|Decoration Day spread, part 1|
Now, we at Chowbacca! made a big fuss about the pink slime, so I wasn't expecting a lot of my friends to make it to a boutique butcher and spend the extra money on fresh ground beef.
I was expecting them to spend money bringing alcohol.
And that they did, bless them.
The bulk of what I bought was purchased at Drewes Brother's Meats, who were having a sale on Wagyu "Kobe" ribs ($5/lbs!).
I bought 3 half-slabs, a tri-tip and roasting chicken.
Finally, I grabbed a dozen assorted sausages.
I headed back to the lab to get working on my secret BBQ sauce.
It was Saturday, and the big event was Monday, so I had Sunday to get anything I forgot.
The San Francisco Municipal Railway in their infinite wisdom decided to use that very weekend to begin running bus service for the N-Judah light-rail route while the city pulls up and replaces the rails.
This wreaked havoc on all intersecting MUNI routes, which also cross the Carnival parade path.
It took four hours to get down to the Market, back to 3rd Street and then back to Potrero.
When I finally made it to Olivier's Butchery, I was thirsty and hungry. I ducked into the Dogpatch Saloon for a shot of Fernet before heading across the street and back behind a row of warehouses into Olivier's store "front".
Even though I had plenty of meat, I couldn't resist getting a pound each of breakfast sausage and grass fed ground chuck.
I also got a package of beef liver (dinner - still working out the best way to prepare this) and beef cheeks (to freeze for a later date - made this last night as a stew and it was fricken delicious, post coming up soon).
|Diced shallots and peppers.|
- 1 regular size kaiser bun of good quality, oven toasted and crushed into rough crumbs.
- 1lb of high quality breakfast sausage, preferably made fresh by your trusted local butcher.
- 1lb of high quality fresh ground chuck.
- Pinch of salt.
- Fresh ground peppercorns to taste.
- 1/3 clove of minced shallots, or 1/4 cup.
- 1/4 cup of small diced bell pepper.
- A couple dashes of Worchestershire sauce.
- Splash of milk (enough to wet breadcrumbs).
Allow breadcrumbs to soak for a few minutes. Add meat and mix, lightly, with your hands, in a stainless steel bowl.
Cover and refrigerate until an hour before the grill is ready.
Divide into four 1/2lb patties.
Using your thumb, indent a thumb print in the middle of the patty.
Cook each patty over direct heat on hot coals for 3 minutes, flip, and then two more minutes.
Rotate your grill to move patties to the cold side and cover for another 10 minutes.
|Patties formed for grilling.|
Drewes Brothers Meats
1706 Church St, San Francisco, CA
1074 Illinois St, San Francisco, CA