We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I considered butterflied lamb, and considered short ribs. Finally decided to keep it simple - burgers on the barbie. I haven't done burgers on the grill yet this Spring.
We'll have three Dads (including me) and 10-12 people for lunch. I'm cooking. Fathers grill meat on Father's Day to signify their masculine hunter-gatherer role in life.
I like to server burgers with hard rolls, chips, and a platter of pickles, sliced onions, and sliced tomato. If somebody wants a cheeseburger, I'll use a slice of Saga Blue. Bowl of German potato salad from the market. Male cooking.
I'll probably grill up my usual platter of veggies too as a side: red peppers, onions, scallions, eggplant, mushroom, summer squash, all with browned or slightly-burnt parts and splashed with olive oil. People love my simple grilled vegetable mix and it makes excellent leftovers. I grill with charcoal + firewood.
When I do burgers, I never use lean meat. What's the point? I put the meat in a big bowl, stir it up with a little Worcestershire sauce or Soy sauce, plenty of ground pepper and Kosher salt, some garlic powder or dried onion soup mix, or sometimes a little herbed bread crumbs to hold the juices. I like them to come off the charcoal crunchy and dark on the outside and pink in the middle. Ten minutes or so, depending on the heat.
Beer, wine and bubbly water with some lime. Ketchup? You betcha. Made a batch of hot pepper jelly/relish for thems as got the nerve to try it. Hot as hell itself. Tasty on a burger. Some of my peach chutney too from last fall. Those condiments are good with anything.
We'll have a birthday cake for dessert, because we have one of those to take note of this week. Yellow cake with Mocha frosting. Except for the birthday, I would have cooked up a big Blackberry Cobbler for dessert. Even men can make that.
On my Weber grill. I recently ran out of charcoal and had to use some hickory cut-offs for fuel. Holy cow. I had to let the wood start to blaze to get the temperature high enough. I shut the lid to kill the flames, and smoked the burgers until the heat died down after two minutes or so. Each time I removed the lid to get the heat back up, I'd put some of the patties over the flames and sear each side then move them back off to the side. A few repetitions of this cycle yielded medium rare burgers with just enough hickory flavor to make them different.
Sounds like a nice meal you're preparing there BD. I like to use 80% sirloin 20% fat, with a little Lea & Perrins and some kosher salt. Cheddar cheese, and thick sliced bacon on jumbo potato rolls is typical for our family, ketchup of course, and some folks like to use mayonaise as well. We serve cole slaw and chips, maybe tater tots, and watermelon (now using BD recipe for watermelon salad)
I'll make some banana pudding tomorrow, no box mix, all from scratch, including the custard which is slow cooked over a double boiler. It takes some time, but good things always do. I make a meringue with egg whites and sugar and once its on the pudding brown it in the oven for about 30 minutes. It will rest until Sunday when it will be warmed again. Amazing stuff when made properly.
Happy Fathers day to BD and to the other dads who follow this great website.
Best burgers I ever made was when I ground the meat from steaks that were reaching the end of their aging a bit faster than I was ready to cook them. I ground in bacon (1/3 to 2/3 beef) so the bacon burger was all there in the patty. As the Brits say - "Brilliant!"
Long time Weber/charcoal user. I haven't tried to add wood, but I'll pre-soak some hickory and throw it in.
Burgers..I like a nice charred outside, medium on the inside. As much as I cook, you'd think I'd flavor up my burgers, but I just get 70/30 and throw some patties on the grill. Now I'm going to doctor up the burgers and see what happens.
Fry em! One inch thick. Thirty percent fat. No crap in the meat. Cast iron skillet with kosher salt sprinkled on the bottom. Heat skillet to smoking, add salt reduce heat to medium. Five minutes one side, 4 minutes the other. Have hood working.
Or...go to Sonic's for a double burger with all the trimmings.
Lawry's seasoning salt, onion powder, granulated garlic, and Worcestershire mixed into the grind, Chuck is my favorite with 20% fat. Keeping it simple I cook over propane, high heat for the outer crust and pink center. The bun shouldn't be an afterthought. I like a Brioche, onion or potato bun, something a bit substantial, toasted at a minimum. I've played with flavored butters in attempt to get that crisp buttery flavor I find at some nicer fast food joints (Steak n Shake for example).
We're wusses: treat the family (children, in-laws, grand-brats) to a brunch at our friendly local pub. If we've managed to reserve in time, will get a back area where we can corral the young'uns. We've found this works well as gets the tribe together and still allows the in-laws to honour their fathers.