Bbq weather.
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Can’t resist posting this. Sourdough, 90% white, 10% rye, with olive halves. I usually only eat one slice a day so I make one about every 10-14 days. This one is just about perfect I think.
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I could comfortably eat the whole loaf in one sitting.
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You’re a champion em!
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First time at whole BBQ snapper after having several in Bali recently. I made a Coconut Chili Tomato sambal and rubbed it in the cuts and guts of the fish. Then I got coals from my fireplace and put them in the gas BBQ and cooked the fish on that. It turned out very well but open to suggestions.
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I suggest you get it in yer belly.
Looks superb.
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Looks great. I might have to try your flavours!
I catch pinkies occasionally and will often do similar to this, but with a fairly simple Greek type baste (lemon zest/juice, olive oil, garlic and salt, basted on with rosemary branches).
I use an old hard rubbish Weber, and just light a little (eucalypt) stick fire and cook as that dies to Smokey coals. I use the lid to control the oxygen so that I can get it a little smokey.
Well this time I set out to make hot smoked fish in the old Weber. Eucalypt stick fire. Control the flames by closing the vents.
Aus salmon and trevally. Verrry moreish. People who say these are poor eating fish don’t know how to handle them. Both are great as sashimi, smoked or cooked any which way when fresh and managed properly.
Still got pinkies to grill…
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Been watching a bunch of George Motz videos on YouTube. Motz is the self-monikered Burger Scholar and has written books and made docos on the history of the hamburger in the good ol’ US of A. I find him inherently watchable, and he kinda looks like he could be Johnny Knoxville’s dad.
Anyway, I watched this vid last week and thought I’d give it a try as it seemed so simple and uncomplicated:
5 ingredients. No sauce to speak of - just meat, cheese, bun, salt and onions. (although I chuck some pepper on mine too). I thought it would be pretty boring but it’s so fkn good when done right.
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Do you have a deli slicer? The best part was when he let it ride…
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Nah, but I have a mandoline which I set to the thinnest setting. Does the job.
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Yeah the passion is there from motz, but burgers need beetroot regardless of everything else.
I just like the fact that in the era of over-complicated, over-sized burgers that have so much going on that this is proof that simpler is often better.
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are there pineapple nazis in the burger fraternity as well as the pizza crew?
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Probably 
I love pineapple just not particularly on pizza…or burgers. I’m not a Nazi about it though.
This is a peeve of mine - there is a point at which burgers are too big.
There was (maybe still is) a burger joint right at the very south end of Rosebud decorated with a whole bunch of war memorabilia. The food tasted great, but the burgers were massive… like, seriously huge. You couldn’t eat the bloody thing as is. As a general rule, if you have to cut a burger into pieces to manage it, it’s too big.
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Several months ago, our family was travelling through Europe. We stayed in Athens for a couple of days, and our accommodation was right next to a burger place that was highly rated on Google. When I read the reviews, people travelled from all over the world specifically to eat a burger there. It was a little corner shop with a single makeshift table they put together from leftover Coke crates, etc.
They had 2 burger options. A single, or a double. They sold original glass Coke bottles, and beer, or water. And they had some merchandise.
When we ordered, they cooked the burgers on their stove and had it all ready in 5 minutes, fresh. They were very similar to the ones in your video, and taste great. Possibly the best I’ve had. My son and I ate there twice in the 2 days we were there.
Google Guerilla Chef Burgers in Athens if you want to see more. Highly recommend a visit to this very humble restaurant if you find yourself nearby.
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Booking my flight now.
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