Happy Valentine's Day to my wife Sheri. This is her at the American Royal Barbecue contest a couple years back. To stay sort of on topic with this blog, she's holding a testament to how it's possible to cook burgers too hot. We special ordered 75% lean ground Certified Angus Beef. And yes, the fat content was really 25%. If you've never tried it, I must say CAB totally blows away regular store bought ground beef. I could tell you exactly why, but I'll save that for some other time. We started out with one pound burgers, centers slightly indented, seasoned with garlic salt and fresh coarse ground tellicherry peppercorns, flipped once while cooking and never, ever pressed with the spatula. But when cooked too hot, the burger patties swell up like mini footballs. Obviously they sear up well and taste awesome cooked over high heat, but they end up so big it's hard to get your mouth around them, and believe me, I have a big mouth. They make for a great picture, but they're difficult to eat.
Without Sheri, I would not be up to my ears in barbecue. She believes in me and supports me unconditionally in whatever I choose to do. That's a little odd, because she's not a follower. She's a leader and probably the strongest person I know. We kid because in addition to her career, I seem to always drag her into whatever I do for a career. Sheri is at least one half of the Pellet Envy team. I love her dearly. I can't imagine being without her. She's my valentine. (Photo by Chris Capell of Dizzy Pig)