Upcoming Gathering! BBQ challenge this Sunday 7/28 at 12:30pm! This challenge is to make a BBQ sauce with your favorite summertime meat! Make enough for 20-25 people to sample; Non-Challengers will taste a sample size!
I have been dreaming about burgers! I have been getting the Nick’s Burger at Bloomingfoods for the last couple of months and It’s divine! But, sometimes I’m at home, no where near the convenience of Bloomingfoods; so, I googled some recipes and found one on TLC’s website.
I found Emeril’s Burger Seasoning. Now, I don’t keep pepper on hand because I don’t use it enough to want to buy it, and I’ll usually only eat spicy things when others prepare it. So, I left the 2 peppers out. You should use 2.5 teaspoons of the seasoning for 1lb of beef. My Burgers turned out fabulous!
|EMERIL’S BURGER SEASONING:|
|2 ½ tablespoons||paprika|
|2 tablespoons||table salt|
|2 tablespoons||garlic powder|
|1 tablespoon||onion powder|
|2 teaspoons||black pepper|
|2 teaspoons||ground mustard|
|1 teaspoon||cayenne pepper|
One thing that we learned from Dave is you should always have your burger well done. If the burger was originally exposed to germs, then they get ground up in the middle. If it’s not cooked in the middle, the germs are still having a party. Steaks are different because if there’s germs, they’d be on the outside, and killed off from the grill. On the flip side, he said pork is no problem, and even if it’s a little pink in the middle, it wouldn’t harm you with the threat of germs. MiNd BlOWn!!