Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You’ll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.

We’re in the middle of, “Playtesting” the burger recipes and will report back after a few cooks.

Event Info

• What - 7th Annual Pacific Northwest Evergreen Eggfest
• When - June 8th, 2013 – 9am-3pm
• Where - Associated Energy Systems – 8621 S 180th Kent, WA 98032
• How Much? - $25 per person.
• Cooks Needed - We’ll have Demo Eggs that need to be cooked on, if you want to show off your skills just check the “I want to cook” box when you register.
• Demo Eggs - Demo Eggs will be available to take home at the end of the day. Demo Egg Packages include: Egg, Egg Mates, Plate Setter, Ash Tool, Egg Nest and a Grill Gripper.
• Live Music! - The Woodies have been rockin’ out local clubs and private events for 25 over years! This years’ performance will be one you don’t want to miss!

Be sure to follow the PNW Evergreen Eggfest on Twitter and Facebook.

I’ve had my Grill Grates for a year now, used them on the Big Green Egg, an Infrared Gas Grill and traditional Gas Ranges.  In every case, they work flawlessly.  I’ve also discovered if I put a few wood chips in between the grates, I get amazing smoky flavor.  The product works as-advertised.  flare-up are gone, and replaced with flavor.  Chicken and pizza are also amazing on the Grill Grates.  Every boneless/skinless chicken breast I’ve done on the Grill Grates comes out perfectly juicy, not dried out.  The basic principles of direct infrared and convection heat come into play here.

Grill Grates are also great Small Business story.  After years in the Chemical Industry product management business, Brad Barrett turned a grilling patent into a fast-growing business.  Grill Grates are Made in the USA, and a multi-award winner including the National BBQ Association Award of Excellence.  Complete with a 30-day money back guarantee, check out the CNN Money feature to learn more about their story.

My only complaint is that the included tool could be made of a higher gauge metal to make it easier to scrape and clean between the grates.

Tip: If you have a Big Green Egg or might get one in the future, get the BGE grill versions and use them on your gas grill.  They’re interchangeable!  Reasonably priced starting at $39.99 for a gift set, the interlocking grates can be added to over time.  If you have a large grill, we have a feeling you’ll buy a few, then add more to cover the whole grill.

After a full year of testing, we can say without a doubt, Grill Grates are Hop Hogs Approved.  It’s our first recommendation for the holiday gift-buying season!

Ingredients

• 6 white corn cobs, cleaned
• 5tbs Unsalted Butter
• 1/2 tsp Smoked Paprika
• 1/2 tsp Cayenne Pepper (to taste)
• 1/2 tsp Chimayo or Ancho Pepper (we prefer Chimayo)
• 1 Garlic clove, peeled, germ removed and minced
• 1 Tsp Coarse Kosher or Sea Salt
• 2 Large Limes
• 1/2 tsp Brown sugar or Turbinado Sugar
• 1/2 tsp Black Pepper
• 1 bunch Fresh Cilantro
• Optional: Oak Wood Chips or chunks for smoke

Preparation

1. Bring a pot of water to boil and place the corn, continue to cook over high heat for approximately 6 minutes.
2. In a separate saucepan, combine the butter, spices, salt, sugar, garlic, and juice of 1 large Lime until dissolved completely.
3. Drain the corn and cut the ends off, then cut the remaining into 3 equally sized mini-cobs
4. Throw a few chips or a chunk or two of Oak wood
5. Place the corn on a well cleaned and oiled grill over medium-high heat, basting regularly in the butter mixture.
6. Cook on each side until grill marks appear, about 2-3 minutes.
7. Place corn on a serving platter and squeeze a bit more lime juice over the corn
8. Sprinkle a little sea salt and garnish with Cilantro leaves and Lime (grilled optional)

Hop Hogs style Asian Beef Ribs.

• 2 racks of Beef Chuck Short Ribs ~ 7″ long.  2-3 mini bones per person is about right.

• 1 part Chinese Five Spice
• 3 parts coarse kosher or sea salt
• 2 parts granulated garlic

• 1/2c Hoisin Sauce – basically chinese BBQ sauce
• 1/4c Dry Sherry as needed to thin
• 3 minced garlic cloves, germ removed
• 1 Tsp Cayenne pepper or to taste

The Rub 

Generously rub the ribs until covered.  A tip is to toss them in a Ziplock bag until covered, then remove the excess air and let rest in the fridge four a minimum of 1hrs, or up to 4hrs.

The Cook/Braise/Baste

Set up the grill for indirect heat, about 225-250deg with a drip pan.  We used a Weber Performer grill for this cook.  Put some oakwood chips or wine barrel oak chunks on the fire and put the ribs on, meat-side up and smoke for 2hrs @ 250deg.
When the meat temp hits about 160deg, pull and foil the ribs,  each rack with about 1/4c of beef broth.  The meat should pull back about 1/4in from the bones at this point. Foil them tightly and cook for another 1.5-2hrs or until 190deg.  This will braise the beef and break down the fats while yielding an unbelievably moist product that is fork tender.

Then remove from foil and baste for about 20 mins over medium indirect heat.  Let rest for about 10 mins before serving.  Add pepper as you like.

Update July 6th 2012: Costco is now offering this amazing cutting board in stores (confirmed in Pacific NW) as the Bar-B-Board.  Check out your local Costco and see if you can get it for yourself.  I’m going to buy another this weekend.

All the more reason, we approve!

BBQ University Is Awesome Experience For Food Lovers – Forbes.

Larry Olmstead explains why Stephen Raichlen’s BBQ University at the Broadmoor resort in Colorado Springs is one of the very best food experiences anyone can enjoy.  This one is definitely on our list to do.  Who is in for next year?