Brutal cold hit the City of Winston-Salem this past Wednesday, and temperatures at the house barely got above freezing that afternoon. I was unexpectedly at home that day, because the snow that hit the Shenandoah Valley led to my early dismissal from the scheduled days I was to work there. But I'm glad when I can be off the road and glad when I can get into my kitchen to make vittles for a crowd. I think the crew was happy, too, because it meant a return to the remarkable peanut butter bacon burgers that delight and puzzle all at once.
A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 26th appearance on the dinner table:
- Inspired by Yo Mama's in the French Quarter of New Orleans
- First Made: Meal No. 180
- Last Made: Meal No. 1714
- Fresh Home-Ground Beef, typically from boneless beef short ribs and top sirloin
- Homemade Peanut Butter
- Homemade Classic Burger Sauce (recipe below)
- Labeled Sample "Final Product" Burger: Guide to Meal No. 234
Classic Burger Sauce
from Cook's Illustrated, July-August 2008, p. 11.
4 T mayonnaise
2 T ketchup
1 tsp sweet pickle relish
1 tsp sugar
1 tsp white vinegar
1/2 tsp ground black pepper
Whisk all ingredients together in a small bowl.
Guidance on grinding, shaping, and cooking burgers from "Best Old-Fashioned Burgers," by J. Kenji Alt, in Cook's Illustrated, No. 93 (July/August 2008), p. 10-11.
Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com. See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].
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