A Trip Down Sensory lane

Greetings, Readers!

Temperature have been really heating up here lately in Los Angeles, so summer has officially and finally descended upon the city. As I've said in past years, one of my favorite foods to eat and grill at this time of year is the hot dog/sausage.

While spending time at Tony's Darts Away this past weekend, enjoying a beer and sausage, I started to reminisce about all of my favorite outings since the blog began. So let's take a look back at some of my favorites from previous year.

Hit up the links below!

The Hot Dog Days of Summer

North Hollywood's Hot Dog Heaven

So Long, Summer

Pinch Me, I'm In Beer Heaven

So Long Summer

Greetings, Readers.

Last week I finally put the lid on summer the best way I knew how: A hot dog from a nearby hot dog cart.

As the cool wind picked up outside of the studio, and the sun was hidden behind the dark clouds of oncoming fall, I thought back to the past few months of sandwiching.

Burgering a plenty had happened, usually followed by light and heat-quenching beers to wash those sandwiches down.

Sure, I could continue doing that year round if I wanted, but like the two (one and a half?) seasons that we have here in Los Angeles, this sandwich was the symbol of moving on into different territory.

For the time being.

I've constantly walked past this hot dog cart on the CBS Radford lot here in Studio City. Every time I passed, I'd smell the grilling of hot dogs and sausages and the salty and brined ingredients sitting nearby. Ever time I passed, I'd say "Next time. For sure."

Six months later, I was finally sitting next to the cart, enjoying this Chicago style hot dog, topped with a pickle, yellow mustard, chopped onions, tomatoes, sweet relish, pickled peppers, and a dose of celery salt.

The smoky grilled hot dog combined with the salty, bitter, peppery and sweet ingredients in a way that pulled your taste buds in so many different directions at the same time that I couldn't keep track of when one sensation started and ended.

The ingredients were incredibly fresh too, adding a notable crunch to contrast with the fluffy white hot dog bun and the slight pop of each bite of the hot dog itself. Poppy seeds also jumped into the mix by adding a slight flavor as the bun was covered in them.

Overall, this was a great hot dog, and an excellent way to say goodbye to Summer as the Autumn winds started to kick up.

So, Readers, what do you like to top your hot dogs with?

And have you ever heard of a Danger Dog? Looks like I have a new sandwich to start seeking out in the months to come.

Until next week, Readers...






 

Let's Talk About Burgers

Greetings, Readers!

This week I figured I would do something a little different here on the blog. Something I've never done before really.

So, let's talk about burgers, shall we?

I have reviewed a lot of burgers here at The Danger Sandwich, and with it being the summer I've talked about them a lot too.

But I've never written about how I actually prefer to make my own on the grill.


I like to start by getting about a pound to a pound and a half of either ground sirloin or ground chuck. These two meats have some definite differences though.

I've been on more of a health kick lately, so I've been reaching for ground sirloin more as the fat content is a lot less. The problem with this can be a less flavorful, less juicy burger compared to the chuck, but does this in no way imply that you will have a tasteless slab of meat. Sirloin is delicious, and so is chuck. It becomes a personal preference, so test both out and decide which you like more.

I'll toss the ground beef into a mixing bowl and grab some seasoning: Kosher Sea Salt (the grains are much bigger than table salt), black pepper, garlic and a dry rub mix like Grill Mates Spicy Montreal Steak Seasoning (totally not being paid to say that).

When the spices are fully mixed into the meat, I'll grab a canister of grated Parmesan cheese and about about a quarter to a half cup of that to meat and ground it in.

Now another option I've done with cheese in the past is making a central pocket of melted cheese. While building your patties, you can make a depression in the center, fill it with your favorite type of cheese (feta for me though it doesn't really melt) and then cover it up with more meat, making for a delicious center. The other option with I also enjoy is using your favorite cheese and mixing it in along with the Parmesan so you have cheese mixed in throughout the burger. Either way has turned out to be excellent, again it's up to you.

Lastly, something I've only done very recently employs my favorite meat of all time: Bacon.

This is something to do for those of you who are looking for a true meat bonanza. Take strips of thick cut bacon and wrap your burger patties in it.

Yes. Do it.

Just make sure that you spray down your grill or pan with a bit more non-stick spray so that the bacon doesn't stick and peel off of your burger. The bacon will help keep some of the fat of the burger from escaping, while also blending its own juices into the burger. It's really an amazing, and decadent addition.

Cook until medium-rare to medium. I prefer a little bit of pink on the inside, but you want to make sure that bacon is a little crisp so it adds some texture to the patty, especially if you've made patties nearly 1/2 pound in size.

And that ladies and gentlemen, is how I make my favorite home made burger patties.  

If you try this out, let me know what you think.

But also, how do you make your favorite custom made burger patties.

And you vegetarians/vegans, do you make your own burgers too? If so, how?

Until next week, Readers...