Friday, September 13, 2013

Lions and Tigers and Bears - Oh My - It's Barbecue Night

Temperatures were in the low 70's, the sun was out, a perfect day for an outing to the Zoo, especially as they have a big dinosaur alive! exhibit.

First, appropriate clothing.
Then grab some sunscreen, a baseball cap and I'm off to meet my friends.
I walked a mile for a camel - the carousal kind that is (and no matter how far back you can lean in the seat waving your hat in the air, it's just not the same as that mechanical bull)

There was so much to see.

There were lions -
and tigers
But after all the walking, everyone was as hungry as a. . .
So it was back to the Range for a little late afternoon barbecue.

I started with a pound and a half of  85% lean burger, to which was added 5 teaspoons of minced garlic, about 1/3 of a small onion, chopped, 3 shakes of crushed red pepper and 1/4 teaspoon Janes Krazy Mixed up Salt (a course salt/herb blend that's really good).

MMM - steakosaurus.
While it rested a few minutes I mixed a glaze for the meat in a sauce pan:
1 cup apple cider
1/4 cup soy sauce
1/4 teaspoon crushed red pepper
3 Tablespoons honey
1 and 1/2 teaspoons dark molasses
1 teaspoon ground ginger
1 and 1/2 teaspoons cornstarch
While the charcoal heats up, the glaze was heated over medium heat until it reached a full rolling boil, and cooked, stirring constantly for about two minutes.  Then  it was remove from the heat.

The burgers go onto the grill.
Then, they are brushed with the glaze as they cook.
While everyone else waits in the safety of the jeep.
Done! (use a meat thermometer, 145 for medium rare).

Served on big home made Kaiser rolls, they are moist and flavorful enough they don't need much in the way of condiments.
Beer is a condiment, Right?

Boy I'm full.

I'll be in my bunk.


  1. A pound and a half of meat to get 4 burgers...I can get behind that. My wife prefers to use English Muffins for burger rolls, so I need to make my burgers a little smaller. Sniff, Sniff.

  2. Now I'm hungry as a.....May need to try your recipe.

  3. Sounds tasty! Might have to give that recipe a try.

  4. Sigh... And I'm stuck eating 'bait' for another week... drool...

  5. Greg - patty's the thickness of typing paper would not go over well here. English muffin sounds tasty, but I understand on the size thing. Most of the buns at the store are small, so homemade or some of the bakery rolls are the way to go.

    Rob - enjoy.

    Monkeywrangler - I ended up with a little more than 1/2 cup of the glaze leftover which I'll use on some chops tomorrow. It was pretty good.

    Old NFO - mmm. bait. I had 4 days of hotel "breakfast" and sandwiches I put together in my hotel room, so I was ready for real food. Dinner the night be4fore was a baked pork tenderloin with tarragon cream gravy and baked potatoes (sorry :-)

  6. Yum!

    I'm going to have to give that glaze a try. Maybe with one mod.


  7. The Temps here have been in the 50's and 60's in the evenings, some of the coolest on records...but I find that I tend to grill more in cold weather than in hot. I am more likely to fire up the grill in January than I am in August :)

    Thanks for those mouthwatering pictures :) I find I have to use Bakery Kaiser Rolls to fit my burgers, I don't make them as thick as yours but still not really thin either.

  8. Fabulous photos and a terrific takeaway line: "I walked a mile for a camel." Yeeha!


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