Schoolday sliders for an ever-hungry kid.
I hope you each are getting some of this insanely great local weather and some time off to enjoy hanging with your family.
Had a 3:30pm turn in time for this cook.
Sounds dumb to put time limits on grilling.....but, for me it's a good practice.
I tend to wander and delay.
I do, however, subscribe to the "serve no BBQ before it's time" motto.
I need to invest in a way to hold my BBQ at set temps......so I can cook & complete earlier and be ready & waiting for my tribe......vs. them waiting on me. :good:
I did succeed in one important aspect of today's cook........My Son walked in the door from school this afternoon and said, "What time are the burgers gonna be ready ?".
He had no idea what I was making other than the clue of the nasal assault that hit him in the driveway. He knew that someone nearby was grilling.....what they were grilling........and a good idea who the culprit was. :rofl:
Also made one of his favorite side dishes to go with them. I had to.....since I bombed on it last time. NOTE: If you use dried red peppers in anything.......know that they may be crunchy in the end result. (My left-field observation).
One delay was that I'd made an error in the store earlier.
Seems I'd not carefully examined what I grabbed.
Today's blanket statement: Not all "Hawaiian-type bread is the same thing as King's Hawaiian". Seems that folks at SL use very, very similar colors and markings as the real-deal King's Hawaiian.
Not only was the flavor not as good as the original.....but these had to be sliced, too.
Side dish made ready first:
1/2 sweet onion finely diced and added to the mix
This was poured over the top of everything else:
Onto the grill:
Slider time:
4 lbs of 73/27 ground beef......
Two big jalapeños:
One large sweet onion.....1/2 in the sliders.......1/2 went in the mac'n'cheese.
1/2 cup of Italian bread crumbs & 1/2 cup Don's Seasoning Delight.
Melted butter & stuff on the tops......homebrew BBQ sauce on the bottoms:
Bacon......gotta have it !
Sharp cheddar & dill pickle slices added:
Lids in place and wrapped in foil and tossed on the grill for a few minutes to toast-melt everything.
Son ate two of these plates and asked if there was dessert ? :rofl:
Music enjoyed for this cook was these two albums:
A fairly easy cook that could be easily doubled for a larger group. The slider amount could easily be doubled to match up with the grilled mac'n'cheese amount cooked today.
I hope you each are getting some of this insanely great local weather and some time off to enjoy hanging with your family.
Had a 3:30pm turn in time for this cook.
Sounds dumb to put time limits on grilling.....but, for me it's a good practice.
I tend to wander and delay.
I do, however, subscribe to the "serve no BBQ before it's time" motto.
I need to invest in a way to hold my BBQ at set temps......so I can cook & complete earlier and be ready & waiting for my tribe......vs. them waiting on me. :good:
I did succeed in one important aspect of today's cook........My Son walked in the door from school this afternoon and said, "What time are the burgers gonna be ready ?".
He had no idea what I was making other than the clue of the nasal assault that hit him in the driveway. He knew that someone nearby was grilling.....what they were grilling........and a good idea who the culprit was. :rofl:
Also made one of his favorite side dishes to go with them. I had to.....since I bombed on it last time. NOTE: If you use dried red peppers in anything.......know that they may be crunchy in the end result. (My left-field observation).
One delay was that I'd made an error in the store earlier.
Seems I'd not carefully examined what I grabbed.
Today's blanket statement: Not all "Hawaiian-type bread is the same thing as King's Hawaiian". Seems that folks at SL use very, very similar colors and markings as the real-deal King's Hawaiian.
Not only was the flavor not as good as the original.....but these had to be sliced, too.
Side dish made ready first:
1/2 sweet onion finely diced and added to the mix
This was poured over the top of everything else:
Onto the grill:
Slider time:
4 lbs of 73/27 ground beef......
Two big jalapeños:
One large sweet onion.....1/2 in the sliders.......1/2 went in the mac'n'cheese.
1/2 cup of Italian bread crumbs & 1/2 cup Don's Seasoning Delight.
Melted butter & stuff on the tops......homebrew BBQ sauce on the bottoms:
Bacon......gotta have it !
Sharp cheddar & dill pickle slices added:
Lids in place and wrapped in foil and tossed on the grill for a few minutes to toast-melt everything.
Son ate two of these plates and asked if there was dessert ? :rofl:
Music enjoyed for this cook was these two albums:
A fairly easy cook that could be easily doubled for a larger group. The slider amount could easily be doubled to match up with the grilled mac'n'cheese amount cooked today.
