We are moving the blog over to Google - It will take a bit to catch up, but I believe its a good move as the software seems to be less flaky than at CenturyLink -
pbg
We had done an adaptation of Mavericks’ Butter Burger. Maverick is a great joint in San Francisco’s Mission district.
We started out with local natural beef chuck from Emerson Dell Farm. We cubed and seasoned, and then partial froze it prior to grinding:
Next we ground the beef with butter - Lots of butter:
We then formed patties, and sealed them with more butter in preparation for sous vide:
It was at this precise moment I realized we didn't own a sous vide
tank - Doh! As we all know, outdoor cooking and BBQ is all about the
ability to make adjustments. I headed out to the garage and grabbed a
few things: A Smokey Joe, a number 12 Lodge and tripod might just be the the ticket!
We cooked them at 52 degrees Celsius for about 25 minutes in the Lodge, then seared them for about a minute.
We served them on homemade buns with all the fixin's with a side of
slaw. We poured a 2009 Capiaux Pisoni Vineyard Pinot. They were pretty
good!
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