Dateline: Tue 23 June. It was another opportune boys' night when Mookie made a Tuesday evening visit a couple of weeks ago. He's long been a fan, and a reasonably regular partaker of, the house specialty of peanut butter bacon burgers. Since he missed the recent offering just over 10 meals ago, I thought he was owed his due, so to work I went.
Home ground chuck tender steak, homemade peanut butter, homemade special sauce, and the slightly fussy touch of latticed bacon...all on buttered toasted brioche buns with the house-made beef and cheddar melts sauce, a/k/a a souped-up Thousand Island dressing. The mastication was occasionally interrupted by giddy happy gustatory giggles.
This was the 36th occasion for this particular delicacy, and I always like to update the history accordingly:
- Inspired by Yo Mama's in the French Quarter of New Orleans
- First Made: Meal No. 180
- Last Made: Meal No. 4126
- Fresh Home-Ground Beef, typically from boneless beef short ribs and top sirloin
- Homemade Peanut Butter
- Homemade Burger Sauce
- Labeled Photo of a Sample "Final Product" Burger: Guide to Meal No. 234
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.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com. See also: "How to Make Bacon Lattices for the Perfect BLTs," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015 / Updated 14 September 2021 by Bridget Hallinana].
No comments:
Post a Comment