Friday night

We decided to grill burgers Friday night. I went in and looked for something to spice up the meat a little and found a brand new jar of Spicewine Ironworks Gourmet Blend All Seasoning.

I then looked at the charcoal situation and found it t be poor. The only chaarcoal that I had was washed down the creek in a recent flash flood. I didn't want to go into town so I looked around the yard and found some grapevine that my wife and I removed from a tree last spring. I cut it into six inch sticks and loaded the chimney.

We had thawed some grass fed ground beef and seasoned it up with the Gourmet Blend. I cooked the burgers off on a Weber kettle over the grapevine. When they were just about medium rare I stacked each burger with some longhorn slices and continued to cook them till the cheese was milted well into the burgers. Then I put the buns on the grill and toasted them for a while and then put the burgers in the buns, and continued to smoke them a little in the closed Weber.

Whiile I did this the wife fixed baked taters and taboli salid. She also fixed some of my famous limeade. (Recipe: one can of frozen limeade and one two liter bottle of club soda. Better than Sonic.)

The meal went over so great that I ate two burgers. The only thing that I added to the burgers was some of my father-in-laws hamburger relish. No mustard, no tomato, no lettuce, and no pickles. They didn't need them. I even ate them so fast that I could not take any pron pictures.

Grilled burgers are not BBQ but they were sure good on a hot friday night.


Thanks Spicewine,

It's all about the cumino. Hmmmmmm.........cumino.

Cherry Syrup of course

Bigdog said:

Sounds great Wayne. What would you reccomend adding to the limeaid to make them cherry?

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Actually I think you can buy cherry limeade frozen, but any good quality cherry syrup should do the trick. That way you can adjust it to your taste. In a previous life I was a soda jerk in a soda fountain.