A simpler kind of barbecue and bacon inside your burger.

After the extravagance of the first bbq of the year back in march, this was a much simpler and I'm sure a more popular kind of affair. Whenever the sun is shining, I feel the need to cook over fire, like some primeval force taking over me. It's funny what people say about men and bbq's. Neil is definitely not gripped by some all consuming primitive urge to tend to fire, it's all me. I do all the prep and cooking, although Neil does prepare the bbq, showing obvious delight in getting it going and generally getting carried away with lighter fluid and 'firestarters', the latter of which he seemed to like, giddily pointing out the very manly and obvious name.

I recently read a magazine article about the types of ground beef available for making home-made burgers. The article very much favoured the inclusion of some type of bacon as an addition to the mix, even giving suggestions on the correct ratio and instructions on what to ask your butcher for. (80% chuck beef to 20% slab bacon, it recommended). It sounded like an ingenious creation as everyone loves some salty, sweet bacon atop their burger, why not include it in the mix, ensuring some of the taste throughout every bite. The burgers I noticed at my local supermarket had notched up the ante by not only including bacon but also grated cheese in the burger mix. A cheeseburger in every bite. Of course we had to try them. Did the bacon make a difference? You bet it did.

Unfortunately, they were a little dry, but that is a result of the combination of over zealous use of coals while still white hot, and the paranoia of "are you sure that's cooked?" The flavour of the bacon added an element that is subtle but definitely evident enough to inform your taste buds that something different is there. Salty, sweet, spicy, it makes the burger more interesting and flavourful. The cheese also adds some interest, melting into the meat and giving a more creamy texture. Imagine the possibilities. How about prosciutto, pancetta or Serrano ham instead? (Although if they are too lean, you should include some fat to keep the burger juicy). What about blue cheese, Swiss, Mozzarella etc? I'm sure many of these combinations have been tried many times with success and Saveur magazine once devoted an entire edition to the burger, where they suggested such additions to the ground beef as anchovies, capers and red wine, (not together). Another interesting fact: I recently read that there is some belief, (even among restaurants), that it is illegal to serve a burger rare or medium rare in Vancouver. According to the post, (see link at left), this is because most restaurants do not trust their source. If you want to serve yours pink, be sure to make your own with good quality beef.

Pork, marinated in everything I could find in my friend Marcus's cupboard. Olive oil, red wine vinegar, Worcestershire sauce, balsamic vinegar, a little chili powder, garlic powder and salt. An absolute thrown together, hybrid of a marinade, but perfectly acceptable.

The blackened, charred fat and crispy edges, this is what I love about bbq. Get your temperatures right, whether it be coal or propane and you can also get that juicy, tender interior.

We also cooked sausages and a turkey leg, which I grabbed because it was only $2. Not really sure how long it would take to cook on the bbq, we roasted it in the oven with a rub made from Cajun spice and chili powder. After 1 hour in the oven, neglected and filling the kitchen with smoke in protest, we pulled it out and attempted to pull some of the dried up meat from the bone. Marcus threw it over the wall to see what wildlife it would attract instead. Unfortunately, no raccoons, skunks, chipmunks or squirrels came our way that night.

To end, corn on the cob. Simply grilled with it's outer leaves still intact to protect the kernels while cooking, it caramelizes and becomes sweeter than boiling it would produce. Eaten hot from the coals with not even any butter or salt it is delicious and juicy, although Neil grilled his a little longer directly over the heat to get some brown crispy edges.