Summer Time and the Grillin's Easy

Smell that? That amazing blend of beef, char and hops? That, my friend, is summer grillin'. You know, when you pull out the BBQ, rustle up some meaty goodness (because in Grilltown, we're all red meat eating cowboys) and crack open an icy cold beer. And the time for grillin'? She has arrived.

Sure, I live in LA, where you can pretty much grill 325 days a year. (The other 40? Uh, you're out of town. Duh.) But even here, there's something special about summer barbecuing. So when we made these kick ass burgers on Monday, it really and truly felt like summer had arrived.

Even if the weather 'round these here parts isn't exactly co-operating. Um, November? Any interest in trading your 80 degree days for June's high 60s? Thanks.

I think I'll call these Western Burgers, and not just cause I'm feeling so very cowgirly right now. I promise, you take one bite of this juicy, spicy goodness and you'll feel like you're way out West too. Even if you're stuck at your house in Newark. C'mon, get out the grill and live a little. It's summer, and it isn't gonna last forever.

Western Burgers
by Sarah

1 lb beef (I used 92/8 and you can definitely want to go lean beef with these as the bacon adds back fat and juicy goodness)
3 slices bacon, diced
2 chipotle chilis in adobo sauce, diced
1 tbsp worchestershire sauce
salt, to taste (I used uncured bacon, so I went w/ 1-ish tsp)
garnishes (see below for suggestions)

1. Heat grill nice and high.
2. Combine above ingredients. Divide into four patties of roughly the same size.
3. Grill for 3-4 minutes each side for a good medium rare. If you're squeamish about the bacon, you'll definitely want to go medium rare or pre-cook the bacon. We went just this side of rare and are still alive and kickin'.
4. If using a harder cheese, add it on in the last 1-2 minutes of grill time. On the second side.
5. Remove from heat. Add buns (if desired). Garnish to your liking.
6. Pop a beer, turn up the music and enjoy.

Garnishes - grilled buns (sourdough or kaiser), grilled onion, beefsteak tomato, lettuce, muenster cheese (Noah), Cowgirl Creamery's St. Pat's cheese (Sarah), mustard

Super Bowl Funday and the Porkstrosity

That's right folks, we did it.

We made the Porkstrosity aka Pork Explosion aka Heart Attack in a Dish for the Super Bowl. Actually, Noah and Jeremy did it, with an assist from Param, Rice and Christina. I was just a post-pork spectator. And maybe I sampled the wares.
C'mon, you can't tell me this doesn't look fantastically tasty. It's a freakin' basket weave of bacon, encasing the best Sweet Italian sausages on offer at the H-wood Farmers Market. And there's BBQ sauce!
Okay, I know - it makes Paula Dean's typical offerings look like diet food. BUT when you break down the 5000 calorie, 500 fat gram log into its 15 serving slices, that's only 333 calories and (okay, gulp) 33 fat grams per slice - less if you use turkey bacon (gag). And I only had half a slice, and it was wrapped in a lettuce leaf, so damn, that's like health food right there.

Are you going to tell me that the ribs/burger/fried chicken YOU ate during the Super Bowl was any healthier than that? Yeah, I didn't think so.

All photos by Christina Stahlheber.