All right… Hamburger. The quintessence of junk food, well, besides hotdog, of course… But really, to make a really good burger is very much not a trivial job, mind you! Nailing that perfect balance of taste in the patty, ensuring the texture is just right, using just the amount of sauce required (and creating that sauce too!) – that’s a never ending journey… I’ve spent over 10 years perfecting my burger patty recipe and yet, after a trip down to Tasmania, it got a new twist!
Curious? Great! I’ve got a true step by step guide for you, so let’s go!
It’s been a long while, as I’ve been busy with my other projects, which I will be delighted to share with you quite soon. My wood workshop has been made fully operational and I am trying my luck as a hobbyist woodworker.
However, my barbie was not given any days off! So here is a quick and very easy to make pork fillet roll, grilled, needless to mention. And with some extra bacon reinforcement it really is a treat!
When I posted this photo on my Facebook page I wrote “burgers and kabobs”. However, since I got quite a few complaints from my Greek speaking friends (and working in a company with a big branch in Cyprus, I have a bunch of those 🙂 ), I decided to give this post a Greek spirit. So, today we are grilling mpiftekia – Greek burgers, and souvlaki – chicken thigh fillet skewers. And yeah, you’ll get extra points if you’re able to actually pronounce those names 🙂 🙂 🙂
Those of you who follow my posts probably remember my origins, roots, if you like, are from Eastern Europe. Generally speaking, Russian, I would say, but being more specific, I was born in Bessarabia, a relatively small piece of land in between Moldova, Ukraine and the Black Sea. Throughout its whole history Bessarabia was a very desired trophy – it’s been conquered by Turks, Romanians, Russians and a handful of others who ruled the land for shorter periods of time… Such a mixture of cultures created a very interesting culinary fusion as well, and Bessarabia’ cooking is heavily influenced by that of the conquerors – Turkey and Romania mainly, but also Russia and Ukraine. So, today I want to show you my take on a traditional Romanian “mititei” – grilled ground meat rolls, as I remember them from my childhood.
Pork loin is one of my favorite cuts. It is equally great for steaks, kabobs or, butterflied, as a wrap for stuffing it with anything you can think of. But today I am sharing a whole pork loin roast, a classic indirect grilling made simple.
It’s been quite long since I posted something. Main reason is we’re having a bit of a situation in Israel these days – some “unusual garbage” is falling on our heads, courtesy of our “cousins” from Gaza… But here I am, practically smoking under fire :)!
Last weekend I succeeded to lay my hands on those nice baby back ribs… Unfortunately, pork is not the most popular meat in Israel, and even where it is, baby backs are quite rare to find. But here I am, with 4 decent beautiful racks, which I was dying to get on my smoker.