Great day for a cook
All the family and friends that have been visiting finally headed back to their homes and Mrs Smoke'n Joe and I are on our own for Monday's cook. Thought I'd take a couple of pics and share them with ya'll.
This ThrowDown I decided to pull together what we call the "Classic" Burger. We usually have it on slow paced easy days. This time Mrs SJ said she wanted Cuban Corn to go along as a side dish, and I wanted her to make her World Famous, Internationally Acclaimed Potato Salad. We had an Accord ...
First up, select the kettles. For the bacon and buns I chose my Forest Green OTS.
For the burgers and Cuban corn I went with my GoTo C&B Grass Green Performer (as usual)
These are some of the ingredients used in today's cook. The Ancho Chile Powder and Cotija Cheese (on the right) didn't get into the pic very well ... must be shy.
Early prep work; slice and dice some condiments, trim and soak the corn for 1-2 hours in cool cool water.
Take the cobs out of the water and give them a nice little bow-tie to meet the grill
Form the patties. Give them a dimple, pink salt, fresh ground pepper, and a shake of garlic powder. I don't manhandle the meat so it maintains as much moisture as possible. Went with 75/25 Market Trim so needs to cook to 165 F.
Now set up the coals in a pretty familiar pattern. Need to cook the corn for 20-30 minutes and the burgers for 8-12 (depending on my ThermoPen) I usually hold the corn to around 350 F, but since I standing there monitoring the cook I'm not to concerned about the fluctuations in temp ...
Time to start the bacon, love to use a CI skillet for this part. Light layer of coal, it'll be perfect for the buns coming up next
Now for the buns; one is spread with butter and one is spread with mayo. Mrs SJ is pretty set on butter on her bread ...
Let's get rolling on the main event. Put the corn over the direct charcoal bin for about 6 minutes a side. I'll do two sides then on the third quater turn rotation, we start the burgers.
Once the ThermoPen says the meat is ready, it gets positioned along the indirect side and the corn (now sporting a low rider belt to hold the outer cover together, it's going to end up as a handle for the corn). I'll rotate and watch the corn until it gets a nice char'd look ...
Finally, it's plate up time
The Cuban Corn is ready to get it's basting of Ancho Chili Sauce and coating of Cotija Cheese. The sweet & spicy of the sauce works great against the saltyness of the cheese.
This was Mrs SJ's plate, she was done waiting for pictures ...
One quick "under construction" shot of my Classic Burger and ...
Two final shots showing the interior. I think I see a little pink in there, but maybe that's just me. Took temp to 165 F, I swear to GoD.
Also a little avocado for the all the vegetarians watching this program.
Thanks for looking ... Smoke'n Joe (and Mrs Smoke'n Joe)
Topic: Burger Month Entry -- American "Classical" Hamburger (Read 1262 times)