Steamed Beef Cheese Burgers

I love a homemade ole fashion cheese hamburger that has a greased toasted Bun. When I bite into it is so juicy, the meat juicy run down the sides of your hands.If you don’t care about juiciness, you shouldn’t be eating a hamburger.

Did you know topping can make a hamburger to soggy and wet so try and eat it without few toppings. Like lettuce and tomatoes turn into water when hot meat touch .you can really taste and enjoy a meaty cheese burger without all of those extra topping.

Let me share this, In order to get a juicy hamburger...It's all about the meat! yes and how you cook that meat play a big part. If you griddle or grill it or even pan fry it you can still get a juicy burger.But If you steam it that is total another way too have a juicy hamburger.

Tip How to eat a big hamburger: Take a big bite, then squeeze the burger rhythmically.

Choosing Beef for Burgers....

After trying different combinations of beef , I've found that chuck make the best burgers. chuck provide that beefy flavor. ground meat that contains at least 20% fat; anything less will certainly dry out over the high dry heat of the grill.

You can buy a chuck roast and get it ground up for your hamburgers

If You did not know,,, this what a roast become with you ground it up for hamburger

Steamed Hamburger Recipe:

3 pounds ground chuck
Salt and Pepper to your liking
2 eggs beat
1/2 cup water

Mix all together and form patties

Adding them in a pan and brown

Adding  1/4 cup water and cover on very low heat for 10 mins. do not mash them down all the juicy with ran out.

Before taking them out remove the top and place the cheese on top and let stand for 5 mins.If you like onions try onions buns

Start building your hamburger adding what ever you like, I like bacon and extra sharp cheddar cheese no "catsup" on onion buns.

How to toast your Buns: spread a little veggie oil on your buns and lay them in a pan and just grill until golden brown.

Butter Chicken

Many versions of the recipe exist come (with or without bones) is marinated overnight in  a spice mixture and cook with a yogurt or cream. I love giving you a new recipe from another country and this recipe is from India and these spices will blow you away.Remember you can add curry to this dish... but just add a little.

These spices are the key ingredients for this butter chicken recipe

What is cardamom it is a common ingredient in Indian cooking. Cardamom has a strong unique taste with an strong aromatic fragrance. Black cardamom has is smokey flavor black and it is not bitter to taste it has wonderful peaceful aroma with a  touch of coolness similar to mint.

Green cardamom is one of the most expensive spices by weight, but just a little is needed for flavor. It is best stored in pod form because once the seeds are open or ground  they quickly lose their flavor.

Cardamon Bush

Cumin

 Cumin Bush

Cumin Has Great Powers

Cayenne Pepper

Cayenne Pepper Bush

You can grow them in your gardening very easy

Recipe For Butter Chicken:

Chop up 2 cloves of garlic. salt and black pepper and cayenne pepper to taste,1 teaspoon each cardamom and cumin

Placing everything in a large bowl Chicken breasts, garlic, all the spice and using the whole juicy of lime. covering the bowl place it in refrigerator for 3 hours.

After marinating the chicken, add chopped onion and 1 stick butter to a frying pan

Let chopped onions sweat to golden not burn

Adding 4 chicken breasts to the pan.

Cook the chicken for a 2 mins on both sizes

Pour in the 2 cups can tomato sauce and 1 1/2 cup can diced tomatoes cover for 30 mins

Pour in a pint half and half or 1 cup plain yogurt 

Stir very well until mixed... cashew paste can also be added, and will make the gravy thicker

Turning chicken breast over and over until well coated, Serve with your favorite Rice

Smoke Beef Brisket

In Texas where I was born and raised. My Grand Father.( My mother Daddy). Daddy Willie, was the Bar B Q Grandfather of East Texas. He ran and own a Bar Bq Pit in Buffalo Texas for many years. I can remember it was red saw dust on floors,why? I do not know? His pit was in a small little side room in his cafe build like this photo. And you know it was so amazing fire was at the top and bottom cooking that meat.

He was serious about his work and made a statement when his (Bar B Q Meats) With that" Hickory" smoke smelling miles and miles around. I love his Beef Smoke Brisket...

 Yall it was so wonderful smoked and full of that hickory flavor.

This is not my grandfather recipe I was too young to get the recipe. (But it close to it).

Texas Barbeque Brisket

4 1/2 to 5 lb. beef brisket

4 tbsp. brown sugar
2 tsp. onion salt
2 tsp. garlic salt
2 tsp.salt
2 tsp black pepper
2 tsp cayenne pepper
4 tsp yellow mustard

Rub the yellow mustard all over the brisket.

 Adding other spices one by one.(No rubbing)

Set in refrigerator 24 hours.


Bake at 250 for 2 1/2 hours. (uncover). Let it drip in a water pan under the meat

Take it out and put in a smoker for 4-4 1/2 hours fill with hickory wood.( No Flame Just smoke)

Don't worry if it look burn... it is done.

The Sauce

Ingredients:

2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon  salt
2 cups ketchup
1/2 cup yellow mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
2 teaspoon of liquid hickory smoke.
(You can add what you like)
1/4 cup dark molasses
1/4 cup honey
1 teaspoon cayenne pepper
1 cup dark brown sugar
3 tablespoons beef dripping
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced

In a small bowl, mix the chili powder, black pepper,cayenne pepper and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, molasses, honey, and brown sugar. you don't have to mix thoroughly.

Over medium heat, warm the beef dripping in a large saucepan. Add the onions and saute until limp and translucent Crush the garlic, add it, and cook for 5 minute. Add the dry spices and stir for about 2 minutes. Add the wet ingredients. Simmer over medium heat for 15 minutes cover.

Country Style Apple Butter

When I was a child my Daddy bought apple butter to the table every morning. That apple butter warm our hearts with love and sharing a good thing. At our table bacon or sausage or sometime both was serve with eggs fix with a lot of black pepper and with those hot homemade biscuits waiting for that good old apple butter to be put on them.

Those mornings will always be deep into my soul when my family was all together eating breakfast with my Dad and the apple butter ...Love you Daddy and you are truly miss.

Home Made Apple Butter:

Start with 14 peeled-sliced apples (core for worms) . Place these in your crock pot pouring 2 cups of apple juice cover and cook on High for 4 hours.

Add 6 cups of sugar, 6 tsp. of cinnamon, 3 tsp. of cloves and 3 tsp. of allspice. Stir and cover.  Cook on High for 6 hours.  Stirring every 2 hours.  For the last 3 hours remove the lid from your crock pot as this allows the butter to really cook down. add 2 tablespoon vanilla extract blend in well.

Ladle the apple butter into jars and process in a boiling water bath for 10 minutes.

Or you can freeze the apple butter In freeze bags. (Keep In refrigerator when open).