All American Burger Night: A Summer Time Tradition
The 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.
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.
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.
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.
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.
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.