Sunday, October 18, 2015

The Grills of Summer

As summer says goodbye, and Fall starts making that "let's just be friends" speech, it's time to think about one last grill. I have travel and long days this week so it was a "now or next summer" kind of moment.
First I made some buns - well not exactly buns.  I had no yeast, no eggs and no milk, as we both weren't going to be cooking this week.

I had flour and Kefir (fermented milk found in the yogurt aisle) and honey. These turned out great - sturdy enough for the burger, with an almost tender and biscuit-like texture that soaked up all the juices of the burger. (recipe in the comments). Plus they took 5 minutes to get into the oven. The leftovers will be frozen to be a base for Guinness Stew in the coming weeks.
 Then, it was time to light the briquettes.
 The rest, they say, is history.






Burger with Worcestershire and maple bacon seasoning, sharp cheddar and garlic mayo on the tender little "buncuit".  It was worth it.



14 comments:

  1. No yeast "Buncuits" (a cross between a biscuit and a hamburger bun)

    In one bowl mix:

    3 and 1/2 cups flour
    4 teaspoons baking powder
    1/2 tsp. salt

    In another bowl mix:
    1 and 1/2 cups kefir (fermended milk drink) or plain yogurt
    1 stick butter softened until starting to melt
    3 Tablespoons wild honey

    Combine wet and dry and stir until it holds together. Place on floured board and knead 12-14 times, adding flour as necessary to keep it from being too sticky. This is more than you'd knead biscuits but LESS than bread. You don't want it so smooth and elastic that you have a a hockey pucj when you are done.

    Make six small balls out of the dough. Give each another knead in your hands and form into a ball and place on a greased baking sheet. Flatten slightly.

    Bake in 375 F preheated oven for 17-20 minutes. The top will NOT get brown, but the bottom will. Check for doneness with a toothpick.

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  2. LOVE this recipe, it looks delicious! Thanks!!

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    Replies
    1. I'm planning on splitting the rest to use as a base for stew this winter. They've been popped in the freezer.

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  3. Nice! Another bun variation that is seen occasionally here in NC is the hush puppy bun, which a couple of BBQ places I know of use as a substitute for a bread bun. They're difficult to pull off unless you pan-fry them, as they are prone to crumbling if deep-fried.

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    Replies
    1. I'd like to try that. Love anything with corn in it.

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  4. What happened to your charcoal starter made out of the scrap of ductwork?

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    Replies
    1. It finally bit the dust due to the heat. :-)

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  5. I suspect EJ now resembles a lower-case B, due to the changes in his diet(?) :-)
    He's probably very happy, though...

    gfa

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    Replies
    1. He's still at 154 pounds. Dang metabolism of the young (My metabolism moved to Aruba when I turned 40 and hasn't even written).

      We still do a lot of veggies and salads though, meals like this are weekend treats.\

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    2. I remember 154 pounds. Just before I turned 40 (a year before you did). Then my metabolism tanked and I gained 40 pounds in one year. I managed to drop some of it, but these days I can't seem to get below 180.

      Weekend treats indeed!

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  6. Pardon me while I drool all over the keyboard... :-)

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  7. Looks awesome! Thanks for sharing!

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  8. One last time for the grill this year? Them's fightin' words! It is ALWAYS time for the grill! Even in the dead of winter. In fact the Range ought to be well suited for smoking cheese this winter. I did some cheddar last winter and it was wonderful!

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