"Welcome to my backyard, ladies and gentlemen! Don't mind the snow, we're out here firing up the grill because, that's right, you've just tuned into GRILLIN' WITH GLEEL!"
Wasrabi Gleel expanded his media presence by partnering with the Food Network for his weekly cooking show--an all-weather grilling show where Gleel shows off his best skills besides getting after the QB. This week, Gleel will be showing us how to make the best blue cheese burger around!
"As you can see here we've got some lovely brioche buns that we baked earlier in the day. The fluffy texture of the brioche roll will elevate any simple burger to gourmet status in it's own right, but remember to toast your buns on the grill to build some complexity in texture. Next I want to talk about the meat. Today we are using an 85% lean ground beef from a local VT farm called "Cloudland Farms." We chose this beef because even though it is lean, there is still enough fat to add some juice and flavor to the finished product. By choosing a leaner ground beef, we'll also avoid shrinkage and the dreaded hockey puck look of our cooked burger. We're keeping things simple today with just four toppings: for cheese we're going with Jasper Hill's Bayley Hazen Blue, which is one of the best blue cheeses in the entire world; we'll be playing off the sharp and pungent flavor with a decadently sweet fig jam on the roll; we'll add some zesty arugula for freshness, and of course, we're adding some cobb smoked bacon from Northcountry Smokehouse in Claremont, NH.
These quality local ingredients are sure to elevate this humble burger to something restaurant worthy coming from your own backyard, and of course we are grilling over charcoal to imbue the meat with a deep level of smoke and char flavor.
Tune in next week when we'll be grilling up swordfish steaks with sundried tomato pesto, right here from my own backyard to yours!"
(333 words)
Wasrabi Gleel expanded his media presence by partnering with the Food Network for his weekly cooking show--an all-weather grilling show where Gleel shows off his best skills besides getting after the QB. This week, Gleel will be showing us how to make the best blue cheese burger around!
"As you can see here we've got some lovely brioche buns that we baked earlier in the day. The fluffy texture of the brioche roll will elevate any simple burger to gourmet status in it's own right, but remember to toast your buns on the grill to build some complexity in texture. Next I want to talk about the meat. Today we are using an 85% lean ground beef from a local VT farm called "Cloudland Farms." We chose this beef because even though it is lean, there is still enough fat to add some juice and flavor to the finished product. By choosing a leaner ground beef, we'll also avoid shrinkage and the dreaded hockey puck look of our cooked burger. We're keeping things simple today with just four toppings: for cheese we're going with Jasper Hill's Bayley Hazen Blue, which is one of the best blue cheeses in the entire world; we'll be playing off the sharp and pungent flavor with a decadently sweet fig jam on the roll; we'll add some zesty arugula for freshness, and of course, we're adding some cobb smoked bacon from Northcountry Smokehouse in Claremont, NH.
These quality local ingredients are sure to elevate this humble burger to something restaurant worthy coming from your own backyard, and of course we are grilling over charcoal to imbue the meat with a deep level of smoke and char flavor.
Tune in next week when we'll be grilling up swordfish steaks with sundried tomato pesto, right here from my own backyard to yours!"
(333 words)
"big boy has power."
![[Image: WGleel.webp?width=901&height=676]](https://media.discordapp.net/attachments/848088838664093696/848089433071943690/WGleel.webp?width=901&height=676)
