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September 11th,
written by Arthur

Things have settled down after the move-in and real cooking in the new apartment has begun.  Posts are coming on the indoor cooking, but today it’s time to talk about grilling.

The first part of this cooking adventure begins with getting the grill itself.  Back in Minnesota this wouldn’t be a problem, but here in Brooklyn, in order to get the grill Nick and I had to walk about a mile to Home Depot.  Actually, the walk there wasn’t bad - it was the walk home with a grill and a giant bag of charcoal that was a little more of a struggle.  The main problem is that to get to and from Home Depot and the apartment we had to walk on what is basically a highway offramp.  Unlike the skilled Mexicans pushing carts up the hilly off ramp in the middle of a lane, we not-so-artfully walked on the curb that was about two feet from a cement wall.  But we made it home with body and grill unharmed.

Our next job was to set up the grill.  I know, I know, it’s not rocket science, but it’s been about two years since I’ve built anything even as simple as an Ikea bookshelf.

It wasn’t in the instructions, but I’m pretty sure that the first step of building a grill is opening a beer.  So with some Brooklyn Lagers in hand we set to work and successfully assembled a fine grill (Yes, the handle somehow ended up on the side instead of the front, but I like to think it adds character).

Finally, it was time to grill.  Since it was Labor Day weekend, burgers and brats seemed right.  Unfortunately, here in New York, brats are not as ubiquitous as they are in the Midwest and we were forced to settle for some hot Italian sausages.

On our second grilling day, Labor Day proper, Meg was hit with a brilliant idea: cheese inside the burgers!  Having experimented with putting various herbs and spices in the burgers we decided to mix some Chipotle Tabasco sauce in with the meat.  To get the cheese inside, I basically made a smaller-and flatter-than-normal burger with a dent in the middle which I filled with cheese, and then I put a similarly-sized beef patty on top.  Softly pinching and massaging sides of the burger makes the patty whole, with the delicious cheese trapped inside.

With an heirloom tomato, a red onion, and some mizuan (a lettuce with spiky dark green leaves that has surprisingly delicate texture, but a good crunch), it was time for meat to meet fire.

One especially large and juicy burger became what I call an open legs burger (No, it’s not an open legs burger because as we all know great food is the way to a woman’s, um, heart).  It’s an open legs burger because it’s so deliciously juicy that the only way to take it on and not ruin your clothing is to sit down, open legs, lean forward, put your elbows on your knees, and eat so any drippings fall cleanly on the ground in front of you.

After the meat was cooked I threw a few ears of corn (husk and all) onto the grill that, after about 20 to 30 minutes, were so sweet and savory, with a hint of smoke, butter was unnecessary.

With the grill now safely broken in, new proteins are on the horizon.  My recent trips to the store have me eyeing great looking racks of ribs.

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  1. Meg

    It was my best burger I have ever eaten! Amazing. No lie. 🙂

  2. Loren

    I miss grilling so much. Since moving to my new, I will drive pretty much anywhere in the metro (or souther minnesota at large) as long as someone at my final destination has a grill that I can use.

    Also, wish I could have seen you guys looking like gypsies on the highway ramp.

  3. Stuart

    That looks amazingly delicious. Amazingly, I went this entire summer without grilling even once. I am officially jealous of your open legs burger…

  4. Arthur

    After not grilling all summer (grills are hard to find here in NY) I was super excited about getting a grill going.
    Unfortunately, EatCookLive doesn’t have the budget to hire a camera crew to follow me and the cohorts around to document potentially hilarious moments, like carrying a grill next to the highway (donation accepted though).

  5. […] in medium sized bowl, mix well, and form larger sized patties.  (I actually decided to this batch cheese filled, but just cheese on top would work great.)  Cook the burgers to taste over low-medium heat on the […]

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