Two Men, Two Pits and a Blog

All American Burger Night: A Summer Time Tradition

IMG_2201The mesquite smoke curled with a certain impunity on this balmy summer’s eve. The South wind wormed it’s way through the residential hamlets and marshlands like a warm bath, bringing a sort of sticky contentment to the pit jockey who tarries near to his craft. Oh yes, summer has arrived here on the 45th Parallel, finally, and I suppose one ought to grill something. I mean, it is “grilling season” after all. That hallowed sliver of the calendar where the once captive masses return to their barbies in one accord and offer forth pillars of enriched smoke to the BBQ gods. I dunno, I guess when you refrain from grilling for a tally of three seasons running, you would rather tend to miss it. I know I would. But to us folk who run a year around BBQ blog, summer grilling is just another chapter in a year’s worth of grilling endeavors, except I suppose, sweatier.

What Smells?

Yes, nothing is quite so charming as wandering out to the mail box on a muggy summer evening, only to return to the house cloaked in sheen of your own juices, and sporting a rankness not even desirable to the neighbor’s bull dog, whose standards are suitable low anyways. But that’s summer in the Midwest. You sweat. And the sooner you come to grips with this inherent reality, the sooner you can move on and have fun with this most pleasurable of seasons. You just smell like a stink bomb is all. What can you do. Anyways, on to something that smells a whole lot better than I do. It’s burger night at the pit, and here’s how it went and came to be.

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Summer time grilling don’t get too much better, folks! Check out them grass fed burgers and onions on the new Craycort grate. Yum! As usual, we think you all know how to grill a hamburger already, but we will mention the seasoning was just a packet of Lipton Onion soup mix, dispersed amid two pounds of ground beef. Easy cooking, and even better eating.

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Toast Thy Buns

Of course we toasted the buns. You are toasting your buns aren’t you? Nothing quite so adds that touch of gourmet to your burgers quite like a crisp, toasted bun. The texture is a pleasure, as well as the satisfaction of knowing you went the extra mile in your burger craft.

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Going The Distance

We do rather get into burger night over here at the pit. Note the cool little red baskets, and homemade fries. Not to mention the ultra chocolate shake all served up 50’s diner style. All ideas of my lovely wife who loves burger night as much as anybody, I’d wager. Good times, patron to the pit. And Amen.

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Look at that grub! Man! I won’t even mention the joy of feeling your belly wrapped around this greasy handful. I think you get it! Mercy! And with that we bid you a toodaloo from the pit, as the summer sun traverses a blue, Minnesota sky. Blessings to the readership and happy 4th of July in advance.

 

 

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14 responses

  1. Looks good. It will be a Fajita Fourth of July in my backyard, but more bacon burgers are in my future. Cheers!

    July 1, 2017 at 11:54 am

    • Oh yes, a fajita fourth is a great idea. That’s some of my very favorite eating right there. One of my next burgers however will be in the style of your famous bacon and egg burgers. I saw a photo of it on your Facebook page, and promptly fell in love. Good stuff man. Good stuff.

      July 1, 2017 at 2:12 pm

  2. The best Independence Day to you and yours!

    July 1, 2017 at 12:02 pm

  3. We are thinking alike on the burgers and fixins this long weekend. I have been sneaking some salsa in the burger with the onion soup mix. It’s a compromise in leaving out the ghost pepper. Toasted sourdough is essential. I’m thinking a trial run would work well this afternoon…great pictures, love those baskets.

    July 1, 2017 at 1:42 pm

    • Oh Gary, you live on the edge! Salsa in your burger! That sounds really good man. I love all the ideas our readership comes up with.

      Happy 4th good sir. Blessings to you and your family.

      July 1, 2017 at 2:07 pm

  4. Those burgers look “All American” great. Here in Ecuador nearly half of the expats are from Canada, so, “Happy Canada Day” to you and yours (being as how you are so close). In any event, we will be grilling down here in celebration of whichever country decided to live without the Brits (It just took the Canadians fifty years or so longer to figure that out.)

    Happy Fourth of July to you! JandM

    July 1, 2017 at 3:26 pm

    • Thank you kindly, John in Ecuador! I think I could probably live in Canada happily. Been there many times, least wise in the wilder places, and have loved every minute. In fact, the most beautiful place I’ve ever seen was in Alberta, Canada, and my how I long to go back there once again. Banff National Park, if you’ve not yet had the occasion, is perhaps the Lord’s finest work. He must have created that place first, when He was all rested up!

      Happy 4th to you and Mary. Grill something good for me!

      July 1, 2017 at 4:34 pm

  5. Pingback: All American Burger Night: A Summer Time Tradition | My Meals are on Wheels

  6. pat L

    not a meat eater, but always a fan of good writing!

    July 2, 2017 at 11:13 pm

    • I appreciate that. Thank you. I respect the vegetarian way. Dunno if I could do it, but I admire the thought. Perhaps we should start up a meatless Monday or something.

      July 3, 2017 at 3:35 am

  7. We had burgers and dogs last night to celebrate the 4th. We ground up our own blend of meat. I hope to post about that soon. Amen to a toasted bun! 🙂

    July 5, 2017 at 9:51 am

    • Nice. I’ve been wanting to get into grinding our own burger meat too. Kinda nice knowing exactly what’s in it I suppose. Does it taste any different tho? You should grind up some brisket in your burgers. I hear that’s tasty.

      Happy belated 4th to you and Mr David!

      July 5, 2017 at 10:14 am

      • Hope you and yours had a happy 4th also! Ours had brisket, sirloin and chuck. I think it is more of a textural experience more than a difference in taste, and there is a piece of mind knowing what is made of. It’s hard to beat a burger PERIOD. I mean I have burped a Portobello Mushroom cap just like a burger…lol! 😀

        July 5, 2017 at 10:26 am

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