Duckburgers II

All seriousness aside, let's get real: I don't know about you, but firing up the grill is a big deal. It's really quite complicated, potentially dangerous -- dunno about you but fire tends to burn -- so in my mind the best plan is to a) make a good plan; b) make a better plan; and c) make a plan so that you can really make the best of your incredible hassle that is making a barbecue.

Let's face it: boiling some ziti would be easier, no? A little parmigiano reggiano, ya know, sun-dried tomatoes, garlic . . . hey, some kalamata olives! Dinner!

But No. The reason we grill is that incredible . . . primitiveness, that ineffable smoky flavour that nothing, repeat, no thing, can duplicate. It just is something your mouth instinctually recognizes. It says "Yes! This is good! This is what we've been waiting for for TOOOOOOO long!" It's the gift that keeps on giving.

That being said, let me go back to square one: if you're going to fire the fucker up, make the most of it. Really. The way we've been doing it is, like I said, have kitchen slaves do the scut work, but mostly, plan out the menu so it's GONNA LAST. That means the hellish word Leftovers. But in this case, leftovers are good. They're going to taste smoky, even if they're microwaved. Hey, microwave can be good.

In the duckburger case, We made a shitload. Not two. Try ten. Twenty would be better! I'm no grill expert, but I probably wasn't kidding when I said I'd grill some rice. Everything tastes better grilled! Just ask Ugg and Ogg!

In the case of duckburgers, I'd highly recommend them as an alternative to your supermarket ground beef (can I puke now or later?)

If you don't have a meat grinder or can't be bothered, I really suggest finding a butcher who will grind the duck and chicken for you. Then take the time out, as Arlette did (I guess I was just a bit too exhausted because of recent events) and put together a mixture of spices -- maybe next time it will be teriyaki-something -- and Christ, will you so not regret it.

I know, I whined and dined last night but I'm just jumpin' up and down knowing it's all behind me and that THAT is what I'll be having tonight. Better than a restaurant. Better than a personal chef.

Fire + coals + meat + wine x happiness = good times. You have my word on it.