I’ve been neglecting the grilling aspects of my little piece of Cyberspace, so, I thought I’d dig a bit into my photo albums on Facebook and bring up some past projects.

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The Daddy Paddy is the name my kids gave to the burgers I make on the grill.  I’ve ruined fast food burgers for them.  That’s a good thing.  Unless we’re at Red Robin or some place similar, the kids won’t touch a burger.  They’d rather have a chicken sandwich.

Here’s the thing about my recipes: I don’t bother with measurements.  Its a burger, you know how much meat you need for the crowd you’re feeding.  I’m just adding seasonings to taste.  If you like something, go heavy with it.  Otherwise, go light, or omit the ingredient completely.

And then there’s Cayenne.  I love Cayenne.  I love the heat.  I love the flavor.  But that’s me.  I recommend going light with Cayenne at first.  I started adding just a dash of Cayenne a couple of years ago.  As time went by, I increased the amount of Cayenne every time I made Daddy Paddies.  I didn’t tell anyone.  The goal was to get the family’s taste buds accustomed to the heat.  Am I evil?  Maybe.  Do I enjoy a tasty burger off of the grill?  Oh, yes!  Oh, yes.

Some may like cheese on their burger.  I tend to go for the good old fashioned American that come pre-sliced in little cellophane envelopes.  Turns out, you can get cheddar and white cheddar in that form as well.  Those are good, also.  Its your burger, use what you like.
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I’ve been trying the reverse sear method lately.  Put the burgers over indirect heat until thy are almost up to temperature, then sear them over direct heat to seal in the juices.  The indirect heat seems to treat the burgers less violently, and the juices tend not to drip so much.  YMMV.  Does the reverse sear work better than the regular sear method?  Sounds like a subject for another entry.