Weber Grill Cheeseburgers from Obie

                Weber Grill Cheeseburgers

1 ½    pounds ground chuck
1        tablespoon ketchup
1`       teaspoon dried basil
½      teaspoon dried thyme
½      teaspoon kosher salt
½      teaspoon Worchester sauce
½      teaspoon Texas Pete
¼      teaspoon fresh ground black pepper
4        slices Monterey Jack cheese or Cheddar-your choice

In a medium bowl, using your hands, gently combine the ground chuck with the ketchup, basil, thyme, salt, Worcestershire, hot sauce and pepper.  Gently shape into 4 patties, each about ¾ inch thick.

Grill the patties over Direct High heat until medium. Turning once

During the last minute of grilling, place a slice of cheese on each patty to melt and grill the hamburger buns, cut side down, until toasted.  Assemble the cheeseburgers with lettuce, tomato and ketchup and/or mustard, if desired.  Serve warm.

NOTE:   The recipe calls for grilling the burgers 8-10 minutes which is really too much.  I grill them til they are pink then take them off.  They continue cooking.  Nothing worse than an over-cooked burger.

John’s Roast Beef

 

John’s Roast Beef

 Add and Stir 1 bag of French onion soup mix, 1 can of golden or beef mushroom soup, fill the soup can with red wine  in crockpot. Add 2-3 bay leaf and sprig of thyme, and an onion if you want. Season beef or pork roast liberally with salt pepper and garlic powder. Cook on high for 5 hours then on low for 3-4 hours. I usually start it at 9am so it’s ready by dinner.

Lemon Greek Chicken

 Lemon Greek Chicken

Ingredients

Orzo:

• 3 cups chicken stock
• 3 tablespoons melted butter 
• 2 teaspoons kosher salt 
• 1 teaspoon cornstarch 
• 2 sprigs fresh dill, chopped
• 2 lemons, zested and juiced
• 1 clove garlic, minced 
• 2 cups orzo

Chicken:

• 2 teaspoons ground coriander
• 2 teaspoons kosher salt 
• 2 teaspoons freshly ground black pepper
• 4 small to medium boneless, skinless chicken breasts 
• 1 lemon, sliced into 1/4-inch-thick slices 
• 1 tablespoon chopped fresh parsley 

Prep:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
• Link

Slow Cooker Low Country Boil

 https://www.myrecipes.com/recipe/slow-cooker-shrimp-boil

Note:  Be sure to check the potatoes, as it took longer than expected.  Maybe cut them smaller...