Up to this point, Duke has never shown any interest in hamburgers. But this weekend he kept talking about it, so I knew I had to make some this week for him. I kept the sliders simple, 2 oz of 80/20 and some salt and pepper and topped with cheddar cheese.
His got some ketchup on it along with some pickles. The kid will absolutely devour pickles. He’d eat the whole jar if we let him. It must be the Czech in him from his Mom’s side.
Mine got a little more stuff.
I think he enjoyed it.
Sometimes, its hard to get a kid to eat, so when you find something they like or show an interest in, you gotta jump on it. For a minute there, I thought something was wrong with the kid. What kid doesn’t like a burger? But he polished it off!
Seems like I never remember to take pictures of any of my BGE cooks anymore, but I always manage to get a few of brew day. Been brewing a bunch of small batches this summer, partly to experiment and partly because I can do them inside on the stove and I don’t have to drag out my large batch equipment and sit outside in the Texas heat for a coupla hours and partly because I can knock a small batch out including clean up in under 3.5 hrs.
This weekend I did a small batch (2 gallon) of my house pale ale using Chinook and Cascade hops that should come in around 5% ABV and 35 IBUs. 2 gallons will net me about and 18 pack.
Boiling away on the stove
My ‘lil helper getting the wort down to yeast pitching temperature.
My fermentation chamber (mini dorm fridge) is all filled up now. 2 gallons of Pale Ale, 2.5 gallons of my Bourbon Barrel Porter (I brewed this once over 3.5 years ago. The longer I let it age, the better. The last one I drank at 3.5 years and it was the best. My plan is to now brew it every year in small batches and age each batch a minimum of 3 years. In 3 years the first batch will be ready, and every year I will have a new batch. If I can stick to the plan) and 1.5 gallons of pumpkin ale (cuz who wants more than a 12 pack of that stuff sitting around? It should be ready to go around Halloween or Thanksgiving).
And the obligatory pic of Duke, who has not taken off his swim goggles for 3 days now.
I’ll try and get some more cooking pics up soon. We did legs last night, and I know that we are doing burgers one night this week and chilli dogs another, so we’ll see if I can remember
Yeah, we missed National Taco Day…so what? Who came up with all of these food days anyways? Was there a committee of stuffy old men smelling of Old Spice and Icy Hot sitting around a large boardroom table? Or was it a bunch of young hipsters sipping on grande mocha soy frappe carmel latte espresso agave sugar coffee drinks while vaping their brains out and blowing huge clouds? Who cares? I’ll eat what I want, when I want and last night I wanted some shrimp tacos!! And more importantly I wanted to cook on my new Blackstone griddle, dammit!!
I usually prefer my shrimp tacos (and fish tacos) fried, but that’s not exactly healthy nor would it allow me to use my griddle. A quick search with my Google-fu skills found me this recipe over at Pinch of Yum and it sounded like it would fit the bill. This is our version cooked on the griddle with a few modifications.
Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
For the Garlic Cilantro Lime Sauce
1/4 cup of oil
1/4 cup of water
1/2 cup chopped green onions
1/2 cup cilantro
3 cloves of garlic
juice of two limes
1/2 cup (or more) of light sour cream
salt and pepper to taste
For the Shrimp Tacos
1 to 1.5 lbs of shrimp, peeled with tail removed (we used 1.25 lbs of 21-25 count)
1 tsp each of chili powder, cumin and chicken fajita seasoning
1/4 tsp cayenne
1 tbsp of butter
1/2 green cabbage, shredded
8 corn tortillas
Queso Fresco, Cotija or Feta cheese
lime wedges for serving
To make the sauce, toss all the ingredients in a food processer and pulse until smooth. Adjust with salt and pepper to taste.
Toss some of the sauce (not all of it!!) with the cabbage. It should resemble a coleslaw. This can be done right before hand, but we did ours about 2 hours ahead of time and placed in the fridge. The rest of the sauce can be used on your tacos.
Heat your griddle medium to medium high heat. Warm up the tortillas for a minute or so until you notice a corn smell and they have become pliable. Wrap in foil to keep warm. Even better would be one of those tortilla holders they have at Mexican restaurants. We, however, don’t have one of those so why the hell am I even bringing it up? I digress…
When the tortillas are done, squirt some oil on the griddle and add a tbsp of butter. Then throw on the shrimp and cook 4-5 minutes or until done.
To serve the tacos, spread a spoonful of the sauce on a tortilla, top with a few shrimp, coleslaw, cheese and avocado and maybe some more sauce and squeeze a slice of lime on top.
I gotta say, the more I use this griddle, the more I am liking it. It’s just so fun. And it heats up quick. A whole lot quicker than the Egg. Sure, we could have grilled these shrimp and they would have been just as good, but that would have taken longer. From the time I stepped outside and fired up the griddle, to the time I shut it off and went inside was less than 10 minutes!! That’s a fast cook!!
The tacos were fantastic. I tried one of the shrimp by itself, and I hafta say it had some heat. But when you add the slaw and the cheese and the sauce, it balances that heat perfectly. These are definitely going into the rotation, especially on nights when a fast cook is needed to get the food on the table.
We added a new toy to our arsenal this past week…a Blackstone 17″ griddle. I wanted to get the 36″ cuz bigger is always better, but I reigned myself in as our back porch really doesn’t have the room and I knew if I stored it in the garage, it just wouldn’t get used. The 17″ will easily stow away in one of the cabinets that we are building into our outdoor cooking area when not in use. And 17″ will probably work out just fine for the three of us.
I started off by thoroughly washing the griddle in hot soapy water, then heated it to medium to medium warm and applied grapeseed oil and wiped it around with a paper towel. I hear flaxseed oil is the best to season steel and cast iron, but my grocery store doesn’t carry it and grapeseed oil has a high smoking point so I figured it was probably good to go. I repeated that for around 30 minutes until it had started to get a nice color.
After that, I threw on one chopped onion and started sautéing that. From what I’ve read, this step will take away the metallic taste and help further season the griddle. Throw away the onions when you are done and after the have cooled off.
The next step was bacon because it’s bacon and you really don’t need a reason to cook bacon and because we were making bacon cheeseburgers.
Our first “official” cook was smashburgers. Not going to go into detail because it was our first try, and while they were great, I feel like we could do better and that we could should perfect the technique before sharing it.
I also got the Cuisinart melting dome so that we could melt cheese. The description on Amazon said it had a 9″ diameter, so I only got one thinking that 9+9=18 which is greater than 17″, but either my math is wrong or the dimensions of either the griddle or the dome are wrong because I can easily fit 2 on there. I’ll have to pick up another one regardless.
Mrs. G said that it was one of the best burgers she’s had in a long time. Now, she has always been a fan of a griddled burger and I can understand. All that contact with a hot surface produced a nice crust on the burger that is just so tasty. Don’t get me wrong…I still love a grilled burger, but a griddled burger is damn tasty too.
I can’t wait to do burgers again and to see what else we can whip up on this new toy…
FYI I picked this up at my local Ace Hardware for $79.99. You can order it online and have it delivered to your closest location and it should arrive in something like 5-8 business days. I can’t remember. Or for a bit more, you can have it shipped to your house. It’s also available on Amazon for over $100 with free shipping with Prime right now.
And as always, I have no connection or affiliation with either Blackstone, Cuisinart or Ace Hardware. I purchased these products with my own hard earned money and are not receiving any kind of compensation for this post.