It’s all about outdoor cooking this week…
First up is Chris Hart co-author with Andy Husbands of “Wicked Good Burgers.”
We won’t lie. Making a decent burger is pretty easy. But the devil is in the details when making a “wicked good” burger, the kind of burger that hits the sweet spot of juiciness, has a perfectly seared crust, and mouthwatering flavors. Before award-winning chefs Andy Husbands and Chris Hart–two regular guys from Boston–turned the world of barbecue on its burnt ends by winning the Jack Daniels World Championship Invitational Barbecue and racking up thirty Kansas City Barbecue Society championships, they became masters of meat by cooking burgers–lots of ‘em. And they got damn good at it, thank you very much! Inside Wicked Good Burgers they reveal their secrets for mouthwateringly good burgers, including techniques for grinding your own meat and cooking it to juicy perfection as well as recipes for killer toppings, side dishes, and burger accompaniments. With their trademark fearless approach, Husbands and Hart bring excitement and edginess to all things between the bun. Get a copy NOW!
Then, Luca Bombarda joins us to talk about Blaze Balsamic Glaze.
Blaze through summer barbecues and parties with Blaze Balsamic Glazes, in flavors from BBQ to strawberry. Blaze, the hottest thing for cool summer grilling, saves time and adds a big hit of flavor without adding fat. Whether camping, tailgating or out in the backyard, Blaze is guaranteed to help your readers’ inner grillmaster shine.
Cooking down Balsamic Vinegar of Modena to obtain a thick glaze is a long and at the end, demanding process; but the resulting silky, shining, savory glaze is one that chefs around the world rely on. With Blaze balsamic glazes, that time-intensive cooking process has already been done, making it a snap for anyone from a five-star chef to a backyard griller to turn any dish into a masterpiece with a pop of the top. Learn more about Blaze!
Last but not least, Brad Barrett; Founder and President of Grill Grates
GrillGrates are interlocking panels that create a new grilling surface on any grill. The 3-dimensional design of GrillGrate is unique and new. All grates sear, but no other grates sizzle, radiate or protect. Foods are juisier and more tender.
1. SEARS The Raised Rails deliver superior sear marks from more surface area contact and better conductivity.
2. SIZZLES The Valleys capture juices and steam and sizzle for added flavor, moisture and juiciness.
3. RADIATES The added mass and shape radiates with heat for fast, even cooking.
4. PROTECTS The Bottom protects against charring flareups and drying heat. Fats drain off and burn on the bottom of the GrillGrate not on the outside of the food.
GrillGrates are constructed of aircraft grade aluminum which is hard anodized (a natural hardening process) to create an extremely durable, ultra hard surface that is a much better conductor of heat than steel or cast iron. GrillGrates are more efficient and will never rust.
The GrateTool is an integral part of the GrillGrate system. It fits between the valleys to gently lift food off the grill, and it doubles as a cleaning device to shovel debris out of the valleys when it accumulates.
Good Life Guy’s Wine of the Week:
2011 Conundrum California Red Wine
Conundrum Red Blend 2011 has a nose that is almost floral, with tones of lavender, dried berries, baking chocolate, bacon bits. Aromas are rich, velvety and wonderfully appealing. Silky round entry with acid to balance and high fruit concentration. The nose leaves no doubt about the seriousness of this wine. The palate is fruit driven both before and after the high tannin middle core. The finish is long, not drying of tannin, and beckons a second sip.