This week is really hectic for Bucky McOinkum’s Barbecue. We started off the week with a barbecue class at Cooks’ Wares in Springboro, OH. The class was a big success; it was full in less than a week after registration opened up for it. We had a full house, with some on a waiting list, too. Props to my peeps (Maria and the staff) at Cooks’ Wares for all their help (like my ‘urban’ talk there… I’m so with it… Not!) We did a full competition menu of chicken, ribs, pork and brisket, with cole slaw, tomato pie and doughnut bread pudding added. The sauce for the bread pudding included some Maker’s Mark whisky… Man oh man, was it good stuff!
Keep in mind, if you’re local, that classes will only be advertised online from now on at Cooks’ Wares.
Before I forget about it, I’ll be posting a Carnival of Food Photography tomorrow (a day late, but I needed to get word out about the competition (see below)).
The photos today are from prepping for the kick off of the Dayton Vineyard’s Wild At Heart men’s ministry for autumn.
I’m continuing a trend started at our annual retreat (we like to call
it Bootcamp… Retreat sounds so "Christianese". This is NOT your
father’s men’s ministry!). At Bootcamp, I did a grilling class, to
show guys how to cook something special on the grill for their
wives/girlfriends. Tonight, I’m showing them how to make burgers that
are a bit above just throwing patties on the grill.
What we’re doing tonight is three types of burgers, all stuffed with something:
- Herb butter burgers
- Black and bleu burgers
- Cheddar burgers
Josh, a friend of mine, called me on Monday, during our class, to ask if I needed anything for tonight. I’m doing burgers for over 60 guys, so it’s not a small task to do in 30 minutes tonight. I returned Josh’s call and got his voicemail, and jokingly said that he could stop over and help make burgers. I should have known better… He took me up on it, and, thankfully, helped make most of the burgers so they’re ready for tonight.
For the herb butter burgers, I put some herbs in with some butter and hand-mixed it. Then we made 5 ounce balls o’ ground beef, put a divot in the middle, and added a dollop of butter. We worked the burger around the butter, so it’s all inside. When guys bite into them, they’ll get a great herb taste as well as that buttery goodness that only comes from real butter (or movie theater petroleum byproduct).
The cheddar burgers were the easiest. We just put a square of cheddar in the middle and worked the burger around the cheese. The black and bleu burgers were similar, but with crumbled bleu cheese (I would have prefered cutting bleu cheese, but the store only had crumbled, and I was in a hurry).
When I grill the burgers tonight, I’ll add salt and pepper to the herb butter and cheddar burgers, and I’ll put creole seasoning on the bleu cheese burgers (hence the black and bleu moniker).
I kept back a couple of chunks of ground beef to show the guys how to make the burgers tonight, so they’ll see how easy it is to make something a bit different at home. Chances are that they just want to eat a burger, so they’ll ignore me anyway!
One last bit of goings-on… Bucky McOinkum’s Barbecue is slated to enter the Jim Dandy’s BBQ Cookoff this weekend, but we won’t actually be entering anything. Our entry is still valid and paid for, but Mark is sick, so we don’t want to make food that will get others sick. The weather is going to be P E R F E C T!!! Highs of 70 and lows in the mid 40′s; fantastic barbecue competition weather. I’m going to stop by to see people anyway, and our entry still allows the competition to qualify for the Jack.