companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Tuesday, October 12, 2010

Getting Burgers Wright


A good burger is a thing of beauty. Our dinner was Miss Universe caliber tonight! When Christian began his SCD diet, I had to find an additive free liquid smoke to make barbecue sauce from scratch for him. Yes that sauce is also divine, but it has honey in it, so it is a no-no for Dad and me as low carbers. Now back to the burgers...

What I didn't know is that this liquid smoke product, Wright's, would be head and shoulders above all competition! It is natural, and very concentrated. Even at that, it is not the most expensive brand on the shelf. I have been adding this to my ground chicken patties with awesome results. It is fabulous in meatballs too. And tonight's burgers--the ultimate in flavor. I won't ever make them anyway again. Well, maybe not never...an exception maybe some stuffed with cheese...and jalapeƱos...and grilled onion. I am still having hamburger fantasies here. I think it is about time for a Burger Buffet night around here.

Burgers the Wright Way

2 pounds of lean ground beef
2-3 teaspoons of Wright's Liquid smoke
2 teaspoons of Bragg's Liquid aminos
1 Tablespoon of dried minced onion
course ground black pepper to taste

Blend everything together by hand. Form patties and cook over charcoal.


Don't dare put mustard or barbecue sauce on these burgers. The liquid smoke adds a flavor that even the charcoal misses. The company even says you can add the flavoring to the lava rocks on a gas grill. Wow. Sounds great, but I haven't tried that, but anything that helps that flavor. Sorry Hank Hill, I love my charcoal.

As a marinade, this can't be beat. It turns a dump chicken or pork chop meal into a real treat--even when you bake in the oven. For "George" meals, just mix some Wright's with some melted butter and baste the meat and vegetables too. I am going to the store to get a spray bottle to keep some of this diluted and handy to season green beans, and other veggies too. I use my Bragg's Aminos this way, and it is very handy.

Notice that I have a plateful of burgers in this photo. Those are the leftovers. In true Diner fashion, I always make extra. This package of burger meat will feed us several times. I might as well put them into the Multiply Meals section of my cookbook.


I can only find this at one grocery store locally--Reasor's. It is available through Amazon, though. I might just have to ask for a case for Christmas! I tried the Hickory flavor, but I hope to find the Mesquite too. They say this is your favorite restaurant's secret. So glad the secret is out!

2 comments:

kr said...

I use the liquid smoke also and found it at my local Cash & Carry. Huge bottle and less expensive than the grocery stores. http://www.smartfoodservice.com (looks like they are only here on the west coast). You might be able to find one in your area by googling restaurant supply or grocery.

Rettakat said...

I love the Wright Hickory Smoke! I never tried using it with melted butter to baste for George meals, sounds delicious and easy. I will definitely try that, thanks!

Loretta
=^..^=