So it is that time of year again, finally.
In the last month weíve gone through six 8.5 pound bags of Kingsford briquettes (BBQ takes charcoal, thatís all there is to it) and had BBQ nearly every day. We are a BBQ family. Love it. I believe that BBQ is Godís way of making it up to us for the whole kicking-us-out-of-Eden thing.*
Anyhow, to the point of this thread: BBQ recipes, tips, techniques, favorites, etc. I love mine, and would love to hear yours! And try them of course.
So, to start off, here is my favorite BBQ treat.
Teriyaki Pineapple Burgers.
These came about as I enjoyed Red Robinís Banzai Burger, but felt that it was a mediocre execution of a perfect concept. So, we perfected the execution.
First, I take the hamburger patty (fresh or pre-made patties are both fine, but fresh is of course tastier) and marinate for a minimum of four hours in teriyaki sauce. When feeling industrious I make the sauce from scratch (recipe available on request) but when in a hurry (read = too lazy to make scratch sauce) I use Yoshidaís sauce. Simply throw the patties into a container, pour in sauce until submerged and put in fridge. Salivate in eager anticipation for four hours and remove. Once I have the coals going and spread out, I throw the patties on. Be careful here as marinating hamburger patties in teriyaki sauce makes them a little floppier and prone to falling apart. I use my spatula to slide them gently onto the grill to avoid this. Now, this is where I differ from most BBQ-ers. I believe that the ďone flip burgerĒ is the ignored burger. After putting the burger onto the grill I flip after just a couple of minutes, and when I do I brush on more teriyaki. Also, I never, ever put my burgers directly over the heat center. I place them in a ring around the rim and let the smoke really soak in. Now, as the burgers are going I take a fresh pineapple and core and slice it into rings roughly the same thickness as the burgers. These get slipped into the teriyaki sauce to marinate while I go check the burgers and flip and brush on sauce again. After about five minutes in the sauce the pineapple goes onto the grill with the burgers. I put them on right over the center hot spot first and let them sizzle for a couple seconds to give them those nice grill marks and also caramelize some of the sugars. After about thirty or forty seconds of sizzling they flip, grill the other side, then I move them away from the heat to cook indirectly for a few minutes. By this time the burgers should be nice and juicy and ready for eating. Before taking them off the grill I toast the bottom buns for a second or two, plate them, then place the burgers on them. Then comes the pineapple slices and lastly the top buns get a few seconds of toasting and then onto the plate. Dressing the burger is up to the individual, but I personally go for just a little fox tail lettuce (ice berg is so blah) and little dab of teriyaki mayo, a drizzle of teriyaki sauce (which was set aside before marinating so itís raw-meat-cooty free) and then the top bun. I donít like cheese as I donít think it goes with the teriyaki goodness. And thatís it! Teriyaki pineapple burgers from paradise! For sides we usually brush fresh corn on the cob (in the husk, with the husk pulled back to access the corn) with olive oil, sprinkle on seasonings then place them on the grill (still with husks on but now pulled back closed over the corn) with the burgers. Corn and teriyaki burgers donít seem like the most logical plate mates, but I guarantee that they work beautifully.
So, thereís my personal BBQ Secret Weapon. Anyone else? Iíd love some ideas to try!
* Just in case thereís any confusion, this was humor. Just to make that clear.