For those of you in colder climates, as I am, the craving; desire, if you will, for barbeque, is welling up and bubbling to the surface of your consciousness. As much as I adore the hickorysticky slow-smoked ribs and the juicy brined rotisserie chickens, there is one thing and one thing only that will be first on the BBQ menu. A big, fat, juicy medium -rare burger with not many fixings . Granted, that is truly a "grill" order, not actual barbeque, but it has to be the first order of business for the Weber. As the season progresses, gourmet burgers abound. Lamb-Kofte burgers, beef and andouille, salmon-burgers with wasabi aoili - the selection and temptations are endless.
What do you look forward to as your first foray into barbeque season? Do you need "deep bites" from the grill?
Advertisement will not be printed.