From the most trusted name in grilling, the new definitive guide that that blends traditional techniques and modern recipes
To define American barbecue as “ribs and roasts cooked low and slow in the Southern style” doesn’t do it justice. Traditional barbecue, in all its delicious glory, is a foundation—an idea to be built upon. And all across the country, home grillers and restaurant chefs alike are doing just that. In this big melting-pot of a nation, we all bring something different to the table—flavors, spices, perspectives—and each time we do, the meaning of barbecue changes a little.
Through stories and essays, hundreds of photos, crystal-clear techniques, and 100 exceptional and fool-proof recipes, Weber’s New American Barbecue™ celebrates what’s happening at the grill today. From chefs creating new classics to everyday backyard heroes melding flavors to pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of our true American pastime—barbecue.
The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book, from Tony Federico and Chef James Phelan, features more than 100 recipes for grilling, smoking, and searing natural, locally farmed beef, chicken, pork, and wild game over fire. Paleo Grilling will help you to choose the best meats for any meal, and offers both innovative new recipes as well as internationally inspired dishes, including desserts and sides, suitable for the modern caveman.
The Ultimate Paleo Burger View larger
The Ultimate Paleo Burger
Bite off a piece of awesome with these burgers packed with killer toppings . The custom blend of ground chuck and sirloin will keep this burger moist thanks to the fat in the chuck and flavorful due to the rich beefiness of the sirloin . Wrapping this baby in lettuce kicks wheat buns to the curb while keeping all the fillings in control.
Burgers Looking More Like Meatballs?
Pressing a small divot into the center of your burger patties before putting them on the grill will help keep them flat as they cook.
Directions
To make the burgers: In a large bowl, combine the ground sirloin, ground chuck, Worcestershire sauce, garlic, and minced onion. Crack in a generous amount of fresh black pepper and season with a good pinch of sea salt. Combine the mixture well and form into 2 patties. To prepare the toppings: Get your grill nice and hot and, using a cast-iron skillet, fry up the strips of bacon until crispy. Remove the bacon and use the bacon fat to fry the sliced onion. The onions should take about 20 minutes to get really caramelized, so you can cook your burgers during this time. Cook the burgers on direct high heat. Whatever you do, don’t press on them with your spatula. Pressing on burgers only squeezes out the juice, which is a stupid thing to do if you want a juicy burger. Flip the burgers after 4 or 5 minutes and cook for an additional 4 or 5 minutes or less if you want them on the rare side. When the burgers are done cooking, put them on a plate to rest. The reason for this is the same as for resting a steak: it lets all the juices redistribute into the meat, keeping them from immediately running out when you take your first bite. Remove the caramelized onions from the skillet and use the remaining fat in the pan to fry up the eggs. Prepare the “buns” by cutting the head of lettuce in half, removing several layers of the largest leaves. A single layer of lettuce will wilt and won’t hold up to the heat and heft of the burger, so use several more layers than you think you need. Place a piece of parchment paper down and put a stack of iceberg lettuce leaves on top of it. Put down the burger patty and dress with the Paleo Mayo, Kicked-up Ketchup, and mustard. Add the pickles and bacon on top of the condiments, saving the fried egg for the very top. Cap the burger with another stack of iceberg lettuce leaves. Use the parchment paper to wrap the burger up, folding the paper first from the bottom and then from the sides. Repeat this process for the second burger and high five your dining partner. Start eating and don’t look back until you’ve destroyed all the evidence. Yield: 2 Servings
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