Burgers! Burgers! Burgers!

This weekend I got to grill one of my all-time favorites; my green chile cheeseburger.

Before I start on the burgers, I roast poblano peppers on a cast iron skillet until the outer skin chars and separates from the pepper. I remove it and the seeds, then chop the pepper. This is a great pepper to use because it isn't very hot, but has a great and very distinct flavor.

I Form some nice, firm parties and covering them with a layer of Steven Raichlen's basic barbecue rub (recipe at http://www.barbecuebible.com/featured/howtogrill/basic_barbecue_.php). I like making a small hole in the center of the patties the help them cook more evenly.

Then I use a mister to lightly coat the buns with extra virgin olive oil. I always use buns with sesame seeds. Putting these on the grill toasts the buns as well as the seeds. The result is a great tasting, crispy toasted bun.

Birthday Ribs!

Julie had a birthday this weekend and asked me to make some ribs for her. Of course, I was more than happy to do so.

I started by removing the membrane on the back, then cured them with a basic BBQ rub and let them sit overnight. The next day I fired up the kettle, set up for indirect cooking, and added soaked cherry wood chips to the coals.

The end result was delicious. I look forward to the next cook.

 

 

 

 

Beer Can Turkey

Have you decided on how to cook your Thanksgiving turkey this year? Try beercanning it. Use the same procedure as you would for a chicken, but use a can of Foster’s. This will keep the bird from drying out.