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.