Hamburgers

Summer Food, good outside and in...
camping or grilling at home...easy and quick... tasty and loved by all... what do I cook?
Hamburgers

It's another one of my 'no brainer' meals. With a little prep ahead of time, I can feed 5 or 15 with much thought. When I set out ground chuck, (to unthaw), to make burgers, I set out 6-10 pounds. Why? Because with a little extra work I have extra to freeze for a busy day or unexpected company.

Base Recipe for Hamburgers
2# Grass Fed Ground Chuck
1 tsp Sea Salt
1/2 tsp Pepper
1 small Onion, diced
Garlic

Add in's, optional:
Shredded Cheese
Blue Cheese
Oregano
Basil
Rosemary
Thyme
Taco Seasoning

Mix raw ground chuck, sea salt, pepper, onion, and garlic. If desired, add an 'add in'. Form hamburger patties. You should get about 4 patties per pound of meat. Grill over a hot grill. Flip only once and Don't Over Cook! A little pink in the center will create a juicy burger.

Get to know your grill. Ok, I know that sound silly, but I know my grill. It has a hot spot in the top left corner and another in the middle top right section. I also know it takes 4 - 5 minutes on each side for my burgers to be grilled to perfection. When you 'know' your grill, you are never guessing how long to cook and your food will turn out excellent every time.

We like our burgers on wheat buns with ketchup, onions, cheese, spinach and mustard. I can smell them now. No, really I can. We grilled some last night and the smell is still lingering :)

Be sure to head over to A Latte Talk for more inside/outside food.

Grilled Standing Rib Roast

I love grilling.
It is simple, has little prep and not much clean up. Last night was the first time I tried a Standing Rib Roast (Prime Rib) on the Grill. It was delicious!

Grilled Rib Roast
1 T Sea Salt
1 T Pepper
1 T Rosemary
1 T Garlic Powder

Mix spices. Rub all over Roast. Let chill for 4-6 hours.
One hour before grilling, set the meat out to come to room
temperature.

Preheat grill. Sear the roast on both sides for 2 -3 minutes. Turn the heat to medium. Grill Roast, covered, for 1 hour or until the meat reaches 135* - 140*.
Remove Roast from Grill and cover with foil.

Let the Roast sit for 15 minutes.Slice and serve.

Foody Friday, quick Veggies, quick pasta

It's Foody Friday again! I have two recipes this time. Both are quick and can be adjusted to what you have, what is in season and what your taste buds like.

Italian Pasta
Pasta, any shape will do. We like Fusilli or Ziti
veggies cut into small pieces; carrots, onions, broccoli, radishes, cauliflower, grape tomatoes...
small cheese cubes; fresh mozzarella is good or Monterey Jack
Pepperoni diced ~ optional
Italian Dressing

* Cook pasta, cool under cold water. Add veggies, cheese and pepperoni. Add dressing. Mix well. Chill overnight for best flavor. Add additional dressing if needed.

Seasoned Grilled Veggies
Cut the following:
Fresh Green Beans
Fresh Asapragus
Red Potatoes
Onions
Mushrooms
Carrots

Season with:
salt & pepper
Oregano
Basil
Tosemary
Thyme
Garlic
Olive Oil

*Wrap in foil or put in a veggies grill cage.
Grill 15-25 minutes depending on the heat of your grill.

Grilled Pork Loins

It's Foody Friday! Well, yesterday was. I am a little late :) Be sure to go to A Latta Talk for more yummy recipes.

I use to dislike grilled pork. It was dry. But then I found a wonderful book called, The Complete Meat Cookbook. I have gotten so many recipes and tips out of it. One thing I learned, is that cooking meat to the right temperature has everything to do with taste, moistness and melt in your mouth goodness. Cooking pork to 145 - 150* is the key to keeping it moist! My recipe comes from that book.

6-8 Pork Tenderloins

Flavor Rub
2 tsp dried rosemary
1 tsp dried mustard
1 tsp sea salt
1 tsp black pepper

Mix Flavor Rub ingredients. Rub onto tenderloins. Let sit for 4-8 hours. Grill on hot grill until the loins reach 145-150*.

Enjoy!