By Chris Hart, Andy Husbands, Andrea Pyenson
ISBN-10: 1592335586
ISBN-13: 9781592335589
Wicked solid Burgers ain’t your daddy’s patty on a bun. The upstart Yankee crew that revolutionized barbeque with their disillusioned win on the Jack Daniel’s international Championship Invitational turns their skills to burgers. Wicked solid Burgers fearlessly contains new strategies, inspirations, and elements to take the burger to the following level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and selfmade cocktail sauce. You’ll research the artwork and technological know-how of freshly grinding meats—from red meat to lamb to goat—for the last word juicy burger in addition to cooking tools equivalent to smoking, grilling, griddling, and sous vide that impart particular flavor.
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Extra info for Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty
Sample text
The dough should be somewhat sticky but still smooth and have an elastic, stretchy consistency. If it is much stiffer than this, mix in a few tablespoons (45 to 60 ml) water; if it is much looser, add all-purpose flour, 1 tablespoon (8 g) at a time, until it reaches the proper consistency. indd 60 (Text) (Ray) (Fogra 29)_WF Job:11-29717 Title:FW-Wicked Good Burgers #175 Dtp:225 Page:60 11/30/12 8:17 PM 11/30/12 7:59 PM 001-208_297 001-208_297 30/12 8:17 PM 30/12 7:59 PM Bring edges of dough into center.
Mix and match these toppings in whatever way suits your fancy. 6 g) minced fresh dill In a small bowl, carefully mix all ingredients together. You don’t want to crush any of the roe. Cover and refrigerate for up to 1 hour. 9 g) cayenne pepper 1 1 pound (455 g) slab bacon, thick-cut We learned how to make this during a barbecue contest in Windsor, Vermont. Use real maple syrup and the best thick, smoky slab bacon you can find. ⁄2 cup (160 g) maple syrup 1 Preheat the oven to 375°F (190°C, gas mark 5).
Let stand 2 to 3 hours; drain and rinse well, making sure to remove all salt. In a large pot over medium-high heat, bring the brine ingredients to a boil, stirring to dissolve the sugar. Add the vegetables and bring to boil. remove the pot from the heat. While the vegetables are boiling, sterilize three 1-quart (1 L) and one 1-pint (475 ml) mason jars and lids. Wash the jars, lids, and screw bands in hot, soapy water and rinse well. Dry the screw bands and set aside. Heat the jars in simmering water (200°F [93°C]) in a deep 8- to 10-quart (8 to 10 L) pot and place the lids in a saucepan of simmering water until ready to use.
Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty by Chris Hart, Andy Husbands, Andrea Pyenson
by Kenneth
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