 to 1 tsp. sugar

ground black pepper

San-Jay Tamari sauce

2-3 tablespoons Sesame or Canola oil

Here's the cooking order:

Heat oil in the wok OVER MEDIUM

Add carrots and stir

Add celery and stir

Add onion and stir

Add mushrooms and stir

Add garlic and stir

Add sweet pepper and stir

Add black pepper and stir

Add meats and stir

Add fresh peas or pea pods and stir,

And bamboo shoots and water chestnuts and stir,

and cover and steam 3 minutes ON MEDIUM LOW.

Then add ginger and more black pepper

Add 1/4 cup Tamari sauce and the sugar in a pool in the bottom, mix together and stir everything

Add the cooked rice and stir until well blended

Add more Tamari sauce as desired (but you want to keep the mixture on the dry side)

Stir in cooked bacon and green onion

Turn off and cover and prepare to serve immediately 

Happiness is redneck English on "The Grillin' Guys" radio program

"Happy holidays to ya. It's a great time to be a grillin' guy. Mother nature's favoring us with some inclemently warm weather so there's plenty of time to get out in your backyard and cook for your family and friends."

Catch the podcast for December 19th here.

 

 

 

Clement or inclement, I'm from Wisconsin, so if it's Sunday, I'm grillin' . . . on charcoal.

If You Are From Wisconsin, This Is Hamburger Weather

It's colder where I am tonight in Michigan than where I grew up in Wisconsin, but only by 1 degree F. But it didn't stop me from making a charcoal fire and grilling up some delicious hamburgers for supper. It just takes longer for the coals to reach optimum gray and red, about forty minutes instead of twenty.

I served the hamburgers with melted sharp cheddar cheese (what else?) and some ketchup on nice white hamburger buns, with steamed petite peas and green beans in butter on the side.

With a glass of red wine, wunderbar darling! 

T-Bone Tuesday

It's cold and blustery outside, but I fired up the charcoal anyway and grilled a single 1.3 pound Angus T-Bone. Wind has been in the 25mph range most of the day, and temps in the low to mid 20s. Just like Wisconsin when I was a boy.

I picked up three of these T-Bones for about $8.50 each last week and put two in the freezer. You defrost one all day in the frig until grilling time, and grill over hot coals in a covered grill about 6 minutes on a side for medium rare. It served three of us, with some Jasmine rice and steamed green beans on the side, for well less than $4 per person. The bone will simmer on the stove tomorrow to make some beef stock for soup. Maybe beef and barley with mushroom.

Steak. It's what's for dinner during Protestant Lent.