Joie de Vivre: Cajun Burgers on Grill
Location: Pond-side Pit
Temperature : 42 Degrees F
What a pleasure it is, on a crisp Autumn’s eve, to be favored by a beautiful stack of coals, maturing pit-side, whilst the celestial curtain is pulled clear on the first stars of the night. Wisps of wood smoke curl into the cool air, and the heat from the fire feels just right on your hands. The dry rustle of scattering leaves, and the quaint company of the little pit radio, tuned to the local oldies station, regaling thee in a soft, acoustic wall paper via it’s single, tinny-sounding speaker. All the tweety birds have snuggled down now, content, and the old woolen smoking jacket is well-placed tonight, collar turned up, and undeniably cozy. The French have a wonderful saying. “Joie de Vivre”, which means, joy of living. A concept easily appreciated it seems, pit-side in November.
The Cajuns are no strangers to the joy of living, and on the pit tonight, a little homage to their fun-loving spirit, and joy of good eating. A little spice. A little pepper. And a whole lot of fun, patron to the pit, with Oak Smoked Cheddar Cajun Burgers. And they’re real easy to do.
First order of business is to dice up some bell pepper and onion, which comprise two-thirds of the world re-known Cajun culinary trinity of: onions, bell peppers and celery. I am sorry, but I we cannot bring ourselves to put chopped celery in our hamburgers. Just can’t do it. Some body else will have to try that. The next step, is to gently fold the chopped onion and bell pepper into patties of 80-20 ground beef, sized in-turn to match your appetite. Our patties came out rather large, go figure. Then we dashed them over with some Cajun seasoning – for to give them that spicy kick, and hence, after a tip of the hat, brought them out to the grill.
You all know how to cook a burger. Go henceforth with your plunder and do so. And do it with a grin. For this is what every pit keeper longs for, is it not? Just a wee quiet spot of grilling in the freshened air, neath pastel skies, where the breezes murmur sweetly through the trees. And where the wood smoke gently curls, there also you will find our twinkle over the crackling coals. Oh, we could I suppose do our burgers in a frying pan over the stove, but why…We would at once miss out on the great smokey flavors patron to the pit, the fellowship of the flames, and dare I say half the fun in the first place.
I tossed a handful of oak chips into the coals, and gently turned the burgers over. Hands back in my smoking jacket, I digressed some, standing over the pit.
There is nothing quite so fine, I thought, as putting meat to flame, and hearing it sizzle there. It is at once a simplified moment in a complex world. A hallowed parcel of clock in which for a moment, and maybe even longer than that, we are doing precisely that which is well with our souls. And that is no small thing. It is also highly infectious. If there are other men within a hundred yard radius of thee, neighbors peeking tip-toed over the fence, sniffing the air, do not be surprised if they are drawn to your pit too, and the smoke which rises there. For a good grill is a man-magnet, we all know that, and a pit master is every bit as important as the town mayor. Nay, more important than that. And so manly conspiring may frequently occur where sizzling meat is concerned. Impromptu communal loitering, if you will, over a hemorrhaging bed of coals. The art of the grill is one thing, but sharing that joy with others, in fellowship, is something even better, I thought. It is Joie de Vivre. And I think it just happened again. Thanks for reading.
Pass the mustard please!
Oak Smoked Cajun Burgers, packed with peppers and onions and spices, topped with cheddar cheese. And of course we toasted the buns.