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FEARLESS RECIPES AND UNCOMPROMISING TECHNIQUES FOR THE ULTIMATE PATTY ANDY HUSBANDS, CHRIS HART AND ANDREA PYENSON PHOTOGRAPHY BY KEN GOODMAN Foreword CHAPTER 1 THE BASICS OF BURGERS Burger Lore Why Grind Your Meat Special Burger Blends How to Grind Your Meat Shaping Your Burgers Cooking Methods Griddle/Skillet (Chris’s Favorite) Wood-Fired and Charcoal Grilling (Andy’s Favorite) WHY DOES MY BURGER NEED TO REST? Equipment Griddles/Skillets Grinders Grills Thermometers Everything Else CHAPTER 2 BURGERS 101 Our Perfect Burger DONENESS TEMPERATURES Best.Mayo.Ever. Fifth Dimension Powder Gram’s Bread-and-Butter Pickles Our Perfect Turkey Burger Glo’s Bean Salad Sous Vide Burger Special Sauce Wicked Killer Burger Toppings Dilled Salmon Roe Pig Candy Pickled Green Tops Red Hots Grilled Romaine Spiced and Creamed Shimeji Mushrooms Peppered Onion Rings ESPELETTE AND TOGARASHI PEPPERS Grilled Vidalia Onions Garlic Confit Jam Black Pepper–Cured Bacon SMOKING BASICS Tomato-Ginger Ketchup Jack D’Or Mustard Creamy Garlic Mustard Triple Crème Stinky Cheese RICH, DECADENT...LIKE BUDDUH Flour Bakery Burger Buns Katie’s Burger Buns CHAPTER 3 NEW AMERICAN CLASSICS Brat Burger Mindy’s Pretzel Buns Mindy’s Pepper Jack Cheese Sauce Hill Country Brisket Burger Basic BBQ Rub Pit Sauce Garlic Butter Quick-Pickled Onions Tortilla-Wrapped New Mexican Chile Burger Josh Ozersky’s Favorite Burger The $100 Burger Meyer-Lemon Aioli Portobello-Truffle Cream Beach House Burger Rochester Club Sauce Homage to Island Creek Oysters Burger Fried Oysters Tartar Aioli Pastrami Burger Russian Dressing Belted Cow Bistro Veal Parmigiana Burger Basil Pesto Tomato Sauce Steak Tartare Burger The Lewis Burger Diner-Style Steamed Cheeseburgers The Schlow Burger Crispy Onions Bacon Cheeseburger Soup CHAPTER 4 WHERE’S THE BEEF? Salmon Burger Dill Mayonnaise Beet Burger Duck Burger Pistou CAUL FAT Provençal Salad Mole-Spiced Turkey Burger Mango Chile Slaw ROASTING PEPPERS 647’s Breakfast Burger 647’s Breakfast Sausage FATBACK All-American Double Bison Cheeseburger Lamb Juicy Lucy Black Bean Portobello Burger Mushroom Mustard Poulet Foie Royale Yellowfin Tuna Burger Jesse’s Bison Burger Red Wine–Basil Aioli CHAPTER 5 BURGERS BEYOND BORDERS Banh Mi Burger Pork Corton Caribbean Goat Burger Ginger Guava Glaze Moroccan Chickpea Burger Harissa Mayo Parsley Salad Gold Coast Burger Aussie Special Sauce Caramelized Onions Bulgogi Burger Quick Kimchi Sesame Aioli Gyro Burger Tzatziki Sauce Koh Jum Scallop Burger SEA SCALLOPS: WE TAKE OURS DRY Herb Salad Spiced Aioli CHAPTER 6 YOU WANT FRIES WITH THAT? Wicked Good Fries Creole Fries Rosemary Aioli Duck Fat Fries FROM POTATOES TO FRIES Sweet Potato Pub Fries Sweet Potato Dust Wicked Good Poutine Tempura Onion Rings Green Krack Sauce Harpoon IPA Beer Batter Onion Rings Delpha’s BBQ Potato Chips Malted Salt-and-Vinegar Potato Chips CHAPTER 7 THAT’S A FRAPPE! Vanilla Frappe Vanilla Ice Cream Salted Caramel Frappe Brown Sugar Simple Syrup Darkest Chocolate Frappe Devilish Chocolate Sauce Chocolate-Almond Banana Smoothie Root Beer Float Ginger Beer Float Coconut Ice Cream Pistachio-Gelato Burger GELATO VS. ICE CREAM Brioche Buns Pistachio Gelato Resources About the Authors Acknowledgments Index FOREWORD When I first heard that Andy Husbands and Chris Hart, the diabolically clever minds behind the championship barbecue team IQUE, were at work on a hamburger book, my first emotion was a queasy dread. But then I brightened up. Husbands and Hart are the most innovative cooks in the barbecue world; their ability to transcend the cast-iron prison of conventional smoke cooking represents the most liberating thing to happen to barbecue since the invention of coal. But, while the techniques and technology of cooking it have changed (for the worse), the basic flavors and recipes are the same (or worse.) That was what was so amazing about IQUE: As a paradox, this can hardly be overstated. It’s as if North Korea were to finance Christo’s latest project or a Civil War re- enactment society producing a white paper outlining a post-national paradigm for counter-insurgency operations. Unless you’ve had to judge it, you can’t believe how stultified and conventional the world of competition barbecue is; and it would be equally hard to express how singularly elegant IQUE’s work is, by any standard.

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Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and

Wicked good burgers: fearless recipes and uncompromising techniques for the ultimate patty PDF

328 Pages·2013·19.05 MB·English

by Andy Husbands

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Author:	Andy Husbands
Publication Year:	2013
Pages:	328
Language:	English
File Size:	19.05
Format:	PDF
Price:	FREE

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