Grilled Gourmet Burger

Grilled Gourmet Burger

Ingredients:
** 2 pounds of Kobe beef or lean ground beef
** 1/2 large red onion, chopped
** 2 Anaheim chile peppers, chopped
** 1/2 pound bulk Italian sausage
** 3 cloves garlic, minced
** 3/4 pound Muenster cheese, shredded
** 1 egg
** 1 tablespoon Worcestershire sauce
** 1 teaspoon chili powder salt and pepper to taste

Directions:
1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
3. Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Enjoy!
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Barbequed Ribs Kansas City Style

Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.

Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants.

As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking.

Kansas City Style Dry Rub:
** 1 C sugar
** ½ C paprika
** ¼ C kosher salt
** ¼ C celery salt
** 3 tablespoons onion powder
** 3 tablespoons chili powder
** 2 tablespoons cumin
** 2 tablespoons black pepper
** 2 teaspoons dried mustard powder
** 1 tablespoon cayenne pepper

Classic Kansas City Style Sauce:
** 1 teaspoon seasoned salt
** 1 teaspoon chili powder
** 1 teaspoon cumin
** 1 teaspoon mild curry powder
** 1 teaspoon paprika
** ½ teaspoon ground allspice
** ½ teaspoon ground cinnamon
** ½ teaspoon mace
** ½ teaspoon freshly cracked black pepper
** ½ teaspoon cayenne pepper
** 2 C ketchup
** ¾ C dark unsulphered molasses
** ½ C white wine vinegar

Enjoy!
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Grilled Rib-Eye Steaks with Chimichurri Sauce

1 to 1 1/2 inch thick Rib-Eye steaks
Salt and black pepper
Olive oil for brushing the steaks (about 1-2 tablespoons)

For the Chimichurri Sauce

1 bunch flat leaf parsley
5 garlic cloves, minced
1/4 bunch cilantro (about 12 sprigs – doesn't need to be exact)
1/4 cup red wine vinegar
1/2 lemon, juiced (about a teaspoon)
1/2 cup olive oil (plus more if needed)
1 teaspoon dried oregano
1/4 teaspoon dried red chili flakes (optional)
1 tablespoon red onion, minced
Salt and black pepper to taste

To Make The Chimichurri Sauce
Into a food processor, add the parsley and garlic and pulse a few times.
Add the cilantro, red wine vinegar and lemon juice and pulse until is all chopped finely. Place the mixture into a bowl.
Add the olive oil, oregano, chili flakes (if using) and red onion. Mix well to combine. Season with salt and pepper to taste.
Chimichurri sauce taste best if you let it sit for about 20 minutes so the flavors meld together.

For the Steaks
Pat the steaks dry and drizzle or brush them with olive oil. Season with salt and pepper. At this point, you are ready to grill your steaks or you can refrigerate them for up to 24 hours.
Preheat the grill to high heat (450 to 500 degrees Fahrenheit)
Place the steaks on the hot grill and cook for about 3-5 minutes per side for medium rare. 5-7 for medium and 8-10 for medium well. To make sure the steak is done to your likeness, it's best to check the internal temperature with an instant read thermometer for accuracy.
Remove the steaks from the grill and allow them to rest on a platter, covered for 5-8 minutes, before slicing.

Chef’s Tips

Remove the steaks from the refrigerator 20-30 minutes before grilling so they come to room temperature.
Chimichurri can be served as soon as it is ready, however letting it sit for about 20 minutes allows for the flavors to meld together producing a much more flavorful sauce.
Use tongs to flip the meat. Do not pierce it with a fork.
Due to “carryover cooking”, the temperature of your steak will rise after its removed from the grill, That is why it’s important to rest the meat before cutting into it. During this resting period, the internal temperature will increase by about 5 to 10 degrees due to carry over cooking.

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