Last week I was in Creative Loafing writing about Heirloom BBQ. I like that place. How did I not have their Brunswick stew until last week? It’s my new favorite – love the brightness/acidity/whatever you wanna call it.
The week prior I contributed a small bit to Eater’s Burger week. They list some good burgers on their guide; some new ones I need to try too.
I chose the Muss & Turner burger.
I’ve made burgers a lot over the last few weeks. Publix buns are totally fine in a pinch, but I really should pick up some H&F buns as it’s not far from my house.
My latest burger style is the smash method with a medium size patty – not a super thin smash, just enough to create a nice sear – cook for a couple minutes, flip, blow torch the cheese, rest the burger for a minute or two, then assemble. I blow torch because if I wait for the cheese to melt the burger is generally over cooked. I could put a lid on the pan but I don’t want to steam the burger. Not sure if that’s a legit concern, but I’m running with it. I have been using bacon fat in the pan, but I think I’m going to stop that. Everything tastes too much like bacon, and I want it to taste like beef – White Oak grassfed in this case.
BONUS!
I made eggs with ramps and grits.
Geechie Boy grits from South Carolina are outstanding. As are the eggs from Many Fold Farms, found at Peacthree Road Farmers Market. Those will definitely be a repeat purchase, if I can get there early enough.
