| Moderated by: Vargr, shadowcat-x, boojum | ||
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boojum boojum 
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Ok, so I was going to go ahead and try to create my own Hamburger patties for the After City of Heroes Players Summit BBQ and dance party. Here is what I'm thinking of. Ingredients
Boojum |
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boojum boojum
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Ok, additional dishes we are going to make. 5 cheese Mac & Cheese, made in advance and finished on BBQ day. Kentucky Whisky Sweet and Spicy BBQ beans Grilled Corn Salad: Spinach & spring veggie with blue cheese crumbles, balsamic vinnagrette, and candied nuts. Dessert: Fruit Parfiet's made with in season fruit, in advance and kept in fridge. Last edited on Tue Apr 17th, 2012 07:53 pm by boojum |
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boojum boojum
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Compound butter for the corn: 1/2 cup butter, cubed |
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Vargr Vargr 
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In addition to the list of goodies above, we also mentioned potentially doing some hot dogs, brats, or sausages, for those who'd like one of those in addition to or instead of a burger. |
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gilrandir Gilrandir 
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What should we bring -- besides our selves and our appetites? |
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Vargr Vargr
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gilrandir wrote: What should we bring -- besides our selves and our appetites? Appetites are definitely in order! But aside from those... Hm... Chips and dips, or "dippable" veggies like celery,carrot sticks, cauliflower, etc., and dip(s). We don't have any "little nibblies" planned for folks to graze upon while the rest is being prepared. So something on that order would definitely be welcome! Vargr |
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boojum boojum
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At the advice of Vargr I used garlic paste and pureed red onion instead of the miced garlic and minced onion that I had been going to use. So here are the ingredients: 4 pounds ground beef 2 tablespoon Worcestershire sauce 2 tsp garlic paste 1/2 cup pureed Sweet Red onion 2 teaspoon salt 1 teaspoon ground black pepper 2 teaspoon Italian-style seasoning These were all mixed together on Friday and left in the fridge until Sunday when we made them into patties and cooked them on the grill. It was good, but I think that next time I'll reduce the sweet red onion down to 1/4 cup and increase both the black pepper and italian style seasoning. |
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Vargr Vargr
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This wuffy agrees with your idea to reduce the onions, Booj. The onion flavor in the meat was a wee bit strong, compared to the rest of the flavors. Especially with a bit of the thin-sliced red onions atop the burgers. Another idea to reduce the onion flavors a bit, and add some nice complexity as well - saute the onions a bit in a skillet before processing them into paste. That would diminish the raw onion sharpness, and transform the flavor into something a bit sweeter (should pair nicely with the Worcestershire sauce in the meat) with the caramelized notes that cooking them causes. In that case, I'd leave the onion at the original amount, since the flavor cooked is more subtle. |
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