After stumbling across a nice recipe for soft pretzels, my brain instantly went to burgers. I’ve covered burgers a bunch of times on here, so I’ll focus on the pretzel rolls.
It’s been a while since I have updated. I have been still cooking and eating, but haven’t had the time to document any of it. So here is something. Adapted from The Meatball Shop cookbook.
I’ve had a pork butt in my freezer for a few months now. I expected to cook it on July 4th, for my annual Porkth of July, but things got in the way. So I ended up having to cook it in August. It took 3 days to defrost, and the weather wasn’t looking great. I wasn’t going to let that stop me.
National Hamburger Week / Month is back again! Now with Marisa pregnant, and having to eat her meat atleast medium-well, I had to think fast. How can I make a burger still delicious, yet still cooked all the way through. Boom, Juicy Lucy’s. Yes, made famous in Minneapolis, and covered on every single show on the Food Network, Travel Channel, and Cooking Channel. Essentially a burger with melty cheese in the middle.
So I haven’t posted in a while. I was busy making something else, a baby. Marisa and I are expecting our first child in June. I’m not going to get into the details of how I made that. But I did brine and grill a whole chicken for Easter.
The chicken floating in a bag of brine
I made a simple brine of water, salt, sugar, chili powder, onion powder, and some peppercorns. I let the brine soak in for two hours(osmosis baby!). I patted off the excess brine from the outside of the chicken. After that, I butterflied it, so it would lay flat on the grill and have more surface area to get crispy skin. After that I oiled the outside of the skin. I didn’t put any rub on the chicken, because I didn’t want to add any more salt, due to the large amount of salt in the brine.