{"id":153,"date":"2010-09-11T10:31:23","date_gmt":"2010-09-11T14:31:23","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=153"},"modified":"2010-09-12T23:30:17","modified_gmt":"2010-09-13T03:30:17","slug":"grilling","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=153","title":{"rendered":"Grilling"},"content":{"rendered":"

\"\"<\/a>Things have settled down after the move-in and real cooking in the new apartment has begun.\u00c2\u00a0 Posts are coming on the indoor cooking, but today it\u00e2\u20ac\u2122s time to talk about grilling.<\/p>\n

The first part of this cooking adventure begins with getting the grill itself.\u00c2\u00a0 Back in Minnesota this wouldn\u00e2\u20ac\u2122t 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.\u00c2\u00a0 Actually, the walk there wasn\u00e2\u20ac\u2122t bad -\u00c2\u00a0it was the walk home with a grill and a giant bag of charcoal that was a little more of a struggle.\u00c2\u00a0 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.\u00c2\u00a0 Unlike the skilled Mexicans pushing carts\u00c2\u00a0up 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.\u00c2\u00a0 But we made it home with body and grill unharmed.<\/p>\n

Our next job was to set up the grill.\u00c2\u00a0 I know, I know, it\u00e2\u20ac\u2122s not rocket science, but it\u00e2\u20ac\u2122s been about two years since I\u00e2\u20ac\u2122ve built anything even as simple as an Ikea bookshelf.<\/p>\n

It wasn\u00e2\u20ac\u2122t in the instructions, but I\u00e2\u20ac\u2122m pretty sure that the first step of building a grill is opening a beer.\u00c2\u00a0 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).<\/p>\n

Finally, it was time to grill.\u00c2\u00a0 Since it was Labor Day weekend, burgers and brats seemed right.\u00c2\u00a0 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.<\/p>\n

On our second grilling day, Labor Day proper, Meg was hit with a brilliant idea: cheese inside the burgers!\u00c2\u00a0 Having experimented with putting various herbs and spices in the burgers we decided to mix some Chipotle Tabasco sauce in with the meat.\u00c2\u00a0 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.\u00c2\u00a0 Softly pinching and massaging sides of the burger makes the patty whole, with the delicious cheese trapped inside.<\/p>\n

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.<\/p>\n

\"\"<\/a>One especially large and juicy burger became what I call an open legs burger (No, it\u00e2\u20ac\u2122s not an open legs burger because as we all know great food is the way to a woman\u00e2\u20ac\u2122s, um, heart).\u00c2\u00a0 It\u00e2\u20ac\u2122s an open legs burger because it\u00e2\u20ac\u2122s 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.<\/p>\n

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.<\/p>\n

With the grill now safely broken in, new proteins are on the horizon.\u00c2\u00a0 My recent trips to the store have me eyeing great looking racks of ribs.<\/p>\n","protected":false},"excerpt":{"rendered":"

Things have settled down after the move-in and real cooking in the new apartment has begun.\u00c2\u00a0 Posts are coming on the indoor cooking, but today it\u00e2\u20ac\u2122s time to talk about grilling. The first part of this cooking adventure begins with getting the grill itself.\u00c2\u00a0 Back in Minnesota this wouldn\u00e2\u20ac\u2122t be a problem, but here in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[16,15],"class_list":["post-153","post","type-post","status-publish","format-standard","hentry","category-other","tag-burger","tag-grilling"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=153"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/153\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}