You’re sick, Jessy! Sick, sick, sick!
I hate the sound of the a/c running in my house. In my mind, the air ducts are attached directly to my bank account. Every time the a/c kicks on, I picture some Scrooge McDuck situation where dollar bills are being vacuumed out of a vault and flying out of my air vents directly to the electric company. As the house starts to heat up, I start thinking of ways to not use the oven or stovetop as much as possible when food prepping dinners for the week. A great way to do that is to fire up the trusty old grill and cook outdoors.
There’s nothing better than a burger cooked over hot coals. Well, let me rephrase that…there’s nothing better than a burger made with high quality grass fed sirloin cooked correctly over hot coals. We’ve all had our fair share of grilled mystery meat burgers with the charred black outside texture like it was dropped in reactor number 4 at Chernobyl, while still somehow being raw in the center. The cheap hamburger meat is often so filled with gristle and bone fragments that even the dog has second thoughts about begging for table scraps.
It took me years and years to get my grilling kung fu as righteous as it is today. I produced as many undercooked or burnt to a crisp burgers as anyone out there. Hopefully, this article will help any of those stuck in that cycle get your grilling mojo to where you will actually get approval from not only the family dog, but actual humans that you may know as well. Cows…probably not. This runs through my head every single time I grill:
See the list of all the Shirtless Chef recipes at www.mysaline.com/shirtless.