Lamb Burgers and Shwarma Wings

There is a burger place near my house that is the go to place for me and my kids. Each time we go, its the Lamb Burger that is ordered by nearly all of us. Yesterday, I thought it was time to put my own #EIBG spin on it. In the restaurant, the burgers are flavorful, but thin so they cook faster. This means that I am usually getting them medium/well instead of the desired medium/rare. When I did this at home, caramelized onions, a sriracha aioli and good rolls were a must to make this dinner creation a success.

Ingredients:

2 Pounds Ground Lamb Shoulder
3 Large Onions
4 crusty rolls
Sriracha Aioli

2 Pounds of chicken wings cleaned
3 Tablespoons Shwarma Seasoning
2 Tablespoons Olive Oil

Make sure the lamb and your hands are very cold before you form your burgers. Make sure to dimple them as discussed here:

Step 1: Start your charcoal

Step 2: Form your burgers

Step 3: Caramelize your onions!

Step 4: Marinade your wings

Step 5: Grill your burgers

Step 6: Grill your wings

Step 7: Enjoy!

Purim Is Better BBQ

After last year's snow challenged my BBQ efforts, I made sure that I stayed home to devote my time and efforts to make sure my BBQ shaloch manos would go off without a hitch. Thankfully the weather participated and made Wednesday a great day for BBQ. The holiday continued with Thursday where I made food for my Purim Seuda that carried enough leftovers for Shabbos because who doesn't love leftover BBQ

Special Shaloch Manos for RL-44

Sunday #BBQFest

Over the weekend, my ever so thoughtful son decided to remind me of the BBQ foods that we have not had in a while and he decided that Hot Dogs and Hamburgers were at the top of the list.

There is just something about hot charcoal on a cold night

Cottage Fries

Sriracha Aioli

Caramelized Onions

Thanksgiving 2015

Thanksgiving was different than in previous years. Family was pulled in different directions, and my wife decided to try and hit Black Friday deals one day early. That left me with the kids and to figure out dinner plans, which also means my good friend Weber would be helping out. I decided to smoke some chicken and throw on some hot dogs. It reminded us once again that Thanksgiving is not about the food, but rather the company and family time that is spent together.

Shabbos #Smokefest

My son had his first high school Shabbatone this past weekend which meant I was going to have 3 teenage boys for the Friday night meal. Since this was my son's first year in high school, and first time hosting kids from his class, this could be a make or break weekend for him. If the boys have a great time, it reflects positively on him, if they have a bad time, it reflects negatively. Or so my wife and I thought. Therefore it was time to pull out the big guns for these boys.

I decided to go with Beef Flanken ribs that were well marbled. For these I went with my go to dry rub with the addition of some brown sugar to help the bark form during the smoke.

Fresh foil for the water bowl

 For this smoke I went with Cherry and Pecan wood

Using the minion method I went with about 25 briquettes

Once the charcoal was hot, I poured in the center

For best smoke, its important to space out the ribs so that the smoke can circulate better

Temperature was kept constant at 225 with air flow being regulated through bottom vents

After 3 hours, the ribs were ready to come off, and get a thin layer of BBQ sauce and then wrapped for another 3 hours

At this point I threw on a cut up chicken that I did with my go to dry rub. I added a couple of chunks of apple wood to get the smoke going again.

And of course, what is shabbos without an Apple Kugel