Draggingtree Posted November 28, 2015 Share Posted November 28, 2015 Dry-Aged Beef BurgersServes 4 Ingredients 12 ounces beef brisket or shank 12 ounces dry aged beef, such as ribeye or top butt 4 ounces pork fat Olive oil Salt and freshly ground pepper Directions If you have a grinder, start by dicing up the meat into 1-inch cubes and freezing it for about 30 minutes. Grind the meats and fat together, then make into 4 seven ounce patties. (I like to use a ring mold for this purpose.) Rub olive oil over the burgers, then season generously with salt and pepper. Heat a cast-iron skillet over medium-low heat, then add the patties. Brown well on one side, about 4 minutes, then flip and brown on the other side. With a meat thermometer, check the internal temperature — the burgers are delicious cooked medium (about 130 degrees). Remove burgers to a plate and allow to rest for 3 minutes before serving. Serve on a soft bun with remoulade sauce, lettuce and onion. • If you are squeamish about cooking pork to 130 degrees F, the burger is still moist and delicious cooked to 145-150 degrees F. • This burger needs to be sauteed; it will fall apart on the grill. Link to comment Share on other sites More sharing options...
Draggingtree Posted November 28, 2015 Author Share Posted November 28, 2015 Award winning Country Potato Salad Prep time 30 mins / Cook time 20 mins / Total time 50 mins Ingredients · 3 lb peeled potatoes · 5 eggs hard boiled · 1¼ cup good mayonnaise · 1¼ tsp kosher salt · ¼ tsp white pepper · 1¼ cup sweet pickle relish · 1 oz sweet pickle juice · 1 tsp rice vinegar · 2¼ oz can sliced olives · paprika (optional garnish) · chives (optional garnish) · bacon bits (optional garnish) Instructions 1. Quarter potato’s and add to pot of salted water boiling until fork tender. At the same time hard boil 5 eggs. Drain potato’s and place eggs in cold water to stop cooking. Add drained potato’s to large bowl and place peeled eggs on top. With a sharp knife slice though eggs in crisscross pattern, allowing knife to cut through large chunks of potato’s too, until eggs are diced. Add mayonnaise, salt, pepper and sweet pickle relish and mix until just combined. Add pickle juice, vinegar and olives and mix. Salt and pepper to taste. 2. Sprinkle with paprika, bacon, chopped chives for garnish. Try this recipe to accompany your BBQ meats at your next party http://www.slapyodaddybbq.com/2012/04/country-potato-salad/ Link to comment Share on other sites More sharing options...
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