It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped.
I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I put the patties back on to melt the cheese.
Here it is plated up with the Steak Fries and a Modelo Especial.
For the long weekend we started out being invited over to our neighbor’s house for hamburgers. I was tasked with grilling up some corn.
Once these started getting some golden-brown char marks, I put them in a large rectangular pan and covered them with foil. We took this over with two each, 3 portion plates of fixings. One plate had a stick of butter, salt and black pepper for traditional American style corn of the cob. The other plate had some mayo, Tajin seasoning and come Cotija Cheese for Mexican style street corn. Didn’t feel like I should be taking pictures at their house so that’s all I can share from the 4th.
Today I grilled up some hamburger patties on my Akorn Jr. for some cheese burgers.
After they were done I removed them and toasted the buns while I added the cheese to the burgers.
One more stop on the grill to melt the cheese.
Here is mine plated up with some potato salad, some watermelon and a Stone Brewing Vanilla Bean Porter.
There nothing quite like enjoying a good cheeseburger on the 4th of July weekend.
Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge.
I now got out the ingredients for a yogurt based Sharwarma marinade.
Everybody in the pool
and gave it a good spin with the whisk.
I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces.
I then covered the bowl with plastic wrap and placed them in the fridge to rest overnight. Now I made up a batch of Tzatziki.
Link to recipes:
The next day I broke out my vertical spit.
And loaded it up with the Shawarma and topped it with a nice thick slice of red onion
After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in.
I checked on it after about 25 minutes and knew it could go much longer.
After about 1 hour I started getting everything ready. I cut up my veggies
and got the Tzatziki out.
I also set up my craving station.
Once the Shawarma developed some char on it, I removed it and sliced off the outer layer and then placed it back in the kamado.
I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s.
Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices.
With the “Just Stuff It!” Challenge going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp. (Which is bacon wrapped shrimp stuffed with cheddar cheese and a slice of jalapeño. As the jalapeño doesn’t make it very “Atomic”, I switched it out for slices of serrano chilies. Here are most of the ingredients.
I peeled and deveined the shrimp and then butterflied them. I also sliced the cheese and serrano chilies.
I carefully placed the cheese and serrano in the shrimp and wrapped them with a slice of bacon. Once I had 10 of them done I placed them on the preheated kamado.
I grilled them for approximately 5 to 6 minutes per side and once the bacon looked crispy I plated the 5 biggest ones up with a cilantro garnish and a Negra Modelo. Here are those pics.
I had 9 shrimp leftover so I skewered them,
sprayed they with some EVOO and sprinkled them with some Tajin seasoning.
Grilled them for approximately 3 minutes per side.
Here are the plated pics with the Negra Modelo.
These were also delicious but not quite as good as the bacon wrapped ones.