Tag Archives: barbecue

Backyard Burgers

Spring is officially here, and there’s no better way to celebrate the warmer temps than with a backyard barbecue.  Hamburgers are a popular choice for the grill, but a truly delicious burger is more than just a ground beef patty. It’s all about the marinade! The marinade I use is very popular–but really very easy.  People always comment on how good the burgers are when we serve them, and I personally LOVE these burgers. They’re so tasty, I have to stop myself from having two!

Here’s what I use:

hamburger1/2 cup Worcestershire Sauce
1/2 cup Soy Sauce
1 tsp Garlic powder
1 tsp Onion Powder
1 Tbs Black Pepper
1 tsp Italian Seasoning
1 tsp Yellow Mustard
1 Tbs Brown Sugar

Here’s what I do:

Make the hamburger patties! Good beef makes the best burgers, and I really prefer to keep things as fresh and local as possible, so I really like Bethel Trail Farms ground beef.  Arrange the patties in a glass container–like a 9×12 casserole dish.

Mix all the marinade ingredients together in a bowl. Dump the marinade over the burgers. Cover tightly with plastic wrap & let them sit for an hour. Then, head out to the grill!

I think my marinated corn salad is an excellent accompaniment to these burgers.

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Kitchen Spotlight: Pull My Pork!

I basically love anything I can cook in a crock pot (we have three of the big crock pots). Primarily because it’s easy: just throw in your ingredients and let the cooker do the work. What’s not to love?

I also love barbecue. So when I “discovered” you can make pulled pork at home in the crock pot, I was all about it. And have been ever since.  This is so easy and great for parties.  But I also like to make it on weeks like this when I don’t have to go in to work every day–we get days’ worth of sandwiches. And I like meals that go the mile as much as I like the crock pot I cook them in.

So today I the crock pot slaved away in the kitchen all day, so we can have pulled pork sandwiches.

What I Used:

  • 1 medium onion
  • 6 cloves fresh garlic
  • 2 (14-oz) cans reduced-sodium beef broth
  • 1 (18-oz) bottle Memphis-style barbecue sauce (Despite a Midwestern-bred lifelong love for Open Pit, its absence in the South for so long introduced me to a new sauce that I have come to adore: Sweet Baby Ray’s. It was BOGO at Food Lion this week, so I tried the Honey Chipotle one this time).
  • 1/3 cup brown sugar
  • 1/3 cup cider vinegar
  • 1/2 teaspoon pepper
  • 1 boneless Boston butt pork roast (about 3 1/2 lb)
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Hamburger buns/rolls

What I Did:

  • Slice the onion into thick pieces. Put the slices in the crock pot with the garlic cloves.
  • In the crock pot: broth, barbecue sauce, sugar, vinegar, and pepper–stir it up.
  • Put in the pork.
  • Cover and cook on high 6–8 hours or until pork is fork tender.
  • Remove pork from slow cooker. Drain sauce into medium-sized bowl, getting rid of the onions and garlic. Put sauce back into crock pot.
  • Mix cornstarch and water. Stir into sauce in crock pot; bring to boil. Boil 4–5 minutes or until slightly thickened.
  • Shred pork using two forks. Have a few several “test” bites. Yum!
  • Make sammies: pork + sauce on buns!
  • Eat!

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Filed under In My Kitchen